My Organic Produce Club Weekly Food Share:
Yellow Squash
Amazingly, scientists have found squash seeds (from the genus-species Cucurbita pepo, which includes summer squash) preserved in Mexican caves for more than 10,000 years! The delicate flavor, soft shell and creamy white flesh of yellow squash is a perfect addition to any warm-weather meal. To obtain full antioxidant benefits of yellow squash, all parts of the squash should be eaten, including the flesh, skin, and seeds.
| Produce List for the week of April, 09-13 2012: |
* Lettuce Green Leaf (Fl)
* Green Beans (Fl)
* Onion Yellow
* Potato Yukon Gold
* Boc Choy Baby (Fl)
* Salad Baby Spinach
* Squash Yellow (Fl)
* Ginger Yellow
* Sprouts Bean Mung
* Carrots w/tops
* Tomato Grape (Fl)
* Grapefruit Ruby (Fl)
* Tangerine Gold Nugget
* Lemon
* Bananas
* Apples Red Delicious
“We’re In Full Season Right Now”
MISO SOUP WITH BOC CHOY, GARLIC, AND GINGER
Serves 8
Miso, typically made from fermented soybeans, is a powerful flavoring in soups. Its rich, salty flavor is highlighted best in miso soup, this hearty version of which is made with a generous amount of ginger and garlic.
Ingredients
1 tablespoon unrefined sesame oil
1 yellow onion, chopped
2 tablespoons finely chopped ginger
1 tablespoon finely chopped garlic
6 cups vegetable broth or water
2 baby bok choy, trimmed and roughly chopped
1/2 pound carrots, thinly sliced
1 (8-ounce) package baked tofu, preferably Asian- flavored, thinly sliced
2 tablespoons red miso
2 tablespoons rice vinegar
1/4 cup thinly sliced green onions
1 yellow onion, chopped
2 tablespoons finely chopped ginger
1 tablespoon finely chopped garlic
6 cups vegetable broth or water
2 baby bok choy, trimmed and roughly chopped
1/2 pound carrots, thinly sliced
1 (8-ounce) package baked tofu, preferably Asian- flavored, thinly sliced
2 tablespoons red miso
2 tablespoons rice vinegar
1/4 cup thinly sliced green onions
Method
Heat oil in a large pot over medium heat. Add yellow onion, ginger and garlic and cook until onions are translucent, about 5 minutes. Add broth, bok choy, carrots and tofu and bring to a boil. Reduce heat and simmer until vegetables are tender, 5 to 10 minutes more. Remove soup from heat.Ladle about 1 cup of the hot broth into a small bowl. Add miso and stir until dissolved, then transfer mixture back to pot and stir well. Stir in vinegar, ladle soup into bowls and garnish with green onions.
Nutrition
Per serving: 120 calories (45 from fat), 5g total fat, 1g saturated fat, 0mg cholesterol, 800mg sodium, 9g total carbohydrate (2g dietary fiber, 3g sugar), 8g protein
P.S. Red miso is used to prepare sauces. White or barley miso would work better in this recipe.
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