Six recipes for produce starring in our current harvest

Now when you begin to read this and soon find there seems to be no rhyme or reason for putting these recipes together on a page, I can assure you I mean to connect them.

It happens that each recipe I am offering this month has an ingredient that is at its prime growing right now in Charlotte. I began by noticing that there is so much beautiful produce from farms right here in our town. How shall we make the best use of them?

Ideas kept floating through my head of dishes from summers long ago and a few newly acquired ideas. It started when I noticed one local farm offering tomatillos. Now there’s something you don’t see commonly. But I remembered when I used to grow them and make salsa verde. And I began to think about how I use that condiment.

So, one thing led to another, and I thought of these beautiful peaches and plums being offered at this moment. Heritage tomatoes are coming in along with peppers, eggplant, garlic. Blueberries, blackberries and raspberries are having a great year. I see new potatoes offered and many greens, along with all the alliums.

So, let’s start with my first inspiration — tomatillos.

Salsa verde

Directions
Salsa verde can be frozen or canned, whichever is your usual way of preserving. The ingredients are important but the amounts are optional. I used to roast my tomatillos with husks removed on a sheet pan with olive oil as it brings out their flavor.

In a blender or processor add tomatillos, and depending on how many you have, add chopped jalapeños to taste, a few cloves of garlic, a small bunch of cilantro and salt to taste.

Blend but not to make a smooth paste, leave some chunks. Check the heat of your peppers and add accordingly. Remove ribs and seeds for less heat.

Olive oil or water can loosen the mixture if needed.

Chicken enchiladas

This recipe for chicken enchiladas uses the salsa.

Ingredients
Cumin
Cayenne pepper
Garlic powder
Pinch of salt
One large, boneless chicken breast cut into strips or buy chicken tenders
Six 6-inch flour tortillas
One cup salsa verde (or tomato salsa if preferred)
1/2 cup grated cheddar
1/2 cup grated jack cheese

Directions
Mix spices together on a plate. Roll chicken pieces in mix and partially cook in oven or on grill, with oil if needed.

Divide chicken equally on tortillas and roll up. Place in a baking dish or low casserole. Sprinkle cheese over tortilla rolls and top with salsa verde. 

Bake for 30-40 minutes in 350-degree oven.

Serve with sour cream. 

If you’ve been digging your potato crop and finding many small ones, I have a fun idea for those. And by the way, children love to dig for potatoes. They think it’s a treasure hunt.

Smashed potatoes

Directions
In a saucepan boil the potatoes (skin on) until just tender but still firm.

Oil a flat baking dish and lay out cooked potatoes. With a mug or sturdy glass, press on each potato to flatten it, but not precisely, leaving lots of craggy edges.

Sprinkle with seasonings such as herbs de Provence or Italian seasoning and garlic or onion powder. A quick lick of olive oil and pop in 400-degree oven for 20 minutes or so.

Look for some golden color and crispy edges. Delicious side instead of French fries.

Colache

This is a recipe for Mexican-style summer squash from the “American Heritage Cookbook.”

Ingredients
4 summer squash (zucchini)
4 ears of corn
3 ripe tomatoes
1/4 cup butter
1 small onion, chopped
Salt & pepper

Directions
Wash squash and cut into small 1-inch pieces. Cut corn kernels from cob, skin tomatoes and cut in cubes.

Heat butter in skillet, stir in onions and cook until limp but not brown. Add squash, corn, tomatoes, salt and pepper. Cover and cook over a low heat for 30-40 minutes, stirring occasionally. Makes six servings. 

Corn pudding

Growing up we had corn pudding using canned corn. My mother found the recipe in the “Pet Milk Cookbook.” Back then we had small refrigerators and so keeping milk fresh was challenging, thus evaporated milk was often called for.

I have served this traditionally alongside meatloaf and it was well received. Sugar can be optional as it’s not used as much today. Also bottled milk is fine. I have replaced the evaporated in my recipe and switched from canned to fresh corn. 

Ingredients
2-3 cups fresh corn kernels
2 tablespoons sugar
1-1/2 cups milk
2 eggs
Salt and pepper to taste.

Directions
In a small bowl whisk milk and eggs with sugar, salt and pepper. Add corn. Pour into a buttered casserole. Bake for 45 mins in a 350º oven.

A variation might be to add finely chopped bell peppers to the mix along with the corn. 

Sweet-hot mixed fruit chutney

For an interesting use of fruits and exotic seasoning, try mixed fruit chutney which features ripe peaches, among others.

I use it as an addition of a few tablespoons to curried chicken salad or alongside other curries.

Another simple use as a cocktail snack is to spoon a few tablespoons onto a wheel of camembert or brie and warm in the microwave. The cheese melts quickly so watch carefully, starting with 30 seconds or so.

Spoon onto crackers gathering a little chutney and cheese. This can also be made off season using mangoes instead of peaches.

Ingredients
1 teaspoon each of whole peppercorns, allspice, cloves, mustard seeds and celery seeds
1/2 teaspoon ground ginger
2 1/4 cups sugar
1 cup distilled white vinegar (I prefer cider)
1 cup water
2 fresh green hot chiles seeded and minced (jalapeño)
3 medium apples, peeled, cored and chopped
2 large peaches, nectarines or mangos peeled, seeded and finely chopped
1 whole lemon peeled and finely chopped
1 orange peeled and finely chopped (membrane is fine)
1 large onion finely chopped
1/3 cup sliced blanched almonds (optional)

Directions
Put all spices in a cheesecloth bag and tie with kitchen twine.

Combine sugar, vinegar, water, spice bag, ginger and chiles in a large pot.

Add fruits and onion and simmer 40 minutes. If too thin, cook a bit longer to evaporate liquid. Add almonds if using, near end of cooking. Remove spice bag and process in sealed canning jars as for jam.

Petit nicoise farci

I once took an epicurean tour of Provence. A popular street food was petit nicoise farci. That is assorted stuffed fresh vegetables, such as tomatoes, zucchini sections, small onions, mushrooms.

These were roasted and served from kiosks on the street. When the squash and tomato glut hits, this might be an idea.

Directions
From my notes: Sautee some chopped garlic or shallots and add to bread crumbs with other herbs, typically thyme, rosemary, sage. I imagine finely chopped sausage or other meat could be added here as well although that is not traditional. Grated cheese is another possibility. 

Prepare vegetables. Cut a slender zucchini into sections of 1 1/2 inches. Scoop out seeds making a cup (a melon baller works fine).

Stem and seed Roma type tomatoes. Perhaps slice longwise for ease in filling.

Parboil small onions and hollow out center. Mushrooms can be stemmed after cleaning.

Coat a flat baking dish with oil. Season prepared vegetables with salt and pepper and fill with stuffing. Place in baking dish and sprinkle with olive oil. Bake for about 40 minutes till browned and veggies are tender. Serve hot or at room temperature. 

I hope I’ve inspired you with my mind wanderings and memories. There are opportunities to make these recipes your own. As I age, I like to cook something I haven’t had in years and sometimes even improve on the original. Feel free to experiment and enjoy.