I know some of you have been patiently waiting for our Roasted Tomato Coulis. Well, you’re in luck—I made some yesterday! I roast our tomatoes, thyme, onions, and garlic for nice deep flavor, then blend it, creating a smooth, versatile sauce. The French word “coulis” (pronounced “koo-LEE”) simply refers to a smooth sauce made from pureed vegetables or fruits.
We use the coulis everywhere—over pasta, mixed into our morning grits (or savory oatmeal!), or in any dish that could benefit from the addition of tomato, onion, and garlic. Add some chiles, smoked paprika, and cumin for a chili base, or add curry powder or garam masala for the start of an Indian-inspired dish. We even have customers who use it in Bloody Marys!
Have fun experimenting!
It sure feels like spring is behind us and summer is in full swing—and our garden looks that way, too! Our plants are so much bigger each day that I feel like I’m watching a time-lapse video of growth. And of course, the weeds grow twice as fast as anything else! We’ve been busy trellising a jungle of tomatoes in our high tunnel—later than we should have, but they managed to get away from us! Our tomatillos are forming husks, okra plants have their first flowers, and we harvested our first zucchini. Yikes!
I’ve also been in the kitchen working on some new recipes, canning our last batch of Sage & Thyme Butternut Pickles for the season, and perfecting a new Sunny Zucchini Relish that we’ll be unveiling soon, seasoned with mustard seeds, celery seed, turmeric, and ginger. Take a sneak peek!