Wednesday, August 13, 2014

August 13 or 16 box

Small boxes:  2 delicata squash, 1 pint of edamame, 2 small yellow onions, 1 garlic bulb, 1 red bell pepper, 2 1/2 #s tomatoes, 1 bunch of parsley, 1 bunch of komatsuna.
Regular boxes:  all the above plus double the garlic, onion, delicata squash, 1 quart of juliet tomatoes, 1 bunch of sage, 2 sweet paprika peppers, 1 fennel bulb.

The delicata is a "winter squash" that is ready to eat now.  They do not require the curing time that other winter squashes do and are a real treat!  We just cut them in half, scoop out the seeds, and bake up side down with a little water in the pan until soft (about 30 minutes at 400 degrees).  Our kids ate 1 a piece the other day when we taste tested them.
The edamame is best cooked in boiling water for about 5 minutes and then popped out of the shell and eaten plain.  A great snack!  Its also good added to salads or stirfries.  It does need to be shelled; those pods would be most unpleasant to chew.
The komatsuna is a green in the mustard family.  It is very mildly spicy and would be good lightly sauteed, eaten raw, or made into pesto with the parsley.
The peppers have really kicked into high gear with ripening!  I don't want to overwhelm you with peppers but if you are a pepper lover and would like more in your box,e let us know at market or via email for those of you who pick up elsewhere and we'll get you more.  The offer still stands with the hot peppers too!  As long as we have them, you are welcome to get some every week if you like!

On the menu this week:
Parsley, komatsuna, and garlic pesto over pasta
Fresh tomato slices with salt
Sauteed onion and peppers with scrambled eggs
Baked delicata squash

oohlala yellow bells

Sweet Italian "corno di toro"

beautiful bells

Round of Hungary pimento

Boldog sweet paprika

No comments:

Post a Comment