2 pounds of heirloom sauce tomatoes, 1 pink brandywine, 2 garden peach (tomatoes), 2 heads of garlic, 1 pound of red onion, 1 head of red celery, 2 pounds of orange carrots, 1 pound of zephry squash, 1 purple bell pepper.
Garlic, pepper, and tomatoes on the counter (onions too if you'll eat them within the week). Celery in a bag with the air squeezed out in the refrigerator. Carrots and squash in refrigerator.
These are the last carrots for awhile...we lost a lot of our last planting and the next one is a ways off. These carrots are surprisingly sweet for a July crop. Hope you enjoy them as much as we are!
The red celery is an unusual character. The flavor is strong and the texture is dense. My favorite ways to use it are in an Italian style sofritto or in soup stock/ broth. The very heart of it is tender and good chopped small and used in salads. You can also dice the celery and freeze for use this winter in soups and sauces.
1 cup extra virgin olive oil
4 large onions, diced
1 pound of carrots, diced
4 to 6 celery stalks (leaves too), diced
In a large heavy frying pan, heat the olive oil over low heat. Add the onions, carrots, and celery and cook stirring occasionally, until the vegetables have softened and caramelized, about 1 hour. Let cool, then transfer to the bowl of a food processor and blend until smooth.
You can then add to this sofritto the tomatoes and let cook until desired consistency along with some fresh oregano, basil, or parsley and use as a pasta sauce.