Weeks 7, 8 and 9: And Peak Begins

After looking back at some posts from last year, I found it very interesting to compare the food and size of the shares.  Though last year we had a pretty bad drought, our farmers irrigated the fields so our shares were still large.  This year, though drought isn't as big of a problem, summer came late so we are seeing smaller shares than last year but you can tell they are about to get much bigger. Finally, tomatoes and cucumbers are ripening and I can start making some of my favorite meals.  It is also time to start making bigger helpings to freeze or give away. A coworker of mine recently had surgery so I am planning on making large portions of my dinners and giving them to her while she recovers.  Besides lots of nummy nutrient rich veggies we have also been eating our salmon CSA.  It is quite delicious!  Once we have eaten all of the King, I will write a post dedicated to just the salmon but you will see it in some of my pictures.  As always, I highly encourage everyone to get out to their local farmers markets this weekend.  We are finally in peak and there is some amazing stuff out there!  Take a risk and try something you have never had before.  You may surprise yourself!

Now on to the food!  Lets start with the shares.

Cucumber, kohlrabi, zucchini, arugula, beets, red turnips, green onions and basil

Beets, lettuce, onion, beans, zucchini, cucumbers, cilantro and a jalapeño

Beans, cherry tomatoes, lots of cucumber, zucchini, onions, purple carrots, cilantro, eggplant and lettuce

BEETS

As you may remember, I don't love beets unless sliced thin and grilled.  Well luckily I received an email from Bon Appetite with a recipe that included grilled beets paired with burrata and a citrus vinegarette so I had to try it. For those of you who don't know what burrata is --- it's pure heaven.  Basically it's fresh mozzarella stuffed with ultra creamy ricotta.  I really loved this salad recipe as the citrus dressing contrasted with the sweetness of the beets.  I added arugula on top since we has some.

http://www.epicurious.com/recipes/food/views/Grilled-Beets-with-Burrata-and-Poppy-Seed-Vinaigrette-51175080?mbid=rotdNL&spMailingID=5598123&spUserID=MjkyNTI0ODQ5NTUS1&spJobID=326350031&spReportId=MzI2MzUwMDMxS0

Grilling the beets on our grill pan

Final result!  It was scrumptious.

BASIL

This was a pretty large bunch of basil so I made my usual pesto recipe. I used a little bit over some pasta one night and froze the rest.  One problem was with the move I discarded our ice cube trays since we now of an ice maker in our fridge.  So I have one big thing of frozen pesto instead of nice portion-sized cubes.  Oh well. 

http://www.foodnetwork.com/recipes/26396

CUCUMBERS

Over the last few weeks, we have definitely gotten a lot of cucumbers.  One easy way I used them is in a pitcher of water.  Cucumber water is super refresher and was a nice touch when I was hosting some friends.  I also made my mother-in-law's Cucumber Salsa recipe.  Again very refreshing.  It was a big hit while sitting in the sun on my friend's boat.  This recipe also used up the onion, cilantro and jalapeño from one week. 

CUCUMBER SALSA

Cucumbers (2 -3) peel cucumbers, cut lengthwise in quarters, take seeds out, chop

Jalepeno pepper (1) cut, take out seeds, chop

Green bell pepper (1) take seeds out & chop

Vidalia onion (1) peel & chop

Cilantro (1/4 pkg) wash & chop

Lime juice (1 Tbsp)... more or less to taste

 

Pretty cucumber water -- looks like I forgot to take a picture of the salsa

NAPA CABBAGE

Several weeks ago we got some napa cabbage.  Luckily it stayed crisp so I didn't need to rush to use it.  When I finally had a spare hour, I made up the egg rolls I made last summer.  B was begging me to make them.  Though they take a little time, they were easier to make than I remembered.  I also used up some carrots and the green onions.  We actually haven't eaten any of them yet but are planning on it this week.  For now, they are in the freezer waiting to be devoured.

http://www.steamykitchen.com/13029-my-mothers-famous-chinese-egg-rolls-2.html

Sautéing the veggies for the egg rolls

Filling is ready for the rolls!

BEANS

As always we ate the beans raw.  Great snack to bring on my friend's boat!  I also made my typical dilly beans which I didn't realize but B had never had.  Again, super easy.  Just a sauce of dill, sour cream and white vinegar on top of steamed beans.  I truly love dill!!

Dilly Beans with grilled zucchini and Wild Alaskan King Salmon!

LETTUCE

Lots of salads!  My typical salad lately has been topped with blue cheese and French dressing. But I finally made something a little more fun!  My mom and dad went to a cooking class at Whole Foods and gave me the recipes.  One of the recipes was for a BLT Salad.  Overall, pretty obvious but it has an awesome dressing.  I have remade the recipe a couple times already.  Really, homemade dressings are infinitely better than bottled and totally worth the extra time. 

BLT SALAD

6 slices thick cut bacon, chopped

1 pint cherry tomatoes, halved, divided

1 head butter lettuce (I used mixed greens)

3-4 slices crusty bread, cubed and toasted

2-3 Tbsp mayo

1-2 Tbsp minced dill

1 clove of garlic, grated

Zest of one lemon

1/2 cup buttermilk

--I added a chopped avocado

Heat a medium sauté pan over medium high heat. Add the bacon and cook until crisp. Carefully remind the bacon, leaving drippings in the pan. Add half of the tomatoes and cook until blistered, 3-4 minutes. Set aside. Whisk together mayo, buttermilk, garlic, lemon zest, and dill. Season to taste with salt and pepper. Toss together bacon, pan-fried tomatoes, raw tomatoes, bread, (avocado), greens and dressing to taste.  

Yield: 2-3 entree servings 7-8 side dishes

ZUCCHINI 

This was probably the most exciting vegetable the last couple weeks!  As always, we grilled them but I also baked with them, made a soup and a lasagna!  First baking...

I made Double Chocolate Zucchini Muffins.  I made these last summer as well.  They are amazing!  Super chocolatey -- especially because I put the whole bag of chocolate chips in instead of 1 cup. Num!  I brought then to work and they were a huge hit!  Great way to use up zucchini and be healthy!  And anyone who is scared of the idea...you can't even taste the zucchini.

http://www.simplylifeblog.com/2012/07/double-chocolate-zucchini-muffins-from-whats-baking-in-the-barbershop/

Using my new food processor!  So much easier to shred mass amounts of veggies.

As for the lasagna, this is another repeat from last summer but it is one of my favorites.  A no-bake lasagna with cherry tomatoes and zucchini.  I made it for a couple friends who came over to see the progress of the house.  It was a huge hit! It just tastes like summer.  I splurged on the ricotta cheese and bought some locally made from Whole Foods.  It's not necessary but it makes it all that much better.

http://www.marthastewart.com/334102/no-bake-summer-lasagna?center=276955&gallery=274270&slide=332288

I tried to make it pretty but it's a little hard.  Oh boy was it delicious, though!

And finally soup! Well it was my lucky day when I open my new Food and Wine and found a zucchini soup that took 2.25 lbs of zucchini!  It was also really fast to make-- about 40 min!  I really enjoyed the fresh zucchini taste.  We ate it hot but I think it would be even better served cold.

http://www.foodandwine.com/recipes/zucchini-soup-with-creme-fraiche-and-cilantro

Zucchini Soup with grilled King Salmon!

Well once again I feel I need to apologize for not writing every week.  Once all of the house projects are done, I promise to put up some pictures so you can see what has been consuming most of my time.

Hope everyone is enjoying their summer!