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

CONTINUE TO RECIPE

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

  CONTINUE TO RECIPE
  

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)

CONTINUE TO RECIPE

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

CONTINUE TO RECIPE

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

CONTINUE TO RECIPE