July 22

From Tricycle Gardens

  • Cobra and Jet star tomatoes
  • Basil

From Origins Farm

  • Pink Brandywine Tomatoes

From Tomten Farm

  • Beets
  • German white garlic
  • Sangre potatoes

From Agriberry

  • Donut peaches

BEET AND POTATO SALAD

From NYT Cooking

Advance preparation: This will keep for two or three days in the refrigerator. I like it even better the day after it's made, as both the beets and the potatoes absorb the nice tart dressing. The beet color will intensify.

INGREDIENTS
¾ pound potatoes
2 large beets, roasted
1 celery rib, diced
½ small red onion, minced, soaked in water for 5 minutes, then drained, rinsed and drained on paper towels (optional)
2 hard-boiled eggs, peeled and finely chopped
2 tablespoons minced chives
2 tablespoons Champagne vinegar or sherry vinegar
 Salt to taste
2 teaspoons Dijon mustard
¼ cup extra virgin olive oil
¼ cup plain low-fat yogurt
 Freshly ground pepper

PREPARATION
Cut the potatoes into halves or quarters and steam over 1 inch of boiling water until tender, 15 to 20 minutes. Remove from the heat. When they are cool enough to handle, cut in small dice.
Peel the beets and cut in small dice. In a large bowl, combine with the potatoes, celery, onion, hard-boiled eggs and chives.
In a small bowl or measuring cup, whisk together the vinegar, mustard and salt. Whisk in the olive oil and the yogurt. Toss with the vegetables. Add freshly ground pepper, taste and adjust salt. Serve right away or refrigerate.
 

HEIRLOOM TOMATO, AVOCADO AND MOZZARELLA SALAD ON GRILLED GARLIC TOAST

Adapted from HowSweetEats.com

  • YIELD: SERVES 4 TO 6 
  • total time: 30 minutes

ingredients:
1 sourdough boule, sliced
6 tablespoons roasted garlic oil
3 to 4 heirloom tomatoes, thinly sliced
2 avocado, thinly sliced
1/2 red onion, thinly sliced
2 balls fresh Mozarella cheese
fresh basil and oregano leaves for topping

QUICK HERB DRIZZLE
2 tablespoons fresh basil
2 tablespoons fresh oregano
1 tablespoon fresh thyme
1 tablespoon fresh rosemary
1 tablespoon champagne vinegar
pinch of salt and pepper
1/3 cup olive oil


Add the herbs, vinegar, salt and pepper to a food processor or blender. Blend until the herbs are finely chopped. Stream in the olive oil until the mixture comes together.

directions:
Heat the grill on the highest setting. Once hot, place the bread cut-side down on the grates until golden brown and toasty. Remove from the grill and place on a large baking sheet. Drizzle the toast with the roasted garlic oil, about 3 tablespoons for each side. Layer on the sliced tomatoes and avocado. I like to liberally season the tomatoes and avocado at this point.

Add on the sliced red onion - as much or little as you'd like. I drizzle about half the herb dressing on now, then cover the top with pulled mozzarella. Drizzle the rest of the herb dressing on. Cover with the fresh basil and oregano leaves, sprinkle with salt and pepper.

GARLIC INFUSED OIL

From Epicurious.com

Garlic cloves can be left whole. Help release their flavors and fragrances by roasting aromatics before heating them in oil; cook them at 350°F for 20 to 30 minutes, or until lightly golden. Then, in a small saucepan over medium heat, cook the aromatics in the oil for about 5 minutes, until the mixture is lightly bubbling. Remove from heat, and let the oil cool completely before funneling it into vessels.
Unlike herbs, leaving the aromatics in the oil after bottling will not result in cloudiness; however, the aromatics will continue infusing the oil, and their flavors will grow stronger over time.