Today’s share is almost the same as Monday’s so take a look at this page: 7/1/13
However it has the addition of fava beans. This Mediterranean treat can be eaten a number of ways, including soups, stews, and sautees. Usually people shell the beans out of the pod, and then remove the waxy outer later of each bean to reveal the tender darker green inner bean inside. Here’s one easy simple way to prepare them: http://localfoods.about.com/od/sidedishes/r/Sauteed-Fava-Beans.htm
Another page I found talks about not having to take off the waxy coating off each bean, which is time consuming. However I’m not sure if the favas are young enough to still taste good this way. I think I will try it. It would be great to save the extra effort! http://online.wsj.com/article/SB10001424127887324659404578501233872401520.html
I’ll try to give out more favas on another day so you can have more to play around with.
One other slight difference from Monday’s share is you got rainbow swiss chard instead of just golden swiss chard.
Thanks to folks who are sending me recipes to post! Please keep it up! Here’s one from Nieka for quick pickling – she did chard stems and garlic scapes but you can use any veggie you wan to pickle. Thank you Nieka!:
2 cups warm water
2 cups white vinegar
Lots of dill plumes, or dried dill to taste
3 large cloves of garlic, chopped in half
1 1 /2 TB salt
1 TB pickling spice, or to taste
2 whole dried red chilies
enough clean wide mouthed quart jars and lids for your vegetables
modified from the version at preservedhome.com by LAURA MACKLEM