Hi All,
Feels a little like fall this morning, but tomorrow’s boxes are here to remind you it is indeed still summer! What’s coming?
Small shares: carrots, lettuce, potatoes, patty pans, cucumbers, chard and onions.
Medium shares: add eggplant, garlic, kale, basil, and beets
Large shares: add beans, and extra chard and kale, and some cilantro.
Here’s an intriguing looking recipe for patty pan and chard pasta. We’re not saying make your own pasta (go for gold, though, you brave souls!), but if you like, pick up some nice ravioli and start from there. The rest seems pretty easy. You can adjust as you like; it’s all flexible. But a tasty looking meal.
http://localfoodieca.blogspot.ca/2010/08/ricotta-ravioli-with-rainbow-chard-and.html
Medium shares, we’re giving you lots of basil to make pesto. There are a million recipes out there, but it’s pretty straightforward. Here is Jamie Oliver’s. Try shaking it up by substituting cashews for the pine nuts. Tasty! Tip: put it in an ice cube tray to freeze, and you have single servings.
http://www.jamieoliver.com/recipes/vegetables-recipes/pesto
For those of you getting basil and the first of the aubergines, a delicious bit is to slice the eggplant and roast or grill with olive oil, salt, garlic and basil. You can put it in foil if grilling. Of course, eggplant is positively divine when just sliced, oiled, lightly salted, then grilled. You can add basil after. Or make a garlic rub. Skies the limit.
One last tip for a fabulous snack: slice of cheddar on cucumber. That’s it. Try it; such a tasty light treat!
Go well this week.