Week 7 2013 CSA Newsletter

Produce This Week:

• Red Leaf Lettuce
• Escarole
• String Beans
• Summer Squash
• Zucchini
• Dill
• Thai Basil

Recipes:

Corn and Squash Simmered in Coconut Milk with Thai Basil

• 1 Tbsp roasted peanut oil
• 1 pkg fresh, firm tofu, drained and diced into 1⁄2 inch cubes
• 2 zucchini, diced into 1⁄2 inch cubes
• Sea salt and fresh ground pepper
• 4 ears sweet corn
• 1 serrano chile
• 1 Tbsp cilantro
• 2-3 heaping Tbsp chopped Thai basil leaves
• 1 bunch red or green scallions, including half of the firm greens, sliced into 1⁄2 inch pieces
• 15 oz can coconut milk
• 1 tsp soy sauce
• cups cooked basmati rice
• Slivered basil leaves for garnish

Heat oil in large nonstick skillet over mdm-high heat.. Add tofu and zucchini and sprinkle with 1⁄4 tsp salt. Cook for 8-10 min.shaking the pan occasionally to brown all sides of the tofu. While the tofu is cooking, slice the corn off the cob, set aside. Chop the chile with the cilantro and basil. Add scallions, chile-herb mix, and corn to the pan. Add coconut milk, and rinse out the can with a little water. Add the water to the pan. Stir in the soy sauce, add an additional 1⁄2 tsp salt. And a few twists of black pepper. Simmer until heated through, 3-5 min. Taste for salt. Serve over rice and garnish with additional herbs.

A simplified but delicious version of this recipe involves cooking the vegetables with coconut oil and Thai basil. In this case, you do not need the coconut milk. You can simply cook the vegetables alone with the coconut oil and a bunch of Thai basil leaves. It tastes like a delicious Thai dish, but without any fuss.

Adapted from Local Flavors

Citrus-Escarole Salad

• 1⁄4 cup white wine vinegar
• 1⁄4 cup fresh orange juice
• 1 1⁄2 tsp fresh lemon juice
• 1 tsp fresh lime juice
• 1 tsp finely grated lemon peel
• 1 tsp finely grated orange peel
• 1 tsp finely grated lime peel
• 1⁄2 cup grapeseed oil or olive oil
• 1 head escarole, finely torn
• 1 head red leaf lettuce, coarsely torn
• 1 Granny Smith apple, quartered, cored, thinly sliced
• 1 cup pomegranate seeds
• 2/3 cup toasted hazelnuts, husked

Combine vinegar and next 6 ingredients. Gradually whisk in oil. Season with salt and pepper. Mix all salad ingredients in large bowl. Toss with enough dressing to coat.

From Epicurious.com