adapted from From Asparagus to Zucchini, 3rd ed. Ingredients: 3-5 carrots, cut into matchsticks two 6" daikon radish, cut into matchsticks 2 tsp toasted sesame oil 1 TB canola oil 2 tsp unsalted rice vinegar 2 tsp sea salt 1/2 head radicchio Directions: Combine all ingredients in a non-reactive bowl, cover, and let stand at least 1/2 hour. Season … Continue reading Carrot and Daikon Slaw
Week 13 Newsletter
In your box: Beans or eggplant or zucchini Beets Celery Cucumbers Dill Green tomatoes Head lettuce Hot pepper Onion Sweet Pepper It's always bittersweet to have the first fall's frost of the season, ending the growing season for so many crops and ushering in my favorite season. We've put so much work into the crops, … Continue reading Week 13 Newsletter
Fried Green Tomatoes
from AllRecipes.com Ingredients 1 cup all-purpose flour 1 teaspoon salt 1 teaspoon pepper 5 green tomatoes, sliced 1/2 inch thick 1 cup crushed saltine crackers 2 eggs, beaten 1/2 cup butter Directions In a small bowl, stir together the flour, salt and pepper. Place the crushed saltine crackers in another bowl, and the beaten eggs … Continue reading Fried Green Tomatoes
Green Tomato and Egg Gratin
From Asparagus to Zucchini, 3rd ed. Ingredients: 1 1/2 c. chopped green tomatoes 6 hard-boiled eggs, sliced 5 TB butter, divided 3/4 c. soft bread crumbs 3 TB unbleached flour 1 1/2 c. low-fat milk Directions Preheat oven to 350. Alternate layers of egg slices and tomatoes in shallow baking dish. Melt 2 TB butter … Continue reading Green Tomato and Egg Gratin
Week 12 Newsletter
In Your Box: Beans Carrots Cucumbers Fennel Hot pepper Kohlrabi Onion Potatoes, Yukon Gold or Nicola Sweet Pepper Swiss chard Tomatoes Zucchini or eggplant Judging from the extended forecasts, it looks like we’re enjoying the last gasp of summer. With temperatures tumbling next week and a possible frost coming on September 22nd, enjoy the fruits … Continue reading Week 12 Newsletter
Salsa Verde
From Asparagus to Zucchini, 3rd ed. Ingredients 1 lb. tomatillos, husked 1 lb. poblano chiles 1 yellow onion 8 serrano chiles, stemmed 6 garlic cloves 1/3 c. chopped cilantro 1 1/2 TB lime juice 1 tsp. sherry vinegar 1 tsp. molasses Directions Heat a gas grill or prepare coals for a charcoal grill. Grill tomatillos until … Continue reading Salsa Verde
Week 11 Newsletter
September 2nd or 6th In Your Box: Basil Beans Beets Celery Cucumbers Garlic Hot pepper Kale, Red Russian Onion Sweet Pepper Tomatoes Zucchini or sweet corn This week we finally rid ourselves of sweet onions, which remained quite stumpy all year, in favor of the more impressive Storage Onion. Our onions did quite well this … Continue reading Week 11 Newsletter
Chow Mein
From Asparagus to Zucchini, 3rd ed. 1/4 c. vegetable oil 3 c. thinly sliced celery 1/2 tsp salt 1/4 tsp black pepper 2 tsp sugar 2 c. vegetable stock 1 1/2 TB corn starch 1/4 c. cold water 1/4 c. soy sauce 2 c. mung bean sprouts 2 c. slivered cooked tofu, chicken, turkey, or … Continue reading Chow Mein
Braised Celery with Black Olives
from 1,000 Vegan Recipes by Robin Robertson 1 pound celery 2 TB olive oil 1/3 c. dry white wine 1/3 c. vegetable broth salt and pepper, to taste 1/2 c. pitted kalamata olives, halved Directions: Trim and remove the strings from the celery ribs. Cut each celery rib into uniform pieces, about 1/2 inch wide … Continue reading Braised Celery with Black Olives
Week 10 Newsletter
In your box: Beans Cucumbers Eggplant Garlic Head lettuce Parsley Potatoes, "Red Norland" Summer Squash Sweet onion Sweet pepper Swiss Chard Tomatoes While late summer does bring in a bounty of harvest delights, it does also usher in the worst time of year for poor saps like me: ragweed season. As I write this, I … Continue reading Week 10 Newsletter
