July 27


Tomten:

  • Red Pear/ San Marzano sauce tomatoes

Tricycle Gardens:

  • Asian eggplant

Dodd's Acres:

  • Watermelon

Manakintowne:

  • Shishito peppers
  • Patty Pan squash

Sunnyside Farm:

  • Okra

 

From Foodnetwork.com (Kelsey's Essentials)

Ratatouille Tart with Caramelized Onion-Tomato Jam

 

Ingredients:


Caramelized Onion-Tomato Jam:


2 tablespoons olive oil
2 Vidalia onions, thinly sliced
2 teaspoons kosher salt
2 cloves garlic, minced
5-10 Roma OR other sauce tomatoes, cored, seeded and roughly chopped (about 2 1/2 pounds)
1/2 cup molasses
1/2 cup light brown sugar
1/2 cup cider vinegar
1/2 teaspoon allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon chipotle powder


Ratatouille Tart:


1 sheet frozen puff pastry, thawed
Flour, for dusting
1/2 to 3/4 cup Caramelized Onion-Tomato Jam
3 Roma tomatoes, sliced 1/4-inch thick
1 Japanese eggplant, sliced 1/4-inch thick on a mandoline
2 summer squash (yellow, zucchini OR patty pan) , sliced 1/4-inch thick on a mandoline, stems removed
1 to 2 roasted red peppers, julienned
2 to 3 tablespoons olive oil

Kosher salt and freshly cracked black pepper
3 teaspoons chopped fresh oregano, divided
1/2 cup crumbled goat cheese

Directions:

Caramelized Onion-Tomato Jam:


In a high-sided saute pan with a lid, heat the olive oil over medium heat. Add the onions, season with the salt, cover and cook until they are wilted and soft, about 10 minutes. Remove the lid and cook the onions until they are golden and caramelized, stirring often, about 20 minutes more.
Stir in the garlic and saute 1 to 2 minutes. Add the tomatoes and cook an additional 10 minutes. Add the remaining ingredients, bring the mixture to a boil and then reduce the heat to a simmer. Stirring consistently, cook until the tomatoes breakdown and the jam becomes thick, about 20 minutes.
Yield: 3 cups


Ratatouille Tart:


Preheat the oven to 400 degrees F.
Roll the puff pastry out on a floured surface to a rectangular shape, about 12 by 10 1/2 inches. Transfer the pastry sheet to a parchment-lined baking sheet. With the tines of a fork, dock a 1/2-inch border around the edge of the sheet and dock the center of the sheet a few times as well. This will prevent the dough from rising as it cooks.
Spread the Caramelized Onion-Tomato Jam evenly over the pastry, leaving a small border around the edge of the pastry. Layer the tomatoes, eggplant, yellow squash and zucchini in overlapping rows, or in whatever pattern you like. Sprinkle the roasted red peppers around the tart. Drizzle the assembled tart with a little olive oil, making sure to brush a little on the edges, season with salt and pepper and top with half of the fresh oregano.
Bake until the pastry is golden brown and puffed, 20 to 25 minutes. Remove from the oven and immediately sprinkle with the goat cheese and the remaining 1 1/2 teaspoons oregano before serving.

 

 

From Birite Market's Eat Good Food cookbook

 

Watermelon Aqua-Fresca with Mint

 

Makes about 6 cups

 

Ingredients:

1/2 small watermelon (about 3 pounds)

1/4 cup sugar

1/4 cup freshly squeezed lime or lemon juice

16 large mint leaves (optional)

2 cups water

 

Directions:

Cut off and discard the watermelon rind. Cut the fruit into 2-inch cubes, removing seeds you encounter along the way. Put half the watermelon in a blender, along with half the sugar, half the lime juice, half the mint leaves (if using) and 1 cup of water. Pulse and blend until you have a smooth mixture. Transfer the puree to another container and repeat with the remaining watermelon, sugar, mint, lime juice and water. Strain the puree, if desired. Taste the mixture and add more water, sugar and/or lime juice, as desired. Melons vary significantly in texture, sweetness and acidity, so it's important to take the time to taste and tweak. (Don't worry if the sugar is still a little gritty; it'll dissolve completely as it chills.) Refridgerate for atleast two hours before serving.