Cooking With This Week's Box
Desert Sunrise Purple Cipollini
Onions or Sierra Blanca Onions: Zucchini-Corn Fritters; One Pot Vegetable Thai Red Curry; Easy Grilled Onions; Spicy Cucumber Salsa; Corn, Chard and Ricotta Galette
Fresh Porcelain Garlic: Zucchini-Corn Fritters; One Pot Vegetable Thai Red Curry; New Potatoes with Garlic & Butter; Amaranth and Corn Stewed in Coconut Milk
Green and/or Italian Zucchini: Zucchini-Corn Fritters; Pizza Bianca
Green and/or Silver Slicer Cucumbers: Roasted Cucumbers with Onions and Fresh Herbs; Spicy Cucumber Salsa
Green & Yellow Beans: Green Bean Crisps; Amaranth and Corn Stewed in Coconut Milk; One Pot Vegetable Thai Red Curry
Rainbow Chard or Amaranth: Corn, Chard and Ricotta Galette; Amaranth and Corn Stewed in Coconut Milk
Sweet Corn: Zucchini-Corn Fritters; Corn, Chard and Ricotta Galette;
Amaranth and Corn Stewed in Coconut Milk
Tomatillos: Mexican Eggs In Purgatory (see below); Pork & Tomatillo Stew (see below)
Small Tomatoes OR Black Eggplant OR Broccoli OR Cauliflower: One Pot Vegetable Thai Red Curry
Fennel: Pizza Bianca; Fennel Upside Down Cake
Jalapeno Pepper: Spicy Cucumber Salsa; Corn, Chard and Ricotta Galette
Spicy Pork & Tomatillo Stew on the cover of Food & Wine Magazine, October 2007 |
Zucchini-Corn Fritter, photo from foodnetwork.com |
Corn, Chard and Ricotta Galette, photo from finecooking.com |
Green Bean Crisps photo from ohsodelicioso.com |
We’re happy to have another hearty harvest of beans for this week! We’re just finishing harvesting our second
planting and the third one already has little beans set on. I’m not sure if they’ll be ready to pick next
week, but we have our fingers crossed!
If you’re looking for something healthy to snack on this week, try these
Green Bean Crisps! The other recipe I want to mention with green
beans in mind is this One Pot Vegetable
Thai Red Curry. This has become part of my frequently
referenced summer recipes because it’s very versatile and you can use any
summer vegetables you have available. I
often use potatoes, green beans and eggplant, but you could also include
zucchini, sweet peppers and carrots. As
long as the volume of vegetables matches what the recipe calls for, you can use
pretty much anything you have.
If you missed last week’s vegetable feature article about New Potatoes,
go check it out and read more about why we think new potatoes are unique and
different from any other potatoes we’ll deliver this year! You’ll also find three tasty recipes that
highlight new potatoes, or you might want to try my favorite way to eat new
potatoes, New Potatoes with Garlic &
Butter.
Easy Grilled Onions, photo from slenderkitchen.com |
We’re almost ready to start bringing in more onions. The tops are starting to die down and we’re
making space in the greenhouse so we can dry them. We’re finished with scallions and moving on
to our next fresh onion selections, the beautiful Desert Sunrise Purple
Cipollini Onions and Sierra Blanca White Onions. Both are more mild and sweet onion varieties
and are good ones for grilling and roasting.
Check out this recipe for Easy Grilled Onions.
Did you know you can cook cucumbers? If you want to give this a try, consider making Roasted Cucumbers with Onions and Fresh Herbs. If you want to stick with eating cucumbers raw, then consider making this Spicy Cucumber Salsa. This is a nice, fresh alternative to a traditional tomato salsa and is excellent on fish tacos, grilled fish or chicken, or just eat it with tortilla chips. It’s also very pretty made with the purple cippollini onions!
Did you know you can cook cucumbers? If you want to give this a try, consider making Roasted Cucumbers with Onions and Fresh Herbs. If you want to stick with eating cucumbers raw, then consider making this Spicy Cucumber Salsa. This is a nice, fresh alternative to a traditional tomato salsa and is excellent on fish tacos, grilled fish or chicken, or just eat it with tortilla chips. It’s also very pretty made with the purple cippollini onions!
Spicy Cucumber Salsa, photo from thesmallthingsblog.com |
That concludes this week’s box contents. We’re hoping to dig the first of our green
top carrots next week and we’re crossing our fingers that the next variety of
sweet corn will be ready to pick! We
should also see more tomatoes ripening and hopefully we’ll see more eggplant
sizing up. Richard brought in the cutest
little Lilac Bride Eggplant that was only about four inches long! It obviously needs a little more time. We’re also keeping our eye on the peppers and
hoping we’ll be able to start harvesting green bell peppers within the next
week or two. Our second planting of
cucumbers will be kicking in here pretty soon and lets not forget about
melons! The early Sun Jewel melons will
likely be the first and unless they surprise us, we will likely start
harvesting them in about 10-14 days.
Have fun cooking this week’s vegetables and I’ll see you back here next
week!---Chef Andrea
Vegetable Feature: Tomatillos
By Chef Andrea
The view looking down the row of our "Tomatillo Jungle!" |
Green tomatillos (in the bowl) and Purple tomatillos (on the board) |
Tomatillos have a tangy, fruity flavor and you’ll find purple tomatillos to be more sweet than green ones typically. Tomatillos may be eaten either raw or cooked. One of the most familiar ways to use tomatillos is in making salsa, salsa verde that is! 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, you’ll get a more smooth, thick salsa due to the natural pectin in tomatillos. Salsa verde is a good place to start if you’ve never worked with tomatillos before. You can eat it with chips, use it to jazz up scrambled eggs, put it on tacos, or use it as a base ingredient in other preparations. The natural pectin in tomatillos does lend itself favorably to being used as a thickener for enchilada sauce, soups, stews, chili etc.
Tomatillos are 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, soup, etc, the texture issue isn’t an issue.
Vegetable Enchilads with Tomatillo-Cream Sauce |
Roasted Tomatillo and Chickpea Curry |
So, if you’re not sure where to start, I’d encourage you to consider a simple batch of salsa verde or reference the recipes in this week’s newsletter as well as the other two I mentioned that are on our website in our recipe archives. Beyond these suggestions, I’ve compiled a list of 12 more recipes that are in my queue to make, hopefully this year! If you try them first, be sure to post the results and your commentary on the recipe in our Facebook group…especially the Tomatillo Strawberry Pie! Have fun and enjoy this unique vegetable/fruit selection!
Mexican Eggs in Purgatory
1 pound tomatillos, husked
1 poblano or jalapeño pepper, stemmed and seeded (if you wish)
1 ½ cups chopped cilantro leaves and stems, plus ¼-½ cup for serving
1 medium onion or 3 scallions, coarsely chopped, plus ½ cup for serving
¾ cup chicken broth
3 ounces thickly sliced bacon, cut into ½-inch pieces
2 Tbsp extra-virgin olive oil (or as needed)
1 garlic clove, minced
8 large eggs
2 Tbsp grated Cojita or crumbled feta cheese, plus more for serving
2-3 ounces shredded Monterey Jack or Mozzarella cheese
Salt and black pepper, to taste
Lime wedges, for serving
Corn Tortillas, for serving
1. Preheat the broiler and position a rack about 8 inches from the heat source.
2. In a blender, add the husked tomatillos, poblano or jalapeño pepper, chopped cilantro, onion, ½ tsp salt, freshly ground black pepper and chicken broth. Puree until smooth.
3. In a large, shallow ovenproof skillet, cook the bacon over high heat until brown and slightly crispy. If the bacon is lean, you may want to add the olive oil. Once the bacon is cooked, add the minced garlic and cook for 30 seconds more, until fragrant. Carefully add the tomatillo puree and cook over moderate heat until the sauce is thickened and dull green, about 10-12 minutes.
4. Using the back of a spoon, make 8 depressions in the tomatillo sauce. Remove the pan from the heat and carefully crack the eggs into the depressions. Sprinkle the eggs and tomatillo sauce with the 2 tablespoons of Cotija cheese and the shredded Monterey Jack or Mozzarella cheese. Broil the dish until the egg whites are set but the egg yolks are still runny, about 3-4 minutes.
5. Remove from the oven and garnish with more Cotija cheese, chopped onion and cilantro. Serve right away with warm corn tortillas and lime wedges.
Chef Notes:
The tomatillo sauce can be made in advance and refrigerated for up to 2 days. Bring the sauce to room temperature before adding the eggs.
If you are serving less than four people, you can use a smaller ovenproof skillet and only half the sauce to cook four eggs instead of eight. Reserve the second half of the sauce for a second meal.
Variation: If you want to add more vegetables to this dish, consider adding small diced potatoes and fresh corn kernels cut from 1-2 ears of corn. Cook the potatoes and corn in the saute pan in a bit of oil before you cook the bacon. Remove the potatoes and corn, cook the bacon and then add the vegetables back to the pan along with the tomatillo sauce.
The tomatillo sauce can be made in advance and refrigerated for up to 2 days. Bring the sauce to room temperature before adding the eggs.
If you are serving less than four people, you can use a smaller ovenproof skillet and only half the sauce to cook four eggs instead of eight. Reserve the second half of the sauce for a second meal.
Variation: If you want to add more vegetables to this dish, consider adding small diced potatoes and fresh corn kernels cut from 1-2 ears of corn. Cook the potatoes and corn in the saute pan in a bit of oil before you cook the bacon. Remove the potatoes and corn, cook the bacon and then add the vegetables back to the pan along with the tomatillo sauce.
Spicy Pork and Tomatillo Stew
Yield: 4 servings
2 Tbsp vegetable oil
1 ½ pounds boneless pork loin, cut into 1-inch chunks
Salt and freshly ground black pepper, to taste
2 large celery ribs, finely diced
1 small onion, finely diced
1 Anaheim or poblano chile, seeded and finely diced
2 garlic cloves, minced
2 tsp mild chile powder
1 Tbsp ground cumin
Pinch of dried oregano
2 cups chicken stock
1 cup ½ –inch diced carrots
Two 6-ounce potatoes, peeled and cut into 1-inch dice
One 28-ounce can diced tomatoes
1 pound tomatillos, husked, rinsed and cut into 1-inch dice
Hot Sauce, for serving
Chopped Cilantro, for garnish
Corn Tortilla Chips, for serving
1. In a medium casserole or Dutch oven, heat the oil. Season the pork with salt and pepper and cook over high heat until browned on 2 sides, about 2 minutes per side.
2. Add the celery and onion and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the diced chile, garlic, chile powder, cumin and oregano and cook, stirring frequently, until fragrant, about 3 minutes. Add the chicken stock and bring to a boil. Add the carrots, potatoes, tomatoes and tomatillos, cover and simmer over low heat until the pork is cooked through and tender, about 30-40 minutes.
3. Season to taste with salt, pepper and hot sauce. Ladle the stew into bowls, garnish with chopped cilantro and serve with a few tortilla chips.
Recipe adapted slightly from Food & Wine magazine, October 2007
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