This week’s box included: sweet potato, apples, tomatoes, cherry tomatoes, bell peppers, sweet Italian peppers, hot peppers (in the bag), Napa cabbage, cauliflower (or broccoli), bumpkin winter squashes. You can see a photo that can 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 am one of maybe a handful of subscribers who is sad to see slicer tomatoes and sweet and (a bag of) hot peppers, but no cucumbers. Feels odd not to have that third leg of the summer vegetable stool. But more fun pumpkin types and a huge sweet potato maybe make up for it?
Everything in this week’s box has been a good keeper for us. I admit to refrigerating the cherry (plum) tomatoes. The slicer tomatoes are the one thing that seems to go bad soonest.
For those who are in need of new ways to enjoy those slicer tomatoes, try the Tomato and Egg Noodles below from Hetty Lui McKinnon, as published in the New York Times late last week. Ready in about 15 minutes. I captured the photo as well as the one for her Broccoli Rice with Eggs. Two simple meals matching eggs with farm vegetables. I understand not everybody got broccoli but it would probably be just as delicious with cauliflower. Or save it for when broccoli appears for you.
And some of the Napa cabbage is going into egg rolls. I love the recipe below which was demoed at a recent market from Community Farmers Market. What caught my eye was the sweet and sour apple sauce. It’s delicious. It won’t make much of a dent in that big cabbage, but lucky that Napa is such a good keeper. Just pull off as many leaves as you need for your recipe and store the rest in the refrigerator. And make extra sweet and sour apple sauce to top a Riverview pork chop or grilled chicken.
Tomato and Egg Noodles
From Hetty Lui McKinnon and The New York Times
1 pound tomatoes, cut into ½-inch chunks
1 (½-inch) piece of fresh ginger (optional, but recommended), peeled and grated
2 teaspoons brown sugar
2 teaspoons toasted sesame oil
2 teaspoons soy sauce
2 scallions, white and green parts separated and thinly sliced
Salt and pepper
7 ounces/200 grams noodles such as instant-ramen or rice noodles
4 large eggs
Vegetable oil
Place the tomatoes in a medium bowl and add the ginger (if using), sugar, sesame oil, soy sauce and the white parts of the scallions; season with about 1 teaspoon of salt and with pepper to taste. Toss to combine and set aside to marinate.
Bring a pot of salted water to the boil. Add the noodles and cook according to package instructions. Drain, refresh under cold running water and drain again.
While the noodles are cooking, heat a 10-inch skillet on medium-high for 2 minutes. Break the eggs into a medium bowl, season with about 1 teaspoon of salt and a pinch of pepper, and whisk well until combined. Drizzle the pan with 1 to 2 tablespoons of oil, pour in the beaten eggs, cook undisturbed for 10 to 15 seconds to allow the bottom to set and then push the eggs around the perimeter of the pan in a circular motion, for 5 to 10 seconds, just until the center is slightly wet looking and the egg looks rippled. The whole process only takes about 30 seconds. Transfer the eggs to the tomatoes, and toss together, breaking the eggs up into smaller chunks.
Add the noodles to the tomatoes and eggs and toss to combine. To serve, divide among four bowls, season with a little salt and pepper and top with the green parts of the scallions.
Broccoli Rice With Eggs
From Hetty Lui McKinnon and The New York Times
1 1/2 cups white rice, preferably short-grain
4 tablespoons vegetable oil, divided
Salt
1 head broccoli
4 eggs
1 tablespoon soy sauce
Place the rice in a medium Dutch oven or similar heavy pot. Wash the rice, swirling it around with your fingers, and then carefully pour out the starchy water. Repeat this two more times, until the water runs clear. Add 2 ¼ cups of water, 2 tablespoons of oil and 2 teaspoons of salt and stir to combine. Place on medium-high heat and when it comes to a rolling boil, cover, reduce heat to low and cook for 14 minutes.
Meanwhile, separate the broccoli head from the stem and then slice or peel off the woody exterior from the stem. Finely chop the florets and the stem. (You can use a food processor to do this, pulsing a few times until the broccoli is finely chopped. Remove any larger pieces and chop by hand to prevent overprocessing.)
After 14 minutes, add the broccoli to the top of the rice, sprinkle with 1/2 teaspoon of salt and then cover again with a lid. Cook until the rice is tender and the broccoli has softened and is bright green, 8 to 10 minutes. (The prescribed cooking time yields broccoli that is crisp tender but if you prefer a softer bite, add it to the rice 2 or 3 minutes earlier.)
While the rice finishes cooking, heat a wok or large well-seasoned cast-iron or nonstick skillet over medium-high. When hot, add a drizzle of oil and crack in the eggs, adding however many will comfortably fit in your pan; you may need to work in batches.
Reduce the heat to medium and fry until the edges are frizzled, the whites are set and the yolk is cooked to your liking. Season with a pinch of salt. Remove and repeat with the remaining eggs. Set aside.
In a small bowl, combine the remaining 2 tablespoons of oil and the soy sauce. (It won’t emulsify, and that is OK.)
When the rice and broccoli are ready, turn off the heat and stir to combine. Taste and season with more salt, if needed.
Divide among bowls and top each with a fried egg. Give the oil and soy sauce a quick stir and drizzle a little over each egg. Serve immediately.
Vegetable Egg Rolls
From the chefs at Community Farmers Markets
Oil for sautéing and frying
1/4 cup thinly sliced shiitake mushrooms
2 minced garlic cloves
1/2-inch inch ginger, grated
1/4 cup thinly sliced sweet peppers
1/4 cup thinly sliced daikon radish
1/4 cup thinly sliced yard long beans
1/4 cup thinly sliced Napa cabbage
1/4 cup thinly sliced chives
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
1 teaspoon unseasoned rice vinegar
12-14 egg roll sheets
Make filling: In a wok or large skillet heat 2 teaspoons oil over high heat and add mushrooms. Cook 2 minutes, then stir in garlic and ginger. Cook 2 minutes, stirring frequently.
add then add the ginger and garlic. Cook 2 minutes, stirring frequently, then add the peppers, radish and beans. Cook 2 minutes. Add Pac choi, chives, soy sauce, sesame oil and vinegar. Toss together and then remove from heat. Allow mixture to cool to room temperature.
When ready to cook: heat oil in wok or Dutch oven to 350 degrees.
Arrange a tablespoon of filling on egg roll sheets and roll tightly, starting at the bottom and folding in sides. Moisten top with water and seal roll closed.
Fry rolls until golden brown and drain. Serve warm with sweet and sour apple sauce.
Sweet and Sour Apple Sauce
3/4 cup pineapple juice
1 apple, cored, peel left on, diced
1 teaspoon apple cider vinegar
1 teaspoon sweet paprika
1 teaspoon light brown sugar
1 teaspoon salt
1 teaspoon chili oil
Put pineapple juice in a small saucepan and bring juice to a boil. Add apple, stir and cover saucepan. Reduce heat to low and cook 10 minutes. Uncover saucepan and stir in vinegar, paprika, brown sugar, salt and chili oil. Serve as is, or blend to make a smooth puree. Serve warm or cold.