Tag Archives: heirloom

Christmas Lima Bean and Chicken Soup

OLYMPUS DIGITAL CAMERAChristmas Lima Bean and Chicken Soup

I love to make homemade soup during the cold winter months here in Southern Oregon. Several weeks ago I received a bag of dried Christmas Lima Beans as a gift from my uncle and aunt.  I’ve never seen or heard of Christmas Lima Beans before, so naturally, I was really excited to try them.  Christmas Lima Beans are an heirloom variety of Lima Beans that have a lovely white and rust speckled color.  I was surprised to see that they are larger than the traditional white Lima beans that I know and love.  They hold their shape nicely and they darken in color slightly when cooked.

OLYMPUS DIGITAL CAMERA

I had no idea how uncommon these big beautiful beans were. I’ve never seen this variety of legume locally in Southern Oregon and after doing some research, I found that I can purchase them online from a grower in the Southern California area. The fact that they are a heirloom variety and non GMO make them complete winners in my book.  One day, when Bruce and I have adequate garden space, I will be planting a few long rows of these amazingly delicious beans. 

My Christmas Lima Bean and Chicken Soup is really easy to make.  It’s hearty, healthy and most of all delicious!  Feel free to substitute the common white Lima beans if you don’t have access to the Christmas Lima beans. Enjoy!  Tessa

Ingredients:

  • 2 cups Christmas Lima Beans (soaked in water overnight, picked over and rinsed well)
  • 2 cups chopped leeks
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1/2 pound cooked chopped chicken (I used boneless skinless chicken thighs)
  • 1 1/2 qt chicken stock (or more as desired)
  • 2 tsp olive oil
  • 2 tsp dried thyme
  • 2 tsp ground coriander
  • 1 – 2 tsp garlic paste
  • salt and pepper to taste

Place a heavy bottomed pot on medium high heat add leeks, onion, celery and  carrots.  Cook until onions are opaque, taking care not to burn.  Turn down to medium low heat, add the Christmas Lima Beans, 1 1/2 quarts of chicken stock, thyme, coriander, garlic paste and pepper. Cover and cook with a gentle simmer for a about an hour.  Add cooked chicken and salt to taste towards the end of the cooking process.  Cook until beans are tender.  Taste and correct your seasonings. Makes about 8 servings.

Heirloom Tomato Salad with Green Zebra Vinaigrette

OLYMPUS DIGITAL CAMERA

Every spring and summer I dedicate time to plant a vegetable garden.  Those who have a vegetable garden knows full well that having one takes quite a bit of work.  Fortunately, my garden is small in size.  It consists of 2 – 5′ by 8′ raised beds, a 3′ by 6′ planting strip and 5 large half barrel containers.  Chances are that you’ll find me in my garden every night after I come home from work.  I generally spend about 20 minutes a day watering, weeding, and tending to my vegetables and herbs.  It may be an effort but I love it.  Gardening is one of those activities that is productive, therapeutic and good for the soul.  Not to mention, the ultimate reward is delicious fresh picked vegetables and fruit for you and your family.

OLYMPUS DIGITAL CAMERA

Everything that I grow in my little garden is organic.  That means I don’t use bug sprays, processed fertilizers or non-organic composts.  I prefer it that way.  I’m far from perfect but I do try my best to feed my family healthy foods free from chemicals and pesticide residue.  So I do take the extra time to pull weeds or deal with garden pests the old fashioned way by plucking them off the leaves by hand.  Planting, weeding and watering is the easy part of gardening.  Dealing with the garden pests such as snails slugs or beetles is not.  It’s not my favorite part of gardening but, left unchecked, those annoying little pests can destroy your precious plants within a few short weeks.

OLYMPUS DIGITAL CAMERA

Every year I plant several Green Zebra Tomato plants in addition to the dozen other varieties of heirloom tomatoes.  Green Zebra Tomatoes are my son’s favorite variety of tomato so I grow at least three plants just for him.  Green zebras are immensely flavorful and have a beautiful green color.  And, don’t let the bright green color fool you.  The green tomatoes that you see are perfectly ripe and ready to eat.  After growing many heirloom varieties for many years, I have learned to pick my tomatoes by touch and feel, and not by color.  Why?  Heirloom varieties come in a variety of colors such as yellow, green, orange, red and even black.  When picking tomatoes, I gently squeeze the fruit to check for ripeness.  If it’s too firm, it remains on the vine until it’s ripe and ready to be brought into my kitchen.

OLYMPUS DIGITAL CAMERA

My Heirloom Tomato Salad with Green Zebra Vinaigrette is a simple combination of ingredients that packs some serious summertime flavor.  Don’t worry if you can’t find Green Zebra Tomatoes…  My the tomato vinaigrette can be made with any kind of tomato you wish. Enjoy!  Tessa

Ingredients:

  • 4 – 5 cups Heirloom Cherry Tomatoes (mixed)
  • 3 – 4 Tbs Green Zebra Tomato Vinaigrette (See recipe below)
  • Sprigs of fresh snipped Basil
  • salt and pepper to taste

Begin by washing and stemming the cherry tomatoes.  Cut in half.  Arrange on 4 salad plates.  Garnish with the fresh basil.  Drizzle with Green Zebra Vinaigrette.  Add salt and pepper to taste.  Makes 4 salads.

Green Zebra Tomato Vinaigrette:

  • 4 – Green Zebra Tomatoes (quartered, about 10 ounces)
  • 1 Tbs Olive Oil
  • 1 shallot (finely chopped)
  • 2 Tbs White Balsamic Vinegar
  • 1 tsp Dijon Mustard
  • 1 tsp Garlic Paste
  • 1 tsp Honey
  • 1/2 cup Olive Oil
  • 1 Tbs Fresh Parsley (minced)
  • Salt and Pepper to taste
  • garnish with sprigs of basil

Grab a small saucepan and heat 1 Tbs olive oil on the stove over medium high heat.  Add tomatoes and shallots and cook about 10 minutes stirring constantly, be careful not to burn.  Remove from heat and add the white balsamic vinegar, Dijon mustard, garlic and honey.  Use an immersion or stick blender and add olive oil slowly until the mixture is smooth.  Add salt and pepper.  Taste and correct your seasonings.  Stir in the minced parsley.  Cover and chill.  Makes about 1 cup.  Keep refrigerated in a tightly sealed container for about 3 – 4 days.

Roasted Heirloom Tomatoes

OLYMPUS DIGITAL CAMERARoasted Heirloom Tomatoes

My little garden is a well planned garden.  It’s a lot of work but it’s completely worth it.  In comparison to other people’s gardens, my garden is small, efficient and in my opinion, for its size, it kicks some serious butt.  By the time spring rolls around, I know exactly what is getting planted and where.  What’s even worse is that I am extremely picky about the tomato plants that I grow every year.  If you don’t believe me, just ask Bruce.  I have limited space so I have to choose my plants wisely.  I make a list and I stick to it.  When it comes to tomatoes, I like a variety of shapes, colors and flavors.  This year I chose Green Zebra, Early Girl, Pineapple, Sun Gold, Aunt Ruby’s German Green, Sweet 100, Lemon Boy, Japanese Black Trifele, Mortgage Lifter, Caspian Pink and Moskovich.  That’s my list and I’m sticking to it.  Until today…

OLYMPUS DIGITAL CAMERATomato Plant

I prefer to do my gardening early in the cool hours in the morning.  I hand water my plants everyday and inspect every one for pests or other possible plant problems.  Everything that I grow is organic and free from pesticides or sprays.  Sometimes, the veggies that I grow are not as pretty as store bought but I don’t care.  Pretty is not everything.  What’s important is that what I grow in my garden is safe for my family to eat.

OLYMPUS DIGITAL CAMERA

My tomatoes are ripening and I just realized that have an alien specie in my garden.  The tomato that you see is not what I intended to plant.  This little unripe tomato completely threw my well planned orderly universe on it’s side.  This tomato was supposed to be a Green Zebra.  Green Zebras are my son’s favorite.  That is why I planted two plants.  This is no Green Zebra and frankly, I was a bit miffed.  Either someone switched tags at the nursery where I bought it or the seeds were switched at birth.    Fortunately I have a backup.  As for the alien specie, it took me about an hour of internet time to figure this one out.  This tomato is called Stupice.  Yes, Stupice.  Go figure.

OLYMPUS DIGITAL CAMERA

One of my favorite ways to prepare tomatoes from my garden is to oven roast them.  It’s easy to do, they taste freakingly amazing and once they are roasted, they are so versatile.  Just toss them in your favorite pasta dish or blend them up for a delicious sauce.  They also taste great on pizza, in soup or even in scrambled eggs.  The possibilities are endless!

OLYMPUS DIGITAL CAMERA

Just toss the tomatoes in olive oil, salt and pepper.

OLYMPUS DIGITAL CAMERA

And roast them…  Roasted tomatoes are seriously delicious.  As for the Stupice tomatoes,  I don’t know why I was having such an issue… Stupice have a wonderful sweet and tart tomato flavor.  It’s highly likely that Stupice will find a place in our little garden next year and possibly in the many years to come.

Ingredients:

  • tomatoes
  • olive oil
  • salt and pepper to taste

Preheat your oven to 375 degrees.  Cut tomatoes in half or into large chunks and remove the tops.  If the tomatoes are small, then there’s no need to slice them. Gently squeeze out some of the seeds.  Toss lightly with olive oil, salt, pepper.  Arrange tomatoes in a single layer on a foil lined cookie sheet (for easy cleanup).  Bake for 45-60 minutes depending on the size or variety of tomatoes.  Cook until the tomatoes start to shrivel and get a bit of color or until your liking.  Remove from oven, let cool and toss in the refrigerator.  Use within a few days.  Can be frozen for later use.  Note: if you don’t like the skins on the tomatoes, just pull the skins off after cooking.  They pop off pretty easily.  Enjoy!  Tessa