New City Farm share this week: Tomatoes/ Broccoli, Cucumbers/ Summer Squash, Onions, Garlic, Carrots, Beets/ Eggplant/ Radishes, Kale/ Collards/ Chard, Cherry Tomatoes/ Beans
As we begin to have more and more tomatoes available this summer, remember that tomatoes shouldn’t be kept in the refrigerator! Here is a short article about why and how to store them. You still want to keep them cool, but not in the refrigerator. Summer squash, on the other hand, store best and last the longest if unwashed and put in a plastic bag in the crisper drawer. If you are running out of space in your refrigerator, summer squash will also do ok for a couple days out of the fridge.
We have a variety of summer recipes to share for the first week of August! You’ll have an array of produce in your share this week, so we hope you find something that you enjoy. What have you enjoyed the most so far? Have you tried any of the posted recipes? Let us know which ones and how they’ve turned out in the comments below.
Marinated Cherry Tomato Salad
4 cups cherry tomatoes, halved
1/4 cup olive oil
3 Tbsp cider or wine vinegar
2 Tbsp fresh basil or parsley, chopped
1/2 tsp salt
1 1/2 tsp sugar
In a small bowl or cup measure, mix together oil, apple cider vinegar, herbs, salt, and sugar. Pour dressing over cherry tomatoes in a serving dish, and gently stir to coat. Chill for at least 2 hours. Gently stir from bottom to top, coating all tomatoes, before serving.
Curry Roasted Broccoli
1 head broccoli, florets sliced thinly
1 Tbsp garlic and ginger, diced
1 Tbsp olive oil
1½ tsp garam masala, powder
to taste salt and pepper
Preheat your oven to 400 degrees. In a large bowl, coat the broccoli florets evenly with the olive oil, garlic and ginger paste and the garam masala. Place the floret slices on a baking tray and sprinkle with salt and pepper to taste. Place in the over for 10 to 15 minutes. Baking times may vary but the broccoli is ready with the floret ends blacken slightly and become crispy.