What’s in the big box? What’s in the little box?
Zucchini Zucchini
Cucumbers Cucumbers
Beet Greens Beet Greens
Scallions Scallions
Garlic Scapes Garlic Scapes
Parsley Parsley
Lettuce Lettuce
Napa Cabbage
Radish
1 Tomato (!)
This independence day, we honor our country with fireworks, cold PBR, and the end of strawberry season. With that said, I’m off to enjoy some good honest freedom… enjoy!
Tips, Tricks & Recipes:
MARINATED RADISHES WITH PARSLEY
1 1/2 lb radishes, any variety 1 tbsp chopped flat leaf parsley
3 tbsp olive oil freshly ground pepper
kosher or coarse sea salt 1 tbsp lemon juice
· Wash and trim radishes and slice them very thinly so that they are translucent.
· In a medium bowl, mix the radishes with the parsley, olive oil and pepper. Let marinate for at least two hours and up to 24 hours.
· Season with salt, add the lemon juice, stir again, and transfer to a serving bowl.
· Prep Tips: Do not add salt until just before serving. Any earlier and it will purge water from the radishes and make the salad watery.
Adapted from The Cook and the Gardener, Amanda Hesser, 1999.
NATANYA’S MARINATED CUKES
Rice wine vinegar Soy Sauce
Salt to taste Sugar/honey/maple syrup
Cucumberssss
· Chop cucumbers
· mix ingredients to taste… you decide the amounts of each
· add cukes and let sit for at least 1 hour
MRS. T’s SPICY ZUCCHINI BREAD makes 3 loaves (or 24 nice sized muffins)
2/3 cup canola oil 2 2/3 cup sugar 4 eggs
2 cups cooked zucchini 2/3 cup milk 3 ½ cups flour
2 tsp. baking soda 1 ½ teaspoons salt 1 teaspoon cinn.
1 tsp. cloves 2/3 cup walnut/raisins (optional)
1. Slice zucchini Boil until soft, then drain water- next, mash with masher (set aside)
2. beat sugar, eggs, and oil together in a mixing bowl
3. Add dry ingredients to the mixing bowl: flour, baking soda, salt and spices
4. Add milk
5. Add mashed zucchini.
6. Stir in raisens and walnuts
Bake @ 350 for 1 hour until
| |
No comments:
Post a Comment