Don’t you just love the variety of produce we get during the summer? Check out all of the farm-fresh goodness this week:
Mustard greens – Texas Naturals
Indian cucumbers – My Father’s Farm
Purple potatoes – Tecolote
Carrots – My Father’s Farm
Opal basil – Acadian
Canteloupe – Orange Blossom Farm
Slicing tomatoes – Hall Farm
San Marzano tomatoes – Acadian
Lady cream peas – Just Peachy Farm
Peaches – Caskey
Squash – Massey
Garlic – Ringger
So, I am making:
Simple tomato sauce – Guys, this is what San Marzano tomatoes are ideal for. You know those Cento canned tomatoes that make such good sauce? They are San Marzano tomatoes. Peel and seed your SM tomatoes and any slicing tomatoes you may need to complete the recipe, which originally calls for canned ones. To peel tomatoes, cut a small X in the bottom of each, drop in boiling water for 30 seconds, then dunk in an ice bath to cool off. The skin will peel right off. You can freeze any sauce you don’t use immediately.
Squash in garlic cream sauce – I’ll probably serve with grilled pork chops. Also, since I think mayo is gross, I’ll probably use a yogurt/sour cream combo in place of it.
Sour cream and herb potato salad with peas – This calls for green peas, but use your lady cream peas instead. I’ll serve with burgers.
Opal basil lemonade – Opal basil is just purple basil. It’ll look beautiful in this drink.
Mustard greens salad with pork and peaches – The original recipes calls for Asian pears, but I’m subbing peaches.
Canteloupe with chopped mint – A simple, refreshing snack.
I’ll be using the Indian cucumbers and any remaining slicing tomatoes in salads during the week. I’ve never had an Indian cucumber, but have learned via some Internet research that it’s a tuberous root that tastes like a cuke and can be eaten raw.