Here's a list of what was in this week's Harmony Valley farmshare box. The box was literally overflowing, and we were excited to see foods we'd never even heard of, like teggia beans and Orange Ukraines (we were excited for the return of radishes, too). And this is - already, finally - the week we didn't throw away our edamame beans. So delicious and easy, as it turns out - and the kids love 'em too.
Please send me your recipes! Until then, here's what Harmony Valley had to say about the food we've got and how to prepare it (the picture is theirs too):
- Yellow onion: Make onion rings!
- Italian garlic: Mash roasted garlic cloves into an herbed cream cheese spread and make an outrageous bagel sandwich. How about some smoked ham, sliced tomatoes, and jalapeños?
- Tomato variety bag: Make up a fresh batch of salsa or pasta sauce and freeze it for winter. You may find Black Pear, Rose, Sunkist, Paragon or Evergreen in your bag.
- Grape tomatoes: You'll have either Sweet Olive, Sunshine, or the Suzanne variety. In cooked dishes, pair tomatoes with green beans, peppers, or corn. Add raw tomato halves to couscous, tabbouleh, quinoa, or green salads.
- Orange Ukraine: Thick fleshed, mild flavored, and beautifully colored, the orange Ukraine is wonderfully versatile. Use it cooked or raw anywhere you'd use a bell pepper, since it is so similar to a sweet & ripe bell.
- UW Roaster: Try it stuffed with corn, tomatoes, rice, and cheese.
- Jalapeño: If you have more jalapenos than you are using up in salsa right now, pop a few into the freezer for chili and soups this fall and winter.
- Teggia horticultural bean: The Teggia bean is a versatile variety that can be eaten as a green bean when younger then as the pods grow larger, can be shelled and eaten as a fresh bean. Later still, the dry pods can be collected and utilized as a dried storage bean for winter. Since we have had plenty of green bean varieties this summer, we saved this one for a shelling bean. Remove the beans from the pods, then simmer for 15-25 minutes. Simple preparation with minimal flavorings is best.
- Green top carrots: Our favorite variety of Nantes, called Bolero. Pack some tasty, crunchy carrot sticks for lunch or an afternoon snack.
- Watermelon: If you have a food dehydrator and want to give it a try, Kelly says that dried watermelon strips are just like cotton candy.
- Cantaloupe/French orange melon: Cubed melon makes a fabulous breakfast, topped with yogurt and granola. You may have Sweet Sarah, French Orange, Butterscotch, Serenade or Mini Musketeers. Spigarello: See veggie feature on back of newsletter.
- Cucumber- American Slicer or thin skinned Diva: Cut cucumber sticks, carrot sticks, and radish halves for dipping in a creamy tahini sauce.
- Summer squash: Cut into French fries, lightly coat in fl our, beaten eggs, and breadcrumbs, and fry until golden brown. You'll be glad you did.
- Red or French breakfast radish: Surprise! Your springtime treats have returned. Add radishes to salads, sandwiches, or snacks.
- Salad or spinach: Top with sliced radishes, chunks of cucumber, sweet peppers, and a creamy garlic dressing.
- Colorado Rose or Carola Gold Potatoes: Serve up a platter of "potato nachos": cut potatoes into thin slices and fry until browned, then spread over a cookie sheet and layer with shredded cheese, chopped peppers and onions, and cooked ground beef. Broil until cheese is melted and garnish with tomatoes and sour cream.
- Edamame: Boil in the pod for 5 minutes, remove beans from the pod and toss with pasta, salad greens or use in a veggie stir fry.
- Broccoli romanesco
