In this week’s box:
2 heads cabbage
2 heads broccoli
2 bags yellow squash
1 bag zucchini
2 bags string beans
2 pints blueberries
1 dozen eggs
7 pints snow peas
6 pints sugar snap peas
Total retail value of goods in this week’s box: $68
Total retail value of goods distributed so far this year: $417
Welcome to summer! The season itself is still a couple weeks off, but this box has summer written all over it. Enjoy the sugar snaps this week, because this is probably the last we will see of them until next spring. As for snow peas, they’re great in stir-fries. You can find more ideas for snow peas in this post from last year’s CSA blog. I also used snow peas earlier this season in a Thai-style salmon recipe I found in Dinner: A Love Story, one of the few cookbooks I have left in my collection after years of trying to winnow it down. This recipe is versatile, and could use a handful or two of any of the vegetables in this week’s box. For squash, I would probably cut them into matchsticks to use them here. Here’s my very slightly adapted version:
recipe from Dinner: A Love Story
2 tablespoons canola oil
2 salmon fillets of just under 1 pound each
1 tablespoon finely minced fresh lemongrass (the white part of the stalk), which you can find in the fresh herbs section at Wegmans and other local stores
1 tablespoon chopped scallions (white and green parts)
2/3 cup light coconut milk
juice of one lime
1.5 teaspoons Thai red curry paste
handful cilantro, chopped
handful basil, chopped
1 good handful snow peas, de-stringed
1 good handful broccoli, cut into bite-sized pieces
Heat a large skillet over medium-high heat. Add oil.
Place salmon in skillet flesh-side down and cook 3 or 4 minutes, until browned. Set aside.
Reduce heat to medium-low. Add lemongrass and scallions, stir for 1 minute. Add coconut milk, lime juice and curry paste. Whisk together and let simmer about 3 minutes.
Add salmon back in, skin side down, nestling into the sauce. Simmer uncovered for 10 minutes. Add cilantro, basil, snow peas and broccoli.
Simmer another 7-8 minutes. Serve with jasmine rice, more cilantro, scallions and lime wedges.
For a cozy weekend meal, try pairing stuffed cabbage with green beans cooked with bacon. For stuffed cabbage, I’ve had this recipe from the Barefoot Contessa on my to-do list for a while. As for the green beans, I’d start by chopping some raw bacon into small bits and cooking it in a Dutch oven. Remove the bacon when it’s crisp and then put your prepped green beans in the pot. Give them a quick saute in the hot bacon fat, then add water or chicken stock just to cover. Put the lid on and cook until the green beans are the texture you like them, adding more stock if necessary. Serve with the cooked bacon added back in. I’d go easy on the salt with these, because bacon adds a lot of salt, but some red pepper flakes added in with the beans would be nice.
A couple of quick salad ideas that will use some of these vegetables raw. Use your vegetable peeler to slice long, thin slices of zucchini or yellow squash. Place them in a bowl and douse with lemon juice, olive oil, salt and pepper. Add some pecorino cheese chunks just before serving. Similarly, finely chop green beans, snow peas or sugar snap peas to give them a different texture. Toss with the same ingredients as above and serve nice and cold.