A customer, who wants to remain nameless, said this recipe he got from Cooks Illustrated, is fantastic. It serves four. He states it is par excellence. The slow roasted recipe works cause the tomatoes are perfumed with the herb peppery aroma. Also do not throw away the oil when you are finished cause it works wonders as a salad dressing, or just dipping some French bread in it.
1/2 cup extra-virgin olive oil
4 medium garlic cloves, sliced thin (if you are a garlic lover like moi, you will do more.)
2lbs rip tomates, (5 medium) cored, and cut crosswise into 1/2 inch thick slices
salt and pepper to taste
Adjust an overn rack to the middle position and heat over to 325 degrees.
Grease the bottom of a 13×9″ baking dish with 2 tlbspns of oil and sprinkle half of the garlic across the bottom of the dish. Arrange the tomates slices in the pan, overlappin the edges as neede to fit. Pour the remain 6 tablspns oil over th tomatoes and sprinkle with salt and remaining garlic. roast the toamtes until they are slightly shriveled and most of their juices have been replaced with oil. about 11/2 to 2 hours.
Remove the dish from the oven and let the tomatoes cool in the oil for at least 15 minutes, or up to 4 hours. To serve, use slotted spoon to get the tomatoes out of the dish
This is William’s first year for honey. The hive is now two years old and the honey can be extracted. I know because I have bought honey from the stores before and I was not a fan of honey. However, when we extracted the honey from the wax combs and than filtered it and finally poured it into bottles, I must admit I tasted some that was running down the spout. I really liked it and even started dipping my pretzels into it. He only has about 70 lbs. this year as his other hive was just started this year. The hives need a full year to grow.
An American Heirloom that has a orange color with a hint of neon in it. It has a great texture and is a must for the tomato salad. It is rich and fruity in taste and is big enough to be a slicer. You can be creative with it in the kitchen as they have an excellent flavor.
Here we go again. No this tomato is not from Europe but rather Ohio. It is another Pink tomato that actually is very sweet. It can grow up rather large and is very similar to the Brandywine Pink but more cosmetically perfect. It is good for sandwiches, salads, and canning.
Ha, ha. Fooled you again. This tomato is another one from Russia. It’s shape is along the line of a Bartlett Pear. It is purplish-black in color. This is known for its rich smoky flavor. It is not known for the sweeter black tomatoes like Cherokee and Carbon. It will be a little more meatier than the Black Prince which will make it good for sandwiches and salads. Its flavor will not disappoint.
Yes there are many great recipes for fried Okra. It is a big hit in the South and has not changed in many years. However experimenting with recipes and passing the information on has always been a thrill. Since we live in Maryland, home of the blue crab, what else would make Fried Okra good. Well you guessed it now. Maryland Style Fried Okra.
The recipe is simple and should take about 10 minutes to prepare depending on the size you are cooking.
1 lb. fresh Deep Cove Farms Okra
1 cup corn meal
1 cup flour,
1/2 tsp salt
1/2 tsp red or black pepper
2 cups buttermilk (i always use buttermilk when I am coating items for frying whether it is chicken, or in this case okra)
vegetable oil (sorry it does make the fried food taste better)
Old Bay Seasoning (depends on your taste the amount you use)
First thing is cut to wash and then cut the ends off the okra. Than cut the okra into 1/2 inch pieces.
After you complete that put the buttermilk and one egg into a mixing bowl, blend and than mix in the okra
Let that sit in refrig for about 1/2 hour.
While that is going on, blend your corn meal, flour, salt, and pepper.
Now add you item that will make this Southern Maryland fried Okra, Old Bay Seasoning.
I like mind a little on the stronger side so I use 1/4 cup some might not like it that spicy or some might want to at more
Mix together and than add the okra
Blend and then in a fryer or skillet(with about 2″ of veggie oil) but the okra in in batches.
Fried until a golden brown. than enjoy
I was just experimenting in the kitchen and stumbled on this new way to prepare Swiss Chard that even the young children would love. I take my Chard and wash it first. Than cut it up in sections, making sure that I use the stems with it also. I also dice up an onion and peel a couple of cloves of garlic. I get out my frying pan and thinly coat with olive olice. I use my garlic press and press the garlic in along with the onions and a handful of oregano and let it cook for about a minute. Depending on your appetite, a lb. of Swiss Chard is only enough for two, after it cooks down there is not much left, however it is so good. After a minute and the Swiss Chard making sure you stir to get all the good juices and mix in the onions. Place on the serving plate and top it with some mozzarella and mirco wave for the quick melt. Place your other food on or eat it as a healthy snack.
Hello and welcome to our 2012 Spring and summer market. Right now the only market that we are at is Riva Rd on Saturday Mornings. Our 4 varities of lettuce has been a huge hit. Katherine has been busy getting her heirlooms together and has a couple of new ones to you to try this year. We decided to hold the price on heirlooms again this year as well as with most of our items. We also will have okra this year as we decided to give it a try after many have asked for it. We will also be doing Riva Rd on Tuesdays once the crops start coming in and Piney Orchard on Wednesdays. Piney Orchard is becoming quite the market now with a goat cheese vendor and a new baker doing some Asian desserts.
Here is a way to fix the good tasting tender Deep Cove Farms Brussels Sprouts. This recipe was given to me by my neighbor Diane and quickly ate at Thanksgiving Dinner. As a matter of fact they were the first to go.
4 strips of Bacon
1 lb. of Deep Cove Farms Brussels Sprouts for that great fresh flavor but you can use store bought after ours are finished but it will not be as good.
1/2 medium onion finely chopped
1 glove of garlic, I like 2, finely chopped or if you have a press that is better.
1 tablespoon brown granulated
1 tablespoon butter but it is ok to splurge with a couple more lol
1/2 teaspoon black pepper
In a skillet, cook the bacon to tender crisp. Slice the sprouts into halves Rremove the bacon after finished and all but three tablespoons of bacon drippings. Put in sprouts, garlic, and onions and cook until the onions are tender. Add some other seasoning that you like as oregano if that Italian or Meditterean Flavor is desire, or thyme or rosemary for the French style. With that add the sugar and bacon, stir and cover and cook until the sprouts are tender, about 30 minutes at medium heat. Occasional stir this so the sprouts do not stick. If it becomes too watery remove the last 10 minutes. Add the butter and salt and pepper while the sprouts are cooking. Serve and enjoy
Here is something that is rather tasty and good for those cool nights that are coming.
1 med Deep Cove Farm Kabocha Squash
1 teaspn ground cayenne pepper
1/2 teespn ground cinnamon
1/2 teaspn ground nutmeg
1 teaspn cumin
5 talbspn brown sugar
2 talbspn soy sauce.
Preheat oven to 400 degrees. Cut the
Kaboacha squash into slices, not to thick
clean the seeds out (save seeds and roast also
because the are good)
set asides slices. in a bowl mix all ingredients except the soy sauce.
coat each slice of squash on both sides. Add the soy sauces to the mixture
and repeat the coating. but on baking sheet in single layer. drizzle with some olive oil
and if you want add a little sugar. cook for 15 minutes. turn over and again drizzle with oil
and sugar if you want.
for those who want to cheat, you can use the pumpkin pie mixture