Notes about this week’s produce…
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THIS WEEK’S HARVEST
OG- certified organic CNG- certified naturally grown
For the polenta:
2 tablespoons unsalted butter
1 teaspoon coarse sea salt or kosher salt
1 cup coarsely ground polenta or corn grits
1 large or 2 medium ears fresh corn, kernels scraped off the cob (1 cup)
For the cherry tomatoes:
2 pints cherry tomatoes
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/4 cup chopped mixed fresh herbs, such as oregano, basil, tarragon, and parsley Coarse sea salt or kosher salt and freshly milled black pepper
Grated Parmesan cheese for garnish
1. Preheat the oven to 200°F.
2. To prepare the polenta, in a medium saucepan over high heat, bring 3 cups of water to a boil, and add the butter and salt. Stir in the grits and corn and continue to stir until the water returns to a boil. Reduce the heat and simmer, uncovered, for 5 to 7 minutes, stirring occasionally, until the polenta is thick and smooth. Cover and transfer to the oven to keep warm.
3. To prepare the tomatoes, place a large skillet (it should be large enough to hold the tomatoes in a single layer) over high heat. Put the tomatoes, oil, garlic, and red pepper flakes in the pan and sauté until the tomatoes soften and begin to exude their juice, about 3 to 4 minutes. Stir in the herbs and sauté for 2 more minutes. Season with salt and pepper.
4. Divide the polenta among 4 shallow soup plates and spoon the tomatoes on top. Serve sprinkled with Parmesan.
This is the ultimate CSA box recipe. You can use any combination of veggies that you like and if you have a lot on hand it can be easily doubled.
Recipe from “Vegetarian Cooking for Everyone” by Deborah Madison
Butter for the dish
3 cups vegetables (you can use anything; potatoes, peppers, corn, herbs, greens, onions, tomatoes)
1/2 cup bread crumbs
3 tablespoons butter
1 cup milk
1/2 small onion or 2 large shallots, finely diced
1/2 cup grated gruyere cheese (or any other cheese you like)
2 eggs, separated
Salt to taste
Pinch grated nutmeg
Lightly butter an 8×10 inch gratin dish. Steam or parboil the veggies until barely tender when pierced with a knife. Drain, rinse under cold water, then finely chop them.
Lightly brown the bread crumbs in 2 tablespoons butter in a small saucepan, then stir in the milk. When it’s hot to the touch, turn off the heat. Meanwhile, cook the onion in the remaining butter in a small skillet over medium heat until translucent, about 3 minutes. Combine the onion, vegetables, and bread crumb mixture in a bowl, then stir in the cheese and egg yolks. Season with salt and pepper to taste and the nutmeg. Beat the egg whites until stiff, then fold them into the mixture. Pour into the prepared dish.
Bake at 375 degrees until puffed and browned, about 25 minutes. Serve immediately. Serves 4.