Wow! Watermelon, corn, and tomatoes are the triumvirate of summer produce. And, the best part is that these are picked ripe and bursting with flavor! We could barely wait to get home to dig in to those tomatoes and gobble down the stored sunshine.
So, this week we received:
- Watermelon (1)
- Red Lasoda potatoes (5)
- White Wonder cucumbers (4)
- Tomatoes (2 shares)
- Elote Blanco or white corn (3 ears)
- Summer squash (3)
- Glendale Gold onions (8)
And, since it’s tomato season and our farmer has thoughtfully planted 80,000 tomato plants, we were able to take advantage of buying ‘matoes in bulk. A flat of tomatoes (15 pounds) for the bargain basement price of $20. Thanks, Farmer Frank!
So, what will we do with these tomatoes (and everything else)? Well, some of the tomatoes are already in the freezer, and so far we’ve had huge salads consisting of tomatoes, fresh basil, olive oil, and some local feta cheese that we also picked up at the CSA. As far as we’re concerned, that’s the best way to eat tomatoes. The White Wonder cucumbers are slightly bitter, so they went into a quart of Old Fashion Maine Pickles. They are marinading as we write this. Of course, the watermelon is so we can have watermelon juice dribble down our chins and spit the seeds across the yard. And, we know that one of the ears of corn is destined for a batch of cornbread. We’re starting to get so many onions (feast or famine on the alliums) that we think we might have to start mincing and freezing some.
July 7 update:
We debated quite a bit about how to use the Red Lasoda potatoes and the summer squash: would it be in a quiche or in a frittata? We know those two are very similar, but we finally settled on something else that is also similar, an egg strata, which was completely new to us. It turned out so well that we’ll be making another soon so we can get photos and post the recipe. One ear of corn did go into a batch of cornbread, while the other two went into a steamed vegetable medley (corn, broccoli, and carrots). Onions still fill our onion bowl and spill out onto the counter. And, it turns out that two people can indeed eat 15 pounds of tomatoes in salads over a week’s time!