This week we have a special guest post by Mi Ae Lipe, author of Bounty from the Box: The CSA Farm Cookbook. She shares a great recipe with us today, the third of a three part recipe series.. (Click here for part 1 & part 2)
Be sure to visit her website www.bountyfromthebox.com and give her page a “like” on Facebook
The heaviest tomato season is just around the corner. Some delicious beefsteak specimens may already be appearing in your box, just the right size for hamburgers or BLT sandwiches. But don’t forget some other surprising ways to use fresh tomatoes:
- Combine fresh tomato puree, mint, sugar, champagne, and fresh lemon juice for a refreshing sorbet.
- For a stunning dish that will delight guests, slice and combine different-colored heirlooms on a platter for a “tomato tasting.” Try pairing with different flavorful olive oils and balsamic vinegars poured into separate dipping bowls and served on the side.
- Roasted tomatoes are wonderful in little savory tarts. Try using whole cherry tomatoes and Sungolds for a beautiful presentation.
- It may be little-known in our modern generation, but our grandmothers knew all about this use for tomatoes (and condensed tomato soup): to add moisture (but not necessarily tomato flavor) to baked goods like cakes and breads.
Okra, corn, and tomatoes are all hot-weather crops, and this trilogy makes a hearty, beautiful vegetable dish (again great for freezing). This recipe is adapted from Betty Crocker:
Okra, Corn, and Tomatoes
Almost too pretty to eat, this recipe is seasoned with bacon, hot pepper sauce, onions and garlic—creating a beautiful dish for family gatherings large or small. You can make this either with fresh tomatoes, corn, and okra, or use canned tomatoes and corn and frozen okra (if you use frozen okra, it does not need to be thawed first). And you can reduce the fat by using turkey bacon instead of regular pork bacon; it has the same smoky flavor but much less fat.
- 4 slices bacon
- 1 cup coarsely chopped onion (1 large)
- 2 cups fresh cherry or grape tomatoes, halved (or 2 cups canned diced tomatoes, undrained)
- 2 cups fresh corn kernels, or two (15.25-ounce) cans whole-kernel corn, drained
- 2½ cups cut fresh okra, or one (1-pound) bag frozen okra
- 1 teaspoon seasoned salt
- ¼ teaspoon garlic powder
- ½ teaspoon hot pepper sauce
- Freshly ground black pepper
- Fry the bacon in a large skillet over medium heat for 8 to 10 minutes, turning occasionally, until crisp. Remove the bacon, but leave 1 tablespoon of the bacon drippings in the pan. Drain the bacon on paper towels, crumble it, and set aside
- Cook the onion in the bacon drippings over medium heat, stirring occasionally until tender, 3 to 5 minutes.
- If you’re using fresh tomatoes, corn, and okra: Add the okra and corn kernels to the pan and sauté 2 to 3 minutes. Then add the tomatoes and seasonings and sauté for another 5 to 7 minutes, stirring often, or until all of the vegetables are tender. Sprinkle with the bacon.
- If you’re using canned tomatoes and corn and frozen okra: Stir in all of the ingredients except the bacon. Heat to boiling. Reduce the heat to low; cover and simmer 6 to 8 minutes, stirring occasionally, until the okra is tender. Sprinkle with the bacon.
More recipes are available in my book, Bounty from the Box: The CSA Farm Cookbook, available from www.bountyfromthebox.com. (And don’t forget, as a Forsythe Farms CSA member, to enter the promo code FSY15 when ordering to get 15% off the book!) While you’re on the website, check out our recipe section, read our blog, and browse our extensive resource directory, which has links to everything from gardening resources to our favorite kitchen products.