Linda Sample

Refreshing Fruit or Veggie Pops

Tomato, Melon and Basil with Cucumber and Chili

Ingredients:
3 cups water
¼ cup sugar
1 sheet gelatin
¼ cup fine diced tomato
¼ cup fine diced cantaloupe
¼ cup fine diced cucumber
½ tsp minced chili
1 Tbsp minced African blue basil

Add water and sugar together. Simmer. Add gelatin and allow to bloom.
Add remaining ingredients.  Cool to 40 degrees.

Pour into molds and place in freezer.  When “Pops” begin to set, add popsicle sticks and return to freezer until solid.  Unmold as needed.  Serve immediately.

Yields approximately 12 “Pops”.

PROFILE

Company Name: A Thyme To Cook

City/State: North Stonington, CT 06359

Owners: Linda Sample, Steve Konow

Type of company: Off-Premise Catering

Years in business: 25

Facility description: 8,000 square foot, 7 floor building (with 2 off buildings), commissary kitchen, warehouse storage of china, glassware, flatware, linen and all equipment for generating field kitchens.

Annual sales: $1.5 million

Number of employees: 12 Full-time, 210 Part-time

Awards and recognitions: • 2008 CATIE Award - Most Innovative Mixology • 2006 CATIE Award - Most Innovative Food Trend • 10-time CATIE nominee (2006, 2007 & 2008) •    Features in:  WNPR Faith Middleton “Food Schmooze”,  CT Fox 61 News,  Fine Living Expo, President and Founder of  Connecticut Catering Association

Website: www.athymetocook.com

Company Description: A Thyme to Cook loves food – fresh, local, flavorful and sustainable.  Unlike more urban catering companies, our location in the beautiful woods of Southeastern Connecticut allows us to build close relationships with farmers and producers – helping us to design menus featuring only the best local and sustainable ingredients available. A Thyme to Cook has created on-site field kitchens throughout New England, to cater events such as galas, destination weddings, corporate events, as well as intimate gatherings.  Our design team goes above and beyond to deliver an experience that excites all senses.