Fennel and Tomato Soup

  • 2 bulbs fennel, stalks trimmed, quartered, cored and sliced/chopped
  • 1 medium potato, peeled and chopped
  • 1 medium onion, chopped
  • cooking oil
  • 4 cups+ water (or broth if you prefer)
  • 2-2.5 pounds tomatoes, peeled ideally (but okay if you don't)
  • 1/2 teaspoon thyme
  • salt and pepper to taste
  • cayenne pepper to taste
  • cream or non-dairy alternative to taste
  • fennel fronds for garnish

Gazpacho with Cucumber and Red Pepper

  • 3 pounds tomatoes, chopped
  • 1 medium cucumber, chopped (and peeled if desired)
  • 1 sweet red pepper, chopped
  • 1 clove garlic, minced
  • 1 1/2 tsp salt
  • 4 TBLS olive oil
  • 2 TBLS red wine vinegar
  • finely chopped basil for garnish (optional)

Combine all ingredients in food processor, except basil.  Garnish with basil.  Serve chilled.

Roasted Pepper and Tomato Soup


This is a variation on a roasted tomato soup that our employee Sara makes where I added roasted peppers.  Delicious and only possible at the peak of pepper season on the farm!  Get ready to fire up your roaster (aka your oven) :)

Roasted Carrot and Tomato Soup


This recipe is flexible in the amounts of each veggie you use so adjust as needed.  It also can be adapted to canned tomatoes in the winter.  Also the choice of fresh or dried herb can be adjusted according to preference and what you have on hand.  Bottom line is that this soup is delicious!

Garden Veggie Soup with Tomatoes


When I’ve got a fridge full of garden harvest with more on the way, I make an amazing vegetable soup with whatever I have that’s in season. It is different every time, but it always includes tomatoes and onions (or scallinos or leeks or shallots, etc.) plus any combination of squash, green beans, potatoes, carrots, greens, garlic, etc I've got on hand.

Kale and Tomato Frittata

  • 2 TBLS oil or butter
  • ½ bunch kale, midribs removed + shredded
  • 2 cups tomatoes, chopped finely
  • 10 eggs, beaten
  • Salt and pepper, to taste
  • Dash of milk
  • 1/3 cup parmesan cheese, grated
  • Fresh herb like basil, parsley, etc, optional

Heat oil in a skillet on medium. Add kale and sauté until wilted. Mix eggs, seasonings, cheese, milk together. Add tomatoes to skillet then pour over egg mixture. Cook on medium, covered, until beginning to set. Then put under broiler until done, 1-2 min.

Roasted Tomato Soup with Pesto

  • 3 pounds tomatoes, either quartered or whole depending on size
  • cooking oil or butter
  • 1 onion, sliced (or scallion or fresh onion top)
  • 1 clove garlic, minced
  • 2 cups+ chicken broth
  • salt and pepper, to taste
  • balsamic vinegar, to taste
  • pesto, to taste (I used 2 TBLS)
  • cream, to taste



3 lbs. tomatoes, peeled and chopped
1/4 cup minced onion, any color
1 green pepper chopped
1 TBLS fresh herb chopped like basil, cilantro, parsley etc.
1-2 cups chicken broth
1-2 TBLS olive oil
3 TBLS lemon juice
1-2 avocados, chopped
salt to taste
sour cream

Combine all ingredients except sour cream.  Top with a dollop of sour cream in each bowl.  Serve cold.

Marie's Tomato Pie


This Tomato Pie recipe came from a CSA member who discovered it 30 years ago and is still making it to this day.  Very decadent, she says!  Got to be good to hang onto it for that long, I say!  :)  

2 cups bisquick
1/2 cup water
tomatoes, sliced
1 cup grated cheddar cheese
Salt and pepper to taste
1 cup mayonaise

Sara's Roasted Tomato and Couscous Soup


1/2 cup couscous
4 large tomatoes (roasted and peeled)
1 onion, minced
3 fresh garlic cloves (chopped)
4-5 fresh basil leaves (or more of you prefer)
2 1/2 cups chicken stock
heavy cream (or whole milk)
2 tablespoons olive oil
2 tablespoons butter
salt and pepper to taste


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