What’s in the box this week?
Standard Shares include
- Sungold Cherry Tomatoes – If there are any left (!), stem the tomatoes and spread them on a cookie sheet, then top with salt and pepper and a drizzle of olive oil. Toss around a little to coat, then stick 'em in the oven overnight on the lowest temperature setting. In the morning, your kitchen will smell like tomato magic. Use them where you would sun-dried tomatoes.
- La Ratte Fingerling New Potatoes – Split fingerlings lengthwise and oven-roast to serve as a small-plate or side-dish alternative to fries, with a flavor dipping sauce, like spicy ketchup, or sriracha mayo.
- Mixed Summer Squash – The star of this week’s recipe!
- Spring Onions – This dish is inspired by something similar served at Chez Panisse in Berkeley…it works as a side, or an hors d'oeuvre served with drinks. In a large, deep pot, pour in 2 inches of oil and heat to 350°F. Put 1 c buttermilk and 1 c flour in separate shallow bowls. Trim the tops of about 8 spring onions so they fit comfortably in the pan. Remove the outer layer and trim the bottom of each onion, then halve them lengthwise (or wedge them if they are thick). Dip half the onions in buttermilk, then dredge in flour and fry for 3-4 minutes, until golden brown and tender. Remove to a paper-towel-lined plate and season with salt. Repeat with remaining onions.
- Gypsy Peppers – Gypsy peppers are sweet peppers that have thinner walls and skin than your average bell peppers, so they are much better suited to roasting and grilling. They are also very popular for stuffing.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Cabbage (last of summer), Leeks, Potatoes, Gypsy Peppers, Carrots, Red Curly Kale
We’re finishing up the busy rounds of summer plantings with a last push of gypsy peppers, winter squash, and late season melons and cucumbers. Meanwhile we’re turning over spring fields and preparing to cover crop them. And, we’re still preparing fields for the fall plantings. The chicks and chickens are about to head out onto a re-sprouted dried barley field to fertilize our over-wintering crops and munch down on some seed heads.
Look for the last nostalgia of spring items in next week’s box, and, the commencement of full summer fare CSA boxes starting the first week of July!
BBQ Chicken Kabobs with Potatoes and Summer Squash (Makes 8)
As we enter prime grilling season, this simple recipe includes two of this week’s veggies from the box! However, feel free to use this as a baseline - experiment and add other delicious components (onions, etc.) in your barbecue adventures… Thank you Martha Stewart!
- 1 1/2 chicken breasts (3 halves), cut into 1-in cubes
- Your special homemade spicy BBQ sauce, or 2 c good-quality store-bought BBQ sauce
- 1 c water
- 1 1/2 tbsp coarse salt
- 1 1/4 lbs new or baby fingerling potatoes
- 3/4 lb green or yellow summer squash (about 2), cut into 1-in pieces
- 2 tbsp olive oil
- 1 tsp freshly ground pepper
Place chicken in a large bowl. Add barbecue sauce; toss. Cover, and refrigerate for at least 30 minutes or overnight.
Important: The potatoes need to be parboiled so they will be done at the same time as the chicken. Place the water in a large saucepan. Add 1 tbsp salt and potatoes. Bring to a boil over high heat. Reduce heat; simmer until potatoes are almost tender when pierced with a knife, about 10 minutes. Do not overcook. Drain; halve. Set aside.
Thread 4 cubes of chicken, alternating with potatoes and squash, on each of 8 skewers. Gently brush vegetables with a little olive oil. Season with remaining 1/2 tbsp salt and the pepper.
Arrange skewers, off direct heat, on a medium-hot grill. Grill, rotating skewers and brushing with olive oil as necessary to prevent sticking, until cooked through, about 12 minutes depending on heat of grill. Vegetables should be soft and slightly charred. Serve with choice of condiments.
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