August 25, 2008
Directions Simmer 2-3 very hot roasted chiles (skinned and seeded) in 1cup white vinegar plus 1 teaspoon salt for 5 minutes. Steep,refrigerated, in jar for several days. Strain and use hot vinegar Submitted by Wendy McCrady, Tucson CSA
Philippe Waterinckx, Tucson CSA This recipe uses a lot of produce commonly available at the CSA in August. It is very flexible and many items can be easily substituted. Ingredients 1 tablespoon oil 1 onion, chopped 1 ear of corn, kernels scraped off with sharp knife 1 teaspoon chile powder or paprika 1 teaspoon herbs… Read more »
Ingredients 1 medium summer squash, cut into thin slices 1 bag basil, large stems removed 2 cloves garlic 1 tablespoon oil 1 large handful toasted walnuts, roughly chopped Parmesan or Romano cheese, grated (optional) 1 package pasta, cooked Directions Toss basil, garlic, oil and half of walnuts into a food processor and pulse until well… Read more »
Use any combination of summer vegetables for this recipe. Green beans, okra, eggplant, squash and potatoes would be perfect. Though if you only have only one or two of these ingredients, it will still turn out nice. Ingredients About 3 cups mixed, chopped summer vegetables 1 tablespoon oil 1 medium yellow onion, sliced thinly 4… Read more »
This is a great cornbread to serve with a soup or stew. Add cheddar or goat cheese to the recipe if you like. Ingredients 1 cup flour ¾ cup cornmeal 1 ½ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt 1 cup yogurt 1 egg 2 tablespoons honey 3 tablespoons melted butter, or… Read more »
This salad has a perfect balance of flavors. Spicy greenslike arugula or mizuna will work best with this recipe. Braising mix will also work well. If you like a really spicy salad, add more chopped green chiles before serving. Grilled okra or nopales adds an extra dimension to this dish, if they are available. Ingredients… Read more »
August 12, 2008
Dice large eggplant into medium size squares, or cut long, skinny eggplant into coins. Add grated ginger and/or chili flakes to your taste. Ingredients 1 onion sliced thinly 2 medium or 1 large eggplant 1 tablespoon miso 2 tablespoons rice wine vinegar 1 dash soy sauce 1 tablespoon toasted sesame oil ½ tablespoon sugar or… Read more »
August 4, 2008
I realize this isn’t the healthiest way to eat your vegetables, but if you would like to see two teenage boys devour a basket of okra in 3 minutes and ask for more, try it! Keep okra and green beans whole (cut long beans into reasonable size pieces!). Sweet potatoes, squash and peppers can be… Read more »
July 30, 2008
Perfect as is, or use as a base for cocktails or frozen into popsicles. Ingredients 1 melon or cucumber (or half of each), peeled, seeded and cut into large chunks 1/2 cup sugar or honey (optional) 1/4 cup lime juice Juice from one knob grated ginger 1 large bottle sparkling mineral water Directions Puree all… Read more »
This is great hot or cold. Try using basil instead of mint and parsley for a nice change. Ingredients 1 box penne or bowtie pasta About 2 teaspoons olive oil About 2 medium summer squash, cut into half moons 2 cloves garlic, minced 1 handful mint, chopped finely 1 handful parsley, chopped finely Zest of… Read more »