Winter months mean root vegetables and this Wednesday–December 19th–Nantucket Public Schools will be serving up turnips during students’ school lunch. Recipes and links below.
Posts Tagged ‘Harvest of the Month’
One Potato, Two Potatoes, Three Potatoes, Four…..
Tuesday, November 27th, 2018POTATOES are November’s Harvest of the Month. Try NOT to feel all warm and winter-y after making these recipes!
Oven Fries
4 medium potatoes, peeled and cut in strips
2 Tbsp. salad oil
Salt
Paprika (if desired)
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Harvest of the Month Starts Now! Make this delicious tomato sauce to celebrate!
Thursday, September 20th, 2018
Dylan Wallace’s NantucketGrown Tomato Sauce
15 pounds fresh tomatoes
10 garlic cloves, diced
3 medium sized onions, diced
12 cup of extra virgin olive oil (evoo)
Skin tomatoes by blanching them: boil a pot of water. Bring a large 6 quart or larger Dutch oven or stock pot of water to a boil over high heat. Fill a large bowl with ice and water and set this next to the stove. Prepare the tomatoes by slicing a shallow X in the bottom of each fruit. Working in batches, drop several tomatoes into the boiling water. Cook until you see the skin start to wrinkle and split, 45-60 seconds. Using a slotted spoon, lift the tomatoes out and place them in the ice water. Continue with the rest of the tomatoes, transferring the cooled tomatoes from the ice water to another large bowl as they cool. When finished blanching discard the blanching water from the pot – no need to dry the pot.
After blanching, core the tomatoes and use your hands or a paring knife to strip the skins from the tomatoes. Set aside
Dice onións: in the same large pot or Dutch oven – sauté onions in evoo until soft and golden then add garlic, making sure you do not burn garlic.
Add blanched chopped tomatoes to pot
Add 2 teaspoons salt and pepper to taste, basil and oregano to taste
Bring to boil; then cover and simmer for 12 hour
Add mixture to sterilized quart jars add top of each jar with 2 tablespoons of lemon juice and cover jar with lid
Add jar to boiling water bath making sure jars are fully submerged for 40 minutes; remove and cool on the counter