Here is a recipe for a sauce I made! I'm not a big fan of fennel, but this recipe might change my mind!
Red Wine Tomato Fennel Sauce
-1 tbsp olive oil
-1 bulb of fennel, cored and diced
-1 onion, diced
-3 cloves garlic, minced
-1 cup red wine
-1 can diced tomatoes
-1/2 tsp fresh or dried thyme
-Salt & pepper
Preheat a large saucepan on medium heat. When pan is hot, add olive oil. Add onion and fennel and sauté until lightly browned and soft. Add garlic and sauté until browned and fragrant. Add red wine and deglaze pan. Add tomatoes and simmer until sauce is thickened, approx 30 minutes. When thickened to desired consistency add thyme, puree with emulsion blender, or cool and puree in blender. Season with salt and pepper to taste.
Spurred by Mike Caplan's Saucy Saturday (in response to my Farm Fresh Friday Feast!), it was time to use up the tomatoes in my garden and make a batch of salsa on Sunday! This year I grew an orange hybrid bush tomato called "Golden Shine" in my garden. So, all the tomatoes in my salsa were orange! It still turned out red due to the addition of tomato paste. AND darn delicious: Jon and I did some quality control last night to make sure it was good. The rest of the jars will be given out at our wedding to our guests. I plan on making a few different items this fall for that purpose. Here's some photos of the salsa making!
Tomatoes, ready to be made into salsa
Chopped tomatoes and minced garlic, jalapenos, onions, parsley, leaf celery.
A watermelon lent a hand pressing the excess water out of the tomatoes!
For the entire month of October, we will be holding a member recipe challenge on Facebook. Post photos of delicious things that you are making with your shares, and make sure you share or tag it on the TapRoot Farms facebook page (OR email to firstname.lastname@example.org if you don't use facebook).
Each time you post, I will enter your name in a draw for a chance to win a TapRoot Farms gift basket (winner will be announced Friday Nov. 1 and basket distributed the first week of November).
Post often, include the recipe when possible, and the only rule is it must be something that you (or friend or family member) made with the contents of your share box. Bonus points if you use multiple items from your share or are particularly creative or inspiring!
Thanks to Mike Caplan, one of your fellow members, for inspiring this challenge! Looking forward to all the photos and recipes you'll be sending in!
Zucchini season is almost over but I still wanted to share this recipe. I am a big zucchini fan but I still think this might be the best way to cook it I have ever found. Friends have cooked it and agree.