July 18

 

Tricycle:

  • Mixed cherry tomatoes (Sungold, red, purple)

Shalom Farms:

  • Red and yellow onions

Community Food Collaborative:

  • Carmen peppers

Blenheim Organic Gardens:

  • Tuscan kale

Manakintowne:

  • Gold beets

Agriberry:

  • Yellow peaches (Saunder's Brothers--Piney River, VA)

 

 

From Bon Appetit July 2015

 

Tomato-Peach Salad with Tofu Cream

 

Serves 8

 

Ingredients:

8 ounces silken tofu

4 tablespoons Sherry vinegar, divided

4 tablespoons olive oil, divided

2 tablespoons soy sauce, divided

Kosher salt, freshly ground pepper

3 medium heirloom tomatoes, cut into 1" wedges

1 pint cherry tomatoes, halved

2 medium peaches, cut into 1/2" wedges

1/2 small red onion, thinly sliced

1/2 cup fresh corn kernels (from 1 medium ear)

2 tablespoons chopped fresh tarragon

2 tablespoons chopped fresh chervil, plus sprigs for serving (Can substitute with more tarragon or parsley if chervil unavailable)

3 thick slices grilled or toasted country-style bread, cut lengthwise into wide strips

 

Directions:

Blend tofu, 2 tablespoons vinegar, 1 tablespoon oil, and 1 tablespoon soy sauce in a blender until light and smooth; season tofu cream with salt.

Whisk remaining 3 tablespoons oil, 2 tablespoons vinegar, and 1 tablespoon soy sauce in a large bowl; season with salt and pepper. Add tomatoes, peaches, onion, corn, tarragon, and chopped chervil and toss to combine. Adjust seasoning if needed.

Swipe tofu cream on a platter and arrange tomato salad over; top with chervil sprigs. Serve with bread.

 

 

From Bon Appetit March 2016; modified for Carmen peppers

 

Beets with Pecorino, Pecans, and Carmen Peppers

 

Serves 4

 

Ingredients:

Beets (such as Chioggia, red, and/or golden), scrubbed

4 tablespoons olive oil, divided, plus more for drizzling

Kosher salt

4 sprigs thyme

¼ cup red wine vinegar

Carmen peppers

⅓ cup pecans

¼ small red onion, very thinly sliced

Hot chili sesame oil and grated Pecorino (for serving)

 

Directions:

Preheat oven to 400°. Toss beets with 2 Tbsp. oil in a 13x9" baking dish; season with salt. Add thyme and ¼ cup water. Cover with foil and roast beets until a paring knife slips easily through flesh, 60–75 minutes. Let cool slightly, then rub skins from beets with paper towels; cut into 1" pieces. Toss in a large bowl with vinegar and 2 Tbsp. oil; season with salt.

Meanwhile, place peppers on one side of a rimmed baking sheet and pecans on the other side and roast, tossing nuts once, until peppers start to blister and pecans are slightly darkened and fragrant, 6–8 minutes. Let cool; coarsely chop.

Toss peppers, pecans, and onion with beets; season with salt. Drizzle with chili oil and top with Pecorino.

Do Ahead: Beets can be roasted 3 days ahead. Cover and chill.