August 1, 2024 - This Week's Box Contents Featuring Eggplant

 

What's In The Box

Eggplant: The eggplant field is bursting with gorgeous fruit and we’re happy to share this unique vegetable with you as our featured item this week. You will receive one of our four varieties in your box. Visit our blog to identify the varieties and the best applications for each.

Italian Garlic:  For a delicious treat, gently heat a bit of olive oil in a pan and add a few crushed cloves of garlic. Remove from heat and allow the flavor of the garlic to infuse into the oil for 10 minutes or so. Steam or boil new potatoes. While still hot, smash them with a fork and drizzle the garlic oil over them. Season with salt and pepper and enjoy!

Sierra Blanca or Talon Yellow Onions: We are finishing the last of the fresh white onions and starting on the first of our yellow storage onions. This week’s variety is “Talon,” and we ask that you forgive their appearance which may be a little rough. These onions are still very fresh from the field and have yet to form a fully dry skin that can be cleaned. Store them at room temperature where they’ll continue to dry down, if they last that long!
               
Broccoli or Cauliflower: We are almost finished with these crops until fall. Check out this week’s Cooking With the Box suggestions for a few new recipe ideas!

Zucchini and/or Scallopini Squash: With the summer heat we’ve been having, the zucchini fields have been doing their happy dance! Zucchini pairs well with all of this week’s summer vegetables. Add it to a simple pan of sauteed vegetables, include it in your morning scramble, slice it and throw it on the grill, shred it and add it to meatloaf, or layer it into lasagna….just a few ideas to get you started!

Orange Carrots: If you haven’t roasted any carrots recently, give them a try this week. Roasting brings out the natural sweetness in these carrots and they taste like candy!

New Potatoes: This week’s potato variety is “Red Prairie,” a red-skinned, white flesh potato. Handle with care as the skin is very delicate in their fresh state. 

Italian Frying Pepper: This long, skinny pepper with a pointy end is known for being a very flavorful pepper, both when it is green as well as when it turns red. Cooking brings out the flavor, so consider using this pepper to make kabobs, grill it, or sauté with onions. This pepper is classified as a sweet pepper and does not have any heat.

Red Amaranth: This gorgeous summer green is known for its ability to thrive in the heat of the summer, and it’s loaded with nutrients. Compared to spinach, amaranth leaves have three times more vitamin C, calcium, and niacin! In this more mature state, amaranth is best used as a cooking green. Remove the leaves and tender portions of the stem. It may be cooked in any way you might cook spinach and it pairs well with other summer vegetables including peppers, potatoes, zucchini, sweet corn, and onions!

Jalapeño Pepper: There is one jalapeño pepper in your box, so make sure you locate it! If you are not a fan of hot peppers, feel free to deposit your pepper in the swap box and share it with another member. Of course, you can always adjust the amount of heat from the pepper simply by using only the amount that is to your liking and/or by removing the white ribs and seeds which is where most of the heat is.

Green Beans: If you have more food than you can eat this week, consider preserving your green beans for use over the winter months. You can do this by blanching them first, then freezing them in bags. Alternatively, you can turn them into pickled dilly beans!

Thai Basil: Thai basil has a unique flavor that is a bit like mint with a touch of licorice. It’s actually a great herb to pair with eggplant, especially in curries!

Sweet Corn: As this is our official first week of sweet corn season, it’s time for our annual public service announcement: KEEP YOUR CORN COLD! The key to truly sweet corn is to keep it in the refrigerator to preserve its natural sugars. Heat, as well as extended storage, are the two factors that allow the sugars to turn to starch and diminish its sweetness. If storage space is an issue, remove the husks first and/or eat it within a day or two of receiving it!

Recipe Suggestions & Inspiration For This Week’s Box Contents
Grilled Eggplant “Caviar” (See Featured Recipe)
Grilled Eggplant Salad with Quinoa & Dates
Roasted Eggplant with Spiced Chickpeas and Tomatoes
Eggplant & Chickpea Patties
Chocolate Eggplant Torte
Easy Baba Ghanoush (Eggplant Dip)
Better Thank Takeout Sweet Thai Basil Chicken
Thai Basil Lemonade
Mint & Thai Basil Gelato
Roasted Maple Curry Carrots
Honey Garlic Ginger Roasted Carrots
Mediterranean Cauliflower Casserole
Vegan Broccoli Miso Soup
Vegan Carrot Pesto Pasta
Cheesy Broccoli Scrambled Eggs
Black Beans with Amaranth
Red Lentil Soup with Amaranth
Summer Rice & Cheese Gratin with Zucchini & Amaranth Greens
Amaranth & Corn Stewed in Coconut Milk
Sweet Corn Salsa
Sweet Corn Salad with Green Beans & Hazelnuts
Summer Corn with Green Beans and Herb Butter
Dilly Beans
Saltimbocca of Zucchini
Kung Pao Zucchini
Zucchini Blueberry Muffins
Cheesy Vegetarian Zucchini Enchiladas
New Potatoes in Garlic Cream Sauce
Crushed New Potatoes with Garlic & Herbs

Vegetable Feature: Eggplant

Eggplant, a member of the nightshade family, is one of the most beautiful crops we grow.  The plants grow several feet tall and, in their peak, are loaded with beautiful glossy fruit hanging heavy on the plant.  There are many varieties of eggplant ranging in size from small round eggplant the size of a golf ball to large globe eggplant weighing over a pound.  They come in a variety of colors ranging from various shades of purple to black, green, lavender, white and orange.  We have narrowed our lineup of eggplant to our four favorite varieties including Lilac Bride, Purple Dancer, Listada and the traditional Black eggplant.  Each variety has slightly different characteristics which may impact your decision as to how you want to prepare them.

Black Globe Eggplant: This is the most familiar variety of eggplant. It is characterized by a dark purple skin that looks black. It is best used in dishes like Eggplant Parmesan or to make dips, etc. This variety will also hold up on the grill or if roasted.

Lilac Bride Eggplant: Lilac bride eggplant is long and slender with lavender to dark purple skin and white flesh. It is best used in Thai curry dishes, stews or any other preparation where you want the eggplant to hold its shape better. The skin is tender enough you don’t need to peel it.

Listada Eggplant: Listada is characterized by a small globe shape with dark purple/ magenta skin streaked with white stripes. It is characterized by dense “meaty” flesh that holds up very well with grilling or roasting.

Purple Dancer Eggplant: This superb variety is characterized by an elongated tear drop shape and a bright purple skin. Purple Dancer eggplant is an all-purpose eggplant that has creamy, white flesh. It is firm enough that it keeps its shape if you grill it or use it in curries, soups or stews. The flesh is also soft enough when cooked to use in dips, etc.

Preparation & Usage

Eggplant should be cooked before eating it. In fact, this is one vegetable that you may want to slightly overcook to ensure the flesh is very soft and silky as this is when it is the best. You can pan-fry, bake, grill or roast eggplant. Many resources will tell you to salt eggplant before cooking it to remove bitterness. While some older varieties were bitter, the new varieties we grow have been selected because they are not bitter, thus you can skip the salting step for that reason. You may still choose to salt eggplant to soften the flesh so it doesn’t absorb too much oil. Most of our varieties of eggplant have skin that is tender enough to eat, thus you do not need to peel them.

Since eggplant is part of so many cultures, there are a lot of ways you can use eggplant in your cooking.  It is often incorporated into curry and stir-fry dishes in Indian, Thai, and Chinese cuisine.  Sicilians are famous for eggplant caponata while Middle Eastern dishes include baba ghanoush.  The French put their mark on eggplant with the traditional Provencal dish, ratatouille.

Eggplant has a mild flavor and soft, silky texture when cooked, which is what makes it unique.  While it isn’t a predominant flavor, it has a texture such that it is able to absorb other flavors and pairs well with other vegetables including tomatoes, onions, garlic, peppers, potatoes and chickpeas.  It also goes well with flavorful olive oil, tahini, herbs such as basil and parsley and spices including cumin, coriander, sumac, and cinnamon.  It also goes well with dairy products including yogurt, cheese (feta, Parmesan and mozzarella), and cream and fruits including lemons and pomegranate.

Storage Tips

Eggplant does not store terribly well, so it is best to use it soon after getting it. It is best stored at a temperature of about 45-50°F, but your home refrigerator should be colder than this. Thus, we recommend storing your eggplant on the kitchen counter and use it within 2-4 days.

Grilled Eggplant "Caviar"

Photo from Olia Hercules' book, Mamushka: A
Cookbook, Recipes from Ukraine & Eastern Europe

This week’s recipe comes from Olia Hercules’ book, Mamushka:  A Cookbook, Recipes from Ukraine & Eastern Europe. I do not typically associate eggplant as a vegetable utilized in Ukrainian, Russian or Eastern European cuisine. When I came across this recipe in Olia’s cookbook I was surprised and had to do a little research. Now caviar is an ingredient that makes more sense as a food associated with this region, a classic pairing with Russian vodka. The story goes that Eggplant Caviar, which does not contain any actual caviar, is the poor man’s version of the more expensive and elite caviar. Over time it became more commonplace in the cuisine of these areas, and as with many recipes, every home cook and grandma has her own version.  Basically, it is kind of like a combination of a condiment/dip/salsa that is served as an appetizer with bread or crackers, much in the same way that Italians would serve Bruschetta.  Some recipes are more saucy and similar to baba ghanoush with a smooth texture while others are more coarse with distinct pieces of vegetables.  All that to say, feel free to adjust Olia’s base recipe to your liking by varying the herbs or adding a little more of the vegetables you may have available or simply just prefer.

2 beefsteak tomatoes (or other larger variety tomatoes)

2 long green peppers (i.e. Italian Frying Peppers)

1 eggplant (approximately 1 pound)

2 cloves garlic, crushed

½ small onion, finely diced

½ Tbsp unrefined sunflower oil, plus extra as needed

Sea Salt flakes and freshly ground black pepper, to taste

1 Tbsp chopped dill

1 Tbsp chopped parsley

1 Tbsp chopped cilantro

1 Tbsp chopped basil

Crusty bread, to serve

1. Place the tomatoes, green peppers, and eggplant on a hot barbecue or oil lightly and place under a hot broiler. Cook them, turning occasionally, until the vegetables are well charred and have pretty much collapsed.
2. Pop the vegetables into a large bowl, cover with plastic wrap, and leave them to sweat for 10 minutes—it will then be easier to take the skins off.
3. Core and deseed the peppers, discarding the stems. Take off most of the tomato and eggplant skins; if some black bits remain, don’t worry, as they will add a beautiful smoky flavor.  Roughly chop all the grilled vegetables.
4. Mix the chopped vegetables with the garlic and onion, then dress with a slither of oil. Season well with salt and pepper, then stir through the herbs. Serve with some crusty bread.

July 25, 2024 - This Week's Box Contents Featuring Dill

 

What's In The Box

Italian Garlic: We are getting closer to fully dried garlic. Now it’s time to get it all topped, cleaned and tucked away in dry storage! It’s best to keep your garlic in a dry location at room temperature.

Sierra Blanca Onions: This variety of fresh, white onion has earned its spot in our onion progression because it forms a sizeable onion ahead of some of our other sweet Spanish & storage onion varieties. This mild onion is excellent when eaten raw, but is also tasty when sauteed, grilled or roasted.

Broccoli: Broccoli for breakfast? Why not?! Add broccoli to your morning scramble, incorporate it into a quiche or breakfast casserole, roll it into an omelet.

Cauliflower or Green Curly Kale: We are almost finished with our early planted cauliflower, then we’ll have a gap until our fall crops come in. One way to preserve cauliflower is to pickle it! Check out the recipe below for Giardiniera. Some boxes will receive Green Curly Kale in place of Cauliflower. Turn this curly kale into kale chips for a healthy snacking alternative!

Zucchini and/or Scallopini Squash: There is a bounty of this item in your box this week! See below for recipe suggestions to put your zucchini and scallopini squash to good use! Scallopini squash is shaped differently but may be used interchangeably in most recipes that call for zucchini…especially if you are dicing or shredding it.

Orange Carrots: This week we transitioned from green top carrots to bulk harvesting the rest of the field. Carrots are a staple vegetable that makes for a quick and easy snack, but also serves as a base ingredient in many recipes.

New Red Potatoes: The potato plants are holding on and still look green and healthy, which means more growth potential! This week’s potatoes are still “new” potatoes and were harvested earlier this week. Please handle them gently when washing them before use as their skins are still very tender and delicate….as is their fresh flavor!

Green Bell Pepper: We’re kicking off pepper season this week with the first, early green bells! Pair these with onions in omelets, on sandwiches, fajitas, etc.

Dill: This feathery, fragrant herb adds a nice, delicate, distinct flavor to dishes. If you are adding it to a cooked dish, do so just before serving to maximize the flavor. Check out this week’s vegetable feature for more info about this herb!

Green and/or Yellow Beans: This week’s beans would make for a beautiful Three Bean Salad (see recipe link below). If using green/yellow beans raw in a salad, it’s best to blanch (par cook) them first to tenderize them.         
       
Jalapeño Pepper: There is one jalapeño in your box, and they have some heat to them this year! Store at room temperature and add a little heat to a fresh zucchini salsa!

Tomatillos or Baby Bok Choi: Our tomatillos are just starting to produce, so rest assured there are more to come! Remove the outer husk before use. The fruit inside will have a sticky, tacky feel on its exterior, which is completely normal. Wash the fruit after you remove the husk and before you use it. Bok Choi is one of our season long crops that we grow from mid-April through October. It may be used in raw salads and is a nice crispy, crunchy substitute for lettuce!

CHOICE: Italian Basil—This week we are sending a box of Italian basil to each site as a “Choice” item that will be packed on the side. If you would like to enjoy some basil, you may take a small handful. Please be courteous to the other members at your site and do not take more than your fair share so there will be enough for all members who wish to select this item as a choice.

Recipe Suggestions & Inspiration For This Week’s Box Contents
The Fluffiest Omelet with Broccoli, Red Onion, White Cheddar & Feta (garnished with dill!)
Broccoli and Bacon Quiche
Potato, Sausage and Broccoli Frittata Casserole
Brats with Grilled Peppers & Onions
Giardiniera (Italian Pickled Vegetables)
30-Minute Cheesy Kale Chips
Three Bean Salad
Yellow Beans with Garlic & Basil
Roasted Zucchini Salsa
Raw Zucchini Salsa
Zucchini Curry
Almond Butter Chocolate Chip Zucchini Bars
Double Chocolate Zucchini Bars
Vegetarian Stuffed Patty Pan (aka Scallopini) Squash
Ricotta Stuffed Patty Pan Squash
Roasted Carrot Salad with Feta & Dill
Baked Carrot Fries
5-Ingredient Carrot Fritters
Roasted Tomatillo & Chickpea Curry
Mexican Eggs In Purgatory (Tomatillos & Jalapeño)
Spicy Ginger Pork Noodles with Bok Choi
Bok Choi Salad with Sesame-Almond Crunch

Vegetable Feature: Dill

Dill, sometimes known as dill weed, is an herb in the celery family. The feathery green herb’s leaves are long, soft, and very thin. Dill has a sweet, grassy taste with a hint of licorice. At Harmony Valley Farm, we grow dill starting with our first weekly plantings in April, and end plantings at the end of August. Dill harvest normally ends around the end of September.

Preparation & Usage

Dill is a popular herb used worldwide, and plays a key role in many traditional recipes everywhere from Russia to India and Egypt to Sweden. There are many countries that combine dill with either butter or cream and use it as a topping on potatoes. Dill is also a popular ingredient to mix into sauces and soups. Stuffed cabbage and omelets can also feature dill as a filling. If cooking dill sounds like too much of a hassle, it can also be added to any fresh salad or used as a garnish. Of course, you can always use dill to create pickles, as well!

Dill is best fresh, as it can lose its potency quickly when dried.  While cooking with fresh dill, you are going to want to add it in as a last step, since it will lose flavor through the cooking process as well.

Dill pairs well with potatoes, cabbage, cucumbers, mushrooms, fish, especially salmon, seafood, yogurt, cream, butter, cheese, eggs, and other herbs such as parsley, chives and basil.

Storage Tips

Dill can be stored loosely wrapped in plastic in the refrigerator for a few days. If you have room and want to keep your dill around a little longer, you can place the bunched dill in a glass of water like a bouquet of flowers, wrap the whole thing in plastic, and place it in the fridge.

For even longer storage, you can freeze dill: Pulse or finely chop in a food processor.  Add just enough water to turn the leaves into a paste, then spoon into an ice cube tray and freeze.  Once you have frozen dill ice cubes, move them to a freezer storage container.  These are great to pop into a soup!

Health & Nutrition

Dill has been used in traditional medicines to treat ailing stomachs, as well as colic in infants.

Additional Fun Facts 

The scientific name for dill is Anethum graveolens, and it is the only species in the genus Anethum.  This tidbit is doubly interesting as the Latin name for the genus ultimately comes from a Greek word that means both dill and anise.

Ukrainian Dill Potatoes in Cream Sauce

Photo from www.thestoriedrecipe.com

This week’s recipe is a humble one, but it’s also one that showcases the fresh flavors of both new potatoes and onions complemented by the fresh, aromatic essence of dill.  Recipes similar to this one may be found in the cuisine of other northern climates such as Sweden.  In both Swedish and Ukrainian recipes you’ll find dill commonly paired with staple vegetables such as potatoes, beets and carrots.  This is a simple side dish to any summer meal!

Yield:  4 servings

2 pounds new potatoes

2 tsp plus ¼ tsp salt, divided

3 Tbsp butter

1 medium onion, chopped

½ cup heavy cream

⅛ tsp black pepper

1 cup fresh dill fronds, chopped

1. Wash the potatoes and then cut any larger ones in half or quarters so all pieces are similar sized.  
2. Put the potatoes in a medium saucepan and just cover with cold water.  Add 2 tsp of the salt and stir.
3. Partially cover the pot and bring to a simmer over high heat.
4. Uncover and reduce heat to low.  Stir.
5. Simmer the potatoes until they are fork tender, 5-8 minutes.  Drain.
6. While potatoes cook, in a large skillet melt the butter over medium-low heat.  Add the onion and cook, stirring occasionally, until translucent, 3-5 minutes.
7. Add the heavy cream, the remaining ¼ tsp salt and the pepper.  Stir
8. Increase the heat to medium and bring the cream up to a simmer, stirring constantly.  Reduce the heat to low and add the dill.
9. Add the drained potatoes to the skillet.  Use a large spoon to turn them over in the cream sauce, coating them.
10. Gently stir them in the sauce over low heat for 1 minute.  Serve.

Recipe borrowed from www.thestoriedrecipe.com.

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.

July 11, 2024 - This Week's Box Contents Featuring New Potatoes

 

What's In The Box

Red Norland New Potatoes: These red-skinned, white flesh potatoes were dug this week and have thin, delicate skin. Read more in this week’s vegetable feature article about what makes “new” potatoes so special. As you prepare and eat them, notice how crispy and juicy they are when raw. Also notice how their flavor is different from stored potatoes. Gently wash them before using, but don’t scrub too hard or the skin will easily come off. Eat them within about a week and store them in the refrigerator.

Fresh Italian Garlic: This week’s garlic was harvested about a week ago. While the exterior skin is starting to dry down, it is still considered “fresh” as it is not fully cured. You’ll notice the skin surrounding the cloves is still moist and may be a little difficult to remove. The cloves inside are juicy, crisp and have a bright flavor. Store at room temperature.

Fresh White Onions: This week’s onion variety is “Sierra Blanca,” a fresh, white onion intended to be eaten fresh. If left to dry at room temperature, it will form a very thin, dry skin, but it does not have a thick skin that would help it to store for months. This is an excellent onion to use raw on sandwiches and salads…. especially when sliced thinly.

Broccoli: Store broccoli in the refrigerator loosely wrapped in a plastic bag until ready to use it. Use the florets and stem to make a simple soup, stir-fry, or salad.

Cauliflower: We just transplanted our final crop of cauliflower that we’ll harvest later this fall, just before winter sets in! In the meantime, we have a bit more of our spring-planted crop to harvest for you.

Silver Slicer and/or Green Slicer Cucumbers: Salt will draw the moisture out of cucumbers. If you don’t want your cucumber salad to get soggy, salt the cucumbers first and drain off the liquid before adding them to the salad or mixing them with the dressing.

Zucchini and/or Scallopini Squash: You can’t go wrong when using zucchini to make baked goods! Zucchini has a high moisture content which helps to make baked goods that are moist! (Note: Some boxes may receive Sweetheart Cabbage or Kohlrabi in place of this item)

Rainbow Chard: This gorgeous bunching “green” is a summer green related to beets! You may use chard in any recipe calling for beet greens, but it may also be turned into the base for a raw salad, added to soups and stews, or simply sauteed with olive oil and garlic. Use both the leaves and the colorful stems.

Green Top Orange Carrots: This week we are transitioning form our early season “Nantes” variety to one called “Bolero.” We plant this variety a bit in the spring, but also again in the fall. It is known for its strong, vigorous green tops (that are also edible) and sweet, delicious carrots that are crispy and firm!

Green & Yellow Beans: Beans are a low calorie, high fiber food. While they may be eaten raw, they are more delectable if blanched or lightly cooked.

 

Recipe Suggestions & Inspiration For This Week’s Box Contents

Kung Pao Potatoes

Potato, Cauliflower & Green Bean Curry

Bacon, Potato & Swiss Chard Scramble

Chicken & Broccoli Pasta

Swiss Chard & Almond Pasta

20 Swiss Chard Recipes That Highlight the Versatility of This Green

Summer Minestrone

Summer Farmer Skillet

Cucumber Salad Sandwich

Garlic Smashed Cucumber Salad

Zucchini & Green Bean Sauté with Feta

Lemony Zucchini Muffins

Carrot Bread

Carrot Green Smoothie

Curried Cauliflower & Chickpea Soup

Vegetable Feature: New Potatoes

Even though we’ve featured potatoes in past newsletters over the years, we continue to draw attention to “New Potatoes” every year because we don’t want you to miss out on how special they truly are!  There is a short period of time early in the summer when we first start harvesting our potato crop that we have the opportunity to eat “New Potatoes.”  New potatoes are not a variety or a color of a potato, but rather a term used to describe potatoes that are harvested off of a plant that still has green leaves on it.  Our usual practice is to mow down the potato vines about a week in advance of harvest.  In the week between mowing down the vines and actually harvesting the potatoes, changes take place in the plant that help to set the skins and make them easier to handle without damaging the skin.  It also gives them a more durable skin to protect the flesh and make them better for storage.  These potatoes were dug just this week from plants with green vines.  Freshly dug new potatoes have a flavor and texture unlike other potatoes throughout the season.  If you want to truly know what a potato tastes like, eat a new potato!  New potatoes have a fresh, pure potato flavor and their skin is tender and delicate.  When you cut them you’ll notice they are very crispy and sometimes a little brittle because they have retained all their juiciness!  Once cooked, the flesh is moist, creamy and smooth with a distinctive flavor that’s hard to describe.  Trust me, when you taste it you’ll know what I mean!  

The new potatoes in your box this week are a variety called Red Norland.  They are an early red-skinned potato with creamy white flesh.  They need to be handled with care so as not to disturb the skin and expose the flesh.  We’ve given them the “white glove treatment” through the harvest and washing processes to preserve the integrity of their skins as much as possible, but we encourage you to handle them with care as well.  Wash them just before use and  give them just a gentle scrub if needed. There is no need to peel them as the skins are so thin and really delicious, so my recommendation is to just skip that step.

I encourage you to slow down and really savor the flavor of these new potatoes as these first few weeks will be the only time during the season you’ll be able to have this taste experience of freshly dug potatoes.  You really don’t need to do much to them and, in fact, I’d encourage you to do as little as possible!  Honestly, most often I simply boil or roast them with fresh garlic and top them off with butter, salt, pepper and sometimes fresh herbs.   

 

In general, potatoes should be stored in a cool, dark place, but not in the refrigerator.  We store our potatoes in a warmer cooler at about 48-50°F which is most ideal.  Unfortunately, most home settings do not have the luxury of having multiple refrigerators along with the option to run them at different temperatures.  Thus, for potatoes intended for long term storage we generally recommend to store them in a cool, dry location outside of the refrigerator where they will not be exposed to light which can cause the potatoes to turn green and bitter.  If the potatoes have set their skins, in general they will store for a few weeks at room temperature in a brown paper bag (never in a plastic bag).  However, because new potatoes are so fresh and we have not allowed them to set their skins, they will not store as well and are best eaten within one week.  Additionally, this is probably the one time that we will recommend that you put your potatoes in the refrigerator!

Parmentier Potatoes

Photo from www.greedygourmet.com

This French potato dish was named after Antoine Augustin Parmentier. Parmentier was a pharmacist turned potato advocate after he experienced the nutritional benefits potatoes offered him when he was a prisoner in Germany during the Seven Years War. He survived on a diet of potatoes; thus, it is understandable that he would become a passionate advocate for them!  At the time, potatoes were not revered in France and were seen as a cheap vegetable. Parmentier worked hard to popularize potatoes throughout France and eventually they became an integral part of French cuisine!

The cooking method here is a two-step process of blanching first, then roasting. This is another simple recipe that really highlights the flavors of a few ingredients. 

2 pounds potatoes, left whole if small or cut into 2-inch pieces

3 Tbsp vegetable or sunflower oil

4 cloves garlic, peeled and crushed

1 Tbsp fresh thyme leaves, finely chopped

1 Tbsp fresh rosemary, finely chopped

Salt and Black Pepper, to taste

1. Preheat the oven to 400°F. 
2. Parboil the potatoes in a large pot of salted water over a high heat for 5 minutes. Do not overcook! They should still have a slight crunch to them.
3. Once the potatoes are parboiled, drain them in a colander and let them rest for a few minutes to dry. Alternatively, pat them dry with a clean towel.
4. While you are parboiling the potatoes, put the oil in a large roasting pan and place it in the oven. You want the oil to be hot but watch it carefully as you do not want it to get so hot it starts to smoke.
5. When the potatoes are parboiled and dried, carefully remove the roasting pan from the oven and gently place the potatoes in a single layer.
6. Turn them around a bit for all surfaces to get covered in oil.
7. Return the pan to the oven and roast for 20 minutes. Then, stir in the garlic and fresh herbs.
8. Roast for an additional 15 minutes or until the potatoes are golden and crispy.
9. Season to taste and serve immediately!

Recipe adapted slightly from Michelle Minnaar’s recipe at greedygourmet.com.