Summer Session: Week 9 Boxletter

Oh tomatoes, I love you so much.  I know the 1lb last week might have been a bit of a tease, they should start really coming on shortly.  Right now we only have one house in production so once the other 4 get going they should keep us in fresh deliciousness for most of the rest of the session.  Many of you are receiving pickling cucumbers this week, there’s a quick little pickle recipe in here that is perfect for making a small batch of pickles, no water bath canning needed! 

And hey, have you made something amazing this summer that you want to share with everyone?  Shoot us an email and let us know, maybe you’ll get a mention in this fine publication!  😊

Happy Eating!

-Liz

Beet, Oat and Feta Burgers

This really is one of my favorite recipes for beets.  We’ve had plenty of converts that thought they didn’t like beets but gave this recipe a chance and were won over!  On top of that, it’s just an all around great veggie burger recipe which are often harder to come by than you’d expect.  I include this recipe every CSA session just about, and with good reason.  Top this guy with a thick slice of tomato of course!

3 cups grated beets

1 small onion

2 garlic cloves

2 tablespoons olive oil

2 eggs

1 ½ cups rolled oats

6-7 ounces feta cheese

1 pinch sea salt and black pepper

2 tablespoons mild oil or olive oil, for frying

Peel and grate beets, onion, and garlic on a box grater or use a food processor with the grating blade attached.

Place the grated vegetables in a large mixing bowl.

Add olive oil, eggs, and rolled oats and mix everything well.

Add feta, salt, and pepper and stir to combine.

Set aside for about 30 minutes, so the oats can soak up the liquid and the mixture sets (this is important for the patties to hold together).

Try shaping a patty with your hands. If the mixture is loose and too wet, add a few more oats.

Make 4 to 6 patties with your hands.

Heat oil in skillet over medium high heat.  Add patties and cook until golden brown, a few minutes on each side.

Serve on a bun and with toppings of your choice; lettuce, cabbage, mango, avocado, tomatoes, sprouts, or onions.  The possibilities are endless!

Summer Squash Steaks with Peanut Miso Sauce and Cabbage Kale Salad

I had every intention of doing a cold peanut noodle salad with spiralized squash here, but this sounded better and easier and used more box ingredients.  I imagine that at least a few of you still have a cabbage kicking around in your fridge somewhere.  If I were you, I’d throw some sliced cucumber in the kale salad, well, because you have lots of cukes and it would be delicious! If you feel like you need a carb in here, you can forego the cabbage kale salad and serve on rice noodles dressed in the lime sesame oil mix. 

4 cups sliced kale

1 C Cabbage, thinly sliced

1/4 cup freshly squeezed lime juice (about 3 limes)

2 teaspoons sesame oil

hefty pinch of salt

2 medium-sized summer squash, sliced in half

olive oil

1/2 cup unsalted roasted peanuts

1/2 cup minced cilantro

Peanut-Miso Sauce

1/4 cup all natural peanut butter (unsalted)

1/4 cup white miso

1/4 cup water

1 tablespoon honey (optional)

1 clove of garlic, minced

2 tablespoons fresh lime juice

1 teaspoons low sodium soy sauce or aminos

1/4 teaspoon crushed red pepper flakes

In a large bowl, toss the kale and cabbage with the lime juice, sesame oil and salt. Set aside.

Preheat and outdoor grill for medium-high heat. Brush the squash halves with a little olive oil and sprinkle them with salt and pepper. While the grill heats up prepare your sauce.

Whish together all the ingredients for the sauce until smooth and creamy. Taste for seasonings and adjust as needed. If the sauce is too thick add a touch more water to thin until you reach your desired consistency.

Place the squash cut side down on the preheated grill and cook until char marks appear and the squash is tender, about 3 minutes per side.

Divide the cabbage kale salad between plates and top with 1 or 2 of the grilled squash steaks. Drizzle with the sauce and serve with the roasted peanuts and minced cilantro.

Adapted from dishingupthedirt.com

Quick Pickled Picklers

This has been my go to recipe for pickles for 10 years.  Here I simply skip actual canning and throw them in the fridge to rest and dig into in a few days.  I may have even won a pickle contest years ago with a version of this recipe, and by may have, I mean I did.  Any extra brine can be saved for the next batch in the fridge, just reheat before using. 

2-3 lbs pickling cucumbers

2 cups apple cider vinegar

2 cups white vinegar

4 cups water

5 tablespoons salt, choose salt free from any additives

8 garlic cloves, peeled

½ teaspoon crushed red pepper per jar

2 teaspoons dill seed per jar

1 teaspoon black peppercorns per jar

Wash and slice the cucumbers. You’ll need 2-3 quart jars or the equivalent.

In a large saucepot, combine vinegar, water and salt. Bring to a simmer.

Arrange jars on counter and dole out the spices to each. Pack the cucumber slices firmly into the jars. You don’t want to damage the cukes, but you do want them packed tight.

Pour the brine into the jar, leaving ½ inch headspace. I usually leave the lid off and let come to room temp on the counter, an hour or so. 

Throw a lid on and put in the fridge and let cool completely.  Pickles will be best in a few days but keep for months in the fridge.