We’ve got a good one for you, folks. A bright and beautiful array of Tomatoes—Cherries, Heirlooms, Slicers and Romas—they’re ripening beautifully! Now is the time to whip up a little Caprese, cool off with Gazpacho, or put together the one heck of a Tomato Sandwich. (My favorite calls for two slices of toasted Sourdough, Butter, Salt and Pepper. Mark prefers his with Mayo on toasted Buttermilk Bread. Hazel’s still workshopping her version, but chances are it will be fabulous and involve Everything Bagel Seasoning). Seriously, the only thing that gets my heart jumping quite like a warm, ripe Wild Hare Organic Tomato is Wild Hare Celery. And wouldn’t you know, we’ve picked our first round of this gorgeous gorgeous green stuff today. Be sure to scroll through the recipes I’m sharing this week. I think they’ll help you make the most of this auspicious harvest list. One of the marvels of farm-fresh Celery, aside from its bright green hue, is that the tasty leaves are often still attached. And yes, they’re edible. Celery leaves make a really great addition to your stir fry, salad or soup. You can even freeze them for making soup and stock later on. If you’re worried about your Celery losing its “crunch,” separate the leaves from the stalks with a quick chop across the top. You can still use the leaves, but the plant will cool its jets on trying to keep them alive and hopefully stay firmer a bit longer. (Same goes for things like Carrots and Beets with tops, by the way). Also, because Celery contains so much water, it is best to keep it wrapped up in a bag like you would a head of lettuce or greens. And if it goes a little limp, you can revive it with a quick soak in a cool dish of water.
Thank You,
Katie
IN THE FARMSHARES THIS WEEK:
Tomatoes
Celery
Cucumbers and/or Zucchini
Lettuce
Nectarines
RECIPES & SEASONAL TIPS
A One Ingredient Upgrade For the Best BLT of Your Life (*Spoiler…it’s a cucumber!) - The Kitchn
BLOODY MARY TOMATO SALAD
Hetty Lui McKinnon
2 celery stalks, thinly sliced
1 small red onion or shallot, thinly sliced
1 tablespoon lemon juice (from ½ small lemon)
¼ teaspoon granulated sugar
Kosher salt (such as Diamond Crystal)
2 pounds ripe tomatoes (any variety), cut into roughly 1 to 2-inch pieces
½ teaspoon black pepper
Handful of chopped parsley
FOR THE DRESSING
1tablespoon soy sauce
1tablespoon balsamic vinegar
1½ to 2 teaspoons hot sauce, preferably Tabasco
1 clove garlic, grated
½ teaspoon celery salt
2 tablespoons extra virgin olive oil
GAZPACHO AL ESTILO de PATRICIA (Patricia’s Gazpacho)
José Andrés
2 pounds ripe plum tomatoes (about 10), cut into chunks
1 cucumber (8 ounces), peeled and cut into chunks
3 ounces green pepper (1/2 medium), in large pieces
1 garlic clove
1 tablespoon sherry vinegar
Spanish extra-virgin olive oil
Kosher salt
Garnish
1 tablespoon Spanish extra-virgin olive oil
1 slice rustic white bread
6 plum tomatoes, with the seeds, prepared as "fillets"
8 cherry tomatoes, halved
1 cucumber, peeled and cut into cubes
4 pearl onions, pulled apart into segments
2 tablespoons Spanish extra-virgin olive oil
1 tablespoon sherry vinegar
Sea salt
4 chives, cut into 1-inch pieces
SPICY CHICKEN STIR FRY WITH CELERY & PEANUTS
Molly Baz
2 tsp. plus ¼ cup soy sauce
2½ tsp. cornstarch, divided
1½ tsp. sugar, divided
½ tsp. kosher salt, plus more
1 lb. skinless, boneless chicken thighs
3 Tbsp. sambal oelek
2 Tbsp. unseasoned rice vinegar
4 garlic cloves
1 2" piece ginger
6 scallions
4 celery stalks
4 oz. dates, preferably Medjool (about 5)
1½ cups cilantro leaves with tender stems, divided
⅓ cup vegetable oil
¾ cup roasted, salted peanuts
Rice (for serving; optional)
QUICK WHITE BEAN & CELERY RAGOUT
Alexa Wiebel
⅔ cup vegetable stock, plus more as needed
⅓ cup extra-virgin olive oil
4 stalks celery, thinly sliced on an angle, leaves reserved
2 medium zucchini (about 7 ounces each), trimmed, quartered lengthwise then cut into ½-inch pieces
2 scallions, thinly sliced on an angle
Kosher salt and black pepper
2 (15-ounce) cans cannellini beans, rinsed and drained
Crème fraîche, mascarpone or sour cream, for serving
Pesto (or soft herbs like basil or parsley), for serving
Cooked pearl couscous or grilled bread, for serving
BURRATA SALAD WITH TOMATO & NECTARINE
Feasting at Home
2 balls burrata cheese, cut in half
2 large ripe nectarines (or sub peaches)
2 medium, ripe heirloom tomatoes
1 roasted beet- (or steamed) optional but adds flavor and color.
1/8 cup thinly sliced red onion (optional)
handful small basil leaves
pinch salt
cracked pepper to taste
Balsamic Dressing:
3 tablespoons olive oil
2 1/2 tablespoons balsamic vinegar ( or sub white balsamic, or champagne vinegar)
1 tablespoon maple syrup or honey
pinch salt, pepper