Last week, our Local Roots CSA included hues of green (celery and bunches of rosemary and sage), beige (petit potatoes), and—shockingly—red (tomatoes, apples, and bell peppers).
It's that time of year when our sobbing eyes are much redder than the late-season tomatoes. And even though the tomatoes aren't looking quite as flush as their late-August cousins, can we really blame them?
What do you do with tomatoes that aren't at their peak?
And this week, we received carrots in oranges and reds, more bell peppers, kohlrabi, and several stalks of an allium that we couldn't quite identify. Are they huge scallions, tiny leeks, or, confusingly, spring onions?
And once we've identified them, what should we cook?
Help us solve our allium mystery in the comments!
Written by: Sarah Jampel
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This is my mom's recipe for Pomodori Ripieni: Let the tomatoes ripen a few more days, then slice them through their equators (don't cut out the core), stuff a few garlic slivers into their pockets, drizzle with olive oil, season, and cook medium heat cut side down on a griddle. In the meantime, make a "stuffing" of fine breadcrumbs, olive oil, garlic, parsley, s+p. When tomatoes are tender on cut side, flip, carefully pack on the stuffing, and continue to cook until tomatoes are cooked through, almost soft. Lower the heat a smidge, so the bottoms don't burn too much, although that's okay - you can easily cut off that thin burnt piece. We also do this with smallish eggplant and zucchini, even fat cherry tomatoes. They are so yummy.
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