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
Incredibly Delicious Cheese Garlic Bread Spread
Pasta with Zucchini, Roasted Garlic & Basil
Grilled Cheese & Sweet Onion Sandwiches
Kid-Friendly Broccoli & Cheese Breakfast Quesadillas
12 Best Broccoli Casserole Recipes
Roasted Cauliflower Salad with Lemon Tahini Dressing
How to make the Best Cauliflower Pizza Crust
Shredded Beet & Kale Salad with Dried Cherries & Pepitas
Southern-Style Green Beans & Potatoes
Roasted Beet & Goat Cheese Sandwiches
Vegetable Feature: Thai Basil
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| Thai Basil Lemonade....this recipe is so delicious!! |
Thai Coconut & Summer Vegetable Soup
- In a 4-quart soup pot, heat coconut oil over medium-high heat.
- Sauté onions, carrots and fennel until tender.
- Add garlic and ginger and sauté for a few more minutes.
- Stir in curry paste to coat the vegetables and sauté for a few minutes.
- Add coconut milk, vegetable broth, mushrooms, broccoli and/or cauliflower, green beans, zucchini, salt and black pepper. Stir to combine.
- Bring to a boil, then reduce heat to low. Add the fish sauce and maple syrup.
- Simmer for 15-20 minutes, or until vegetables are cooked to your desired tenderness.
- Taste the soup and adjust the seasoning to your liking with additional salt, black pepper, maple syrup and/or fish sauce.
- Remove from heat and stir in the Thai basil. Serve warm, with fresh lime wedges.
