Week #11

Veggie List and Veggie Notes
Week #11, August 1/2, 2019
– Weekly shares
– EOW/ purple
– Sampler/ sun

Quantities might not be exact.
sweet corn ~9 ears
green beans ~1 lb
carrots 2 lb
red Summercrisp lettuce
eggplant 1 or 2
cucumbers 3
Silver Slicer white cucumber 1
muskmelon
Walla Walla onion
basil 1 sprig
There might be zucchini.

Next week’s box will probably have melon, tomatoes, pepper, beets, cucumbers, onions and more.

Muskmelon – Ripe and ready to eat. Refrigerate.
Sweet corn – There are fewer caterpillars at the tips this week.  Last week’s bugs were unusually early.  Nonetheless, if you are squeamish about bugs, I suggest that you cut off (and discard) the tips of the ears before husking them.  That way, you don’t have to even see the bugs.

RECIPES

Visit our 2019 Recipe Log or our 2018 Recipe Log or join our Facebook discussion group.

LOCAL THYME/ Comforting Classics
Salad with Cucumber, Tomato, Corn, and Fresh Mozzarella
Pancetta Braised Green Beans and Tomatoes over Mascarpone Polenta
Thai Vegetable Fried Rice
Pugliese Stuffed Eggplant

LOCAL THYME/ Outside the box recipes
Sweet Corn and Basil Lasagna
Thai Cucumber, Green Bean and Tomato Salad
Shrimp with Carrots, Green Beans and Zucchini in Tikka Spice
Basil Pesto Pizza with Grilled Eggplant

LOCAL THYME/ Quick & Easy Meal
Tomato, Cucumber, Corn Panzanella

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RECIPES FROM LAUREN

LAUREN/ SWEET CORN & GREEN BEAN SALAD
Adapted every so slightly from Food & Wine No worries if you can’t find hazlenuts, almonds are an absolutely fine substitution.
Takes 20 minutes
Serves 4-6

1 cup hazelnuts
8 ears of corn, shucked
1/2 Walla Walla onion, diced
1 pound green beans
1/4 cup olive oil
2 tablespoons champagne vinegar
Salt and freshly ground pepper

  1. Toast hazelnuts on the stove or in a 350 degree oven until they smell delicious and are golden brown. Let cool, the rub the nuts in a kitchen towel to remove their skins. Transfer to a work surface and coarsely chop.
  2. Bring a large pot of salted water to a boil. Add the ears of corn and boil them over moderately high heat until just tender, about 4 minutes. Using a tongs, remove to a colander and rinse under cold water until cool to the touch. Move to a cutting board and remove kernels from the ear. Place in a large bowl with diced onions.
  3. Bring the water back up to a boil and add beans. Boil for three minutes. Drain and rinse under cold water. Pat dry. Cut the beans into 1-inch lengths. Add to large bowl.
  4. Drizzle with olive oil and vinegar then sprinkle with salt and pepper. Add hazelnuts and toss to combine before serving.

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LAUREN/ ROASTED EGGPLANT GYRO
Inspired by Bon Appetit
Takes 1 hour
Makes enough for 6-8 pitas

1 pound eggplant, cut into 3/4-inch slices
1/4 cup olive oil
3 garlic cloves, minced
1/2 teaspoon cumin
1/2 teaspoon ground corinader
1/2 teaspoon thyme
1/2 teaspoon paprika
1/2 teaspoon sesame seeds
Pinch Kosher salt
Pinch red pepper flakes
6-8 pitas or flatbreads
1/2 cup favorite hummus (I love the Supremely Spicy hummus from Sabra)
1 cup finely chopped lettuce, optional
Hot sauce, optional

Tomato Salad
3 cups diced tomatoes
1/2 Walla Walla, thinly sliced
1/2 cup crumbled feta
2 tablespoons freshly chopped basil
2 tablespoons lemon juice
1 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper

Cucumber Yogurt Sauce
1 cup Greek yogurt
1 cucumber, seeded and diced
1 tablespoon lemon juice
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper

  1. Preheat oven to 450 degrees.
  2. In a small bowl, combine olive oil and garlic with cumin, coriander, thyme, paprika, sesame seeds, salt and red pepper flakes. Stir to combine. Place eggplant on a baking rack that fits over a baking sheet. Pour one teaspoon of the oil mixture onto each eggplant slice. Rub in gently. Bake for 25 minutes, flip and pour teaspoon of oil mixture on other side. Rub in gently and bake for another 15-20 minutes until eggplant is dark brown (but not burnt) and very tender. Allow it to cool for 5 minutes then cut into thin strips.
  3. While your eggplant cooks you will have plenty of time to make your tomato salad and cucumber sauce.
  4. For the tomato salad, combine all ingredients in a large bowl. The tomatoes will release a LOT of juice as they sit. After 10 or 15 minutes, feel free to drain the salad so it’s not so juicy.
  5. For the cucumber yogurt sauce, combine all ingredients in a medium bowl. Stir and let sit for 10 minutes. As the cucumbers release their juice, the mixture will become more saucy and less like cucumbers just stirred into thick yogurt.
  6. To serve, toast a pita or flatbread for 1-2 minutes to warm. Spread one half of the pita with a bunch of hummus. Top with sliced eggplant, followed by tomato salad and lettuce, if using. Spread cucumber yogurt on other side of pita along with hot sauce, if using and fold close. Devour immediately and don’t stress the mess. It will definitely drip all over your hands.

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