Cooking With This Week's Box
Sierra Blanca White
or Zoey Yellow Onions: Summer Squash Tart; Pork & Tomatillo Stew; Greek Cucumber Salad
Green and/or Italian Zucchini: Grilled Zucchini Hummus; Vegetable Enchiladas with Tomatillo-Cream Sauce; Pork & Tomatillo Stew
Broccoli: Thai Quinoa Bowl (see below); Healthier Broccoli Chicken Casserole
Green and/or Silver Slicer Cucumbers: Sushi Salad (see below); Greek Cucumber Salad
Green and/or Italian Zucchini: Grilled Zucchini Hummus; Vegetable Enchiladas with Tomatillo-Cream Sauce; Pork & Tomatillo Stew
Broccoli: Thai Quinoa Bowl (see below); Healthier Broccoli Chicken Casserole
Green and/or Silver Slicer Cucumbers: Sushi Salad (see below); Greek Cucumber Salad
Edamame: Sushi Salad (see below); Thai Quinoa
Bowl (see below)
Italian Garlic: Yellow Split Pea & Kale Potato Curry; Eggplant Lasagna; Grilled Zucchini Hummus; Summer Squash Tart; Vegetable Enchiladas with Tomatillo-Cream Sauce; Easy Marinated Cherry (grape) Tomatoes
Orange Carrots: Thai Quinoa
Bowl (see below); Pork & Tomatillo Stew
Green Bell or Orange Ukraine
Peppers: Thai Quinoa
Bowl (see below); Vegetable Enchiladas with Tomatillo-Cream Sauce
Sunorange, Red Grape
or Chocolate Sprinkles Tomatoes: Easy Marinated Cherry (grape) Tomatoes; Greek Cucumber Salad
Green Curly Kale: Sushi Salad (see below); Thai Quinoa
Bowl (see below); Country Ham, Egg & Kale Breakfast Pizza;
Eggplant Lasagna
Sun Jewel, French
Orange, OR Sweet Sarah Melon: Just
Eat It!
Welcome back to another week of cooking! I looked at the calendar earlier this week
and realized we only have about 6 weeks of summer remaining before we hit the
official First Day of Autumn! We still
have a lot of good summer cooking to do before I’m ready to turn the page on
another summer, so lets get busy! This
week our featured vegetable is edamame.
Before I came to Harmony Valley Farm, I had never had fresh edamame and
didn’t realize how tender, sweet and delicious it can be! This week I have sourced two recipes that use
edamame. The first recipe comes from alexandracooks.com and is for a Sushi Salad (see below). Now this salad doesn’t have any raw fish in
it, although you could add it if you’d like. Rather, the base of this salad is
short grain brown rice or you could use sushi rice. Both are short grain types of rice that are a
little more sticky in nature with tender, chewy kernels. The dressing for this salad is based on miso
and toasted sesame oil. Vegetables
including cucumbers and edamame are piled on top of the rice along with chunks
of avocado and some greens, which this week could be chopped kale. The dressing is drizzled over everything and
then the salad is garnished with sesame seeds and nori seaweed. It’s all the components of a good vegetarian
sushi roll, but without having to roll it!
The second recipe is for a Thai
Quinoa Bowl (see below) that I found on a new site, blissfulbasil.com. This is a
main dish recipe that is built on a base of quinoa with a whole mess of
vegetables piled on top! You can vary
the vegetables depending on the season and what you have available. This week you can use edamame, broccoli,
carrots, kale and peppers from the box.
It also calls for beets, jicama and red cabbage. If you don’t have those vegetables, just
substitute more of the others or use whatever you have! The protein in this dish is a spicy
chile-garlic tofu. Add that to the bowl
and drizzle everything with a nutty ginger dressing, garnish with fresh
cilantro and roasted sunflower seeds.
There is a lot going on in this bowl, both in nutrients and in flavors!
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| Yellow Split Pea & Kale Potato Curry Photo from blissfulbasil.com |
Last week we featured eggplant and
over the past week I’ve come across more eggplant recipes that look really
tasty! Two of them made the cut for
this week’s recommendations. The first
is for Burnt Eggplant with Zaatar Flatbread. You don’t
really burn the eggplant for this recipe, rather you roast it until the skin
gets nice and roasty, toasty dark and the whole thing kind of collapses as the
flesh gets soft and silky. You scoop the
flesh out and combine it with a few ingredients to make a very rustic kind of
dip or mixture you can eat scooped up with freshly made flatbread seasoned with
zaatar, a middle eastern seasoning. The
second recipe is for Eggplant Lasagna. This recipe
resembles a traditional lasagna, but instead of using pasta to create layers,
you use thin slices of eggplant! There
is no meat in this recipe, although you could add it if you’d like. It does call for spinach, but you could use
kale instead.
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| Vegetable Enchiladas with Tomatillo-Cream Sauce |
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| Healthier Broccoli Chicken Casserold Photo from gimmesomeoven.com |
Zucchini isn’t going to be around forever, but the plants
keep producing so we keep picking! A
member sent us this recipe for Grilled Zucchini Hummus. This is made in
the style of hummus, but without chickpeas!
The flavor comes from grilling the zucchini which is then blended with
tahini, lemon juice, garlic, cumin and smoked paprika. The other zucchini recipe I’d like to
recommend this week is for Summer Squash Tart. Summer squash and
zucchini can be used interchangeably.
The base of this tart is puff pastry, so don’t even have to make the
crust, just buy it. Make a creamy base
with ricotta, egg and parsley, layer on the zucchini and bake it. Top it off with feta and you have a beautiful
tart to serve for lunch or dinner!
Summer isn’t summer until you’ve made some version of a Greek Cucumber Salad. Now that we have fresh tomatoes, it’s time to
make this salad. This recipe includes
black olives, which I like but you could omit if you don’t care for them. Serve this as a side dish alongside that
Summer Squash Tart or with a grilled steak or roasted chicken.
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| Photo from letsdishrecipes.com |
I think we’ve used up pretty much everything in the box,
except for the little melon hanging out in the corner. I don’t have a recipe suggestion for this
item this week because I think you should just eat it! Cut it, scoop out the seeds and enjoy
it! They are sweet and delicious and
don’t require anything more than a knife and a spoon.
As we close out this week’s Cooking With the Box
discussion, I want to share a link with you to WDRT. This is our local public radio station. Last week I was invited to the studio to talk
with Philothea Bezin, the host of their Saturday food show, Who’s In the Kitchen. We had a fun conversation about seasonal
cooking with an emphasis on summer cooking!
If you’d like to listen to our banter, you can access the show on their website through the end of this week.
Have a great week!—Chef Andrea
Vegetable Feature: Edamame
By Andrea Yoder
Edamame (eh-dah-MAH-may) is a fresh soybean that has grown in popularity in the United States over the past few years, but has been a part of Japanese and Chinese cuisine for much longer. True edamame intended for fresh eating is quite different than oil-seed soybeans and tofu beans most often grown to make tofu and other processed soy products. The edamame varieties we grow were developed specifically because they produce a sweet bean that doesn’t have a “beany” aftertaste and is the preferred variety in Japan and China for fresh eating. Seed varieties for tofu beans are typically much less expensive than varieties for fresh eating, thus in this country the edamame found in the frozen section, either in the pod or shelled, is likely a tofu bean with that “beany” aftertaste. We actually save our own seed, which still comes at a cost, but allows us to grow our preferred, clean tasting varieties.
Edamame resembles a small lima bean encased in a pod. The beans are sweet and tender and best eaten lightly cooked. Unlike sugar snap peas, edamame pods are not edible and should be discarded. Edamame is hard to shell when it’s raw. It is easiest to cook edamame in its pod first and then remove the beans from the pod. To cook edamame, rinse the pods thoroughly with cold water. Bring a pot of heavily salted water (salty like the sea) to a boil. Add the edamame and boil for about 3-4 minutes. You should see the pods change to a bright green color. Remove the edamame from the boiling water and immediately put them in ice water or run cold water over them to quickly cool them. After the beans are cooked you can easily squeeze the pod to pop the beans out, either into a bowl or directly into your mouth! Once you’ve removed them from the pods, they are ready to incorporate into a recipe or eat as a snack.
You can also roast edamame in their pods. There’s a basic recipe on our website, but basically you toss the edamame pods with oil and seasonings of your choice. Serve the beans whole with their pods still on. While you won’t eat the pod, you can use your teeth to pull the edamame out of the pod and in the process you’ll pick up the seasoning on the outside of the pod!
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| Fried Rice with Edamame and Corn |
You can store fresh or cooked edamame for up to a week in the refrigerator, but it is best to eat them soon for the sweetest flavor and best texture. If you are want to preserve edamame for later use, simply follow the cooking procedure above, then freeze the beans either in their pods or remove them and freeze just the bean. It’s fun to pull something green out of the freezer in the winter to enjoy as a snack or incorporate into a winter stir-fry or pan of fried rice.
Edamame is often eaten as a simple snack, but you can also incorporate it into vegetable or grain salads, stir-fry, fried rice, steamed dumplings or pot stickers to name just a few suggestions. They pair well with any combination of traditional Asian ingredients such as sesame oil, soy sauce and ginger. They are also a nice, bright addition to brothy soups such as a miso soup. If you follow the suggested method for boiling edamame before shelling them, the bean will already be fully cooked, so if you are adding edamame to a hot dish or recipe, do so at the end of the cooking.
Sushi Salad with Brown Rice, Edamame, Nori and Miso Dressing
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| photo from alexandracooks.com |
Author’s Note: “The beauty of this salad is that you can prep everything ahead of time with the exception of cutting the avocado. You may want to double the dressing. I’ve been doing this, and it has been so nice to have on hand, especially when you have leftover rice, edamame, lettuce, etc. on hand — makes for such a satisfying and fast lunch. On subsequent days, you may need to thin the dressing with more water.”
FOR THE SALAD:
3 cups cooked short grain brown rice, cooled
1–2 cups shelled edamame
4 small cucumbers, thinly sliced into rounds
2 avocados, peeled and sliced
A few handfuls baby spinach, kale, chard or other tender greens
Olive oil, to taste (optional)
1 Tbsp sesame seeds
4 toasted nori seaweed sheets, cut into thin slices
Sea salt, to taste
FOR THE DRESSING:
3 Tbsp miso paste
1 Tbsp toasted sesame oil
1 Tbsp mirin
1 tsp sugar
1 tsp sesame seeds
1–2 Tbsp water or more as needed
- First, make the dressing. Whisk together the miso paste, sesame oil, mirin, sugar, and 1 to 2 Tbsp water until smooth. Add more water by the tablespoon until the dressing is the consistency of cream — it should be pourable. Stir in the sesame seeds. Taste. Add a sprinkling of sea salt if necessary.
- Assemble the salad. You can assemble this salad in various ways. You can set out all of the components in bowls and let people assemble their own bowl. But you can also combine everything in one large bowl. Here’s how: In a large bowl, combine the rice, edamame, cucumber, avocado, and baby spinach. Toss together gently. To serve, transfer salad to bowls or plates, drizzle over the dressing, a little olive oil (if you wish), and a sprinkling of sea salt. Top with the nori strips and sesame seeds.
Recipe adapted from Hetty McKinnon’s Family on alexandracooks.com.
Thai Quinoa Bowl
Yield: 3-4 servings
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| Photo from blissfulbasil.com |
Quinoa Bowl:
1 cup uncooked red
quinoa
1 ¾ cups filtered
water
1 small head broccoli,
washed and cut into small florets
1 recipe spicy
chili-garlic tofu (optional—see below)
1 cup shelled edamame
1 small head romaine or
green leaf lettuce, washed, trimmed, and chopped
1 medium carrot, peeled and
then shaved into ribbons using a vegetable peeler
1 red bell pepper, cored,
seeded, and julienned
1 small beet, peeled and
cut into matchsticks
1 small jicama root, peeled
and cubed (optional)
½ cup shredded red
cabbage
Handful fresh cilantro, roughly
chopped
Handful roasted cashews or
sunflower seeds
Spicy Chile-Garlic Tofu:
1 (14 ounce) block
firm tofu, drained
3 Tbsp chile-garlic
sauce
2 Tbsp pure maple
syrup
2 Tbsp reduced-sodium
tamari
2 Tbsp rice vinegar
Nutty Ginger Dressing:
¼ cup creamy peanut
butter, almond butter, tahini, or sunflower butter
2 ½ Tbsp reduced-sodium
tamari or soy sauce or to taste
1 Tbsp toasted sesame
oil
1 ½ Tbsp fresh lime
juice
1 Tbsp pure maple syrup
1 tsp peeled and
minced fresh ginger root
For the Quinoa Bowl:
- Bring the water to a boil in a medium saucepan. Add the quinoa, return to a boil, and cook over medium heat for 10 to 12 minutes, uncovered, or until the quinoa has absorbed most of the water, stirring occasionally. Remove from the heat, fluff with a fork, cover, and let stand for 5 minutes.
- Steam the broccoli in a steamer or steamer basket for 4 to 8 minutes, or until firm-tender. Strain off any excess water. Set aside.
- Prepare the tofu, if using.
- Chop and prepare the remaining bowl ingredients. (Note, you may vary the vegetable components to your liking as available seasonally)
For the Spicy
Chile-Garlic Tofu:
- Wrap the tofu in several layers of paper towels, and place it on a dinner plate. Set a very heavy pot or pan (e.g., cast iron skillet) on top of the wrapped tofu and let stand for at least 20 minutes (preferably 30 minutes) to press the excess water from the tofu.
- Meanwhile, in a medium spouted mixing bowl or glass measuring cup, combine the chile-garlic sauce, maple syrup, tamari, and rice vinegar. Whisk together until combined and set within reach of the stove.
- Carefully unwrap the tofu. Slice it widthwise into ¼-inch-thick pieces. Then, lay each piece flat and slice in half lengthwise and then widthwise, yielding four small rectangles from each.
- Heat a well-seasoned cast iron skillet or pan over medium-high heat until hot. The heat will sear the surface of the tofu and prevent it from sticking, which is why it's important that the pan is thoroughly heated.
- Once the pan is hot, add the tofu in a single layer (you'll need to do this in two batches). Use the back of a spatula to lightly press down on the tofu (you should hear it sizzle and steam). Cook for 3 to 4 minutes, or until the pan-facing sides are golden-brown. Flip, and continue to cook for another 3 to 4 minutes, or until golden-brown.**
- Reduce the heat to low, return all the tofu to the pan, and add the sauce. Cook for 2 to 4 minutes, or until the sauce thickens slightly and begins to cling to the tofu, stirring frequently
- Transfer the tofu and sauce to a medium mixing bowl and allow it to rest and marinate until ready to serve. Serve on its own or alongside steamed vegetables and/or brown rice.
- Refrigerate leftovers.
For the Dressing:
- Add the peanut butter, tamari, sesame oil, lime juice, maple syrup, and ginger to a medium bowl. Whisk together for 30-45 seconds. Please keep in mind that the dressing should be on the salty side—since we're not seasoning the quinoa or veggies, we need a little kick of sodium here to make all the flavors pop. Cover and refrigerate until ready to use.
- Divide the quinoa between bowls. Top with the romaine, broccoli, tofu (if using), carrot, pepper, beet, jicama, cabbage, cilantro, and cashews. Drizzle with the dressing and serve immediately.
Recipe adapted from Ashley Melillo
at blissfulbasil.com
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