Wednesday, July 22, 2015

2015 CSA Week 11

Hello,

Hope everyone's summer is going well! As usual, be sure to send me or Amanda any recipe ideas with photos!

In shares this week...

Item How to store it How long will it last?
Peppers washed or unwashed in fridge 1-2 weeks
Tomatoes room temperature ~1 week
Cucumber washed or unwashed in fridge 1-2 weeks
Summer Squash and Zucchini unwashed in fridge 1-2 weeks
Cabbage unwashed in fridge 2-3 months
Melons fridge or room temperature Enjoy as soon as possible!
Green Beans unwashed in fridge 3-4 days
Basil store in an unclosed container in fridge, or snip off bottom of stalks and immerse in water 1-2 weeks
Fresh red or white Onions unwashed in fridge ~1 week

From Amanda...

New items in your share this week include melons, green beans and fresh white or red onion bulbs.

You probably have no trouble thinking of ways to enjoy fresh melon, but I would like to offer some guidance on the onions and green beans. Much like our fresh garlic bulbs, the fresh onions may look like grocery store varieties but they have NOT been dried and they won't last in a dark spot in your kitchen cabinet for weeks. Use them up right away. Enjoy their intense flavor and, put what's leftover in your fridge. I LOVE fresh onions with soup beans, cornbread, and fresh tomatoes.

The stringless green beans in your share are NOT like the green beans used for canning. If that's your favorite way to eat green beans, then check out this blog post from 2013 with my own recipe for turning "Fresh Pick" green beans  into a side dish like my grandma use to make. If you're not a fan of overcooked, southern-style green beans, you can stir fry or blanch them until bright green and enjoy a crisp, tender bean. (Nancy's note: add sliced almonds, too!)

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I see the makings for a wonderful summer salad with most ingredients from this week's bounty!
Here's an interesting take on the http://www.bonappetit.com/recipe/tomato-and-cabbage-tabbouleh site:


Tomato and Cabbage Tabbouleh
A proper tabbouleh will be mainly vegetables and herbs, with just a smattering of bulgur threaded through.

Ingredients
Servings: 8
1 cup bulgur (not quick-cooking)
½ medium head green cabbage, cut into 1”-thick wedges, then very thinly sliced crosswise (about 4 cups)
1 small sweet onion (such as Vidalia), finely chopped (use fresh onion in share)
4 cups assorted small tomatoes, halved, quartered if large
3 cups coarsely chopped fresh mint (add the basil from the share)
¾ cup olive oil
¼ cup fresh lemon juice
1 teaspoon Aleppo pepper or ½ crushed red pepper flakes
Kosher salt

Preparation
Place bulgur in a large bowl and add 1½ cups boiling water. Let soak until softened and water is absorbed, 40–45 minutes.
Toss bulgur, cabbage, onion, tomatoes, mint, oil, lemon juice, and Aleppo pepper in a large bowl to combine; season with salt.
Do Ahead: Tabbouleh (without oil and lemon juice) can be made 4 hours ahead. Toss with oil and lemon juice just before serving.
Recipe by Anissa Helou
Photograph by Peden + Munk

Bon appetit, for sure!
~ Nancy

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