I am pleased to announce that, finally, our cusps overfloweth. That’s right: that tenuous, anxious period in which you’ve already had your fair share of summer squash but that first tomato seems like it’s taking forever to ripen- that time is over. From here on out (barring any unforeseen disasters- which is important to write because farmers do not want to tempt fate) the delights of summer will be coming in heftier and heftier doses. Tomatoes and tomatillos, peppers and eggplant, and of course, that sweet sweet corn- it’s eating like this that reminds me why I’m doing what I’m doing. In an instant I forget about my sore muscles and stiff joints, and become transported by flavor into a delicious, full moment. At least until I start to remember that my lower back exists, in which case I snatch another cherry tomato off the vine. If food is medicine, then good food is certainly good medicine.
On to this week’s box:
Tomatoes or Tomatillos
Cabbage (full shares)
Yard long or Green Beans
Okra (full shares)
Eggplant (full shares)
The time has come to relish in the various shapes, colors, and tastes of our many tomato varieties. With dozens of different types of tomatoes, we can’t assure that you will get to taste every single variety- but we can assure that you will enjoy the ones that you try. It’s going to be a fun tomato season! Good luck keeping those cherry tomatoes out of your mouths for more than a couple of hours.
If you’ve received tomatillos instead of tomatos, you have the opportunity of including salsa verde in your fortunate future. Here is a link to a basic recipe for salsa verde: http://www.seriouseats.com/recipes/2010/02/seriously-meatless-homemade-salsa-verde-recipe.html. Tomatillos will keep for a while if you store them in a cool, well ventilated area with their husks on, so if you want to hold off on making salsa verde until you start getting some peppers in the box, this might not be a bad idea. Here are some tips for storing tomatillos that you don’t have immediate plans for: http://www.ehow.com/how_4600490_store-tomatillos.html.
One of my favorite things about growing up in a diverse, close-knit jewish community was the eating. I would like to think that I have a special fondness for middle eastern dishes such as hummus and baba ghanoush because of those food experiences, but who doesn’t? Indeed, now that eggplants are starting to roll in it is a good time to talk about what to do with them. Roasting them is a good place to start, necessary in many cases- especially for baba ghanoush, This link does well to describe a few basic methods: http://theshiksa.com/2011/06/21/how-to-roast-eggplant/.
Lastly, and not that you need advice on how to eat sweet corn that is perfectly delicious simply grilled or boiled (or even raw!), but you should be aware that any you don’t immediately gobble up can be easily frozen. This link will provide the basic instructions that allow you to enjoy local sweet corn on Thanksgiving: http://www.simplycanning.com/freezing-corn.html.
Only more to come! Hope ya’ll enjoy!