Box of Veggies: Box # 8

I didn't take a picture right when I got everything, so this was all that was left. No need to mention that the cantaloupe was the first to go.

Basil
Beets: Red
Cauliflower or Broccoli
Lettuce: Green Leaf and/or Romaine
Peppers: Zsa Zsa and/or Italian
Tomatoes: Mixed
Watermelon or Cantaloupe

Zucchini: Zephyr

Red Cabbage Slaw

I found this recipe on Food Network I didn't have golden raisins and red onions, I am sure the cabbage won't mind.

Ingredients

1/2 cup apple cider vinegar
2 tablespoons sugar
1/4 cup extra-virgin olive oil
2 teaspoons celery seed
Salt and freshly ground black pepper
1/2 head red cabbage, cut into roughly 1 1/2-inch chunks
2 small carrots, grated
1 small red onion, chopped
1 cup golden raisins

Directions

In a large bowl, whisk together vinegar and sugar until dissolved. Slowly whisk in oil, celery seed, salt and pepper to taste. Toss in cabbage, carrots, red onion and raisins to coat well. Cover and let sit at least 1 hour.

CSA Box Quiche

Made the crust from scratch with olive oil instead of butter:
Recipe take from buzzle.com

1 cup flour
1/4 cup olive oil or canola oil
1/2 teaspoon salt
1/4 cup ice water or refrigerated water

Directions for Preparation

In a mixing pan, combine flour and salt by using a spatula. Take another saucepan and whisk together water and olive oil. Pour this into the flour mixture. You can use a fork to blend well the concoction. Roll out dough into a 9 inch pie crust and bake in the oven at 400 °F until done. You can perforate base of the quiche crust to prevent bubbling, while baking. To make a better tasting quiche crust, consider using equal portion of chilled milk instead of water.

4 Eggs and one cup of milk for the filling and any kind of veggie on hand. I sauteed spinach, swiss chard and grated carrots with some garlic and onions salt and pepper and little olive oil. I also covered the bottom of the pie crust with ham and crumbled feta cheese over every thing. Bake in Oven at 375 until golden brown.

SALSA

My first attempt on making salsa from scratch and without a recipe. It turned out delicious and was easier than I thought it would be. The star of this ensemble was of course the tomato, and that's how it should be. I think often times the store bought stuff just doesn't do this 'fruit' justice. Fresh tomatoes smell and taste like summer. Chop and mix them with green peppers, onions, garlic, salt and pepper and some olive oil and voila happiness in a bowl!

And because I was on a sweet potato shopping spree, I had sweet potato chips galore in different variations.

Figgy Ham Chroissant with Camembert

Not part of the CSA box, but 'needs to be included' good.

Unfortunately fresh figs are not available year round, but when they are, this is what I use them for. I slice the figs and put them on a Croissant, with ham and Camembert (though I think Brie is a better choice, but didn't have it on hand)

And here, as promised, is the picture of the monster lettuce. When you let them grow, they get really tall and end up with little yellow flowers...and now we know...