It’s late summer in Southern Oregon… The morning air is brisk and the foliage is almost ready to turn into autumn’s vibrant colors. The pear harvest here in the Rogue Valley is now in full swing and the farmers markets are filled with local produce such as pears, tomatoes, corn and melons. It won’t be long until pumpkins and winter squash fill the produce bins.
I found these Rainbow Carrots this morning at a local farmer’s market. Orange, purple and yellow. I could not pass them up… What beautiful colors! Even better, they’re organic too!
When preparing the carrots be sure to slice them into uniformly thick pieces. The reason is that they will cook consistently and near the same rate. My Guava Glazed Rainbow Carrots are similar in flavor to traditional glazed carrots but with a lovely sweet guava flavor. This colorful side dish takes about 20 minutes to make and tastes great with roasted chicken, grilled chops or a juicy steak. If you can’t find rainbow carrots feel free to use the usual orange carrots. Enjoy! Tessa
One pound carrots peeled and sliced into 1/4 inch thick slices
1 cup water
1/2 tsp salt
1 Tbs butter
1/3 cup guava jelly
dash salt (or to taste)
pinch of white pepper (or to taste)
In a saucepan heat the water until boiling. Add 1/2 tsp salt and carrot slices. Cook for 5 minutes or until desired tenderness. Drain carrots. Place back on the stove. Add butter, guava jelly, salt and pepper. Cook until guava jelly has melted and the carrots are glazed. Remove from heat, place in serving dish and serve. Makes 4 servings.
One of my favorite variety of tomatoes is the heirloom Pineapple Tomato. The massive yellow fruits are juicy, sweet, and can grow up to a whopping 2 pounds each. Every year I purchase one or two plants at the Master Gardener Fair down at the Expo in late spring. I plant them in the garden in late May and by early August, I am in the midst of my harvest. My tomatoes are doing quite well (so far) and the biggest one that I have picked out of my little garden this year weighed over 1 1/4 pounds. Wow!
I have learned over the years when preparing a dish for my family, sometimes less is more… What I mean by that is when you have a spectacular ingredient to work with, don’t cover it up with other flavors, seasonings or textures, simply showcase it. That is exactly what I did with one of my fresh picked Pineapple Tomatoes. I sliced it, drizzled it with olive oil and added a pinch of salt. Nothing more, nothing less. Simply perfect. Enjoy! Tessa
1 Heirloom Pineapple Tomato
olive oil to taste
coarse salt to taste
garnish with a sprig of basil
Slice tomato into 1/3 inch slices. Drizzle with olive oil and sprinkle with coarse salt. Garnish and serve.