The Annual Tait Farm Tomato Festival was a terrific success again this year!
Special thanks to Anne Quinn Corr for serving as the MC of our Iron Chef Tomato Contest and for writing the article in the Centre Daily Times about the festive event.
The Winner of the Tomato Taste Off is…White Currant grown by Pat Winterowd! Congratulations, Pat!
Iron Chef Competition brought together 2 amateur and 3 professional chefs who all prepared a dish using their own list of ingredients and fresh tomatoes.
Tomato Avocado Salsa
Prepared by Kelly Renfrew, Amateur Chef, Awarded ” Best Flavor and Texture”
4 plum tomatoes
2 T finely chopped onion
4 oz. crumbled feta
1 T chopped fresh parsley
3 T red wine vinegar
2 T olive oil
1/2 t oregano
1/2 t salt
2 avocados, chopped
Bag of tortilla chips
Mix together and serve with tortilla chips
Roasted Jalapeno Gazpacho – Awarded “Best Use of the Most Local Ingredients”adapted from Urban Roots Farm in Springfield, Missouri
Prepared by Stacey Budd, representing Friends & Farmers
2 large jalapeno peppers – roasted
1 t olive oil
6 C chopped tomatoes, assorted heirloom or red
2 C seed and chopped cucumbers (about 2 medium)
1 medium peach – peeled, pitted and chopped
3/4 C water
2 T olive oil
1 T red wine vinegar
a handful of fresh basil leaves
1 large clove of garlic, minced
Directions:
1. Roasting the jalapeno gives depth to the flavor of the soup. To roast, cut pepper lengthwise; remove stem, seeds and membranes. Place pepper halves, cut side down, on a foil-lined baking sheet. Drizzle with the 1 teaspoon of olive oil. Bake in a 400 degree oven for 20-25 minutes or until the skins are blistered and dark. Carefully fold foil up to enclose the pepper halves. Let stand about 15 minutes or until cool enough to handle. Use a sharp knife to loosen the edges of the skins from the pepper halves; gently and slowly pull off the skin in strips. Discard skin. Finely chop pepper. Set aside.
2. Meanwhile, in food processor or blender, combine 3 cups tomato, 1 cup cucumber and half the peach. Cover: process or blend until almost smooth but a few small pieces remain. Transfer tomato mixture to large mixing bowl. In food processor or blender, combine the water, 2 tablespoons olive oil, the vinegar, the handful of basil leaves and the garlic. Cover; process or blend until smooth. Transfer basil mixture to the bowl with tomato mixture.
3. Continue to process the remaining tomato, cucumber and peach. Depending on your texture preference, you can pulse this batch if you prefer. Add to the tomato mixture and taste. Add more peach or basil if your satisfy your tastebuds.
4. Add the roasted jalapeno pepper. Stir to combine and season to taste with salt. Cover; chill at least 8 hours or up to 24 hours. Flavors tend to meld more the longer you chill the gazpacho.
Tony Sapia, Gemelli Bakers incorporated the following three recipes for a delicious Tomato Bisque. Awarded “Best Visual Appeal, as well as Best of Show”
Tomato Bisque
6 C fresh picked tomatoes, cored and chopped
1/4 C onion, chopped
1/4 C carrot, chopped
1 T salt
pepper to taste
pinch of garlic powder
1/4 C vegetable stock
1/4 C ice
pinch smoked paprika
4 T extra virgin olive oil
2 T Tait Farm Foods Ginger Shrub
Place all ingredients in blender and process. Strain into non-reactive bowl and chill. Adjust seasoning and serve with garnish.
Green Garden Goddess Pesto (swirled atop the bisque)
1 green zebra tomato
1/2 C carrot tops
3 T fresh herbs – cilantro, mint, parsley, dill, chef’s choice
Juice of one lemon
4 T extra virgin olive oil
Place all ingredients in blender and process. Adjust seasoning with salt and pepper to taste.
Tomato Corn Relish (garnish for the Tomato Bisque)
1 C fresh tomatoes, cored and diced
1/2 C fresh corn on the cob, shucked and blanched
1/4 C onion, diced
1/4 C celery, peeled and diced
salt and pepper to taste
juice of one lemon
4 T extra virgin olive oil
Stir all ingredients together and reserve in bowl chilled
Heirloom Tomatoes with Red Miso Dressing, Basil and Pine Nuts
Prepared by Liz Hofner, Revival Kitchen, Awarded “Most Original and Unique Flavor”
4 Tbs red miso paste
2 Tbs lemon juice
Pinch of cracked black pepper
1/4 c toasted pine nuts
Garnish with fresh basil leaves
Mango Habanero Bloody Mary, Tait Farm Foods Friend, Rebecca Larsen
4 C fresh tomatoes chopped
1/2 C chopped carrot (can substitute other vegetables – orange peppers, celery)
1 T Worcestershire sauce
1 tsp celery salt
1 C water (1/2 C reserved for blender)
1 T Tait Farm Foods Mango Habanero Mustard
1/2 lemon, juiced
1/2 lime, juiced
Black pepper to taste
Vodka
Combine the tomatoes, carrot, Worcestershire sauce and 1/2 of the water in a pot and bring to a boil. Upon reaching a boil, lower heat to simmer and cook for 20 minutes. Remove pot from stove top and let cool to room temperature. Pour into blender and add remaining 1/2 C water, lemon juice, lime juice, celery salt, Mango Habanero Mustard and fresh cracked pepper. Blend until smooth. Strain through a fine mesh sieve.
In a shaker with ice combine 8 oz. of fresh vegetable juice mix with 1-1/2 oz vodka. Shake & strain into a chilled glass or a glass with ice. Garnish with celery, lime slice and/or pickled vegetables of your choice.
Nittany Lion Inn chef Rodney Campbell won Best Classic Expression for his Tomato Basil Salad. 
We look forward to next year and encourage you and yours to think about your favorite tomato recipes for our Iron Chef Competition!
