It’s watermelon season! We are planning to include the following produce in this week’s CSA share:
- Sweet Italian Basil, clamshell
- Fairy Tale Eggplant
- Malabar Spinach
- Yellow Onions, Cured
- Red Potatoes
- Acorn Squash – New Sprout Organic Farms
- Green Tomatoes
- Salad Tomatoes
Sweet Soy Stewed Acorn Squash with Cherry Tomatoes – Food & Wine
- 1 medium acorn squash (about 2 pounds), seeded and cut into 1/2-inch thick wedges
- 2 tablespoon extra-virgin olive oil
- 1/2 medium onion, diced
- 2 garlic cloves, minced
- 1 1/2 cups chicken stock
- 1/4 cup soy sauce
- 1/2 teaspoon sesame seed oil
- 3 tablespoons brown sugar
- 1 cup halved cherry tomatoes
- Heat a large saucepan over medium-high heat. Add the oil, and then stir in the onions and garlic. Cook for about 1 minute or until soft.
- Add the acorn squash, chicken stock, soy sauce, sesame seed oil and brown sugar, gently stirring to dissolve the brown sugar.
- Bring up to a gentle boil, and then reduce heat to a simmer. Simmer for 10 minutes, stir in the tomatoes, and then continue simmering for and additional 10 minutes or until tender. Taste for seasoning and serve.
Watermelon and Fresh Basil Salad
I would keep it simple with these two ingredients. There are many watermelon salad recipes that add oil and balsamic vinegar, salt and spices, goat or feta cheese. I’m sure they are delicious, but our flavorful and juicy melons are a star on their own – Add some fresh snipped basil to cubed or scooped melon, and the sweet simplicity of this combo is one of may favorite ways to serve watermelon on the side. I’m thrilled we have them in the same box this week!
Green Tomato Frittata – NYT Cooking
- 1 pound green tomatoes
- freshly ground pepper to taste
- Cornmeal for dredging
- 3 tablespoons extra virgin olive oil
- ¼ cup finely chopped onion
- 2 garlic cloves, green shoots removed, minced
- 1 tablespoon slivered fresh basil
- 1 tablespoon snipped chives
- 8 large eggs
- 2 tablespoons low-fat milk
- Core the tomatoes and slice half of them about 1/3 inch thick. Set aside. Peel the remaining tomatoes by dropping them in a pot of boiling water for 30 seconds, then transferring to a bowl of ice water. Cut in half, squeeze or scoop out the seeds, and chop fine.
- Season the sliced tomatoes lightly with salt and pepper, and dredge lightly in the cornmeal. Heat 2 tablespoons of the olive oil in a heavy, nonstick 10-inch skillet over medium-high heat, and fry the sliced tomatoes for two to three minutes on each side, just until lightly colored. Remove from the heat and set aside. If there is cornmeal in the pan, clean and dry the pan.
- Heat the remaining olive oil in the pan over medium heat, and add the chopped onion. Cook, stirring, until tender, three to five minutes, and add a generous pinch of salt and the garlic. Stir together until fragrant, about 30 seconds, and stir in the chopped tomatoes. Season to taste with salt and pepper, and cook, stirring often, until the tomatoes have softened and are beginning to stick to the pan, about 10 minutes. Taste and adjust seasoning. Stir in the basil and chives.
- Meanwhile, beat the eggs and milk together in a large bowl, and season with salt and pepper (I use about 1/2 teaspoon salt). When the chopped tomatoes have cooked down, turn the heat up to medium-high and pour in the eggs. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, letting the eggs run underneath during the first few minutes of cooking. Distribute the fried sliced green tomatoes over the surface of the frittata. Turn the heat down to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid and loosen the bottom with a spatula. Meanwhile, preheat the broiler.
- Finish the frittata under the broiler for one to three minutes, watching very carefully to make sure the top doesn’t burn. Remove from the heat, shake the pan to make sure the frittata isn’t sticking (it will slide around a bit in the nonstick pan) and allow to cool for at least 5 minutes, up to 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut in wedges and serve, or serve at room temperature.
Tomato and Basil Roasted Potatoes – source : Fresh City Farms
- 2 lbs red potatoes
- 1 pint grape or cherry tomatoes
- 3/4 cup living basil
- 2-3 cloves garlic
- 2 tablespoons delicate extra-virgin olive oil
- 1 teaspoon fine grey sea salt
- Preheat the oven to 400F.
- Rinse, scrub and dice the potatoes.
- Rinse and halve the tomatoes.
- Rinse and roughly chop the basil.
- Mince the garlic.
- Add all of the veggies to a large bowl and drizzle with olive oil.
- Sprinkle with sea salt and toss to thoroughly coat.
- Pour the veggies into a baking dish, and roast until the potatoes are fork-tender, about 20-30 minutes.
- Let the potatoes cool slightly before evenly dividing them between two plates!
Meltingly Tender Moroccan Eggplant – source : Feasting At Home
- 2 lbs eggplant- Japanese, Chinese or fairytale
- 10 garlic cloves
- 2 fat shallots, quartered
- 3/4 cup olive oil
- 1 1/2 teaspoons salt
- 2 teaspoons ras el hanout or Villa Jerada Ras El Hanout (Moroccan Spice mix of clove, cinnamon, all spice, coriander, salt, black pepper, ground ginger and cumin)
- 1 teaspoon caraway seeds (or sub fennel seeds)
- 1/2 teaspoon pepper
- 4 medium tomatoes (or 1 lb cherry tomatoes)
- large lemon zest pieces, from one lemon (use a veggie peeler or sharp knife)
- Preheat oven to 375F
- Cut eggplant in half lengthwise (no thicker than 3/4 inch) and place in an ovenproof baking dish along with the whole garlic cloves and shallots.
- In a small bowl, mix the olive oil, salt, pepper, ras el hanout, and caraway seeds.
- Pour over the eggplant and toss well to coat. Cover with foil and bake 20 mins on the middle rack.
- After the first 20 minutes, lower heat to 350F and uncover. Add the tomatoes, zest and give a toss.
- Continue baking 50-75 minutes, uncovered, checking every 20 minutes, giving a gentle stir, until the eggplant is meltingly tender and creamy. Depending on the eggplant size, the time may vary. Please be patient here and check more often if eggplants are very small.
- Once the eggplant is very tender, and edges are crisp, pull out of the oven, cover lightly with foil until ready to serve. Garnish with the olives, fresh herbs and optional chili flakes.
- Serve warm or at room temp. Garnish: kalamata or Moroccan olives, Italian parsley, chili flakes ( like Aleppo or Urfa)