• Farm Cart

Delivery 9/14/22


ITEMS

  1. Peaches

  2. Summer Squash

  3. Red Bell Pepper

  4. Tomatoes

  5. French Fingerling Potatoes

  6. Eggs

PRODUCERS

  1. Forbidden Fruit - Paradise

  2. Foothill Farm - St. Ignatius

  3. Harlequin Produce - Arlee

  4. Harlequin Produce - Arlee

  5. Kimm's Organic Potatoes - Manhattan

  6. Happy Eggs - Manhattan

 

There's often only a few weeks' time where we can get locally grown potatoes, summer squash, and tomatoes all at the same time. Which is unfortunate because they're a fabulous trio (or quartet, if you add peppers). I was overwhelmed with the number of recipe options: Indian flavors, Greek flavors, and Spanish flavors are just a few directions to explore. I trust you'll find your way to something great.


Roasted Fingerlings & Summer Squash with Tomatoes & Feta

Adapted from Milk Street: Vegetables, loosely based on a Greek dish called briam. Serves 6.


8 oz fresh tomatoes, cored and sliced crosswise into 1/4" rounds

Salt & Pepper

1 1/2 lbs fingerling potatoes, halved lengthwise if large, and sliced crosswise 1/8" thick

1/4 C + 2 Tbs good olive oil, divided

1 lb summer squash (green or yellow), halved lengthwise and sliced crosswise 1/4" thick

1 small-medium red onion, halved and thinly sliced (You could sub shallots or sweet onion)

1/2 C fresh oregano, dill, or basil, loosely packed and divided

2 oz feta cheese or fresh chèvre, crumbled


Heat oven to 500 F with rack in the middle. In a colander set over a bowl or sink, toss the tomato slices with 1/4 tsp salt and set aside to drain. In a large bowl, toss the potato slices with 1/4 C olive oil and 1/2 tsp each salt and pepper. Distribute potatoes evenly over a large baking sheet, reserving the bowl. Roast until lightly browned, ~15 min. Meanwhile, in the bowl, toss together the squash, onion, 1/4 C of the herbs, 2 Tbs olive oil, 1/4 tsp salt and 1/2 tsp pepper.


When the potatoes are ready, remove baking sheet from oven. With a metal spatula, scrape up the potatoes and push them to the outer edges of the pan. Add the squash-onion mixture to the center of the pan and spread into an even layer. Roast until a skewer inserted into the squash meets no resistance, 10-15 min.


Transfer all the vegetables to a large serving dish or divide among individual plates. Scatter the salted, drained tomatoes on top. Drizzle with additional olive oil (to taste), plus the remaining 1/4 C fresh herbs and the cheese.

 

Indian-Spiced Tomato & Egg Casserole

This dish could be brunch or dinner. I suspect some naan or your favorite bread would be a good addition to mop up the spiced tomato-egg mixture. This recipe is a version of a traditional Parsi dish, which I've adapted from Floyd Cardoz, NYTimes Cooking. Serves 6.


1 1/2 lbs fingerling potatoes

Kosher salt and black pepper

1/4 C vegetable oil

1 yellow onion, diced

1 poblano pepper, seeded if desired, finely chopped - sub red bell pepper for a milder take

2 jalapeño peppers, seeded if desired, finely chopped - or sub 1 Hatch chile if needed

2 Tbs finely chopped peeled ginger

3 garlic cloves, finely chopped

1 tsp ground cumin

1 tsp ground garam masala

1/2 tsp ground coriander

~2 lbs whole tomatoes

1/4 C fresh mint, chopped, plus more for garnish

2 Tbs cilantro or basil, chopped, plus more for garnish

4-6 eggs


Place potatoes in a large pot and cover with generously salted water. Bring to a boil; cook until potatoes are tender, ~20 min. Drain. When just cool enough to handle, slice into 1/2" thick rounds.


Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and cook until almost tender, 5-7 min. Stir in peppers and cook 3 min. Add ginger, garlic, cumin, garam masala and coriander; cook 1 min. Stir in tomatoes and 1/2 tsp salt. Simmer over medium-low heat, breaking up tomatoes with a fork, ~15 min. Stir in mint and cilantro or basil. Taste and adjust for seasoning.


Heat oven to 375 F. Place potatoes in a single layer in a 9-inch-square baking dish. Pour the hot tomato sauce over potatoes. Transfer pan to oven and bake 20 minutes. Remove pan from the oven and make six wells in the tomato mixture.


Crack 1 egg into each well and season with salt and pepper. Bake until egg whites are set but yolks are still runny (or however you like them), 8-13 min. The time required may depend on how much the potatoes and sauce cooled before baking. Covering the pan with foil or an oven-safe lid can help steam the eggs, speeding up the cooking time somewhat, if needed. Serve warm, garnished with fresh herbs.

 

Additional Recipes & Suggestions


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