Crop Box Sunday! August 28th, 10:30AM to 1.30PM
In July we promised asparagus, but the local farm did not have enough. Fingers crossed for this
box! ~ Sue
Produce List
- Cucumbers -Raul & Family Farm
- Carrots -Raul & Family Farm
- Eggplant -Fox Farm
- Green Cabbage -Black Sheep Farm
- Cauliflower -Black Sheep Farm
- Celery -Black Sheep Farm
- Green Onions -Black Sheep Farm
- Green Beans -Black Sheep Farm
- Bell Peppers (Red/Green) -Black Sheep Farm
- Onion (Bags) - 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.
Spicy Asian Cucumber Salad
This cucumber salad is a welcome break from the usual green salad. Easy to make! ~ Sue
Ingredients
Up to 6 Persian cucumbers, thinly sliced
2 tsp salt
1 Tbsp regular soy sauce (not dark or light)
1 Tbsp garlic, minced
1 Tbsp rice vinegar
1 Tbsp chinese chili oil
1 Tbsp sugar
1 tsp sesame oil
1 tsp sesame seeds
2 Tbsp green onions, finely sliced
- Sprinkle 2 tsp salt over cucumbers and gently massage into them. Let soak up to 5 minutes. Not longer, as they will begin to break down. Rinse with cold water 3 or 4 times to remove the salt. Strain and set aside.
- Combine remaining ingredients in a separate bowl. Mix well.
- Pour over cucumbers and gently mix.
Oyster Sauce Glazed Asparagus and Mushrooms
From Food52
~Serves 4~
Ingredients
1 pound asparagus
1 Tbsp oyster sauce
1 tsp soy sauce
4 Tbsp water
¼ tsp cornstarch
½ tsp sesame oil
1/2 pound mushrooms
3 Tbsp vegetable oil
1 shallot, finely chopped
1 clove garlic, minced
1 ginger slice, peeled and minced
1 pinch pepper, to taste
- Cut asparagus into 2-inch long pieces. Try the roll cut: slice on a diagonal, then turn the spear one quarter turn and slice on the diagonal again.
- Mix oyster sauce, soy sauce, water, cornstarch, and sesame oil until cornstarch is well dissolved. Set this seasoning sauce aside. Heat skillet to high and put a cup of water by the skillet (for thinning the sauce later if you need to).
- Heat 1 Tbsp oil in a nonstick skillet set on high heat. Add shallots and asparagus. Stir the vegetables around for about 5-7 minutes. You are looking to get some nice browning on the edges. Taste a bit as you go to make sure they get tender, but still have a little bite. Remove from pan to a bowl or plate.
- Heat 1 Tbsp oil and add mushrooms and some pepper. Stir mushrooms around on dry heat without adding any liquid. The mushrooms should shrink up and become browned.
- Add asparagus back to pan. Turn heat down to medium. Add 1 Tbsp more of oil and add garlic and ginger. Once you can smell the garlic, quickly add seasoning sauce. Stir to coat all vegetables in sauce. The sauce will reduce rapidly. You can add another tablespoon or two of water if you need to distribute the sauce better.
- Remove from pan and serve right away.
Dilly Beans
Want to make a quick pickle to add to summer sandwiches or just snack on? These are classic, simple and so tasty. ~Sue
Ingredients
1 pound green beans
2 cloves garlic
½ tsp red pepper flakes
½ tsp yellow mustard seeds
2 fresh dill sprigs
1 cup distilled white vinegar
1 cup water
1 Tbsp kosher salt
- Prepare the jars: Wash the jars, lids, and rings in warm, soapy water and rinse well. Set aside to dry or dry completely by hand.
- Add the spices to the jars: Place the garlic, red pepper flakes, and mustard seeds in the jar(s).
- Pack the green beans into the jars: Place the jar on its side. Place the sprigs of dill down first, then stack the beans in the jar, orienting them so that they will stand up straight when the jar stands upright. Pack the jar as tightly as possible. A full pound will fit in one quart jar, or you can divide the beans into 2 pint jars.
- Make the pickling brine: Combine the vinegar, water, and salt in a small saucepan over high heat and bring to a boil. Pour the brine over the green beans, filling each jar to within 1/2 inch of the top. You might not use all the brine.
- Remove the air bubbles: Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling brine if needed. Place the lids over the jars and screw on the rings until tight.
- Cool and refrigerate: Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.
- Storage: These pickles are not canned and can be stored in the refrigerator for up to 2 months. If you process and can the jars, they can be stored at room temperature unopened.
