Tour de Farm Chicknic at Riverbend Farm, July 31, 2011

Posted by Stephanie Meyer on Aug 2, 2011 at 10:29am

tomato jam

Sweaty, delicious partying is in full swing in Minnesota, whee! Given our short al fresco season, we are maniacal about eating outside, mosquitoes be damned. From food trucks to farmers markets, patios to farm dinners, food just tastes better in the hot sun.

michelle gayer

I’m personally full to bursting with beautifully prepared local food, courtesy of a flurry of lovely, farmy events. I was even at the same farm – Riverbend Farm in Delano – twice in the last week. Yah. Too fab, truly.

Yesterday’s food fun was via the Tour de Farm Chicknic Breakfast at Riverbend, featuring four lady chefs – Molly Herrman, Sheela Namakkal, Michelle Gayer, and Solveig Tofte. Oh my god, all four are the coolest girls on the planet, cranking out ridiculous food all over the Twin Cities while keeping everyone around them laughing.

When Stephanie March, Katie Hoffman, and I arrived, there they were, glistening in the beating sun while pulling together a local feast for the crowd’s breakfast.

Molly’s Kitchen in the Market partner Tracy Morgan was pouring icy cocktails (each chef created a signature mix). Loads of volunteers were running-while-melting. King and queen de Tour de Farm Scott Pampuch and Kris Hase played hosts and runners and photographer and…everything.

stephanie meyer, stephanie march, kris hase, katie hoffmann

Steph, Katie, and I – city girls that we are – set out our blanket in shade-that-was-sun in less than an hour. Ah well. We were happy to sweat it out with the rest of the crew, inhaling heaping plates of chilequiles, poached eggs, braised pork, cheesy polenta, BLT waffle cones, empanadas, salads, pancakes with berries, and a healthy sample of each cocktail.

I was personally quite taken with Molly’s pretty tomato jam (up top), a bright-and-tangy foil for the porky, cheesy heaven that I slathered it on. I asked her for the recipe last night and she graciously obliged.

tomato jam

Tomato Jam
From Molly Herrmann, Tastebud Tart Catering
Makes 1 pint

1 lb. tomatoes, cored and chopped
1/2 c. sugar
2 Tbsp. fresh lime juice
1 tsp. cumin
2 tsp. smoked paprika

In a large pot over medium heat, combine all ingredients and bring to a boil. Turn heat to low and simmer uncovered until thickened to jam consistency, about 45 minutes.

Cool to room temperature, cover, and chill. Can be stored in refrigerator for up to 2 weeks, or canned for shelf stability.

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Older Comments

  1. By myFudo on September 23, 2011 at 6:41AM

    The photos are great, the foods look delicious and the jam gives me an idea on what to do with my tomatoes. Such a lovely post.
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  2. By FreshTartSteph on September 12, 2011 at 9:29AM

    Hello back! Thanks for checking in, I so appreciate the comment :)

  3. By Digital Printing on August 3, 2011 at 6:33PM

    Hi there! it seems that you really enjoyed your day, good for you! I hope I can also have a great day like that. Well, I love reading this and I want you to know that I'm new here in your site and I'm loving it!