This Week in Food

. . . More like last week in food with the move.

The CSA yielded these beauties last week

* Swiss Chard
*Heirloom Cucumbers
*Zephyr Squashes
*Ground Cherries
*Heirloom Tomatoes
*Green Peppers
*Sweet Corn
*Russet Potatoes

For those unfamiliar with ground cherries, they are related to tomatillos, with a similar papery husk and a firm, sweet flesh; they taste, to me, reminiscent of melons and tangy/creamy, slightly like cheese. Absolutely unique and delicious.

Ground Cherry Salsa

1 Cup Ripe Ground Cherries, Halved
1/2 lb of ripe tomatoes, diced
1 large Jalapeno Chili, seeded, with the flesh finely minced
1/2 cup minced onion
1 small clove garlic, minced
1/4 cup chopped fresh cilantro leaves
1/2 tsp salt and pepper
2-6 tsp lime juice (1-2 limes)
Sugar to taste (up to 1tsp)

Place tomatoes in colander and let drain 30 minutes. As they drain, layer ground cherries, jalapeno, onion, garlic and cilantro on top. Shake colander to drain off excess juice. Discard. Transfer to large bowl and add salt, pepper and 2 tsp lime juice. Toss to combine. Taste and add minced jalapeno seeds, sugar and lime juice to taste. Enjoy with homemade tortilla chips, on migas, or on top of an omelet.

Ground cherries also make a wonderful compound butter; simply mash the cherries and roll in plastic wrap with softened butter and a pinch of salt. Tastes delicious with fish or slathered on rustic bread.

I've been relishing the last of the summer veggies and have found the thing I'm most wanting to eat recently are fresh cold summer salads; this salad is a twist on the classic french staple, the salade de carottes râpées, with the addition of earthy, sweet beets.

Grated Carrot and Beet Salad

1 pound carrots
1 pound uncooked beets
1 clove garlic, pressed or finely minced
1 tablespoon walnut oil (or hazelnut, squash seed, or olive oil)
1 tablespoon apple cider vinegar (or white wine vinegar)
1 teaspoon grainy Dijon mustard
1/2 cup diced flat leaf parsley
Pinch of sugar
Pinch of smoked salt or sea salt
Freshly ground black pepper

Trim, peel, and grate the carrots and beets. The key is to grate the veggies very finely(c'est tres importante!). Place the rest of the ingredients in a bowl and mix roughly. Add the grated veggies and taste. Add more of what you think it needs, a hit of vinegar or salt or more mustard. Remember not to overdress the salad; you want a gleam on the beets and carrots, not a pool of liquid at the bottom of the bowl. For best results, let sit for 30 minutes or more, as the beet and carrot juices mix with the rest of the additions . . but if you're anything like me, your fork will be in it immediately!
This recipe is very simple and works lovely with any number of your imagination's tastes; throw in some cubed fresh feta, sprinkles of tabasco or red pepper flakes, and I think even tomato juice would taste great in this earthy mix.
(inspired by David Lebovitz's recipe here)

I'll be back tomorrow with more recipes from last week!

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