September 16-22

In the box:

Gala apples - lunches Asian stir-fry mix - R Dill - M Green beans - T Red Russian kale - W Leeks - M, T Lettuce - Sa Padron peppers - R Sweet peppers - Sa, T Radishes Spinach - T Dry-farmed tomatoes (3 lbs!) - M, T

In the house:
potatoes - T
leeks - M, T
carrots - Sa
summer squash - Su
scallions - R
heirloom tomatoes - Sa

Menu:
Friday: Baked Fish with Dill, Green Beans, Rice
Saturday: Steak Salad
Sunday: Raita and Dhal
Monday: Tomato Soup with Cheese Dill Scones
Tuesday: Rasedar, Saag Gosht, Naan
Wednesday: Pasta with Greens and Feta
Thursday: Veggie Broth
Thursday Dinner: Steamed Asian Greens with Eggrolls and scallion pancakes

Other cooking tasks:
Make vegetable broth with leftover veggies to freeze or can.

Groceries:
Lamb shoulder or leg
ginger
feta
sesame oil
mangos

Recipes:

Deb's quick zucchini 'raita' or tsatziki

zucchini
red onion (white or yellow will do too)
plain yogurt
seasoned rice vinegar
salt

Grate a medium zucchini into a bowl. Coarsely grate in about a tbsp. of fresh onion. Splash in a little rice vinegar, and stir in a heaping spoonful or two of plain yogurt and a pinch of salt. Serve in small bowls rather than on plates as it is a touch soupy. But it tastes good! Serve it nice and cold.

Indian Dhal with Pita (the essential vegetarian cookbook, p. 141)

Cheddar and Dill Scones http://simplyhealthyfam.blogspot.com/2011/04/mini-cheddar-dill-saffron-scones-and.html

Potage aux tomates
from Denise Lapierre

"My sister, member Nicole Pullman, insisted that I send in this recipe of mine. I've been picking up her share every week for her, and with the recent bounty of beautiful tomatoes, thought other shareholders might like to try this recipe for tomato soup."

1 medium onion, chopped
3 cloves of garlic, chopped
5 tbsp. cold pressed olive oil
4 tbsp. flour
4 C soy milk
4 C chopped tomatoes
2 tsp. salt
2 tsp. sugar
few tbsp. chopped thyme (optional)

Sauté onion and garlic in the oil until translucent, then sprinkle the flour over the mixture, stir in, and let that cook for a couple of minutes. Add soy milk and let cook a few minutes more, until it thickens a little. Then add the chopped tomatoes, salt and sugar, and optional thyme. Let that cook until the tomatoes are well done, then put mixture in a blender and puree, and voila! A succulent "potage aux tomates."

Rasedar (Savoring India p. 95)

Saag Gosht (Savoring India p. 113)

Pasta with Greens and Feta

6 tbsp. olive oil
4 C chopped onion
7-8 cups (packed) bitter greens (kale, chard, spinach or any combination thereof), coarsely chopped
3/4 - 1 lb. pasta (penne, shells)
1/2 - 3/4 lb. feta cheese, crumbled
pepper, salt and parmesan cheese to taste

Steamed Asian Greens with Sweet and Spicy Sesame Dressing
1 - 2 lbs. combination of Asian greens (can include bok choy, and while broccolini is not an Asian green, it would be delicious included here too, as would the cabbage)
3 tbsp. tamari or Bragg's Amino Acid
2 tbsp. rice wine vinegar
1 tbsp. honey or raw agave nectar
1-2 tsp. dark sesame oil
2 cloves garlic, finely minced or mashed
1 jalapeno or serrano pepper, finely chopped (if you can find Thai chilis or any of the other hot red peppers, they add a nice bit of color as well as heat)
1 tsp. sesame seeds

Steam the greens for about 5 minutes or until they are tender. In a small bowl, combine the other ingredients. Combine the greens with the dressing, and toss well. Garnish with additional sesame seeds. Serve right away or this is delicious chilled as well.

Some people find the taste of mizuna similar to arugula, so here is a recipe where you could easily use one or the other.