Our members will enjoy the following produce in their shares this week:
- Lemon Basil, Bunch – use anywhere you would use fresh basil and lemon flavors!
- Green and Yellow Snap Beans
- Sweet Corn
- Cucumbers
- Romaine Lettuce
- Peaches
- Red Radishes, Bunch
- Sweet Yellow Onions, cured
- Fresh Turmeric
Southwest Roasted Potato Salad – source: Aberdeen’s Kitchen
Ingredients
- 2 lbs baby red potatoes, halved
- 1 corn on the cob, husk on
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 green bell pepper, diced
- ½ teaspoon cumin
- ¼ teaspoon ancho chili pepper powder
- 1 tablespoon coarse salt
- 1 teaspoon pepper
- 1 tablespoon fresh dill, minced + extra roughly chopped to garnish
- Green onion, thinly sliced to garnish
- 3 tablespoons olive oil
Instructions
- Preheat oven to 400˚F.
- Toss potatoes, bell peppers, cumin, ancho chili pepper, salt, pepper, minced dill, and olive oil until coated on a roasting pan. Spread the vegetables out into a single layer, leaving an empty space for the corn on the cob. Place the corn on the cob, husk still on, in the empty space.
- Put the pan on a middle rack in the oven and bake for 30 minutes. Remove the corn on the cob and set aside. Put the pan back in the oven and cook for another 30 minutes, or until potatoes are tender.
- While vegetables continue to cook, remove the husk from the corn and slice off the kernels.
- When the potatoes are tender enough to be pierced with a fork, remove the pan from the oven. Stir in the corn kernels and add the remaining fresh dill and green onion to garnish.
Basil Simple Syrup – source: Herb Society
1 ½ cups water
1 ½ cups sugar
About 8 to 10 sprigs lemon basil (or other type of basil)
In a small saucepan, combine water and sugar. Gently bruise the basil leaves and add to the
mixture. Bring to a boil over moderate heat. Remove from heat, cover and let stand for at least
30 minutes. Squeeze the leaves as they are removed from the pan and discard. Cool and store
in the refrigerator for 6-8 weeks or freeze.
Lemon Basil Cashew Sauce – source: Zested Lemon
Ingredients
- 2 Tbsp. lemon juice
- Zest from 1 lemon
- 1/2 cup cashews (soaked over night if you don’t have a high quality blender)
- 1/2 cup water
- 1/2 cup olive oil
- 1 cup fresh basil leaves, lightly packed
- 1/2 tsp. salt
- 1/4 tsp. pepper
Instructions
- Blend all ingredients on high speed until smooth. Use immediately or store in a sealed container in the fridge until needed.
- Use it as a dressing on salads and grain bowls. Use it as a pasta sauce with your favorite noodles. Dip fries or veggies in it. Spread it a your favorite sandwich or wrap. So many options!
Fresh Corn Salad – source : Harvest to Table
Ingredients
- 6 to 8 ears fresh corn, husks and silk removed
- 10 cherry tomatoes halved (or substitute tomatillos, blanched, peeled, and sliced into ⅛-inch rounds)
- 1 medium green bell pepper, remove the ribs and then chop (or substitute 1 large avocado, pitted, peeled, and cut into ½-inch cubes)
- 1 small to medium red onion, diced or thinly sliced
- 3 tablespoons fresh chopped cilantro leaves (or substitute ⅓ cup chopped basil)
- 2 tablespoons Champagne vinegar (or substitute white wine vinegar with a touch of Meyer lemon juice if you want a less sweet taste)
- 1 teaspoon Dijon mustard
- ¼ cup extra-virgin olive oil
- Coarse kosher salt and freshly ground black pepper to taste
Instructions
- Cook—blanch–corn in a large pot of boiling water until warmed through, 2 to 3 minutes; drain and then plunge into ice water or cool under cold running water.
- Hold each cob vertically over a wide, shallow bowl. Using a sharp knife, slice straight down, cutting under the kernels letting them fall into the bowl.
- Combine corn, chopped tomatoes, onion, bell pepper, and cilantro in a large bowl.
- Make vinaigrette by combining the remaining ingredients and whisk until blended. Pour the vinaigrette over the combined corn and vegetables and toss gently.