Recipes

Heirloom Tomato & Plum Salad

Heirloom Tomato & Plum Salad

Prep Cook Total 30
From myfitnesspal.

INGREDIENTS:

  • 2 pounds tomatoes (a mix of small heirlooms and cherry tomatoes), halved
  • 1  pound ripe stone fruits (a mix of plums, apricots, pluots and/or nectarines), halved
  • 1/4 cup good olive oil
  • 2 tablespoons maple syrup or brown sugar
  • 1/2 teaspoon fine-grain sea salt
  • 1/3 cup toasted almonds, chopped
  • 2 tablespoons capers, drained
  • 1/3 cup chives, chopped
  • 8 ounces ciliegine mozzarella, halved
  • A handful of torn, fresh basil leaves
  • Zest of one lemon
  • An extra drizzle of olive oil or lemon oil (for finishing)
  • Flaked sea salt for finishing, (optional)
  • 2 boneless, skinless chicken breasts, grilled to preference

DIRECTIONS:

1. Preheat the grill to 350°F. In a large bowl, toss half the tomatoes and stone fruits with the olive oil, maple syrup or brown sugar and salt. Arrange in a single layer on the grill. Allow the fruit to char a bit before flipping. Char the second side. Remove all of the tomatoes and stone fruits from the grill. Grill the chicken next, if this has not yet been done. Set aside to cool while you finish the other salad ingredients.

2. Halve the mozzarella, zest the lemon and chop the chives and basil leaves.

3. When ready to serve, gently toss the roasted fruits with the remaining raw fruits and a bit of olive oil, most of the almonds, chives and basil, as well as all of the capers and the mozzarella. Taste and adjust seasoning, if needed. Serve in individual bowls. Top with remaining 1 tablespoon each of almonds, chives and basil. 

Creamy Vegan Carrot Soup with Coconut

Creamy Vegan Carrot Soup with Coconut

Prep Cook Total

CSA member submission from Sharon Choma – the spruce

INGREDIENTS:

  1. 2-3 large carrots
  2. 1 onion, chopped small
  3. 1 tsp fresh ginger, minced, for heat
  4. 1 1/2 tsp. curry powder
  5. 1 3/4 cups vegetable broth
  6. 1 14oz. can coconut milk
  7. sea salt, to taste

DIRECTIONS::
1. Simmer the carrots, onions, ginger and curry powder in vegetable broth for 20-25 minutes, until carrots are soft.
2. Allow to cool slightly, and then puree in a blender, working in batched if needed.
3. Return to hear and stir in coconut milk until well combined.
4. Season generously with sea salt, to taste.
5. Serve hot, or chill until cold and serve as a vegetarian and vegan appetizer soup. Soup will thicken as it cools, so if serving cold, you may want to add a little extra liquid for consistency.

Cucumber Salad

Cucumber Salad

Farm-wife Diane, tells us that cucumber/onion with mayo and vinegar quenches a HUNGRY MANS stomach, “Every year my mother-in-law would bring us a big bowl and I would have to fight the farm guys to get a portion”. So… REFRESHING, on a HOT summer day!

INGREDIENTS:

  1. 2 cucumbers, very thinly sliced.
  2. 1 onion, very thinly sliced.
  3. 2 tablespoons vinegar or 2 tablespoons lemon juice.
  4. 2 tablespoons low-fat sour cream or 2 tablespoons yogurt or mayo
  5. salt and pepper, to taste (I like a lot of pepper)
  6. 12 teaspoon sugar, optional
  7. 1 teaspoon chopped fresh dill. Or 1/2 teaspoon dried dill
    DIRECTIONS::
    Mix cucumbers and onions together.  Mix rest of ingredients together in a  bowl and stir.  Add to cucumbers, chill till very cold & serve.

Riehm Produce Farm, LLC
7244 N. State Route 53
Tiffin, OH 44883
419.992.4392
riehmfarms@gmail.com