2 lbs. fresh tomatoes, unpeeled, quartered (Romas work best)
2 small onions, quartered
2 large carrots, cut in chunks
2 cloves garlic, peeled
2 tsp. dried basil (or 2 Tbsp. fresh basil)
2 tsp. dried oregano (or 2 Tbsp. fresh oregano)
1 tsp salt
½ tsp. fresh ground pepper
6-oz can tomato paste
Optional: peeled eggplant cut in chunks, seeded bell pepper cut in chunks
Directions: Place vegetables in Instant Pot in layers, starting with tomatoes, then onions, optional veggies if using, carrots, garlic, herbs, seasonings. Tomatoes go in first because they provide liquid to prevent burning.
Secure lid, seal release valve, select “Pressure Cook” (some pots say “Manual”).
Set cook time for 20 minutes. Select High Pressure. Note: Pot takes about 10 minutes to reach pressure, then cook time starts.
At end of cook time, let pot “keep warm” for 10 minutes. Then manually release pressure. When all pressure is released, carefully lift lid.
Mash cooked vegetables with potato masher and/or puree with immersion blender. Add tomato paste. You could puree the mixture in a blender, but let it cool down first.
Check seasonings. Some people add a little sweetener, such as sugar, maple syrup, or dark chocolate.
If too thin, simmer for a while.
Yield: 1 quart. You can double recipe if you have at least a 6-qt. Instant Pot
Don’t have time to fuss with traditional cucumber pickling or don’t have enough green beans ready at one time to make dilly beans? Try these ideas for a “fresh” take on veggie condiments.
An easy way to remember the difference between the two processes despite their overlap is that pickling involves putting food into an acidic brine to produce a sour flavor, where-as fermenting gives food a sour flavor without any added acid.
Mak Kimchi (Korean Fermented Vegetables)
Kimchi
Ingredients
3-8 pounds napa cabbage
2 bunches green onions trimmed of the root bits
2-3 large carrots peeled, thinly julienned
1/2 cup kosher salt
1/2 cup Korean chili powder
15-20 cloves garlic, peeled (overdoing garlic makes this stay on your breath more than usual)
4-6 inches ginger peeled, rough chopped
1 tablespoon fish sauce
unsweetened pear juice or unsweetened apple juice
4 tablespoons white miso paste
Instructions
Cut the napa cabbage in half longways, then in half again longways. Cut the core out of the four quarters. Cut the cabbage into squares (about 2-3 inches square), pop it in a bowl with the carrots. Sprinkle with the 1/2 cup kosher salt, massage so everything is coated in salt and starting to soften and wilt. Fill with cold, chlorine free water to cover it well and let it soak for at least 1 1/2 hours.
Pour the cabbage and carrots and liquid into a strainer. Let the brine drain away.
Cut off the white bits of the green onions and put them in a food processor with the garlic cloves, ginger, miso paste, and Korean pepper powder. Microwave on high ’til it’s smooth-ish. Add in the fish sauce and a couple of slops of pear juice and zap it more until it’s about pancake batter consistency… maybe a bit thinner.
Put the brined cabbage/carrots in a big, anti-reactive (glass, enamel, or stainless steel) bowl. Rough chop the green parts of the onions and add those to the cabbage/carrots. Pour the chili paste combo over the cabbage and wear gloves to massage it all over the cabbage/carrots/green onions so everything is completely covered.
Pack super tight in canning jars. CRAM it in there. Add a two-piece lid, but just set the ring in place to hold the lid down without screwing it in place. Place it on a rimmed baking dish to catch any spill-over. Let it sit at room temperature for up to 72 hours, until it is bubbly and fragrant. Once every day, insert a clean chopstick or butter knife to release air bubbles. If needed, pour in some additional brine to keep all the vegetables submerged.
Store in the refrigerator for up to six months, being sure that the vegetables are submerged the whole time. The older it gets, the stronger it will become.
1. Add a little kimchi to breakfast burritos or scrambles.
2. Slip a forkful into lunch wraps and sandwiches or to hot dogs and burgers.
3. Add some kimchi to grilled cheese sandwiches.
4. Stir a forkful of fermented veggies into sauces for salmon, tuna, or crab fish cakes. Easy and delicious.
5. Add a few forkfuls of kimchi to stir-fries and rice bowls.
6. Top off green salads with fermented veggies.
Giardiniera (Italian Pickled Vegetables)
Giardiniera
This recipe does not require processing in a hot water bath because the vinegar-brine solution is all that’s necessary in this case to preserve the vegetables; be sure to use a good-quality vinegar for the best results.
Ingredients
1 quart (1 liter) white wine vinegar, plus more as needed
1 to 2 bay leaves
2 to 3 whole cloves
1 teaspoon peppercorns
1 tablespoon kosher salt
1 medium head cauliflower
10 ounces (250 grams) pearl onions, peeled and soaked in cold water for 1 hour
10 ounces (250 grams) carrots, peeled and cut into rounds or sticks
10 ounces (250 grams) celery, stripped of filaments and cut into small chunks
Instructions
Pour the vinegar into a large, non-reactive pot (such as stainless steel, glass, or enameled cast iron—do not use an alu-minum or uncoated iron or cast-iron pot to avoid unpleasantly metallic-tasting pickles).
Set pot over high heat and add the bay leaves, cloves, peppercorns, and salt, and bring to a boil.
Separate the cauliflower into florets.
When the vinegar comes to a boil, add the cauliflower, onions, carrots, and celery. Lower the heat and simmer for about 15 minutes.
Using a slotted spoon, transfer the cooked vegetables to the sterilized jars and pour the hot vinegar over them. (Have more boiling-hot vinegar handy in case you need more to top off the jars.)
Seal the jars tightly and let them cool.
Store them in the refrigerator for up to one month. The longer they sit, the more robust the flavor will become.
Note: The vegetables listed in this recipe are the standard, most common ones, but you can add other things to suit your taste, for example mushrooms, green beans, zucchini, cucumbers, hot peppers, or artichoke hearts. Feel free to experiment with the spices as well—mustard seeds, for example, would work well in this recipe.
by Kris Wetherbee, Maverick Publications, Inc., @2000
from Washington Farmers’ Markets Cookbook and Guide
Fruit Coffee Cake
Ingredients:
2 cups flour
1½ cups sugar
2 teaspoons baking powder
½ cup margarine
2 eggs
1 teaspoon vanilla
¾ cup milk
3 cups fresh fruit – plums, apples,
peaches, bananas, strawberries
Directions:
Work flour, sugar, baking powder and margarine into crumbs in a mixer or food processor. Set aside 1 cup for topping. Add eggs, vanilla, and milk; mix well. Pour batter into a sprayed 9×9″ pan. Arrange sliced fresh fruit on top; be generous, no, really, be generous! Cover with crumb topping. Bake at 350° for 45–55 minutes or until done.
Note: We made as a birthday cake using fresh rhubarb and ½ whole wheat flour – yum!
This is a family favorite for using odds and ends of veggies from either the garden or the refrigerator. Use a 1-quart casserole pan. This recipe has unlimited variations.
Grilled Corn Salad from ‘The Official John Wayne Family Cookbook’ by Ethan Wayne
RECIPE submitted by Ann Guthals
Serves 6 Ingredients: 6 ears of corn, husks and silk removed Vegetable oil for brushing corn ¾ tsp. kosher or fine sea salt, plus more for seasoning ½ tsp. pepper, plus more for seasoning 1 Tbsp. balsamic vinegar 2 Tbsp. extra-virgin olive oil 1 tsp. Herbes de Provence 1 cup fresh basil leaves, packed 1 pint grape or cherry tomatoes, halved
Directions: Brush the corn with vegetable oil and season with salt and pepper. Place on a grill or grill pan over medium heat. Cook for 8 minutes, turning a quarter turn every 2 minutes. Remove from the grill and let cool.
In a large mixing bowl, whisk together the vinegar, olive oil, ¾ tsp. salt, ½ tsp. pepper and the Herbes de Provence. Cut the corn kernels from the cobs. Add to the dressing along with the tomatoes and stir to combine. Stack the basil leaves on top of each other. Roll up like a cigar and cut with a very sharp knife into thin ribbons. Add the basil to the corn and tomato mixture and stir. Serve immediately or cover with plastic wrap and refrigerate.
This simple and healthy soup can be made from any combination of mushrooms available, but I like to use nutritious, affordable and easily available cremini mushrooms boosted by the big flavor of dried porcinis. Serves 3-4
4 cups chicken, vegetable or mushroom broth
1 cup hot water
.5-2 oz. dried porcini mushrooms
1 lb. fresh cremini mushrooms, stems on, sliced
2-3 tablespoons butter
1 large shallot, minced (or 1 small sweet onion)
2 garlic cloves, minced
1/3 cup Madeira (or Marsala or Sherry if you prefer)
1 tablespoon flour
3 sprigs fresh thyme
4 tablespoons mascarpone or heavy cream, or more to taste
Salt and freshly ground black pepper to taste
Rinse then soak the porcini mushrooms in the hot water for 30 minutes. Strain off all the liquid except the last little bit which will be gritty. Add the strained mushroom liquid to the chicken broth and bring mixture to a simmer. Finely chop the soaked porcinis and reserve.
Melt the butter in a soup pot; add the fresh mushrooms in batches and sauté on medium high heat, turning occasionally until the mushrooms are beginning to brown. If you hear a squeaking sound when you stir, that is a good thing; it means they are browning and not boiling in their juice. Remove final batch and reserve. Add 1 tablespoon butter if necessary and cook the shallots or onions till soft and just beginning to caramelize on the edges. Add the minced garlic and stir for 30 seconds, then add Madeira to deglaze the fond and cook till reduced. Stir flour into mixture and add the reserved creminis, porcinis, 2 thyme sprigs and hot stock, stirring to smooth. Add the salt and pepper and bring soup to boil, then lower heat and simmer for 20 to 30 minutes, stirring occasionally. Remove the thyme sprigs and discard. Taste and adjust salt and pepper. Pour into soup bowls, swirl in the mascarpone or cream and garnish with a sprinkle of fresh thyme or other herbs. Makes a lovely meal when served with a simple salad and a good baguette.
To adapt as a rich pasta sauce, remove a good spoonful of mushrooms and reserve, raise heat to reduce liquid by third to half and stir in ½ cup of heavy cream. Remove half of mixture, puree and mix back in. Adjust thickness by adding cream or slightly reducing. Serve over pasta topped with reserved mushrooms and sprinkle of herbs and shaved parmesan cheese.
Note: Mushrooms should not be eaten raw. Their tough cell walls are made of chitin (same as shrimp shells) and are largely indigestible. Cooking breaks down those cell walls making their nutrition more available. Some raw mushrooms (including morels) can even make you sick.
Yellowstone Master Gardener Newsletter 
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