Veggie Box - September 3

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 Origins Farm

  • Salad Mix
  • Herbs

From Amy's Garden

  • Sweet Snacking Peppers
  • Cherry tomatoes

From Manakintowne Specialty Growers

  • Yellow wax Beans

From Tomten Farm

  • Breakfast Radishes

From Agriberry

  • Asian Pears

 

 

This week's recipes:

Wax beans are pale yellow in color, and are a type of snap bean with a slightly mild flavor, similar to green beans. 

Roasted Wax Beans with Peanuts and Cilantro

Wax beans become tender and succulent when roasted in the oven. This side dish combines them with crunchy peanuts, peppery cilantro, and a flavorful Asian dressing.

    • 1 pound wax beans, trimmed
    • 1 tablespoon vegetable oil
    • Coarse salt and ground pepper
    • 2 teaspoons soy sauce
    • 1/4 teaspoon finely grated peeled fresh ginger
    • 3/4 teaspoon fresh lemon juice
    • 1/2 teaspoon light-brown sugar
    • 1/4 cup unsalted peanuts
    • 1/4 cup fresh cilantro leaves

 

    • Preheat oven to 450 degrees. On a rimmed baking sheet, toss wax beans with oil and season with salt and pepper. Roast until browned in spots and tender, about 15 minutes, tossing halfway through. In a medium bowl, combine soy sauce, ginger, lemon juice, and sugar. Add roasted beans, peanuts, and cilantro and toss to combine.

 

 

 

Asian pears differ from European pears in that they are ripe when harvested and are meant to be crunchy. Some say the Asian pear could be the love child between a pear and jicama with some melon thrown in. 

Asian Pear Slaw

  • 2 celery ribs
  • 3 tablespoons fresh lime juice
  • 2 tablespoons seasoned rice vinegar
  • 1 teaspoon finely grated peeled fresh ginger
  • 2 firm Asian pears, cut into 1/4-inch-thick matchsticks
  • 2 scallions, thinly sliced diagonally
  • 1/4 cup fresh cilantro leaves
  • 1/2 teaspoon finely chopped fresh hot red chile, or to taste

Peel strings from celery with a Y-shaped vegetable peeler and cut celery into 1/4-inch-thick matchsticks.

Whisk together juice, vinegar, and ginger and stir in celery and remaining ingredients with salt and pepper to taste. Let stand at room temperature 15 minutes before serving.

 

We hope you will enjoy this week's Veggie Box!