Tuesday, September 4, 2012

September 5 & 6th CSA

Janosik - Italian Watermelon

What's in the box:

Long Island Dumplings and Butternut Squash, Cukes,  Watermelon White Wonder Watermelon or Janosik Watermelon, Tomatoes- Santa Ana, Dona, Thessaloniki, Cherokee Green, Saint Columbe and a host of cherries, Anaheim Peppers, Bell Peppers, Sweet Italian Frying Peppers - Friarellos, and yellow Hungarian Wax Peppers, Luscious Sweet Corn, eggplant, NZ Spinach and tomatillos.

The Mystery Tomato
Every year it happens, I plant something and I get something else.  Now this year is different, because David sent me these seeds and David who lives in Oklahoma and is an honest farmer would not lie about such a thing. David does not know what this tomato is.  It's certainly not what he thought he sent me.  This tomato starts out green, turns purple and then a brownish red color.  It does not have a name.  I think one of you should name it.

Mystery Tomato

Fresh Tomato Cake

1 cup Dark brown sugar
½ cup Shortening
2 Eggs
3 cups Flour
2 teaspoons Baking powder
1 teaspoon Baking soda
1 teaspoon Nutmeg
1 teaspoon Salt
2 cups Fresh ripe tomatoes, peeled, seeded, and chopped
½ cup Chopped nuts  or seeds
½ cup Chopped dates
½ cup raisins
Baked in the thirties, tomato soup cakes were all the rage and they too,were a mystery, because of course the cake did not taste of soup. But how much nicer to make your tomato cake with ripe tomatoes. Cream sugar and shortening. Add eggs. Add sifted dry ingredients,mixing well. Stir in tomatoes, nuts, dates, and raisins. Put into greased and floured 9x13 inch baking pan. Bake in preheated 350 F oven for 35 minutes, or until cake tests done. Frost with Cream Cheese Frosting. Origin: Hearth and Home Companion
Mystery Tomato

Santa Ana Tomato

This is not an heirloom tomato.  It is brand new.  It was bred by Tater Mater and I don't think you find this one in the stores.  It has a 7.5 brix which is pretty darn good for a tomato.  It certainly is striking.

Santa Ana Tomato




Baked Shrimp with Tomatillos Recipe

Shrimp can be cooked either shell on or shell off. Cooking with the shell on will result in better flavor, but can be fussy to eat, as you have to pick off the shells as you eat them. Shelling and deveining the shrimp before cooking can add a good 10 minutes to prep time, but the resulting dish is easier to eat. This is a one pan dish, going from stove-top to oven, so use an oven-proof pan.
  • 2 Tbsp vegetable oil
  • 1 medium onion, chopped, about 1 cup
  • 1-2 jalapeno chiles, seeded, minced
  • 3 garlic cloves, thinly sliced
  • 1 lb tomatillos, chopped
  • Salt
  • 1/2 cup clam juice OR 1/4 cup water* or tequila
  • 1 lb shrimp, cleaned,
  • 1 cup Cotija queso seco cheese (can substitute feta)
  • 1/4 cup chopped cilantro
  • Lime juice
  • Black pepper
  • An oven-proof sauté pan or cast iron pan

Corn and Squash
Heat oil in the pan you will use for baking. Add the onions and jalapeños, cook for 5 minutes on medium high until the onions begin to brown. Add the garlic and cook a minute more. Add the tomatillos, reduce heat to medium and cook for 10 minutes, until the tomatillos are cooked through, but still hold their shape. Sprinkle salt over the tomatillos as they are cooking.
If using clam juice, add to pan, turn up the heat and reduce by half. If using water or tequila, just add the 1/4 cup of water without reducing.
Add the cheese and shrimp. Cook in a preheated 425°F oven for 10 minutes.
Remove pan from the oven.  Right before serving, mix in the cilantro and sprinkle with lime juice and freshly ground black pepper.

I got this from Simply Recipes and promised the Feltonites that I would remember to post it to give you something else to do with tomatillos.  I never have clam juice so I usually use tequila. I also stick an oven mitt on the handle of the skillet after I take it out of the oven,  so that the cook who's been drinking the tequila does not try to pick up the pan.  This is really fast and yummy.

Tommy's Two-Melon Salsa

1.5 cups each diced (1/8 in cubes) seedless watermelon and cantaloupe (good use for less-than-ripe picked-it-too-soon cantaloupe)
2 Anaheim peppers
1/3 cup chopped cilantro
1/4 cup lime juice
1/4 cup minced red onion
1/4 teaspoon salt, or to taste
1/2 teaspoon orange chipotle spice
Another new salsa recipe from one of our past CSA members. Hang onto this because we have only begun melon madness!

If you are in the People & Planet CSA - This week's special gift is Peach jam or salsa.  Watch for corn ear worm!  Cut the ends off the corn and dispose of the wee buggers.

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