2021 Produce CSA Week 10

Contents of this week’s box: sweet corn, peppers, garlic, summer squash, lettuce mix (because it’s STILL so cool in the mountains!), cucumbers, watermelon, kale, potatoes, onions, a tomato and pretty purple beans. 

This week’s box made me laugh with two onions each almost as big as the watermelon and green peppers just about as large. For those of you wondering what in the world to do with a huge onion, check out the dozens of recipes at grassfedcow. I direct your attention particularly to the three caramelized onion recipes there. The easiest is Caramelized Onions in a Slow Cooker. The great thing about making caramelized onions is that you have them on hand to use to top any piece of grilled meat (perfect for any grilled burger, of course), to add to sandwiches, or to use in the way that was most traditional in my house growing up, to use them as a garnish for a dish of rice and lentils. Or do as the recipe says and stir them into sour cream or yogurt to make your own version of onion dip. There’s no reason to be intimidated by the size or the number of onions, especially if you use one of these recipes since the onions cook down so much as they caramelize.

Love the pretty purple beans and always wish they’d hold their color when cooked. But of course, just use them as crudité with that onion dip you’re going to make. Add some cucumber sticks and wedges of yellow squash. What a pretty platter that will make.

Hope you saw Riverview’s note about the corn. Checking the ends of the corn and chopping off a bit is a small price to pay for the three delicious ears in my box. First ears of corn of the season just get the simplest treatment – either steamed or grilled and eaten right off the cob.

I ran into this idea for soba noodles and green beans and since that was a big bag of beans in the box, I’ll probably split them between crudité and this recipe that I found in the Washington Post. It’s also a recipe that lends itself to whatever you have in your pantry. For example, they suggested if you don’t have soba noodles, try another thin noodle, such as vermicelli rice noodles or angel hair pasta. And that sriracha could substitute for the chili-garlic sauce, or that you could just whatever hot sauce you have on hand. And finally, that any mild vinegar could substitute for the rice vinegar called for here.

And since there were three big slicer cucumbers in my box, I’m throwing out one more cucumber drink recipe. This one from Smittn Kitchen. We were away at the beach last week so missed the late June box, but I’ve enjoyed the cucumber lemonade recipe I shared two weeks ago over and over again.

Spicy Peanut Soba Noodles With Green Beans

8 ounces soba noodles
1/2 cup smooth peanut butter
1/4 cup water
2 tablespoons chili-garlic sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon soy sauce or tamari
2 tablespoons vegetable oil
Green beans, trimmed, cut into bite-size pieces
Kosher salt and pepper
Chopped peanuts, for serving

Bring a large pot of water to a boil and cook the soba noodles according to the package instructions; do not overcook. Drain and rinse thoroughly under cold running water to stop the cooking. Thoroughly drain again.

While the noodles are cooking, in a medium bowl, whisk together the peanut butter, water, chili-garlic sauce, rice vinegar and soy sauce until combined; set aside.

In a large skillet over medium-high heat, heat the oil until shimmering. Add the green beans, season with a pinch of salt and a sprinkle of black pepper, and cook, stirring occasionally, until the green beans start to brown in spots, 5 to 7 minutes; remove from the heat.

Add the drained soba noodles and peanut sauce to the green beans and toss to combine. Taste and season with more salt and/or pepper, if needed. Transfer to a large platter or individual bowls and sprinkle with some chopped peanuts before serving.

Kachumber Cooler

To make simple syrup, heat 1 tablespoon water with 2 tablespoons sugar, stirring, just until the sugar dissolves. Pour into cup or bowl and 1 tablespoon ice-cold water to cool it somewhat, then chill in the fridge until needed. Scale up as needed. Leftovers keep in fridge.

2 1/2-inch slices of cucumber, plus a couple thinner slices for garnish
2 1/4-inch slices of a mild-to-medium chile, such as jalapeño)
8 fresh cilantro leaves
1/2 ounce (1 tablespoon) fresh lime juice
1/2 ounce (1 tablespoon) simple syrup
1 3/4 ounces (3 1/2 tablespoons) gin

Muddle thick slices of cucumber, cilantro, and chili in a cocktail shaker or mixing glass until well broken-down and mashed. Add gin, lime, and simple syrup and shake vigorously. Strain into medium or double rocks glass, half filled with ice. Add more ice as desired. Garnish with thinner slices of cucumber.