July 7 2016

Veggie List and Veggie Notes (July 7/8, 2016, week #8, purple EOW)

Beets with greens, 1 bunch
Snow peas, 1/4 – 1/3 lb
Cucumbers, about 3
Green zucchini
Yellow summer OR patty pan squash
Total zucchini and squash = 3 – 3.5+ lb
Romaine OR green leaf lettuce
Lacinato OR Red Russian kale, 1 bunch
Scallions, 1 bunch
Basil, 1 – 4 sprigs, depending on size

Next week’s box will probably contain Swiss chard, zucchini and summer squash, cucumbers, Walla Walla onion, carrots(?), an herb and more.

Beets with greens – Beet greens are tasty. They are similar to Swiss chard in flavor, texture & cooking time (the two crops are very closely related.) You can remove the thickest midribs before cooking if you wish, but it is not essential.
Storage: Cover and refrigerate.  Separate the tops and roots if you don’t plan to eat the greens immediately, to preserve freshness in the roots.  Beet greens are perishable and should be eaten soon. The beet roots will last for weeks.

LOCAL THYME RECIPES

Beet Risotto with Goat or Blue Cheese and Parsley

Comforting Classics

Beet and Beet Green Risotto with Walnuts and Blue Cheese
Sweet Zucchini Pickles
Skewered Scallops with Cucumbers and Basil
Cheesy Kale Linguini

Outside the Box Recipes

Raw Beet Salad with Mustard Seeds  or Beet and Beet Green Spaghetti with Poppy Seeds
Grilled Shrimp and Zucchini Salad with Creamy Lemon Dressing
Cucumber Buttermilk Salad Dressing
Catalan Wilted Kale

Quick and Easy Meal

Pinto Bean and Zucchini Soft Taco

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