Below are a few recipe ideas for the seasonal produce you received in your NYC farm box or at our farmers market stand.
Open Face Heirloom Tomato Sandwich
1 thick slice white bread (Pullman is ideal), lightly toasted
Olive oil (for drizzling)
1 beefsteak and/or yellow tomato, thinly sliced
2–3 thick slices feta
Oregano leaves (for serving)
Kosher salt and freshly ground black pepper
Place bread on a plate; drizzle with oil. Add tomatoes, feta, and oregano; season with salt and pepper. Drizzle with more oil.
Recipe by The Bon Appétit Test Kitchen
Extra Flaky Scallion Pancakes
- For the Pancakes:
- 2 cups all-purpose flour, plus extra for dusting work surface
- 1 cup boiling water
- Up to 1/4 cup toasted sesame seed oil
- 2 cups thinly sliced scallion greens
- For the Dipping Sauce:
- 2 tablespoons soy sauce
- 2 tablespoons Chinkiang or rice wine vinegar
- 1 tablespoon finely sliced scallion greens
- 1/2 teaspoon grated fresh ginger
- 2 teaspoons sugar
- To Cook:
- 1/4 cup vegetable oil
- Kosher salt
Place flour in bowl of food processor (see note). With processor running, slowly drizzle in about 3/4 of boiling water. Process for 15 seconds. If dough does not come together and ride around the blade, drizzle in more water a tablespoon at a time until it just comes together. Transfer to a floured work surface and knead a few times to form a smooth ball. Transfer to a bowl, cover with a damp towel or plastic wrap, and allow to rest for 30 minutes at room temperature, or up to overnight in the fridge.
Divide dough into four even pieces and roll each into a smooth ball. Working one ball at a time, roll out into a disk roughly 8-inches in diameter on a lightly floured surface. Using a pastry brush, paint a very thin layer of sesame oil over the top of the disk. Roll disk up like a jelly roll, then twist roll into a tight spiral, tucking the end underneath. Flatten gently with your hand, then re-roll into an 8-inch disk.
Paint with another layer or sesame oil, sprinkle with 1/2 cup scallions, and roll up like a jelly roll again. Twist into a spiral, flatten gently, and re-roll into a 7-inch disk. Repeat steps two and three with remaining pancakes.
Combine all the sauce ingredients and set aside at room temperature.
Heat oil in an 8-inch nonstick or cast-iron over medium-high heat until shimmering and carefully slip pancake into the hot oil. Cook, shaking the pan gently until first side is an even golden brown, about 2 minutes. Carefully flip with a spatula or tongs (be careful not to splash the oil), and continue to cook, shaking pan gently, until second side is even golden brown, about 2 minutes longer. Transfer to a paper towel-lined plate to drain. Season with salt, cut into 6 wedges. Serve immediately with sauce for dipping. Repeat with remaining 3 pancakes.
From Serious Eats.com
Lacto-Fermented Peppers (sweet or hot)
- Sweet peppers
- Sea salt
- Filtered water
- Seasoning of choice: cumin or cayenne, peeled garlic, sliced onion; cilantro or parsley, etc.
- Dissolve 3 tablespoons salt per quart of water.
- Rinse peppers with water and remove stems and cores. Cut into thin strips or 1/2 to 1-inch squares.
- Place a bit of seasonings, if using, at the bottom of each jar. Fill the jar about halfway with peppers. Add in a bit more seasonings. Fill the rest of the jar with the chopped peppers, leaving 1-2 inches headspace.
- Pour brine over peppers and seasonings until covered.
- If necessary, weigh the peppers down under the brine to keep them submerged. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
- Culture at room temperature (60-70°F is preferred) until desired flavor is achieved. If using a tight lid, burp daily to release excess pressure.
- Once the peppers are finished, put a tight lid on the jar and move to cold storage.
From cultures for Health
Tomato, Arugula, Cucumber and Avocado Salad
- 2 avocados, diced
- 1 english cucumber, sliced
- 3 roma tomatoes, diced
- ¼ cup red onion, sliced
- 1 cup arugula
- 2 Tablespoons olive oil
- 2 Tablespoons lemon juice
- salt and pepper
- ¼ cup feta cheese
- In a large bowl combine avocado, cucumber, tomatoes, red onion and arugula. Gently toss.
- In a small bowl whisk the olive oil, and lemon juice. Add to the veggies and toss.
- Serve with crumbled feta cheese.
From “The Recipe Critic”