Week 13 is here! For Round River Farm CSA members like us, there is only about a month left of the season. Of course, I hope that we’ll continue to get some vegetables from our little garden after that, but it might only be kale, depending on how the weather goes. Did you know that kale actually tastes better after it goes through a light frost at night? The world of vegetables always surprises me!
This week is a mix of a few new recipes and a few old favorites. I have a few cucumbers lingering in the fridge that need to be used. Do you have any vegetables that you need to use up this week?
Week 13 Vegetables:
This week’s Round River CSA share includes: basil, beans, beets, broccoli, cabbage, carrots, chard, cucumbers, kale, lettuce, onions, potatoes, summer squash, and tomatoes. If you requested extra herbs, you also received parsley and summer savory.
Week 13 Recipes:
Ingredients listed are from the CSA cooler, additional ingredients will be needed.
- Obsessively Good Cucumber Salad: Uses cucumbers. I’ve been a bit behind on using up the cucumbers, so I like to make a salad like this one to use a number at a time. Note: the recipe calls for seedless cukes, but you can simple halve them and remove the seeds with a spoon. How could I skip a recipe that has “obsessively good” in the title?
- Indian Potato Salad with Cilantro Omelet: Uses potatoes. This recipe is so good. Don’t skip warming the oil and spices before adding it to the potatoes. It helps infuse the flavor into the oil. Y U M. And the leftovers are tasty, too.
- Summer Veggie Pasta: Uses basil, zucchini, summer squash, and tomatoes (if you got broccoli, throw it in here, too). Make the most of the season’s uber fresh veggies and get that awesome flavor with this recipe.
- Fried Green Tomato Po’ Boy: Uses green tomatoes, red tomatoes, and lettuce. Wish we hadn’t already eaten the baguette I bought at the farmers market this week (we love Victoria’s baked goods!). If you are like me and don’t have Creole mustard in your fridge, you can substitute with Dijon mustard and a little extra Worcestershire sauce.
- Southern-Style Greens: Uses kale and tomatoes. Make a southern-themed meal with greens – just substitute kale or chard for the collards.
- Grilled Fish Tacos with Jalapeno-Cabbage Slaw: Uses carrots and cabbage. Need I say more?
- Green Bean Salad with Walnuts and Parmesan in Lemon Dressing: Uses green beans. I’ll be making this with a Chard and Onion Frittata, which will require swiss chard, onion, basil, and parsley (which the herb-lovers should have received in their coolers). I will also add some roasted beets on the side, for color and oh-so-good flavor. 🙂
Still have basil left? Don’t forget you can always make pesto and freeze it (ice cube trays work great for this – just pop them in a freezer bag once frozen).
Summer savory is great in egg dishes (you could throw some in the Chard and Onion Frittata) or dry it.