And finally, how about baking up some of those tomatoes? This recipe comes from the “Green Market Baking Book” by Laura Martin. Once you’ve enjoyed it fresh from the oven, you could vary the experience by toasting slices until golden brown.
A note about popcorn, assuming you still have one or more cobs left over from last week. Suzanne Welander had some advice: “I spend some time and ‘roll’ kernels off of the popcorn cob and cook them in my cast iron skillet just like “regular” popcorn. You can cook it on the cob in a…
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And we can certainly be sure that more greens are in our future. Here’s an idea from “Okra”, the magazine of the Southern Food and Beverage Association.
One more idea for apples is this lovely recipe for applesauce.I found this recipe through the website for NPR’s Splendid Table. Here are their testing notes: A heavy-bottomed saucepan and long, slow cooking are necessary here to prevent scorching of the caramelization that is the essence of this delicious sauce. Keep a close eye on the mixture while it is cooking on high heat; again, to make sure it isn’t scorching. Go by the progress of the caramelization rather than a specific number of minutes. We also made a double batch; it works, but the caramelization takes longer because of the increased volume. Either way, we think it’s worth the time because the sauce is so very good. From the “Clinton St. Baking Company Cookbook” by DeDe Lahman and Neil Kleinberg (Little, Brown and Company). Granny Smiths are fine here, but you could really use whatever’s in the box. The cookbook says “peeled”, but I wouldn’t do it – if I didn’t want the bits of peel, I’d just use my immersion blender to make a smooth puree when everything is cooked. Up to you.
I saw a note that says we can look forward to apples in our box through the end of the season. Thought you might want some ideas. This recipe comes from “Chicken and Egg: A Memoir of Suburban Homesteading with 125 Recipes” by Janice Cole (Chronicle Books). The onions and apples can be cooked (separately) up to 8 hours ahead of time and refrigerated. Bring to room temperature before using.
You may have seen a comment on Riverview’s Facebook page about a recipe in the AJC a few weeks ago for hareuki turnips. That’s from my In Season column, and here it is for you. Couldn’t be easier. I noted in my column that all over Atlanta farmers markets, these turnips are called hakurei, but it seems that for much of the rest of the world they go by the name of Tokyo-type.
Makes: 1 1/4 cups (serving size: 1 tablespoon)
This recipe is from Park Café in Duluth. They use it to dress the spinach that accompanies their fried green tomatoes. We’ll be running the full recipe in the AJC on October 27.
Finally, that bounty of butternut squash may be getting a little daunting. This recipe is sort of out there, but David Larkworthy of Five Seasons Brewing Company is an amazingly talented chef, and this is one of his recipes. Worth considering, even if 2 pounds of jumbo lump crab meat will be quite an indulgence. Butternut squash in place of cracker crumbs, bread crumbs and other fillers … it’s the kind of thing only a chef would dream up.
Our final pepper recipe also features greens. Now you have an amazing assortment of greens in this week’s box. My box had a few collard leaves, a bunch of mustard greens, all the tops from those hareuki turnips and the greens from the kohlrabi. I have to say that the kohlrabi bulbs are so small (believe me, they’ll get bigger as the season goes on) that I just cleaned them and sliced them up to eat raw with the hareuki turnips. Then the greens went into the sink with all the others. I’ll be making the gumbo z’herbes we featured last year. I can’t find the recipe in the archive, so I’ll make a note to include it next week.
Anyway, here’s a recipe from chef Eddie Hernandez of Taqueria del Sol, also demonstrated last year at the Peachtree Road Farmers Market. It uses greens and peppers. Hernandez’ version was all collards, but this mixture of greens in the box would work just fine. You cook the greens separately, then add them as an ingredient. Just steam the greens unless you have some leftover from another meal. Love that this will use up some of your jalapenos and tomatoes as well.
For our next pepper trick …. stuffed peppers. But not your grandmother’s stuffed peppers. I cannot remember where this came from – but I love the tuna filling. This is a great way to cook tuna even if you’re not going to use it to stuff peppers. Any leftover stuffing would make a fabulous tuna salad sandwich.
