Every week we'll send you snapshots of veggies in your share. You can always find more recipes and storage info on our
blog and
website.
Sweet Corn: So excited for sweet corn!!! It's here, and out of your bags. Please pick up the number of ears according to your share type (6 ears for Fancy/ Localvore and Large members, 4 ears for Standard and L&G shares). We've tried to find some nice medium sized corn for you, but there may be some smaller ears mixed in - no less delicious, though. Store corn in the fridge if you're not going to eat it right away, but it's best when fresh. Our crew picked this late in the day Tuesday, so eating it Wednesday or Thursday is ideal. There are different methods of cooking sweet corn on the cob. I prefer the boil method (remove husks and silk, cook in salted boiling water that just barely covers the corn) but you can try grilling it in the husk or steaming it.
Fava Beans: This may be the last of our fava beans. They're a good source of protein, fiber, vitamins A and C, potassium and iron. Once you get them home keep them cool and eat them quick. The pale green skins can be left on or removed according to preference - to remove the skins, blanch in boiling water for one minute and then rinse in cold water. Slip off the skins before finishing by boiling or steaming until tender (approx. 2 - 5 minutes). These beans are great thrown onto a salad or just eaten plain.
Chard: is a delicious nutritious green, high in Vitamins A, K, and C. The beautifully colored stems are why it's called rainbow chard! Chard works great as a spinach substitute but needs to be cooked down a bit longer. It also works well in soups and stews, or sauteed as a side.
Cauliflower: you'll find a full head of cauliflower or a couple of smaller heads of the white variety. You can eat the whole head - any of the small leaves attached to the vegetable are delicate and cook quickly, and the stalk can be thinly sliced and served raw with a dish of sea salt for an appetizer. Cauliflower can be enjoyed steamed, sauteed, roasted, or raw. I prefer it drizzled with olive oil and roasted - tossed with blue cheese is even better!
Featured Recipes
Sauteed Swiss Chard
I like this recipe because it uses the entire chard- stems and all!
1 bunch Swiss chard, stems and leaves separated, stems chopped and leaves sliced into 1-inch thick strips
2 tbsp unsalted butter
1 tbsp brown sugar
1 tbsp red wine vinegar
Salt and freshly ground black pepper
Fill a medium saucepan with water and bring to a boil over medium-high heat. Fill a large bowl with ice water. Add the chard stems to the boiling water and blanch for 2 to 3 minutes. Using a slotted spoon, transfer the stems to the ice bath and let cool completely. Drain the stems and set aside.
Melt the butter in a medium skillet. Add the chard leaves, stirring to coat. Cover and cook until wilted, stirring occasionally. Add the chard stems, brown sugar, vinegar, and salt and pepper to taste and cook until tender, about 5 minutes.
Roasted Cauliflower with Lemon Brown Butter
For this recipe, you can use as much cauliflower as you like - just adapt the amount of other ingredients. Sage is a great flavor for this time of year.
Ingredients
Olive oil
Sage leaves, loosely packed
Sea salt, more for tossing
1 - 3 medium-large heads cauliflower(about 3 pounds)
3 - 6 tablespoons unsalted butter
1 lemon, zest finely grated
Heat oil in a small pan until rippling. Add sage and cook, stirring, just until crisped, about 2 minutes. Lift out sage and drain on paper towels; transfer oil to a large bowl. Let sage cool and crumble with fingers into a small bowl. Stir in coarse salt and set aside.
Heat oven to 375 degrees. Place roasting pan with an inch of water in oven bottom. Add cauliflower to bowl with oil, add about 1 teaspoon table salt, and toss gently until coated. Spread out on two large baking sheets. Bake until browned, 20 to 30 minutes.
Melt butter in a small pan over medium heat. When foam subsides, watch closely and stir often. When white solids are brown and butter smells toasty, turn off heat, squeeze in juice of lemon and stir well.
Transfer cauliflower to a bowl, pour butter over, and add lemon zest. Add half the sage salt and toss. Taste and season with remaining salt as needed.
Seared Cauliflower with Garlic and Tamari
The tamari caramelizes the cauliflower, giving it a wonderful robustness. This makes a great side dish!
1 head cauliflower, cut into florets
2 tbsp tamari
3-4 tbsp water
3 cloves garlic, minced
2 tbsp minced parsley
Over medium-high heat, sauté the cauliflower, slowly stirring it until it just browns. Then add the tamari. When the tamari starts to stick to the pan, add 3 to 4 tablespoons of water and the garlic; allow the sauce to reduce until it just coats the cauliflower. Remove the cauliflower from the heat and immediately toss it with the parsley.
Options: Toss the cauliflower with the garlic, parsley, and tamari (no water) and bake it in a covered baking dish at 375 degrees F for 15 minutes
Favorite Broccoli Salad
This one just came from Amy - it was a hit with her family!
Ingredients
1 pound broccoli florets (from 1 ½ pounds broccoli stalks), thinly sliced and then roughly chopped (see photos)
½ cup raw sunflower seeds or slivered almonds
½ cup finely chopped red onion
½ cup grated sharp cheddar cheese (optional)
⅓ cup dried cranberries or dried tart cherries, chopped
Honey mustard dressing
⅓ cup extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 medium clove garlic, pressed or minced
¼ teaspoon fine sea salt
Instructions
Toast the sunflower seeds: Pour the sunflower seeds into a medium skillet over medium heat. Cook, stirring frequently (careful, they’ll burn!), until the seeds are turning golden on the sides, about 5 minutes. Pour the toasted seeds into a large serving bowl.
Add the chopped broccoli, onion, cheese and cranberries to the serving bowl. Set aside.
In a 1-cup liquid measuring cup or small bowl, combine all of the dressing ingredients (olive oil, vinegar, mustard, honey, garlic and salt). Whisk until the mixture is well blended.
Pour the dressing over the salad and stir until all of the broccoli is lightly coated in dressing. I highly recommend letting the salad marinate for at least 20 minutes, or even overnight in the refrigerator.
Divide the salad into individual bowls and serve. Leftovers will keep well for 3 to 4 days in the fridge, covered.
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