From the Garden this Week…
From the Garden this Week…
Summer Squash, Basil, Red Onion, Carrots, Beets, Snow Peas or Bok Choy or Spinach, Lettuce Heads, Green Onions, Swiss Chard, Kale
Coming Soon… Fennel, Potatoes and Cucumbers
Using your Produce… by Julie Moreno
The summer squash and basil are signaling the first signs of summer. I have a simple recipe to enjoy the fresh flavors. This week we are also sending out a giant red onion to each of you. And I mean giant. The red onions don’t store as well as the yellow and white varieties, and these are getting so big that they will split in the field and we could lose them. I recommend, roasting or grilling slices of onion and enjoying their sweet flavor on their own. Because they are not cured, store them in the refrigerator in a container or a sealed zip top bag so that the smell doesn’t permeate the entire fridge. If you can’t use it all at once, just cut off a section and put it back in the fridge, it will keep well for a week or more..
Sautéed Summer Squash and Basil
2-3 medium pieces of summer squash, sliced
2 cloves garlic, minced
¼ teaspoon salt
1 tablespoons olive oil
¼ cup chopped basil leaves
salt and fresh ground pepper, to taste
Parmesan cheese, grated
Preheat a large sauté pan over medium high heat. Add the oil, squash, and garlic. Sauté the squash for about 2-3 minutes on each side. Remove from the heat, toss with the basil and serve with grated Parmesan cheese. Eat right away.
Roasted Red Onion “Steaks” with Feta Cheese and Balsamic Vinegar
You have to really love fresh red sweet onions to enjoy this recipe. But they will melt in your mouth. Slice off the ends and paper exterior of your onion. Thickly slice your fresh red onion into half inch slices being careful to keep them in tact if possible. Preheat your oven to 420 degrees. Brush one tablespoon of olive oil (or cooking spray) with some kosher salt on a silpat mat or parchment lined cookie sheet. Carefully lay the thick slices of onion on the lining. Brush the top and sides of the onion with olive oil and sprinkle lightly with kosher salt. Place in your preheated onion for 15 minutes and then carefully turn using a pancake turner. Roast another 15 minutes until browned to your liking. Test for doneness with a fork. There should be no resistance. Now sprinkle a small or generous amount of feta on the slices and roast until melted and brown. Drizzle with balsamic vinegar. Allow to cool five minutes before enjoying.
Colorful Spring Beets…
This week we are harvesting beets. I have two main ways to roast them, but this is by far the easiest and it will maintain the beautiful color of the golden and Chioggia varieties. Let the red beets stain the others for a pretty pink shade. I like to serve these as a salad by themselves with walnuts, goat cheese and a drizzle of balsamic vinegar.