Summer produce is almost ready. Stone fruit is abundant this year with a colder winter. Love having nectarines and peaches. Tomatoes are not quite ready, but we still have cabbage. Lots of good eating in this box!
Gaytan Family Farm
Cabbage
Green onions
Beets
Green Beans
Spinach
Leek
Maui Sweet Onion
Romaine Lettuce
Red Leaf Lettuce
Fox Farm
Peaches
Snow Queen Nectarines
Not a member yet? Why not? Click here to join the co-op at $100 for full membership. Be a member and a co-owner, bringing the power of economic independence to Riverside. Members can subscribe to our crop box too! $30/month with delivery available for $7.50/month. You benefit, your community benefits, and our partner farms and growers benefit.
For the first green beans of the year, here is a summer green bean casserole.
Summery Green Bean Casserole
From Cleaneatingmag.com. Serves 6
Ingredients
Olive oil cooking spray
1 lb green beans, rinsed, trimmed and cut into 2-inch pieces
2 tbsp plus 2 tsp extra-virgin olive oil, divided
1 red onion, halved lengthwise and thinly sliced
Scant 1/4 tsp sea salt, divided
Fresh ground black pepper, to taste
8 oz sliced button mushrooms
1 1/2 tsp lemon-pepper salt-free seasoning
3 cloves garlic, chopped
3 tbsp white whole-wheat flour
1 3/4 cups low-fat milk (not skim)
1 1/2 tsp ground coriander
1/4 tsp dried rosemary
1/4 tsp dried thyme
1/2 cup sliced sun-dried tomatoes (not packed in oil)
1/4 cup whole-wheat panko
Directions
Preheat oven to 425°F. Mist a 2-qt baking dish with cooking spray.
Bring a large saucepan of water to a boil. Add beans and cover until water returns to a boil. Cook, uncovered, until tender-crisp, 5 to 6 minutes. Meanwhile, place a colander in the sink and fill a large bowl with ice water. Drain beans in colander and immediately add to ice water. Let sit for 10 minutes, then drain. (NOTE: Beans may be cooked up to 1 day ahead; cover and refrigerate.)
In a large skillet, heat 2 tsp oil on medium-low. Add onion, season with scant 1/16 tsp salt and pepper, and cook for 15 to 20 minutes, stirring occasionally, until soft and golden brown. Transfer onion to a bowl. Coat skillet with cooking spray and bring to medium heat. Add mushrooms, lemon-pepper seasoning and scant 1/16 tsp salt. Cook, stirring often, until golden brown, about 8 minutes; set aside.
Add remaining 2 tbsp oil to saucepan used to cook beans and heat on medium-low. Add garlic and cook for 1 minute. Add flour and cook for 1 minute, stirring constantly. Increase heat to high and slowly whisk in milk. Bring to a simmer, whisking frequently. Reduce heat to medium-low and simmer until slightly thick, 4 to 6 minutes. Reduce heat to low and stir in 1/8 tsp salt, coriander, rosemary, thyme, tomatoes, beans and mushrooms. Mix well, adjusting seasoning as desired. Transfer mixture to prepared baking dish and cover evenly with a layer of onion, followed by a layer of panko.
Bake until liquid is bubbling, 15 to 20 minutes. Let rest for 10 minutes and serve.
A much lighter treatment of green beans in this recipe.
Sauteed Green Beans with Garlic
From Food52. Serves 4 -6 as a side.
Ingredients
Extra-virgin olive oil
1 pound green beans, ends trimmed
3 garlic cloves, minced
Fine sea salt
1/4 cup water
Grated zest and juice of 1 lemon
Directions
Heat a large sauté pan over medium-high heat.
Add enough oil to coat the pan, about 1 tablespoon. When the oil begins to shimmer, add half of the beans. Sauté, moving the beans around in the pan occasionally until tender, about 4 minutes. Add one-third of the garlic, a pinch of salt, and 2 tablespoons of the water. Cook for another 30 seconds and transfer the beans to a serving bowl.
Repeat with the second batch.
To serve, toss the beans with the remaining raw garlic and the lemon zest and juice.
My Children Love Beet Salad
From Food52. Serves 4.
Ingredients
2 pounds Beets with tops
3 tablespoons Olive Oil
1.5 tablespoons Balsamic vinegar
2 tablespoons Dill
1/4 cup Feta cheese
Directions
Separate your beet roots and greens. Scrub the roots and rinse the greens thoroughly. Cut the roots into 1 inch cubes and chop the greens into 2 inch strips.
Steam the beet roots for 15 minutes. Turn off the heat and add the greens for 5 minutes more.
Once steamed transfer to heat proof bowl. Toss with olive oil, balsamic, dill, feta. Add salt and pepper to taste.
And for that head of cabbage, here are some ideas.
Paper Thin Brazilian Slaw
From Food 52. Serves 6-8.
Ingredients
For the salad
2/3 medium head of cabbage
1 red bell pepper
1 yellow bell pepper
1/4 finely minced sweet onion,such as Vidalia
2 tablespoons very finely minced fresh cilantro or parsley
For the dressing
juice of 1 lemon
2 small cloves garlic, minced and mashed with a pinch of salt
1/3 cup olive oil
salt and pepper to taste
Directions
The goal is to shred or dice the ingredients as finely as possible: paper thin shavings of cabbage, tiny dice of peppers make a delicately textured, tart salad that is a delicious foil to roast chicken or fish dishes. It can be altered according to what you have in the house or what's available at the market: parsley in place of cilantro, scallion or shallot in place of onion, and tomatoes instead of peppers will all make a brightly colored, flavorful dish.
Have you ever Grilled Romaine Lettuce? Different way to get your greens, and makes a great side if you are grilling anyway. Great served with Ranch dressing, and croutons.
Directions
Remove large outer leaves from romaine and reserve for another use. Cut romaine in half lengthwise.
Once grill pan is hot, brush with olive oil. Place romaine, cut side down, on pan and grill for 2-3 minutes or until lightly charred and wilted. Flip over and cook for another minute or so until romaine softens. Place romaine on two plates season with salt and then, drizzle with dressing and scatter croutons on top.
This sheet pan supper comes together quickly. Staggering the entry and exit of the chicken and cabbage allows each to cook fully and brown nicely.
Sheet Pan Roast Chicken and Cabbage
From Alexandracooks.com. Serves 4-6.
Ingredients
1 teaspoon neutral oil, for greasing
1 tablespoon sesame oil
1/4 cup melted coconut oil or olive oil
3 tablespoons soy sauce
1 tablespoon rice vinegar (or other)
1 tablespoon Sriracha, optional
8 pieces bone-in, skin-on chicken thighs or drumsticks
1 pinch kosher salt and pepper to taste
1 head cabbage, 2 to 3 lbs.
Directions
Preheat the oven to 425ºF. Pour a teaspoon of neutral oil over a rimmed sheet pan. Rub to coat.
In a small bowl, stir together the sesame oil, coconut oil, soy sauce, rice vinegar, and sriracha, if using. Place chicken in a large bowl. Season all over with salt and pepper. Pour 1/4 cup of the prepared mixture over the chicken and let marinate while the oven preheats. (Chicken can marinate longer, too, but try, if time permits, to bring it to room temperature before cooking—the coconut oil will solidify in the fridge and look clumpy, which is fine.)
Cut the cabbage in half through the core. Cut again through each core and repeat this process until you are left with many wedges, no greater than 1-inch wide. Place the wedges in a large bowl, season all over with salt and pepper, and toss with the remaining dressing.
Place chicken on prepared sheet pan spreading it out evenly. Roast for 10 minutes. Remove pan from oven, and nestle cabbage wedges all around the pieces, tucking it under if necessary—it will feel like a lot of cabbage. Roast for 20 to 25 minutes more or until chicken is golden and cooked through. Remove pan from oven, transfer chicken to a platter to rest. Return cabbage to the oven to roast for 10 to 15 minutes more, or until juices have reduced and edges of cabbage wedges are caramelized.