Week 18 Overview

Summer is winding down here in Tennessee and we’ve got a final burst of tomatoes, okra and squash. I’m ripping my tomato plants out later this week to make space for greens and my winter squash plants have begun to fruit. Soon we’ll be making pies and soups, but for now- one last round of tomato sandwiches.


In the basket:
slicer tomatoes
sungold tomatoes
green beans

The plan:
1. Tonight I’m having baked salmon over rice with chives and crispy okra.
2. I happen to have some bone in, skin on chicken thighs in my freezer- I think I’m going to braise them with the salsa, shallots, a little cider and maybe a spoonful of chiles in adobo.
3. It’s September, so I’m guessing these are some of our last slicer tomatoes. Meaning: we are morally obligated to eat tomato sandwiches this week.
4. I’m hellbent on making this lentil salad from Basically with almonds, kale, scallions and castelvetrano olives and I just don’t see why I shouldn’t throw my sungold tomatoes into it!
5. Lately I’ve had pad see ew on my mind. My best friend and I used to order it to share from a place on Harvard Ave. in Brookline when it was too cold to go out and buy groceries and it’s one of the most comforting dishes in the whole world to me. It also happens to be one of the easiest Thai dishes to make! I’m going to use this recipe from Serious Eats with green beans and zucchini instead of broccoli and chicken. Honestly, I’m not convinced you need the Oyster Sauce, since most oyster sauce is made of sugar, some form of salt, a thickener and fake oyster flavoring. I think you could easily add extra sugar and fish sauce plus a little corn starch instead. I’ll let you now how it goes!