This week had fewer challenges than last week, and we've had a good amount of rain well into July, which is very appreciated. We included fresh carrots this week, which we love to eat due to their incredible flavor, but we hate to grow them because it's difficult to produce a good crop of carrots. They germinate slowly, they're easily outcompeted by weeds, pests love them, and they're slow to harvest. Together all the ingredients in this week's bag would make a flavorful summer stew. Our field tomatoes are just starting to produce so we'll be able to include more varieties going forward.
Parmesan Carrot Risotto
In a saucepan, bring 1 quart chicken broth to a bare simmer over medium.
In a large saucepan, melt 1 tablespoon butter over medium. Add 1 medium onion sliced and all the carrots diced; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in 1 1/4 cups rice. Add 1/2 cup white wine; cook, stirring, until absorbed, 1 to 2 minutes./p>
Add 2 cups hot broth; simmer over medium-low, stirring frequently, until mostly absorbed, 10 to 12 minutes. Continue to add broth, 1 cup at a time, stirring occasionally, until absorbed before adding more. Cook until rice is creamy and just tender, about 20 minutes (add 1 quart of broth total).
Remove risotto from heat. Stir in 1/4 cup Parmesan and 1 tablespoon butter, and season with salt and pepper.
Roasted Potatoes
Cut all the potatoes into 1/4 inch pieces. Mince 1 clove of garlic. Toss potatoes in 3 Tbsp olive oil, and the garlic. Spread out on a baking dish. sprinkle salt and pepper, and roast at 450 for 30 minutes or until golden brown.
Pickled Green Beans
In a saucepan combine 1 cup water with 1 cup apple cider vinegar, 1 Tbsp honey, 1 tsp salt, and 1 clove of garlic minced. Warm until everything is dissolved. Let cool and pure over green beans packed in a jar. Make sure to trim the ends of the green beans before you place them in the jar. Store in the fridge.
Tomato Gratin
Preheat the oven to 425°F.
Add 2 Tbsp melted butter evenly over the bottom of a cast iron skillet. Scatter 1 large thinly sliced scallion and 3 cloves of minced garlic over bottom of a cast iron dish; then place tomatoes over top in slightly overlapping rows. Season with salt and black pepper; drizzle with1 Tbsp balsamic vinegar and 1 Tbsp finely chopped basil (optional).
Combine 2 Tbsp Parmesan cheese with 2 Tbsp panko bread crumbs and sprinkle over tomatoes.
Bake until tomatoes are bubbling and top is lightly browned, about 15 to 20 minutes (then place under broiler for 1 minute for extra browning, if desired).
Creamy Carrot Top Dressing
In a blender add 1 cup mayonnaise, 1/4 cup white vinegar, one clove peeled garlic, 1/2 cup loosely packed carrot top greens, 1/4 cup sour cream, Salt and pepper. Blend till smooth serve over a bed of lettuce.
Ingredients
The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.