2 pints cherry or grape tomatoes
2 Tablespoons of olive oil
Salt and pepper to taste.
Preheat oven to 250 degrees. In large bowl, toss the tomatoes with the oil and season with salt and pepper. Line a baking sheet with a rack and place the tomatoes on the rack. Roast the tomatoes for 6 hours, until they look like big, red juicy raisins. Makes 1 pint.
Tip: try to have the tomatoes as similar in size as possible.Otherwise the little ones burn while the big ones finish.
Also: Yes, it really takes six hours BUT you can roast them overnight if you have an oven that turns off when you tell it to. The tomatoes will not suffer if left until the a.m.
Peaches? They have been so sweet and wonderful this season BUT I've been told that our long winter/cool spring weather this year has diminished their numbers! So please get to the market early to find them. I'll post recipes for a peach cobbler on the HFM bulletin board (don't know where that is? Ask a vendor or Misty in the coffee booth in the rear of the main building), and I'll give some to the vendors to include in customers' bags. Also, I'll put up a wonderful hand-out from the MSU Extension about peach preservation, freezing the delectable fruit and canning them as well.
Does anyone actually can peaches anymore? Short answer? Yes! Canning is experiencing a come-back! As people are discovering the joys of buying and eating locally grown foods, they want to preserve some of it for those long winter months. It's called "summer in a jar." While my 1950's mom canned peaches, tomatoes and made jam from berries, and I learned how to can by being recruited to help, and I have a water-bath-canner in my basement as I write this, I'm not into canning at the moment. I'm leaving that to others. But, please, if you are canning this summer, let me know your experiences by commenting at the end of this blog, or on the blog email at holtmarket@gmail.com. I'd love to hear from you! And not just about canning, tell us any experience you've had with the Holt Farmers' Market, good or not so much. Any feedback is always welcome!
This from Judy Tuttle, the demo lady: Judy will be demonstrating how to fix a Watermelon Feta Salad this Saturday. Her recipes and samples are always part of the demo as well. She will be demo-ing at 11:30ish on Saturday. Also: Yes, it really takes six hours BUT you can roast them overnight if you have an oven that turns off when you tell it to. The tomatoes will not suffer if left until the a.m.
Peaches? They have been so sweet and wonderful this season BUT I've been told that our long winter/cool spring weather this year has diminished their numbers! So please get to the market early to find them. I'll post recipes for a peach cobbler on the HFM bulletin board (don't know where that is? Ask a vendor or Misty in the coffee booth in the rear of the main building), and I'll give some to the vendors to include in customers' bags. Also, I'll put up a wonderful hand-out from the MSU Extension about peach preservation, freezing the delectable fruit and canning them as well.
Does anyone actually can peaches anymore? Short answer? Yes! Canning is experiencing a come-back! As people are discovering the joys of buying and eating locally grown foods, they want to preserve some of it for those long winter months. It's called "summer in a jar." While my 1950's mom canned peaches, tomatoes and made jam from berries, and I learned how to can by being recruited to help, and I have a water-bath-canner in my basement as I write this, I'm not into canning at the moment. I'm leaving that to others. But, please, if you are canning this summer, let me know your experiences by commenting at the end of this blog, or on the blog email at holtmarket@gmail.com. I'd love to hear from you! And not just about canning, tell us any experience you've had with the Holt Farmers' Market, good or not so much. Any feedback is always welcome!
REMEMBER IT'S ALWAYS SUNNY IN THE HOLT FARMERS' MARKET!
No comments:
Post a Comment