Roasted Pepper Tomato Salad with Ricotta

This week’s pepper-tomato recipe combines roasted peppers with raw tomatoes.  The thin-skinned frying peppers get roasted with olive oil and garlic.  The salty ingredients (ricotta, olives and optional anchovies) help balance out the sweetness of the vegetables and accentuate their other flavors.

Remove the seeds and core from 4-6 sweet peppers.  Slice them lengthwise quarters or sixths.

Cut the stems off 1 C. of shishito peppers but leave them whole.

Toss the peppers in a bowl with 1 T. olive oil, 1/2 t. salt, 1 T. fresh or 1 t. dried herbs (rosemary, oregano, marjoram, etc.) and 6 chopped anchovy fillets (optional). Spread out on a baking sheet.

Roast the peppers at 400 degrees until they are tender, then add 3 minced cloves of garlic.  Roast another five minutes.

While the peppers are roasting, core and dice 2-3 tomatoes.  Place in a bowl and sprinkle with salt.

Remove the baking sheet from the oven and let cook for 2-3 minutes, then deglaze it with 2 T. red wine vinegar.

Drizzle 1 T. olive oil over the tomatoes and toss, then add the peppers and vinegar along with 1/3 C. ricot


Terra Firma Birds

Yesterday afternoon as I was about to turn into my driveway, a Great Blue Heron flew right in front of my truck, just a few feet overhead.  It was an amazing sight to behold so close up. For most of … Continue reading

Luck of the Draw

Agricultural freezes are not dramatic disasters like hurricanes, tornados or wildfires.  Even if they occur on a large scale, whether or not crop sustains or escapes damage comes down to little details.  How cold it gets in a particular area … Continue reading

What the Hail?

One fine spring day in 2001, I was working on the tractor on a gorgeous afternoon in late winter.  It had been rainy and wet for weeks, and I was taking advantage of a break in the weather.  I don’t … Continue reading