Saturday, August 30, 2014

Heirloom Tomato Tart!

Because we all love heirloom tomatoes SO very much, here is a recipe to shake things up a little!

This is a beautiful post, complete with recipe from bloggers Tom Porter and Diane Cu!!

Tomato Tart with Pesto & Onions
Yield: 1 10" Tart
Total Time: 1 hour
The tart was inspired by and uses the tart dough recipe from David Lebovitz's Tomato Tart recipe. This is a perfect use of tomatoes in their prime, putting them on a delicious pastry pedestal.
The Pesto recipe makes about 2 cups. We'll store the extra pesto in a closed jar in the fridge to use over a couple weeks time. The recipe is written out for a food processor, but the recipe can be ground together in a mortar and pestle if you want to go old school.


Tomato Tart Ingredients

  • Tart Dough
  • @ 1 lb. Fresh Tomatoes, sliced 1/2" thick
  • 1/4 c Pesto (recipe follows)
  • 1/2 med. Onion, sliced 1/4" thick
  • 3 oz. (85g) Goat Cheese
  • 1 T fresh Thyme Leaves
  • Sea Salt & fresh cracked Black Pepper

Pesto Ingredients

  • 4 T Pinenuts, toasted
  • 15 Walnut Halves
  • 4 Black Peppercorns
  • 2 med. cloves of Garlic
  • @ 4 c gently packed Italian Basil Leaves
  • 6 oz (170 g or 2 c when grated) freshly grated Parmigiano Reggiano
  • 1 T fresh Lemon Juice
  • 1 t Sea Salt
  • 1 1/2 c Olive Oil, approximately


Tart Directions

Preheat Oven to 400ยบ F.
  1. Make tart dough and roll out into a 9" or 10" tart pan. Trim excess dough.
  2. Press the bottom of the tart with your fingers to "dock" it, making indentions in the bottom.
  3. Spread the 1/4 cup of pesto over the bottom of the crust.
  4. Layer in the onions, creating a light layer loosely covering the bottom of the tart. Layer tomatoes on top of the onions.
  5. Crumble the goat cheese into large chunks and spread over the tart. Sprinkle thyme leave over tart. Season tart with sea salt and fresh cracked black pepper to taste.
  6. Bake for 30-35 minutes or until cheese and edges of tomatoes are starting to char, and crust is golden.

Pesto Directions

  1. Combine nuts, peppercorns, and garlic in a food processor. Pulse a few times to break up and combine.
  2. Add basil leaves, cheese, lemon juice, salt and 1/2 cup of olive oil in processor. Grind until very fine.
  3. Gradually add remaining oil grinding until smooth (you may not need the remaining cup or may wish for more depending on your preferred texture of the pesto).


Heirloom Tomato Tart with Pesto and Goat Cheese

by  on JULY 31, 2012
Just to state the obvious, our tomatoes have been very successful this year. After struggling to grow them the past couple years we were determined to have a good crop this year. I think we may be on to something.
Each year I think we get a little less ignorant. At least I hope we do. Spring begins the same. After months of waiting for the weather to warm up so we can begin our tomato frenzy, we’ll hit the nurseries scouring for tomato young-ins. We make sure to find a few of our favorites (meaning roughly 10 varieties), then we’ll ask, read, and stumble upon new varieties that sound either delicious or sexy or both.
Then after filling all of the available garden space, we’ll end up finding a few more we just have to try, re-arrange a few things in the garden, then plant some more tomatoes. All is in the hope that we’ll have a Midsummer Night’s Dream of having more tomatoes than we’ll know what to do with. Sometimes dreams do come true.
Combine the over abundance of red, yellow, and green fleshy tomato deliciousness, with another busy summer travel schedule and most of our home meals have involved tomatoes, one way or another. Everyone has been amazing with the sharing of your favorite recipes, several of which have landed on our feasting table.
One tomato recipe I’ve been craving is a tomato pie or tart. After stumbling upon one David Lebovitz had put up a couple years ago after he spent the day with a friend in Gascony I knew I had to try it. The simplicity of the tart, highlighting the beauty of the tomatoes in the peak of their season sounded perfect. In a pastry crust, a thin layer of mustard, a layer of thick cut tomatoes, fresh herbs, and goat cheese all baked together to a slight singe.
Normally I have my go-to crust recipe, but always willing to try one of David’s recipes, I made the crust using his recipe. I now have a new go-to.
So quick, non-fussy, and utterly delicious. It handles nice to roll out and flip into the tart pan. It seemed effortless to make the crust.
The for our tart, we made a fresh pesto sauce to use instead of the mustard and added layer of onions below the tomatoes. For the amazing tart dough recipe, please visit David’s site.
Spread fresh pesto
start with fresh tomatoes
slice, slice and slice
layer with pretty slices of onions
layer with tomatoes, goat cheese and fresh herbs

For original post:

Tuesday, August 26, 2014

CSA Week 12!!!!!!!!

CSA Week 12

Can you believe it is almost Labor Day?? We can't either! Here is week 12's CSA

2 #2 Tomatoes

1/2 Pint Raspberries

2lbs Yellow Squash

2lbs White Potatoes

1 Bulb of Garlic

1 Red Onion

1 Yellow Onion

6 Ears of Corn

1 Bunch of Beets

4 Hot Peppers

2 Green Peppers

1 & 1/2 lbs Eggplant

3 H.G. Tomatoes

3 Sunflowers

1 Butternut Squash

1 lb of Doc Martin's Lima Beans!

Thursday, August 21, 2014

Tomato Basil Lima Beans

This tasty, easy recipe is great as a summer side salad. It's refreshing, savory, and we have all ingredients (except white wine vinegar) available at the stand!  

Tomato-Basil Lima Beans

Toast 3 sliced garlic cloves and a pinch of red pepper flakes in a large skillet with 

olive oil. 

Add salt!

Stir in a 10-ounce box of freshly shucked, beautiful Dr. Martin's Lima Beans; 

Cook about 7 minutes

Remove from the heat; add halved heirloom cherry tomatoes, sliced basil 

and a splash of white wine vinegar. Drizzle with olive oil and top with shaved 

parmesan cheese.

Recipe courtesy of 

Thursday, August 14, 2014

CSA Dinner #2 - Junto BYOB

CSA Dinner #2 featuring Junto BYOB!

As by now we're you've heard of the best, newest restaurant in the area. Junto is located on Ridge Rd. and 202, in the Olde Ridge Village. Open only since June, by a chef who is a veteran of fine Philadelphia restaurants, as well Noma in Denmark, and Henry's Fork Lodge in Idaho.

But, he's back home and he is cooking with the food of OUR land. Macgregor Mann, head chef, was kind enough to offer his services to us in cooking the food for the second CSA Dinner of the summer!

Menu Features:

Local Smoked Pulled Pork
Smoked for three days at Junto headquarters 

Elotes with H.G. Sweet Corn
(corn with Lime-Mayo, finished in Queso Freso)

Cantaloupe and Heirloom Tomato Salad
Coupled with house-made Ricotta with dairy from local farms

Fresh Mixed Green Salad (from the farm)
Finished with assorted Carrots

Pickled Kohlrabi 
Homemade by Chef Mann himself

Grilled Hanger Steak 
Finished with a basil-pesto chimichurri 

Local Goat Cheese Panna Cotta
Complete with farm fresh berry compote on top



Monday, August 11, 2014

CSA Week 10 (Already!)

CSA Week 10

1 #2 Tomato

1/2 Pint of Raspberries

3lbs of Squash

2lbs of Potatoes

1 Bulb of Garlic

1 Red Onion

1 Yellow Onion

6 Ears of Corn

1 Bunch of Beets

4 Hot Peppers

3 Green Peppers

1 1/2 lbs of Eggplant

2 Heirloom Tomatoes!!!

2 H.G. Tomatoes

3 Sunfllowers

Wednesday, August 6, 2014

Pennoni with Grilled Eggplant, Mint, and Burrata

Pennoni with Grilled Eggplant, Mint, and Burrata


  • 5 medium eggplants, halved lengthwise
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • garlic cloves, thinly sliced
  • 1 red Thai chile, thinly sliced
  • Coarse salt
  • 1 pound pennoni, rigatoni, or orecchiette, cooked until al dente (1 cup cooking water reserved)
  • 1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
  • 8 ounces burrata or mozzarella cheese, torn into pieces


Follow these steps when you cook the pasta for each dish: Bring a large pot of water (6 quarts) to a boil -- you want enough water so the pasta can move around. Season the water with 1/4 cup coarse salt. (The water should be well seasoned; think "salty like the sea.") Cook 1 pound of pasta until al dente. Drain, reserving at least 2 cups cooking water. The pasta releases starch as it cooks, and the starchy water is essential to the sauce.


  1. STEP 1

    Heat grill to medium. Brush eggplants with oil. Grill, turning occasionally, until soft and cooked through, about 25 minutes. Transfer to a cutting board; let cool. Coarsely chop eggplant.
  2. STEP 2

    Heat oil in a large skillet over medium heat. Cook garlic until golden, about 3 minutes. Add eggplant and chile; toss to coat. Season with salt.
  3. STEP 3

    Toss in pasta, reserved cooking water, and lemon zest and juice. Remove from heat. Stir in burrata and mint.

Recipe by 

Monday, August 4, 2014

CSA Week 9

CSA Week 9

3lbs of Squash

2lbs of Potatoes

1 Bulb of Garlic

1 Red Onion

1 Candy Onion

6 Ears of Corn

1 Bunch of Beets

3 Hot Peppers

1 1/2 lbs Eggplant

2 Heirloom Tomatoes

2 H.G. Tomatoes

1 Pint Heirloom Cherry Tomatoes

3 Sunflowers

1 H.G. Sugarcube Lope

1/2 Pint of Raspberries