photo from kalynskitchen.com

Artist’s Arrabbiata

1/3 cup olive oil plus 2 tbsp

6 large cloves of Applefield Farms garlic, minced

1 teaspoon dried red pepper flakes

4 pints Harpers’ Farm cherry tomatoes, chopped

1 bunch basil from Cottage Herb Garden

salt to taste

16 ounces Fior D’Italia pasta

Mozzarella House mozzarella cheese, sliced into 1 inch pieces

Foxboro Cheese Company Asiago cheese

1.  Heat olive oil in large skillet over medium-high heat.  Add garlic and saute until golden, 3-5 minutes.  Stir in red pepper flakes and cook 1 minute more.  Add tomatoes and simmer over medium heat, stirring occasionally, until tomatoes cook down and sauce has thickened, about 15 minutes.  Season to taste with salt.  Just before serving, add basil and mozzarella cheese, stirring just until melted.

2. Cook pasta in large pot of salted boiling water until al dente (just until they float to the top).  Drain and toss with 2 tsp. olive oil.  Divide among serving plates, top with an ample amount of sauce, then sprinkle with asiago cheese.

Serve at once with crusty bread (we used Samira’s Homemade syrian bread, toasted, drizzled with olive oil and a sprinkle of The Cottage Herb Garden’s thyme), a side of Applefield’s greens, and a crisp cold glass of Still River Ice Wine...

Perfect!  Salut!

photo courtesy of familysoup1.blogspot.com

Ingredients:

7 cups seedless red watermelon chunks

4 tbsp freshly squeezed lime juice

1/2 small to medium cucumber, peeled, seeded, and diced very small

1/2 cup kalamata or green olives, pitted and chopped

1/4 red onion, diced very small

1 tbsp extra-virgin olive oil

pinch of kosher salt

2 tbsp chopped fresh mint

2 tbsp slivered fresh basil

3/4 cup crumbled feta cheese, such as Valbresso sheep’s milk feta

Directions:

1. Cut 1 cup of the watermelon chunks into small dices, set aside.  Place the remaining 6 cups watermelon and 3 tbsp of the lime juice in a blender and blend until smooth.

2.  In a bowl, combine the diced watermelon, cucumber, olives, red onion, the remaining 1 tbsp lime juice, and the olive oil.  Season with a pinch of salt.

3.  Just before serving, ladle the watermelon soup into bowls.  Gently place a generous spoonful of the watermelon salsa on top.  Add a sprinkling of herbs and a bit of cheese to each bowl.

Serves 4-6

Ingredients:

1 cup dried barley

1 1/2 tsp salt

1/2 cup sunflower seeds

1 crisp apple

2 tbsp lemon juice

1 bunch watercress, large stems removed, roughly chopped (about two cups)

3 tbsp minced red onion

3 tbsp freshly squeezed lime juice

1/4 cup olive oil

1 cup sheep’s milk feta cheese, crumbled

Directions:

1. Preheat oven to 350 degrees.  Bring a pot of water to a boil and add the barley and 1 tsp salt.  Reduce heat to medium and simmer until barley is tender and cooked, about 40 minutes.  Drain into a strainer and rinse barley under cold water.  Set aside to drain thoroughly.

2.  Meanwhile, place the sunflower seeds on a baking sheet and toast in oven until fragrant, 5-7 minutes.

3.  Chop apple into small dices and drizzle with lemon juice.  Combine barley with watercress, apple and red onion.  In a small bowl, whisk together 2 tbsp lemon juice, the lime juice, olive oil, and 1/2 tsp salt.

4.  Just before serving the salad, mix the dressing into the salad.  Top with the feta cheese and sunflower seeds.

serves 6-8

Penne with Corn & Brown Butter
serves 4

2 1/2 c uncooked penne
1 stick butter, cut into 1” slices
3 small leeks, (white and light green parts only), cut into thin slices
4 ears corn, husks and silk discarded, kernels cut off
1 T fresh oregano leaves
1/2 t salt
Parmesan cheese, to taste
pepper, to taste

Bring a large pot of salted water to a boil. Add penne, and cook 8-10 minutes, until desired tenderness. Drain, rinse with warm water, and set aside.

In a large sauté pan, add butter over medium heat. Watch carefully, as it melts, then foams and turns a clear golden color, about 5-7 minutes. Stir frequently, as tiny brown specs appear on the bottom, and butter turns brown and smells nutty, about 1-2 minutes. Transfer to a heat-proof bowl immediately, to prevent burning.

Return pan to heat and add leeks. Sauté 5-7 minutes, until they begin to brown. Add corn kernels, oregano and salt, and cook 2-3 minutes, until corn is tender. In a large serving dish, combine corn and leeks, with penne and brown butter. Stir well, and season to taste with Parmesan cheese, salt and pepper.

Last summer, our cucumbers took over the garden, sprawling and creeping out and beyond the confines of raised beds, protective wires, and onto the lawn where they produced prodigiously.  We jerry rigged sticks and twine, adding and improvising as the vines grew, but this proved a challenge because the plants took on a strength of their own, leaving us playing hide and seek come picking time with cukes growing in locations other than the most visible.  Though we enjoyed the crisp, watery results, we nearly ran out of ideas for recipes containing cucumbers, and even (almost) cried uncle for having too much gazpacho sitting around.  In brief, the heat and conditions made cuke production one of the most successful in years, as you may also have experienced.

This year, looks like the early humidity and heat are encouraging a repeat.  We are excited, but will be prepared this time.  I’ve planted fewer seeds and given them more real estate in the garden, so the plants can grow and sprout without cramping and tangling with other veggies.   Here’s a picture of our new design, a modified tomato (trellis) attached on one side by sticks and twine so as to create a canopy effect and promote growth within the raised bed.  If the vines reach outwards, we will train them back and around the bed, creating a looped effect so as to give space and air to the plants, and allow for easier picking.

Here  is a simple recipe for baked cucumbers that is sure to please.  From Julia Child’s kitchen, this dish surprises guests who usually need a minute or two to identify the vegetable correctly.   Cooked cucumbers change flavor as they simmer with butter.  Who would have thought?

Peel 6-8 cucumbers, cut into lengthwise strips about an inch long, then scoop out the seeds. Toss them in a bowl with 2 T. wine vinegar, 1 teaspoon salt, a pinch of sugar.  Let them sit for 30 minutes, tossing occasionally.  Pre-heat oven to 375 degrees Fahrenheit. Place the cucumbers in a buttered oven proof dish with a half chopped onion and a sprinkling of pepper.  Optionally, cut up and sprinkle fresh basil or dill atop the cucumbers.  Cook for approximately 1 hour, tossing periodically.  When they are tender and slightly crisp, remove and serve.  (serves 4-5 as a side dish)

Nothing like a gazpacho in the warm weather, and nothing like a good fistful of fresh cilantro to add zip to all its ‘from the garden’ summer ingredients!  This is my favorite summer recipe!  (4-6 meal-size servings)

Ingredients:

4 Medium-sized Fresh Tomatoes

1 Large Cucumber (outer skin removed)

1 Red Bell Pepper

1 Green Bell Pepper

1 Small Onion

2-3 Garlic Cloves

Handful of Fresh Cilantro

2 T. Virgin Olive Oil

1 T. Balsamic Vinegar (Modena variety is nice)

1. Boil tomatoes in water for a half minute or so until the skin curls off.  Remove and discard outer skin then press out seeds and juices.  Slice and put into a large bowl.
2. Chop peppers, cloves, cucumber, onion and cilantro and put in with tomatoes.
3. Finely chop garlic and add to bowl with oil and vinegar.
4. Fill an electric mixing bowl with about half the above ingredients, slowly at first.  Continue to mix and add ingredients until everything is mixed together.
5. Add salt and pepper to taste.  Chill at least 4-6 hours before serving with French bread.

You can adjust ingredients depending on personal tastes.  I usually add more garlic and less vinegar.  Some folks also add a cup of fresh bread crumbs or an egg to the mixture as well.  Bon appétit!

vintage Sure-Jell photo from RecipeCurio.com

Strawberry Jam, taken from the Sure-Jell packet.  Tried and true.

Ingredients

2 quarts strawberries, cut and crushed to yield 5 cups crushed berries

7 cups sugar

1/2 tsp butter

1 box Sure-Jell powder

Directions:

Pour crushed berries into large boiler

Measure sugar into separate container and set aside.

Stir package of Sure-Jell into strawberries.

Add butter.

Bring berries and Sure-Jell to a full rolling boil, then add sugar.

Stir constantly.

Stir in sugar, quickly.

Return mixture to a full rolling boil and boil exactly 1 minute, stirring constantly.

Remove from heat.

Skim foam from top with metal spoon.

Ladle quickly into jars that have been cleaned and preheated.

Clean rims of jars with clean hot cloth.

Place heated lids (lids that have been placed in simmering water for 1 minute) on jars and tighten rings.

Turn jars upside down for five minutes to seal.

Return jars to upright position and let cool completely before storing.

Asiago Sweet Potatoes
serves 4

4 T olive oil
2 T fresh thyme leaves
2 medium sweet potatoes (or 1 1/2 large), sliced thin
2 small onions, sliced thin
2 c grated Asiago cheese

Preheat oven to 400F. In a casserole dish, drizzle 2 T olive oil, and sprinkle 1 T thyme. Layer sweet potato slices, slightly overlapping, followed by onions. Sprinkle with a handful of Asiago. Repeat, layering sweet potatoes, onion, and Asiago, until no ingredients remain, about 5-7 layers total. Drizzle with 2 T olive oil and sprinkle with 1 T thyme.

Transfer to oven, and bake until potatoes are cooked through, and cheese is brown and bubbling, about 45 minutes.

Roasted Eggplant Panini
makes 4 panini

1 medium eggplant, cut into 1/4″ slices
2 c cherry tomatoes, halved
3 T olive oil
salt and pepper, to taste
4 oz goat cheese
2 T grated Asiago or Parmesan cheese
1/2 c basil leaves, coarsely chopped
eight 1/2”-thick slices ciabatta bread

Preheat oven to 350F. Arrange eggplant and tomato halves, cut side up, on a baking sheet. Drizzle with 2 T olive oil and sprinkle with salt and pepper. Roast 45 minutes until vegetables are cooked through (small eggplant slices may be done after 35 minutes).

In a small bowl, mix together goat cheese, Asiago and basil. Slather each bread slice with the goat cheese spread. Arrange roasted eggplant and tomatoes on four slices, and top each with an additional bread slice.

In a large skillet, heat 1 T olive oil, over medium-high heat. Transfer panini to the skillet and place a heavy pan on top, pressing panini down. Cook 3-5 minutes, until golden brown. Flip panini, adding 1 T olive oil if needed, and cook 3-5 minutes, until golden brown. Serve warm.

As always, make sure to visit the Fresh 365 site for more detailed instructions and images as well as to check out Erin’s other great recipes.  This week she has created Tomatillo Soup and Two Corn Polenta.

Our lovely friend Erin at Fresh 365 stopped by the market last week to scope out our goodies and gather inspiration for some new recipes.  As you know,  it is apple season so she has created yet another seasonally inspired delicious dish with Harvard’s favorite fruit.

Apple, Cheddar & Thyme Galette
serves 4 as an appetizer

1 puff pastry sheet, rolled thin
1 c and 1 T shredded sharp Cheddar cheese
2 t salt
1/2 t pepper
2 t fresh thyme leaves, plus additional for garnish
3 apples, peeled, cored, and cut into 1/4″ slices
juice of 1 lemon
2 T honey
1/2 t cinnamon

Preheat oven to 400F. Place pastry on a non-stick baking sheet, and trim edges to make a circle. In a small bowl, mix together 1 c Cheddar, salt, pepper and thyme. Sprinkle pastry with cheese, leaving a 1″ border on all sides. In a large bowl, combine apple slices, lemon juice, honey and cinnamon. Mix well. Arrange apples on pastry, on top of Cheddar. Fold edges of pastry toward center, pressing gently to seal (dough will only partially cover apples). Sprinkle with 1 T Cheddar and garnish with thyme. Transfer baking sheet to oven, and bake for 30 minutes, pressing pastry sides in every 10 minutes, if needed, until crust is golden brown.