When I moved into my new studio, I immediately set up compost service and enrolled in a CSA—there was nowhere to sit in my kitchen and I wouldn’t buy a couch for another month and a half, but the vegetables were all set.
I love figuring out what to do with the weekly influx of new veggies (kohlrabi fritters! Surprisingly yummy) and only stopping at the grocery store for goat cheese and chocolate (the essentials), but I pick up my box on Sunday nights and diving headfirst into the week with a fresh delivery of perishable food can be overwhelming. Especially when I’m gone every. single. weekend, eating all that produce by myself feels like a big responsibility. Vegetable stress is real, people. I’m coping by canning pickles and tomato sauce, stocking my freezer with zucchini bread for months, and showing up on a road trip with baba ganoush and several kinds of salad. (There were also cookies, I’m not totally ridiculous.)
Opening the box every week is like unwrapping exactly the kind of Christmas present that I would get weirdly excited about. The first week of watermelon was magical, the peppers keep showing up in new colors, and they often throw in something I’ve never had before. For the last few weeks it’s been ground cherries, these little tomatillo-looking fruits with an incredible sweetness that’s also somehow rich and savory. They’re somewhat like excellent cherry tomatoes but firmer and smaller, and I’m entranced.
Throwing these little gems in with a fresh salsa that runs heavy on the garlic made me love them even more. A friend used it to top a quesadilla and reported excellent results, I mixed it with roasted chickpeas and goat cheese for a lunch so good that I also had it for dinner. Use it as a dip or on top of anything that needs some freshness, a little sweetness, and plenty of garlic. Whatever you make with it, I hope you feel adventurous and that you get to eat it outside in the sun.
- 1 lb./2 c. cherry tomatoes, halved
- ¼ lb./1 c. ground cherries, halved
- ¼ lb./1 c. bell pepper, diced
- 3 cloves/20 g garlic, minced
- 6 stalks/10 g cilantro, chopped
- 2 T./30 g lime juice or white vinegar
- Pinch coriander
- Pinch cayenne
- Salt to taste
- Mix all ingredients in a large bowl, tasting and adjusting seasoning as necessary. That's it!