Crop Share Box # 4 and 6

If you’re wondering why I haven’t posted about my crop shares recently it’s because we’ve been on the road. We left the day crop share box #5 arrived so that one was enjoyed by our neighbors. Here’s the update and recipes from crop shares #4 (from June 23rd) and #6 (from July 21st). This months past box has been my favorite so far. We’ve almost used everything in it already! The vegetables were very versatile and easy to add to meals.

Crop Share Box #4 

What this Box Contains

Mini romaine lettuce, iceberg lettuce, spinach, salad mix, sorrels, kohlrabi, sugar snap peas, broccoli raab, strawberries, iceberg lettuce, scallions, baby white turnips, garlic scapes (curly green in the front) and salad mix in the back

Pictured (from left): sorrels, kohlrabi, broccoli raab, strawberries, iceberg lettuce, scallions, baby white turnips, garlic scapes (curly green in the front) and salad mix in the back

Featured Item: Garlic Scapes

Garlic scapes are the long spirals that grow from garlic plants. The top portion of garlic bulbs. They have the same great flavor as garlic and can be used like a garlic scallion. Try adding chopped or diced garlic scapes to spreads, sauteed veggies or on top of pizza and scrambled eggs.

Recipes & Things I made from this Box

Well sadly this box didn’t have a lot of new or interesting recipes. The garlic scapes have been added to dishes here and there including egg salad, scrambled eggs, veggie burgers, salmon burgers and pizza. The strawberries were eaten raw immediately after receiving the box since they were so juicy and flavorful. Per usual the lettuce and salad mix were used for everyday side salads with dinner and for work. Lastly, and sadly, the kohlrabi and sorrels went bad while we were gone before we used them. 🙁

Tofu Stir Fry with Broccoli

I started out by following a recipe from my Super Foods cookbook for this dinner but was short on a few main ingredients so I ended up whipping this up from the things I had on hand.
Ratings: Sina: 2, Ryan: 2 – nothing special but fine to eat for one evening

Crop Share #6 (my favorite so box so far)

What’s This Box Contained (same as what’s pictured)

Pictured (from left to right): arugula, summer squash, zucchini, rainbow chard, sweet Spanish onions, garlic bulb, cucumber, cauliflower, green & yellow beans, new red potatoes and green top carrots

Featured Item: Arugula

Arugula is a spicy salad green that has a peppery mustard flavor. It’s great added into salad or on top of pizza, burgers, sandwiches (especially paninis), sauteed with vegetables or added to soup.

Recipes & Things I made from this Box (so far):

Salmon Burgers (adapted from Cooking Light) with Grilled Rosemary New Red Potatoes & Grilled Zucchini and Summer Squash

You can get the gist of these burgers from our high ratings (the highest yet). They were cooked perfectly with great flavor from the honey mustard sauce, onion arugula topping and in the burger patties themselves. I would suggest following the recipes guidelines to make sure you don’t over cook them. Once your grill is heated to medium (ours was at 375) cook them for 3 minutes on each side.
Ratings: Ryan: 4.5 ,Sina: 4.5 ,My Mom: 5

Honey Dijon mustard & onion and arugula mix for topping the burgers

 

Salmon burger with grilled new red potatoes and grilled summer squash, zucchini & cauliflower

Salmon Burger Recipe: Adapted from Cooking Lights Salmon Burger Recipe 2011

Ingredients

  • 1 pound skinless salmon fillets (skin removed) and diced into 1 inch pieces
  • 2 Tbsp Dijon mustard
  • 2 Tbsp Grated lemon rind
  • 2 Tbsp Parsley, chopped
  • 1/4 cup diced bell peppers
  • 1/4 cup capers
  • 1 Tbsp diced garlic scape (you could use one garlic clove as well)
  • 1/2 tsp of salt
  • 1/4 tsp of ground black pepper
  • 1 Tbsp honey
  • 1 cup arugula, chopped
  • 1/2 cup diced scallions (from crop share box #4)
  • 1 tsp fresh lemon juice
  • 1 tsp extra virgin olive oil
  • 4 hamburger buns

Directions

  1. Preheat grill to medium
  2. Put 1/2 salmon, 1 tbsp mustard and lemon rind into food processor, blend until smooth. Remove and put in a large bowl. Next, put the other 1/2 of the salmon in the food processor and pulse 6 times or until coarsely chopped. Add salmon to bowl and fold in parsley and next 5 ingredients. Divide mixture into 4 and gently shape into 1/2 inch thick patties
  3. Combine remaining 1 Tbsp mustard and honey in a small bowl. Set aside
  4. Combine arugula and next 3 ingredients in a small bowl. Set aside.
  5. Coat a grill pan with cooking spray and place on the grill for 3 minutes. Turn patties and cook for an additional 3 minutes or until cooked to your preference.
  6. Place 1 patty on a bun and brush the honey/mustard mix on the top of the bun and top patty with arugula mix and serve.

Zucchini Bread:

Source: Cooking Light 2005

Follow the link above. My adaptations: 1/2 the oil (because I ran out), lime zest instead of lemon and 3 times the cinnamon. To top it off I sprinkled a cinnamon crunch on the top. For a very light bread it still had a lot of flavor from the zest and cinnamon.
Ratings: Sina: 3.5, Ryan: 3.5-4 (I think if you look at is as a light bread then a 4.5 but as a zucchini bread compared to high fat breads then a 3.5)

That’s all for now. I still have the Swiss chard, green beans, carrots, cucumber and one onion to use this weekend!
1 reply
  1. Lynn Bukacek
    Lynn Bukacek says:

    Made the salmon burgers tonight on the grill. Excellent! Used spinach instead of Arugula.Did not have capers so omitted them.

    Reply

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