What’s in the box this week?
Standard Shares include
Crookneck Squash - Sliced thin it can be layered into lasagna or ratatouille or utilized raw in carpaccio. Yum!
Sweet Peppers -Slice peppers into thin strips with cabbage, celery and scallion for a unique, sweet-and-tart bell pepper slaw.
Carrots - Carrots can be traced back about 5,000 years through historical documents and paintings. No one knows exactly when the first carrots appeared, because many people mistook them for parsnips, a close relative of the carrot.
Snow Leopard - They’re sweet but the white flesh has a firmer texture than a regular green-flesh honeydew. They’re lovely eaten simply with a squeeze of fresh lime juice, wrapped with prosciutto, or on a fruit salad skewer.
Marketmore Cucumbers - The star of this week’s recipe!
Barbarella Eggplant - As with any eggplant, slice or dice it, then grill, fry, saute, bake, roast, or steam. Puree, if you like. But given its stoutness and seediness, this variety is naturally built to be hollowed out and stuffed.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Cantaloupe and Cucumber Salad (Makes 4 servings) This savory fruit and vegetable salad is easy to put together, colorful, and a little unusual - in a good way! Thank you to Bon Appetit for the recipe!
½ cup olive oil
¼ cup Champagne vinegar or white wine vinegar
1 teaspoon ground coriander
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
⅛ teaspoon ground cardamom
½ large cantaloupe, rind and seeds removed, flesh cut into 1-inch pieces
1 large cucumber, sliced on a diagonal ½ inch thick
2 Fresno chiles, thinly sliced
½ cup unsalted, roasted pumpkin seeds (pepitas)
¼ cup chopped cilantro
¼ cup chopped mint
Sumac (for serving)
Whisk oil, vinegar, coriander, salt, pepper, and cardamom in a large bowl. Add cantaloupe, cucumber, and chiles and toss to coat in dressing. Let sit, uncovered, 15 minutes.
To serve, add pumpkin seeds, cilantro, and mint to salad and toss gently to combine. Top with sumac.