Good day, friends.
Week 15 is upon us, and the tomato avalanche is now in your box. If there was ever a time you wished for too many tomatoes, your wish has come true. So what should you do with them? Put them on salads, sandwiches. and wraps. Eat them at breakfast alongside your eggs. Try your hand at a batch of homemade marinara sauce or homemade ketchup. Eat them like an apple. Share them with your neighbors.
Here’s what you get to eat this week: watermelon, ground cherries, potatoes, onions, parsley, haricots verts (the green beans), jalapenos, tomatoes, tomatoes, tomatoes and tomatoes. Read on for recipes and meal suggestions.
Andrew and Reva Russell English
Potato and Haricots Verts Salad
(Adapted from a recipe at Epicurious.com)
4 T champagne vinegar or white wine vinegar
1/2 t Dijon mustard
1/4 t black pepper
1/2 t honey
2 t salt
1/2 c extra virgin olive oil
2 – 3 potatoes, scrubbed well
3/4 c diced yellow or red onion
1 quart thin green beans (like haricots verts), trimmed and cut into 2-inch pieces
3 celery ribs, cut into 1/4-inch dice
1/3 c finely chopped fresh parsley
Whisk together vinegar, mustard, pepper, honey, and 1 t of the salt in a small bowl. Add oil in a slow stream, whisking until emulsified.
Cut potatoes into 1-inch pieces, then cover with cold water by 1 inch in a small pot and bring to a boil with remaining teaspoon salt. Reduce heat and simmer, uncovered, until potatoes are tender, about 8 – 10 minutes. Drain, then transfer hot potatoes to a large bowl and toss with onion and all but 1/4 c of the vinaigrette. Cool on counter to room temperature, about 1 hour.
While potatoes cool, cook green beans in a 3-quart pot of boiling salted water, uncovered, until crisp-tender — just 3 to 4 minutes — then drain and transfer to a bowl of ice water to stop cooking. Let stand 2 minutes. Drain and pat dry with a kitchen towel.
Just before serving, toss potato mixture with green beans, celery, parsley, and remaining 1/4 cup vinaigrette. Salt and pepper more if needed.
Ground Cherry Quick Jam
(Adapted from a recipe at Immigrant’s Table)
1 quart ground cherries, husks removed & washed
1 c of sugar
Juice of 1 lemon
1/2 T lemon zest
1-inch piece of ginger grated
1 piece star anise
pinch of salt
1 clean, just-washed pint-sized jar
Combine ground cherries, sugar, lemon zest and lemon juice in a medium, heavy-bottomed pot. Bring pot to a boil over medium high heat, stirring occasionally. Lower heat but continue simmering until all the ground cherries have burst and dissolved, about 30 – 40 minutes. Stir occasionally.
In the last 10 minutes, add whole star anise and ground ginger to the pot. Remove pot from heat.
Using a ladle, very carefully pour jam into pint jar. Add lid and let cool on the counter before moving to refrigerator. Eat on crackers with very sharp cheddar, on bread with goat cheese, along with charcuterie, or with peanut butter on toast.
About those watermelon
The watermelon in your box this week is a variety bred by Dr. Alan Kapuler of Peace Seeds. He developed it especially for Oregon’s climate. Even though we have hotter summers than they do out there, it works pretty well for us here in Kentucky, too. It’s a yellow-fleshed watermelon, a little on the small side, and its name is Early Moonbeam.
About those really big red tomatoes
It’s likely that no one one just how many varieties of tomatoes there are in the world, but estimates put heirloom varieties in current cultivation around 3,000, and varieties overall at around 15,000. Because tomatoes can be so different from one another, one thing we like to do is try out a couple new-to-us varieties every year. The really large red tomato you have in your box goes by the name Mortgage Lifter. A man named William Estler of Barboursville, West Virginia developed the Mortgage Lifter in the 1920s. According to legend, their delicious taste and mighty size proved so popular, Mr. Estler paid off the mortgage on his house in just a few years by selling plants to eager eaters of this variety.