This week’s box included: cherry tomatoes, summer squash, sweet corn, potatoes, banana pepper, English cucumber, cantaloupe, green beans, garlic, salad cucumber, kirby cucumbers, spaghetti squash, tomato.
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I’m always surprised to see the first spaghetti squash of the season. I think of it as the harbinger of hard squashes to come and don’t expect that it will be in our boxes in July. But that’s generally when it shows up. You’d think I would have figured that out by now.
We were away last week so not sure if there were spaghetti squash in those boxes, but we can expect more in the coming weeks. If you need ideas, check out our spaghetti squash page with recipes from years past. I’m always pointing to the spaghetti squash pie recipe because it’s an unexpected use.
I’m probably going to steam ours and then make a cold cherry/plum tomato sauce to go with it, using basil from my little container that is doing so well in all this heat.
There’s another idea for using those tomatoes below, a Sesame Tomato Salad from the New York Times (yes, my favorite source for recipes) which I loved because I would never have thought to combine toasted sesame oil with tomatoes, and it’s delicious.
Our little cantaloupe was served with vanilla ice cream for one of my favorite summer desserts last night, and the corn is going into squash and corn fritters, the recipe below.
We’ve received lots of potatoes and I know for some people that’s a challenge. Check out the potato page for dozens of ideas. And what a great variety of cucumbers. I don’t remember ever receiving such a long European-style cucumber as the one in our box this week, but maybe I’m just forgetting. The kirbys are always my favorites but these long seedless cucumbers are also wonderful. On our cucumber page there are, again, dozens of ideas, but I’m going to make cucumber lemonade this week since we have such a great abundance.
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Squash and Corn Fritters
Adapted from a recipe from Taylor Mead of Better Off Fed, demonstrated at East Atlanta Village Farmers Market.
2 large squash, grated
Salt
1 banana pepper
1/2 onion, diced
1 ear corn, kernels cut off the cob
3/4 cup cornmeal
3 eggs
Taco seasoning, optional
Sour cream, for serving
Sour cream for dipping
Ghee, or whatever fat you prefer to pan fry the fritters in
Put grated squash in a colander in the sink. Sprinkle lightly with salt and let it sit 15 minutes, then lightly squeeze squash to get rid of the accumulated liquid.
While squash is wilting, heat a cast iron skillet over medium-high heat and put in the banana pepper, turning frequently to blister all sides. Remove from pan, put in a paper bag or just on a plate and covered with another plate. When it cools enough, peel off the pepper skin and dice the pepper.
Combine the diced pepper with the squash, onion, and corn. Stir in cornmeal and eggs. Add taco seasoning if using.
In the same cast iron skillet you used for the pepper, heat a little fat of your choice, just enough to coat the bottom of the skillet over medium-high heat. Or use nonstick cooking spray. Drop the squash mixture into the skillet by 1/2 cup measure and help it spread a little bit. Cook until golden brown on the first side, then turn and cook until golden on the other. Remove from skillet and let rest while you cook the rest of the fritters. Serve with sour cream.
Sesame Tomato Salad
The New York Times
1/2 cup extra-virgin olive oil
6 tablespoons low-sodium soy sauce
2 tablespoons distilled white vinegar
2 tablespoons toasted sesame oil
1 teaspoon minced garlic
1 teaspoon granulated sugar, plus more to taste
3 pounds mixed tomatoes, large tomatoes chopped or sliced and small tomatoes halved
Kosher salt (such as Diamond Crystal) and black pepper
1/4 cup chopped basil
In a medium bowl, combine olive oil, soy sauce, vinegar, sesame oil, garlic and sugar; whisk to combine.
Arrange the tomatoes on a serving platter and season with salt and pepper. Drizzle with half of the dressing and top with basil. Serve the remaining dressing on the side.