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:
Asian pears, or early apples
Eggplant or Summer squash
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!