What’s in the box this week?
Standard Shares include
Marketmore Slicing Cucumbers - Take refuge from hot summer days with a refreshing cucumber limeade: Peel 1 lb cucumber; remove any seeds. Coarsely chop and combine in a blender with 1 ½ c water, ¼ c sugar, juice of 1 lime juice, ¼ tsp coarse salt, and 1 c ice cubes; blend until smooth. Serve over ice, garnished with cucumber spears, if desired.
Sungold Cherry Tomatoes - Store your tomatoes at room temperature... Never refrigerate tomatoes, because temperatures below 55° F cause flavor compounds to break down. Tomatoes will store longer if you allow stems and caps to remain in place until you’re ready to eat them.
Dunja Zucchini - The star of this week’s recipe!
White Gladstone Onions - The onion of choice in Mexican cuisine -- This variety is larger than other types of onion, with thin, papery skin. They are sharp, astringent, and not very sweet, and they’re super crispy because of their high water content.
Nadia Eggplant - Grill them and stack with heirloom tomatoes and mozzarella for a summer tower of culinary power!
Green Cal Wonder Bell Peppers - Diced green bell peppers and (and white onions!) are a great addition to any burger mix...
Fresh Thyme - With cooked dishes, try adding thyme at the beginning and then a little more at the end, just before serving to make its flavor pop.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Galia Melon, Tomatoes, Sweet Peppers, Globe Eggplant, Padron Peppers, Yellow Onions
Here we go again! Our fall transplanting sessions have begun. Planting celeriac, kale, brussels sprouts, and cauliflower this week is just the start to ensure that we have a diverse offering in the fall. We’ll be hitting it hard with the planter for the next six weeks to be sure we have a plenty to keep fresh harvests coming out of our fields even through winter.
Sopa De Milpa
In their awesome new cookbook Decolonize Your Diet: Plant-Based Mexican-American Recipes for Health and Healing, Luz Calvo and Catrióna Rueda Esquibel highlight the indigenous origins of popular, modern Mexican dishes as well as show readers how eating foods native to North America can lead to healthier diets. Check out the recipe (which includes 2 items from this week’s box!) and more about their story here.
15 squash blossoms
2 fresh poblano chiles, roasted, peeled, and seeded
½ medium white onion, finely chopped
1 tbsp olive oil
2 garlic cloves, peeled and finely diced
6 c corn stock (made by bringing 8 cups water with 6 corn cobs, 1 quartered onion, 4 peppercorns, 1 bay leaf, and any fresh herb sprigs to a boil and then simmering for 1-2 hours. Strain solids and use broth in the soup recipe) or vegetable broth.
2 medium zucchinis, sliced into bite-sized quarter-rounds
2-3 ears of corn, to make 2 cups kernels
2 tbsp chopped epazote or cilantro
½ tsp sea salt
1/8 tsp white pepper
2 avocados, peeled, seeded, and cubed
6 oz queso fresco, cubed (optional)Prepare squash blossoms: If there is a long pistil in center of blossom, remove and discard. Rinse flowers gently under cool water. Gently tear squash blossoms in half.
Roast the poblanos: Rub with oil and place under broiler until they turn black and blister. Place in a bag or under glass container and steam for 30 minutes. Carefully remove charred skin from chile. Tear chiles into strips about ¼-in wide and cut each strip 3-4 inches long.
In a large saucepan on medium heat, sauté onions in oil about 10 minutes, until golden brown. Add garlic and stir until fragrance is released, about 30 seconds. Add corn stock, chiles, zucchini, corn, and epazote/cilantro and bring to a light boil. Simmer 20 minutes. Add squash blossom pieces and cook 5-10 minutes, or until zucchini is crisp-tender. Add salt and pepper. Taste and adjust seasonings. Ladle soup into blows and serve topped with avocado cubes and queso fresco.