Love it when summer and fall collide in the box. A watermelon nestled next to a spaghetti squash nestled next to two delicata squash nestled next to a bag of field peas. So many directions you can go!
I think I remember Charlotte telling me once the delicatas were her favorite squash. There are some years when we get them, and some years when we don’t. We’ve posted recipes at grassfedcow.com and one of my favorites is the pork and squash stir-fry. The posting seems to have lost the amounts, but it’s such a simple recipe perhaps you can just follow the method and set up amounts as you prefer? For those who prefer a more formal recipe, but still simple preparation, try the Parmesan-Crusted version. Reminds me of the way some friends prepare summer squash.
Last week we ran a great recipe in the AJC from Jessica Rothacker of Heirloom Cafe in Athens. It’s a summer farm box hash – great for using up whatever’s in the box. I’ve appended it below, along with a recipe for a field pea salad. I don’t know if you took advantage of Riverview’s amazing offer last week and bought a big 10 pound bag of peas, but I did, and we’re enjoying some fresh now while the remainder went into the freezer.
Black-Eyed Pea Salad with Hot Sauce Vinaigrette
This do-ahead recipe is adapted from “Carla Hall’s Soul Food: Everyday and Celebration.” She uses canned black-eyed peas. I’m doing it with fresh peas. Our peas may not be black-eyed peas, but they share similar qualities.
Notes from the book:
“Black-eyed peas hold a special significance in the heart of every African-American. We eat them for good luck on New Year’s in a rice dish known as hoppin’ John. That tradition comes from a long history of black-eyed peas symbolizing luck and prosperity in Africa, where they’re part of spiritual ceremonies too. They’re a part of our culinary DNA. And they’re delicious.
“Black-eyed peas are tender, skin to center, and this helps them soak up sauces. Because they’re nice and mild, I drench them with a hot sauce dressing, honeyed yet sharp with garlic and mustard. In this salad, cucumbers and onion balance the peas’ creaminess with crunch, and tomatoes burst juiciness. Down South, we call this a sitting salad. It can sit on the summer picnic table without wilting, so it’s the perfect potluck dish. Get ready for this salad to become one of your favorites.”
2 garlic cloves, grated on a Microplane
2 tablespoons apple cider vinegar
1 tablespoon yellow mustard
1 tablespoon hot sauce
1 teaspoon honey
Kosher salt and freshly ground black pepper
6 tablespoons vegetable oil
2 cups field peas, cooked until tender and drained
1 cup diced cucumber
1/4 cup finely chopped sweet onion
1 pint cherry tomatoes or grape tomatoes, halved
Whisk the garlic, vinegar, mustard, hot sauce, honey, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until smooth. While whisking, add the oil in a slow, steady stream. Whisk until emulsified.
Add the peas, cucumbers, onion, tomatoes, dill, and 1/2 teaspoon salt. Toss until well mixed. You can serve this right away or let it sit at room temperature for up to 1 hour. DO AHEAD: The salad can be refrigerated for up to 1 day.
Jessica Rothacker’s Summer Farm Box Vegetable Hash
If you want to skip the precooking potatoes step, start them in the skillet with the melted butter, covering the skillet until the potatoes are tender. Then proceed with the recipe.
1 pound new potatoes, cut into 1/4-inch cubes
3 tablespoons unsalted butter
1 onion, cut into 1/4-inch dice
2 cloves garlic, minced
Peppers – shishito, bell, whatever is in the box
1 cup zucchini or yellow squash, cut into 1/4-inch cubes
Kernels from two ears of corn
1 1/2 cups cherry tomatoes
Juice of 1/2 lime
1 tablespoon roughly chopped basil
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon dried red chile flakes, optional
Cook potatoes until just tender. Drain and set aside.
In a big cast iron skillet, melt butter. Add onion and garlic and cook 1 minute. Add peppers, squash and reserved potatoes. Cook, stirring occasionally, until potatoes begin to brown and squash is tender. Add corn and tomatoes and cook 2 minutes. Stir in lime juice, basil, salt and pepper. Taste for seasoning. Done.