August is still trying to figure itself out. It’s been feeling a lot like October around here, which is going to make this weekend’s return to the 90s seem even harsher. Why can’t we just have a normal summer? Ugh!
Planting for fall and winter has begun. We’ve got lots of veggies planned for this fall and winter. Last year, we did an extended fall CSA that took us into January, and we’re hoping to do the same this year. It will depend a lot on how the next couple of months of growing go.
Our winter squash got a very late start this year, and with the cool August weather, it’s not moving along as quickly as we’d like. Fingers crossed that things pick up and the winter squash and pumpkins finish up nicely.
We tried a new variety of purple basil this year, but last night when packing, it didn’t look like it held up real well. It looked a little wilted and sad. Hopefully, it will rebound, but if not, we apologize.
Basil Mix
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.
Varieties you might get
Genovese, very green large leaves
Midnight Purple, dark purple leaves
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.
Collards are in the same family as cabbage, broccoli and cauliflower. A bitter green.
Prep
Rinse. Eat raw or cooked. Stems take longer to cook. I like to remove them and cook longer than leaves.
How to use:
Sautéed Collard Greens: Heat a tablespoon of oil in a large skillet over medium heat. Add chopped onions and minced garlic and sauté for a minute. Then add chopped collard greens, a pinch of salt, and some red pepper flakes (optional). Cook until the collard greens are tender, stirring occasionally.
Collard Green Wraps: Use collard greens as a substitute for tortillas or bread in wraps. Fill with your favorite veggies, protein, and sauce for a healthy and flavorful meal.
Collard Green Chips: Preheat the oven to 350°F. Remove the stems from collard greens and tear them into large pieces. Toss the leaves with a little oil and salt. Spread the leaves in a single layer on a baking sheet and bake for 10-15 minutes, or until crispy.
Collard Green Pesto: Combine blanched collard greens, garlic, olive oil, Parmesan cheese, and nuts (such as almonds or pine nuts) in a food processor. Pulse until the mixture forms a smooth paste. Serve with pasta or as a dip.
Collard Green Salad: Thinly slice raw collard greens and toss with a citrus-based dressing, sliced almonds, and dried fruit (such as cranberries or raisins). Add crumbled feta cheese or goat cheese for extra flavor.
Collard Green Soup: Cook chopped onions and garlic in a large pot until softened. Add chopped collard greens, chicken or vegetable broth, and a can of diced tomatoes. Season with salt and pepper to taste. Simmer until the collard greens are tender and the flavors are blended. Serve with crusty bread.
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.
Cucumbers
Cucumbers are a crisp and refreshing vegetable with a mild, subtly sweet flavor. They have a high water content, which gives them a hydrating and cooling quality. The flesh of cucumbers is pale green and juicy, with a crisp texture. They are commonly enjoyed fresh in salads, sandwiches, and wraps, or sliced as a refreshing snack.
Storing
Please refrigerate.
Prep
Rinse. Eat raw or cooked.
Preserving
Pickling: To make refrigerator pickled cucumbers, start by washing and thinly slicing the cucumbers. Place the cucumber slices in a clean, sterilized jar or container. In a separate bowl, combine equal parts of water and vinegar (such as white vinegar or apple cider vinegar) along with salt and sugar to taste. Stir until the salt and sugar dissolve completely. You can also add spices like dill, garlic, mustard seeds, or red pepper flakes for extra flavor. Pour the vinegar mixture over the cucumber slices, making sure they are fully submerged. Place a lid or cover on the jar and refrigerate for at least 24 hours to allow the flavors to develop. The pickled cucumbers will keep well in the refrigerator for up to a few weeks, and they can be enjoyed as a tangy and refreshing snack or used as a topping for sandwiches, salads, or tacos.
How to use
Fresh in salads: Cucumbers add a crisp and refreshing element to salads. Simply slice or dice them and toss them with other vegetables, greens, and your favorite dressing.
Cool and refreshing snack: Slice them into rounds or sticks and enjoy them plain or with a dip like hummus or tzatziki.
Cucumber sandwiches: Make a classic cucumber sandwich by layering thin cucumber slices on bread spread with cream cheese or butter. Add a sprinkle of salt and pepper for extra flavor.
Gazpacho or cold soups: Blend cucumbers with other ingredients like tomatoes, peppers, and herbs to make a refreshing gazpacho or chilled cucumber soup.
Pickles: Turn cucumbers into pickles by soaking them in a brine solution with vinegar, water, salt, and spices. Allow them to marinate for a few days to develop the desired flavor. more info above.
Sushi rolls: Use cucumber slices as a filling in homemade sushi rolls for a crunchy texture and refreshing taste.
Cucumber water: Infuse water with cucumber slices for a refreshing and hydrating beverage. Add mint leaves or lemon slices for extra flavor.
Cucumber cocktails: Blend cucumber slices with your favorite fruits and herbs to make refreshing cocktails or mocktails.
Cucumber salsa: Dice cucumbers and mix them with tomatoes, onions, jalapeños, cilantro, and lime juice to create a flavorful salsa.
Cucumber noodles: Spiralize or julienne cucumbers to create "noodles" and use them as a base for salads or as a lighter alternative to pasta in dishes like cold sesame cucumber noodles.
Fenugreek Sprouts
Fenugreek sprouts are tiny, tender shoots from fenugreek seeds, that tastes of curry, spicy, and a cross between celery and maple. These crunchy, vibrant sprouts add a robust, unique taste to salads, sandwiches, and wraps. Frequently featured in Indian cuisine, fenugreek sprouts bring a pronounced curry-like essence to dishes, making them a flavorful addition.
Prep
Rinse. Eat raw or cooked.
Storing
To store it, place unwashed sprouts in a container lined with a dry paper towel to absorb excess moisture. Seal the bag or container loosely to allow for some airflow. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.
How to use:
Salads: Toss fenugreek sprouts into your salads to add a bold, spicy note. Their crunch complements leafy greens, nuts, and fruits, creating a flavorful and textured salad.
Sandwiches and Wraps: Add fenugreek sprouts to sandwiches or wraps for an extra layer of flavor and crunch. They pair well with various fillings, from hummus and vegetables to meats and cheeses.
Stir-Fries: Incorporate fenugreek sprouts into stir-fries to infuse the dish with their distinctive curry taste. Add them towards the end of cooking to maintain their texture and flavor.
Soups: Use fenugreek sprouts as a garnish for soups, adding them just before serving. Their flavor adds depth and complexity to broths and creamy soups alike.
Garnish: Sprinkle fenugreek sprouts over cooked dishes, such as rice, pasta, or curry, to add a fresh and flavorful finishing touch.
Japanese eggplant is a slender, elongated variety of eggplant commonly used in Asian cuisine. It features smooth, glossy skin that can range from deep purple to almost black, and its flesh is tender, creamy, and less bitter than larger eggplant varieties. It is incredibly versatile and can be grilled, roasted, stir-fried, or used in soups and stews. Its thin skin does not require peeling, and its mild taste absorbs sauces and seasonings beautifully, making it a favorite for dishes like miso-glazed eggplant, stir-fries, and curries.
Storage
To store Japanese eggplant, place it in a plastic bag or wrap it loosely in a paper towel and store it in the refrigerator's crisper drawer. This helps maintain its moisture and prevents it from becoming too dry. Ideally, use the eggplant within a week to ensure optimal freshness and flavor. Avoid storing it near ethylene-producing fruits like apples and bananas, as they can cause the eggplant to spoil more quickly. If the eggplant begins to soften or develop spots, it's best to use it immediately or discard it.
You can steam slices and freeze if you don't have time for them this week.
Prep
Rinse, remove the stem, and slice or chop as needed. Cook as desired.
How to use:
Stir-Fry: Slice Japanese eggplant and stir-fry with your favorite vegetables, protein, and sauce for a quick and delicious meal.
Grill: Cut into halves or rounds, brush with olive oil and seasonings, then grill until tender for a smoky flavor.
Roast: Dice or slice, toss with olive oil, salt, and pepper, and roast in the oven until golden and soft.
Curries and Stews: Add chopped Japanese eggplant to curries or stews to absorb the flavors and add a creamy texture.
Pickle: Slice thinly and pickle with vinegar, salt, and spices for a tangy side dish.
Lettuce, a leafy green vegetable, is known for its mild and refreshing taste. With its crisp texture and delicate flavor, lettuce offers a light and cooling sensation in the mouth. The leaves are often tender and slightly sweet, accompanied by a subtle hint of bitterness that adds depth to its overall taste.
Prep
Rinse. Remove leaves from the base, chop or add whole leaves. Eat raw or cooked. If the lettuce starts 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
It's best to use it within a few days for optimal flavor. To store it, place unwashed leaves in a bag or a container lined with a dry paper towel to absorb excess moisture. Seal the bag or container loosely to allow for some airflow. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.
Preserving
Freezing: While lettuce doesn't freeze well on its own, you can use the freezing method for preserving lettuce for cooked dishes or for making soups, stews, or smoothies. Blanche or steam the lettuce briefly, then cool it down quickly in ice water and pat dry before freezing in airtight containers or freezer bags.
How to use:
Salads: Lettuce is a staple ingredient in salads. Use it as a base and layer on other vegetables, fruits, proteins, and dressings to create a refreshing salad.
Wraps and Sandwiches: Replace bread or tortillas with large lettuce leaves to create healthy and low-carb wraps or sandwich wraps. Fill them with your favorite fillings such as grilled chicken, turkey, or veggies.
Burgers and Sandwiches: Add a crisp lettuce leaf to your burgers or sandwiches to provide a crunchy and fresh element. It adds texture and helps balance out the flavors.
Lettuce Cups: Use large lettuce leaves as cups to hold flavorful fillings like stir-fried vegetables, seasoned meats, or grains. This makes for a light and refreshing meal or appetizer.
Soups and Stews: Add shredded lettuce to hot soups or stews just before serving. The lettuce will wilt slightly and add a refreshing touch to the warm dish.
Stir-fries: Toss lettuce leaves into stir-fries at the last minute, allowing them to wilt slightly but still maintain some crispness. They add a fresh and vibrant element to the dish.
Smoothies: Yes, you can even add lettuce to your smoothies!
Kale, a leafy green vegetable renowned for its robust and earthy flavor, belongs to the Brassica family and stands as a nutritional powerhouse. Its slightly bitter, peppery taste lends itself well to a multitude of culinary applications, from hearty salads and smoothies to sautés and soups.
Prep
Rinse. Remove from stems because leaves cook faster. Chop or use whole leaves. Eat raw or cooked. If the kale starts 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
To store kale, place unwashed leaves in a container lined with a dry paper towel to absorb excess moisture. Seal the bag or container loosely to allow for some airflow. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.
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.
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.
Wax Beans
Wax beans, also known as yellow beans or butter beans, are slender, elongated pods that are harvested when young and tender. They have a smooth, waxy texture with a slightly sweeter and milder flavor compared to green beans. Wax beans typically have a bright yellow color, and like their green counterparts, they are widely used in various cuisines across the globe. Whether sautéed, steamed, roasted, or included in salads, stir-fries, or casseroles, wax beans offer a delightful and versatile addition to meals.
Storage
Wax beans should be used sooner versus later. Place the unwashed wax beans in a bag or a container lined with a dry paper towel to absorb excess moisture. Leave the bag slightly open or use a container with ventilation to allow for some airflow. Store the wax beans in the refrigerator's crisper drawer, where they will stay fresh for up to a week. It's best to avoid washing the beans until you're ready to use them, as excess moisture can lead to spoilage.
Prep
These are stringless beans. That means you only need to remove the stem end to enjoy. Rinse. Eat raw or cooked.
Preserving
Freezing: Blanch the wax beans by briefly boiling them in water, then transferring them to an ice bath to cool. Drain well and place the blanched beans in freezer-safe bags or containers. Label and date them before placing them in the freezer. Frozen wax beans can be used in various cooked dishes such as soups, stews, and stir-fries.
How to use:
Steamed or Boiled: Steam or boil the wax beans until they are tender but still crisp. Season with salt, pepper, and a little butter for a simple and delicious side dish.
Stir-fries: Add wax beans to stir-fries with other vegetables and your choice of protein (such as chicken, beef, tofu, or shrimp).
Salads: Blanch the wax beans and toss them in salads with cherry tomatoes, cucumbers, red onions, and your favorite dressing.
Casseroles and Gratins: Use wax beans in casseroles or gratins alongside other vegetables and ingredients like potatoes, cheese, and cream. They bring a unique flavor and texture to these baked dishes.
Soups and Stews: Add wax beans to soups and stews.
Sautéed: Heat some olive oil or butter in a pan and sauté the wax beans with garlic, shallots, or other herbs and spices.
Pickled: If you enjoy pickled vegetables, you can pickle wax beans to preserve them and add tangy flavors to your dishes.
Meal Ideas
Basil and Tomato Salad: Toss fresh basil mix with diced tomatoes, sliced cucumbers, and corn kernels. Add a light balsamic vinaigrette and serve over a bed of lettuce for a refreshing summer salad.
Eggplant and Summer Squash Stir-Fry: Stir-fry sliced Japanese eggplant and summer squash with red Russian kale and garlic. Add fenugreek sprouts for extra nutrition and serve over steamed rice or quinoa.
Collard Green Wraps: Use large collard green leaves as wraps. Fill with grilled summer squash, sliced cucumbers, and corn. Top with a few leaves from the basil mix and a drizzle of tahini sauce.
Grilled Corn and Wax Bean Salad: Grill corn on the cob and wax beans, then cut the corn off the cob and mix it with the beans. Toss with fresh basil, tomatoes, and a lemon vinaigrette. Serve as a side dish or over lettuce.
Kale and Basil Pesto: Make a vibrant pesto with red Russian kale, basil mix, garlic, and olive oil. Toss with cooked wax beans and roasted Japanese eggplant for a flavorful pasta alternative.
Tomato and Cucumber Salad: Mix diced tomatoes and sliced cucumbers with a handful of fenugreek sprouts and fresh basil leaves. Serve as a side salad with a simple olive oil and lemon dressing.
Summer Squash and Corn Sauté: Sauté sliced summer squash with corn kernels, collard greens, and garlic. Add a few basil leaves at the end for a burst of fresh flavor. Serve as a side dish or over grains.
Grilled Eggplant and Wax Bean Plate: Grill slices of Japanese eggplant and wax beans until tender. Serve over a bed of lettuce with diced tomatoes, cucumbers, and a sprinkle of fresh basil.
Basil-Corn Stir-Fry: Stir-fry corn, Japanese eggplant, and summer squash with garlic and olive oil. Add fresh basil and a splash of soy sauce. Serve over rice or noodles for a quick and flavorful meal.
Kale & Bean Salad: Combine red Russian kale, wax beans, and cucumbers with a handful of fenugreek sprouts. Toss with a lemon-garlic vinaigrette and top with grilled chicken or tofu for a hearty salad.
Tomato & Basil Soup: Simmer fresh tomatoes with garlic and basil. Puree until smooth and serve with a side of crusty bread or grilled cheese.
Grilled Veggie Wraps: Grill slices of Japanese eggplant, summer squash, and corn. Wrap them in lettuce leaves with basil and cucumbers. Drizzle with tahini or yogurt sauce for a light and refreshing meal.
Basil-Pesto Pasta: Make a pesto with basil, garlic, and pine nuts. Toss with cooked pasta, sautéed wax beans, and halved cherry tomatoes. Add a side of collard greens sautéed with garlic for a complete meal.
Corn & Tomato Salad: Mix fresh corn kernels, diced tomatoes, and cucumbers with basil and a light olive oil vinaigrette. Add fenugreek sprouts and serve over a bed of lettuce for a vibrant and crunchy salad.
Roasted Veggie Medley: Roast summer squash, wax beans, and Japanese eggplant with olive oil, salt, and pepper. Serve over a bed of red Russian kale with a drizzle of balsamic glaze and fresh basil.
Stuffed Summer Squash: Hollow out summer squash and stuff with a mixture of sautéed collard greens, corn, and tomatoes. Top with breadcrumbs and bake until tender. Serve with a side salad of lettuce, cucumbers, and basil.
Kale & Eggplant Stir-Fry: Sauté red Russian kale with Japanese eggplant and wax beans. Add soy sauce, garlic, and a sprinkle of chili flakes. Serve over quinoa or brown rice for a spicy and satisfying dish.
Veggie Tacos: Fill soft tortillas with grilled corn, sautéed collard greens, and diced tomatoes. Top with fresh basil, a squeeze of lime, and a dollop of yogurt or sour cream.
