Fri 2 Jul 2010
Another wonderful box of veggies. We are starting to get a little bit of a pile-up in the fridge of veggies that we need to eat. We recently joined the Seward Co-Op and tried Quinoa (not overly impressed).
Here is the list from Harmony Valley Farm about this week’s vegetables!
White Cauliflower: Great raw, in salads, steamed and covered in cheese or add to a stir fry or sauté. Store stem side down in a plastic bag in the fridge crisper drawer.
Broccoli: Use in salads, omelets or stir-fry, broccoli cheese soup is always good. Store the same as cauliflower.
Green Top Carrots: Carrots are always good raw, used in soups and salads or roasted with a little olive oil and salt and pepper. Carrot Top Tea: Take a handful of chopped carrot tops, cover with hot water and steep for about 15 minutes. Strain the greens, add a little honey, and enjoy chilled or hot. Store green tops separate from carrots.
Green Top Beets: Chop and sauté the greens in oil with garlic and onion. Boil whole beets, let them cool, peel and slice. Add them to lasagna, salads or casseroles. Store greens separately from beets in fridge and use greens within a few days.
Zucchini/Scallopini Squash: See This Weeks Feature
Cucumbers: This week’s possible varieties: Slicer – the familiar green cuke. Piccolino – Smooth, thin skin, small green cuke. White – either Pearl or Mini White cuke. Any of these are great to top sandwiches or make a cold cucumber soup for those hot days to come. Store in a plastic bag in the fridge away from apples and citrus fruits, which give off ethylene gas that accelerates cucumber deterioration.
Fresh Garlic: Sauté chopped garlic in butter and add to pasta or let cool and use for garlic butter. Fresh garlic stores in the fridge or let it dry on the counter top.
Fresh White Cipollini Onion: Peel and toss in oil, herbs and spices and grill until soft. These have a sweeter taste and are a good replacement where ever onions are called for.
Amaranth Greens: Chop and sauté leaves in a little oil with garlic, add cumin and some chili pepper. Add chopped greens to broth soups a few minutes before serving. Store leaves in a plastic bag in the fridge.
Sweetheart Cabbage: Salads, stir fry, or coleslaws are a few ideas. Store in a plastic bag in the fridge until it is time to use.
Sugar snap or Snow Peas or Green Beans: We just started picking beans this week – many more are on the way! A great snack raw or in salads. Throw a handful into your next stir fry. Store peas in a plastic bag in the fridge for up to a week. Remember to remove the stem and string before eating. Green beans are excellent fresh or steamed. Store in a perforated plastic bag in the fridge and use within 4-5 days.
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