1 cup yellow or green beans
1 bunch radishes or baby beets
1 medium cucumber
1-1/2 to 2 Tablespoons honey
1/4 teaspoon sesame oil
salt to taste
12 rice wrappers*
water as needed
- Bring 4 cups water to a boil. Trim the greens from the beets or radishes, leaving 1-inch stems. If using beets, place in the water, and when the water returns to a boil, cook 20 to 30 minutes, or until tender. Rinse in cold water and then refresh in ice water. Slip the skins off and slice into matchstick-size pieces. If using radishes, simply scrub and slice into matchstick-size pieces.
- Bring the water back to a boil and add the beans and carrots. Cook for 3 minutes and refresh in ice water. Trim the stem ends of the beans and then cut in half lengthwise and then into 1-inch pieces. Trim the carrots and slice into matchstick-size pieces.
- Peel the cucumbers and cut in half lengthwise. Remove the seeds and cut into 1-inch lengths. Cut each piece lengthwise into 1/8-inch slices.
- Combine the vegetables, honey, sesame oil and salt to taste.
- Fill a shallow bowl with water and place a rice wrapper in it to soften. Remove from the water and place on a dry surface. Place about 2 Tablespoons of filling in the middle of the wrapper. Fold in the sides, and then roll-up. Place on a serving plate, seam side down. Repeat with remaining filling and wrappers.
- Serve with Peanut Dipping Sauce or Dumpling Sauce.
- Peanut Dipping Sauce: Combine 1/3 cup smooth peanut butter, 2 to 3 tablespoons soy sauce, 2 minced scallions, 1 lime, 1/2 teaspoon fresh grated ginger. If desired, add a few dashes chili oil and sesame oil and a minced clove of garlic. If mixture is too thick, add warm water a tablespoon at a time until you reach dipping consistency.
2 kohlrabi bulbs
1 pound yellow beans
1 small, fresh jalapeno
1/2 bunch cilantro
2 cloves garlic
1/2 cup extra virgin olive oil, or 1/4 cup olive oil and 1/4 cup canola or corn oil
salt and pepper to taste
- Place 8 cups water in a large pot and bring to a boil. Peel the kohlrabi and cut crosswise into 1/4” discs. Turn over and cut lengthwise into 1/4” strips.
- Trim the stem ends off the beans.
- Cut the jalapeno in half lengthwise and carefully remove the veins and seeds (you might want to use gloves for this). Mince finely.
- Cut the coarse woody stems off the cilantro and chop the leaves and remaining tender stems.
- Peel the garlic and mince. Juice the lemons.
- Place the kohlrabi strips in the boiling water and cook 5 minutes. Add the beans and cook an additional 3 minutes. Drain and run cold water over them.
- Combine the jalapeno, cilantro, lemon juice, garlic, olive oil and salt and pepper to taste. Place the vegetables in a shallow bowl and pour the dressing over them. Toss to coat all the vegetables in the marinade. Let this sit at room temperature for 30 minutes. Toss again, taste and add more salt and pepper if necessary. Serve, or refrigerate until serving. Can be served cold or at room temperature.
- Trim the stem ends of the beans. Boil a pot of water and place the beans in the boiling water. Lower the heat and simmer for 5 minutes. Drain and plunge into a bowl of ice water to stop them from cooking.
- Scrub the red potatoes and place in a pot. Cover with cold water and bring to a boil. Reduce the heat and simmer for 15 minutes, or until you can easily pierce them with a fork. Drain and run under cold water. When cool, slice into 1/4-inch slices.
- Scrub the clams. Peel and dice the onion and garlic. Heat the oil in a large, deep skillet with a cover. Sauté the onion and garlic until soft. Add the clams and broth (or wine) and cover the pan. Simmer 5 to 10 minutes until the clams open. Remove from the pan and, when cool enough to handle, remove the meat from the shells. Increase the heat to high and boil vigorously until slightly thickened. Strain, preferably through cheesecloth.
- Make the dressing: Peel and mince the garlic and finely chop the basil. Whisk together the garlic, mustard and vinegar. Add the olive oil and whisk until well combined. Slowly add the remaining oil, whisking continuously until thickened. Stir in the basil.
- Place 1/4-cup of the reduced clam broth in a bowl with 1/4-cup of the vinaigrette. Add the clams, cover and refrigerate until ready to serve.
- Toss the beans with 2 Tablespoons of the dressing. Toss the sliced potatoes with 1 Tablespoon of the dressing. Wash the lettuce leaves. Cut the tomatoes into thin wedges.
- Line a serving platter with lettuce leaves. Place the dressed beans in the center of the platter. Surround the beans with the potato slices and tomato wedges. Spoon the clams over the beans. Scatter the olives over all.
- Preheat the oven to 425 degrees.
- Husk the corn and remove the silk. Cut the kernels off the cob. Cut the eggplant into 1-inch cubes by cutting it into 1-inch planks lengthwise, then cutting the planks into strips and then into cubes. Peel and mince the garlic. Cut the onion in half and peel. Chop it roughly.
- Heat the oil in a heavy, ovenproof skillet and add the eggplant. Cook for 5 minutes, or until the eggplant begins to wilt. Add the corn, garlic, onion and curry powder and cook until the curry becomes fragrant, about another 3 or 4 minutes. Add the water, stir, cover and place in the oven. Bake for 30 to 40 minutes, until the water has been absorbed and the dish has taken on a deep golden color.
juice of half a lemon
1 cooked ear of corn
6 small zucchini
kosher salt and freshly ground black pepper to taste
1/4 teaspoon sugar
extra virgin olive oil
cider or malt vinegar
- Peel and cube the avocado and sprinkle with the lemon juice. Cut the kernels off the cob of the corn. Chop the tomatoes and scallions and add with the corn to the avocado.
- Scrub the zucchini well and cut off the ends. Either cut into very thin slices or use a vegetable peeler to cut into very very thin strips. Add to the bowl.
- Season with salt and pepper and sprinkle with the sugar. Refrigerate for at least a half an hour.
- Just before serving, drizzle with olive oil and vinegar.
CSA Veggies:Corn, Tomatoes, Scallions, Zucchini