Box Contents Week of September 19, 2021

September 15, 2021

The Original: Sweet potatoes, pickling cucumbers, fresh dill, Gala apples, Asian pears, bibb lettuce, cherry tomatoes, sweet corn, yellow squash

The Individual: Sweet potatoes, pickling cucumbers, Gala apples, cherry tomatoes, yellow squash

Sweet potatoes from Fruitful Hill Farm

These sweet potatoes were lovingly grown by Fruitful Hill Farm in Smithville, Texas. Sweet potatoes are a rich source of fiber, they're a good source of most of our B vitamins and vitamin C, and they contain lots of healthy minerals that our bodies need.

Wash and store: Make sure your sweet potatoes are completely dry before storing them. Store them in a cool, dark area such as a kitchen cupboard. Good air flow is required to prevent potatoes from going bad, so try storing them in a basket, bowl, or paper bag, not in an airtight container. Check on them periodically and remove any that show signs of rot. We recommend using your potatoes within a few weeks. If they begin to sprout, simply cut off the sprout and use as normal.

Prepare: Wash and scrub your sweet potatoes using your fingers or a vegetable brush. Sweet potatoes are so versatile and can be used in just about any recipe in place of white potatoes. Try subbing them for white potatoes in a recipe for home fries, then add them to your breakfast for a healthy start to your day!

Pickling cucumbers from Gundermann Acres

Pickling cucumbers are shorter, bigger around, and thinner skinned than slicing cucumbers. Basically, they're ideal for pickling!

Wash and store: Wash and thoroughly dry cucumbers, as added moisture will make them rot faster. Store them in the warmest part of your fridge (likely the highest shelf of your fridge) and consume within a week.

Prepare: Pickling cucumbers are great for pickling (see recipe below), but you can also eat them just like regular cucumbers! Add them to your salads or sandwiches, or eat cucumber slices with your favorite dip or just a squeeze of lime juice.

Fresh dill from Lone Star Herbs

Dill has a sweet, fresh, citrus-like, kind of grassy flavor. You might be familiar with the flavor of fresh dill from dill pickles or ranch dressing, but it's also great cooked with potatoes, meat, eggs, roasted vegetables, and more. Because it has such a unique taste, a little goes a long way!

Wash and store: To store fresh dill, wrap the herb loosely in a paper towel and store in a sealed ziplock bag or other airtight container in the refrigerator. When you're ready to use it, gently rinse the dill and pat dry. Fresh dill should be used within a few days.

Preserve: If you would rather preserve your dill for later use, there are several ways to do this. You can freeze the stems in a ziplock bag for up to six months. You can also use a food dehydrator to dry the dill. To do this, clip off the individual leaflets and lay them in one layer on a dehydrator sheet, then dehydrate for about two days. Or, you can air dry the dill by bunching the stems, securing the stems using a string, and hanging upside down in a dry area that gets good air flow (a humid area, or one without good airflow, will cause the dill to go bad). It will take 2-3 weeks to air dry.

Prepare: If consuming the dill directly (not using it in pickling), remove any thick stems and then finely chop the leaves. Try adding a little bit of dill to your meat such as fish or lamb, roasted potatoes, scrambled eggs, pasta salad, or toast with cream cheese. We've also included two recipes below that use dill: dill pickles and fresh dill dip.

Gala apples from Top of Texas

Although Texas might not be the first state that comes to mind when you think of apple picking, apples are grown successfully in several parts of Texas! Most Texas apples are grown in the region around Lubbock, which is where Top of Texas is located. Apples ripen around July through October in Texas and they do best in years following cold winters.

Wash and store: Handle apples with care, as apples bruise easily. Store in the crisper drawer of your fridge. It's best to keep separate drawers for fruits and vegetables in your fridge since the ethylene gas fruits (including apples) makes vegetables go bad faster.

Prepare: Wash and enjoy!

Asian pears from Lightsey Farm

Asian pears are more firm than European pears, but they're sweet and ripe even when they still feel hard! These pears were grown near the small town of Mexia, Texas by Mary Lightsey and Lisa Lightsey Hadden.

Wash and store: Asian pears will remain firm but will have a very slight give when ripe. Store ripe pears in the fridge and consume within 3-5 days. If the pears appear unripe, you can let them sit out at room temperature until they are ripe (set them next to bananas to speed up the process!).

Prepare: These pears are delicious raw, but try them chopped in a salad or baked into a cake for an extra special treat!

Bibb lettuce from Bella Verdi Farms

Bibb lettuce is mildly sweet with nutty flavors and buttery, crisp textures. This lettuce was grown hydroponically (in nutrient-rich water instead of soil) by Bella Verdi Farms, which is how we're able to get lettuce in the summer season!

Wash and store: The best way to store hydroponic lettuce is to wrap a damp paper towel around the root ball. Then store the lettuce in an airtight container in the crisper drawer of the fridge. It should stay fresh for 5-7 days in the fridge.

Prepare: When you're ready to eat it, remove any damaged leaves and chop off the root ball so that the leaves are loose. Gently wash the leaves in a colander under low water pressure. Pat dry or use a salad spinner to dry, then simply chop and add your favorite dressing and other salad toppings!

Cherry tomatoes from Pedernales Valley Farms

They're sweet and tangy, but also good for you! Cherry tomatoes contain significant amounts of the antioxidant lycopene, which improves immune functioning and decreases the risk for heart disease and certain kinds of cancers.

Wash and store: Store cherry tomatoes unwashed at room temperature. Rinse them with water right before eating. Ripe cherry tomatoes don't last long, so we recommend eating them within a couple of days!

Prepare: Cherry tomatoes are perfect for snacking on their own! Or if you prefer, slice them in half and add them to salads or pasta.

Sweet corn from J & B farms

Sweet corn's soft, buttery flavor can be attributed to its harvest prior to full maturation, which stalls the conversion of sugar to starch that we see in other corn varieties. The plant is packed with insoluble fiber, the kind of fiber that adds bulk as it moves through the digestive system and is instrumental in feeding the gut microbiome.

Wash and store: Store the ears of corn in a plastic bag or other airtight container and consume within three days.

Prepare: To shuck corn, peel back the husk and remove the silk. Corn can be eaten raw, steamed, boiled, microwaved, oven roasted with spices and flavorings, or grilled with olive oil and sea salt (with or without the husk). You can eat it on the cob or use a sharp knife to remove the kernels from the cob. The options are endless!

Yellow squash from Gundermann Acres

Summer squash, including this yellow squash from Gundermann Acres, is a prolific producer in the Texas summer! It also packs a nutritional punch with vitamins A, B6, and C, folate, magnesium, fiber, riboflavin, phosphorus, potassium, and manganese.

Wash and store: Store summer squash unwashed (dampness will cause rot) in a perforated bag in the crisper drawer of the fridge. If you do not have a perforated bag, you can take any plastic bag and poke some holes in it for airflow. This will keep your squash fresh for as long as possible! Summer squash is best consumed within 4 days.

Prepare: When you are ready to eat it, simply cut off the two ends, wash, and slice. Summer squash is incredibly versatile; it can be roasted, sautéed, grilled, quick-pickled, or even eaten raw with dip.

Fresh dill dip

1) In a medium bowl, mix together 1 c. plain Greek yogurt, 1 c. mayonnaise, 6 Tbsp. finely chopped fresh dill, 3 Tbsp finely chopped parsley (or 1 Tbsp dried parsley), 2 Tbsp dried minced onion (or 2 tsp onion powder), 1 tsp garlic powder, & 1/8 tsp salt.

2) Cover and chill for at least 30 min before serving. Serve with crackers, bread, or fresh vegetables such as the cucumbers and yellow squash in your Good Apple box. (Raw, sliced squash is great with dip!)

Easy refrigerator dill pickles

1) Slice cucumbers into spears or 1/4 inch slices

2) In a saucepan, combine 2 c. water, 1 c. white vinegar, 1 Tbsp salt, & 1/2 tsp sugar. Bring to a boil, stirring until salt & sugar dissolve, & remove from heat.

3) Add cucumbers to jars (do not pack super tight). Add 1 bunch chopped fresh dill, 1/2 head of garlic (skins removed, cloves smashed), & 1 tsp peppercorn kernels. Pour in enough brine to cover the cucumbers & cover with a lid.

4) Store in the refrigerator for at least 1 week before consuming. Pickles should last up to 6 weeks in the fridge.

Tomato & corn salad

1) Peel husks from corn; add cobs to boiling water

2) Cook for 10 min until tender, drain, & let cool

3) Slice off cob end, stand cob up on flat end, & cut kernels from cob using a sharp knife

4) Add kernels to a large bowl

5) In the same bowl add halved cherry tomatoes, 1/4 c. diced red onion, 1/4 c. chopped green onion, 1/2 tsp. chili powder, a pinch of salt, & stir to combine

6) Add 1 diced avocado to bowl with 2 tbsp. olive oil & 1-2 tsp. lime juice

7) Mix gently & serve right away

Sweet corn & summer squash quiche

1) Preheat oven to 375°

2) In a large skillet, melt 3 tbsp. butter over medium heat

3) Add 1 diced yellow onion, kernels from 1 cooked sweet corn cob, thinly sliced summer squash, & 1 tsp. minced garlic

4) Sauté 5-10 min, until soft

5) Stir in 1 tbsp. chopped basil, 1 tbsp. chopped oregano, 2 c. mozzarella cheese, 1 diced tomato, & 4 beaten eggs

6) Cover skillet with aluminum foil & bake for 20 minutes

7) Remove foil & continue baking 5 minutes

8) Let stand 15 minutes, serve, & enjoy!