Tag Archives | Summer 2013 Recipes


Makes 8–10 pint jars or 16 half-pint jars

This is a great way to use tomatoes that are a bit too ripe or that you buy as “leftovers” from farmers or markets. It requires more time to cook down the tomatoes to get the right consistency but this only intensifies that great tomato taste. And you don’t have to blanch or remove skins or seeds, so prep goes quite fast.

10 pounds ripe tomatoes (organic preferred)
2 cups cane or organic raw sugar
1 cup freshly squeezed lemon juice
1½ teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon allspice
3 teaspoons puréed fresh ginger or 4 teaspoons grated fresh ginger
½ to 1 tablespoon red pepper flakes to taste
Salt and pepper to taste

Prepare jars and lids in water bath canner, as described in previous recipe. Prepare tomatoes by washing, removing core and dicing into ½-inch pieces.

Place in heavy nonreactive stockpot or enameled Dutch oven and cook on high heat, stirring constantly. When boiling, turn heat down to low and add spices. Let cook until the consistency is similar to jam. This can take from 1 to 3 hours, depending on ripeness and juiciness of tomatoes. You … Read More

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You may can as few or as many at a time as you choose. Ten pounds of tomatoes will make approximately 4 quarts or 8 pints.

10 pounds ripe tomatoes (organic preferred)
Bottled lemon juice or white vinegar

Prepare canning jars by placing in a water bath canner. Bring to boil and simmer for at least 10 minutes while preparing tomatoes. Place lids in a small saucepan with water to cover and simmer at a very low heat.

Meanwhile, bring water to boil in a saucepan or stockpot. Wash and cut top core out of tomatoes; cut an X in the bottom of the tomato. Drop 4 or 5 tomatoes into the boiling water. After 1 to 2 minutes, you will notice the skins beginning to split. Remove immediately with slotted spoon to an ice water bath. When cool enough to handle, slip off skins.

Remove jars from water bath canner. If using quarts, add 4 tablespoons vinegar or 2 tablespoons lemon juice to the bottom of each jar. If using pints, add 2 tablespoons vinegar or 1 tablespoon lemon juice to each jar. Pack jars with whole, halved or crushed tomatoes, as desired. If crushed, cut tomato into 1- … Read More

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Prepared or store-bought uncooked pizza dough

1 batch lambs quarters and walnut pesto (recipe here)
2 cups shredded mozzarella cheese (freshly shredded is best)
Wild onions, washed and trimmed to 2 inches from bulb
Wild plant leaves such as chickweed, sorrel or purslane to garnish (optional)

Preheat oven to 500°. Insert a pizza stone into the oven to heat while the oven warms. Heat cast-iron skillet to medium-high. Once skillet is hot, sear the onions by grasping the handle and rolling them in the dry pan until onions are lightly blackened. Set aside. Roll pizza dough to a very thin crust and transfer to a pizza peel (or cutting board) coated in cornmeal. Using the back of a spoon, spread a thin layer of pesto to the edges of the dough. Sprinkle with a stingy handful of good mozzarella so as not to overwhelm the pesto. Add as many onions as your heart desires. Place on heated pizza stone and bake for 8–12 minutes, depending on the behavior of your oven. Garnish with some chopped chickweed, sorrel or purslane.

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1 cup lambs quarters leaves (can substitute spinach)
¾ cup olive oil
⅔ cup grated Parmesan cheese
⅓ cup walnuts
2 whole lemons, juiced
1 large garlic clove, peeled and minced
1 teaspoon sea salt
½ teaspoon cracked pepper

Rinse and dry lambs quarters.

Combine all ingredients in a food processor or blender. Pulse until the green leaves have been thoroughly macerated and the pesto is well blended. Use within 3 days or freeze.

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