2016CSA_Summer_Aug 20 green beans growing

2016 CSA Summer August 20th okra beans

2016 CSA Summer  August 20th okra beans

• Green Beans
• Okra
• Chard
• Lacinato Kale
• Bell Peppers
• Specialty Peppers
• Eggplant
• Dill
• Thai Basil
• Yellow Squash
• Gold Bar Zucchini
• Potatoes
• Tomatoes
• Cucumbers

Now into green bean land! There are so many ways to enjoy green beans from tempura (photo from recipegreat.com), casserole (photo preventcancer.aicr.org) to salad (photo delectablyfree.com), but i did not find any recipes using raw green beans, and we do enjoy them raw ourselves. All of the salad recipes called for the beans to be blanched, cooked to the tenderness of your liking.

2016CSA_Summer_Aug 20 green beans tempura

2016CSA_Summer_Aug 20 green beans tempura

But the recipe that really caught my eye was a homemade version of green bean casserole from scratch, from the previously mentioned preventcancer.aicr site, photo above left.  Ingredients: 1 lb of green beans, oil, ½ cup chopped onion, ½ cup panko breadcrumbs, 8 oz chopped mushrooms, 1 clove of chopped garlic, 2tbs of flour, 1 ½ cup milk, salt, pepper and pinch of cayenne. The recipe says to cook the green beans, 5 min, set in oiled baking dish; sauté the onion and mix with the breadcrumbs for topping; then cook the mushrooms 2-3 minutes before finishing with the garlic, add to the green beans in the baking dish; then add a bit of oil and the flour, scraping bits together from the pan and add the milk, stirring vigorously; simmer until thick enough to coat spoon, or until stirring with the spoon creates a wide swath, from 5-7 minutes, and add the seasonings. Mix this with green beans and mushrooms, spreading into an even layer.  Sprinkle with the topping and bake for about 10 minutes or until top is crunchy….Doesn’t that sound good! Much better than casserole from a can J.

 

2016CSA_Summer_Aug 20 green beans growing

2016CSA_Summer_Aug 20 green beans growing

 

2016 CSA_Summer_Aug 20_okra_beans
Salad Mix Clamshell

2016 CSA Summer August 13th Baby Salad Mix

2016 CSA Summer August 13th Baby Salad Mix

  • Baby Salad Mix clamshell
  • Chard
  • Kale
  • Pepper Medley
  • Eggplant
  • Mint
  • Basil
  • Thai Basil
  • Yellow Squash
  • Gold Bar Zucchini
  • Potatoes
  • Tomatoes
  • Gourmet Cucumber

 

Spring Roll

Spring Roll

 

 

 

 

 

 

Salad Mix Clamshell

Salad Mix Clamshell

Baby Salad Mix

Mint Tea

Mint Tea

The photos above are inspiration for preparing spring rolls; image at top right is courtesy of lavatnus.blogspot.com.  Since we are having such hot weather, a cool meal of spring rolls would be nice. Planks cut of your squash, zucchini and cucumbers can be used raw with baby salad mix, garnished with mint and thai basil. Strips of cooked eggplant can also be used. Some spring rolls that you may find at a restaurant are typically shrimp or chicken, rolled up with greens and served with a plum sauce, sometimes a peanut sauce. There are enough ingredients in the CSA share this week to make vegetarian spring rolls, but they also lend themselves nicely to wrapping up leftovers with fresh greens. Pick up some rice paper wraps at your local Asian market and try this simple yet delicious treat at home. And what an easy way to have a meal from raw ingredients! For the wrapper, i heat up water in a large frying pan just until warm; then gently dunk the rice paper sheet until submerged and place it on a moistened plate. If it is too stiff to roll, it wasn’t left in the water long enough. If it becomes too delicate, tears or becomes gooey, then it was left in the water too long. Usually just a few seconds under water is all that is necessary. Place prepped ingredients  near the bottom and fold as you would a burrito, folding in the sides and rolling up until the ingredients are sealed inside. These can be stored for a while refrigerated but are best enjoyed fresh.  Use some of your mint for tea and get a bit of relief from the heat with a cooling yet nutritious meal. (The metal lunch box came from C’ville Oriental.) To your health and pleasure…  Enjoy!

2016CSA_Summer_Aug_13
2016CSA_Summer_Aug_6 Pepper bag

2016 CSA Summer August 6th- Peppers

2016 CSA Summer August 6th- Peppers

  • Field Arugula
  • Field Mix Greens
  • Chard
  • Lacinato Kale
  • Specialty Peppers
  • Eggplant
  • Mint
  • Basil
  • Thai Basil
  • Yellow Squash
  • Gold Zucchini
  • Potatoes
  • Tomatoes
  • Gourmet Cucumber

What’s this bag of peppers? These are many of our specialty peppers, many of which come from the Chile Institute in New Mexico. Pictured below, right, is a lineup of the contents:

Peppers

Peppers

– padron (medium-hot)

– anaheim (mild green chile)

– serrano (hot)

– cubanelle (mild-sweet)

– anaheim (mild green chile)

– jalapeno (spicy-hot)

 

Peppers are a very healthy food and many places where the weather is hot, people consume hot peppers to cool off. There is also medicinal benefits plus the flavor added can give a dish a whole new dimension. Green chilies have twice the vitamin C by weight than citrus, and are a good source of potassium, iron and fiber. They are also rich in vitamin E and B-complex, which can aid in the prevention of cancer. Chile peppers in the diet can enhance the way in which cholesterol and fats are processed, decreasing cholesterol absorption so more is expelled from the body. Peppers can be dried or frozen for storage, or made into pepper jelly/jam or chutney to have as a handy condiment for the table.

 

The following chutney recipe is inspired by http://www.tasteofhome.com/recipes/three-pepper-chutney: de-seed and chop your peppers, chop a large onion and combine with a teaspoon of salt, 1 ½ cups of brown sugar and 2 cups of cider vinegar into a large pot. Boil and reduce to simmer, uncovered, for 1 ½ -2 hours, until thickened.  Pour into serving dish or jars and refrigerate until chilled. (Gloves can be used for hot peppers to avoid transferring the oils to your skin.)

To your health & pleasure, always!

2016CSA_Summer_Aug_6