Fresh Green Beans with Roasted Cherry Tomatoes

This Sunday at the Fairmount Neighborhood Farmers Market, held between 10 am - 2 pm on the corner of Agate and 19th Ave., you'll find plenty of summer produce from Camas Swale Farm and pastured meat and poultry from Fair Valley Farm and Fog Hollow Farm. Looks for plenty of cherry tomatoes and late summer green beans.

When they are small and tender, I love eating green beans unadulterated. But I'm also fond of the flavor of heartier bean varieties such as Romanos stewed in tomatoes (similar to this braised celery recipe). Last week I made a side dish for mac and cheese that was a perfect marriage of the two: fresh green beans drizzled with cherry tomatoes roasted with fresh herbs. The collapsed sweetness of roasted tomatoes was the perfect complement to green beans with a hint of a fresh crunch.

Fresh Green Beans with Roasted Cherry Tomatoes

serves four

1 pint cherry tomatoes
several springs of fresh thyme, marjoram, or oregano
drizzle of olive oil
salt and freshly ground pepper to taste
1 lb green beans

1. Preheat the oven to 450 degrees. In a small baking pan that will hold the tomatoes in a single layer, combine all of the ingredients and swirl to mix. Roast for 20 to 25 minutes until the tomatoes have completely collapsed and their juices have started to caramelize. This can also be done in a toaster oven. 

2. Meanwhile set a medium pot of salted water to boil. Trim off the stem ends of the green beans. When the water is boiling, add the green beans and cook for 4 minutes for small beans or 5 minutes for large beans. Drain and put on a serving platter. When the tomatoes are done roasting, drizzle them over the green beans and serve. 

Pesto Pasta with Seared Corn and Padrón Peppers

Visit the Fairmount Neighborhood Farmers Market this Sunday between 10 am - 2 pm, on the corner of Agate and 19th Ave., for beautiful summer produce from Camas Swale Farm, including fresh tomatoes, corm, and padrón peppers, and pastured meat and poultry from Fair Valley Farm and Fog Hollow Farm.

We are delirious with excitement when the padróns are available, and want to sear them and eat them on everything. This pasta dish was especially delicious and packed with summer flavors. Starting with pesto pasta, I layered on seared corn, seared padróns, cherry tomatoes, and feta cheese.

Pesto Pasta with Seared Corn and Padrón Peppers

pesto
1 clove garlic
1/2 cup whole almonds
2 ounces pecorino romano or parmesan cheese
1 cup basil leaves
1/4 cup olive oil
salt to taste

1 pint padrón peppers
2 ears corn
1 pint cherry tomatoes
1/2 cup cubed feta cheese
olive oil
1 lb pasta

1. Set a large pot of salted water to boil.

2. Make the pesto. In a dry skillet, heat the unpeeled garlic clove until it is soft and blackened in spots. Transfer to a cutting board to cool before peeling. Put the whole almonds in the hot skillet and toast until they are fragrant, but don't let them burn. You can also toast the garlic and nuts in a toaster oven. Combine the almonds, peeled garlic cloves, cheese, and salt in the bowl of a food processor and chop coarsely. Wash the basil leaves and add to the food processor. Blend while pouring in the olive oil until it is a fairly smooth paste. Taste and add salt or more olive oil to taste.

3. Heat a cast iron skillet over high heat. Peel the corn and when the pan is hot, place in the ears. Rotate to sear the kernels on multiple sides. When they have some nice char in places, transfer them to a plate. When the ears are cool enough to handle, use a knife to cut the kernels off the corn and reserve.

4. Adjust the heat to medium high. Add about 1 Tbsp olive oil, swirl to coat, and then add in the rinsed padrón peppers. Spread into a single layer and allow them to char a bit. Then start turning them to char on multiple sides. When they are nicely seared, transfer to a bowl and sprinkle with sea salt.

5. When the water is boiling, add the pasta and cook according to the instructions. Reserve a small amount of starchy pasta water, then drain and transfer to a bowl. Stir in the pesto, using a little pasta water to thin if necessary. Toss in the corn, peppers, cherry tomatoes, and feta cheese (or keep on the side and let people help themselves to their preferred toppings). Enjoy.

BLTs, Blistered Padrons and Smoky Eggplant Salad

At the Sunday at the Fairmount Neighborhood Farmers Market this week you'll find pastured meats and eggs from Fair Valley Farm and Fog Hollow Farm and fresh produce from Camas Swale Farm, including plenty of tomatoes and a selection of spicy peppers: jalapenos, padrons, and shishitos.

Don't let the summer go by without savoring a classic BLT. And as a few accompaniments, I can recommend some cool cucumbers, some blistered padron peppers, and a smoky grilled eggplant salad. 

Quick Smokey Eggplant Salad

1 small eggplant
1 tsp tahini
1/2 tsp balsamic vinegar
1 Tbsp olive oil
pinch of salt

1. Hold the eggplant with tongs directly over a stove burner until it is scorched on all sides and softened to collapsing (for a bigger eggplant, you can start it over the burner and finish it in the oven. Or you can cook it whole in a grill).

2. Mix together the dressing of tahini, vinegar, olive oil, and salt.

3. When the eggplant is cool enough to handle, remove the top and the blistered peel (you don't have to be a perfectionist about this, some lingering char is nice). Cut into approximately 1/2 inch dice and fold into the dressing. Serve warm or at room temperature. 

Polenta with Herb Roasted Tomatoes

At the Sunday at the Fairmount Neighborhood Farmers Market this week you'll find pastured meats and eggs from Fair Valley Farm and Fog Hollow Farm, cut flowers from Tiger Lily Art Company, and fresh produce from Camas Swale Farm, including lots of tomatoes.

When tomatoes are at their summer sweetest, I love eating them lightly roasted with fresh herbs. As a vehicle for their fragrant juices, I decided to make some polenta, using this Bon Appetit recipe for Instant pot polenta cacio e pepe. 

While the polenta cooked (in just 9 minutes), I roasted a pan full of cherry tomatoes with rosemary. Then I sprinkled on some more delicate herbs (chives, thyme, and oregano), poured over the polenta and ran it under the broiler. At this point, one could let it cool and harden and cut wedges to eat, but we couldn't wait for that and instead ate it as a delicious porridge spooned into bowls.

Polenta with Herb Roasted Tomatoes

serves four

1 cup polenta 
4 cups water
1 tsp salt
generous amount of black pepper
2 Tbsp butter (divided)
1/2 cup grated Pecorino or Parmesan cheese (about 2 ounces)
2 Tbsp olive oil
1 cup cherry tomatoes
1 spring rosemary
several springs chives, thyme, and oregano

1. Preheat the oven to 450 degrees and put in a cast iron or oven safe skillet to warm. Rinse and the cherry tomatoes and herbs. Chop the rosemary leaves. Separately chop the other herbs.

2. In an Instant Pot, combine the polenta, water, salt and pepper. Cook on high pressure for 9 minutes and then release the pressure manually. Whisk the contents of the pot, adding 1 Tbsp of butter and the grated cheese, until it is a thick porridge. One can also prepare the polenta on the stove top like this.

3. While the polenta is cooking, remove the warm skillet from the oven. Put 1 Tbsp of butter into the skillet to melt and then add the cherry tomatoes and chopped rosemary and roll around to coat. Roast the cherry tomatoes for about 12 minutes until they have collapsed and released some juices.

4. Remove the pan from the oven and turn the setting to broil. Sprinkle the other chopped herbs onto the cherry tomatoes. Use a spatula to layer the cooked polenta onto the roasted tomatoes. Put under the broiler for about 5 minutes until the top is golden brown. Serve immediately, spooning into dishes, or allow the pan to cook until the polenta has hardened and can be cut into wedges. Enjoy.

Som Tam with Purple Beans

This Sunday at the Fairmount Neighborhood Farmers Market, you'll find pastured meats and eggs from Fair Valley Farm and Fog Hollow Farm, cut flowers from Tiger Lily Art Company, and fresh produce from Camas Swale Farm, including lettuce, gorgeous heirloom tomatoes, and beans.

With the hot temperatures I have been searching for no cook, refreshing dishes, and had a craving for Thai flavors. I found just what I was looking for in Jeffrey Alford and Naomi Duguid's Hot, Sour, Salt, Sweet: a version of green papaya salad, but made with long beans. Swapping in Camas Swale's purple beans was the perfect way to preserve their brilliant color while infusing them, after a good pounding in a mortar, with vibrant lime juice, fish sauce, chiles, crushed peanuts, and tomatoes.

Som Tam with Purple Beans

from Jeffrey Alford's Hot, Sour, Salt, Sweet

1 large garlic clove
1/4 tsp salt
1 Tbsp dry roasted peanuts, coarsely chopped
1 Tbsp dried shrimp, minced
1 to 2 bird miles, minced
pinch of sugar, or more to taste
1/4 cup lime juice
2 Tbsp Thai fish sauce
2 plum tomatoes or 1 medium tomato, coarsely chopped
1/2 lb long beans or green or purple beans, trimmed, cut lengthwise in half, and the cut crosswise into 1 1/2 inch lengths. (Note, if the beans are large and tough, you can parboil them briefly in boiling water and refresh them in cold water before trimming and cutting).

Accompaniments
Lettuce leaves
1/4 head Savoy cabbage, cores and cut into small wedges

Place the garlic, salt, peanuts, dried shrimp, chiles, and sugar in a large mortar or in a food processor and pound or process to a paste. If using a processor, transfer the paste to a bowl. Stir in the lime juice and fish sauce, then add the chopped tomatoes and a generous handful of beans. If using a mortar, stir in the lime juice and fish sauce, the tomatoes, and the handful of beans. Pound with the pestle or the back of a wooden spoon, being careful not to splash yourself, to mash the beans a little and combine them with the flavorings. Gradually add the remaining beans, mashing and blending as you do. Taste for salty-hot-sweet balance and adjust the flavors as you wish.

Mound onto a serving plate lined with lettuce leaves. Place the wedges of cabbage around the edge of the plate. Serve immediately. 

Salad Nicoise with an Instant Pot

This Sunday at the Fairmount Neighborhood Farmers Market, you'll find pastured meats and eggs from Fair Valley Farm and Fog Hollow Farm, cut flowers from Tiger Lily Art Company, and fresh produce from Camas Swale Farm, including lettuce and other greens, potatoes, green beans, and heirloom tomatoes.

During the summer months, a favorite meal at our house is self assembled salad Nicoise with lettuce, tomatoes, boiled eggs, potatoes, and green beans, and tuna in olive oil. As a treat last week, I made a batch with fresh olive oil poached tuna. This time, I experimented with making the components in an Instant Pot. It didn't necessarily save time, but it turned out to be pretty efficient with fewer pots to wash in the end. If you don't have an Instant Pot, you can easily cook the components on the stove top and it will be just as good.

Salad Nicoise in an Instant Pot

serves four

olive oil poached tuna (adapted from Melissa Clark's Dinner in an Instant)
~12 ounces high quality tuna
1 shallot, sliced thinly
1 clove garlic, sliced thinly
1/2 tsp fennel seeds
zest from 1 lemon
1/2 tsp sea salt
generous grinding of fresh black pepper
olive oil to cover the fish

other salad fixings
1 lb baby potatoes
1/2 lb green beans, trimmed
8 eggs
4 large tomatoes, cut into wedges
1 head lettuce

vinaigrette
1 tsp dijon mustard
2 Tbsp sherry vinegar
olive oil from fish poaching

1. In a ceramic ramekin that will fit the fish snuggly, cover the bottom with the shallot and garlic slices. Salt and pepper the fish and layer it on top of the shallot and garlic. Top with the fennel seeds and lemon zest and pour over olive oil to immerse the fish. Cover with plastic wrap and refrigerate to marinate for 1 hour up to 24 hours.

2. Set up the Instant Pot with 1 cup of water in the pot and a steamer basket. Rinse the potatoes and put them in the steamer basket. Layer on the eggs. Close the lid, seal the valve, and cook on LOW pressure for 4 minutes for jammy eggs or 5 minutes for hard boiled. While the pot is pressurizing, prepare a large ice water bath. When the timer is done, immediately and carefully vent the steam, remove the lid, and transfer the eggs to the ice water bath. 

3. Place the green beans on top of the potatoes in the steamer basket and cook on LOW pressure for zero minutes. When the timer is done, immediately and carefully vent the steam, remove the lid, and transfer the beans to the ice water bath. 

4. Remove the plastic wrap from the tuna ramekin and cover with tin foil. Make a tin foil sling to be able to lower the ramekin in and out of the pot. Layer the ramekin on top of the potatoes and cook on LOW pressure for 5 minutes for medium rare tuna or 6 minutes for more well done. When the timer is done, immediately and carefully vent the steam. Check the tuna and potatoes for desired doneness and cook either or both for a little longer if needed.

5. Arrange a platter with lettuce and tomato wedges. Drain the eggs and beans. Peel and half the eggs and arrange with the beans and potatoes on the platter. Mix the olive oil from the poached tuna into a vinaigrette with mustard and vinegar to taste. Serve the salad fixings, tuna, and vinaigrette for everyone to assemble their own salad. Enjoy.

Pasta with Chickpeas and Cherry Tomatoes

At the Fairmount Neighborhood Farmers Market this Sunday you will find fresh eggs and pastured chicken, beef, pork, and lamb from Fair Valley Farm and Fog Hollow Farm, as well as fresh cut flower bouquets from Tiger Lily Art Company. 

Camas Swale Farm will have plenty of summer produce including melons and watermelons, cucumbers, garlic, salad greens, pardon peppers, carrots, and tomatoes.  

This week I used a pint of Camas Swale's pretty heirloom cherry tomatoes to add bursts of color and sweetness to a pot of pasta with chickpeas, employing a cooking method that's become my personal obsession these days. Rather than bothering with boiling a pot of water to cook your pasta, you can simmer it right in the sauce with flavorful bean broth. The end result is the rich flavors of a minestrone soup, but with the texture of al dente pasta. My approach is to cook a pot of beans over the weekend for tacos, salads, or spreads, and then reserve a pint of beans and a quart of bean broth for a quick pasta dinner later in the week. This is the kind of dish that your future self with thank you for teeing up over the weekend.

Pasta with Chickpeas and Cherry Tomatoes

serves four

2 Tbsp olive oil
4 anchovy filets 
4 cloves garlic, minced
1/4 tsp Aleppo or red pepper flakes (or to taste)
2 Tbsp tomato paste
2 cups cooked chickpeas (instructions below)
3 to 4 cups chickpea broth, plus more boiled water as needed
1 pint cherry tomatoes, rinsed
8 ounces small pasta such as ditalini
chopped parsley for garnish
grated parmesan cheese for serving

Heat a large skillet or shallow pot (for which you have a lid) over medium heat. Also boil a kettle with a couple of cups of water. Add the olive oil and anchovies and break up the anchovies with your cooking spoon as you allow them to melt into the hot oil. Add the minced garlic and and red pepper and allow to cook until the garlic starts to brown and is very pungent. Stir the tomato paste into the flavored oil and allow caramelize for a couple of minutes. Then add the chickpeas and chickpea broth, the cherry tomatoes, and the pasta. Allow the pan to come up to a simmer, lower the heat medium low, and cover the pan. Cook the pasta, stirring frequently to dislodge the pasta pieces that will stick to the bottom of the pan. Keep an eye on the liquid level of the pan to make sure it is slightly soup and add splashes of boiled water as needed, or if it seems too watery then uncover the pan and raise the heat to allow the liquid to boil off. Start checking the pasta after about 8 minutes, but it will likely take a couple more minutes to reach a point where it is just cooked through but still very firm. Turn off the heat, cover the pot, and allow it to sit for a couple more minutes. Uncover, garnish with chopped parsley, and serve immediately with freshly grated parmesan cheese. Enjoy.

Cooked chickpeas
2 cups dried chickpeas
1 tsp baking soda
~8 cups water
1 bay leaf
2 Tbsp kosher salt

Sort and rinse the chickpeas. Place them in a pot with the water, baking soda, and bay leaf. Bring to a very gentle simmer and cook until tender, about 90 minutes depending on the age of the beans. I like to cook beans in a slow cooker, which takes about 3 hours. When the beans are tender, turn off the heat and add 2 Tbsp of kosher salt. Allow to cool. Strain the beans over a large bowl to collect the bean broth. Use the broth and some of the beans for this recipe. Remaining beans or broth can be frozen for later use.

End of the Summer Tomato and Mozzarella Salad

This week at the Fairmount Neighborhood Farmers Market, you can look forward to summer produce from Good Food Easy at Sweetwater Farm, pastured meats from Fair Valley Farm, and beautiful fresh cut flower bouquets from Tiger Lily Art Company.

Don't let the last sunny days of the summer slip away without enjoying an insalata caprese. Simply slice tomatoes and mozzarella and layer them with fresh basil leaves. Sprinkle with sea salt and drizzle with olive oil and vinegar to taste, and enjoy in the sunshine. 

Zucchini Flatbreads with Gazpacho

Summer's bounty is reaching its peak right now, so come to the Fairmount Neighborhood Farmers Market tomorrow for ripe summer produce from Good Food Easy at Sweetwater Farm, pastured meats from Fair Valley Farm, and beautiful fresh cut flower bouquets from Tiger Lily Art Company.

At the height of our last heat wave, I made a delicious summer meal of zucchini flatbreads with chilled gazpacho. For the soup, I used Sweetwater Farm tomatoes, cucumbers  and lipstick peppers, following this New York Times recipe, which uses plenty of olive oil added slowly to the blender so that it emulsifies into a smooth juice (I was lazy and didn't strain the soup at the end, and it was still delicious).  

The zucchini flatbreads were inspired by a recipe for Turkish Kablaki Lahmacun that my sister shared from Rebecca Seal's Istanbul: Recipes from the Heart of Turkey. Zucchinis are sliced thin with a vegetable peeler and tossed with olive oil, green onions, and aleppo pepper, and then piled on flatbread dough with crumbled feta cheese. Again, I was lazy and rather than making the flatbread dough, I used some flour tortillas. And to avoid turning on the oven, I cooked the onions and zucchini on the stovetop and then finished the tortillas under the broiler of our toaster oven. It was a delicious meal that will become a summer standard.

Zucchini Flatbreads

Adapted from Rebecca Seal's Istanbul: Recipes from the Heart of Turkey

makes four tortillas

2 small zucchini
4 green onions or 1 small onion or shallot
2 tsp aleppo pepper (or use a combination of sweet paprika and cayenne)
2 Tbsp olive oil
pinch of salt
1/2 cup crumbled feta or cotija cheese
4 flour tortillas

1. Trim the tips off the zucchini and then use a vegetable peeler to cut them into long slices lengthwise. Mix the zucchini in a bowl with 1 Tbsp olive oil, a pinch of salt, and the aleppo pepper. Trim the green onions and slice (or peel and dice the onion or shallot). 

2. Heat a skillet over medium heat. Add 1 Tbsp olive oil and the onions and cook until they become glassy. Add the zucchini and continue cooking until the zucchini is just cooked through. Remove from the heat.

3. Pile a quarter of the zucchini mixture on each of the tortillas and top with a quarter of the cheese. Cook the tortillas under the broiler of a toaster oven or regular oven until the cheese is melted and the tortillas toasted, being careful not to burn them (in the toaster oven they were each done after about four minutes). Serve at once.

Best Gazpacho

Adapted from the New York Times

About 2 pounds ripe red tomatoes, cored and roughly cut into chunks
1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
1 cucumber, about 8 inches long, peeled and roughly cut into chunks
1 small mild onion (white or red), peeled and roughly cut into chunks (optional)
1 clove garlic (optional)
2 teaspoons sherry vinegar, more to taste
Salt
½ cup extra-virgin olive oil, more to taste, plus more for drizzling


1. Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.

2. With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.

3. Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. (The straining is optional). Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.

4. Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired. A few drops of olive oil on top are a nice touch.

Slow Roasted Romas and Olive Oil Poached Tuna Salad

This Sunday at at the Fairmount Neighborhood Farmers Market, you can look forward to a selection of pastured chicken, lamb, and pork cuts from Fair Valley Farm, handcrafted vegan hazelnut cheese from Avellana Creamery, and beautiful fresh cut flower bouquets from Tiger Lily Art Company. Good Food Easy at Sweetwater Farm will have the following offerings:  

Fresh
corn on the cob (make corn and tomato salsa for fish tacos)
cantaloupes, peaches, and Italian prune plums (for Zwetschgenkuchen)
Gravenstein apples from SLO farm (make some roasted apple sauce)
lots of tomatoes, including cherries and flats of roams (slow roast, below)
sweet and hot peppers of all kinds peppers (pick up some spicy ones for these lettuce wraps)
eggplants and broccoli (try this roasted eggplant and broccoli salad)
green and yellow beans and potatoes (make a Salade Nicoise, below)
tomatillos (try this slow cooker pork and beans) 
daikon radish, fennel, and cucumbers (make pickles)
baby beets, carrots, and kohlrabi (try grilled)
crookneck squash, summer squash, and zucchini (grill with falafel)
cabbage (green, red, savoy) (make this Chinese cabbage with vinegar)
radicchio, chard, kale, lettuce, including bagged mix 
garlic and fresh herbs (basil, oregano, sage, thyme) and home-grown lemon grass

Preserves, Beans, and Grains
From Sweet Creek Foods:
Dill Pickles, Chili Dill Pickles, Bread 'N Butter Pickles, Pickle Relish
Blueberry, Strawberry, Blackberry, and Raspberry Fruit Spreads
Enchilada Sauce and Salsa
From SLO Farm: Applesauce
Assorted beans and grains from Camas Country Mill

Be sure to savor the end of summer this Labor Day weekend with a trip to the Fairmount Neighborhood Farmers Market for some pretty tomatoes and flowers, and perhaps a stop at Eugene City Bakery for coffee and treats. Labor Day weekend is also a good time to devote to preserving some of summer's bounty for the winter months ahead.

This past weekend I slow roasted about six pounds of Sweeter Farm roma tomatoes, a project that requires very little effort (halve the tomatoes) but lots of time (10 to 12 hours at 200 degrees C) and is best undertaken overnight, meaning that you awaken to intense tomato fumes and a craving for an English breakfast. These tomatoes can be frozen for addition to pasta sauces, bean or grain salads, pizza, and wintertime BLTs, but we already made major inroads into our stash before I could freeze any of them. They proved to be especially tasty as a bed on which to layer olive oil poached fresh Oregon albacore tuna for a fancy Salade Nicoise. You can't see the roasted tomatoes in the photo below, but they are doing their job infusing the fish with extra flavor from below. I'll be picking up another flat of roma tomatoes this weekend for additional Labor Day projects.

Slow Roasted Roma Tomatoes

about 6 pounds of tomatoes for two large baking sheets 

Wash the tomatoes and slice them in half. Drizzle a few tablespoons of olive oil on a rimmed baking sheet, spread out the oil over the bottom of the pan, and sprinkle on a generous pinch of salt. You could also scatter over some fresh herbs such as thyme or marjoram and a few whole cloves of garlic. Arrange the roma tomato halves snuggly on the sheet. I arranged them cut side down, which let them stew in the olive oil, but I've also seen recipes that put them cut side up, which would dry them out more and caramelize them a little. I fit about 3 lbs of tomatoes per large baking sheet. Slow roast them at 200 degrees for 10-12 hours. This works well if you do it overnight, although the delicious roasted tomato smells may wake you up early in the morning. Cool them and freeze them in freezer bags for use in salads, pasta dishes, pizzas, BLTs, etc.

Olive Oil Poached Tuna

fresh albacore tuna (about 4 ounces per person)

olive oil

salt and pepper

4 peeled garlic cloves

sprigs of fresh herbs such as thyme and marjoram

Slice the tuna into 1 1/2 inch cutlet. Sprinkle with salt and pepper and allow the fish to warm up to room temperature. Arrange the tuna pieces into the smallest saucepan that will hold them in a single layer and then pour over enough olive oil to cover the fish. Add the garlic cloves and herbs, submerging them as well. Bring the oil to a gentle simmer over low heat. You can monitor the temperature of the oil with a kitchen thermometer, and it should not get above 150 degrees. Cook the tuna for about 10 minutes or until desired opacity, then turn off the heat and remove the tuna from the oil. Smash the garlic cloves into the oil and allow to cool. Strain the oil and reserve. This fragrant oil can be refrigerated for a week and used in salad dressing (see below) or in a sauce such as a quick puttanesca made with slow roasted roma tomatoes.

Slow Roasted Romas and Olive Oil Poached Tuna Salad

slow roasted roma tomatoes (recipe above)

olive oil poached tuna (recipe above)

green and yellow beans, trimmed and boiled until just tender (about 4 minutes)

small potatoes boiled until cooked through

lettuce leaves, washed

cherry tomatoes

hard boiled eggs (add to cold water, turn off heat when water boils, let sit 6 minutes, drain)

salt and pepper

1/3 cup strained olive oil from the tuna poaching

3 Tbsp sherry vinegar

On a large platter, arrange a layer of slow roasted roma tomatoes. As soon as the tuna is poached, place it on the layer of roma tomatoes to infuse the flavors. Around the edges of the platter, arrange lettuce leaves, potatoes, beans, and halved hard boiled eggs. Scatter the cherry tomatoes over the tuna. Sprinkle with salt and pepper to taste. When you are ready to serve, whisk together the oil and vinegar and pour most over the perimeter lettuce, beans, and potatoes and a little over the central fish. Enjoy with fresh bread.

HLTs

This Sunday at at the Fairmount Neighborhood Farmers Market, you can look forward to a selection of pastured chicken, lamb, and pork cuts from Fair Valley Farm and handcrafted vegan hazelnut cheese from Avellana Creamery. Good Food Easy at Sweetwater Farm will have the following offerings: 

Fresh
lots of tomatoes, including cherries and flats of roams (try roasted tomato fish soup)
sweet and hot peppers of all kinds  peppers and tomatillos (delicious pan seared in salsa)
Shiro plums and Gravenstein apples from SLO farm (make apple-topped teff pancakes) 
NW peaches and blackberries
fennel and eggplants (make fennel and sardine pasta)
baby beets and new potatoes
carrots and kohlrabi  (try this kohlrabi salad with lemon and capers)
crookneck squash, summer squash, and cucumbers
radicchio, chard, kale, and lettuce, including bagged mix (try corn and chard pudding)
garlic and fresh herbs (basil, oregano, sage, thyme) and home-grown lemon grass

Preserves, Beans, and Grains
From Sweet Creek Foods:
Dill Pickles, Chili Dill Pickles, Bread 'N Butter Pickles, Pickle Relish
Blueberry, Strawberry, Blackberry, and Raspberry Fruit Spreads
Enchilada Sauce and Salsa
From SLO Farm: Applesauce
Assorted beans and grains from Camas Country Mill

This past few months, I've been experimenting with bread making, culminating with a trip last month to the Bread Lab, where my co-instructors and I got to see the multitude of different wheat strains being bred by wheat geneticist Steven Jones,

a lab full of amazing devices for studying the physical properties of bread dough, like this bubble blowing machine,

and we were tutored by baker Jonathan McDowell, 

producing the most delicious loaves of bread I've ever tasted.

Back home, my next attempt at high hydration, naturally fermented, whole wheat dough was pretty much a disaster, and I had to resort to a loaf pan to bake it, but it was still delicious. This sour, complex whole grain bread I've been baking goes nicely with the smooth, mild creaminess of Avellana Creamery's vegan hazelnut cheese. Continuing in the spirit of experimentation, for my latest loaf I invented a new version of the BLT, which is a true classic but infinitely malleable. The HLT consists of whole wheat bread spread with hazelnut cheese, dotted with sweet cherry tomatoes, and topped with a tender leaf of lettuce.

Roasted Tomato and Fish Tacos with Kohlrabi Carrot Slaw

This Sunday at at the Fairmount Neighborhood Farmers Market, you can look forward to a selection of pastured chicken, lamb, and pork cuts from Fair Valley Farm, handcrafted vegan hazelnut cheese from Avellana Creamery, and beautiful fresh cut flower bouquets from Tiger Lily Art Company. Good Food Easy at Sweetwater Farm will have the following offerings: 

Fresh
lots of tomatoes, including cherries and flats of romas (try roasting for tacos)
sweet and hot peppers of all kinds  peppers (use your grilled vegetables on pizza)
Shiro plums from SLO farm, NW peaches, and blackberries (try a plum and berry galette)
fennel and eggplants
baby beets and new potatoes (Salade Nicoise is nice on a hot summer day)
carrots and kohlrabi  (try the slaw below)
crookneck squash, summer squash, and cucumbers (make Ume Grill's Tsukemono)
radicchio, chard, kale, and lettuce, including ready-to-eat bagged mix
garlic and fresh herbs (cilantro, dill, basil, oregano, sage, thyme) and home-grown lemon grass

Preserves, Beans, and Grains
From Sweet Creek Foods:
Dill Pickles, Chili Dill Pickles, Bread 'N Butter Pickles, Pickle Relish
Blueberry, Strawberry, Blackberry, and Raspberry Fruit Spreads
Enchilada Sauce and Salsa
From SLO Farm: Applesauce
Assorted beans and grains from Camas Country Mill

Sweetwater Farm's summer harvest is reaching its peak. Their abundance of tomatoes and peppers are the perfect ingredients for fish tacos for a crowd, made simply with a couple of baking sheets as we did last weekend with a family crowd on the coast. First roast some halved tomatoes and peppers, topped with a drizzle of olive oil and a sprinkle of salt in a 350 degree oven. When these are nicely caramelized, put your fish on a baking sheet, topped again with a drizzle of olive oil and a sprinkle of salt. If you have them, you could add a dusting of ground cumin and chipotle pepper, but in our sparse rental house kitchen, we made due with just salt and pepper and the intense flavors of the roasted vegetables, and the tacos were delicious. The fish will cook quickly, just in time to heat up some tortillas on the lower rack of the oven. With a bevy of cooks in the kitchen, we had all sorts of tasty toppings and sides. A favorite was a light lime slaw of kohlrabi and purple carrots, with the kohlrabi leaves reserved for taco toppings. The best part of this bountiful summer spread was that everyone could taylor their tacos to their personal taste.

Roasted Tomato and Fish Tacos for a Crowd

firm tomatoes such as romas (about 2 per person)
peppers of colors and spiciness that will suit your guests (about 1 per person)
white fish such as cod or sole (about 1/4 lb per person, check for best types to buy)
olive oil
fresh lime juice
salt and pepper
ground cumin (optional)
ground chipotle chile (optional)
small tortillas, corn or flour (2 or 3 per person)

Other taco fixings
sliced fresh or pickled radishes
shredded cabbage or kohlrabi leaves
cilantro
avocado
lime wedges
black beans
diced cotija cheese
sour cream or creme Mexicana
hot sauce, like Cholula

1. Preheat the oven to 350 degrees. Halve the tomatoes and arrange on a rimmed baking sheet. Halve the peppers and remove their stems and seeds. Arrange them next to the tomatoes or on a second baking sheet. Drizzle the vegetables with a little olive oil and sprinkle with salt. Roast for about 30 minutes, until they are very soft and begin to caramelize. Remove and reserve.

2. Arrange the fish on a baking dish. Sprinkle with salt and other spices if using. Drizzle with a little olive oil and lime juice. Roast until the fish is just opaque throughout, which will depend on the thickness of the fish but will go quickly.

3. Meanwhile, arrange tortillas on a clean baking sheet or directly on the oven rack and bake briefly on each side, about a minute per side, until they just start to show a few brown spots. Store under a kitchen towel to keep from drying out.

4. Everyone can assemble their own tacos, including fish, a roasted tomato half, roasted peppers, and any other toppings they like. Enjoy.

Kohlrabi Carrot Slaw

1 medium kohlrabi
3 colorful carrots
juice from 1 lime
2 Tbsp olive oil
generous pinch of salt
tiny pinch of sugar

Generously trim the kohlrabi bulb of its tough skin and cut into julienne strips. Scrub, top, and tail the carrots and cut into julienne strips. Combine the kohlrabi and carrots in a bowl, toss with the lime juice, olive oil, salt, and sugar. Taste and adjust seasonings. It's fine to let this sit and pickle for a few hours if you want to make it ahead.