This week’s box included: tomatoes, potatoes, fresh garlic, cucumber, green bell peppers Italian peppers, okra, sweet corn, cherry tomatoes, watermelon. You can see a photo to help with identification on our Facebook page or check out our weekly video on Instagram.
Need storage instructions? Visit our fruit & veggie home pages. Click on the pic and a new page opens with storage instructions and a list of recipes curated by Conne over the years.
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I was out of town last week so I missed the melon extravaganza. Hope everyone enjoyed their melons for me. And spaghetti squash. I am so glad there was a watermelon in today’s box and can’t wait to enjoy big wedges, but I’m going to save a little bit for the Watermelon Chow Chow recipe below. It only takes 3 cups and I love all these very Southern relishes and ways to add a little sparkle to a meal.
We got jalapenos this week, one big bell pepper, and two yellow peppers. I wish I knew what variety those yellow peppers are, and I haven’t cut a little sliver to see if it’s sweet, but I’m guessing it’s not a hot pepper. We have dozens of pepper recipes at grassfedcow.com if you’re in need of inspiration, and all the recipes I’m sending out today use at least one jalapeno.
The brown bag that held my okra completely disintegrated as I was gathering my vegetables in the middle of the downpour we got here in our neighborhood. The scraps of bag went into the compost and the okra is going into this warm okra and tomato salad we sent out two years ago. I may cut some corn kernels into the salad … but probably … we’ll be grilling that corn since it’s the first we’ve had this season. Was there some in last week’s box?
If you need an idea for the bounty of potatoes we’re receiving, consider the Home Fries Salad recipe below. Love it.
Salata Falahiyeh (Palestinian or Farmers Salad)
Probably you have a salad like this already in your repertoire, but it’s never bad to be reminded of a delicious combination. If you’ve got a lemon on your counter and some mint growing in your garden or a pot, you’re golden.
1 1/2 pounds ripe tomatoes, cut into 1/4-inch dice
2 cucumbers, cut into 1/4-inch dice
1 small onion, cut into 1/4-inch dice
1 fresh green chile, such as jalapeño, stemmed, seeded, and finely minced
1/2 lemon, ends trimmed and seeds discarded, and rind, pith, and flesh minced (optional)
3 tablespoons finely chopped fresh mint leaves or 2 teaspoons crushed dried mint
3 scant tablespoons extra-virgin olive oil
3 scant tablespoons freshly squeezed lemon juice
Salt
In a large bowl, combine tomatoes, cucumbers, onion, chile, and lemon (if using). Stir in mint, olive oil, and lemon juice until thoroughly combined. Season with salt and serve right away.
Watermelon Chow Chow
From the New York Times
Dried hibiscus may not be in your pantry, and it’s not absolutely necessary although it adds wonderful color and tartness. Or maybe you’re like I am and keep it on hand to make hibiscus tea?
Serve like you would with grilled meats or greens.
1/2 cup granulated sugar
1/4 cup dried hibiscus
1 1/2 pounds watermelon, rind removed, cut into 1/2-inch pieces (about 3 cups)
1/4 cup chopped and seeded English cucumber
1/4 cup chopped red onion
1/4 cup pickled jalapeños, chopped, plus 1/4 cup pickled jalapeño brine
1 teaspoon lemon juice
Prepare the hibiscus simple syrup: Add the sugar and 1/2 cup water to a small saucepan over medium heat. Cook, stirring, until sugar is dissolved. Off heat, stir in the hibiscus, and let steep for at least 15 minutes. Strain into a glass jar and seal tightly with a lid. (Hibiscus simple syrup will keep, refrigerated, for about 1 month and is great in cocktails or seltzer.)
In a bowl or a quart container, combine the watermelon, cucumber, onion and jalapeños. Mix until thoroughly combined.
Add jalapeño brine, lemon juice and 1/4 cup of the hibiscus simple syrup to the watermelon mixture, and mix to combine.
Serve immediately, or cover and refrigerate for about 15 minutes.
Home Fries Salad
From “To Vegetables, With Love” Hetty Lui McKinnon
Not your mom’s potato salad!
Extra virgin olive oil
1-2 tablespoons vegan or dairy butter (preferably salted)
1 onion, peeled and diced
About 1 1/2 pounds small potatoes, washed, scrubbed and quartered
Sea salt and black pepper
1 large garlic clove, grated
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 cup vegan/dairy sour cream
1/2 teaspoon smoked paprika
1/4 – 1/2 teaspoon cayenne or chilli powder
1 can chickpeas, drained
Salad greens
2 scallions, finely sliced
Extra virgin olive oil
Juice of 1/2 lemon
Heat in a large frypan on medium-high and drizzle in 1 tablespoon of olive oil. Add the onions, season with salt and black pepper and cook until softened, about 4-5 minutes. Remove the onions from the pan and set aside. Return the frypan to the stovetop. Heat a large skillet/frying pan on medium-high heat. Add about 1 tablespoon olive oil and 1 tablespoon butter. Add the potatoes, season with 1/2 teaspoon of sea salt and black pepper, and toss to combine. Arrange in a single layer (so every piece touches the hot surface of the pan) and cook for 8-10 minutes, tossing every 2 minutes, always making sure to arrange the potatoes onto one of the cut sides, until golden and crispy (if the potatoes start to burn too quickly, reduce heat to medium). The aim is to crisp up both cut sides of the potato. Toss the potatoes again, reduce heat to medium-low, cover with lid or large baking tray, and cook until the potatoes are crisp and completely tender, 3-5 minutes. If you have remaining potatoes, cook them now.
Place all the potatoes in the skillet, and heat on medium-low. Add the cooked onions, along with the garlic or garlic powder, smoked paprika, and oregano and toss for 1 minute, until combined, and then turn off the heat.
In a small bowl, combine the sour cream, smoked paprika, cayenne pepper or chili powder and season well with sea salt.
To make the salad, put the chickpeas, salad leaves, and scallions in a bowl. Drizzle with olive oil, and squeeze over some of the lemon juice. Season with sea salt and black pepper. Taste and adjust oil, lemon and salt, as needed.
To a large serving platter or bowl, add the salad and top with the potatoes. Gently toss and then top with dollops of the spiced sour cream and squeeze over some lemon juice. Serve any remaining lemon on the side. This salad can be enjoyed while the potatoes are still warm and crispy, but can also be eaten at room temperature.