From the Farm: Recipes

Whole Roasted Peppers

FOUND IN: Appetizer on October 28, 2012

An assortment of small sweet, medium, and hotter peppers make this a really simple and fun appetizer to serve. Pair them with goat cheese or a selection of nutty, firm, and semi-soft cheeses and some olives and crusty bread.

  • Whole small peppers, washed and dried.
  • Olive oil
  • Sea Salt (or kosher salt)

Toss whole peppers in a bowl with just enough olive oil to lightly coat them. Flip them a few times in the bowl. Sprinkle them with sea salt. Place on a baking sheet and roast in a 350 degree oven for 5 - 10 minutes. Stir them once. The amount of time depends on the size and number of the peppers. You want them to look a little blistered and golden, but not burned. They should be sizzling when you pull them out of the oven.

They are great warm or room temperature. If you are offering several types of peppers for tasting, keep each type separate so guests can decide which ones they like best. To eat, hold by the stem,  and pull the flesh away from the seeds with your teeth. Don't forget to provide a bowl for the stems.

Option: add a little minced garlic to the peppers when you toss them with the oil.

From the Farm: Recipes

Tomatoes Stuffed with Marigolds

FOUND IN: Appetizer on June 12, 2012

 

This is borrowed from Jim Long's blog, Jim Long's Garden.

  • 12-16 medium-sized cherry tomatoes
  • 4 of 5 French marigold flowers, any color (but not the large African marigolds which are bitter)
  • 3 sprigs, about 4-5 inches long, any kind basil (I like lemon or Thai)
  • 8 ounces cream cheese, at room temperature
  • 2 tablespoons toasted, chopped pecans (almonds or pine nuts will work, too)
  1. Slice the tomatoes in half and remove the "innards" (I use a melon baller but a half-teaspoon measuring spoon works just as well. Discard the insides or use on a salad.
  2. Using a paper towel, slightly dry the insides of the tomatoes and set aside so the cream cheese will stay in place.
  3. Cut the bottom green part away on each marigold flower, allowing the petals to fall loosely, discarding the green portion. Put the petals on a cutting board and add the 3 sprigs of basil - leaves and small stems, too, cutting away only the larger main stem.
  4. Using a chef's knife, chop the basil and marigold petals until chopped fine (or you can use an electric herb chopper if you wish, it's just faster for me to do it with a knife).
  5. Mix the basil-marigold mixture and the chopped pecans into the cream cheese, mixing well. With a spoon or spatula, fill each tomato half. Garnish with marigold petals or basil leaves. I think you'll enjoy the combination of flavors, each complimenting the other.

Thanks Jim!