Common Ground has teamed up with Turning Point Farm this season to help CSA members find interesting ways to enjoy their shares. Even if you’re not a CSA member, we think you’ll find lots of useful information in these posts about seasonal veggies you’re likely to encounter at farmers markets and in stores. Let us know what you think!
Ten weeks into the season, can you believe it? This week we’ve got tomatoes and cukes, chives and chard, onions, summer squash, green beans, and a bit of broccoli. Anything puzzling in there? It’s all pretty familiar, right?
So what are you doing with it?
We took the tomatoes, chopped them up, simmered them for a few minutes, then seasoned them with smoked paprika and a bit of salt and added them to a pot of steamed rice and vegetables for a really nice take on Arroz con Whatever. You’ve made that dish, right?
If you need a recipe, this one for Basque Vegetable Rice from Eating Well ought to get you started.
Kitchen tip: if you don’t like bits of tomato skin conflicting with your rice and veggies — it’s a texture thing, I know — it’s a simple process to blanch and peel them before you set them to simmer. Here’s a quickie instructional on how to peel a tomato — three ways, in fact, so you’ll surely find one you like.
I love garden cucumbers, with their tender skins and snappy interiors. Slice and eat, right? But if you want something that looks like you went to some trouble (even when you didn’t) these refrigerator pickles from Bless this Mess Please are the perfect thing to set out with lunch.
Bonus: you can use chives in place of the onions if you like, or chop up one of the little sweet onions from your box. No canning, no hot kitchen, and you’ll have pickles in an hour.
Speaking of chives, the Google led us to a terrific round up of ways to use that big bunch we got this week. If you have a food processor you can blend up chive butter and chive cream cheese and chive sour cream and store them in little tubs in your fridge for omelettes and potato toppers and sandwich spreads.
You can also do like A Bountiful Kitchen does and make a nice blender salad dressing to pour over some orzo pasta salad.
All you need now is a fork.