As you can see, this week's Harmony Valley farmshare box looks every bit as good as the one we've just eaten our way through. Of all last week's treasures, none went over quite as well as the broccoli romanesco, which my kids ate raw in a matter of minutes. In fact, we've been through 2 heads of the great green stuff this week (thanks, Seward Co-op!) - and a bit of tasty cheddar cauliflower as well. I made a batch of fresh salsa from last week's ingredients that was a hit, too - it's so easy when the tomatoes, garlic, jalapenos, cilantro, and onions come fresh, direct from the farm. The information below (and the photo here) comes directly from the Harmony Valley e-newsletter.
- Italian garlic: Crush several garlic cloves and shake with soy sauce, lime juice, cider vinegar, and hot peppers for a spicy marinade for grilled chicken or other meats.
- Red & Yellow onions: If you have a food dehydrator, why not try drying onions? Use dried onions in soups or stews, or crush to make onion powder and use in spice blends or onion dip. If you do not have a food dehydrator but wish you did, many foods can be dried in a very low oven. A quick internet search for "drying food" provides some helpful websites.
- Carrots
- Cauliflower or romanesco or broccoflower: Steam until tender, chop into small pieces, and bake into a quiche with ham and a nutty cheese.
- Tomato variety bag: Enjoy these late summer tomatoes at their peak flavor with the simplest preparation: sliced thick and sprinkled with salt. Forego your usual side dishes with dinner and serve juicy, warm tomatoes instead.
- Red Grape or Black or Red Cherry tomato: Toss halved tomatoes with diced onion, cucumber or steamed squash, and crumbled feta for a simple and tasty salad.
- Melon: Cubed melon with other seasonal fruits, spooned over angel food cake or shortcake, with a dollop of cream, makes the perfect summer dessert.
- Watermelon: Make a simple watermelon granita by pureeing melon briefly, then placing it in the freezer in a shallow pan. Run a fork through it about once every half hour as it freezes, to break up ice crystals and prevent it from forming a solid block. The fully frozen granita should be flaky and fluffy. An easy frozen dessert, and you don't need an ice cream freezer to do it!
- Sweet corn: Boil corn ears just until color brightens, about 5 minutes. Cut away the kernels and toss with chopped sweet and hot peppers, tomatoes, red onions, and cooked black beans. Eat as a chip dip, or over a bed of greens. [Check out our sweet corn soup recipe too.]
- Orange Ukraine & Red Pimento Peppers: Puree a medley of roasted, peeled peppers and use this flavorful blend as a base for pizza or pasta sauce, steak sauce, salad dressing, or sandwich spread.
- Spigarello: Remove stems and lightly sauté for a quick side dish. Toss with toasted sesame oil or chile oil and rice vinegar; serve over brown rice with toasted almond slivers.
- Broccoli: For a quick and fresh tasting cream of broccoli soup, chop broccoli and cook in just enough salted water to cover. Cook just until tender, but still bright green. Puree cooked broccoli in the blender with ½ cup heavy cream and add in cooking liquid to thin as needed. Season with salt and pepper and, if you wish, grated cheese. No need to cook any further; reheat just to serving temperature and eat immediately, before that lovely green starts to fade.
- Spinach or salad: Puree your raspberries with a pinch of tarragon, olive oil, maple syrup, and red wine vinegar for a tasty raspberry vinaigrette. Toss with your salad/spinach and top with chopped hard boiled egg, peppers, radishes, and maybe some crumbled bacon.
- Red or French breakfast radish: Cut radishes into paper-thin slices, toss with grated carrot, chopped peppers, chopped tomatoes, and your favorite salad dressing. Roll it up in a whole wheat tortilla with some cheese or hummus. Yum!
- Jalapeño Peppers
- Summer squash: Summer squash likes to be in salads too, but prefers to be sautéed first.
- Eggplant - Oriental or Turkish Orange: The little round veggie in your box is a specialty eggplant called Turkish Orange. It is best cooked until very soft. Don't confuse this with the sweet pimento pepper; the eggplant is bright orange and the pepper is red.
