Veggie List and Veggie Notes (September 10/11, 2015, week #17, purple EOW)
Tomatoes, 4 lb, mixed slicing & plum
Edamame soybeans, 1 bundle
Golden beets with greens, 1 bunch
Broccoli, 1 or 2 nice heads
Delicata winter squash, 2
Oranos peppers, 4 – 5
Colored bell pepper, 1
Yellow onions, about 2
Basil, 1 husky sprig
Each site will get 1 heirloom tomato per box OR an additional pepper.
Edamame soybeans (bundle of green stems with pods attached ) – These edible soybeans are a treat. Pull the pods from the stem and wash well. It helps to submerge the pods and rub them together. Boil in water until the pods have split and the beans are quite tender. Season with salt and pop the beans out of the pods into your mouth. This Japanese specialty is becoming more and more popular in the USA.
Storage: Remove the pods from the stems promptly and refrigerate.
Broccoli – Don’t try to store this broccoli for long. It matured in hot weather, and that is likely to shorten its storage life.
Delicata winter squash – These are flavorful, thin-walled winter squash. You can even eat the skin. Delicatas do not store well, so eat them soon.
Storage: Store all winter squash at room temperature.
Preparation: These squash have a central cavity that can be stuffed if you wish. Cut squash in half, scoop out and discard the seeds. To cook, I place the cut squash face-down on a cookie sheet, with a small amount of water in the pan, and roast at 400 oF until easily pierced with a fork. The water in the pan is optional. Allow the pan to dry during cooking, so the squash has a chance to caramelize.
Heirloom tomatoes (large tomato that’s not in the paper bag with the other tomatoes) – We will rotate heirloom tomatoes among the sites as they ripen. Heirloom tomatoes are full-flavored but delicate. If you receive one this week, please handle it very gently, as these fragile beauties bruise easily. Some are delivered ripe, some need to ripen at room temperature for a day or two. Plan to eat your heirloom as soon as it is ripe.
Golden beets with greens – These beet greens are delicious. They are similar to Swiss chard in flavor, texture & cooking time (the two crops are very closely related.) You can remove the thickest midribs before cooking if you wish, but it is not essential.
Storage: Cover and refrigerate. The beet roots will last for weeks. Beet greens are perishable and should be eaten soon. Separate the tops and roots if you don’t plan to eat the greens immediately, to preserve freshness in the roots.
THIS WEEK’S RECIPES
Comforting Classics
Roasted Salt and Pepper Edamame
Beet, Beet Greens, Caramelized Onions and Feta
Tuna and Beet Salad with Coddled Eggs
Chunky Tomato Bruschetta
Broccoli Sautéed with Pine Nuts, Basil and Parmesan
Roasted Delicata Squash with Apples
Outside the Box Recipes
Tasty Summer Stew
Beet Green Strata
Shredded Sautéed Beets with Poppy Seeds
Tunisian Broiled Tomato and Pepper Salad
Broccoli with Quinoa Salad and Basil Vinaigrette
Roasted Squash Breakfast Bowl
Kitchen Sink Recipe
Quick and Easy Dinner