New items today are Beets (red & gold) and Green Tomatoes (see recipes from Jeanne Fox below). The beets are so fresh today you should save the greens for cooking, however do use them promptly as they don't hold up for long. Remove the greens from the beets and use them like you would Spinach or Swiss Chard.
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ONE BUNCH EACH
Carrots
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ONE BUNCH EACH
Carrots
Beets - Mixed Red & Golden
Green Tomatoes
Leeks
Scallions
Swiss Chard - mixed color stems
Green Tomatoes
Leeks
Scallions
Swiss Chard - mixed color stems
Boston Lettuce
Green Romain Lettuce
Red Romain Lettuce
Green Romain Lettuce
Red Romain Lettuce
Basil
Mixed Herbs - take two bunches each of your preference.
Nasturtiums - 1 box each
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FRIED GREEN TOMATOES
INGREDIENTS:
3 Medium, Firm green Tomatoes
1/2 cup all-purpose flour
1/4 cup milk
2 beaten eggs
2/3 cup fine dry bread crumbs or cornmeal
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
METHOD:
Cut unpeeled tomatoes into 1/2 inch slices, sprinkle with salt & pepper, let stand for 15 minutes.
Place flour, milk, eggs & bread crumbs in separate shallow dishes.
Heat 2 TBS of olive oil in skillet on medium heat.
Dip tomato slices in milk, then flour, then eggs, then bread crumbs.
Fry half of the coated tomato slices at a time, for 4-6 minutes on each side or until brown.
As you cook the rest of the tomatoes, add olive oil as needed.
Season to taste with salt & pepper.
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Grilled Green Tomato & Nectarine Salad
VINAIGRETTE:
1 1/2 TBS Balsamic Vinegar
1/2 TBS minced Shallot
1 Tsp Dijon Mustard
1/4 Tsp Salt
1/4 Tsp Freshly Ground Pepper
6 TBS Extra Virgin Olive Oil
SALAD:
2 Medium Green Tomatoes, cored and cut lengthwise into 8 wedges.
2 ripe large nectarines, each cut lengthwise, pitted & sliced into 8 wedges.
1 Tsp granulated Sugar
1/2 Tsp salt
2 Tbs Extra Virgin Olive Oil
6 Cups lettuces
1 Cup fresh basil leaves, torn
1/2 cup crumbled blue cheese
Freshly ground pepper
METHOD:
Make Vinaigrette - combine all ingredients until well blended, or shake briskly in a 1-pint jar & set aside.
In a medium bowl combine tomato & nectarine wedges, sugar & salt - toss evenly to coat.
Heat Olive Oil in skillet on medium-high heat.
Add tomatoes & nectarines to skillet.
Cook until tomatoes are dark brown & nectarines are light brown on each side.
Nectarines will caramelize sooner.
Drizzle some of the vinaigrette on the warm tomatoes & nectarines.
Toss lettuce & basil leaves with remaining vinaigrette
Divide among 4 plates
Top lettuces w/ tomato & nectarine wedges.
Sprinkle with blue cheese & top with freshly ground pepper.
===========================================
FRIED GREEN TOMATOES
INGREDIENTS:
3 Medium, Firm green Tomatoes
1/2 cup all-purpose flour
1/4 cup milk
2 beaten eggs
2/3 cup fine dry bread crumbs or cornmeal
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
METHOD:
Cut unpeeled tomatoes into 1/2 inch slices, sprinkle with salt & pepper, let stand for 15 minutes.
Place flour, milk, eggs & bread crumbs in separate shallow dishes.
Heat 2 TBS of olive oil in skillet on medium heat.
Dip tomato slices in milk, then flour, then eggs, then bread crumbs.
Fry half of the coated tomato slices at a time, for 4-6 minutes on each side or until brown.
As you cook the rest of the tomatoes, add olive oil as needed.
Season to taste with salt & pepper.
================================================
Grilled Green Tomato & Nectarine Salad
VINAIGRETTE:
1 1/2 TBS Balsamic Vinegar
1/2 TBS minced Shallot
1 Tsp Dijon Mustard
1/4 Tsp Salt
1/4 Tsp Freshly Ground Pepper
6 TBS Extra Virgin Olive Oil
SALAD:
2 Medium Green Tomatoes, cored and cut lengthwise into 8 wedges.
2 ripe large nectarines, each cut lengthwise, pitted & sliced into 8 wedges.
1 Tsp granulated Sugar
1/2 Tsp salt
2 Tbs Extra Virgin Olive Oil
6 Cups lettuces
1 Cup fresh basil leaves, torn
1/2 cup crumbled blue cheese
Freshly ground pepper
METHOD:
Make Vinaigrette - combine all ingredients until well blended, or shake briskly in a 1-pint jar & set aside.
In a medium bowl combine tomato & nectarine wedges, sugar & salt - toss evenly to coat.
Heat Olive Oil in skillet on medium-high heat.
Add tomatoes & nectarines to skillet.
Cook until tomatoes are dark brown & nectarines are light brown on each side.
Nectarines will caramelize sooner.
Drizzle some of the vinaigrette on the warm tomatoes & nectarines.
Toss lettuce & basil leaves with remaining vinaigrette
Divide among 4 plates
Top lettuces w/ tomato & nectarine wedges.
Sprinkle with blue cheese & top with freshly ground pepper.
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