Need some ideas and inspiration, or maybe some very specific instructions to make these fresh items shine on the breakfast/lunch/dinner table?

We will be providing recipes for you with season and produce availability in mind. And they will be good ones too! Some difficult, some easy-peasy.
Tested personally at Farm Where Life is Good.

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Recipes in Season (5)

Tomato Crumble

A savory twist on the classic midwestern fruit dessert— using a"vegetable" fruit, the Tomato. A wonderful side-dish, or boost it up with some Tofurky-brand Italian sausages and serve it as a main event. Mmmmm good.

Source: Adapted from King Arthur Flour catalog (Entered by Lara Rasmussen Anderson)
Serves: 4 sides

1 T olive oil
5 medium tomatoes, 1/2" dice      View Available Products
1 shallot, fine chop      View Available Products
1 garlic clove, crush and fine chop      View Available Products
1/4 tsp sea salt
1 tsp corn starch
1/2-1 lb cherry or firm paste tomatoes      View Available Products
1 c course bread crumbs
1/4 c grated parmesan-flavor vegan topping (Galaxy Foods)
1 T nutritional yeast
2 T chives, fresh, chopped      View Available Products
1/4 c margarine, melted

Step by Step Instructions
  1. Grease ramikins (4x 8-10oz) or baking dish (9x9) In large skillet, add olive oil, chopped tomatoes, shallots, garlic, sea salt and corn starch. Stir and simmer 10-15min until tomatoes are broken down and puree has thickened. Remove from heat and add whole cherry/paste tomatoes.
  2. Mix dry ingredients for crumble, then add melted margarine and stir to coat.
  3. Add tomato mix to baking dish(es), and top with crumble.
  4. Bake 20-25 minutes. Cool 10min pre-serving.


Comments added by fellow market members.