Archive for August, 2011
Marvel Stripe Heirloom Tomato Recipe
Try slices of Marvel Stripe tomatoes with a little olive oil, splash of balsamic vinegar, sea salt, freshly ground pepper and sliced fresh basil.
Panzanella Salad is great for a light, but filling summer salad
Cut a loaf of rustic bread or a French baguette into slices. Brush with olive oil and sprinkle with sea salt and freshly ground black pepper on both sides. Broil for a few minutes on each side until golden brown. When cool, tear into small bit sized pieces.
1/4 cup olive oil
2 tablespoons of balsamic vinegar
2 tablespoons of capers, one small red onion sliced
1 clove of garlic minced
1 bunch of basil leaves shredded.
4 Brandywine tomatoes cut into wedges
In a large bowl mix together the first 5 ingredients and gently mix into the bowl. Mix in the toasted pieces of bread and season with more sea salt and pepper if desired. Best if left to sit for a half hour before serving
Cherokee Purple Heirloom, Green Bean and Corn Salad Recipe
3 ears of cooked corn
1 lb green beans lightly cooked
3 Cherokee Purple Heirloom tomatoes
4 tablespoons of olive oil
2 tablespoons red wine vinegar
2 cloves of garlic minced
1 thinly sliced red onion
Slice the corn off of 3 cooked ears into a large bowl. Boil 1 lb of green beans for about 5-6 minutes. Drain beans and mix in with the corn.
Combine the olive oil, red wine vinegar and minced garlic and toss with the corn and beans. Add in the sliced red onion and sliced Cherokee Purple Heirloom tomatoes. Salad is best after it sits for about 30 minutes to absorb all the flavors.
Though you have seen them in stores, now is when the much awaited organic heirloom tomatoes are here in full force. Heirloom tomato seeds are special, open pollinated varieties that are over fifty years old and passed down through countless generations. Earl’s Organic brings you the highest quality, largest variety and most delicious heirloom tomatoes from Tutti Frutti Farm in the beautiful Santa Barbara wine country. Chris Cadwell is the grandson of a farmer and has turned his passion for gardening into a career as an organic farmer. He specializes in heirloom tomatoes, varietal cherry tomatoes and peppers on a 350 acre CCOF certified farm. Chris attributes his location to his success. Near the banks of the Santa Ynez River, the farm is surrounded by wilderness guaranteeing a wealth of natural predatory insects. Fifteen miles inland from the Pacific coast, a coastal breeze minimizes mildew while evening fog slows the ripening process. Chris religiously plants cover crops like vetch and clover to keep his soil healthy and mineral rich. He allows the rhythms of the environment to defend against pest and weeds. Chris named his farm Tutti Frutti, Italian for “all fruits,” because he originally intended to grow blood oranges and cherimoya. His success with vegetables steered him in another direction. Like the neighboring pinot grapes, his “fruits” benefit from the area’s unique geography and his magical touch.
Each variety is unique in color, shape and story. Below are some of the most delicious and popular Heirloom tomatoes that Earl’s Organic brings to you.
Marvel Stripes originated in Oaxaca, Mexico and have been grown since the mid 1800’s. Their mild, sweet and slightly fruity flavor is best eaten lightly seasoned.
The Amish Brandywine tomato dates back to 1889 and is named after Brandywine Creek in Pennsylvania. It is one of the hardiest heirloom tomatoes and can even grow up to a pound each. Typically they have a pinkish color with a pink sweet flesh and are best eaten fresh. Brandywine tomatoes are great in a Panzanella Salad.
Cherokee Purple seeds of this 100 year old heirloom were first shared by the Cherokee Indians with settlers in what is now Tennessee. They are unusual because of their deep purple/red hue with a rich sweet taste. Cherokee tomatoes go great in a light green bean and corn salad.
Heirloom tomatoes will be coming fast and furious this August. Enjoy the colorful and delicious varieties while they last!!
Super Kale Salad has returned! Our friends at San Miguel Produce have started production on Super Kale Salad; it will be available next week exclusively at Earl’s! A beautiful blend of green and purple kale with carrot shreds perfect for eating raw right out of the package or using in your favorite cooked dishes. Kale is one of the less bitter greens and with the addition of shredded carrots to the Super Kale Salad a hint of sweetness is added to tame any lingering bitterness the kale may have. Kale is well known as one of the most nutritionally dense vegetables in the world, rich in vitamin A (in the form of carotenoids), vitamin C and manganese, an excellent source of calcium, vitamin B6 and potassium. It’s named Super Kale for a reason-so many nutrients in one small and delicious package! San Miguel Produce is located on the coastal plains of Oxnard, CA. San Miguel Produce has been growing in this area for three generations. The company has created a unique partnership with friends and family- all sharing a passionate spirit and love for the land and its fruitful bounty. San Miguel Produce is greens centric! They live, work and breath greens and focus all the company’s resources on leafy, nutritious greens. Over the years the company has earned the reputation for high quality, year round availability of leafy greens. Their vision is to provide people with an easy solution for adding nutritious and fresh greens to their diet. Ask your salesperson for a sample of Super Kale today!
Try this quick and delicious recipe:
Two simple ingredients — ginger and soy sauce — enliven this kale side dish recipe
1 tablespoon safflower oil
2 tablespoons peeled, finely minced fresh ginger root
16 oz of Super Kale Salad
2 tablespoons soy sauce
1/2 cup water
2 teaspoons toasted sesame seeds
In a medium skillet, heat the safflower oil. Saute the ginger root over medium heat, stirring occasionally, for 1 minute. Add the kale and increase heat to medium-high. Add soy sauce and water and stir-fry until the kale is wilted, but still slightly crunchy, about 3 minutes. Sprinkle with sesame seeds. Serve warm or cold. Serves 4