We look forward to seeing you for the 10th time this season. Can you believe we’re this far along already? Summer is flying by! Here’s what you can expect to find in your share on Monday evening – remember, we’re here from 6-8 PM and please WASH YOUR PRODUCE.

Carrots
Beets
Kohlrabi
Arugula
Asian Green -Tatsoi
Cabbage
Tomatoes
Peppers
Summer Squash and Zucchini
Cucumbers
Eggplant
Beans

If you did not pick up corn on Friday, you will receive it in your share on Monday.

Recipes and Tips

We have several recipes to share this week, two of them from members of the Table community

At This week’s distribution we will have samples of the following green bean recipe, courtesy of our friend Field King.

Quick pickled sweet & hot green beans

Ingredients

½         lb. green beans, washed & topped (buy ¾ lb)

1¼      cups water

½        cup cider vinegar

½        cup white vinegar

¼         cup sugar

2          garlic cloves, lightly crushed

1          bay leaf

1          tsp. mustard seeds

1          tsp. coriander seeds

1          tsp. peppercorns

2          red fresno peppers seeded and julienned

1          tsp. red pepper flakes (more or less based on preference)

1½      T. salt

Steps

In a large saucepan, in gently boiling water, quickly blanch the green beans for 1 to 2 minutes, just until tender but firm. Immediately transfer to ice bath to stop the cooking process. Transfer beans to a heatproof container and add julienned fresno peppers.

In a medium saucepan, bring the water, vinegar, sugar, garlic, bay leaf, mustard seeds, coriander seeds, peppercorns, red pepper flakes, and salt to a boil. Reduce the heat and simmer for 2 minutes stirring until sugar is dissolved.

Pour the pickling liquid over the beans and cool, uncovered.

Chill, covered, at least 1 day for the flavors to fully develop, will last in fridge up to 1 month.

This recipe, called “Make Sure To Get All Your Vegetables Medley” is from Virginia Vinyard. She says:

“Swiss chard, lettuce, beet greens, kale, beets, green beans, zucchini, yellow squash, carrots…any combination of vegetables works, all cooked together so they taste better…beets and turnips and carrots add a particularly nice flavor. Add a side of cottage cheese and fresh tomatoes and you’ve got a meal.

Some of you shareholder veterans may have had tatsoi before. To others of you, it may be new. Here’s a great recipe for Sauteed Tatsoi.

Finally, the eggplant are coming and here’s a link to the New York Times Magazine with 12 ways to prepare eggplant, the first one being an extremely simple (and delicious-looking) grilled recipe.