This week’s box included: cherry tomatoes, tomatoes, okra, sweet corn, sweet peppers, salad cucumbers, kirby cucumbers, cantaloupe, canary melon.
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As fond as I am of spring and fall boxes full of greens (and green onions) … a box like today’s is enough to justify the cost of the entire year of Riverview’s CSA. Our box had three (!) melons – one huge cantaloupe, one tiny cantaloupe, and a canary melon … along with a half dozen ears of corn, lots of peppers, the first okra of the summer (yay!), slicer tomatoes and cherry and plum tomatoes, and cucumbers. And although we got a note that said it was 30 pounds … I think it was heavier! So much summer all in one box. Thank you, Riverview.
I am tempted to just chop everything up and make a big salad with a little of everything in it – yes, raw corn, and YES, raw okra. And that will be dinner tonight. But eventually we’ll want something else, so I’ve got three ideas here – two from my go-to New York Times (cold noodles with tomatoes!) but one that was demonstrated at the Decatur Farmers Market. I have to say that I truly miss restaurant chef demos at local farmers markets. At once time that was a mainstay of the markets and always a source of creative inspiration … now they’re extremely rare, but the Community Farmers Market folks have local cooks who do demos most every week, and their recipes are perhaps a bit more practical and maybe easier to pull off.
So here’s the loosely written recipe for “summer skillet corn, with peppers, eggplant, tomato and za’atar” that was demonstrated at the Decatur Farmers Market. We don’t have eggplant in this week’s box, but you’ve got everything else and if there’s no za’atar at your house, just use whatever seasoning mix is on hand.
Oil
Onion (I still have a huge red onion from an earlier box)
Corn
Mixed peppers
Eggplant (another week!)
Cherry tomatoes
Garlic – minced or microplaned
Za’atar seasoning
Dried red pepper flakes
Salt
Chop the onion and cook it in a skillet with a little oil. Then start adding the other vegetables maybe corn first, then peppers. Cut the cherry tomatoes in half. Once things are almost cooked through, add the garlic. Added this late in the cooking it will keep its bright, fresh flavor. If you like, save out half the corn and tomatoes and add them at the end so they’re not cooked, but add a different texture. Remove from heat and season with whatever you have on hand. Add red pepper flakes if you like, and check for salt.
Corn and Celery Stir-Fry
The New York Times
I’m guessing that like me, you still have part of that big bunch of celery in your vegetable drawer.
1 tablespoon neutral oil, such as canola or grapeseed
1 (1-inch) piece ginger, peeled and finely chopped (about 1 tablespoon)
1 garlic clove, peeled and finely chopped
4 scallions, white and green parts separated and cut into 1-inch pieces
4 cups corn kernels (from 4 to 6 corn cobs)
2 celery stalks, halved lengthwise and thinly sliced
1 teaspoon kosher salt (such as Diamond Crystal)
1/4 teaspoon white or black pepper
1/2 cup pine nuts (or coarsely chopped cashews or peanuts)
1 tablespoon soy sauce or tamari
2 teaspoons sesame oil
White or brown rice (optional)
Heat a large 12-inch skillet or wok on medium-high. When it’s hot, add the neutral oil, ginger, garlic and white parts of the scallions. Stir for 30 seconds until fragrant.
Add the corn, celery, salt and white pepper, and stir-fry for 1½ to 2 minutes, until the corn starts to soften.
Add the pine nuts, soy sauce or tamari and sesame oil, and stir-fry for another 1 to 2 minutes, until the corn is tender but still has a fresh, crisp bite. Add the scallion greens and toss for 30 seconds. Remove from heat and serve hot or at room temperature, with rice (if desired).
Cold Noodles With Tomatoes
The New York Times
2 pints ripe cherry tomatoes, halved
2 teaspoons kosher salt (Diamond Crystal)
12 to 14 ounces somyeon, somen, capellini or other thin wheat noodle
1/4 cup rice vinegar
2 tablespoons soy sauce
2 tablespoons granulated sugar
1 large garlic clove, finely grated
1/2 teaspoon Dijon mustard
1/2 teaspoon toasted sesame oil
2 cups cold filtered water
1 tablespoon toasted sesame seeds
2 radishes, thinly sliced
2 scallions, thinly sliced at an angle
2 cups crushed or cubed ice
In a large bowl, toss together the tomatoes and salt. Let sit until juicy, about 10 minutes.
Meanwhile, bring a large pot of water to a boil. Cook the noodles according to package instructions, drain and rinse under cold water. Set aside.
Add the vinegar, soy sauce, sugar, garlic, mustard and sesame oil to the tomatoes, and toss with a spoon until well combined. Stir the filtered water into the tomatoes and sprinkle the surface of the broth with the sesame seeds, radishes and scallions.
Right before serving, add the ice to the broth. Divide the noodles among bowls, and ladle in the broth and any unmelted ice, making sure each serving gets a nice sprinkling of tomatoes, radishes, scallions and sesame seeds.