Dig It

The final boxes of the CSA season were filled with high summer harvests and all of the stored vegetables that I had been hoarding for use in case of a crop failure. I gave out cucumbers (until the vines died off a couple of weeks into September), eggplant, tomatoes, peppers, okra, basil and melons, as well as stored onions, garlic and spaghetti squash. I did have some trouble with cutworms in the tomato bed, but was able to beat them to the punch by harvesting the heirlooms at the first hint of blush.

I’m still returning to the farm once or twice a week, although with the cold, wet weather I’m predicting just one or two more weeks of vegetable harvests before we knock everything over and plant a cover crop in its place. In the mean time, I’m freezing what I can and getting ready to plant some greens in pots on the porch. After the jump, the recipes that I sent out. Below, some photos:

Thai Cucumber Salad (from the University of Illinois Extension)

Ingredients:

¼ cup sugar

1 teaspoon salt

½ cup rice vinegar

4 cucumbers, seeded and thinly sliced lengthwise

1 shallot, thinly sliced

10 whole cilantro leaves

¼ cup red pepper, julienned (about 1 inch long)

Directions:

1.       Combine the sugar, vinegar and salt and heat in a small sauce pan until sugar has dissolved (about 5 minutes); do not boil. Set saucepan in cold water to cool the vinegar mixture. When cool, pour over cucumbers and garnish with red peppers.

Serves 4.

Minted Spaghetti Squash (from realsimple.com)

Ingredients:

1 small spaghetti squash (about 3 pounds)

2 tablespoons olive oil

½ teaspoon ground cumin

kosher salt and black pepper

4 scallions, thinly sliced

¼ cup fresh mint, sliced

Directions:

1.       Cut ½ inch from both ends of the squash and cut in half lengthwise. Microwave on a plate, cut-side down, on high until tender, 10 to 12 minutes. Let cool for 5 minutes.

2.       Scoop out and discard the squash seeds. With a fork, gently scrape the strands of squash flesh into a bowl. Toss with the scallions, mint, oil, ½ teaspoon salt, and ¼ teaspoon pepper.

Easy Okra (from vegweb.com)

Ingredients:

1 pound (or 1 pint) okra

1 medium onion, sliced

4 to 5 cloves garlic, peeled and chopped

1 tablespoon ginger, peeled and finely chopped

1 tablespoon lime juice

salt

jalapeno, seeded and chopped (optional)

3 tablespoons vegetable oil

Directions:

1.       Cut both ends off the okra pods, then slice pods into two halves lengthwise. In a small bowl, mix with lime juice.

2.       Combine oil, garlic and ginger in a saucepan and fry for one minute. Add onion; fry until onion is light brown (about 4 or 5 minutes). Stir in okra mixture. Sprinkle salt to taste; add jalapeno (optional). Cook for 8 to 10 minutes, stirring constantly, until okra is tender. Sprinkle with freshly ground pepper.

Serves 4.

Tomato-Fruit Gazpacho (from myrecipes.com)

Ingredients:

2 cups chopped tomatoes

2 cups diced cantaloupe

2 cups diced honeydew melon

1 cup diced mango

1 cup diced seeded peeled cucumber

1 cup diced nectarines

1 cup orange juice

½ cup chopped Vidalia or sweet onion

¼ cup chopped fresh basil

3 tablespoons chopped fresh mint

3 tablespoons fresh lemon juice

1 teaspoon sugar

½ teaspoon salt

1 jalapeno pepper, seeded and chopped

Directions:

1.       Combine all ingredients in a large bowl. Cover and chill for at least 2 hours.

Serves 7.

Nontraditional Sweet Freezer Pickles (from the University of Illinois Extension)

Ingredients:

2 quarts cucumbers, peeled and thinly sliced

1 medium onion, thinly sliced

1 tablespoon salt

1 ½ cups sugar

½ cup white distilled vinegar

Directions:

1.       Mix cucumbers, onions and salt in a large bowl and cover with plastic wrap. Set the bowl on the counter for 2 hours. Pour into a colander and drain water from the cucumber mixture. Combine sugar and vinegar. Stir well and pour over cucumbers. Pack into freezer containers or zip-closure bags. Freeze immediately. Pickles are ready to eat in 3 or 4 days, and will keep in the freezer for up to one year.

Tortellini with Eggplant and Peppers (from realsimple.com)

Ingredients:

2 tablespoons olive oil

1 medium eggplant, cut into ½-inch pieces

2 bell peppers, cut into ½-inch pieces

kosher salt and black pepper

4 cloves garlic, finely chopped

¼ teaspoon crushed red pepper

3 cups low-sodium vegetable broth

1 pound cheese tortellini (fresh or frozen)

½ cup flat-leaf parsley, chopped

½ cup grated Parmesan

Directions:

1.       Heat the oil in a large skillet over medium-high heat. Add the eggplant, bell peppers, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until the vegetables begin to soften, 6 to 8 minutes.

2.       Add the garlic and crushed red pepper and cook, stirring, for 1 minute. Add the broth and tortellini. Simmer, covered, stirring occasionally, until the tortellini are cooked through and most of the broth is absorbed, 12 to 15 minutes.

3.       Stir in the parsley and ¼ cup of the Parmesan. Spoon into bowls and sprinkle with the remaining ¼ cup of Parmesan.

Serves 4.

Garden Fresh Tomato Soup (from vegetarian-recipes.suite101.com)

Ingredients:

2 pounds (or one quart) tomatoes

3 tablespoons butter

2 tablespoons flour

1 teaspoon salt
½ teaspoon sugar

¼ teaspoon pepper

1 cup water

½ cup dry white wine or chicken broth

Directions:

1.       Wash and stem tomatoes. Fill a large pot full of water and bring to a boil. Blanche the tomatoes by dipping them in the boiling water for 10-15 seconds. Let cool and carefully peel off the skin.

2.       Cut tomatoes in half lengthwise and scoop out the seeds with your fingers, leaving in the flesh. Dice tomato halves. In a large saucepan, heat butter and add tomatoes. Simmer for about 5 minutes. Remove from heat and rub through a wire strainer or put in a blender and mix.

3.       Return tomatoes to pan. Sprinkle with flour, salt, sugar, and pepper. Stir well. Bring to a boil. Reduce heat and simmer for 2-3 minutes, stirring constantly. Add water, then wine or chicken broth. Heat to simmering. Garnish with butter and fresh parsley, and serve with crackers.

Serves 6.

Watermelon Granita (from the University of Illinois Extension)

Ingredients:

5 cups seeded watermelon pulp

1 cup sugar syrup*

2 tablespoons fresh lemon juice

thin watermelon wedges, cut into strips for a garnish

Directions:

1.       Puree watermelon in a food processor or blender.

2.       Pour into a 9 x 13 inch baking dish. Stir in the syrup and lemon juice. Freeze for about 4 hours or until frozen solid.

3.       To serve, scrape up granite with a large spoon and place in goblets, tulip-shaped wine glasses or ice cream dishes. Garnish with a narrow wedge of watermelon.

Serves 4.

*To make sugar syrup: Combine ½ cup water and 1 cup sugar in a saucepan. Bring to a boil over medium-high heat. Boil for one minute, stirring constantly until all of the sugar has dissolved. Cool in the refrigerator.

Pesto (from realsimple.com)

Ingredients:

3 cups fresh basil leaves

3 tablespoons grated Parmesan, plus more for serving

2 tablespoons pine nuts

3 cloves garlic, minced

1 cup extra-virgin olive oil, plus more for storing

Directions:

1.       Combine the basil, Parmesan, pine nuts, and garlic in a food processor and pulse until finely chopped. With the machine running, pour in a thin, steady stream of oil, blending until the mixture is well combined and emulsified.

2.       Store in the refrigerator in an airtight container covered with a thin layer of oil for up to 1 week. Sprinkle with additional Parmesan (and basil leaves, if preferred) just before serving. This can be made 2 to 3 days in advance and kept in the freezer for up to 2 months.

Makes 2 cups (about 8 servings).

Roasted Eggplant with Lemon Juice (from allrecipes.com)

Ingredients:

1 eggplant

3 tablespoons extra virgin olive oil

salt and pepper to taste

2 tablespoons fresh lemon juice

Directions:

1.       Preheat oven to 400 degrees F. Line baking sheet with parchment paper or lightly grease.

2.       Slice eggplant in half lengthwise, then slice each half lengthwise again. Cut each of those in half horizontally, making two shorter quarters. Place eggplant onto the baking sheet, skin side down. Brush each slice with olive oil and season with salt and pepper.

3.       Roast until softened and golden brown, 25 to 30 minutes. Remove from oven and sprinkle with lemon juice. Serve hot.

Serves 4.

Huevos Divorciados (from epicurious.com)

Ingredients:

½ pound tomatoes

½ pound tomatillos, husks discarded and fruit rinsed

2 jalapeno peppers

1 (1-inch) wedge white onion

2 garlic cloves

2 teaspoons salt

3 tablespoons chopped fresh cilantro

¼ to ½ cup water

4 to 8 tablespoons corn or vegetable oil

8 large eggs

8 (6- to 7-inch) corn tortillas

Directions:

1.       To make the green and red salsas: Heat a griddle or a dry well-seasoned cast-iron skillet over moderate heat until a bead of water evaporates quickly, then roast tomatoes, tomatillos, jalapenos, and onion, turning with tongs, until charred on all sides, 10 to 15 minutes. Core roasted tomatoes. Discard stems from jalapenos, and discard half of seeds from each chile. For red salsa: Coarsely puree tomatoes, 1 jalapeno, 1 garlic clove, and 1 teaspoon salt in a blender or food processor, then transfer to a bowl. For green salsa: Coarsely puree tomatillos, remaining jalapeno, remaining garlic clove, remaining teaspoon salt, cilantro, and ¼ cup water, then transfer to a bowl.

2.       To cook the eggs: Heat 2 tablespoons oil in a small nonstick skillet over moderately low heat until hot. Gently break 2 eggs into a cup, keeping yolks intact, then pour into skillet and cook, covered, 5 minutes, or to desired doneness. Season with salt and pepper.

3.       To fry the tortillas: While eggs are cooking, heat 2 tablespoons oil in another small nonstick skillet over moderate heat until hot but not smoking. Stack 2 tortillas in skillet. Cook bottom tortilla 30 seconds on first side, then flip stack with tongs. While second tortilla cooks on bottom, turn top tortilla over with tongs, and flip stack again. Continue until both sides of  both tortillas are cooked. Tortillas will soften and puff slightly, then deflate (do not let them become brown or crisp). Fry more tortillas in same manner, adding oil as needed.

4.       To serve: put tortillas on plate, overlapping slightly, and top with eggs. Spoon a different salsa over each egg. Salsas can be stored, covered and chilled, for up to 3 days.

Serves 4.