Summer 2018 Week 13 (August 28th)

 

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Kale (curly and lacinto), armenian cucumber, arugula, romain lettuce, cantaloupe, spring onion, Japanese eggplant, tri-color bell peppers, beets, onion, green cabbage, radishes, broccoli.

Eggplant must be growing well this year! At first when we got a couple I just added them into some Thai curry (using Thai Kitchen or Mae Ploy brand paste), but now that we’re getting a substantial amount I made baba ghanoush for the first time. Here’s a recipe for the middle eastern dip of roasted eggplant that you can serve with peppers, radishes, and cucumber to dip with. Staying on the middle eastern theme I made Mujadara: lentils and rice, my meat-loving husband couldn’t say “where’s the protein”.  It’s so simple and onions bring all the flavor. When it was done cooking I added some finely sliced greens and stirred to wilt them- great way to incorporate some of the kale.

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Summer 2018 Week 6 (July 10th)

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Bok choy (2 varieties), cherries, zucchini, summer squash, chinese broccoli, miniature romain, carrots, curly leaf kale, broccoli, radishes, cucumber (2 varieties).

 

I usually prefer kale in a soup, but that is clearly out of the question, so here’s a recipe for kale rice.  It’s still early in the season so we can still look forward to zucchini. My favorite way to prepare which takes me back to my grandma’s kitchen is to sautee some onion, add 1/4 inch rounds of zucchini, fresh or frozen corn kernels, and a splash of broth. Cover to steam and just before done top with cheddar cheese to let melt. Here’s a more traditional Mexican recipe.  The persian cucumbers and radishes can go in this asian salad (side dish for a stir fry with bok choys, zucchini, broccoli).

Spring 2018 Week 3 (April 25th)

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Curly leaf kale, asparagus, onion, spinach, green cabbage, miner lettuce, chinese broccoli, rainbow chard, radishes, leek, beet, brussels.

Did anyone make the Pad See Ew recipe I linked last week?  It was even better than I hoped!  More Chinese broccoli this week and you could throw in cabbage and I had a few carrots on hand for color. Oh, and I found the noodles in the refrigerated section on the far right side of Southeast Market 422 E 900 S. It’s a 2 pound pack (instead of 1) so I doubled the sauce recipe.

Make the kale into this wild rice gratin for a hearty side or main dish. I’ve made it a few times and it’s a great way to get green leaves in the kids.

Beets my two favorite ways: creamy or roasted.  For the creamy recipe I like to add dill and you can dice small cubes if you don’t have a mandolin to get those perfect juliennes. For roasted, peel and cut in wedges, toss in olive oil and roast covered until soft and then take the lid off if you want to crisp up a little. Serve at room temperature on a bed of spinach or miner lettuce (or not) with a sprinkling of goat cheese (I prefer creamy chevre), walnuts, and reduced balsamic. I’m kind of a Trader Joe’s fanatic, they have the best price on cheese and balsamic glaze. So if you’re driving by grab chevre and gruyere.

As for the asparagus, grilling is a great option with this fabulous weather.  I thought I’d share a recipe for the best quiche I’ve ever had. It’s kind of decadent, my friend’s Christmas breakfast, but heavy cream doesn’t need to wait for the holidays:

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Spring 2017 Week 2 (April 11th)

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Small: baby potatoes, shallot, garlic, black spanish radish, pea shoots, spinach, salad mix, green cabbage, miniature romain, curly leaf kale, turnips, parsnips, carrots.

 

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Medium Add: brussels sprouts, extra salad mix, red cabbage, butternut squash, extra miniature romain, beets, rutabaga, red onion.

 

To tame the black radish thinly slice or matchstick and toss with a teaspoon of salt and let sit for half an hour or more.  Rinse and use on salad. I’m looking forward to this roasted cabbage with mustard sauce, you could also steam the wedges.  Last week I gave the mediums an idea for the pea shoots. It seems like half the people I know are going no carb these days and our veggie boxes make eating right much easier.  I’m planning on make this soup with the kale and potatoes and using the butternut squash in chili. 

Fall Week 1 (October 4)

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David’s Farmer’s Market stand a few weeks ago.

Hello Fall Members!  Welcome (back) to another tasty season.  Thank you for your support and we hope to help you eat more healthy and local.  This first week’s boxes were nice and full with some end of summer bounty and cooler weather veggies.  The heirloom carrots have fun names like Yellowstone, Purple Haze, and White Satin.  We all have the main ingredients for salsa and minestrone soup.  This week is the first of the radishes for fall and David usually gives us many.  I like to toss slices with salt for half an hour or so and then rinse to slightly wilt and take away their spice.  Check bagged greens for condensation and use quickly.  I’ve noticed the broccoli likes to turn yellow quickly too, so eat that in your first few days too. Kale, collards, carrots, squash, and romain will keep longer.  Grilled Romain is on my list of things to try. Mediums got so much kale (and ornamental cabbage that you treat like kale) that I should find a few more recipes. This looks like a filling main dish. And this looks great for any time of day.

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Small: collard greens, radishes (black and purple plum), swiss chard, spinach or mixed greens, purple kale, romain lettuce (standard, miniature, and butter), carrots, tomatoes, beans (yellow wax and purple burgundy) broccoli, peppers (serrano, jalapeño, poblano) onions, pattypan summer squash

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Medium add: curly leaf kale, flowering/ornamental cabbage (x2), arugula, romain (butter and miniature), purple kale (winter red).

Summer 2016 Week 14 (Sept 13)

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Small: broccoli, lacinto kale, collards, honeydew, arugula, cantaloupe, red kale, romain lettuce, cucumber, carrots, lemon cucumber, golden beet, pattypan squash, jalapeño, tomatoes

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Medium add: lettuce, swiss chard, arugula, broccoli, japanese eggplant, armenian cucumber.

For a simple meal with a friend I just made this carrot soup and roasted beets over a bed of arugula.  The arugula can simply be tossed with lemon juice, olive oil, and sea salt or balsamic vinegar.  This is another similar soup that also uses the collard greens in our box.  Last week I managed to use 4 bunches of kale in 2 days, one with a gratin and another with another favorite soup.  These big zucchinis are perfect for breading and serving plain or with some tomato sauce.