Yes, we do have tomatoes! The cool temperatures have slowed down the ripening process and each day a few more change from green to orange to red. You will find a few bright red slicers in you bin. It looks like we will have nice supply of tomatoes to enjoy for the next few weeks. Please remember to store your tomatoes on your kitchen counter. Tomatoes do not like the cold temperatures and the texture and flavor will suffer if they are stored in the refrigerator.
You may have noticed that I remove the green tops from the carrots before putting them in the bins. Over the years I have found that they keep much longer if the tops are removed. Carrots "transpire"and this causes the crisp carrots to become limp and rubbery.
Hope you are enjoying a beautiful summer evening!
What to expect to find in your bin this week:
Cherries
Carrots
Tomatoes
Yellow beans & Dragon tongue beans
Leeks
Cucumbers
Eggplant or Broccoli
Lettuce
Parsley
Beyond the bin:
Apricots
Swiss chard
Basil
Zucchini
Here are a couple of recipes that include items you will find in your Week 11 bin.
Cucumber salad with balsamic vinaigrette
(Recipe from Mayo Clinic)Serves 2
Ingredients
For the dressing
• 1 tablespoon finely chopped fresh rosemary
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 cucumber with peel, washed and thinly sliced
• Cracked black pepper, to taste
Directions
In a small saucepan, add the rosemary, vinegar and olive oil. Heat over very low heat to blend and intensify the flavors, about 5 minutes. Remove from heat and whisk in the mustard until well blended.
In a serving bowl, add the cucumber slices. Pour the dressing over the cucumbers and toss to coat evenly. Add the black pepper to taste. Refrigerate until ready to serve.
(Recipe from How to Cook Everthing.)
Makes: About 4 servings
Time: 30 minutes
- Salt
- 4 tablespoons extra virgin olive oil or butter
- 2 cloves garlic, lightly crushed
- 2 or 3 dried red chiles or hot red pepper flakes to taste
- 3 large or 4 medium leeks (at least 1 pound), trimmed, washed, and chopped
- 1/2 red bell pepper or 1 tomato, chopped (optional)
- 1 pound spaghetti, linguine, or other long pasta
- Freshly ground black pepper
1. Bring a large pot of water to a boil and salt it. Meanwhile, put half the oil or butter in a large skillet over medium-high heat. When the oil is hot or the butter is melted, add the garlic and chiles and cook, stirring occasionally, until the garlic browns, about 2 minutes; remove the chiles (and the garlic if you prefer).
2. Add the leeks and cook, stirring occasionally, until softened, about 10 minutes. Add the bell pepper, if you’re using it, and lower the heat; continue to cook, stirring once in a while, until the leeks begin to caramelize, about 5 minutes.
3. Cook the pasta in the boiling water until tender but not mushy. When it’s done, drain it, reserving about 1/2 cup of the cooking water. Toss the pasta and leeks together with the remaining oil or butter, a few sprinklings of black pepper, and all but a little of the parsley, adding a bit of the cooking water if the mixture seems dry. Taste and adjust the seasoning. Garnish with the remaining parsley and serve.
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