Tomato Time!

Salad Tomato Medley from the Monument Garden

Tomatoes are in season and we are bursting at the seams with homegrown deliciousness from all around Georgetown. I don't think we've gotten in a tomato from further than 10 miles away. Come enjoy the fruits of your neighbors' labors!

Here is one of my favorite ways to enjoy tomato season...

Skillet Tomatoes & Summer Squash
Ingredients:
1 lb homegrown tomatoes, chopped
1 lb summer squash, chopped into 1/2 inch pieces
2 cloves garlic, chopped or put through a garlic press
1 small onion, coarsely chopped
1 tbs olive oil
Instructions:
I make this in my cast iron skillet, but you could use a frying pan if needed. Saute the onion in olive oil until soft, turn the heat up and cook the squash, stirring frequently until it browns a bit. Reduce heat to medium & add the garlic for a minute or so. Add the tomatoes and cook on medium heat until the tomatoes reduce and the squash is soft. I love to serve this with polenta or over cheese grits. You can also substitute okra or eggplant for the squash. Yum!

Peaches!!!!

We just received the first of this years peaches from Lynn Huck in Liberty Hill!

A member of the rose family, the peach originated in China as far back as 1000 B.C. where it is prized as a symbol of longevity, immortality and unity. Chinese brides often carry blossoms from this "tree of life".

From there, the love of peaches traveled west to Persia and on to Europe, where they were known by the Romans as Persian Apples. European settlers brought peaches to the US, but it was the Native Americans who spread them across the continent.

Peaches are lovely fresh, in desserts, salads or even with savory meat dishes. The following recipe was adapted from inmamaskitchen.com.

Pork Chops with Peaches 2 pork chops, lightly dredged in 1 tablespoon flour seasoned with salt & pepper and a pinch of dried rosemary 1 teaspoon olive oil 1 tablespoon shallots, finely chopped 2 medium sized ripe peaches, peeled and sliced in half inch wedges 1/2 cup of dry white wine 1 teaspoon unsalted butter 1 teaspoon fresh rosemary leaves, chopped fine Dash cayenne pepper (optional) Salt & pepper to taste

METHOD Coat pork chops with seasoned flour. Heat oil in a skillet till barely smoking and cook pork chops to desired doneness. Remove pork chops to a plate and keep warm. Add shallots and peach slices to hot oil and cook 1 minute, turning once till slightly browned and barely tender. Take care not to overcook peaches. They should remain firm, with slightly soft edges. Remove peaches and keep warm. Deglaze pan with wine, and boil down till reduced by half.  Swirl in butter, rosemary and cayenne if using.  Return peaches to glaze, gently tossing just long enough to coat with glaze. Do not let the peaches overcook! Season with salt and pepper to taste.Spoon peaches and glaze over pork chops and serve.

Beets with Garlic and Walnut Sauce

We have gorgeous big beets from Johnson's Backyard Garden in the market right now. Both golden beets and chioggia beets (pink outside with white and pink stripes on the inside) are heirloom varieties that are a bit sweeter than your average red beet. They are great to cook for someone who says they don't like beets. I was once one of those people who stuck thier tongue out at the thought of beets, but the golden beet - roasted with a bit of fresh squeezed orange juice on top - opened my taste buds to the beet world beyond the canned pickled beets that I abhorred as a child.

This recipe from the New York Times is one of my favorite way to cook beets. It balances perfectly a savory earthy nuttiness in the garlic and the walnuts with a touch of sweetness in the beets and orange juice. Enjoy!

Beets With Garlic-Walnut Sauce

Published: February 27, 2009

Time: 1 hour 20 minutes

2 pounds red beets, about 4 large, trimmed of greens
1/4 cup olive oil
6 cloves garlic, peeled
1/2 cup walnuts
2 tablespoons to 1/4 cup freshly squeezed orange juice
Salt and black pepper to taste
1/4 cup chopped fresh parsley leaves, for garnish.

1. Preheat oven to 400 degrees. Wash beets well. While still wet, wrap them individually in foil and place on a cookie sheet or roasting pan. Bake beets, undisturbed, for 60 to 90 minutes, until a thin-bladed knife pierces each with little resistance. (They may cook at different rates; remove each one when it is done.)

2. Meanwhile, put oil in a skillet over medium-low heat. When it is warm, add garlic and cook until fragrant and beginning to soften, about 6 minutes. Add walnuts and continue to cook until they begin to color, about another 4 minutes. Let mixture cool slightly and then put it in a small food processor; process until you have a relatively smooth paste. Add orange juice to taste and sprinkle with salt and lots of pepper.

3. After beets have cooled, peel off skins. Slice beets into wedges or cubes and toss with dressing. Taste and adjust seasoning, garnish with parsley and serve.

Yield: 4 servings.

Arugula!

harvesting arugula from the Monument Garden

I wanted to share with you my favorite arugula recipes. Also known as rocket, this spicy green is high in vitamins A and C. Arugula seeds were used in aphrodisiac concoctions back in Roman times. Now the greens are more popular, giving salads a little extra kick.


If they are too much for you by themselves, try mixing them with baby lettuce or spinach. Or if you are looking for even more spice, try the purple osaka mustard greens I harvested this morning!

The sweetness of roasted beets is the perfect companion for arugula. Try substituting the Peach Infused Balsamic Vinegar that we just got into the market this morning for regular balsamic in the recipe below!

beet & goat cheese arugula salad

Ingredients:

DRESSING:
1/4 cup balsamic vinegar
3 Tablespoons shallots, thinly sliced
1 Tablespoon honey
1/3 cup extra-virgin olive oil
salt & freshly ground pepper, to taste

SALAD:
6 medium beets, cooked & quartered
6 cups arugula
1/2 cup walnuts, toasted & coarsely chopped
1/4 cup dried cranberries
1/2 large avocado, peeled, pitted & cubed
3 ounces goat cheese, crumbled

Directions:

1. Line a baking sheet with foil. Preheat oven to 450°F.

2. Whisk vinegar, shallots and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.

3. Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.

recipe from recipegirl.com

Arugula and Bacon Quiche

Crust

• 1 1/2 cups all purpose flour
• 1/2 teaspoon salt
• 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
• 3 tablespoons chilled solid vegetable shortening, cut into small pieces
• 4 tablespoons (about) ice water

Filling

• 6 bacon slices, cut into 1/2-inch pieces
• 1/2 cup chopped shallots
• 8 ounces arugula, stems trimmed, leaves coarsely chopped (about 5 1/2 cups)
• 2 teaspoons balsamic vinegar

• 1 cup whipping cream
• 3 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3/4 cup shredded Gruyère cheese (about 2 1/2 ounces)

preparation

For crust:
Blend flour and salt in processor. Add butter and shortening. Using on/off turns, process until mixture resembles coarse meal. Mix in enough ice water to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill until dough is firm enough to roll out, about 30 minutes. Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim dough overhang to 1 inch. Fold overhang in and press, forming double-thick high-standing sides. Pierce crust all over with fork. Freeze crust 30 minutes. (Can be made 1 day ahead. Cover and keep frozen.)

Position rack in center of oven and preheat to 400°F. Bake crust until golden brown, piercing with fork if crust bubbles, about 20 minutes. Transfer crust to rack. Reduce temperature to 375°F.

For filling:
Cook bacon in heavy medium skillet over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer to paper towels and drain. Add shallots to same skillet and sauté until tender, about 2 minutes. Add arugula and sauté until just wilted, about 1 minute. Remove from heat. Add balsamic vinegar; toss to combine.

Sprinkle arugula mixture, then bacon over crust. Whisk cream, eggs, salt and pepper in large bowl to blend. Stir in cheese. Pour mixture into crust.

Bake quiche until filling is slightly puffed and golden, about 35 minutes. Let stand 10 minutes. Cut into wedges.

recipe from epicurious.com

Notes from the Garden: Asian Greens

This week we've started harvesting some beautiful, huge heads of napa cabbage. High in vitamin A & C and calcium, this crunchy wonder is a fall season star. Use it in stirfrys, soups, wraps or make it into wonderfully light slaw. Napa cabbage slaw is a great side dish or easy potluck offering. My favorite way to enjoy napa cabbage slaw is on fish tacos! Yum!

Also fresh from the garden is baby bok choy, perfect stir fried with a bit of fresh ginger, garlic, soy sauce and a splash of sesame oil. For a full, fast meal add fresh gulf shrimp to the mix and serve with Texmati Rice!

Spicy Napa Cabbage Slaw with Cilantro Dressing

Gourmet  | August 2008

by Ruth Cousineau

• 1/4 cup rice vinegar (not seasoned)
• 2 teaspoons sugar
• 1 teaspoon grated peeled ginger
• 2 tablespoons vegetable oil
• 1 fresh serrano chile, finely chopped, with seeds
• 1 head Napa cabbage (1 1/2 pounds), cored and cut crosswise into 1/2-inch slices
• 1 bunch scallions, sliced
• 1/2 cup coarsely chopped cilantro

Whisk together vinegar, sugar, ginger, oil, chile, and 1/2 teaspoon salt. Add remaining ingredients and toss well. Let stand, tossing occasionally, 10 minutes.

Fish Tacos with Creamy Guacamole and Lime Napa Slaw
From foodandwine.com

1. 2 Hass avocados—halved, pitted and peeled
2. 1/4 cup low-fat sour cream or Greek yogurt
3. 1 small jalapeño, seeded and thinly sliced
4. 2 tablespoons minced red onion
5. 2 tablespoons chopped cilantro
6. 5 tablespoons fresh lime juice
7. Kosher salt and freshly ground pepper
8. 1 small head of napa cabbage, shredded (4 cups)
9. 2 tablespoons vegetable oil, plus more for brushing
10. 2 pounds of your favorite fish, cut into 2 inch slices
11. Ten 7-inch flour tortillas, warmed
12. 2 medium tomatoes, thinly sliced
13. Hot sauce, for serving
14. Lime wedges, for serving

1. Light a grill. In a medium bowl, mash the avocados, sour cream, jalapeño, red onion, cilantro and 3 tablespoons of the lime juice. Season the guacamole with salt and pepper and press a piece of plastic wrap directly onto the surface of the guacamole.
2. In a large bowl, toss the cabbage with the 2 tablespoons of vegetable oil and the remaining 2 tablespoons of lime juice. Season with salt and pepper.
3. Brush the fish with oil and season with salt and pepper. Grill over moderately high heat until lightly charred and cooked through.
4. To assemble each taco, spread a dollop of guacamole on a tortilla. Top with a piece of fish, a few tomato slices and a large spoonful of the cabbage slaw. Serve with the hot sauce and lime wedges.

October is a great time to start a garden!

Fall is a lovely time to garden here in Central Texas. The cooler weather is perfect for being outside and perfect for getting young plants growing, even in the midst of drought. Come out to the market on Saturday, October 1st at 10:30am or Wednesday, October 5th at 1pm to learn what garden activities should take place throughout the month, including what veggies and herbs flourish in this time of year and how to divide irises and other perennials.

Fall is also one of the most delicious time of year! For the next couple months we get to enjoy both warm season fruiting crops like cucumbers, beans & squash and the beginning of cool weather leafy greens and roots, like kale, radishes, and bok choy.

We just got in some Japanese salad turnips from Johnson's Backyard Garden, which is one of my favorite cool season roots. They are meant to be eaten raw in salads or with a dip and are sweet and tender. I encourage you to try them. They might become your favorite too! I've got some growing in the Monument Garden that will be ready near the end of the month....

One of my favorite fall recipes is this one for Butternut & Sage pizza. You can substitute any winter squash for the butternut. Consider adding roasted peppers, sauteed kale or mushrooms for added variety!

Butternut Squash and Sage Pizza

½ tsp active dry yeast
pinch of sugar
4 cups white bread flour
1 tsp salt
4 tablespoons olive oil
1 tablespoon butter
2 shallots, finely chopped
1 butternut squash, peeled, seeded and cubed, about 1 pound prepared weight
16 sage leaves
2 x 14-ounce cans chunky tomato sauce
4 ounces mozzarella cheese, sliced
4 ounces goat cheese
salt & freshly ground black pepper



1. Put ½ cups warm water in a measuring cup. Add the yeast & sugar and let sit for 5 to 10 minutes, until the mixture is frothy.

2. Sift the flour & salt into a large bowl and make a well in the center. Gradually pour in the yeast mixture and 2 tablespoons of olive oil. Mix to make a smooth dough. Knead on a lightly floured surface for about 10 minutes, until smooth, springy & elastic. Place the dough in a floured bowl, cover and let rise in a warm place for 1 ½ hours.

3. Preheat the oven to 400 degrees F. Oil four baking sheets. Put butter and 2 tablespoons olive oil in a roasting pan and heat in the oven for a few minutes. Add the shallots, squash and half the sage leaves. Toss to coat. Roast for 15 to 20 minutes, until tender.

4. Raise the oven temperature to 425 degrees F. Divide the dough into four equal pieces and roll out each piece on a floured surface to a 10-inch round

5. Transfer each round to a baking sheet and spread with tomato sauce, leaving a ½ inch border all around. Spoon the squash & shallot mixture over the top.

6. Arrange to mozzarella over the squash mixture and crumble the goat cheese on top. Sprinkle with teh remaining sage leaves and season with plenty of salt & pepper. Bake for 15 – 20 minutes until the cheese has melted and the crusts are golden.

Ode to the Spaghetti Squash

Winter squash is a bit of a misnomer here in the long Texas growing season. The mature, hard skinned cousins of the more delicate summer squashes are ready to harvest by the time the true heat of summer hits us. Many of us are fairly familiar with the butternut and acorn winter squashes. But today I would like to sing the praises of the odder and often overlooked spaghetti squash.

This fruit, native to the Americas, seems rather unassuming from the outside, almost resembing a yellow watermelon, but once baked the flesh magically transforms into long pasta like strands, hence the name Spaghetti squash. A vegetable surprise, spaghetti squash is a great thing to cook with kids.

Not only is the Spaghetti squash delicious, entertaining, and easy to prepare, but it is a great low calorie & gluten free alternative to pasta. You'll find both Omega-3 and Omega-6 fatty acids in this unique vegetable as well as Vitamins A & C, Potassioum, Folic Acid, and Manganese. You can also toast the seeds like pumpkin seeds for a healthy snack!

Store your squash for about a month at room temperature. No need to refrigerate. The humidity in the fridge will shorten the squash's life span. Spaghetti squashes will keep for many months at 50 degrees in low humidity, but most of us do not have root cellars here in Texas so that dry cool space is hard to come by.

Like most winter squashes, the best way to cook spaghtti squah is to bake it. You can bake it whole by piercing the skin with a knife to release steam and then cut and remove the seeds after it cools. Alternatively, you can cut the sqaush in half and remove the seeds before baking. Then place the halves cut side down in a baking pan. Either way, bake it at 350 degrees for about a half hour to 45 minutes, until you can pierce the skin it easily with a fork. Let the squash cool for about 15 minutes and then use a fork to scrape the golden strands of squash from the skin.

One of the things I love about all winter squashes that holds true for the spaghetti is that they can be prepared either savory or sweet. Once cooked you can top the squash with pasta sauce, toss with garlic and olive oil, or butter and honey. One of my favorite dishes is spaghetti squash tossed with Monument Pesto and cherry tomatoes. Mmmm....pesto....

Here's a super easy savory spaghetti squash recipe

Ingredients

• 1 spaghetti squash, halved lengthwise and seeded
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1 1/2 cups chopped tomatoes
• 3/4 cup feta cheese, crumbled
  
• 3 tablespoons sliced black olives
• 2 tablespoons chopped fresh basil

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a fork can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
3. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
4. Use a fork to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.

Notes from the garden...OKRA!

Even in a year with cooler temperatures and average rainfall, August is a tough time to be growing food in Texas. There is a natural lull in the season as most plants go into a semi- dormancy to preserve water and energy in the hot hot heat of a Texas summer. But the one veggie you can always count on in August is okra.

Related to hibiscus and cotton, this tropical plant was cultivated by the Egyptians as early as the 12th century BC. Okra was brought to the Caribbean and the southern US in the 1700’s from West Africa in the slave trade. In French, okra is known as gumbo, from which derives the name of the popular Creole stew thickened with okra. Now Okra can be found in cuisines from most tropical and subtropical area of the world where the plant grows prolifically in the heat.

Okra is a great source of vitamin A and folates as well as being rich in iron, calcium, and vitamins C & K.

When buying okra, choose pods that are bright green and not woody. Store okra in a paper bag in the

door, or other warmer part of your fridge. Do not wash the okra until you are ready to cook it.

Mostly we see okra either fried, in gumbo, or stewed with tomatoes. These are all delicious, but there are many other ways to cook the pods. Be aware that the more you cut okra and the longer you cook it the more gooey it can get. If you’ve been turned off by okra in the past because of the goo, try just chopping off the ends and grilling the pods. Super fresh okra can even be eaten raw! My favorite way to cook okra is to saute 1 inch pieces in a cast iron skillet over very high heat with onion, garlic, fresh ginger and Indian spices like curry, turmeric, cumin and coriander. I might even throw in a diced tomato if I’ve got one handy....

Here' a recipe from Madhur Jaffrey's _World of the East Vegetarian Cookbook_:

Basic Indian-Style Sauteed Okra
1.5 lbs okra cut into 1 inch pieces
6 T veg. oil
2 onions
6 cloves garlic
1/2 tsp turmeric
1 1/2 tsp salt (Adjust to taste)
1/4-1/8 tsp cayenne pepper
freshly ground black pepper
Sauté the onions and garlic in the oil for about 5 minutes. Add the okra and saute another 5 minutes (the okra should be a bright green after this). Add the spices and mix to coat the okra with them. Add 1/4 cup of water, cover, and simmer for 15-20 minutes or until the okra is tender. Uncover and cook down until any water is gone.