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Main Content
tomato recipes

Harvest Recipes for Young and Old

Benjamin Kilbride, Editorial Assistant at The Old Farmer’s Almanac

While your garden is still producing, turn those vegetables into some delicious meals for friends and family!

Chicken-Stuffed Tomatoes
Have too many tomatoes on hand? Stuff them with chicken and call it a day!

4 large, firm tomatoes
1-1/2 cups diced cooked chicken
1 cup diced celery
1 tablespoon chopped fresh chervil or 1 teaspoon dried chervil
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1/2 tablespoon chopped fresh thyme or 1/4 teaspoon dried thyme
3 tablespoons heavy cream
salt and freshly ground black pepper, to taste
butter, to taste
parsley, for garnish

Preheat oven to 350°F. Grease a 9x9-inch baking dish.
Core tomatoes and scoop out seeds, leaving tomato wall at least ¼-inch thick. Place tomatoes in prepared baking dish.
In a bowl, combine chicken, celery, chervil, basil, and thyme, and mix well. Add cream and toss until everything is coated. Season with salt and pepper.
Spoon chicken mixture into tomato shells. Dot the top of each tomato with butter and bake for 20 minutes. Garnish with parsley and serve warm.

Yield: Makes 4 servings

Summer Corn Chowder
Make the most of summer’s corn bounty! Here’s a wonderful corn chowder recipe—best with the sweet crunch of fresh corn on the cob—or, canned corn if fresh corn is not available. When you add potatoes, fresh veggies and cream, you’ve got yourself a lovely midsummer’s night meal, hot or cold. Feel free to play around with chowder—and remember that bacon is often a lovely and well-received addition.

4 cups chicken stock
4 cups water
4 potatoes, peeled and cubed
1 sprig thyme
1 teaspoon celery seed
2 tablespoons butter
1 onion, peeled and chopped
2 cups cream
3 cups cooked corn, canned or fresh
Salt and pepper to taste

Combine chicken stock and water in soup kettle. Add potatoes, thyme, and celery seed; bring to a boil, reduce heat, cover, and cook 15 minutes or until potatoes are tender. As potatoes cook, melt butter in skillet. Saute onion until transparent. When potatoes are done, add onion to stock along with cream and corn. Season with salt and pepper. Heat but do not boil.

Yield: Makes 6 to 8 servings

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