THE BEET : VOLUME 12, ISSUE 13
CSA pickup times are, as always, Thursday, 5pm-7:30pm at PS 56 at Lewis and Gates
In this week’s BEET:
1. CSA FYIs
2. Tomatoes: More Recipes If you're like me, you're eating Ted's delicious tomatoes every day and still looking for ways to make them. This week's Beet has 4 more tomato recipes, including some favorites from old issues of The Beet that will keep in your freezer past the current season. (Did you miss last week's tomato recipes? Check out last week's Beet for recipes for a divine heirloom tomato salad, a recipe for italian-style dried tomatoes, and for a baked tomato recipe.)
- PLEASE BRING PLASTIC BAGS! Our on-site stash is gone and we need CSA members to replenish! You'll appreciate your fellow CSA members' plastic bag generosity the next time you forgot to bring bags to the pickup. Thank you!
- Lewis Waite Share pick-up TODAY If you placed your order by Sunday September 8th.
- Reminder: A LA CARTE Milk not Jails orders to be delivered NEXT THURSDAY, SEPTEMBER 19 If you ordered an a la carte Milk Not Jails order by Sunday, September 8, the delivery will be NEXT Thursday. Milk Share orders continue weekly pickups as always.
Recipes: Tomatoes. Part II:
Tomatoes Provencale (From http://amycotler.com The Locavore Way via The Beet, Vol. 9 No. 9)
"A classic, these are shockingly good when you use local tomatoes. The picture below shows them prepared with multi-colored heirloom tomatoes (from Moon in the Pond Farm) and basil (from my garden) before they’re sprinkled with cheese and popped in the oven. You can use a local aged cheese, such as Hawthorne Valley Farm’s sharp Alpine Cheese, or any sharp hard grating cheese, but local feta or goat cheese work well too." Makes 4 servings
4 fresh local tomatoes, ripe but not mushy 1/2 teaspoon kosher or sea salt 3/4 cup dried bread crumbs* 1/3 cup fresh basil, chopped finely 2 tablespoons olive oil l large scallion, finely chopped, or 1 tablespoon chopped chives 2 garlic cloves, minced (or 4 freshly harvested cloves) 2 teaspoons fresh or l teaspoon dried thyme leaves 1/4 teaspoon freshly ground pepper 1/4 cup local grated or crumbled cheese (see headnote above)
l. Preheat oven to 425 degrees. Cut the tomatoes in half through their circumference. Using a spoon, remove most of the seeds from each tomato and discard. Scoop out about half of their pulp, then chop and set aside on a plate. Sprinkle the tomato cavities with about half the salt,then invert on a rack to drain.
2. In a medium bowl, combine the bread crumbs, basil, olive oil, scallions or chives, garlic, thyme, 1/4 teaspoon salt and pepper. Tip the plate with the chopped tomatoes and spoon off most of their liquid. Add the chopped tomatoes to the mixture. Divide equally among the tomato cavities. Sprinkle each with some of the cheese.
3. Place the tomatoes in a baking dish. Bake until tender, but not falling apart, about 10 minutes.
*Store-bought bread crumbs work fine for this recipe. But, you can make your own by using using stale or toasted white or whole grain bread, pulsed into crumbs in the food processor. (2-3 slices will make the 3/4 cup you need.)
Simple Romesco Sauce
Blender Hot Sauce
Moroccan Style Tomato Soup With Chickpeas
(From Mark Bittman's Summer Tomato feature which includes several other exceedingly simple tomato recipes)
1 onion, chopped
1 tablespoon minced garlic
1 tablespoon ginger
2 tablespoons olive oil
2 teaspoons cumin
2 teaspoons coriander
2 teaspoons cinnamon
2 pounds tomatoes, chopped
2 cups of stock
1 1/2 cups cooked chickpeas
Parsley or cilantro for garnish
1. Cook onion and garlic and ginger in olive oil for 5 minutes. 2. Add 2 teaspoons each cumin, coriander and cinnamon; cook for 1 minute. 3. Add tomatoes, stock and cooked chickpeas. 3. Simmer until saucy. 4. Garnish with parsley or cilantro.