Underwood Family Farms - A Pick-Your-Own Adventure!

On Sunday, Nate and I walked to the farmer's market. He stopped a moment to chat with one of the people working at the Underwood Family Farms stand (which we patronize every week), and she mentioned that the selection at their you-pick farm was really wonderful right now. Nate asked if I wanted to go next weekend...but then we realized that I would be gone for the next two weekends!

In a fit of spontaneity, we left the farmer's market, walked home, got in the car, and drove the 45 minutes to the Underwood Family Farms. It's a gorgeous drive to Ventura County, the chapparal-covered Santa Monicas making way for the golden grass covered and boulder strewn mountains surrounding the Simi Valley, each range seemingly taller than the last.

We made it to the farm, and the bounty did not disappoint.

Tomatoes and peppers of all sizes and colors were the true stars of our yield, though we also picked some eggplant and raspberries.

Sun-warmed and so, so sweet!

We made fried green tomatoes, and a batch of spicy pickled green tomatoes!

Obviously after such an amazing haul, we had to make some delicious snacks for Tapas Sunday! Stay tuned to see what we ate...In the mean time, if you are in the Los Angeles area, I can't recommend a trip to Underwood Family Farms enough!

Tapas Sunday: Heirloom Tomatoes

As the summer progresses, something miraculous happens at the market... HEIRLOOM TOMATOES appear at nearly every stall. Brown, yellow, red, magenta, orange...bulbous, round, oblong...these tomatoes are incredible to look at and, best of all, incredible to eat!

Nate and I were feeling tired after a late night with friends, so when we got home from the farmer's market, I wanted to whip up something easy and delicious. These tomatoes did just the trick...

They are best prepared as simply as possible. Slice, drizzle with olive oil, and sprinkle with salt and pepper.

The yellow tomato was bright and tangy, while the brownish-greenish-reddish one tasted...like tomato heaven. Seriously, it was probably my favorite tomato I have ever tasted, even though it was pretty ugly on the outside. 

I served them alongside some wedges of warmed fresh pita bread and a garlicky, basil-infused dip I got at a Mediterranean food stall at the market.

With a glass of freshly brewed iced tea to wash it all down, this was an incredibly refreshing, satisfying meal. 

Padron Peppers

This tapas dish may be one of the simplest, quickest, and tastiest snacks ever made. Padron peppers (Shishito peppers can also be used) are quickly sauteed in hot olive oil until the skin blackens and blisters, then are sprinkled liberally with sea salt and served. A fun surprise? About one in ten Padron peppers is very very spicy, while the rest are mild (like Shishito peppers), earning them the nickname "Russian Roulette Peppers." This batch, which we served at our inaugural Tapas Sunday, didn't have any of the spicy buggers — so I guess we'll have to keep on making them!

Sauteed Padron Peppers

1 lb Padron or Shishito Peppers
2 Tbsp olive oil
Salt

Heat olive oil in a large frying pan until almost smoking. Add peppers and saute, turning frequently, until slightly blackened and blistered. Sprinkle with salt and serve.

White Pizza with Zucchini, Summer Squash, and Manchego

The last couple of weeks has seen the return of summer squash and zucchini to the farmer's market. I always get excited when something new comes into season, so I brought home several bright yellow summer squash and some light green, dappled Ishtar zucchini as well.

Come Friday night they were still sitting in the vegetable crisper. Now, Friday night is pizza night for Nate and me, a tradition carried on from his family — and suddenly I had an idea. White pizza with summer squash and zucchini, sprinkled with thyme and layered with Monterrey Jack, Parmesan, and Manchego cheese. Many white pizzas use ricotta in the place of tomato sauce; I used a drizzle of olive oil to keep things lighter, though ricotta could certainly be used if you're not trying to watch your girlish figure. The results were delicious and much more satisfying than a frozen pizza.

White Pizza with Zucchini, Summer Squash, and Manchego

Thyme, Manchego Cheese, and Garlic

You can use any combination of cheese that you like for the pizza. I used Manchego, a sharp and salty Spanish sheep's milk cheese. 

Shave the cheese into hearty curls.

The other two cheeses I used were Parmesan, which I had on hand, and Monterrey Jack. I used to only use mozzarella cheese on pizza, but Monterrey Jack is supremely melty and creamy and works just as well. 

Parmesan

Monterrey Jack

Wash the zucchini and summer squash well. I peeled them almost entirely, but left some of the skin on for color.

Peel the vegetables into thin ribbons, using a vegetable peeler or mandolin. 

Roll out the dough. I made mine from scratch, but used my bread machine for the mixing and kneading. It's so easy and so cheap to make the dough at home this way (the best part is that I found my bread machine in the alley behind my apartment!). You can get good pre-made pizza dough at the supermarket if you don't have time to make it at home. For this recipe, I only used half of the dough and rolled it out very thin.

Brush 1 TBSP olive oil over the crust, then sprinkle with 4 minced cloves of garlic, about 2 teaspoons of chopped fresh thyme, salt and pepper.

Now, spread the Parmesan and Monterrey Jack cheese over the crust...

add the zucchini and summer squash...

and top the pizza with the Manchego curls.

Pop into a 500 degree oven for about 7 minutes, being careful not to burn the crust.

The result is a pizza that is fresh and savory with a crispy yet chewy crust.

YUM!

Simple Strawberry-Orange Smoothie

This is one of my favorite breakfast treats, and it couldn't be easier to make.

Simply add 5-6 frozen strawberries and 8 oz of orange juice to a blender. Blend until smooth. The end result is both sweet and tart, frosty, and light. You can buy frozen strawberries at the store, but making them yourself is a great way to get the most out of a fresh basket. I buy three pints of fresh strawberries each week at the farmer's market, and when one starts getting soft, or weird enough that I don't really want to eat it raw, I hull it and pop it into a container in the freezer. By the end of the week, I have enough to make a Saturday smoothie.

Last night for dinner I made veggie fajitas for one (Nate is in Spain!)

Lots of colorful, fresh ingredients.

I didn't really use a recipe. Just saute 1/2 red onion, 3 minced cloves of garlic, and 1 diced jalapeno until soft. Then crank up the heat and add 1 bell pepper cut into strips, 3 chopped scallions (white/light green parts only), and 2 summer squash cut into half-moons. Add some cumin, paprika, oregano, salt + pepper to taste. Cook until the veggie are a little browned on the edges and the bell pepper is tender. 

Serve with freshly sliced tomato, whole wheat tortillas or wraps, Monterrey jack cheese, and salsa. 

The best part of it all?

I had lots of help!

Stay tuned for homemade white pizza with summer squash, zucchini, and garlic, followed by a clafoutis (gotta make something while cherries are still in season!

Spicy Baby Thai Green Eggplant with Basil

Every Sunday Nate and I make our way to a bustling side street only a mile away and fill our bags to our heart's content with local, seasonal, exceptionally fresh produce from dozens of farm stands. And sure enough, every week there seems to be some new ingredient that beckons to us. This week, it was baby Thai green eggplants. 

I had already started scooping them out of their crate when I hear a woman asking what they were (I had absolutely no idea, but they were pretty so into my bag they went). "Thai Eggplant," came the reply. "Eat raw like an apple, or cook it." I tried a tiny piece raw — the flavor is reminiscent of green beans, but they are rather starchy and full of little brown seeds. I decided to stir fry them with some of the fragrant, spicy Thai basil I had purchased earlier, as well as some Ishtar zucchini. I'm happy to say, the result was delish!

Spicy Baby Thai Green Eggplant with Basil

(Scroll past photos for full recipe. Recipe adapted from here and here)

Cut tops off of eggplants.

If any of the bottoms are split or brown, cut those off too.

Do not want.

Cut into quarters.

Cut Ishtar zucchini into half moons or quarters.

Mince garlic, and set aside.

Heat 2 TBSP olive oil in pan over medium heat till hot, then add eggplant. Sprinkle with a pinch of salt.

 Cook 3-4 minute or til browned on one side, then flip. 

Add zucchini to pan.

Cook 5 more minutes, stirring once. The key is to make sure the zucchini and eggplant are browned, but not burned. 

Add 1/2 - 1 TBSP sugar...

Then add garlic and 1 TBSP Sambal (or chopped Thai bird chilies, or chili paste of your choice.)

Stir to combine. 

The smell of sambal and garlic cooking together is HEAVEN. 

Cook 2-3 minutes, taking care not to burn garlic.

Add 1/4 cup white wine or other cooking liquid and cover. Cook 2 minutes or until eggplant is very tender. 

Remove cover. Raise heat and cook until liquid is evaporated and vegetables are crispy on the edges.

My good camera died and I had to use my old one for the last pics!

Add 2 TBSP fish sauce or soy sauce. I HATE the flavor of fish, but fish sauce is not fishy tasting at all once you cook it (BEWARE — it smells BEYOND foul before it is cooked). It lends a salty, savory, slightly sour flavor to the dish that is delightful. 

Remove pan from heat and stir in a handful of chopped fresh Thai basil, until basil wilts. 

Remove from heat and serve. I recommend garnishing with lime wedges. Just a squeeze of the zesty lime juice brings out all of the great flavors in the dish!

Full Recipe

Spicy Baby Thai Green Eggplant with Basil

10 Baby Thai Green Eggplant, quartered, tops removed.

1 Ishtar zucchini, cut into half moons

3 cloves garlic, minced

1/2 tsp salt

1 TBSP Sambal OR chopped chilies OR chili paste of your choice

1 TBSP sugar

2 TBSP fish sauce

1 handful chopped Thai basil.

2 TBSP olive oil

Heat 2 TBSP oil over medium heat. Add eggplant and salt. Cook 3-4 minutes or until browned on one side; flip. Add zucchini to pan. 

Cook 5 more minutes, stirring once. The key is to make sure the zucchini and eggplant are browned, but not burned. 

Add 1/2 - 1 TBSP, garlic, and Sambal. Stir to combine. Cook 2-3 minutes, taking care not to burn garlic.

Add 1/4 cup white wine or other cooking liquid and cover. Cook 2 minutes or until eggplant is very tender. 

Remove cover. Raise heat and cook until liquid is evaporated and vegetables are crispy on the edges.

Add 2 TBSP fish sauce or soy sauce, cooking 1 more minute. Remove pan from heat and stir in a handful of chopped fresh Thai basil, until basil wilts. 

Serve with lime wedges.