Before I jump into this week’s box of vegetables, I have to share a few highlights from my weekend in Nantucket. Nothing beats a long weekend away with your best friends.
Back to business. Sigh. Luckily I came home to this box of beautiful vegetables!
Callaloo made an appearance in this week’s box again (a Jamaican green that, to me, seems like a cross between spinach and kale). Farmer Dave challenged all of the Enterprise shareholders to come up with creative callaloo recipes and, since It reminds me so much of kale, I decided to give Callaloo chips a try. Huge success! I used a variation of this recipe, took out the sriracha, added some garlic salt, and kept a close eye on them in the oven (since callaloo is more delicate than kale). 15 minutes at 275 degrees Fahrenheit seemed to work well.
While I was on the chip kick, I tried a similar approach with the summer squash. Simply slice them very thin, toss with olive oil, salt, pepper, and your favorite seasoning (I used a creole seasoning I picked up in New Orleans a few years ago), and cook at 275 degrees Fahrenheit for about 40 minutes. Take them out as they brown and voila – very potato-chip like!
In addition to the summer squash and callaloo chips, here’s what I made this week:
- Vegetarian tacos with pinto beans, corn, salsa of tomatoes, onions, and lime, lettuce
- Greek pita wraps with steamed beets, lettuce, chickpeas, and homemade tzatziki (cucumber, onion, greek yogurt, and dill)
- Farm Green Pasta: linguine tossed with sautéed collard greens, callaloo, and beet greens
I have yet to use the fennel,but I’m feeling my previous preparation (roasted with fresh tomatoes and parmesan cheese). I didn’t use the parsley this week – it doesn’t taste like anything! Any suggestions?
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