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.

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.

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!

 

 

What I Made:Stir Fried Turnips with Turnip Greens, Spring Onions & Tofu

IMG_4287.JPGAbove: all my ingredients for the stir fry, ready to go. Turnips, turnip greens and young garlic from the farm. Also used the brassica flowers at the end to spice up the dish and make it more beautiful.

This recipe comes from the NY Times Cooking Section! Get the original here.

Ingredients:

 

  • 10 ounces firm tofu , drained and cut in chunks
  • 1 bunch baby turnips, with greens (about 1 pound total)
  • 1 to 2 tablespoons soy sauce (to taste)
  • 1 tablespoon Chinese cooking sherry (Shaoxing rice wine) or dry sherry
  • ¼ cup chicken stock, vegetable stock or water
  • 1 teaspoon honey or agave nectar
  • 2 tablespoons peanut, canola, rice bran, sunflower or grape seed oil
  • Salt and freshly ground pepper to taste
  • 2 cloves of garlic, minced
  • 1 tablespoon minced ginger
  • 1 bunch spring onions or 2 to 3 bunches scallions, sliced, white and light green parts only, sliced (about 1 1/4 cups)
  • ½ cup coarsely chopped cilantro
  • 1 bunch chopped brassica flowers

Preparation:

  1. Drain and dry tofu slices on paper towels. In a small bowl or measuring cup combine soy sauce, rice wine or sherry, stock or water, and honey or agave nectar. Have all ingredients within arm’s length of your wok.
  2. Cut away greens from baby turnips. Scrub turnips and if very small, cut in half; if larger than a Ping-Pong ball, quarter. Stem greens, wash leaves in 2 changes of water and chop coarsely. Set aside near your wok.
  3. Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add tofu and stir-fry until lightly colored, 1 to 2 minutes. Remove to a plate.
  4. Swirl in remaining oil, add garlic and ginger and stir-fry for no more than 10 seconds. Add onions and stir-fry for 1 minute. Add turnips and stir-fry for another minute or 2, then add salt and pepper, toss together and add soy sauce mixture. Add greens and stir-fry for 1 to 2 minutes, until vegetables are crisp-tender.
  5. Return tofu to the wok along with the cilantro and brassica flowers. Stir-fry for 1 minute and remove from heat. Serve with hot grains or noodles.

I like things spicy, so I added a spoonful of Sambal Oelek to my dish at the end, and this was DELICIOUS. Such an interesting and unusual way to use turnips, and they taste terrific in this.

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I also made:

Stir Fried Squid and Tatsoi

Ingredients:

  • 1 lb squid, tubes and tentacles
  • 1 bunch tatsoi
  • 1 habenaro or thai chili
  • 2 cloves miced garlic
  • 1 tbls. minced ginger
  • 1/4 cup fish sauce
  • 1 tbls. oyster sauce
  • 2 tbls. sambal oelek (chili garlic sauce)
  • Peanut or sesame oil

Preparation:

  1. I sous vide the squid in salt, pepper and olive oil for 2 hours on 136 degrees F. If you don’t have a sous vide — just stir fry the squid for a couple minutes on each side. (But if you CAN sous vide, you will get the best squid you’ve ever tasted.) Then remove, stir fry the veggies and re-add the squid at the end.
  2. Heat wok. Then add oil until it shimmers.
  3. Add garlic, ginger and chili and stir fry for about 30 seconds
  4. Add tatsoi and stir fry until it wilts down
  5. Add squid, fish sauce, oyster sauce and sambal oelek and stir fry for 1 – 2 minutes.
  6. Enjoy!IMG_4284.JPG

 

What I Made: Barley Salad with Beets, Beet Greens & Feta

The CSA had a successful first pick up!! And it was a great pick up, filled with abundant veggies and all sorts of deliciousness.

Here’s some ideas of how to use all that produce!!

Barley Salad with Beets, Beet Greens and Feta

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I love this recipe cause it uses the whole beet — I like to chop the greens with the stems attached, it just makes a crunchiness in the salad which is awesome and utilizes the whole thing. Also, this is delicious. It’s a version of Martha Shulman’s Farro Salad with Beets, Beet Greens and Feta. I only had Barley around, so it became a whole new dish. (By the way, the barley is fantastic in this dish, and I think any grain would really be fine with some adjustment on the cooking times.)

Ingredients:

  • 2 medium or 3 small beets (any color) with greens, the beets roasted. (I peeled and chopped them before roasting, which speeds up roasting time and makes them sweet and crispy).
  • 1 cup barley, soaked for one hour in water to cover and drained
  • Salt, preferably kosher salt, to taste
  • 2 tablespoons sherry vinegar
  • 1 teaspoon balsamic vinegar
  • 1 small garlic clove, minced or pureed
  • 1 teaspoon Dijon mustard
  • ½ cup extra virgin olive oil 
  • ½ cup broken walnut pieces
  • 2 ounces feta or goat cheese, crumbled (more if desired for garnish)
  • ¼ cup chopped fresh herbs, such as parsley, tarragon, marjoram, chives, mint (I just used mint and dill since that’s what we got)

Preparation:

  1. Bring 2 quarts water to a boil in a medium saucepan. Fill a bowl with ice water. When the water comes to a boil, add salt to taste and the greens. Blanch for two minutes, and transfer to the ice water. Allow to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely and set aside.
  2. Bring the water back to a boil, and add the barley. Reduce the heat, cover and simmer 45 minutes, stirring from time to time, or until the barley is tender. Remove from the heat and allow the grains to swell in the cooking water for 10 minutes, then drain.
  3. While the barley is cooking, make the vinaigrette. Whisk together the vinegars, salt, garlic and mustard. Whisk in the oil(s). Add to the barley. Add beets, along with the beet greens, feta or goat cheese, herbs and walnuts. Toss together, and serve warm or room temperature with a little more cheese sprinkled over the top if you wish.

 

Here are 2 ideas for using that enormous cabbage:

Kimchi

This is what I’m doing this time around, although the recipe below is AMAZING too if you’re craving some meat with your cabbage. I’ll post step by step recipe with photos in the next couple of days. For now just an idea to inspire…

Sausage and Cabbage

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Ingredients:

  • Salt
  • 3 tablespoons unsalted butter
  • 2 pounds fresh sweet Italian pork sausages or bulk sausage
  • 1 large green or Savoy cabbage, about 4 pounds, cored and thickly shredded (just use that whole enormous cabbage)
  • Freshly ground black pepper
  • Crusty bread and mustard, for serving

Preparation:

  1. Heat oven to 300 degrees. Bring a large pot of salted water to a boil and butter a 9-by-13-by-2-inch baking dish. If using sausages, remove casings and discard them.
  2. Brown the sausage.
  3. Place cabbage in boiling water, cover, and let water come back to the boil. Uncover and boil for 3 minutes. Drain cabbage in a colander and run cold water over it to stop cooking. (THIS STEP IS OPTIONAL — I HAVE DONE IT BOTH WAYS AND ITS EQUALLY DELICIOUS. BUT IT WILL MAKE MORE ROOM IN YOUR CASSEROLE).
  4. Put about 1/3 of the cabbage in buttered dish and cover with 1/2 the meat. Sprinkle with salt and pepper and dot with butter. Repeat, ending with a final layer of cabbage, and dot top with butter.
  5. Cover dish tightly with a layer of parchment paper, then top with a lid or a layer of aluminum foil. Cook for about 2 1/2 hours, until cabbage is soft and sweet, and top is lightly browned. After 2 hours, uncover the dish: if there is a lot of liquid in the bottom, leave uncovered for the rest of the cooking time. If not, re-cover and finish cooking.

This dish is amazing and easy, and will use ALL YOUR CABBAGE!!!!

 

 

What I Made: Peaches and Cream Crepes

Ingredients:
1 cup whole milk
1/2 cup all-purpose flour
1/2 cup yellow cornmeal, preferably stone-ground
2 large eggs
5 Tbs. unsalted butter, melted
1 tsp. granulated sugar, plus more to taste
1/4 tsp. fine sea salt
4 peaches, halved, pitted and thinly sliced
1 Tbs. fresh lemon juice
Canola oil for cooking
1/2 cup mascarpone cheese, at room temperature
About 2 Tbs. heavy cream
Confectioners’ sugar for dusting

Directions:
To make the crepe batter, in a blender, combine the milk, flour, cornmeal, eggs, 2 Tbs. of the butter, the 1 tsp. granulated sugar and the salt. Process until smooth. Let stand at room temperature for about 30 minutes. Meanwhile, in a bowl, combine the peaches, lemon juice and sugar to taste, and toss to coat evenly. Let stand at room temperature for about 30 minutes to allow the peaches to release some of their juice.

Lightly oil a 7-inch nonstick frying pan and place over medium-high heat until hot. Pour 1/4 cup of the batter into the pan and tilt the pan to cover the bottom evenly. Drizzle a little batter into any holes. Cook until the bottom is golden brown, about 1 minute. Flip and cook the other side until golden. Transfer to a plate. Repeat with the remaining batter, adding more oil to the pan as needed and stacking the crepes, separated by parchment or waxed paper, as they are ready. You should have 10 crepes, or 2 more than you need (the extra crepes are the cook’s treat!).

Preheat an oven to 400°F. Lightly brush a rimmed baking sheet with some of the remaining 3 Tbs. butter. In a small bowl, using a fork, stir together the mascarpone and enough cream to create a creamy mixture, then stir in granulated sugar to taste. Set aside for serving.

Place 1 crepe on a work surface. Spoon one-eighth of the peaches in an even layer on half of the crepe, then fold over the other half to cover. Fold the crepe in half again, to form a triangle. Place on the prepared baking sheet. Repeat with 7 more crepes and all of the peaches. Brush the tops of the filled crepes with the remaining butter. Bake just until hot throughout, about 5 minutes. To serve, place 2 crepes on each plate. Crown the crepes with a dollop of the mascarpone cream, and then sift confectioners’ sugar over the top. Serve at once. Serves 4.

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