Rain is on the way. Last year gave us a false sense of security, that there would be no rain in fall. In the past we have had rainy falls. It was fun while it lasted.
Basil
Basil is a highly aromatic herb with a distinct and vibrant flavor. Its leaves are glossy and bright green or purple, and they have a slightly sweet and peppery taste with hints of mint and cloves. Basil is known for its strong fragrance, which is both herbaceous and slightly floral. The scent of basil is often associated with Mediterranean and Italian cuisine, where it is widely used.
Storing
In a glass of water: Trim the stems and any leaves that would be under water. Use them first. Place the basil in a glass of water, just like you would with flowers. Store the glass in the refrigerator for up to a week or keep near a window. If you leave it out, you can use the leaves and roots will grow. Change the water every few days. Soon you can plant in a pot and have your own basil plant! Refrigerator: place basil in a plastic bag with a paper towel or cloth to maintain moisture while allowing airflow.
Prep
Rinse. Remove leaves from stems. Chop or use the whole leaf. Eat raw or cooked.
Preserving
Drying: To preserve basil, tie small bundles of basil sprigs together and hang them upside down in a dry, well-ventilated area away from direct sunlight. Allow the basil to dry completely until the leaves are brittle and crumble easily. Once dried, remove the leaves from the stems and store them in an airtight container. This dried basil can be used in various recipes, such as soups, stews, sauces, and marinades, to add a burst of flavor even when fresh basil is not available.
Freezing: Start by blanching the basil leaves quickly in boiling water for about 5 to 10 seconds, then immediately transfer them to an ice water bath to stop the cooking process. Pat dry the blanched leaves and arrange them in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the freezer until the basil leaves are completely frozen. Once frozen, transfer the leaves to a freezer-safe bag or container and store in the freezer. Frozen basil can be used in sauces, soups, and other cooked dishes.
How to use:
Caprese Salad: layer fresh basil leaves with sliced tomatoes, mozzarella cheese, and a drizzle of olive oil.
Pesto Sauce: Blend fresh basil leaves, garlic, pine nuts, Parmesan cheese, and olive oil to make a vibrant and flavorful pesto sauce. Toss it with pasta, spread it on sandwiches, or use it as a dip.
Bruschetta: Top toasted bread slices with chopped tomatoes, garlic, olive oil, and fresh basil for a delicious bruschetta appetizer.
Pasta and Pizza: Sprinkle chopped or torn basil leaves over pasta dishes or use them as a topping on homemade pizzas.
Soups and Stews: Add fresh basil leaves to soups, stews, and sauces near the end of cooking.
Garnish: Use whole basil leaves as a garnish for various dishes, including salads, sandwiches, and even desserts.
Chinese cabbage is a leafy vegetable with crisp, green to white leaves. It has a mild and slightly sweet flavor, reminiscent of regular cabbage but milder and more delicate. The leaves are tender and have a pleasant crunch when raw, making them versatile for salads and wraps. When cooked, Chinese cabbage softens and absorbs flavors well, making it a popular choice for stir-fries, soups, and stews. With its subtle flavor and versatile texture, Chinese cabbage is a staple in many Asian cuisines and is a delicious addition to a variety of dishes.
Prep
Rinse. Remove leaves from the base, chop or add whole leaves. Eat raw or cooked. If the leaves start to wilt, you can revive it by soaking the leaves in ice water for a few minutes before patting them dry and using as desired.
Storing
Keep the cabbage whole or chop it into smaller pieces if desired. Next, place it in a plastic bag with a paper towel or cloth to maintain moisture while allowing airflow. Alternatively, you can store it in the crisper drawer of your refrigerator. Chinese cabbage can stay fresh for up to a week when stored properly. Avoid washing the cabbage before storing, as moisture can speed up spoilage. Remember to check on it regularly and discard any leaves that show signs of decay.
How to use:
Stir-fries: Chinese cabbage works well in stir-fries. Cut the cabbage into thin strips or bite-sized pieces and stir-fry it with your choice of protein, such as chicken, beef, or tofu, along with other vegetables and seasonings. The cabbage adds a mild, slightly sweet flavor and a pleasant crunch to the dish.
Soups and stews: Chinese cabbage is a great addition to soups and stews. Add it to hot broths along with other vegetables, noodles, and proteins. The cabbage will soften slightly while retaining its texture and impart a delicate flavor to the soup.
Salads: Chinese cabbage can be used as a base for refreshing salads. Shred or chop the cabbage finely and combine it with other vegetables, such as carrots, cucumbers, and bell peppers. Toss with your favorite dressing and enjoy.
Kimchi: Nappa cabbage is normally used but Chinese cabbage is a great ingredient in making kimchi, a traditional Korean fermented side dish. It is typically sliced, salted, and mixed with spices, garlic, ginger, and other ingredients, then left to ferment for a period of time. The resulting kimchi is flavorful and tangy, with a slight heat.
Wraps and rolls: Use the large, outer leaves of Chinese cabbage as wraps for filling, you can use rice paper too for a sturdier wrap. Fill the leaves with your choice of fillings, such as grilled chicken, shrimp, or vegetables, and roll them up tightly.
Corn on the cob is a quintessential summer treat, featuring tender, sweet kernels tightly nestled on a round cob. With a vibrant golden hue, each cob boasts a delightful mix of flavor and texture. Grilled, boiled, or steamed, corn on the cob exudes a satisfying crunch and bursts of sugary juice with every bite. Often adorned with a drizzle of butter, a sprinkle of salt, and a touch of herbs.
Storing
To ensure the best flavor and texture, it's recommended to use fresh corn on the cob right away. If you plan to wait, store the corn in a cool, well-ventilated place. Avoid exposing it to direct sunlight or high temperatures, as this can cause the kernels to dry out and lose their sweetness. If the husks are still intact, they can help protect the corn. If not, you can wrap the corn in a damp paper towel and place it in a plastic bag to prevent moisture loss. Using fresh corn promptly will provide you with the optimal taste and crunch that this seasonal delight offers.
Prep
Remove husks, unless you are grilling. Cook on the cob or remove the kernels.
This is our favorite tool to remove the kernels! Works great when raw or cooked.
Preserving
Freezing: Start by blanching the corn in boiling water for a few minutes, then quickly transferring it to an ice bath to cool. Once cooled, cut the kernels off the cob and pack them into airtight freezer bags or containers. Label and date them before placing them in the freezer. Frozen corn can be used in soups, stews, casseroles, or as a side dish.
How to use
Grilled: Keep the husks on or brush the corn with a bit of oil and season with salt and pepper, then grill it over medium heat, turning occasionally, until the kernels are slightly charred and tender. Serve with butter and your favorite seasonings.
Boiled or steamed: Cook the corn by boiling it in a large pot of salted water for about 3-5 minutes or until the kernels are tender. Alternatively, steam the corn for a similar amount of time. Serve with butter, salt, and other toppings.
Buttered and seasoned: After cooking, slather the corn with butter and sprinkle it with a variety of seasonings like chili powder, paprika, garlic powder, or grated Parmesan cheese for added flavor.
Mexican-style: Spread a mixture of mayonnaise, lime juice, and chili powder over the cooked corn, then roll it in crumbled cotija cheese for a popular Mexican street food-style treat.
Corn salads: Cut the kernels off the cooked corn and use them in salads. Mix them with other vegetables, herbs, and a tangy vinaigrette for a refreshing side dish.
Corn chowder: Use corn kernels to make a creamy corn chowder by simmering them with onions, potatoes, broth, and cream.
Corn relish: Create a flavorful corn relish by combining cooked corn kernels with chopped bell peppers, onions, vinegar, and seasonings. Use it as a topping for burgers, hot dogs, or grilled meats.
Cornbread: Incorporate corn kernels into cornbread batter for a delightful texture and bursts of sweetness.
Salsas and dips: Blend corn kernels with other ingredients like tomatoes, onions, and herbs to create delicious salsas and dips for chips or tacos.
This week is Scarlette Kale, but I don't have a picture.
Kale Mix
This a mix of Dazzling Blue, Red Russian and Scarlett kale.
Prep
Rinse. Eat raw or cooked. Stems take longer to cook. I like to remove them and cook longer than leaves.
How to use:
In salads: Kale is a sturdy green that holds up well in salads. Try massaging the kale with some olive oil and lemon juice to make it more tender.
In smoothies: Kale adds a nutritious boost to smoothies. Try blending kale with frozen fruit and yogurt for a delicious and healthy breakfast.
In soups: Kale is a great addition to soups. Add it to vegetable soup or use it in place of spinach in a classic Italian minestrone.
In stir-fries: Kale works well in stir-fries. Add it to your favorite stir-fry recipe along with other vegetables and a protein.
In pasta dishes: Kale can be added to pasta dishes for a nutritious twist. Try tossing it with spaghetti, olive oil, and garlic for a simple yet satisfying meal.
In sandwiches and wraps: Use kale leaves as a healthy alternative to lettuce in sandwiches and wraps. They add a crunchy texture and a boost of nutrition.
In pesto: Use kale instead of basil in a classic pesto recipe. It adds a unique flavor and packs in extra nutrients.
In chips: Bake kale leaves in the oven with a little olive oil and salt for a healthy and delicious snack.
Radishes are small root vegetables known for their crisp texture and slightly peppery flavor. The flesh of radishes is typically firm, crunchy, and juicy, while the skin can range from smooth to slightly rough. They can be enjoyed raw as a snack, sliced and added to vegetable platters, or used as a garnish. Radishes also offer versatility in cooking, as they can be roasted, sautéed, or pickled to enhance their natural flavors. Rinse. Eat raw or cooked.
Storing
Remove greens for radishes. The leaves will continue to draw moisture from the root. Store the radishes and greens separately.
It's best to use the greens within a few days for optimal flavor. To store the greens, place unwashed leaves in a container lined with a dry paper towel to absorb excess moisture. Seal the container loosely to allow for some airflow. Store in the fridge. Here it will stay fresh for a few days.
Radish roots can keep for several weeks, sometimes even months, when stored in the fridge.
Prep
Rinse. The whole radish is edible, leaves and root. Eat raw or cooked. If the leaves start to wilt, you can revive them by soaking in ice water for a few minutes before patting them dry and using as desired.
How to use:
Sliced radishes are a great addition to salads for a crisp and refreshing crunch.
Radish chips can be made by thinly slicing radishes, tossing them with a little bit of oil, and baking them in the oven until crispy.
Pickled radishes can be used to add a tangy and slightly sweet flavor to sandwiches, tacos, or bowls.
Radishes can be roasted or grilled to bring out their natural sweetness.
Radish greens can be used in salads, sautéed as a side dish, or blended into a pesto.
Radishes can be grated and added to sandwiches, wraps, or tacos for an extra kick of flavor and texture.
Radishes can be used as a topping for avocado toast or as a garnish for soups and stews.
Radish salsa can be made by combining diced radishes, tomatoes, onions, jalapenos, and lime juice for a fresh and flavorful dip.
Radish can be added to sandwiches, salads.
Radishes can also be used in stir-fries, roasted vegetable medleys, or as a side dish sautéed with garlic and butter.
Summer squash refers to a variety of tender, edible gourds that are harvested during the summer months. They typically have a vibrant, yellow or green skin and a mild, slightly sweet flavor. Summer squash comes in various shapes, including elongated, cylindrical zucchini and round or bulbous varieties like pattypan and yellow crookneck squash. The flesh is tender and succulent, with a delicate texture that holds up well in both raw and cooked preparations.
Prep
Rinse. Eat raw or cooked.
Storing
Handle gently. The skin is thin and fragile. Keep on the counter and use within a week. If you aren't going to use them right away keep in the refrigerator.
Preserving
Freezing: Wash and slice the squash into desired shapes, such as rounds or cubes. Blanch the slices in boiling water for a couple of minutes, then quickly transfer them to an ice bath to cool. Drain well and pat dry. Arrange the slices in a single layer on a baking sheet and freeze until firm. Transfer the frozen slices to airtight freezer bags or containers, removing as much air as possible. Label and date the packages, then store them in the freezer for up to 8-10 months.
Dehydrating: Slice the squash into thin rounds or strips. Arrange the slices on dehydrator trays or a baking sheet lined with parchment paper. Set the dehydrator to the appropriate temperature for vegetables or use the oven on its lowest setting. Dry the slices until they are crisp and brittle. Store the dehydrated squash in airtight containers or resealable bags. Rehydrate the slices in water or broth before using them in recipes.
How to use:
Grilling: Slice the squash into thick rounds or lengthwise strips and brush them with olive oil and seasonings. Grill them over medium heat until tender and slightly charred.
Sautéing: Cut the squash into bite-sized pieces or slices and sauté them in a little olive oil or butter until they are golden brown and tender. You can add herbs, garlic, or other seasonings for extra flavor. Sautéed summer squash can be enjoyed as a side dish, added to pasta, or used as a topping for pizzas.
Roasting: Toss sliced summer squash with olive oil, salt, and pepper, then spread them in a single layer on a baking sheet. Roast in a preheated oven at around 425°F (220°C) for 15-20 minutes or until they are tender and caramelized. Roasted summer squash is a tasty addition to grain bowls, salads, or as a side dish.
Raw in salads: Thinly slice or julienne summer squash and add it to salads for a fresh and crisp texture.
Stuffed squash: Hollow out larger summer squash varieties like zucchini or pattypan and fill them with a stuffing of your choice, such as cooked grains, cheese, herbs, or ground meat. Bake until the squash is tender and the filling is cooked through.
Soups and stews: Add sliced or cubed summer squash to soups, stews, or chili for added flavor and texture. It cooks relatively quickly and absorbs the flavors of the other ingredients.
Spiralized: use a spiralizer to make squash noodles. You can simply sauté the squash noodles in a bit of olive oil or butter until they are tender but still retain some crunch. Top them with your favorite pasta sauce, such as marinara, pesto, or alfredo, and garnish with grated cheese, fresh herbs, or toasted nuts. You can also use spiralized summer squash in salads, stir-fries, or cold noodle dishes.
Sauce base: Summer squash can be used to create a delicious and creamy sauce that pairs well with pasta, grains, or roasted vegetables. Start by slicing the summer squash into small cubes or rounds. Steam or sauté until it becomes tender. Transfer the cooked squash to a blender or food processor and blend it until smooth. Add a splash of broth or dairy of choice, a squeeze of lemon juice, and season with salt, pepper, and herbs like basil or thyme to enhance the flavor. You can also incorporate garlic, onion, or Parmesan cheese for additional depth. Adjust the consistency by adding more broth if needed. Toss the sauce with cooked pasta or drizzle it over roasted vegetables.
Tomatoes, a widely cherished fruit often treated as a vegetable, encompass a remarkable spectrum of colors, sizes, and flavors. Their smooth, glossy exteriors encompass a juicy and fleshy interior, bursting with a sweet and tangy taste. Ranging from vibrant reds to yellows, oranges. Enjoy raw in salads, sandwiches, or salsas, or transformed through cooking into sauces, soups, and stews.
Storing
Keep ripe, uncut tomatoes at room temperature, away from direct sunlight, in a single layer with the stem side up to prevent bruising. If tomatoes are not fully ripe, place them in a paper bag at room temperature to encourage ripening. Once fully ripe, you can transfer them to the refrigerator's vegetable drawer, but allow them to return to room temperature before consuming for optimal flavor. Avoid storing tomatoes in airtight containers, as this can lead to moisture buildup and affect their quality. Use tomatoes within a few days of ripening for the best taste and texture.
Prep
Rinse. Eat raw or cooked.
Preserving
Freezing: Out favorite way to keep them. You can freeze them whole, in halves, or in quarters. Alternatively, puree or make sauces and freeze them in airtight containers or freezer bags. Frozen tomatoes are great for sauces and soups.
Drying: Sun-dry or use an oven or food dehydrator to dry tomatoes. Dried tomatoes can be stored in oil, used as a flavorful addition to dishes, or rehydrated before use.
Tomato paste: Cook down tomatoes into a concentrated paste, then freeze in ice cube trays or store in small containers. These tomato paste cubes can be easily added to recipes.
Preserves and chutneys: Make tomato preserves or chutneys by combining tomatoes with sugar, vinegar, and spices. These can be stored in sterilized jars and enjoyed as a sweet-savory condiment.
Fermenting: Fermented tomatoes can be made into sauces or salsas with a tangy and complex flavor. The fermentation process adds depth to the taste.
Canning: Tomatoes can be canned in the form of whole, crushed, or diced tomatoes, or as tomato sauces and pastes. The canning process involves blanching, peeling, and packing the tomatoes into sterilized jars, then processing them in a water bath or pressure canner according to recommended guidelines.
How to use:
Fresh in salads: Chop or slice tomatoes and incorporate them into salads for a burst of juicy flavor. Pair them with ingredients like fresh mozzarella, basil, cucumbers, and balsamic vinaigrette for a classic Caprese salad.
Sandwiches and wraps: Add sliced tomatoes to sandwiches, wraps, and burgers.
Sauces and salsas: Tomatoes are the base for many sauces and salsas. Use them to make classic marinara, pasta sauces, or chunky tomato salsas for tacos and chips.
Soups and stews: Tomatoes form the foundation of comforting soups and stews. Try them in tomato soup, gazpacho, or hearty vegetable stews.
Grilled and roasted: Grill or roast tomatoes to bring out their natural sweetness and depth of flavor. Grilled tomatoes can be served as a side dish, while roasted tomatoes can be used in sauces, spreads, or as a topping.
Stuffed tomatoes: Hollow out larger tomatoes and stuff them with fillings like rice, quinoa, or ground meat for a delicious and satisfying dish.
Tomato-based drinks: Blend tomatoes into fresh juices or use them as a base for cocktails like Bloody Marys.
Baked goods: Incorporate sun-dried or chopped tomatoes into baked goods like bread, muffins, or savory tarts.
Snacking: Enjoy cherry or wedged tomatoes as a healthy and convenient snack on their own or paired with hummus, cheese, or crackers.
Meal Ideas
Summer Squash and Corn Chowder: Create a creamy chowder with diced summer squash, corn kernels, and tomatoes, garnished with fresh basil.
Kale and Tomato Pasta: Toss cooked pasta with sautéed kale, diced tomatoes, and a basil-infused olive oil.
Grilled Summer Squash and Corn Salad: Grill summer squash and corn, then toss them with Chinese cabbage, radishes, and a light vinaigrette.
Tomato and Basil Bruschetta: Top toasted bread with diced tomatoes, basil, and a drizzle of balsamic glaze.
Corn and Chinese Cabbage Stir-Fry: Stir-fry corn and thinly sliced Chinese cabbage with garlic and ginger for a quick and healthy side dish.
Kale and Tomato Frittata: Make a hearty frittata with sautéed kale, diced tomatoes, and summer squash.
Summer Squash and Tomato Pizza: Top a pizza crust with sliced summer squash, diced tomatoes, fresh basil, and mozzarella cheese.
Grilled Corn and Radish Salad: Grill corn on the cob, slice off the kernels, and toss them with sliced radishes, Chinese cabbage, and a basil vinaigrette.
Kale and Summer Squash Stir-Fry: Sauté kale and thinly sliced summer squash with garlic and soy sauce, and serve with sliced tomatoes.
Tomato and Basil Soup: Make a classic tomato soup with fresh basil for added flavor.
Corn and Radish Salsa: Create a zesty salsa with diced corn, radishes, tomatoes, and a touch of basil.
Stuffed Summer Squash with Chinese Cabbage: Hollow out summer squash, stuff with a mixture of Chinese cabbage, tomatoes, and basil, and bake until tender.
Kale and Chinese Cabbage Salad: Mix chopped kale and Chinese cabbage with sliced tomatoes and a basil vinaigrette.
Chinese Cabbage and Corn Stir-Fry: Sauté Chinese cabbage and corn with garlic and ginger, and serve with a sprinkle of fresh basil.
Summer Squash and Tomato Panini: Fill a panini with grilled summer squash, sliced tomatoes, basil leaves, and mozzarella cheese.
Chinese Cabbage and Tomato Stir-Fry: Stir-fry Chinese cabbage and tomatoes with garlic and your choice of protein.
Grilled Summer Squash and Radish Skewers: Thread slices of summer squash and radishes onto skewers, grill, and serve with a side of corn salsa.
