Marcella Hazan’s Famous Tomato Sauce

Tomatoes are full on. I have been eating, canning, and drying tomatoes for the last couple of weekends. I love Marcella Hazen’s super popular tomato sauce recipe, I usually make it in the winter with tomatoes I canned in the summer. I recently saw a blogger change the original recipe using fresh tomatoes. I decided to try it!

This is one of those recipes, I know I say this all the time and I am going to say it again; that is more than a sum of it’s parts. The combination of ingredients and time sort of emulsifies and becomes silky and smooth and the fresh tomato taste stays true but there is a richness that is unique. It’s tempting to add herbs but I don’t. Sometimes simple is best. This is one of those times.

You only need 4 ingredients.

  • 2 pounds of ripe tomatoes-I didn’t peel mine I just cored them and chopped them up
  • 5-8 tablespoons of butter. Some recipes call for 5 others call for 8, I use the whole stick of butter baby, but you do you.
  • 1 or 2 onions depending on the size, chop them up
  • salt


Chop everything up and throw it all in a sauce pan and simmer it for an hour.


It will look like this after about 20 minutes.


Keep cooking it. It will look like this after about 45 minutes.


After an hour or so, when all the vegetables have completely collapsed, hit it with an immersion blender or blend it in a blender or food processor and it will be lush and smooth like this.


This makes a generous 2 quarts of sauce. I froze some and I used some to make eggplant Parmesan.


Enjoy the fresh tomatoes while we have them, but maybe put a few quarts away in the freezer for winter. Fall is right around the corner and the tomatoes will be gone.

Have a great week. I’ll see you at pickup.






Posted in 2019, Recipes, Tomatoes | 2 Comments

CSA Week 17

Hello CSA Members!

Here is what we *hope* to bring you for Week 17 of our CSA:


CHOICE: Cucumber OR Zucchini
CHOICE: Bell Peppers OR Lunchbox OR Carmen Peppers
CHOICE: Beets OR Cabbage
CHOICE: Roasted Chiles OR Shishito OR Anaheim Peppers
CHOICE: Garlic OR Onions

CHOICE: Chard OR Choi
And one other item!


Posted in 2019, Newsletter

Cucumber Margaritas

Happy Post-Labor Day weekend This is how we celebrated Summer winding down and saying goodbye to Summer, with cucumber margaritas!


For 2 cocktails you’ll need;


Some coarse kosher salt and optional chili lime seasoning blend to rim the glasses
Lime wedges, for rimming glasses
1-large cucumber I didn’t peel it I got a little more than a cup of cucumber juice
1/4 cup silver tequila -I used silver tequila because it doesn’t have any color and thought it would show off the green from the cucumber.
1/4 cup triple sec
1/4 cup lime juice
ice cubes
*optional* 1 jalapeno pepper, sliced into coins

1. Prepare the glasses: Pour some coarse kosher salt and optional chili seasoning onto a small plate. Run a lime wedge around the rim of each glass and dip in salt mix. If you are using the jalapeno muddle it, that just means smoosh it around a little in the glass to get the juices out

2. Make the cucumber juice: Put the cut cucumbers in a large blender and puree for about 45-60 seconds, until smooth and completely blended. Pour the blended cucumber through a fine mesh strainer and into a bowl or measuring cup to strain the pulp. Use a spoon to stir the pulp mixture around in the strainer to make sure you get as much juice as possible.


4. Mix everything together: Stir to combine and taste, you might need more lime or tequila


The texture was a little thicker than juice but I didn’t find it unpleasant. In fact I found it the opposite, quite pleasant; not cloying sweet at all, very refreshing and light.

Enjoy your long weekend and I’ll see you at pickup.



Posted in 2019, Cucumbers, Recipes

CSA Week 16

Hello CSA Members!

Here is what we *hope* to bring you for Week 16 of our CSA:

CHOICE: Cucumber OR Zucchini
CHOICE: Bell OR Lunchbox OR Topepo OR Carmen Peppers
CHOICE: Beets OR Cabbage
CHOICE: Roasted Chiles OR Shishito OR Poblano Peppers
CHOICE: Potatoes OR Onions

CHOICE: Chard OR Choi


Posted in 2019, Newsletter

Corn Stock

I really don’t like store bought vegetable stock. I think it often tastes muddy and makes whatever dish I use it in taste muddy as well. If I need vegetable stock and don’t have any homemade I often opt for water with a little miso or often times I just use water. Honestly I often use water instead of beef or chicken stock too unless I want a very deep complex flavor.

Corn stock is a very deep and complex flavor, it screams CORN! Nothing subtle here. Use it like you would any other stock, just know that the corn flavor is really going to come through. I especially like to use it when I make polenta, vegetable chowders or risotto.

You will need

Corn cobs from uncooked, boiled or grilled corn. Uncooked corn with give the stock a stronger flavor.

Water to cover

Pinch salt

Break corn cobs into 2-3 pieces. Stuff them into a pan – you want a snug fit. Cover with water. Salt lightly. Bring to a simmer, then lower heat and cover. Simmer gently, rolling the cobs around from time to time. Cook until broth tastes deeply corny. Rule of thumb is about an hour to an hour and a half.


Strain stock — and store it in the fridge, where it will keep for a week, or pop it in the freezer. I like to store it in quart containers because that is usually how much I need when I make a dish using stock.


That’s it. Super easy.

Enjoy this cooler weather we are having.

Have a great week.


Posted in 2019, Corn, Recipes | 2 Comments

About Sorrel and Sorrel Scrambled Eggs

Sorrel is a perennial herb with a bright lemon-green-vegetable flavor, if that makes sense. It is really hard to describe….lemon spinach maybe, but more tender than spinach. The leaves are very tender and sort of melt into whatever dish you use them in. They don’t look like much, looks are deceiving. The flavor packs a gentle punch unlike any herb I can think of.


I tell people to use it like you would basil; add sorrel to tomato sauce, or top pizza, make sorrel pesto or just add it to any salad. A handful of sorrel added to this super green pasta dish would be great! It brings a really bright unexpected note to anything.

It goes especially well with eggs and cheese dishes like omelettes or quiches, or anything creamy and rich.

If you haven’t ever had sorrel start with sauteing a handful of sorrel into some scrambled eggs. Once you taste it you will think of a million ways to use it.

You know how to scramble eggs, I know. Sorrel isn’t very photogenic, neither are scrambled eggs. I took a few pictures anyway to  show you how sorrel turns brown-green when cooked. I don’t think it is a bad thing, just know what to expect.

I use a handful of sorrel for every two eggs. I like to put a little spoonful of sour cream into my scrambled eggs right at the end of cooking, you don’t have to do that.



Absolutely delightful. Yes I said delightful. Delightful, not pretty.


I hope you try using sorrel. I think you’ll love it.

See you at pickup.


Posted in 2019, Herbs, Recipes

CSA Week 15

Hello CSA Members!

Here is what we *hope* to bring you for Week 15 of our CSA:

CHOICE: Zucchini OR Bell Peppers
CHOICE: Beans OR Artichoke
CHOICE: Roasted Chiles OR Shishito Peppers
CHOICE: Corn OR Cabbage

Bok Choi
CHOICE: Beets OR Carrots
One Other Item


Posted in 2019, Newsletter

Dinner and Potluck Ideas Using CSA Vegetables

I love preparing and eating summer vegetables. I don’t have any recipes in this post, just a few pictures of food I made and some I didn’t make, to hopefully inspire you to think outside the box using your shares.

Remember the tomatillo salsa and herb dressing from earlier this season? Having staples like those ready in your refrigerator makes pulling together dinner really easy. I made a bean and rice bowl that would have been pretty boring if I didn’t have those sauces. I quickly pan roasted some corn and shishitos and chopped up some onions and tomatoes and topped it with the salsa and herb dressing-yum, dinner was ready in just a few minutes. I made plenty for lunches too. Fast and easy  if you have some sauces pre-made.


I was at a dinner at a friends house this weekend. Three of us are CSA members and brought food made from our CSA shares.

I brought a focaccia. I used tomatoes, basil and corn. I wish I used onions now looking at it.


Toti, who has a CSA with us made this beautiful salad using braising mix, potatoes, dragon tongue beans, tomatoes, onions. Great job using so many different components of the share this week!


Joan is a CSA member at Isabelle farm. She made this deliciously beautiful no-noodle zucchini lasagna. I think there were at least 4 layers of zucchini, sauce and cheese. It was so good. It kind of melted together.


Last night I made some zucchini and corn quesadillas to go with chili. I grated up zucchini and added some corn off the cob and mixed it all with a little cheese.  Again, I made plenty for lunches for today.


I love hearing what you make with your shares, I hope you liked seeing some improvised uses of our wonderful local food I made and/or ate.

Have a great week, see you at pick up.







Posted in 2019, Miscellany, Recipes, Storage and Preparation | 1 Comment

CSA Week 14

Hello CSA Members!

Here is what we *hope* to bring you for Week 14 of our CSA:

Bell Peppers

Herb Choice
CHOICE: Shishito Pepers OR Bell Peppers
CHOICE: Zucchini OR Cucumbers
CHOICE: Carrots OR Beets OR Cabbage
CHOICE: Beans OR Roasted Chiles
CHOICE: Kale OR Collards OR Chard OR Bok Choi

DOUBLE CHOICE: Kale OR Collards OR Chard OR Bok Choi
Heirloom Tomatoes


Posted in 2019, Newsletter

Zuni Cafe Zucchini Pickles

If you like bread and butter pickles you will love these. The texture of the zucchini is really satisfying for some reason. These are great on sandwiches and burgers. We had hummus and salad and pita for dinner the other night and served these on the side, they were delicious. Friends were over and several people commented how much they liked them.

I barely adapted the recipe from several sites all over the internet. 


Makes 1 quart

  • 1 pound zucchini-I had 2 medium zucchini
  • 1 small yellow onion
  • 2 tablespoons salt, a little more if using kosher
  • 2 cups cider vinegar-it sounds like a lot but you will need it all
  • 1/2 to 1 cup sugar- I use a little more than 1/2 a cup
  • 1 1/2 teaspoon dry mustard
  • 1 1/2 teaspoon crushed yellow and/or brown mustard seeds
  • 1 teaspoon ground turmeric
  1. Wash and trim the zucchini, then slice them lengthwise into 1/16-inch-thick slices on a mandoline. You could slice them crosswise, too, but Zuni’s are lengthwise, I think part of the texture appeal is from cutting them lengthwise.  Slice the onion very thinly as well. Combine the zucchini and onions in a large bowl, add the salt, and toss to distribute. Add a few ice cubes and cold water to cover, then stir to dissolve the salt.
  2. After about 1 hour, taste and feel a piece of zucchini—it should be slightly softened. Drain and pat dry. The second picture is after the vegetables were brining for an hour.

3. Meanwhile, combine the vinegar, sugar, dry mustard, mustard seeds, and turmeric in a small saucepan and simmer for 3 minutes. Set aside until just warm to the touch. If the brine is too hot, it will cook the vegetables and make the pickles soft instead of crisp.


4. Transfer the zucchini and onion pieces to a quart jar (or the equivalent) and pour over the cooled brine. Seal tightly and refrigerate for at least a day before serving to allow the flavors to mellow and permeate the zucchini. They’ll last for at least a few week in the refrigerator.


I made these Friday and they are almost gone. I have been putting them on almost everything. I had them on leftover pizza for breakfast.

What’s up with that tomatillo salsa? Need a recipe for that?

Have a great week.




Posted in 2019, Miscellany, Recipes, Zucchini | 1 Comment