Wednesday, August 14, 2013

3 Boys Gazpacho


August is the perfect time for chilled soup, don't you think? We found a great recipe for a no-bread gazpacho in the New York Times recently, and we decided to make it our own (practically a law itself when it comes to things like gazpacho, salsa, and relishes, which unlike cakes and bread are quite flexible, calling out for experimenting and using what's fresh and available). For one thing, we doubled the quantities, and as we wanted a silky texture, we completely omitted the celery, which we felt would make the soup a little too fibrous. We also sautéed the garlic rather than using it raw, which we felt would have overwhelmed all the other flavors. And we used lemon-infused olive oil, the lovely, bright flavor of which we're hopelessly addicted to in the 3 Boys kitchen; you can substitute plain extra-virgin olive oil, of course.

The results, shown above, were brilliant (if we say so ourselves): it's a cool, spicy, and extremely "more-ish" gazpacho. And it's quite substantial--certainly it's filling enough to be a main course at lunch.  If you're making it as an appetizer, we wouldn't recommend serving enormous bowls, or guests won't have room for your other dishes.

We will also mention that this is (obviously) a wonderfully healthy and reasonably low-fat, low-calorie dish. Enjoy!

Ingredients:

4 slices of a large Vidalia onion
4 pounds of 3 Boys Farm heirloom tomatoes (we like a blend of traditional red and a few Sungold cherry tomatoes tossed in for extra sweetness) coarsely chopped
6 fat garlic cloves, coarsely chopped
About 1 cup of 3 Boys Farm basil leaves, coarsely chopped
4 tablespoons lemon-infused olive oil (plus a bit more for sautéing the garlic)
3 tablespoons Champagne or white-wine vinegar
1 heaping teaspoon Hungarian sweet paprika
A scant 1/2 cup ice water (to thin the soup a little)
Sea salt
Fresh black pepper (have the pepper mill handy)
1 cup of very finely chopped cucumber
1 cup very finely chopped green bell pepper (we like the dice quite small, as you can see in the photo)
Optional: crispy plantain chips--vertically sliced, if possible--for garnish (they're available in the Latino section of most Florida supermarkets)

Put the onion slices in a bowl, cover them with some cold water, and add a few drops of vinegar. Let them sit for five minutes, then drain and rinse them with cold water. Cut into smaller pieces.

Sauté the garlic in a little oil over very low heat until it's soft and caramelized. Don't allow it to brown! Set aside to cool.

Then combine the tomatoes, cooled sautéed garlic (along with its oil), onion, the four tablespoons of lemon olive oil and three of vinegar; the paprika, ice water, and a good pinch of salt in a blender. Puree everything until it's smooth (unless you have an enormous blender, you'll probably need to divide everything up and do this in two batches). Add the basil leaves and puree until they appear as finely distributed throughout the soup as you wish (we like to see fine but visible green specks).  If you've done two batches, as we did, now combine the two purees in a large glass bowl and mix well. Taste your puree and then add some ground pepper and more salt, if necessary (don't overdo the salt, of course).  Cover and refrigerate for at least a couple of hours to allow the flavors to blend.

Toss the chopped cucumber and green pepper together in a plastic storage bowl. Season this, too, with a little salt and pepper, and refrigerate.

When you're ready to serve the gazpacho, ladle it into chilled bowls, then place a couple of heaping spoonfuls of the chopped cucumber/green-pepper mix in the middle. Arrange one or two plantain chips on top. Yield: approximately six main course-sized or eight generous appetizer-sized servings.

Tuesday, May 14, 2013

3 Boys Farm's Robert Tornello on WMNF's Sustainable Living


If you're a fan of WMNF Community Radio, you've probably already listened to Robert talking eco-farming, as he's a regular on Norman B's Life Elsewhere radio show (every Monday at 9 a.m.).

This Monday, Robert was further honored to be invited to talk hydroponics on the venerable Sustainable Living with Jon Butts program, which airs Mondays at 10 a.m.

Novice gardeners and pro-level growers alike will enjoy this one. You can listen to the fascinating discussion via Sustainable Living's page on WMNF. The direct link to Monday's show isn't posted as of this writing, but you can easily access it by going to the page, and in the Archives: Select a Date box, choose May 13.

Friday, February 1, 2013

Robert Tornello and 3 Boys Farm are featured in Blu Tampa Bay magazine

Our latest media appearance: in Blu Tampa Bay, a beautiful new luxury lifestyle magazine. Check it out!

Here's just one of the great photos they took of our greenhouses (and Robert):

3 Boys Farm at The Sysco "Savings Speedway" Food Show

We were honored to be invited to Sysco's annual show at the Orange County Convention Center in Orlando, Florida. It was great meeting some of Florida's most talented chefs and showing off our gorgeous produce!

Below, Sales Director Michael Bresnahan mans the 3 Boys display:





Friday, January 25, 2013

A Warm New Year's Welcome to Sysco

Another new tomato crop begins

3 Boys Farm is honored to welcome Sysco to the growing family of discriminating customers who  recognize the value of organically and sustainably grown produce, and who appreciate the superb, unequalled flavor of the tomatoes, lettuces, herbs, and vegetables that we grow year-round at 3 Boys Farm.

We look forward to a successful and growing relationship. Benevenuti!

Sunday, December 16, 2012

Feasts of Season


The crew at 3 Boys Farm extend a warm holiday welcome to our newest customers:

Emeril's Orlando


We're honored and excited! Be sure to look for 3 Boys Farm organic greens, tomatoes, herbs, and more when you visit these wonderful establishments.

Thursday, December 6, 2012

Lettuce Celebrate!

As the holidays approach, Robert and the crew at 3 Boys Farm want to express their appreciation to loyal customers for their continued support, and to say "Welcome!" to new friends who are joining the tasty, healthful world of farming re-imagined. And, of course, to wish everyone peace and joy--now, and in the year to come.

Speaking of which, may 2013 be a prosperous, magic-filled year for all!

In no particular order, warm wishes and sincere thanks go out to our colleagues at:

Centerplate
Rosen Hotels
Loews Resorts
Hyatt Resorts
Restaurant Partners
The Great Irish Pub
The Walt Disney World Company...

...and all who buy produce from 3 Boys Farm and support our unique, innovative, and sustainable methods of growing organic hydroponic foods.