Week 14

This week’s box contains lots of goodies!  There is one item with which many people are unfamiliar, sweet potato greens.

Other items include:

Tomatoes (cherry or heirloom)

Basil (last week)

Beans or Salad Mix

Eggplant

Collard Greens

Peppers (The little ones are shishito, larger ones are bell)

Parsley

Sweet Potato Greens

So what would one do with sweet potato greens?  I have stir fried them and put them in soup.  But for more information, I turned to the World Wide Web.  Cultures across the world use these greens as a source of vitamins and food.  Some have suggested adding them to omelettes or quiche.  Others have suggested using them for a substitute spinach in recipes like saag paneer.  Try them and let us know what you think.

 

Sweet Peppers in all their Colorful Varities

We farmers use the term sweet peppers to refer to any pepper that’s not spicy and, generally, one that has started to turn from green to red, yellow, or orange. When peppers change colors from green they tend to gain a little sweetness, hence “sweet peppers” In this week’s share you’ll receive one of two different varieties of sweet peppers, either cubanelles,  long skinny peppers, or shishitos, a small, slender, wrinkled pepper.

You may be more familiar with cubanelles. While both peppers can be eaten fresh, these are going to be the better option. They have thicker walls, are juicier, and sweeter. Cubanelles are also delicious roasted or grilled with just a little olive oil and salt.

Shishitos are common in Japanese cooking, and while considered a sweet pepper you want to be careful, about one on ten has a spicy kick! This is the first year I’ve grown shishitos at Iroquois Ave Farm and I’ve been eating my fair share. My favorite way to prepare them is to roast them in a hot pan until the skin is blistered. This is the recipe I’ve been using: Roasted Shishito Peppers. They’re great just on their own or with a yogurt dipping sauce. Or you can roast them with sesame oil and make a ginger/soy dipping sauce. Either way I hope you enjoy them as much as I have been!

 

 

Week 13

This week, we have an abundant harvest which is sure to require a larger bag for picking up.

Beets or Carrots

Eggplant or Summer Squash

Celery or Hot Peppers

Salad Mix

Kale

Cherry Tomatoes

Green Tomatoes

Grab your share and get cooking!

 

My youngest daughter is a little bit picky.  She likes vegetables but only sometimes.  I’m not sure what the secret formula is or if it depends on her mood but I have a plan for sneaking kale into her little body.  Potato and Kale Gratin was suggested to me by one of our members.  Try it and let us know how it turns out!

Week 11

Great eats this week from City Commons.  I hope you’re not sick of tomatoes yet because we have another dose of cherries and large slicing tomatoes.  Also included in this week’s box:

Green beans

Lemon grass

Swiss Chard

Collards

Asian pears, or early apples

Eggplant or Summer squash

Potatoes

Cherry tomatoes

Heirloom tomatoes

The other day, I was heating a large pot of water to boil corn on the cob.  While it boiled, I remembered how delicious blanched vegetables can be.  So I cut a bunch of of Swiss chard and a small head of cabbage into ribbons threw them into the boiling water, waited until the water came back to a boil and removed them from the water into a bowl of cold water (purists use ice water).  (Almost any vegetable can be flash cooked in this way.  I love green beans and broccoli blanched too.) Then I tossed the chard and cabbage with a clove of minced garlic, olive oil, toasted sesame oil, soy sauce and red pepper flakes.  This was very yummy with rice, tofu and a runny egg.  Try the same exact recipe with your green beans this week.  Or mix the beans and chard.  The resulting vegetables are firm yet deliciously chewy and bright green!

 

 

Week 10, the halfway mark

Cool weather has been great for keeping veggies looking good in this last half of summer.  This week we present you with a beautiful array of classic vegetables to entice your eyes and mouths.

This week:

Cherry Tomatoes

Basil (Genovese, lemon or holy)

Summer Squash (Patty pan, yellow crookneck or zucchini)

Collard Greens

Swiss Chard

Various Slicing Tomatoes (Mostly heirloom)

Cabbage

Green Beans

I have two quick and easy recipes to share with you.  First, cabbage.  If you are anything like me, the cabbage is building up a little bit in the fridge.  Use several small heads or one large one in this recipe.  Cut cabbage into ribbons and place in a glass or ceramic baking pan.  Add chopped garlic (or onions), salt and pepper, a quarter cup each olive oil and water.  Cover with foil and bake in a 350 degree oven for an hour or until tender.  I love this recipe because you can start it early and do something entirely different for an hour or more while dinner cooks.  Serve with almond or green pea rice.

Ok, next the squash.  Heat olive oil in pan.  Be generous, it’s good for you.  Slice squash and leave to brown on the first side.  Add chopped garlic and flip squash.  Salt and pepper or soy sauce to taste.  Let get nice and toasty and eat with toast.  Or rice or noodles…

 

 

Week 7

Mid-summer brings you some classic veggies as well as pears!  We hope you enjoy the contents of this week’s box.

Tuesday:

Beets or carrots

Saturday:

Carrots

Both days:

Cucumbers or onions

Cabbage or collard greens

Tarragon

Basil

Tomatoes

Swiss Chard

Pears

Try making refrigerator pickles with your cucumbers.  Slice in rounds.  Mix half water, half vinegar, sugar, salt, dill or tarragon or basil, a couple garlic cloves, hot pepper if you like, heat mixture until it boils and sugar and salt are incorporated.  Pour over cucumber slices in mason jar, close lid and put into the fridge until you want to eat them!

Simple and delicious.

Kohlrabi!

Kohlrabi can be intimidating looking if you’ve never encountered it before, but it’s actually a very mellow tasting veggie with a cool, crisp flavor that is perfect for these hot days. If you’re looking to experiment it is most similar in taste and texture to a broccoli stem.

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The other night I made a quick and easy slaw with shredded kohlrabi and shredded carrot and a basic dressing with about a half cup of mayonnaise, a couple tablespoons of apple cider vinegar and some honey. I then added some salt, pepper, and celery seed to season. If I’d had more ingredients and time I might have added some nuts, cabbage, and/or apple to the mix. My boyfriend likes spicier food in general and added some hot pepper flakes to his serving.

kohlrabs

For more information and recipes check out this post on kohlrabi from a couple years ago.

Week 6

Swiss Chard Pie Another week packs yet more delicious items in your box.

Tomatoes

Green Beans

Hakuri Turnips

Swiss Chard

Thyme

Beets

Garlic

Cucumbers or Zucchini

Kohlrabi

Swiss Chard again! If you have any left over from last week, combine the quantity to make Swiss Chard Pie.  I made it last week and it was amazing!! I wished I could make it for dinner every night for a week.  Try roasting the beets and kohlrabi together in the oven.  Peal and dice both, toss in olive oil, sea salt, pepper and thyme leaves.  Put on baking sheet, roast 30-40 minutes on 400 degrees.  Enjoy!

Week #5

This week we see the start of our tomato crop.  Hoop houses at Buffalo St. Farm and Food Field have allowed for ripening ahead of the field grown ones.  That’s something to be excited about.  Flower shares also started this week, pretty!

In the boxes:

Swiss chard

Kale

Tomatoes or Cucumbers

Savory

Basil

Green beans

Beets

cucumber

 

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My husband bought a grill for himself for father’s day, which I took as a hint that I wasn’t buying enough meat.  So I began buying more and eating more,  but it’s been almost a month since that fateful day and I just can’t eat (or think about) another piece of meat.  With the contents of this box, I am making vegetable soup.  Make stock ahead of time and freeze it for a quick supper.  Begin with onions and carrots, garlic if you like.  Sweat these, I like a little color too.  Add the beets, beans, squash, potatoes, diced tomatoes, salt and pepper and savory.  Add stock, bring to a boil, then reduce to a simmer.  Add chard and basil once other vegetables are cooked through and the soup is 5-10 minutes away from service.  Enjoy!

One of our members said she made a mushroom risotto and made use of her savory that way.  That sounded fantastic to me.  Make use of your frozen stock in this recipe too.