SUMMER CSA // WEEK 10

“When you have the best and tastiest ingredients, you can cook very simply
and the food will be extraordinary because it tastes like what it is.” – Alice Waters
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WHAT'S IN THE BOX?

Watermelon, Honeygold Farms // Fowler, CO
Peaches, Sweet Cheecks // Palisade, CO
Carrots, Weathervane Farms // Buena Vista, CO
Beans, White Mountain Farms // Buena Vista, CO
Cucumbers, Weathervane Farms // Buena Vista, CO
Red Leaf Lettuce, Brightwater Farms // Monte Vista, CO
Butterleaf Lettuce, Brightwater Farms // Monte Vista, CO
Tomatoes, 3 Guys Farm​ // Monte Vista, CO

RECIPES

Peach & Lemon Jam

• 7 Peaches
• Juice of 2 lemons
• 1 cup sugar
• Pinch of salt
  
  

1. Juice lemons into a heavy bottomed sauce pan
2. Chop peaches into cubes and mix with the lemon juice
3. Add sugar and let mixture sit for about an hour
4. Turn on medium-high heat, stirring frequently
5. Once mixture has boiled, reduce to medium heat
6. Simmer until jam has thickened
7. Pour jam into clean jars, leaving about ¼ inch at the top
8. Bring a pot of water to boil and place jars in pot 
9. Let sit in the boiling water for about 10 minutes

 

Watermelon Gazpacho

• 2 cups of watermelon, cubed
• 1 tomato, chopped
• 1 cucumber, cubed and peeled
• 1 red onion, finely chopped
• Ginger, 1 tbsp finely chopped
• 1 jalapeno, minced
• 1/2 tsp black pepper
• Juice of one lemon
• Salt, to taste
• 1 tbsp olive oil
• Mint leaves to garnish

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1. Puree watermelon, tomato, cucumber, ginger, olive oil and salt
2. Place onion and jalapeno in serving bowl and pour the watermelon mixture into the bowl
3. Serve chilled – garnish with mint and pepper

Green Bean Salad
​with Tomatoes and Basil

• 1 1/2 lbs green beans
• 1 tbsp sugar
• 1 tbsp 1 tsp salt
• Garlic-Basil dressing (recipe below)
• 5 tomatoes
• 20 springs basil
• 1 clove of garlic
• 1 shallot
• 2 tbsp water
• 1 1/2 tsp salt
• 1/8 tsp freshly ground pepper
• 2 tbsp dijon mustard
• 1 tbsp sugar
• 3/4 C sunflower oil
  
  

1. Bring a large pot of water to boil with sugar and 1 tbsp salt
2. Drop beans in and cook until crisp-tender 
3. Drain beans and plunge into ice water to stop cooking – Drain well and refrigerate
4. Make dressing, recipe follows:
5. Using a food processor with a steel blade and drop garlic and shallot down the feeder, mince and add water, salt pepper, mustard and sugar. While running slowly add in oil. Add 15 sprigs of basil and pulse
6. When ready to serve toss the green beans with 1/3 cup of the dressing – taste and add more as needed – pile the beans high in the center of a large platter
7. Arrange tomatoes with remaining salt and drizzle 3 tbsp balsamic dressing on them – garnish with remaining basil 

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