Volume 6, Week 50, August 9-10, 2013
Chicken and Melon Salad
1 honeydew melon
½ c sour cream
6 c cubed, cooked chicken
½ c plain yogurt
2 c chopped celery
1½ tsp curry powder
2 c seedless grapes
1 8 oz can of sliced water chestnuts (optional)
salt and pepper to taste
Cut melon in half and remove seeds. With a melon baler, scoop out melon balls and place in a large salad bowl. Add chicken, celery, and grapes to melon. Add water chestnuts if you choose. In a small bowl mix sour cream, yogurt, and curry powder. Stir into salad. Season to taste.
1½ c seeded and chopped watermelon
1½ c seeded and chopped honeydew melon
Juice of two limes
1 c vanilla lowfat yogurt
1 c ice cubes
Place all ingredients in blender and blend until smooth. May use other melons, fresh pineapple, or flavored
The fresh savory in your box this week pairs well with veggies like peas, cabbage, and tomatoes. It complements rice, beans, egg dishes, all meats, poultry, and fish dishes. You can also add fresh savory leaves to green salads to take advantage of its peppery, thyme like flavor. Fresh savory is a great companion to or even substitute for parsley. You can use the fresh leaves, as well as the tender portions of the stalk in your cooking. Store in a plastic bag in the fridge. To dry, spread out on a pan in a low-temperature oven, about 200°, for a couple hours.
Fresh Savory Butter Sauce
1 cup chopped savory
1 cup chopped parsley
1 clove crushed garlic
Cook herb mix over medium-low heat in 4 tablespoons of butter for about five minutes. Add in a squeeze of lemon juice. Cook about a minute more. Pour overcooked mushrooms, eggplant, or cauliflower.
Summer Savory Potato Salad
Wash and peel about a pound and a half of potatoes. Slice or cut into chunks and add to a pot of boiling water to cook until tender. In a separate bowl, mix 1 tablespoon minced onion, with 1½ tablespoons of white wine vinegar. Over low heat, warm 2 tablespoons of chopped fresh savory in ¼ cup olive oil (don’t let the oil heat to the point of sizzling). When herbs are slightly darkened and tender, pour oil mix into vinegar mixture and stir. Season with salt and pepper to taste. Pour dressing over warm potatoes, serve warm or at room temperature. For a variation, add chopped, cooked fresh green beans.
Cherry tomatoes are generally sweeter than tomatoes, though a few of the varieties, like the oblong bright red Juliet, have more of a full bodied tomato taste. As with regular tomatoes, store your cherry tomatoes on the counter at room temperature. They ought to last from five days to a week, but keep an eye on them and eat them soon. They can be stored in the fridge for a short time after they have been cut. Here are a few ways to enjoy them.
Slow Roasted Cherry Tomatoes
Cut the tomatoes in half from top to bottom and place them cut side up on a pan. Sprinkle with sea salt, ground pepper, and a fresh herb of your choosing. Drizzle with olive oil and place in a 200° oven for 6 to 8 hours. They will collapse, yet still retain some moisture. Let them cool and serve with your favorite soft cheese and crackers. (You can stick your savory in to dry at the same time!)
Broiled Balsamic Cherry Tomatoes
If you’re in the mood for something you can enjoy without the long wait, cut your tomatoes, toss with some crushed garlic, coat with olive oil, and a splash of balsamic vinegar. Let them brown under the broiler for about ten minutes. Use the resulting sauce over pasta, fish or steak.
Figs are right up there with grapes as one of the oldest cultivated fruits. They are mentioned in ancient literature and were given as tokens of honor in ancient Greece. Figs, a fruit in the mulberry family, are among the fancier fruits you receive every year in your produce boxes. Their aesthetic appeal or their affinity for pairing with gourmet foods, and the fact that they are not technically a fruit at all makes them stand out. Each fig is a cluster of flowers and seeds contained inside a stem—an inverted flower. The small round “eye” of the fig is located opposite the stem end and serves as the fruit’s communication with the environment around it.
They are often called the sweetest fruit, and do not get any riper or sweeter after harvest, which makes picking them at the perfect time all the more important. Figs are delicate, and should be among the first items consumed from your box. Eat them fresh out of hand, quartered in salads, with cheeses, or baked into desserts. They can be poached, grilled, baked, or made into jams and preserves. Figs are highly perishable and bruise easily. They’ll last several days unwashed in a single layer, sealed in a plastic bag in the refrigerator, or stored in the basket they are packed in the fridge. Just remember to give them plenty of room for air circulation and eat them quickly!
BLACK MISSION FIGS
The Black Mission figs in your box this week represent the first variety of fig cultivated in California by Spanish missionaries in the late 1700s. Yours come from farmer Bob Steinacher of Maywood Farms in olive country, Corning, CA. The purple-black skin of the Mission fig is edible, though some prefer to peel the fruit starting at the stem end and peeling downward in strips. Pair them with tart yogurt, cheeses, and savory, salty dishes as well as sweet desserts.
Thai basil is the herb responsible for the distinct flavor in many Thai dishes. You’ll notice hints of anise or licorice in its flavor, even so, Thai Basil can be used in place of sweet basil or Italian basil. To store, snip off the stem ends and place your basil in a jar with an inch of water then cover loosely with a plastic bag and store on a cool counter top at room temperature. The cold temperatures of the fridge will cause basil to brown prematurely.
The figs and Thai basil in your box this week are excellent partners! Use them together with goat cheese for a fig appetizer, paired in a salad with a peppery/sweet vinaigrette dressing, or as pizza toppers.
-Seasonal Stone Fruit
-Black Mission Figs
Couture Farms, Kettleman City
*Denotes Large Box Only
#Denotes Small Box Only
+Certified by QAI
All farmers certified by CCOF
Due to availability contents may
vary on the day of delivery.