The first delicious figs of the season are here this week, from Orange Blossom Farms, along with:
Parsley – Tecolote
Garlic chives – Tecolote
Canteloupe – Orange Blossom Farm
Plums – Orange Blossom Farm
Speckled lima beans – Just Peachy Farm
Banana peppers – Rimrock Farm
Butternut squash – Massey
Cherry tomatoes – Acadian
Curly mustard – Texas Naturals
This is sort of a motley crew of produce, which is why a few of these recipes only use one local box ingredient (but the rest of the ingredients in the recipes are cheap and easy to get). I’ll be making:
Sauteed lima beans and cherry tomatoes – Boil lima beans 10 minutes or until tender, then drain. While they’re cooking, slice cherry tomatoes in half. Heat a little olive oil in a skillet, and add a handful of chopped chives. Cook about a minute or so, until fragrant. Add beans and tomatoes and sautee a few minutes until the tomatoes start to soften and brown. Remove from heat and sprinkle with chopped parsley.
Fig and blue cheese-stuffed pork tenderloin – Much easier than it sounds. This recipe only has four ingredients (besides salt, pepper, and cooking spray) and cooks in 20 minutes. If you don’t have a mallet to pound out the pork, use a rolling pin instead. You can also skip all the fuss of rolling up and tying the pork by just folding one half over the other once you’ve spread the stuffing. Use 1 cup of fresh figs in place of the dried.
Canteloupe-plum salad – Toss cut-up plums and canteloupe with a bottled poppyseed dressing for an easy fruit salad. Some chopped mint would be a great addition.
Pork and butternut squash stir-fry – The original says to use Chinese black vinegar, but you can sub balsamic if you don’t feel like making a trip to your nearest Asian grocer.
I’m going to use sliced banana peppers in sandwiches and salads for this week’s lunches, but these stuffed banana peppers look tasty.