This week, we are getting:
Fresh pinto beans – Just Peachy
Lentil sprouts – Groovy Greens
Figs – Oasis Gardens
Blueberries – Berry Best Farm
Bibb lettuce – Bella Verde
Peppers – Comanche Farm
Key limes – G&S Groves
Squash – Massey
Personal watermelon – Massey
Cucumbers – Acadian
Eggplant – Tecolote
I am making:
Watermelon – Blueberry Salad with Feta – The original doesn’t use blueberries, but I think they’d be fantastic here, especially with the key lime juice.
Prosciutto-wrapped figs – Recipe to come in the handout in your Local Box.
Pesto vegetable tart – To roast peppers, put them under the broiler for about 15 minutes, turning halfway through, until the skins are blackened. Put them in a ziplock bag and let them sit for 10 minutes. When you remove them, the skins will peel right off, and they’ll be easy to de-seed. I’m going to roast all of the peppers and use some here and the rest on sandwiches and salads.
Turkey-cream cheese sandwiches – Spread two slices of hearty bread, like ciabatta, with garden vegetable cream cheese. Top one sliced with turkey, sliced cucumbers, lettuce, sprouts, and some of those peppers you roasted for the above recipe. You could even press it in a panini press or in a cast iron skillet for a warm sandwich.
Basic pinto beans – These have a wonderfully creamy taste and texture, so I want to let their flavor shine by not doing much to them. Simmer about 10 minutes in chicken (or vegetable) broth and season with salt and pepper.