Wonder what you can make with all this summer abundance?

Try some of the Snake River Seed Coop favorites in our Recipe Roundup!

Watermelon-Salsa

Adapted from Give Me Some Oven

1/2 a large watermelon serves 5
20 minutes to prepare

Ingredients:
1/2 a large Watermelon
Small red Onion
3 Tbsp Cilantro
3 sprigs Mint
Pepper to taste
1/2 Lemon juice
Salt or Tajin to taste

1. Select watermelon, or any kind of melon. Cut open, leave the seeds for the adventurous, remove for the picky and save for next season if it’s one of the tasty melon varieties we offer! Cube into 1/4” to 1/8” parts.
2. Mince the onion, cilantro, mint, pepper (do not rub eyes after if your selected pepper variety is spicy, rub those peepers all you want if it is a sweet bell or other mild pepper, then wash your hands and resume cooking).
3. Blend all ingredients
4. Squeeze lemon over situation - remove seeds (even for the adventurous)
5. Add salt or Tajin most definitely if you have it.

Give it all 3 more stirs and store in the fridge for as long as it lasts, refrigerate. It may last for 3-6 days... but usually gets devoured within hours. Delicious on chips, probably good with fish or slabs of grilled zucchini or other squash.

Summer Veggie Curry

By @SproutingVitality on Instagram

As the temps have dropped I have found myself craving this Summer Veggie Curry

I love using my le creuset cast iron pot for this kind of meal. It allows for me to add all the ingredients, get things cooking and then allow things to mingle while it simmers on the stove. I like to prep all of my ingredients before starting so that everything is set and ready to be thrown in the pot.

I have a funny way of preparing my rice and you are welcome to give it a try or just make it as directed. I like the taste of vinegar in my rice, it just adds a little flavor complexity so, normally it is 2:1 for rice, 1 cup rice, 2 cups water. I change that to be 1 cup rice, 1.5 cups water & .5 cup rice vinegar. Give it a try and let me know what you think. If you want to start with less just go with 1/4 cup vinegar and 1 3/4 cup water to start.

Ok, back to the summer veggie curry making.

Heat the pan on medium heat, add in the oil, garlic, ginger, onions, peppers and saute until fragrant. Then add in the squash, eggplant and sprinkle in the spices with a heavy pinch of sea salt and black pepper. Let everything heat up until fragrant. Pour in the coconut milk, lime zest and juice and turn heat to low. Allow everything to simmer for 5-10 minutes until squash and eggplant are fork tender.

I place the rice in first and then pour the curry around the rice. Top with chopped tomatoes, sliced basil & crushed thai cashews.

This summer veggie curry comes together so easily and the veggies can be swapped out for whatever is in season.

Lettuce Wraps With Peanut Sauce 

By Cassie, SRSC Office Manager

Sauté ginger, garlic and onion until fragrant. Add your protein, and sauté until fully cooked.

While your filling cooks, make the sauce by combining the following: 

Be sure to taste this as you’re whisking everything up to ensure that it suits your specific preferences. 

Once everything is fully cooked and ready, fill a large lettuce leaf with your protein, pile high with veggies, and slather in peanut sauce. YUM 

 Photo CCBY Brian Talbot on Flickr

Roast Beets
By Mary K, SRSC Design/Marketing Manager

4 medium sized beets serves 4
40 minutes to prepare

Ingredients:
4 medium Beets, with or without greens
Pepper to taste
Salt to taste
2 Tbsp Coconut oil or other heat-tolerant oil

You can incorporate any or all of the following for taste and health:

1 stalk of leeks
1 small onion
2 Tbsp Chives
3 cloves Garlic
Sriracha to taste
Handful of whole Pecans, chop after roasting
Goat cheese, feta or parmesan, and/or nutritional yeast to taste
3-5 leaves Kale (with or without beet greens)
Optional protein: one egg per serving

You can use a toaster oven, regular oven or skillet.

Begin heating your surface, 350-450 degrees with the either of the ovens (toaster or standing) using a ceramic roasting dish or cake pan. If you’re going stove-top, set the skillet to medium heat—no need to rush it with the med-high setting. In either case I like to use 1-2 TBSPs coconut oil or another cooking agent (dare I suggest animal fat? Bacon IS meat candy, 1 piece goes a long way) that tolerates high heat. Butter is also an option.

Prepare the beets.

Wear your favorite dark shirt or apron… beet juice is right up there with wine, and splashing can occur in the kitchen. Some people peel them, many don’t. If you are a peeler, peel now using an apple peeler or carefully use a knife. Don’t forget to compost those bits!

Cut them into 1/4 to 1/8 in cubes (depending on how long you have to cook, the smaller the cube the faster these dense little root veggies will cook)

Pepper and salt to taste.

If you’re using onions, leeks or garlic, chop and add these early on for a caramelized effect. If you prefer to keep the bite and spice of these, wait to add them until the beets begin to soften enough to fork.

Save the chives to add in the last 10 minutes.

If stove top cooking: you can speed it up and reduce the grease. Use a splash of water (or vegetable broth) and throw a lid on that skillet! In the oven? Well come on… you probably put it in there cause you had other things to do. Own it! Multi-task away, but set a loud and persistent timer for 15 minutes.

Slap a lid on the roasting pan and go do any number of other things, timing device firmly secured in your pocket or on your wrist… on the oven if you’re within earshot. When the alarm sounds, flip the beets and add the flavorful greens… spicy peppers if you’re feeling it.

Now, stop whatever else it is you might be doing, add a splash of Sriracha or (other sauce hanging out looking useful in the condiments section of your fridge or cabinet) and blammo, in 5-10 minutes you’ve got a blood-enriching feast (or a hearty side-dish) on your hands. … embrace the beet. Give it a taste for preferred tenderness and continue cooking.

Add the chives.

If you’re incorporating eggs, crack one each on top of the beets. If there’s not enough liquid to steam them for a minute add another small splash of water or broth and cover for 1 minute on the stove, or several for the oven till cooked to your liking. Remove from heat.

Add goat cheese and pecans for a delightful earthy flavor. Just throw those nuts in a warmed, lightly oiled pan for all of about 10 minutes and to the final dish. You can also add them to the beets themselves as they cook, but I prefer to enjoy the isolated crunch of a well-warmed nut. Crumble the cheese over the top so it melts just a bit.

Got some kale booming in the garden or looking dangerously close to wilting in the fridge? Yes, add that. Chop it finely, toss with olive oil or melted coconut oil and serve the steaming beets on top.

Beet greens? What are you waiting for? Throw them on top of the beet situation in the last 10 minutes to finish cooking with the other flavor-filled alliums. See if you can serve them up with greens on the bottom, beets up top… it is totally possible to find your balance with the spatula. Or blend it all and love it just the same. Garnish on top makes all the difference.

Serve up with Sriracha for additional spice and flavor, a little or a good squirt, depending on how spicy you like it!