Last Call for Tomatoes
Edible Institute, Events, Israeli Couscous with Roasted Cherry Tomatoes
As you know, Edible Blue Ridge is a great resource to learn about your local foodshed. Part of our local foodshed is being aware of what’s happening on a national and global scale. One way I do this is by being a part of Edible Communities, an extensive network of publications across the U.S. and Canada. This fall, Edible Communities marks 20 years of publishing and you’re invited to celebrate with us at Edible Institute in Denver, Colorado!
Edible Institute is a gathering of journalists, food industry experts, innovators and thought-leaders in the sustainable food movement. This year, we’re talking about Transparency, Traceability and Trust and honing in on topics such as grass-fed beef, sustainable seafood, packaging, Colorado foodways and so much more. Learn more information and reserve tickets here.
Long before I became the publisher of Edible Blue Ridge, I attended an Edible Institute in NYC. The panelists had such an impact on me I ended up reaching out to one, — an oyster farmer on Long Island— asking him to take me on as an intern for a season. Unfortunately, logistics kept it from happening but his talk at the conference has stayed with me to this day and continues to inform how I select my seafood (and has made me a longtime lover of kelp!).
EVENTS
SUBMIT AN EVENT: info@edibleblueridge.com
Last Call Before Fall- Potter’s Cider
Murder of the Wine Maker- Beliveau Farm Winery
Artisan Cheese Making with Caromont Farm (9/10/22)
WHAT WE’RE COOKING
Our garden is awash in sungold tomatoes. Those little orbs of delight beckon to me every morning and I can’t resist popping them in my mouth and enjoying the burst of sweet tang that hits my tongue, sometimes even before that first cup of coffee. Before tomato season comes to an end, I encourage you to give this recipe, from last year’s summer issue a try:
Israeli Couscous with Roasted Cherry Tomatoes, Herbs & Pancetta
INGREDIENTS:
Tomatoes and Dressing
2 pints cherry tomatoes, halved
4 garlic cloves, peeled and left whole
2 ounces pancetta, diced
3 tablespoons extra virgin olive oil, plus 1 tablespoon for tomatoes
¼ cup water
2 teaspoons fresh lemon juice1 teaspoon salt Black pepper to taste
Couscous
2 cups Israeli couscous
2 tablespoons olive oil
2 ¼ cups vegetable broth (homemade is best)
⅓ cup kalamata olives pitted and sliced
¼ cup crumbled feta or soft goat cheese
⅓ cup chopped fresh parsley
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh oregano
2 teaspoons chopped fresh thyme
PREPARATION
Preheat oven to 300°F. Arrange garlic and cherry tomatoes, halved side up, on a parchment-lined baking sheet. Drizzle with approximately 1 tablespoon of olive oil. Sprinkle with salt and pepper and roast for 1 hour, until edges of tomatoes appear shriveled. Allow tomatoes to cool.
For the pancetta: Sauté pancetta in a skillet over medium-high heat until crisp. Transfer pancetta with a slotted spoon to a paper-towel-lined plate. Reserve 1 tablespoon of pancetta drippings.
For the couscous: Heat oil in a saucepan over medium-high heat. Stir in the couscous and toast, stirring until lightly golden and fragrant, about 2-5 minutes. Add broth and bring to a rapid boil, then reduce heat to low, cover pan, and simmer until couscous is tender, about 10 minutes. Remove from heat. Spread couscous in a single layer on a baking sheet and allow to cool.
When the tomatoes have cooled, make the dressing. Place ½ cup tomatoes, olive oil, water, garlic cloves, 1 tablespoon pancetta drippings, lemon juice, and salt and pepper in a food processor and puree until smooth.
Place couscous, olives, herbs, pancetta, roasted tomatoes, and cheese in a large bowl and toss to combine. Drizzle in tomato dressing, stir, and adjust seasonings to taste.
POEM OF THE WEEK
Give Me This
by Ada Limón
I thought it was the neighbor’s cat back
to clean the clock of the fledgling robins low
in their nest stuck in the dense hedge by the house
but what came was much stranger, a liquidity
moving all muscle and bristle. A groundhog
slippery and waddle thieving my tomatoes still
green in the morning’s shade. I watched her
munch and stand on her haunches taking such
pleasure in the watery bites. Why am I not allowed
delight? A stranger writes to request my thoughts
on suffering. Barbed wire pulled out of the mouth,
as if demanding that I kneel to the trap of coiled
spikes used in warfare and fencing. Instead,
I watch the groundhog closer and a sound escapes
me, a small spasm of joy I did not imagine
when I woke. She is a funny creature and earnest,
and she is doing what she can to survive.
Thanks for subscribing and reading our newsletter. Until next time!
Eat Well,
Lisa