Peppers and Tomatoes and Corn, oh MY! The harvest is heavy on the tomatoes and peppers so I decided to go with a recipe that use both in a way you may not expect. Though we've been leaning into no-cook options, I figured it was time to switch it up with something cooked and maybe even a little...cozy! While cooler weather feels far off, this recipe is perfect for summer when you want something hearty but still seasonal.



Cherry tomatoes are roasted in the oven, while poblano peppers are charred over a gas or charcoal grill. If you don't have a gas stove you can totally just toss the peppers in the oven with the tomatoes. The goal is to cook the flesh and char the skin enough so that it can be scraped off with the back of a knife. 

And if you've never made polenta, don't stress! This staple is simple to make (just assign someone to stand by to stir every once in awhile) and can replace carbs like potatoes or pasta in other recipes. Eat this as a side dish, or add some ground sausage or beans to the sauce for more of a meal. 

Ingredients
 
1 cup dry polenta (like Maine Grains!) 
5 cups of water, chicken or vegetable stock
1-2 pints of cherry tomatoes
2-3 poblano peppers
3 cloves of garlic, minced
1 small onion, diced
2 tbsp olive oil
1/2 tsp ground cumin or coriander
lemon juice or apple cider vinegar to taste
salt & pepper
optional: butter or cheese for finishing the polenta

Method of Preparation

How to Cook Polenta

1. In a large saucepan, bring 5 cups of liquid to a boil with a big pinch of salt. Slowly pour in polenta while whisking vigorously to break up any lumps. 

2. Reduce the heat to low and keep whisking while you cook for 5 minutes. Cover and cook for 30 minutes-switch to a wooden spoon and stir every 5 or so minutes so the polenta doesn't stick while cooking. 

3. Finish the polenta with optional butter and/or cheese. Grated parmesan or cheddar cheese are great choices- add about 1/2 cup if you'd like. 

Roasted Tomato & Poblano Sauce

1. Preheat the oven to 400F. Roast whole cherry tomatoes on the sheet pan for about 30-40 minutes until they have all burst and are soft.

2. While the tomatoes cook, char the poblano peppers over a gas flame. Turn the peppers so all sides cook and the skins are black. You can also do this outside on a grill. Immediately put the charred peppers into a bowl with a lid, or a paper bag to cool. This helps loosen the skin and makes cleaning easy. 

​3. Heat the olive oil in a sauce pan on medium low, then add the onion and garlic and cook until translucent, adding ground spices in the last few minutes of cooking. Turn off the heat and leave the onion and garlic in the pan- you'll use this pan later to finish the sauce. 

4. Once peppers are cool, use the back of the knife to scrape away as much charred skin as you can. Remove the stems and seeds and add the peppers to a blender. Blend the peppers and all of the cherry tomatoes together- I do this just for 30 seconds to a minute, you don't want it to be too thin. 

5. Add tomato and pepper mixture to the saucepan with the onion/garlic and cook until thickened- taste for acidity and seasoning. Add vinegar or lemon juice if the tomatoes are very sweet + salt & pepper. If you have some fresh basil laying around, add a few torn leaves too. 

6. Once the sauce is cooked down, serve on top of the polenta. 

Tomato, basil, and cucumber are abundant on the farm and they work so well together for a simple salad. A friend made this exact recipe for me when visiting a few weeks ago, and I was blown away by how tasty it was. When I asked for the ingredients, I was expecting there to be something exotic...what is making this salad taste so good? 

Turns out it was just the balance of super fresh produce and aromatic basil! Turn this quick salad into a complete meal by adding some protein to bulk it up- sliced grilled chicken, chunks of fresh mozzarella cheese, cooked chickpeas or baked tofu are all great additions. 

Ingredients

1 bunch of basil
2 cucumbers
2 lbs of tomatoes
1/2 of an onion- white, yellow, or red
2 tbsp olive oil
2 tbsp vinegar- red wine or apple cider
salt, pepper, oregano
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Method of Preparation

1. Wash and chop all the vegetables into bite-sized pieces. Peel the cucumber if you prefer before cutting into half moons or quarters. Cut larger tomatoes into big chunks or, if using cherry tomato jus slice in half or quarters. Slice the onion into very thin slices.

2. Add all of the vegetables to a serving dish and tear the basil leaves to add to the mix. Drizzle with olive oil and vinegar and stir gently to combine. 

3. Season to taste with salt, pepper, and dried or fresh oregano- You  can eat  the salad right away, but this tastes even more delicious if you let it sit for 30 minutes or overnight in the refrigerator. 
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Bacon Kimchi Fried Rice
This recipe is perfect to eat for breakfast, lunch, or dinner and is super savory. The addition of kimchi really punches this dish up and adds a crisp flavor that offsets the richness of the bacon. Kimchi friend rice is super versatile- switch up the vegetables and add bok choi or summer squash, or swap out the protein for tofu, spicy tuna, or even scrambled eggs. This serves about 6 people as a main dish.

Ingredients
1.5 cups of dry long grain rice like jasmine, cooked and cooled, ideally overnight in the refrigerator
1 large yellow or white onion
​3 cloves of garlic, minced.
1 small knob of ginger, peeled and chopped finely
1.5 cups of Root 5 Farm Kimchi + juice, chopped finely
2 cups of peas (fresh or frozen)
½ pound of bacon, cooked and chopped into small pieces
1 Tbsp sesame oil
1 Tbsp soy sauce or coconut aminos
1 Tbsp your favorite cooking oil

Method of Preparation

1. Add cooking oil to a large frying pan or wok. Once the oil is hot, add the garlic and ginger and fry quickly until fragrant. 
2. Add the onion and fry until almost cooked, then toss in the kimchi and peas to heat through. 
3. Add the sesame oil, cooked bacon, and cooked/cooled rice to the pan along with any kimchi juice and soy sauce. Stir fry until everything is incorporated and warmed through.
4. Serve up in bowls and add garnish of chopped green onions, fried eggs, or pickled vegetables

Method of Preparation
1. Add oil to a soup pot with tall sides and turn the burner to medium. 

2. When the oil is hot add the sliced onions and stir to soften- about 10 minutes

3. Add sugar & a sprinkle of salt/pepper and mix well.

4. Cook for another 20-40 minutes, only stirring every 5 minutes or so. This will allow your onions to caramelize slowly, making them sweet but not burnt. You can choose how dark you like them or how much patience & time you have. Add your minced garlic at the very end, along with your thyme. 

5. If you like a thicker soup, add 1 Tbsp of flour and stir together with the onions on low for a few minutes.

6. Warm up your stock and add to the onion mixture, stirring to combine. 

7. Simmer on medium low for 15 minutes. Taste for seasoning, if your stock isn’t salted you may want to add some here. You can also add some soy sauce or coconut aminos for added savory flavor.
8. Enjoy the soup as is, or top with garnishes.

Garnish
This soup can hold its own without any additional add-ons, but French onion soup really is a vessel for lots of crusty bread. You can top with toasted bread croutons that you cut into squares, or you can lay a whole slice of bread on top of your oven-safe bowl and broil for a few minutes. It makes your bread a combo of crispy and soft and it soaks up the onion broth perfectly. I also recommend adding shredded cheese, melting that on top of the bread too!