Happy Monday! We are harvesting the following from the fields this week:
Heirloom slicing tomatoes
Hybrid slicing tomatoes
Mixed cherry tomatoes
Watermelon or Cantaloupe
Jalapenos or Poblano peppers
Good morning all. Welcome back to Hoopla newsletter. Last week we had a technology glitch as our website went offline for a few days.
Summer has finally come to the farm. We are irrigating everything and planting for the fall season. Edamame are coming along, but will be harvested later in the season. A new crop of Swiss Chard has sprouted as have fall broccoli and cauliflower. This week we will plant fall lettuce, kale and collards.
Smoked Tomato Soup
- 1/4 cup apple, pecan or hickory wood chips (preferably 1/2 inch or smaller)
- 5 large tomatoes (about 2 1/2 pounds), halved and seeded, 8 coarsely chopped
- 1/4 cup extra-virgin olive oil
- 1 large onion, finely chopped
- 1 large leek, halved lengthwise and thinly sliced crosswise
- 1 1/2 teaspoons coriander seeds
- 2 garlic cloves, smashed
- 2 bay leaves
- 1 teaspoon finely grated fresh or drained bottled horseradish
- 1 cup chicken stock or canned low-sodium broth
- Pinch of sugar
- 4 tablespoons unsalted butter, softened
- Salt and freshly ground pepper
- Small basil leaves, for garnish
- Scatter the wood chips in a medium cast-iron skillet and cover the skillet tightly. Heat the chips over moderately high heat until smoking. Place the 4 tomato halves on a rack and set the rack in the skillet. Cover and smoke the tomatoes for 2 to 3 minutes, or until barely softened. Transfer the tomatoes to a plate and let cool slightly, then peel them.
- In a large saucepan, heat the olive oil until shimmering. Add the onion and leek and cook over moderate heat, stirring frequently, until softened but not browned, about 10 minutes. Add the coriander seeds, garlic, bay leaves and horseradish and cook until fragrant, about 2 minutes. Add the chopped tomatoes, chicken stock and sugar, cover and cook over moderate heat until the tomatoes are softened, about 10 minutes. Discard the bay leaves.
- Working in batches, puree the soup with the butter and smoked tomatoes until smooth. Strain the soup into a clean saucepan; season with salt and pepper. Serve the soup in bowls, garnished with basil.
Classical Greek Horta
2 lbs of Greens:
Suggestions of Greens to choose from:
Dandelion – (Here in the United States, I’ve found that the white or green stemmed dandelions and especially the younger/shorter ones are less bitter than the red stems).
Feel free to combine different greens as well.
(Whenever possible buy organic greens to avoid ingesting the pesticides – if not available soak and rinse greens several times)
1 1/2 cups of water
Extra Virgin Olive oil
Salt to taste
(optional – 1 teaspoon granulated garlic powder)
P r e p a r a t i o n :
Cut the Greens into bite size pieces. Wash several times in bowl with water to remove any soil. If using kale with thick stems tear the leaves off the stems and discard stems.
In a large pot, add water, bring to a boil and add greens. Cover. Boil until stems and leaves are soft depending upon which greens you use. Check after 10 minutes by tasting to see if greens are tender and continue up to 20 minutes. Add more water if needed. Strain water from greens and return to pot. Add juice of two lemons, one turn of olive oil, salt and mix. Let sit for a few minutes in warm pot with flame turned off. Serve on plate or in bowl.
This makes 5 to 6 servings. Make extra since it tastes delicious the next day.
Dandelion Leaves Tip: If you want to make dandelion greens only (a bitter green) – use younger leaves if possible. Whatever length you use, I have found that by cooking dandelion greens in a steamer you reduce bitterness and follow directions to season with lemon, olive oil and salt above while still hot. Dandelion also taste milder when combined with another milder green such as Swiss Chard.
Mediterranean Goddess Greens
(Horta with a Mediterranean Twist)
Grilled Grouper with Watermelon Salsa
- 4 (4-oz.) grouper fillets
- 1 teaspoon freshly ground pepper
- 1 teaspoon salt, divided
- 3 tablespoons olive oil, divided $
- 2 cups chopped seedless watermelon $
- 1/4 cup chopped pitted kalamata olives
- 1/2 English cucumber, chopped $
- 1 small jalapeño pepper, seeded and minced
- 2 tablespoons minced red onion $
- 2 tablespoons white balsamic vinegar
- 1. Preheat grill to 350º to 400º (medium-high) heat. Sprinkle grouper with pepper and 1/2 tsp. salt. Drizzle with 2 Tbsp. olive oil.
- 2. Grill fish, covered with grill lid, 3 to 4 minutes on each side or just until fish begins to flake when poked with the tip of a sharp knife and is opaque in center.
- 3. Combine chopped watermelon, next 5 ingredients, and remaining 1/2 tsp. salt and 1 Tbsp. olive oil. Serve with grilled fish.