SN. 4 / EP. 179 - EXTENDED PODCAST - P.E.I. Organic Farmer John Quimby

EXTENDED PODCAST VERSION - John's Fall Roasted Tomato Soup Recipe Below!Today we are talking to Santa Barbara's son, Prince Edward Island Organic Farmer John Quimby.John has been a broadcaster, a radio programmer, voice talent, copy writer and a media producer. He's now a certified organic farmer, an amateur horseman, a dog and kid trainer and a history nut.Dunn Creek Organic Farm PEI, Canada"From life in the city to living in the country"His Interests Writing, voice acting, blogging and podcasting, new media strategies and positive social change. Inspired by Anne of Green Gables, John and his wife packed up and left santa Barbara for the cooler climate of Prince Edward IslandDunn Creek Farm (902) 962-3427 dunncreekfarm.blogspot.com The Production Room (902) 969-7964 prodroom.blogspot.comfacebook.com/john.quimby.58Roasted Tomato Soup RecipeThis is my take on a classic soup that is easy to make, freezes well and preservesthe amazing taste of Summer for a chilly Winter day. This is a versatile soup that can handle a lot of variations like parmesan cheese, roasted green peppersSeptember and October are the best time of year for heirloom tomatoes at peak ripeness and flavor at you farmers market! It's also when the all the ingredients are the cheapest and at their healthy best. You can add roasted green or red peppers, mix in other herbs and flavors as you wish. Ingredients: 4 lb plum tomatoes or large meaty, heirlooms. 4 cloves crushed garlic1/4 cup chopped fresh basil1/4 cup olive oil1 med onion cut into chunks 4 cups veg or chicken stock (bonus points and more flavor if you make your own)2 tsp sugarcayenne pepper to tasteDirections:Pre Heat Oven to 350Cut plum tomatoes in half length wise or slice ripe heirlooms into chunks and arrange cut side up along with the onion on a baking sheet(s). Mix oil, garlic and basil and brush over vegs. Sprinkle salt and pepper to tasteBake at 350 appx two hours or until the tomato darkens and soften and the onions brown and carmelize. Put roasted vegs and pan drippings into a stock pot with the stock, sugar and cayenne and simmer for 15 minutes. Let soup cool slightly then mix in a blender or food processor till smooth. Enjoy with friends! JQ