Last week was the 14th week, and I totally forgot to update the blog. For those of you still drowning in tomatoes, though, the recipes will be useful. Every year come July we fret about whether or not our tomato yield will be high. Every year about mid-August, we wonder if we’ll be able to keep up with them 🙂
Here’s what’s in store for you this week: tomatoes, eggplant, ground cherries, potatoes, onions, chives, parsley, rainbow chard and cucumbers. Read on for recipes and meal suggestions.
Andrew and Reva Russell English
(Adapted from a recipe at Epicurious.com)
6 medium tomatoes, peeled, seeded, and chopped (about 3 cups)
1 large cucumber, peeled, seeded, and chopped (about 2 cups)
1 red bell pepper, chopped (about 1 cup)
1 medium onion, chopped (about 11/4 cups)
1 c tomato juice
4 T fresh herbs (such as tarragon, thyme, or parsley), chopped
1/3 c red wine vinegar
2 – 4 cloves garlic, peeled and minced
2 T tomato paste
Juice of 1/2 a lemon
Salt and pepper to taste
Cayenne pepper (optional)
2 T extra virgin olive oil to garnish
1 c croutons, to garnish (optional)
In a bowl, reserve 2 tablespoons each of the tomato, cucumber, pepper, and onion to garnish.
In a food processor or blender, purée remaining ingredients (except croutons and olive oil) until smooth, adjusting the seasonings.
Cover and chill at least 3 hours, preferably overnight. Adjust consistency as desired with water. Serve in chilled bowls garnished with reserved vegetables, a drizzle of olive oil and croutons.
Roasted Potatoes and Eggplant
3 T extra virgin olive oil
1 medium eggplant
About 1 pound potatoes, unpeeled
Sea salt and freshly ground black pepper
3 fresh garlic cloves, sliced
1 T lemon juice
2 T chopped chives
Finely grated lemon zest and/or Hungarian paprika (optional)
Preheat oven to 400 degrees F. Put oil in a large roasting pan or cast iron skillet and heat in oven for 10 minutes or until oil is sizzling hot.
While the oil is heating, cut eggplant and potatoes into 1-inch cubes (no need to peel, just wash well). Once chopped, toss with 1/2 teaspoon each salt and pepper. Take roasting pan/skillet from the oven and place on a stable, heat-proof surface. Add eggplant and potatoes and carefully stir and turn to coat in the oil. Roast for 30 minutes, stirring halfway through.
Remove from oven, stir in garlic, and roast for another 10 minutes or so, until the vegetables are golden brown all over. Add lemon juice, chives, and a little more salt and pepper if needed. Finish with lemon zest and a dash of Hungarian paprika.Serve warm or at room temperature.
Rainbow Chard and Cucumber Greek Salad
(This recipe adapted from SisterChives.com)
1 bunch rainbow chard
2 -3 cucumbers, chopped
1 medium onion, sliced thin
1 – 2 tomatoes, diced
1 jar artichoke hearts in oil, chopped
1/2 c pitted Kalamata olives
1/3 c crumbled feta
1/3 c Greek dressing (recipe to follow)
Wash rainbow chard and destem. Cut leaves into thin strips and chop stems very fine. Add to a medium bowl and mix with chopped cucumbers, sliced onions, diced tomatoes, chopped artichoke hearts and pitted olives. Top with dressing and crumbled feta and serve.
(Adapted from an Ina Garten recipe at Food Network.)
3 cloves fresh garlic, minced
2 t dried oregano
1/2 t Dijon mustard
1/3 c good red wine vinegar
1 t kosher salt
1 t black pepper
1/2 c good extra virgin olive oil
In a small bowl, whisk together the garlic, oregano, mustard, vinegar, salt and pepper. Still whisking, slowly add olive oil to make an emulsion. Set aside for 30 minutes to allow the flavors to blend.