8.30.17 Wisconsin Grown | Part 17
We’ve been getting completely inundated with tomatoes these days, and I’m not complaining. You’ll find me these days plucking tomatoes by the handful from my garden, piling them artfully into bowls around the kitchen, even eating them out of hand like apples. This is the time of year I love; when piles of summery tomatoes abound everywhere, but the cooler weather hints at fall. Summer and fall being my two favorite seasons, the time of year when they start to overlap makes me especially happy. It also happens to be my birthday tomorrow, and as someone who can’t get enough of these ripe, in-season fruits, it feels like a CSA box overflowing with tomatoes is the perfect present. Of course, we got a few other things too; here’s what we’ll be cooking with it all this week:
Tomatoes, obviously. So many tomatoes. I’m thinking some Crispy Chicken Cutlets with Tomato Fennel Salad is definitely in order, as is a big pot of Bon Appetit’s Bruised Tomato and Bread Soup for the cooler evenings. We’ll also be eating loads of tomatoes on toast, the simplest, and in my opinion, the best way to eat tomatoes.
With lots of Thyme and Onions this week as well, this Sungold Tomato Tart is a given.
Here's hoping we have extra Onions, because I’ve been dying to make another batch of Smitten Kitchen’s Caramelized Onion and Gruyere Biscuits. Basically, french onion soup in biscuit form, and there’s nothing wrong with that. Especially served with a fresh salad and some super creamy soft scrambled eggs.
What’s a birthday week without cake? Since we’ve got plenty of Carrots on our hands, I feel like it’d be hard to do better than Deborah Madison’s Carrot Almond Cake with Ricotta Cream.
This week’s Garlic is getting roasted: cut the top off the garlic bulb, drizzle with some olive oil, wrap tightly in aluminum foil, and place over indirect heat on your grill. Close the lid of the grill and let garlic roast until soft and fragrant - about 30 minutes. Then it’s getting spread on crusty bread and topped with more Tomatoes. Because, tomato season.
When it comes to our Potatoes this week, I’m seriously torn between Dolly and Oatmeal’s Warm Potatoes with Garlic Turmeric Sauce, and a big pot of Epicurious’s Portuguese Kale and Potato Soup, seeing as how we have a big bunch of Kale on our hands this week. Decisions, decisions.
Any Kale that doesn’t end up as soup is going to become this Simple Kale Salad from Chef Steps.
And as a special treat this week, we received a lovely bottle of Honey in our CSA box, made from hives kept right on the farm. If this isn’t an excuse to make Food52’s Fried Goat Cheese with Honey and Black Pepper, I don’t know what is.