This week’s box included: lettuce mix, cucumbers (salad and kirby), zucchini, onions, tomatoes, yellow summer squash, garlic, kale, eggplant, green beans
—————————–
I often preach on the value of cleaning your greens the day you pick up your box. It makes things a lot easier when you’re ready to cook and as I cleaned today’s bunch of kale and found not one but two little slugs, I was glad I had taken my own advice. The slugs were released to the wild, to become some bird’s breakfast I hope, and not left to sit and munch on my kale until I got around to using it. Organic produce often comes with surprises. 🙂
I also cleaned my lettuce, removing it from the bag where I find it gets slimy quickly if left so tightly packed with so much moisture, which I understand comes from growing conditions, not washing. It was great that I had a houseguest so I could strip the kale and wash the leaves, and trim the lettuce and throw it into a salad spinner, while keeping her company. Loved the little romaine leaves in the lettuce mix. My favorite even though the frilly red and green lettuces are so pretty. Just love that romaine crunch.
In the Riverview tradition, we had two HUGE red onions in our box today. Red onions really are fine to use in any recipe that calls for onions, but chefs love to add them when they will be served raw or lightly pickled and can add their pretty purple color to whatever the dish. I’m going to use part of one of those onions and some of the yellow squash to make these Squash Sliders. No cooking, just chopping. And I’m just omitting the bell pepper in the recipe, which is fine with the person who lives here and doesn’t love peppers.
What to do with that eggplant? We are still big fans of Bully Boy’s Teriyaki Sauce which is delicious on everything but especially on eggplant. I’ll grill some slices and then top them with the sauce. And as long as I’m grilling, probably grill some slices of red onion, and maybe some zucchini.
Cucumbers, gorgeous yellow tomatoes …. along with the red onion and eggplant, this truly like a box that would convince anyone to eat their colors.
One more idea for those cucumbers, this Cucumber and Mint Salad adapted from Joshua McFadden’s “Six Seasons.” I’m skipping the green onions and just using a bit more red onion.
1 lb. cucumbers, any variety or varieties you like
kosher salt
1 bunch (about 6) scallions, ends trimmed, sliced thinly on the bias, whites and green parts
1 small red onion, thinly sliced
1 small handful mint leaves
1/2 teaspoon crushed red pepper flakes, plus more to taste
3 tablespoons white balsamic vinegar (or other), plus more to taste
1/4 cup extra-virgin olive oil
freshly cracked black pepper
flaky sea salt, for finishing, optional
Peel the cucumbers: for visual appeal, peel the skin of the slicers, if using, in alternating stripes. Trim the ends of the cucumbers, halve lengthwise, and scoop out the seeds. Slice the cucumbers into a variety of shapes, or simply slice thinly on the bias to create half moons. Place the cucumbers in a colander and toss with 1 teaspoon kosher salt. Let sit for 30 minutes. After the 30 minutes, blot dry in a tea towel.
Meanwhile, place the scallions in a bowl and cover with ice water. (I’m going to do this with the red onion.) Let stand 20 minutes. Drain and dry well in a tea towel.
Combine the cucumbers, scallions, red onion, mint, crushed red pepper flakes, vinegar, and a few generous twists of black pepper in a bowl. Toss gently. Taste. Add flaky sea salt to taste. Add pepper, pepper flakes, and vinegar to taste. Once everything tastes, as Joshua McFadden says, “exciting and balanced”, add 1/4 cup extra-virgin olive oil. Toss again. Serve immediately.