Tomato Paste for Lunch

Yesterday I picked up a few Roma tomato "seconds" when I was as Fair Shares to make more tomato paste.  But I didn't buy enough to bother canning it.  Which was actually a good thing.  I got to have some for lunch today!

Last night I blanched and peeled the 12 tomatoes, then put them in the fridge overnight, since I didn't have time to cook them down to a paste.  This morning I drained off the excess water, threw them in the food processor to chop, then dropped them in the crock pot, along with a bay leaf, a garlic clove and a pinch sea salt.  I left the crock pot uncovered and set it to high, then left to take my daughter to school and go walk with friends.

When I came home, I had a beautiful, rich tomato paste.  I removed the bay leaf and garlic clove, and was going to put it in a ziplock bag to freeze, but then I walked by my basil and the combination of smells told me I had to eat some.

I spread some of the paste on a hearty slice of Companion 5 grain bread and chopped some fresh basil on top.  I was going to add some shredded cheese, but decide it may be better kept simple, and I was right.  The deep tomato flavor, with the hit of basil on the hearty bread was perfect.  I did add some Alpenglow cheese on the side to have some protein.  The Alpen glow cheese has a mild, buttery flavor that complemented the tomato paste sandwich.  (I am not much of a cheese person, but I love this one!)

I now need I need to pick up more tomatoes next week so I can add to my tomato paste stash I canned last month.  Having tasty tomato paste all year long will will be a treat on a cold, winter day.

How do you use tomato paste?

A locally sourced treat

Carmel Corn!!!!

This week I faced a big change at home -- my daughter left for college.  I knew I had to do something special for her, and was going to make Grandma Neva cookies, but didn't have time last night.   I also knew I had to come up with something fast since I had to mail her a box today with things she had forgotten. Luckily I remembered a recipe I got from my best friend years ago.  One of those she gave me on the back of her wedding rsvp cards when I was a newlywed.   The carmel is made in the microwave and it always turns out perfect without all the fuss of candy thermometers.  I used locally sourced popcorn, and would have liked to use locally sourced butter, but have not been able to get any for awhile.   

I highly recommend giving this a try.  Here is the recipe:

Pop 3 quarts of popcorn.  Put it in a brown paper bag. 

In a microwave safe bowl, glass 2 qt bowl place:

1/2 c butter

1 c brown sugar

1/4 c corn syrup

1/4 t salt

Cook on high for 1 minute.  Stir.

Cook another minute. Stir

Cook another minute.  Stir.

Cook two minutes.  Stir.

Add 1/2 t baking soda. Stir.  (at this point it will be all bubbly, thick, and ready.)

Pour over the popcorn in the bag and stir well.  

Fold over paper bag and microwave 1 minute.

Pour out on a cookie sheet and bake in a 225 degree oven for 40 minutes.  

Cool and eat.

I made a double batch and put the carmel corn in sandwich ziplock bags that my daughter can share with her friends.  And they worked will for packing material around the items in the box I needed to send.  

Please share ideas for homemade treats that ship well.  I know my daughter and her friends will appreciate it. 

Seasonal pasta dinner

Seasonal Pasta Dinner


This week's share from Fair Shares included Salume Beddu Bolognese sausage, Ozark Forest fresh mushrooms, Zimmerman tomatoes, Nolte pac choi, DeMange honeydew, Jacobs Orchard grapes, and Mangia Pasta whole wheat rotelle.  I looked at all the seasonal goodness on my kitchen counter as I unpacked the bags and immediately saw a seasonal pasta dinner.

I removed the sausage from the casing and browned it while cooking the pak choi stems in a little olive oil, and boiling fresh pasta.  When the pak choi stems had softened some, I added some Theis farms chopped green pepper, that we received last week, and some mushrooms.   Last I threw in the pak choi so it could wilt a little before putting it on the pasta. 


I served it over the pasta with fresh tomatoes.

The end result, was a tasty plate of seasonal goodness.  I think the thing that pulled it all together was the bolognese sausage.  The hint of cinnamon and nutmeg is a great balance to all the veggies.