Friday, September 21st

What's in the Box:

Acorn Squash

Celeriac

Collards/Kale

Fingerling Potatoes

Kohlrabi

Onions

Poblano Peppers

Pumpkin

Spicy Mesclun Salad Mix

Tomatoes

Tuesday, September 18th

What's in the Box:

Celeriac

Chard

Cucumbers

Leeks

Potatoes

Pumpkin

Salad Mix

Anaheim Chile Peppers

Tomatoes

Recipes:

Celeriac Potato Green Chili Soup

1 large onion or leek bunch, sliced

2 tablespoons butter or vegetable oil

Celeriac bulbs, peeled and sliced 1/4 inch thick

1 1/2 teaspoons thyme

3 baking potatoes, peeled and sliced 1/4 inch thick

4 1/2 cups whole milk

1/2 cup roasted, peeled, seeded and chopped poblanos or Anaheim chiles

2 teaspoons salt

1/2 teaspoon black pepper

2 teaspoons sugar

1 tablespoon rice wine vinegar

• Sweat onions in butter or oil over low heat until onion is completely cooked but not yet carmelized (15 minutes).
• Add celeriac and thyme; cook, stirring frequently, 5-10 minutes.
• Add potatoes, milk, and chiles; simmer until potatoes and celeriac are cooked through.
• Blend smooth in food processor.
• Season with salt, pepper, sugar, and rice wine vinegar.

Friday, September 14th

Comice are among the sweetest and juiciest of all pear varieties. The sweet buttery flesh of Comice is best served with cheese, especially soft ripening cheeses like Brie, Camembert, or any of the blues.

What's in the Box:

Basil

Comice Pears

Mesclun Salad Mix

Red Cherokee Lettuce

Red Russian Kale

Southwestern Frying Peppers

Onions

Tomatoes

Recipes:

Mesclun Lettuce Wrap

Rice, flour, or wheat tortilla

Mesclun salad mix 

1 tomato, sliced

1 onion, sliced

Chopped basil leaves

• Spread a thin layer of hummus on each tortilla.
• Place a handful of Mesclun mix down the center of each wrap.
• For the filling: add slices of tomato, onion, and basil.
• Drizzle balsamic vinegar or creamy basil vinaigrette (see 7/31 for recipe) over the mix.
• Sprinkle shredded Monterey Jack or cheddar cheese on top.
• Place flat in a 325 degree oven for 10 minutes or until cheese melts.
• Remove from pan and wrap the tortilla around the filling.

Basic Chile Sauce

This delicious hot sauce can be used to spice up just about any dish!

½ cup chopped onion

1 garlic clove, minced 

1 tablespoon olive oil

1 tablespoon flour

½ cup vegetable or chicken stock

2 cups chopped chile peppers (roasted, peeled, seeded)

½ cup chopped tomato, fresh or canned

½ teaspoon cumin

Salt to taste

• Heat the oil and saute the onion a few minutes, then add the garlic and cook until softened. 
• Stir in the flour, cook 2 minutes, then slowly add the stock. Add the peppers, tomato and cumin.
•  Cover and simmer at least 30 minutes, stirring occasionally. 
• Add water or stock if sauce gets too thick. 
• Add salt to taste.  

Tuesday, September 11th

What's in the Box:

Arugula

Collards or Kale

Onions

Mesclun Salad Mix

Squash or Zucchini

Sweet Peppers

Thompson Seedless Grapes

Tomatoes

Recipes:

Mesclun Lettuce Wrap

Rice, flour, or wheat tortilla
Mesclun salad mix and/or arugula
1 tomato, sliced
1 onion, sliced
1 sweet pepper, sliced

• Spread a thin layer of hummus on each tortilla.
• Place a handful of Mesclun mix and arugula down the center of each wrap.
• For the filling: add slices of tomato, onion, and sweet pepper.
• Drizzle balsamic vinegar or creamy basil vinaigrette (see 7/31 for recipe) over the mix.
• Sprinkle shredded Monterey Jack or cheddar cheese on top.
• Place flat in a 325 degree oven for 10 minutes or until cheese melts.
• Remove from pan and wrap the tortilla around the filling.

Summer Squash (Zucchini) Muffins

1 1/2 cups whole wheat flour

1 cup rolled oats

1 tablespoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

• Combine above ingredients in a bowl.

1 egg

1 cup milk or soy milk

1/4 cup oil

1/4 cup honey

1 1/2 cups shredded summer squash or zucchini

• In another bowl combine and mix well. Add wet ingredients to the dry ingredients and stir until just moistened.
• Fill well greased muffin tins 2/3 full. Sprinkle top with cinnamon sugar.
• Bake in preheated oven at 400 degrees for 15-20 minutes.