This recipe comes from “The Heirloom Tomato: From Garden to Table: Recipes, Portraits, and History of the World’s Most Beautiful Fruit” by Amy Goldman. I haven’t tried this yet but for all those folks who love to make kale chips, maybe this is the summer alternative.
The first thing I did when I got home (at 10pm after a very late night at work) was to sort out the tomatoes, setting aside the ones that had gotten banged up on their journey. Rinsed, any questionable parts cut off, those tomatoes went into the food processor, some with a clove of garlic,…
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Never thought I’d be sharing a recipe from Paula Deen, but this one is really good and will convert even those “I don’t eat okra” types. The recipe gives directions for cooking these little cakes in a skillet, but if you have a griddle, that’ll be even faster.
This is for those of you who still have some zucchini or yellow squash hanging out in the vegetable bin. Or, save the recipe for the next time we get squash in our box. Sorry that I don’t remember where the original recipe came from, but the dressing is delicious. You’ll find lots of ways to use it.
From the November 2003 issue of Fine Cooking magazine. I love this idea of using coarse breadcrumbs in place of cheese – and love, love, love the addition of pine nuts and raisins.
From Lynne Rossetto Kasper, the host of NPR’s “Splendid Table.” Perfect for using that fish you brought home from the fish market at the beach!
The next time we have a watermelon I’ll give you a recipe for making watermelon rind pickles, but love this idea from Fine Cooking magazine for a watermelon rind relish. No canning required! The recipe calls for 1/2 of a jalapeno, but of course you can vary that by the tolerance for heat in your household. Although I have to say, every jalapeno I’ve cooked with this year has been pretty spicy! This should keep pretty well in your refrigerator – maybe for a month? 1 (4-pound). watermelon
I will probably just eat my waternelon in big chunks, but if you want to do something different, this lovely salad idea from Bill Smith of Crook’s Corner restaurant in Chapel Hill, North Carolina is a nice combination of sweet, spicy and sour.
Celery is a tough thing to grow in Georgia – so getting organic celery in our boxes is such a gift. Conventionally grown celery is one of the dirty dozen fruits and vegetables – pretty heavily chemical-laden. No matter what they do, a Georgia farmer is never going to grow those gigantic stalks of celery…
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This recipe comes from Justin Burditt of Miller Union. For simple syrup, combine 1/2 cup water and 1/2 cup granulated sugar and heat just until sugar dissolves. You’ll want an ice cream maker for this, or you can freeze the mixture in a freezer-proof container and stir it every half hour or so to break up the ice crystals and make a sort of granita. Since figs are widely available from your own tree or at a farmers market, this is a perfect August dessert.
