What’s in the box this week?
Standard Shares include
Hot Pepper Medley- Includes hot wax, serrano, jalapeño, and cayenne!
Red Beets - A delicious sandwich idea: roasted, sliced beets, sauteed beet greens (or spinach), and goat cheese on a toasted ciabatta roll! Yum :)
Rainbow Chard - Chopped into ribbons, a great addition to any lentil soup.
Baby Lettuce - For a simple lemon and shallot vinaigrette, in a small bowl or jar, whisk or shake together ¼ c oil, ¼ c fresh lemon juice, 2 tsp honey, 1 finely chopped shallot, ½ teaspoon salt, and ¼ teaspoon pepper.
Zucchini - The star of this week’s recipe!
Kale - According to the Environmental Working Group, kale is one of the most likely crops to have residual pesticides… as if you needed another reason to love getting your organic, pesticide-free greens from Say Hay.
Lemon Verbena - For lemon verbena and calendula vinegar: Fill a clean quart jar with 1-2 cups lemon verbena leaf, bruised, (if washing, dry completely) and ½ - 1 cup calendula flowers and cover them with vinegar. Use a good quality vinegar such as white wine, red wine, rice wine, or Champagne. Place the jar in a cool, dark place. Taste your vinegar in about 10 days to 2 weeks time and see if you are happy with the flavor; taste every few days or once a week thereafter until you have achieved the flavor that you are happy with. At that time the flowers and herbs will need to be removed from the vinegar. Open the jar, and pour the vinegar through a strainer to remove the herbs. Using a funnel, pour the vinegar into smaller bottles and label. Add a fresh sprig of verbena, store the vinegar in a cool, dark place and use within a year.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Buttercup Squash, Green Beans, Chard, Kale, Beets, Little Gem Lettuce
Also, check out an awesome new program spearheaded by the Center for Land Based Learning to create the first state-sanctioned multi-year trade apprenticeship in Farm Management. We’re proud to partner as a Master Farm!
Thai Zucchini Soup (Serves 4-6)
The last gasps of summer veg! This is a great baseline soup to which other ingredients can easily be added so experiment and have fun! Thank you 101 Cookbooks for the recipe!
2 tablespoons coconut oil oil or clarified butter
1 cup sliced shallots (or onion)
1-2 tablespoons green curry paste, or to taste
1 can coconut milk (full fat)
6 medium zucchini, loosely chopped (5 cups)
1 cup water, plus more if needed
juice of one lime
cooked brown rice (or other grain)
Topping ideas: basil oil, roasted cherry tomatoes, toasted nuts/seeds, quick pickled shallots, lots of lime, fresh herbs (coriander, basil)
Heat the coconut oil in a large saucepan over medium-high heat, stir in the shallots and a couple generous pinches of salt, and sauté until soft. Stir in the green curry paste along with a dollop of cream from the top of the coconut milk. Stir well, and sauté for another minute or so, until fragrant. Stir in the zucchini with another couple of pinches of salt, and sauté, being careful not to brown, until the zucchini is tender 5-7 minutes, or so. Add the remaining coconut milk and the water, let everything come up to a simmer, and remove from heat. Season the soup with the juice of lime, and salt to taste. It's all about balance here, and the soup should be brothy with strong coconut-lime flavor. Serve over a scoop of brown rice, topped with any (or all!) of the toppings suggested, or experiment with your own ideas.
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