Braising Mix- This particular braising mix is a mixture of curly kale, collard green leaves and lacinato kale. It gets it’s name “braising” from the style it is cooked–braised. To braise something is to cook it slow, over wet heat, tenderizing methods similar to stewing. Since these leafy greens are a bit rough they need a little tenderizing to be easily digested. Many people use this braised mixture alongside a protein such as steak or chicken, enchilada or veggie fritata. Give the greens a quick rinse, toss them in a pan with some olive oil for a few minutes at first and then add water to simmer it down. Cook on low heat for another 15-20 minutes, throw in some garlic, salt, other veggies and serve it over some crispy red roasted potatoes.
Red “New” Potatoes-
Many recipes call for new potatoes, so what exactly is a new potato? The true definition of a new potato is what it sounds like – a potato that is newly harvested. When potatoes are first harvested the skin is more fragile. These young members of the potato family are among the most adaptable. Try them roasted, mashed, or boiled, or in potato salads and soups. Simply roasting them is a delicious way to prepare. Adjust your oven rack to lowest position and heat oven to 450 degrees. Toss cut potatoes with oil, salt and pepper. Arrange, cut side down, on a large lipped cookie sheet. Roast until tender and golden brown, about 30 minutes.
Juliette or Sungold Tomatoes-
Sungold or Juliette tomatoes are an absolute treat. They are savory fruits with explosively sweet flavor. The rich-tasting, juicy cherries of hybrid ‘Sungolds‘ are an intense golden orange, almost tangerine, that absolutely glows on the vines. Juliet tomatoes are an adorable little bright red plum tomato.
Known as green onions, scallions, or spring onions, this member of the Allium family has a mild onion flavor that tastes great raw or cooked. An interesting way to use up any extra you may have is to make a Chinese Pesto by adding finely sliced green onions, ginger, and salt to vegetable oil in a heated pan. It goes well with any meat, especially on steamed chicken, and adds flavor to a bowl of plain rice or noodles.
Corno del Toro Peppers OR Shishito Peppers- We did not have enough of each variety of pepper to supply all of our 70 CSA members so we split them up, some of you received Corno del Toro peppers while others received Shishitos.
Corno Del Toro- an Italian favorite, these long, tapered, bull-horn shaped green peppers are sweet and spicy enjoy them sliced up and sautéed in a veggie stir fry. Larger peppers can be stuffed with your favorite meat, cheese and spice medley and grilled for a truly tasty treat! ‘Pepper Roulette’ anyone?? Shishito peppers are the smaller green peppers in your share, they are generally pretty mild but every once in a while (one in 15-20) you will get one that will knock your socks off but there is no way to know until it’s too late. These peppers are commonly served “blistered” sautéed in hot oil in a frying pan over medium, tossing and turning them frequently until they blister. Try them with some of the various dipping sauces: Ginger Ponzu, Sriracha Soy, Goat Cheese & Cilantro Lime,
Korean Daikon Radish-
Mu or Korean radish is a variety of white radish with a firm crunchy texture. Try them baked or boiled in stews and soups or in a stir fry. Also try them lightly steamed with olive oil, salt or lemon juice for flavor. Slice daikon radishes and eat raw with a dip or peanut butter or add shredded raw Daikon radishes to salads and slaws as a celery replacement or for an added CRUNCH!
Thai basil is a popular cooking herb, especially in Southeast Asian cuisines. It adds freshness and a bold, slightly spicy flavor to many Asian dishes, whether it’s infused in curries and sauces or used as a fresh garnish. Thai basil also offers several healing benefits, thanks to its anti-bacterial properties. Thai basil stands up to cooking a little better than sweet basil, making it a good choice for soups, stir-fries, and curries. It can also be eaten raw sprinkled over salads or cold noodles dishes, and used interchangeably with sweet basils in most recipes. Asian Pesto
How to: store your basil..
Not only is it tasty, but Japanese eggplant (which is technically a fruit) also has few calories – only 20 calories per cup – and is very low in saturated fat and sodium. It delivers a hefty nutrient punch of vitamin C, folate, potassium and manganese. An advantage of the Japanese variety of eggplant is that its thin skin doesn’t need to be peeled. There are many ways to cook it — try grilling, sautéing or baking thin slices.
This sweet corn can be eaten right off the stock, it is naturally sweet and delicious. If you would rather cook it try a simple brush of butter, salt, and pepper, place on low heat over the grill and rotate for a classic summer treat! If your like me and just cant WAIT to get those corn kernels in your teeth eat it raw right off the cob, the milky sweet goodness will have you craving another and you’ll never mess with cooking it again!
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Peace, Love, and Good Clean Food