Okay, right off the bat, we’ll let you in on a secret. We didn’t use mascarpone cheese for the ravioli you’ll see in these photos. We really used a fresh goat cheese, which turned out really well. It’s just that we think this would be even better with mascarpone cheese, and we plan to use that next time, so we’re going to tell you how to make it using mascarpone.
This week, we picked up a couple of green tomatoes in our weekly share. They’re not our favorite, but we try to use them. We’ve tried Fried Green Tomatoes, Green Tomato Relish, and, our favorite so far, Quick-Cured Green Tomatoes with Fried Pecans. This week, we figured why not make ketchup with those green tomatoes? It’s only two tomatoes, so it’s not that big a deal if the ketchup doesn’t turn out.
When we get squash blossoms in our share, most often we make Squash Blossom Quesadillas. They’re easy to make, and, how can you go wrong with melted cheese on a tortilla? This week, we decided to try something a bit different with our squash blossoms, simply because we had some Poppy Seed and Goat Cheese Ravioli in the freezer (we try to use them within a couple of weeks of making them). Naturally, feel free to use any ravioli that you have available, but we’d suggest going with a milder, cheese ravioli, as squash blossoms are quite mild-tasting, and their flavor would be overwhelmed by something strong.
We’d guess that many readers, especially outside the southwest, have never heard of tepary beans. These beans are small and desert-adapted, and have traditionally been grown by the Tohono O’odom people. According to Native Seeds/SEARCH (our supplier for tepary beans), this is one of the most drought and heat tolerant crops, making it perfect for the Tucson area. In case you’re wondering about the name, we’ve read someplace that the name “tepary” means “it’s a bean.” So, really, the Tepary Bean Pâté we’re making today could also be called “bean bean pâté.”
This week, it seemed as if all the cucumbers showed up at once. That’s the nature of harvest season; when produce starts ripening, you need to pick it, and that means we get it in our share. But, cucumbers aren’t such a big deal, as we have a number of pickle recipes at the ready.
So, this week’s share included:
- Sweet potatoes (3)
- Green tomatoes (2)
- Lemon cucumbers (4)
- Anaheim peppers (3) — traded for more lemon cucumbers
- Red bell peppers (3)
- Diva cucumbers (3)
- Squash blossoms (1 bag)
- Arugula (1 bag)
And, from the surplus bench, a couple of heads of garlic (possibly purple garlic), and a nice-looking bunch of flat-leaved parsley.
We make corn bread about once a month, and we just recently learned a technique that’s supposed to make corn bread, nearly any corn bread, better. We knew we had to test it out in our own Scratchin’ It Test Kitchen and have it reviewed by our crack staff in the cornbread division.
Mini-muffins are perfect for large groups. They’re easy to pick up, and easy to eat in a bite or two, making them perfect for things like coffee hour. But, you say, aren’t they a lot of trouble? Well, they can be, unless you know the secret for mini-muffins, then they’re a snap. Really.