Week #12

Veggie List and Veggie Notes
Week #12
– Weekly shares
– EOW/ green

2 – 2.5 lb tomatoes, mostly slicers + some plums
1 pint cherry tomatoes
1.6 lb beets
2 – 3 cucumbers, green or Silver Slicer
3 – 4 zucchini/ squash
2 green + 1 purple bell peppers
Walla Walla onion
red onion
a red or yellow watermelon
a yummy Korean melon, crisp and sweet
1 nice bunch basil

Next week’s box will probably contain sweet corn, melon, tomatoes, peppers, onions, and more.

Tomatoes – Tomatoes fare best if stored at room temperature, in a paper bag or laid on a plate with the shoulders down. We send a mix of ripe and ready to eat, as well as a few that are slightly less ripe. This helps extend your tomatoes through the week.
Watermelon – Can be stored at room temperature. Refrigerate once cut.
Korean melon (yellow, oblong) – These unusual melons are sweet and crisp, reminiscent of a good honeydew. This new variety ‘Torpedo’ is an improvement over last year’s Korean melons. They are ready to eat. OK to store at room temperature for up to three days (they will continue to ripen). Refrigerate once cut.
Red onion – This week’s red onions sunburned while curing in the field last weekend. We can’t throw these beautiful onions away. Please cut off the flat , sunburned area before using; the rest of the onion is in good shape. Refrigerate and use soon. We don’t know if storage is affected.

RECIPES

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

LOCAL THYME/ Comforting Classics
Sweet Zucchini Pickles
Spice Rubbed Chicken and Zucchini, Pepper and Onion Tacos with Chipotle Cream
Chicken and Andouille Jambalaya
Bruschetta with Beets and Goat Cheese

LOCAL THYME/ Outside the Box Recipes
Zucchini Brownies with Chocolate Chips
West Indian Kebabs
Hoppin John
Jade Rice Bowl with Grilled Beets, Pork Tenderloin and Feta in a Stone Ground Mustard Vinaigrette

LOCAL THYME/ Quick and Easy Meal
Cherry Tomato Pasta Puttanesca

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RECIPES FROM LAUREN

ZUCCHINI & BURST TOMATO PIE
Adapted from How Sweet Eats

Takes 1 hour, 30 minutes
Serves 6

2-3 cored and sliced tomatoes
1 cup shredded cheddar cheese, divided
1 tablespoon olive oil
3 cups zucchini, cut into thick matchsticks
1 red onion, diced
1 green or purple pepper, diced
1 teaspoon Kosher salt
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 pint cherry tomatoes, halved
7 large eggs
2/3 cup milk
1/4 cup all-purpose flour
3 tablespoons chopped fresh basil
1/2 teaspoon black pepper

  1. Preheat oven to 375 degrees. Grease a 9 or 10-inch pie plate with butter. Line the bottom and sides of the pie plate with sliced tomatoes. Sprinkle with 1/2 cup cheese.
  2. Heat a skillet over medium heat and add the olive oil, zucchini, onion, pepper, salt, oregano and thyme. Saute for 5 minutes until zucchini is just beginning to get soft. Add tomatoes and cook until tomatoes are bursting, about 5 more minutes. Turn off the heat.
  3. In a large bowl, whisk the eggs, milk, flour, basil, pepper and another pinch of salt until combined. Add in the tomato zucchini mixture and remaining 1/2 cup grated cheese. Toss it together well. Pour the mixture into the prepared pan with tomatoes and cheese.
  4. Bake for 55 to 60 minutes, or until the center isn’t jiggling and the top is golden. Remove and let cool for 10 to 15 minutes. Slice into wedges and serve warm.

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RAW BEET & CUCUMBER SALAD

Takes 30 minutes
Serves 4-6

2 pounds beets, peeled and very thinly sliced (ideally on a mandoline)
1 Walla Walla onion, halved and thinly sliced
1/4 cup balsamic vinegar
1 teaspoon maple syrup
1/2 teaspoon Kosher salt
3 cucumbers
2 tablespoons olive oil
1/4 teaspoon red pepper flakes
1-2 avocados, cubed, optional

  1. In a medium bowl, combine beets, onion, vinegar, maple syrup, and salt. Toss to combine and leave to sit for at least 20 minutes to lightly pickle.
  2. Use a vegetable peeler and peel strips of skin away from each cucumber so it has kind of a striped pattern. Halve the cucumbers lengthwise and remove the seeds with a spoon. Cut into 1/4-inch slices and place into large bowl.
  3. Right before serving, use a slotted spoon to remove beets and onions from pickling liquid and add to cucumbers. Toss gently and then drizzle the whole thing with two tablespoons olive oil, a tablespoon of the pickling liquid, red pepper flakes, and a couple pinches of salt and pepper. Toss again and then add avocado, if using. Taste and adjust seasonings as desired. It may need more vinegar, oil, salt or maple syrup according to your preference.

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