Tomato Bread Pudding

Recipe courtesy of Marilou Suszko

Makes 6 servings – only make this recipe when you have perfect ripe summer tomatoes!


2 ½ pounds ripe red heirloom tomatoes, peeled, seeded & diced
¼ cup white wine (chicken stock may be substituted)
¼ cup raisins
3 tablespoons chopped fresh basil leaves
1 tablespoon fresh thyme leaves
1 teaspoon Worcestershire sauce
3 tablespoons packed brown sugar
Pinch of Cayenne Pepper
6 cups day old bread, crust on, cut into 1-inch cubes
4 tablespoons unsalted butter, melted
1 cup (4 oz shredded) Swiss cheese


Preheat the oven to 400 degrees. Grease an 8-inch square baking dish.

In a small saucepan, combine the tomatoes, wine, raisins, basil, thyme, brown sugar, Worcestershire sauce and cayenne. Bring to a boil, then reduce to a simmer for 10 minutes, stirring occasionally. Remove from heat and let cool slightly.

In a large bowl, toss the bread cubes with the butter and cheese. Add the tomatoes mixture and toss again. Spread the mixture in a prepared baking dish in an even layer, pressing down to compact and bake until golden brown crust forms, about 25-30 minutes. Let rest at least 15 minutes before serving.

To prepare tomatoes: 

Cut a small x in the bottom of each tomato. Plunge into boiling water for 30 seconds and remove with a slotted spoon. When cool enough to handle slip the skins off and scoop the stem and core. Cut the tomato in half across the equator, hold over bowl and squeeze gently. Most of the seeds should come out. Then proceed to dicing the tomatoes. Place a strainer over the pot you intend to use for cooking and strain the discarded seeds to capture the juices squeezed out in the pan.

Summer Salad with Zucchini Surprise & Balsamic Dressing

Recipe from The Silver Spoon, adapted by Tricia Wheeler

Serves 8

For Salad:

Mixed lettuces
Garden tomatoes
Zucchini Surprise (recipe below)
Balsamic Dressing (recipe below)

Zucchini Surprise:

6 zucchini sliced lengthwise
½ cup all- purpose flour
2 eggs
1 ½ cups bread crumbs
½ teaspoon dried oregano
7 ounces provolone cheese
Vegetable oil for deep frying


Sprinkle the zucchini slices with salt and let stand for 1 hour, then pat dry with paper towels. Meanwhile spread out the flour in a shallow dish, and spread out the bread crumbs in a third. Sprinkle a slice of zucchini with a little oregano, place a slice of provolone on top, and cover with another slice of zucchini. Press the “Sandwich” down well, dip first in the flour, then in the beaten eggs, and, finally, in the bread crumbs. Continue making sandwiches until all the ingredients are used. Heat the oil in a deep pan, add the sandwiches, in batches, and cook until golden brown all over. Remove with a slotted spatula, drain on paper towels, and serve.

Balsamic Dressing:

¼ cup balsamic vinegar
½ cup olive oil
¼ cup honey
Salt & pepper



Fried Chicken

Recipe by Edna Lewis


1 3-pound chicken, cut into 8 pieces
¼ cup kosher salt
4 cups buttermilk
1 pound lard
8 tablespoons unsalted butter
½ cup country ham pieces or 1 thick slice country ham cut into 1/2-inch strips
1 cup flour
2 tablespoons cornstarch
½ teaspoon salt
½ teaspoon freshly ground black pepper


The night before serving:

Place chicken in a large bowl and set aside. In a large pitcher, combine kosher salt with 6 cups of water and stir until the salt has dissolved. Pour salted water over chicken pieces until they are submerged. Cover and refrigerate overnight.

In the morning, drain chicken pieces and rinse chicken and bowl. Return chicken to bowl and cover with buttermilk. Cover and refrigerate for 8 to 12 hours.

About 1¼ hours before serving, combine the lard, butter and ham in a large heavy skillet. Cook over low heat, skimming as needed, until ham is lightly browned, 30 to 45 minutes. Using a slotted spoon, remove ham and brown bits from fat. Increase heat to medium high to heat the fat to 335 degrees.

In a shallow bowl combine flour, cornstarch, salt and pepper; mix well. Dredge chicken pieces thoroughly in flour mixture, then pat well to remove excess flour. Working in batches (do not crowd pan), place chicken pieces skin side down in fat. Cook 8 to 10 minutes on each side, until chicken is golden brown and cooked through. Drain on crumpled paper towels. Serve hot, warm, at room temperature or cold.

Asparagus Tart

Asparagus Tart with Goat Cheese & Chive Blossoms
Recipe by Tricia Wheeler

Serves 6-8

1 sheet Puff Pastry
10 medium-sized asparagus spears or 15 thin
½ cup of goat cheese
2 - 4 tablespoons of heavy cream
Handful of Chives with blossoms if they are in season
Salt & Freshly Ground Pepper


Pre-heat oven to 400 degrees. Put on water to boil to blanch asparagus. Pull out Puff Pastry Sheet and let defrost on counter.

Snip chives into small pieces, reserve blossoms if you have them. Mix chives with crumbled goat cheese in bowl, add two tablespoons heavy cream and stir to soften goat cheese mixture. You want it to be spreadable, add a little more cream if needed. Season cheese mixture with a little salt and pepper.

When water comes to boil blanch asparagus for a minute until they are softened slightly. If using really thin asparagus, blanch for 20 seconds. Drain and place asparagus either in a bowl with ice and water to cool them down and preserve their color – or put them on a plate and stick in refrigerator for 5 minutes to cool down.

Lay puff pastry on a heavy bottom cookie sheet, use parchment paper on bottom of cookie sheet if you have it on hand. Crimp edges of puff pastry upwards and pinch like you are crimping a pie crust. Spread goat cheese mixture inside of tart. Lay asparagus on goat cheese, alternating direction of asparagus tips one after another. Sprinkle with salt and freshly ground pepper.

Bake for about 20 minutes on middle rack until tart dough has risen and is lightly browned.  
Garnish with Chive blossoms and cut into squares. 

Crystalized Mint Leaves


1 large egg white
1 tablespoon water
1 cup packed fresh mint leaves
1⁄4 cup super fine sugar (you can make this by putting sugar in food processor for a few minutes)


In a shallow bowl stir together egg white and water. Brush onto leaves, dip leaves in sugar. Let dry on a rack for at least 6 hours, store in an airtight container at room temperature. Leaves can be made a day in advance.

Sorrel-Lime Cooler

Recipe adapted from Sarah Copeland's forthcoming book, "Feast" (Chronicle Books).

Serves 4

 Watch our video "Picnic for One"  here . 

Watch our video "Picnic for One" here


1/4 cup agave nectar
1/2 cup water
3/4 cup thinly sliced sorrel leaves
4 limes, quartered, plus 4 thin rounds, for garnish
40 ounces seltzer, chilled
Splash of gin (optional)


Combine agave nectar and water in a small saucepan. Bring to a simmer over medium heat, stirring. Let syrup cool completely, then transfer to a blender and puree with sorrel until smooth. Pour syrup through a fine sieve into a bowl and discard solids.

Squeeze lime quarters into a large pitcher. Add quarters to pitcher and gently smash with the back of a wooden spoon to release the oils in the rind. Add sorrel syrup and seltzer. Serve over ice, garnished with lime rounds and other garden-inspired herbs. 


Fried Green Tomatoes

Serves 4

4 medium-size firm green tomatoes
1 cup cornmeal
¾ cup buttermilk pancake mix
Pinch salt and pepper
½-1 cup cooking oil

Slice tomatoes about ¼ inch thick. Combine cornmeal, pancake mix, salt and pepper. Coat both sides of tomatoes with the mixture. In a large skillet, heat enough oil to cover the bottom of the pan and fry tomatoes until browned, then flip them and continue frying for another 3–4 minutes on medium-high heat.

Chef’s Recommendation:

Substitute pancake mix with flour or breadcrumbs. Dip tomato slices in buttermilk before coating them with the mix. Serve hot with creamy sauces like aioli or rémoulade. Enjoy, y’all!

Zucchini with Basil, Mint and Ricotta

Recipe courtesy of Cara Mangini

zucchini (1).JPG

1 tablespoon of extra-virgin olive oil, plus a drizzle
3 to 4 small- to medium-size zucchini, chopped
½ teaspoon ground cumin or cumin seeds (optional)
Course sea salt and pepper
Juice of half of a lemon
¼ cup of basil
2 to 4 tablespoons of mint
⅓ cup part-skim or whole milk ricotta 

Heat oil on high in a large sauté pan. Once the oil is hot, turn down the heat to medium high and add the zucchini. Toss the zucchini in the oil. Add cumin (if you would like), salt and pepper. Sauté the zucchini until golden and just soft, but not mushy. This will take about 3 to 5 minutes.

Squeeze the lemon juice over the zucchini, and toss or stir. Add the herbs, reserving some for garnish. Transfer the zucchini from the heat to a serving platter.

Add a dollop of ricotta to the top, more fresh herbs, a drizzle of good olive oil and a sprinkle of coarse sea salt. Serve immediately.

Farmers' Market Sundae

Makes 6 servings

Berries (1).JPG

3 cups blueberries, raspberries, blackberries, halved strawberries and/or halved pitted cherries
¼ cup sugar
1 tablespoon honey
2 tablespoons tawny port, ice wine, Champagne or lambrusco, or 1 tablespoon Grand Marnier
Lemon Frozen Yogurt (visit Jeni’s Splendid Ice Creams to purchase a pint)
1 cup (8 dollops) heavy cream
1 to 2 tablespoons sugar
1 teaspoon vanilla extract
6 fresh herb sprigs, such as mint, basil or lemon balm

Toss the berries with the sugar, honey and wine in a bowl and let sit for at least 30 minutes and up to 6 hours, to macerate. The berries will create their own lovely syrup.

Divide the macerated fruit among 6 plates (or assemble the sundaes in wide-mouthed Mason jars). Place 2 small scoops of frozen yogurt on top of the fruit, then garnish each sundae with a large dollop of whipped cream* and an herb sprig.

*Chill a large metal or glass bowl in the refrigerator for at least 15 minutes; it should be cold to the touch. Add the cream, sugar and vanilla to the chilled bowl and whip by hand mixer. Use immediately, or refrigerate for up to 1 hour.

Preserved Meyer Lemons


6  Meyer lemons plus 1 for juicing or 5-6 small conventional lemons
6 tablespoons coarse kosher salt, plus more for filling your jar


Wash and dry lemons. Using a sharp knife, quarter the lemons lengthwise, leaving the bottom tip intact so that lemon holds together despite the cuts.

Fill the inside of each lemon with 1 tablespoon coarse kosher salt.  Sprinkle salt to cover the bottom of a large, clean jar.  Begin packing the lemons in the jar, sprinkling salt between each layer. Push the lemons down as needed to fit them all in and release some of their juice.

If the released juices don’t come halfway up the jar, add the juice of 1-2 lemons, as needed.  Seal and leave on the counter for a week, shaking the jar daily to continually re-distribute the juice and salt. Place in the refrigerator for up to 6 months. Lemons will be ready for use after 1 month.

To use, use clean fingers or a fork to pull out a lemon. Rinse the salt off and use as required. The rind is the best part.

Blueberry Tart

Blueberry Tart


Recipe from

Ingredients (for 10 servings)

For the Crust
1 1/4 cups all-purpose flour (spooned and leveled), plus more for dusting
1/3 cup sugar
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
2 teaspoons finely grated lemon zest

For the Filling
6 cups (six 1/2-pint containers) fresh blueberries, rinsed and dried
2 tablespoons cornstarch
2 teaspoons finely grated lemon zest
3 tablespoon fresh lemon juice
2/3 cup sugar
1 teaspoon salt


1. Preheat oven to 375 degrees. In a food processor, combine flour, sugar, salt, butter and lemon zest; process until large moist crumbs form (dough should hold together when squeezed).

2. Transfer dough to a 9-inch round tart pan with a removable bottom; with floured fingers, press evenly into bottom and up sides. Freeze until firm, about 15 minutes; prick bottom of dough all over with a fork. Bake until golden, 20 to 25 minutes; cool completely.

3. Meanwhile, reserve 1 cup of the prettiest berries for topping. In a medium saucepan, bring 1/4 cup water and 1 1/2 cups berries to a boil over high heat. Reduce heat; simmer, stirring occasionally, until berries begin to break down, 3 to 4 minutes.

4. In a small bowl, mix cornstarch with 2 tablespoons water; stir into berries in pan. Add lemon zest and juice, sugar, and salt. Bring to a boil; reduce heat. Simmer, stirring, just until mixture begins to thicken, 30 to 60 seconds. Remove from heat. Stir in remaining 3 1/2 cups fresh berries. Immediately pour hot berry mixture into cooled tart shell, and smooth with a spatula.

5. Scatter reserved berries on top, pressing down lightly to help them adhere. Refrigerate until cool, about 30 minutes and up to overnight.

Green Goddess Dressing

(use as a dip for crudite or thin to use as a salad dressing)
Makes about 2 cups



1 small clove garlic, finely minced
1 medium shallot, finely minced
2 anchovies, rinsed and very finely minced
3 tablespoons chopped tarragon
2 tablespoons chopped basil
3 tablespoons chopped parsley
½ ripe avocado, mashed with a fork
½ cup sour cream
1 tablespoon honey
2 tablespoons apple cider vinegar
Juice of ½ lemon
Juice of ½ lime
½ teaspoon salt, plus more to taste
plenty of freshly ground black pepper
3 tablespoons extra-virgin olive oil, as needed


Combine all ingredients except olive oil in a large bowl and whisk until almost smooth. Season to taste with salt and pepper and use as a dip for crudite. For a smoother dressing, puree the first 6 ingredients (garlic through parsley) in the bowl of a food processor until you form a paste. Add in remaining in ingredients and puree until smooth. Spoon extra-virgin olive oil through the feed tube as desired to thin the dressing. Season to taste with salt and pepper. Use as a salad dressing or as a dip for crudite. Green Goddess will keep for one day in the refrigerator.

Pan Seared Diver Sea Scallops with Roasted Sweet Summer Corn, Peas, Miso Butter, Bacon & Roasted Onions

Recipe courtesy of Chef Derek dos Anjos

Serves 4


12 U-10 diver sea scallops
2 heaping tablespoons shiro (white) miso
2 tablespoons unsalted butter at room temperature
6 slices smoky bacon cut crosswise into 1- to 1½- inch long batons (about 1 cup)
1 tablespoon grape seed or other neutral oil
4 cups fresh corn kernels (cut from about 4–5 cobs)
4 tablespoons shucked English peas
Heaping ¼ cup roasted white onions (cut lengthwise and sautéed in butter until brown and caramelized)
Kosher salt and black pepper to taste


For miso butter

Combine the miso with the butter in a small bowel and beat with a wooden spoon until well mixed. The butter should be one homogenous color without streaks. Set aside until needed.

 For scallops

Preheat the oven to 425°.

Heat a 12-inch skillet over medium heat. Add the bacon and cook until the fat is rendered and the bacon is crispy, about 4 minutes. Remove the bacon from the pan; reserve the skillet with the remaining bacon fat to cook the corn.

Pat the scallops dry and season with salt and pepper. Heat grape seed oil in a large, oven-proof skillet over high heat until smoking then turn down the heat to just below medium. Add the scallops and sear until golden brown on one side, about 2 minutes. Without moving the scallops, transfer the pan to the 425° oven and roast until done, about 1 minute more. 

Add the corn kernels to the bacon pan and sauté over medium heat, stirring occasionally, until golden brown. Add the roasted onions, peas and miso butter; stir to combine and melt the butter. Season to taste. Divide the corn and scallops among four plates and serve immediately.

Jen Kindrick's Moroccan Carrot Salad

By Jen Kindrick

Carrot Salad with Moroccan spices

Note: I usually find myself inspired by recipes but I rarely use one so it is a bit of a challenge for me to write one!


1 bunch of fresh carrots, washed and sliced on the diagonal
2 garlic scapes, sliced on the diagonal
1 Tbs. Ras el Hanout or substitute a 1/2 tsp each of cumin and coriander
Just a pinch of cayenne
1 Lime
Extra Virgin Olive Oil
1 Tbs. chopped Parsley
Salt to taste

 A scene from Swainway Urban Farm

A scene from Swainway Urban Farm


Cook carrots in salted water until just tender; drain and rinse with cold water.
Heat olive oil in skillet and sauté on medium high heat until transparent.
Whisk together 1 Tbs. lime, a pinch of salt, Ras al Hanout and cayenne. Add garlic scapes and carrots and toss to combine. Finish with parsley and salt and pepper to taste.

​Francie’s Broccoli Salad

By Francie Wooster

 Photo by Amy Carruthers

Photo by Amy Carruthers

Francie’s Broccoli Salad

Serves 4

2 bunches or 6 small crowns broccoli, cut into bite-size pieces

1 carrot, shredded

½ red onion, finely diced

¼ cup roasted sunflower seeds

¼ cup dried cranberries

¼ cup dried apricots, diced

½ cup mayonnaise

1 tablespoon red wine vinegar

1 teaspoon sugar

½ teaspoon ground black pepper

½ teaspoon salt

In a large bowl, mix together the broccoli pieces, shredded carrot, red onion, sunflower seeds, cranberries and apricots.

In a small bowl, whisk together the mayonnaise, red wine vinegar, sugar, black pepper and salt.

Add the dressing to the broccoli and gently mix until all the ingredients are coated. Cover and chill in the refrigerator for at least 30 minutes before serving.

Nectarine and Blueberry Crostata with Polenta Crust

by Sarah Lagrotteria 

 Photo by Ryan Benyi 

Photo by Ryan Benyi 

(adapted from Bon Appétit Magazine)

Serves 8

12⁄3 cups all-purpose flour
1⁄4 cup polenta (coarse cornmeal)
3-1/2 tablespoons sugar
Zest of 1 orange
3⁄4 teaspoon salt
14 tablespoons (13⁄4 sticks) chilled unsalted butter, cut into 1⁄2-inch cubes
1⁄3 cup (or more) ice water

Filling and baking
3 teaspoons thyme simple syrup (see recipe below)
2 teaspoons cornstarch
4 medium nectarines, each pitted and cut into 16 slices
1 pint blueberries
1 egg, lightly beaten
Sugar in the raw, for sprinkling

For crust
Pulse the first five ingredients (flour through salt) in the bowl of a food processor. Add the chilled butter and pulse until butter is just reduced to pea-size pieces. Add 1⁄3 cup ice water and continue pulsing until the dough comes together in wet clumps. Turn out the dough onto a parchment paper sheet and roll into a ball. Flatten, wrap and chill for at least one hour and up to 24. 

Let the dough soften to near-room temperature. Roll on a lightly floured sheet of parchment paper to a 14-inch round, turning dough occasionally to prevent sticking. Place the parchment on a baking sheet. Transfer the dough on the parchment to the refrigerator. Chill until dough firms slightly, about 30 minutes.

For filling and baking
Stir together the simple syrup and cornstarch in a medium-sized bowl. Fold in the fruit and let stand until juices are released, stirring occasionally, about 30 minutes. Preheat the oven to 375°. Transfer the baking sheet with dough to work surface. Spoon fruit and juices into the center of the dough. Spread fruit into an even 10-inch diameter layer in the center of the tart. Brush the remaining 2-inch border with egg wash. Gently fold the border up and over the edge of the fruit, overlapping crust when necessary to create a pleat. Brush the crust with the remaining egg wash and sprinkle with sugar in the raw. 

Bake until crust is golden brown and fruit filling is bubbling at edges, about 50 minutes. 

Remove from oven; slide large metal spatula under tart to loosen from parchment. Slide tart onto a rack to cool. Serve warm or at room temperature.

Thyme Simple Syrup

Makes approximately 1 cup 

1 cup sugar
1 cup water
1 bunch fresh thyme

Combine all three ingredients in a heavy-bottomed saucepan. Bring to a boil and simmer until the sugar dissolves, about 2 minutes. Remove from the heat and let cool. Discard thyme and strain the syrup to remove any loose leaves. Store in refrigerator for up to one week.

Garden-Infused Simple Syrup

by Amy Stewart from The Drunken Botanist 

Almost any botanical ingredient, from lemon peel to rhubarb to rosemary, can be infused into a simple syrup. This is an easy way to showcase seasonal produce and add a twist to a basic cocktail recipe. 

1/2 cup herbs, flowers, fruit or spices
1 cup water
1 cup sugar
1 ounce vodka (optional)

Combine all the ingredients except the vodka in a saucepan. Bring to a simmer and stir well, until the sugar is dissolved. Let the mixture cool, then pour through a fine mesh strainer. Add the vodka (if using) as a preservative and keep refrigerated. Good for 2 to 3 weeks, lasts longer in the freezer. 

Salt-Preserved Herbs

by Marisa McClellan

As the author of, one of the Internet’s most popular and enduring canning blogs and one of Saveur magazine’s “Sites We Love” in 2011, McClellan has established herself as an expert and a pioneer of urban canning and preserving, and her second book includes 100 recipes for jams, pickles, preserves and other small-batch edibles, all thoughtfully sorted by season. McClellan stopped by The Seasoned Farmhouse during her national tour, allowing first-time canners and long-time enthusiasts alike a rare opportunity to meet the author and chat with her about their experiences with Food in Jars.

 Marisa McClellan at The Seasoned Farmhouse 

Marisa McClellan at The Seasoned Farmhouse 

Salt-Preserved Herbs

from Preserving by the Pint by Marisa McClellan 

This technique for salt-preserved herbs requires just herbs, salt and a jar. It doesn't initially seem like it should work because all you've done is toss chopped herbs with salt and pack it all in a jar. But it becomes a magic, savory, flavor-giving thing that can last in your fridge indefinitely. I use this mix in soups, stews, braises, pots of beans and anywhere that could stand extra oomph.

Makes 1 (1-Pint/500 ML) Jar

8 Ounces/230 g mixed fresh herbs (parsley, cilantro, basil, chervil, sorrel and leafy celery tops are all good choices)
6 ounces/180 g coarse sea salt

Wash and dry the herbs well. Pluck the leaves from the stems and roughly chop them by hand (a food processor often turns them to paste). Scrape the herbs into a bowl and add the salt. Using clean hands, toss the herbs and salt together until well combined. 

Funnel the herb mixture into a 1-quart/1-liter jar, apply a lid, and place it in the fridge. Every day for a week, give it a good shake. At the end of the week, it should have reduced in volume by about half. transfer the herb salt to a 1-pint jar and fit with an airtight lid. It will keep in the refrigerator indefinitely. 

Note: When dipping into your jar of herb salt, make sure to only use meticulously clean spoons. This practice extends the life span of your herb salt because there is less risk of introducing any bacteria into the jar. 

 pg. 86 of  Preserving by the Pint

pg. 86 of Preserving by the Pint