JUNE 2023 CROP BOX

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

Produce List

• Strawberries - Gaytan Family Farm
• Beefsteak tomatoes - Gaytan Family Farm
• Spinach - Gaytan Family Farm
• Cucumber - Raul & Family Farm
• Squash - Raul & Family Farm
• Green Onion - Meno's Farm
• Green Cabbage - Meno's Farm
• Carrots, Orange - Gable Farm
• Yellow Squash - Meno's Farm
• Beets - Meno's Farm
• Cilantro - Meno's Farm
• Jalapeno - RUSD Food Hub
• Apples - Fox 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.

Vanilla Roasted Strawberries
By Simply Recipes
~ Makes 1-1.5 cups ~

If you don’t have a vanilla bean, you may omit it; if you like, add 1 teaspoon vanilla extract to the berries after you remove them from the oven.

Ingredients
1 pound strawberries, rinsed
3 tablespoons granulated sugar
1 vanilla bean, optional

1. Position a rack in the center of the oven. Preheat the oven to 425° F.
2. Prep the berries: Hull the strawberries (use a huller if you have one, or a paring knife if you don’t). Discard the stem. If the strawberries are large, halve or quarter them. You can leave smaller berries whole.
3. Combine strawberries with other ingredients: Put the strawberries in a 9x9-inch shallow, non-reactive baking dish (ceramic, enameled, or Pyrex are good choices). Add the sugar. Cut the vanilla bean in half vertically with a sharp knife and scrape out the seeds; add the seeds and the scraped-out vanilla bean to the berries. Toss to combine. 
4. Roast the berries: Place the dish, uncovered, in the oven and bake for 30, stirring after 15 minutes. The berries will collapse and lots of juice will rapidly bubble all around them.
5. Cool to room temperature; everything will thicken and become jammy as it cools.
6. Store, covered, in the refrigerator for up to a week. Leave the vanilla bean in there so the flavors both deepen and mellow as it all sits. Serve over cakes, ice cream, yogurt, or spoon into oatmeal.

Green Cabbage & Cucumber Salad
By Olga In The Kitchen

Ingredients
Green cabbage – choose bright green that looks fresh and comes with tight and crisp, not damaged leaves.
Cucumbers – small cucumbers or English work just as great; no peeling is required.
Green onions – bring lots of flavor and can also be substituted for fresh chives if preferred.
Fresh dill – finely chop dill to release its dill aroma, making this dish the very best you will ever taste!
Sunflower oil – we love how light this oil is and it works great in this recipe. It an also be substituted for grapeseed oil.
Distilled white vinegar – we use the very basic vinegar for acidity, but white wine vinegar works just as great.
Salt and pepper – this salad loves salt and pepper so feel free to adjust the amounts to taste, especially after refrigeration.

1. In a small measuring cup, combine and stir sunflower oil, distilled white vinegar, fine salt and pepper. Set aside for salt to dissolve.
2. Wash all vegetables & paper towel pat dry.
3. Discard soft outer leaves of cabbage and thinly slice onto a mandolin slicer or using a sharp knife. Discard or eat the core. Transfer shredded cabbage to a large mixing bowl.
4. Thinly slice halved cucumbers. (Slicing cucumbers with mandolin slicer takes seconds).
5. Finely chop green onions and fresh dill.
6. Drizzle salad dressing over the salad and toss well to combine.
7. Serve right away or refrigerate for couple hours for cabbage to soften before serving. Cabbage cucumber salad will stay nice and fresh for 2-3 days in refrigerator.

Spicy Stir-Fried Cabbage
By Martha Rose Shulman
~ Serves 4 ~

Ingredients
4 garlic cloves, minced
2 teaspoons minced ginger
½ teaspoon red pepper flakes
1 star anise, broken in half
2 teaspoons soy sauce (more to taste)
2 tablespoons Shao Hsing rice wine or dry sherry
2 tablespoons peanut or canola oil
1 small cabbage, 1 to 1½ pounds, quartered, cored and cut crosswise into ⅛-inch shreds
1 medium carrot, cut into julienne
Salt to taste
2 tablespoons minced chives, Chinese chives or cilantro

1. Combine the garlic, ginger, red pepper flakes and star anise in a small bowl. Combine the soy sauce and wine or sherry in another small bowl.
2. Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and tilting it back and forth. Add the garlic, ginger, pepper flakes and star anise. Stir-fry for a few seconds, just until fragrant, then add the cabbage and carrots. Stir-fry for one to two minutes until the cabbage begins to wilt, then add the salt and wine/soy sauce mixture. Cover and cook over high heat for one minute until just wilted. Uncover and stir-fry for another 30 seconds, then stir in the chives or cilantro and remove from the heat. The cabbage should be crisp-tender. Serve with rice or noodles.