This Weeks Box 10/5/2013

The List
green leaf lettuce
tomatoes
bell peppers
limes
basil
sapote
summer squash
cilantro
oranges
sweet corn

Thanks for the Sapote research this week Stacey

So I did a little research about the white sapote that we have been getting and here is what I found…

White sapote is best eaten raw. It’s very important to make sure that it is ripe. When ripe the skin will start to be a little wrinkly and the fruit will give to gentle pressure (think of a ripe avocado, the ones from 2 weeks ago are just now getting ripe enough to eat).

Simply cut the fruit in half and scoop out the flesh with a spoon. If you can’t use a spoon it’s not quite ripe. The flesh tastes and feels a lot like a custard, sweet and delicious. The only real recipes that I found for sapote are a sorbet and a smoothie:

White Sapote Sorbet

Ingredients:
    •    1 cup peeled, seeded ripe sapote chunks
    •    ½ cup sugar
    •    ½ cup water
    •    2 tablespoons lemon juice
How to Make?
    •    Combine sugar and water in a large pan and boil over high heat. Boil the mixture until it gets reduced to ½ cup. Cover the mixture and refrigerate until ready to use.
    •    Cut sapotes in half. Take a blender, whirl sapote pulp and lemon juice until pureed.
    •    Mix syrup and fruit puree. Cover and freeze for 1 hour. Break frozen puree into small pieces.
    •    Wrap airtight and freeze until firm.
    •    Allow sorbet to soften slightly at room temperature. Now the sorbet is ready to serve with 3 to 4 servings.

White Sapote Smoothie

Ingredients:
    •    1 cup peeled, seeded sapote
    •    1 cup plain yogurt
    •    1 ½ tablespoons orange juice
    •    ½ cup cracked ice
    •    ¼ teaspoon ground ginger
How to Make?
    •    Mix all the ingredients in a blender.
    •    Spin until it gets smooth.
    •    Now the white sapote smoothie was ready to serve with 2 servings.
I haven’t tried these recipes since I have been enjoying my sapote for dessert!

Submitted by Stacey M

Summer Squash Lettuce Wraps 

1 head lettuce
3-5 small summer squash
3 tbsp balsamic
2 tbsp olive oil
1/2 cup fresh croutons
sea salt to taste

Wash lettuce, separate into leaves, and store in plastic bag in the
fridge. Wash squash and trim ends, slice lengthwise about 1 inch thick,
and brush with half of vinegar, oil, and salt. Cook several minutes on
smoky grill over medium heat, turning until each side is slightly brown.
Remove from grill and cube, and then mix gently with croutons, pine
nuts, and remaining oil, vinegar, and salt. Wrap squash mix in chilled
lettuce leaves like a small taco and enjoy!

Chilled Melon Soup
Melon Soup

1 large ripe cantaloupe
1/4 c orange juice
1/4 c honey
1/4 c cream or yogurt
Nasturtium blossoms or cinnamon for garnish

1.  Remove cantaloupe pulp, being careful not to use any green flesh
near the rind.  Puree in food processor.

2.  Add orange juice, honey, and cream.  Pulse until blended.

3.  Serve chilled in glass bowls with a washed nasturtium blossom on
top, or sprinkle with cinnamon very lightly.

  • 1 medium ripe melon (your favorite, 3-4 pounds), cubed
  • 1 tablespoon sugar
  • 1 tablespoon honey (or to taste)
  • Juice of 1/2 of a large lemon
  • 1/4 cup orange juice
  • Pinch salt
  • 1/2 cup water
  • About 1/4 cup plain or vanilla yogurt
  • Mint leaves, thinly sliced, for garnish
  • – See more at: http://townandcountrymarkets.com/blog/chilled_melon_soup/#sthash.RmWnn28O.dpuf

    Easy way to preserve basil and cilantro for winter use.

    1 cup fresh basil leaves, packed 1/4 cup olive oil

    Puree basil in the food processor. Slowly add one half cup olive oil until
    the mixture has the consistency of a smooth paste. Pour the puree
    into plastic ice cube trays. It’s best to have a special tray just for
    herbs, because the remaining flavor will then get into your ice cubes.
    Cover with plastic wrap, and freeze until solid. Store cubes,
    double-bagged, in the freezer and add to soups, salad dressings, and
    sauces for an instant flavor boost.

    Sweet Corn Bell  Pepper Twists

  • 1 medium ripe melon (your favorite, 3-4 pounds), cubed
  • 1 tablespoon sugar
  • 1 tablespoon honey (or to taste)
  • Juice of 1/2 of a large lemon
  • 1/4 cup orange juice
  • Pinch salt
  • 1/2 cup water
  • About 1/4 cup plain or vanilla yogurt
  • Mint leaves, thinly sliced, for garnish
  • – See more at: http://townandcountrymarkets.com/blog/chilled_melon_soup/#sthash.RmWnn28O.dpuf

    This entry was posted in This Week's Box. Bookmark the permalink.

    Leave a Reply

    Fill in your details below or click an icon to log in:

    WordPress.com Logo

    You are commenting using your WordPress.com account. Log Out / Change )

    Twitter picture

    You are commenting using your Twitter account. Log Out / Change )

    Facebook photo

    You are commenting using your Facebook account. Log Out / Change )

    Google+ photo

    You are commenting using your Google+ account. Log Out / Change )

    Connecting to %s