Week 16 is here, and the tomato avalanche continues. Don’t worry, we have a really good recipe from farm share member, Kasey Hall-Murphy, that will take care of as many of them as you hope to take care of, plus another tomato-based recipe for good measure.
Here’s what’s in your box this week: tomatoes, a broccoli raab/Rainbow chard mixed bunch, yellow squash, cucumbers, pawpaws (more about these later), oregano and chives. Read on for recipes and meal suggestions.
Andrew and Reva Russell English
Lazy Lebanese “Stuffed” Squash
This recipe was gifted to us by our friend and farm shareholder, Kasey Hall-Murphy. Here’s what she has to say about it:
It’s lazy because you’re supposed to stuff the squash. But I changed my great-grandmother’s recipe to better suit my laziness by not stuffing the squash at all. I’ve tried to pass it off to my traditionalist Arab family as “deconstructed” stuffed squash – just keeping up with the times. Alas, if you’re into hollowing out dozens of tiny little squashes, more power to you. Otherwise, keep reading.
Serves: your family for a few days
- 1 blender pitcher full of tomatoes, any kind
- 1/2 T of garlic salt (add more if you love garlic and salt)
- 1 c basmati or long grain white rice
- 1 t allspice
- 2 t cinnamon
- 2 t salt
- Extra virgin olive oil
- 3 or so small squash (any will work, yellow are my favorite)
- *I am vegetarian. If you’re not, cube up half a pound of pork or lamb.
- Blend the tomatoes and garlic salt into a sauce-like consistency and pour into a large pot.
- In a separate bowl, mix rice, salt, cinnamon, and allspice. Pour in olive oil until all of the seasoning sticks to the rice. Maybe a 1/4 cup? If in doubt, overdo it. *(If you opted for meat, throw it into this mix).
- Cut your squash into ¼ inch slices. If it’s particularly bulbous, half or quarter the slices.
- Add the rice mixture and squash to the tomato sauce.
- Bring to a boil and simmer for 30-40 minutes with a lid, or until rice is done and the squash is tender. Stir every so often to keep the rice from sticking to the bottom.
- Enjoy! If it gets too thick when reheating, dilute with more tomato sauce, broth (veggie or chicken), or water works too.
If you’re interested in the traditional recipe, step one is the same. For step two, opt to use long grain white rice and opt for meat. Also, omit the olive oil and use two sticks of melted butter instead (let it cool so it doesn’t congeal with the cold meat). Increase the number of squash to 5+. Hollow them out and stuff them halfway full with the rice mixture. Put them in the tomato sauce, bring to a boil and simmer for at least an hour with a lid. Serve.
Tomato & Greens Gratin
(Adapted from a recipe at Food.com)
8 slices sourdough bread, toasted
2 1/2 lbs large ripe tomatoes, cut into 1/4 inch slices
I bunch any type cooking greens
2 cloves fresh garlic, minced
1/4 c fresh chives, snipped
1 t each salt and ground black pepper
4 oz soft fresh goat cheese or crumbled feta cheese (can leave out if vegan)
1 T extra virgin olive oil
2 1/2 T parmesan cheese, grated or 2 T nutritional yeast (if avoiding dairy)
Heat oven to 350 degrees. Wash and destem greens. Add 1 T olive oil to a medium saute pan. Heat over medium high heat. Dice stems and chop greens into thin ribbons. Add to oil, add 1/2 t each salt and pepper to greens and cook until wilted and reduced, about 8 – 10 minutes, stirring occasionally. Lightly coat a shallow 2-quart baking dish with olive oil or cooking spray. Arrange 4 slices of bread over the bottom of the baking dish, tearing if need be to fit. Top with half the tomato slices and the cooked greens, spreading the greens out evenly across all the tomatoes. Sprinkle garlic over greens mixture, then sprinkle with half the chives. Season with remaining salt and pepper. Crumble goat cheese or feta over the chives and drizzle with half of the oil. Top with remaining bread slices, pressing firmly to fit. Arrange remaining tomato slices on top, then sprinkle with the remaining chives, the parmesan cheese or nutritional yeast and additional pepper to taste. Drizzle with remaining 1 1/2 t oil. Bake for 40-45 minutes or until the cheese on top is golden and tomatoes are soft.
About those pawpaws
Those unattractive, greenish potato-looking things in your box this week are one of Kentucky’s native treasures, called the pawpaw. The fruit of a small, leggy deciduous tree native to the eastern USA and Canada, pawpaws are sweet and have a custard-like texture reminiscent of bananas and mangoes. They’re tasty raw; just watch out for their seeds. Use them as you would bananas. The fruit is a favorite of people, raccoons, gray foxes, black bears, opossums and squirrels, and the leaves of the pawpaw tree are the exclusive food of the larvae of the zebra swallowtail. We’ve got a pancake recipe for you, but if you’re feeling ambitious and want to eat the best ice cream of your life, pawpaw ice cream is amazing. Our favorite recipe was on Stella Parks’ blog, Brave Tart, but since the blog is no longer operational, here’s another recipe that’s really similar.
(This is Andrew’s recipe.)
1/2 c whole wheat flour
1/2 c all-purpose flour
1/2 c rolled oats
1/2 t salt
1/3 c sugar or honey
1 t baking soda
2 eggs (or equivalent egg replacer)
3 T oil (canola, coconut, etc.)
1/2 c coconut cream or yogurt
1/4 c milk or milk alternative
4 ripe small- to medium-sized pawpaws, peeled, seeds removed and pulp broken up
Mix dry ingredients in a large bowl. Add eggs (or egg replacer), oil, coconut cream or yogurt and milk. Mix until incorporated. Add pawpaw pulp. Heat a cast iron skillet over medium high heat. Add a little oil or butter before dropping 1/4 c of batter onto the skillet for each pancake. Serve with real maple syrup or spread with blackberry jam.