2019 Produce CSA week 6

All that was missing was an ear (or twelve) of corn to make today’s box a perfect representation of summer. I’m sure corn is on its way soon. I couldn’t cook tonight but I’m looking forward to some time in the kitchen after work tomorrow.

Are there recipes you go to as soon as you unload them from your box? For me, it’s a cold green bean and potato salad with mustard vinaigrette.. That’s my go-to to accompany anything from the grill. Add some really good tuna and a few olives and you’ve got my lazy Salad Nicoise. Looking forward to making that tomorrow.

I’m just back from the beach with a few pounds of Gulf shrimp tucked in the freezer. I’m going to adapt the Baked Greek Shrimp with Tomatoes and Feta (https://cooking.nytimes.com/recipes/1016693-baked-greek-shrimp-with-tomatoes-and-feta) using those pretty green onions instead of shallots. They suggest serving it with rice or potatoes, but I’m likely to cook a pot of grits instead.

Trying to figure out to do with one more cabbage? Every year I say this – we have a ton of slaw recipes at https://grassfedcow.com/ingredient/cabbage/..
Maybe this is the week you try the Squash and Cabbage Casserole from Moore Farms and Friends. https://grassfedcow.com/recipes/squash-and-cabbage-casserole/. No greens? Just skip them.

Try the Pork Sausage Patties with Braised Cabbage if you want to experiment with seasoning your own sausage meat. https://grassfedcow.com/recipes/pork-sausage-patties-with-braised-cabbage/.

We ate a lot of slaws at the beach but I’ll probably make this Indian-spiced version from “The Turmeric Trail” for a change of flavors. https://grassfedcow.com/recipes/indian-slaw/

Or, because there’s always room for one more recipe and I’ve got shrimp to cook, how about this one from “Live, Eat, Cook Healthy” by Rachel Khanna?

Mexican Shrimp Cocktail

4 cups tomato juice
1/4 cup tomato paste
4-5 green onions, white parts only, thinly sliced
1/2 red onion, cut into 1/4-in. dice
1 cucumber, seeded and cut into 1/4-in. dice
1 medium avocado, peeled and cut into 1/4-in. dice
1 lb. small or medium shrimp, peeled, deveined and cooked
4 Tbsp. chopped fresh cilantro
Tortilla chips, for serving.

Whisk together tomato juice and tomato paste. Stir in green onions, red onion (use a white onion, it’s ok), cucumber and avocado. Add shrimp and cilantro, mix well and refrigerate up to 4 hours. Be fancy and serve this in martini glasses and accompany it with tortilla chips.