Jon Stadt of Flour City Pasta has inspired us once again! This delectable recipe pairs lemon, parsley, white wine, and tomatoes to create a delicious reduction that will heighten the light, delicate flavors of your favorite seafood. Add his unique Squid Ink Pasta, and you’ve got a real show-stopper on your hands. Tomato & Lemon-Herb Reduction with Seafood & Linguine Adapted from a recipe by Jon Stadt Makes 2-3 servings. Ingredients: 1/2 lb. Squid Ink Linguine*, or Linguine of your choice. 6 oz. Main Street Farms Tilapia, filleted (Any flaky white fish works wonderfully. Other types of seafood, such as Shrimp or Scallops, may be substituted) 1/4 cup Olive Oil Salt & Pepper to taste 1 cup Tomatoes, diced 1/2 cup Parsley, diced 3 cloves Garlic, minced 3/4 cup Dry White Wine 1/8 tsp. Crushed Red Pepper Flakes 2 tbsp. fresh Lemon Juice 1 tbsp. Unsalted Butter Instructions: Generously sprinkle Salt, Pepper, and a pinch of fresh Parsley over both sides of filleted Fish. Set aside. Add Olive Oil to skillet and placed over medium-high heat. When skilled is hot, gently lay in Fish. (Be careful! It will immediately begin sizzle and pop vigorously!) Cover Fish and allow to cook for 3-4 minutes or until it is no longer sticking to the pan and flips easily. Flip and cook uncovered for another 1-2 minutes or until filet flakes apart when pierced with a fork. While Fish is cooking, fill pot with water and bring to boil, according to instructions that come with Linguine. Once Fish is cooked, remove from skillet, place on plate, and cover to keep warm. Leave oil and liquid from Fish remaining in skillet. Add Tomatoes, Parsley, Garlic, White Wine, Red Pepper Flakes, Salt, and Pepper to skillet. Increase heat to high, and allow to cook down until reduced by half, approximately 10 minutes. Once reduced, stir in Lemon Juice and Butter until well mixed. While sauce is reducing, cook pasta. Drain and plate. Lay portion of Fish over pasta and generously ladle sauce on top. Serve hot! *While optional, this recipe really pops when the sauce and seafood are paired with Squid Ink pasta. Its unique, umami flavor takes this citrusy seafood pairing to the next level. You can find more information about where to purchase Flour City Pastas like this one, here.
Goulash was already family favorite in my house before I started using fresh heirloom tomatoes instead of their canned plum cousins. This recipe was birthed out of a creative stroke of inspiration and more heirlooms than I could keep up with before they spoiled. As the old saying goes, “Necessity is the mother of invention,” and so my summer goulash was born. The sweetness of the heirloom tomatoes gives this dish a fresh, lively new life, and it always seems to disappear just as soon as I make it! Summer Goulash with Heirloom Tomatoes By Holly Rodricks Makes 4-6 servings. Ingredients: 1 lb. Ground Beef 3-4 medium-sized Heirloom Tomatoes, blanched, peeled*, cored, and chopped roughly 3-4 cloves Garlic, minced Pinch of Baking Soda 8-10 leaves of Basil, thinly sliced Salt & Pepper to taste 1 lb. Macaroni or medium-sized, textured pasta of choice (Rotini, Fusili, etc.) Freshly grated Parmesan Instructions: Cook Ground Beef in a large skillet over medium heat until almost done. Remove from pan with slotted spoon, and set aside. Use oil from Beef remaining in pan to sauté Onions until translucent and soft. Add minced Garlic and sauté for an additional 1-2 minutes, until aromatic. Add Tomatoes and Beef, and allow to simmer for 10 minutes. Add Baking Soda, Sugar, Basil, and Salt and Pepper to taste, and increase heat to medium-high. Stir regularly, allowing to bubble for 15-20 minutes, or until tomato liquid thickens slightly and reduces by half. While liquid is reducing, cook pasta in salted water, and drain when cooked. Add pasta to skillet with all other ingredients. Mix thoroughly to combine. Serve hot, garnished with fresh Parmesan. *The tomatoes must be peeled to create the desired sauce in this recipe. To do this, fill a medium-sized pot halfway with water and bring to a boil. When the water is bubbling, drop your tomatoes in and let them sit in the boiling water for 30 second. Remove them with a ladle or tongs and put them in a sink full of cold water. Once they have cooled, the skins should peel right off.
Summer Minestrone Soup By Emily Burrichter Makes 4-6 servings. Ingredients: 6 cups Water 1 6 oz. can Tomato Paste 1 tsp. Italian Seasoning or 1 tsp. dried Oregano 1 Onion, chopped 1 bulb Garlic (6-8 cloves), minced 1 medium Zucchini or Yellow Squash, chopped 1/2 bunch greens of choice (Chard, Kale or Spinach), stems removed and cut or ton into small pieces 1 15 oz. can Kidney Beans 1 cup Penne or Rotini 1/3 cup finely grated Parmesan Cheese 2 tbsp. fresh Basil, chopped (Optional) Salt and Pepper to taste Instructions: In a stock pot, bring Water to boil and and Tomato Paste and Italian Seasoning. Add Onion, Garlic, Zucchini, and Greens to pot. Boil for 15 minutes or until vegetables are tender. Add Kidney Beans and Pasta. A couple of minutes before Pasta is done cooking, when it’s al dente, turn off heat and add Parmesan Cheese, Fresh Basil, and Salt and Pepper to taste.
Savory Chard & Tomato Pie By Emily Burrichter Makes 4-6 servings. Ingredients: Filling – 1 bunch Chard 6 Eggs 1 cup Milk 1 tsp. Garlic Powder 1 tsp. Salt 1/2 tsp. Black Pepper 2 medium Tomatoes, sliced 1/2 cup Sharp Cheddar Cheese, shredded Crust – 1 cup Flour 1/4 cup Water 1/4 cup Olive Oil 1 tsp. dried Thyme 1 tsp. Salt Instructions: Preheat oven to 375º. Slice Chard into thin strips, stems included. Sauté with a few tablespoons of water until greens are wilted. Allow to cool while making crust. To make crust, mix all ingredients and press into pie pan. In mixing bowl, whisk Egg, Milk, Garlic Powder, Salt, and Black Pepper. Spoon cooked Chard into crust, and pour Egg mixture over Chard. Arrange Tomato slices on top of Egg and Chard mixture and sprinkle with shredded Cheddar Cheese. Bake for 30 minutes or until middle of pie is set.
Heirloom tomato harvest is in full swing on the farm, and with the bounty that surrounds us, some tips are in order! Before getting into all of that, though, let’s talk about what makes these tomatoes just so special: They are a variety that is many generations old! If you plant their seeds, the same variety will consistently grow (unlike the hybrid tomatoes at the grocery store, which yield unpredictable results). They are naturally more disease-resistant than commercial tomatoes, but they have a shorter shelf life. Due to this somewhat fragile nature, we keep ours growing in our greenhouses, where they are safe and cozy. They lack the genetic mutation that makes conventional tomatoes perfectly round and red but, in exchange, can produce more natural sugars within the fruit, making them much more flavorful. Their many colors signify the presence of phytochemicals (disease-fighting, immune-boosting super substances) that are classified into the carotenoids (red, orange, purple), flavonoids (orange, yellow) and glucosinolates (greens), meaning they are saturated with nutrients that fight cancer and inflammation and act as pro-provitamins! Now, on to the tips! Don’t be alarmed by how heirloom tomatoes look. They are often multi-colored, crazily shaped, and enormous, but they are perfect for eating! Never refrigerate your tomatoes. It will actually make them mealy. Store them on your counter at room temperature, away from direct sunlight. We pick our tomatoes only when they’re perfectly ripe and ready to eat on the very same day we pack them into on your CSA shares or bring them to the market. This ensures that you get the freshest, most optimal produce possible. These lovely, ripe tomatoes should be gobbled up within a few days of receiving them. If you find yourself with too many tomatoes on your hands, they freeze wonderfully. Simply blanch in boiling water for 30 seconds, peel off the thin skin, and core. Freeze whole or diced, depending on your preference. Make sure to leave about an inch of head space in the container or bag in which you pack them, as they will expand while freezing.
If you don’t regularly eat raw zucchini or summer squash, we highly recommend it. If it’s sliced thinly and allowed to chill in a delicious dressing, it will become tender and flavorful with no cooking required! The zesty recipe below from local chef DeAnna Germano is a quick and easy example of this preparation and is perfect for the summertime. Lemon Poppy Squash Salad By DeAnna Germano, Chef4Rent Makes 2-4 servings. Ingredients: Salad – 1-2 large Zucchini or Squash, halved and sliced into noodles or half-moons 1 Red Onion 1 cup Heirloom Tomato, chopped Dressing – 2 large Lemons 3 tbsp. Poppy Seeds 1/2 tbsp. Dijon mustard 1/4 cup Rice Wine Vinegar 1/4 cup Sugar 1 cup Olive Oil 1/2 tbsp. grated Onion 1/2 tbsp. Garlic Instructions: Combine veggies in a large bowl. Mix all dressing ingredients until even * Image courtesy of: http://s479.photobucket.com/user/oneperfectbite/media/Blog%20Photos/SummerSquashSaladwithPoppySeedDr-3.jpg.html.
Beets are often incorporated into sides and salads, but in this simple recipe from our farm chef, Briel, they get to occupy main course status. With only a little salt, pepper, vinegar, and oil, these succulent, sweet red globes take on all the flavor they need to really shine. Beet Sliders By Briel Driscoll Makes 4 servings. Ingredients: 1 bunch Beets, the larger the better 2 tbsp. Olive Oil 1 tsp. Apple Cider Vinegar Sea Salt Black Pepper Caramelized Onions (optional) Goat Cheese Instructions: Boil Beets for 20 minutes or until just tender. Cut Beets 3/4″ thick in the longest direction. Whisk Olive Oil and Apple Cider Vinegar in a large bowl. Toss Beets in Olive Oil mixture until evenly coated. Sprinkle generously with salt and pepper. Grill until soft. Serve on Slider Bun with Caramelized Onions, Crumbled Goat Cheese, and Sriracha Mayo (1 tsp. Sriracha to every 1/4 cup Mayo).
‘Tis the season for squash and tomatoes. This recipe from our very own farm chef, Briel Driscoll, is a lovely mix of cool summer greens and warm hearty vegetables combined to create a delicious and substantial salad. Warm Cheesy Tomato Salad By Briel Driscoll Makes 3-4 servings. Ingredients: 1/2 head of Lettuce, chopped / or 1 bag Spring Mix 1 Summer Squash, sliced 1 Tomato, diced Salt and Pepper to taste 3-4 slices Sharp Cheddar Cheese 1 tbsp. Olive Oil Instructions: Lay bed of Salad Greens on plates. Sauté Squash with Olive Oil, Salt, and Pepper until slightly tender. Add Tomatoes and sauté 1 minute. Lay Cheese over top of vegetables and let melt. Pour all ingredients from pan over bed of Greens.
Looking for something a little different for lunch this week? Dress up simple lentils with our fresh summer squash and a combination of savory spices that will have you asking for seconds and thirds! Red Lentil and Squash Soup By Briel Driscoll Makes 3-4 servings. Ingredients: 3/4 cup red lentils 2 small Summer Squash, halved and sliced 1 Onion, chopped 1 Garlic clove 3 cups Water 1 tbsp. Fresh Parsley, plus more for garnishing 1/4 tsp. Coriander Powder 1/4 tsp. Ground Cardamom 1/2 tsp. Turmeric Powder 1/2 tsp. Ground Cumin 1/2 tsp. Ground Ginger 1/8 tsp. Pepper Salt to taste 1 1/2 teaspoon Lemon Juice Instructions: Combine all ingredients except Lemon Juice in large pot. Stir until evenly mixed. Bring to a boil and simmer until lentils are tender and cooked through. Add lemon juice, sprinkle with parsley, and serve.
Starting to wonder what to do with all this summer squash? Our good friend and former NYC Chef Elias Kushner, now calls CNY home, and he has just the answer – Summer Ratatouille! Learn more about Elias and his food adventures on his website, What’s Edible, and follow him on Instagram! Summer Ratatouille By Elias Kushner, What’s Edible Makes 4 servings. Ingredients: 2 1/2 tbsp. Olive Oil 4 Cloves of Garlic – sliced thinly 1/4 tsp. Chili Flakes 2 medium to large Tomatoes, diced 1 small Onion, sliced thickly 1 Zucchini or Yellow Squash, diced finely 1 Cubanelle Pepper, sliced thinly in short pieces 1 large or 2 small Japanese Eggplants, diced (Optional) 2 tbsp. fresh Basil, roughly chopped 2 tbsp. fresh Oregano, roughly chopped 2 tsp. + 1 pinch Salt Black Pepper to taste Instructions: Heat Olive Oil in a large, tall-sided pan or stew pot over a medium-low heat. Add Garlic, Chili Flakes, and pinch of Salt and cook, stirring frequently until aromatic. Add Tomatoes and stir until combined. Cook on medium heat for approximately 5 minutes. Add Onions and stir. Let simmer for 2 minutes. Add Squash, Eggplant, Pepper, Salt, and Black Pepper and stir. Simmer on medium-low heat for 15-20 minutes or until liquid has thickened. Enjoy.