What’s in the box this week?
Standard Shares include
Dunja Summer Squash - For curried summer squash soup that can be served hot or cold! Heat 3 tbsp vegetable oil over medium-high heat. Add 2 large chopped squash, 1 chopped small onion, and 1 tsp curry powder; season with Kosher salt and freshly ground pepper. Cook until tender, 8–10 minutes. Add 4 cups low-sodium chicken or vegetable broth. Bring to a boil, reduce heat, and simmer until very tender, 25–30 minutes. Purée until smooth. Serve soup warm or chilled, topped with sour cream, cracked pepper, and cilantro sprigs.
Gypsy Sweet Peppers - There is no heat to gypsy peppers whatsoever – a big goose egg on the Scoville scale, parked right next to its sweet pepper cousin, the bell pepper. That puts them at 2,500 to 8,000 times milder than our jalapeño reference point. But you aren’t choosing gypsies for their heat. And if there was a sweetness scale, the gypsy would be near the top of it. The mature peppers have a blast of sweetness – almost floral in flavor. Few peppers can rival this complexity of sweetness, and it’s a big differentiator between it and the bell pepper.
Snow Leopard - The start of this week’s recipe!
Marketmore Cucumbers - Refrigerate cucumbers, loosely wrapped in plastic, up to 5 days.
Baby Mix Eggplant - Most of these smaller varieties will take to stir-frying, grilling, and roasting in slices to be enjoyed as is (or roasting whole to be peeled and puréed). You can toss these eggplant with pasta — excellent with tomato sauce, a touch of cream, mozzarella, and basil) or dredged in breadcrumbs and cornmeal and pan-fried or baked.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Spiced White Melon Salad (Serves 2) A delightful, refreshing dish for two balances the unique melon’s flavor with the tart and spice of chili and sumac. Perfect for those hot summer lunches. Thank you to Food52 for the recipe!
1/2 small melon
2 tablespoons unseasoned rice wine vinegar
2 pinches sumac
1 pinch aleppo pepper
1 pinch sea salt
1/4 cup soft sheep milk feta
1 tablespoon olive oil
¼ cup chopped mint
Sumac (for serving)
Chill your melon for at least an hour or more. Slice melon in half. Remove seeds and pith with a wide metal spoon. Slice melon as you like, small bites or larger thin triangle shapes.
Place in bowl and toss with rice vinegar and spices. Top with crumbled feta and a drizzle of olive oil. Serve chilled. Optionally: let melon pickle slightly in vinegar for an hour or two before serving.