Once again we have lots of great summer veggies for you this week. We are happy to include sweet corn in the bags again. Make sure you eat your sweet corn as soon as you can for the sweetest tasting corn. Onions are always a staple in our recipes and we are pleased with the variety we were able to grow this year. The white onions in the bag are very sweet. They are much more parishable than the yellow & red storage onions we have included in the past so make sure you use them up quickly. The season feels like it is flying by. Fall is the best time for vegetables. We were a little late getting our winter squash in the ground, but they are sizing up nicely. We’ll start including those frequently by next week. We hope you have a great week!
pickled beets
Rinse beets cut off the ends and boil them until tender. Drain, reserving 1/2 cup beet water. Peel the beets, cut in half, then cut into half inch pieces, set aside.
To make brine combine 1 pint white vinegar, 1/2 cup beet water, 1/2 cup maple syrup, and 1 tsp salt.
Place beets in a 1 quart glass jar. Pour brine over vegetables, then allow to pickle in the refrigerator for 1 week before enjoying.
simple tomato soup
Core tomatoes, then cut into quarters. Mince 2 cloves garlic. Finely chop 1/2 cup of celery. Dice 1/2 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).
grilled sweet corn
Preheat your grill to medium-high heat. Brush the corn with the butter. Place the corn on the grill and cook for 10-12 minutes, turning every 2-3 minutes, until the corn is tender and charred in spots. Serve immediately.
creamy sprouting broccoli
Cook 1 lb pasta according to package. Heat the 1 tablespoon olive oil in a large skillet over medium heat. Add the 1/2 the white onions and 2 cloves garlic, minced and cook until softened, about 5 minutes.
Add the sprouting broccoli chopped, salt, and pepper and cook until the broccoli is tender, about 5 minutes more.
Stir in the 1 cup heavy cream and 1/4 cup grated Parmesan cheese and cook until the sauce is thickened, about 2 minutes more. Stir in the pasta serve immediately.
stuffed peppers
Preheat the oven to 350 degrees. Cut the tops off all of the peppers and remove the seeds and membranes. Heat the 1 tablespoon olive oil in a large skillet over medium heat. Add the 1/2 lb ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
Add the 1/2 onion, chopped and 1 clove garlic, minced to the skillet and cook until softened, about 5 minutes. Stir in 1/2 cup cooked rice, 1/2 cup shredded cheddar cheese, 1/2 cup shredded cheddar cheese, salt, and pepper.
Spoon the filling into the peppers. Place the peppers in a baking dish. Bake in the preheated oven for 20 minutes, or until the peppers are tender and the cheese is melted and bubbly. Serve immediately.
Ingredients
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.
| pickled beets | simple and tomato soup | grilled sweet corn | creamy sprouting broccoli | stuffed peppers | |
| white vinegar | 1 pint | ||||
|---|---|---|---|---|---|
| maple syrup | 1/2 cup | ||||
| garlic | 2 cloves | 2 cloves | 1 clove | ||
| celery | 1/2 cup | ||||
| olive oil | 2 Tbsp | 1 Tbsp | 1 Tbsp | ||
| chicken stock | 2 cups | ||||
| butter | 1 Tbsp | ||||
| heavy cream | 1 cup | ||||
| Parmesan | 1/4 cup | ||||
| ground beef | 1/2 lb | ||||
| onion | 1/2 | ||||
| rice | 1/2 cup | ||||
| cheddar cheese | 1/2 cup | ||||
| pasta | 1 lb |