Well, this week’s farm share ended better than it started. As you may recall, my red tomatoes were smooshed beyond use and had to be sacrificed to the compost gods. Very sad. It took me a couple of days to get over the loss. But, I moved on to give the surviving vegetables the attention they deserved…
The yellow plum tomatoes were used to make yellow gazpacho. Of course, I had to go to the market to get a yellow bell pepper, a cucumber, cilantro and literally everything else necessary to make gazpacho, but the soup was really delicious. The mixed baby greens became a really yummy salad with sliced apples, walnuts, red onion and homemade honey-mustard dressing. The beets were thinly sliced and deep-fried to make chips and were served with a goat cheese/chive dip. Oh my, I am still dreaming about that dip. The Swiss chard was used in an impromptu dinner of shrimp and orzo all cooked separately then tossed together in a large saute pan with garlic butter. I don’t know what to call it, but it was super tasty. Last, but not least, the carrots and green bell peppers were used to make my Great-Grandma Hollingsworth’s carrot relish. Grandma used to always make this relish for big family meals and I always looked forward to it. It has a sweet and tangy dressing and is a great way to get kids to eat their vegetables. Here is the recipe (as well as a photo). I hope you’ll give it a try.
2 pounds carrots, peeled and sliced into rounds
1 (10 3/4-ounce) can condensed tomato soup
1/2 cup vegetable oil
3/4 cup cider vinegar
1 cup granulated sugar
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 small green bell pepper, seeded and chopped
1 medium onion, chopped
Boil the carrots in salted water until they are tender-crisp. Drain and cool.
In a medium saucepan, combine the tomato soup, oil, vinegar, sugar, mustard, Worcestershire sauce, salt and pepper. Heat until the sugar is completely dissolved and keep hot.
In a large bowl, combine carrots, peppers and onions. Pour hot sauce all over, cover and marinate for 24 hours in the refrigerator.
This relish will keep for up to 2 weeks in the refrigerator.