Welcome to week 13. We’ve got a very full box for you — Athena melons, tomatoes (Garden Peach, Green Zebra, Pink Ozark and Paul Robeson), summer savory, fingerling potatoes, ground cherries, jalapeños, onions, eggplant and cucumbers.
Here’s a little advice on storage: Refrigerate the melon, cucumbers, jalapeños and summer savory (inside plastic and dry is ideal). Leave tomatoes and ground cherries out of the fridge; if they get too cool they won’t continue to sweeten and ripen and the texture can get mealy. Store the potatoes away from light in a cupboard, and the onions are fine left out, so long as you get to them in a few weeks. The eggplant just needs to be kept very dry. If you’re going to eat it soon, you can leave it on the counter in a paper bag. Otherwise, store it in the refrigerator in the crisper drawer. Don’t wash it until right before you’re ready to prepare it.
Read on for recipes and meal suggestions.
Andrew and Reva Russell English
Potato and Cucumber Salad with Summer Savory
(Adapted from a recipe at Sunset.com)
1 medium cucumber, seeded and chopped
1 quart potatoes, fingerling or Yukon Gold, peeled and sliced 1/4 inch thick
2 T minced shallots
2 T white wine vinegar
1/4 c extra virgin olive oil
2 T summer savory leaves, chopped
Salt and fresh-ground pepper to taste
Boil 2 quarts salted water. Add potato slices and cook until tender when pierced, 10 to 12 minutes; drain and transfer to a large bowl.
While potatoes are cooking, in a small bowl, combine shallots and vinegar. In a saute pan over medium heat, combine olive oil and summer savory. Stir occasionally, cooking until savory is limp and slightly darker and oil is fragrant, 10 to 12 minutes. If oil sizzles, reduce heat.
Pour half the oil mixture into shallot/vinegar mixture and stir to combine; season with salt and pepper to taste. Pour over warm potatoes and mix gently to coat. Top potatoes with cucumber and drizzle remaining oil mixture over top. Serve at room temperature.
Roasted Tomato and Ground Cherry Salsa
(Adapted from a recipe by HealthStartsInTheKitchen.com)
1 c ground cherries, outer husk removed
1/2 cup onion, diced
4 medium ripe tomatoes
Juice of 1 lime
3 jalapeños, stems, seeds and white pith removed
1/4 c fresh cilantro, chopped
Remove tomato cores, cut each in half and remove seeds. Place cut side down on a baking sheet with sides and broil for 5-10 minutes or until skins blacken a bit. Cool, then remove skins. Chop remaining tomato meat.
Combine all ingredients in food processor or blender and pulse to combine, or chop ingredients very fine and combine in a medium bowl with a lid. Chill for at least one hour before serving to allow flavors to combine.
Tomato and Eggplant Shakshuka
(This recipe adapted from Good Housekeeping)
1 eggplant, trimmed and sliced into 3/4″-thick rounds
3 T extra virgin olive oil
Kosher salt and black pepper
2 T chopped mint
1/2 onion, coarsely chopped
2 cloves garlic, sliced
1 t Hungarian paprika
1/2 t ground cumin
Pinch crushed red pepper
5 ripe tomatoes chopped, juices reserved
2 T tomato puree
2 large eggs
1/4 c feta cheese, crumbled
Heat oven to 375° F. On rimmed baking sheet, brush eggplant with 1 T olive oil. Season with a sprinking of salt. Roast until soft and golden 20 minutes, turning each piece over once halfway through. Coarsely chop eggplant and toss with 1 T mint.
Change oven temp to 425°F. In an ovenproof skillet, heat 2 T olive oil on medium heat. Add onion and garlic; cook, stirring, until beginning to brown on edges, about 8 minutes. Stir in paprika, cumin and red pepper. Cook, stirring, another minute. Add tomatoes and their juices, plus puree. Cook until tomatoes break down, stirring occasionally, for about 15 minutes. Add eggplant. Stir in 1/4 t salt and 1/4 t black pepper. Cook another two minutes.
Remove from heat. With spoon, create two spaces in sauce; crack in eggs. Transfer pan to oven. Cook until whites are set but yolks are still runny, 5 to 7 minutes. Top with feta and remaining mint. Serve with pita, or just dig in.