Tuesday, September 14, 2010

Week 13 Newsletter September 9, 2010

Hmmm, what is there to say? Seems as if Fall may be fast approaching, and I saw the Farmer’s Almanac is predicting a COLD winter. Was it just last week that it was “insanely hot”?

We still have melons, tomatillos and husk cherries on the verge of maturing and oodles of winter squash almost ready. Try this recipe with all the cherry tomatoes- its smells amazing while roasting, tastes like candy when eating and your friends will think you are a goddess in the kitchen…

Slow Roasted Cherry Tomatoes

Cherry, grape or pear tomatoes (or whatever tiny tomatoes you prefer)

Garlic cloves

Olive oil

Kosher salt

Combination of dried Italian herbs (fennel, oregano, basil, or thyme) OPTIONAL

-Line a half-sheet pan with parchment paper, heat oven to 225F.

-Cut enough tomatoes to fill the sheet pan and place them cut-side up. Scatter a handful of garlic cloves throughout the tomatoes.

-Drizzle olive oil all over the tomatoes, then sprinkle lightly with kosher salt.

-Sprinkle mixed herbs evenly over the tomatoes (optional).

Bake for 3-4 hours, or until they have shriveled but still contain a bit of moisture inside. The time will depend on the size of your tomatoes, so start checking early. Let cool and eat immediately or store in a covered container in the refrigerator. Serve on bruschetta or crackers and goat cheese, or over pasta.

Basmati Rice Salad with Swiss Chard, Tomatoes and Herbs

1 cup basmati rice

1 3/4 cups water

3 tablespoons extra-virgin olive oil

1 1/2 tablespoons fresh lemon juice

2 cups chopped swiss chard (3 ounces)

2 scallions, thinly sliced

1 medium tomato, cut into 1/2-inch dice

1 1/2 tablespoons chopped tarragon, basil, or cilantro

Kosher salt and freshly ground pepper

1. In a medium saucepan, cover the rice with the water. Bring to a simmer, cover and cook over low heat until the rice is tender and the water has been absorbed, about 18 minutes. Remove the saucepan from the heat and let stand, covered, for 5 minutes. Spread the rice on a rimmed baking sheet and let stand until cool, about 15 minutes.

2. In a large bowl, whisk the olive oil with the lemon juice. Add the rice along with the swiss chard, scallions, tomato and herb; toss well to combine. Season with salt and pepper and serve.

Inside your basket this week:

· Swiss Chard

· Broccoli

· Peppers

· Winter Squash

· Melon

· Red Onion

· Tomatoes

· Carrots

· Turnips

· Cucumbers

· Eggplant

· Ask for herbs

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