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Welcome to Week 8 of The Farm Share Newsletter!
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| Farm Share Recipes & Tips |
Does your heart dance a little jig when you see a roadside stand announcing the local corn has arrived? Mine too.
This happened last week when I was at Lake George with my family, and it happened again yesterday upon reading in the Roxbury Farm newsletter we would be receiving corn (and tomatoes! and carrots!) today.
But can I tell you the recipe I am most excited to make this week? It's these blistered green beans. In this recipe, green beans, dressed lightly with olive oil and salt, broil for just under 5 minutes. While they blister away, you infuse a few tablespoons of olive oil with sliced garlic, capers, and crushed red pepper flakes. When the green beans are charred to your liking, you tumbled them onto a platter; then spoon the spicy, garlicky oil over top.
The whole thing comes together incredibly quickly, and it couldn't be more delicious. I'm making these tonight, because I find farm fresh green beans perish quickly. Maybe you should, too? I hope you love them.
Farm Share Week 8
- Green Beans → Blistered Green Beans
- Cucumbers → Cucumber Recipes
- Scallions → Scallion Recipes
- Carrots → Carrot Recipes
- Corn → Corn Recipes
- Eggplant → Eggplant Recipes
- Head Lettuce → Salads
- Peppers → Pepper Recipes
- Potatoes → Potato Recipes
- Tomatoes → Tomato Recipes
There is some overlap in this week's share with previous weeks, so please see previous newsletters for more recipe ideas. Here's an overview of the previous newsletters:
- Week 1: Basil, Salad Dressings, Radishes, Zucchini, Scallions, Greens
- Week 2: Broccoli, Bok Choy, Reviving Greens, Tomato-Basil Sauce
- Week 3: Garlic Scapes, Fried Green Meatless Balls, Cabbage
- Week 4: Snap Peas, Schug, Eggplant, Swiss Chard, Herby Sauces
- Week 5: Salt-Roasted Beets, Zucchini Bread, Banana Bread, Vegetarian Tortilla Casserole
- Week 6: Zucchini Fritters, Crispy Eggplant, Fennel Salad, Pepperonata
- Week 7: Poblano Peppers, Potatoes, Simple Cherry Tomato Sauce
Corn
Corn Fritters: a favorite Deborah Madison recipe.
Raw Corn Salad with Tomatoes & Feta: a favorite Mark Bittman recipe.
Fresh Corn Polenta: if you've never made fresh corn polenta, you're in for a treat.
Carrots
Harissa-Carrot Salad with Avocado: a favorite Deb Perelman recipe.
Twice-Roasted Carrots: a favorite from Joshua McFadden's Six Seasons.
Lemony Tahini Carrot-Quinoa Salad
Peppers
We are receiving two varieties of peppers this week: Carmen (large, red or yellow, sweet peppers) and jalapeños. Jalapeños, of course, would be great in anything needing a bit of heat, such as salsa or Texas caviar. I'll likely slice up the Carmens and serve them raw for the kids with hummus as their dinner vegetable. This is often my strategy with farm share produce and the children: if we receive items they like to eat raw — cucumbers, tomatoes, peppers, snap peas, carrots, etc. — then that's how I serve them.
Enjoy your vegetables! 🥦🥬🥒🌶🌽🥕 See you next week :)
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