Veggie Box - August 27

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 will include:

 

From Tomten Farm

  • Garlic 
  • Arugula  
  • Okra 

From grower Tara Fowler

  • Butter Beans 

From Origins Farm

  • Tomatoes 
  • Poblano peppers

From Agriberry

  • Peaches 

 

This week's recipes:

Fried Okra

This recipe can be adapted for smaller amounts. The author of this recipe says" If you don't like okra, it's because you've never tried my fried okra recipe.  Perfectly crispy, never slimy, this fried okra will have you licking your fingers... Making your own buttermilk marinade by combining white vinegar with milk provides a lighter base than egg, and combining equal parts flour and cornmeal ensure the perfect crust that won't fall off during frying.Try it out while okra is in its full glory - you won't be disappointed!"

Ingredients:

  • 3/4 cup cornmeal
  • 3/4 cup flour
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup buttermilk - add 1 tablespoon vinegar to a measuring cup, fill with milk to make 1/2 cup, let sit 5 minutes
  • 2 pounds okra, cut in 1/2 inch pieces
  • Oil for frying (I like peanut or vegetable oil)

 

In a cast iron skillet or deep pan, heat about 6 cups of oil to 350F (125C).Place cut okra in buttermilk to soak for a couple minutes while you assemble the coating. In a bowl, combine cornmeal, flour, and seasonings. Transfer okra to coating mixture and toss well to coat. Fry okra in hot oil for about 5 minutes, stirring to fry evenly.  Remove to paper towels to drain. Even after these have cooled quite a bit, they are still delicious. Serve with ketchup or hot sauce.

 

 

 

 Poblano peppers are a mild variety of chili pepper used in Mexican and Southwestern cooking, perhaps most notably in the classic chile relleño in which the roasted pepper is stuffed with cheese, then coated in egg and then fried. Dried, it called ancho or ancho chile, from the Mexican Spanish name ancho ("wide") While poblanos tend to have a mild flavor, occasionally they can have significant heat. Poblanos are usually roasted and peeled (which improves removes the waxy skin), before cooking. 

 

Oven Roasted Poblano Pepper Soup

Yes, another soup recipe! Roasted poblanos give this soup an amazing complex flavor,and it's easier to make than it sounds, boil the potatoes while your chilies are roasting. This soup is a winner.

4-6 poblano peppers
3 medium sized Yukon Gold potatoes (1½ cups)
2 Tbsp butter
1 cup diced onion
4 garlic cloves, minced
1 jalapeno pepper, seeded and diced
2 tsp salt
black pepper to taste
32 oz chicken  or veg broth
2 Tbsp cilantro, finely chopped
¼ cup light cream (I used half and half)

Broil peppers for ten minutes. Flip halfway through to char each side evenly. Place peppers in a paper bag and close. Allow to sit for ten minutes. After ten minutes, peel skins off and slice the peppers open. Remove stem and seeds. Dice the peppers and
set aside. Bring a pot of water to boil. Peel potatoes and cube. Place in pot and cook until fork tender. Drain and mash.
Set aside. In a large skillet, cook onions in butter over medium heat until golden. Add jalapeno pepper and garlic. Cook for just a minute and remove from heat. In a 2 quart pot, bring broth to a simmer. Add diced peppers, potatoes, onion mixture, salt, pepper and cilantro.
Mix well to combine.
Using an immersion blender or a free standing blender, process soup just until well blended. Do not over process.
Pour back into pot and heat to desired temperature. Stir in light cream. Serve with a salsa garnish or a swirl of sour cream.

 

Butter beans, or baby limas, can be cooked simply and dressed with butter, salt and pepper to taste. These beans have a smooth texture and great creamy flavor. I cook them using the recipe below,(I add a lot of butter and serve with chicken breasts smothered with a quick shallot gravy.) 
and any leftovers I turn into butter bean hummus!

Simple tasty butter beans:

Rinse beans. Put 2 cups water and the salt in a medium saucepan and add the beans. Simmer (do not boil) the beans until tender, about 30 minutes. Drain the liquid and add 1Tbs butter. Sprinkle lightly with the black pepper before serving.