Recipes Using Fire-Roasted Vegetables

As the seasons change at La Vista, we’re starting to slow down a little. Summer’s bounty of beans, tomatoes, peppers and okra is evolving into Asian spicy greens, eggplant and butternut squash. We’re gathering the last of the herbs from the garden, including bundles of basil. Some shareholders will make pesto to freeze and use over the winter.

Like much of the country it seems, we had a pretty rough August. We had so little rain for so many days that we lost some of our plants. Farmer Eric had to sow multiple plantings of carrots because the young plants baked in the hot sun.

The fields look greener even though we still are short on rain and we all have a little extra bounce in our step because of the cooler temperatures.

Source

Our farmers, Eric and Crystal, are very creative. Eric built a simple wood-fired cob oven and the two held a workshop to demonstrate its use. Their Cooking with Herbs/ Wood Fire Grill workshop featured recipes such as Grilled Butternut Squash and Flash Fried Sage Bisque, Fire-roasted Peppers and Rosemary Flat Breads. For dessert, Crystal made Peppermint Pesto Brownies.

Following is a recipe using fire-roasted vegetables available at the farm this time of year. The green tomatoes, peppers and onions all pick up a nice smoky flavor with the use of this grill.

Source

Crystal's Fire Roasted Green Tomato Salsa

This makes an amazing addition to guacamole!

6 green tomatoes (grilled to perfection)
1 jalapeno (grilled)
2 poblano peppers (grilled)
1 onion (grilled and then chopped)
4 cloves of garlic
1 lime
1/2 bunch of fresh cilantro
sea salt & pepper

  1. Grill the tomatoes, peppers and onion until roasted and lightly charred
  2. Chop tomatoes and peppers. Throw them into a food processor with the juice of 1 lime and salt and pepper
  3. Chop the onions and cilantro very fine and add to the salsa

This is the ninth in a series of monthly hubs I’ll be writing in 2011 about La Vista Community Supported Garden in Godfrey, Illinois. I joined La Vista in 2005 and became a member of its board of directors a year later. This series – La Vista: Nurturing land and people – will take the reader through a year at the farm, sharing the struggles and triumphs of operating a CSA and the benefits of membership. I hope you find this series useful and interesting and, as always, feel free to leave a comment.

Next month: Autumn on the farm

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Comments 13 comments

Peggy W profile image

Peggy W 5 years ago from Houston, Texas

Thanks for these good sounding recipes. I had never heard of a wood fired cob oven. It would be interesting to know how to make one.


Danette Watt profile image

Danette Watt 5 years ago from Illinois Author

Thanks for stopping by and reading and commenting Peggy. I'll have to ask Eric exactly how he did it. I did find a similar oven to his online at lifeunplugged.


samiaali profile image

samiaali 5 years ago

Hi Danette Watt, Your recipes look absolutely delicious! I will try to make them. Thanks! :)


Danette Watt profile image

Danette Watt 5 years ago from Illinois Author

Thanks samiaali. I hope you like them and thanks for reading it


cardelean profile image

cardelean 5 years ago from Michigan

Yummy! The recipes sound great. I'll have to bookmark these and give them a try. The peppermint pesto brownies you mentioned sounded interesting too. We loved roasted squash too! Nice job.


Danette Watt profile image

Danette Watt 5 years ago from Illinois Author

Thanks Cara. If you try the brownies, you'll have to let me know how they are. The combination of flavors doesn't appeal to me but you never know, stranger combos have worked before.


Denise Handlon profile image

Denise Handlon 5 years ago from North Carolina

I love your series of articles here and think it is a valuable and interesting series. Thanks for sharing.


Danette Watt profile image

Danette Watt 5 years ago from Illinois Author

Hey, thanks for reading!


Happyboomernurse profile image

Happyboomernurse 4 years ago from South Carolina

I so enjoy your hubs about La Vista. The workshop sounded awesome and the results of it sounded delicious as well as very healthy. Thanks for including the recipe.

Voted up, useful, awesome, beautiful and interesting.


Danette Watt profile image

Danette Watt 4 years ago from Illinois Author

Thanks Gail for stopping by and reading this hub. Our farmers will be having several workshops this summer pertaining to cooking outdoors using this oven, herbs (recognizing them on walks and cooking with them) and so on. I hope to attend a few this year and write up on them. Stay tuned! :)


Happyboomernurse profile image

Happyboomernurse 4 years ago from South Carolina

Am looking forward to future installments. I always learn so much from your hubs.


Danette Watt profile image

Danette Watt 4 years ago from Illinois Author

Thanks Gail. I appreciate that


Thelma Alberts profile image

Thelma Alberts 4 years ago from Germany

Yummy! Your recipes sounds delicious. I never heard of a wood-fired cob oven before but we have something similar at home. Is there any guide to make this kind of oven? Thanks for sharing.

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