SEPTEMBER 2022 CROP BOX

Crop Box Sunday! September 25th, 10:30AM to 1.30PM

Is it possible that fall is just around the corner?  You wouldn't be able to tell by looking at this month's crop box which is full of summer's delights or by the weather forecast which predicts another heatwave this week.  So, this month I'm suggesting some low- or no-cook recipes to help us make the most of our last summer crop box.  I know (or maybe I just hope) that summer won't be here much longer! ~ Molly

Produce List

• Sweet Corn - Black Sheep Farm
• Lettuce, Romaine - Black Sheep Farm
• Kale, Black - Black Sheep Farm
• Cucumber, Persian Baby - Black Sheep Farm
• Green Beans - Raul and Family Farm
• Cucumber, Slicers - Raul and Family Farm
• Tomatoes, Red Cherry - Gaytan Family Farm
• Tomatoes, Red - Gaytan Family Farm
• Basil, Italian Flat Leaf - Gaytan Family Farm
• Cilantro - Gaytan Family Farm
• Peppers, Jalapeno - Gaytan Family Farm
• Asparagus - Gaytan Family Farm 

Not a member yet? Why not? Click here to join the co-op for a one-time payment of $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! $33/month with delivery available for $7/month. You benefit, your community benefits, and our partner farms and growers benefit.

Elote
By Cookie & Kate
~ Serves 4 ~

I've never tried to make Elote (Mexican Street Corn) at home but since it's about to get hot again, I guess it's time to fire up the grill again! ~ Molly

Ingredients
4 ears of grilled corn on the cob
¼ cup mayonnaise
1 ½ teaspoons lime juice
½ teaspoon chili powder, plus more for sprinkling
Pinch of cayenne pepper (optional, for extra heat)
¼ teaspoon kosher salt or a pinch of fine salt
2 ounces (about ½ cup) finely grated Cotija cheese (or substitute feta/parmesan)
2 tablespoons finely chopped cilantro

1. While you’re grilling your corn, prepare the chili-mayo sauce and Cotija-cilantro blend. In a small bowl, combine the mayonnaise, lime juice, chili powder, optional cayenne, and salt. Stir until combined. In a separate bowl, mix together the cheese and cilantro. Set both bowls aside.
2. When your corn is ready to go, brush the mayonnaise mixture all over one ear of corn. Over a plate, sprinkle the Cotija mixture liberally all over, turning the corn as necessary (it’s going to be a little messy, no way around it!). Place the finished cob on a separate serving plate. Repeat for the remaining corn, using the cheese in the bowl and the excess on the plate as needed.
3. Sprinkle a pinch or two of additional chili powder lightly over the corn. Serve warm.

Authentic Gazpacho
By Gimme Some Oven
~ Serves 4-6 ~

There are a lot of gazpacho recipes out there but this one seems to be a good mix of authentic (day old bread and cumin) and easy.  And, of course, no cooking for the heatwave coming up! ~ Molly

Ingredients
2 pounds ripe Roma tomatoes, halved and cored
1 small (1/2 lb) cucumber, peeled and seeded
1 medium green bell pepper, cored
1/2 small red onion, peeled
2 small garlic cloves (or 1 large clove), peeled
3 tablespoons olive oil
2 tablespoons sherry vinegar
1 teaspoon fine sea salt
1/2 teaspoon freshly-cracked black pepper
1/2 teaspoon ground cumin
1 thick slice of white bread, soaked, crusts removed
optional garnishes: homemade croutons, chopped fresh herbs, a drizzle of olive oil, or any leftover chopped gazpacho ingredients

1. Purée. Combine all ingredients together in a blender or food processor.  Puree for 1 minute, or until the soup reaches your desired consistency.
2. Season. Taste and season with extra salt, pepper and/or cumin if needed.
3. Chill. Refrigerate in a sealed container for 3 to 4 hours, or until completely chilled.
4. Serve. Serve cold, topped with your desired garnishes.

Summer Glow Strawberry Kale Salad
By Ambitious Kitchen
~ Serves 4 ~

This Summer Kale salad looks fantastic and will use the kale, corn, cilantro, and jalapenos from your box! ~ Molly

Ingredients
1 batch cilantro lime dressing (below)
6 cups finely chopped kale, stems removed
1 heaping cup halved strawberries
1 avocado, sliced or diced
1 cup corn, raw, grilled or sauteed (I prefer raw off the cob or grilled)
1/2 cup feta crumbles
¼ cup thinly sliced red onion
1/4 cup shelled roasted and salted pistachios (or sub toasted sliced almonds)
Optional protein add-ins: 8 ounces bacon; 2 grilled chicken breasts

1. First make your cilantro lime dressing. You can find the recipe here (also below).
2. Add your finely chopped kale to a bowl. Remember you want to REALLY chop the kale very well. Pour the dressing over the kale and use tongs or clean hands to massage the dressing into the kale; you REALLY want to get it mixed well, so toss together for a few minutes to help break down the kale. Allow the dressing to sit with the kale for 15 minutes or longer to help the kale marinate with the dressing.
3. Finally add your strawberries, avocado, corn, feta crumbles, sliced red onion, pistachios to the bowl with the kale. Give it a gentle toss with tongs to combine everything. Serves 4. Salad will keep well in the fridge for 1-3 days.

Cilantro Lime Dressing
By Ambitious Kitchen
~ Serves 4 ~

Ingredients
1 bunch cilantro (about ¾ cup fresh chopped cilantro)
1/3 cup olive oil
3 tablespoons fresh lime juice
1 tablespoon sugar, honey or pure maple syrup
1 clove garlic
1 jalapeno, seeded
1/4 teaspoon salt, plus more to taste
Freshly ground black pepper

• Add all of the ingredients to a blender or food processor: cilantro, olive oil, lime juice, garlic, jalapeño half, and salt and pepper. Blend until smooth. Use as a marinade or as a dressing, etc!
• Optional: Add ¼ cup greek yogurt or ½ avocado for a creamy version. Feel free to add 1-3 tablespoons water to thin out dressing to your liking if you use this option.
• To store: Keep this homemade cilantro lime dressing in an airtight container in the fridge for up to 2 weeks. If you choose to add yogurt or avocado, I'd recommend using up the dressing in about 3-4 days instead so that it stays fresh.

Tomato Mozzarella Caprese Salad
By The Suburban Soapbox
~ Serves 6 ~

I'm not sure we really need a recipe to make caprese salad, but it's good to be reminded of one of summer's best dishes when cherry tomatoes and basil are coming in the box! ~ Molly

Ingredients
2 cups cherry tomatoes, cut in half
1 1/2 cups fresh mozzarella balls, cut in half (Or cut a large mozzarella ball into 1/2 inch dice.)
1/4 cup olive oil
3 tablespoons basil pesto
3 tablespoons fresh chopped basil
2 tablespoons balsamic vinegar
Salt and pepper

1. Add the tomatoes and mozzarella to a bowl. Toss to combine.
2. In a small bowl, whisk together the olive oil and pesto.
3. Pour the dressing over the tomatoes and toss to coat.
4. Season with salt and pepper, to taste.
5. Arrange on a platter and sprinkle with the basil.
6. Drizzle with balsamic vinegar and serve.