Siren Song Farm Newsletter
Volume 16
Hello wonderful CSAers!
This week we have baby shallots, heirloom tomatoes, peppers, squash, pears, beans and sweet corn. The shallots are small but good. I dried them out some so they should store for a while before you need to use them. Just keep them in a cool dark place and they should last. Everything else is pretty self-explanatory. The rain we got last week is causing some of the cherry tomatoes to crack. I tried to make sure those didn’t go into the bags but I’m sure I missed some. So if there is a squashed tomato in there I am sorry.
Remember, tomatoes can always be frozen for winter use. So if you don’t have time to deal with them right now just throw them in a ziplock bag and toss them in the freezer.
Cheers-
Jen
Grilled Cherry Tomatoes with Garlic
If you are a tomato lover, you will want to try this recipe. The cherry tomatoes have a sliver of garlic inserted for added flavor. The tomatoes are grilled just long enough to heat them, which intensifies their flavor. This side dish recipe goes well with other grilled foods, such as steaks, chops, or even burgers.
Slow-Roasted Cherry Tomato Bruschetta
PASTA WITH CHICKEN, ZUCCHINI AND CHERRY TOMATOES
1/2 lb. med. noodles
2 tbsp. oil
2 tbsp. butter
1/2 c. finely chopped onion
1/2 tsp. minced garlic
2 chicken breasts cubed
3/4 lb. zucchini (1/2 inch cubes)
2 c. cherry tomatoes
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. basil
2 tbsp. butter
Shredded Swiss cheese
Heat oil and butter over medium heat (300 degrees). Add onion and garlic. Cook until translucent. Increase heat. Add cubed chicken. Stir briskly until white. Add zucchini and halved tomatoes, salt, pepper, and basil. Reduce heat to 250 degrees, cover, and cook 10 minutes.
Mix cooked, drained, hot pasta with 2 tablespoons softened butter. Add chicken mixture and toss. Serve with shredded Swiss cheese.
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Whole Wheat Popovers with Shallots
Eggy popovers benefit from the addition of savory shallots and healthy, whole wheat flour to give them more body. These hearty quick breads are substantial enough to serve as their own, unadorned side dish to a bowl of soup or stew. For another variation, add a half teaspoon of dried herbs of your choice.
Garlic Roasted Green Beans with Shallots and Hazelnuts
Toss together green beans, shallots, garlic, oil and salt and pepper in a medium roasting pan. Roast in the oven until the beans are cooked through and light golden brown. Remove from the oven and stir in the lemon zest and hazelnuts. Transfer to a platter and serve.
Steak Frites with Blue Cheese-Shallot Butter
Emeril Lagasse, 2001
Preheat a grill.
Season both sides of the steaks with salt and pepper to taste. Grill to desired temperature, about 3 minutes per side for medium-rare. Remove from the grill and transfer to serving plates. Cut the Blue Cheese-Shallot Butter log into 4 pieces, and place one piece on each steak. Serve immediately with the French Fries.
French Fries:
Heat enough oil to come 4 inches up the sides of a large deep saucepan to 350 degrees F. Add the potatoes in batches and cook until golden brown, about 4 minutes. Remove from the pan with a slotted spoon and drain on paper towels. Sprinkle with salt and serve hot with the steaks.
Volume 16
Hello wonderful CSAers!
This week we have baby shallots, heirloom tomatoes, peppers, squash, pears, beans and sweet corn. The shallots are small but good. I dried them out some so they should store for a while before you need to use them. Just keep them in a cool dark place and they should last. Everything else is pretty self-explanatory. The rain we got last week is causing some of the cherry tomatoes to crack. I tried to make sure those didn’t go into the bags but I’m sure I missed some. So if there is a squashed tomato in there I am sorry.
Remember, tomatoes can always be frozen for winter use. So if you don’t have time to deal with them right now just throw them in a ziplock bag and toss them in the freezer.
Cheers-
Jen
Grilled Cherry Tomatoes with Garlic
If you are a tomato lover, you will want to try this recipe. The cherry tomatoes have a sliver of garlic inserted for added flavor. The tomatoes are grilled just long enough to heat them, which intensifies their flavor. This side dish recipe goes well with other grilled foods, such as steaks, chops, or even burgers.
- 2 doz. cherry tomatoes, 1 to 1-1/2 inches in diameter
- 4 cloves garlic, cut into slivers
- 1 Tbsp. olive oil
- 1 tsp. snipped fresh rosemary or parsley
- 1 tsp. sugar
- 1/4 tsp. salt, coarse sea salt or kosher salt
- Remove stems, if necessary, from tomatoes. With the tip of a sharp knife, pierce tomatoes. Carefully insert a sliver of garlic into each one.
- Place tomatoes in the center of a 18x12 sheet of foil. Drizzle tomatoes with olive oil; sprinkle with rosemary, sugar, and salt. Bring the two long sides of the foil together and seal with a double fold. Fold remaining edges together to completely enclose tomatoes.
- Grill tomatoes on the rack of a grill directly over coals or gas burners for 4 to 5 minutes or until heated through. (Or bake in a preheated 350 degree F oven for 4 to 5 minutes or until heated through.)
- To serve, carefully open foil packet (hot steam may escape from packet). Transfer tomatoes to serving plate or platter. Sprinkle with salt and serve immediately. Makes 24.
Slow-Roasted Cherry Tomato Bruschetta
- 3 pints cherry tomatoes
- 1 tablespoon extra-virgin olive oil
- 3 cloves minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/4 cup sliced fresh basil
- 1 tablespoon red-wine vinegar
- 14 slices baguette (preferably whole-wheat), toasted
- Anchovy fillets, Kalamata olives or sliced fresh basil for garnish
- Preheat oven to 325°F.
- Toss tomatoes with oil, garlic, salt and pepper. Place on a baking sheet and roast until broken down, 45 to 55 minutes.
- Combine the roasted tomatoes with basil and vinegar.
- Top baguette slices with the roasted tomato mixture. Garnish with anchovy fillets, Kalamata olives or sliced fresh basil.
PASTA WITH CHICKEN, ZUCCHINI AND CHERRY TOMATOES
1/2 lb. med. noodles
2 tbsp. oil
2 tbsp. butter
1/2 c. finely chopped onion
1/2 tsp. minced garlic
2 chicken breasts cubed
3/4 lb. zucchini (1/2 inch cubes)
2 c. cherry tomatoes
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. basil
2 tbsp. butter
Shredded Swiss cheese
Heat oil and butter over medium heat (300 degrees). Add onion and garlic. Cook until translucent. Increase heat. Add cubed chicken. Stir briskly until white. Add zucchini and halved tomatoes, salt, pepper, and basil. Reduce heat to 250 degrees, cover, and cook 10 minutes.
Mix cooked, drained, hot pasta with 2 tablespoons softened butter. Add chicken mixture and toss. Serve with shredded Swiss cheese.
___________________________________________________________________________________________
Whole Wheat Popovers with Shallots
Eggy popovers benefit from the addition of savory shallots and healthy, whole wheat flour to give them more body. These hearty quick breads are substantial enough to serve as their own, unadorned side dish to a bowl of soup or stew. For another variation, add a half teaspoon of dried herbs of your choice.
- 1/4 cup minced shallots
- 1 tablespoon margarine or butter
- Shortening or nonstick cooking spray
- 2 beaten eggs
- 1 cup milk
- 2/3 cup all-purpose flour
- 1/3 cup whole wheat flour
- 1/4 teaspoon salt
- In a small skillet or saucepan cook shallots in margarine or butter until tender. Set aside.
- Using 1/2 teaspoon shortening for each cup, grease the bottom and sides of six 6-ounce custard cups or the cups of a popover pan. Or, lightly coat cups with nonstick cooking spray. Place the custard cups on a 15x10x1-inch baking pan; set aside.
- In a mixing bowl combine beaten eggs, milk, and shallot mixture. Add all-purpose flour, whole wheat flour, and salt. Beat with a rotary beater or wire whisk until the mixture is smooth. Fill the greased cups half full. Bake in a 400 degree F oven about 40 minutes or until very firm.
- Immediately after removal from the oven, prick each popover with a fork to let steam escape. If crisper popovers are desired, return popovers to oven for 5 to 10 minutes more or to desired crispness (be sure the oven is turned off). Serve hot. Makes 6 popovers.
Garlic Roasted Green Beans with Shallots and Hazelnuts
- 1 pound green beans, trimmed
- 1 shallot, thinly sliced
- 4 cloves garlic, crushed
- 3 tablespoons olive oil
- Salt and freshly ground pepper
- 1 teaspoon grated lemon zest
- 1/4 cup hazelnuts, toasted and chopped
Toss together green beans, shallots, garlic, oil and salt and pepper in a medium roasting pan. Roast in the oven until the beans are cooked through and light golden brown. Remove from the oven and stir in the lemon zest and hazelnuts. Transfer to a platter and serve.
Steak Frites with Blue Cheese-Shallot Butter
Emeril Lagasse, 2001
- 4 tablespoons unsalted butter, at room temperature
- 2 tablespoons chopped shallots
- 2 tablespoons crumbled creamy blue cheese, such as Maytag Blue
- 2 teaspoons chopped fresh parsley
- 4 (8-ounce) New York strip steaks
- Salt and freshly ground black pepper
- French Fries, recipe follows
Preheat a grill.
Season both sides of the steaks with salt and pepper to taste. Grill to desired temperature, about 3 minutes per side for medium-rare. Remove from the grill and transfer to serving plates. Cut the Blue Cheese-Shallot Butter log into 4 pieces, and place one piece on each steak. Serve immediately with the French Fries.
French Fries:
- 3 large baking potatoes, like russets, about 2 pounds, peeled and cut into matchstick slices 1/4-inch thick
- Canola oil, fry frying
- Salt
Heat enough oil to come 4 inches up the sides of a large deep saucepan to 350 degrees F. Add the potatoes in batches and cook until golden brown, about 4 minutes. Remove from the pan with a slotted spoon and drain on paper towels. Sprinkle with salt and serve hot with the steaks.