We included a lot of great summer veggies in the share this week. We are excited to share our cucumbers again this week. Everyone loves when we put cucumbers in the bag. We planted a row of cucumbers in the greenhouse this year, and we‘re very pleased with how well it has produced. The salads in the recipes this week are very refreshing. If you haven't tried kohlrabi yet, it is a very delicious vegetable in the brassica family. It has a mild sweet broccoli taste that goes great in salads. Lots of people tell us that they like to just slice it and eat it with salt. We hope you are having a great week. Enjoy your share and thank you for supporting us.
garlic, rice and beans
Rinse 1 cup brown rice in a fine mesh strainer until the water runs clear.
Combine the brown rice and water in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 45 minutes, or until the rice is cooked through.
Meanwhile, steam 1/2 the green beans until tender-crisp, about 5 minutes.
In a large skillet, melt the 1 tablespoon butter over medium heat. Add 1 clove garlic minced and cook until fragrant, about 1 minute.
Add the green beans and cook until heated through, about 2 minutes. Season with salt and pepper to taste. Serve the brown rice topped with the green beans and garlic butter sauce.
kohlrabi & cucumber salad
In a large bowl, combine all the kohlrabi skinned and thinly sliced, 1 cucumber, thinly sliced and 2 Tbsp chopped fresh dill.
In a small bowl, whisk together the 1/4 cup olive oil, 2 tablespoons lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Pour the dressing over the salad and toss to coat. Serve immediately or chill for later.
cucumber & green bean salad
Steam the 1/2 lb of green beans until tender-crisp, about 5 minutes. In a large bowl, combine the green beans, 1/2 cucumber, thinly sliced, 1/4 cup thinly sliced red onion, and 2 Tbsp finely chopped basil. In a small bowl, whisk together 2 Tbsp olive oil, 1 Tbsp white wine vinegar, 1 tsp Dijon mustard, 1/2 tsp salt, and a pinch of black pepper. Pour the dressing over the salad and toss to coat. Serve immediately or chill for later.
burst cherry tomato & basil pasta
Bring a large pot of salted water to a boil. Add 1 lb of pasta of your choice and cook according to the package directions.
While the pasta is cooking, heat 2 Tbsp olive oil in a large skillet over medium heat. Add 2 cloves garlic, minced, and cook until fragrant, about 1 minute.
Add 1 pint cherry tomatoes, either whole or halved, 1/2 tsp salt, and 1/4 tsp black pepper and cook until the tomatoes start to burst, about 5 minutes.
Drain the pasta and add it to the skillet with the tomatoes. Toss to combine. Stir in 1/2 cup of torn basil leaves and serve immediately, topped with Parmesan cheese if desired.
Combine 2-3 cored and diced medium tomatoes, 1/2 medium red onion, diced, 1 bell pepper, seeded and diced, the juice of 1 lime, or 2 Tbsp apple cider vinegar, 1/4 tsp salt, and 1/4 tsp black pepper in a food processor. Add 1/2 cup chopped cilantro (optional). Pulse until desired consistency is reached.
Taste and adjust seasonings as needed. Serve immediately or store in the refrigerator for up to 3 days.
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.
|garlic, rice and beans||kohlrabi & cucumber salad||cucumber & green bean salad||burst cherry tomato & basil pasta||fresh salsa|
|brown rice||1 cup|
|garlic||2 cloves||2 cloves|
|olive oil||1/4 cup||2 Tbsp|
|lemon juice||2 Tbsp|
|lime/apple cider vinegar||2 Tbsp|
|Dijon mustard||1 tsp|
|white wine vinegar||1 Tbsp|