This week’s share at Maude's Market includes the following:
- 2.5 oz of basil from Double Star Farms
- 4 slicer tomatoes or a pint of cherry tomatoes
- 1/2 dozen ears of sweet corn from Todd Geisert (1 dozen for 4 person) – Get unique recipe ideas in the month;s Sauce Magazine article, Corn: Beyond the Cob by Stacy Schultz
- 2# of your choice of fruit or veggies, choose from Cucumber, Eggplant, Onion, Peaches, Peppers (Bell, Banana, or Jalapeno) Potatoes, or Zucchini (3# for veggies and 4# for 4 person)
- Berry Hibiscus Tea from Traveling Tea – Pick up a copy of this month’s Sauce magazine for a great article on how to make the perfect iced tea.
Roasted New Potatoes
- 2 lb small new potatoes (cut them into 1 to 1 1/2 inch pieces)
- 1 medium onion, sliced in the direction of root to top
- 6 cloves of garlic, crushed with peel on (do not remove peel)
- 2-3 small to medium vine-ripened tomatoes, or plum tomatoes, cut into 1 1/2-inch chunks
- Crushed basil
- 1/2 cup olive oil
- 2 teaspoons red wine vinegar
- 2 teaspoons sea salt
- Freshly ground black pepper
- Preheat oven to 400°F
- Put all ingredients into a bowl, toss with your (clean) hands to coat completely with oil and seasonings.
- Spread out in an even layer in a roasting pan.
- Put the potatoes in the oven, cook for fifteen minutes at 400°F. Then reduce the heat to 375° and cook for 30 to 40 minutes more, until the onions and tomatoes are somewhat caramelized and the potatoes are cooked through. Halfway through cooking, stir the potatoes so that they remain well coated with oil and do not get dried out, and the bottom of the pan stays coated with oil.
- Remove from oven and let sit until cooled to room temperature.
Watermelon & Tomato Salad (if you haven’t used your watermelon from last week yet)
- 2 cups of melon balls, scooped from a ripe, sweet watermelon at room temperature (or diced watermelon about 1/2 inch squares)
- 1 pint of cherry tomato halves, at room temperature
- 2 tsp freshly squeezed lime juice
- Coarsely chopped fresh basil
- Sea salt
Toss all ingredients together in a mixing bowl. Serve immediately or refrigerate up to 24 hours.
Crispy Eggplant (for those who choose eggplant this week)
Adapted from August Feast Magazine, August 2011, Recipe by Christopher Lee, executive chef at Café Ventana, Chuy Arzola’s and Sanctuaria
- 1 lb eggplant, peeled and cut into ½ inch cubes
- 2 cups water
- 1 cup milk
- 2 tsp salt
- 2/3 cup all-purpose flour
- Olive oil
- Place eggplant in large bowl. In separate bowl, combine milk, water and salt, add to eggplant and let soak 30 minutes. Drain well and pat eggplant dry with paper towels.
- Toss eggplant in flour and shake off excess. Fry eggplant in batches in olive oil. Drain well on paper towels before serving.
Fresh Tomato Vinaigrette – A great idea for what you can do with cherry tomatoes
- 1 pint cherry of cherry tomatoes
- 2 Tbsp white vinegar
- 1 tsp salt, plus extra for seasoning
- ½ cup salad oil
- freshly ground black pepper to taste
- Process tomatoes, vinegar and salt in a food processor. Once the tomato mixture is liquefied, leave the processor running and slowly pour in the oil in a steady stream.
- When vinaigrette thickens, turn off processor, taste and adjust seasoning with salt and pepper. Store covered in refrigerator for up to four days.