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).

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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.