Week 10’s CSA will include the following, which we hope you enjoy!-
- Green Beans
- Dandelion Greens
- Lettuce – Organic Aqua Fresh (aquaponic lettuce)
- Cubanelle Peppers
- Tri Color Potatoes
- Green Tomatoes
Featured recipe of the week!
(FSO notes- Try substituting our Bulk Italian Sausage (order here) for the prosciutto. Simply add defrosted sausage to a medium hot pan, crumble, and fry to desired doneness. Top the Gazpacho for a delicious sweet and savory dish.)
Cantaloupe Gazpacho with crispy Prosciutto (optional)- Tasty
- 2 cups cantaloupe, peeled and cubed
- 1 cucumber, peeled and cubed
- 1 orange bell pepper, diced
- 1 ¼ teaspoons salt
- 1 teaspoon red wine vinegar
- ¼ cup olive oil, plus more for drizzling
- 1 ¼ cups prosciutto, thinly sliced (optional)
- ¼ bunch fresh basil, picked
- freshly cracked pepper, for garnish
- Preheat your oven to 400 degrees. On a parchment lined baking sheet, place your prosciutto slices in a single layer. Bake for 10 – 12 minutes, until the prosciutto.
- In a blender, combine the cantaloupe, cucumber, bell pepper, salt, vinegar, and olive oil. Blend very well until extremely smooth. Strain into an air-tight container and allow to chill in the fridge for at least an hour (this can be made the day before serving as well).
- When ready to serve, portion the chilled soup evenly into bowls, then garnish with freshly picked basil, a few pieces of the crisped prosciutto or tablespoons of cooked sausage, an extra drizzle of olive oil, and a fresh crack of black pepper.
Note- To make this dish Vegan, simply omit prosciutto or sausage and top with a salty crunch, such as fried onions or roasted sunflower seeds.
Green Tomato and Peach Relish- Frank Stitt’s Southern Table
This relish is a great combination for “grilled fish, shrimp or scallops, soft-shell crabs, or with roast pork; it also makes a refreshing dip”
- 1/2 large sweet onion
- 2 large firm green tomatoes
- 1 lime
- 1-2 not to ripe peach, peeled, pitted and cut into 1/2 inch dice
- 1 jalapeno, roasted , peeled, seeded and diced
- 2 scallions, cut into 1/4 thick slices
- 2 inch piece of turmeric, peeled and grated
- 2 Tbsp Extra Virgin Olive Oil
- Salt and Pepper to taste
- 1 small bunch of basil, chopped
- Prepare a hot grill or preheat the broiler. Grill or broil the onion slices for 3 to 4 minutes per side, or until blackened and charred.
- Cut the tomatoes into wedges and remove the pulp and seeds, leaving the tomato flesh. Cut the flesh into 1/2 inch dice and place in a small bowl.
- Grate the zest from 1/2 the lime, then halve the lime.
- Add the peaches to the tomato’s, along with the lime zest and juice of 1/2 lime. Add the jalapeno, grilled onion, scallions, and ginger and toss to mix. Add the olive oil and salt and pepper. Adjust the seasonings as necessary- more lime juice may be needed. Add the fresh basil.
GNOCCHI & SPRING PEAS WITH A BASIL CASHEW CREAM SAUCE- Carly Paige’s Fit Living Eats
- 1 package gnocchi (gluten-free varieties available)
- 4 tablespoons olive oil, divided
- 1 cup frozen peas
- 1 cup grape tomatoes
BASIL CASHEW CREAM SAUCE:
- 3/4 cups cashews, soaked
- 1/4 cup water
- 1/2 lemon, juiced
- 2 garlic cloves
- 1/4 cup basil leaves (plus more for garnish)
- 1/2 teaspoon salt
- Preheat oven to a low broil.
- Place the grape tomatoes on a parchment-lined baking sheet and roast until blistered (the skin starts to crack) in the oven, about 10 minutes.
- Meanwhile, heat a large sauté pan over medium heat. Add olive oil and gnocchi to the pan. Sauté gnocchi for 5 minutes, stirring occasionally until there is a nice golden crust on the exterior.
- Add the peas and sauté for another 5 minutes.
- While the gnocchi and peas are sautéing, add all of the ingredients for the basil cashew cream sauce in a high speed blender and blend on HIGH until smooth and creamy (scraping down the sides with a spatula occasionally) for about 5 minutes.
- Add the roasted tomatoes to the gnocchi and peas, take the pan off the heat and stir in the basil cashew cream sauce.
- Garnish with extra basil and enjoy!