This week’s box included: eggplant, cucumber, summer squash, zucchini, watermelon potatoes, peppers, onion, okra, green beans, acorn squash.
First the spaghetti squash, now this week an acorn squash. Can delicata be far behind? Are you ready for “fall” squash? I know I’m not, still reveling in beautiful tomatoes and now what I think may be fairy tale eggplant. It’s a good thing those hard shelled squash are keepers. I’ll be ready to think about them in a few weeks.
And was happy to see my old friend the zephyr squash in today’s box. Plus an enormous watermelon. These melons have been amazing. I’ve got a recipe below for something I’ve been wanting to try – Watermelon-Tomato Cooler. I cannot remember where it came from, but I’ve seen several versions around lately. Probably you have, too. I’m trying it tomorrow.
What are you doing with your mixed group of peppers in these boxes? I’ve found myself mostly just putting them on the grill, then packaging them up to use in making pimento cheese (my husband could eat a pound of this every week), and diced into salads with grilled chicken breasts. Eating a pepper fresh is something I do once in a while, but my true love is a grilled pepper with its charred skin and smoky flavor. Today’s poblano will be next week’s pimento cheese and since you never know if your poblano will be mild or hot, the result will be a pleasant surprise.
More okra, and I’m sure there’s even more okra to come. We’ve got maybe two dozen recipes at grassfedcow.com … and there are two or three dozen eggplant recipes there as well. For some reason though I’m stuck in an eggplant rut. When I have a reason to turn on the oven, I’m roasting peeled slices of eggplant (brushed with a little olive oil and sprinkled with salt and pepper) and then turning those into BELTs (bacon, eggplant, lettuce and tomato sandwiches). I’m being really boring with my eggplant this year, but I’m loving it.
This recipe for Okra Cornbread Fritters is a decade old, but it’s still delicious.
Watermelon-Tomato Cooler
6 cups cubed seedless watermelon
3 cups red heirloom tomatoes, seeds removed
1 or 2 cucumbers, peeled if you wish
1/4 cup granulated sugar
1/4 cup fresh lime juice (from 2 limes)
3/4 to 1 cup tequila or vodka
1 small jalapeño chile (if desired)
cucumber, fresh cilantro, or watermelon wedges, for garnish
Process watermelon, tomatoes, cucumbers, and sugar in a blender until very smooth, about 1 minute, stopping to scrape down sides as needed.
Pour mixture through a fine wire-mesh strainer lined with cheesecloth into a large pitcher; discard solids.
Stir in 1/4 cup fresh lime juice; 3/4 to 1 cup tequila or vodka; and, if desired, 1 small jalapeño chile, sliced. Chill until very cold, about 6 hours.
Stir well, and serve over ice. Garnish with cucumber or watermelon wedges and fresh cilantro sprigs.