Week #13, August 18/19, 2022

Summer of surgeries

Our family has had a series of health issues (broken ankle, hernia) and now it’s my turn.  I am scheduled for skin cancer removal tomorrow and Friday, followed by a few weeks recovery.  It’s a slow-growing tumor but is close to my eye, which complicates removal.  The recovery restrictions limit what I can do on the farm but our crew and Steve will take care of what needs to be done, as usual.  I might be slow to respond to emails but I will get to them all.  We are not used to this!  We are used to being hale and hardy!  Fortunately, Steve has recovered from hernia surgery and Sophie’s broken ankle is healing well.
Please, no special CSA requests this week or next week.  Thank you – if something is a little off, just cut us some slack.
Beth

Tomato Care

Ripe (top) and less ripe tomatoes (bottom).

We are heading into peak tomato season.  Ripe tomatoes are delicious but highly perishable so let’s talk about their care.

Ripeness:  Each delivery, we pack a mix of ripe and less-ripe tomatoes so you can stretch them through the week.  In the photo above, the top tomatoes are ready to eat.  The bottom tomatoes can ripen at room temperature for a few days.

Storage:  Tomatoes retain their best flavor and texture when stored at room temperature, no lower than 55 F.  I encourage you to spread your tomatoes on plates so you can watch them.  Eat first the ripest ones or any showing flaws.  
However, you should refrigerate your tomatoes if they are fully ripe and you don’t expect to eat them right away.  It is better to sacrifice a little flavor and texture than to let your tomatoes spoil.  Also, fully ripe tomatoes are less sensitive to chilling injury.

They might need washing:  We handle the ripe tomatoes as little as possible to avoid bruising.

(Left)  The yellow arrow shows small inconsequential flaws that will grow with time.  Eat now.
(Right) The purple arrows show leaf residue bits stuck to the tomato.  Wet the tomato and the residue will come right off.

Veggie List & Veggie Notes
Week #13, August 18/19, 2022
– Weekly shares
– EOW/ green

Sweet corn, 8 or 9 ears
Slicing & plum tomatoes, ~3 lb
Cherry tomatoes, 1 pint
Red peppers (bell or frying; mixed #1/#2 grades), 2
Cucumbers, 2 or 3
Zucchini or yellow squash, 1 or 2 pieces
White or yellow onion
Basil, 1 small sprig
By site: a small green leaf lettuce OR a green bell pepper.
By site: watermelon (red or yellow or orange) OR muskmelon

Next week’s box will probably contain corn, tomatoes, peppers, and more.

Sweet corn – Good news!  There are almost no bugs this week!  These beautiful ears are a variety called “Fantastic”.

Cucumbers – These might be the final cucumbers of the season.

White onions OR yellow onions (by site) – As we harvest, we continue to move from sweet onions to storage onions.  Pungency increases as well as the ability to fry or brown in hot oil.  Some sites get white onions which are intermediate between sweet and storage onions.  Some sites get a yellow onion named “Elyse” which is more pungent.

Melons – Our melons have been stricken with a serious disease problem. We’ve seen this before but always as a minor, late-season issue. Every melon has small, sunken surface blemishes. The melons are good to eat – they formed and ripened before the disease hit. However, eat your melon promptly (ie this weekend) because those spots will spread. They haven’t reached the melon cavity yet, but they will. If you have the room, it’s a good idea to refrigerate your melon this week.

RECIPES by PHOEBE

Roasted Tomato and Sweet Corn Salad

Roasted tomato wedges add delicious savory flavor to this vibrant summer salad. Serve it with good bread for sopping up the rich juices that they’ll leave behind on your plate. I like to steam the corn for this salad, though if you want to save yourself a step, it’s just as good raw.

Serves 3 to 4
Prep time: 10 minutes
Cook time: 40 minutes

1 pound tomatoes (about 2 large)
4 ears sweet corn, husked
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 teaspoon lemon zest
1 garlic clove, grated
½ teaspoon sea salt, plus more for sprinkling
Freshly ground black pepper
4 ounces fresh mozzarella cheese, torn into bite-size pieces
1 cup fresh basil leaves, torn if large

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. Cut the tomatoes into ½-inch wedges, then cut the wedges in half crosswise. Place the tomato chunks on the baking sheet, skin side down. Drizzle with olive oil, sprinkle with salt, and roast until shriveled and lightly browned around the edges, about 40 minutes.
3. Meanwhile, cook the corn. Fill a large pot with 1 inch of water and bring to a simmer. Stand the corncobs in the pot, cover, and steam for 4 to 6 minutes, or until tender and bright yellow. Remove the corn from the pot, allow to cool slightly, and cut the kernels off the cobs.
4. In a large bowl, whisk together the lemon juice, olive oil, lemon zest, garlic, salt, and several grinds of pepper. Add the corn kernels and stir to coat. Add the mozzarella and roasted tomatoes and gently stir to combine. Fold in the basil, season to taste, and serve.

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White Bean Burgers with Roasted Peppers and Feta Yogurt Sauce

If you’re someone who likes to get ahead on dinner, you’ll love this veggie burger recipe. The patties can chill in the fridge for up to 24 hours before you cook them, so you can easily prep them the morning or day before you plan to serve them and just cook them off when you’re ready to eat. Dress them up with a lemony feta yogurt sauce, quick-pickled onions, and fresh fixings like sliced cucumbers, tomatoes, or lettuce.

Serves 6
Prep time: 1 hour
Cook time: 40 minutes

1 red bell or frying pepper
1 medium onion
1 tablespoon fresh lemon juice
3 cups cannellini beans, drained and rinsed
2 tablespoons whole milk Greek yogurt
3 garlic cloves, grated
2 teaspoons lemon zest
1½ teaspoons dried oregano
1½ teaspoons minced capers
½ teaspoon sea salt, plus more for the onions
¼ teaspoon cayenne pepper
Freshly ground black pepper
1 cup panko bread crumbs
1 large egg
Avocado oil, for the pan
6 hamburger buns
Desired fixings

For the Feta Yogurt Sauce
½ cup whole milk Greek yogurt
2 tablespoons crumbled feta cheese
1 teaspoon extra-virgin olive oil, plus more for brushing
1 teaspoon fresh lemon juice
¼ teaspoon sea salt
Water, as needed, to thin

1. Preheat the oven broiler and place the whole pepper on a baking sheet. Broil until the pepper is blackened and blistering all over, 15 to 20 minutes total, turning every 5 to 10 minutes to expose each side of the pepper to the heat. Remove from the oven and transfer the pepper to a large bowl. Cover the bowl with a kitchen towel and set aside to allow the pepper to steam and soften for 10 minutes.
2. Meanwhile, prep the onion. Slice it in half and thinly slice one of the halves. Place the thinly sliced onion in a small container and toss with the lemon juice and a pinch of salt. Cover and chill until ready to serve. Grate the remaining onion half on the large holes of a box grater.
3. When the pepper is cool enough to handle, peel off the blistered skin and remove and discard the stem, seeds, and membranes. Dice the soft roasted pepper flesh.
4. In a large bowl, place the cannellini beans, grated onion, Greek yogurt, garlic, lemon zest, oregano, capers, salt, cayenne, and several grinds of pepper. Use a potato masher to mash until the mixture is thick and creamy with a few large bean pieces still intact. Fold in the diced pepper, panko, and egg.
5. Form the mixture into 6 equal patties. It will be wet and sticky, but it should be firm enough to handle. If it feels too wet, place it in the fridge to chill for 10 minutes before forming the patties. Once formed, place the patties on a plate and chill, uncovered, for at least 30 minutes and up to 24 hours. Preheat the oven to 400°F and line a baking sheet with parchment paper.
6. Heat a cast-iron skillet over medium heat. Coat the bottom generously with oil. Add the patties and cook until charred on both sides, about 5 minutes per side. Work in batches as necessary. Transfer the charred patties to the prepared baking sheet and lightly brush the patties with olive oil. Bake for 15 minutes to help them firm up in the middle.
7. While the burgers bake, make the feta yogurt. In a small bowl, stir together the yogurt, feta, olive oil, lemon juice, and salt. Add water, 1 teaspoon at a time, to reach a creamy, spreadable consistency.
8. Assemble the burgers on the buns with the feta yogurt, lemony onions, and other desired fixings.

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Photo by Eva Kolenko

Panzanella

From Love & Lemons
I never let summer pass by without making this Italian bread salad at least once. The cubes of crusty bread soak up the tomato juices and tangy vinaigrette, so each one is full of zingy summer flavor. We call for red onion in this recipe, but yellow onion would work just as well.
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Photo by The Modern Proper

Cold Thai Noodle Salad

From The Modern Proper
Cold noodles are one of my favorite types of meals to enjoy on a hot day. These are dressed up with cooling cucumbers, fresh herbs, crispy pork, and a creamy peanut dressing. The recipe calls for both basil and mint, but it’ll taste great with just basil if you don’t have any mint on hand.
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Photo by How Sweet Eats

Sheet Pan Cashew Chicken

From How Sweet Eats
In this 30-minute dinner, a sweet, gingery sauce coats tender roasted peppers, hearty chicken, and crunchy cashews. Pair it with rice for an easy weeknight meal.
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Photo by Erin Alderson

Caramelized Zucchini Frittata

From Naturally Ella
A bubbly layer of cheddar cheese tops this fluffy zucchini and onion frittata. Make it for a simple dinner or a delicious weekend brunch.
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Photo by Pinch of Yum

Creamy Shrimp Pasta with Corn and Tomatoes

From Pinch of Yum
We’ve been sharing a corn pasta a week recently (see this newsletter or this one), which I think just goes to show how well corn and pasta go together. I love how the crisp kernels play off the chewy, al dente noodles. This recipe features tomatoes as well, filling it with fresh summer flavor. It also calls for spinach, but it’s such a small amount that you can feel free to skip it.
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Photo by Eva Kolenko

Grilled Tomatoes

From Love & Lemons
Grilling is a great way to use the plum tomatoes that you’ll find in your box this week, as they hold their shape nicely over the hot grates. They’ll be charred and juicy when they come off the heat. Enjoy them a drizzle of olive oil, salt, and pepper, or dress them up more with Italian dressing, Parmesan, and a shower of fresh herbs.

Week #12. Melons on the way

Watermelon harvest is everyone’s favorite job but you have to be able to catch and throw and not mind getting splashed.  We are deeply enjoying the beautiful summer days.  This is one of the best ways to spend them.

Photo by Maggie Schley

Steve picks the ripe melons and makes piles in the field.  Ari tosses melons to Mat, who washes them in the blue tank. It’s great to wash right at the edge of the field.  Melon harvest almost always coincides with warm weather, so no one cares if they get wet.

After washing, we toss again and place (gently!) in wooden bins. Back at the farmyard, we can move the full bins with a forklift and pallet jacks. That means we do not have to lift them again until we pack them in your CSA boxes.

Photo by Mat Salbego

Then we rest and eat cracked melons.

Garlic crop looks good.

The crop is in and drying nicely. The top photo shows garlic laid to dry in our barn loft.  The bottom two photos show garlic laid in the greenhouse on July 29 and July 30. You can see how quickly it’s drying.  I do not love having the garlic in the sun but we cannot fit it all in the loft, so we need to use the greenhouse too. Once it’s dry enough, we’ll move it into the barn.

Veggie List & Veggie Notes
Week #12, August 11/12, 2022
– Weekly shares
– EOW/ purple
– Sampler/ moon

Sweet corn, 8 ears
Green beans, ~1.5 lb
Cherry tomatoes, 1 quart
Slicing tomatoes, ~2.2 lb
Red peppers, 2, either red bell or red frying
Cucumbers, 3 or 4
White or yellow onion, 1 large
Basil, 1 small sprig
By site: red watermelon OR muskmelon

Next week’s box will probably contain sweet corn, melons, tomatoes, peppers, beans, cucumbers and more.

Sweet corn report – There are very few bugs this week.  It’s the next delicious batch of ‘Vision’ corn.

Cucumbers – This field is so productive!  Usually I wouldn’t send cucumber so many weeks in a row but this field is going to end quickly, so let’s enjoy them while we have them.

White onions – These are more pungent onions than the Walla Wallas that we’ve sent in recent weeks.  We consider them intermediate between Wallas and yellow storage onions in both pungency and ability to be fried.  In other words, these will fry better than Wallas but not as well as a yellow onion.

RECIPES by DEB

Photo by debslunch

All-the-vegetables Vegetable Soup

We don’t think of summer time as soup season, but fresh summer produce is so tasty in soup. This quick and easy vegetable soup can be thrown together in 3O minutes in the morning and reheated for dinner without overly heating up your kitchen. And it can turn a sandwich into a real meal! I’ve used Tipi green beans, carrots, corn, and bell pepper in this batch, as well as my last pint of Tipi tomato juice, but feel free to sub in what you have – zucchini, summer squash, tomatoes.
Takes about 30 minutes
Serves 6

1 tablespoon butter
3/4 cup chopped onion
3 stalks of celery, well-rinsed and chopped, with some of the leaves if possible
3 smallish carrots, sliced into rounds (a generous cup)
1 bell pepper, chopped
kernels from two ears of corn
1 1/2 – 2 cups green beans, cut into 1 to 2-inch lengths
2 cups of tomato juice
2-3 cups chicken or vegetable broth, or a mix of broth and water
1 to 1 /2 cups cooked beans or small pasta like macaroni or small shells
salt and freshly ground pepper
one tablespoon of honey, or to taste

1. Melt the butter in a large pot that holds about 4 quarts. Add the longer cooking vegetable first – onion, celery, carrots, and toss with the butter. Season with salt and pepper. Cook for about 5 minutes until the onion starts to soften and turn translucent, then add the peppers, green beans and corn. Continue to cook for about 10 more minutes.
2. Add the broth and tomato juice and water of necessary, and raise the heat to bring the soup to a boil. Reduce the heat and simmer for about 20 minutes. (If you’re making this in the morning, you can go and change out of your pajamas into regular clothes while the soup simmers)
3. Add the beans or pasta – I used small red beans from Rancho Gordo, but garbanzos would be good, too. Stir in the honey. Cook a few minutes to make sure everything is blended. Dip out a spoonful and let it cool slightly, and taste to see if it needs more salt, or anything else.
4. You can eat the soup immediately or cool it, and refrigerate and reheat when you’re ready. Serve with crusty bread or grilled cheese sandwiches.

 

Photo by debslunch

Pasta with Oven-roasted Corn, Feta, and Jalapeño

This remarkably flavorful pasta only has a few main ingredients: pasta, corn, feta, and jalapeño. I tested the recipe with a large, very mild jalapeño – feel free to sub bell pepper or whatever you have. Sliced cherry tomatoes would also be delicious in this recipe. Serve with pan con tomate, Catalan tomato bread – see recipe below.

1 pound orecchiette – the orecchiette cradle the corn kernels, but bow ties or penne would also work
4 tablespoons unsalted butter
1 large jalapeño, or about 1/2 cup chopped bell or frying pepper, finely chopped
kernels from 4-5 ears of oven-roasted corn, 3-4 cups
Kosher salt
1-2 tablespoons basil pesto, purchased or homemade
8 ounces feta cheese, crumbled
Flaky salt and chopped fresh basil leaves, for serving (optional)

1. Prepare the oven roasted corn: heat the oven to 400°, and place a rack in the top third. Pull the silk off the corn, and partially shuck it – leave at least one layer of husks on. Arrange the corn directly on the oven rack, or on a tray that will hold all the ears on one layer. Roast for 30 minutes, flipping after about 15, until the cobs have some color on the outside. Cool and peel the corn, and cut the kernels off the cobs. Save the cobs for stock if you like.
2. Cook the orecchiette in a large pot of well-salted water; optionally, drop a corn cob in for extra corny-y flavor, until the pasta is just a little less cooked then you like it. Drain, saving a cup of the pasta water.
3. Melt the butter in a wide deep skillet and cook the jalapeño or bell pepper in the butter till softened. Add the corn and 1/4 cup pasta water, and cook until slightly reduced, 2-3 minutes. Add the pasta, pesto, and feta, and another 1/4 cup pasta water, and toss until the pasta is well coated with the sauce. If it seems too dry, add more pasta water as necessary.
4. Top with the flaky salt and basil, if using, and serve immediately with pan con tomate

 

Photo by Johnny Miller for The New York Times

Roasted Chicken with Cucumber-Yogurt Sauce

Takes about 40 minutes
Serves 4-6

This recipe is based on a recipe by Melissa Clark, in the New York Times. I’ve adjusted some of the ingredients to match what we’ve got in the box.

Two to two-and-a-half pounds boneless, skinless chicken thighs
Salt and freshly ground black pepper
4 garlic cloves, minced or put through a press
1 tablespoon finely chopped fresh herbs such as basil or parsley, or 1 teaspoon dried oregano
A good-sized pinch of red pepper flakes
3 tablespoons olive oil, plus more as needed
One lemon, one half cut into thin wedges
1/2 cup plain Greek yogurt or other thick yogurt (or sour cream)
1 medium cucumber, peeled, seeded, and grated about 2/3-3/4 cups
Optional: 2 tablespoons chopped herbs, such as basil or parsley for sprinkling on top

1. Heat oven to 425°. Combine the chicken, 3 of the garlic cloves, the 1 tablespoon basil or other chopped fresh herbs, or teaspoon of dried oregano, red pepper flakes, and lemon wedges. Season with salt and pepper. Pour in the olive oil and toss until well coated. The chicken can be refrigerated at this point for up to 12 hours before roasting.
2. Line a sheet pan with parchment or foil, and spread the chicken mixture on it in a single layer. Drizzle with a little more oil and roast until the chicken is cooked through, 25-35 minutes. For a little more color on your chicken, run the pan under the broiler for 1 to 2 minutes.
3. While the chicken is cooking, stir together the yogurt, grated cucumber, and remaining garlic clove in a small bowl. Season to taste with salt and pepper. Cover and refrigerate until ready to serve.
4. When the chicken is done, arrange it on a serving platter and squeeze the half lemon over the top. Sprinkle on the chopped basil if using. Serve with the cucumber-yogurt sauce and an extra drizzle of olive oil.

 

Photo by The Spruce

Catalan Tomato Bread

From The Spruce Eats, by Lisa & Tony Sierra
Pan con tomate or Catalan Tomato Bread, a tapa, flavors toasted bread with garlic and tomato. Toast the bread until it’s nice and crispy to avoid sogginess after the bread is rubbed with the tomato – but even soggy, it will still taste great!
 

Photo by Nagi

Cold Corn Soup for Summer

From RecipeTinEats
Another soup this week – this one is cool, creamy, and full of fresh corn.
 

Photo by Bite On The Side

Tomato Basil Rice

From Bite On The Side
Serve this rice garnished with cherry tomatoes and chopped fresh basil as shown, or chunks of slicing tomato. You can omit the basil if we don’t get any in the box; you might want to add oregano or another dried herb, and call it tomato-herb rice!
 

And finally, two recipes for salads with green beans and corn, one creamy, and one with tomatoes.

Photo by Taste of Home

Corn and Green Bean Salad

From Taste of Home
This recipe calls for reduced fat mayonnaise – I am not a fan! Feel free to use your favorite mayo.
 

Photo by John Kernick

Corn, Green Bean, and Tomato Salad

From Martha Stewart
Martha calls for yellow tomatoes and heirloom tomatoes in this salad – a combination of our slicing and cherry tomatoes will work just great in this recipe.

Week #11; Let’s talk peppers.

Our pepper season begins.  We have two or three peppers for each share this week.  Most people will get a mix of red bell and red frying peppers. (Some boxes will have all bells this week.)  Let’s review the differences.

Bell peppers are sweet, not spicy.  They are blocky and thick walled.  These are great for salads, stuffing, grilling, and roasting, where their thick walls are an advantage.  This week’s bell peppers are red or green, but we grow red, yellow, orange, purple and green bell peppers.  All are sweet.

Frying peppers are also sweet, not spicy.   They have a pointed tip and are thinner walled.  These peppers are great for frying.  They have lower moisture, which allows them to fry and brown in hot oil.  Frying peppers can also be stuffed or used for salads.  They are less useful for roasting, because of their thinner walls, and lower yield after roasting.  We grow red and green frying peppers. 

#2 Grade Red Peppers

I write about pepper grading every year.  Returning members can say “yeah, yeah” and skip ahead.  New members, please read.
Some of the red bell peppers we send in the CSA boxes will be our #2 grade.  We do this to avoid waste and to deliver good value to our CSA members.  The #2 grade peppers are excellent eating quality, but are not quite pretty enough to sell to our coop store customers.  As a result, we place a much lower value on these peppers.  This allows us to provide generous amounts of peppers over the course of the season.  We feel this is a good exchange, even if it means you occasionally open a pepper and find that it needs trimming.  Here are the reasons that peppers are downgraded from #1 grade to #2 grade:

• They may have a minor blemish, or
• They may have minor insect damage, or
• They may be very ripe and beginning to wrinkle.  (These are especially sweet and delicious as they are fully ripe.  These cannot be sold to stores because their shelf life is short.  You will find that the texture is less crisp than a #1 grade pepper, but the flavor more than makes up for it.)
• They might be partially red and partially green.
• Others are just too small.
• Eating quality is fine (or excellent) for all the #2 peppers. 

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We throw away ALL peppers that we suspect have rot inside (although one may occasionally slip through in either #1 or #2 grade.).  Enjoy this week’s peppers.  As amounts increase, we’ll share favorite pepper recipes.

Zucchini News

The crew on the way to harvest zucchini.

After this week, you (and we) will get a vacation from zucchini.  Our next field will be ready to harvest in late August.  This is good timing from our perspective, as we have many great things for the CSA boxes this month.  Melons, corn, beans, peppers and tomatoes are all hitting their stride.

Veggie List & Veggie Notes
Week #11, August 4/5, 2022
– Weekly shares
– EOW/ green

Sweet corn, 7 or 8 ears
Carrots, 2 lb
Red peppers (frying or bell), 2 or 3
These will be a mix of #1 and #2 grades.
Cherry tomatoes, 1 quart
Slicing tomatoes, 1 or 2
Cucumbers, ~4
Zucchini &/or Zephyr squash, ~2 pieces
Walla Walla onion
Fresh garlic, 1 bulb
By site: a small muskmelon OR red watermelon

Next week’s box will probably contain sweet corn, tomatoes, red cabbage, melons, and more.

Sweet corn – This week’s batch has fewer bugs.  However, I still suggest that you cut off the tips before shucking.  Then you do not even see any bugs.  We expect to have seven deliveries of corn for you this year and I’ll post bug info here each week so you know what to expect.  The corn is delicious.  Just cut off the tips before shucking – you’ll be happier.

Carrots – This is a really nice batch of carrots, a variety called ‘Romance’.  Steve has experimented for years to find the best carrot varieties to plant each season.  Summer carrots can be disappointing, eg too bitter, but this ‘Romance’ variety does great.  Of course, we have to water and tend them for success, but they are worth the effort.

Red peppers – Storage: Refrigerate

Cucumbers – We just began harvesting our second cucumber field and the quality and abundance are great!  We have four cucumbers for you this week.  Enjoy the bounty – soon the field will calm down and production will slow.
Storage: Refrigerate in a warmer part of your fridge, or even leave at room temperature.

Cherry tomatoes (mixed orange and red) – Everyone gets a quart this week but they are not quite full.  We divvied up what we have!

Fresh garlic – We are sending German Extra Hardy garlic this time.  Storage:  I suggest that you refrigerate this bulb of garlic, so it remains easy to peel.  The garlic is fine if you leave it at room temperature but the cloves will become difficult to peel as the bulb dries.

Muskmelon (some sites) – Some are ripe and ready to eat.  Some appear greenish and need to ripen a day or two on your kitchen counter.  Keep at room temperature but refrigerate if not eaten within 2 days.

Red watermelon (some sites) – We have watermelons for just two sites.
Storage: Store at room temperature and refrigerate once cut.

RECIPES by PHOEBE

Roasted Salmon with Marinated Cucumbers and Ginger Rice

Sweet and tangy marinated cucumbers add a cooling crunch to this gingery salmon and rice bowl. Serve it with a sprinkle of sesame seeds and drizzles of toasted sesame oil for a nutty finishing touch.

Serves 4
Prep time: 15 minutes
Cook time: 30 minutes

1 large cucumber (about 10 ounces), peeled, seeded, and diced
¾ teaspoon sea salt
2 teaspoons extra-virgin olive oil
1 garlic clove, minced
1 teaspoon minced fresh ginger
1 cup jasmine rice, rinsed
1½ cups water
2 tablespoons rice vinegar
1 teaspoon cane sugar
4 (4-ounce) salmon filets
1 tablespoon tamari or soy sauce
2 teaspoons brown sugar
Sesame seeds, for garnish
Toasted sesame oil, for serving

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Place the cucumbers in a medium bowl and toss with ½ teaspoon of the sea salt. Set aside while you start the rice.
3. Heat the olive oil in a medium saucepan over medium heat. Add the garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add the rice and stir to coat in the oil. Add the water and the remaining ¼ teaspoon sea salt and bring to a boil. Reduce the heat, cover, and simmer until the water is absorbed, about 15 minutes. Turn off the heat and allow the rice to steam in the covered pot until you’re ready to serve.
4. Meanwhile, prepare the cucumbers. Add the rice vinegar and the sugar to the bowl with the cucumbers and toss until the sugar dissolves. Chill in the fridge until you’re ready to serve.
5. Pat the salmon filets dry and place them on the prepared baking sheet, skin side down. In a small bowl, stir together the tamari and brown sugar until the sugar dissolves. Brush the mixture onto the salmon filets, then bake until the salmon is just opaque and flakes easily, about 12 minutes.
6. Assemble plates with a scoop of the ginger rice, a salmon filet, and spoonfuls of the marinated cucumbers. Garnish with sesame seeds and serve with drizzles of toasted sesame oil.

Chocolate Chip Zucchini Bread Pancakes

Warmly spiced with cinnamon and nutmeg and packed with shredded zucchini, these moist and fluffy pancakes taste just like zucchini bread! Serve them with maple syrup for a delicious breakfast or brunch. Tip: If you have lots of squash to use up, you can increase the zucchini to 1½ cups. The pancakes are great both ways.

Makes about 10 pancakes
Prep time: 15 minutes
Cook time: 20 minutes

1 cup all-purpose flour
½ cup whole wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
Heaping 1 teaspoon cinnamon
Heaping ¼ teaspoon sea salt
¼ teaspoon nutmeg
1 cup almond milk, or any milk
¼ cup whole milk Greek yogurt
1 large egg
2 tablespoons neutral oil or melted butter, plus more for the pan
1 tablespoon maple syrup, plus more for serving
1½ teaspoons vanilla extract
1 cup shredded zucchini
½ cup chocolate chips

1. In a large bowl, whisk together the all-purpose and whole wheat flours, baking powder, baking soda, cinnamon, salt, and nutmeg.
2. In a medium bowl, whisk together the almond milk, Greek yogurt, egg, oil, maple syrup, and vanilla. Stir in the zucchini. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the chocolate chips.
3. Heat a nonstick skillet over medium-low heat and brush lightly with oil. Use a ⅓-cup scoop to pour the batter into the skillet. Cook the pancakes until they’re puffed, cooked through, and golden brown on both sides, 2 to 3 minutes per side. Reduce the heat as needed if the outsides of the pancakes brown before they’re fully cooked in the middle. Serve with maple syrup.

Photo by The Modern Proper

Corn Fritters

From The Modern Proper
Crispy, buttery, savory, and sweet, these pan-fried fritters are a fun way to use sweet corn! This recipe calls for green onions, but you could easily sub in a couple tablespoons of minced Walla Walla onion.

Photo by Jeanine Donofrio and Jack Mathews

Greek Salad

From Love & Lemons
This simple salad is a refreshing summer side dish, and it’d be a perfect way to use the cucumbers, peppers, onion, and cherry tomatoes in your box this week. Feel free to skip the mint. Thanks to the fresh veggies and punchy dressing, the salad has plenty of flavor without it.

Photo by Pinch of Yum

Sheet Pan Chicken Pitas with Tzatziki

From Pinch of Yum
Here’s another great way to use the peppers and cucumbers in this week’s box! In this easy sheet pan dinner, you’ll roast thinly sliced peppers and spiced-up chicken breast and serve them in pitas with diced cucumber, onion, and creamy cucumber tzatziki.

Photo by The Modern Proper

Za’atar Roasted Carrots with Feta and Pumpkin Seeds

From The Modern Proper
Za’atar, a Middle Eastern spice blend, adds bright, earthy flavor to these simple roasted carrots. Dress them up with feta and toasted pumpkin seeds for tang and crunch.

Photo by Pinch of Yum

Burst Tomato Pappardelle with Zucchini, Sweet Corn, and Pan-Fried Chicken

From Pinch of Yum
Burst cherry tomatoes, lemon, and a touch of cream create a light, flavorful sauce for this summery veggie pasta. The chicken here is totally optional – for a vegetarian take on this recipe, feel free to skip it!

Photo by Jeanine Donofrio and Phoebe Moore

Carrot Ginger Dressing

From Love & Lemons
Potentially my all-time favorite salad dressing! Made with roasted carrots, fresh ginger, and rice vinegar, it’s creamy, zingy, and super refreshing. Toss it with salads, drizzle it over a grain bowl, or use it as a dipping sauce for spring rolls, sushi, or grilled or roasted veggies.

Week #10; Sweet corn!

We are enjoying the cooler weather which arrived just in time for the first sweet corn harvest.  When picking corn on hot days, it’s like a sauna between the rows.  This week’s harvest was straightforward, a good training experience for our newer crew members.  See my notes on this week’s corn in the Veggie List & Notes section below.  Many ears have bugs or bug damage at the tip so I advise cutting off the tips before you shuck the corn.  That way, you never even see the bugs or damage.  Check our Veggie List & Notes section each week, and I’ll give you an update for that week’s batch of corn.

I took an evening walk to our current cucumber field and sat among the rows as the sun set.  It’s a beautiful spot, open to the west and the setting sun.  As I sat quietly, lightning beetles crawled to the top of the leaves, preparing for their evening show.  It was a lovely moment.

Steve’s surgery

Two weeks ago, Steve had hernia-repair surgery.  The surgery went well but he ended up with a ‘paralyzed intestine’ (paralytic ileum) which has made recovery more complicated and prolonged than expected.  He is improving now but it’s been a rough two weeks.  Everyone pitched in so he could rest and recover.  Haha, that is not in his nature.

We are hiring

We have several openings for farmhands to replace crew members who are returning to school.  We offer valuable work in a safe, friendly, outdoor environment, and send you home with lots of healthy produce!  Please help us spread the word.  Learn more and apply at our employment page .

Fresh garlic

Everyone gets a bulb of freshly dug ‘Korean Red’ garlic.  We are in the midst of harvesting garlic to cure for later boxes but paused to harvest and clean enough for this week’s delivery.  Fresh garlic is special: crunchy and strongly flavored.  I advise refrigerating this fresh bulb for easy peeling.  You can leave it at room temperature, but the cloves become difficult to peel as the garlic dries and cures.  In about one month, they loosen enough to peel but for now it’s best to refrigerate and eat it soon. 

Beth

Veggie List & Veggie Notes
Week #10, July 28/29, 2022
– Weekly shares
– EOW/ purple
– Sampler/ sun

Sweet corn, 8 ears?
Muskmelon, 1 large or 2 small
Carrots, 2 lb
Green beans, 0.9 lb
Zucchini &/or Zephyr squash, ~ 2 to 3 pieces
Cucumbers, ~3
Walla Walla onion
Fresh garlic, 1 bulb
By site: A box of cherry tomatoes OR a small bag of slicing tomatoes.

Next week’s box will probably contain sweet corn, carrots, tomatoes, sweet onions, etc.

Sweet corn – Now it’s summer!  This is a very tasty batch of corn.
Advice about bugs.  This is organic sweet corn.  Many ears have bugs or bug damage at the tip.  I suggest cutting off the tips before shucking the corn.  Sweep the trimmed tips into the compost and you will never see the bugs.
Storage. Sweet corn is best when fresh, so we encourage you to eat it asap. Store in the refrigerator, in the husks if you have the room, or husked in a plastic bag.
Cooking.  It is quicker to steam sweet corn than to boil it.
1.) Stand ears of corn upright in a tall pot. Put one inch of water in the pot.
2.) Bring the water to a boil. If the corn is cold when you begin cooking, steam for 5 – 6 minutes. If the corn starts at room temperature, steam for 4 – 5 minutes. The cooking time will vary somewhat depending on how many ears are in the pot. Pay attention to how the corn smells. The scent changes once the corn is ready. Another clue: water will bead on the corn until it is cooked. Don’t overcook it.

Muskmelon – Some are ripe and ready to eat.  Some need to ripen a day or two on your kitchen counter.  Keep at room temperature but refrigerate if not eaten within 2 days.

Green beans – Storage: Store in the warmest part of your refrigerator.
These beans are a little past their prime maturity.  You may find a few that are overripe and need to be tossed.  Look for beans that are bulging or floppy or puffy with larger beans inside.  Throw those away and keep the rest.  We’ve looked them over carefully but now it’s your turn.  With last week’s heat, we just could not keep up with the speed of bean growth.

Carrots – Refrigerate in the bag.

RECIPES by DEB

Photo by debslunch

Summertime Vegetable Curry

This recipe uses green beans, carrots, and yellow squash from this week’s box, but feel free to adapt to what you have – you will need approximately 6 cups of chopped vegetables altogether, not counting the onions.
Takes about 45 minutes
Serves 6

4 tablespoons coconut oil or olive oil, divided
1 (14-oz.) package firm or extra-firm tofu, patted dry, cut into cubes
a few generous pinches of kosher salt, and freshly ground black pepper
2 cups of chopped onions
a 2-3 inch piece of fresh ginger, peeled and grated
2-3 cloves of garlic, smashed and chopped
2 teaspoons curry powder
1 teaspoon garam masala
1/2 teaspoon each: ground cumin, turmeric, and coriander
1/4 cup tomato paste
1/4-1/3 cups water
a heaping cup of peeled and sliced carrots
8-12 ounces green beans, rinsed, trimmed, and cut into 2 inch pieces – heaping 2 cups
1 (13.5-ounce) can of unsweetened coconut milk – full fat preferred, but lite works
2 large summer squash or zucchini, rinsed, quartered longwise, and cut into chunks – heaping 2 cups
More salt & pepper to taste
Optional garnishes: Lime wedges, cilantro leaves, and coarsely chopped, salted, roasted peanuts
Optional: serve with white or brown rice, chutney, and plain yogurt

1. If you’re serving the curry with rice, start the rice first.
2. Heat 2 tablespoons of the coconut oil in a wide deep skillet or braiser with a lid. Add the tofu cubes, season with salt and pepper, and fry for about 10 minutes over medium heat, flipping the cubes a few times, trying not to break them up too much, until they’ve gt a little color. Remove to a paper towel lined plate to drain.
3. Wipe out the pan if necessary (I didn’t) and add the remaining 2 tablespoons of the coconut oil. Over medium high heat, add the onions and another couple of pinches of salt, and stir to coat with oil. Cook the onions for 2-3 minutes, then add the ginger and garlic, curry powder, garam masal, ground cumin, turmeric, and coriander. Continue to cook until the spices are fragrant and the onions, ginger, and garlic are softened, 5-10 minutes. If things start sticking add two tablespoons of the water.
4. Add the tomato paste and the water, and stir until saucy. Add the carrots and the green beans, cover, reduce the heat, and simmer until softened, about 10 minutes. Again, add a little more water if things start to stick.
5. Add the coconut milk and mix well. Add the squash, stir and cover and cook for another 10 minutes, until the squash are cooked but not mushy. Taste for salt and serve with the optional garnishes and rice.

 
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Photo by debslunch

Corn, summer squash, and chorizo tacos

Leftover taco filling can be combined with rice to make a tasty casserole, and could also be used in stuffed squash or zucchini boats.
Takes about 30 minutes
Serves 6-8

1-2 tablespoons vegetable oil
1 pound chorizo, bulk or removed from casings, or turkey chorizo
1/2 cup chopped onion
4 cloves garlic, smashed and chopped or put through a press
One large or two smaller yellow summer squash, cut into 1-inch chunks
2 cups fresh corn kernels, cut from 2-4 ears of corn
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
Optional: 1/2 cup chopped cilantro
salt to taste
Corn or flour tortillas, warned in the oven or microwave
Optional toppings:
Grated cheddar cheese, or pepper jack, or mozzarella
avocado, pitted and sliced
Salsa or pickled jalapeños – or both!
Quick pickled purple onions (here’s one recipe)
Coleslaw or sliced cabbage
Sour cream

1. Heat 1 tablespoon of the oil on medium-low heat in a large skillet. Add the chorizo and cook until it’s no longer pink and starting to brown, crumbling with a spoon or spatula, about 7-10 minutes. If you’re using pork chorizo, remove the meat to drain and wipe out the skillet. Less-fatty turkey chorizo can stay in the skillet.
2. If you have an empty skillet add another tablespoon of oil, and then the onions, garlic, squash, and corn. If you’re using turkey, simply add the veggies to the meat. Either way, cook until the veggies are softened.
3. Add the meat back into the pan (if necessary). Add the cumin, organo, and salt to taste. Cook until the meat is browned. Transfer the filling into a serving dish, and arrange the tortillas and topping around it on the table, so everyone can roll up their own tacos.

 
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Photo by debslunch

Quick cucumber pickle spears – or salad

This recipe based on one from Olia Hercules’ Mamushka only uses one to two cucumbers at a time – but is easily doubled. I was amazed at how quickly this procedure transforms cucumbers into pickles and then found myself adding them to all type of sandwiches – including peanut butter! – and packing them in my lunch for a side.

10 ounces slicing cucumbers – about 1 large or two small
1 teaspoon fine sea salt
2 teaspoons sugar
4 teaspoons cider or white wine vinegar – about 1 slightly overflowed tablespoon
1 dried red chile
2 cloves garlic, smashed and peeled
2 tablespoons vegetable oil
1 tablespoon chopped parsley or dill

1. Trim the cucumber and slice lengthwise into long wedges. Arrange the wedges in a shallow dish. If you’d like more of a salad, chop the cucumber into bite size chunks.
2. Sprinkle the cucumbers with the salt and sugar, and pour in the vinegar. Add the chile, toss, and cover and refrigerate for 30 minutes.
3. Toss the wedges with the oil and chopped herbs and serve.

 
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Photo by Lana

Summer Squash Cornbread Casserole

From Lana’s Cooking
This recipe produces a cornbread that is really moist – not quite a spoonbread, but close. When I tested it, I reduced the cooking time to about 45 minutes. I tried the cheddar and jalapeño variation, and it’s delicious. If you don’t want to use cornbread mix, sub 2/3 cup flour, 1/2 cup cornmeal, 3 tablespoons sugar, and 2 teaspoons baking powder.
 
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Photo by Deb Perelman

Corn Salad with Chile and Lime

From Smitten Kitchen
Deb Perelman, a.k.a. Smitten, describes this salad as inhale-able. Try it out and see if that’s an exaggeration! The recipe calls for Tajín seasoning – you can substitute chili powder.
 
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Photo by Heidi Swanson

Moroccan Carrot and Chickpea Salad Recipe

From 101 Cookbooks
If you, like me, don’t have fresh mint, but still have lots of parsley from prior week’s boxes, feel free to sub it for the mint.
 
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Photo by Jessica Gavin

Cantaloupe (or muskmelon) Smoothie

From Simply Recipes
This creamy melon smoothie uses 1 cup of melon chunks to make one smoothie – so there’ll still be plenty to eat plain!

Week #9; Lingering pandemic cr@p

Here’s a pandemic wrinkle.  After years of bottling our tomatoes into juice at a local processor, we can no longer find anyone to do that for us.  Our old processor has dropped their small accounts, including us.  Our tomato juice project is too small for most processors to deal with.  Even if we could get on a new shop’s schedule, costs have risen to an unsustainable high, eg $15 per bottle!  The cost of glass bottles went up dramatically, as well as labor, fuel, etc.  This is a familiar story by now.

We have enough juice for about half the sites.  The remaining sites get a muskmelon plus a half pint of cherry tomatoes.  I call that a pretty even deal.

We remain short-handed (our biggest pandemic issue) but have chosen to be super-strategic with our time, and feel we are pulling off our usual nice boxes.  This week’s basil has more insect damage than usual, mixed in among undamaged leaves.  I leave it to you folks to trim off and discard the damaged leaves.

For years, I have walked our basil fields each morning, carrying pails of soapy water to drown Japanese beetles.  Ari reminds me that I used to pay him 50 cents to help.  (Those days are over.)  If we do this every morning, the beetles do not congregate in the basil field and the basil is protected.  Obviously, I do not have time for that any more.  Really.  Instead, we planted an overabundance of basil, some for the beetles and some for us.  Unfortunately, I think every Japanese beetle in the county is in that basil field right now.

Anyway, my new strategy is staggered pruning.  The beetles do most of their damage to older plants, so keeping parts of the fields in fresh growth should help.  I will outwit these pests.

Let’s forget all that and focus on this week’s produce!  Look at that summer list!  Green beans, broccoli, zucchini and cucumbers, sweet onions, early peppers, basil, the first melons, etc etc.  Surely, summer is everyone’s favorite garden season.  Soon there will be sweet corn and the first tomatoes.

This is a lovely box and I hope you enjoy it.  

Beth

Most of this basil is very nice.  Just pluck off the beetle-damaged leaves, the ones with holes.  They tend to feed at the top of the plant, leaving the tender side shoots alone.

Veggie List & Veggie Notes
Week #9, July 21/22, 2022
– Weekly shares
– EOW/ green

Green beans, 1.5 lb
Broccoli, ~1.8 lb
Green bell pepper, 1
Zucchini &/or yellow squash, ~2.5 lb
Cucumbers, 3 or 4
Walla Walla onion, 1 or 2
Basil
By site, a small red bibb lettuce OR small parsley bunch
By site, everyone gets something special:
     Tipi tomato juice OR the first muskmelons + a half pint cherry tomatoes

Next week’s box will probably contain sweet corn, melon, cabbage and other summer favorites.

Green beans – Storage: Store in the warmest part of your refrigerator.

Broccoli – This broccoli field is doing great!  It’s difficult to grow spring broccoli on our sandy soils, so we’re glad for the nice harvests.  If your broccoli appears wilted, submerge in cold water for 15 minutes and it will perk up.  Hot weather is hard on broccoli so sometimes they need that cold water soak.  Storage: Refrigerate.

Cucumbers are still abundant and quality remains very high.  What a beautiful, amazing field.

Tipi tomato juice – Drink the juice or try making an easy soup with vegetables from your CSA box, with zucchini, Walla Walla onion and basil.
Storage: Store the juice out of sunlight at room temperature when unopened.  Refrigerate after opening.  The juice is already seasoned so do not add salt if you cook with it.
Ingredients: organic tomatoes from Tipi Produce, salt, organic garlic, organic onion, organic black pepper.  Nutritional information is posted here.

Muskmelon – Most are ripe and ready to eat.  Some need to ripen a day or two on your kitchen counter.  Keep at room temperature but refrigerate if not eaten within 2 – 3 days.

RECIPES by DEB

Photo by Deb Shapiro

Creamy Roasted Broccoli and Cucumber Salad

I’ve added cherry tomatoes to this salad, even though we haven’t gotten any in the box this week, because they’re coming into season at farmers markets right now – feel free to omit the tomatoes if you don’t have any – I’m sure we’ll be enjoying them in future boxes!

Takes about 30 minutes
Serves 4 as a side dish

one large stalk of broccoli cut into florets, including some stem slices – about 2 1/2 cups
1-2 cloves of garlic, separated from the head but not peeled
1 tablespoon olive oil
1/2 cup thinly sliced sweet onion, such as Walla Walla
one cucumber, peeled, seeded and cut into chunks – about 1 1/2 cups
1 cup garbanzo beans, drained and rinsed
12 cherry tomatoes, halved
1/3 cup sour cream
1/4 cup mayonnaise
1 tablespoon tahini
2 tablespoons lemon juice, plus more to taste
1 teaspoon sugar
1/4 cup chopped fresh herbs, such as basil or parsley
salt and freshly ground black pepper

1. Heat the oven to 400°. Place the onion in a small bowl and cover with cold water, and let it soak while you prepare the other veggies.
2. Arrange the broccoli on a baking sheet, drizzle with oil, and season with salt and pepper. Add the garlics and toss well. Roast for 15-18 minutes until the broccoli is tender and starting to show some char, and the garlic is soft. Set aside to cool.
3. Combine the cucumber, garbanzo beans, and cherry tomatoes in a bowl large enough to allow for mixing.
4. Measure the sour cream, mayonnaise, and tahini into a small bowl or spouted glass measuring cup. Squeeze in the garlics, add the lemon juice and sugar, and whisk well. Season to taste with salt and pepper.
5. Add the cooled broccoli to the bowl, pour in the drssing, add the herbs, and mix well. Taste to see if it needs more lemon or salt. Serve right away or chilled.

Photo by Deb Shapiro

Spiral Zucchini Pie

Working with fillo (or phyllo) can be a bit tricky, but the results are worth it. You can make the pie as one big spiral as shown, or as individual spirals – you will get about a dozen that way. The pie can be eaten hot or at room temperature, and it uses a lot of zucchini! You can serve the pie with tzatziki, a cucumber yogurt sauce, if you like.

Takes about an hour
Serves – many!

One 1-pound box of fillo dough, thawed and at room temperature. The box has two packs inside and you’ll use about 24 sheets, or all of pack and part of the other.
8 ounces (one stick) salted butter, melted
1 1/2 pounds zucchini, grated
1 teaspoon kosher salt
3 large eggs, beaten
8 ounces feta cheese, crumbled
6 ounces Gouda or cheddar cheese, shredded (about 1 1/2 cups)
1 cup of finely diced onion (or 4-6 scallions)
1/4 cup chopped fresh herbs, such as basil or parsley or dill, or 2 teaspoons dried dill
1-2 tablespoons of sesame seeds or charnushka

Optional tzatziki sauce
1/2 cup plain Greek yogurt
1 small to medium cucumber, peeled, seeded, and finely diced
1 teaspoon salt
1 tablespoon lemon juice
1 tablespoon olive oil
2 teaspoons minced garlic, mashed to a paste or put through a press.

1. Place the grated zucchini in a colander or strainer and sprinkle with the kosher salt. Toss to coat. Place the strainer over a large bowl or in the sink to catch the liquid and leave for at least 30 minutes.
2. Optional tzatziki sauce: Combine all ingredients and chill.
3. Heat the oven to 400°. Take handfuls of the zucchini and squeeze to remove as much of the liquid as possible, and transfer the zucchini to a large bowl.
4. Add all of the eggs, cheeses, onion, and herbs, and mix well.
5. Place one sheet of fillo on a clean work surface (I like to use a cutting board) and brush lightly with melted butter. Place another fillo sheet on top and brush again. Spread 1/3 cup of the zucchini filling on one long side of the fillo and roll it up.
6. Place the log on a parchment lined baking sheet, shape it into a coil. Continue to form the zucchini rolls, and for one large pie, wrap them around your first coil. For individual coils, space them barely touching on the baking sheet.
7. Brush the spiral(s) with the remaining melted butter and sprinkle a small amount of salt and the sesame or charnushka seeds on top. Bake the spirals until golden and crisp, about 40 minutes.
8. Serve with tzatziki sauce if desired.

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Photo by Heidi Swanson

Grilled Zucchini and Bread Salad

From 101 Cookbooks
This recipe from Heidi Swanson, who specializes in vegetarian and natural foods recipes, uses 1/3 cup ponzu in the dressing. Ponzu is a Japanese sauce that’s found near the soy sauce at the grocery store. You can make a quick substitute by combining 1/4 cup soy sauce, juice of half a lemon, and a few tablespoons of Mirin (Japanese sweet wine) or a teaspoon of sugar. Heidi says the only zucchini recipes that have her attention at this time in the summer use pounds of zucchini – this recipe uses two!
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Photo by Tiffany

Sheet Pan Chicken, Potatoes and Green Beans

From Creme de la Crumb
This sheet pan dinner uses dried herbs, but subbing fresh would be delicious.
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Photo by Karen Mordechai

Julia Child’s Tian de Courgettes au Riz (Zucchini Tian)

From DebsLunch
This recipe from Julia Child is all over the Internet in various versions – and has previously appeared in Tipi’s recipes too! It’s a great recipe for the over-abundance-of-zucchini time of year. Here’s my version, where I’ve tried to make the directions more straightforward.
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Photo by Jessica Gavin

How to make broccoli rice

From Jessica Gavin
Step through 3 methods of making broccoli rice – chop with a knife, food processor, or blender – provided by Jessica Gavin, a cookbook author and teacher. There’re also choices of how to cook your broccoli rice – my favorites are food processor and sauté, and I also like to add a little coconut milk to the pan if I have an opened can.
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Summer Squash Lattice Tart

From Martha Stewart
I have made this tart from Martha Stewart many times, and I strongly suggest that rather than weaving the lattice on top of the tart and then lifting it up to add the egg custard to your tart, pour the egg in first, then top with the lattice! You can use the crust recipe linked to (Pate Brisee), or mine, or store bought!
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Green Bean and Lemon Casserole

From Nigella Lawson
Since we’ve got about a pound and a half of green beans, try halving this recipe from Nigella Lawson, that melts whole lemon into the green beans, to arrive at a comforting dish that’s somewhere between lightly cooked, crunchy beans and meltingly tender slow-cooked beans. Use half a large lemon and 6 tablespoons of butter.