Perfect Summer Foods…
Few foods suggest summer in quite the same way that peaches and tomatoes do. You will find both in your CSA box this week. We have included several recipes for both today. The sea of possibilities beyond peach pie and tomato and mozzarella salad is boundless. There are salsas, sandwiches, soups and chutneys. They pair well together and stand alone beautifully. Make this week Tomato and Peach Challenge Week! Prepare each of them in a way that you’ve never tried before. Take a photo of your dish and send it along to firstname.lastname@example.org. Feel free to include a short summary of your experience. We will include a few on the blog next week. Try out the recipes below or do some internet searches of your own. Foodblogsearch.com is an amazing resource when looking for new ideas. All recipes are linked to their original post.
THIS WEEK’S HARVEST
~ red cabbage head, Clarion River Organics, OG
~ 1.5# new red potatoes, Clarion River Organics, OG
~ red kale bunch, Clarion River Organics, OG
~2# candy onions, Blue Goose Farm, CNG
~ dipping oil kit, Goose Creek Gardens, CNG
~ 2 zucchini, Pucker Brush Farm, CNG
~ 1.5# peaches, Kistaco Farm
~ 1.5# field tomatoes, Blue Goose Farm, CNG
~ 1# tomatillos, Becarri’s Farm
~ 2 jalapenos, Blue Goose Farm, CNG
~ Caraflex cabbage head, Crighton’s Farm
~ bunch baby leeks, Weeping Willow Farm, CF
~ 1.5# field tomatoes, Matthew’s Farm
~ salad dressing kit, Goose Creek Gardens, CNG
~ 1.5# red potatoes, Weeping Willow Farm, CF
~ 2 summer squash (green or yellow), Clarion River Organics, OG
~ 1.5# peaches, Dawson’s Orchard
~ 2 green bell peppers, Kistaco Farm
~ 1# tomatillos, Sunny Meadow Farm, CF
~ 2 jalapenos, Becarri’s Farm
OG- Certified Organic CNG- Certified Natural Grown CF- Chemical Free
3 ripe peaches, about 1 pound
1/4 cup red onion, diced small
1/4 cup red bell pepper, seeded and diced small
1/2 – 1 jalapeno pepper, minced (more or less to taste)
1 tablespoon minced fresh mint (or more to taste)
Juice from 1/2 lime
Kosher salt, to taste
First you need to peel the peaches. Fill a large stockpot with water and bring to a boil. Cut a small X into the bottom of each peach. Drop the peaches into the boiling water for approximately 1 minute. Using a slotted spoon, remove the peaches and immediately submerge into an ice bath to stop the cooking process. Gently peel the peaches using your hands or a paring knife (the riper the peach, the easier this will be). Dice the peaches into small cubes. (I WOULD SKIP ALL OF THIS AND JUST PEEL THEM WITH A KNIFE OR PEELER!)
Combine the chopped peaches, onion, bell pepper, jalapeno, mint, and lime juice. Season with a pinch of kosher salt. Chill for one hour to allow flavors to combine and serve immediately.
Makes 14 to 24 (depending on cutter size)
For the pastry:
2 1/2 cups all-purpose flour
1/2 tsp. salt
16 tablespoons (2 sticks, 8 ounces) unsalted butter, cut into
1/2 cup sour cream
4 teaspoons fresh lemon juice
1/2 cup ice water
For the filling:
2 pounds of peaches
1/4 cup flour
1/4 cup sugar
Pinch of salt
1 teaspoon bourbon
1/2 teaspoon vanilla extract
One egg yolk beaten with 2 tablespoons water (for egg wash)
Coarse sanding sugar, for decoration
1. To make the pastry, in a bowl, combine the flour and salt. Place the butter in another bowl. Place both bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour. If preparing ahead of time, the dough can be stored at this point for up to one month in the freezer.
2. Divide the refrigerated dough in half. On a lightly floured work surface, roll out one half of the dough to 1/8-inch thickness. Using a 4 1/2-inch-round biscuit cutter, cut seven circles out of the rolled dough. Transfer the circles to a parchment-lined baking sheet, and place in the refrigerator to chill for about 30 minutes. Repeat the rolling, cutting, and chilling process with the remaining half of dough. (I used a 4-inch cutter–if you can call a “cutter” the tin edge of the container that holds my smaller round cutters–and managed to get 12 from each dough half, after rerolling the scraps.)
3. Make the filling: Peel and chop the peaches into small bits (approx. 1/2-inch dice), much smaller than you’d use for a regular-sized pie. Mix them with the flour, sugar and pinch of salt, and add the bourbon and vanilla, if you wish.
4. Remove the chilled dough from the refrigerator, and let stand at room temperature until just pliable, 2 to 3 minutes. Spoon about 1 to 2 tablespoons filling (use the smaller amount for a 4-inch circle) onto one half of each circle of dough. Quickly brush a little cold water around the circumference of the dough, and fold it in half so the other side comes down over the filling, creating a semicircle. Seal the hand pie, and make a decorative edge by pressing the edges of the dough together with the back of a fork. Repeat process with remaining dough. Place the hand pies back on the parchment-lined baking sheet, and return to the refrigerator to chill for another 30 minutes.
5. Heat oven to 375 degrees. Remove the chilled hand pies from the refrigerator, cut a small slit in each and lightly brush with the egg yolk wash. Sprinkle sanding sugar generously over the pies, and place pies in the oven to bake. Bake until the hand pies are golden brown and just slightly cracked, about 20 minutes. Remove the pies from the oven, and let stand to cool slightly before serving.
This dish has a thousand interpretations. Most recipes have these things in common: pastry crust, cheese, and tomatoes. Some take a healthier approach with herbs and a little fresh cheese while others include mayonaise and bacon. This one looks extra gooey and fabulous!
Some tips: If you are lucky to have very, very ripe tomatoes, you might want to just cut them in half instead of slicing. If your tomatoes aren’t quite as sweet, you might want to balance out the flavors of your soup with just a good pinch of sugar to counter the acidity of the tomatoes. Normally, I’d substitute yogurt for the heavy cream, but in this case, because the soup is made of mostly tomatoes, yogurt is almost too sour to use. I’d keep with the heavy cream, creme fraiche or just leave it out.
5 large tomatoes, cut into 3/4″ slices
1 onion, cut into 1/2″ slices
1/2 jalapeno, cut in half lengthwise, seeded
2 bell peppers, seeded, cut into 4 pieces
1/4 teaspoon smoked paprika
1/2 teaspoon garlic powder
3/4 teaspoon salt (or to taste)
freshly ground black pepper
2 cups vegetable broth
1/4 cup grated parmesan cheese (plus additional cheese for garnishing)
few tablespoons of heavy cream or creme fraiche (optional)
1. Preheat oven to 375F. Arrange all vegetables on baking sheet. Drizzle olive oil all over. Roast for 20 minutes.
For immersion blender:
Roughly chop all vegetables. Add all vegetables, smoked paprika, garlic powder, salt, pepper, vegetable broth and grated cheese to pot large enough so that when you use your immersion blender, it doesn’t splatter all over the place. Blend in pot until you get a nice puree. Bring to simmer, taste and adjust seasoning.
For Vitamix or Blendtec:
Add all ingredients to blender and set on your “Soup” setting. Taste and adjust seasoning.
For standard blender:
Add all ingredients to blender, blend until smooth puree. Taste and adjust seasoning. Pour into pot and heat to serve.
Garnish with additional parmesan cheese, a turn of the pepper mill and serve with crusty bread.
If you are feeling especially adventuresome try these Bacon Lettuce and Tomato Spring Rolls!