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Warm Heirloom Caprese Salad

August 30th, 2011

My version of a Caprese Salad.  Done bruschetta style I top super toasty bread with warm heirloom tomatoes, rich smooth mozzarella, and a drizzle of cool, creamy basil dressing

Warm Heirloom Caprese Salad grown with help from the Humble Seed:

Ingredients for dressing: (Makes extra. I store it a glass jar for later.  I use this dressing for everything from salads, pizzas, pastas, and as a marinade for chicken breast)
2 heaping handfuls of fresh (washed and dried) Superbo Basil
1/4 tablespoons of organic mayonnaise
3 tablespoons of organic sour cream or Greek yogurt
2 tablespoons organic buttermilk
1 clove smashed garlic
A good quality olive oil (I usually add between an eighth and a fourth of a cup depending on the batch and how thick I want the consistency.  The more oil, the thinner the dressing)
salt & pepper to taste
food processor

Other ingredients:
3 Heirloom Tomatoes
6 fat slices of ciabatta or a crusty french bread (you want a type of bread that will get super crunchy)
1/4 pound or 1 large ball of fresh mozzarella cheese cut into six slices

Directions:
Turn your oven onto broil.

Take your basil, mayo, sour cream or yogurt, buttermilk, and garlic and place them all into the food processor. Using the “pulse”setting on your food processor slowly begin to combine all of the ingredients by starting and stopping every 10-15 seconds. Repeat this process until the mix starts to come together and all of the basil is chopped. Next you want to add the olive oil. Turn the “pulse” setting off and use the food processor on normal for this step.  While the lid is on and the blade is turning slowly begin to incorporate the oil in a steady stream until the basil dressing becomes a smooth vivid bright green.  Adding the olive oil should give the dressing a creamy consistency.  Once its completely come together you can store it in a glass jar in your fridge.

Next step is to toast the bread while the dressing is chilling.  Either brush or drizzle your 6 thick slices of bread with olive oil.  This will help the bread to get super crispy.  The toast needs to be crunchy enough to hold up the warm tomatoes and cheese with out getting soggy. Place the slices of bread on a baking sheet and put under the broiler.  Dont walk away during this step.  It is important to watch food constantly when in the broiler, because it can burn so quickly.  Keep the bread under the broiler until it has started to brown on the edges, and is very crunchy in the middle. About four minutes. You may want to turn the bread over onto its other side after two minutes just to ensure its crispy-nes.   When the toast is done place two slices on each plate and let it cool.

Now take your three washed and dried heirloom tomatoes and slice them in to fourths. Brush the slices of tomato with olive oil on each side and salt and pepper. Heat a large skillet on med heat.  When the pan is hot, add enough oil to the pan just to coat the bottom, then add your slices of tomato.  Sear the tomatos for only about 30 seconds on each side, you want them to get a slight brown crust on the outside with out over cooking them until they turn into mush.  When the tomatoes are done place them onto the toast, then add a slice of mozzarella to each bruschetta, and drizzle with the creamy basil dressing!

The crunchy bread topped with all of these flavors is the most amazing combination of creamy, crunchy, warm, and cool all on one little bruschetta!

About Katheryne:

 

Sustainability is very important to me because I believe that we should take care of the planet that gives us so much. Love the earth and it will love you back. Know where your food comes from; be informed about what you are consuming. By choosing to eat organically grown produce the impact that you are making on the environment and your own health is a positive one.  Living sustainably to me, is not about  what you are giving up, it’s about all that you get! You can check out my website and please be sure to “like” my Facebook page!

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Spring Garden Succotash with Washington cherry tomatoes and some of Uncle Herb’s favorites!

April 20th, 2011

Spring Garden Succotash

Ingredients:
2 tablespoons organic butter
8 cups organic  vegetable broth
2 tablespoon organic tomato paste
2 garlic cloves crushed and minced
1 cup organic kidney beans (soak overnight, then rinse and drain before cooking)
1 cup Washington cherry tomatoes cut in 1/2
2 cups sliced white mushrooms
12 baby corn cut into fourths (fresh or frozen)
1 cup organic green peas (fresh or frozen)
3/4 cup Israeli Cous Cous
juice of one large lemon
1 tablespoon finely minced German Winter Thyme
1 tablespoon finely minced Greek Oregano
6 large Superbo Basil leaves roughly torn in to small pieces not cut
handful of Titan Parsley chopped for garnish
2 bay leaves
salt and pepper

Directions
Melt the butter in a large heavy soup pot or dutch oven. Add the garlic, thyme, oregano, and basil. Toast until they become fragrant over low heat.  Once the garlic has slightly browned add the vegetable broth, tomato paste, and kidney beans. Boil on low until the beans become tender. About twenty minutes.  Add the cherry tomatoes, mushrooms, baby corn, peas, lemon juice and bay leaves. Simmer for twenty minutes until the veggies become soft and then add the cous cous and cook for another eight to ten minutes.  You will know when its ready because the small cous cous balls will become larger and soft as they absorb the broth. Salt and pepper to taste. Serve in a large bowl and garnish with freshly chopped titan parsley, shaved Parmesan and some crusty bread.

About Katheryne Phillips:

Sustainability very important to me because I believe that we should take care of the planet that gives us so much. Love the earth and it will love you back. Know where your food comes from; be informed about what you are consuming. By choosing to eat organically grown produce the impact that you are making on the environment and your own health is a positive one.  Living sustainably to me, is not about  what you are giving up, it’s about all that you get! You can check out my website here http://katherynecooks.com/.

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What’s Been Growing with Humble Seed?

August 18th, 2010

Here are some photo’s of what people have been growing this year with their Humble Seed. All seen here were direct seeded and germinated quickly into very healthy and plentiful plants!

Costata Romanesco Zucchini

“Hello All – We thought we would share our recent pics of our wonderful Humbleseed veggies! We live in Michigan and are focused on eating naturally, which is why we have chosen Humbleseed….My husband and I have gardened most of our life, and we have to admit, the zucchini and summer squash plants are the biggest we have ever seen! The veggies are delicious! We are looking forward to the melons and harvesting our seeds! Thank you Humbleseed!”

Crimson Sweet Watermelon

“We tried growing other watermelon and cantelope seeds last year, and all we got was a tiny little melon my children shared for a snack….Not this year! We have at least 24 watermelon and 30 cantelope currently growing on the vines, with many more flowers still blooming. Depending on weather, we are expecting to have our first melon ready in 3 to 4 weeks..”

Marketmore Cucumber

“This weekend was our first pick in which we harvested 40 cucumbers, with many more to come!! I’m looking for a good dill pickle canning recipe if anyone has one to share…”

Superbo Basil

“Mom grew her basil in a container on the porch. The basil was very robust and aromatic! Pesto is the besto!”

Yellow Crookneck Squash

“In this picture you can see the summer squash. We usually grill it with just a touch of olive oil. The kids also love it!”

Sweet Granite Cantaloupe

“A couple of the Cantelope, they look great!!”

Bull's Blood Beets

“We’re very exicted for the beets….One of my favortie summer time veggies! There is nothing like FRESH beets!”

Tavera Green Bean

“We had the Humbleseed beans tonight for dinner, they were wonderful! We usually steam them and serve with just a touch of butter…I like to sprinkle a little steak seasoning on mine!”

Please forward on your Humble Seed harvest pictures-we would love to seem them!

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