July 18, 2024 - This Week's Box Contents Featuring Thai Basil

 

What's In The Box

Thai Basil: This is a unique variety of basil characterized by purple stems, more slender and pointed leaves and a flavor that is a combo of Italian basil and licorice. To store this basil until you are ready to use it, put the stems (cut side down) in a glass of clean water and keep it at room temperature. If you store it in the refrigerator, keep it in the warmest part of your refrigerator and/or wrap it with a kitchen towel to insulate it a bit so it does not succumb to chill injury.

Fresh Italian Garlic: This week’s garlic is still considered “fresh” and as such you’ll notice the cloves are still very plump and juicy. While the outer skin is partially dry, it’s still not fully “cured.” Store it at room temperature until you are ready to use it.

Fresh White Onions: This week’s onion variety is called Sierra Blanca and it is known for being a more mild, yet flavorful onion intended for eating fresh as it does not have a thick skin to facilitate storage. We like to call this a “burger onion” as thin slices of this raw onion are the perfect match for a grilled burger, as well as other sandwiches.

Broccoli: This staple vegetable is loaded with valuable nutrients to support overall health, but it’s also very versatile in use. Turn it into soup, add to stir-fry, eat it raw in salads, add it to casseroles and hot dishes, or include it in your morning scramble or breakfast casserole.

Cauliflower: Use cauliflower raw in salads or incorporate it into a less traditional use by turning it into baked goods such as dinner rolls and pizza crust!

Silver/Green Slicer Cucumbers or Zucchini and/or Scallopini Squash: Our zucchini/scallopini field is producing better this week than last, for which we are grateful. Cucumber production is still on the low side this week, so your box will contain either zucchini and/or scallopini squash or Green and/or silver slicer cucumbers.

Lacinato Kale: Kale is a great option for summer “green” salads. Allow enough time for the kale to marinate a bit as this process will soften the leaves. The nice thing about kale salads is they hold up better making them a good option to take on road trips, picnics and to cookouts! 

Green Top Orange Carrots: Enjoy the sweetness of these fresh carrots by adding them to raw salads or just eating them as a snack. Turn the carrot tops into chimichurri to serve alongside grilled fish, chicken, or beef. Alternatively, save the carrot tops and add them to your next batch of homemade broth!

Green and/or Yellow Beans: Cook beans with onions, garlic, new potatoes, and a smoked ham hock for a simple Southern-style recipe that may be served as a side dish or the main event! 

New Potatoes: “New” potatoes refer to the fact that these potatoes were harvested off of green vines. As such, the skin on the potatoes is very thin and delicate. The flesh of the potatoes has a high moisture content so you’ll find they are very crispy when you cut them raw. Once cooked, take a moment to notice their delicate flavor which is different than that of stored potatoes. Store these potatoes in the refrigerator and use within a week.

Green Top Red Beets: Roast the beet roots and add them to summer salads. Use the greens raw in salads, add them to smoothies and/or green juices, or use them in any dish that calls for Swiss Chard as they are very similar.

Fennel: Our second crop of fennel is finally ready! All parts of the fennel are usable, including the bulb, stems and feathery fronds. Fennel may be used raw or cooked. When raw the flavor is more pungent and forward, whereas once it is cooked, the flavor mellows.

Recipe Suggestions & Inspiration For This Week’s Box Contents

Thai Basil Lemonade

Thai Basil Pesto with Peanuts

Thai Spring Rolls

Thai Basil Gimlet

Thai Basil Sangria

Mint & Thai Basil Gelato

Incredibly Delicious Cheese Garlic Bread Spread

Pasta with Zucchini, Roasted Garlic & Basil

Grilled Cheese & Sweet Onion Sandwiches

Easy Broccoli Egg Bake

Kid-Friendly Broccoli & Cheese Breakfast Quesadillas

12 Best Broccoli Casserole Recipes

Roasted Cauliflower Salad with Lemon Tahini Dressing

Cauliflower Potato Salad

Cauliflower Onion Rolls

How to make the Best Cauliflower Pizza Crust

Zucchini Taco Boats

Raw Tuscan Kale Salad

Shredded Beet & Kale Salad with Dried Cherries & Pepitas

Southern-Style Green Beans & Potatoes

Sesame Ginger Carrot Salad

Vietnamese Carrot Salad

Smoky Black Bean Beet Burgers

Roasted Beet & Goat Cheese Sandwiches

Pasta with Golden Fennel

Summer Vegetable Lasagna Casserole

Simple Fennel Salad with Lemon

Vegetable Feature: Thai Basil

Thai Basil Lemonade....this 
recipe is so delicious!!

Thai basil is a unique herb that is actually a member of the mint family. It’s characterized by thin, slender, pointy green leaves that grow on dark purple stems. The plants also have purple flowers which are edible and usable when they are young and tender. Thai basil has a flavor that is kind of a combination of basil along with a subtle anise or licorice flavor.

Preparation & Use

To use Thai basil, pluck the leaves and tender flowers off the stem. The stems are not very fragrant, so you can discard the stems. Thai basil is often used in the cuisine of southeast Asian countries including recipes and dishes from Thailand, Vietnam and Laos. You’ll often see it used along with a variety of other herbs including cilantro, sweet basil, and mint. Whole or roughly torn leaves are often used in fresh vegetable salads, but are also used in spring rolls or added at the end of cooking to stir-fries and curries. You may also add it to dishes such as a traditional Vietnamese Pho as well as soup, noodle or rice dishes. You can also use it to make fragrant beverages such as lemonade, hot or cold tea or cocktails.

In addition to the herbs listed previously, Thai basil also pairs well with garlic, ginger, lemongrass, chiles, limes, coconut, curry, eggplant, winter and summer squash, peppers, cucumbers, peanuts and cashews to name just a few ingredients.

Storage

Thai basil is a more perishable vegetable once it is harvested. For best results, use it within a few days after receiving it. For optimal storage, put the cut end of the stems in a glass of fresh water and store it at room temperature until you are ready to use it.

Thai Coconut & Summer Vegetable Soup

Yield:  4-6 servings

This week’s recipe is not a “traditional” recipe, but it is inspired by the flavors used in Thai cuisine.  This is a great CSA box recipe as it is adaptable and utilizes a lot of vegetables!  At the end of the recipe I have included a note with some ideas for adapting this recipe to your liking.  If you are not familiar with using red or green curry paste, you can find this item in most grocery stores in the “Asian Foods” section.  It’s typically in a small jar near items such as coconut milk, soy sauce, rice noodles, etc.  It’s a quick and easy way to add flavor to soups, stews, etc.  I like the spiciness of red curry paste, so that’s what I usually keep on my shelf.  I find green curry paste to be more mild and subtle in flavor.

2 Tbsp coconut oil

1 cup white onion, small dice

1 cup carrots, small dice

1 cup fennel, small dice

2 cloves garlic, minced

1 Tbsp fresh ginger, minced

3 Tbsp green or red curry paste

2 cups vegetable broth

1 can (13.5 oz) coconut milk

2 cups mushrooms, sliced

1 cup broccoli or cauliflower, bite sized pieces

1 cup green beans, bite sized pieces

1 cup zucchini, small dice

2 tsp salt, plus more to taste

Freshly ground black pepper, to taste

2 Tbsp fish sauce

½ Tbsp maple syrup

1 cup Thai basil, thinly sliced

Fresh lime wedges, for serving

1. In a 4-quart soup pot, heat coconut oil over medium-high heat.
2. Sauté onions, carrots and fennel until tender.
3. Add garlic and ginger and sauté for a few more minutes.
4. Stir in curry paste to coat the vegetables and sauté for a few minutes.
5. Add coconut milk, vegetable broth, mushrooms, broccoli and/or cauliflower, green beans, zucchini, salt and black pepper.  Stir to combine.
6. Bring to a boil, then reduce heat to low.  Add the fish sauce and maple syrup.
7. Simmer for 15-20 minutes, or until vegetables are cooked to your desired tenderness.
8. Taste the soup and adjust the seasoning to your liking with additional salt, black pepper, maple syrup and/or fish sauce.
9. Remove from heat and stir in the Thai basil.  Serve warm, with fresh lime wedges.

NOTE:  You can build on this basic recipe if you wish.  You may choose to serve it with either steamed rice or rice noodles.  Additionally, you may choose to add protein such as fish, chicken or tofu.  Of course, you can adapt the vegetables depending upon what you have available in season.  Just make sure you have some sort of aromatic base (onions, garlic, ginger, carrots, fennel, celery, or celeriac).  Aside from that, you could add peppers, sweet corn, eggplant, winter squash, sweet potatoes, etc.  

Recipe Adapted from Traci Antonovich at www.thekitchengirl.com.