Community Meal: Beet Gazpacho

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The recipe to Chef Sam’s Magic Beet Gazpacho, as sampled at the farm 2 weeks ago.

Ingredients:

4-5 med/small beets
2 med cucumbers
1 medium red onion
2 garlic cloves
1 hardy handful of fresh dill
Salt and Pepper to taste
2tsp Red Wine Vinegar

1. Boil beets with the skin on until tender. Allow to cool and pop them out of their skins and set aside, saving the liquid left in the pot.
2. Cut cucumbers and onion into manageable sizes for your blender.
3. Add all of the ingredients into your blender, you can work in batches if there’s too much! Blend until smooth, strain if desired and enjoy!

Topping with yogurt/yogurt sauce is great as well as garnishing with chopped cucumber, dill, and beets! Enjoy!

 

 

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Tomato Gazpacho from Sohui Kim

Sohui Kim, chef and co-owner of The Good Fork (pictured), shares her recipe for tomato gazpacho. Photo credit: Joe Tannis

On the menu at The Good Fork on Van Brunt Street, you’ll find items marked “AV” for our own Added Value vegetables. Chef Sohui Kim, who owns the restaurant with her husband Ben Schneider, notes it’s been a busy summer “cooking veggies from the farm,” and adds that The Good Fork also recently catered a wedding at the farm as well. But she found time to share her recipe for tomato gazpacho—a quick, simple recipe that calls for some recent CSA share vegetables: tomatoes, cucumbers and jalapeño.

{Recipe after the jump}

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Heirloom Tomato Gazpacho


After seeing all the gorgeous tomatoes at the farm and having eaten a just-okay gazpacho at a cafe earlier in the week, I decided to try making my own at home. Since it’s basically just a puree of vegetables, bread, vinegar and oil, it fits neatly into my summer cooking strategy of using the stove/oven as little as possible. With guidance from Mark Bittman’s recipe in “How to Cook Everything,” (minus his optional anchovies) this turned out to be the perfect light summer meal. — Adrienne McIlvaine

{Recipe after the jump}

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Watermelon Gazpacho

Do I need to talk about the heat?  I didn’t think so.  Cold soups are a summer staple, a way to beat the heat in the kitchen as well as out of it.  Gazpacho, like pesto, can be made with just about anything. The acidic bite or tang, not necessarily tomatoes, is what historically defines gazpacho.  Inspired by this recent NY Times recipe, this soup has it all: spicy, sweet, salty and tangy. — Jason Adams

{Recipe after the jump.}

 

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Tomatoes Three Ways

The long hot dry summer has been detrimental to some crops but has been a boon to tomatoes.  Remember last years rain and all the crappy tomatoes we had?

I look forward to tomatoes maybe even more so than corn.  With the arrival of our first Red Hook CSA tomatoes, and some healing of my fractured scaphoid, I give you the following three tomato recipes. — Jason Adams

  • Smokey Gazpacho
  • Tomato burrata salad
  • Spaghettini with raw and cooked tomatoes

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Food Demo: Gazpacho

Marianne Thomas will be on the Farm this Saturday offering up a gazpacho lesson. The timing couldn’t be better, considering the heat and all the cucumbers coming in this week’s share.

The first demo will be around noon-12:15. She will offer a second lesson around 1:30. Plus, she plans to be on Farm most of the afternoon to answer questions.

Here’s her recipe, if you want to try it at home. Continue reading