Here's a list of the great foods that came in our Harmony Valley CSA box this week, along with notes and a picture directly from Harmony Valley Farm to help us figure out what to do with everything. I posted my initial reaction to this great farmshare bounty last week. The food is really amazing (local, organic, sustainable, and delicious) - so much better than what you'd find in most grocery stores - even if it can be a bit overwhelming at times.
Does anyone out there have a good recipe for the green tops of the carrots we've been getting? When I finally broke down and put mine in the "share" box at my CSA pickup spot this week, I realized that everyone else did that too.
- Italian garlic: Prepare a super simple aioli by mixing crushed garlic into mayonnaise. Aioli gives a distinctive kick to any dish you'd ordinarily use mayo. Try it on a grilled fish sandwich or in potato salad.
- Onions: Store onions in a cool, dry place with good air circulation (such as a hanging basket) to get the longest life.
- Green Top carrots: Steam or boil carrots until tender and make a cream of carrot soup by pureeing with cream and veggie stock and a pinch of cumin. Serve hot or cold and garnish with a dollop of sour cream.
- Summer squash: Slice and add to a pizza or calzone. You may wish to pre-cook it first to release some excess moisture and prevent soggy crust.
- Cucumbers: Time to dig out your favorite gazpacho recipe, because your box this week has all the right stuff!
- Tomatoes: Whip up a quick batch of bruschetta for an appetizer or snack. Coarsely chop tomatoes with fresh basil leaves, a little bit of garlic, olive oil, a bit of balsamic vinegar, and salt and pepper. Spread on toasted sliced baguette and serve.
- Peppers: Roast peppers until tender, stuff with any mixture of pre-cooked meat or grain, top with cheese, and broil until heated through and cheese is browned. Example: try stuffing with cooked Italian sausage, brown rice, garlic, onions, and chopped amaranth.
- Eggplant: Roast, peel, and blend with garlic, olive oil, salt, lemon juice, and tahini to make baba ghanouj, a flavorful dip for veggies or pita chips.
- Potatoes: Boil or bake until tender, toss with a strongly flavored vinaigrette, and chill several hours to marinate. Mix with chopped veggies of your choice for a simple summer salad.
- Green beans: This week's beans are wonderfully tender and flavorful. Reduce cooking time slightly and check frequently to make sure you get them just the way you like them.
- Red & gold amaranth: Amaranth's bitter tannins are mellowed by cooking. Try briefly blanching it in boiling salted water and squeezing dry before using.
- Yellow Watermelon: Better than red watermelon!
- Salad or sauté mix: Top your salad this week with chopped carrot tops, cooked and chilled eggplant slices, tomatoes, hard grated cheese such as Parmesan, and a good herb vinaigrette.
