In the share this week:
- Slicing, paste and cherry tomatoes
- Red, green and orange bell peppers
- Jalapeño and poblano chili peppers
- Summer squash
- Green beans
When the Farmer’s Away…
… The cucumbers get big! I was lucky enough to get away for a few days and join Mandy and the kids in Idaho for a family reunion. That meant five straight days away from the garden, something unthinkable in mid-August when beans and cucumbers and zucchini can swell to twice their size overnight. As usual, my mom saved the day, offering to come out on Saturday and pick everything at risk of becoming supersized by Wednesday. I finally got out there tonight (Tues) and only found a few baseball bat zucchini and a couple of cucumbers that might be mistaken as watermelon. So I think we’re in good shape.
More (and More) Tomatoes
You will likely receive an obscene amount of tomatoes tomorrow. I encourage you to plan accordingly. Here are some simple ideas that capture the fresh flavor of these beauties:
- Fresh tomato bruschetta - Nothing could be simpler, but few things are tastier
- Pasta with tomatoes and mozzarella - This one, all you actually cook is the pasta
- Israeli couscous tabbouleh - Toss in cherry tomatoes, cucumber and fresh parsley
- Stuffed roasted tomatoes and linguini - A favorite Roos family recipe
- Tomatoes Nicoise - Anchovies optional
If your tomatoes are ripening faster than you can eat them, here’s the easiest way to save the flavor for later. Take the whole tomatoes, zip them up in a plastic bag and throw them in the freezer. Defrosted later, they will be mushy, yes, but perfect for pasta sauce, stews, soups, etc. If you have the energy, you could par boil (or roast) and peel them first, which makes them a little easier to deal with later.
Sweet Bell Peppers
These are so delicious raw, but here are some tasty ideas:
Poblano Chili Peppers
In Mexico, poblano chilies are piled high in the market stalls, sold to be stuffed, roasted, and sauteed, but mostly to be made into rajas, a vegetarian taco filling that’s a blend of charred, thinly sliced poblanos and onions mixed with Mexican sour crema and salty fresh cheese. Here’s a great rajas taco recipe. Instead of roasting in the broiler, I prefer to char the peppers directly over the gas flame of our stovetop range. This is also great with a mix of poblanos and sweet peppers, especially since you will only be getting a couple of poblanos on Wed.
Squash, Eggplant and Bean Ideas