What’s in the box this week?
Standard Shares include
Cherry Tomatoes - Chop fresh tomatoes and combine them with minced garlic, onions and lime juice to create a tomato salsa to serve with tacos, burritos and tortilla chips.
Lemon Cucumbers - Make some quick pickles! Bring ½ cup apple cider vinegar, ½ cup water, and 2 tbsp Kosher salt to a boil. While the brine is heating, rinse and slice 3 baseball-sized cucumbers and prepare remaining ingredients. Layer ¼ tsp coriander seed, ¼ tsp black peppercorns, 1 tsp dill (or small bunch fresh dill), 1 bay leaf, ¼ tsp mustard seed, ½ small red onion, 3 cloves crushed garlic, sliced cucumbers, and 1 tbsp Kosher salt in a jar or bowl. Once vinegar has boiled, pour over the cucumbers and spices until bowl or jar is filled and cucumbers are completely covered. Refrigerate for at least an hour, and enjoy!
Italian Sweet Peppers - Sprinkle pepper halves with slivers of garlic and dried oregano, then pop them in the oven until charred and sweet! Yum! Serve them as a side.
Cippolini Onions - Their name literally means "little onion" in Italian, and indeed they are! Cipollinis are about the size of a golf ball with a slightly flattened appearance. They're thin-skinned and have translucent white flesh with more residual sugar than your average yellow or white onion. Which makes them incredible for roasting or caramelizing. Roasted whole in the oven or cooked in a little butter on the stove top, cipollinis become soft and practically melt in your mouth. Those residual sugars caramelize and concentrate, leaving behind none of the astringent raw onion flavor. Seriously, you haven't had caramelized onions until you've made them with cipollini onions. Even you onion-haters out there might be swayed!
Nubia Eggplant - This variety has a mellow, refined flavor, perfect for grilling or frying.
Rosemary - The star of this week’s recipe!
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Butternut Squash, Cherry Tomatoes, Sweet Peppers, Eggplant, Onions, Sage
Rosemary Trout with Cherry-Tomato Sauce (Serves 4)
Since rosemary has such a strong flavor, you only need a couple of sprigs to flavor each whole trout. Use 2-3 items from this week’s box to make this lovely main dish, perfect for our region’s extended summer. Thank you to Bon Appetit via Epicurious for the recipe!
1 pint cherry tomatoes (preferably assorted colors), halved
1 large shallot, chopped, or several cippolini onions
1 tablespoon balsamic vinegar
2 teaspoons finely chopped fresh rosemary plus 8 large sprigs
4 tablespoons olive oil, divided
Coarse kosher salt
4 10- to 12-oz whole trout, gutted, boned, heads removed, if desired
Mix tomatoes, shallot, vinegar, and chopped rosemary in bowl. Stir in 1 tablespoon oil. Season sauce with salt and pepper.
Open trout like book on work surface. Sprinkle with coarse salt and pepper. Place 2 rosemary sprigs on each; fold over to close.
Divide 3 tablespoons oil between 2 large nonstick skillets. Place over medium-high heat. Add 2 trout to each skillet. Cook trout until brown outside and just opaque in center, about 4 minutes per side. Transfer to plates. Spoon sauce alongside.