Driftless Organics Recipe Pages

Good Stuff to Know:

We grow lots of different types of tomatoes. Check out the pictures to see what tomatoes are in your box!

Storage Tips

It is best to store tomatoes on your counter, out of direct sunlight. Whatever you do, don't store them in your fridge - they'll get mealy and gross.

Sometimes we will give you a tomato that is just a touch under-ripe. if this is the case, simply store that tomato on the counter for a couple/few days and it should ripen up nicely.

Roasted Salsa on the Grill

1 onion, quartered
2 or 3 cloves of garlic, left whole
1 or two jalapeno peppers, left whole
4-5 roma tomatoes, left whole
1/2 a bunch of cilantro, chopped
juice of a lime or two
salt to taste
one ear roasted corn
On a hot grill, place onions, garlic, & jalapeno(s). After a minute or two (check for scorching - you want a bit of blackness, but not total charring), turn all of the above & add romas. After another minute, turn anything that’s getting black & carefully turn the tomatoes. With a spatula, remove all ingredients to a heatproof bowl & let them sit until cooled a bit. Stem & de-seed the jalapeno(s) (you might want to wear gloves) & throw it all in your food processor with the cilantro, lime juice, & salt. Pulse to desired consistency. Stir in corn if desired. Over the summer, make this often as it freezes super well.
_______________________________

Pico de Gallo (fresh tomato salsa)

2 medium slicer tomatoes or
4 roma tomatoes
1/2 medium yellow onion, coarsely chopped
2 cloves garlic, minced
1 - 3 jalapeno peppers, finely chopped (seeds removed if you don’t like it hot)
3 Tbsp. cilantro, chopped
1 lime, juiced
salt to taste
Mix all ingredients & let sit for an hour for flavors to marry.

________________________________________

Cucumber, Tomato and Roasted Beet Salad

1 bunch red beets (4 - 5 medium beets), cut into 1/8” thick half-moons (do not peel)
2 Tbsp. oil
salt & pepper to taste
1 clove garlic, minced
1 lemon, juice & zest
3 Tbsp. white wine vinegar
1/4 c. olive or Driftless sunflower oil
2 Tbsp. honey
1 tsp. dried oregano (or 1 Tbsp. fresh)
salt & pepper to taste
1 large cucumber, quartered lengthwise, seeded, & sliced
1 cup assorted tomatoes, chopped
1/2 fresh onion, thinly sliced
1/4 cup oil cured olives (optional)
fresh basil or Italian parsley for garnish (optional)

Preheat oven to 400 degrees. Toss sliced beets with 2 Tbsp oil, salt & pepper & pour onto rimmed baking sheet. Roast for about 20-30 minutes, stirring once or twice, until starting to caramelize & become tender. Remove from oven & let cool. Meanwhile, combine garlic, lemon juice/zest, vinegar, remaining oil, honey, oregano, salt & pepper in a large bowl & whisk until emulsified. Add cucumbers, tomatoes, onions, cooled beets, & garnish & toss to coat. Serves 4-6.