Week #8, July 12/13, 2018

Veggie List and Veggie Notes
Week #8, July 12/13, 2018
– Weekly shares
– Purple EOW shares
– Moon Sampler shares

Kale, 1 small bunch
Beets, 1.7 lb
Broccoli, ~3/4 lb
Cucumbers, 2-3 (probably 3)
Green frying or bell pepper, 1 0r 2
Red leaf lettuce
Zucchini &/or summer squash, 2+ lb
Walla Walla onion
– Some sites get ~1 lb slicing &/or plum tomatoes.
– Some sites get cherry tomatoes.

Next week’s box will probably contain green beans, tomatoes, cucumbers, zucchini, Walla Walla onion and more.

Broccoli – Inspect your heads for cabbage worms. If you submerge the heads in water, the caterpillars will float out of the heads.

Tomatoes, slicing or plum or cherry – Enjoy the first harvest!  Store tomatoes at room temperature.  Tomatoes become mealy and lose flavor when stored below 55 degrees.  These are ripe, but underripe tomatoes will ripen nicely on your countertop.

If you receive a sunflower, cut the stem(s) under running water.  Place in clean water.  Replace the water every day or two.


Visit our 2018 Recipe Log.
Visit our 2017 Recipe Log.
Join our Facebook discussion group.

LOCAL THYME/ Comforting Classics
Summer Squash Carpaccio
Salad with Grilled Walla Wallas, Skirt Steak, Shredded Beets and Blue Cheese
Broccoli Cheddar Quiche
Creamy White Bean Soup with Kale-Walnut Pesto

LOCAL THYME/ Outside the Box Recipes
Szechuan Grilled Shish Kabobs with Shrimp or Tofu, Summer Squash and Cherry Tomatoes
Roasted Beet and Goat Cheese Puff Pastry Tart
Steamed Broccoli with Sumac Lemon Garlic Butter
Maple Massaged Kale

LOCAL THYME/ Quick and Easy Meal
Composed Greek Salad

Beet, Cucumber & Tomato Salad
Takes 45 minutes
Serves 4-6

2 pounds beets, quartered (or cut into eighths if the size of a baseball or larger)
1 teaspoon Kosher salt, divided
2 cucumbers, chopped
1/2 Walla Walla onion, sliced
1 pound tomatoes, cored and diced (or pint cherry tomatoes, halved)
1/2 cup rice wine vinegar
3 tablespoons olive oil
1 tablespoon maple syrup
1/4 teaspoon freshly ground black pepper

  1. Place beets in a large saucepan or stock pot and cover with water. Add 1/2 teaspoon Kosher salt and bring pot to a boil. Boil beets for 30 minutes until beets are tender and easily pierced with a fork.
  2. Meanwhile, chop your cucumbers, slice your onions and dice your tomatoes. Place in a large bowl. Add vinegar, olive oil, syrup, remaining salt and pepper.
  3. Once the beets are tender, peel them and slice the pieces. Add to the bowl and mix together. Let marinade for a few minutes and then enjoy at room temperature or chilled.

Zucchini Basil Soup
Takes 45 minutes
Serves 4-6

2 tablespoons olive oil
1/2 Walla Walla onion, diced
1 green bell pepper, seeded and diced
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
2 pounds zucchini, halved and sliced
3 cups chicken (or vegetable) broth
13.66-ounce can full-fat coconut milk
3-4 kale leaves, stems removed and roughly torn
1/3 cup basil leaves (packed)

  1. Heat oil over medium heat. Add onion, bell pepper, salt and pepper. Cook for 5-8 minutes until softened and fragrant then add zucchini. Cook for 8-10 minutes longer until beginning to take on color and then pour broth and coconut milk over zucchini. Bring to a boil, then add kale. Cook for 2-3 minutes until kale is wilted and then remove from heat.
  2. Allow mixture to cool slightly (5-10 minutes is fine), add basil and puree with an immersion blender, food processor or blender until smooth. Enjoy warm.


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