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
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
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.