What’s in the box this week?
Standard Shares include
Baby Arugula - Are you ready for an arugula gimlet? Arugula’s spicy kick makes it a natural pairing for gin! Combine 2 oz gin, ¾ oz fresh lime juice, and ½ oz simple syrup in a cocktail shaker. Fill partway with ice, then top with 1 cup arugula. Cover and shake vigorously until the outside of shaker is very cold, about 20 seconds. Strain through a very fine-mesh sieve into a coupe glass; garnish with a lime wheel.
Cayenne Peppers - These peppers are generally dried and ground to make the powdered spice of the same name, although cayenne powder may be a blend of different types of peppers, quite often not containing cayenne peppers, and may or may not contain the seeds!
Lemon Verbena - The star of this week’s recipe!
Yellow Onions - Because they last so long in storage once they've been harvested—undoubtedly a major reason why onions are such an integral part of so many cuisines the world over—they're available (and tasty) year-round. But onions are still seasonal: spring/summer onions, available March through August, have been recently harvested, and therefore tend to be sweeter and milder, excellent for use in raw applications. Fall/winter onions come from the same plant as spring/summer varieties, but are left in the ground a few weeks longer: beneath the surface, the onions grow larger, losing moisture and developing a thicker skin along the way. Ideal for storing, they also tend to taste more pungent, and are usually most delicious when cooked.
Eggplant - For cold eggplant salad with sesame dressing: Trim eggplant, and cut into cubes of 1/2 to 1 inch. Boil large pot of water. Blanch eggplant in boiling water 2 minutes, no more. It will become just tender. Drain in colander as you would pasta. Toast 1 tbsp sesame seeds in small dry skillet over medium heat, shaking frequently until they color slightly. Dry eggplant with paper towels. Combine 2 tbsp soy sauce (or to taste), 2 tbsp lemon juice, and ½ tsp sugar, and toss with eggplant and sesame seeds in bowl. Serve at room temperature, or refrigerate until ready to serve. Covered well, the salad will remain flavorful for a day.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Charred Green Beans with Lemon Verbena Pesto (Serves 2-4) A cool way to use lemon verbena from this week’s box! If you don’t have a grill, you can always sautee the green beans in a pan, and then add the pesto. Thank you to Epicurious for the recipe!
1 1/2 pounds slender green beans
2 teaspoons olive oil
Lemon Verbena Pesto
1 cup fresh lemon verbena leaves
2 garlic cloves
1/4 cup grated Parmesan cheese
1/4 cup pine nuts or English walnuts
1/2 cup olive oil
Fine kosher or sea salt and freshly ground black pepper to taste
Prepare a hot fire in your grill.
Toss the beans with olive oil and place in a perforated grill basket or wok set on a baking sheet.
For the Lemon Verbena Pesto, combine the lemon verbena, garlic, cheese, and nuts in a food processor and pulse to puree. Slowly add the olive oil with the processor running until the mixture thickens and emulsifies, about 1 minute. Season to taste with salt and pepper. The pesto will keep in the refrigerator for 7 to 10 days or it may be frozen for up to 3 months
Place the grill wok or basket directly over the fire and stir-grill tossing the beans with wooden paddles or grill spatulas until crisp-tender, about 5 to 8 minutes. Transfer the grilled beans to a large bowl and toss with about 1/4 cup of the Lemon Verbena Pesto or to taste.
Pic of the Week: