Local Food Hub:
- Red new potatoes (Hartland Natural Farm--Madison County)
- Big Beef slicer tomatoes
- Poona Kheera cucumbers
- Carmen and Escamillo sweet peppers
From Bon Appetit August 2015; modified for Poona Kheera cucumbers
Farro and Tomato Salad with Fish-Sauce Vinaigrette
1 garlic clove, grated
3 tablespoons fish sauce (such as nam pla or nuoc nam)
2 tablespoons white wine vinegar
1 tablespoon sugar
Farro And Assembly:
1 cup semi-pearled farro
1 tablespoon olive oil
1 bunch scallions, trimmed
8 ounces small tomatoes, preferably heirloom, cut into ½-inch wedges
8 ounces cherry and/or pear tomatoes, halved
2 cucumbers, thinly sliced
½ cup parsley leaves
½ cup tarragon leaves
Freshly ground black pepper
Whisk garlic, fish sauce, vinegar, sugar, and 1 Tbsp. water in a small bowl until sugar dissolves.
Vinaigrette can be made 1 week ahead. Cover and chill.
Farro and Assembly:
Cook farro in a medium pot of boiling salted water, stirring occasionally, until tender, 20–25 minutes. Drain; transfer to a large bowl.
Heat oil in a large skillet over medium-high. Cook scallions, turning occasionally, until charred all over, about 4 minutes. Transfer to bowl with farro. Add both types of tomatoes, cucumbers, parsley, and tarragon and toss to combine. Add vinaigrette and toss again to coat; season with pepper.
From Martha Stewart Living; modified for red new potatoes and sweet peppers
Potato and Red Pepper Frittata
1 tablespoon olive oil
1/2 medium onion, thinly sliced
Sweet peppers, stem, ribs, and seeds removed, then thinly sliced in strips
Red new potatoes (about 1 pound), peeled and cut into thin slices
Coarse salt and ground pepper
8 large eggs
2 teaspoons chopped fresh rosemary
Preheat oven to 400 degrees. In an 8-inch ovenproof nonstick skillet, heat 1 teaspoon oil over medium heat. Add onion and bell pepper, and cook, stirring occasionally, until onion is lightly browned, about 5 minutes. Transfer to a bowl; set aside.
Heat remaining 2 teaspoons oil in skillet. Add potatoes; season generously with salt and pepper. Cook over medium heat, tossing often until potatoes are tender and lightly browned, about 10 minutes. Transfer potatoes to bowl with onion mixture; toss to combine. Return mixture to skillet; flatten with a metal spatula.
In a large bowl, beat eggs with rosemary, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Pour over potato mixture; tilt pan to distribute evenly. Bake until set, 15 to 20 minutes. Cut into wedges, and serve.