We're two weeks late on this one, but hopefully you'll forgive us. Two weeks ago I was busy making a sales goal (not something I thought I'd ever say, but something I'll share about soon!), then we went to the lake, then drove to the Washington State Peninsula for a week long visit!
In our eighth CSA box we got: 1.5 lb Carola potatoes, 2 "red of Tropea" onions, 2 sweet onions, 1 bunch carrots, 3 beets, 1.5 lb zucchini, 3 patty pan squash, 2 zapalito squash, 1 cucumber, 1/2 lb green beans, 1 red leaf lettuce, 1 butter lettuce, 1 bunch kale, 1 head garlic, 1 bunch thyme, 1 bunch basil (also picked up some peaches, blueberries, and huckleberries, and have some beets, green onions, and peas from my dad's garden).
Here's what we're did:
Not very summery, but beef stew (ground beef from Wild Aspen Ranch, carrots, red onion, garlic, green beans, thyme), topped with Colcannon (mashed potatoes with cooked greens; we did arugula from our garden). I didn't use a recipe, just made these with my natural talent. No recipes because I don't think I can remember even approximate quantities at this point. ;)
Beet and beet green risotto with horseradish (recipe from the Tolstoy flyer this week; copied below)
Chile-lime summer squash saute (recipe asleep from the flyer; see below), grilled chicken (marinated in lemon juice, honey, garlic, salt and pepper) and sweet onions
Petits pois a la Francais (peas, green onions, and butter lettuce, sauteed), roasted green onions (this was a side dish to grilled steak at the lake)
Zucchini bread (I subbed sprouted whole wheat flour)
Caprese salad (basil, mozzarella, tomatoes, with balsamic vinaigrette)
Planned but did not happen because we went to the lake:
Chicken lettuce wraps with banh mi veg (pickled daikon and carrot) and rice
Udon soup with carrot, wilted lettuce, sauteed sweet onion, and grilled Salmon
Pickled beets, basil-arugula pesto (I've been making and freezing pesto like it's my job; I guess it is), kale chips, veggie stock with all the trimmings and wilted bits
Ended up leaving lettuce and kale or at the lake along with the cucumber for others to use.
Beet and beet green risotto
1 small onion
1 lb red beets with greens (~3 medium)
4 cups water (I used homemade veggie stock)
1 cup Arborio or long grain rice
1/2 cup freshly grated Parmesan
1 Tbsp bottled horseradish
Finely chop onion and trim seems close to tops of beets. Cut greens into 1/4 inch slices and chop stems. Peel beets and cut into fine dice. In a small saucepan bring water/stock to a simmer and keep at a bare simmer.
In a 3-quart heavy saucepan cook onion in butter over moderate heat until softened. Add beets and stems and cook, stirring occasionally, 5 minutes. Stir in rice and cook, stirring constantly, 1 minute. Stir in 1 cup simmering liquid and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue cooking at a strong simmer, adding liquid, about 1/2 cup at a time, stirring constantly and letting each addition absorb before adding next. After 10 minutes, stir in greens and continue cooking and adding liquid in the same manner until rice is tender and creamy-looking but still al dente, about 8 minutes more. (There may be liquid left over.)
Remove pan from heat and stir in Parmesan.
Serve risotto topped with horseradish.
Chile-lime summer squash saute
2 lb summer squash and/or zucchini, cut into matchsticks
1 tsp kosher salt, plus more
1/4 cup toasted pepitas
2 Tbsp vegetable oil (grapeseed, olive, etc)
2 garlic cloves, sliced
1 copied jalapeño
1/4 tsp crushed red pepper flakes
freshly ground black pepper
Place squash in a colander in the sink or over a large bowl and toss with 1 teaspoon salt. Let squash stand 10 minutes, then squeeze well to remove as much excess moisture as possible (do not rinse).
Heat oil in skillet over medium heat. Add garlic, jalapeño, and red pepper flakes and cool, stirring often, until fragrant, but not browned, about 2 minutes. Add squash and cook, tossing occasionally, until crisp-tender, about 5 minutes. Season with salt and pepper and fold in pepitas.
1 small onion
1 lb red beets with greens (~3 medium)
4 cups water (I used homemade veggie stock)
1 cup Arborio or long grain rice
1/2 cup freshly grated Parmesan
1 Tbsp bottled horseradish
Finely chop onion and trim seems close to tops of beets. Cut greens into 1/4 inch slices and chop stems. Peel beets and cut into fine dice. In a small saucepan bring water/stock to a simmer and keep at a bare simmer.
In a 3-quart heavy saucepan cook onion in butter over moderate heat until softened. Add beets and stems and cook, stirring occasionally, 5 minutes. Stir in rice and cook, stirring constantly, 1 minute. Stir in 1 cup simmering liquid and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue cooking at a strong simmer, adding liquid, about 1/2 cup at a time, stirring constantly and letting each addition absorb before adding next. After 10 minutes, stir in greens and continue cooking and adding liquid in the same manner until rice is tender and creamy-looking but still al dente, about 8 minutes more. (There may be liquid left over.)
Remove pan from heat and stir in Parmesan.
Serve risotto topped with horseradish.
Chile-lime summer squash saute
2 lb summer squash and/or zucchini, cut into matchsticks
1 tsp kosher salt, plus more
1/4 cup toasted pepitas
2 Tbsp vegetable oil (grapeseed, olive, etc)
2 garlic cloves, sliced
1 copied jalapeño
1/4 tsp crushed red pepper flakes
freshly ground black pepper
Place squash in a colander in the sink or over a large bowl and toss with 1 teaspoon salt. Let squash stand 10 minutes, then squeeze well to remove as much excess moisture as possible (do not rinse).
Heat oil in skillet over medium heat. Add garlic, jalapeño, and red pepper flakes and cool, stirring often, until fragrant, but not browned, about 2 minutes. Add squash and cook, tossing occasionally, until crisp-tender, about 5 minutes. Season with salt and pepper and fold in pepitas.
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