notes about tomatoes
Recipes
Kaye’s Okra Fry Bread
Never thought I’d be sharing a recipe from Paula Deen, but this one is really good and will convert even those “I don’t eat okra” types. The recipe gives directions for cooking these little cakes in a skillet, but if you have a griddle, that’ll be even faster.
Moroccan Squash and Bell Pepper Salad
This is for those of you who still have some zucchini or yellow squash hanging out in the vegetable bin. Or, save the recipe for the next time we get squash in our box. Sorry that I don’t remember where the original recipe came from, but the dressing is delicious. You’ll find lots of ways to use it.
Spaghetti with Pine Nuts, Tomato & Garlic Breadcrumbs
From the November 2003 issue of Fine Cooking magazine. I love this idea of using coarse breadcrumbs in place of cheese – and love, love, love the addition of pine nuts and raisins.
Lynne’s Gulf Red Snapper with Tomato Concasse
From Lynne Rossetto Kasper, the host of NPR’s “Splendid Table.” Perfect for using that fish you brought home from the fish market at the beach!
Watermelon Rind Relish
The next time we have a watermelon I’ll give you a recipe for making watermelon rind pickles, but love this idea from Fine Cooking magazine for a watermelon rind relish. No canning required! The recipe calls for 1/2 of a jalapeno, but of course you can vary that by the tolerance for heat in your household. Although I have to say, every jalapeno I’ve cooked with this year has been pretty spicy! This should keep pretty well in your refrigerator – maybe for a month? 1 (4-pound). watermelon
Watermelon and Tomato Salad
I will probably just eat my waternelon in big chunks, but if you want to do something different, this lovely salad idea from Bill Smith of Crook’s Corner restaurant in Chapel Hill, North Carolina is a nice combination of sweet, spicy and sour.
notes about celery
Melon Sorbet with Roasted Fig, Honey and Sea Salt
This recipe comes from Justin Burditt of Miller Union. For simple syrup, combine 1/2 cup water and 1/2 cup granulated sugar and heat just until sugar dissolves. You’ll want an ice cream maker for this, or you can freeze the mixture in a freezer-proof container and stir it every half hour or so to break up the ice crystals and make a sort of granita. Since figs are widely available from your own tree or at a farmers market, this is a perfect August dessert.
Green Beans with Sautéed Onions, Bacon and Basil
This recipe was distributed at a chef demo at the Peachtree Road Farmers Market last year. Simple, classic, delicious.