8/20: This Week’s Delivery — What You’ve Got & How to Use It

The August 20 delivery landed right in the sweet spot of late summer: tomatoes that wanted almost nothing, green beans made for a hot skillet, sturdy roots for the week ahead, and a mini watermelon that barely needed time in the fridge.

What was in the August 20 delivery

Late-summer harvest:
Cherry tomatoes, carrots, white and yellow sweet potatoes, yellow candy onions, mini watermelons, and green beans

From Living Roots Farm:
Weekly greens, watercress, mint, and chives

Start here

Use the tomatoes and beans first. Keep the tomatoes on the counter until fully ripe. Blister the green beans in a hot skillet, add sliced candy onion, then let the tomatoes split just enough to make their own quick sauce.

Give the roots high heat. Cut the carrots and sweet potatoes into similar-size pieces, toss with olive oil and salt, and roast at 425°F until deeply browned. Add thick wedges of candy onion halfway through so the edges caramelize without burning.

Chill the watermelon. Once cold, it needs very little: flaky salt, torn mint, and a little feta if you have it. Keep any cut fruit covered in the refrigerator and use it within a few days.

Keep the greens dry. Refrigerate them unwashed and loosely wrapped, then wash just before serving. Trim the herb stems and stand them in a small glass of water in the fridge.

Three things we would make

• Blistered green beans with cherry tomatoes and sweet onion
• Sheet-pan sweet potatoes, carrots, and candy onions
• Watermelon, feta, cherry tomato, and mint salad

This was a delivery to cook in order: tender things first, roots when you need dinner to take care of itself, and cold watermelon whenever the kitchen feels too warm.