Here is what you can expect at your pick up next week:
The tomatoes are finally ripening in full force! We hope you're enjoying the flavours of our various cherry, heirloom and beefsteak varieties. Eggplants were also given out over the past two weeks; we hope you found good use for them.
Bok choy is back along with some new fall crops, shallots and leeks. Zucchinis and cucumbers are still going strong and the garlic you are receiving now is cured and will last until spring in a cool dry place.
Here are some ideas from my best friend, Toronto chef Trish Donnelly, who is visiting and cooking for me this weekend!
Cherry tomatoes can be preserved very easily: add whole cherry tomatoes, 3 or more garlic cloves, 2 sprigs thyme, 1 sprig rosemary, 1/8 tsp mustard seed and fresh ground pepper to a mason jar. Warm up enough olive oil to cover tomatoes, put on the lid and keep in the fridge for use on salads, in pastas, antipasto plates, etc. Tomatoes will last for months in the fridge.
Warm potato salad
Boil new potatoes in heavily salted water until fork tender. Add a dollop of grainy mustard, a dollop of dijon mustard, a glug of white wine vinegar, fresh herbs such as parsley, tarragon, chives and/or green onions, olive oil, salt and pepper to taste, to a stainless steel bowl and combine. Dice 2 stalks celery, 1/4 red onion, pickles to taste and toss with dressing along with potatoes. Serve warm.
Bok Choy with Roasted Garlic and Anchovies
Cut bok choy in half and blanch (quickly add to boiling salted water) for 1 minute. In a frying pan, heat butter, olive oil, roasted garlic and anchovies. Sauté for 20 seconds before adding bok choy. Salt and sauté for 1 more minute. Serve with fish or roast pork loin.
Have a great weekend and happy cooking!