Category Archives: Vegetables

Roasted Tomato Ketchup

Ingredients:
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
Directions:

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, mynewroots.org; Recipe retrieved from The Guardian

Roasted Eggplant, Beet, and Garlic Lasagna

Ingredients:
Eggplant
  • 2 small to medium or 1 large eggplant, cut into 1/4″ disks
  • 2 small or 1 medium beet
  • 1 small head of garlic,
  • Oven-ready lasagna noodles
  • Ricotta cheese
  • Italian cheese blend
  • Horseradish mustard
  • Red pepper flakes
  • Black pepper, freshly ground
  • Paprika
  • Oil of choice
Directions:
  1. Preheat oven to 425. Generously grease a 12×8 casserole dish and set aside. Remove the ends of the beets, drizzle with oil, and place on baking sheet. Remove the top 1/4″ of the garlic head, drizzle with oil, and place in foil pouch for roasting. Roast garlic and beets for 20 minutes then remove from oven. Check the done-ness of the garlic, you should smell a strong aroma and it should be fork tender; if it is not, return it to the oven for an additional 10-15 minutes or until satisfactorily roasted (but not burned). Place the eggplant slices on the baking sheet with the beets and return to the oven for an additional 15-20 minutes or until a fork slips easily in and out of the beets and the eggplant looks roasted, but not burned.
  2. For the sauce: use a food processor, blender, emulsion blender, or other means to create a chunky sauce from the beets, a few eggplant slices, half the roasted garlic, a dollop of ricotta cheese, a sprinkling of the Italian cheese blend, 2 squirts of horseradish mustard, and the red pepper flakes, black pepper, and paprika to taste.
  3. Lower the oven temperature to 375. In the prepared baking dish, layer noodles, eggplant slices, ricotta cheese, black pepper, all of the sauce, more noodles, the rest of the roasted garlic, a drizzle of oil, the last of the eggplant slices, and sprinkle Italian cheese over the top. Bake loosely covered for 40 minutes, then uncovered for an additional 15-20 or until the cheese on top is golden.
  4. Alternatively, this dish can be made in a slow-cooker. Simply grease the inside of the slow-cooker, layer the ingredients the same as in the casserole dish, and cook for 2 hours on high.

Yields 6 adult-sized servings.

Celery: the Most Boring Vegetable, Right? Wrong!

Leaf/Cutting Celery

Celery really seems like it wouldn’t be very interesting at first, but look beyond the simple green stalks and you’ll find a world of fascinating information! For starters, celery is a member of the Umbelliferae family of vegetables that also includes carrots, parsley, dill, fennel, parsnip, caraway, and cumin. There are three main types of celery: traditionally

Stalk Celery

Stalk Celery

bought stalk celery (which will be our focus), celeriac or root celery (which is the “ugly duckling” of the vegetable world), and leafy celery which looks similar to parsley, but definitely tastes like celery. The most popular type of celery worldwide is root celery/celeriac, but the most common type in U.S. supermarkets is the Pascal

Root Celery/Celeriac

variety of stalk celery which features wide stalks and a light green color. Here at LotfotL, we grow the Tango variety of stalk celery (for the first time in four years!), which features thinner stalks and a slightly darker green color; you may have also noticed that this variety is more fibrous than the Pascal variety you’re used to buying. Other varieties of stalk celery include Matador, Red Stalk, and Sonora; other colors vary from sheer white to gold to red to deep green! About one billion pounds of celery are produced annually in the U.S. (with 80% coming from CA, MI, and FL), though 200 million pounds of that total is exported to Canada each year; most of the celery sold in the U.S. is grown in Mexico (there’s a head scratcher for you!).

There’s a surprising amount of health benefits to eating celery. It contains lots of phytonutrients and anti-oxidants including phenolic acids, flavones, and flavonoids – all of which are shown to decrease oxidative damage in the body from free-radicals. There are benefits for the digestive tract as well, including improved integrity of the stomach lining which aids in better digestion. Celery also contains a compound that acts as a diuretic to lower blood-pressure. The leaves of the plant contain the majority of Vitamin C, calcium, and potassium available in celery, so use them first, as this degrades quickly!

Avoid bunches with seed stems, which are round stems in the center of the bunch in place of smaller, more tender stalks, as this is a sign of bitterness in your celery bunch. Also be sure to check for “blackheart,” which is damage caused by insects, by separating the stalks and looking for brown or black discoloration in the center. Store your celery in a plastic bag with the extra air squeezed out and be sure to use within five to seven days as some nutrients decay quickly. Avoid freezing celery as it will wilt when it’s too cold. It is also recommended to purchase only organic celery as it’s on the “Dirty Dozen” list of foods containing the highest levels of pesticide residue.

Fresh Cucumber Squash Salad

cucumber

cucumber

Ingredients:

  • 1 cucumber
  • 1 summer squash
  • 1-2 stems green onion
  • 1 T fresh dill, chopped (OR 1 t dried dill)
  • 1-2 fresh basil leaves (OR 1/4 to 1/2 t dried basil)
  • summer squash 20132 T white vinegar
  • 2 T white sugar
  • 2 T olive oil
  • salt and pepper, to taste

1. Wash the cucumber, remove all or some of the peel, depending on if you like the taste. Cut off the stem and chop into 1/2 inch cubes. Repeat with the summer squash.

2. Finely chop the green onions.

3. Combine cucumber, summer squash, green onion, dill, and basil in a medium-sized bowl.

4. In a separate bowl, combine sugar with vinegar until it dissolves. Slowly add in the oil, whisking until the mixture emulsifies (or turns white and cloudy). Taste dressing and add more sugar, vinegar, or oil to your liking. Add salt and pepper to taste.

5. Pour dressing onto salad and mix well. Refrigerate to let vegetables marinate in the dressing or enjoy immediately!

Arugula Grilled Cheese

Ingredients:

  • 2 slices of the bread of your choice (I had jalapeno cheddar from Wild Flour Bakery on hand)
  • Spicy brown mustard
  • Provolone cheese
  • Rosemary Gouda cheese
  • Garlic and herb goat cheese
  • 1/4 of a ripe avocado, smashed
  • Arugula
  • Spinach
  • 1 egg (optional)

Directions:

  1. Preheat a large skillet (preferably cast iron). Once preheated, turn heat to low/medium low. You want your cheese to melt before your bread burns.
  2. Spread a THIN layer of mustard on both sides of your bread (there will be more in the middle of the sandwich).
  3. On the first slice of bread, place a slice of provolone and the garlic and herb goat cheese. On the second slice, place a slice of rosemary Gouda and the smashed avocado.
  4. Grill the sandwich open-faced in the skillet until the cheese is melty and your bread is a beautiful golden brown.
  5. (Optional) Fry your egg to desired hardness (personally, I like mine over-easy to over-medium).
  6. Assemble your sandwich by placing your optional fried egg in the middle with a handful of arugula and spinach and a drizzle more of mustard.
  7. Devour!