This Weeks Box 12/8/2012

Strawberries Still Hanging in There
We have a pretty nice box for you all this week. Lots of color and diversity.
It is a heavier box than usual. Mainly because of the huge eggplant. I want to mention something about the avocado this week. Every box has what is called a “Mexicola Grande”. These are a real special avocado. I was afraid that there were not going to be enough to put in all the boxes. We had just enough. These are by far my favorite avocado. I do know that they are a sought after variety. I use to sell them 5 dollars a pop at the farmers markets, before we had a CSA. Mexicola’s have the highest oil content of any avocado. Oil translates into flavor. They are hard to peel. And they are a tad bit stringy. Like I said though. The flavor is one of a kind.
Here is what is in the box
persimmons
carrots
some wonderful lettuces
bag of spinach
bunch of chard
handful of anaheim peppers
handful of the last green beans of the year
a few strawberries
satsuma tangerines
lemons
eggplant
sapote
cucumber
red pepper
Savory Sesame Green Beans
  • 1/2 pound fresh green beans, trimmed
  • 1 medium sweet red pepper, julienned
  • 1/2 tablespoon sesame seeds
  • 1/2 tablespoon rice vinegar
  • 1/2 tablespoon sesame oil
  • 1/2 tablespoon reduced-sodium soy sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Place beans and red pepper in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Combine the remaining ingredients. Drizzle over vegetables; stir to coat.
  • Bake, uncovered, at 425° for 20-25 minutes or until beans are tender, stirring once. Yield: 3 servings.
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