Welcome to the last share of the summer. If you haven’t signed up or renewed for the Fall share, you can do so here . We want to thank you for your flexibility this week and we hope you all stay safe and healthy throughout the storm. This weeks share contains the following:
From Frog Song Organics-
- Tulsi “Holy Basil”
- Heirloom Persimmons (these are astringent so make sure to eat when very ripe)
From our Partner Producers-
- Cucumbers- New Sprout Organic Farm
- Mixed Bell Peppers (Yellow, Green, Red)- New Sprout
- Muscadine Grapes- Watsonia Organics
- Squash/ Zucchini-Watsonia Organics
- Cherry Tomatoes
While summer is coming to a close, we still have a chance for one last refreshing dish- a cooling cucumber soup! Perfect for the chance final warm days of the season.
From Southern Livings Heirloom Reciepe Cookbook-
Cold Cucumber Soup
- 1 1/2 cup sour cream
- 1 tsp dried dill weed
- 1 Tbsp Worcestershire sauce
- 1/2 tsp celery salt
- 1 Tbsp fresh lemon juice
- 1/4 tsp pepper
- 3/4 tsp salt
- 2 green onions, chopped corsely
- 2 cucumbers, peeled, seeded, and chopped
Combine first nine ingredients in a blender and process until smooth. Chill at least an hour before serving. Garnish with fresh herbs of choice.
Vegan Persimmons Smoothie-That Girl Cooks Healthy
- 2 persimmons
- 1 cup of almond milk or another plant based milk
- ½ of a frozen banana
- 4 medjool dates optional
- ¼ teaspoon of vanilla extract
- ¼ teaspoon of cinnamon
- ¼ teaspoon of nutmeg
- All of the ingredients to a blender and blitz until a smooth consistency is achieved
- For super sweet results, allow the persimmon to ripen until it’s soft and almost at the point of bursting.
- Feel free to add additional nuts/grains to your smoothie or even turn the recipe into a thick smoothie bowl
- Use another plant based milk such as coconut milk
Field Peas and Okra Soup- Frank Stitt’s Southern Table
- 1 Tbsp olive oil
- 2 onions, diced
- 2 carrots, peeled and finely diced
- 1 leek, trimmed, cleaned and finely diced
- 1 red bell pepper, cored, seeded, and finely diced
- 2 ears of corn, kernels removed
- 2 garlic gloves, 1 crushed and 1 minced
- 3 parsley, thyme sprigs, and 2 bay leaf, tied together in a bouquet “garni”
- 2 cups of field peas, rinsed
- 6 cups of chicken broth (or veggie)
- Kosher salt
- 1 cup of sliced okra
- 2 tomatoes, seeded and diced
- 4 sprigs of basil, torn
- 1 Tbsp olive oil
- Heat Olive Oil in a Dutch oven over medium heat. Add onions, carrots, celery, leek, bell pepper, corn, and season with pepper. Cook over medium-low heat for 5 min.
- Add 1 garlic minced clove, and cook for another 5 min, the vegetables should soften.
- Add the bouquet garni, peas, broth, and a pinch of salt. Simmer on medium-high heat. Skim any foam and simmer gently, covered, for 25 min.
- Add the okra and cook for 5 more minutes. Taste and add salt.
- While simmer, combine tomatoes, crushed garlic, basil, and olive oil in a small bowl and season with salt and pepper. Toss and allow to marinate for 10 min.
- Ladle soup in to bowl and top with tomato medley.
Yellow Squash and Zucchini Gratin- Taste of Home
- 2 Tbsp butter
- 2 medium zucchini, cut into 1/4-inch slices
- 2 medium yellow summer squash, cut into 1/4-inch slices
- 2 shallots, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon coarsely ground pepper
- 4 garlic cloves, minced
- 1/2 cup heavy whipping cream
- 1 cup panko bread crumbs, divided
- 1/2 cup grated Parmesan cheese, divided
- Preheat oven to 450°. In a large skillet, melt butter over medium heat; add zucchini, yellow squash and shallots. Sprinkle with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 4-6 minutes. Add garlic; cook 1 minute more.
- Add the cream; cook until thickened, 3-5 minutes. Remove from heat; stir in 1/2 cup bread crumbs and 1/4 cup cheese. Spoon mixture into a greased 11×7-in. or 2-qt. baking dish. Sprinkle with remaining bread crumbs and cheese. Bake until golden brown, 8-10 minutes.
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