I was invited to the Harvest Festival at The Sylvester Manor http://sylvestermanor.wordpress.com/on Shelter Island one of the most glorious weekends this year.
About a dozen or so EZ-UP, pop-up tents, manned by local vendors and food artisans offered up various delicacies from smoked turkey or brisket sandwiches, brick oven grilled pizza, all organic – kale, sweet potato & chic pea style soups and coleslaw to local wines, squashes, and Sylvester Manor eggs, husk tomatoes, breads, flower wreaths and cutting boards. The tents lined one edge of the farm’s ‘center field’ where a small stage was platform to a number of folk acts that played the last few hours of the weekend’s festivities.
My friend’s blanket was laid out just to the right of the EZ-UP tent where the ‘sound board’ was in the center of the ‘center field’. As we were finishing lemonades and kettle chips and getting into our sweatshirts as the warm sun set for the day another friend showed up w/a brown paper bag half full of husk tomatoes, grown on The Sylvester Manor farm. No sooner had he sat down when I had one of these yellow marble sized morsels pinched from it’s husk in my mouth. OOoos, ahas and yums drifted and filled our space as hands of adults and kids dove into that bag with little restraint.
Husk Tomatoes or Ground Cherries look like a mini heirloom tomatoes but taste like a cherry and tomato mixed into one bite. Pretty Dlectable if you ask me. Immediately I thought to myself, “this would make one killer tomato jam.” One of my all time favorite delicacies.
Concerned that the two pint baskets I got would yield very little I thought adding my next favorite delicacy, Peppadews, would bulk up the yield while also adding so much to the flavor and body of the jam on a whole.
After photographing these most gorgeous and interesting husk tomatoes or ground cherries I got that sauce pot out.
What I used:
2-3 T of olive oil – enough to coat the bottom of a pot with a thin coat of oil.
1T of red pepper flakes and 1 T mustard seeds
2-3 good sized garlic dents – minced & sliced
2 baskets of Husk Tomatoes – husked & washed – some cut in half
6-8 Peppadews – sliced and 1/4 C of their liquid
1/2″ ginger root – finely grated
2T tomato paste, 1-2 T sugar and or maple syrup.
What to do:
Add the red pepper flakes, mustard seeds, garlic and ginger to the olive oil heating over a medium to low heat to infuse the oil with these savory flavors. Then I added the washed husk tomatoes and the sliced Peppadews and their liquid. Stir well, lower the heat.
When I tasted the mixture at this point it was really hot, spicy hot, so to take it down a bit I added the juice of a small wedge of lime, about 2T of sugar and a good swirl of Maple syrup. I also added some freshly ground nutmeg*
Nutmeg is hardly a staple ingredient but I keep it around because a sangha member who’s authored a book on natural healing mentioned my using nutmeg when he noticed I was trying to suppress my cough during a dharma teaching. I also store my mini grater in the bottle I keep the nutmeg in and thought of it when I looked for it to add the ginger – which I think is a must ingredient for this recipe.