Bunch of Curly Kale
Bag Of Lettuce Mix
1/2 Head of Cabbage “green”
1 Big Chayote Squash
Herb Pack for Lemonade
With the cucumbers being done for the season, these Chayote Squash does a nice job filling that void With it’s neutral flavor, a nice snap when eaten raw and a very refreshing quality from the high water content. Not at all unlike a firmer and seedless cucumber.
I went to the the internet for recipes on this. There are lot’s of interesting Chayote soups and salads online. But instead what I want to share is my best recollection of a salad I had down in Sinaloa Mexico. It was very simple. The squash was cut matchsticks size. The the oranges were cubed. There was a little bit of chopped cilantro. There could have been a diced jalapeno. And even some finely chopped onion. But that is up to you anyway. The sauce was probably just lime. But if I make this again, I will use a little honey too. And maybe some chopped avocado.
It is not every day an exotic, sweet fruit wants to drink with you.
Here is more about this cool Sapote drink recipe from Liquid Culture Project
- 2 oz. brandy
- 1/2 oz. orange-brandy liqueur (Gran Gala, Grand Marnier)
- 1/2 oz. lemon juice
- 1/2 of a white sapote
- 3/4 egg whites
- 2 dashes orange bitters
- nutmeg (for garnish-ish)
Muddle sapote in the bottom of a shaker tin. Combine all other ingredients in tin and dry shake. Fill shaker with ice, shake vigorously. Strain into a chilled glass. Grate nutmeg to taste.
Slice the persimmons like you are making big tomato slices for a sandwich. Drizzle coconut oil, meyers lemon juice and balsamic vinegar or pomegranate molasses
on top of the persimmons. Throw them on the grill like they are hamburger patties. It does not take long at all for them to cook and to get that nice striping. Eat em plain as a side dish, over rice or in a sandwich.
We put a fresh herb pack in the box this week. As well as a good variety of lemons and limes. Here is a good, herbed lemonade recipe to work from. You might switch the sugar that is suggested in the recipe for honey. Or maybe just half and half. The herb combination we have put together has been tested and enjoyed many a time. It is lavender, holy basil, lemon verbena, garden sage and spearmint. These herbs have more volatile oils than the regular basil used in the recipe above. This is why you do not need nearly as much of these herbs to get the same herbal kick. I prefer to use half the herbs in the simple syrup, and half I put inside a tied off muslin cloth and throw it right into the finished lemonade. Steeping the fresh herbs as well as putting them in the syrup makes for a more complex herbal flavor with a little more life and vitality infused into it. Just make sure to bruise the herbs thoroughly before using them either in the syrup or fresh.