This week we have Crenshaw melons, which have orange flesh, a unique, sweet flavor and a custard-like consistency. All of the melons mature slowly over the summer and then ripen suddenly and seemingly all at once, so this will likely be the last of them for the summer. We hope you’ve enjoyed them as much as we have!
This week is also the last week of the midsummer CSA, so we thank you all and look forward to seeing you next year and at our potluck and harvest celebration this fall.
Veggies this week:
· Cantaloupe, Crenshaw, or Watermelon
· Lettuce or Cabbage
· Cucumbers, Filet Beans, Eggplant or Radish
· Peppers, Sweet and Hot
· Dill, Parsley or Cilantro
Shishito peppers have a nice sweet flavor, but watch out, every once in a while one will be spicy! We hear from our friends who live there that grilled Shishito peppers are hip in New York right now…
Blistered Shishito Peppers
From ‘Bon Apetit’
2 tablespoons extra-virgin olive oil
3 cups whole shishito peppers or Padrón chiles
Flaky sea salt
Heat oil in a large cast-iron skillet or other heavy skillet over medium-high heat. Cook peppers, turning occasionally, until they begin to blister on all sides. Sprinkle with salt and serve immediately.
You can dip them in pretty much anything you like… here’s a suggestion from the blog Love and Lemons:
Lemony Basil Yogurt Sauce
1/2 cup greek yogurt
1 tablespoon olive oil
big squeeze of lemon
small handful of basil
a few chopped chives
salt & pepper
In a food processor, blend together the ingredients for the yogurt sauce. (alternatively, you can very finely chop your herbs and stir everything together in a bowl).
Watermelon Feta Salad with Mint
Everyone seems to have a little different idea of how to make this salad but basically it involves watermelon, feta and mint all in proportions that fit your taste. Some people add onions, black pepper, lime, olive oil or vinegar.
Here’s a recipe from the blog Fresh Tastes:
- 6 cups cubed watermelon
- 1 cup crumbled feta cheese
- ¼ cup thinly sliced red onion
- ¼ cup chopped fresh mint
- ¼ cup fresh lime juice
- 1 tbsp extra-virgin olive oil
- Combine watermelon, feta cheese, red onion, and mint in a large bowl.
- Pour the lime juice and olive oil over the watermelon mixture and toss gently to coat.
- Serve immediately.
How to Prepare Edamame
Remove the pods from the stalks. Boil in salted water with the lid off for five to ten minutes, until the beans are the desired consistency. As a snack or an appetizer, eat them like a finger food, leaving the shells to remove as you eat them. Otherwise, remove the shells and add to salad or stir fry.