Hope everyone stayed cool over the weekend. The crops (and weeds) are loving the heat and extra water. We are really seeing a difference in the fields as everything seems to be growing more rapidly than before.
What’s in Box #7?
Salad Mix: More delicious greens for you this week. For best storage, keep greens in the fridge, in a plastic bag or other covered container, with just a little bit of moisture to prevent wilting.
Parsley: This herb is a better keeper than basil or cilantro because its leaves are more succulent. You can definitely cook with it even when it becomes a little wilted. For best storage, keep in a covered container or plastic bag in the fridge, with just a little moisture.
Kale: It’s back! Red Russian variety. Time for cold kale salads to beat the summer heat.
Green Onions: Parade variety. These are on a nice rotation for us which is why you are seeing them so often this season.
Carrots: A Nantes-style called Nelson. These roots are very sweet and will stay fresh longer if you remove the greens.
Radishes: Cheriette variety. Add great flavor and crunch to your salads and other dishes. These can become spicier after a span of hotter weather – try one to find out!
Sugar Snap Peas: Cascadia variety. A treat that is not around very long – probably the last week for them. Edible pods with a super sweet crunch. Can be cooked or eaten raw.
Recipes:
Garlic Snap Peas
Ingredients:
2 cups fresh sugar snap peas
2 teaspoons vegetable oil
1/8 teaspoon salt
Pinch ground black pepper
2 cloves garlic, minced
Instructions
1. Prepare snap peas by cutting off the tips on each end of the pods.
2. Preheat oil in a wok or medium skillet over medium/high heat.
3. Saute snap peas in oil with salt and black pepper for 2 1/2 to 3 minutes, tossing often, until the peas are cooked, but still crispy. The pods should begin to get a few dark brown scorched spots developing on them when they’re done. Add the minced garlic, toss a bit more, then immediately pour the snap peas out onto a serving platter. If you keep the garlic in too long it could burn and turn bitter, so don’t leave it in the hot pan for any longer than about 10 seconds.
Serves 2 to 4.
Link: https://topsecretrecipes.com/PF-Changs-Garlic-Snap-Peas-Copycat-Recipe.html
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Carrots with Hijike (or Arame)
Another great recipe from Deborah Madison’s Vegetarian Cooking for Everyone.
2 cups dried hijiki or arame
Soy sauce or tamari (to taste/optional)
2 tbsp dark sesame oil
2 tbsp slivered ginger
3 carrots, julienned
Salt
Toasted sesame seeds
With Hijiki: Cover the hijiki with water and soak for 15 minutes. Drain, then put in a saucepan with fresh water to cover, and 2 tbsps soy sauce. Bring to a boil, simmer for 15 minutes, then drain again.
-or-
With Arame: Soak for 3 minutes, then drain without parboiling.
Heat the oil in a wide skillet over high heat. Add the ginger and carrots and stir-fry until the carrots begin to color around the edges, about 2 minutes. Add the seaweed and cook 5 minutes more, tossing frequently. Add 1 tbsp soy sauce and let it cook off. Taste, and season with salt and or soy sauce. Garnish with toasted sesame seeds.
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Spaghetti with Parsley Pesto
Swapping traditional basil for flat-leaf parsley for this pesto recipe makes for a balanced sauce that allows you to really taste the nuts, the olive oil, the Parmesan. Makes 6 Servings.
Ingredients
• 1 pound spaghetti
• Kosher salt
• ½ cup unsalted, roasted almonds
• 4 cups (packed) flat-leaf parsley leaves
• ¾ cup chopped chives
• ¾ cup extra-virgin olive oil
• ½ cup finely grated Parmesan
• Freshly ground black pepper
Preparation
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
Meanwhile, pulse almonds in a food processor until smooth. Add parsley, chives, oil, and Parmesan; process until smooth. Season pesto with salt and pepper.
Toss pasta and pesto in a large bowl, adding pasta cooking liquid by 1/4-cupfuls until saucy. Season with salt and pepper.
Do Ahead: Pesto can be made 5 days ahead. Cover surface directly; chill.
Link: http://www.bonappetit.com/recipe/spaghetti-parsley-pesto