Farm-fresh Produce and Eggs – Since 1999
from The City Gardeners Cookbook
2 1/2 cups chopped tomatoes
3/4 cup chopped bell peppers
1 clove garlic minced
1/2 cup olive oil
3 teaspoons fresh oregano
1 Tablespoon chopped fresh basil
salt to taste
In a bowl, mix all the ingredients and let stand for at least 10 minutes. Serve over toasted slices of crusty bread (Bruschetta), or over pasta.
Classic Basil Pesto from Vegetarian Cooking for Everyone by Deborah Madison
This recipe from Deborah Madison we think is the best. It is great fresh and easy to freeze to enjoy all year.
1 or 2 plump garlic cloves (or more)
salt
3 TBS pine nuts or toasted walnuts
3 cups (about 3 oz) loosely packed basil leaves
1/2 cup freshly grated Parmesan cheese
2-3 TBSP Romano cheese
1/2 cup olive oil
2 TBS soft butter
In a food processor process the garlic, salt and nuts until finely chopped, then add the basil and the olive oil. When smooth, add the cheeses and butter and process just to combine. This makes about one cup of pesto.
Serve over Plum Forest Farm’s steamed new potatoes, quinoa, pasta or salmon.
Note: When freezing pesto, some people prefer leaving out the cheese. You can add cheese if you like when you take it out of the freezer to eat it.
Crumble Topping
¾ cup sugar
1 cup flour
1 ¾ cup oatmeal
1 tsp cinnamon
1 tsp salt
2 sticks (1/2 #) butter
Mix all dry ingredients. Cut the butter into the other ingredients with a pastry blender until it has a crumbly consistency.
Filling
3-4 cups rhubarb stems, cut into ½ inch pieces
¾ cup sugar
¼ cup flour
Toss rhubarb with flour and sugar, spread into a 9×13 inch pan. Sprinkle crumble mixture on top. Bake at 350 degrees for 40 minutes to an hour until rhubarb is bubbly and top is golden brown.
This is great on its own; serve it with some good vanilla ice cream for a higher level of bliss.