We have pulled out our winter jackets here in South Dakota, and are watching the forecast closely in hopes that the blizzard from Montana doesn't swing our way before we can get out of here. Summer is over, officially. Farmer's Markets are in their last weeks... and everyone is unloading their tomatoes.
In early summer, we wait patiently through the microgreens and asparagus, the strawberries and the ramps until they finally appear. The first ones are precious. We eat them raw, with a sprig of basil and a dabble of balsamic, savoring the treat we've missed all winter; because in this camper, we don't buy tomatoes out of season. The disappointment of a mealy, watery, flavorless tomato can really break a folk band as they are shivering in their insulation-less camper mid April in Michigan. Tomatoes can't be rushed.
But in early October, they lose their preciousness. We've had our fill this summer, helping ourselves to hosts' gardens, and being helped by kind fans. And, for good measure, picking up a few extra at every week's Market.
As we braved the cold rain in Rapid City to make the Black Hills Farmer's Market in time last Saturday, it was clear that the thrill was gone for everyone. These tomatoes just needed to be unloaded. Nearly every tent called out to us, throwing pasta sauce recipes and canning instructions to make the abundance a bit more appealing. Just take them, already!
So, we did. Then we made tomato soup.
This week marks the release of our new music video for the song, "The Hardest Part." As we were turning the heat on for the first time, all those complaints about it being too hot this summer seemed a little silly. The hardest part-- the summer-- is over. But now, on to the next hardest part of keeping warm through the winter. We thought it a bit fitting to have a recipe that uses an ingredient we long for most of the year, only to end up with too much of it by the end of the season. We also thought it fitting since Mallory, in the truck as we are driving, will replace the lyric "ultimatums" that appears in the bridge of the song so that it sings, "calling shots and making old tomatoes."
So pull up a warm blanket, watch a new music video by The Rough & Tumble, and taste the sweet end of summer with this month's Rumbly Tummy, Calling Shots and Making Old Tomatoes (Soup).
Calling Shots & Making Old Tomatoes Soup!
Ingredients:
2 TBSP olive oil
2 stalks celery, diced
1/4 onion, diced
4 large garlic cloves, minced
5 c fresh tomatoes, chopped
1/4 c + 1 TBSP fresh parsley, chopped
3 TBSP fresh basil, chopped
1 tsp dried oregano
pinch dry thyme
1 c warm water + 1 vegetable bouillon cube, mixed
2 TBSP tahini + 1/2 c water, mixed well
salt & pepper
Instructions:
1. In a large soup pot, heat up oil on high. Add celery & onion, saute until soft.
2. Add garlic, saute briefly til fragrant. Add tomatoes. Stir and heat through, pressing tomatoes gently to let soften, about 5 minutes.
3. Add 1/4 c parsley, 1 TBSP basil, oregano, thyme. Stir. Add vegetable broth. Stir.
4. Cover, let simmer 15 minutes until vegetables are soft and tomatoes are falling apart.
5. In a blender, blend soup until desired consistency. We like ours smooth with a little chunk. Return to pot, keeping heat low.*
6. Stir in 1 TBSP parsley, 2 TBSP basil, & tahini mixture until well combined. Add salt & pepper to taste. Let sit a few minutes, then serve! Goes well with a tart, end of summer cider from Miner Brewing Company in Hill City, SD where you just played the night before. Or, you know, whatever you can get your hands on.
*If you really don't like any chunk, blanch tomatoes ahead of time, cooling in water, then removing the skins.