Wednesday, August 31, 2022

September 1, 2022 - This Week's Box Contents Featuring Poblano Peppers

 


Cooking With This Week's Box

Poblano Peppers:
Photo from marthastewart.com
Brothy Pinto Beans with Roasted Poblano (See Below)

Yellow Onions:

Orange Carrots:

Gold Potatoes:

Photo from yasodhara.org
Variety Bag of Tomatoes:

Edamame:

Sweet Corn:

Orange Italian Frying Peppers, Ukraine peppers or Bell Peppers:

Photo from espressoandlime.com
Sugar Cube or French Orange Melon:

Red Seedless Watermelon:

Yellow Canary Melon or Sweet Sarah Melon:

Red Amaranth:

Jalapeño Pepper:

We’re heading into the final weeks of summer and the shift in seasons is evident.  On the harvest schedule today we have tomatoes, watermelons, peppers, basil, and rutabagas. What? Rutabagas? Kind of weird, but true.  This is one of my favorite parts of the season though, when summer and fall collide. There are many delicious combinations to enjoy, which brings me to our featured vegetable this week, Poblano Peppers! This is one of my favorite hot peppers and they go well with summer vegetables as well as fall vegetables such as winter squash (which we’ll be harvesting later this week) and sweet potatoes!  This week’s recipe is a simple, yet hearty one for Brothy Pinto Beans with Roasted Poblano (See Below). I also included a few other recipe suggestions and encourage you to check out the links to some of our past favorites in the vegetable feature article as well!

Potatoes are back in the box this week and are one of those staple vegetables that are nice to have around. Pair them with carrots this week to make this Hearty Potato Soup.  This is a super simple recipe and is actually the recipe my mom always used when I was a kid.  Guess that makes it a vintage potato soup recipe! Anyway, feel free to ad lib with the recipe and add some fresh sweet corn, edamame, or sweet peppers to jazz it up a bit. I also included this recipe for Poblano Breakfast Potatoes. I like to make dishes like this over the weekend and usually do so in quantities that allow for at least two meals-worth of leftovers to make breakfast at the beginning of the week super quick and easy. The last potato recipe I want to highlight is this Skillet Roasted French Onion Chicken & Potatoes.  Super simple, but if you use good ingredients, you won’t need anything more!

The box is heavy with melons this week! Our melon season is starting to wind down, but before it does use them to make some interesting recipes such as Watermelon Gazpacho, Melon Salad with Chile and Mint or Watermelon with Lime Dressing & Peanuts.  You could also use a bit of all three varieties in your box to make a Triple Melon Smoothie!

Looking ahead, we are starting to harvest some root vegetables including celeriac. The leeks are almost ready and we have another crop of green top red beets that are ready to go.  We are also planning to start harvesting winter squash later this week! Get ready to shift your cooking a bit, but until then we hope you enjoy the rest of your summer boxes and make sure you get your fill of summer goodness. Have a great week!


—Chef Andrea

Vegetable Feature: Poblano Peppers

by Andrea Yoder

Poblano peppers are one of our favorite hot peppers. While some peppers are just hot, poblano peppers offer a nice balance of heat along with flavor making the whole eating experience more enjoyable. Poblano peppers are dark green with wide shoulders and a pointy bottom. They have a thinner wall than bell peppers, but thick enough that they hold up to roasting very well. In fact, roasting is the process that amplifies and develops the flavor of a poblano. As I mentioned, poblanos are a hot pepper with a mild to medium level of heat. 

Poblano peppers may be eaten raw, sautéed, grilled, or roasted. Roasting peppers is very easy and can be done over a direct, open flame or in the oven.  If you have a gas stovetop, roast whole poblanos directly on your burners over a high flame. If you have a small rack, you can put that over the burner. The other direct flame method is to roast them on a grill. If you want to use an oven, it’s best to roast them under a broiler.  Roast until most of the skin is blackened. You’ll have to turn them periodically to blacken all sides evenly.  Stay close and don’t walk away because sometimes this happens quickly, especially under a broiler.  Once the skin is charred, put the peppers in a covered bowl or a paper bag so they can steam and cool slightly for about 10 minutes. Once cool enough to handle, use the back of a knife to scrape away the skin.  Remove the stem and scrape away all the seeds from the inside of the pepper. Now you’re ready to add roasted poblano peppers to whatever dish you’re preparing!

While the shape of poblano peppers makes them a good candidate for stuffing with a filling, there are many other ways to use them.  They pair well with summer & fall vegetables such as tomatoes, sweet corn, sweet peppers, potatoes, zucchini, winter squash, sweet potatoes, and dried beans. They also pair well with cream, cheese, sour cream, and dairy in general which is a nice complement to their heat. 

The appropriate storage temperature for peppers is 45-50°F, which is warmer than your home refrigerator should be. Peppers may get chill injury if stored for prolonged periods of time in temperatures less than 45-50°F. Thus, it’s better to store them at room temperature.  If they start to get a little soft, they are still good and should be used soon. They may also turn red in color, which is simply a sign that they are continuing to ripen. As with other peppers, they are easy to preserve by freezing them either raw or roasted. Every year we look for new ways to enjoy poblano peppers, but we also return to some of our past favorites. In addition to this week’s featured recipe you may want to head over to our website and check out our archives for the recipes in our list of favorites below!

Vegetable Enchiladas with Tomatillo Cream Sauce

Cheeseburger Pie with Roasted Poblanos & Corn 

Creamy Chicken & Greens with Roasted Poblano and Caramelized Onions 

Squash & Poblano Quesadilla with Pickled Jalapeños & Chipotle Crema 

Roasted Poblano, Onion & Jack Quesadilla 

Caramelized Poblano Chile & Onion Dip 


Brothy Pinto Beans with Roasted Poblanos

Yield:  6 servings
1 pound dried pinto beans
Pinch fine sea salt plus 2 tsp, divided
Pinch baking soda
2 poblano peppers
1 quart rich vegetable broth or chicken stock
2 large shallots or onions
2 bay leaves
1 tsp chipotle chili powder or chili powder of your choice
½ tsp fresh ground cumin seed

For Serving:
½ cup crumbled Cotija or feta cheese
½ cup grated Monterey Jack cheese
½ cup chopped cilantro
1 lime, cut into wedges
Hot Sauce
12 6-inch flour tortillas
  1. Pick over beans and discard shriveled beans or any stones. Rinse beans several times.
  2. Set beans in a 4-quart pot and cover with cold water by 2 or 3-inches, add a pinch each sea salt and baking soda.  If you have 12 hours or more, just let the beans sit overnight. If you are short on time, bring mixture to a boil with the lid on, remove from heat and let the beans sit for as long as you have with the lid still on. 
  3. When it’s time to cook the beans, drain off the soaking liquid and put the beans back in the 4-quart pot.  Add the broth, shallots or onions, bay leaves, chili powder, and cumin to the pot. Bring to a boil, add the remaining 2 tsp sea salt, and continue boiling for 10 minutes. Turn heat down to a bubbly, but gentle, simmer. 
  4. While the beans are boiling, roast the poblanos on a foil lined tray under your broiler, turning every few minutes until poblanos are charred all over. You may also roast the peppers over an open flame on the stovetop if you have gas burners or use an outdoor grill. Once roasted, remove the skins under cold running water, and chop into 2-inch sections.
  5. Add the poblanos to the beans and cook 45 minutes to 2 hours, or until beans are tender. Cooking time will vary depending on how dry the beans were originally as well as how well they were rehydrated. Stir often during cooking and add more hot water as needed. Test a few beans at a time and make sure they are all tender and creamy.  Add more sea salt if needed.
  6. Just before serving, set a cast iron skillet over medium to medium-high heat. Warm the tortillas for 1-2 minutes per side, until they are a little charred. Cover warm tortillas with a towel.
  7. To serve, ladle beans and lots of broth into bowls. Top with a sprinkle of Jack and Cotija cheese, a tablespoon of cilantro, sliced avocado, lime and hot sauce. Serve skillet-toasted flour tortillas on the side. 
Recipe sourced from https://brooklynsupper.com. The original recipe does include a suggested method for making this recipe in an Instant Pot.
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Wednesday, August 24, 2022

August 25, 2022 - This Week's Box Contents Featuring Tomatillos

 

Cooking With This Week's Box


Photo from bestbeefrecipes.com
Tomatillo:
Roasted Tomatillo & Black Bean Chili (See Below)
Chilled Watermelon & Tomatillo Salad (See Below) 

Red Monastrell Onions:

Orange Carrots:

Variety of Tomatoes:
Edamame:

Sweet Corn:

Green Bell Peppers or Italian Frying Peppers:

Sugar Cube or French Orange Melon Melon:

Red Seedless Watermelon:

Chocolate Sprinkles or SunOrange Tomatoes:

Purple or Yellow Cauliflower:

Jalapeño Pepper:  

Well, somehow, we have reached the end of another month and summer will be coming to a close before we know it.  Late summer is a great time to eat local vegetables in our midwestern season as there is so much abundance which means endless meal possibilities!  This week we’re featuring Tomatillos, technically a fruit but we treat them more like a vegetable.  Tomatillos are fun to use as they are much different than any other vegetable and have some unique qualities. This week I’ve selected two recipes for you to consider trying.  The first is for a Roasted Tomatillo & Black Bean Chili. You can never go wrong pairing tomatillos with beans and chili is one of those dishes most people like. The other recipe for Chilled Watermelon & Tomatillo Salad uses raw tomatillos. It’s a nice play on sweet and tangy.  

I stumbled upon a new use for green bell peppers that I have never seen before. Turn them into a gluten-free, Paleo  alternative for bread and use them to make a Bell Pepper Sandwich!  While we’re talking peppers, what are you going to do with one jalapeño this week?  Use it to make Baked Jalapeño Pepper Mac & Cheese or One-Pan Cheesy Jalapeño Chicken & Corn. Both options would make a tasty dinner option!

We are in the peak of tomato season and hopefully we’ll still have a few more weeks to enjoy them in their fresh form.  Use this week’s small tomato selection to make this Tuscan Cherry Tomato & White Bean Salad.  Eat it as a side dish, or enjoy it as a main dish item for a light lunch.  In our Facebook group a member recommended this recipe for Tomato Galette with Honeyed Goat Cheese, Caramelized Shallots & Fresh Thyme which looks amazing!  If you’re feeling adventurous, try this recipe for Fresh Tomato Spice Cake.  Tomato cake? Why not?!  If you do try this recipe, let us know how it turns out!

For this week’s suggestions for using edamame, I turned to our Facebook Group and found a few suggestions I had forgotten about. This Easy Edamame Salad with Black Beans & Corn is a very doable recipe and would make use of this week’s sweet corn.  This is a good option if you need something quick and easy. This recipe for Teriyaki Sushi Salmon Bowls is also a simple recipe, but has a fancier feel to it.  And lastly, the kids will likely go for this Crispy Parmesan Garlic Edamame.

I’m going to wrap up for this week, but before I do, I’ll offer a glimpse of what is yet to come.  While the end of summer is upon us, it’s not done yet!  In addition to more tomatoes, sweet corn, watermelons, and melon, we still have a lot more peppers yet to harvest. You can look forward to orange Italian frying peppers, mini-sweet peppers, Korean chiles, poblanos and guajillos. Have a great week and I’ll see you back in this space next week! 

—Chef Andrea

Vegetable Feature: Tomatillos

by Andrea Yoder

Tomatillos--used like a vegetable, classified as a fruit, and may be used for so much more than just salsa!  The fruit of a tomatillo is hidden inside a protective husk that looks like a paper lantern.  As the tomatillo grows, it fills out its husk, which is how we know when it’s ready to pick.  This outer husk is not edible and should be removed before you use them.  The fruit inside might feel a little sticky, which is normal.  Just give them a quick rinse and you’re ready to go.
We plant tomatillos with our tomatoes in two separate plantings.  The plants are similar, but tomatillos are more wild and have a thick stem that seems disproportionately thick and sturdy in comparison to the fruit.  However, if you could see the plants now, you’d know the plant needs that thick stem to hold up the weight of the plant as it can grow to be quite large and may be loaded with fruit! 

Tomatillos may be eaten raw or cooked and have a mild, tangy flavor that is slightly fruity.   When raw, tomatillos are firm with a dense flesh.  Once cooked, they soften and break apart becoming more like sauce.  Interestingly, they also contain pectin which is a natural thickener that is released when they are cooked.  Their innate pectin can help thicken soups and sauces.

I can’t ignore the fact that one of the most familiar ways to use tomatillos is in making salsa!  There are different ways to make tomatillo salsa, also known as salsa verde.  It may be prepared with all raw vegetables which will give you a fresh, chunky salsa.  The alternative is to cook the tomatillos in a little water before blending the softened, cooked tomatillos with the other salsa ingredients.  If you cook the tomatillos first, you’ll get a more smooth salsa.   Roasting tomatillos along with the other salsa ingredients such as onions, garlic, peppers and even limes cut in half will further develop the flavors of these ingredients giving you yet another version of tomatillo salsa.  Tomatillo salsa is delicious when simply served as a snack or appetizer along with tortilla chips, but it can also be used to top off tacos, quesadillas, make enchiladas, or served alongside your morning eggs or stirred into a bowl of black beans and/or rice.

Over the years I have learned that salsa is not the only use for tomatillos.  The tanginess of tomatillos pairs very well with pork and can make a delicious stew  which is thickened by the pectin in the tomatillos.  They can also be used to make sauces for chicken and bean dishes, blend them into guacamole, or incorporate them into soups, salads or even dessert!  

Tomatillos are best stored at room temperature until ready for use.  They are also very easy to preserve for use in the off-season.  One option is to make salsa now and either can or freeze it.  Alternatively, you can freeze tomatillos whole and raw.  Simply remove the outer husk, wash and dry the fruit.  Put them in a freezer bag and pop them into the freezer.  They don’t retain their firm texture after freezing, so don’t be surprised if they are soft when you thaw them.  

Aside from the two featured recipes this week, head over to our Recipe Archives where you’ll find more tasty possibilities from past newsletters!  


Chilled Watermelon Tomatillo Salad

 Yield:  6 servings
Photo from nourish-and-fete.com

4 cups watermelon, chopped into 1” pieces and chilled
1 cup tomatillos, husks removed and sliced
1 shallot or onion, chopped
1 jalapeño pepper, seeded & chopped
2 Tbsp olive oil
1 ½ Tbsp lime juice
1 tsp honey
¼ tsp sea salt
A few turns freshly-ground black pepper
¼ cup crumbled cotija or feta cheese
2-3 Tbsp thinly sliced mint leaves
  1. In a large bowl, combine the watermelon, tomatillo, shallot or onion, and jalapeño.  Set aside.  
  2. In a small jar or measuring cup, combine the olive oil, lime juice, honey, salt, and black pepper.  Shake vigorously or whisk to combine, then drizzle over the watermelon.
  3. Top with feta cheese and mint leaves.  Serve right away

Recipe borrowed from www.nourish-and-fete.com.

Roasted Tomatillo and Black Bean Chili

 Yield:  4 servings
Photo from recipewisdom.com

1 pound tomatillos, husks removed & quartered
Salt, to taste
1 Tbsp sunflower oil, plus more as needed
½ pound ground turkey, chicken or beef
1 cup chopped onions
½ cup chopped celery
1 jalapeño pepper, seeded and finely chopped
1 ½ tsp dried chipotle chile powder
½ tsp ground cumin
1 tsp dried oregano
1 ½ tsp finely minced garlic
3 cups cooked black beans, with cooking liquid

For serving:  Grated Cheddar or Monterey Jack Cheese, hot sauce, sour cream lime wedges, diced avocado.
  1. Preheat the oven to 450°F.  Line a rimmed baking sheet with parchment paper and arrange the tomatillos on the baking sheet.  Sprinkle the tomatillos with salt and roast until they collapse and begin to color, 25 to 30 minutes.  Set aside.
  2. Meanwhile, heat the tablespoon of oil over medium-high heat in a large, heavy-bottomed pot.  Add the ground meat and cook, stirring often, until it releases liquid, reabsorbs it and begins to brown, about 10 minutes.  Add a bit more oil if the pan dries out.  Lower the heat to medium-low and add the onions, celery, jalapeño, chile powder, cumin, oregano and 1-1 ½ tsp salt.  Cook, stirring often, until the whole mixture softens and shrinks, about 15 minutes.  Add the garlic and cook, stirring often, for another 5 minutes.
  3. Add the tomatillos and any liquid that has gathered on the baking sheet.  Stir in the beans and bring the mixture to a low boil.  If there is not enough liquid in the pan to just cover all the ingredients, add water to the pan before bringing it to the boil.  Cover the pot, reduce the heat to medium-low to maintain a low simmer.  Cook, stirring occasionally, until the ingredients have melded together, about 30 minutes.  Add a bit more water if the chili gets too thick in order to achieve the texture you prefer.  Taste and add salt if needed.  Serve with copious toppings on the side.

Recipe adapted slightly from www.recipewisdom.com.
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Tuesday, August 23, 2022

Summer Pasture Update


One of our pigs immersing itself
in a patch of chamomile!
By Richard de Wilde

While vegetables consume most of our energy, our farm would not be complete without our domesticated critters which enhance our lives in many ways.  Animals have always been part of our farm going all the way back to my early days here at Harmony Valley Farm when I farmed with horses, raised sheep and milked dairy cows.  Times have certainly changed and while I enjoyed working with horses, I’m also very thankful for tractors which offer a more predictable means of horsepower!  Animals are an integral part of our farm and offer many benefits to us and our land.  This week I thought I’d offer you a little insight into what’s been happening in our pastures.  So put your barn boots on and lets take a walk!

Our black Angus cattle grazing in their lush
summer pastures, July 2022

As CSA members, you may be most familiar with the fact that we raise grass-fed Angus beef and pastured pork which we offer for purchase through our CSA meat shares.  We recognize that some individuals choose to eat meat and others prefer to take a pass.  If you do choose to include meat in your diet, we encourage you to be informed about where your meat is coming from, how the animals were raised, etc.  On our farm, respect is a big deal.  We respect our animals and they in turn respect us.  Our cows and pigs are big, strong animals, but they are very gentle creatures as a result of receiving gentle, respectful treatment their entire lives.  As a result, we can safely work amongst  them without fear.  They don’t fear us and we don’t fear them.  Makes sense!

Young calves in January eating their
winter forage near the barn for shelter.

For the past few years we’ve been sourcing calves that come to us from John and Denise Hilgart’s farm.  We are very grateful to have the opportunity to partner with John and Denise as it is clear that they share the same value of respecting their animals.  They are very gentle animal handlers which is evident by the demeanor of the calves when they arrive on our farm.  They have what I call “angel eyes.”  When I look them in the eyes all you see is their sense of wonder, no fear.  In fact, they appreciate human touch and will easily eat an apple out of my hand.  Why is this?  They are used to interacting with humans because Denise spoils them by brushing them in her free time when they are babies!  While we do receive them as calves, they are gradually weaned from their mothers before they come to us.  Once they arrive they are eager to explore their new surroundings and acclimate very quickly.  It is not uncommon to see them playfully kicking up their heels in the pasture, which is super-fun to watch.  Most recently, they have been enjoying their new back rub apparatus that we put in their pasture this summer to help keep flies away.  We put organic sunflower oil and citronella on the rubber and the cattle can rub their backs on it which then helps deter the flies.  We also have a feeder that we put mineral in that works in a similar way to apply the sunflower oil-citronella blend to their faces to keep flies out of their eyes.  The end result is a herd of calm, peaceful animals enjoying quiet days grazing their hillside pastures.

The pigs know they can always get a 
little head scratch from me (Richard)!

Our pigs are also quite friendly and very happy animals.  I think that is the innate quality of pigs, especially when they are in an environment where they are allowed to exhibit their natural tendencies.  Pigs love to use their snouts to root around, searching for roots and tubers underground.  Our pigs have been spending their days exploring their wild, hillside pasture where they check out the apple trees, look for hickory nuts and acorns in addition to the other roots and tubers they find.  While they stay busy during the day, they can also sometimes be found napping in the afternoon sun or wading in the creek.  They are very curious animals and are quick to come when they see people approaching their area. You may not know this, but pigs enjoy ear and back scratches and are not too shy to let you know!  It is fun to watch their antics and right now we are getting a kick out of watching them munch on melons, tomatoes, corn cobs and all the other summer vegetable waste we take them from the packing shed!

We do raise our cattle and pigs for meat, and that issue of respect carries through to the end of their lives.  For many years we’ve worked with Lawrence who transports our animals to the processor.  I think “animal whisperer” is the best way to describe Lawrence.  He is always calm, always patient and very gentle with our animals.  We also have a specially designed corral that provides a very low stress way for us to sort and load the animals.  After working with Ledebuhr Meats for many years, we had a challenge finding a new meat processor that fit our criteria.  Thankfully we’ve had the opportunity to work with Crescent Meats for the past few years.  Crescent Meats is a family-owned operation and every year we continue to be impressed by their professionalism and integrity.  Their facility is designed to be very low stress for the animals.  Andrea had the opportunity to visit several years ago and they very willingly allowed her to walk through their facility including the area where the animals are unloaded and held when they arrive.  She was impressed with how quiet and content all the animals were as well as the calm demeanor of the workers.  The two definitely go hand in hand.  

Goats hard at working grazing in the
woods behind the packing shed.

In addition to our beef cattle and pigs, we also have a small herd of meat goats.  While they provide comic relief at times, they also have a job to do!  They have been doing a great job this summer of clearing some of our wooded areas of invasive honeysuckle and other brush.  They love working an area and find the leaves of the plants to be quite delectable.  It’s really fun to watch the larger goats rear up on their hind legs so they can reach higher branches, pulling them down to allow the smaller goats to nibble on the leaves.  Just like human kids, they do have spats from time to time, but overall they work together well and it’s fun to see them moving together as a group through the pasture and woods.  


Ducks heading down to the water
for a dip in the creek!

We also have some Muscovy and Mallard ducks which are quite entertaining. In the morning when we let them out of their house they have this little duck dance they do where they flap their wings, shake their hind end and make a bunch of noise!  They are part of our pest control program as they eat bugs and insects including wood ticks and fly larvae.  They share pasture space with our goats, chickens and sometimes the pigs and cows.  Some of them like to spend time hanging out in the creek and they too are very happy creatures.

We can't forget about our small flock of chickens.  We rely on them for personal egg production.  If you’ve never experienced a true “farm-fresh” egg laid by a hen that is roaming out on pasture and has little stress, then I’m telling you that you are missing out!  We don’t plan to start raising chickens to produce and distribute eggs, but we encourage you to be informed about where your eggs are coming from as well.  Not all eggs are produced equally and it’s very evident in the eating quality! 

Believe it or not, I do still do 
animal chores!  Someone has to feed the 
animals after everyone goes to Mexico for the 
winter.  As you can see, I like hanging out with
the animals.

It truly is a joy to have animals on our farm, to work with them and provide space for them to live peacefully.  They are an integral part of our ability to manage the hillside areas that are not appropriate for vegetable production, so in the end it’s a win-win relationship.  Our fall meat deliveries will be coming before you know it.  At present we still have both beef and pork available for November and December delivery dates.  We fill orders on a first-come, first-served basis as meat is available, so if you’d like to place an order we encourage you to do so as soon as possible!  Of course, if you ever have questions about our animals, how we are raising them or any questions about our meat, please don’t hesitate to ask!  Having the opportunity to talk to your farmer is just one of the benefits of knowing where your meat is coming from!


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Wednesday, August 17, 2022

August 18, 2022 - This Week's Box Contents Featuring Edamame

 


Cooking With This Week's Box

Red Onions:  

Orange Carrots:  

Red or Gold Potatoes:  

Variety Bag of Tomatoes:  

Green Beans:  

Edamame:
Cold Ramen Salad with Edamame & Broccoli (See Below)

Sweet Corn:  

Jalapeño Pepper:  

Italian Frying Peppers:  

Sugar Cube and Sweet Sarah Melon:  

Photo from cleanfoodcrush.com
Sun Jewel Melon:

Chocolate Sprinkles Tomatoes:  

Broccoli: 

Green or Silver Slicer Cucumbers:  

Hello everyone! 

Summer is coming in strong, as you can see by the contents of this week’s box! Not too long ago we transplanted our fall head lettuce crop and this week the last of our transplants are going to the field as we put out the escarole and radicchio for a late fall harvest. But before we return to leafy green salads, we still have a lot of delicious summer salads to enjoy! With this week’s featured vegetable, edamame, we’re featuring this recipe for a Cold Ramen Noodle Salad with Edamame and Broccoli (See Below).  This is a pretty easy salad to put together, and one that could be a side dish or a main on its own if you add a little protein.  

As for salads, I included several suggestions for salads utilizing this week’s produce. Check out the Summer Succotash Salad with Orzo Pasta from awhile back.  It was well-received by members and is easy to make! This Panzanella Salad with Peaches and Corn also caught my eye.  Panzanella is a wonderful way to eat tomatoes and other summer vegetables! Since we mentioned corn, I want to draw your attention to this week’s suggested recipes for Fresh Sweet Corn Pudding and Sweet Corn Oatmeal with Peaches.  Ok, I have to admit both of these recipes are unusual, but I really think they’ll both be delicious.  If anyone has a chance to try them within the next week, please post the results in the Facebook Group!

It’s a heavy melon week this week!  What are you going to do with three different varieties? Well, you can just cut it up and eat it raw or you could check out some of this weeks recipes for things such as Cucumber Melon Salad and Mint Cucumber Melon Detox Water for Glowing Skin.  I also thought this refreshing recipe for Cantaloupe and Black Pepper Granita sounded intriguing.  Of course, you could jazz it up and turn it into dessert with this recipe for Cantaloupe with Ice Cream & Caramel Sauce or Cantaloupe Pie!

Alright, I’m going to wrap it up here.  Is anyone wondering where the tomatillos and poblano peppers may be? Well, they are coming soon so get ready! We also have two more crops of corn, more beans and more edamame coming your way!

Have a great week—
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!

Edamame is often eaten as a simple snack, but you can also incorporate it into vegetable or grain salads, stir-fry, fried rice, ramen bowls, 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.  

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 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.

Cold Ramen Noodle Salad with Edamame & Broccoli

 
Photo from savoryonline.com
Yield:  4 servings

16 oz broccoli florets and or peeled stems
12 oz edamame pods, cooked & shelled
½ cup shredded carrots
1 small red onion, minced
10-12 oz ramen noodles (no seasoning packets)
3 Tbsp smooth peanut butter
2 Tbsp rice vinegar
1-2 limes
2 Tbsp soy sauce
2 Tbsp toasted sesame oil
Salt and pepper, to taste
  1. Heat a large pot of salted water to a boil on high.  Add the broccoli and cook until it is bright green and al dente (still with a slight crunch).  Remove the broccoli from the water and put it in a colander.  Run cold water over it to quickly cool it, then set aside to drain.
  2. Use the same water you cooked the broccoli in to cook the ramen noodles.  Bring the pot of water back to a boil, then add the ramen noodles and cook for about 4 minutes or until al dente.  Drain the noodles and discard the water.  Rinse with cold water to quickly cool them.  Set aside to drain well.
  3. Meanwhile, in a large bowl, whisk the peanut butter and vinegar until smooth.  Squeeze in 2 Tbsp juice from the lime(s).  Whisk in the soy sauce and sesame oil.  Season with salt and pepper to taste.  
  4. To the bowl with the dressing, add the drained noodles, broccoli, shelled edamame, carrots and minced red onion.  Toss until all components are well coated.  Taste and adjust the seasoning to your liking with additional salt, pepper and lime juice.  Serve immediately or refrigerate.
Recipe adapted from www.savoryonline.com.
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