CSA Week 15
August 21, 2019
Your Share:
Noodle Beans
Okra
Shishito Peppers
Cherry Tomatoes
Sweet Peppers
Garlic
From Moyer Farms through the Kansas City Food Hub:
Eggplant
Sweet Corn
Watermelon
Fried Shishitos
Ingredients:
1 c. triple filtered olive oil
1 pint shishito peppers
Salt & chili powder to taste
Preparation:
Heat oil in a large saute’ pan over high heat. Once the oil is hot, gently add all of the whole shishito peppers to the oil. Rotate the peppers every few minutes so they blister on all sides. Once all sides are blistered, transfer the peppers to a plate and sprinkle with salt and chili powder. Serve hot.
Sauteed Noodle Beans
Ingredients:
8 ounces noodle beans
1 tbsp. olive oil
1 garlic clove, thinly-sliced
1/4 cup stock
1/4 tbsp. fresh herbs of your choice
salt and pepper
Lemon juice
Preparation:
Rinse and towel dry the beans. Cut off the stem ends and cut the noodle beans into thirds. In a saute’ pan over medium-high heat, heat the olive oil. Add the prepared beans and saute’ until they turn a bright green. Add garlic and herbs, then saute’ until fragrant, stirring often. Add stock, place a lid on the pan, and cook just until beans are cooked to your liking. Add salt, pepper, and lemon juice; toss and serve hot.
Watermelon Salsa
Ingredients:
2 c. diced watermelon
1 c. cherry tomatoes (quartered)
½ cup diced onion (minced)
2 minced and de-seeded peppers (bell, shishito or whatever type is on hand)
2 tbsp. fresh herbs (mint & cilantro taste great in this!)
¼ c. lime juice
salt and pepper to taste
Preparation:
Combine all ingredients in a large bowl and toss. Serve cool.
Enjoy!