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My Grandma Vangie made this recipe for us at lunch today, and it was totally DELICIOUS! Best of all, the four garden ingredients are in your box this week — just waiting for you to make Creamy Cucumbers!
Creamy Cucumbers
from the St. Pat’s church cookbook
2 cukes or 1 long seedless cuke
1 med onion
1 tbsp. vinegar
1 tsp. salt
1 tsp. sugar
½ cup mayonnaise
1/4 cup sour cream
1 tbsp. chopped fresh dill
1 tbsp. chopped fresh parsley
Thinly slice cucumbers and onion. Mix into vinegar, salt and sugar. Let stand for 30 minutes, then drain off the liquid. Mix mayonnaise, sour cream, dill and parsley. Pour onto cucumbers and mix. Makes about 2 ½ cups.
CSA member Lynn sent along this recipe, saying, “I couldn’t handle the heat and didn’t want to eat hot food. This was great!”
Thanks for sharing, Lynn!
Others (CSA members or not), please feel free to share your favorite vegetable-based recipes too! You can just put them in a comment and I will paste them into their own post. And, if you can, send along a picture too, since people love to SEE what it’s going to be like.
Asian Green Bean Salad
2 pounds green beans, ends trimmed
1/4 cup rice vinegar
2 tablespoons toasted sesame oil
1 tablespoon soy sauce, more as desired
1 tablespoon minced fresh ginger
2 teaspoons toasted sesame seeds
1 teaspoon minced garlic
1 teaspoon honey (I used Mirin about 2 tblsp)
1/2 cup thinly sliced red onion, rinsed and drained
1 1/2 cup fresh bean sprouts, rinsed (I didn’t have so I didn’t use)
In a 6-quart pan over high heat, bring 3 quarts water to a boil.
Add beans and cook until tender-crisp to bite, 3 to 5 minutes. Drain, immerse in ice water until cool, and drain again.
In a serving bowl, mix vinegar, sesame oil, soy sauce to taste, ginger, sesame seeds, garlic, and honey.
Add green beans, onion, and bean sprouts and stir gently to coat.
Serve at room temperature, or chill airtight up to 3 hours, and serve cold.
What to do with all the bok choy we’ve been blessed with lately, from CSA member Lynn:
Unwrapped Spring Roll Salad
1 pack thin rice noodles – cook and save some of the water.
2 small bunches of Bok Choy thinly sliced including the greens.
1 bunch green onions thinly sliced including some of the green.
1 cup diced cucumber.
1 grated carrot.
handful of chopped mint
handful of chopped cilantro
Toss together.
Make a dressing using:
½ cup of the reserved water
½ cup chunky peanut butter
¼ cup Hoisin sauce (or less depending on your taste)
And for a little kick a dash of garlic chili sauce
If serving later, wait to add the dressing. I had some shrimp left over from the night before so I tossed these in with the salad. You could add just about any vegetable.
Thanks to CSA member Amy for sharing this recipe!
“Yummy acorn squash recipe from Weight Watchers. Makes the squash really taste light and creamy. Enjoy! (I used maple syrup instead of brown sugar and omitted the butter.)”
Ingredients
3 medium acorn squash, cut in half and seeded
3 spray(s) cooking spray
3/4 cup(s) fresh orange juice
2 Tbsp ginger root, fresh, minced
2 Tbsp unsalted butter
1 Tbsp packed brown sugar
1 Tbsp orange zest
Instructions
Preheat oven to 375ºF. Coat a roasting pan or baking dish with cooking spray. Place acorn squash, cut side down, on pan and spray outside of squash with cooking spray. Roast until desired doneness, about 30 to 45 minutes.
About 6 or 7 mintues before squash is finished cooking, in a medium oven-safe bowl or pan, combine orange juice, ginger, butter, sugar and zest. Place in oven and cook just until butter and sugar melt; remove from oven and stir. (Or you can heat the dressing on the stovetop over low heat.)
Serve each squash half like a bowl with dressing poured inside. Yields 1 squash half and about 3 tablespoons of dressing per serving.
Notes
You can also scoop out and mash the squash with the dressing and serve it like mashed potatoes.
You can thank your farmer (and my mom) Carol for finding this recipe!
Fennel Salsa
Ingredients
1 English (seedless) cucumber, diced
1 large fennel bulb, diced
1 avocado – peeled, pitted, and diced
1/2 red onion, chopped
1/2 cup pickled banana peppers, diced
1 bunch cilantro, chopped
2 tablespoons honey
3 tablespoons fresh lemon juice
salt and pepper to taste
Directions
Combine the cucumber, fennel, avocado, red onion, banana peppers,
cilantro, honey, lemon juice, salt, and pepper in a bowl. Allow mixture
to sit 20 minutes before serving.
Hey everybody, I got a kick out of seeing that Gwyneth Paltrow loves Asian Bok Choy Salad too! Their version is a little different, without the hard-to-find wasabi peas, so you may want to check it out yourself:
Thanks to CSA member Cheryl for sharing this recipe!
“I’ve been waiting for the beets! I make a great chocolate-beet cake. Its really yummy and it gets people to eat more vegetables. The girls in the office love this easy way to eat beets!”
Chocolate Beet Cake
1 large beet peeled and grated like a carrot.
1 chocolate cake mix made according to package instructions.
1 can chocolate frosting
Peel and grate one large, raw beet. Make the cake mix according to package instructions and stir in the grated beet.
Bake slightly longer than the package instructions. Test for doneness about five minutes longer.
Cool and frost the cake.
CSA member Amy says:
“This is the best soup ever! I used nonfat yogurt instead of cream and chard instead of spinach (cause that’s what was in the CSA box). Maybe a titch more lemon juice, but just a titch. Yum! Enjoy!”
Garlic Scape Soup
From Super Natural Cooking, by Heidi Swanson
2 tablespoons clarified butter or extra-virgin olive oil
2 dozen garlic scapes, flower buds discarded and green shoots chopped
3 large russet potatoes, unpeeled and cut into ½ inch dice
5 cups vegetable stock or water
2 large handfuls spinach leaves, stemmed
Juice of ½ lemon
½ teaspoon fine-grain sea salt
Freshly ground black pepper
¼ cup heavy cream (optional)
Chive blossoms, for garnish (optional)
Heat the butter in a large saucepan over medium heat, then add the scapes and sauté for 2 minutes. Add the potatoes and stock, cover, and simmer for about 20 minutes, or until the potatoes are cooked through and beginning to break down.
Remove from the heat, add the spinach, and puree using a hand blender. (If you must use a conventional blender, be careful; the hot liquid can burst out the top and make a huge, potentially painful mess. Try leaving the lid slightly ajar to allow steam to escape. Cover the top with a kitchen towel and blend in batches at low speed.) Season with the lemon juice, salt, and a few grinds of pepper. Whisk in the cream for a silkier texture. If the soup tastes flat, add salt a few big pinches at a time until the flavors really pop. Serve garnished with the chive blossoms.
A big thanks to CSA member Cheryl for this lovely recipe using the turnip roots and greens:
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Creamed Turnips in Butter Sauce
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- Slice the turnips very thin and chop the tops roughly. (I leave out the 2-3 inches of stem and the very top of the turnip bulb)
- Place all in a pot with a little water (1/4 inch in pot) and boil until the turnips are tender and water is almost gone.
- Turn off the heat and stir in 3/4 to 1 cup milk in the pot and season with salt and pepper to taste.
- Add 1/2 teaspoon of dry chicken base.
- Combine 3 T butter and 2 T flour in a microwave safe dish and microwave on high about 45 seconds until the mixture is bubbly.
- Stir the flour and butter together and add to the pot. Cook and stir the mixture to make a light, buttery sauce.
“We love the turnips!”
Here’s a new idea of how to enjoy some of your rhubarb– mix some rhubarb sauce in with your french toast batter!
Read about it at Kate in the Kitchen.
Photo courtesy of the Kate in the Kitchen Food Blog linked above.
