side dishes, starters, The Recipes

Today’s Tomato Destination: Easy Bruschetta

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It blew like crazy last night. The garden is pretty disheveled—flattened in fact. The pole bean trellis (with all of its Jack-and-the-Beanstalk vines) is face down in the zinnias. The cosmos are hugging the ground like a dog that’s been chastised. And the little zucchinis on the new plants are bare and naked, exposed to the world after their protective leaves and stems snapped off like flimsy toothpicks.

No matter; we will clean it all up this weekend. In the mean time, with the rain still coming down (and traffic at the farm stand sluggish), harvesting seemed like a silly idea today. We’ll have to go back later in the afternoon and get the beans; they grow too big if left for more than a day, and we have about 4 pounds coming in every day. (Bean picking is hard on the back and time-consuming, too, but if you just go with it, it can be Zen-like.)

Fortunately we brought a ton more tomatoes in yesterday, as Mr. Rat is still on the loose. I was relieved to read on Facebook (yeah, what a source!) that real farmers are also bringing their tomatoes inside at first blush. Bad summer for pests, they say. Whew, this makes a start-up grower like me feel not so silly about the number (now in the hundreds) of under-ripe and semi-ripe tomatoes in our apartment.

However, the under-ripe tomatoes don’t scare me nearly as much as the ripe ones, as I don’t think there’s any way we will sell them all at the farm stand. (A good rainstorm like this comes along—and yesterday being Monday, too—and we only sell 2 pounds of tomatoes in a day, out of the 12 we put out on the stand!) I’ve given some to friends, and roasted a bunch this weekend, but deadlines (and life!) prevent me from spending time marketing them elsewhere. I’ve already told Roy that we’ll be eating green beans and tomatoes every night now for the next millennium, but I’m trying to make lunch out of this stuff, too.

So yesterday I had my V-8 moment—Oh, Bruschetta! I remembered how good and easy bruschetta is to make with ripe summer tomatoes, and I had a nice rustic loaf of bread on hand. So voila—here’s what came of it. Easy, easy. Tasty, tasty.

Summer Tomato Bruschetta

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2 to 2 ½ cups diced, cored ripe summer tomatoes (3 to 4 medium tomatoes; no need to skin or seed, just chop)

1 clove garlic, peeled and minced

10 to 12 medium-large leaves sweet basil, finely sliced or chopped

2 tablespoons extra-virgin olive oil, plus more for bread

few drops balsamic vinegar

few drops honey

kosher salt

4 to 6 slices rustic bread (each slice about 1-inch thick; I like a baguette cut on a sharp diagonal)

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In a small mixing bowl, combine the tomatoes, the garlic, the basil, the 2 tablespoons olive oil, the balsamic vinegar, the honey, and about ¼ teaspoon kosher salt. Stir well to combine and let sit for 5 to 10 minutes, stirring occasionally.

Rub or drizzle the bread slices with a little more olive oil and toast them in a toaster oven or brown them under the broiler. Arrange the slices on two plates, sprinkle them with a tiny bit of salt, and spoon the tomato mixture over them. Let sit for a few minutes so that the bread soaks up a bit of the juices.

Serve for lunch or as a first course to dinner. You could also add some chopped grilled or sautéed shrimp to the tomato mix, and call this dinner.

Serves 2

The Recipes

We Won! We Won! Six Ribbons at the Ag Fair—Woo hoo!

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This morning I got stung by a bee—twice. It was my fault—I was trying to harvest squash blossoms, and the bees weren’t  finished with their business inside them. One bee got so mad at me that he followed me all the way to the compost pile. And somehow, one got inside my pants. Yeah, ouch.

But I’m not in a bad mood—I’m as happy as can be. It’s impossible not be filled with excitement around here. Martha’s Vineyard in August—especially the third week in August—will make your head spin. Fireworks, the Fair, the President. Yesterday the President’s motorcade whizzed by our front door. The family stays just a quarter-mile up the road from us, so this will be a familiar site.

But the most exciting thing of all for us yesterday wasn’t the President—it was the blue and red ribbons we won at the Fair.  This past weekend, we carefully filled out the entry form after looking at what we had in our garden, and decided to enter in two flower categories and five vegetables. Since we grow our vegetables and flowers to sell at a farm stand, we had to enter as commercial growers.

Wednesday morning, we picked our Fair entries after harvesting for the farm stand, took our goodies home and cleaned them up, and delivered them to the Ag Hall. We got a ticket for each entry and sat down at a picnic table to label everything. Next to us was a young family putting the finishing touches on all the artwork they were entering.  Kids and adults alike work all year long on Fair entries, and you see the coolest stuff on delivery day. My favorite was a giant piece of driftwood covered entirely with seashells and other shore treasures—so great.  Of course, I’ve never entered something in a Fair before, so I was pretty darn excited. Not nearly as excited as Roy, though, who was so proud of the gladiolas he grew.  He’d chosen three beautiful white stems that already were capturing oohs and ahs from friends we ran into, and he really wanted to win a ribbon.

So last night, when we made our way past the Rock Climbing Wall, the Diamond Dragon Ride, the Cotton Candy and Fried Chicken trailers, and the Flintstones Game to push through the doors of the Ag Hall, I was worried Roy might be disappointed. No need for that—he rushed ahead and seconds later reappeared with a smile on this face. His glads got a red ribbon for second place, and he couldn’t have been happier.  I really didn’t have expectations on our other stuff, so when Roy kept finding things and coming back to tell me “the onions got a blue ribbon!” “the fingerlings got first place!” I was amazed.  We got six ribbons out of the seven categories we entered! How could that be, I thought? Well, I looked around and it seemed to me there weren’t a whole lot of commercial entries this year (many more home entries), and that we sort of won by default in some cases. No matter, I thought, this is still a thrill. But someone told me this morning that the judges don’t award a ribbon if they don’t think there’s something worthy in a category; so that means our stuff was at least pretty decent! So for now, I’ll let myself feel good about this—after all, some of those darn vegetables started as seedlings in our apartment almost six months ago, and there was a lot of love and hard work that got them to the Fair!

I celebrated with cotton candy (pink, of course)—Roy with a sausage and peppers grinder. We played a game or two (Roy had to win me a stuffed animal, of course). The moon was glowing in a clear ink-blue sky, and the night was as fine as could be—cool and dry. We strolled through the barn to see the draft horses, prize chickens, and magnificent oxen—and then headed back to the car. After all, we still had work to do—closing the farm stand for the night.

side dishes, starters

A Tale of a Thousand Roasted Tomatoes

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My friends will most definitely give me a hard time about this. Here I am, writing about roasted tomatoes—again. I love roasted tomatoes so much that I’ve written about them every chance I’ve gotten. If you want to slow-roast big, juicy beefsteaks or heirlooms, read how I do it over at Fine Cooking magazine’s website. (I even include lots of suggestions for ways to use roasted tomatoes.) But if you want almost-instant gratification, read on.

The recipe I’m posting here is a quicker version of roasted tomatoes, one I developed for Fast, Fresh & Green. It uses seeded plum tomatoes (which contain less moisture) and a high oven temp to get quicker caramelization. The reason I’m posting this recipe today is to thank all of the folks (like my best friend Eliza’s Mom, Bran Johnston, with me at Stonewall Kitchens, right) who’ve showed up at all my book signings this summer and gobbled up hundreds and hundreds of these things.

Early on in the whole book-publicity strategy plan, I decided that making the same recipe for every signing would keep my life a little simpler. Plus, I don’t have a lot of options for finger food in Fast, Fresh & Green, which is mostly side dishes. These roasted plum tomatoes conveniently fold up around a little piece of fresh mozzarella and a leaf of fresh basil to make “sandwiches” that I skewer with a toothpick (photo and recipe below). I can’t say that they’re the ideal finger food (caterer to the stars I am not), as they’re a little unwieldy and a bit messy. But they taste so intense that I absolutely don’t know anyone who hasn’t liked them on first bite.

Fortunately, Roy likes them, too. (Actually he likes roasted tomatoes better than fresh tomatoes—that’s a good thing, because judging by the burgeoning pile of tomatoes at our windowsill (left), I’m going to have to roast a lot of tomatoes pretty soon.) Roy has not only been a huge help with assembling the sandwiches at the last minute, but he has been lugging the cooler and several other heavy bags of tools and ingredients up and down the East Coast in an effort to make my life easier. For that he gets a lot of roasted tomatoes!

If you’re not sure what all the fuss is about, take the 15 minutes to cut a few plum tomatoes in half, pull out the seeds, season them with salt, a little sugar, a few thyme leaves, a bit of garlic, and lots of olive oil and throw them in the hot oven, and enjoy the aroma while you wait to taste.

By the way, the Ag Fair (officially called the 149th Martha’s Vineyard Agricultural Society Livestock Show & Fair) starts on Thursday here on the Island. (The Obama family arrives on Thursday, too, so yes, it’s pretty much a circus around here.) We’re entering our black cherry tomatoes and a few other veg and flowers, so we’ll let you know if we win a ribbon!

Roasted Tomato, Basil, and Mozzarella “Sandwiches”

These make great hors d’oeuvres or antipasto, but they’re also delicious on a dinner plate or tucked into a green salad, too.

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1 recipe Caramelized Plum Tomatoes in an Olive Oil Bath (recipe follows), any excess oil drained

20 fresh basil leaves

8 mini-mozzarella balls (1 inch in diameter), each sliced into 3 to 4 pieces

kosher salt

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Have ready a serving platter or shallow dish and twenty toothpicks or cocktail skewers.

Lay the plum tomatoes, cut side up , on a cutting board. Place a basil leaf, shiny side down, on each tomato half. Put a piece of mozzarella on one end of the tomato and sprinkle a little salt over it. Fold the other half of the tomato over the cheese and put a skewer through the “sandwich” at an angle, so that about 3/4 in of the skewer comes out the other side . It’s best to skewer through the folded-over ends of the tomato (and the cheese ), but not the middle , to prevent the “sandwich” from flopping open. Arrange the tomatoes on a serving pla tter in diagonal rows, tucking them close to one another.

Yields 20 sandwiches; serves 6 to 8

Caramelized Plum Tomatoes in An Olive Oil Bath

I’m always amazed at how a hot oven turns even the most pathetic, pale plum tomatoes into deeply flavored beauties. The generous amount of olive oil in this recipe has a purpose—as the water in the tomatoes evaporates, the oil replaces it and gently simmers and preserves the tomato flesh. When the tomatoes are finished cooking, you can lift one end and a good bit of the oil will spill out. Don’t be alarmed if the edges of some of your tomatoes (or some of the juices in the pan) look a little black ened. They will still taste delicious.  These tomatoes aren’t just a great side dish; they also make perfect crostini toppers, salad ingredients, or hors d’oeuvres (see page 42).

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10 plum tomatoes

½ cup extra-virgin olive oil

kosher salt

sugar

2 teaspoons fresh thyme leaves (4 to 6 sprigs)

balsamic vinegar

2 large garlic cloves, peeled and sliced crosswise into 10 to 12 slices each

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Preheat the oven to 425˚F. Line a large heavy-duty rimmed sheet pan with a piece of parchment paper. (I like to cover the sheet pan with aluminum foil, first, for easier clean up, but it’s not necessary.) Cut each tomato in half length wise, and, leaving in the core, scrape out the seeds and ribs with a tomato shark or a serrated spoon. Brush 1 tablespoon of the olive oil over the parchment.

Arrange the tomato halves, cut side up, on the parchment.

Season the cavity of each tomato half with a pinch of salt, a good pinch of sugar, and some of the thyme leaves. Drizzle a few drops of balsamic vinegar inside each tomato half. (An easy way to do this is to pour some vinegar into a small bowl and use a 1/8 tsp. measure to distribute it. Or just hold your thumb over the vinegar bottle opening to dispense drops!) Drop a slice or two of garlic in each half , and pour 1 teaspoon of the olive oil into each half. It will look like a lot of olive oil; that’s okay.

Roast the tomatoes until they collapse and are brown around the edges, the garlic is browned, and the juices are somewhat caramelized on the sheet pan, 30 to 40 minutes. (At this temperature, you can roast them up to about 55 minutes before the bottoms get too dark. Some of the really hefty—and underripe—plum tomatoes may want to go this long to be tastiest.)

Let the tomatoes cool for a few minutes on the sheet pan. Carefully transfer them to a serving plate. (If the juices are very caramelized, the tomatoes may stick a bit; take care not to rip the skin.) Serve warm or at room temperature. They will also keep in the fridge for about a week.

Yields 20 tomato halves; serves 6

The Recipes

Pick a Pint of Pattypans–For a Sizzling Indian Stir-Fry

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Every morning when I stock the farm stand, I try to predict what will sell—and how much of it. It’s a fun guessing game, but I rarely get it right. Still, I get a tiny thrill of anticipation every evening as I’m walking up to the stand. Will the bean basket be empty? (Usually.) Sungolds all gone? (These days, most definitely yes.) Any herbs sold? (Most days, no. Though every few days, someone comes along and buys four bunches!)

For some reason, the scallions rarely move, and it has taken a few weeks for the limey-green Flavorburst bell peppers to catch on. I understand that. But there’s one thing that really perplexes me: We have the cutest little Pattypan squash, and folks seem to eschew them in favor of the more familiar zucchini. I adore these little vegetables, not just because they’re charming, but because they have a firm texture and make great stir-fry ingredients. (In fact, they hold together much better than diced zucchini.)

Because our Pattypans (actually a variety called Sunburst hybrid) are so prolific, we harvest them pretty small (between an inch and a half and two inches wide.) So when I’m ready to cook, I simply quarter them through the axis to get nice diamond-shaped wedges. Or if the squash are a little bigger, I cut them into six or eight wedges instead of four. It’s like cutting a pie if you look from the top. I use my stir-fry pan to cook the wedges over medium-high heat until nicely browned and just tender.

I think this how-to-cut-and-cook issue is probably what stops folks from buying the little Pattypans. So I heisted some from the stand this morning, with the specific goal of making a recipe to pass along to both you and our farm stand visitors.

You could certainly put Pattypans in any basic Asian stir-fry, but I opted for a slightly Indian-style approach today, not only because squash goes so well with these flavors, but also because the Pattypan’s firm texture is reminiscent of the kind of vegetable you’d find in a perfect curry.  But if you’re not a cumin & coriander fan, you could drop them from this recipe and it would still be delicious. Be sure to include the onion and garlic, though, for the deepest flavor. (You could also try this recipe with regular zucchini. Just choose small, firm, zucchini and cut them into ¾ to 1-inch pieces.)

If you happen to be growing Pattypans or Sunbursts or any other scalloped squash, remember that large ones (4-inches across and bigger) are perfect for stuffing, too. Also, cut into thick slices, they’re lovely grilled and topped with a bit of parmesan or fresh goat cheese. The slices also work well layered in a gratin. And don’t forget roasting—either the wedges or the slices will do well in the high heat of the oven. For summer vegetable soups, add the squash pieces at the very end of cooking so that they don’t lose their great texture.

Pattypan Stir-Fry, Indian-Style

The mustard seeds, with their surprise pop-crunch in the mouth, are a fun addition to this stir-fry. But you can make it without them. I have a really fragrant peppermint growing in a big tub in my garden, so I use it freely. But if you don’t like mint, cilantro is your next best bet here. Or parsley would be just fine.

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1/8 teaspoon ground cumin

1/8 teaspoon ground coriander

kosher salt

1 tablespoon peanut or canola oil

½ medium-small yellow onion, peeled and thinly sliced (about 2 ounces)

9 to 10 ounces small (1- to 2-inches wide) Pattypan or Sunburst squash, quartered if small, or cut into 6 wedges if bigger

½ teaspoon yellow mustard seeds

1 teaspoon fresh lemon juice

½ teaspoon unsalted butter

1 to 2 tablespoons finely sliced fresh mint

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In a small bowl, combine the cumin, the coriander, and ¼ teaspoon kosher salt.

In a large nonstick stir-fry pan (or 12-inch nonstick skillet), heat 1 teaspoon of the peanut oil over medium-high heat. When the oil is hot (it will shimmer), add the onion and a pinch of kosher salt, and cook, stirring, until the onion is charry around the edges (brown in patches but still a little firm), about 2 to 3 minutes. Transfer the onion to a plate.

Add another teaspoon of peanut oil and the squash to the pan. Season the squash with another pinch of salt, and cook, stirring occasionally, until the squash is nicely browned on most sides, 6 to 8 minutes. (If the pan seems dry, add the third teaspoon of peanut oil.) Return the onions to the pan, add the garlic, the spice/salt mixture, and the mustard seeds (if using), and cook, stirring constantly, until the garlic and spices are incorporated and fragrant, about 1 minute.

Remove the pan from the stove, sprinkle the lemon juice over it, add the butter, and stir well until the butter has melted. Transfer the vegetables to a serving plate and garnish with the mint.

Serves 2 as a side dish

side dishes, The Recipes

Who’s Eating the Tomatoes? Call in CSI, please!

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There is a scene in the Nutcracker ballet where the evil Mouse king dances with his mouse-followers beneath the giant Christmas tree at midnight. When I look at our tomatoes every morning, I envision something like this having gone on the night before. There are tomatoes strewn everywhere, little bites taken out of just-ripening cherry tomatoes, and big bites taken out of bigger tomatoes. Mr. Mouse or Mr. Rat is, apparently, also joined by his close personal friends, Mr. and Mrs. Hornworm (and all their prodigy), and a flock (or several flocks) of sparrows, all of whom enjoy illicit tomato-tastings under the light of the moon. It’s not hard to imagine how fun this is—we planted our tomatoes way too close together, so the two big rows form sort of a hedge. It’s really more like a forrest, and even I can appreciate the magical wonder of that leafy canopy when I am crawling around on my hands and knees in there looking for signs of invaders. It’s like a cool fort, stocked with candy.

Today Roy bought an inflatable owl. A big one. And stuck it right on top of one of the tomato stakes.

Last night, we strung monofilament line between the bamboo stakes, and hung shiny CDs and yellow streamers from it.  I also hung a few red Christmas ball ornaments around, which are supposed to lure birds into pecking at them instead of tomatoes (and thereby discourage further pecking).

Discouraging the rats and birds might work (will keep you posted). But we’ve yet to capture a hornworm. Normally, if you look hard enough, you can spot these big, ugly (and I mean UGLY) caterpillars, but we’ve looked and looked and haven’t seen one yet.

All this is incredibly frustrating, as we have 40 tomato plants, hundreds (maybe thousands because of the prolific little Sun Golds) of tomatoes ripening, and so many visitors (including POTUS, of course) coming to the Island in August, that we are looking at missing our best opportunity to make a little bit of real money at the farm stand.

In the short term, I’ve taken the advice of several farmers and started harvesting tomatoes that are just starting to blush. Apparently once they’ve started coloring, the quality will not be affected by ripening on a windowsill. (This doesn’t work with rock hard, dark green tomatoes that haven’t begun the ripening process.) This is hardly ideal, but right now, leaving anything with any color on the vine seems to be an automatic death sentence for the tomato.

Roy remembered that putting tomatoes in a bag with an apple will help ripen them, too, so we tried that with a batch of Sun Golds.  We put them in a shallow bowl with a ripe apple cut into pieces and covered the whole thing with an upside down stainless steel bowl. In two days, most of the tomatoes had turned yellow and were heading for the even deeper orange color of a perfectly ripe Sun Gold. They tasted good, but some were still a tiny bit green on the inside. They’re best when they’re orange all the way through.

Nevertheless, we celebrated this small ripening feat by making one of my favorite easy summer cherry tomato concoctions last night. It’s a versatile dressing, kind of a loose salsa, that’s delicious over grilled vegetables, grilled meats, and even grilled bread. We had it atop a grilled sirloin and some grilled zucchini from our garden.

The version I made last night (below) is a variation on a recipe in Fast, Fresh & Green which I drape over a roasted pepper that is lightly stuffed with warm goat cheese. It’s a showcase for your tiniest, tastiest tomatoes, but it gets a depth of flavor from a bit of sundried tomato mixed in, too. The dressing has a Spanish-y feel, with a few minced capers, sherry vinegar, garlic, and sometimes a few sliced olives mixed in. I used mint and basil both last night, but any fresh herb would work. Fresh ginger is also a natural with tomatoes, so you could vary the dressing to include some ginger, too. Any way you make it, this no-cook versatile recipe is a fast flavor boost for a weeknight supper (or a weekend party). Of course, it’s a whole lot more satisfying with your own vine-ripened tomatoes, but take what you can get!

Summer Cherry Tomato Dressing, V2

Please don’t make this with those honking cherry tomatoes from the grocery store. They won’t taste great and will be too cumbersome for a salsa-like dressing, even if they’re quartered. Stick with small cherries, Sun Golds, Red Pears, and other fun little tomatoes. Be sure to get a brand of sundried tomatoes that isn’t marinated too heavily with overbearing dried herbs (I’ve had this experience—sundried tomatoes vary in flavor and quality a lot) as they might adversely affect the flavor of your dressing.

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8 ounces small cherry or other tiny tomatoes, halved or quartered depending on size

3 tablespoons extra-virgin olive oil

2 tablespoons very finely sliced, drained, oil-packed sundried tomatoes

1 tablespoon finely sliced basil and/or mint leaves

2 teaspoons drained capers, very lightly chopped

4 green olives, pitted and sliced (optional)

1 tablespoon sherry vinegar

1 teaspoon orange juice

½ teaspoon minced garlic

¼ teaspoon teaspoon kosher salt

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Combine all of the ingredients in a small bowl and stir gently to combine. Let sit for 10 to 15 minutes (or up to 30 minutes) to let the flavors mingle and to let the tomatoes marinate a bit. Stir gently again before serving.

Yields about 1 ¼ cups, enough to dress up four dinners

salads, side dishes, The Recipes

It’s About the Green Beans, Stupid!

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For all the complaining I did about green beans as a child, I can’t believe I’m growing (and eating) more of them these days than practically any other vegetable. My green bean complaints started early. First, my mom seemed stuck on serving those frozen, stringy “frenched” beans about five times a week, no matter what else was on the plate. (‘Very mushy texture’ is the best thing I can say about them.) After her Julia Child-cooking enlightenment period, my mom moved on to fresh beans—but we still ate them, boiled with butter, a lot. Then my Dad got into vegetable gardening, and his pride and joy were pole string beans. I remember one summer (I think I was 10) when it seemed like we ate nothing but green beans. Ack. I’m pretty sure there was then a period of about 20 years when I didn’t eat any green beans at all.

But eventually I became editor of Fine Cooking magazine, and as such, privy to all kinds of reader feedback and issue surveys. I noticed that every time we did a feature with green bean recipes in it, the article topped the popularity scales. Finally, I had to say to myself, “It’s about the green beans, stupid.” Yes, I admitted, green beans are the most popular, most well-liked vegetable on the planet (or at least in America).

Fortunately somewhere along the way I also learned to love green beans—mostly because I began to cook them in lots of different ways. (I roast, grill, braise, and sauté them in Fast, Fresh & Green.) But there’s no getting around the fact that boiling is the quickest, simplest, and most efficient method for cooking green beans perfectly. And also the easiest way to ruin them.

There’s only one way to tell if a bean is perfectly cooked—by tasting it. Tasting as you cook is one of those concepts that chefs hammer into your head in culinary school, so I just thought I’d pass it along to you without screaming or throwing pots. There really is a practical (and rewarding) reason to taste as you cook. Actually, two reasons: flavor and texture. Unless you taste as you go, you won’t catch the subtle changes in flavor and texture that heat (both dry and wet heat) imparts to food, and you won’t be able to make the necessary adjustments in seasoning and cooking times that recipe instructions simply can’t tell you to do.

Green beans are a great example. Undercooked green beans are rubbery; overcooked are mushy. If you are boiling beans, simply begin tasting them after a few minutes. At first you will have a hard time biting through them. As the texture softens, the green beans are closer to being perfectly cooked. When you can just bite through with no resistance, they’re done. (If you walk away to check your email at this point and come back 5 minutes later, you will be sorry.) Yes, you will have to sacrifice a few green beans to tasting.

The thing is, different sized (and different aged) beans cook at different rates, so you pretty much need to taste every batch every time you cook them. In our garden, we are now harvesting “filet” beans—lovely slender green beans that are similar to French haricots verts—and they cook in just a couple minutes. But yesterday, I bought regular green beans at the grocery store to test a recipe for this blog (below), and they took about 6 minutes to be perfectly done. So tasting’s the thing.

By the way, in case there was any doubt, green beans are just as popular on Martha’s Vineyard as everywhere else. Even on recent days when hardly anything else at the farm stand has sold, the filet beans have disappeared. So of course, what have we gone and done? Planted more. (Bush beans are quick to germinate, flower, and fruit.) And the pole beans are coming, too. Yikes, I am going to be surrounded by green beans… having Jack-and-The-Beanstalk nightmares, don’t ya know. What goes around comes around.

The technique for perfectly cooked green beans is embedded in the recipe below. If you don’t feel like green beans with a Greek flavor profile, simply cook the beans and dress them as you please while they’re still a bit warm. Brown better, lemon oil, pesto, your favorite vinaigrette—whatever you like.

Warm Green Bean Salad with Feta, Olives, & Almonds and Lemon-Oregano Vinaigrette

3 tablespoons plus ½ teaspoon extra-virgin olive oil
¼ medium red onion, peeled and very thinly sliced
Kosher salt
12 ounces (3/4 lb.) green beans, trimmed
1 tablespoon balsamic vinegar
1 scant teaspoon freshly grated lemon zest
½ teaspoon honey
fresh pepper
1 tablespoon chopped fresh oregano
1 tablespoon chopped, pitted Kalamata olives
1 to 2 tablespoons finely crumbled feta cheese
1 tablespoon finely chopped toasted almonds

In a small nonstick skillet, heat ½ teaspoon of the olive oil over medium-high heat. Add the sliced red onion and cook, stirring, until the onion has just softened (the smallest pieces will be wilted), about 2 minutes. Set the onions aside.

Fill a large saucepan half full with water and 2 teaspoons kosher salt. Arrange a few layers of dishtowels on a work surface to drain the beans. Add the beans to the boiling water and begin timing immediately. Boil until the beans are tender to the bite but still green, 5 to 8 minutes. (Begin tasting after 3 or 4 minutes; depending on the age of the beans and how quickly your stovetop brings water back to a boil, there can be a wide range in doneness times.) Drain the beans, or use tongs to lift them out of the water, and spread them out on the towels to let excess moisture drain and evaporate, about 5 minutes.

Make the dressing: Whisk together the 3 tablespoons olive oil, the balsamic vinegar, the lemon zest, the honey, 1/8 teaspoon kosher salt, and several grinds of fresh pepper in a glass measure or small mixing bowl. Add the chopped oregano and the chopped olives and stir or whisk again well to combine.

Arrange the cooled beans on a platter or in a shallow bowl and drizzle with all of the dressing. Arrange the red onions loosely over the beans and sprinkle with as much of the feta cheese and toasted almonds that you like. Serve slightly warm or at room temperature.

Serves 4

fruit desserts, Fruits, Ingredient IQ

Peaches & Cream: A Taste of Summer in Lewes, Delaware

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Traveling is not my forte. I always pack too much, eat bad fast food that I don’t want, and wind up becoming cranky and homesick.  I like to think this is because I was born under the sign of Cancer (with Cancer-rising, too—the double whammy). This accounts for both my extreme homebodiness and my crabbiness when hungry (and when my edible options are less than desirable). Every Zodiac sign has a body part associated with it. For Cancers, it’s the stomach.

In fact, if it weren’t for things like farmers’ markets, sweet shops (freshly made ice cream or artisan chocolates, preferably), and coffee joints, you would not want to travel with me. But if a town can supply me with these three things, I’m good.

I’d have to say, on the farmers market/sweet shop/coffee joint scale, it would be hard to rank as high as a town like Portland, Oregon, where I visited this spring. I slurped deep dark hot chocolate at Cacao (kind of a chocolate bar that sells chocolate bars—as well as chocolate drinks), squirreled away fresh hazelnuts, buckwheat honey, and aged cheddar from the knock-your-socks off Saturday farmers’ market, and treated myself to a cup of my favorite Major Dickason’s Blend at Peet’s every morning. Portland has a reverence for coffee, for farming, for cooking, and for hand-crafted artisan foods like no other town I’ve seen.

So it is hardly fair to talk about Lewes, Delaware, in the same breath. As food towns go, little Lewes is not going to burn a hole in your Zagat Guide. But I’m afraid it would be on Page One of the Susie Guide. It’s a sentimental thing, for sure. My Dad’s family has been living (and eating) in this coastal town for 300 years, and it’s there that I learned to pick crabs, eat corn on the cob with my new adult teeth, make homemade peach ice cream and Beach Plum jelly with my Dad, and dig clams with my cousins. My best food memories are all right there. Or at least they were last weekend when we traveled down to celebrate my Dad’s 80th birthday.

On Saturday, when I walked down Second St. past St. Peter’s Church where all my relatives are buried in the cemetery, past the old Victorian house my great-grandmother lived in, and onto Ship Carpenter Street and the grassy grounds of the Lewes Historical Society, I got goose bumps. Here was the farmers’ market in full swing. It’s a young market—only 5 years old—but it has caught on strong, and now it attracts growers and food artisans from all over the Delmarva peninsula. I looked around, and it seemed like a whole group of unknown friends had made a secret effort to keep all my childhood food memories alive.

Right there was the white sweet corn—the very sweetest, juiciest corn you will ever find anywhere (it’s the Delaware soil, they say). I embarrassed myself by asking if this variety was Silver Queen. “No, we haven’t grown that one in years,” the (young) kid told me. “This one’s called Argent.” “Argent as in A-r-g-e-n-t?” I said. “Something like that,” he replied. (That night, I discovered that Argent, however you spell it, is even better than Silver Queen—or at least my memory of it.)

Stuffing a dozen ears into my bag, I lurched over to the big truck under the maple tree that was loaded up with red bushels of peaches. Peaches! Oh Boy! Real, tree-ripened, fragrant, soft Delaware peaches. Not my favorite white variety (they’ll be ripe next week, the nice folks from Bennett Orchards told me), but a very fabulous yellow variety called Red Haven. Bennett Orchards (in Frankford, Delaware, less than 30 miles from Lewes), I learned, grows 19 different varieties of peaches from July through early September, and I am already sad that I will not get to sample the other 18 varieties this summer. (I took my little stash home and sliced the first one up raw and drizzled it with what is arguably Lewes’ true claim to culinary fame—ultra rich, buttery yellow Lewes Dairy heavy cream.) This is the way my grandmother Honey served peaches. Peeled & sliced. With Lewes cream. Period. Nothing better.

By the time we waded out of the farmers’ market (it was 90+ degrees and 75% humidity, so we were literally wading), we also had a wedge of Talbot Reserve cheese from Chapel’s Country Creamery in Easton, Maryland, a jar of local honey, and, among other tidbits, a bumper sticker (“No Farms, No Food”).

I figured the farmers’ market would be the highlight of the day, but I didn’t know what my Dad and sister had in store for us that night: a ride out to Hopkins Creamery for ice cream. (I’d never been.) On the drive out through the cornfield-lined back roads of Lewes, Dad and Ellie kept talking about the smell of cow poo and the best ice cream ever in the same breath.

Sure enough, as twilight faded, we saw a huge silo looming ahead, silhouetted in the blue-grey sky, its painted decoration of ice cream cones barely discernible. We trolled around for a parking spot and eyed the long lines of folks outside the creamery—which is right next to the huge dairy barn full of cows. We didn’t have to get out of the car to breathe in the familiar odor of cow manure.  Judging by the long lines, this seems to be an experience most folks appreciate—knowing exactly the source of their ice cream. But it kept my mom at home in air-conditioned, odor-free comfort. Too bad, as she missed the best ice cream I’ve ever had. After our turn in a long line, I followed suit with Dad and Ellie and chose Cappuccino Delight, a coffee ice cream with bits of toffee in it. (Roy had his favorite—vanilla.) The rich, buttery, full-fat ice cream was heavenly, even better licked off a crunchy sugar cone while watching a new calf lounge in the hay of the open dairy barn.

What a great trip—sweet corn, peaches, cream, cheese, ice cream. Oh yeah, we did roast a lot of tomatoes and cook green beans, too. It wasn’t a total vacation from (green) vegetables. And I didn’t get a stomach ache; not even once.

side dishes, The Recipes

Birthday Worthy: Silver Queen Corn & Fastest Fudge Cake

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This week I had to write my own book review for the Huffington Post. A little awkward, yes indeedy. But a good opportunity, so I took it. The fun part was choosing a sample recipe from Fast, Fresh & Green that I thought a wide range of people might like—and that was spot-on seasonal. My first thought: Corn. Second thought: Corn Sauté. Third thought: Corn Sauté with Chile & Lime.

Choosing a corn recipe wasn’t a hard decision. I have a not-very-well-kept-secret sweet tooth, and I’ve loved good fresh corn since I was a kid. (The grown-up in me adds stuff like lime and chiles to temper the sweetness.) And up here in New England, the first corn is just starting to come in from the fields; so that means folks south of us are already indulging. The timing for a corn recipe was perfect.

Plus, I couldn’t stop thinking about corn for another reason: It’s birthday week.  My Dad is turning 80 tomorrow, I am turning um…well, something that ends in 8…on Sunday, and Libby turned 8 today! To celebrate with Dad, we are hopping in the car and driving down to Lewes, Delaware, where I spent my childhood summers—and first fell in love with corn.

In those days (the dark ages, I know), the highway into town was lined with hundreds of acres of corn fields. (Now many of those fields are golf courses and retirement communities.) And all that corn was the pearly white, super sweet variety known as Silver Queen. The kernels were always tiny and juicy—not only delicious, but much easier on the teeth than this tough stuff you get in the grocery store these days. I’ve been told there’s an even sweeter variety of white corn around now, but I don’t seem to find either that or Silver Queen up here much. New Englanders seem partial to Butter and Sugar (yellow and white) varieties.

When we celebrate everyone’s birthday on Saturday, two things I know for sure. We’ll have corn and we’ll have chocolate cake. It might not be corn on the cob, slathered with butter, as it used to be. It might be one of my corn-off-the-cob sautés (a little easier on the teeth and oh, so tasty!), hopefully made with Silver Queen. And it won’t be my grandmother Honey’s famous chocolate cake. (She’s the one to whom I dedicated Fast, Fresh & Green. She was such a seat-of-the-pants great cook that no one can actually recreate that cake.) But I’m planning to make one of my favorite easy Fine Cooking recipes, Alice Medrich’s Fastest Fudge Cake. Libby and I made it last weekend in anticipation of her birthday, and after I poured the fancy-looking ganache on top, she decorated it with M& Ms, gummy bears, and pieces of (homemade) chocolate chip cookies! We carried the cake to the beach, and 20 people must have stopped us along the way to coo over the cake (and Libby). I think my 80-year-old Dad will enjoy it as much as she did.

All this thinking and writing about corn was too much for me, though. I couldn’t wait until Saturday for Silver Queen, so I bought some New England corn yesterday and made one of my sautés. (Recipe follows.) I substituted a few things in the Fast, Fresh & Green recipe, adding fresh ginger and garlic and taking out the chile powder, and using purple basil (rescued from the farm stand—it doesn’t sell), chives, and parsley in place of the cilantro. Kept the lime though. (You could sub lemon if you wanted.) Wow, this one was so good—the lime/ginger/sweet onion/sharp basil thing with that sweet corn really works—that I combined the leftovers with a little goat cheese and put them in a frittata for lunch. Just for me, of course.  Sweet.

Summer Corn-off-the-Cob Sauté with Garlic, Ginger & Fresh Herbs

Don’t worry when you see a lot of brown stuff building up on the bottom of the pan. When you sauté corn, it always releases a bit of starch, which causes the browning. That brown stuff tastes really good though, so I incorporate a couple ways to get it back into the sauté. First, I suggest that you let the sauté sit for a few minutes in the pan after cooking. As the vegetables rest, they (especially the onions) will release some moisture that will loosen some of the browned bits, and you can then stir them in. Secondly, after you squeeze the lime in, you can use that bit of added moisture to get a bit more of the browned bits up. A wooden spoon works best for this.

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1 tablespoon plus 1 teaspoon unsalted butter

1 tablespoon extra-virgin olive oil

1 1/2 cups small-diced yellow onion (6 to 7 ounces, or 1 medium-large onion), preferably sweet

Kosher salt

2 cups fresh corn kernels (cut from 4 medium ears)

1 tablespoon finely chopped fresh ginger

1 heaping teaspoon minced fresh garlic

1 teaspoon freshly grated lime zest

Freshly ground pepper

1/4 lime

3 tablespoons chopped fresh tender herbs (basil, parsley and chives are a nice combo)

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Melt 1 tablespoon of the butter with the olive oil in a 10-inch straight-sided skillet over medium-low heat. Add the onions and 1/2 teaspoon salt, cover, and cook, stirring occasionally, until translucent, about 5 minutes. Uncover, turn up the heat to medium, and sauté, stirring frequently, until lightly browned, another 4 to 5 minutes.

Add the remaining 1 teaspoon butter, the corn kernels, and another 1/2 teaspoon salt. Cook, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender but still slightly toothy to the bite, 4 to 5 minutes. (It will begin to intensify in color, glisten, and be somewhat shrunken in size). Add the ginger and garlic and cook, stirring, until very fragrant, 30 seconds to 1 minute. Stir in the lime zest and remove the pan from the heat. Let the corn sauté sit undisturbed for 2 to 3 minutes (moisture released from the vegetables as they sit will loosen browned bits) and stir again, scraping up the browned bits from the bottom of the pan.

Season the sauté with a few generous grinds of pepper and a good squeeze of the lime. Stir in half of the herbs. Let sit for another couple of minutes if you have time. Stir and season to taste with more salt, pepper, or lime juice. Stir in the remaining herbs just before serving.

Serves 3 to 4 as a side dish

Tip: I find the safest way to cut corn off the cob is to snap the shucked ears in half first. This takes a little elbow grease, but works fine. Then put one half, cut side facing down, on a large cutting board and slice down the cob with a sharp knife using a sawing motion. Keep turning the cob until you’ve cut off all the kernels. Repeat with the other half. For convenience, I also put a large (old) dishtowel over my cutting board before I start. When I’m done cutting, I can fold the corners of the towel up and easily transfer the kernels to a bowl. Any way you do it, be aware that corn kernels do have a tendency to go flying when you cut them.

side dishes, The Recipes

Don’t Let Your Zukes Go To The Dogs

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Our first little zucchinis appeared on the scene yesterday. We picked them, put them out at the farm stand, and someone bought them. Yeah, I know. That won’t last forever. There will come a time, say mid-August, when you won’t be able to give away a summer squash, they’ll be so ubiquitous. Just don’t do what I did a few years ago and try to feed them to your dog. (Poor Gus.) Honestly, there are plenty of delicious things to do with summer squash, and I’m determined to convert a few squash-bashers (that’s you Katie and Eliza) this summer with a couple of my recipes.

The first is a really, really quick (did I say quick?) sauté that requires very little effort to deliver a dish with restaurant-quality good looks and a lovely flavor and texture. The only caveat is that you have to hop yourself over to a housewares or kitchen store and pick up a groovy tool called a hand-held julienne peeler. It’s not expensive (about $6), and is just the coolest thing. Drag it along the outside of a summer squash, and it makes beautiful zucchini “ribbons.” (Use it to make strips of Parmigiano cheese for a salad, too, or to grate beautiful strands of carrots for a salad.)

The zucchini ribbons need only a quick toss in a hot sauté pan to be perfectly cooked—tender, but still al dente (sort of like linguine!). I like to make a little brown butter in the pan first, and to finish these sautés with a squeeze of lemon or lime, a few chopped toasted nuts, and a smattering of chopped bright fresh herbs like mint, cilantro, basil, or tarragon. There’s a version of this recipe in Fast, Fresh, & Green with lemon and hazelnuts, but the one I’ve included here (below) has a nice combination of lime, cilantro and mint.

I’ll post more squash recipes as the summer goes on, but I also suggest that you check out the new issue of Fine Cooking magazine (August/September, on newsstands next week) which has a beautiful zucchini story written by my cook-farmer friend Mary Ellen Driscoll. It includes a recipe for fried squash blossoms.

Zucchini Ribbons With Lime, Garlic, Cilantro & Mint

It takes a few peels to get the hang of the julienne peeler. I like to run the peeler all the way down the length of the squash for the longest pieces, but it’s easier on the fingers to hold the squash at one end and peel half way down and then flip it around and do the same thing. The shorter ribbons are just as pretty as the longer ones.  Whatever you do, discard the core—you want most of your ribbons to have a bit of skin on them for the best texture.

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1 pound young zucchini or yellow squash, ends trimmed, washed and dried

1 ½ tablespoons unsalted butter

1 large clove garlic, smashed

1/2 teaspoon kosher salt, more to taste

2 teaspoons fresh lime juice

2 tablespoons finely chopped toasted pine nuts or toasted sliced almonds

1 tablespoon chopped fresh cilantro, mint, or a combination

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Set out a large mixing bowl. Working over the bowl, peel the squash lengthwise with the julienne peeler into thin strips. Work all the way around the squash until you get to the thick seed core. Discard the core. Break the strips up with your hands, as they can tend to clump together.

In a large nonstick skillet, heat the butter over medium-high heat. When the butter has melted, add the smashed garlic clove and cook, occasionally flattening the garlic clove with a spatula, just until the butter and the garlic clove start to turn a light brown. Remove the garlic. Add the squash strips and the ½ teaspoon kosher salt and cook, tossing with tongs, just until the squash have become pliable, about 1 minute.

Remove the pan from the heat and add the lime juice and most of the chopped nuts and herbs. Toss well. Taste and season with more salt if desired. Serve garnished with remaining nuts and herbs.

Serves 3 to 4 as a side dish

Herbs, Ingredient IQ, starters, The Recipes

Summer’s First Basil Pesto—And 10 Things To Do With It

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A nice couple stopped by the farm stand early this morning while I was still getting the veggies and herbs set up. “We’re in need of basil,” they announced. “How much?” I said. “About this much,” the man gestured, hands open as if he were about to pass a basketball. “Okay, I’ll go pick it for you if you’ve got a second. You can go take a look at the baby goats if you like.”

Off they went and I headed to the garden to harvest the basil. We’ve got sweet basil, lime basil, Thai basil (right), and purple basil, all flourishing in the semi-shade among the tomato plants. Those tomatoes, so spindly when we transplanted them, are now lush and vigorous, covered with little yellow blossoms and tiny green fruits. We planted 40 tomato plants, and basil between each, so basil is something we have oodles of. I was so happy to be able to go out and harvest something I grew myself and hand it over to some appreciative folks who wanted and needed it.

This whole weekend has been like that. Out by the road, we have a new sign that Roy made, and with the crush of visitors to the Island for the July 4th holiday (and those adorable baby goats), the farm stand is hopping. This morning we sold our first harvest of fingerling potatoes, and yesterday we couldn’t keep bunches of carrots around for longer than it took to pull them out of the ground.  I get goose bumps just thinking about it—I’ve always wanted to grow and sell vegetables, and now here we are actually doing it. Only wish we had planted more, as we can already see we’ll run out of carrots (and lots of stuff) well before the next planting can mature.

Now I have another dilemma. We’re going to a potluck party this afternoon, and I, of course, have to bring something garden-y, something vegetable-y—something you’d expect the author of a vegetable cookbook who grows vegetables to bring to a potluck. But I don’t want to harvest anything we can sell!! So I thought about that basil. There’s plenty of it, and the more you pick it, the bushier it gets. So last night I made my first batch of pesto for the summer.

I had the Parmigiano and the olive oil, but my pine nuts were rancid. After swearing at the Stop ‘n Shop, I decided to make pesto without nuts.  (I don’t know why I go anywhere near that grocery store, except that last weekend I had a cooking demonstration to do at Morning Glory Farm, and needed a lot of pine nuts for a Swiss chard dish. Two out of the three jars I bought were bad. Yuck. Be sure to smell nuts before you use them, and when you buy them fresh, store them in the freezer if you’ll not be using them all right away.)

My pesto came out plenty tasty. (I added a little parsley, too, to keep it a bit greener.) So you can certainly make pesto without pine nuts, or you can substitute walnuts or almonds. But ideally, I not only like to use the pine nuts, but I also like to toast them first to pump up the flavor. Here’s the basic basil pesto recipe I usually follow (more or less!). I find the food processer easiest for making a quick pesto. Following the recipe are some ideas for what to do with your pesto once you make it.

Food Processor Basil Pesto

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A 1-inch chunk of Parmigiano or ¼ cup grated Parmigiano

1 clove garlic

¼ cup toasted pine nuts

3 cups packed fresh basil leaves

1 tablespoon plus ½ cup extra virgin olive oil

kosher salt

several grinds of fresh pepper

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Get out your food processor. (I have a smallish one I like to use. Not tiny, but not huge.)

If your Parmigiano is a chunk, cut off about a 1-inch piece and process that until it is nicely grated. (Grating Parmigiano in the food processor turns it into fine sandy pebbles, giving a bit more body to something like pesto than finely grated cheese would.) Add the garlic clove and process until minced.

If you’re using grated Parmigiano (and make sure it is Parmigiano, not the pre-grated fake stuff, which will taste like dust, or worse), start by putting the garlic clove in the processor first and processing it until minced. Then add the grated cheese. Next, add all of the toasted pine nuts and process.

Add all of the basil, a good pinch of salt, several grinds of fresh pepper and a tablespoon or so of the olive oil. Process until very pasty. Then, with the processor running, gradually add the rest of the olive oil—or as much as you like—through the feed tube to get a nice, smooth pesto. Adding the olive oil with the motor running will help the pesto emulsify a bit for a more creamy texture. Taste again and add more salt and pepper to taste if you like.

Yields about 1 cup.

How to use your pesto:

  • In a vinaigrette. Combine with white balsamic vinegar, a little lemon juice and a bit more olive oil. Drizzle on grilled vegetables, green beans or new potatoes.
  • On pizza. Use as a base instead of tomato sauce. Add sliced cherry tomatoes and fresh mozzarella.
  • In sandwiches. Sure, you can use it on bread, but try it in a different kind of sandwich—one made with two slices of grilled eggplant or grilled zucchini. After cooking the veggies, let them cool and put a bit of goat cheese or mozzarella and some pesto between two slices for a fun appetizer or side dish.
  • On pasta, of course! Toss with warm angel hair or linguine, fresh peas, and grilled shrimp. Yum.
  • With fish. Top a white fish fillet like halibut or striper with a bit of pesto and some fresh breadcrumbs before baking.
  • On crostini. Slice and toast baguette, spread with pesto, top with a slice of fresh mozzarella and a roasted or sundried tomato.
  • With soup. Swril a little pesto into a cold carrot or potato or tomato soup. Or drizzle some into a seafood chowder.
  • In a dip. Layer softened goat cheese, pesto, chopped sundried tomatoes, and chopped toasted pine nuts in a wide, straight-sided dish (4 or 5 inches across, a few inches deep). Repeat the layers. Serve with crackers or bread.
  • With eggs. Add a little pesto to omelettes, frittatas, or even scrambled eggs.
  • On tomatoes. Dress up the classic tomato and fresh mozzarella antipasto with pesto instead of fresh basil and a smattering of pitted Nicoise olives.

Vegetables, flowers, and serenity with Susie Middleton