Green Beans We are so excited that this high summer crop is ready! Fresh green beans are incredibly flavorful. We’ve been snacking on them raw. You may want to chop them up for a cabbage, cucumber, tomato, green pepper salad with parsley salad dressing. Or steam them, saute them or even grill them.
Eggplant This week you have one Italian eggplant and one Asian eggplant. You can put them both in the oven at 350 for an hour covered with foil and drizzled with olive oil to soften, peel them and then blend up with tahini, lemon, salt and olive oil for babaganoush. They will both work for Italian recipes like eggplant parmesan or they can both be stir-fried or curried.
Leeks This onion relative adds a mild allium flavor to any dish. Simmer slowly on medium heat for a creamy texture.
Green Cabbage I’ve been sautéing cabbage and zucchini to eat with rice and tahini sauce with lemon often lately for a super easy and delicious meal. You could also try a summer slaw with shredded carrots and parsley or cilantro.
Green Bell Pepper Our peppers won’t mature to sweet red peppers for a couple of weeks but we can enjoy green peppers until then!
Tomatoes Some tomatoes in the share may be riper than others. If yours is under ripe, wait a few days for it to soften while storing it at room temperature. If you need to store a ripe tomato for a few days before you are ready to eat it, you can out it in the fridge but keeping them at room temperature is best for their flavor.
Cucumbers It would be a good week for for a Mediterranean salad with cucumber, tomato, green pepper and parsley
Parsley Hang your bunch upside down in a well ventilated space if you’d like to dry it for another day.
Cilantro I love fresh cilantro in bean dishes and curries. If you don’t use it all, you can always dry it down for later.
Summer Squash This is the crop that keeps on giving. Running out of ideas for how to eat squash? Check out the recipes tab at whcsa.adamah.org.