We are planning to provide the following produce in our members’ shares this week:
- Snap Beans – Yellow & Green Mix
- Italian Basil
- Cherokee Lettuce
- Sweet Baby Carrots
- Farmer’s Favorite Radish Mix, loose
- Yellow Onions, cured
- Murasaki Sweet Potatoes
Peach, Feta and Pecan Salad – source: Green Valley Kitchen
- A 5 oz bag mixed spring greens
- 2 peaches – sliced
- 2 oz of feta cheese – diced
- 1/2 cup of pecans
- 2 tbs minced red onion
- 4 tbs olive oil
- 2 tbs white wine vinegar
- 1 tsp honey – 1 small squeeze
- 6 twists of black pepper from a pepper mill
- Wash and dry the mixed spring greens and set aside.
- Slice peaches, dice feta and mince the red onion.
- Whisk together olive oil, white wine vinegar, honey and black pepper.
- Toss half the dressing over the mixed greens. Add all the rest of the ingredients to the mixed greens and toss with remaining dressing.
Easy Vegan Peach Cobbler – source: Nora Cooks
Ingredients for Peaches
- 3 cups sliced or diced peaches, peeled if desired
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
Ingredients for Batter
- 1/2 cup vegan butter, melted
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon soy milk
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- Preheat the oven to 350 degrees F and lightly grease a 2 quart baking dish. A 8×8 dish will work as well. You can even use a 9×13 dish but the cobbler will be more spread out.
- Prepare the peaches: Slice or dice your peaches (peel if desired, see Note on how to best do this). Place them in the casserole dish, then sprinkle the 1/4 cup of sugar and cornstarch on top. Mix right in the dish to combine, then spread the peaches out evenly in the dish.
- Make the batter: In a large bowl, mix together the melted vegan butter, sugar, vanilla and soy milk. Now add the flour, baking powder and salt and mix to combine. The batter will be thick, with a cookie dough consistency.
- Using a spatula or your hands, sprinkle the batter on top of the peaches and spread out a little bit. It doesn’t have to be perfect, or cover all of the peaches.
- Bake for 30-35 minutes, until the crust is slightly golden and the peaches are bubbling. Remove from the oven and serve warm with a scoop of vegan vanilla ice cream or coconut whipped cream. Enjoy!
Fresh Basil and Balsamic Bean Salad
- Serving of tri-color beans
- 1/4 sweet onion, thinly sliced
- tablespoon olive oil
- tablespoon good balsamic vinegar
- a few leaves of sweet Italian basil, chopped
- a couple twists of salt & pepper
Simply stir ingredients together in a bowl and enjoy this summery bean salad!
Cabbage Steaks – source: Well Plated
- 1 small head green cabbage any dark, loose leaves removed
- 1/4 cup extra virgin olive oil
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1/3 cup raw pecan halves or walnut halves optional
- 1 small lemon halved (optional but very good)
- For serving: grated Parmesan (highly recommended) chopped fresh herbs, such as thyme or parsley (optional)
- Preheat oven to 400 degrees F. Generously coat a rimmed baking sheet with nonstick spray and set aside.
- Cut off the bottom (root) end of the cabbage and place it on a cutting board sitting up so that the flat end is on the cutting board. Cut top to bottom into 3/4- to 1-inch thick slices. Place on the prepared baking sheet. If you have more slices than fit on your baking sheet without touching, divide them between two baking sheets.
- In a small bowl, whisk together the olive oil, garlic, salt, and pepper. Brush over one side of the cabbage, then flip the cabbage over and brush the other side. Roast the cabbage for 26 to 28 minutes, or until crispy at the edges and tender in the center. (If you are using one pan, roast it on the center rack; if two, use the the upper and lower-third racks.) Halfway through the baking time, rotate the pan(s) 180 degrees; if you are using two pans, switch their positions on the upper and lower racks at this point too. No need to flip the cabbage over. Don’t worry about any extra crispy, dark leaves around the very outsides; they’ll taste incredible.
- While the cabbage bakes, toast the pecans in the oven at the same time: spread the pecans onto a small, ungreased baking sheet. Toast them in the oven with the cabbage until fragrant and the center of a pecan is light tan when broken in half, about 8 minutes, tossing them once halfway through. DO NOT WALK AWAY during the last several minutes of baking. Nuts love to burn the second you do. Remove the pecans from the oven and transfer immediately to a cutting board (if you leave them on the hot pan and they are super toasted already, they may burn). Let cool, then roughly chop.
- Sprinkle the roasted cabbage with Parmesan and fresh herbs. Squeeze the lemon over the top, then finish with the chopped pecans. Serve hot.