Sweet Italian Basil, Japanese Eggplant, Green Beans and White Kennebec Potatoes are all NEW to this weeks share. They’re accompanied by some some familiar favorites such as Cured Sweet Onions, Colorful Rainbow Carrots, Green Cabbage, Fennel and Curly Kale. We predicted a large yield of sweet corn this week but apparently our eyes were bigger than our buckets so we gave our ears another week to grow. You will find first of the season green beans in your share as a replacement. The countdown is on..Only 3 more weeks of the CSA Season!
Sweet Italian Basil- Introducing our sweet italian basil, first of the season symbolizing the start our summer season. Everything tastes better with basil on it and it’s not a herb that most people are unfamiliar with. Now I am certain you have your favorite basil recipes however, I have listed a few others relative to using the basil with other items in your weekly csa share.
Japanese Eggplant- Eggplant is valued for the variety of ways it can be cooked, and Japanese eggplant is even more versatile because it has a much thinner skin and is practically seedless. The sponginess of its fleshy inside drinks in seasonings like soy sauce, miso and ginger. This particular variety is long and slender unlike the traditional oval shaped variety. Try it grilled, stir-fried or baked in thin slices. Tip: “Leave the skin on this vegetable because it will add fiber to your diet, causing you to remain full for longer periods of time while regulating your digestive system,” says Tracy Lockwood, a registered dietitian at F-Factor Nutrition.
Green Beans- First of the season, these green beans are so tender you can snap and eat them right off the vine. I rather enjoy the freshness and nutritional benefits I get from of eating them raw but you can cook them like you would traditional green beans such as in casseroles, sauteed with carrots and other veggies, baked or even fried. Need some inspiration?
White Kennebec Potatoes- Though rarely seen in grocery stores the light tan, thin-skinned potato is widely grown, having been introduced in the 40’s by USDA in search of a good frying spud. It’s minimal water quantity makes for a particularly firm fried product that browns beautifully. Try a Thai Potato Salad recipe crafted by our friend and CSA member Chef Amy Rupert Secol using the Potatoes, Basil and Carrots from your share.
Sweet Cured Onions- Read the back story on our onions and the difference between cured sweet onions and fresh spring onions. Frog Song Cured Onions
Fennel- Fennel is a member of the parsley family, reminiscent of anise with it’s licorice-like flavor. Sliced bulbs are often added to salads raw but they can be roasted and sauteed. Tip: If chopping in advance add a little lemon juice to keep the pieces from browning. The fennel fronds can be used as you would dill, in dressing, for garnish or added to the dish. Looking for a good slaw recipe for your fennel and cabbage? Browsing through one of my favorite recipe books I came across this Fennel slaw recipe, this particular recipe uses celery but if you are open to experimentation and you trust me, try substituting the celery with the green cabbage from your share.
By Rebecca Lang
1 1/4 cups thinly sliced fennel bulb
1/4 cup sliced green onions
2 Tbsp thinly sliced celery OR green cabbage (you can also experiment with Kohlrabi or Daikon radish)
1 Tbsp Mayonnaise
2 Tbsp fresh lime juice
1 Tbsp chopped fresh cilantro
1 Tsp diced jalapeno pepper
1 Tsp red wine vinegar
1/8 Tsp table salt
1/8 Tsp freshly ground black pepper.
Mix all ingredients and chill until ready to serve. Try it on top of tacos or as a side at a summertime BBQ!
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Peace, Love and Good Clean Food! -Shani