Occasionally, we get green tomatoes in our weekly CSA share. This occurs near the beginning and end of the tomato season, and, while many people just love the standard bearer of green tomato recipes — Fried Green Tomatoes — we don’t. Sometimes we try to trade the green tomatoes, but there are times when there are a few green tomatoes mixed in with ripe, or nearly ripe, tomatoes. And we’d never trade off ripe tomatoes. Never.
Chutney. Even the word is odd, isn’t it? And we think that just about everyone will agree that the flavor is odd, too. Not bad, necessarily, just, well, … , different. To us, chutneys taste like something we can’t quite define. They’re full of flavor, some sweet, some sour, some spicy, but we can’t really pick out any particular flavor. It’s just odd to have a bit of chutney. Again, not bad, just odd, from that mix of undefinable flavors.
Oops! Perhaps you’re having soup, and you’d like to have a little something to go along side. A piece of bread would be perfect, but it’s close to dinner time, and there’s no bread in the house. There’s just no way you could get bread in time. Or maybe, like us, it was getting close to lunch and you thought a great lunch would be a bit of cheese and bread, followed by a piece of fruit, but all the bread is gone and baking day isn’t until tomorrow.
This is it! The first tomatoes of the season. Of course, they aren’t quite ripe, as we always get a few green/partly ripe tomatoes when they first start to come in. But, after a few weeks, the floodgates will open and we’ll be getting and eating tomatoes until they’re coming out of our ears!
So, are you wondering what that thing is on the left side of the photo? Here’s a close-up:
Well, it’s an artichoke. Did you know that they were the flower of the plant? Yep.
Enough botany, this week we picked up:
- Tomatoes (3)
- Red Lasota potatoes (6)
- Parsley root (1 bunch)
- Carrots (1 bunch)
- Grapefruit (3)
- Red onions (5)
- Zucchini (3)
- Squash blossoms (1 bag)
- Artichoke bloom (just an extra, because they look so cool)
We’ve been getting onions nearly every week, so we now have a pretty big bunch. Fortunately they keep well, but we also have ideas….
We love both pasta and polenta for meals, but making polenta is time-consuming and there’s all that stirring, while pasta is fast and easy, so we thought, “hey, why not combine the two? Think that would work?” We figured the worst that could happen is that the pasta disintegrates during cooking, forming a polenta-flour soup. Probably not the best, but, when you think about it, in the grand scheme of things, that’s not too bad, either.
Every week our CSA puts together a one-page newsletter for members to peruse while, or after, they pick up their vegetables. On the front, there’s generally an article about a vegetable that we’re getting that week, or some information about changes going on at the farm, or, as in the past week’s newsletter, one of the volunteers described how she used the previous week’s produce. As we read through it, we noticed that the author, Lorraine, stated that she knew immediately the potatoes were going to be used for Polish Potatoes in Buttermilk.
We have plans. Secret plans. And, while we won’t divulge those plans to you now, we will say that these cookies are integral to testing part of those plans. Intrigued? Us too!
We saw this recipe a long time ago, well, over a year ago, when we looked through The Smitten Kitchen Cookbook, by Deb Perelman . We immediately knew that these cookies might be just the thing for … our plans, and that we’d have to try them out. But when?
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