Category Archives: Fruit

Roasted Tomato Ketchup

several varieties of heirlooms

several varieties of heirlooms

  • 10 medium tomatoes
  • Coconut oil
  • 1 large onion, chopped
  • 3 garlic cloves, crushed
  • Pinch chili flakes
  • 3 star anise
  • 3 bay leaves
  • 1 tsp ground corriander
  • 1 oz balsamic vinegar
  • Apple cider vinegar, to taste
  • salt and pepper

1 Preheat the oven to 375F. Wash the tomatoes then cut them in half and place on a lined baking sheet. Lightly drizzle with coconut oil and a pinch of salt. Place in the oven and roast for 30 minutes or so, until the tomatoes are caramelised and fragrant.

2 While the tomatoes are cooking, heat some oil in a large pan and add the onions, a pinch of salt, black pepper, garlic, chili flakes, star anise, bay leaves, and coriander. Cook until the onions soften slightly – about 5 minutes. When the bottom of the pan gets dry, pour in the balsamic vinegar to deglaze the pan.

3 Once cool, remove the star anise and bay leaves and set aside for later. Place the tomatoes and cooked onions in a food processor and blend to form a puree. Using the back of a wooden spoon or spatula, press the puree through a mesh sieve back into the pan. (You can save the fibrous leftovers for a tomato-based soup or stew.)

4 Return the star anise and bay leaves to the pan, bring to a boil, reduce to a simmer, and cook until thickened (5-10 minutes). Season to taste. If it is not tangy enough, add 2-3 tsp of apple cider vinegar.

5 Once the ketchup has slightly cooled, pour into a clean glass container and store in the fridge for a week. It also freezes well.

Recipe supplied by Sarah Britton,; Recipe retrieved from The Guardian

Tomato Pie

– 1 C. Bisquick mix
– 1/4 C. water
– 1 T. soft butter
– 4-5 medium tomatoes, peeled and sliced 1/2 inch thick
– 1 C. shredded cheddar cheese
– 1/2 C. mayonnaise
– 1-2 green onions, minced
– 2 T. minced fresh parsley or basil

1. Mix Bisquick, water, and butter together with a fork and press mixture into a greased 9 inch pie pan.
2. Layer tomato sliced on crust.
3. Sprinkle cheese on top of tomatoes.
4. Mix mayonnaise, green onion, and parsley/basil together. Spread over cheese.
5. Bake at 350 for 30 minutes in the lower half of the oven. Serve immediately.

Thanks to Ralph for this great recipe!

Kale Salad (Organic Gardening Magazine Recipe Contest Winner)

– 2 Tbs extra virgin olive oilcooked kale salad
– 3 C kale, chopped
– 1/4 onion, chopped
– 1 clove garlic, minced
– 1 Tbs apple juice
– 1 Tbs dried cranberries
– 1 Tbs raisins
– 1 Tbs lime juice
– 1 Tbs honey
– salt and pepper, to taste
– 1 Tbs roasted sliced almonds
– 1 pinch crushed red pepper flakes (optional)

1. In a cast iron skillet, heat 1 Tbs oil over medium-high heat. Add onion and cook for 2 minutes. Add kale and cook 5-7 minutes. Add apple juice, cranberries, and raisins and cook for 1-2 minutes. Add garlic and cook until fragrant.

2. In a small bowl, mix 1 Tbs olive oil, lime juice, and honey. Add salt and pepper to taste. Turn off skillet, add lime just dressing, and serve with almonds and pepper flakes on top.


Recipe from the Organic Gardening Magazine’s Heirloom Holiday Recipe Contest winner Areli B.

Strawberry Spinach Salad with Candied Pecans

Serves four.spinach-salad-strawberries-15

– 2 cups pecan halves
– 4 Tbs salted butter
– 4 Tbs brown sugar
– 1/4 cup Canola oil or other salad oil
– 2 tablespoons balsamic vinegar
– 1 tablespoon plus 1 teaspoon granulated sugar
– 1/4 teaspoon dried tarragon
– 1/8 teaspoon each onion and garlic powder
– dash dry mustard
– 8 ounces fresh torn spinach or baby spinach
– 1 1/2 to 2 cups cleaned and sliced strawberries
– 1/2 cup candied pecans
– 2 to 3 ounces goat cheese or blue cheese, crumbled, optional

1. To make candied pecans, melt butter over medium-high heat. Add pecans and toss to coat. Add sugar and stir until caramelized. Spread on wax paper to cool.
2. For dressing, whisk together oil, balsamic vinegar, sugar, tarragon, onion and garlic powder, and dry mustard.
3. Assemble salad and enjoy.

This recipe was sent to us and adapted by member Jillian Dargatz. Thanks, Jillian!

Greens, Cherry, Prosciutto, and Goat Cheese Salad

Serves four. greens and goat cheese salad

– 1 1/2 cups fresh fresh cherries, pitted
– 1/3 cup balsamic vinegar
– 8 to 10 cups mixed mixed greens (such as arugula, tatsoi, mizuna, etc)
– 1 spring onion, thinly sliced
– Kosher salt and freshly ground freshly ground pepper
– 1/4 cup extra-virgin extra-virgin olive oil
– 4 to 6 slices slices prosciutto, halved lengthwise
– 5 ounces fresh fresh goat cheese, crumbled

1. In a small saucepan, combine cherries with vinegar. Bring to a boil over high heat, then remove. Let cherries cool completely in pan, about 15 minutes.

2. Put greens and onion in a large bowl. Season to taste with salt and pepper. Add mixture from pan and olive oil; toss well.

3. Divide evenly among salad plates; top with prosciutto and crumbled goat cheese. Serve immediately.

Recipe from

Red Oak Lettuce Salad with Apples, Toasted Walnuts, & Gorgonzola Cheese

Red Oak Lettuce Salad with Apples, Toasted Walnuts, & Gorgonzola Cheese

Salad Ingredients:
2 heads red oak leaf lettuce
2 granny smith apples
1 cup walnut halves
2 cups crumbled gorgonzola cheese
juice of one lemon
salt and pepper to tasteRed Oak Salad

Dressing Ingredients:
1 TBSP dijon mustard
1/4 cup apple cider vinegar
1/2 tsp chopped fresh thyme
1/4 cup mayonnaise
3/4 cup extra virging olive oil
1 cup crumbled gorgonzola cheese


  • Toast the walnuts in a 325 degree oven for 5-7 minutes. Allow them to cool and then lightly chop.
  • Cut or tear the leaves from the stem of the lettuce, wash and spin them dry. Place the lettuce in a medium size salad bowl.
  • Peel, core and quarter the apples. Cut apple quarters into 1/4″ cubes, toss with lemon juice to prevent browning, then add them to the salad bowl.
  • Dressing: Combine the mustard, vinegar, thyme and mayonnaise in a bowl and whisk together. Whisk the olive oil into the vinagrette in a slow steady stream to emulsify. Stir in the crumbled Gorgonzola, and season with salt and pepper to taste.
  • Add the crumbled cheese, toasted walnuts and dressing and toss lightly to coat the lettuce. Season to taste with salt and pepper.

Recipe from: Artisan Pantry

Spring Strawberry Sorrel Smoothie

Spring Strawberry Sorrel Smoothiesorrel_smoothie

1/2 cup sorrel leaves
1/2 cup baby spinach leaves
3/4 cup strawberries, frozen
1/2 banana, frozen
1/4 cup coconut milk, or 1 tablespoon shredded coconut
1 cup filtered water
1/16th teaspoon honey
1-2 ice cubes (optional, to thicken)

Place ingredients into a blender until smooth and creamy. Thin with water or thicken with ice if desired. Enjoy!

Recipe from: Green Lemonade

Cantaloupe Salsa

Cantaloupe Salsa

Brought to you by
Makes about 2 cups of salsa

This would be great over grilled fish or chicken, not that ours ever got that far. It is equally good with tortilla chips.cantaloupe salsa
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2 cups diced (1/4 inch) cantaloupe (from a 2 1/4-lb piece)
1/4 cup diced (1/4 inch) sweet onion (such as Vidalia) or red onion
2 tablespoons chopped fresh basil or cilantro
1 (2-inch-long) fresh hot red or green chile (skip the seeds if you want to dim the heat), minced
2 tablespoons fresh lime juice
1/4 teaspoon salt

Mix everything and eat immediately.


Fennel Orange Salad

makes 4-6

  • 2 med fennel bulbs, trimmed and julienned
  • 1/2 red onion, thinly sliced
  • 1 tsp balsamic vinegar
  • 2 T soy sauce
  • 1 T orange juice
  • 1 T minced fresh ginger
  • 1/2 cup olive oil
  • salt and pepper
  • 1 medium orange, peeled
  • 1 T fresh lemon juice
  1. Put the fennel and onion in a large bowl.
  2. Whisk together the vinegar, soy sauce, orange juice, ginger, and olive oil in a small bowl. Pour over the fennel and onion and toss well. Season to taste with salt and pepper. Chill the salad for 1 hr.
  3. Slice the peeled orange into thin round