Summer Squash

The thing about summer squash is that you can cook them all in the same ways, use the same techniques and recipes, and they will all taste roughly the same. I promise. 

That being said, there are some recipes that lend themselves to different varieties of summer squash. For example, recipes for stuffed squash might be most easily done using 8-ball zukes because they're big and fat. The three types of patty pans are delicious in any recipe that calls for sautéing because they're so little and tender and adorable. And the green and yellow zukes are, of course, always always always delicious on the grill. 

Zucchini Bread

This, my longtime favorite, recipe is earthy and dense and a little spicy. If you're short on time and long on zucchini, shred and freeze the zukes in 2 cup increments for winter baking. 

3 eggs
1 C olive oil
2 C zucchini, shredded
1 3/4 C sugar
2 tsp vanilla
3 C flour
3 tsp cinnamon
1/8 tsp nutmeg
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1/2 C chopped walnuts

1. Beat eggs, mix in olive oil and sugar. Mix in vanilla and zukes.

2. Combine dry ingredients in a separate bowl, then add to the wet ingredients, mixing thoroughly.

3. Bake at 350 degrees for 35 minutes, or until a toothpick inserted into the center comes out clean. Be wary of over-baking - check the bread regularly to avoid it. It's best with gooey and moist.

 

Zucchine a Sorpresa (yup, Zucchini Surprise)
Adapted from The Silver Spoon

I'm not sure what about this recipe is a surprise, because you're pretty much getting out exactly what you put in, except it's gooier, hotter, and more delicious. But I certainly don't argue with the premiere encyclopedia of italian cooking, so the name stays. 

6 zucchini, slices lengthwise
1/2 C flour
2 eggs
1 1/2 C bread crumbs
1/2 tsp dried oregano
7 oz of provolone cheese
vegetable oil
salt

1. Sprinkle the zucchini slices with salt and let stand for about an hour, then pat dry with paper towels. Meanwhile, spread out the flour in another shallow dish and spread out the bread crumbs in a third.

2. Sprinkle a slice of zucchini with a little oregano, place a slice of provolone on top and cover with another slice of zucchini. Press together well, dip first in the flower, then in the beaten eggs, and finally in the bread crumbs. Make all the sandwiches in this way.

3. Heat the oil in a skillet, add the zucchini in batches, and cook until golden brown all over. Remove with a slotted spatula and drain on paper towels. 

 

Experiments in Escarole

We've got a major escarole advocate on our team (hint: her last name is not Taylor) so we're growing it for the first time this year. Upon discovering that the heads of escarole were big and beautiful and ready to harvest, I had to scramble to find a few recipes to try for Saturday lunch (my favorite meal of the week - both to prepare and to sit down and eat). I can now say, with first hand knowledge, that escarole and white bean soup is simple to prepare and quite delicious. Because it's how we roll, I added some extra spice (dried matchbox peppers from last season) and some sautéed sausage, but those things are by no means required. 

Escarole and White Bean Soup
From Mark Bittman

1/3 cup extra virgin olive oil
1 tablespoon sliced garlic
4 anchovy fillets, or to taste
1 fresh or dried chili, stemmed, seeded and minced, or 1 teaspoon dried red chili flakes, or to taste
1 pound escarole - trimmed, washed and dried
1 cup cooked white beans
3 cups chicken stock or water
Salt and pepper to taste

1. Put half the oil in a large, deep skillet or casserole and turn heat to medium. Put half the garlic in oil, with anchovies and chilies. Stir occasionally until garlic begins to color. Add escarole and stir; add beans and stock or water and adjust heat so mixture simmers steadily. Cover.

2. Cook about 15 minutes, or until escarole is tender. Stir in rest of garlic and cook another minute, then taste and adjust seasoning, drizzle with reserved olive oil, and serve.

Radish and Escarole Salad with Vinaigrette
Adapted from Food 52

3 anchovies
1 1/2 tablespoon red wine vinegar
Salt and freshly ground pepper
5 tablespoons olive oil
Small bunch radishes
1 large head escarole

  1. To make the vinaigrette, chop the anchovies finely and put them in a medium bowl. Add the vinegar, a good pinch of salt and several grinds of pepper and whisk to combine. Slowly drizzle in the olive oil, whisking constantly to emulsify the dressing. Set aside.
  2. Scrub the radishes under running water and trim off the tops and tails. Slice them into thin matchsticks (you should have about 1 cup julienned radish). Put in a large salad bowl.
  3. Clean and dry the escarole and slice it into 1/2-inch ribbons (you should have about 5 cups). Add to the salad bowl.
  4. Toss about two-thirds of the dressing with the salad, taste and add more if you like. Serve immediately.

 

Spring Noodle Soup with Bok Choi

This may seem like a complicated recipe, but once you do it a couple times you’ll find that it’s really quite simple, and ripe for endless variation. It has become one of our go-to quick and easy meals, nourishing and healing after a long day of work in the summer, and warming against the chill of winter. Use whatever fresh seasonal vegetables you have on hand in the stir-fry. In the spring you might go for asparagus, snow peas, and broccoli raab. In the summer: Asian eggplants, zucchini, peppers. In the fall and winter, broccoli, bok choi, carrots, and thinly sliced sweet potatoes.

Noodle Soup with Seasonal Vegetables
Makes 2 servings

2 bundles soba noodles (Japanese buckwheat noodles)
5 C water
2-3 Tbsp miso paste
3 tbsp grapeseed oil
½ block of firm tofu
4 large cloves of garlic, roughly chopped
¼ C fresh ginger, peeled and minced
1 large onion, cut into chunks
4 C seasonal vegetables, in bite-sized chunks.
1-2 minced hot peppers (optional)
1 Tbsp soy sauce
2 Tbsp fish sauce
1 tsp sesame oil
2 hard-boiled eggs, peeled and cut into 4 or 5 slices on the long axis

1. Bring a large pot of water to boil and add noodles. Cook 3-5 minutes until just al dente. Drain and rinse under cold water.

2. In a medium saucepan, bring 5 cups water to a boil and then remove from heat. Using a coffee mug, scoop up about ½ cup of the hot water. Add 2 tablespoons of miso paste to the mug and stir until it is fully dissolved. Pour mixture back into the remaining pot of water and stir to mix. Taste the broth and add more miso if you’d like it stronger.

2. Cut tofu into cubes, about 1 inch square, and press gently between paper towels to remove excess water. Heat oil in a wok over high heat and add tofu. Let the blocks fry undisturbed for about 3 minutes, or until they are golden brown (not moving tofu too early is the secret to keeping it from sticking), then flip the cubes with a fork and let them brown on the other side. Remove tofu from pan with fork or slotted spoon, leaving oil behind.

3. Return wok to the stove and add the garlic and ginger. Cook, stirring almost constantly, until fragrant and just starting to brown, about one minute. Add onion and vegetables and stir-fry on high heat until softened, 3-8 minutes depending on how hot your stove gets and the vegetables you are using. Add the optional hot pepper and cook one additional minute. Pour soy sauce and fish sauce over and stir quickly for 30 seconds. Remove from heat and drizzle on the sesame oil.

4. Divide the noodles between two large soup bowls, and top each with half the stir-fry. Arrange the tofu cubes and slices of hard-boiled egg on top. Pour miso broth over to cover. Serve immediately, with hot sauce on the side for those who want more spice. 

Quick Pickled Hakurei Turnips

Hakurei turnips are, in truth, more like a radish than they are like a turnip - best eaten raw, with a hint of spicy. But unlike radishes, hakurei have a creamy texture that is unlike any other veggie we grow. Though my favorite way to eat hakurei is pulled out of the ground, wiped on my shirt, and chomped into three seconds later, my second favorite way is this quick pickle recipe. Try it!

Quick Pickled Hakurei

Adapted from Momofuku by David Chang and Peter Meehan
Makes 1 quart

4 Cups whole hakurei turnips, tops removed
1 cup water, piping hot from the tap
½ cup rice wine vinegar
6 tbsp sugar
2¼ tsp kosher salt

Combine the water, vinegar, sugar, and salt in a mixing bowl and stir until the sugar dissolves. Pack the turnips into a quart jar, pour over the brine, cover, and refrigerate. These will be best about a week after you make them, and they will last for months!

Ramps, Ramps, Ramps

Wondering what to do with the beautiful and mysterious, precious and short seasoned delicacy you just got at the market? Look no further. 

First of all, it can be very simple: a food processor, a bunch of ramps, olive oil, some walnuts or almonds, and a little salt will make the most fragrant and vibrantly green garlic-y pesto you'll ever taste. 

BUT, if you want to venture out a little further, you must try our all-time favorite pickle recipe, from the master picklers at Momofuku:

First, make brine by mixing 1 cup of water, 1/2 cup of rice vinegar, 6 tablespoons of sugar, 2 1/4 teaspoons of salt, 1 teaspoon of shichimi togarashi (Japanese 7-spice powder), and 1 tablespoon whole peppercorns and bring to a boil.

Then:
Combine two bunches of ramps, scrubbed and trimmed of their roots with the boiling brine, packed into a mason jar. 

We recommend pickling the greens and the bulbs in two different jars and eating the pickled greens first - they'll get soft faster than the bulbs, which will be crunchy and delicious for at least six months in your fridge. Or, alternatively, pickle the bulbs only, and put the greens in your omelette? You won't be sorry.

Shakshuka!

Imagine it's the second week of March, it's still six below outside, and every time the wind blows you feel it in your bones. Maybe you feel like you might never warm up, and that spring will never come. Maybe you have some bags of frozen tomatoes left in your freezer, but can't possible make another tomato sauce.

The solution is simple. MAKE SHAKHUKA. It will warm you thoroughly, from the inside out. You'll be stripping off layers and dreaming of spring. We promise. 

Shakshuka
This dish is traditional Middle Eastern stew that wins my heart in all seasons. It's my favorite quick, easy, and spicy way to enjoy tomatoes in the summer, AND my favorite thing to do with chopped frozen tomatoes in the winter.  

1/4 C olive oil
3 jalapenos (or less, for less heat)
1 yellow onion
5 cloves of garlic
1 tsp paprika
Approx. 2 lbs tomatoes
Salt
4 - 6 eggs
Parsley

Heat oil, chilis, and onions in a pan on medium heat for 6 minutes, then add chopped garlic, cumin, and paprika and sautee for two more minutes. Add the tomatoes and simmer until the stew has thickened - about 15 minutes. Crack eggs over top of tomato stew and gently baste with stem, being careful not to disturb the eggs. Remove from heat when egg whites have set but yolk is still runny - 3 to 5 minutes.

Pumpkins

Care & Storage

Store in a cool dark place for up to four months. 

Availability

TBD

Recipes

If you’ve ever only made pumpkin pie or other baked goods with canned pumpkin, you must try it with fresh! To prepare a pumpkin for use in any recipe that calls for cooked pumpkin:

Preheat the oven to 400° F. Cut the pumpkin in half through the stem end with the largest knife you have (carefully!). Remove the seeds and strings from the center with a large spoon and place the halves cut side down on a rimmed baking sheet. Add ¼ inch water to the pan and cover with aluminum foil. Bake until tender when pierced with a thin skewer, fork, or knife. Small pumpkins will be done in 30 to 45 minutes; larger ones will need more time. Once the pumpkin is cooked through, remove from the oven, allow to cool, and scoop the flesh out from the shell with a large spoon. Puree in a food processor or force it through a food mill. If the puree seems loose and wet, pour it into a colander lined with cheesecloth, bring the ends of the cheesecloth up over it, and cover with a cake pan and a 5-pound weight. Let the pumpkin drain for 30 to 60 minutes, or until it reaches the same consistency as canned pumpkin. A 5 or 6 pound pumpkin will yield about 4 cups of puree. (Adapted from The Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker)

Once you have your cooked pumpkin, use it in any recipe you like or in one of the following.

 

Pumpkin Pie

Adapted from The Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker

1 pie crust, home made or bought
2 to 3 large eggs (use 3 eggs for a soft, custardy filling, 2 for a firmer pie with a pronounced pumpkin flavor)
2 cups cooked pumpkin puree
1½ cups light cream or evaporated milk, or ¾ cup milk plus ¾ cup heavy cream
½ cup sugar
1/3 cup firmly packed light or dark brown sugar
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp freshly grated or ground nutmeg
¼ tsp ground cloves or allspice
½ tsp salt

Position a rack in the center of the oven and preheat the oven to 375° F. Prepare a 9-inch pie pan with the pie crust, building up a high fluted rim. Whisk the eggs thoroughly in a large bowl, and then whisk in the remaining ingredients. Let the filling stand at room temperature while you warm the pie crust in the oven until it is hot to the touch. Remove the crust from the oven and pour the pumpkin mixture into the crust and bake until the center of the filling seems set but quivery, like gelatin, when the pan is nudged, 35 to 45 minutes. Let cool completely on a rack, then refrigerate for up to 1 day. Serve cold, at room temperature, or slightly warmed.

 

Pumpkin Cookies 

1 cup butter
1 cup sugar
1 cup cooked pumpkin
1 egg
1 tsp vanilla
2 cups flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
½ tsp all spice
1 cup raisins or chocolate chips

Preheat the oven to 375° F. Cream the butter and sugar. Add the pumpkin, egg, and vanilla and mix well. In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon, and all spice. Combine the two mixtures and stir in the raisins or chocolate chips. Drop spoonfuls of the mixture onto a greased cookie sheet and bake for 15 minutes.

 

Pumpkin Bread

3½ cups flour
3 cups white sugar
2 tsp baking soda
1½ tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
1 cup canola oil
2/3 cup water
2 cups cooked pumpkin
4 eggs
1 cup chocolate chips (or more to taste)

Preheat the oven to 350° F. In a large bowl, mix together the flour, sugar, baking soda, salt, and spices. In a separate bowl whisk together the oil, water, pumpkin and eggs. Slowly add the flour mixture to the wet mixture, whisking until smooth. Fold in the chocolate chips. Pour batter into 2 greased bread pans, filling each only about half way. Bake for about 45 minutes. 

 

Pumpkin Saag
Adapted from Veganomicon by Isa Chandra Moskowitz & Terry Hope Romero

3 lbs sugar pumpkin
3 tbsp peanut oil
1 large white onion, diced finely
4 cloves garlic, minced
1½ tsp garam masala
¼ tsp ground cinnamon
½ tsp salt
1/8 tsp cayenne
1 cup water
1-inch cube fresh ginger, peeled
10 oz fresh spinach, washed well and chopped coarsely
Juice of ½ lime

Preheat the oven to 350° F. Carve out the top of the pumpkin to remove the stem. Use your strongest knife to cut the pumpkin in half along the vertical. Remove the seeds (reserve them to toast sometime) and scrape out the strings with a spoon Place the pumpkin halves, cut side down, on a lightly greased baking sheet. Bake for about 45 minutes, until a fork can easily pierce the flesh. Let the pumpkin cool completely. Peel away the skin and then chop the pumpkin up into 1-inch chunks. 

Preheat a soup pot over medium-high heat. Sauté the onions in the peanut oil for about 5 minutes. Add the garlic and sauté for 2 to 3 minutes more, or until everything is honey brown. Add the pumpkin and cook until heated through, about 3 minutes. Add the spice and salt, and grate the ginger directly into the pot (use a microplane grater, if possible). Add the water and cook for about 5 minutes, mixing often. Use your mixing spatula to mush the pumpkin up a bit, but leave some pieces chunky. Add the spinach in 3 or 4 minutes, mixing well after each additions. Cook for 10 more minutes, stirring often. Add the lime; taste and adjust the salt. This is best if it’s had time to sit for a while. Serve with basmati rice and some sort of chutney.

Celeriac

Care & Storage

To eat fresh: Store in the fridge for a week or two.

Availability 

September - November

Recipes

Mashed Celeriac and Potatoes
From How to Cook Everything by Mark Bittman

1lb celeriac (2 small or 1 large), peeled
1lb baking potatoes, such as Idaho or Russet, peeled
Salt
3 tbsp butter
½ cup milk or cream, warmed
Freshly ground black pepper to taste
Minced fresh parsley leaves for garnish

Cut the celeriac and potatoes into roughly equal-sized pieces, 1 or 2 inches in diameter. Place in a pot with water to cover, add plenty of salt. Bring to a boil and cook until both potatoes and celeriac are tender, about 15 minutes. Drain the vegetables well and rinse out the pot. Put the vegetables through a food mill, or mash them with a large fork or potato masher. Add the butter and, gradually, the milk, beating with a wooden spoon. When the mixture is smooth, season with salt and pepper and garnish with parsley. 

 

Roasted Celeriac with Brown Butter
Adapted from The Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker

2 medium unpeeled celeriac bulbs
2 tbsp olive oil
4 to 5 tbsp butter, preferably unsalted
1 tsp white wine vinegar or fresh lemon juice
Salt and ground black pepper to taste
Minced fresh parsley

Preheat the oven to 350° F. Scrub the celeriac and trim off any rootlets and fibers. Pat the roots dry. Brush with olive oil. Place to celeriac in an 8 X 8-inch baking pan and roast, uncovered, in the middle of the oven until tender all through when pierced with a thin skewer, about 1 hour, turning once after 30 minutes. Meanwhile, melt the butter in a small skillet over medium-low heat. Cook slowly, shaking or stirring so that it cooks evenly. Watch as the butter begins to foam; it can brown easily. Remove the butter from the heat when it becomes light brown and smells nutty. Stir in the vinegar or lemon and salt and pepper to taste. Set aside.

Once the celeriac comes out of the oven, immediately slice the roots in half through the middle, then trim the tops and bottoms as needed so that each half will sit squarely on a plate. Mash the center of each half just enough to absorb the sauce, and drizzle with the browned butter. Garnish with minced parsley and serve. 

Cauliflower

Care & Storage

To eat fresh: store in the fridge for a week or so. 

Availability 

June

Recipes

This pasta sauce recipe is a brilliant concoction from Aaron's brain. Seriously, to eat it is to believe it. Just try it.

Pasta Sauce of Cauliflower and Apple
Makes 2 main course servings or 4 side servings 

¼ C good extra virgin olive oil
12 large garlic cloves, pealed and lightly smashed with the side of a knife
6 anchovy fillets, minced
2 Tbsp pine nuts
1 small to medium cauliflower (1-2 lbs), divided into bit-sized florets
2 medium apples, cored and sliced
¼ C fresh sage, chopped
Salt & pepper

1. Bring a large pot of well-salted water to boil and cook your choice of pasta. Before draining, reserve about ½ cup of the cooking water.

2. In a large, heavy skillet or saucepan with a tight-fitting lid, heat olive oil over medium heat. Add garlic and anchovies and cook, stirring, until the garlic is lightly browned, about five minutes.

3. Meanwhile, lightly toast the pine nuts in a small pan on low heat. Keep an eye on them – they will burn easily. When lightly browned and fragrant, remove from heat.

4. When garlic is browned, add the cauliflower and cook, stirring, another five minutes.

5. Add the sliced apple and ¼ cup of the pasta-cooking water. Cover the pan tightly and steam until the cauliflower is softened, 5-7 minutes.

6. Remove the lid and raise heat to medium-high, stirring to evaporate some of the remaining water (or, if it seems too dry at this point, add another splash or two of the pasta water). Add sage, plenty of salt and pepper. Cook for two minutes more, and then remove from heat. Adjust seasoning and serve over pasta. Garnish with the toasted pine nuts.

 

Roasted Cauliflower 

1 head of cauliflower, chopped roughly
3-4 tbsp olive oil
3-5 cloves garlic, minced (more or less to taste)
Salt and pepper to taste

Preheat the oven to 400° F. Place the cauliflower in a glass baking pan and drizzle with the oil. Cover with aluminum foil, and place in the oven. After 15-20 minutes, check the cauliflower and once it is starting to soften remove the foil. Cook, stirring every 10 minutes or so, until the cauliflower is browned and very soft; 20-40 more minutes, depending on how you like it. Stir in the garlic and return to the oven for 5-10 minutes until the garlic is fragrant. Season with salt and pepper to taste. 

 

Indian Cauliflower with Ginger, Garlic, and Green Chilies
Adapted from Madhur Jaffrey’s Quick and Easy Indian Cooking by Madhur Jaffrey

3 tbsp vegetable oil
½ tsp cumin seeds
½ tsp yellow mustard seeds
3 cloves garlic, peeled and finely chopped
1 inch piece fresh ginger, peeled and cut into fine shreds
1 lb (4 heaping cups) cauliflower florets
1-3 fresh, hot green chilies
½ tsp salt
Freshly ground black pepper to taste
½ tsp garam masala
1/8 tsp cayenne pepper, or to taste

Put the oil in a wok and set over medium-high heat. When the oil is hot, put in the cumin and mustard seeds. As soon as the mustard seed begin to pop (this just takes a few seconds), add the garlic, ginger, cauliflower, and green chilies, all at the same time. Stir fry for 5 to 7 minutes or until the cauliflower has turned somewhat brown. Now add the salt, black pepper, garam masala, and cayenne and give the florets a good toss. Put in ¼ cup water and cover the wok immediately. Cook for 2 minutes and serve.  

Tomatoes

Care & Storage

For Eating Fresh: Store at room temperature for a day or two, depending on how ripe they are - green tomatoes that are to be used green can be stored in your fridge.

To Freeze: Wash, remove blemishes, and cut into bite-sized pieces. (Tip: If you lay the pieces on a tray in the freezer before putting them in a container, then the pieces will freeze individually instead of in a large clump and can be used at different times instead of all at once.)

Availability 

August - October

Varieties of Note

CHERRY TOMATOES:
Sun Gold Cherry (orange)
These are just so good that we’ve decided not to bother with any other cherries.

SALAD TOMATOES:
Premio (red)
Indigo Rose (deep purple/blue)
Violet Jasper (striped red and green)
Green Zebra (striped green and yellow)

SAUCE TOMATOES:
Juliet
With a lower water content and a higher flesh to seed ratio than most other tomatoes these are the way to go when making tomato sauce. Definitely worth seeking out.

FULL SIZED SLICING TOMATOES:
Paragon (red)
Red Brandywine (red heirloom)
Cosmonaut Volkov (red heirloom)
Pruden's Purple (red heirloom)
Pink Brandywine (pink heirloom)
Rose de Berne (pink heirloom)
Valencia (orange heirloom)
Goldie (orange heirloom)
Cherokee Purple (purple heirloom)

Recipes

Tomato and Peach Salad
Adapted from nytimes.com

This may sound odd, but don’t knock it until you’ve tried it. 

3-4 fresh tomatoes, sliced into wedges
2-3 ripe peaches, sliced into wedges
½ a red onion, in thin slices, or less to taste
¼ cup chopped cilantro
¼ tsp red pepper flakes, or to taste (optional)
2-3 tbsp olive oil
1-2 tbsp lemon or lime juice
Salt and pepper to taste

Toss the tomatoes, peaches, onion, cilantro, and red pepper flakes. Dress with olive oil and lemon or lime juice. Season with salt and pepper.

A Chunky, Spicier, More Interesting Tomato Ketchup 
Adapted from The Joy of Pickling by Linda Ziedrich

10 lbs tomatoes, coarsely chopped
4 large onions, minced (about 4 cups)
4 sweet red peppers, chopped (about 2½ cups)
4 fresh hot peppers, such as jalapeno, minced
One 3-inch cinnamon stick, broken
1 tbsp whole yellow mustard seeds
2 tsp whole celery seeds
2 tsp chopped fresh ginger
1 tsp whole allspice berries
¼ tsp whole cloves
½ cup brown sugar
2 tbsp pickling salt
2 cups cider vinegar

Tie the spices in a spice bag or in a scrap of cheesecloth. Combine the spice bag and all the remaining ingredients in a large heavy pot. Bring the mixture to a boil, then simmer until thick, about 3 hours. Refrigerate and use within a few months, or ladle into half-pint mason jars, leaving ¼ inch headspace, and process for 15 minutes in a boiling-water bath.

 

Simple Marinara Sauce
This sauce will freeze well and be delicious throughout the winter. Feel free to get creative with additions to this simple recipe.

8 lbs of fresh tomatoes, coarsely chopped
1 cup extra virgin olive oil
12 cloves garlic, crushed slightly with the side of a knife
1 bunch basil, chopped
Salt and pepper to taste

Heat the olive oil over medium heat in a large saucepan. Add the garlic cloves and stir for just 30 seconds or so. Add the tomatoes and simmer, uncovered, until the sauce is thickened, about 10-15 minutes. Turn off the heat and add the basil, salt and pepper. Serve as is, or if you like, pass through a food processor or blender.

Tomatillos

Care & Storage

For Eating Fresh: Store at room temperature for a week or so.

To Freeze: Wash, remove any blemishes, and freeze. (Tip: If you lay the tomatillos on a tray in the freezer before putting them in a container, then they will freeze individually instead of in a large clump and can be used at different times instead of all at once.)

Availablity

August - October

Recipes

Roasted Tomatillo Salsa
Adapted from The Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker

1 lb tomatillos, husked and rinsed
3 fresh hot green chili peppers (such as serrano or jalapeno), seeded and chopped
1 small clove garlic, minced (optional)
¼ cup water
1 small white onion, finely chopped, rinsed, and drained
3-4 tbsp chopped fresh cilantro
1 tsp salt
¾ tsp sugar

 Preheat the broiler. Line a baking sheet with aluminum foil and place the tomatillos in a single layer on the baking sheet. Broil until darkened and softened on one side, about 4 minutes; turn the tomatillos over and broil on the other side, 5 to 6 minutes more. Let cool completely. Place the roasted tomatillos and any juice that has accumulated around them in a blender or food processor along with the chilies and garlic. Coarsely puree, leaving the mixture a little chunky. Remove to a medium bowl and stir in the water, onion, cilantro, salt, and sugar. Thin with up to a ¼ more water if desired. Let the salsa stand for a few minutes before serving to allow the flavors to develop. 

Summer Squash

IMG_5016.JPG

Care & Storage

For Eating Fresh: Store in your fridge's crisper for up to a week.

Availability

June - July

Varieties of Note

Patty Pan
Yellow Squash
Golden Zucchini
Zucchini
Eight Ball Round Zucchini
Green Tint Scallop Patty Pan

All varieties of summer squash, from zucchini to patty pans, are very much alike in flavor, consistency, and the ways in which they behave when cooked. Choose a variety whose color and shape suits the dish you are making, but don’t be afraid to take advantage of their essentially interchangeable nature.

Shallots

IMG_0695.jpg

Care & Storage

For Eating Fresh (Cured): Store in a cool, dry, dark place for up to a month.

Availability

August - October

Recipes

Lemon-Shallot Salad Dressing
By Sam Sifton, published in the New York Times 

2 tbsp lemon juice
1 tsp red wine vinegar
1 shallot, minced
1 tsp Dijon mustard
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Combine the lemon juice, vinegar, shallot, and mustard in a small bowl. Slowly whisk in the olive oil until the dressing emulsifies. Add salt and pepper to taste. Whisk again before dressing salad.

 

Asparagus and Shallots

1 lb asparagus
5-8 shallots, halved
2-3 tbsp olive oil plus 1/3 cup olive oil
2 tbsp balsamic vinegar
1 tbsp Dijon mustard
Salt and pepper to taste

Preheat the oven to 400° F. Arrange the asparagus and shallots in a rimmed baking sheet and drizzle with the 2-3 tbsp olive oil. Sprinkle with salt and pepper. Roast the asparagus and shallots for 12 to 15 minutes, until the thick end of the asparagus is tender when pierced with a fork or thin bladed knife. Remove to a platter. Whisk together the 1/3 cup olive oil, vinegar, and mustard and pour over the asparagus and shallots. Season with more salt and pepper as needed.

 

Pad Thai

Shallots are one of the key ingredients in authentic Pad Thai. Feel free to add any meat or vegetables to this recipe that you like. You should be able to find the tamarind paste and fish sauce in any good grocery store, but if you’re having trouble you may have to visit an Asian market. It will be worth it though, since the result will rival any Pad Thai you’ve had!

2 tbsp tamarind paste
½ tsp brown or white sugar (or cane sugar, if you have it)
2 tbsp rice vinegar
1½ tbsp fish sauce
Dash of light soy sauce
1 chopped fresh or dried chili, if you like it spicy (optional)
4-7 tbsp peanut oil
3 eggs
¼ tsp salt
½ lb tofu cut into 1-inch squares and pressed lightly between two paper towels
2 shallots, minced
3-4 cloves garlic, minced
1 lb cooked rice noodles (regular wheat pasta works too, in a pinch)
1 bunch scallions, chopped into 1 inch pieces
A few sprigs of cilantro
Chopped or ground roasted peanuts
Lime slices

In a small bowl, mix together a sauce of tamarind paste, sugar, rice vinegar, fish sauce, soy sauce, and optional chili. Set aside.

Heat a wok over high heat and add 3 tbsp peanut oil. Whisk together the eggs and salt, and pour into the peanut oil when it is hot but not quite to the smoking point. Allow the egg to bubble up around the edges, and then, using a wooden spoon, tip the wok one direction and push the egg mass in the other, allowing the uncooked eggs on top to run down to the center of the pan. Repeat in the other direction 2 or 3 times until the eggs are fully cooked through and then remove to a bowl. This whole process should take only about 2 minutes.

Add 1-2 tbsp of oil to the wok (enough to cover the bottom with about 1/8 inch), and when it is hot add the cubed tofu. Allow to cook without disturbing until lightly browned on one side, about 3 minutes (the secret to keeping tofu from sticking is not to try to move too early). Flip the cubes over and repeat on the other side. Remove to the same bowl as the egg.

If the wok is dry, add another 1-2 tbsp peanut oil and heat over high heat. Add the shallots and garlic and stir-fry quickly until browned, only about 1 minute. If you are adding any meat or vegetables, add to the pan at this point. Add the cooked noodles and toss until heated through. Add the tofu, egg, and scallions to the pan and toss quickly to distribute. Pour over the sauce and cook for 30 seconds more, enough to heat through but not enough to boil it off. Remove to bowls and garnish with cilantro, peanut, and lime slices.  

Scallions

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Care & Storage

For Eating Fresh: Wash and store in a perforated plastic bag in your fridge's crisper for up to a week.

Availability

June - July

Recipes

Ginger Scallion Noodles
Adapted from Momofuku by David Chang and Peter Meehan

Please, everyone, make ginger scallion noodles. They are one of our favorite summer meals - easy to prepare and easy to customize based on what's in season.

2 ½ cups thinly slices scallions
½ C finely minced peeled fresh ginger
¼ C grapeseed oil (or other neutral oil)
1 ½ tsp soy sauce
3/4 tsp sherry vinegar
3/4 tsp salt

Some sort of noodles (ramen, soba, or regular pasta)
Plus whatever else you want! Stir-fried or roasted veggies, tofu, pickled veggies, etc.

So, this is easy: Mix the sauce fixings in a bowl and let them stand for 20 minutes. Boil your noodles, drain, and toss with the sauce. Use about 6 tbsp of sauce per serving of pasta. Then top the noodles with anything you’d like. From our experience, this dish is begging for pan-roasted cauliflower (over high heat in a pan with some oil until the florets are slightly browned), sautéed eggplant and zucchini, and crispy pan-fried tofu. Super fresh cucumber pickles on top don’t hurt. Good news: it’s still amazing the next day, straight out of the fridge.

Salad Mix

Our custom DF mix is spicy and balanced, and we're proud of it - we've found the perfect mix of baby mustard greens, baby kale, mizuna, and tat soi. 

Our custom DF mix is spicy and balanced, and we're proud of it - we've found the perfect mix of baby mustard greens, baby kale, mizuna, and tat soi. 

Care & Storage

For Eating Fresh: Store in a perforated plastic bag in your fridge's crisper for three or four days. 

Colorful and tender baby lettuces make the most delicious salads, especially when mixed with our custom spicy mix.

Availability

May - November

Sage

Care & Storage

For Eating Fresh: Store in a bag in your fridge, but use within a week or two.

To Dry: Bundle the stalks with a rubber band and hang upside down in a warm, dry, dark place. Once dried, store herbs in an airtight container in a dark place.

To Freeze: Wash, drain, and chop the sage. 

Availability

July - October

Rosemary

Care & Storage

For Eating Fresh: Store in a bag in your fridge, but use within a week or two.

To Dry: Bundle the stalks with a rubber band and hang upside down in a warm, dry, dark place. Once dried, store in an airtight container in a dark place.

To Freeze: Wash, drain, and chop the rosemary. (Tip: Ice trays make good herb freezing containers. They provide ready-made single meal servings.)

Availability

July - October

 
 

257 Tater Hill Rd, East Haddam, CT
Reach us at: fourrootfarm@gmail.com  

General & veg questions: Aaron @ (860) 550-1122
Flower questions: Elise @ (203) 767-7333