Today was the first pickup we’ve had in the thunderstorm. Thank goodness for a storage shed nearby that we could use as a pickup location!
Here’s what we received this week:
- Fennel – The licorice taste of fennel is great in a salad. I like to thinly shave it and toss with some lettuce, parsley, bell pepper, radishes, lemon juice, and olive oil. You can also braise it with stock and white wine, but I prefer it fresh.
- Cabbage – Homemade sauerkraut.
- Basil and tomatoes – Caprese sounds pretty good in this hot weather.
- Cucumbers – I already ate one with some salt tonight. I’m going to eat at least another one of these that way, too. One of my favorite snacks. The other two I’ll probably make into dill pickles.
- Eggplant, pepper, onion, zucchini, and cilantro – I want to make a maqluba, a middle eastern chicken and rice dish. Dinner in an Instant has an Instant Pot version I’ve been wanting to try.
- Lettuce, greens, and tomatoes – As always, salads! I’ll spice it up this week with the fennel above.
I hope you have a great Independence Day celebration! We’re having friends over to watch fireworks on the Hudson River and having burgers, hotdogs, Old Bay corn salad, guacamole, pasta salad, cupcakes, grilled peaches with creme fraîche, and margaritas. Here is my margarita recipe:
On to the regularly scheduled vegetable program. What we received this week:
- Red leaf lettuce, salad mix, scallions, cucumbers, broccoli – Salads! While broccoli is a good dinner side, we love it raw in salads.
- Carrots – One of our favorite things to do with carrots with beautiful tops like this is roast them, make a pesto with the tops, and serve it all with burrata. Since we don’t have burrata on-hand right now, we’ll probably eat these as snacks by themselves or chop them up in salads. We’re using the tops as a July 4 table centerpiece.
- Chinese cabbage and cilantro – A few weeks ago I made a Vietnamese pork and rice noodles dish with a bunch of herbs I had. It would also be good with a crunchy cabbage and nuoc cham slaw, so I’m going to make it again this week. The dish is served cold, so it will be really god for this hot weather.
- Zucchini – Normally we like to make zucchini noodles with pasta sauce, but that usually takes two zucchini. This week I think we’ll just cut this one into half moons and roast it at 350F for 20 minutes with salt, pepper, and paprika.
- Garlic Scapes and Kale – The frittata we made with the kale last week was really convenient for breakfast, so I’m going to make another one. I have some italian sausage and onions, which will pair well with some of the garlic scapes and kale.
- Cabbage – I’m going to save this cabbage and combine it with a future cabbage and make some homemade sauerkraut.
We are reaching the end of the early vegetables: Spinach, bok choi, arugula, garlic scapes, turnips, etc. Summer vegetables are starting to come in: Broccoli, cucumbers, squash, carrots, beans, kale, beets, etc.
We’re visiting the farm this weekend for a picnic. We’re excited to see where our food grows and meet the farmer and his apprentices! We might also go help pick garlic there on July 4.
What we received in our share this week:
- Lettuce, Scallions, and Cilantro: I’ll add these to taco salads for lunch this week. I’ll probably use the cilantro for guacamole, too.
- Beets: I’ll roast them and serve them with lentils, feta, and aioli.
- Broccoli: Just a simple steaming or roasting with garlic, served as a side for pork tenderloin or steak.
- Cucumber, Garlic Scapes, Chinese Cabbage, and Scallions: I’ll probably make some light kimchi and serve it with bulgogi and rice. It is also timely for upcoming Independence Day because kimchi on hotdogs is amazing.
- Kale: Tossing it in a frittata with sausage this weekend.
- Spinach: We still have quite a bit of spinach right now, so I’ll either make this into creamed spinach or freeze it so I can cream it later.
Note: I revisited this recipe a year later and made it even better. Check out the new version.
This is one of our favorite condiments for tacos and it makes a great snack with chips. It is very easy to make and keeps for at least a week in the fridge.
- 1lb of tomatillos, husks and stems removed
- 1-2 jalapeños
- 1 onion
- 1 bunch cilantro
- Juice from 1 lime
- 1 tsp salt
Put the tomatillos, jalapeños, and onion in a medium saucepan, cover with water, the bring to a boil. Once boiling, reduce heat and simmer for 10 minutes. Strain the water, combine the ingredients with cilantro, lime juice, and salt in a food processor, and process until smooth. Let cool before serving.
Do you have a bunch of radishes that you don’t know what to do with? Try making this delicious topping for your next batch of tacos.
I came up with this after buying a container of beautiful radishes from the local farmers’ market, only to return home and discover that we already had a full bag in the fridge. After making a batch of quick pickles out of them, I came up with this to put on our tacos. Amanda and I liked it so much that we ate it two nights in a row.
Radish Cilantro Slaw
- 1 bunch of radishes
- 1 cup of fresh cilantro (Note: If you don’t like cilantro or are part of the population for which it tastes like soap, you could use parsley instead. It won’t have the same flavor, but will still be good!
- 3 green onions
- 1/2 of a lime
Grate the radishes, chop the cilantro, and slice the green onions. Mix these together in a bowl and squeeze the juice from 1/2 of a lime on top. Mix it again and let it sit for 5 minutes.
This makes a great topping for chicken tacos: