This week’s box included: delicata squash, tomatoes, heirloom tomato, cherry tomatoes, okra, yellow squash, zucchini, Italian peppers, watermelon, cabbage, potatoes.
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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The first delicata squash of the season has arrived! I was just thinking about delicata squash this weekend and for some reason, thought we might have missed the window. But there was one in my box today. For those of you new to Riverview’s CSA, check out the delicata page for information about this lovely squash, which Charlotte once told me was her favorite, with its edible skin. So easy to cook! The recipe labeled Easiest Preparation is exactly that and a nice introduction if you’re not familiar with this one.
Surprised there were no cucumbers (hoping its not the end of the season for them) and at the return of potatoes. Love having these fresh potatoes on hand. But summer squash seems to be going strong and for the squash in the box, both yellow and zucchini, I’m looking forward to making the summer squash recipe below from Greyfield Inn on Cumberland Island. The agrodolce will make a bunch, but it will keep in the refrigerator and be available to dress sliced tomatoes, roasted okra, and more. The recipe includes a green tomato salsa, but I’m going to make it with chopped cherry tomatoes instead. And it will take advantage of those two peppers in the box as well.
And I’ve appended the recipe below for Roasted Shrimp with Okra and Tomatoes which I’m making for dinner tomorrow. We have shrimp from the coast and I’ve never prepared roasted shrimp and this seemed like a great recipe to try.
That huge cabbage will be a good keeper in the refrigerator. If you need to cut it up to make room for it, be sure to wrap it well to keep the cut edges from browning. But even if they do, just shave those brown edges off before you prepare anything with them. If you need inspiration, there are dozens and dozens of recipes on our cabbage page.
We got a huge gorgeous heirloom tomato in our box and I cannot wait to slice into that. It’s destined to make four huge tomato sandwiches and I could not think of a better way to end July than with a gorgeous tomato sandwich.
Summer Squash with Sweet Pepper Agrodolce and Green Tomato Salsa Verde
From Greyfield Inn on Cumberland Island
(I’m making the salsa with cherry tomatoes instead of green tomatoes.)
1 large or 2 medium green tomatoes, chopped, about 1 cup
1/2 cup finely chopped parsley
1/2 Calabrian chili, deseeded and finely chopped (or ¼ teaspoon red chili flakes)
1 tbsp. finely chopped shallot
2 tbsp. fresh lemon juice, plus 1 tsp. lemon zest
1 anchovy, finely chopped
1/4 cup olive oil
Salt
2 to 3 tbsp. vegetable oil
Summer squash, cut into 1/2-inch-thick rounds
1/4 cup agrodolce (recipe follows)
Agrodolce
1 medium red bell pepper, thinly julienned
1 medium yellow bell pepper, thinly julienned
1 shallot, cut into thin rings
2 cups white balsamic vinegar (red wine vinegar will work well too)
1 1/2 cups sugar
Prepare the salsa verde: Process green tomato in a blender and strain into a bowl, discarding the solids. Combine reserved juice in bowl with parsley, chili, shallot, lemon juice and zest, anchovy, olive oil, and salt. Adjust flavor with more lemon or salt as needed. Set aside.
For the squash: Heat the vegetable oil in a large skillet on medium high heat. Once oil is hot, place squash in the pan in a single layer, making sure one whole side is making contact with the pan. Generously salt the squash in the pan. Sear one side until very caramelized and starting to get tender, about 3 to 5 minutes. Add agrodolce peppers and syrup to pan and cook on high, stirring often, until agrodolce has thickened, caramelized, and is coating squash. To serve: Remove from pan and place on top of a bed of the salsa verde. Garnish with additional peppers.
For the agrodolce: Bring all ingredients to a simmer in a small sauce pot. Cook on medium low for 8 to 10 minutes or until reduced and beginning to thicken. This will make enough for multiple servings. Store in a jar in the refrigerator.
Roasted Shrimp With Okra and Tomatoes
From The New York Times
1 pound (21 to 30 count) peeled and deveined shrimp (tails on)
2 tablespoons dried oregano
1/2 tablespoon smoked paprika
Salt and black pepper
1/4 cup olive oil
1 pound small to medium okra, trimmed
1 pint cherry tomatoes
Lemon wedges, for serving
Heat the oven to 450 degrees and line a sheet pan with aluminum foil. In a medium bowl, combine the shrimp, oregano, smoked paprika, a few pinches of salt and 2 tablespoons of olive oil. Mix well and set aside.
Add the okra and tomatoes to the pan, season with salt and several cracks of black pepper, then drizzle the remaining 2 tablespoons of oil over top. Mix well, spread evenly then place on the top rack of the oven. Roast until the okra is softened and the tomatoes are soft and have released their juices, about 15 minutes.
Take the pan out of the oven, put the tomatoes and okra in a large bowl, then spread the shrimp evenly on the same pan and toss to coat in the pan juices. Return the pan to the oven and roast until the shrimp are cooked through, 4 to 5 minutes.
Remove the shrimp from the oven, then toss with the okra and tomatoes, along with any pan juices. Taste for salt. Serve on a large platter and finish with a squeeze of lemon.