Lydia’s Kitchen

One of the best parts about providing fresh organically grown produce to our fellow residents in the nation’s capital is the endless supply of new ideas about how to eat it!
Here are some favorites from our first season.
Early Girls
Early Girl Tomato Sauce
1 quart peeled Early Girl tomatoes*
1 clove garlic, minced
1 T. sugar
1 T. balsamic vinegar
Heat 1 T. olive oil in saucepan, add garlic. Saute to soften, do not brown/burn.
Puree the tomatoes in a blender or food processor.
Add tomatoes, sugar, balsamic vinegar to saucepan, simmer until thickened.
*If you are working with fresh tomatoes, remove the skins by dropping the tomatoes in boiling water for 1 minute. Remove and run under cold water. You should then be able to easily peel the tomatoes.
Makes enough to coat ½ lb of spaghetti
(From Lickmyspooon.com)

Zucchini FlowersTagliatelle in Zucchini Flower Sauce
½ bunch fresh basil, chopped
½ bunch fresh chives, chopped
4 T. butter
1 onion
20 zucchini flowers (use only “male” flowers not attached to zucchini)
1 T. olive oil
2 T. grated grana padano or parmiggiano cheese
14 oz. fresh or dried tagliatelle pasta
Salt and pepper
Delicately clean the flowers and rinse in lightly running water, take the little “legs” off the stem. Remove pistil in center and cut in half.
Finely chop the onion. Heat the butter and olive oil over medium heat, add the onion for a couple of minutes until soft, add the flowers for a few minutes more. Salt and pepper to taste.
Meanwhile, cook the tagliatelle according to directions in abundant salted water. When al dente, mix into the skillet with the onions and flowers, add basil and chives. Top with grated cheese and serve.

Winter Kale Salad Winter Kale Salad
4 cups loosely packed chopped kale leaves (any type, the photo is Lacinato and Red Russian)
juice of 1 lemon
3 T. tahini
2 T. olive oil
1 t. tamari or soy sauce
2 small cloves garlic, pressed
Handful of roasted pine nuts
2-3 T. dried cranberries or raisins
Remove large stems from kale leaves and chop, pour lemon juice over, let stand 15 minutes to soften. In small bowl, mix together tahini, olive oil, pressed garlic and salt and pepper. Add pine nuts and dried fruit to bowl, drizzle with dressing and toss.