We’re aflush with summer’s bounty! Our roma tomatoes are really hitting their stride so we included a hefty helping this week. These are the meatiest of the tomatoes which makes them perfect for sauces, salsas, and soups. We also included the first of our sweet corn, which we hope to include a few more times this season. The corn was harvested hours before the dropoff so it’s near peak sugar content! We also included ground cherries, a sweet relative of tomatoes and tomatillos, which is another crop we will include more of from now until the end of the season. We hope you enjoy the variety this week, and thank you for supporting our farm!
Simple Tomato and Sweet Pepper Soup with Sage
Chop 1 lb of roma tomatoes in to 1/2 cubes. Chop 1 bell pepper and 1 sweet banana pepper into 1/2 inch chunks. Mince 1 clove garlic and finely chop 2 tbsp fresh sage. In a medium sized stock pot add 2 tbsp butter over medium heat. Add minced garlic and stir until fragrant, then add peppers and tomatoes, 1-2 tsp salt, and 1/2 tsp pepper. Stirring frequently, continue cooking and as tomatoes release their juices lightly smash the vegetables. Bring the soup to a boil, then reduce to a simmer and add water if necessary. Cook soup for 15 minutes, then remove from heat and, carefully, transfer to a blender and blend until smooth, covering blender with a towel to prevent scalding by the hot liquid.
Pan Roasted Delicata Squash with Kale and Sage
Prepare 1 cup of dried white beans by soaking overnight, rinsing, then cooking for about 1 hour or until tender, then rinsing again.
Cut two delicata squash down center lengthwise. Scoop out seeds from two halves with a spoon. Cut squash into half crescents 1/2 inch thick. Finely chop 1/4 cup of sage. In a bowl combine squash, 1/4 cup sage, 1/2 tsp ground allspice, 1/2 tsp salt, and 1/4 tsp pepper. Stir to coat squash.
In a large skillet add 2 tbsp olive oil over medium heat. Add coated squash and cover, stirring frequently. As squash cooks add 1/4 water if pan becomes tacky. Cook squash until flesh and rind are tender. Remove from pan and set aside.
While squash is cooking, prepare 1/2 cup of mirepoix (2 parts onion: 1 part carrot: 1 part celery, all finely chopped), 3/4 lb or about 4-5 roma tomatoes, cubed, and 1-2 cloves of garlic, minced. Once squash is cooked and set aside, add 2 tbsp cooking oil to the skillet the squash was cooked in, then add garlic, the mirepoix, and 3 bay leaves, and cook for 5-7 minutes until fragrant. Add cubed tomatoes and cook another 4 minutes. Add 1/2 lb (about 2/3 bunch) of kale, sliced into thin ribbons, 1/4 cup water, and 2 tsp salt, 1/2 tsp pepper. Cook just until kale is wilted, then add cook white beans, about 1 1/2 cups, and 1-2 tbsp lemon juice, or the juice of 1 fresh lemon, and 1/2-1 tsp of chili flakes. Cook until everything is warmed through, then discard the bay leaves, and serve white bean and vegetable mixture atop delicata squash.
Swiss Chard Enchiladas
To make tomatillo sauce add 3/4lb of tomatillos, removed from husks and rinsed, and 1 pasilla bajio pepper, and 1 sweet banana pepper, both whole with tops removed, to a small saucepan with enough water to cover everything. Cook for 8-10 minutes, or until tomatillos are tender. Transfer to a blender and add 3 tbsp sour cream, 3 cups of roughly chopped Swiss chard, 1/2 cup parsley, 2 tsp salt, 1/2 tsp pepper, and the juice of 1 lime, about 1-2 tbsp. Blend until smooth, then transfer back to saucepan and cook over low heat until sauce has thickened.
Mince 1-2 cloves of garlic and add to a large skillet with 1-2 tbsp cooking oil. Cook garlic 1-2 minutes until fragrant, then add remaining roughly chopped Swiss chard and 2 tbsp water, 1 tsp salt, and cook until Swiss chard is tender. Remove from heat and stir in 1/4-1/2 cup of queso cheese (or mozzarella).
To prepare enchiladas, heat 1 tsp oil in a large skillet over low heat and add 6 inch corn tortillas, toasting each side for 15-30 seconds, then add Swiss chard mixture, roll tortilla, and dress with tomatillo sauce and queso cheese.
Ground Cherry Pico De Gallo
Combine 4-5 roma tomatoes (about 3/4 lb), finely chopped, 1/4lb of ground cherries, removed from their husk and roughly chopped, 1/4 cup finely chopped red onion, 1/4 cup finely chopped parsley (or cilantro if preferred), 1 jalapeno pepper, finely chopped (for less heat remove ribs and seeds), 1 tsp salt, and 1 tbsp fresh lime juice. Stir to combine, refrigerate, and allow flavors to meld for several hours before serving. Serve with chips, over eggs, or as a fresh salad.Add 2 tbsp of cooking oil to a large skillet over medium-low heat. Add 2 cloves minced garlic and saute for several minutes. Cut collard greens leaves into 1 inch ribbons, and finely chop the leaf stems (if desired). Add the stems to the skillet and cook for several minutes, then add the greens and 1/4 cup of water. Add 1-2 tsp of cajun spices, 1 tsp salt, and cook for 10-15 minutes, stirring frequently, until greens are tender. Add 1 tbsp apple cider vinegar, and serve.
Bring a large stockpot of water to a boil. Remove from heat and add 3 dehusked ears of sweet corn. Allow to cook in heated water for 10-15 minutes, until kernals are tender. Serve with butter, salt and pepper.
The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.
|Simple Tomato and Sweet Pepper Soup with Sage||Pan Roasted Delicata Squash with Kale and Sage||Swiss Chard Enchiladas||Ground Cherry Pico De Gallo||Sweet Corn|
|white beans||1 cup dry, or 1 1/2 cup cooked|
|all spice||1/2 tsp|
|garlic||1 clove||2 cloves||1-2 cloves|
|mire poix||1/2 cup|
|queso cheese||about 1 cup|
|corn tortillas||4-6 tortillas|
|sour cream||3 tbsp|
|lime||1 lime||1 lime|
|olive oil||4 tbsp||4 tbsp|