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Heritage Tastes, Heritage Vegetables

January 16, 2015
Moskvich tomato

Moskvich tomato

Sometimes “old fashioned” recipes and dishes are just the thing to highlight heirloom vegetables or heritage meals. After all, it’s truly the way food used to taste.

The modern food system has brought an abundance of food at our fingertips. While we should appreciate and be thankful for this, there’s something special about older varieties and older dishes. For many, food choices include embracing these heirlooms and the farmers who grow them.

The newer release of Beekman’s 1802 Heirloom Vegetable Cookbook celebrates these options again. Here is an  example – check the book out for more tempting ideas!

Black Onion Jam Chutney

Serve alongside a frittata or fried eggs/meats/poultry

1 red bell pepper cut into 1/2″ squares

3/4 cup chopped canned tomatoes

1/3 cup Black Onion Jam (see note)

1 tablespoon cider vinegar

1 tablespoon honey

2 tablespoons dried currants

1/4 teaspoon coarse (kosher) salt

Black Onion Jam is caramelized onion then reducing down in mix of maple syrup and balsamic vinegar. Can also be bought online.

In small saucepan or skillet, combine bell pepper, tomatoes, onion jam, vinegar and honey; bring to simmer over low heat. Add currants and salt, cover and simmer for 10 minutes or until pepper is tender. Uncover, increase heat to medium, cook for 3 minutes or until most of liquid is absorbed and chutney is thick.

Mint is a taste all it’s own. This recipe can be slightly altered with the type of mint that you use – chocolate mint, citrus mint, apple mint and others have a natural flavor.

Chocolate mint has a purple tinge to stems and light chocolate mint taste.

Chocolate mint has a purple tinge to stems and light chocolate mint taste.

Fresh Mint Syrup

1 1/4 cups packed fresh mint leaves

1 cup sugar

1 cup water

In a medium saucepan of boiling water, cook the mint leaves for 10 seconds to set their color. Drain, run under cold water and drain again. Transfer the mint to a food processor and puree. In a small saucepan, combine the sugar and water and bring to a boil over medium heat, stirring to melt the sugar. Stir in the mint, remove from heat, cover and let stand for 30 minutes at room temperature. Strain the syrup through a fine mesh sieve set over a bowl, pushing on the solids to extract as much liquid as possible. To store, transfer to a jar to plastic container and refrigerate up to 1 month.

Flavor iced tea, spoon over fruit or ice cream, season with a little lemon juice to glaze lamb.

 

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3 Comments leave one →
  1. March 4, 2015 3:44 PM

    Reblogged this on justanothersnowflake and commented:
    I read this today and can feel some experimenting going on! Can’t wait to get my preserving pan back!

  2. March 4, 2015 3:44 PM

    really interesting post, you’ve inspired me!

    • March 4, 2015 3:47 PM

      Awesome! Thanks for stopping by and letting me know! Love the heirlooms, funny looking but awesome tasting.

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