Welcome to the Summer Season! We are so grateful for the support of our CSA members! We will provide the following produce in your first CSA share this week:
- Sweet Italian Basil, bunch
- Rainbow Chard, bunch or Lacinato Kale, bunch – New Sprout Organic Farm
- Curly Kale, bunch or Collard Greens, bunch – New Sprout Organic Farm
- Cantaloupe Melon
- Cucumbers, nonconformers
- Sweet Yellow Onions
- Mixed Radish, loose (no tops)
- Mixed Summer Squash Varieties
- Murasaki Sweet Potatoes
- Green Tomatoes
- Slicer Tomatoes, or Plum Tomatoes
Cucumber and Melon Salad with Basil – source : Well Vegan
- 2 large cucumbers (organic preferred)
- 1 ripe, sweet cantaloupe
- Small handful of fresh basil or Thai basil, for serving
- Pinch of red pepper flakes (optional)
For the dressing
- 2 tablespoons avocado oil
- 2 teaspoons lime juice
- 1 teaspoon lime zest
- 1 teaspoon agave
- Pinch of salt
- Peel the cucumbers into a stripe pattern and slice in half lengthwise. Use a spoon to scoop out the seeds and then slice the cucumbers into ½-inch moon shapes. Add the cucumber to a large serving bowl.
- Cut the cantaloupe in half and scoop out the seeds. Use a melon baller to create cantaloupe spheres (I used the smaller side of my melon baller) and place them in the serving bowl.
- To make the dressing, whisk all of the ingredients together in a small bowl. Taste and adjust flavors to your liking. It should be a nice balance of acidic and sweet.
- Drain any juice that has collected in the bottom of the serving bowl. Drizzle the cucumber and melon with the dressing. Toss to coat and refrigerate until ready to serve.
- Just before serving, garnish with fresh basil and a sprinkle of red pepper flakes (optional).
Green Tomato Stew – source: Holy Cow Vegan
- 2 large green tomatoes (diced. Or about 3 cups halved cherry or other small tomatoes)
- 1 tsp vegetable oil
- 1 tsp black mustard seeds
- 1 sprig (about 15-20) curry leaves
- 2 green chili peppers (like serrano or jalapeno, slit down the middle and deseeded — unless you like lots of heat)
- ½ tsp turmeric
- 1 heaping tsp coriander powder
- 1 ½ cups coconut milk
- Salt to taste
- Heat the oil in a saucepan. Add the mustard seeds and, when they sputter, add the curry leaves and green chillies.
- Saute for a few seconds and add the green tomatoes
- Add the coriander powder and turmeric and mix. Add a few tablespoons of water and when the water boils, put a lid on the saucepan and cook over medium-high heat about five minutes or until the tomatoes are soft. Green tomatoes are firmer and won’t break down as much as ripe tomatoes would.
- Add half the coconut milk to the saucepan and bring to a boil. Add salt to taste and let the tomatoes cook another minute or two.
- Add the remaining coconut milk and salt, stir, and heat until the coconut milk is warmed through but not boiling.
- Turn off heat and serve.
Summer Squash Salad – source: A Taste of Home
A colorful and tasty alternative to coleslaw.
- 4 cups julienned zucchini
- 4 cups julienned yellow squash
- 2 cups sliced radishes
- 1/4 cup canola oil
- 1/3 cup cider vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons snipped fresh parsley or basil
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- In a large bowl, toss the zucchini, squash and radishes. In a small bowl, whisk the remaining ingredients. Pour over vegetables. Cover and refrigerate for at least 2 hours. If desired, top with additional fresh herbs.
Fried Green Tomatoes – source : Simply Recipes
- 3 medium-sized, firm green tomatoes
- 1 cup all-purpose flour
- 1 tablespoon Cajun seasoning (optional)
- 1/2 cup milk or buttermilk
- 1 egg
- 1/3 cup fine white cornmeal (or regular cornmeal, if you can’t find it)
- 1/2 cup fine dry bread crumbs
- 1/4 cup peanut oil, canola oil, or olive oil for frying
- Slice and salt green tomatoes: Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes.
- Set out shallow bowls with coating ingredients: While the salted green tomato slices are resting, place in three separate, shallow bowls: 1 for the flour and Cajun seasoning (if using), 2 for buttermilk and egg, and 3 for breadcrumbs and cornmeal. Whisk together the egg and buttermilk.
- Bread the tomato slices: Heat the oil in a skillet on medium heat. Dip the green tomato slices in the flour-seasoning, then the buttermilk-egg mixture, then the cornmeal-breadcrumb mix.
- Fry the breaded tomatoes: In the skillet, fry half of the coated tomato slices at a time, for 3-5 minutes on each side or until brown. Set the cooked tomatoes on paper towels to drain