It finally feels like summer! And the CSA shares this week definitely look like summer. We thought we would have blueberries for you again this week, but they did not come through. We will probably have them in another couple of weeks though. On the bright side, eggplant is starting to come in and we have fresh garden peas as well.
Expected CSA Box Contents for next week
Here is what we are planning for next week; substitutions available for items marked with an asterisk.
* Classic Basil Pesto from Joe’s Soups (gluten-free and nut-free, but does contain some cheese. Ingredients: Basil, Garlic, Olive Oil, Parmesan, Parsley, Lemon, Salt, Pepper, Chili Pepper)
* Eggs from multiple farms
Beets from Kingsbury Market Garden
Tomato from Screamin’ Ridge Farm
Cucumber from Screamin’ Ridge Farm
Zucchini from Screamin’ Ridge Farm
Japanese eggplant from Screamin’ Ridge Farm
Green Peppers from Screamin’ Ridge Farm
Peas from Kettlesong Farm
Green Garlic from Screamin’ Ridge Farm
Scallions from Screamin’ Ridge Farm
Cilantro from Screamin’ Ridge Farm
Pesto—choose Bean burgers from Vermont Bean Crafters, BBQ Sauce from Joe’s Soups, or Maple Vinaigrette from Joe’s Soups
Eggs—choose BBQ Tempeh from Rhapsody Natural Foods, Salad Mix from Screamin’ Ridge Farm, or Feta cheese with olive oil from Willow Moon Farm
We usually eat Stir-fried vegetable with rice, but it is also good with noodles: rice or wheat. Cook your rice or noodles and set aside.
Cook one-half to one scrambled egg per person in vegetable oil with a splash of sesame oil and set aside.
Wash and chop the zucchini, eggplant, and green peppers to small dice size. Discard the seeds from the peppers.
Mix up 4-5 tablespoons of soy sauce with ginger grated into it. Add the diced garic and a couple of teaspoons of sesame oil, plus a tablespoon or two of rice wine vinegar. Set aside for later.
Wash the peas and herbs. Chop 2-3 cloves green garlic, several scallions, and cilantro to taste.
Heat up a large skillet and add a couple of tablespoons of vegetable oil. When hot, add the green peppers, cook for a minute or two (stirring pretty furiously), then add the eggplant and cook for 2-3 minutes more. Next add the zucchini and peas, and (you guessed it) stir.
When the vegetables are tender, add the soy sauce mixture, cooked eggs, chopped herbs, and rice. Stir until everything is hot. Check the seasoning, adding more soy sauce or rice wine vinegar to achieve balanced flavor. You may also want to add a little bit of chili sauce.
If you want to add meat, such as diced chicken or shrimp, start them in the hot oil just before you add the broccoli.
Grilled Veg with Pesto
An alternative way to prepare the eggplant, zucchini, and green peppers is to grill them and season with the pesto. Rinse and dry the vegetables. Cut the green pepper into 2-3 sections, cutting from top to bottom. Remove the tops, seeds, and the white membrane that holds the seeds. Cut the tops and bottoms off the zucchini and eggplant and discard. Then slice the vegetables from top to bottom to make long slabs, a generous quarter-inch thick.
Grill on a hot grill, brsh with a small amount of olive oil if necessary to keep the vegetables from sticking. Close the lid to thoroughly cook the vegetables and flip to get nice grill-lines on both sides. About 2-3 minutes before the vegetables are finished cooking, brush on some pesto—a little goes a long way, so brush on pesto to taste.
What’s green garlic? It is freshly harvested head-garlic. It’s ready to use, but hasn’t been cured and dried like garlic we are all used to using. You will need to refrigerate it.
It’s a little bit of an adventure peeling the skin off green garlic. Keep peeling until you get to the clove, there should be 2-3 layers of skin that need to come off.
The New York Times recently published an article about green garlic. If you haven’t seen it, here is the link.
These beets are beautiful mix of golden, red, and candy striped Chiogga. Our preferred method of preparation is to simmer on the stove with plenty of water until tender. Let them cool and then peel and dice them up. Makes for a great chilled summer salad with a vinaigrette or some fresh goat cheese or feta.