Weekly Blog on Grant Family Farms CSA - Week9

Week 8 was an abundant amount of produce and we had to work to get through it all - still had beets, green beans and kale left when Week 9 arrived.

The picture includes a little bit of each item, but not all the produce. Week 9's basket included:

• Spinach
  
• English Peas
  
• Green Pepper
  
• Corn
  
• Squash
  
• Tomato
  
• Zucchini
  
• Cabbage
  
• Baby Greens
  
• Eggplant
  
• Collard Greens

I experimented a bit with the produce and one created a couple of great dishes. First was a vegetable succotash with green pepper, squash, corn, peas, basil, bacon, feta and garlic. Cut the bacon into small pieces and cook until crisp and grease has been rendered. Drain the grease and wipe the pan out with a paper towel. Add a bit of olive oil and saute the garlic. Then add the green peppers and squash. After a few minutes, add the peas, and then the corn. Remove from heat and add the reserved bacon bits, the basil and the feta cheese. Taste for salt and pepper and serve!

I've never been a huge fan of cabbage, but I created a quick, fresh slaw that changed my mind. Use about half the cabbage and slice it very thinly. As you slice, transfer to a bowl and salt each layer as you go. Let the cabbage sit - the salt will draw the water out helping to keep it crunchy. Using a mortar and pestle, grind several garlic cloves with some kosher salt and olive oil into a smooth paste. Transfer the paste to a bowl and whisk in some spicy sriracha sauce, fresh lemon juice, mayonnaise, and olive oil. After about 30 minutes, place the cabbage in some cheese cloth (or paper towels in a pinch), and squeeze out the water. Return the cabbage to the bowl, add dressing and toss to mix.