Basil
Broccoli
Cabbage
Cucumbers
Lettuce
Squash
Tomatoes
Zucchini
Tips for using and/or preserving your produce…
Basil
Did you try Caprese Salad last week? I hope you did! I just had some for lunch and I can’t get enough. We also used up all of the extra basil that wasn’t sold at market last Saturday to make some delicious pesto. If you are a fan of homeade pesto, then you know just how nice and easy it is to make and use. If you’ve never tried pesto before, this is a great time to give it a whirl (literally)! Use the finished product as a nice spread for fresh bread or crackers, stir it into your favorite pasta, use it as a paste to flavor your favorite grilled meat or try Ford’s favorite: mix it with some mayo and spread it on your favorite summertime sandwich. Yum!
Broccoli
There are so many ways to enjoy good broccoli! Whether you roast it, eat it raw, or steam it and slather it with cheese it really is delicious and so very good for you. This week, I’ll share another “mix and match” recipe with you that incorporates a lot of the veggies in your share. Cornbread salad is one of those recipes that never really sounded that impressive to me, but when I tried it for the first time about three years ago, I was surprised by how much I liked the taste and texture. The combination of crispy cornbread, fresh veggies and a tangy ranch salad dressing is extremely satisfying. If cornbread is not your thing, you can replace the red kidney beans in this salad with white/great northern beans, use cubed French bread instead of cornbread, feta or fresh mozzarella cheese in place of the cheddar, and top it off with balsamic vinaigrette instead of ranch dressing. Then you’ll have a fancy looking French salad. The truth is, either way it will be DELICIOUS!!
Cabbage
Fish tacos are a popular California food tradition that make for an easy, tasty, summer meal. They are light, flavorful and offer a nice combination of grilled fish and shredded cabbage. Simply grill up your favorite white, flaky fish and season it with a spicy rub or marinade. Serve up tender flakes of the grilled fish on toasted corn tortillas ( I literally pop mine in the toaster for a minute or so before filling them) topped with shredded cabbage, salt, cilantro and a generous squeeze of fresh lime juice. You may also like a drizzle of creamy dressing, a few diced tomatoes, or a sprinkling of cheese, but the simple version is also delicious.
Cucumbers
If you don’t use up all your cucumbers in cornbread salad or dill pickles, consider trying a fresh Greek yogurt sauce made with cucumbers called Tzatziki. It’s often served at Greek restaurants with fresh pita bread as an appetizer or as a creamy side for a warm main dish (sort of like we’d serve sour cream with chili to tone down the heat). Just peel, remove seeds, and dice a medium cucumber and mix with salt, 1 clove minced or crushed garlic, 1 tsp salt, 1 cup plain Greek yogurt (there’s even a Kroger brand now) 1-2 tablespoons fresh dill, minced, 2 tablespoons lemon juice and ½ tsp extra virgin olive oil. Stir it all together gently, refrigerate for a few hours to allow the flavors to blend & serve with fresh bread or as a creamy topping to a spicy meat & vegetable dish. Here’s the link to a great Greek meal (including Tzatziki) on a recipe blog called Tasty Kitchen: http://tastykitchen.com/recipes/main-courses/souvlaki-dinner/
Lettuce
Lettuce
We’ve finally gotten our grill up and going after a few repairs and I’m eager to put it to good use. I have grilling recipes on the brain and there’s one that I’d like to try this summer before our lettuce fades. There are a couple of approaches but essentially it involves slicing a firm head of lettuce in half (Romaine, wedges of Iceberg, or any hearty, head lettuce that holds it shape) drizzling with olive oil, a little garlic powder, and placing over a hot fire on the grill for a couple of minutes then serving with salt, pepper and a little cheese. Here’s a link to a nice step-by-step recipe with pictures for grilled Romaine lettuce: http://grillinfools.com/blog/2009/05/11/grilled-romaine-lettuce-thats-right-salad-on-the-grill/
Squash & Zucchini
Okay, I’m finished having raw squash and zucchini for a while. I’ve moved on to “hotter” dishes for a while (even though it’s VERY hot outside this week). Today I remembered just how delicious yellow squash can be when it’s sliced and sautéed with a little butter, olive oil, salt and your favorite seasoning. Chef Jospeh Smith of Joseph’s here in London served some of our squash this week and I must say, he turned those little yellow circles into a warm, mouth-watering side dish. You can do the same with zuchinni and the heat brings out a nice sweetness that you won’t get from the raw veggies.
Tomatoes
I don’t think I’ll ever get tired of tomatoes. My parents like to tell a story about how they recognized my affinity for tomatoes at an early age. When I was a little girl, about Finley’s age, my dad carried me back from the garden on his shoulders after we picked tomatoes together and by the time he made the short walk from the garden to our house, I had already eaten an entire tomato! So far, I’ve maintained my reputation as a tomato thief by snatching warm tomatoes from the vine, or fresh picked tomatoes in the barn before they ever have a chance to reach the market or our house. (Don’t worry, Ford doesn’t let me tamper with your boxes after they’re packed. They’re locked in a secret vault in our barn. Okay, that’s a lie, but you get the idea – your veggies are safe.) If you’ve never eaten one warm from your garden or from the market, put it on your windowsill or your porch in the sunshine for a while then take a big bite and enjoy
Have a GREAT week and thanks so much for your support!
As always, please feel free to contact me for clarification, further information, or to share your own adventures in cooking local, USDA certified organic produce. amanda.waterstrat@gmail.com
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