Crop Share Box #8

What this Box Contained

Cucumbers, Italian Garlic, Summer Squash, Sweet Spanish Onions, Sweet Corn, Watermelon, Melons, Arugula, Edamame, Tomatoes, Red Grape Tomatoes, Orange or Red Ukraine Peppers, Roaster Peppers, Corn, Eggplant, Basil, Potatoes

Pictured Above

From Front Left to Right: Red Grape Tomatoes, Eggplant, Roaster Peppers, Potatoes, Basil

From Back Left to Right:  Edamame, Cucumber, Tomatoes, Arugula, Summer Squash, Orange Ukraine Pepper, Cantaloupe, Corn

New Recipes & Meals I Made

Crop Share Chopped Salad (side)
Rating: Sina: 4
Chopped Romaine lettuce, tomatoes, corn off the cob, chick peas, cucumbers and homemade mustard vinaigrette

Omelets for dinner

Swiss cheese, tomato, pepper, spinach and zucchini omelettes with a side of tomatoes with basil and cooked zucchini.

Jicama Cole Slaw and Fish Tacos (see bottom of post for recipe):
These are my favorite fish tacos. I got the idea of making a jicama cole slaw for the top of fish tacos from a restaurant in town called Chino Latinos. The roasted red pepper sauce is also a great touch. You can also add shredded lettuce or cheese to the tacos but we ate them with just the fish, jicama slaw and sauce. I'm disappointed at how they look in this picture because they taste much better than that! Also, I added cherry tomatoes to the slaw this time since I wanted to use them up.
Ratings: Sina: 4, Ryan: 4

Breakfast sandwiches with arugula, tomato, pecorino cheese and an egg on an English muffin. 

Potato and Swiss Chard Gratin

The original recipe is from Smitten kitchen and posted on my holiday blog from last year when we made it the correct way (with sweet potatoes). Since I had swiss chard in the garden and extra garlic and scallions I figured I'd make it with my crop share potatoes from the last box and this box

Ratings: Sina: 4 (delicious but not as good as when you make it with sweet potatoes)

Sina’s Fish Tacos (combining three recipes for the fish, sauce and slaw)

Baja Fish Tacos (Recipe from Baja Fish Tacos on myrecipes.com):

3-4 tbsp taco seasoning

2 tbsp lime juice

2 tbsp orange juice

2 pounds tilapia or mahi-mahi

Flour or corn tortillas

Avocado slices

1 lime: wedged

Directions:

1. Combine first 2 ingredients in a medium bowl. Add fish; toss to coat.

2. Heat oil in a large nonstick skillet over medium-high heat. Add fish; sautee 5 minutes or until fish is done

3. Warm tortillas according to package directions.

I then Served the fish tacos with the jicama slaw, avocados, sauce and have people add what they like.

Roasted Red Pepper and Cucumber Yogurt Sauce:

(Recipe from Mediterranean fish tacos courtesy Rachel ray, 2008)

2 roasted red peppers, patted dry

1 cup fat free yogurt

½ tsp ground cumin

¼ cucumber, peeled and grated

Directions: Combine red peppers and yogurt in food processor. Add cumin, 1 clove garlic, zest and juice of ½ lemon, cucumber and process until smooth, transfer to a bowl.

Add to the top of the fish tacos

Jicama Cole Slaw (Recipe from Jicama Slaw courtesy Emeril Lagasse):

1 cup fat free yogurt

3 tbsp lime juice

2 tbsp cider vinegar

2 tbsp sugar

1 tbsp chopped cilantro leaves

1 tsp ground cumin1 tsp salt

½ tsp ground black pepper

3 cups shredded or julienned jicama

½ bunch green onions, sliced thinly on the bias

1 red bell pepper, thinly sliced

Directions: (great side with the fish tacos or you can put it on your tacos)

1. Combine the yogurt, lime juice, cider vinegar, sugar, cilantro, cumin, salt and peppers and whisk to combine. Refrigerate for at least 30 minutes to allow flavors to develop

2. When ready to serve, combine the jicama, green onions, and red bell peppers in a large bowl and add the dressing. Toss gently but thoroughly to combine. Season with additional salt and pepper, if necessary. Serve immediately