BaltimOregon to Maine

Locavore Cooking with Southern Efficiency and Northern Charm

Archive for August 2010

Diva Cukes and Sun Gold Cherry Tomatoes

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Sweet Sun Golds are finally ripe.

 

 

Raw dinner of rice wine vinegar- and-sesame oil-marinated cukes and cherry tomatoes bathed in olive oil, garlic and basil and tossed over pasta.

 

Maybe I should only try to blog during the academic term, and then I wouldn’t leave my readers hanging come summer. Believe me, I so wanted to blog these past few weeks, and have the pictures and notebooks full of musings to prove it. But the Great Firewall of China wouldn’t let me. WordPress.com and Facebook are blocked; though news sites such as NPR and the New York Times (which was in 2000) now aren’t. How I now treasure the freedom to troll the Web at leisure.

 

My first eggplants.

 

 

My first peppers, too.

 

 

One delicate zucchini. When more come, I'll turn to these recipes.

 

It’s refreshing to come home to garden-fresh veggies after two weeks of slurping down greasy sauces and fatty pork belly. Thanks our dear accupunturess friend, our tomatoes, eggplant, beans, cukes, zucchini and herbs remained watered in our absence. So today, orange Sun Gold cherry tomatoes, Diva and slicing cucumbers, some small strawberries, basil, tarragon, some baby eggplant and gone-to-seed fennel welcomed us home. Sweet, raw goodness. For a light dinner, I marinated the cherry and yellow pear tomatoes in olive oil, garlic, basil, tarragon and salt and pepper. I shaved in a delicate zucchini and small green pepper (also from the garden) for good measure. Then we served this raw sauce over pasta. To ease the transition back from Asia, I quick-pickled the cukes with seasoned rice wine vinegar, sesame oil, red onion, garlic and a tad of salty ume plum vinegar. Dan was tired of those flavors. But somehow they still had some lingering appeal for me.

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Written by baltimoregon

August 30, 2010 at 12:28 am

Corn, Tomatoes and Melons from a Sacramento Valley Roadside Stand

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Ripe tomatoes for 49-cents a pound. Local, yes, but obviously not organic.

The tedious drive down I-5 from Corvallis to the Bay Area is not one we hope to make again anytime soon, at least not there and back as we did in one weekend. But we had a wedding in Napa, and since our budget and patience have been drained by summer travel, driving seemed preferable to flying.

There were bright spots along the way: a satisfying outdoor lunch at The Cottage in Cottage Grove, spectacular views of Mount Shasta and gourmet tacos and agua fresca in Ashland. But the most memorable stop? A nondescript roadside stand on Highway 20 near Sacramento, just before we exited for I-5 N to Redding, and finally, Oregon. We passed it by, but I made Dan turn back. Summer corn, which isn’t quite yet ripe in cooler Corvallis. Melons. Giant Beefsteak tomatoes. I didn’t care if they weren’t organic. At least they were local, grown (perhaps with copious amounts of synthetic fertilizer and fungicides) in the fields that backed up to the stand. In the hot California sun.

The Charter Family Fruit Stand, on Highway 20 and King Road, just before you exit for I-5 towards Redding.

It was Sunday afternoon and packed with customers. They husked ears of sweet corn, sitting in heaps on ice, five for $1. Green bell peppers were five for $1, too. Tomatoes were 49-cents (marked down from 65-cents) a pound. At the farmer’s market, I think I’ve paid up to $3.50 a pound for organic tomatoes. Here, generic orange-fleshed melons were 2 for $1, as were fragrant cantaloupes; large honeydews and mini watermelons were just $1 each. The produce was local, fresh and cheap, and people couldn’t get enough of it. We grew giddy ourselves, coming home with such bounty for less than $10. I’m still committed to organic agriculture, but I choose local over pesticide-free produce shipped in from China or Latin America. And this farm stand makes affordable, healthy produce available to the masses.

Sweet corn on ice. I'd never seen that before.

As we drove home, I planned to make gazpacho and Mexican-style roasted corn with these treasures. I remembered seeing this melon gazpacho recipe, but tonight, didn’t allow enough time to macerate the ingredients in lemon juice. Instead, I turned to Mark Bittman’s far simpler tomato-melon gazpacho. The quick sautee in olive oil really brought out of the flavor of the still unripe orange-fleshed (with a honeydew-like rind) melon we used. I also finally peeled and seeded tomatoes using the proper technique, though I’m still not sure it’s worth the time.

Unfortunately, the soup lacked a certain je ne sais quoi. Dan declared it heresy to make gazpacho without garlic, but wouldn’t that overpower the sweet, delicate melon flavor? Maybe it just needed salt. I added a splash of balsamic vinegar to brighten things up. The bright orange soup presented well, at least, garnished with a dollop of yogurt and basil leaves. Anyone have better melon gazpacho recipes to recommend instead?

The corn, which we oven-roasted in the husk, was delicious. I still prefer my corn roasted on a proper grill, but we’ve never been big grillers. I’m still dreaming of that magical Mexican corn recipe from last summer. But my mother thinks it’s a crime to slather fattening butter and sour cream onto sweet corn. When it’s really good, she prefers hers without condiments.

Oven-roasted corn and tomato-melon gazpacho.

Written by baltimoregon

August 10, 2010 at 1:39 am

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