Week #11, July 27 2017

Veggie List and Veggie Notes
(July 27/28, 2017, week #11, purple EOW and moon Sampler)

Sweet corn, ~6 ears
Green bell pepper, 1 small
Walla Walla onion
Cucumbers, ~2
Carrots, 2 lb
Kale, 1 bunch
Cherry tomatoes, 1 pint
Tomatoes, 2 or 3
Globe eggplant, ~1 lb
Red leaf lettuce
Zucchini/summer squash, ~2ct

Some sites get another cucumber.
Some sites get broccoli.
Some sites get another ear of corn.
Some sites get another pepper.

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

Sweet corn Storage. Sweet corn is best when fresh, so we encourage you to eat it asap. Store in the refrigerator, in the husks if you have the room.
Cooking.  It is quicker to steam sweet corn than to boil it.
1.) Stand ears of corn upright in a tall pot. Put one inch of water in the pot.
2.) Bring the water to a boil. If the corn is cold when you begin cooking, steam for 5 – 6 minutes. If the corn starts at room temperature, steam for 4 – 5 minutes. The cooking time will vary somewhat depending on how many ears are in the pot. Pay attention to how the corn smells. The scent changes once the corn is ready. Another clue: water will bead on the corn until it is cooked. Don’t overcook it.
Globe eggplant – Storage – Eggplant will store unrefrigerated for 3 to 4 days on your kitchen counter. If you need to store longer, keep in the warmest part of your fridge.  Eggplant does not store well for long periods of time.  Both our cooks included eggplant in recipes this week.

RECIPES

Visit our Recipe Log, a list of all our 2017 recipes to date.

RECIPES FROM LOCAL THYME

Comforting Classics
Ratatouille Provençal
Beer, Ham and Cheese Chowder
Slow Roasted Kale Chips
Creamy Corn

Outside the Box Recipes
Eggplant and Meatball Tagliatelle 
Slow Roasted Carrots with Harissa Yogurt
Marinated Kale and Carrots with Quinoa
Fresh Tomato Pesto Pasta with Corn, Broccoli and Peppers

Quick and Easy Meal
Hummus, Cucumber, Tomato, Lettuce Wraps

RECIPES FROM LAUREN

SUMMERTIME GREEN CURRY

Serves 4-6
Takes 50 minutes

1 cup brown rice
1-1/4 cup water
1 teaspoon Kosher salt

1 tablespoon butter
1-2 tablespoons green curry paste
1/2 Walla Walla onion, diced
1-inch ginger, peeled and minced
1 eggplant, quartered and thinly sliced
1 green bell pepper, thinly sliced
1 head broccoli, cut into bite-sized pieces
1 tablespoon maple syrup

1 13.5 -ounce can coconut milk
2 cups chicken (or vegetable) stock
Fish sauce, soy sauce or tamari, optional
Lime juice, optional

  1. In a medium saucepan, combine rice, water and salt. Bring to a boil, then cover and reduce to low. Cook for 45-50 minutes.
  2. Meanwhile begin your curry! In a large stock pot, melt butter over medium heat. Add curry paste and cook for a minute until fragrant. Add onion and ginger. Saute for 4-5 minutes over medium heat until onions are just beginning to brown and bottom of pan looks dry. Add eggplant, green pepper, broccoli and syrup. Cook for 5-10 minutes until vegetables soften.
  3. Add coconut milk and stock. Bring mixture to a boil, reduce to simmer and cook gently for 10-15 minutes.
  4. Serve over rice with a splash of fish sauce, soy sauce or tamari as well as a generous squirt of lime juice.

.
ZUCCHINI, SWEET CORN & TOMATO CAKE

Takes 1 hour
Serves 4-6

1 cup sliced tomato, about 1-2 tomatoes
3 cups sliced zucchini and summer squash, about 2 medium summer squash
1/2 Walla Walla onion, thinly sliced
1/2 cup sweet corn, removed from ear (no precooking necessary), about 2-3 ears
1-1/2 cup cornmeal
2 tablespoons sugar
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon baking powder
2 tablespoons butter
1-1/4 cup milk
2 eggs
1/2 cup parmesan cheese

400 degrees, 35 minutes

  1. Preheat oven to 400 degrees.
  2. Prep you veggies. Start with the tomatoes, slice them and lay them on a paper towel or cloth with a pinch of salt to drain some of the juice out while you work on the other veggies.
  3. Combine cornmeal, sugar, salt, pepper and baking powder in the bowl of a stand mixer or other large bowl.
  4. Combine milk and butter in a small pan. Heat it over high heat until it just begins to simmer and then pour into bowl with cornmeal. Let it cool for a couple minutes, then add the eggs. Stir until well-combined and smooth, scraping down the sides a couple times with a spatula, and then add all the veggies. Fold in gently. It’s ok if they get beat up a little bit.
  5. Pour the mixture into a greased 9×9 square pan or 10-inch pie pan and smooth with a spatula.
  6. Bake for 30 minutes. Remove from oven, add parmesan and bake 5-10 minutes longer until center is set. Serve warm.
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