I can’t seem to think of much to say this week so here are a bunch of recipes. But first a couple of announcements.
We are looking for help for the rest of the season. Part time. Full time. We can be flexible. If you want to only help wash produce and not work out in the hot sun and the cold wind we can make that work. Work only on the day you pick up your produce? Sure, we can do that! Any and all ideas will be considered. Let me know if you or someone you know is interested!
What will we have this week? Well I’m glad you asked! We’ll have a lot of tomatoes: 4-6 lbs! We’ll have a lot of cucumbers! We’ll have a lot of squash! New this week are green peppers! We’ll have carrots, cabbage, eggplant, sweet corn (Bodacious!), onions, beets, fennel, cauliflower, cherry tomatoes, tomatillos,
MeatShare arrived on Friday. FlowerShare is this week as well. No other shares that I can think of this week.
Here are a few recipe ideas to use up all of this week’s produce!
Easy Coleslaw
Here is a delicious coleslaw recipe that’s quick and easy and delicious. It’s a great way to use up cabbage!
Ingredients
1 small head or 1/2 large head of cabbage shredded
2-4 carrots grated
1 small onion thinly sliced
2-3 T lemon juice
1-2 T vinegar
1/2 c milk
1/2 c mayonnaise
1/3 c sugar
Mix lemon juice, vinegar, milk, mayonnaise and sugar in a bowl. Mix cabbage, carrots and onions in a large bowl. Pour liquid mixture over cabbage mixture. Mix to combine. Tastes great after sitting in the fridge overnight though can certainly be eaten immediately.
If you are looking to use up tomatoes and cucumbers there is nothing better than Vuola’s Greek Salad!
Got some eggplant you need to use up? How about Eggplant with Kalamata Olives?
Or here is another idea:
Eggplant in Hoisin Sauce
1/4 cup hoisin sauce
3 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
5 tablespoons vegetable oil
3 small to medium eggplants, cut into small chunks
3 cloves garlic, minced
3 scallions, white and light green parts only, very thinly sliced, plus more for garnish or just use onions
1 tablespoon peeled and minced fresh ginger from a 1 1/2 inch piece (or just use powdered ginger)
1 tablespoon cornstarch
Toasted sesame seeds for garnish (oops, I didn’t use these)
In a small bowl wisk together hoisin sauce, soy sauce, sesame oil, and vinegar. In a large pan or wok heat oil over high heat, add eggplant and onions; cook until eggplant is soft. Add hoisin sauce mixture to pan and stir until eggplant is coated. In a small bowl wisk cornstarch and 3T water until dissolved. Add to pan and stir until sauce is thickened. Serve with rice.
Have beets, tomatoes and cherry tomatoes? Try this delicious recipe from Martha Stewart! It even has video instructions. I boiled the beets since I didn’t want to heat up the oven.
In a Thai kind of mood and are wondering what yo do with cauliflower, beans, carrots, and potatoes? Cauliflower and Potato Curry is one of my favorites! If you don’t have all of the veggies feel free to skip the ones missing. It will still taste great!
As always, do not hesitate to send in questions, comments, suggestions, jokes or recipes!