Veggie Box - July 16

EVERY WEEK WE PACK FRESH VEGETABLES AND FRUITS FOR OUR VEGGIE BOX SUBSCRIBERS. THESE BOXES (WITH RECIPES) ARE READY FOR PICKUP EVERY WEDNESDAY!

 

This week's Veggie Box will include:

From Amy's Garden

  • Red slicing and yellow 'Lemon Boy' tomatoes

From Tomten Farm

  • Beets
  • Summer squash

From Origins Farm

  • Eggplant
  • Watermelon

 

This week's recipes:

 

Baingan Bharta (Eggplant Curry)

1 large eggplant

2 tablespoons vegetable oil

1 teaspoon cumin seeds

1 medium onion, thinly sliced

1 tablespoon ginger garlic paste

1 tablespoon curry powder

1 tomato, diced

1/2 cup plain yogurt

1 fresh jalapeno chile pepper, finely

chopped

1 teaspoon salt

1/4 bunch cilantro, finely chopped

Preheat oven to 450 degrees F (230 degrees) Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.

Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.

Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.

 

Smothered Yellow Squash with Basil

Smothering is a Cajun cooking term that refers to browning anything from meat to vegetables in oil, then braising it in a small amount of liquid, tightly covered, until tender.

2 tablespoons olive oil

1 1/2 lb medium yellow squash, halved lengthwise and cut crosswise into 1/8-inch-thick slices

2 garlic cloves, finely chopped

1/2 cup water

1/4 teaspoon salt

1/8 teaspoon black pepper

1/4 cup finely chopped fresh basil

Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add half of squash and sauté, stirring occasionally, until browned, about 5 minutes. Transfer browned squash to a bowl, then heat remaining tablespoon oil and sauté remaining squash in same manner. Return squash in bowl to skillet. Add garlic and sauté, stirring occasionally, 1 minute. Add water, salt, and pepper and simmer briskly, covered, until squash is tender and most of liquid is evaporated, 6 to 7 minutes. Stir in basil.

 

Tomato-Beet Salad

A good side with chicken, steak, or burgers

1 pound scrubbed small beets

2 pounds tomatoes, preferably heirloom

1 pint cherry tomatoes

1/4 cup crumbled feta

1/4 cup fresh cilantro leaves

1/4 cup extra-virgin olive oil

Salt and pepper

Preheat oven to 400 degrees. Seal beets in a foil packet. Roast on a rimmed baking sheet until tender, 75 minutes. When cool, rub beets with a paper towel to remove skins; slice. Slice large tomatoes, and halve cherry tomatoes, then arrange with beets on a platter. Top with feta, cilantro, and olive oil; season with salt and pepper.