Thanks to all our members who share their pics, tips, and recipes.
Keep the good stuff flowing…
Zuke tips from Marc:
Great stuff this week. We made a big zucchini/potato mash with some of the stuff. We basically used this recipe for Zucchini Mash with the spices from this recipe for Cabbage Curry and added boiled and mashed potatoes. We’re sitting down now and it’s delicious!
Grilled Summer Squash and Zucchini from Anne:
Grilled and then tossed with a simple mustard vinaigrette, these vegetables turn tender and juicy, providing an ideal foil for the hearty grilled steaks. Makes 6 servings.
6 medium yellow squash and/or green zucchini (3 pounds)
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons coarse-grain mustard
1/4 teaspoon sugar
Prepare grill for indirect-heat cooking over medium-hot charcoal (high heat for gas).
Trim squash and/or zucchini and halve lengthwise, then toss with salt, pepper, and 2 tablespoons oil in a large bowl.
Oil grill rack, then grill vegetables directly over hottest part of coals, covered only if using a gas grill, turning over once, until grill marks appear, about 6 minutes total. Move vegetables to area of grill with no coals underneath and grill, covered, until tender, about 4 minutes more. Transfer to a platter.
While vegetables are grilling, whisk together lemon juice, mustard, sugar, and remaining 2 tablespoons oil in a small bowl. Pour dressing evenly over vegetables before serving.
•If you aren’t able to grill outdoors, squash and/or zucchini can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat, turning over occasionally, until just cooked through, 8 to 12 minutes total.
•If you are making this entire menu, grill squash and/or zucchini while steaks are standing
Cool heads up from Anu:
Amazing article in NYT about summer salads. 101 Simple Salads for the Season. This article is 5 pages of great salad ideas, including vegan, vegetarian, seafood, meat & noodle recipes. If you don’t know what you are craving, this article has some great flavor profiles with lots of fruit and herb combos that will really liven up one’s palate. For those humid days when any additional heat sounds like a nightmare, this article is sure to inspire some fancy fun eats!
Papalo plans from Kate: Just tasted papalo for first time, it’s awesome! Looking forward to making this:
Grilled Chile Salsa with Papalo Leaves
By Aliza Green
* 6 ripe plum tomatoes (use fair labor tomatoes!)
* 1 red bell pepper
* 1 quartered red onion
* 2 poblano chiles
* 1 jalapeño chile
* 1/4 cup lime juice
* 2 tablespoons chopped papalo leaves
1. Preheat a grill. Rub 6 ripe tomatoes, 1 red bell pepper, 1 quartered red onion, 2 poblano chiles, and 1 jalapeño chile with a little oil. Grill well on all sides. Alternatively, broil on high, turning once, until the skin is blackened. Peel off most but not all of the blackened skin from the vegetables. Trim and seed the bell pepper and chiles.
2. For the best chunky texture, prepare the salsa by grinding all the vegetables in a meat grinder. Alternatively, use a food processor or chop well by hand.
3. Add 1/4 cup lime juice, 2 tablespoons chopped papalo leaves, and salt to taste. Serve with tortilla chips, tacos filled with guacamole or pork carnitas, or Mexican-style chile-marinated pork sandwiches (cemitas).
the Raw deal from Tamar: We’re big fans of the Post Punk Kitchen website (www.theppk.com) and found this great recipe on there that we tried yesterday (with a few modifications to the original); Ginger really gives it a zing, and you get to enjoy your CSA veggies in their raw state!
Carrot – Beet – Ginger Slaw
a chunk of ginger (2-3 TBS)
1/4 cup maple syrup
1/2 cup apple cider vinegar
Peel and grate the carrots, beets and ginger – we love our food processor for this. Combine maple syrup with the vinegar and mix it into the slaw. Refrigerate for about an hour before serving.