Week 11

WEEK 11:

• Cucumbers
• Garlic
• Poblano pepper
• Potatoes
• Tomatoes

RECIPES:
Hot chile grilled cheese
- poblano pepper
Skillet smashed potatoes
- potatoes
Bruschetta
- tomatoes, garlic

Week 10

Week 10:

• Bell peppers
• Carrots
• Cucumbers
• Garlic
• Tomatoes

RECIPES:
Sauteed chicken with yellow grape tomatoes
- tomatoes, garlic
Pizza with Pepper, Onion and Feta
- bell peppers, garlic (and get some goatsbeard feta for it!)
Otsu
- cucumber

Week 9

Week 9:

• Carrots
• Cilantro
• Cucumbers
• Dill
• Garlic
• Potatoes
• Swiss chard
• Tomatoes

RECIPES:
Japanese Cucumber Salad
- cucumber
Tempeh curry
- potatoes, tomatoes, cilantro
Sunburst carrot salad
- carrots, cilantro
Swiss chard and feta phyllo pockets with yogurt dill dip (recipe below)
- chard, dill, garlic

Swiss Chard and Feta Phyllo Pockets with Yogurt Dill Dip
From "The Farm to Table Cookbook" by Ivy Manning

For the phyllo pockets:
1/3 cup white rice
2/3 cup cold water, plus additional as needed
1 bunch fresh spinach (1 lb)
2 bunches Swish chard, washed and well dried (2 lbs)
1/3 cup plus 2 tablespoons olive oil, divided
1 leek cut lengthwise, white and light green parts sliced into thin rings
1 teaspoon minced garlic
7 ounces feta cheese
1/3 cup fresh dill, chopped
3 tablespoons grated Parmesan cheese
1/2 teaspoon ground nutmeg
2 eggs
Salt and freshly ground pepper
1/2 lb phyllo dough, thawed
1/3 cup butter, melted, plus additional for brushing
For the yogurt dip:
2 cups plain full-fat yogurt
2 tablespoons chopped fresh dill
1 small garlic clove, mashed to a paste
Salt and freshly ground pepper

Combine the rice and water in a small sauce pan and bring to a boil over high heat. Cover, reduce heat, and simmer until tender, about 15 minutes. Pour the rice into a large bowl and refrigerate until cool. Cut off the stems from the spinach and discard. Place the leaves in a large bowl of cold water and swirl; the grit will sink to the bottom. Scoop out the leaves, change the water, and repeat. Scoop the leaves into a salad spinner or colander and dry well. Separate the tough card stalks from the leaves, finely chop the stalks, and tear the leaves into bite sized pieces. Heat 2 tablespoons of the oil in a large saute pan or wok over medium high heat. Add the chard stalks and leek; cook until the leek has softened, about 5 minutes. Add the garlic and cook for 1 minute. Reduce the heat to medium, add the chard leaves, and toss with tongs to coat the leaves with oil. Cook for 3 minutes; add the spinach one handful at a time until all the leaves are added. Transfer the mixture to a fine mesh sieve or colander and press with a spatula to extract as much moisture as possible. Mix the greens with the rice and refrigerate for 10 minutes. Stir in the feta, dill, Parmesan, nutmeg, and eggs. Season with s&p. Preheat the oven to 350F. Stack 2 sheets of phyllo dough on a cutting board with the long side facing you. Cover the remaining dough with a clean dish towel to keep it from drying out. Combine the butter and remaining oil in a measuring cup. Pick up the right half of the top phyllo sheet as if turning the page of a book. Lightly brush the bottom sheet with the butter-oil mixture, lower the top sheet onto the buttered sheet, and press to seal the right side of the sheets together. Repeat with the left side. Cut the dough into four 3 1/2 inch wide vertical strips. Place a heaping tablespoon of the filling on the bottom left corner off one strip. Fold the bottom eduge upward, lining it up with the edge on the right side to make a triangular pocket. Fold the pocket upward, then to the left and so on as if folding a flag. Repeat with the remaining strips. Place the pockets on a cookie sheet and brush lightly with butter. Repeat with the reamining dough and filling. (The pockets may be prepared ahead at this point and frozen on cookie sheets until solid. Transfer to a sealable plastic bag and use within 3 months. To bake, defrost the pockets at room temperature for 1 hour and bake as directed). Bake the pockets until they are golden brown, 40 minutes. To make the dip, whisk the yogurt, dill, garlic, and s&p to states. Serve alongside the hot phyllo pockets.

Week 8

Week 8:

• Basil
• Beets
• Cilantro
• Cucumber
• Dill
  
• Garlic
• Pea sprouts
• Tomatoes

RECIPES:
Beet ravioli
- beets
Corn Dip with Tomatoes and Basil
- tomatoes, basil
Cucumber dill wheat berry salad
- cucumber, dill
Chicken curry in a hurry
- cilantro