July 16th, 2010
In Your Boxes This Week You'll Find Some of the Following:
Strawberries or Blueberries
In Your Boxes This Week You'll Find Some of the Following:
Strawberries or Blueberries
Zucchini
Cucumbers
String Beans
String Beans
Onions
New Potatoes
Eggs
Eggs
Cabbage
Peppers and tomatoes are coming—there may be a few appearing in your boxes already this week. This will be the earliest David has ever had ripe tomatoes out of doors, thanks to the warm days of early July.
Fresh Cabbage Salad
Peppers and tomatoes are coming—there may be a few appearing in your boxes already this week. This will be the earliest David has ever had ripe tomatoes out of doors, thanks to the warm days of early July.
Fresh Cabbage Salad
2 cups finely shredded green cabbage
1/2 cup julienned carrot
1/4 cup finely slivered onion
1/4 cup finely slivered onion
Chives
1/4 cup white wine vinegar
1/4 cup white wine vinegar
1/2 cup olive oil
1 teaspoon Dijon mustard
1 teaspoon sugar
Kosher salt
Fresh ground pepper
In a bowl whisk together the vinegar, oil, Dijon, sugar, and season with salt and pepper. Set aside. In another bowl, toss the cabbage, carrot, red pepper, red onion, and chives together lightly. Drizzle the salad with the vinaigrette, and toss to coat.
Easy Refrigerator Pickles
6 large cucumbers
1 c. onions
1 c. vinegar
1 c. vinegar
2 c. sugar
1 t. celery seed
1 t. celery seed
2 T. canning salt (no iodine)
Method: Bring ingredients for the dressing to a boil and cool. Mix and pour over vegetables. Put in glass bowl, cover, refrigerate. Let sit overnight before eating. Store in refrigerator for up to one week.
Grilled New Potatoes with Herb & Lemon Butter
New potatoes
Method: Bring ingredients for the dressing to a boil and cool. Mix and pour over vegetables. Put in glass bowl, cover, refrigerate. Let sit overnight before eating. Store in refrigerator for up to one week.
Grilled New Potatoes with Herb & Lemon Butter
New potatoes
Minced herbs: cilantro, mint, and basil all work well
Juice of ½ lemon
Juice of ½ lemon
2 T. butter
Olive oil
Olive oil
1 clove garlic, minced
Note: Prepare your charcoal or gas grill as you normally would. Once you’ve done the initial preparations, these potatoes will only need to grill for about ten minutes, about the same amount of time it will probably take for you to grill your main course.
Leave the smaller potatoes whole but cut the larger potatoes to about their size, but not so small that they’ll fall through your grill. Leave the skins on. Bring a pot of salted water to boil and boil the potatoes for five minutes, then shock with cold water and strain into a deep bowl. Toss the garlic with the par-boiled potatoes and then drizzle with just enough olive oil to coat each piece of potato lightly.
Use a grill tongs to place each potato cut-side down on the hot grill and grill on each side just until grill-marks appear and the potatoes begin to soften. You may push the potatoes to the side of the grill and they will hold until you are ready to serve. Meanwhile, melt the butter and then whisk in the herbs, lemon juice and some salt and pepper. Toss the herb butter with the grilled potatoes right before serving.
Note: Prepare your charcoal or gas grill as you normally would. Once you’ve done the initial preparations, these potatoes will only need to grill for about ten minutes, about the same amount of time it will probably take for you to grill your main course.
Leave the smaller potatoes whole but cut the larger potatoes to about their size, but not so small that they’ll fall through your grill. Leave the skins on. Bring a pot of salted water to boil and boil the potatoes for five minutes, then shock with cold water and strain into a deep bowl. Toss the garlic with the par-boiled potatoes and then drizzle with just enough olive oil to coat each piece of potato lightly.
Use a grill tongs to place each potato cut-side down on the hot grill and grill on each side just until grill-marks appear and the potatoes begin to soften. You may push the potatoes to the side of the grill and they will hold until you are ready to serve. Meanwhile, melt the butter and then whisk in the herbs, lemon juice and some salt and pepper. Toss the herb butter with the grilled potatoes right before serving.
Kolokithikia Matista
This preparation is popular along the Aegean islands: Samos, Chios and Mytiline
Red potatoes
2-4 zucchini or yellow squash
4-6 T. extra virgin olive oil
4-6 T. extra virgin olive oil
½ cup chopped fresh mint
1 small can whole peeled tomatoes
1 small can whole peeled tomatoes
3 garlic cloves, smashed
Salt and pepper
In a skillet large enough to hold all the vegetables, heat 2 T. of the oil. Add the potatoes and stir to coat with the oil. Sprinkle them with a little salt, one of the garlic cloves, and 2 T. of the mint. Cover the skillet and cook over medium-low heat for about 8 minutes.
Next, break up the tomatoes in your hands and spread half the tomatoes over the potatoes. Add another sprinkle of mint, another clove of the garlic, and a sprinkling of salt. Layer the zucchini next, again sprinkling with mint, salt and pepper, and the remaining clove of garlic and the remaining tomatoes. Drizzle with the remaining olive oil, cover the skillet, and cook over very low heat until the vegetables are soft and the flavors have melded together, 20-30 minutes. Serve warm or at room temperature.
Thin-Batter Pie with Shredded Zucchini & Goat Cheese
From Diane Kochilas' THE GLORIOUS FOODS OF GREECE
2 cups flour
Salt and pepper
In a skillet large enough to hold all the vegetables, heat 2 T. of the oil. Add the potatoes and stir to coat with the oil. Sprinkle them with a little salt, one of the garlic cloves, and 2 T. of the mint. Cover the skillet and cook over medium-low heat for about 8 minutes.
Next, break up the tomatoes in your hands and spread half the tomatoes over the potatoes. Add another sprinkle of mint, another clove of the garlic, and a sprinkling of salt. Layer the zucchini next, again sprinkling with mint, salt and pepper, and the remaining clove of garlic and the remaining tomatoes. Drizzle with the remaining olive oil, cover the skillet, and cook over very low heat until the vegetables are soft and the flavors have melded together, 20-30 minutes. Serve warm or at room temperature.
Thin-Batter Pie with Shredded Zucchini & Goat Cheese
From Diane Kochilas' THE GLORIOUS FOODS OF GREECE
2 cups flour
1 tsp. salt
2 large eggs
2 large eggs
1.5 cups, plus 3 T. water
8 oz. goat cheese
8 oz. goat cheese
5 T. extra virgin olive oil
2 zucchini, grated
Toss the grated zucchini with salt and place in a colander. Work the zucchini with your hands, rubbing it against the sides of the colander and squeezing out as much liquid as possible. Set aside to continue draining.
Preheat the oven to 325 degrees. Brush a 15-inch round baking pan (at least 2 inches deep) with olive oil and sprinkle with a little flour, tapping the sides of the pan so the flour coats the surface evenly.
Combine the 2 cups of flour and the salt in a large bowl and make a well in the center. Add 1 egg to the well and pour in 1.5 cups of the water. Mix with a fork to form a batter about as thick as pancake batter. Add the strained zucchini and whisk one more time. Pour 2/3 of the batter into the prepared pan and tilt the pan so it spreads evenly. Spoon drop the goat cheese over the batter.
Beat the remaining egg and mix it into the remaining batter. Add the olive oil and the remaining 3 T. water, mix well, and spoon the mixture over the feta. There will not and should not be enough to cover the whole surface—some of the cheese will show through. Bake on the center rack just until the pie peels back from the pan easily, about 35 minutes. Be careful not to allow the bottom to burn. The pie should be about ½ inch thick once it is baked. Allow to cool slightly before slicing
2 zucchini, grated
Toss the grated zucchini with salt and place in a colander. Work the zucchini with your hands, rubbing it against the sides of the colander and squeezing out as much liquid as possible. Set aside to continue draining.
Preheat the oven to 325 degrees. Brush a 15-inch round baking pan (at least 2 inches deep) with olive oil and sprinkle with a little flour, tapping the sides of the pan so the flour coats the surface evenly.
Combine the 2 cups of flour and the salt in a large bowl and make a well in the center. Add 1 egg to the well and pour in 1.5 cups of the water. Mix with a fork to form a batter about as thick as pancake batter. Add the strained zucchini and whisk one more time. Pour 2/3 of the batter into the prepared pan and tilt the pan so it spreads evenly. Spoon drop the goat cheese over the batter.
Beat the remaining egg and mix it into the remaining batter. Add the olive oil and the remaining 3 T. water, mix well, and spoon the mixture over the feta. There will not and should not be enough to cover the whole surface—some of the cheese will show through. Bake on the center rack just until the pie peels back from the pan easily, about 35 minutes. Be careful not to allow the bottom to burn. The pie should be about ½ inch thick once it is baked. Allow to cool slightly before slicing
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