This Week’s Share
- Beets
- Celery
- Corn, Brocade
- Cucumbers
- Garlic
- Lettuce
- Onions, Red Marble
- Summer Squash
- Tomatoes, Heirlooms & Slicers
On Rotation
Melons, eggplant and basil (1 pound) continue on rotation. San Marzano paste tomatoes will be rotating through the pick-ups at 5 pounds per share.
Recipes
Apple-Celery en Blue
Adapted from Moosewood Restaurant Cooks at Home
1 apple
2-3 celery stalks
1/3 cup crumbles blue or Roquefort cheese
Enough of your favorite salad greens for 2 severing
1 tablespoon balsamic vinegar or fresh lemon juice
1 tablespoon olive oil
1 teaspoon honey salt & ground black pepper
Core the apples and cut into 1/2 -inch pieces. Thinly slice the celery. Combine apples, celery, and crumbles cheese in severing bowl. Rinse greens, dry them in towels or salad spinner, tear into bite-size pieces, and add them to the bowl. In a cup, whisk vinegar or lemon juice, oil, and honey. Toss dressing with salad; add salt and pepper to taste. Severe immediately. Two servings.
Blender Salsa Di Pomodoro
Adapted from Anne Tedeschi, Dog Hollow Farm
Lots of tomatoes
Small amount of basil and parsley, dries or fresh
A large amount of oregano
Minced garlic cloves
1 or 2 carrots, finely chopped
salt & pepper to taste
In Italy, no one follows a recipe for tomato sauce, so use your imagination for quantities. A couple of guidelines: Do not underestimate the amount of garlic; when in doubt, put in lots. Also, Carrots are often the sweetener in Italian tomato sauce. Blend or process the tomatoes to an almost pureed texture. Gradually add herbs, garlic and carrots. Slowly cook the mixture in a deep skillet (cast iron is best). When sauce has reduced about halfway to the texture you want, add salt and pepper. Add several tablespoons of olive oil before reheating for serving. Makes any quantity.
Mediterranean- Style Cashew- Cucumber Dip
Adapted from Veganomicon by Isa Chandra Moskowit and Terry Hope Romero
1 pound seedless cucumber, peeled and grated
1 cup raw cashews
2 large cloves garlic
1 tablespoon olive oil
1 teaspoon dried oregano
½ teaspoon salt
3 tablespoons lemon juice
Pinch of ground white pepper
1 tablespoon chopped dill(optional)
Squeeze handfuls of grated cucumber over a medium-size bowl to remove as much juice as possible. You can do this also by wrapping cucumber in a cheesecloth or heavy-duty paper towel. Set aside the juice and place the squeezed cucumber in a large bowl.
Combine the cashews, lemon juice, half the grated cucumber, garlic, olive oil, oregano, salt, and pepper in a food processor. Blend until creamy, scraping the sides of the processor bowl frequently. Add 1 to 3 tablespoons of reserved cucumber juice to the sauce. The final consistency should resemble a not-to-thick hummus. Scrape into a medium-size bowl and stir in the remaining grated cucumber and chopped dill. Cover and chill until ready to use. Garnish with a drizzle of olive oil and a few kalamata olives, if desired.