I have written before about how my "down" time tends to revolve around visits to farms and farmers markets. Learning and seeing how different growers approach farming and their land broadens my perspective and enriches my farming knowledge. It is also a great opportunity to eat local food that reflects the community it is grown in. It has been an eventful year so far and I have found that Vermont has its cheese, New Mexico has its chilies, Montana has its beef and Rhode Island has its oysters.  

Matunuck Oyster Bar in Rhode Island takes the farm-to-table concept to a new level.  The Oysters are grown at Matunuck Oyster Farm and the veggies are grown at
Matunuck Vegetable Farm.

Recently I had the opportunity to visit a farm in Rhode Island owned and operated by Perry Raso the owner of Matunuck Oyster Bar. Matunuck Oyster Bar started as a "pond to plate" restaurant where Perry grew and harvested oysters that were taken straight into the oyster bar where they were plated and served. His vision of a self sufficient restaurant grew when he added the "farm to table" aspect by buying a farm a mile down the road from Matunuck Oyster Bar. Now most of his food is grown and harvested within miles of his business.  

Matunuck Vegetable Farm is located on Potters Pond in Rhode Island.

 The desire for fresh local cuisine is evident by the hours you have to wait to get a table. It is another example of a community supporting the efforts of a local farmer and a business flourishing though its commitment to fresh locally grown food.

 Ingredients

1/2 cup extra-virgin olive oil
7 bell or other assorted Rushton Farm sweet peppers, halved, seeded, and cut into 1-inch square pieces
1 pound jalapenos or other hot peppers, seeded and sliced 1/8-inch-thick
Gray or kosher salt
3 1/2 pounds (56 ounces) crushed tomatoes or 7 cups fresh tomato concasse (peeled, seeded and diced tomatoes)
Small bunch basil leaves
1/4 cup red wine vinegar

Preparation

1. Heat the oil in a very large pot. Add the peppers, and allow to sweat for 2 to 3 minutes. Add jalapenos, and salt to taste. Cook over medium-high heat for about 20 minutes, or until the peppers have softened and are partially tender. There will still be some liquid left in the pot.
2. Add the tomatoes and the basil leaves. Lower the heat and continue to cook for about 30 minutes, until the peppers are tender. Add additional salt, if needed. Remove from the heat.
3. If canning, add the vinegar, place in canning jars, and process according to the manufacturer's instructions. Or, store in the refrigerator for up to 4 days.

- Adapted from a recipe by Michael Chiarello