On a more down-to-earth level, a big batch of cold, refreshing gazpacho is the perfect food to have on hand with the long weekend coming up. You can pack it into a thermos for a picnic lunch by the lake or float a few Maine pink shrimp on top for an elegant dinner starter.

The almost sweet, thirst-quenching watermelon gazpacho often served at Mirabelles in Burlington, Vermont,  inspires our recipe below. Red tomatoes and red watermelon give it a fabulous nearly infrared hue. For a lovely lutescent variation, substitute yellow heirloom tomatoes, yellow ‘Baby Doll’ watermelon or a Charentais cantaloupe, and a yellow bell pepper.

WATERMELON GAZPACHO
from the FarmPlate Kitchen

About 6 pounds ripe red tomatoes
1 small watermelon, such as ‘Moon & Stars’ or ‘Sugar Baby’
2 cucumbers
2 small onions, minced
1 red bell pepper, trimmed, seeded and cut into small dice
½ cup minced fresh parsley
¼ cup rice vinegar or other mild vinegar
¼ cup good olive oil
Juice of 1 lemon
2 tablespoons Absolut Citron, optional
Salt and freshly ground black pepper
1 or 2 dashes Spanish smoked paprika

1. Peel and seed the tomatoes. When tomatoes are truly ripe, they’re easy to peel with a sharp paring knife. Or, cut an X on the bottom of the tomatoes, drop into boiling water for no more than 30 seconds. Rinse with cold water, then peel and seed. Put half of the tomatoes into the bowl of a large food processor; slice the other half into tiny dice and place in a large mixing bowl.

2. Slice the watermelon in half. Scoop half of the flesh into a food processor. Cut enough of the remaining watermelon into small dice to give you two cups worth. Add the diced watermelon to the bowl with the tomatoes. (You can blend any remaining watermelon with juice or rum for a refreshing cocktail.)

3. Peel, slice and seed the cucumbers. Chop one cucumber and add to the food processor. Cut the other into tiny dice and add to the bowl with the diced tomatoes and watermelon.

4. Process the vegetables in the food processor until smooth. Pour into the mixing bowl. Stir in the onions, bell peppers, parsley, vinegar, oil, lemon juice and vodka, if desired, salt, pepper and paprika. Chill for at least two hours. Taste and adjust the seasonings before serving.

Serves 10 to 12 (makes about 2½ quarts)

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Pete Johnson, owner/farmer, entrepreneur, Pete’s Greens, Craftsbury, Vermont
The OITF crew was great to work with. Relaxed, organized, they really made it easy for us to
host them. Dinner was held in our farm field and for a few weeks I had pondered what might be the best location. Most of our field is taken up with ripening crops or is bare, waiting for fall plantings. There were not a lot of open options. Just by luck, we happened to have several acres of three-foot-tall buckwheat in full flower. This is grown as a cover crop, is a bee favorite, has a sweet scent and would make a perfect location for dinner. We mowed a narrow rectangle in the buckwheat for the long table.

Pete Johnson, owner of Pete's Greens

After a reception and leisurely tour, we made our way to the far end of the field and settled into the field of buckwheat. Over the next two hours, the combination of incredible food prepared by Eric Warnstedt of Hen of the Wood, beautiful late summer weather, good company and the fragrant buckwheat made for a magical evening. Dinner featured our pork at every course, including candied bacon for dessert. Eric and his crew can really cook—I’d recommend a trip to his restaurant in Waterbury.

Eric Warnstedt, chef/owner, Hen of the Wood, Waterbury, Vermont
Outstanding in the Field represents everything I focus on and get excited about in the restaurant world—a blend of history and tradition, a casual and relaxed vibe, a focused and motivated crew. Most importantly, OITF is all about the food, the wine and the experience.

Hen of the Wood Chef Eric Warnstedt

Weeks ahead of time, we decided on doing porchetta as a main course. That gave Pete the time he needed to get the pigs ready for the butcher. I knew I probably wouldn’t think about the event again until a few days before. Sure enough, a “few weeks away” rolled into a “few days away” and it was time to start checking out veggie availability and to begin preparations.

Brining and curing were at the top of the list. A huge plastic bin held all of the porchettas in their brine, taking up way too much space in our little walk-in. The pork was eventually taken out of the brine and laid out, rubbed with rosemary, garlic, salt, fennel seed and mustard. The event was on a Tuesday and all the produce was being delivered on the Saturday before. We made room for five flats of heirloom tomatoes, 20 pounds of broccoli, 20 pounds of Pete’s gold potatoes, 15 heads of radicchio, 2 wheels of Jasper Hill blue cheese, 10 cases of wine and copious amounts of herbs, nuts, salt, oil, prosciutto, bacon, cornmeal etc.!

The big day: We’re not really prepared for off-site catering at Hen of the Wood, so it was a bit of an ordeal. Sous chef Jordan had made it clear that his brand-new Subaru was not to carry the pork! Long story short, we rolled into Pete’s Greens at about 1 pm. ready to rock.

The Outstanding crew had already arrived and was setting up the “kitchen.” We were driven down to the dining table, which was about a quarter mile away in a spot more beautiful than any of us could have imagined. A cover crop of buckwheat had been cut out to create a pathway and then a dining area. From a few feet away you would have never guessed there would soon be 80 people dining in the field.

We got our bearings and started loading the two six-foot grills with hardwood charcoal.  The porchettas, a glass of wine each and a host of random things all laid out in their proper places. The night went off without a hitch. Every few minutes a guest would come by to say hello or take pictures. My mother attended the evening and was glowing with pride and enthusiasm for the whole affair.

As the sun was setting, the sky turned shades of blue, orange and purple. We all seemed to be feeling the same vibration—smiling gleefully and peacefully, somewhat overwhelmed with perfect weather and the absolutely gorgeous evening just trying to take it all in before nightfall.

Heirloom Tomatoes with Grilled Prosciutto
from Pete Johnson, Pete’s Greens, Craftsbury, Vermont

5 tablespoons good quality extra virgin olive oil
1 tablespoon sherry vinegar
1 shallot, diced
½ tablespoon kosher salt
½ cup basil
5 pints mixed heirloom tomatoes, coarsely chopped
6 slices of prosciutto (we use domestic prosciutto from La Quercia), sautéed until crispy and chopped
1 tablespoon pine nuts
Pinch of sea salt

In a large bowl, whisk together the oil, vinegar, shallots and salt. Chop the basil and immediately add to the dressing to avoid discoloration. Add the tomatoes and stir gently to mix. Transfer to a decorative platter.

Scatter the prosciutto over the tomatoes, the sprinkle the pine nuts on top. Sprinkle a few flakes of good sea salt on top to finish.

Serves 8

See more great images of Outstanding in the Field on our flickr page!

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Bagpiper Tim Cummings blew up a stately march to welcome diners who took their places around the tables, which were hand-built that weekend by 17 individuals and families who participated in the Naked Table Project sponsored by ShackletonThomas.

The Naked Table was conceived by well-known furniture maker Charlie Shackleton last year. Shackleton had a vision of people hand-building a table from sustainably harvested wood, a table that would serve as the center of festive meals for friends and family for years to come. It’s a tangible reflection of Shackleton’s passion for handmade things that connect people to each other and to the environment.

Participants in the weekend’s workshop built tables from maple harvested from land in South Woodstock. “These trees were seedlings 80 years ago,” Shackleton pointed out. “That’s when Herbert Hoover was president and the Great Depression was well underway.” After cutting, the lumber was dried and milled in Hartland. The tables were then assembled by their owners under the tutelage of Charlie and other craftspeople from ShackletonThomas Furniture in nearby Bridgewater.

On Sunday morning, the tables were trucked into Woodstock and set end-to-end under the village’s covered bridge. Chefs from The Woodstock Inn prepared a feast from locally sourced cheese, meat and produce. Diners started with a roasted beet salad with Jasper Hill’s Bayley Hazen Blue, baby arugula and herb vinaigrette. The main course consisted of slow-poached Misty Knoll chicken with sliced heirloom tomatoes, yogurt and lemon verbena. And for dessert—an array of pies baked by members of the Prosper Community Club.

The tablemakers were joined by some of the people responsible for harvesting and milling the lumber, by family and friends and by local residents who were lucky enough to cop one of the few available seats. The meals were served by volunteers recruited by Sustainable Woodstock, a local environmental organization and the beneficiary of proceeds from the lunch.

This is the seventh Naked Table weekend that ShackletonThomas has hosted and the second time the celebratory lunch was held under Woodstock’s covered bridge. For more information, visit The Naked Table website.

Slow-Poached Chicken with Sliced Tomatoes, Yogurt & Lemon Verbena
from Chef Jason Lawless, The Woodstock Inn, Woodstock, VT

Woodstock Inn chefs Chris Babbin & Chris Lauinger serving Slow-Poached Chicken

2 tablespoons butter
Four 10-ounce organic Misty Knoll chicken breasts
About 1 quart plain yogurt
One 2-inch piece fresh ginger, peeled and thinly sliced
2 stalks fresh lemongrass, tough outer leaves removed and cut into 1-inch pieces
1 bunch fresh lemon verbena, finely chopped
2 medium heirloom tomatoes, sliced 1/4-inch thick
¼ cup pure Vermont maple syrup (try syrup from Kedron Sugarmakers)
Chopped fresh basil leaves for garnish

Preheat the oven to 250°F.

Melt the butter in a medium, heavy saucepan over medium heat. Add the chicken breasts, skin down, and sear just until the skin turns golden brown, about 1 ½ minutes. Remove from the heat.

Pour 3 cups of the yogurt over the chicken. Stir in the ginger, lemongrass and one-quarter of the lemon verbena. Cover with foil and bake  until cooked through, about an hour.

For the yogurt sauce, place the remaining 1 cup of yogurt in a bowl. Stir in just enough maple syrup to balance the tangy yogurt flavor and the rest of the lemon verbena.

Divide the tomato slices among the four plates. Slice the chicken breasts and arrange on top of the tomatoes. Spoon some of the yogurt sauce over the chicken and garnish with the basil.

Serves 4

See more great images of the Naked Table Lunch on our flickr page!

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If I were a better person, I’d be canning tomatoes all night long but I’d rather be outside watching the Perseid meteor shower for the next few nights. Plus I could never beat the intense flavor of Muir Glen’s organic fire-roasted tomatoes, so I don’t even try.

To concentrate and preserve all that August tomato goodness, I turn my oven to 250ºF and start lining baking sheets (with sides) with parchment paper to get ready to slow-bake my tomato harvest. The smallest cherry tomatoes require just a quick poke with the tip of a skewer or sharp knife. Crowd them cheek-by-jowl onto a lined baking sheet: they’ll shrink and collapse as they slowly cook in the oven. Slice slightly larger tomatoes, say the size of shooter marbles to ping pong balls, in half and lay them cut-side up on a separate lined sheet. Sauce or Roma tomatoes should be sliced lengthwise and placed cut-side up on yet another lined sheet. Larger round tomatoes can be cut into wedges or thick slices and placed on one more sheet.

Seasoning is the next step. First, very, very lightly drizzle or mist the tomatoes with olive oil. Olive oil cooking spray is perfect for this. Next, sprinkle your tomatoes very lightly with sea salt, such as Maldon’s Crystal Sea Salt (you can find it in King Arthur Flour’s Baker’s Catalogue).

If you’re looking for a hint of smokiness, sprinkle with Maldon Smoked Sea Salt. If it’s a subtle element of heat you’re after, prudently sprinkle with some Aleppo pepper as well. It’s available from Penzeys Spices.

Slide all your prepared tomato pans into the oven. Set the timer for an hour, which will give you plenty of time for tomato picking or stargazing. After one hour, give each pan a good shake. The smallest tomatoes may be done to your liking. Taste one. If the flavor is sweet and concentrated and the flesh is still a little juicy, they’re ready. Larger tomatoes will take longer to reach that stage. Keep checking them every 20 minutes or so.

Let your tomatoes cool slightly, then pack into clean plastic containers. Slow-baked tomatoes will keep in the fridge for a week or more and for several months in the freezer. Use the tomatoes on bruschetta, in pilafs, soups, stews and simple pasta dishes like the one below.

Rotini with Slow-Roasted Tomatoes, Spinach & Feta
from the FarmPlate Kitchen

1 pound rotini or other sturdy pasta shape
2 tablespoons chopped unsalted pistachios
2 tablespoons olive oil
2 scallions, thinly sliced
12 ounces Crossroad Farm baby spinach leaves
About 1 cup slow-roasted cherry tomatoes
Salt and black pepper
4 ounces Vermont Butter & Cheese feta, crumbled
A handful of Italian parsley leaves, chopped

Cook the pasta in a large pot of boiling salted water.

While the pasta is cooking, heat a skillet over medium heat. Toast the pistachios in the hot dry skillet for a minute or two—no longer. Remove from the pan. Heat the oil in the skillet and cook the scallions until soft, about two minutes. Add the spinach and cook just to wilt. Add the tomatoes and heat through. Season with salt and pepper

When the pasta is al dente, drain it then toss with the spinach mixture. Add the feta, parsley and toasted nuts then toss gently.

Serves 4 to 6

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Judge White ruled that the Department of Agriculture did not take into account the environmental consequences before approving the beets for commercial planting, reports the New York Times. The ruling stems from a lawsuit brought against the USDA by activist groups including the Center for Food Safety and the Sierra Club.

The affects of the new ruling won’t be seen for at least a year. The Wall Street Journal reports genetically modified beets that are currently planted will be allowed to be harvested, processed and sold as sugar. Genetically modified sugar beet seed will not be allowed to be planted until the USDA repeats its regulatory review process, which will include a mandatory written Environment Impact Statement.

This is the second challenge of Monsanto’s Roundup ready crops, the first being Roundup Ready Alfalfa, which is currently illegal to sell or plant after a Supreme Court decision last spring. The Supreme Court outlined in the ruling that “environmental harm” now may include genetic contamination.

More National News

Aug. 13: The value of farmland in the Central Plains region of the country has increased, despite lower reported farm incomes. Reuters

Aug. 12: Whole Foods and “Renegade Lunch Lady” Chef Ann Cooper are partnering to install nearly 300 salad bars in school cafeterias. Whole Foods Blog

Aug. 12: U.S. farmers are on track to produce the largest corn and soybeans harvest in history. Corn production is estimated at 13.4 billion bushels and soybeans are estimated at 3.43 billion bushels. USDA

Regional News

Aug. 16: Candidates running for Vermont governor lay out their views on environmental issues and policies. Times Argus

Aug. 16: The need for subsidized summer meal programs for low-income children has increased. Vermont Public Radio

Aug. 13: Maple Grove Farms of St. Johnsbury, Vermont, will no longer allow tourists to observe maple syrup production from the factory floor because of terrorism concerns. Associated Press

Aug.12: Vermont energy companies Green Mountain Power and Central Vermont Public Service have made a contract with HQ Energy Services, a subsidiary of Hydro-Quebec, to provide renewable low-emission energy. Market Watch

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True pesto cognoscenti have always made their pesto with pignoli aka pine nuts, not the walnuts suggested by the Rosso/Lukins duo. But the price of a pound of pine nuts has recently rocketed past $23. Ouch. I’d always found walnuts to be too strong flavored for pesto but the thought of pouring $8 to $10 worth of nuts onto a spinning food processor blade made me cringe. Hell, that’s the price of a movie ticket or a six-pack of Harpoon’s UFO Hefeweizen (with a twist of lemon, a favorite summer brew).

What to do?

Unsalted pistachios came to my rescue. They’re buttery like pine nuts and a 7-ounce bag at Gagan Indian Grocery on Williston Road in South Burlington costs just $5.69. Ounce per ounce, that’s a savings of almost half. And their lovely green tint makes my homemade pesto even greener. Bring your friends and come on over for dinner.

Pistachio Pesto
from the FarmPlate Kitchen

Our hot summer days have made the flavor of local basil a bit assertive. Soaking the leaves in ice-cold water for about 20 minutes will sweeten them right up.

2 big handfuls of fresh-picked basil, stemmed and soaked in cold water
1 cup (4 ounces) unsalted pistachio kernels
4 to 6 cloves garlic, peeled
A pinch of grated lemon zest
About 1 cup good olive oil (save your best extra-virgin for the salad!)
2 cups grated Parmesan and/or other hard salty cheese
Salt and black pepper to taste

Shake the water off the basil leaves as best you can. Put them in the bowl of a food processor. Add the pistachios, garlic and lemon zest. Pulse a few times to chop.

With the motor running, pour in the oil in a stream. Turn off the motor and add the cheese, a little salt and a generous grinding of pepper. Process briefly to combine. Taste and adjust the seasoning if necessary. Add more olive oil if the pesto seems too thick.

Makes about 2 cups, enough to sauce at least 2 pounds of pasta. Pesto freezes well.

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The Healthy, Hunger-Free Kids Act will continue the existing nutrition programs in schools and add the first non-inflationary increase in funding since 1973.

The funding will allow schools to update their menus with healthier choices and set higher health standards that include more fruits and vegetables and less salt and fat. School vending machines will be overhauled to provide nutritious options instead of junk food.

The funding will expand afternoon snack programs into full meal services for needy children and will also provide an increased number of free or reduced-price school lunches.

Michelle Obama has voiced her support for the passage of the bill in conjuction with her Let’s Move campaign, which aims to reduce childhood obesity.

More National News

Aug. 7: Farm Aid announced it will hold its 2010 concert at Miller Park in Milwaukee, Wisconsin. Milwaukee Wisconsin Journal Sentinel

Aug. 6: Valley Meat Company, based in Modesto, California, has recalled one million pounds of ground beef for possible E. coli contamination. USDA

Aug. 6: Crayola LLC has installed 26,000 solar panels at its headquarters in Easton, Pennsylvania. Associated Press

Aug. 3: Heat in the Northeast has pushed up the apple harvest and may affect apple color. The Packer

July 30: New York Governor David Paterson signed a new law that will prohibit the sale of child care products containing bisphenol A. North Country Gazette

July 26: Despite the recession, sale of organic produce has grown by 12.1% for the year. Supermarket News

Regional News

Aug. 8: Late blight has affected gardens and farms in Vermont. Burlington Free Press

Aug. 7: Frank Perretta, the co-owner of the now defunct Vermont slaughterhouse Bushway Packing Inc., was arrested for animal cruelty charges. Associated Press

Aug. 4: Vermont will receive $116 million to increase broadband access in underserved areas. Vermont Business Magazine

Aug. 4: Vermont conservationist Elizabeth Putnam was honored at the White House with a 2010 Citizens Medal. Vermont Business Magazine

Aug. 2: The oldest family farm in the country is up for sale. The Tuttle Farm in Dover, New Hampshire, has been run by the Tuttle family for 378 years. NPR

July 31: Magic Hat Brewing Company may be sold to North American Breweries of Rochester, New York. North American Breweries owns Labatt USA. Boston Globe

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from the FarmPlate Kitchen

1 pound zucchini, cut into ½-inch cubes
Salt and freshly ground black pepper
A handful of fresh parsley leaves
2 cloves garlic
4 tablespoons olive oil
1 large sweet onion, thinly sliced
A big pinch of chopped fresh thyme
4 large Vermont eggs (try farm-fresh eggs from Berway Farm and Creamery)
1 tablespoon unsalted butter

Spread out the cubed zucchini, sprinkle with salt and set aside. Chop the parsley and garlic together until it almost forms a paste: set this “persillade” aside as well.

Heat one tablespoon of the olive oil in a heavy saucepan over medium-low heat. Add the onions and cook slowly until meltingly soft but not browned, about 20 minutes. Stir in the thyme and remove from the heat.

Break the eggs into a mixing bowl, season with a generous grinding of pepper and a pinch of salt and whisk to blend.

The zucchini cubes will have given off some moisture by this time, pat them dry. In a large, heavy skillet, heat 2 tablespoons of the olive oil over high heat. Add the zucchini and cook, stirring often, until lightly golden, about 4 minutes. Add the persillade and cook 1 minute longer. Stir in the cooked onions. Transfer the vegetable mixture to the bowl with the eggs.

Return the skillet to the heat and warm the butter and the remaining one tablespoon of olive oil over high heat. Quickly pour in the egg mixture and swirl the pan a little to distribute the eggs. Lower the heat to medium, cover the pan and cook for one minute. Nudge the omelet gently with a spatula to make sure it’s not sticking. Fold the omelet over and cook another minute or so to cook the eggs through.

Slide the omelet onto a serving plate. Serve with sliced tomatoes tossed with basil leaves and a favorite Vermont cheese.

Serves 2 to 3

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This is one gift horse you really need to examine carefully. Push aside the three-pound cucumbers and the zucchinis as big as biceps. These cucurbits on steroids are often watery, spongy and bordering on flavorless. Try to select compact specimens that feel heavy for their size and have dark green skins.

Zucchini enthusiasts love to grate the maxi-zukes for making zucchini bread. In fact, a quick Google search for a z-bread recipe produced more than seven million hits. While I’m sure there’s a winner among them somewhere, I’m not much of a zucchini bread fan. They’re always described as “moist” but to me it’s more like “damp.” In my opinion, zucchini is a vegetable and should be treated like a vegetable. The thin slices of garlic-basil scented zucchini topping Pizza on Earth’s “Garden” special or the exquisitely grilled zucchini ribbons on the “Feast of the Fields” platter at the Inn at Shelburne Farms—now that’s how to treat a zucchini!

A zucchini omelet makes a lovely treat on a summer evening too. Be sure to pick small, dark zucchinis. You can save the giants for a game of vegan touch football.

Zucchini Omelet
from the FarmPlate Kitchen

1 pound zucchini, cut into ½-inch cubes
Salt and freshly ground black pepper
A handful of fresh parsley leaves
2 cloves garlic
4 tablespoons olive oil
1 large sweet onion, thinly sliced
A big pinch of chopped fresh thyme
4 large Vermont eggs (try farm-fresh eggs from Berway Farm and Creamery)
1 tablespoon unsalted butter

Spread out the cubed zucchini, sprinkle with salt and set aside. Chop the parsley and garlic together until it almost forms a paste: set this “persillade” aside as well.

Heat one tablespoon of the olive oil in a heavy saucepan over medium-low heat. Add the onions and cook slowly until meltingly soft but not browned, about 20 minutes. Stir in the thyme and remove from the heat.

Break the eggs into a mixing bowl, season with a generous grinding of pepper and a pinch of salt and whisk to blend.

The zucchini cubes will have given off some moisture by this time, pat them dry. In a large, heavy skillet, heat 2 tablespoons of the olive oil over high heat. Add the zucchini and cook, stirring often, until lightly golden, about 4 minutes. Add the persillade and cook 1 minute longer. Stir in the cooked onions. Transfer the vegetable mixture to the bowl with the eggs.

Return the skillet to the heat and warm the butter and the remaining one tablespoon of olive oil over high heat. Quickly pour in the egg mixture and swirl the pan a little to distribute the eggs. Lower the heat to medium, cover the pan and cook for one minute. Nudge the omelet gently with a spatula to make sure it’s not sticking. Fold the omelet over and cook another minute or so to cook the eggs through.

Slide the omelet onto a serving plate. Serve with sliced tomatoes tossed with basil leaves and a favorite Vermont cheese.

Serves 2 to 3

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The next 20 years saw less farm-fresh food and more processed, on-the-go foods. I ate institutional fare at college and grad school, and later, frequent restaurant meals with clients. At home with the kids, quick, processed foods like packaged snacks and instant (oversweet) oatmeal were the norm. We had Popsicles for sore throats and comfort foods like mac ‘n’ cheese. The fridge was stocked with my sports rehydration drinks. I wasn’t much of a label reader, I preferred to spend any free time doing something physically active.

Two years ago marked the start of a new, entirely different chapter. An unpleasant surprise came in the form of a directive to immediately go gluten-free (for life!) in order to rebuild my previously undetected iron deficiency. I had never heard of celiac disease, a condition where the digestive system cannot tolerate wheat protein.

I began reading and rereading labels as if they were love notes. Didn’t want to miss a trick. I then realized how dependent I had become on processed, packaged foods, laced with wheat (gluten) as well as the sweet, sinister and sometimes subtle ingredient sugar! I had a fast learning curve, thanks to some patient, celiac veterans and alternative practitioners. A nutritionist urged me to go local, raw and organic. She said that at the time (2008) food labels clearly indicated nut, soy and dairy ingredients but did always dependably identify gluten.

My first homemade dishes were summer squash and winter squash — probably because I so loved the sport, not so much the vegetable itself! I needed some familiarity in this time of uncertainty! I became obsessed with trying to clean up my act in terms of what I ate and what my kids ate as well as what products we used on our bodies and in our home. I was fortunate to find resources like FarmPlate for local, raw, organic, sustainable foods, products, ideas and a community of like-minded people. It’s certainly a lot easier to enjoy a healthy diet this way.

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