Cooking With This Week's Box
This week’s box is packed full, so lets dive in and start
cooking. As usual, we’ll start with this
week’s featured vegetable, tomatillos.
If you’re feeling like making a traditional tomatillo salsa this week,
go right ahead. The purple tomatillos in
particular make a gorgeous salsa, raw or cooked. If you’re looking for something a little
different, try the Roasted Tomatillos
& Chickpea Curry recipe in this week’s newsletter (see below). This is a very easy dish to
make, leftovers are even better than the first day, and it’s an easily
adaptable recipe. You can keep it simple
with just the chickpeas, or add some thinly sliced chicken breast to the
mix. Serve this dish with slices of
fresh, salted cucumbers and diced tomatoes.
This week I came across this recipe for One Pot Pasta for Late Summer. This recipe really does use one pot and celebrates the
simplicity of summer cooking, which somehow always comes around to a dish
containing pasta and fresh tomatoes! This
recipe includes several items in your box including the pint of small tomatoes,
some of your zucchini, and an onion. You’ll
also need to snip a few herbs from your herb garden to round out this dish
which will stand on its own, or serve it alongside a piece of sautéed fish or
chicken.
While we’re talking about noodles, I should mention that
this week’s yukina savoy can stand in for bok choi in most recipes, including
Melissa Clark’s recipe for Spicy Ginger Pork Noodles with Bok Choi which we featured in our June 2016
newsletter. Use the entire bunch of yukina savoy in place of the bok choi in this
recipe. This is one of my favorite
recipes for several reasons including 1) it’s very easy to make 2) leftovers
are equally delicious 3) it’s always a
crowd pleaser—who can go wrong with noodles?!
I keep thinking we’re at the end of green bean season, and
then Richard finds more green beans!
That’s ok though, they’ve been really good and, sadly, this really is
the last week for them. I’m going to try
this recipe for Ginger & Garlic Green Beans. This recipe is written for a 2 pound quantity of green
beans. Unless you have more beans lingering from last week’s box or have
some from your own garden to supplement this week’s half pound bag, you’ll need
to either cut this recipe down or substitute some other vegetables in place of
some of the beans. I’m going to use this
week’s broccoli (stems and florets) along with the green beans and smother them
both in garlic and ginger. This dish
will go great alongside this recipe for Chicken Teriyaki featured at NYTimes Cooking. Serve the chicken over steamed rice, and make
sure you make enough so you have plenty of leftover rice to make Fried Rice with Edamame later in the
week. There’s a simple
recipe featured in our August 2015 newsletter.
This recipe calls for a half pound of edamame and some corn. Since we don’t have corn this week, just
double the amount of edamame in this recipe.
You have about one pound of edamame in your box, so this will work out
perfectly. You can use ground pork, as
the recipe calls for, or you can leave the pork out and have a vegetarian
version. I love fresh edamame in fried
rice and I love how fast it is to make fried rice! You’ll have dinner on the table in no time!
This week’s Italian frying peppers are going to find their
home on an Italian Sausage Sandwich with Spicy Grilled Peppers and Fennel-Onion Mustard. As long as you have the grill fired up to
make the parts and pieces of this sandwich, you might as well enjoy this meal
out on the patio taking in some summer night air. This is a substantial
sandwich, so you won’t need to serve anything more than some fresh tomato
slices to go along with it. Finish off
this meal with the French Orange Melon or some chunks of watermelon for
dessert! Not sure how to cut up a
watermelon? Check out this video at gimmesomeoven.com. The author,
Ali, shows you how to cut a watermelon in several different ways!
What shall we do with this week’s cucumbers? Perhaps we should make Cucumber Mojitos! Summer won’t last forever, so make a drink to
enjoy as you grill out on the patio.
You can make it with or without rum, your choice.
Well, we’ve almost finished eating through this week’s
box. The final little bit of zucchini,
onions, garlic and the green bell pepper will go into a saute pan and be used
in a morning scramble that will become a Breakfast
Burrito when wrapped up in a tortilla along with some fresh tomato salsa. I
don’t have a recipe for this, so feel free to wing it and customize your
scramble to match whatever little bits and pieces of vegetables and other
ingredients you have lingering in your refrigerator.
This brings us to the end of another week’s CSA box. If you are wondering where the sweet corn is
this week, please take a minute to read Farmer Richard’s newsletter article
which will answer your question. I’ll
see you back here next week for more summer recipe ideas. Next week’s box should have some colored
sweet peppers in it as well as some poblano peppers, which is one of my
favorite peppers. Thankfully I have a
whole week to figure out how I’ll incorporate them into next week’s meals. Have a great week!—Chef Andrea
Vegetable Feature:
Tomatillos
Tomatillos are an interesting “vegetable,” which are
technically a fruit. Despite the fact
that they are often referred to as a “green tomato,” they are a bit
different. Tomatillos grow on plants
that are similar to a tomato plant, but they are usually larger and have more
of a wild, jungle-like appearance. Their
main stem is thick and sometimes resembles a small tree trunk! The plants can grow
to be over seven feet tall, so we put stakes in between and tie the plants to
them progressively as they grow in order to keep the plant upright and the
fruit off the ground. Tomatillos grow
from pretty little yellow blossoms which are a favorite food source for bumble
bees and other pollinator creatures. The
fruit is hidden inside a husk that looks like a little paper lantern. You know the tomatillo is ready to pick when
it fills the husk completely. While most
tomatillos are green, this year we’re growing a heirloom purple variety that,
when fully ripe, is dark purple on the outside and light purple inside!
Tomatillos may be eaten raw or cooked and have a mild, tangy
flavor that is slightly fruity. Purple
tomatillos are more fruity and sweet than green tomatillos. When raw, tomatillos are firm with a dense
flesh. Once cooked, tomatillos soften
and break apart becoming more like sauce.
They have a lot of natural pectin which is a natural thickener. The outer husk is not edible, so this needs
to be removed before you use them. The
fruit inside might feel a little sticky, which is normal. Just give them a quick rinse and you’re ready
to go.
One of the most familiar ways to use tomatillos is in making
salsa! Tomatillo salsa may be prepared
with all raw vegetables which will give you a fresh, chunky salsa. The alternative is to cook the tomatillos on
the stovetop with a little water before blending the softened, cooked
tomatillos with the other salsa ingredients.
If you cook the tomatillos first, you’ll get a more smooth salsa. Roasting
tomatillos along with the other salsa ingredients such as onions, garlic,
peppers and even limes cut in half will further develop the flavors of these
ingredients giving you yet another version of tomatillo salsa. You can roast the vegetables over an open
flame on a grill or gas burner on your stove or put them in the oven under the
broiler so you get that nice charred exterior.
Tomatillo salsa is delicious when simply served as a snack or appetizer
along with tortilla chips, but it can also be used to top off tacos,
quesadillas, make enchiladas, or served alongside your morning eggs or stirred
into a bowl of black beans and/or rice.
Cooked purple tomatillo salsa (left) and fresh purple tomatillo salsa (right) |
Tomatillos are best stored at room temperature
until you are ready to use them, however it’s best to use them within a
week. They are also very easy to
preserve for use in the off-season. One
option is to make salsa now and either can or freeze it. If you don’t have time to make salsa or just
want to have tomatillos available in the off-season for other uses, you can
freeze tomatillos whole and raw. Simply
remove the outer husk, wash and dry the fruit.
Put them in a freezer bag and pop them into the freezer. They don’t retain their firm texture after
freezing, so don’t be surprised if they are soft when you thaw them. If you are using them to make a cooked salsa
or some other cooked preparation, the texture issue isn’t an issue. If you are interested in purchasing a larger
quantity of tomatillos to preserve, watch your email for a special produce plus
offer within the next few weeks. Have
fun and enjoy this unique selection!
Oven-Fried Tomatillos
Yield: 4 servings
Olive oil cooking spray
Yield: 4 servingsOlive oil cooking spray
1 pound tomatillos, husks removed, rinsed and cut into ½-inch thick slices
¼ tsp salt
¼ tsp ground black pepper
¼ tsp ground black pepper
¼ cup all-purpose flour
1 tsp garlic powder
1 tsp Creole or Cajun seasoning (or other spice blend to your liking)
2 large eggs
1 ¼ cup panko breadcrumbs
¼ cup ketchup
¼ cup mayonnaise
- Position an oven rack in the lower third of the oven and preheat the oven to 425°F.
- Sprinkle tomatillo slices with salt and pepper. Set aside.
- Combine the flour, garlic powder and seasoning blend of your choosing in a shallow dish. Crack the eggs into a separate dish and lightly beat the eggs. Put the breadcrumbs in a third dish. Dredge the tomatillos in the flour mixture, dip in the egg and then coat both sides with breadcrumbs. Place the breaded tomatillo slices on a backing sheet with a rack. Generously coat the slices with cooking spray.
- Bake the tomatillos for about 8 minutes or until the top side is crispy. Turn the slices over and spray the second side with cooking spray. Return the tomatillos to the oven and bake an additional 6 minutes or until the second side is also crispy.
- Meanwhile, combine the ketchup and mayonnaise in a small bowl. Serve the tomatillos warm with the dipping sauce. The outside of the slices will be crispy and the inside will be warm and soft.
Roasted Tomatillo and Chickpea Curry
Roasted Tomatillo Salsa
1 pound tomatillos, husks removed
1 poblano pepper or jalapeño pepper
1-2 cloves garlic
1 Tbsp olive oil
½ cup cilantro (handful of fresh leaves & stems)
1 tsp dried oregano or 1 Tbsp fresh oregano
1 tsp salt
Chickpea Curry
⅓ cup coconut milk, plus more to taste
1—16 oz can chickpeas, drained and rinsed
1 Tbsp curry powder
2 tsp olive oil
Salt and black pepper, to taste
- Roast the poblano or jalapeño pepper and tomatillos directly on an open flame either on your stovetop or on a grill. If you don’t have a gas range, you can also roast the vegetables under the broiler until nicely charred and soft. Once the pepper is cool enough to handle, scrape the skin off of the pepper and remove the seeds.
- Put the tomatillos, poblano or jalapeno (you may want to start with just half of a jalapeno and add more later if you want more heat), and the remaining salsa ingredients in a food processor. Process everything to a smooth sauce consistency. Pour the salsa into a bowl and set aside. You should have about one cup of roasted tomatillo salsa.
- Put ½ cup of chickpeas into the food processor and pulse it a few times to mash them. Set aside.
- Heat a saute pan over medium heat. Add 1-2 tsp olive oil, then add the curry powder and stir it into the oil. Let it sizzle in the oil for about 30 seconds. It should be very aromatic. Add ½ of the tomatillo salsa and cook for about two minutes.
- Next, add the mashed chickpeas, the remaining whole chickpeas, the remainder of the salsa, and ⅓ cup coconut milk. Mix well and bring the mixture to a gentle boil. Reduce the heat and continue to simmer the curry until it thickens a bit (5-7 minutes). If it gets too thick you can thin it with a little water. Taste and adjust the sauce to your liking by adding more coconut milk, salt, pepper and/or a squeeze of lime juice.
- Serve over rice or quinoa with lime wedges on the side.
Recipe adapted from www.chefdehome.com.
Chef Andrea’s serving suggestions and variations: You can make this dish as spicy or as mild as you’d like. Sliced, salted cucumbers are a nice accompaniment for the dish that helps cool off the curry. While this dish is good made per the recipe, I think it would also be good served with fresh, diced tomatoes on top or with the addition of chicken.
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