Wednesday, August 13, 2008

Box Contents August 13, 2008

This week's box contains:
  • Erbette Chard
  • Baby Leeks
  • Potatoes
  • Tomatoes
  • Carrots
  • Strawberries
  • Summer Squash
  • Fresh Cranberry Beans
I'm several entries behind at this point, so will start with the current box. The carrots were quickly converted into Baked Carrot Fries. The beans, baby leeks, and chard became a very loose variation on Venetian-style Beans with Swiss Chard. The strawberries hit the freezer for smoothies and the potatoes, tomatoes, and summer squash are standing by...

This leads me to last week's box, which contained:
  • Lacinato Kale
  • Chioggia Beets
  • Armenian Cucumber
  • Carrots (Parisian round)
  • Summer Squash
  • Scallions
  • Red Cabbage
  • Lettuce
  • Strawberries
The lettuce was exchanged for another batch of beets and the scallions went into the Venetian-style Beans with Swiss Chard. Everything else waits...

We have a *lot* of summer squash and cabbage on hand. With time to research tonight, I tucked into Too Many Tomatoes, Squash, Beans, and Other Good Things by Lois Landau and Laura Myers. Two very interesting recipes surfaced, which we plan to try this weekend:
Cabbage Strudel
Serves 8

1 medium cabbage
1 red onion, minced
1/2c butter
3/4c sugar
1/2c raisins
juice and grated rind of 1/2 small lemon
1/2t cinnamon
1/4t nutmeg

6 leaves phyllo pastry
1/2c butter, melted
1/2c graham cracker crumbs

Saute cabbage, onion and butter for ~20 minutes in large skillet. Add sugar, raisins, lemon juice and rind, cinnamon, and nutmeg; simmer 15 to 20 minutes until the liquid is absorbed. Remove from heat.

Layer leaves of phyllo with butter and crumbs. Spread filling evenly on left side of dough and roll lengthwise like a jelly roll. Bake on a buttered sheet 20 to 30 minutes at 350 degrees.
Summer Squash Pancakes
Serves 8

3c grated squash
1/2t salt
3t minced parsley
1 clove garlic, minced
3/4c grated Parmesan cheese
1 egg
3/4-1c biscuit mix
dash of pepper

Mix ingredients to make a fairly thin batter. Drop by spoonfuls into oiled skillet. Turn once when golden. May be reheated in oven.
We'll let you know how it goes...

1 comment:

  1. Yum - those recipes sound great. I stayed very basic with the beans and steamed them, and simply dressed them with butter & salt. Now I'll have to look for more fresh shelled beans.

    After last weeks padrone peppers (saute in olive oil & salt) I've become enamored of simple aka minimal effort cooking.

    But the things like cabbage do take inspiration. Thanks for that!