What’s in the box this week?
Standard Shares include
Mixed Summer Squash - The star of this week’s recipe!
Basil -The fresh herb can be kept for a short time in plastic bags in the refrigerator, or for a longer period in the freezer, after being blanched quickly in boiling water.
Carrots - For a carrot-almond dressing that’s a great topping with fish, greens, and more! Combine ¼ c grated carrots, ¼ chopped roasted almonds, 1 tbsp white wine vinegar, 1 tsp orange zest, and ¼ cup of olive oil, and ¼ teaspoon each Kosher salt and black pepper in a medium bowl. Drizzle away!
Beets - Have you ever wanted to use your beets dye your icing a gorgeous, dark red? Natural dyes work best in royal icing or buttercream frosting, not cake batter. Bring 3 medium beets (peeled and quartered) and 3 cups water to a simmer in a small saucepan over medium-low heat; cook until beets have lost their vibrant red color and liquid is reduced by about one-third, 25–30 minutes. Remove beets with a slotted spoon. Add ½ c sugar to beet liquid and simmer, swirling pan occasionally, until very deep red and reduced to about 1 cup, 10–15 minutes. Let dye cool before using.
Cucumbers - Cucumbers are extremely susceptible to frost damage; the soil must be at least 70ºF for germination. That's why it's important not to plant cucumber seeds or plants too soon in the season!
Spring Onions - Spring onions are bulb (storage) onions harvested early when they have a small, tender bulb. They aren’t dried for storage and are milder than full-size dried storage onions. You’ll usually find them at farmers’ markets and occasionally at the supermarket. If picked very early, their bulbs are barely formed; such spring onions may be sold as green onions or (incorrectly) as scallions. While these very immature onions can be used interchangeably with scallions, a true scallion is actually a separate cultivar of the bulb onion, one selected to be tender, mild, and not produce a bulb. The white bottom part of a scallion stays straight and does not bulge outward. Both the whites and greens of scallions are used for cooking, and the greens are often used raw as an herb.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Grilled Summer Squash Ribbons with Pesto and White Beans (Serves 2 as a main, 4 as a side) A This attractive and delicious dish includes 2 ingredients from this week’s box! The incomparable Deb from Smitten Kitchen gives us the lowdown on this recipe’s versatility and encourages you to use it as a base for your culinary creativity… “Sure, I made it with zucchini ribbons, but there’s no reason you cannot use smaller or angled slices. Sure, I grilled it but if you don’t have a grill outside or an indoor grill pan, you could roast or broil it instead. It will taste essentially the same, which is to say, I hope, awesome. You could eat this with grilled bread for a light summer meal. You could crack open a ball of burrata over it for extra luxury (you may find the parmesan unnecessary in this case). You could finish it with toasted pine nuts for extra crunch. You could build it into a larger meal for a small crowd with grilled sausages and a caprese salad too.” We’re convinced!
1 1/4 to 1 1/2 lbs summer squash, thinner longer ones are ideal here
Coarse or kosher salt
Freshly ground black pepper
1 3/4 cups (from 1 15-oz can) small-to-medium-sized white beans, drained
1 garlic clove, peeled
A 2-oz bundle of basil
1 to 2 tablespoons white wine vinegar
Coarsely grated parmesan, to taste
Prepare the summer squash: Trim ends and cut it the long way into 1/4-inch strips. I use a mandoline for this, but a knife works too. Spread out strips on a large tray and brush lightly with olive oil and season well with salt and pepper.
On a grill (I use the full heat, but have a dinky, small grill; you might find a more moderate heat better here) or a grill pan, grill squash in a single layer until grill marks appear underneath, then flip over and repeat the same on the other side. Transfer squash back to platter and squeeze lemon juice over it.
Meanwhile, in a food processor or blender, combine basil and garlic with a few good pinches of salt and a few grinds of black pepper until chopped. Drizzle in olive oil until it blends smoothly; you’ll want about 4, sometimes 5, tablespoons. Add 1 tablespoon vinegar and blend until well-mixed; taste and add more vinegar, up to 1 more tablespoon, to taste. Season to taste.
Combine beans with about 2/3 of the dressing in a small bowl. In a larger bowl or serving platter, pour half of dressed beans in the bottom. Arrange grilled squash on top, twisting and turning it so that it looks extra ribbony. Spoon remaining beans in the spaces. Drizzle the remaining dressing over the platter, to taste.
Finish with a light blanket of parmesan and eat whenever you’re ready. As assembled, it keeps well at room temperature for an hour, giving you time to do everything else.