Wednesday, August 17, 2011

CSA Week 10


Tomatoes and Sun Gold Cherry Tomatoes
Sun Jewel Melon!
Bell Peppers
Cucumbers
Eggplant
Garlic
Hot Peppers
Zucchini
Zephyr Squash
Pattypan Squash
Carrots
Head of Lettuce

The tomatoes continue to ripen on the vine insuring that you get your tomato needs fulfilled. Here are a few simple ideas that will help keep these fruits in your belly where they belong.

• Pan con Tomate – This spanish specialty is so simple and delicious. Toast bread and rub with a garlic clove while still warm. Then rub toast with a halved tomato, smushing the tomato and its juices into the toast. Top with a drizzle of olive oil and a sprinkle of salt.

• Tomatoes for the Future – Even if you're a die-hard tomato fan, it can be hard to keep up. In this instance, I'll plan for the future (ahem, winter) and make a simple sauce to store in the freezer. Cut tomatoes into large chunks and toss in a pan with a pinch of salt. Heat on medium until softened and juices are released. At this point, I'll mash a bit with a potato masher and lower the heat to let the tomatoes reduce a bit. Reduce for as long as you like, anywhere between one and four hours. Store in the freezer (these are awesome containers for the freezer) and enjoy summer tomatoes in the winter by using in soups, stews and sauces, etc.

• B.L.T – traditional or in tart form. If you don't eat meat, try an E.L.T., using grilled eggplant. Grilled zucchini would be good as well.

Panzanella! – Sounds like a party, doesn't it? The bonus is that you've got everything needed for this recipe in your share.

• Slow Roasted Tomatoes – Slice cherry tomatoes in half or regular tomatoes in quarters. Toss with olive oil, s&p and fresh herbs if desired. Arrange on a baking sheet and bake at 300 for 2-3 hours. Oh my yum!

Here is a recipe I made for a picnic that uses slow roasted tomatoes.

one pint of slow roasted sungold tomatoes
1 large zucchini or 2 medium zucchini, sliced into matchsticks or small chunks. salt and let drain on a towel for half hour. then use towel to wipe off excess moisture.
2 cups cooked grain: millet, quinoa, couscous or whatever you like
1/2 cup of Besto Pesto
fresh lemon juice and salt to taste

I promise that if you toss all of these ingredients together, you'll have a colorful, tasty and nutritious salad. Add garbanzos to make it a meal.

Eat up!
Jess & the ZFC


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