When we were in Sioux Falls I picked up a new cookbook, Alice Waters's In the Green Kitchen. It's a collection of techniques shared by a number of different chefs rather than a collection of recipes, but there are also a few recipes that go along with each technique.
Our garden is starting to kick into overdrive. In the last ten days, we've harvested around 20 pounds of tomatoes. Last night, we started doing something with all of that glorious red fruit.
Charlie Trotter's contribution to the book is peeling and seeding tomatoes. We took his simple tomato sauce recipe and converted it into a soup. Now that school is starting, we're trying to get back into the routine, and a few quarts of soup in the freezer is a step in that direction.
This weekend, marinara sauce.
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