photo - child reaching up to put tomato on scale during CSA pick-up

photo by Kendra Michaud


Fried Green Tomatoes with Crispy Cornmeal Crust
Roasted Tomato Basil Pesto

The above recipes are from Farmer John's Cookbook: The Real Dirt On Vegetables: Seasonal Recipes and Stories from a Community Supported Farm by Farmer John Peterson & Angelic Organics (Gibbs Smith Publisher).


There are many different styles and varieties of gazpacho. This is my favorite recipe adapted from The Voluptuous Vegan by Myra Kornfeld and George Minot. - Liz


  • 4 thick slices white sourdough bread
  • 2 lbs red tomatoes (6 medium)
  • 2 cups cold water
  • 1 large red bell pepper
  • 1 scallion, finely chopped
  • 2 tablespoons paprika
  • 2 garlic cloves
  • 4 tablespoons red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1/4 chopped fresh basil leaves
  • 2 teaspoons salt
  • garnishes: finely chopped red onion, finely chopped green bell pepper, finely chopped tomatoes


  • Roast the red bell pepper over grill or in toaster oven until skin begins to blacken. Turn to blacken all sides. Place peppers in brown bag or inverted bowl so that skin will steam itself loose. When cool enough to handle remove and discard skin, stems, and seeds. Chop pepper into 1 inch pieces.
  • Soak 2 slices of bread in bowl and cover with water. Soak for 5 minutes. Remove bread and squeeze it like a sponge to get rid of excess water. Discard water.
  • Remove steps from tomatoes and place in food processor or blender with bread. Process to break up tomatoes. You made need to do this in 2 batches.
  • To the tomatoes add the roasted pepper, scallions, paprika, garlic, vinegar, olive oil, basil, and salt. Blend until smooth.
  • Chill thoroughly [I am frequently too anxious to eat my gazpacho so skip this step]
  • Make croutons with remaining 2 slices bread.
  • Serve soup garnished with croutons, red onion, green pepper and tomato.
  • [variation: Lacking a red bell I substituted a roasted chili pepper and used less paprika and ended up with a spicier gazpacho but just as good. I've also had good results with a small amount of red onion in lieu of the scallion.]

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