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 box:
From Amy's Garden:
- Slicing tomatoes
From Tomten Farm:
- Basil bunches
- Fresh Garlic
From Origin's Farm:
- Armenian cucumber
This week's recipes and tips:
Armenian cucumber: Long and skinny, with natural two-toned green stripes, these 'cucumbers' are technically a variety of melon and are sweet, thin-skinned and crisp. You shouldn't have to peel or seed them. Slice them and serve them with olive oil, tomatoes, and fresh basil, or even on their own.
This sweet and crunchy salad with lots of vitamin C is delicious with grilled pork. To wilt the fennel slightly, briefly marinate it in vinegar and salt before tossing it with firm, ripe peaches.
2 fennel bulbs—halved, cored and very thinly sliced on a mandoline or by hand
2 tablespoons White wine vinegar with a pinch of sugar mixed in, or white balsamic vinegar (regular balsamic vinegar can be used too, but will darken the slaw)
2 peaches, thinly sliced
2 tablespoons flat-leaf parsley leaves
1 tablespoon small tarragon leaves
Finely grated zest of 1 lemon
Freshly ground black pepper
In a bowl, drizzle the fennel with the vinegar. Season lightly with salt and let stand, tossing occasionally, until slightly wilted, about 20 minutes. Add the peaches, parsley, tarragon and lemon zest and toss well. Season with salt and pepper and serve.
Fresh garlic: you can use the whole thing! Here is a great tutorial