Veg Out for the Week of 7.24.17

A Peek Inside Next Week’s Bushel*

Photo Credit: Marie Saba

7/24/17 Next Week’s Large Bushel:

Crimini Mushrooms (1/2 lb), Desiree Potatoes (1 lb avg), Lettuce (1 head), Melon (1 count), Mixed Onions or Eggplant or Sweet Potato Greens (1 lb avg), Peaches (1 lb avg), Sweet Corn (4 ears), Yellow Squash (1 lb avg), Zucchini (1 lb avg)

7/24/17 Next Week’s Medium Bushel:

Desiree Potatoes (1 lb avg), Lettuce (1 head), Mixed Onions or Eggplant (1 lb avg), Mixed Squash (1 lb avg), Peaches (1 lb avg), Sweet Corn (4 ears)


Veg Out: Stunning Summer Flavors

The Farmhouse Kitchen wants you to capture the true essence of each season with your weekly bushel, cooking fresh and seasonal food every day of the week. Harnessing the rich, intense flavors of summer are brought out by super simple cooking techniques, only turning on the stove if we really need to. The long summer days have inspired us to shave vegetables into ribbons for salad, puree fresh corn or peaches into cold soups, and revert back to our favorite technique of high-heat sheet pan cooking. Enjoy the best flavors summer can offer and use up your whole bushel with these easy recipes.

Spiralized Salads: Vegetable ribbons aren’t just for pasta

With a bounty of fresh zucchini and yellow squash over taking our crisper drawer, we’ve been shaving veggies into ribbons and marinating lightly in dressing to take out the raw crunch for summer’s super salad, lettuce optional. Use a simple vegetable peeler to run long, thin strips along squashes, cucumbers, carrots, or even melons. Sweet fruit and vegetable flavors will pair perfectly with salad greens tossed in tangy dressings; check out our recipe for Shaved Vegetable Salad with Fennel-Citrus Vinaigrette for inspiration.

Great Gazpacho: When the heat index hits 100°F, we turn to cold soup to refresh the palate

Summer produce doesn’t need any heat to help bring out those incredible flavors- whip up a batch of bright and fresh no-cook gazpacho for an appetizer or snack, all in one blender. Go the savory route by using up corn and onions in this Chilled Corn Soup with Basil or this Cold Southwestern Corn and Shrimp Soup. Take a walk on the sweet side during the height of peach season with Peach and Tomato Gazpacho or Chilled Peach Soup with Fresh Goat Cheese (and if we may suggest a topping of June’s Joy Goat Cheese crumbles).

Sheet Pan Dreams: One-step roasting for root vegetables, mushrooms and eggplant

When you’ve got stubbornly hearty root vegetables like potatoes, and mushrooms whose flavors blossom when heated, there’s one solution that makes everybody happy: sheet pan roasting. Yes, it does require turning on the oven, but you can totally leave the room when it comes to no-fuss roasting. Chop mushrooms, eggplant, potatoes, and onions into bite-sized pieces and toss in olive oil and your family’s favorite seasonings. Spread into a single layer on a foil-lined baking sheet, and roast for 20-25 minutes at 375°F, or until golden brown and fork-tender. If you’re looking to include heartier proteins, add crumbled sausage for a complete meal. Keeping it veggie-friendly, top a big bowl of olive-oil rubbed sweet potato greens with the roasted vegetables for a variety of textures.

 

 

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