What I Made: Tomato Watermelon Jicama Salad and Tomato Jam

Searching for things to do with all those tomatoes? Here are a couple ideas. More to come later this week, too.

Tomato, Watermelon, Jicama Salad:

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Ingredients:

  • 1 cup of cubed jicama
  • 1 cup of cubed watermelon
  • 1 cup of halved or quartered cherry tomatoes
  • pumpkin seeds (added after this photo was taken)
  • loosely torn fresh mint
  • loosely torn purple basil
  • about 1 tbls. balsamic vinegar
  • about 2 tbls. cold pressed olive oil
  • salt

Preparation:

  1. Mix all ingredients except for oil and vinegar together in a bowl
  2. Toss with oil and balsamic and enjoy.

Tomato Jam:

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Ingredients:

  • 1 ½ pounds good ripe tomatoes, cored and coarsely chopped
  • 1/2 cup sugar
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon fresh grated or mincedginger
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • teaspoon ground cloves
  • 1 teaspoon salt
  • 2 habaneros, stemmed, seeded and minced, or red pepper flakes or cayenne to taste (the sweet/spicy thing really works in this jam, so I’d say go for it unless you really hate spicy).

Preparation:

  1. Combine all ingredients in a heavy medium saucepan
  2. Bring to a boil over medium heat, stirring often.
  3. Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week. Also, for those of you lucky enough to have cheese shares (I normally don’t but was gifted this week’s) it goes PERFECTLY together.

What I Made: Chard Rice Bowl, Barely Pickled Cucumbers, Spaghetti with Cherry Tomatoes, Anchovies and Sage, Pork Katsu with Pickled Cucumbers

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This is one of my favorite meals, it’s quick and easy and delicious. It tastes just as good without the chorizo so you vegetarians can make this, too. Just don’t leave out the cumin seeds or the garlic chips, those are the stars of this dish.

Ingredients:

  • 1 cup medium- or short-grain white or brown rice (I prefer brown but only had white — brown tastes better with this recipe)
  • Kosher salt, as needed
  • 2 tablespoons unsalted butter
  • 1 large bunch Swiss chard, leaves and stems separated
  • 2 tablespoons cumin seeds
  • 6 tablespoons extra-virgin olive oil, more as needed
  • 2 fresh (uncured) chorizo sausages, casings removed, meat formed into patties OR smoked chorizo OR cured chorizo — I’ve yet to find a combo that doesn’t work
  • 2 garlic cloves, thinly sliced
  • 2 to 3 tablespoons cider vinegar, as needed

Preparation: 

  1. In a medium pot, combine rice with 2 1/3 cups lightly salted water. Bring to a simmer over medium-high heat. Reduce heat to low, cover pot and cook until rice is tender, 40 to 50 minutes. Let stand off the heat, covered, for 10 minutes. Toss in 1 tablespoon butter and salt to taste. Alternatively, cook rice in a rice cooker.
  2. Meanwhile, cut the chard leaves into 2-inch pieces and the stems into 1/2-inch lengths.
  3. Heat a large skillet over medium heat. Toast cumin seeds in the dry pan until they are fragrant and slightly darker in color, 1 to 2 minutes. Pour cumin onto a plate to stop the cooking.
  4. If using uncured chorizo, add 1 tablespoon oil to the pan, let it heat for a few seconds, then add chorizo patties and cook until golden on both sides and cooked through, about 7 minutes. Transfer to a paper-towel-lined plate.
  5. Add 2 tablespoons oil to the skillet, then add garlic. Cook until golden and crisp, 1 to 2 minutes. Using a slotted spoon, transfer garlic to a paper-towel-lined plate.
  6. Add chard stems and a large pinch of salt to the skillet. Cook until stems are almost tender, about 5 minutes. Add chard leaves, another pinch of salt, 1 tablespoon butter and 1 tablespoon vinegar. Cook until leaves are wilted, 2 to 3 minutes.
  7. Toss chard with rice, toasted cumin, the remaining 3 tablespoons olive oil, 1 tablespoon vinegar, and salt and pepper. Taste and adjust seasonings if necessary. Sprinkle with sea salt.

Barely Pickled Cucumbers:

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Ingredients:

  • Cucumbers
  • water
  • salt
  • coriander seeds
  • pepper seeds
  • smashed garlic
  • fresh dill

Preparation:

  1. Cut cucumbers into spears and place spears into jars.
  2. Fill jars with water; pour that water out into a cup and weigh.
  3. Add 5% of the water’s weight in salt to the water and transfer to a pot, heat along with coriander, pepper and garlic until the salt is dissolved. Remove from heat and cool completely.
  4. Once brine is cooled, add fresh dill and pour over cucumber spears.
  5. Close lids and place in the fridge for at least 24 hours.

Spaghetti with Cherry Tomatoes, Anchovies and Sage

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Ingredients:

  • 1 small red onion, finely diced, about 1/2 cup
  • Salt and pepper
  • 4 anchovy fillets, rinsed and chopped, about 1 tablespoon
  • 2 garlic cloves, sliced
  • Pinch of crushed red pepper
  • 2 tablespoons red wine vinegar
  • 4 tablespoons fruity extra-virgin olive oil, plus more to drizzle
  • 1 teaspoon chopped fresh summer savory or marjoram
  • 1 ½ pounds cherry tomatoes, in halves or quarters
  • 1 pound fresh pasta, such as spaghetti or linguine
  • Handful of torn sage leaves

Preparation:

  1. Put red onion in a large bowl and season with salt and pepper. Add anchovies, garlic, red pepper and vinegar. Stir in olive oil and savory. Add the cherry tomatoes, season with salt, and toss well to coat. Keep mixture cool (or refrigerate) for up to 3 hours.
  2. Boil pasta in a large pot of well-salted water until al dente, then drain and transfer to a wide low pasta bowl. Add cherry tomato mixture and toss well to coat. Drizzle with a little more olive oil and serve at room temperature, garnished with sage.

Pork Katsu with Pickled Cucumbers:

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This worked really well for me since I also have our fantastic meat share (ps that’s where I got the chorizo above, too) and their boneless pork chops were PERFECT for this meal. YUM!!!

Ingredients:

  • ½ pound small Kirby cucumbers, sliced into 1/4-inch-thick rounds
  • 1 teaspoon coarse kosher salt, more for seasoning
  • 1 ¼ teaspoons sugar
  • 8 thin slices boneless pork medallions or center-cut pork chops (about 1 1/2 pounds)
  • 2 eggs, lightly beaten
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon tomato paste
  • 2 cups panko crumbs
  • ½ cup flour
  • Black pepper
  • Peanut or vegetable oil, for frying
  • 2 tablespoons sliced scallions
  • 2 teaspoons rice wine vinegar
  • 1 tablespoon minced shiso or basil
  • 1 teaspoon soy sauce
  • 1 teaspoon toasted Asian sesame oil

Preparation:

  1. Place the cucumbers in a colander set over a bowl. Toss them with 1 teaspoon salt and 3/4 teaspoon sugar.
  2. Place each piece of pork between sheets of waxed paper. Pound meat to 1/8-inch thickness.
  3. Place eggs in a large shallow bowl; whisk in the Worcestershire and tomato paste. Place the panko and flour in two separate shallow bowls.
  4. Season cutlets with salt and pepper. Dip each cutlet in the flour (tap off excess), the egg mixture (ditto), then dredge in panko crumbs.
  5. Heat a large pan, pour in 1/8 inch of oil and heat for 30 seconds. Working in batches, put cutlets in the pan. Immediately shake and tilt it so the oil rolls over the pork in waves (this will give it a lighter, crisper crust). Shake the pan occasionally, until cutlets are golden on the bottom, about 3 minutes. Flip them and shake again. Cook 2 to 3 minutes longer. Transfer pork to a paper-towel-lined platter to drain.
  6. Pat the cucumbers dry with paper towels. Toss with scallions, vinegar, shiso, soy sauce, sesame oil and 1/2 teaspoon sugar. Serve cutlets with pickled cucumbers on the side.

This week’s share: August (!) 3 & 6

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Yay, it’s tomato season!! And they have finally arrived at Added Value.

This week’s share will have them, in the heirloom and plum varieties.

Also:

  • cucumbers
  • hot peppers
  • collards/kale/chard
  • basil

Saturday folks may be blessed with an extra special surprise…spoiler alert…it’s sweet corn!!

 

Fruit will be peaches & blackberries.
Cheese:
Summer Snow
Woodcock Farm (pasteurized sheep’s milk/animal rennet, Weston, VT)
A light buttery sheeps’ milk cheese made in the camembert style. The name alludes to the cheese’s fluffy white rind, reminiscent of the snow capped peaks that surround the town of Weston come wintertime. Creamy, lemony, and a touch nutty when young, with a more pronounced sheepy flavor as it ages. Only available during the summer and early fall. Each wheel is aged for 4-6 weeks.

What I Made: Cucumber Edition

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Cucumber Noodles with Vegan Basil Cream Sauce, Tomatoes and Pine Nuts

Ingredients:

Basil Vegan Cream Sauce:

  • 1 cup cashews, soaked until soft (a few hours or overnight)
  • 1/2 cup water
  • 1 1/2 tablespoons fresh lemon juice
  • 1 teaspoon white miso
  • 1 teaspoon chopped fresh garlic
  • 1/2 cup packed fresh basil leaves, coarsly chopped
  • 1/4 teaspoon Himalayan salt
  • 1/4 teaspoon fresh ground pepper

Noodles:

  • 3-4 cucumbers
  • 2 cups cherry tomatoes, halved
  • 1/2 cup pine nuts
  • 1 cup basil vegan cream sauce
  • Fresh ground pepper

Preparation:

  1. Blend cashews, water, lemon juice, and miso until smooth.
  2. Add chopped garlic, basil, salt and pepper. Blend on lowest speed to incorporate. You should still see the chopped basil leaves.
  3. Spiralize the cucumber noodles.
  4. Pat the noodles dry with paper towels.
  5. Stir in the sauce, tomatoes and pine nuts.
  6. Top with fresh ground pepper.

That’s all there is to it. So, so good.

Mark Bittman’s Asian Cucumber Soup

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Ingredients

  • 2 medium cucumbers
  • 3 tablespoons soy sauce
  • 2 tablespoons rice-wine or white-wine vinegar
  • 1 small chili, stemmed, seeded and minced, or 1/4 teaspoon cayenne,or to taste
  • 2 teaspoons sugar
  • 3 cups chicken stock, chilled (I used my stock from meat share, so good!)
  • ½ cup minced scallions OR added value spring onions, both white and green parts
  • 1 cup chopped watercress or arugula (optional)
  • 1 cup roughly chopped cilantro, mint,Thai basil or a combination.

Preparation

  1. Peel cucumbers, then cut them in half lengthwise. Scoop out seeds. Slice cucumbers as thinly as possible (a mandoline is ideal for this). Mix them in a large bowl with soy sauce, vinegar, chili and sugar, then refrigerate for about 20 minutes.
  2. Add stock, scallions, watercress or arugula if you like, and stir. Taste, and adjust seasoning. Just before serving, garnish with herb or herbs of your choice.

Asian Style Cucumber Salad:

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Ingredients:

  • 2 large thin-skinned cucumbers(about 1 1/2 pounds), sliced thin
  • Salt to taste
  • 3 tablespoons rice vinegar
  • 1 tablespoon Shoyu or Tamari
  • 1 teaspoon agave or raw honey
  • 1 small garlic clove, minced or pureed
  • 1 teaspoon minced fresh ginger
  • teaspoon cayenne (more to taste)
  • Freshly ground pepper
  • 3 tablespoons sesame oil
  • 1 bunch scallions, white and light green parts, sliced very thin
  • 2 tablespoons chopped cilantro

Preparation:

  1. Sprinkle the cucumbers with a generous amount of salt and let sit in a colander in the sink for 15 minutes. Rinse and dry on a kitchen towel. Transfer to a salad bowl.
  2. Whisk together the vinegar, soy sauce, sugar, garlic, ginger, cayenne, and pepper. Whisk in the sesame oil. Toss with the cucumbers, scallions, and cilantro. Chill until ready to serve.

This week’s share: July 27/30th

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What will you get this week?!?!

  • Marketmore Cucumbers (I made a terrific Asian cucumber salad that I will post asap from last week’s)
  • Green Beans
  • Collards/Kale
  • Basil
  • Green Cabbage
  • Suyo Long Cucumber
  • Peppers!
  • And small, but delicious onions.

Fruit! We will have peaches and cherries. Ah, summer.

And I know cheese went out in an email, but cheese will be:

Old Goat
Twig Farm (raw goat’s milk/traditional rennet, West Cornwall, VT)
Cheesemaker Michael Lee has stayed true to Twig Farm’s tradition of letting the natural flavors of goat milk shine with simple aging practices that mask none of the natural complexities of his herd’s milk.  This wheel is no exception, offering an array of flavors including deep peaty whiskey, tart strawberries, and sweet cream. A special small batch is made from time to time and we jump for joy whenever we get our hands on it!

 

See you at the farm…

Community Meal: Beet Gazpacho

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The recipe to Chef Sam’s Magic Beet Gazpacho, as sampled at the farm 2 weeks ago.

Ingredients:

4-5 med/small beets
2 med cucumbers
1 medium red onion
2 garlic cloves
1 hardy handful of fresh dill
Salt and Pepper to taste
2tsp Red Wine Vinegar

1. Boil beets with the skin on until tender. Allow to cool and pop them out of their skins and set aside, saving the liquid left in the pot.
2. Cut cucumbers and onion into manageable sizes for your blender.
3. Add all of the ingredients into your blender, you can work in batches if there’s too much! Blend until smooth, strain if desired and enjoy!

Topping with yogurt/yogurt sauce is great as well as garnishing with chopped cucumber, dill, and beets! Enjoy!

 

 

This Week’s Share, 7/13, 7/16

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As always, subject to change, and also this week we’ve been warned that there may be a few surprises as well…so get excited!

  • Cucumbers!!
  • Zucchini!!
  • Basil
  • Beets
  • Carrots
  • Green Cabbage
  • Fresh Garlic

Cheese:

Duda Gouda

Hook’s Cheese Company (pasteurized sheeps’ milk/microbial rennet, Mineral Point, WI)

Nobody said that American cheese names had to be serious… And if you can get past the ridiculous nature of this name, you’ll be rewarded with a sweet and nutty pecorino-esque sheeps’ milk cheese. Duda Gouda is a rindless wheel with a firm texture and a malty, caramelly sweetness laced with notes of lanolin and grass. The sheeps’ milk is sourced from neighboring dairies, and is transformed into cheese by Tony Hook, one of Wisconsin’s master cheesemakers. Aged between 9 and 12 months.

ALSO!! We have had a couple of spots open up in our Saturday pick ups only! If you know someone who’s interested in joining this year’s CSA at a pro-rated rate, please have them contact Saara directly: saara@added-value.org.

 

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