Wednesday, August 23, 2023

August 24, 2023 - This Week's Box Contents Featuring Tomatoes

 


Cooking With This Week's Box

Sierra Blanca Onions and/or Red Onions:
Creamy Eggplant & Caramelized Onion Dip
Photo from www.minimalistbaker.com
Tomato & Onion Salad 

Italian Garlic:  

Green and/or Italian Zucchini:  

Silver Slicer and/or Green Slicer Cucumbers:  

Teggia Shell Beans:  
Fresh Stewed Beans with Tomatoes
Photo from www.italianfoodforever.com
Fresh Stewed Beans with Tomatoes 

Green Beans:  

Sweet Corn:
Macaroni Corn Casserole
Photo from www.southernliving.com

Green Bell or Green Italian Frying Peppers:  

Jalapeño Peppers:  

Large Tomato Variety:  
Roasted Ratatouille (See Below)
Melon Cooler
Photo from www.foodhero.org

Assorted Melons:  

Red Seedless Watermelon:  

Orange Carrots:  

Carola Gold Potatoes:  

We are in the peak of summer, and it doesn’t get much better than a box full of sweet corn, tomatoes, green beans, melons and watermelons!  This week our focus is on tomatoes and let’s face it—there are so many different ways to enjoy tomatoes!  Our feature recipe this week is one of my favorites and it’s simple, Roasted Ratatouille (See Below).  I like to double this recipe and freeze it in portions. It’s a great way to preserve all of these summer flavors and it makes winter meal prep very easy.  I add this into scrambled eggs, use it as the base for pizza, toss it with pasta, or serve it over steak. And in the spirit of inspiration for how to use tomatoes, I found this article entitled 80 Fresh Tomato Recipes to Make All Summer Long!

Greek Potato Salad
Photo from www.thehealthfulideas.com
Potatoes are back in the box this week, but I’m leaning towards more cool fare which is why my mind went to a cold potato salad.  This Greek Potato Salad with Feta looks very tasty.  Along the lines of summer salads, check out this Green Bean Salad with Toasted Almonds and Feta or this Italian Green Bean Salad.

And what are you going to do with this week’s tasty, sweet corn? Well if anyone is up for an adventure, I hope you’ll try this recipe for Mini Coconut Corn Cakes with Corn Cob Jelly.  If you do try this, please post in our Facebook group, and let us know how it turns out!

Alright, I’m signing off so I can go check on things in the packing shed.  I hope you have a great week, enjoy some tasty summer fare, and get ready for more summer goodness next week including colored peppers and possibly some tasty canary melons!  

—Chef Andrea


Vegetable Feature: Tomatoes

by Andrea Yoder

While this isn’t the first week you’re receiving tomatoes, we thought it would be an appropriate week to bring this summer favorite to the forefront!  This week we started picking tomatoes from our second field, but the first is still in strong production! While we are in the peak of tomato season, we hope to have several more weeks of tomato harvest, fingers crossed. Tomatoes are a staple crop that we rely on, not only during the height of the summer, but also as a vegetable to preserve for use throughout the winter as well. If you’re interested in putting some up for the winter, we encourage you to take a look at our Produce Plus offerings for next week.  Don’t wait too long to place your order as we never know for sure how long tomato season will be!  

Roma Tomatoes
We grow a variety of tomatoes but have tried to strike a balance between tomatoes that are interesting, delicious, and able to travel in a CSA box, but also ones that have good yields and disease resistance. We do our best to keep our fields healthy and productive, but in hot, humid, and rainy years disease can quickly take hold of a crop and result in a rapid end to the season. So, with these attributes in mind, we sift through the seed catalogs and narrow our selections to just a few possibilities. This year we grew four varieties of small tomatoes, two Roma varieties, twelve other varieties including gold and red slicers, Japanese pink, and a few heritage heirloom tomatoes.

Heritage Heirloom Tomatoes
Let’s take a moment to talk about these heritage heirloom varieties.  Many people look to heirloom varieties for the best flavor. Unfortunately, many lack the disease resistance and yields we need. In more recent year’s seed breeders have developed a class of tomatoes they are calling “hybrid heirlooms,” or “heritage” heirloom tomatoes. These varieties have an heirloom parent that brings the look and flavor of heirloom tomatoes, but they were combined with a more reliable hybrid variety that brings a more comprehensive disease package. This is perfect for our growing conditions as we can offer you a variety of interesting colors, shapes, etc. while still growing a tomato that has excellent flavor and actually has decent production!

Marsalato Tomatoes on the vine!
Tomatoes are delicious eaten both raw and cooked. Variety can be a factor in deciding which tomatoes are better eaten raw versus those whose flavor and characteristics may be enhanced with cooking. Some varieties are more “fleshy,” meaning there is more flesh and less juice (e.g., Roma tomatoes and the ruffled red Marsalato tomatoes). These tomatoes are often better choices for cooking down to make sauce and soup as they result in a thicker finished product. If you’re serving tomatoes raw, aesthetics may come into play as well, so you’ll want to choose a mix of those pretty heritage heirlooms.

Canned Tomatoes
Tomatoes are also a popular selection to preserve for use year-round and there are a variety of ways you can preserve them. You could do something such as tomato jam or make salsa and can it. Of course, you can also can tomato juice, diced tomatoes or make tomato sauce to can or freeze.  I often don’t have a lot of time during tomato season for complicated preservation, so I tend to go the route of either freezing tomatoes whole or freezing tomato puree.  If you want to freeze tomatoes whole, simply wash them and cut out the core. Pop them into a freezer bag and put them in the freezer. When you thaw them, they will collapse and be juicy, but that makes them perfect for using in soups, chili, sauces, etc. You can choose to either pull the skins off before you use them, or I usually just blend them into the sauce. For my quick method frozen sauce, I just chop up any extra tomatoes I have, skins and all, and cook them down on the stovetop in a wide pan. Once they have cooked down, I cool them and puree them in the blender. Pour the puree into freezer bags and lay them flat to freeze into “pillows.”  In the winter, when I have more time, I pull out the puree and turn it into spaghetti sauce, etc. If you’re interested in preserving tomatoes for use during the season, don’t think you need to have any experience or special equipment.  You can start simply with the basic method I described and build up to canning or more involved methods if you wish. 

Drying tomatoes is another great way to preserve tomatoes.  You can do this in a dehydrator or a low heat oven.  Slice the tomatoes into even thickness and lay them out in a single layer to dry.  Once dried, you can store them as slices or grind them into a powder.  This is a great preservation option if you are short on space.

The ideal storage temperature for tomatoes is about 50-55°F. If held at temperatures less than this for extended periods of time, tomatoes will suffer chill injury that affects the texture of the skin and flesh as well as robbing the tomato of its flavor. You may receive some tomatoes that are still a little on the green side. It’s best to ripen these on your kitchen counter at room temperature and eat them or preserve them as soon as they are ready.  When you get your box home and unpack your tomatoes, we encourage you to wipe them dry of any excess moisture or condensation and then place them at room temperature where you can keep your eye on them. When they start to get soft, it’s time to prioritize eating that one!

Roasted Ratatouille

Photo from www.alexandracooks.com
Yield:  1 to 3 quarts

12 ounces eggplant, chopped into 1-inch pieces
20 ounces tomatoes, chopped into 1-inch pieces
12 ounces zucchini, chopped into 1-inch pieces
2 bell or Italian frying peppers, seeded and coarsely chopped
1 medium to onion, large dice
4 cloves garlic, minced
¼ to ½ cups olive oil
2 to 4 Tbsp white balsamic vinegar
2 tsp chopped fresh thyme
1 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste
  1. Preheat the oven to 400°F. 
  2. In a large roasting pan, combine the tomatoes, eggplant, zucchini, peppers, onions, and garlic. 
  3. In a small bowl or measuring cup, whisk together the olive oil, vinegar, thyme, and 1 tsp of kosher salt.  Pour over the vegetables. Toss to coat. Season with pepper. 
  4. Bake for 30 minutes, then stir well. Bake for another 30 to 45 minutes, or longer if needed until the vegetables are all very tender and the released juices are beginning to thicken. Taste and adjust seasoning with more salt and pepper as desired.
  5. Once cooked, you may either serve right away or freeze it for later use. This dish may stand alone or serve it with pasta, polenta or spooned over bread.  It is also a great base layer for pizza or spooned on top of focaccia bread.
Recipe borrowed from www.alexandracooks.com.
Posted by at No comments:
Labels: , ,

Wednesday, August 16, 2023

August 17, 2023 - This Week's Box Contents Featuring Eggplant

 


Cooking With This Week's Box

Eggplant:   
Mushroom & Onion Grilled Cheese Sandwiches
Photo from www.tasteofhome.com
Mediterranean Grilled Eggplant Salad (See Below)

Sierra Blanca Onions:  

Italian Garlic:  
Tomato Pie with Brown Butter Garlic & Shallots
Photo from www.theleekandthecarrot.com

Green and/or Italian Zucchini:  

Silver Slicer and/or Green Slicer Cucumbers:  

Edamame:  
Spicy Garlic Ginger Edamame
Photo from www.inspiredtaste.net
Spicy Garlic-Ginger Edamame 

Teggia Shell Beans:  

Sweet Corn:  

Italian Frying Peppers:  

Chicken with Creamy Jalapeño Sauce
Photo from www.tasteofhome.com
Jalapeño Pepper:  

Large Tomato Variety:  

Cilantro:  

Tomatillos:  
Parmesan Herb Veggie Dip
Photo from www.sungrownkitchen.com
Fresh Raw Tomatillo Salsa
 
Sun Jewel Melon:

Sweet Sarah, Sugar Cube or French Orange Melon:  

Orange Carrots:  

It’s another full box this week, so full we had to delay a few items until next week!  Lets kick off this week’s Cooking with the Box article with a little chat about eggplant.  I know there are some people who may still be learning to like eggplant. My recommendation to you is to try a recipe, such as this week’s featured recipe for Mediterranean Grilled Eggplant Salad (See Below) where eggplant is combined with other flavors and textures. I also included links to some of my personal favorite eggplant recipes from past years. I make this One-Pot Vegetable Thai Red Curry quite frequently and like it because you can put any vegetables in this dish that you have available.  Don’t think you have to stick to only what is cited in the recipe.  Eggplant is good to include in this dish though because it holds all of the wonderful curry flavors.  Possibly one of my favorite eggplant recipes is this Grilled Eggplant & Quinoa Salad with Dates & Almonds.  This salad is a nice blend of sweet and savory. It also travels well, so it’s a great option for picnics, potlucks, brown-bag lunches, etc.

Moving on, lets talk about that big bag of tomatoes! There are so many ways you can use tomatoes, although sometimes I don’t get too far past just eating them with salt and olive oil!  If you are in the mood to cook with your tomatoes, try this Tomato and Garlic Chicken Curry  or Tomato Pie with Brown Buttered Garlic and  Shallots. 

Blueberry Melon Salad
Photo from www.byandreajanssen.com
This week we also included tomatillos in the box, along with the other ingredients you need to make Roasted Tomatillo Salsa.  If you want a faster method, try this Fresh Raw Tomatillo Salsa.  You can stop there and just use the salsa as it is, or turn it into a more complex sauce, such as in this recipe for Vegetable Enchiladas with Tomatillo-Cream Sauce.  This has been a popular member-favorite recipe from a past newsletter, and a reliable recipe at that. It incorporates a lot of summer vegetables, but it also can be cooked and then frozen…in case you want to put a few portions in the freezer and give yourself a night off making dinner in the future!

Next week we’ll expand our melon lineup to include watermelons, but before we do I thought I’d share a few refreshing melon-centric recipes with you.  Cucumbers and melons are in the same vegetable family, so it would make sense that you can pair them together in a recipe. This Cucumber, Melon & Blueberry Salad with Feta & Honey sounds delicious and you could make it with any of this week’s melon selections.  I also found this recipe for Cucumber & Korean Melon Salad, which is most appropriate to make with the Sun Jewel melon.

Alright, I’m going to wrap things up here.  I hope you’re enjoying all of these summer vegetables and are creating some tasty summer meals!  Next week we hope to send poblano peppers and soon we’ll have colored sweet peppers.  I mentioned watermelons will be coming along with more tomatoes, different types of eggplant and hopefully more potatoes if there’s enough room in the box!  Have a great week—

Chef Andrea


Vegetable Feature: Eggplant

by Andrea Yoder

Eggplant is grown all around the world and is a part of the cuisine in many different cultures, which means there are many different ways to put it to use in your kitchen.  Eggplant is a member of the nightshade family, along with potatoes and tomatoes, and is one of the most beautiful crops we grow. In their peak, the plants can be 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 several pounds. They also come in a variety of colors ranging from various shades of purple to black, green, lavender, white and orange. While there are many varieties to choose from, 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.  If you’re not familiar with the different varieties, I’ve included a brief description of each one below.  I encourage you to refer to these descriptions each week to help you identify which eggplant you receive as this information will also help you choose the most fitting recipe for what you have received!

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

  • 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, stir-fries, 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.
    Lilac Bride

  • Listada Eggplant: Listada is characterized by a small globe shape with dark purple/ magenta skin streaked with white stripes. This variety is very dense with firm flesh that holds its shape well for grilling or roasting. 
Listada


  • 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.
Purple Dancer

There are many different ways to prepare eggplant, but it is important to note that eggplant should be cooked before eating. It should not be eaten raw or undercooked. Eggplant is at its best when the flesh becomes very soft and silky.  In fact, the more it smooshes, the better! While eggplant has a pretty mild flavor, its texture is what makes it a sponge that is able to absorb other flavors.  Eggplant pairs well with other vegetables including tomatoes, onions, garlic, peppers, zucchini, potatoes, lentils, and chickpeas. It also goes well with flavorful olive oil, tahini, herbs such as basil, parsley and mint, and spices including cumin, coriander, sumac, and cinnamon. It is a friend to dairy products including yogurt, cheese (feta, Parmesan, and mozzarella), and cream and fruits including lemons and pomegranate.

Eggplant can be prepared using a variety of cooking methods including pan-frying, baking, grilling, and roasting. 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.

Chocolate Eggplant Torte
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 and Pasta alla Norma while Middle Eastern dishes include baba ghanoush and moussaka. The French put their mark on eggplant with the traditional Provencal dish, ratatouille. When you are reading recipes, you’ll find they often refer to “1 medium eggplant.”  Well, eggplant grows in a wide range of sizes. So how do you know what “1 medium eggplant” is actually referring to?  Well, the best guideline I can offer you is that most recipes are likely referring to about one pound of raw eggplant.  If you have a larger eggplant than you need to use at the time, I encourage you to cook it all (if possible) at one time and then store any remaining unused portion. If you have some extra grilled eggplant, you can add it into a vegetable wrap, scramble it into your morning eggs or add it as a pizza topping. If you choose to roast eggplant and puree the flesh, you can store any unused pureed portion for another use or you can freeze it. When you are ready to use it, just pull it out of the freezer, thaw it and it’s ready to turn into a dip, soup or even a chocolate dessert!  That’s right, eggplant puree can be used in baked goods similarly to how we use mashed bananas!  If you don’t believe me, refer to this decadent recipe for Chocolate Eggplant Torte.

Eggplant does not store terribly well and is best stored at a temperature of about 45-50°F. This is warmer than your home refrigerator should be set at, thus we recommend storing your eggplant on the kitchen counter and use it within 2-4 days. If it starts to get a little soft or dehydrated looking, it’s still good, however we recommend you use it as soon as possible.

In this week’s Cooking With the Box Article above, I included links to some of our favorite eggplant recipes from past years. Hopefully, you’ll find something that piques your interest!  


Mediterranean Grilled Eggplant Salad

Photo from acedarspoon.com
Yield:  3-4 servings

1-1.5 pounds eggplant
Olive oil
Salt & Pepper, to taste
½ tsp zaatar seasoning 
1 ½ cups diced fresh tomatoes
1 Italian Frying pepper, seeds removed, small dice
1 medium onion, small dice
2 Tbsp fresh mint, chopped
½ cup fresh parsley, chopped
The juice of 1 lemon, to taste
¼ tsp crushed red pepper
1-2 tsp fresh zaatar leaf, minced or ½ tsp zaatar seasoning
  1. Heat a grill to medium heat, or heat a grill pan on your stove top. Slice the eggplant into rounds, about ½ inch thick. Rub salt on each side of the eggplant and lay on a baking sheet for 45 minutes to an hour. Use a paper towel to pat the eggplant dry, then brush each side of the slices generously with olive oil. Sprinkle each side with salt, pepper and zaatar. 
  2. Place the eggplant on the grill and cook for 5 minutes. Flip eggplant and grill until browned on bottom, soft and fully cooked. Remove the slices from the grill and let the eggplant cool to room temperature. 
  3. Chop the grilled eggplant into small, bite-sized pieces and place in a large bowl. Add the remaining ingredients and stir to combine. Season to your liking with additional salt, pepper, crushed red pepper and/or olive oil.
Recipe borrowed from www.acedarspoon.com.
Posted by at No comments:
Labels: , ,

Wednesday, August 9, 2023

August 10, 2023 - This Week's Box Contents Featuring Amaranth

 


Cooking With This Week's Box

Amaranth:  
Summer Vegetable & Amaranth Shakshuka (See Below)

Desert Sunrise Red Cipollini or Sierra Blanca Onions:  

Italian Garlic:  

Green and/or Italian Zucchini:  
Thai Cucumber & Tomato Salad
Photo from www.explorecookeat.com
Zucchini Blueberry Baked Oatmeal

Silver Slicer and/or Green Slicer Cucumbers: 

Edamame:  

Green Beans:  
Italian Fried Potatoes & Peppers
Photo from www.panningtheglobe.com
Green Bean & Quinoa Casserole 

Sweet Corn:  

Italian Frying Peppers:  

Jalapeño Pepper:

Red Grape, Chocolate Sprinkles or Sun Orange Tomatoes:  

Variety of Tomatoes:  
Cilantro Tomato Bruschetta
Photo from www.tasteofhome.com
Simple Summer Tomato Salad 

Cilantro:  

Fresh Melons:

Orange Carrots:  

Roasted Garlic Caprese Dip
Photo from www.halfbakedharvest.com
No one in any CSA household should hear any other household member mutter “There’s nothing to eat” this week! We’re in the time of the season when we have more vegetables on the list than there is room in the box! This week we managed to pack 16 items in the box, with a wide variety from corn to melons to tomatoes and peppers.  We also have a gorgeous summer green to greet you as you open your box. Let me introduce you to the stunning, and often underappreciated, Amaranth Greens. We struggle with the timing for growing this green, ok it’s my struggle.  I really enjoy eating amaranth with sweet corn, peppers, tomatoes, etc., so this week is the perfect timing to harvest it! Try this week’s featured recipe for Summer Vegetable & Amaranth Shakshuka (See Below). Shakshuka is a breakfast dish from the Middle East that features a vegetable stew of sorts that is traditionally made with a tomato base.  Eggs are poached in the hot vegetable stew, making it a one-pot meal of sorts that’s very vegetable centric.  This is a great breakfast or brunch item served simply with fresh bread. I also included links to two past recipe features for Summer Rice & Cheese Gratin with Zucchini & Amaranth and Black Beans with Amaranth. If you’re not familiar with Amaranth, I really hope you’ll be brave and give it a try.  It really has a mild flavor and is very versatile in its use.

We’re officially in tomato season which means we have tomato recipes scattered throughout the entire Cooking With the Box article this week!  Check out this Roasted Garlic Caprese Dip.  This is a great “sit on the patio in the evening and sip wine” kind of recipe. You might also choose to pair some of this week’s tomatoes with cucumbers in this Thai Cucumber & Tomato Salad or make this summery meal of Burst Tomato Pappardelle with Zucchini, Sweet Corn & Pan-Fried Chicken.

If you’re looking for something unique to do with some of our staple vegetables that are frequent fliers in the CSA boxes, check out this recipe for Baked Red Lentil & Carrot Falafel with Lemon-Herb Tahini Dipping Sauce.  These falafel are gluten free and vegetarian and sound excellent!  Or you could use the carrots to make this sweet Pistachio Carrot Cake with Whipped Cream Cheese Frosting.  And as for this week’s zucchini, perhaps you want to try incorporating it into breakfast with this Zucchini Blueberry Baked Oatmeal.

I really hope you have fun brainstorming and creating magnificent meals with all of the many selections in this week’s box.  As always, we encourage you to share your creations in the group, along with any recipes that are keepers!

Have a great week & Happy cooking!
Andrea 

Vegetable Feature: Amaranth

by Andrea Yoder

Red Amaranth is a stunning “green” with dark, burgundy-colored leaves.  Amaranth greens have become an important part of our seasonal diet because of their ability to grow in the heat of the summer when other greens, such as spinach and lettuce, do not thrive. Amaranth is adaptable to variable conditions with little impact from weather or disease.  It can survive in extreme heat or drought conditions because it is able to convert twice the amount of solar energy using the same amount of water as most other plants! It is also worth mentioning that amaranth is a nutritional powerhouse.  The leaves are rich in calcium, phosphorus, protein, vitamin C, carotene, iron, B vitamins, and trace elements including zinc and manganese. Compared to spinach, amaranth leaves have three times more vitamin C, calcium, and niacin! Amaranth is also known by other names including callaloo in the Caribbean and pigweed. 

Amaranth is an ancient plant that was part of the diets of Aztec civilizations in Mexico up to 7,000 years ago. It was also an important staple food for the Incas of South America and the people of the Himalayan region of Asia. In these ancient cultures, amaranth was also used medicinally and in cultural rituals. It was held as a symbol of immortality and means “never-fading flower” in Greek. Amaranth has made its way around the globe as people have immigrated. Amaranth became an integral part of the cuisine in some parts of Africa and later spread more extensively around the world to the Americas, Caribbean, Brazil, India, and Asia in part facilitated by the slave trade. Thus, there are many different options for preparing amaranth depending upon the culture. 

While amaranth may be eaten either raw or cooked, I think it tastes best when cooked when it is at this stage of maturity.  The flavor of cooked amaranth is similar to spinach, except better!  You can prepare it as you would spinach or other similar greens such as chard. The stems and leaves are both edible. Previously I had discarded the thick main stem and only used the thinner more tender stems. However, you can peel the thick stems and you’ll find the inner part of the stem is quite tender and delicious.  It’s a bit of a tedious job, but if you use a small paring knife, it’s manageable and will maximize the yield.   Amaranth greens may be steamed, sautéed, added to soups, stews, wilted and stir-fried and cook quickly in just a few minutes. Amaranth pairs well with so many other summer crops including onions, fresh garlic, zucchini, peppers, corn, green beans, edamame, basil, oregano, and tomatoes.  

Store amaranth greens in the refrigerator in a plastic bag until you are ready to use them. Remove the twist tie and wash well in a sink of cold water before using.  Shake or spin off excess water.



Summer Vegetable & Amaranth Shakshuka

Yield:  4-6 servings

Photo from Andrea Yoder
2 Tbsp olive oil
1 medium onion, small dice
1 medium Italian frying or green bell pepper, small dice
4 cloves garlic, minced
1 ½ tsp paprika
1 tsp smoked paprika
2 tsp ground cumin
¼ tsp chili powder
1 tsp salt, plus more to taste
Freshly ground black pepper, to taste
3 cups fresh, diced tomatoes 
1 ½ cups fresh corn kernels
1 bu amaranth greens
6 large eggs
Cilantro or parsley, coarsely chopped (to garnish)
Feta Cheese (optional)
  1. Heat olive oil in a large sauté pan over medium heat. Add the diced onion, peppers, and garlic and sauté for 5-7 minutes or until the vegetables are soft. 
  2. Add the paprika, smoked paprika, cumin and chili powder plus 1 tsp salt. Stir to combine and cook for about a minute, stirring frequently. 
  3. Add the fresh, diced tomatoes to the pan and stir to combine while also making sure you scrape all the spices off the bottom of the pan and incorporate them into the sauce. Add the fresh corn kernels and bring the mixture to a rapid simmer. 
  4. Simmer the sauce for 8-10 minutes, stirring periodically. As the liquid from the tomatoes reduces, the vegetable sauce will start to thicken. You don’t want it to be watery, but you do want it to be saucy and remember it will continue to cook and reduce further as you finish cooking the dish.  
  5. While the vegetable sauce is simmering, prepare the amaranth greens. Wash the greens well and separate the thin stems and leaves from the main stem. Cut the leaves into thin slices. Finely chop the tender stems and, if you wish, peel the thicker stems prior to chopping. Add the amaranth to the pan and stir to combine until the greens are wilted. Simmer for another 5 minutes.
  6. At this point, reduce the heat to low and taste the sauce. Adjust the seasoning to your liking by adding additional salt, black pepper, or spices. Once the sauce is seasoned to your liking, use a large spoon to make small wells in the sauce. Crack the eggs, one at a time, into the wells. Cover the pan and simmer for 3-8 minutes, or until the eggs are cooked to your liking.
  7. Remove the pan from the heat and serve immediately, garnish with chopped cilantro and/or parsley and feta cheese if you would like.
This recipe was adapted from a similar shakshuka recipe found at www.downshiftology.com. Shakshuka is a dish originating in the Middle East and North Africa. The traditional preparation consists of tomato sauce seasoned with spices in which eggs are poached. This dish is often served for breakfast with pita bread. Of course, many cooks have used this traditional recipe concept to create their own spinoff recipes. Feel free to adapt your version of this recipe based on the vegetables you have available. 
Posted by at No comments:
Labels: , ,

Wednesday, August 2, 2023

August 3, 2023 - This Week's Box Contents Featuring Edamame

 


Cooking With This Week's Box

Edamame:  
Scallion Cream Cheese Bagel Spread
Photo from www.afamilyfeast.com
Asian Edamame Crunch Salad (See Below)

White Scallions or Desert Sunrise Onions:  

Sierra Blanca Onions:

Italian Garlic:  

Green or Italian Zucchini:  
Apple Zucchini Crumb Bars
Photo from www.afamilyfeast.com
Chocolate Chunk Zucchini Brownies 

Green Beans:  

Sweet Corn:  

Green Top Orange Carrots:  
Zucchini & Carrot Muffins
Photo from www.kingarthurbaking.com
Crispy Zucchini & Carrot Fritters 

White Cauliflower or New Potatoes:  

Lacinato Kale:  

Green Bell Peppers:  
Thai Sesame Red Cabbage & Carrot Salad
Photo from www.bowlofdelicious.com

Jalapeño Pepper:  

Red Grape, Chocolate Sprinkles or Sun Orange Tomatoes or Variety of large tomatoes:  

Red Cabbage:  

This is a big week for sweet corn harvest, as well as green beans and edamame! We are also starting to see more tomatoes coming in, and it won’t be long until we have melons!  But for this week we’re turning our focus to Edamame!  These sweet beans are great to eat as a snack, or incorporate them into other preparations such as this week’s Asian Edamame Crunch Salad (See Below).  I also included a recipe for Edamame with Spicy Garlic Sauce, in case you’d like more finger food.

This week I started sprinkling in some tomato recipes, but get ready because there will be many more tomatoes yet to come!  For this week though, consider starting with this article for Our 59 Best Cherry Tomato Recipes for Summer and Beyond.  While we don’t technically grow Cherry Tomatoes, you can substitute any of our smaller varieties when a recipe calls for them.  Of course, you could pair them with some fresh sweet corn for this Sweet Corn Frittata with Cherry Tomato Compote.

As for the zucchini, I went looking for more dessert options for utilizing them and was pleasantly surprised to find some interesting things. Perhaps you want to try Chocolate Chunk Zucchini Brownies;  Peanut Butter Zucchini Cake; Apple Zucchini Crumb Bars or Brown Butter Zucchini Carrot Cake!

I’m going to close out there for today but get ready!  I’ll be back next week with more tomatoes, possibly some shelling beans, eggplant and maybe even a few melons!

Have a good 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 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 it as a snack or incorporate into a winter stir-fry or pan of fried rice.


Asian Edamame Crunch Salad

Photo from www.choosingchia.com
Yield:  4 servings

2 cups of shelled edamame
1 cup cooked quinoa 
1 bell pepper, chopped
1 cup shredded carrots
1 cup shredded purple cabbage
2 green onions, chopped
¼ cup roasted cashews, chopped
¼ cup cilantro, coarsely chopped

Sesame Dressing:
2 Tbsp olive oil
1 Tbsp toasted sesame oil
1 Tbsp rice vinegar or lime juice
2 tsp tamari or soy sauce
1 tsp maple syrup
2 tsp grated ginger
Salt & black pepper, to taste
  1. In a large mixing bowl, combine edamame, quinoa, bell pepper, carrots, purple cabbage, green onions, cashews, and cilantro. Toss gently to combine.
  2. Prepare the dressing by mixing olive oil, sesame oil, rice vinegar, tamari, maple syrup, ginger, salt, and pepper together in a small cup or jar. 
  3. Pour the dressing onto the salad and mix together to combine and serve.
  4. Store leftovers in the fridge for up to 4 days.


Posted by at 1 comment:
Labels: , ,
Subscribe to: Posts (Atom)