Looking at today’s box, I think about all the things chef Jenn Nylander would make from the contents.
- Kale and peach salad with almonds and feta cheese, herb vinaigrette
- A salad of beets and cucumbers with cider vinaigrette
- Garlic-roasted squash and beets
- A veggie-loaded lasagna
- Chicken and kale meatballs
And I wish I could produce all of those in my kitchen this week although that’s not likely to happen. I’m likely to just munch on the blueberries or enjoy them with yogurt, pickle those little Kirby cucumbers (yes, one more jar of pickles), and maybe produce a tiny squash casserole to enjoy for the Fourth.
This has been a bountiful summer for green beans, so what will you do with that bag of beans? Something tried and true or something new? There are dozens and dozens of ideas at grassfed.cow. I’m crazy about pork larb because I just love anything I can roll up in a lettuce leaf. If you don’t want to make kale and peach salad, what about green bean and peach salad? I’ve been eating two or three peaches every day, straight out of the bowl, but eventually I’ll need to stop indulging that way and enjoy them in other dishes. Dry-fried Green Beans? Green Beans with Sauteed Onions, Bacon and Basil? Or the Green Bean Crispy Sushi Roll from CSA subscriber Silvia Medrano-Edelstein?
Or maybe you’re focused on squash. This recipe was just made for the contents of this week’s box. Adapted from Serious Eats. I think I’ll have enough squash for a small casserole and this soup (although I may have to cut it down from the three pounds of squash called for.)
Chilled Summer Squash Soup
3 tablespoons butter
1 medium bunch green onions, white and green parts, chopped
3 medium garlic cloves, chopped (about 1 tablespoon)
Kosher salt and freshly ground black pepper
3 pounds mixed summer squash (green or yellow zucchini), chopped into medium pieces
About 3 cups water
1 cup plain yogurt, low fat or full fat
1/4 cup chopped fresh mint leaves plus additional, for serving
For the Croutons
about 3 cups sourdough bread cubes, 1/2-inch dice
1 tablespoon extra virgin olive oil
Kosher salt and freshly ground black pepper
1/2 teaspoon dried herbs, such as herbes de provence (optional)
Adjust oven rack to middle position and preheat oven to 375 degrees. Heat butter in a large heavy-bottomed saucepan or Dutch oven over medium heat until melted. Add green onions and garlic and season to taste with salt and pepper. Cook, stirring occasionally, until onions and garlic begin to sweat but do not brown, about 5 minutes.
Add squash and season to taste with additional salt and pepper. Cook, stirring occasionally, until squash begins to sweat but does not brown, about 7-10 minutes. Add enough water so that squash is almost, but not fully, covered, about 3 cups. Cover saucepan partially and lower heat to medium-low. Simmer until squash is just tender, about 12 to 15 minutes.
While soup is simmering, prepare the croutons. In a large bowl, toss cubed bread with olive oil, salt and pepper to taste, and dried herbs, if using. Turn out onto a rimmed baking sheet and bake, stirring occasionally, until well-browned and crisp, 10 to 12 minutes. Remove from oven and let cool.
Use a hand blender to blend soup until mostly smooth. Alternatively, blend soup in a blender in two batches. Add yogurt and mint and blend until totally smooth (again, working in batches if using standard blender), about 1 minute. Strain soup through fine mesh strainer if desired.
Let soup cool at room temperature for one hour, stirring occasionally. Transfer to refrigerator and let cool, stirring occasionally, until well chilled, about 45 minutes. Check soup for seasoning, adding more salt, pepper, yogurt or mint to taste. Serve in bowls, garnished with additional chopped mint and a handful of croutons.