Rhubarb and Dried Cranberry Chutney
Valley Table Staff
Agnes Devereaux / The Village Tea Room 3 quarts Ingredients 6 pounds rhubarb 3/4 cup sugar 1 1/2 cups Widmark clover honey 1 1/2 cups dried cranberries 1 1/2 cups
Sauces & Condiments
Green Tomato Marmalade
Valley Table Staff
Gar Wang Makes 2 pints Ingredients 2 quarts small green tomatoes, sliced 1⁄2 teaspoon salt 4 organic lemons, washed, peeled, sliced, seeds removed (reserve the rind) rind from 4 lemons,
Gar’s Salsa
Valley Table Staff
Gar Wang Makes about 4 quarts Ingredients 8 quarts tomatoes, washed and chopped 5 sweet peppers, seeds and membrane removed, cut into half-inch pieces 2 to 3 hot peppers (depending
Green Tomato Chutney
Valley Table Staff
Gar Wang Makes about 1 1⁄2 quarts Ingredients 1 organic lemon, seeded and chopped 1 garlic clove, minced 5 cups green tomatoes, chopped 2 cups brown sugar 1 1⁄2 cups organic
Beef Ragu
Valley Table Staff
Chef David Wurth, Local 111 A ragu sauce is one of the classic Italian preparations. This one employs slow-braising that results in a rich, hearty sauce with chunks of beef
Spicy Tomato Ketchup
Valley Table Staff
Adapted from Early 20th-Century Recipes Makes about 8 pints Ingredients 12 pounds tomatoes, cored and roughly chopped 1 yellow onion, chopped 2 cups white vinegar 1 cup sugar or molasses
Tomato Sauce 2 Ways
Valley Table Staff
Nick Citera and Matthew Sherry, Cosimo’s / Photos by Ethan Harrison Ingredients Pomodoro Sauce 2 pounds plum tomatoes, preferably San Marzano, blanched and peeled (canned may be used in a
Sour Cherry Preserves
Valley Table Staff
Liz Johnson and Greg Weber, Sour Cherry Farm Makes 12 (4-ounce) jars Ingredients 4 pounds (about 4 1/2 to 5 quarts) sour cherries 2 1/2 to 3 cups sugar (depending
