CSA Check-In! What's in your veggie box?

Hippinski

This is ours:

 Italian garlic: Crush garlic cloves and shake with oil and vinegar for marinades or dressings. 
Sweet Spanish onion:  If you have extra onions beyond what you are using in your everyday recipes, try slowly cooking sliced onions until medium brown and slightly crispy.  Use caramelized onions as a garnish to top off a pasta dish or as a flavorful addition to any sandwich.
Green Top carrots: Shred carrots, chop the greens, and add to cooking rice, midway through cooking if you'd like the carrots tender, or at the end if you like them crunchy.
Savoy cabbage or cauliflower: Wedges of cabbage, brushed with oil, can be cooked on the cooler edges of your grill the next time you cook out.  Keep the core intact to hold the cabbage slice together. Sprinkle with salt and serve with a wedge of lemon. 
Summer squash: Grate raw squash into a creamy pasta salad.
Cucumbers: Use thin-sliced cucumber to garnish a glass of ice water (as opposed to lemon) for a refreshing and unusual treat.
Tomatoes, variety: Warm sliced tomatoes with salt and pepper are the perfect partner for a fried egg.  Don't forget your toast, for sopping up the yolk and tomato goo. 
Peppers: Italia, Green Bell, Jalape?o: Sweet peppers, left raw, make a crunchy, tasty addition to a turkey sandwich; simply slice them into thin strips and layer on toast with smoked turkey, salad mix, and Gouda or sharp Cheddar.  Use your jalapeno in a batch of homemade salsa or add to a meat dish to add a little kick. 
Salad mix: Use extra salad mix as a bed for serving meats or fish, to incorporate more raw greens into your diet. 
Romance or Satina Gold potatoes: Wrap chopped potatoes, peppers, onion, salt and pepper in a packet of foil and lay it in the coals of a campfire (or your grill, if you happen to not be camping).
Green komatsuna: Broad, tender leaves are mildly sweet and work well in a raw salad, or can be wilted.
Celery: See veggie feature on back of newsletter

Choice: Basil

Recipes:
Komatsuna Slaw
Cream of Celery Soup
Bri's Awesome Blue Cheese Sauce for Steak
New Potato & Grilled Pepper Pizza
Green Top Carrot Soup
Fried Green Tomatoes with Brebis
Flank Steak Roulade with Brebis, Caramelized Onions and Mushrooms

7river7wed7

Oh fun! This week we got

• eggplant
• sweet basil
• bell peppers
• (more!) zucchini
• (more!) cucumbers -- I have them coming out my ears
• yellow squash
• canteloupe
• tons of tomotoes
• cherry tomatoes
• new potatoes

That's all I can remember. Was definitely a heavy box this week!

Alirebco

Let's see if I can remember without getting up...

12 ears of corn - yes 12!  what the hell can i do with all this corn?

2 cucumbers

2 zucchini

2 green peppers

swiss chard

3 tomatoes

5 peaches

green beans

basil

Hippinski

Alirebco:

12 ears of corn - yes 12!  what the hell can i do with all this corn?

When all else fails you can cut it off the cob and freeze it for winter.  You can freeze the cobs too and use them for soup.   I pph corn chowder.

Alirebco

I probably will have to freeze some or else give them away to family and friends.

Hippinski

Alirebco:

I probably will have to freeze some or else give them away to family and friends.

This is a great recipe to use up corn.

 

From Mollie Katzen's "The Enchanted Broccoli Forest."

Fresh Corn Chowder

1 medium potato, peeled and diced small (about 2 cups diced)
2-1/2 cups water
1 tbs butter or canola oil (I always use butter to add depth of flavor)
1-1/2 cups onion, minced
1/2 tsp dried thyme
1-1/2 tsp salt (I use coarse Kosher salt), more to taste
1 medium stalk celery, finely minced
1 small red bell pepper, finely minced
5 cups (approx 4-5 cobs worth) fresh sweet corn (or a 1 lb bag frozen corn, thawed)
White pepper to taste (I use fresh mixed peppercorns)
3 tbs minced fresh basil (or more to taste), I just used 1 tbs of dried basil
1 cup milk (lowfat or soy OK), room temperature

1. Place potatoes and water in a small saucepan. Bring to a boil, lower to a simmer, cover, and cook until the potatoes are tender (7 mins or so); set aside.

2. Melt the butter in a stockpot. Add onion, salt, and thyme, and cook over med-low heat, stirring. After about 5 mins, add celery. Five mins later, add the cooked potatoes with all their liquid, the red bell pepper, the corn, and a few shakes of white pepper. Stir well, cover, and reduce heat. Cook quietly for about 5 mins longer.

3. Using a blender or food processor, puree about half the solids (about 2-3 cups--it doesn't have to be exact!) in some of the soups own liquid. Return this to the pot, and let rest until serving time.

4. Stir in basil and milk about 10 mins before serving time. Don't actually cook the soup any further; simply heat it gently, until it's hot enough to eat. Serve immediately (with crusty bread).

lauraandlee

DH picked up ours today:

-4 lbs of peaches

- Swiss chard (2)

- Collard Greens (2)

- Iceberg Lettuce (2)

- Baby Butter Lettuce (3)

- Salad Mix

- Kohlrabi (3)

- Cilantro

- Parsley

- Zuchinni and Yellow Summer Squash

- Green Beans

- English Peas

- Tomatoes

- Broccoli

- Eggplant

- Beets

- Chinese Radishes

- Easter Egg Radishes

We split the box with my sister, but it is still HUGE.  I love the variety we're getting.

littlemissy

My veggie box is near empty as of today, but I'm marking this for the recipe above!