This week’s box included: collards, cubanelle pepper, salad & Kirby cucumbers (picklers), tomatoes, onion, potatoes, yellow squash, zucchini, green beans. You can see a photo that can help with identification on our Facebook page or check out our weekly video on Instagram.
Need storage instructions? Visit our fruit & veggie home pages. Click on the pic and a new page opens with storage instructions and a list of recipes curated by Conne over the years.
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This is a box that just cries out to have the contents turned into a Salad Nicoise – potatoes, green beans, tomatoes … maybe give the recipe below a try?
And pulling out the zucchini and yellow squash inspired me to make the Steven Satterfield’s Ginger-Pecan Zucchini Crisp. Zucchini in a crisp? Yes! And it’s fine to use both types of squash and not wait for a box that has three pounds of zucchini. Recipe below.
I was relieved there was no cabbage in this week’s box. Over the weekend we had a party for neighbors who are moving away and I served a spicy coleslaw adapted from a recipe in Southern Living. It includes chopped fresh pineapple and lots of finely chopped candied jalapenos (which I had on hand from making them last year with jalapenos from the box). It was a huge hit. Everyone went back for seconds.
The slaw also included three varieties of shredded cabbage from the bounty of cabbage still in my refrigerator – Napa, red and green. We still have a bit of each of those cabbages left (sort of like the loaves and fishes – just keeps multiplying) so this coming weekend I have got to find a recipe to finish them off. I’m thinking of making this Hawaiian-style Sesame Cabbage Salad from our Riverview Farms recipes and storage suggestions cabbage page.
And collards are back. I had people coming for dinner when the box arrived and one guest had never eaten collards! I suggest she nibble on them raw, she thought they might make a good salad (like a kale salad) and she took some home half the bunch. You can find lots of collard recipes on the Riverview collards page.
Steven Satterfield Ginger-Pecan Zucchini Crisp
From Miller Union’s Steven Satterfield. May have come from one of his cookbooks!
3 pounds zucchini
1/2 cup granulated sugar
2 teaspoons apple cider vinegar
2 teaspoons fresh lemon juice
1 teaspoon kosher salt, divided
1 cup all-purpose flour, divided
1 cup rolled oats
1 cup chopped pecans
1/2 cup firmly packed dark brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon black pepper
1/2 cup butter, cut into 1/4-inch cubes
1 tablespoon grated fresh ginger
Cut zucchini into 1-inch chunks. Put in a large bowl, toss zucchini with granulated sugar, vinegar, lemon juice and 1/2 teaspoon salt. Let stand 30 minutes.
In medium bowl, mix 3/4 cup flour with oats, pecans, dark brown sugar, cinnamon, ginger, pepper and remaining 1/2 teaspoon salt. Rub butter into mixture to form pea-size clumps. Refrigerate until firm, about 10 minutes.
Transfer zucchini to strainer set in a medium saucepan. Press firmly on zucchini to release as much liquid as possible. Return squash to bowl and set aside. Put the saucepan over medium heat and simmer liquid until it reduces by half, about 5 minutes.
Add grated fresh ginger to reduced liquid and stir into zucchini. Add remaining 1/4 cup flour and toss well to coat. Transfer to a 2-quart baking dish and spread in an even layer. Disperse the oat mixture over the top in little clumps. Bake until topping is golden brown and filling is bubbly, 45 to 55 minutes. Serve warm.
Salad Nicoise
A recipe from Sarah Copeland of the Edible Living Substack.
Make this with the best tinned tuna you can find.
4 eggs
1 pound green beans, trimmed
1 pound new potatoes
4 tomatoes
Lettuce
1 tin oil-packed tuna
1/2 cup Nicoise olives
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
12 anchovy fillets (optional)
Salt and pepper
Bring the eggs and just enough water to cover to a boil in a small saucepan over high heat. Remove from the heat immediately upon boiling. Cover and let stand for 15 minutes. Drain and transfer to a boil of ice water. Peel.
Bring another pan of water to a boil over medium-high heat; salt the water well with fine sea salt or iodized salt. Add the green beans and cook until tender and bright green, about 3 to 4 minutes. Scoop out with a strainer or slotted spoon, and shock in ice water (or run under very cold water to stop the cooking). Add the potatoes to the same pot and cook until tender, about 8 to 10 minutes, depending on the size. Drain.
Pat the vegetables dry and sprinkle with salt—if serving immediately (If serving later—layer with damp paper towels in a plastic container with a tight-fitting lid and season before serving). Repeat with any other vegetables, such as beets, if using. Store the prepared eggs and vegetables in the fridge until ready to plate/serve.
To serve: Bring the vegetables and eggs to room temperature. Halve or quarter the eggs, tomatoes, and potatoes. Sprinkles with salt and pepper. Arrange the leaves on a large platter, and layer the green beans, potatoes, tomatoes, eggs, and fish around the lettuce. Layer on the anchovies and olives -OR- serve the components on smaller plates and platters, tapas style, for diners to mix and match to their delight.
Just before serving, whisk together the olive oil, vinegar, and mustard until well combined (or shake in a small jar to emulsify). Sprinkle the entire salad with flaky salt and pepper (this is crucial—don’t skip properly seasoning each bit!) and drizzle the dressing over the top. Serve at room temperature.