Hope you are enjoying the continued warmth as fall approaches. We are certainly happy to have this heat continue and extend the season of our hot crops even just a little.
This year I wanted to make sure that I did not neglect my love of cooking as the when the busyness of harvest season hit and the abundance of summer produce is around. So I set a goal back in January to cook my way through an entire cookbook.
I chose Joshua McFadden's cookbook, Grains for Every Season, and so far its been a blast with a lot of winners! Joshua is a farmer and chef and so he comes up with fantastic recipes highlighting seasonal and fresh produce. I would highly recommend checking him out as you try to decide what to cook with your seasonal produce.
This week I thought I would share one of my favorite recipes so far from the book made with roasted peppers since they are just starting to peak in production it feels like a great time to highlight them!
It is a recipe for a Romesco Sauce, a sweet and slightly smoky pepper sauce. It is really nice for dipping roasted potatoes or crackers in or serving alongside grains and other veggies. Here is the recipe:
INGREDIENTS:
- 2 cups raw skin on almonds, lightly toasted
- 1/3 cup roasted peppers (here is a recipe explaining how to do that if you need)
- 3 cloves garlic
- 6 Tablespoons tomato paste
- 2 T sherry vinegar
- 1 tsp smoked paprika
- 1/8 tsp cayanne pepper
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 2/3 cup extra virgin olive oil
- Finely chop about 1/3 of the almonds and set aside
- Put the rest of the almonds, roasted peppers, garlic, tomato paste, vinegar, smoked paprika, cayenne, salt, and black pepper into food processor. Pulse until almonds are very finely chopped and a slightly chunky sauce has come together.
- Transfer to a bowl and whisk in the olive oil and reserved almonds
- Taste and adjust with vinegar, paprika, cayenne, salt or pepper. Store in fridge for up to 4 days.
*makes 2.5 cups
Tip: I like to roast a bunch of red peppers at once, remove the skins and freeze them in small bags. Then I can pull them out any time in the winter to add to a pasta dish or make this sauce!
One last thing, I wanted to let you know that there are still a few tickets left for the Feast in the Fields Fundraiser that we are hosting next Saturday (September 17th). If you are interested in joining we would love to have you and you can buy tickets here.
Cheers,
Farmer Carly
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