CSA Week 8/B

July 25, 2023 | Volume 14 | Week 8/B

CSA Week 8/B

Hello Christi,

Cucumber slices and creamy dips are standard buffet or potluck fare year round these days--but it's not hard to pass those by in December knowing how much better a fresh, local cucumber will taste in July.

Cold cucumber slices are tasty and refreshing on their own this time of year, simply eaten out of hand. (When I'm feeling fancy, I get out my crinkle-cutter.) If you are looking for something interesting to pair your slices with, check out this compilation of 41 Best Dips for Cucumber slices. And some of the recipes will use other items from your Week 8 box, too!

Week 8/B Pack List

Basil

Beans

Broccoli

Cucumbers

Eggplant

Lettuce

Tomatoes

Scallions

EOW will also receive:

Celery

Pack list is subject to change due to weather and/or harvest conditions

VEGETABLE STORAGE & HANDLING GUIDE

NEWSLETTER ARCHIVE

Eggplant Stir-fry with

Green Beans & Cashews

Ingredients:

Sauce:

1 T. low-sodium soy sauce

2 t. light brown sugar

1½ t. black bean sauce with garlic, such as Kikkoman, (optional)

1½ t. unseasoned rice vinegar

1 t. chile-garlic sauce, such as Huy Fong

Stir-fry:

8 oz. green beans, cut digaonally in thirds

2 scallions, chopped (¼ c.), plus 1 T. more for garnish

2 t. minced fresh ginger

1 clove garlic, minced (1 t.)

2 T. plus 1 t. canola, peanut, or grapeseed oil, divided

4 c. eggplant, unpeeled, cut into ¾" pieces

1 t. dark sesame oil

¼ c. toasted cashews

Method:

To make Sauce: combine all sauce ingredients in small bowl. Set aside.

To make Stir-Fry: Blanch green beans in 2½ cups boiling water 4 minutes, or until crisp-tender. Drain, reserving cooking liquid. Rinse with cold water, and drain well.

Combine ¼ cup scallions, ginger, and garlic in bowl. Set aside.

Heat 1 T. canola oil in large skillet or wok over medium-high heat. Add 2 c. eggplant pieces, and stir-fry 6 minutes, or until browned. Transfer to bowl. Add 1 T. canola oil and remaining 2 c. eggplant pieces to pan, and stir-fry 6 minutes.

Return all eggplant pieces to pan. Season with salt, if desired, and stir-fry 3 minutes. Cover pan, reduce heat to medium, and cook 5 minutes, or until tender. Transfer to bowl.

Add remaining 1 t. canola oil to pan, and heat over medium heat. Add ginger mixture, and stir-fry 15 seconds, or until fragrant. Add green beans and eggplant pieces, and stir-fry 1 minute. Add ¼ c. green bean cooking liquid and Sauce, and cook until heated through. Drizzle with sesame oil, and garnish with green onions and cashews.

Servings: 4

Recipe adapted from: vegetariantimes.com

Basil Broccoli

Ingredients:

1 bunch of broccoli (about 3-3½ c.)

2 T. extra-virgin olive oil

1 T. finely chopped garlic

pinch of red pepper flakes

½ c. diced red bell pepper or tomatoes

1 T. freshly squeezed lemon juice

2 t. lemon zest

¼ c. fresh basil, finely chopped

Method:

Bring a large pot of water to a boil. Cut broccoli florets off stalks, peel stems and cut into bite-size pieces. Add prepared broccoli to boiling water along with a pinch of salt and blanch for 30 seconds. Drain broccoli, then run it under cold water to stop the cooking process; this will retain its lush green color.

Heat olive oil in a sauté pan over medium heat, add garlic and red pepper flakes, and sauté for 30 seconds, just until aromatic. Add bell pepper/tomatoes and a pinch of salt and sauté for an additional minute. Stir in broccoli and ¼ t. salt; sauté for 2 minutes; broccoli should still be firm. Gently stir in lemon juice, lemon zest, and basil and serve immediately.

Servings: 4

Recipe adapted from: rebeccakatz.com

Tomato & Eggplant Tian

Ingredients:

2-3 t. extra-virgin olive oil

1 small eggplant, sliced ¼" thick

Kosher salt

2 small onions, sliced into ¼" thick rounds

1 clove garlic

2 small tomatoes, sliced into ¼" thick rounds

¼ c. shredded Parmesan

Method:

Position the oven rack in the center of the oven. Preheat oven to 375°F.

In a large sauté pan, heat 1 T. oil over medium-high heat. Add eggplant slices, season with salt and cook until golden on both sides. Remove to a plate and repeat with onion slices.

Rub a small broiler-safe baking dish with the garlic clove. Layer eggplant, onions, and tomato slices in rows in the baking dish. Drizzle a little more olive oil on top.

Cover baking dish with aluminum foil and bake until heated through and tomatoes are soft but still hold their shape, about 20 minutes. Remove baking dish and set oven to broil.

Sprinkle tomatoes with shredded cheese and broil until cheese is melted and lightly browned, about 2 minutes. Remove from oven and serve.

Servings: 6

Recipe adapted from: foodnetwork.com

Broccoli & Cucumber Salad