Halve and 3-4lbs of tomatoes. Cut large tomatoes into wedges. You can leave smaller ones in halves.
Separate 2 or 4 garlic cloves from a head of garlic. (I used 4, use less if you are garlic averse)
Place the tomatoes and unpeeled garlic cloves on parchment lined baking sheets. Drizzle with a generous amount of olive oil and sprinkle with salt.
Roast for 30 to 45 minutes or until the tomatoes are very soft and slightly browned. Remove from the oven and carefully remove the garlic cloves from their skin.
Transfer everything to a blender container and blend until smooth or leave It slightly chunky if you prefer. Alternately, transfer to a bowl or other large container and puree using an immersion blender.
Taste and adjust seasoning with salt. Let cool slightly then pour into containers to freeze.
OPTIONS:: I like to keep this sauce basic so I can later adapt it to different recipes and flavor profiles.
If you prefer a sweeter sauce, add 2 carrots (peeled and cut into ½” chunks) and/or 1 onion (peeled and cut into wedges).
I have also roasted the tomatoes along with herbs – thyme is particularly good!
The color of your sauce will vary depending on which varieties of tomatoes you used.
This method can also be used with other types of tomatoes as well as red peppers.
The final weeks of Summer, when harvests are their peak, are the ideal time to plan for the wintry months ahead and preserve fruits and vegetables.
Your “future-self” will thank you come January when your pantry is filled with jams and sauces and your freezer is stuffed with berries, corn and even dessert.
With a 20 pound case of Smallwood Farms peaches in my kitchen needing to be dealt with, I was looking for ways to preserve them beyond just slicing and freezing.
Thankfully, I remembered how my mother-in-law deals with the hundreds of pounds of apples she harvests from her yard in Upstate New York. In addition to all the applesauce and apple muffins and apple crisps, she makes apple pie filling that can easily be pulled from the freezer and slipped into a pie shell months later. The ingenious part to her method is how she freezes the pie filling.
Here’s what she does::
After mixing up the fruit, sugar, spices, etc. as you would if baking the pie that day, pour the mixture into a parchment paper lined pie plate (try not to pour too much accumulated liquid in).
Layer another sheet of parchment paper on top, secure with a rubber band and freeze (still in the pie plate) until just solid.
Remove the pie plate from the freezer and slip the frozen mass of fruit out of the pan. Wrap in additional parchment then foil or newspaper and slip into a freezer bag.
When you’re ready for a fruit pie this winter, prepare your bottom crust as you normally would and fit it into the same pie dish you originally froze your fruit filling in. Place the unwrapped frozen pie filling (no need to defrost!) into the crust and top a second crust or crumb topping. Bake according to the original recipe’s instructions. Then, thank your “summer-self” for thinking ahead!
This June, based on our Portland customer’s nominations we’re delivering over 300 Pie Spot pies to local teachers and school staff as an end-of-the-year thank you for their hard work this past school year.
Deliveries to Oliver Elementary!
Earlier this year Pie Spot experienced an electrical fire and are working to rebuild. Thankfully, they’ve found a way to keep baking as they work to raise funds via Go Fund Me. We sympathize deeply with their set-back.
Pie Spot’s Pie Holes, individual sized pies.
Please join us in thanking teachers and supporting Pie Spot!
ACME Farms + Kitchen Partners with Non-Profit, Common Threads Farm for Fundraiser
Orders placed for special fundraising kits April 7th – May 1st to benefit food educational programs!
ACME Farms + Kitchen is proud to partner with local non-profit Common Threads Farms again this year to raise funds for their Healthy Food, Happy Kids Spring Fundraiser. Common Threads will use the funds to support their school-based food education programs. Programs include school gardens, cooking classes, and after school activities.
Supporters can place their orders for a Locavore Meal Kit featuring Bellingham Pasta Company, Golden Glen Creamery, and local produce; Breakfast Parfait Kit including ingredients from Samish Bay Cheese, Bow Hill Blueberries and Blue Skies Granola; Spring Produce Bundle made up of local veggies from Whatcom and Skagit Counties; and a Basics Kit with Proven Bread, Samish Bay Cheese and local eggs. Purchases and direct donations can be made on the fundraising site: http://acmefarmsandkitchen.squarespace.com.
“We’re thrilled to offer delicious, wholesome, local food in support of Common Threads Farms. It’s important to us to have them in our schools teaching gardening and cooking so kids in our community grow up knowing and loving the taste of healthy food.” states Cara Piscitello, co-founder.
50% of the purchase price will go directly to Common Threads Farms. Deadline for orders is May 1st. Orders will be delivered to the customer’s chosen Bellingham area pick-up spot on May 5th.
Set your holiday table the local way – from food to flowers and even linens.
For Easter Dinner, serve your guests a classic meal of Smoked Ham, Roasted Asparagus, New Potatoes + Herbed Butter (available this week as the Mini Ready Made). Don’t forget a Spring Bouquet of tulips and anemones to brighten your table!
If brunch is more your style, we have our own Rhubarb Crumb Cake Mix, bacon or sausage. This week’s salad kit in Seattle and Bellingham will fit right into your brunch menu as will the Torta Pasqualina in the Ready Made Box or the Shiitake Strata in Locavore Boxes.
Your Local Food Forecast for the Week….
BELLINGHAM + SEATTLE
ADD TO YOUR ORDER:: Spring Time Farm Bouquet, Jack Mountain Meats Bacon and Breakfast Sausage Links, Copper River Salmon Filets + Smoked Salmon, Easter Dinner Kit, Rhubarb Crumb Cake Kit
READYMADE:: Tomato Soup + Grilled Cheese, Torta Pasqualina *Only 2 meals in Ready Made this week – the third meal is the Easter Dinner Kit.
G+DF:: Pork Stir Fry, Shrimp*, Ground Lamb*, Ground Beef*, Pork Roast (*These proteins will be in the Small G+DF)
ADD TO YOUR ORDER:: Tulips (on sale Friday!), Rhubarb Crumb Cake Mix, Vanilla Cake Mix, Sugar Cookie Dough, Yakobi Coho Salmon Filets + Smoked Salmon, Deck Family Farm Country Sausage, Easter Dinner featuring Olympia Provisions Ham
READYMADE:: Pasta with Pork Bolognese, Kale + White Bean Soup or Shepherd’s Pie
This recipe is far from traditional but it is tradition in my family. The resulting bread is a tad sweet with a flaky, tender crumb reminiscent of a scone. The caraway seeds are optional but, to me, it doesn’t taste right without them!
IRISH SODA BREAD makes 1 loaf
3 tbsp cider vinegar 3/4 cup milk + more for brushing the top 2 1/2 cups flour 1/2 tsp salt 1 tsp baking soda 1 tsp baking powder 2 tbsp sugar 1 stick (8 tbsp) butter 1/2 cup raisins 2 tbsp caraway seeds, optional
Preheat oven to 400F. Mix together the milk and vinegar and set aside to “clabber” (curdle) while you proceed with the rest. The milk will thicken and curdle a bit- it’s normal.
Mix flour, salt, baking soda, baking powder and sugar together in a large bowl. Cut the butter into small cubes and toss with the dry ingredients in the bowl. Use a pastry cutter or two knives to cut the butter into the dry ingredients until it resembled coarse cornmeal. Stir in the raisins and caraway seeds, if using.
Make a well in the center and pour in the clabbered milk. Stir vigorously with a fork to fully incorporate the wet into the dry. The dough will be shaggy.
Turn the contents of the bowl out onto a floured surface. Knead 8-10 times to get everything to come together. Shape into a ball and, using a sharp knife, cut a cross in the top – about 1/2″ deep. Place into a shallow greased pie plate or parchment lined baking sheet. Brush the top with milk.
Bake for 15 minutes then lower the oven temperature to 375F and bake for another 30-45 minutes or until the top is golden brown and the bottom sounds hollow when knocked.
Let cool completely then slice and serve – slathered in Irish butter if you like.
This week we are commemorating The Great Molasses Flood of 1919 with a special batch of Molasses Cookie Dough made in our bakery. Place your order on Friday to get our cookie dough at half price.
This bizarre, yet completely true, piece of history was brought to our attention by our Food + Farms Director, Kether, who has been fascinated with the event since her days living in New England.
On January 15th, 1919, in Boston’s North End, a 2.3 million gallon tank of molasses broke free of its hilltop container and sent a ten foot wall of the sticky syrup traveling at 35mph through the streets of Boston. The flood left a wake of destruction and an incredibly sticky mess in its path.
*Order must be placed before midnight on 1/13/17 to take advantage of the sale price.
BELLINGHAM + SEATTLE
ADD TO YOUR ORDER:: Pears, Molasses Cookies, Winter Cheer Tea, and Sausage.
The next time you have a chance, join us in thanking them for their shared commitment to assuring access to affordable health care for people in our community.
Help us reach our goal of $2000, order your cookie box right now!
Cookie Boxes will be for sale on our Bellingham and Seattle shopping pages through 10am on Monday, January 16th although they may sell out prior, so order soon!
Cookie Boxes can be added to your regular weekly order and will be added to your regular delivery or warehouse pick-up on Thursday, January 19th.
Customers that only order Cookie Boxes can pick them at Ideal in Downtown Bellingham (1227 Cornwall Ave.) on Friday, January 20th between 10am and 6pm. *Please note: There is no direct pick-up spot in Seattle.
Mt. Baker Planned Parenthood Health Center details:
Donations can also be made directly to Mt. Baker Planned Parenthood Health Center HERE.
For information about our local affiliate visit their website.
For more information on charitable giving contact:
Jennie Noskoff, Development Director Jennie.Noskoff@mbpp.org
To volunteer with Mt. Baker PP contact:
Laura Hamilton, Field Organizer Laura.Hamiliton@mbpp.org
Keeping herbs, such as parsley, cilantro or basil fresh until you are ready to use them is simple.
Treat herbs just as you would cut flowers!
Fill a small vase, drinking glass or mason jar with cool water and stand the herbs up in the water. Keep on the counter, changing the water as necessary if it becomes a little cloudy.
A FEW TIPS::
It is best to make sure that none of the leaves are submerged – just the stems.
If your herbs look a little wilted or tired after their journey to you, simply cut a 1/4″ or so from the bottom of the stems before placing in water. This will help the water travel up to the leaves and rehydrate them.
For extended life, place the herbs in the water then place the whole thing into the refrigerator.