7/31/17 Next Week’s Large Bushel:
Cucumbers (1 lb avg), Lettuce (1 head), Melons or Winter Squash (1 each), Mixed Potatoes or Mixed Onions (1 lb avg), Okra (1 lb avg), Pears (1 lb avg), Sweet Potato Greens or Mixed Squash (1 bunch or 1 lb avg)Tomatoes or Porter Tomatoes (1 lb avg)
7/31/17 Next Week’s Medium Bushel:
Peppers and Melons Galore
You know it’s really summer in Texas when it’s been triple-digit temperatures for the past week. Cool down with crisp and refreshing watermelons with a side of… chiles? In many cultures, chiles are eaten to offset the outdoor heat. Spice up your dishes with hot-off-the-vine New Mexico Hatch Chiles and cool ’em down with local watermelons and cantaloupe. We’ve got your recipes covered with Melon Salads, Papas con Rajas, and Korean-Style Eggplant to use up your bushel this week.
Meet the Melon Salad: Sweet and salty summertime goodness
Too many people in this world have had bad melon in their lives, typically at a roadside hotel continental buffet (right!?). When you have a perfectly ripe, kissed-by-the-sun melon, ones life can totally change for the better. Sweet and rich Texas melon deserves a stunning salad with tangy goat cheese, crunchy lettuce and cucumbers, tossed in a zippy dressing. We take inspiration from this Melon and Cucumber Salad, but we also encourage you to go with an Italian-inspired spin using this Balsamic-Parmesan Vinaigrette.
Real Deal Quesadilla: Build the ultimate cheesy dinner with papas con rajas
Papas con Rajas means ‘potatoes with chiles’ in Spanish; also meaning your ideal weeknight meal when its getting late and you’ve got some Game of Thrones to watch. Small diced potatoes and sautéed sliced green peppers or shishitos can be thrown into monterey jack quesadillas or quick tacos. Add some roasted corn for sweetness, or add diced mushrooms or squash for a more substantial meal.
Korean-Style Eggplant: Shred Asian Pear into this Asian inspired marinade for Meatless Monday
Yes, we know traditional Korean Bulgogi typically requires thinly sliced beef, but maybe you can give eggplant a chance! Chop eggplant into large cubes and heavily salt to release its water content (drain before using). Meanwhile, follow Bon Appetit’s Basic Bulgogi for the marinade (using up your Asian Pear) and toss sauce with eggplant. Heat a wok over high heat and stir-fry the eggplant chunks until soft and cooked through. Remove from pan and serve topped with green onions. For extra veg, wilt sweet potato greens while the wok is still hot and serve.