Featured at Seed Savers Exchange’s 2018 Tomato Tasting at Heritage Farm, this fried green tomatoes dish stars tart, unripe tomatoes.
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Rustic Zucchini Crust Pizza, submitted by Amy Goldman, special advisor to the SSE board and author; recipe from The Compleat Squash: A Passionate Grower’s Guide to Pumpkins, Squashes, and Gourds. This rustic repast is something like a frittata but not quite as eggy. It is cooked in the oven like a pizza rather than on top of the stove. My daughter won’t eat zucchini in any other form.
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Chard Tart with Saffron and Fennel Seeds, submitted by Deborah Madison, chef, Seed Savers Exchange advisor, and author; recipe from The New Vegetarian Cooking for Everyone
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Feaster Family Heirloom Mustard Greens, submitted by Jerome Feaster, seed donor “Cool weather is greens weather, and we like to eat these greens on special occasions,” says Jerome, whose family has stewarded this variety for nearly 100 years on the same farm near Shiloh in rural Marion County, Florida.
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Amish Meets Italian Soup with Seed Savers Exchange Veggies, submitted by Susan J. Bliss, Seed Savers Exchange customer, This soup recipe is sweet with a touch of heat… perfect. But take note—it’s these varieties and ingredients that make this soup superb.
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Grilled Okra with Indian Salt and Mixed Spices, submitted by Deborah Madison, chef, Seed Savers Exchange advisor, and author; recipe excerpted from The New Vegetarian Cooking for Everyone. A long, pointed pod with fine ridges extending the length of its body, okra has another name, lady fingers, which suggests the refinement of its shape. Grilling okra is one of the best things that someone can do with okra. For ease of handling, skewer four or five pods onto two parallel skewers, like a ladder. Brush with vegetable oil and sprinkle with sea salt.
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Grandma Ott’s Ground Cherry Jam, submitted by Diane Ott Whealy, co-founder of Seed Savers Exchange. My Grandma Ott treasured her ground cherries for jams and pies. She would pick all she could before frost and store them in their husks under a bed upstairs. They would keep for months in that cool place and could be used fresh for special-occasion pies in the winter.
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Steamed Eggplant – Hunan Style, from Eric Hsu, staff member at Chanticleer Garden, adapted from The Woks of Life. Steaming is not an approach many consider using when cooking eggplant, but the texture and consistency of the finished product is delectable and adaptable to the sauce below or simply being dressed with a little chili oil and soy sauce or miso.
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White Gazpacho (Ajo Blanco) from Beth Dooley, chef and author. The base for this robust, satisfying cold soup relies on bread, almonds, and plenty of garlic. Cucumbers add the fresh, vibrant flavor, and sherry vinegar makes a snappy finish. It’s hearty enough for lunch or a light dinner paired with tomato-topped bruschetta.
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Sweet Corn Chowder by Lucia Watson, chef and author. We make this creamy chowder when the corn is so fresh and sweet that the farmers at market give away samples to eat just off the cob. It really doesn’t need to be cooked. If using fresh corn on the cob, scrape off and reserve the kernels, then add the cobs to the stock. Just before serving, remove the cobs and add the corn kernels. Garnish with bits of bacon and freshly chopped parsley.
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