Summer bounty is upon us at last! Tomatoes are ripening in our hoop houses, and you will see more squash and cucumbers peppering your CSA shares this week. Many things like beans (four varieties!), carrots, tomatoes and potatoes are almost ready. Now is the time for quick summer meals with piles of assorted veggies, either in raw salads, stir fried, roasted or steamed. Below is my favorite steamed veggie dish, best with a heap of chopped fresh herbs. Enjoy the sun and keep cool in the kitchen!
IN YOUR SHARE THIS WEEK:
Broccoli or Cauliflower
Summer Squash (a mix of Zucchini, Patty Pan and Yellow Crookneck Squashes)
Dill (and other herbs)
MARINATED VEGETABLES–Moosewood Cookbook
Chop up a variety of vegetables into 1-2 inch pieces. Possibilities include: cauliflower, broccoli, carrots, mushrooms, zucchini, summer squash, pepper. Steam over a pot of water till just tender, not mushy–usually 2-5 minutes.
Combine minced garlic, olive oil (up to 1/2 cup, depending on amount of veggies) salt, pepper and any herbs (dill, basil, chives, thyme, parsley, mint) in a large bowl. Add the steamed veggies (they can still be hot).
Optional additions: peas, sliced onion, scallions, cheese, tofu, olives, cherry toms
Stir in vinegar (same amount as oil) right before serving.
I did this with JUST zucchini, mint and dill and a splash of oil and vinegar–served warm. Amazing!
CLASSIC COLESLAW–Moosewood Cookbook
Shredded cabbage–4 cups
Shredded carrots–2 large
1-2 Tablespoons cider vinegar
1-2 Tablespoons honey
pinch of celery seed
1 cup yogurt or mayonnaise (or half cup of each)
salt and pepper to taste
Optional: 1/2 cup each: minced green pepper and red onion, 2 chopped green apples
Combine all and mix well. Chill.