June 1, 2016, Week 6

What’s growing on?

That’s all for now! We hope you enjoy everything and as always let us know if you have any feedback, thoughts or concerns.
All the best,
Elise, Beth, Avery, Meredith and Eric

Recipes:
Curried Zucchini Soup
Serves 4
1 T olive oil
1 medium onion, chopped
Coarse salt
2 garlic cloves, minced
2 t curry powder
1 ½ lb. zucchini (about 3 medium), sliced 1-inch thick
1 lb. potatoes, chopped
1/3 c sliced almonds, toasted, for garnish

  1. Heat the oil in a large saucepan over medium heat. Add the onion and 1 T salt; cook, stirring occasionally, until the onion is soft, 4 to 5 minutes. Add the garlic and curry powder; cook, stirring constantly until fragrant, about 1 minute.
  2. Add the zucchini, potato, and 4 cups water. Bring to a boil; reduce the heat, and simmer until vegetables are tender, 10 to 15 minutes.
  3. In batches, puree the soup in a blender (do not fill more than halfway) until smooth; serve immediately, or let cool, and refrigerate in an airtight container until chilled. Garnish with toasted almonds.

Shredded Beet and Carrot Salad
Serves 6
¼ c fresh lemon juice
1 T extra-virgin olive oil
1 T honey
¾ t ground cumin
½ t ground coriander
¼ t ground cinnamon
¼ t cayenne pepper
Coarse salt
1 lb raw beets, peeled
2 carrots
1/3 c coarsely torn fresh parsley

  1. In a medium bowl, whisk together lemon juice, oil, honey, cumin, coriander, cinnamon, cayenne, and ¾ t salt.
  2. In a food processor fitted with the shredding disk, shred the beets and then the carrots (or use a hand grater). Add to the bowl along with the parsley, toss all ingredients to combine.

Glazed Carrots
Serves 4
9 carrots (or about 1 ½ lbs), quartered and cut into 2-inch lengths
1 T sugar
2 T butter
½ t coarse salt
Fresh ground pepper

  1. In a skillet, bring the carrots, sugar, butter, salt, and ½ c water to a boil. Reduce heat; simmer, partly covered, 6 minutes.
  2. Cook uncovered, over high heat, tossing often until tender, 3 to 4 minutes. Season with pepper.

Slow-Cooked Thin-Sliced Summer Squash Showered with Herbs
from Deborah Madison’s “Local Flavors”

2 pounds mixed summer squash
3 tablespoons olive oil
1/2 cup simmering water
sea salt and freshly ground pepper
1/3 cup chopped flat-leaf parsley
2 tablespoons chopped marjoram or oregano or torn basil leaves

1. Slice the squash 1/4 inch thick.
2. Heat the oil in a wide skillet. Add the squash and cook over medium-low heat, flipping the squash in the pan every 3 or 4 minutes until it’s tender and golden, about 20 minutes. Add the water and continue cooking until none remains. Season with salt and pepper and shower the herbs over all. Slide onto a platter and serve.

Serves 4 to 6

What's in the box?

Regular Share

Quantity

Storage Info

Notes

Cauliflower

1 head about 1.5 lb.

Plastic bag, crisper drawer.

If you have not roasted cauliflower yet you have not experienced it in all of its glory. Chop into small pieces, mix in a bowl with olive oil, salt and pepper (you can also add lemon juice, garlic, etc.) then spread on a sheet and roast in the oven until soft.

Summer Squash or Zucchini

1 lb.

Plastic bag, crisper drawer.

*See recipe’s below for summer squash and for zucchini!

Chard or Baby Kale

1 bunch or ½ lb.

Plastic bag, crisper drawer.

 

Carrots

1 lb.

Plastic bag, crisper drawer.

*See recipe below!

Beets

1 bunch

Plastic bag, crisper drawer. For extended storage of the beet root, remove the tops.

*See recipe below!

 

Full Share

Quantity

Storage Info

Notes

Cauliflower

1 head about 2 lb.

Plastic bag, crisper drawer.

If you have not roasted cauliflower yet you have not experienced it in all of its glory. Chop into small pieces, mix in a bowl with olive oil, salt and pepper (you can also add lemon juice, garlic, etc.), then spread on a sheet and roast in the oven until soft.

Summer Squash or Zucchini

1.5 lb.

Plastic bag, crisper drawer.

*See recipe’s below for summer squash and for zucchini

Cucumbers

1.5 lb.

Plastic bag, crisper drawer.

 

Carrots

2 lb.

Plastic bag, crisper drawer.

*See recipe below!

Beets

1 bunch

Plastic bag, crisper drawer. For extended storage of the beet root, remove the tops.

*See recipe below!

Cabbage

1 head

Plastic bag, crisper drawer.