September is here!
Week 17 is upon us, and the changing light is changing things. This week’s box will still have some of your summery favorites, but we’re beginning that long, tender slide into dark days and long nights and soon, what we have available to eat will reflect it.
Here’s what’s in your box this week: parsley, rosemary, lots of tomatoes, yellow summer squash, cucumbers, sweet potato greens, potatoes, jalapeños and habanero peppers. Read on for recipes and meal suggestions.
Andrew and Reva Russell English
Roasted Tomato and Summer Squash Soup
(Friend, our four year-old, loves this soup.)
2 quarts ripe tomatoes, any kind
2 – 4 yellow summer squash
1 medium onion
1 medium carrot, peeled
3 cloves fresh garlic, minced or 3 t garlic powder
1 bay leaf
1 1/2 T nutritional yeast
4 T extra virgin olive oil (+ more if needed)
Salt and pepper to taste
Heat oven to 400 degrees Fahrenheit. Core tomatoes and quarter, then place on a rimmed baking sheet, being careful to reserve all tomato juices on pan, and drizzle with about 2 T olive oil. Sprinkle with salt and pepper, then place in oven on the top rack for about 20 minutes. Increase oven temp to broil and broil tomatoes until skins are just beginning to blacken. Remove from oven and set aside.
Meanwhile, shred summer squash, carrot and onion on a grater or in a food processor. Heat remaining 2 T olive oil in a heavy saucepan over medium high heat. Once oil is hot, add grated squash, carrot and onion, and cook for about 10 – 12 minutes, stirring occasionally. Sprinkle with salt and pepper and lower heat to medium. Add minced garlic or garlic powder and stir in. Add tomatoes and all juices from baking pan. Using a spatula, scrape up any browned bits from the pan and include those, too. Add bay leaf. Cook anywhere from 15 to 30 minutes, adding a little water (if necessary) to keep it from getting too thick. Once all the vegetables are very, very soft, remove bay leaf. Working in batches, blend or food process the soup. (Be careful! It’s hot!) Add nutritional yeast and adjust salt and pepper to taste. Serve with a sprinkling of chopped parsley or basil on top and homemade cheesy bread.
Sweet Potato Greens à la Tharsing
(This recipe is from farm share member, Lina Tharsing.)
1 T of olive oil
2 cloves of garlic, roughly minced
1/2 of a small red onion, diced
1 T dijon mustard
2 T of apple cider vinegar
1 – 2 T maple syrup, or to taste
dash of Sriracha
3/4 c water or chicken stock
Salt and pepper, to taste
1 bunch sweet potato leaves (or any cooking greens) and stems, washed and roughly chopped
Heat olive oil in a frying pan. Saute garlic and onion for about 5 minutes on low heat until the onions start to become transparent, then throw in the mustard, vinegar, Sriracha and maple syrup, then add the water, swirl everything around to mix evenly. Throw in the chopped sweet potato leaves and stems, cover with a lid for 5 min until leaves are wilted. Take lid off and let liquid reduce down for about 15 min. Add salt and pepper, stir. Serve over mashed sweet potatoes with a little melted butter, alongside sausage or chicken breast or top with a couple fried eggs.
Roasted Rosemary Potatoes
(This recipe adapted from one at Food.com)
1 1/2 lb potatoes, washed
2 T good extra virgin olive oil
3/4 t kosher salt
1/2 t freshly ground black pepper
1 T minced fresh garlic (about 3 cloves)
2 T minced fresh rosemary leaves
Preheat oven to 400 degrees F. Cut potatoes in half or quarters — each piece should be about 2-inches in size — and place in a bowl with the olive oil, salt and pepper, garlic and rosemary. Toss until potatoes are well coated with everything. Dump potatoes onto a baking sheet and spread out into a single layer. Roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning. Remove the potatoes from the oven, season to taste, and serve.
About those habaneros
Habanero peppers are hot. Very hot. They’re so hot, it’s commonly advised that you wear gloves when working with them. We don’t do that, but sometimes, even after we wash our hands with dish soap to get the oils off our fingers and out from under our nails, we wish we would have, because we rub our eyes and it really hurts, and it keeps hurting for, like, a half hour. What I mean is — be careful when using them.
Not sure how to use them? Here are some suggestions: 1. Chop one up and throw it in a really big batch of chili. 2. Make a sweet, hot sauce. Slow-roast habaneros on a low fire on the grill outside (cooking habaneros inside can make breathing indoors unpleasant). After they’re leathery and somewhat charred, blend 3 – 4 of them with a 15 ounce can of peaches in heavy syrup. Add 1/2 cup white vinegar. Blend again. Add garlic, salt, and cumin to taste. If you’d like it sweeter, add molasses or honey. 3. Destem three or four (or more) and put them in a pint jar. Fill the jar with tequila and put a lid on it. Wait six weeks. Make yourself a spicy margarita and/or use the tequila as a marinade for barbecue chicken.