This is my grandmother’s Italian pasta sauce recipe. It’s been in my family for generations and I hope you enjoy it with your loved ones as much as we have! If you’d like to hear more about this story,click here.
Before we begin, let me just tell you that this recipe requires some time (about 2.5 hours) NO SUGAR! and a whole lot of love! (I’m serious, do NOT put sugar in this recipe, or Nana will literally roll over in her grave!) Also, I have a confession--My great-grandma, (Nana Irene) used to grow a ton of tomatoes in her garden and would always make her sauce with fresh ingredients. But my Nana Rosanne always used canned. This recipe uses canned tomatoes, but you know I'll be experimenting with fresh tomatoes this week and I definitely encourage you to try it out both ways! Here's a link with some helpful tips for using fresh tomatoes:How To Peel And Seed Tomatoes
Nana never wrote down her recipe and she measured everything in the palm of her hand - I think that’s what made it taste so good. So when I asked her for her famous recipe, she didn’t have exact measurements to give me, but I’ve helped her make the sauce plenty of times growing up and I did a test run on this recipe last week and it tasted pretty darn close to the real deal!
I encourage you to test out this recipe a few times, play around the measurements, make it totally your own! My truest hope is that this recipe is the start of a new family tradition that brings you closer to your loved ones!
Ingredients: Diced tomatoes (15.5oz) Tomato Paste (6oz) Tomato Sauce (15oz) Onion (¼ to a full onion depending on your preference) Garlic (2-4 cloves) Olive Oil (2-3tbs) Oregano (approx. 1tbs) Basil (approx.1tbs) Parsley (approx. 1tbs) Salt & Pepper to taste (Meat Optional) (If making a meat sauce, I recommend using equal parts ground beef + ground Italian sausage)
Instructions: Start by adding 2-3 tbs of olive oil to a large pot over medium heat. Add your onion and garlic, stirring constantly to not let your garlic burn. Cook until onion is translucent. Then, add your diced tomatoes and tomato paste. Fill the tomato paste can with water and add it to your sauce and stir. Next, add your tomato sauce. Let simmer for about 2 hours stirring occasionally. 30 minutes before serving, add your oregano, basil, and parsley. Let sit for 30 minutes stirring every few minutes.
In a separate pot, cook your pasta. Bring 4-6 quarts of water to a boil. Add a few pinches of salt and a drizzle of olive oil to the boiling water. Add your Pastificio Rigatoni pasta to your pot. Cook for 12 minutes stirring every couple of minutes.
Strain water from the pasta. (if you choose to not salt the water, you can use it to water your plants after it’s cooled down. The starch from the water helps promote natural nutrient storage in the soil and will help the soil retain water).
When you’re ready to serve, ladle plenty of sauce over your Pastificio Rigatoni, and cut up some yummy bread to soak up the extra sauce! Enjoy this meal with your loved ones, just as Nana intended!
Rainier Cherries- were developed in Washington state and got their name after Mount Rainier?!
They are a cross between a bing cherry and van cherry. Rainier cherries are not only beautiful and delicious! They are also full of health benefits including: high in iron, antioxidants, anti-inflammatory, and cancer-fighting properties.
Gypsy Peppers- Are a crossbreed of sweet peppers and bell peppers. They are rich in vitamins and antioxidants, especially vitamin C. The health benefits of gypsy peppers include improved eye health and reduced risk of chronic disease.
Green Tomatoes - are low in calories and packed with a variety of minerals + nutrients! They are a great source of vitamins A, C, and potassium + iron, calcium, magnesium, and dietary fiber! Keep scrolling for some tasty recipe ideas for Green Tomatoes!
Show us how you enjoy All The Good Stuff, tag us! Instagram: @allthegoodstuff.vailvalley!
About the Farm Pt.3
A few ago I took a trip to Paonia to visit with the Austin Family. I spent the afternoon walking around the farm with the head-honcho, Glenn, checking on the crops, taste-testing some of the fruits and veggies, and hearing about their triumphs and tribulations thus far in the season. If you missed it, click here for the full story! I promise it’s worth the read!
In week 1 we talked about why I chose Austin Family farms to be the #1 source of produce for our CSA program. In Week 2 we covered what “beyond organic” farming means. This week I want to share some history on the Austin Family Farm. (In case you missed Weeks 1&2, here’s a link: What's Fresh Blog
Sustainability has always been the center of focus for the Austin family since day one. It was highly important to them to grow the most nutritious and healthy food for both their family and community. In 1970, Glenn and Tony Austin, along with their four young children, made the move out west to the Rocky Mountains. They started out by renting and working on other growers’ orchards and raising cattle before partnering with a family friend named Jean VanDuzen in 1993 and obtaining the land which would become Austin Family Farm. Today, nearly 5 decades later, 4 generations of the Austin family live and work on the small family farm, caring for the soil and using “beyond-organic” farming methods they will continue for many decades to come. Want to learn more about Austin Family Farms? Click here!
Green garlic is great for your heart?! It’s also an immune booster, a natural antibiotic, and rich in iron which can help with anemia.
Green onion has a lot of the same nutritional value as onions + leafy greens. They are high in vitamins A, C, K, and folate which is a B vitamin that can help treat certain types of anemia.
Baby Leeks like most vegetables are high in nutritional value and low in calories. Baby leeks are high in vitamins A, C, and E and are a good source of calcium, magnesium, iron, and fiber.
Carrots are beneficial for our health in so many ways! Carrots are high in vitamins and antioxidants including vitamin K1, potassium, and fiber. They are weigh-loss friendly and have been linked to lower cholesterol and improve vision. Also, carrots are good for digestive and oral health, as well as regulating blood pressure. Lastly, carrots are good for our immune system and help fight cancer.
If you have signed up for the All The Good Stuff CSA Box (standard or family size) you will also receive 1 loaf of artisan bread courtesy of Hovey & Harrison, 1 dozen pasture-raised eggs, and 1 specialty item. This week’s specialty item is a Vail Valley staple! If you’ve had Sendy before, then you already know and if you haven’t- you’re about to find out!!! 😏🤤
Show us how you enjoy All The Good Stuff! Tag us: Instagram: @allthegoodstuff.vailvalley
About the Farm Pt.2
A couple of weeks ago I took a trip to Paonia to visit with the Austin Family. I spent the afternoon walking around the farm with Glenn, checking on the crops, and doing a little quality control work (i.e. sampling the cherries). Soooo good!!! Right???
In last week’s e-mail newsletter/blog we talked about why I chose Austin Family farms to be the #1 source of produce for my CSA program. (In case you missed it, here’s a link: What's Fresh (Week 1 Blog)
This week I want to dive a little deeper and tell you more about their growing practices and what “non-certified organic” farming means.
Soil health, sustainability, and environmental ethics are the foundation of Austin Family Farm. Glenn has dedicated his life to being a steward of the land, “committed to building healthier, nutrient-dense soil by employing” natural, sustainable growing methods.
Austin Family Farm operates as a “non-certified organic” farm, which means that everything used in the growing process is on the approved list for organics, but there are many materials on the certified organic list that the Austin’s will not use because they consider them too harsh for their standards. Want to learn more about Austin Family Farms? Click here!
Organic farming in the Rockies comes with just as many tasty achievements, as it does challenges...
This week, we learned that the caterpillars love kale just as much as we do. Could you blame ‘em? Sadly this meant I had to make the tough decision to sacrifice all of the kale that was meant to go into each of the CSA boxes. The kale was supplemented with some first of the season radishes and thankfully our farmers care about the quality and value just as much as we do and have agreed to supply us with EXTRA produce to make up for the forfeited supply, which means more good stuff to look forward to in the coming week(s)! Quality control, transparency, and giving you only the best, locally-sourced produce is what we care about. We’re committed to giving you the quality + value you deserve, and neither rain nor snow nor caterpillars will stop us!
Recipe Inspiration: Zucchini
There are SO MANY ways to enjoy Zucchini! Here are some of our favorites!
Welcome to Week 1 of the All The Good Stuff 12-Week CSA Program to all of our members! I am so excited to share All The Good Stuff with you this summer!
Here are some of the things you may find in your box this week. Due to the seasonality of all of our farm-fresh products, the weather plays a major role in what & when the farmers can harvest. Please understand that this is not a guaranteed list, but rather a general outline of some of the things you may find in your Week 1 CSA Box. Each week will be something new and exciting! Let’s get started!
What’s Fresh from the farm this week? (June 15th-June21st) -Bing Cherries -Green Garlic (with tops) -English Peas -Sugar Snap Peas -Snow Peas -Green Onions -Baby Leeks -Zucchini Squash -Kohlrabi -Kale
Did you know that... -Bing Cherries are powerful natural anti-inflammatory agents? Adding bing cherries to your daily diet can reduce inflammation from chronic conditions like Fibromyalgia and Rheumatoid Arthritis. The antioxidants in cherries can help lower the risk of heart disease and some types of cancer.
-Kale is said to be one of the most nutrient-dense foods on the planet! It’s extremely high in vitamins A, C, and K and it’s loaded with antioxidants!
-Kohlrabi -(This is one that is new to me and I’m so excited to see what it’s all about!) After doing a little research, here is what I learned…. Kohlrabi is slightly crunchy and mildly spicy, similar to a radish mixed with a turnip. It’s part of the cabbage family and has a sweet and slightly peppery taste. The texture is similar to broccoli. It’s very versatile and can be enjoyed raw or cooked. You can bake, steam, sautee, or eat it fresh in a salad, coleslaw, or simply tossed with some good olive oil. Wondering how to use Kohlrabi? Scroll to the end of this page for some Kohlrabi recipe inspiration! Benefits- Kohlrabi is a great source of Vitamin C and potassium. It also has a wide array of antioxidants and is great for digestive health.
-Zucchini Squash- is high in many nutrients and antioxidants. Zucchini is high in Vitamin C, low in calories, and is said to be good for reducing blood sugar, aiding in healthy digestion, and may improve heart health. It’s also super easy to add to your diet!
Show us how you enjoy All The Good Stuff by tagging us in your posts Instagram: @allthegoodstuff.vailvalley!
If you have signed up for the All The Good Stuff CSA Box (standard or family size) you will also receive 1 loaf of artisan bread courtesy of Hovey & Harrison, 1 dozen pasture-raised eggs, and 1 specialty item. This week’s specialty item is an 8 oz. jar of local, unpasturized, raw honey from Austin Family Farms.
About the Farm…
I’ve been working with the Austin family for years, and I chose them because of their transparent, honest, organic, sustainable growing practices. I first met them when I worked just a few stands down from them at the Minturn Market in 2017. They invited me to their family farm and I instantly knew that they were exactly the kind of people I wanted to be getting my food from, and the people I wanted to partner with because they are the kind of people you can really trust. Want to learn more about Austin Family Farms? Click here!
Kohlrabi Recipe Inspiration
To be totally honest with you, I'm not too familiar with kohlrabi either... So I did some research and I learned a ton! 1) Kohlrabi tastes like a mix between a radish and a turnip. 2) It's crunchy and the texture is similar to broccoli stems. 3) It's a member of the cabbage family. 4) The whole plant is edible. Leafy greens are best when they are young. 5) There are MANY ways to enjoy it!
I asked my peers what their favorite ways to eat kohlrabi are... And here is what I found!
(Easiest) Raw. Simply slice or grate your kohlrabi with a cheese grater, food processor, or mandoline to use in a salad, shred to make coleslaw, or slice and enjoy tossed with some good olive oil. Though it is not necessary, sometimes the outer layer can be thick and tough, peel the outer layer and slice thinly and enjoy kohlrabi raw with a little salt and pepper.