April 1st.  The "I think I can, I think I can..." continues.  I think I can make it to the end of this relentless Catskill's winter.  Right now, even as I type this, one day after we were admiring deep purple crocuses at my mother's for Easter, there are wide swirls of snow flurries mocking me outside the windows over my desk.

But the garden seeds have been ordered.  Seedlings will be started shortly.  And our neon pink rhubarb stalks have just broken through the cold muddy ground.  And chives.  And oregano.  Maybe ramps next.

In the meantime, while I am fantasizing about warm weather cooking, getting to take daily advantage of vibrant fresh produce, with their bright colors and refreshing textures, I'm tucking away some other favorite produce, soon to be gone until the late fall. (more…)

Our 52 heirloom tomato plants are in their final days, but have heroically yielded hundreds of pounds of beautiful fruit this year.  A very triumphant relief, following the yield of six (yes, just six) tomatoes we got from the same number of plants last summer in the throws of the huge tomato blight.  We are still managing to gather buckets of red, orange, and golden cherry tomatoes almost daily, though are even a little tomatoed-out after weeks and weeks of eating nothing but.

This roasted tomato vinaigrette is one of our favorites, and so much so it was served over sliced local tomatoes at our wedding three Augusts ago, and printed on the back of the menu.  As the weather gets cooler, and I automatically start to crave autumn foods, this hanger-on recipe from summer works beautifully over sauteed hearty greens, the last of the zucchini and summer squash, grilled pork, chicken or fish, as a tangy base for a stew, as well as a dressing for a simple green salad.  I also love to can a few pints of it in our pressure canner to wake up meals, or dip crusty bread in, in the dreary days of winter.

	ROASTED CHERRY TOMATO VINAIGRETTE Makes approximately 2 cups Cherry Tomatoes, 3 cups Garlic, 2 cloves, peeled Thyme, 2 sprigs Fresh Oregano Leaves, 1 tsp (or 1/3 tsp dried) Olive Oil, 3 TBS, plus more to taste Vinegar (Red Wine, Sherry, Balsamic), 2-3 tsp Salt and Pepper, to taste Heat the oven to 350 °F. In a baking dish, combine whole cherry tomatoes with the garlic cloves, thyme, oregano, and olive oil. Add a pinch of salt and a few grinds of pepper. Mix well to evenly coat with the oil. Bake until tomatoes are soft, but still hold their shape, approximately 30 minutes, depending on ripeness. Allow to cool. Carefully remove any thyme leaves from the stems that are still attached, and discard stems. Put roasted tomatoes, garlic, herbs, and any juices from the dish into a blender. Puree. Add vinegar and pulse to combine. Taste and adjust salt or vinegar, if needed. Additional oil can be added if dressing feels too loose or too acidic.

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Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City. ... Read More ≫

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