Week 10
In this week’s share:
1 lb. green beans
½ lb. mix baby lettuce greens
3 cucumbers
1 bunch of carrots (standard, purple or Parmex—a stubby, Parisian market variety suited to freezing.)
1 bulb of garlic
1 Walla Walla large, sweet onion
3 to 4 tomatoes
Patty pan squash
1 bunch beets
1 bunch cilantro
1 bunch basil
Green beans. These are so fresh, there’s little you have to do to make these taste great. We usually cook them in a large skillet with a few tablespoons of butter or extra-virgin olive oil and a small amount of water (about 3 tablespoons) over medium-high heat. When the water comes to a boil, cover the pan for just a couple of minutes to steam-cook the beans ever so slightly (they’ll turn bright green). Remove the lid, toss with tongs and let the remaining water cook off. Tossing periodically with tongs to cook the beans evenly and coat with the melted butter or oil. Remove from the heat once crisp tender. Season with a large pinch of Kosher salt and serve.
Cilantro. We liked this recipe for cilantro coconut rice that one of our members shared with us last year (feel free to share recipes in the comment section of this blog!).
Another member shared with us how she kids manages to get a lot of our vegetables into her kids and spouse by making spring rolls—grating or slicing into fine julienne carrots, yellow zucchini, cabbage, and/or cucumbers and wrapping in rice paper. You can add shrimp or tofu as well as your cilantro or basil. A sweet-and-sour-type dipping sauce sweetens the package deal. (Recipes anyone?)
What to do with all those cucumbers. Snack! Also, we just made this homemade falafel with tomato and cucumber salad. It was a hit with lunch guests and really simple. You can also make a Thai-style cucumber salad and served with grilled satay. Or if you like the idea of Thai food but can’t find all the ingredients for satay, this Grilled Thai Chicken is simple and so delicious. We try to cook this at least once every summer.
In this week’s share:
1 lb. green beans
½ lb. mix baby lettuce greens
3 cucumbers
1 bunch of carrots (standard, purple or Parmex—a stubby, Parisian market variety suited to freezing.)
1 bulb of garlic
1 Walla Walla large, sweet onion
3 to 4 tomatoes
Patty pan squash
1 bunch beets
1 bunch cilantro
1 bunch basil
Green beans. These are so fresh, there’s little you have to do to make these taste great. We usually cook them in a large skillet with a few tablespoons of butter or extra-virgin olive oil and a small amount of water (about 3 tablespoons) over medium-high heat. When the water comes to a boil, cover the pan for just a couple of minutes to steam-cook the beans ever so slightly (they’ll turn bright green). Remove the lid, toss with tongs and let the remaining water cook off. Tossing periodically with tongs to cook the beans evenly and coat with the melted butter or oil. Remove from the heat once crisp tender. Season with a large pinch of Kosher salt and serve.
Cilantro. We liked this recipe for cilantro coconut rice that one of our members shared with us last year (feel free to share recipes in the comment section of this blog!).
Another member shared with us how she kids manages to get a lot of our vegetables into her kids and spouse by making spring rolls—grating or slicing into fine julienne carrots, yellow zucchini, cabbage, and/or cucumbers and wrapping in rice paper. You can add shrimp or tofu as well as your cilantro or basil. A sweet-and-sour-type dipping sauce sweetens the package deal. (Recipes anyone?)
What to do with all those cucumbers. Snack! Also, we just made this homemade falafel with tomato and cucumber salad. It was a hit with lunch guests and really simple. You can also make a Thai-style cucumber salad and served with grilled satay. Or if you like the idea of Thai food but can’t find all the ingredients for satay, this Grilled Thai Chicken is simple and so delicious. We try to cook this at least once every summer.
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