In your share this week will be:
Lemon Basil: This week marks the introduction of a new variety of basil. Once you get your first sniff of this fragrant herb, you’ll be hooked. Here is a recipe, courtesy of Dan Smith and Steve McDonagh from the Food Network:
4 plum tomatoes, cut into 1 inch dice
8 basil leaves, cut into chiffonade (French for “little ribbons”)
1 lemon, juiced
1/4 cup extra-virgin olive oil
3 teaspoons salt
Fresh basil leaves, for garnish
Fill a large pot 3/4 of the way with water and place over high heat. Add plenty of salt and bring to a boil. Add the pasta and cook 8 to 10 minutes, until al dente. Drain the pasta and rinse under cold water to cool down.
Put the pasta in a large serving bowl and add the tomatoes, basil, lemon juice, olive oil and salt. Toss well and garnish with fresh basil leaves.
Tri-Color Potatoes: This pre-bagged mix of purple fleshed, Kennebec whites and Irish red potatoes will make for an excellent oven-roast medley. Use with your carrots and daikon radish for a quick and easy roasted medley dinner! We are working down our inventory of storage potatoes for the season, so enjoy these flavorful, proteinaceous and tender potatoes while you can!
Yellow + Orange Carrots: I’ve gotta share this recipe I recently tried that calls for slow-braising carrots to bring out their natural sweetness (not that they need that much help):
- 2 tablespoons unsalted butter
- 1 1/2 pounds carrots, peeled and sliced 1/4 inch thick on the diagonal
- 2 garlic cloves, thinly sliced
- 2 thyme sprigs
- Salt and freshly ground pepper
- 1 3/4 cups chicken/veggie stock
- Preheat the oven to 375°. In a large ovenproof skillet, melt the butter over moderately low heat. Add the carrots, garlic and thyme and season with salt and pepper. Cook, tossing frequently, until the carrots are tender but not browned, about 10 minutes. Add the chicken stock, bring to a boil and remove from the heat.
- Cover the carrots with a round of parchment paper and cover the skillet with a lid. Braise the carrots in the oven for about 30 minutes, or until they are very tender. Discard the thyme sprigs and serve.
Cucumbers: I’m highly recommending this Bread & Butter pickle recipe from Food & Wine. Pickling is a wonderful way to utilize a larger volume of veggies if you have a stock of them in your fridge and make for a cooling summer snack or a side pairing.
Daikon Radish: Daikon is the Japanese name for this white radish that has long been heralded for a wide range of health benefits including digestive aid, vitamin C density, antibacterial and antiviral properties, and as a powerful antioxidant.
Cantaloupe: This variety of melon is incredibly sweet and hold very well! Eat right away or cut into small pieces and store for later smoothie use!
Sweet Corn: I have a tough time convincing myself to hold off on eating these ears raw. When the kernels are yellowed up and at their peak sweetness there’s little that can beat eating them right off the cob. That being said, summertime means barbeque season, and you certainly can’t go wrong tossing some buttered/oiled ears on the grill for a smoky sweet kick.