What’s in the box this week?
Standard Shares include
Galia Melon - Make melon mint ice pops! In a mini food processor, pulse ½ cup sugar and 1 loosely packed cup of mint leaves until the mint is finely chopped and the sugar is fragrant. Place the mint sugar into a saucepan with a ½ cup water and bring to a boil to dissolve. Boil the syrup for 60 seconds, remove from heat, and strain through a fine mesh sieve. Place 4 cups diced melon in a large bowl (or a blender, you may want to do this in batches if using a blender), along with the juice of one lime and mint syrup. Pulse with an immersion blender until smooth and no chunks of melon remain. Divide the mixture between popsicle molds, freeze 30-60 minutes, insert sticks, and continue to freeze until solid (8 hours is best).
Zucchini - The star of this week’s recipe!
Cucumbers - The cucumber is a member of the botanical family Cucurbitaceae, along with honeydew, cantaloupe, and watermelon.
Rosa Bianca Eggplant - For simply roasted eggplant: Heat the oven to 350°F. Lay out eggplant slices on a foil-lined sheet, drizzle olive oil on each side, sprinkle salt and pepper. Roast for 13 minutes, flip pieces, roast another 13 minutes.
Rainbow Chard - Store bunches of rainbow chard wrapped loosely in plastic in the fridge for a day or two. For longer or better storage, separate the leaves and stems/center ribs. Store the stems/ribs loosely wrapped in plastic. Lay the leaves on layers of paper towels, roll them up, and pop them in a plastic bag. Leaves stored this way can last up to a week.
Yellow Onions - Yellow onions are the most common variety you should cook with. They have thin layers of white flesh and a tough, brownish-yellow skin. They're very astringent — astringency is that sharp, almost spicy flavor that onions are known for — but also have a lot of sugar. When cooked, this onion loses its astringency, gets super sweet, and turns a light brown color.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Charentais Melon, Rainbow Chard, Kale, Kohlrabi, Sweet Peppers, Sage
Melon, Cucumber, and Zucchini Salad with Olives and Red Onion (Serves 2 as a side dish) Use three items from this week’s box in this unique salad! This dish blends flavors that are the bold, assertive stars of their own salads, but not typically used all at the same time. Thank you to The Guardian for the recipe. Go big or go home!
½ large cucumber
1 medium zucchini
¼ small galia melon
¼ cup pitted black olives, such as kalamata
½ medium red onion, peeled and finely chopped
Juice of ½ small lemon
2 tbsp extra-virgin olive oil
Sea salt and freshly ground black pepper
Quarter the cucumber lengthways, scoop out the seeds with a teaspoon and thinly slice quarter-moons. Put the slices in a large bowl. Top and tail the zucchini, quarter it lengthways and cut into pieces the same thickness as the cucumber. Add to the bowl.
Scoop the seeds out of the melon. Carefully slice the melon off its skin, then cut it first lengthways into two to three slender wedges, then crosswise, as with the cucumber and zucchini, and add to the bowl.
Roughly chop the olives and add to the salad with the onion. Squeeze over the lemon juice, trickle over the oil, give it a good seasoning and stir together gently. Taste, add more salt, pepper or lemon juice if needed, and serve straight away.
• Warm beans absorb dressing better. The chickpeas can either be warmed in the microwave or in a small pan on the stove before being tossed with the dressing, but if you're gripped by summer cooking laziness, feel free to skip this step; the salad will still be good.
• The salad can be made several hours ahead and refrigerated. Longer than that, and the texture of the zucchini becomes a bit soggy.
Pic of the Week: