ITEMS
Rainbow Carrots
Fennel
Tomatoes
Peaches
Ricotta
Bacon / Black Butte Chickpeas
PRODUCERS
Chance Farm - Bozeman
Chance Farm - Bozeman
Harlequin Produce - Arlee
Forbidden Fruit - Paradise
Amaltheia Organic Dairy -Belgrade
Ranchland Packing - Butte / Timeless Natural Food - Ulm
Peach & Tomato Salad, with variations
This is one of those recipes/concepts that is best for just a few weeks of the year, when you can find perfectly ripe peaches and tomatoes at the same time.
~1 lb ripe peaches, sliced
~1 lb ripe tomatoes, sliced
1/3 C fresh mint or basil leaves, torn - sub any tender greens, microgreens, or herbs you like
~1/4 of a small red onion or shallot, sliced thin - sub scallions or sweet onion
2 Tbs extra-virgin olive oil
1 Tbs sherry vinegar or cider vinegar
1 Tbs whole-grain mustard
1/2 tsp fresh lemon zest, plus 2 tsp fresh lemon juice
In a large bowl, whisk the olive oil, vinegar, mustard, lemon zest, and lemon juice. Season generously with salt and pepper, stir in the onion, and set aside. Add the tomato wedges, peach wedges, and herbs/greens to the dressing and toss to coat. Season to taste with salt and pepper and serve.
Variation 1: On a Bed of Creamy Ricotta
Whip together 4 oz ricotta (or goat cheese or feta) with 6 Tbs heavy cream until creamy. Season to taste with salt and bit more lemon zest. Spread onto a serving platter or shallow bowl, and spoon the peach/tomato salad on top before serving.
Variation 2: With Basil Puree and Ricotta
With a blender or hand blender, puree together 1 C fresh basil leaves, 1 Tbs olive oil, and a pinch each salt and pepper. Spread puree onto a serving platter or shallow bowl, place the salad on top, and dollop with spoonfuls of ricotta before serving.
Variation 3: With Bacon
Cook ~4 oz of bacon until crispy, transfer to a paper-towel-lined-plate. When cool, crumble and add to the top of the salad along with the fresh herbs/greens.
Rigatoni with Tomatoes, Fennel, & Bacon
Adapted from America's Test Kitchen. Serves 4.
6 slices of bacon
1 C onion, chopped fine (~1/2 an onion)
1 C fennel bulb, chopped fine
Salt and pepper
3 garlic cloves, minced
2 anchovy fillets, rinsed, patted dry, and minced - sub 1 tsp anchovy paste (my preference), or ~2 tsp minced kalamata olives, or a splash of soy sauce to add some savory depth
1/4 tsp red pepper flakes, or to taste
~2 lbs fresh tomatoes, chopped and juices reserved - sub 1 28-oz can diced tomatoes
2 1/2 C vegetable or chicken broth
2 C water, plus extra as needed
1 pound dried rigatoni, ziti, or penne pasta
1/4 C grated Pecorino Romano cheese, plus extra for serving
2 Tbs minced fresh parsley and/or fennel fronds (if attached)
Cook the bacon in a Dutch oven over medium-high heat until crisp, ~5 min. Transfer to a paper towel–lined plate and set aside to cool before crumbling. Leave ~2 Tbs bacon grease in the pot and remove the rest.
Add the chopped onion, fennel bulb, and a pinch of salt to the pot and cook over medium heat until onion is softened, ~5 min. Stir in garlic, anchovies, fennel seeds, and pepper flakes and cook 1 min, or until fragrant. Stir in tomatoes and cook until dry and slightly darkened, ~5 min.
Stir in broth, water, and reserved tomato juice, scraping up any browned bits, and bring to boil. Stir in pasta, return to vigorous simmer, and cook, stirring often, until pasta is tender, 15-20 min. Off heat, add in Pecorino cheese and herbs and adjust the sauce consistency with extra hot water, if needed. Season to taste. Serve, sprinkling each portion with crumbled bacon and extra Pecorino.