Watermelon Mojitos

Summer is officially over.  On Labor Day we made these Watermelon Mojitos, a fairly successful experiment.

CSA 2011: Week 17

It was a super rainy day at the farm!

This week's PYO was done in the POURING rain!!!  We skipped all flowers - not worth it.  We worked and worked, and I came out pretty soaked, but we got some tasty food!  Tomatillos, eggplant, cherry tomatoes, sauce tomatoes, hot peppers, and edamame.

The farm stand wasn't too full this week.  I'm going to let the pictures speak for themselves this time - I'm sooo tired!

 Somebody got in the way here! We got 4 zucchini, all the regular green type. 

 We opted for 2 bunches of collards and no basil - guess who took these home? (me)

 We got 4 beautiful bright orange peppers!

In the past week, I made Tomato Soup with Cumin and Figs using plum tomatoes, slicing tomatoes, onion, garlic, and yellow bell pepper from the CSA, plus fresh figs from Nonna.  Down the shore, we made a Spelt Focaccia topped with heirloom tomatoes and some guacamole (used a tomato and a serrano pepper).  We attempted some stuffed tomatoes, but since the recipe was unclear about whether the rice should be pre-cooked or left raw, they were kind of a flop.  And to use up some old green beans, egpplant, and some kind of red pepper, I made a Thai red curry, for which I also used an onion and a tiny hot pepper from the CSA.  Oh, and we ate a TON of watermelon!

Things are getting busy around here, but hopefully I can keep cooking.  It's all about priorities... something I'm thinking a lot about this week.

Spelt Focaccia

 

It's heirloom tomato season.  This makes me think of flat, bready things with cooked tomatoes on top.  Last year I made a tart, this year I had my heart set on Focaccia.  Once I'd made up my mind, I was immediately set on the recipe from Good to the Grain, to keep it a bit healthier with the whole grains added in.  The recipe uses half spelt flour and half all-purpose flour.  Other than that, all you need is kosher salt, yeast, water, a pinch of sugar, and a lot of olive oil.

I ended up making this down the shore because that's where I was.  I followed the recipe as-is, but I split the dough into two (one's a bit smaller than the other) and baked a shredded Parmesan-like cheese from the farmers' market on top of one.  On the other, I layered slices of heirloom tomatoes - a golden variety and a bumpy, red, visually interesting one.  The focaccia was nearly gone within just a few minutes, and we went through more than one dish of the focaccia dipping oil that I made by mixing olive oil with a bit of focaccia seasoning from Witherspoon Bread Company.

Haley took the photo of the jar of focaccia spice.