About the Farm

Tomato Jam

INGREDIENTS

• 4 pounds of ripe tomatoes any one variety or a mixture will do
• 1 yellow onion chopped
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon fresh ginger grated
• 2 tablespoons lemon juice from about half a lemon

INSTRUCTIONS: Chop the tomatoes into large chunks. Add to a large stock pot along with the onions and all the other ingredients. Stir to combine. Heat the stock pot over medium heat on the stove and bring to a boil. Reduce the heat to low and simmer for 2.5-3 hours until a jam consistency is achieved Place in an air-tight container and keep in the fridge for up to two weeks.

Cashew Alfredo with Mushrooms and Peas

Makes 6 servings 

Cashew Alfredo Ingredients

• 1 cup raw cashews, soaked in water until soft then drained
• 1 cup unsweetened soy milk 
• 1/4 cup reserved pasta liquid 
• 2 tbsp nutritional yeast 
• 1 tbsp white miso paste 
• 1 tsp salt 
• 1 tsp lemon juice
• 1/2 tsp garlic powder 

Other ingredients 

• 16 oz cooked noodles 
• 1 cup frozen peas 
• 8 oz baby bella mushrooms, diced 
• 1/2 cup vegetable broth
• 1 tbsp Italian seasoning 
• 1 tbsp extra virgin olive oil 
• salt and pepper to taste 

Directions

1. Boil pasta noodles and reserve 1/4 cup of cooking liquid.
2. Place all cashew alfredo ingredients in a blender and blend until it creates a smooth sauce, then set aside.
3. Heat a large skillet over medium-low heat and pour in olive oil. Add mushrooms and saute until they state to brown and stick to the bottom of the pan. Then add vegetable broth, peas, Italian seasoning, and salt and pepper. Cook until mushrooms and peas soften and liquid is cooked off. Then stir in cooked noodles and cashew alfredo sauce. Enjoy! 

Cherry Tomato Salad

Ingredients

• 750g/ 1.5lb cherry tomatoes or grape tomatoes (or large tomatoes)
• 1/2 red onion , finely sliced
• 1/2 cup basil leaves , tightly packed, finely sliced (Note 2)

Dressing:

• 1 tbsp cider vinegar (Note 3 for others)
• 2.5 tbsp extra virgin olive oil
• 1/2 tsp dijon mustard (or other non spicy mustard)
• 1/2 tsp each salt and pepper

Instructions

• Shake Dressing in a jar. Taste and add more salt or pepper, or oil if you want less tart.

• Cut Tomatoes – cut cherry tomatoes / grape tomatoes in half. If using large ones, cut into wedges then bite size pieces.

• Place tomatoes, onion and basil in a bowl.

• Pour over Dressing. Gently toss and serve immediately.

Recipe Notes:

1. Tomatoes – if using large tomatoes, just cut into bite size pieces.
2. Basil leaves – pick the leaves off and jam pack them into a 1/2 cup measuring cup. Easiest way to finely sliced – get some leaves and roll up tightly into a cigar. Then finely slice.
3. Vinegar – substitute with lemon juice, balsamic, white wine or red wine vinegar, champagne vinegar or sherry vinegar.
4. Storage – tomato salad is best served fresh if you want that juicy, ripe experience. BUT leftover tomato salad is very tasty too – but don’t think of it as a fresh tomato salad. Think of it as a MARINATED tomato salad! Good for 3 days. 🙂

Oven Roasted Okra

Preheat oven to 400 degrees (Convection) 

• A "mess" of Okra split in half lengthwise
• Olive Oil
• Sea Salt
• Freshly Cracked Black Pepper
• Red Pepper Flakes (Optional) 

In a bowl drizzle oil over the okra then toss with salt and pepper. 

Arrange okra flat side down on a baking sheet lined with parchment paper. Roast until brown and crispy! 

Oven Roasted Sweet Potato Fries

Ingredients

Yield: 4 to 6 servings

·         2 pounds sweet potatoes, peeled and cut into ¼ inch strips

·         2 tablespoons olive oil

·         1 teaspoon garlic powder

·         1 teaspoon paprika

·         1 teaspoon salt

·         ½ teaspoon black pepper

·         ½ teaspoon ground cumin

·         ¼ teaspoon red pepper flakes

Toss with oil and spices, then spread in a single layer on a parchment-lined baking sheet.

Roast at 425 degrees (convection) for 20 minutes until the ends of the fries are crispy.