We have another great bag with a bountiful summer harvest this week. We recommend cooking the broccoli greens using the most popular method to cook collard greens- in a liquid over low heat until they are tender. We actually grow them in place of collard greens because we find they’re more versatile, since they also produce florets, and they survive the heat, pest, and disease pressure of summer just as well, if not better, than collards or kale. This is probably our heaviest bag yet, so hopefully you lifted with two hands. This will be the only time we include kabocha squash since the plants have started to fade from pest pressure, and because the tender skin of the squash reduces its shelf life, especially when the skin becomes mottled due to beetle bites. The tenderness of the skin also makes it tasty to eat, so if you roast it, don’t skip the skin!
Peel back the husk, but leave it attached. Thoroughly clean the corn silk. Replace the husks and soak the whole cobs in clean water. Place the cobs on the grill, and turn every few minutes for about 15 minutes total. I would peel back the husk for the last bit of cooking on the grill. Try to get some char on the corn.
To make dressing combine: 3 tablespoons sour cream, 2 tablespoons mayonnaise, 4 tablespoons fresh lime juice approximately 2 limes, 1/2 teaspoon cumin, 1/2 teaspoon paprika, 1/4 teaspoon kosher salt
Preheat the oven to 400 F If you would like your squash peeled before you roast it, do so now with a sharp vegetable peeler.
The best way to cut winter squash is to cut a flat spot with a really sharp knife. Cut it in half and scoop out the seeds and cut the squash into thin wedges. Next, toss the squash with your fat of choice and sprinkle the slices with salt and pepper.
Place the squash in a single layer on a baking tray. Roast the squash for 30 minutes, flipping them over at the midpoint. The wedges are ready to eat when they’re slightly crunchy on the outside and fluffy and soft on the inside.
celery and tomato soup
Core tomatoes, then cut into quarters. Mince 2 cloves garlic. Finely chop all of the celery. Dice 1 onion.
Add 2 tbsp olive oil to a stock pot over medium heat, then add diced onion, garlic, and celery. Allow vegetables to become fragrant for about 1 minute, then stir and saute vegetables for 3-5 minutes. Add tomatoes and cook another 3-5 minutes. Add 1-2 cups chicken stock (depending on how thin you prefer your soup), and 1 tsp salt, 1/2 tsp black pepper. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and carefully add add to a blender. Cover blender with a towel, then blend soup. Return to stock pot and stir in up to 1/4 cup heavy cream (if desired).
sauteed kohlrabi and summer squash
Cut summer squash or zucchini lengthwise, then chop into bite-sized pieces. Peel and chop kohlrabi into bite- sized pieces. Mince 2 cloves of garlic and set aside. Heat 3 Tbsp butter in large skillet. Add the garlic, summer squash and cook for 3 to 5 minutes. Salt and pepper to taste.
meat stewed broccoli greens with onions
Remove broccoli greens stems and chop greens into 1 inch ribbons. Cut stems into very thin slices across the width of the stem to minimize the fibrous texture, and roughly chop any florets. Finely dice 1/2 cup yellow onions, and 2 cloves of garlic.
Add 2 tbsp cooking oil to large stock pot or Dutch oven. Add 1 lb ground pork or lamb to a large stock pot or Dutch oven. Cook over medium high heat until meat begins to brown. Add onions and garlic and cook another 3 minutes until they are softened. Add broccoli greens and stems and 2 cups of chicken stock, 1 tsp salt, 1 pinch of crushed red pepper flakes, and 1/2 tsp turmeric. Cook, stirring frequently until liquid is reduced. Serve alongside rice or cornbread.
The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.
|celery and tomato soup
|sauteed kohlrabi and summer squash
|sauteed broccoli greens
|fresh lime juice
|ground pork or lamb
|red pepper flakes