August 1

 

Shalom Farms:

  • Red slicer tomatoes

Community Food Collaborative:

  • Sour gherkins
  • Sarah's Choice Cantaloupe
  • Mixed summer squash

Manakintowne:

  • Mixed eggplant
  • Baby bok choy

 

From Bon Appetit August 2011

 

Pickled Mexican Sour Gherkins

 

Makes 1 pint

 

Ingredients:

1 1/2 cups distilled white vinegar

1 cup water

2 TBSP Kosher salt

1 TBSP sugar

1 serrano chile pepper

1 garlic head + 2 garlic cloves

1 TSP mustard seed

1 TSP whole black peppercorns

1 bay leaf

 

Directions:

Combine 1 1/2 cups distilled white vinegar, 1 cup water, 2 tablespoons Kosher salt, and 1 tablespoon sugar in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves. Add 1 serrano chile pepper (halved), 1 garlic head (halved crosswise), 2 whole cloves, 1 bay leaf, 1 teaspoon mustard seeds and 1 teaspoon whole black peppercorns. Remove from the heat and steep until the liquid is warm--not hot. Add 1 cup gherkins, cool completely, and chill. Keep them jarred in the fridge--they will stay good for 2-3 weeks.

 

From A Peeling Lifestyle food blog August 2016

 

SOBA NOODLES WITH TOFU, GARLIC-GINGER BABY BOK CHOY, AND PICKLED CUCUMBERS IN PEANUT SAUCE 

 

Ingredients:

 

Pickled Cucumber:

1/2 cup sour gherkins

2 teaspoons sweetener (agave, sugar, etc.)

¼ cup rice vinegar

2 tablespoons sesame seeds

Caramelized Golden Tofu:

1 16 oz. package Firm tofu

2 tablespoons peanut (or other high heat) oil

Salt

2 tablespoons soy sauce

1 tablespoon rice vinegar

1-2 tablespoons of sweetener (agave, brown sugar, etc.)

1 tablespoon hot sauce (such as sriracha) or finely chopped

pepper

1 teaspoon ginger (finely chopped/minced/grated)

1 teaspoon garlic (finely chopped/minced/ grated)

1 teaspoon sesame oil (or the high heat oil from above)

Soba noodles:

12 oz. soba noodles

2 tsp. sesame oil

Salt

Garlic-ginger Bok Choy:

2 tablespoons high heat oil (coconut, peanut, canola)

1 onion, chopped

5-6 heads baby bok choy

1 tablespoon ginger, finely chopped

1 tablespoon garlic, finely chopped

1-2 fresh hot chilies, chopped (optional)

½ cup water

2 tablespoons soy sauce or to taste

Peanut Sauce:

2/3 cup rice vinegar

½ cup peanut butter

½ cup soy sauce (or to taste)

2 tablespoons chives/green onions (chopped)

1 tablespoon sweetener (agave, brown/white sugar)

Garnish (optional):

Chives

Thai basil

Sesame seeds

Directions:

Combine the pickling ingredients in a bowl and stir to incorporate. Place sour gherkins in the mixture and let sit while you prepare the rest of the dish. This could be done several days in advance, but I find that even if just pickled right before beginning to cook they will provide a nice tangy crunch. Set aside or in the refrigerator.

 

Prepare the Tofu:

Cut the tofu into evenly shaped cubes, the exact size probably doesn’t matter, just whatever you’re most comfortable with. Heat the oil in a skillet over fairly high heat (I think the only way to cook tofu is in cast-iron); add the tofu and cook undisturbed until golden, rotating the cubes for your preferred level of even-ness. You can remove the tofu from the heat and prepare the soy sauce mixture, or if you think you’ve got what it takes, prepare the sauce while the tofu cooks. I like to do this because otherwise I’d get impatient waiting for the tofu to brown. Either way: mix the soy sauce, vinegar, sweetener, spice, garlic, ginger, and sesame oil (or other) in a small bowl. When the tofu is golden, add the soy mixture and reduce the heat to medium. Toss well and simmer for 2-3 minutes, add 3 tablespoons water and cook until the sauce has coated the tofu in a syrupy glaze, being sure to scrape up all the delicious bits. Remove and transfer to a bowl.

 

Prepare the Soba Noodles:

Remove from water, drain and if the rest of the dish is prepared, eat up! If still preparing, rinse with cold water and drain again. Pour sesame oil and mix to prevent sticking. Return to a serving dish.

 

Prepare the Bok Choy:

1. Separate baby bok choy leaves from stems; cut stems into 1 inch pieces, and leaves into ribbons.

2. Heat oil in a wok (or other large skillet) on medium-high, add onions, garlic, ginger, (and hot chilies if you so decide), cook for 1-2 minutes; add bok choy stems and cook for 2-3 minutes.

3. Add the bok choy leaves and stir to incorporate; add ½ cup of water and let cook until water evaporates and bok choy stems and leaves become tender. Return tofu to the pan, and stir in soy sauce (or even a soy/vinegar mixture similar to the one used for the tofu), and stir to incorporate.

Prepare the Peanut Sauce:

Mix all ingredients for peanut sauce together in a small bowl. 

Put it all Together:

I think it makes the most sense to make individual bowls rather than mixing all the ingredients together, but do your thing if you choose otherwise.

Place the noodles in a bowl and pour in the desired amount of peanut sauce; add tofu/bok choy mixture, and top with pickled cucumbers, sesame seeds, Thai basil, and chives.

 

 

From Full Belly Farm's recipe archives in Capay Valley, CA

 

Eggplant and Barley Salad

 

Ingredients:

1 eggplant (about 1 1/2 lbs) cut into 1/2-inch cubes

3/4 lb. zucchini, cut into 1/2-inch cubes

olive oil

1 tsp salt

1 tsp black pepper

1 cup thinly sliced onion

1 1/2 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp cayenne

1 1/4 cup pearl barley

8 to 14 oz of chicken or vegetable broth

water

2 TBSP fresh lemon juice

2 or 3 cloves garlic

1/2 lb. tomatoes, chopped

1 cup chopped flat-leaf parsley

1/2 cup chopped fresh mint

 

Directions:

VEGGIES: Preheat oven to 425 F. Toss the eggplant and zucchini with 5 TBSP of the oil and some of the salt and pepper in a bowl. Then spread in 2 oiled, large shallow baking pans. Put the pan on the oven racks in the upper third of the oven. Roast the vegetables, stirring occasionally, until they are brown and tender – about 20 minutes.

BARLEY: Heat some oil and cook the onion, cumin, coriander and cayenne for about a minute. Add the barley and coat it with oil. Add the broth and water and bring to a boil. Reduce the heat and simmer covered, until all of the liquid is absorbed and the barley is tender 30 to 40 minutes. After it is cooked, let it stand, covered, 5 minutes. Transfer it to a shallow baking pan and spread it to cool to room temperature, about 20 minutes.

DRESSING: Whisk together the lemon juice, garlic, sugar, salt and pepper, and 3 TBSP oil in a large bowl. Add the barley, roasted vegetables, and remaining ingredients, and toss.