In your share this week: Tomatoes/ Broccoli, Carrots, Salad Turnips/Beets, Scallions/ Celery/ Eggplant, Garlic/ Onions, Cucumbers/ Summer Squash, Basil/ Thai Basil, U-Pick Cherry Tomatoes/ Beans
This week you’ll have the choice to pick up some basil (pictured left) or thai basil (pictured right) with your farm share.Thai basil has a more anise or licorice flavor than the traditional basil you may be accustomed to. You can still use it just like you would normally! It’s great in stir-fries (add it at the end), soups, and more. It’s something fun to try this week if you haven’t before! The best way to store your fresh herbs is to snip off the bottom of the stems, dry off the leaves, put into a jar or glass with some water, and if storing in the refrigerator- cover with a plastic bag (loosely). Here’s a short article about storing herbs for some more information.
Below are some great summer recipes to try with your veggies this week!
Ratatouille
1 onion, sliced thin
2 cloves garlic, minced
5 Tbsp. Olive oil
1 Eggplant, cut into ½-inch pieces
1 Zucchini, quartered and cut into thin slices
1 Pepper, chopped
¾ lbs. Ripe tomatoes, chopped coarse (about 1 ¼ cups)
¼ tsp. Dried oregano, crumbled
¼ tsp. Dried thyme, crumbled
½ tsp Dried basil, crumbled
⅛ tsp. Ground coriander
¼ tsp. Fennel seeds
¾ tsp. Salt
In a large skillet cook the onion and the garlic in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until the onion is softened. Add the remaining 3 tablespoons oil and heat it over moderately high heat until it is hot but not smoking. Add the eggplant and cook the mixture, stirring occasionally, for 8 minutes, or until the eggplant is softened. Stir in the zucchini and the bell pepper and cook the mixture over the moderate heat, stirring occasionally, for 12 minutes. Stir in the tomatoes and cook the mixture, stirring occasionally, for 5 to 7 minutes, or until the vegetables are tender. Stir in the oregano, the thyme, the basil, the coriander, the fennel seeds, the salt, and pepper to taste and cook the mixture, stirring, for 1 minute. The ratatouille is best made 1 day in advance, kept covered and chilled, and reheated before serving.
Additional Recipes:
Green Bean and Cherry Tomato Salad (Smitten Kitchen)
Creamy Broccoli Salad with Bacon, Cheddar, & Almonds (Once Upon a Chef)
