I haven’t cut into those melons yet. They’re in the refrigerator chilling. But I’m sharing a recipe I saw in the New York Times for a melon, cherry tomato and cucumber salad. Nothing particularly unusual in it, except for the concept. I just wouldn’t have thought to add melon to a tomato and cucumber salad. That’s the great thing about looking for and sharing recipes. It’s always fun for me to look for things that sounds intriguing and just a bit different from what I’d traditionally make.
Tomatoes
(2021) Watermelon-Tomato Cooler
This recipe for Okra Cornbread Fritters is a decade old, but it’s still delicious.
(2021) Shakshuka
The box also prompted me to find this non-recipe recipe from the folks at Aluma Farm for Shakshuka. We have at least one version in the tomato recipe section of grassfedcow.com. But some may prefer this no-recipe approach using the tomatoes, the onion, and a pepper or two from the box. Add eggs, and it’s dinner. Add toast and it’s a delicious meal.
(2021) Speedy Summer Gazpacho
For a recipe that won’t heat up the kitchen, I’m considering this easy gazpacho published in a story called “Eat to Beat Illness” by Rupy Aujla. It calls for a few more tomatoes that were in the box, but …. you could use some cherry tomatoes, you could just cut down on tomatoes, or maybe just like me, you bought some tomatoes last weekend at a farmers market and have a few to spare. The proportion of ingredients is totally up to you and what’s sitting on your counter. The recipe calls for serving right from the food processor, but I’m going to chill mine before serving. Which I guess defeats the “speedy” of the title, but I just like my gazpacho cold!
(2020) Slow-Roasted Tomato Confit
From Bon Appetit Y’all, by Virginia Willis. This remains one of my all-time favorite cookbooks. Chef Willis suggests taking a cue from French kitchens and folding the confit into scrambled eggs, tossing with salad greens or pasta, or topping grilled bread crisps with chopped herbs.
(2020) Roasted Butternut Squash with Tomato-Ginger Gravy
I’m making mine with the slicer tomatoes, and that will work just fine.
(2020) Jessica Rothacker’s Summer Farm Box Vegetable Hash
If you want to skip the precooking potatoes step, start them in the skillet with the melted butter, covering the skillet until the potatoes are tender. Then proceed with the recipe.
(2020) Triple Garlic Pasta with Oven-Dried Tomatoes, Olives, and Breadcrumbs Recipe
This recipe popped up in my inbox this afternoon – part of a collection of tomato recipes from Serious Eats and a great reminder of the power of oven-drying tomatoes. If you’re not sure what to do with that quart of little tomatoes, consider this recipe.
(2019) Green Goddess Dip with Vegetables and Homemade Pita Chips
In case you still need some pepper or green bean inspiration, I’ve got a way to enjoy them as raw vegetables with dip. It makes me happy to have a platter of cut up vegetables and dip standing by while we’re sitting here enjoying sunsets at the beach. I’ll make the dip and buy my vegetables from a local farm stand.
(2019) Sautéed Green Beans with Mushrooms and Caramelized Onions
If you’d like to turn those green beans into dinner, try this recipe from adapted from seriouseats.com. It calls for button mushrooms but if you can get to a farmers market this weekend I hope you can find some local mushrooms to use instead.