Honestly, the only challenge here is spreading the word. The farm share I subscribe to, Red Fire Farm, recently did something that’s just plain sharp. If you’re a CSA member, you might ask your farm to try it—and if you’re a farmer, this is one wagon you might want to hop on.
Most CSAs send out a weekly newsletter with suggested recipes for a given week’s fruit or veggie offerings. And most grocery stores host sample stations—you know, those tables of cheese or granola freebies you circle past (and graze from) a couple of times per shopping trip. But a recent CSA pickup was the first time I’ve encountered a farm handing out fully prepared samples, complete with recipe cards to take home. What better way to showcase a farm’s bounty? And what better way to convince folks how simple it can be to turn your produce into dinner? Equally brilliant: Red Fire picked an easy-as-pie recipe to share: a cold coconut curry tomato soup that used six separate items from the week’s haul and—EVEN BETTER—required no cooking. Seriously, y’all: Genius.
Serves four, at least, as a main course. I doubled the recipe, using about nine pounds of tomatoes, and froze the leftovers. I’m already dreaming of spicy peak-season-tomato soup in the middle of winter. Delicious—not to mention about ten times easier than canning. Please excuse the notes and tomato splatters on the recipe card below.
If using a food processor, purée tomatoes until they reach a liquid consistency; add to serving pot. If not using a food processor, strain tomatoes through a sieve into serving pot. Purée remaining ingredients except coconut milk and add to pot. Add coconut milk to pot. Serve in bowls. Eat. Yep, it’s that easy—although it’s equally good heated, for folks not into cold soups, or served with a grilled cheese and tomato sandwich.
Hilde shares another great way to save tomatoes that’s a heckuva lot easier than canning: freezing them whole for a superquick and kid-friendly marinara sauce. For more HOMEGROWN recipes, browse the CSA Cookoff file.