CHERYL'S TIPS AND RECIPES

Always wash vegetables before eating

We do our best to provide you with the clean, healthy, and high quality vegetables. We wash the vegetables to remove dirt soon after we pick them, but it is always best to wash produce again before you use it. You can make your own vegetable cleaners with these simple recipes.

Super-Simple Veggie Wash:

1 tablespoon lemon juice

2 tablespoons distilled white vinegar

1 cup cold tap water in a spray bottle

Mix, shake well, and apply to your produce. Rinse with tap water before cooking or serving.

Leafy Green Wash:

1 cup distilled white vinegar

3 cups water

1 tablespoon salt

Mix the water, salt and vinegar in a bowl. Allow your greens to soak in the bowl for about 2 minutes, then rinse them well. The salt enhances the vinegar's ability to kill bacteria. Researchers from the magazine Cook's Illustrated found this wash killed 98% of bacteria on food, and is especially good for leafy greens.

Recipes

As the produce season progresses we will add recipes to use the veggies you receive in your CSA shares.

Cheryl's Spicy Garlic Eggplant

Ingredients:

2 tablespoons cooking oil, divided
3 small eggplants cut into long strips
2 cloves garlic, finely minced
1 red chili pepper, finely diced
1 tablespoon ginger, finely minced (optional)
2 stalks green onion, chopped
2 tablespoon soy sauce
1 tablespoon balsamic vinegar
1/4 teaspoon sugar

Directions:

In a saucepan over high heat, add 1 tablespoon of the cooking oil, and move it around to coat pan. When pan is hot, add eggplant in a single layer. Cook 2 minutes and flip over each piece so they cook evenly. Cook another 2-3 minutes, flipping occasionally.The egg plant should have changed in color, the skin wrinkled and the flesh soft.

Remove eggplant from pan and add 1 tablespoon cooking oil. Add garlic, red chili peppers, ginger and green onion. Stir until they become soft and fragrant. Put eggplant back in pan and stir fry for one minute. Add soy sauce, balsamic vinegar and sugar and stir to combine all. Serve hot!

Roasted Okra

Preheat oven to 400 degrees F. Line baking pan with aluminum foil for easy cleanup.

Trim off the cap ends of the okra. Place in a bowl and drizzle oil over okra tossing the okra to lightly cover. Spread a single layer of okra on the foil covered baking pan. Sprinkle salt and pepper over okra. I like to also use garlic powder. Place in oven for 15 to 20 min. Serve right away.

Cucumber Salad

Slice cucumber to desired thickness. Place in a bowl. Sprinkle salt over cucumber slices, amount depending on your taste. Slice 2 green onions or one small onion and add to bowl. Pour in 2 tablespoons of vinegar. I prefer balsamic vinegar, but white vinegar works well too. Toss everything in the bowl to combine. Let sit 10 to 15 minutes before serving. Use within an hour.

Braised Turnips

Clean turnips, cut off top, and slice in half from end to end. Heat cast iron skillet, place in two tablespoons of butter. When melted add halves of turnips with the cut side down. On a medium low heat cook for 4 minutes or until the bottom is starting to brown. Add two tablespoons of vinegar and enough water to be 1/4 full. Cover and let cook for 8 minutes. Make sure you do not let it run out of water. When the liquid is almost gone add three tablespoons of honey and a sprinkling of salt. Cook for another 2 to 3 minutes. Remove from heat and it's ready to eat.