This week's share is filled with bright colors including the orange carrots, golden beets, yellow wax beans, and tomatoes. More of our fruiting summer crops are starting to put on more leaves and add to their yield including our pepper and bean crops. As they continue to produce we'll rotate through the different varieties we're growing. We're not including a lot of leafy greens throughout the summer months, but cooking the tops of both the carrots and beets are a great way to still consume nutritious greens. We're thankful this season has included consistent weekly rainfall, especially compared to last year's summer drought. As long as we can keep pest and disease pressure in check, our summer crops should keep yielding well for a few months.
roasted carrots and potatoes
Cut carrots and potatoes into bite- sized pieces. Mince 1 clove of garlic. Toss carrots with 3 Tbsp olive oil and spread out on a rimmed baking dish. Add salt and pepper, and roast at 450 for 30 to 45 minutes or until the veggies are tender. Can be served with a cooked grain or rice to make it a more complete meal.
baked feta with cherry tomatoes
Pour 2 tablespoons of the olive oil into an 8- or 9-inch baking dish (or something similar). Add all the cherry tomatoes, 4 cloves garlic thinly sliced, 1 shallots thinly sliced. Sprinkle it with a pinch of sea salt and pepper to taste. Toss to coat. Add 8 oz of feta. Drizzle with the remaining 2 tablespoons of olive oil. Crack more pepper over top to taste.
Transfer pan to your oven’s middle rack for 20 minutes. After 20 minutes, transfer the pan to the top rack, and switch to your oven’s broiler setting. Broil on high for 5 minutes (or more or less), keeping a close watch the entire time. While the tomatoes broil, heat up some bread.
When the tomatoes are blistered to your liking, remove the pan from the heat. Toss in a handful of basil and stir gently to combine. Serve with slices of warm bread.
wax beans with bacon vinaigrette
Cook all the beans in a large pot of salted boiling water until crisp-tender, about 5 minutes. Drain the beans and cool them under cold running water. Drain well and transfer the beans to a large bowl.
In a large skillet, heat 3 tablespoons of olive oil. Add the 4 slices of bacon and cook over moderate heat, stirring, until golden, 7 to 8 minutes. Remove the skillet from the heat and stir in the 2 tablespoons sherry vinegar, 1 small shallot, very finely chopped, 2 garlic cloves minced and 1/3 cup chopped basil. Scrape the bacon vinaigrette over the beans, season with salt and pepper and toss to evenly
Beet and zucchini Frittata
Preheat the oven to 350F.
Rinse and lightly peel 1 bunch of beets, setting greens aside, and shred the beet roots. Chop the zucchini, finely chop 1 onion, and mince 2 cloves of garlic. Shred 1 cup of cheese. Crack 12 eggs into a bowl, then lightly stir.
In a large cast iron skillet, heat 3 Tbsp for oil and sauté the beet roots and zucchini, green onion, and garlic for 3-5 minutes, until tender. Add eggs, then cheese, to pan and stir to combine, working eggs along edges.
Add to the oven and bake for 15-20 minutes, until the center is cooked through enough a fork comes out clean.
stuffed banana peppers
Preheat the oven to 350 degrees. In a large bowl, combine 1 (15-ounce) can black beans, rinsed and drained, 1/2 cup cooked rice, 1/2 cup shredded monterey jack cheese, 1/4 cup chopped green onion, 2 cloves of garlic minced, 1/4 teaspoon ground cumin, 1/4 teaspoon chili powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
Spoon the filling into all the banana peppers sliced open. Place the stuffed peppers in a baking dish. Bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the cheese is melted. Serve immediately.
Another way to make these would be wrapped on a smoker or grill.
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.
| roasted carrots and potatoes | baked feta with cherry tomatoes | wax beans with bacon vinaigrette | Beet and zucchini Frittata | stuffed banana peppers | |
| Garlic | 1 clove | 4 cloves | 2 cloves | 2 cloves | 2 cloves |
|---|---|---|---|---|---|
| Olive Oil | 3 Tbsp | 4 Tbsp | 3 Tbsp | 3 Tbsp | |
| Shallots | 1 | 1 | |||
| Feta | 8 oz | ||||
| Basil | 2 oz | 1/3 cup | |||
| bread | 1 loaf | ||||
| Bacon | 4 slices | ||||
| Sherry Vinegar | 2 Tbsp | ||||
| Onion | 1 | ||||
| Cheese | 1 cup | ||||
| Eggs | 12 | ||||
| Black Beans | 1 (15-ounce) can | ||||
| Rice | 1/2 cup | ||||
| Shredded Monterey Jack Cheese | 1/2 cup | ||||
| Green Onion | 1/4 cup | ||||
| Cumin | 1/4 tsp | ||||
| Chili Powder | 1/4 tsp |