Ricotta-Stuffed Heirlooms

Yes, this recipe from the New York Times does bake part of the tomatoes but it  also uses the insides raw in a dressing.  This preserves the incredible umami flavor of heirloom tomato juices.

Cut the tops off 4 or more ripe tomatoes, then use a spoon to scoop out the seeds insides while leaving the shell intact.  Place the insides in a bowl and combine with 1 T. lemon juice, 1 T. capers or chopped olives, a pinch of salt and pepper, and a teaspoon of chopped fresh herbs.  Whisk in 1-2 T. olive oil until it becomes a nice vinagrette.

For the filling, mix together 1 C. ricotta cheese, 1/2 C. grated parmesan, 1/2 t. lemon zest, black pepper or red pepper flakes to taste, 1 t. olive oil, and 2 T. fresh chopped fresh herbs.

Stand the tomatoes up in a small baking dish, then stuff with the filling to overflowing.

Bake at 350 degrees for 25-35 minutes, until the filling begins to brown.

Allow the tomatoes to cool for a few minutes, then pour the vinagrette over them and serve.


Planning for the End…of the Year

I once again find myself writing this weekly newsletter while a new giant fire burns just 30 miles away from here (the fire poses no risk to Terra Firma).  I used to love Autumn, now I find myself hating it. … Continue reading

Adapting our CSA to Climate Change starts now

While humanity spent twenty years denying, blaming, and arguing about how to reduce carbon dioxide emissions, climate change has arrived.   And we have spent almost no time planning for how we will adapt to the new reality. On our farm, … Continue reading

Power Outages, Mealy Peaches & the Cold Chain

It seems that if 2020 has a theme, it will be about not taking basic things for granted like spending time with friends and relatives,  having a home that hasn’t burned down, having clean, breathable air and enjoying time outdoors. … Continue reading