Week #6

This week’s share:

cilantro
Chioggia beets
Carrots
chard
cucumber
cilantro
green beans
kale
red leaf lettuce
rutabaga

This Past Week…

We noticed the muskmelons and the pumpkins forming. The purple beans are blossoming, as are the blue potatoes. We also saw the formation of a patty-pan squash. We are anxiously waiting for these items to ripen so we can share them with you .

We were able to purchase some basil plants from an area farmer, so hopefully we will have basil for you soon!

We are happy that the cucumbers are arriving a little early. There was just enough for everyone to have one today. But next week there will be many more. Start getting ready for cucumber season!

Just a note about washing – some of the produce is soaked or sprayed, but the reason we do this is to cool it down so it lasts longer for you. Please make sure you wash your food before eating.

Cooking Tips for Rutabaga:

• Scrub vigorously with a vegetable brush. For maximum nutrition, do not peel.
• Rutabaga can be grated into raw salads. Try a winter slaw combining grated rutabaga, celeriac, carrot, diakon radish, and apple with chopped parsley and a lemon/oil dressing.
• Steam 1-inch chunks for 30-35 minutes, or until tender. Mash and serve with butter and a sprinkling of black pepper. Mash with other vegetables, such as carrots and potatoes.
• Bake 1-inch chunks brushed with butter or oil for 40-50 minutes, or nestle alongside roasting meats.
• Make rutabaga chips: Deep-fry 1/8 inch-thick slices in very hot vegetable oil until golden brown. Do not crowd pan while frying. Drain on paper towel, sprinkle with salt and pepper and serve.


Storage tips:


• Rutabaga will store adequately at room temperature for up to 1 week, or refrigerated in dehydrator drawer for up to 1 month.

• For longer-term storage, rutabagas may be packed in moist sand and kept in a cool, but not freezing location.

Rutabaga Caserole

by LaDOnna at allrecipes.com

• 4 rutabagas
• 4 carrots
• 2 tablespoons white sugar
• 2 tablespoons butter
• 1/4 cup milk (optional)

Directions

1. Peel rutabagas and cut into large cubes. Place in cold salted water, and bring to a boil. When fork tender, drain.

2. Mash rutabagas with grated carrots, sugar, and butter.

3. Place in oven at low temperature to keep warm. Cover so that the dish will not dry out. If it does, stir in a little milk.


Chili Roasted Rutabaga by MACSAC


2 tbs vegetable oil

11/2 tsp chili powder

1 tsp onion powder

1 tsp garlic salt

½ tsp sugar

½ tsp paprika

¼ tsp cayenne

1 ½ lbs rutabaga



Heat oven to 400 degrees. Mix first 7 ingredients in a medium bowl. Peel rutabagas and cut them into chunks that are about 2 inches long and ½-1 inch wide. Toss with spice mix. Transfer to large baking sheet, spreading pieces out evenly. Bake until tender and somewhat browned, stirring occasionally, about 25 minutes. Makes 4-6 servings.



Cilantro Cream Sauce over Chicken

6-8 boneless, skinless chicken breast halves, cooked & kept warm.
2 cups loosely packed fresh cilantro
1 can (12 oz.) evaporated milk
1 cup of water
2 tsp granulated chicken flavor bouillon
3 tbs butter
3 tbs flour
Ground black pepper to taste

Place cilantro, evaporated milk, water and bouillon in blender. Blend until smooth.

Melt butter in medium saucepan over medium heat. Remove from heat. Stir in flour, stirring constantly until smooth. Stir in cilantro mixture. Cook over medium-low heat, stirring constantly, until mixture comes to a boil and thickens slightly. Season to taste with pepper, and pour over chicken.

Patty-pan Squash:

A Peek at the Muskmelons:

A view of the lettuce and carrots: