CSA 2024 Summer Week 7

Written by

Kathy Aylesworth

in

From our Farm

Italian Basil

Carnes Pears

Fingerling Sweet Potatoes

Shishito Peppers (Wednesday & Thursday only)

From Partner Growers

Lacinato Kale (TWF)

Slicer Tomatoes (TWF)

Cucumbers (COG)

Orange Carrots (COG)

Muscadine Grapes (HSO or RSF)

Bicolor Sweet Corn (WAT) (Saturday only)

COG = Clem’s Organic Garden | TWF = TendWell Farm | HSO = High Springs Orchard

We pulled together three recipes this week that use quite a few of the veggies in your share. If you feel like you’ve run out of salad ideas this late in the summer, or if you keep relying on the same ones, give these two a try this week:
Sometimes you just need inspiration for a new approach to the simplest tried and true ingredients. This recipe uses basil, kale, tomatoes and farro for a one pan dish with deep flavor that is easy to adapt or add your favorite proteins or additional veggies to.
Share what you made with this week by tagging us on insta @frogsongcsa or email frogsongorganics@gmail.com

 

Spicy Cucumber Salad w/ Blistered Shishito Peppers

Adapted from Source: https://daniellewalker.com/spicy-cucumber-salad-with-blistered-shishito-peppers/

Ingredients

  • ½ pound cucumbers
  • 1 1/2 teaspoons coarse sea salt
  • 2 cloves garlic, crushed
  • 1 teaspoon freshly grated ginger
  • Juice of 1 lime
  • 1 tablespoon chili crunch
  • 2 tablespoons coconut aminos
  • 2 teaspoons toasted sesame oil
  • 1 ½ tablespoon coconut sugar
  • ⅓ cup chopped fresh cilantro leaves
  • 1 pint shishito peppers
  • 2 teaspoons avocado oil
  • 2 tablespoons chopped dry roasted cashews

Instructions

  1. Trim the ends off the cucumbers and cut them in half lengthwise. Using the flat side of a large chef’s knife firmly crush the entire length of the cucumbers to release their juices. Wipe the cutting board dry and slice the cucumbers crosswise on a diagonal into 1/2-inch thick slices. 
  2. Transfer to a colander set over a bowl and sprinkle with 1 teaspoon of coarse salt. Toss to coat and let sit for 30 minutes.
  3. Meanwhile, in a large bowl, whisk together the garlic, ginger, chili oil, coconut aminos, sesame oil, coconut sugar, and cilantro. Set aside.
  4. In a large bowl, toss the peppers with the oil. Heat a large cast-iron skillet over high heat until the oil shimmers. Add the peppers in a single layer and cook, without touching, until blistered underneath, 3 to 4 minutes. Flip and cook until blistered in spots, another 1 to 2 minutes. 
  5. Transfer the cucumbers to the bowl with the sauce and add the blistered peppers. Stir gently to coat. Season to taste with the remaining coarse sea salt. Top with cashews and cilantro leaves. Serve immediately or chill for up to 3 days. 

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