Week 15 One Straw Farm CSA was another revelation—just slice open the watermelon and prepare to be amazed by what you see. Prepare to be even more blown away when you taste that gorgeous sunshiny yellow flesh . . . it’s like candy. Remember Mrs. DuPrau’s class’s science fair project? Well, this lemony-looking watermelon tasted totally red, despite the trick our eyes begged to play! With faith in 2013 watermelon firmly restored, let’s turn to the other week 15 ingredients: ripe red tomatoes, scads of cherry tomatoes, potatoes, onions, garlic, lacy purple kale, and Swiss chard. This week’s featured recipe borrows a little zucchini and parsley from last week’s haul and incorporates plenty of this week’s.
Persian Zucchini Frittata (Kuku Kadoo)
Ready in 45–60 minutes; serves 6–8
1⁄4 tsp. minced fresh ginger
3 large onions, chopped
3 cloves garlic, minced
1 tsp. ground turmeric
5 medium zucchini, halved lengthwise
and cut crosswise into 1⁄4″-thick slices
Kosher salt and freshly ground black pepper,
4 tbsp. flour
1⁄2 tsp. baking soda
7 eggs, beaten
2 tbsp. chopped parsley
Sumac, for garnish
- Preheat oven to 400°. Heat 2 tbsp. oil in a 12″ skillet over medium-high heat. Add ginger, onions, and garlic; cook until soft, 6–8 minutes. Add turmeric and zucchini; season with salt and pepper; cook until tender, 12–15 minutes. Stir in 3 tbsp. flour and baking soda; let cool.
- Stir eggs into zucchini mixture. Grease a 9″ x 13″ casserole with remaining oil; sprinkle with remaining flour; pour in mixture. Bake until set, 25–30 minutes. Garnish with parsley and sumac.