Veggie Box - August 20

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

From Rockin' F Farm

  • Potatoes

From Perryhill Farm

  • Herb Bouquets

From Tricycle Gardens

  • Tromboncino Squash
  • Baby Leeks
  • Cucumbers

From Amy's Garden

  • Mixed snacking peppers
  • Mixed Cherry tomatoes

From Agriberry

  • Nectarines

 

Tromboncino Squash

An Italian heirloom, this squash can grow to 3 feet in length with a bulbous end that contains the seeds, so the entire neck is seed free! Tromboncino are picked around one foot long for summer squash, or they can be left to mature into a winter squash; such is often compared to a watery butternut squash. Your tromboncino can be used like any summer squash or zucchini.

 

Summer Tomboncino Squash Soup

This recipe can be adjusted easily if you don't have all 10 cups of squash, but you might! 

  • 3 tbsp olive oil extra virgin olive oil
  • 1 whole onion chopped
  • 3 cloves garlic chopped
  • 1 tsp ground cumin
  • 10 cups tromboncino squash chopped
  • 6 tbsp white rice uncooked
  • 8 cups chicken stock or vegetable stock
  • 1 bunch cilantro coarsely chopped
  • 3 tbsp lemon juice freshly squeezed lemon juice
  • 1 pinch sea salt

Heat a 6 to 8-quart pot over medium heat. Add the olive oil, then the onion and saute for 5 to 10 minutes or until onion softens and is beginning to change color. Add garlic and cumin and saute a minute more. Then add chopped tromboncino squash, rice, and chicken stock. Cover and simmer for 15 to 20 minutes or until squash is tender and rice is cooked.

Add cilantro and lemon juice to the pot. Remove from heat and puree in your blender or Vita-Mix in batches. Pour soup into another clean pot or bowl, stir batches together, and taste. If it needs a flavor boost, add more REAL sea salt to taste.

 

 

 

Potato-Leek Galette

Vegan and easy! 

1/4 cup olive oil, divided
2-3 baby leeks, sliced into 1/4 rounds. 
1 garlic clove, minced
Kosher salt
Juice of 1/4 lemon
Freshly ground black pepper
Freshly ground nutmeg 
1 1/2 all-purpose potatoes, scrubbed

Preheat oven to 400°F.

Heat 1 tablespoon of olive oil in a saucepan over moderate heat. Add the leeks, garlic, and a pinch of salt and turn the heat to low. Cook, stirring frequently, for about 10 minutes until the leeks are soft but not too browned. Stir in lemon juice, a crack of pepper, and a grate of nutmeg. Set aside.

Use a mandoline or chef's knife to cut the potatoes into 1/8-inch-thick slices. Keep the potato slices stacked together to help prevent discoloration. (Do not rinse or soak the slices, as the natural potato starch helps hold the dish together.)

Grease the bottom and sides of a 10-inch ovenproof skillet with 1 tablespoon of olive oil and lightly sprinkle with pepper and nutmeg. Working from the outside-in, use a third of the potato slices to cover the bottom of the skillet with a layer of slightly overlapping, concentric rings.

Brush or rub a third of the remaining olive oil over the potato slices, season with salt, pepper, and nutmeg, and spread half of the leeks on top, leaving a 1/2-inch border along the edges. Top with a third of the potato slices. Continue building the galette in layers; when finished, you should have three layers of potatoes and two layers of leeks.

Bake in the oven until golden and tender when pierced with a knife, about 45 minutes. If the potatoes start to burn before they are cooked all the way through, cover with aluminum foil and remove for a few minutes at the end of baking.

Let cool for 5-10 minutes. Run a spatula or knife along the edges to loosen the galette and invert it onto a dish. Serve warm, cut into wedges.