Ohh mutant potatoes. We care not how you look. We love you all the same
It’s what’s inside that counts.
Now get into the pot!
This Weeks Box
carrots
cucumbers
tangerines
grapefruit
a couple small nectarines
summer squash
bunch of kale
multi color heirloom potatoes
bunch of green onions
handful of hot peppers
bunch of multi color beets
lettuce
avocados
small bunch of basil
The sapote are just coming into season. They should be treated just like an avocado in regards to storage and ripening. You can brown bag them to hasten ripening. Since it is early in the season, they will take at least 10 days to start getting soft and edible. Click the link at the top of this weeks list if you want to learn more about this amazing tropical fruit.
Roasted Beets, Carrots and Potato
Garlic Pepper Dressing
• 1 1/2 tbsp canola oil
• 2 tbsp extra virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp fresh ground pepper
• 1 1/2 tsp fresh lemon juice
• 4 large cloves of garlic
• 1 tbsp coarse pepper
Cut up your veg and toss with olive oil. Season with salt and pepper and roast at 400 for 30-40 mins.
In a food processor or blender mix garlic, oil, salt, pepper and lemon juice. You will get this beautiful, white, frothy dressing.
While the veggies are still hot pour dressing over and mix thoroughly.
• 1 1/2 tbsp canola oil
• 2 tbsp extra virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp fresh ground pepper
• 1 1/2 tsp fresh lemon juice
• 4 large cloves of garlic
• 1 tbsp coarse pepper
Cut up your veg and toss with olive oil. Season with salt and pepper and roast at 400 for 30-40 mins.
In a food processor or blender mix garlic, oil, salt, pepper and lemon juice. You will get this beautiful, white, frothy dressing.
While the veggies are still hot pour dressing over and mix thoroughly.
Roast the beets separately if you do not want everything pink
Summer Squash and Kale Gratin Kale
2 tablespoons butter
3 bunching onions, chopped
3 cloves garlic, chopped
3 cups squash, sliced 1/4-inch thick
1 bunch kale, chopped
1 tablespoon fresh basil
2 tablespoons all-purpose flour
Salt and freshly ground black pepper
1 tablespoon brown sugar
2 eggs, beaten
1/2 cup half-and-half
1/4 cup grated sharp white Cheddar
1/4 cup grated Parmesan
Preheat your oven to 375 degrees F. Butter an 8 by 8-inch casserole dish. In a large heavy bottomed saute pan over medium heat, melt butter. Saute onion and garlic until translucent. Add kale, zucchini and patty pans – sautee about 7 minutes Add basil and flour. Season with salt and pepper. Add mixture to the buttered casserole dish.
In a medium size bowl, add brown sugar, eggs, and half-and-half. Season with salt and pepper. Pour the milk mixture over the vegetables and sprinkle with both of the cheeses. Bake for 30 minutes.
In a medium size bowl, add brown sugar, eggs, and half-and-half. Season with salt and pepper. Pour the milk mixture over the vegetables and sprinkle with both of the cheeses. Bake for 30 minutes.
