Pick up is Wednesday, July 25th from 4pm – 6:30pm outside the entrance of 331 East 70th Street. Here are the list of vegetables, fruit and cheese for this week. I have included some seasonal and easy recipes that can be used for some of our ingredients. Enjoy!
Corn ( 3 ears per share )
1 1/2 lbs. Red Potatoes
1 Head of Garlic
Before I list off tips and recipes for the day I tried to find a recipe that had a majority of our ingredients for the week, and this Charred Corn tacos with Zucchini and Radish Slaw comes pretty close.
Roasted Potatoes can be used as a side dish for any meat. It is always a delicious addition to chicken, fish, or red meat. I am obsessed with rosemary and have put this recipe from Epicurious to good use.
Grilled Potato Salad: Replace summer squash with our zucchini share.
Arugula, Pear and Potato Quesadilla: This recipe is based on a gluten free and vegan diet. The tortilla used can be replaced by any other brand or type as can the coconut oil.
Arugula Pesto Wheat Berries Recipe: If you are not one for arugula in a salad, try this arugula pesto recipe. Replace Wheat Berries with anything you like; quinoa, rice, barley, or bow tie pasta. Personally, I love bulgur in this recipe.
Shaved Fennel and Arugula Salad: Just in case you have been swamped in fennel lately, which I know you have, here is a tasty arugula salad topped with a simple lemon and olive oil dressing. This recipe also calls for zucchini.
Big Bowl of Quinoa: this recipe calls for some of our vegetables on the list including garlic, potatoes and onions.
1 Quart Nectarines
1 Quart Shiro Plums
1 Pint Blueberries
Peach and Nectarine Crumble: You can replace any oil for coconut oil
Nectarine Berry Upside-Down Cake: Replace the strawberries for blueberries
Nettle Meadow Chevre
Old Chatham Camembert Wedge