Life had been busy around here lately. Things have finally slowed back down as the school year is winding down. I have been thinking a lot about summer and all of the farmer’s markets and the opportunity we in the Midwest have to enjoy fresh local produce. I am even doing my part this year and have our garden ready, we have even been able harvest some of our strawberries. This was the perfect opportunity to have my daughters do a taste test as we had some store bought strawberries in the fridge. They both overwhelmingly agreed that our berries that were grown organically (probably not certified as I can’t attest to the ingredients in the pot, but organic soil and fertilizer) tasted much sweeter than the store bought berries. One of the reasons organic veggies and fruits taste better is that they are allowed to grow at their own pace, usually in a very nutrient rich soil. They also tend to be sweeter, brighter in color, and higher in vital nutrients and antioxidants. Summer is the perfect time to try eating locally from our local farmers or even growing some produce in your own garden. Not only will you be supporting local farmers, eating fresher food, you will be helping the environment by saving the resources needed to ship food cross country. I will be posting some of my favorite recipes to help us start enjoying all that summer has to offer.
Roasted Tomato Soup This is a great alternative to canned tomato soup. No further explanation needed, you already know how I feel about canned items. Try this I promise you will find it quick, easy, and more delicious. 12-15 Roma Tomatoes, quartered and seeded 4 cloves of garlic, peeled fresh thyme sprigs 1 large onion cut into chunks Extra Virgin Olive Oil 2 cups quality chicken stock ¾ cup half and half or milk Honey to taste Salt and pepper to taste To seed your tomatoes you want to cut them in half lengthwise. Using your fingers gouge out the pockets on pulp and seeds so that you are left with just the tomato “shell”. Cut in half again so you are left with quarters. Line a rimmed baking sheet with foil. Arrange tomato, garlic, and onion on baking sheet. Drizzle with olive oil and liberally salt and pepper. Roast in a 350 degree oven for approximately thirty minutes. The end result should be somewhat caramelized on the edges and completely tender. At thi
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