Wednesday, July 26, 2006

Purple Vegetable Week

Last week's box yielded cucmber-yogurt soup, arugula and parsley pesto, salad, and some delightful and hearty croque monsieur type sandwiches with tomato and arugula. The only produce we bought were some ripe tomatoes and blueberries for snacking and smoothies. We didn't make it through all the veggies in the box, we've got the zuchini, eggplant and the red cabbage left, plus some of the storage veggies. How about some red cabbage recipes?

This week's box contains twice as many veggies as last week (since S is out of town). We are going to have to make a concerted effort to get through it all.
  • Garlic
  • Swiss Chard
  • Leeks
  • Purple Haze Carrots
  • Purple Potatoes
  • Candy Onion
  • Summer Squash
  • Basil
  • Cucumber
  • Zuchinis
  • Lettuce
  • Asian Eggplant
  • Green Beans
  • Tomato
I'm thinking moussaka and maybe some carrot salad. Not yet sure what to do with the rest.


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Starving for Wisdom said...

Swiss chard is awesome wilted with garlic. Just heat some olive oil add finely chopped garlic and some chili flakes if you like, heat until fragrant and then toss in washed chard cut up bite size (if there are big stems then cut them out and chop them and add them before the leaves to give a head start).

zoe said...

roast the garlic in slow oven - 1 hour or so covered, olive oil. use then to spread on toast, use on sandwiches

cucumber/green bean/tomatoe salad

poach the green beans, chillin cie water. slice tomatoes, cucumbers, green beans, salt pepper olive oil and red wine vinegar

make a squash gratin with the squash!!

potatoes and onion sliced thinly, sprinkle wiht olive oil, salt andd pepper, a little chicken broth, bake --- a great, light provencal gratin

Rose Connors said...

Some of my favorites from my youth when we had a huge garden:

Steamed swiss chard and scrambled eggs.

Sliced cucumber and onion salad in a vinegar dressing.

Pan fried sliced summer squash and zucchini, lightly dusted in flour before frying.

I envy you your veggie box.


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Brian said...

Good luck eating your way thru. lol
How about grilled Squash Carrots and Eggplant. First dipped in some Extra Virgin Olive Oil then dusted with Galic Pepper. Hmmm... :)
P.S. Comment me!

liketothelark said...

At the yoga centre where I cook we roast zucchini in the oven.

Slice in half, drizzle with olive oil, season with salt and pepper, bake until just cooked, slightly brown if you like them that way, or very brown and shrivelled if you like extra taste (and less of the final product). When they brown a little, crumble feta cheese on top, back in the oven (15 minutes maybe - depends on oven, I can't remember!) until the feta is brown.

A classic for us in Crete - ingredients always fresh and available.

For the eggplant: sliced in rounds, drizzled with oil, salt and pepper and roasted can be yummy just on its own.

It would need to go in ahead of the zucchini. You can also turn the eggplant over when it's starting to soften, and put a slice of tomato on top. Slice of mozzarella on top of that is another option - back into the oven until tomato is softened mozarella softened, or crispy if you prefer.

My other blogging identity is :-) I'll be blogging recipes like this there, once I get to the yoga centre I'll be cooking at. We joked last year we had a bilingual kitchen - cooking with aubergine and eggplant, courgettes and zucchini, oreganum, or-e-ga-no and o-reg-a-no and tom- ah-toes and tom-ay-toes.

:-) Rachel

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