This week’s share:
basil
broccoli
carrot
wax, purple & green beans
eggplant
sweet pepper or hot pepper
kale
summer squash
tomato
This Past Week…
Has been very uneventful – love it!
The peppers are sloowwwwly making an appearance, as are the eggplant.
As we were washing the chard today, we noticed that it just wasn’t up to our standards. So, there will be no chard this week, but we’ll see what we can do for next week.
Some carrots are finally getting large enough to pick, so you’ll get some of those. It was not easy finding larger carrots that weren’t split from all the rain. We’ll just keep planting more in hopes that they’ll be delicious this fall.
Today you will either have a green bell pepper (sweet) or a long, thin hot pepper. Hopefully there will be enough for both kinds soon!
We’ve had a surprise visitor to the garden. A great deal of the sweet corn has been either beaten down by the wind and rain, or attacked and devoured by what we think are raccoons. They weren’t very diligent about hiding the evidence.
During the extreme hot weather, the plants slow down their production. Such is the case with the cucumbers. Last week we were begging people to take them so they wouldn’t be wasted, and this week we have none to share. The same with the summer squash and musk melon. Keep your fingers crossed for melons next week.
Pesto
From allrecipes.com
2/3 cup packed, coarsely chopped fresh basil
1/3 cup grated Parmesan cheese
1/3 cup olive oil
2 tablespoons pine nuts or sunflower kernels
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, peeled
Ratatouille
2 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons dried parsley
1 eggplant, cut into 1/2 inch cubes
salt to taste
1 cup grated Parmesan cheese
2 zucchini (or summer squash), sliced
1 large onion, sliced into rings
2 cups sliced fresh mushrooms
1 green bell pepper, sliced
2 large tomatoes, chopped
Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Saute garlic until lightly browned. Mix in parsley and eggplant. Saute until eggplant is soft, about 10 minutes. Season with salt to taste.
Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
Bake in preheated oven for 45 minutes.
Sweet and Savory Kale
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 tablespoon Dijon mustard
4 teaspoons white sugar
1 tablespoon cider vinegar
1 1/2 cups chicken broth
4 cups stemmed, torn and rinsed kale
1/4 cup dried cranberries
salt and pepper to taste
1/4 cup sliced almonds
Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, sugar, vinegar, and chicken stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted.
Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving.
Stuffed Eggplant
1 eggplant, halved lengthwise
salt and pepper to taste
1/2 cup olive oil, divided
1 pound sweet Italian sausage, casings removed
2 cloves garlic, chopped
2 tablespoons chopped fresh parsley
1/2 cup white wine
2 cups Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese, divided
Preheat oven to 350 degrees F (175 degrees C).
Scoop out the flesh of the eggplant, chop, and reserve. Season shells with salt and pepper, and coat with some olive oil; set aside.
Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute sausage and garlic until sausage is evenly brown. Stir in the reserved chopped eggplant. Season with parsley, salt and pepper. Pour in wine, and cook 5 minutes. Mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.
Eggplant Parmesan
From allrecipes.com
(This recipe still tasted great even without the mozzarella!)
2 tablespoons olive or vegetable oil
garlic clove, minced
1 small eggplant, peeled and cut into 1/4 inch slices
1 tablespoon minced fresh basil
1 tablespoon grated Parmesan cheese
1 medium tomato, thinly sliced
1/2 cup shredded mozzarella cheese
Combine oil and garlic; brush over both sides of eggplant slices. Place on a greased baking sheet. Bake at 425 degrees F for 15 minutes; turn. Bake 5 minutes longer or until golden brown. Cool on a wire rack.
Place half of the eggplant in a greased 1-qt. baking dish. Sprinkle with half of the basil and Parmesan cheese. Arrange tomato slices over top; sprinkle with remaining basil and Parmesan. layer with half of the mozzarella cheese and the remaining eggplant; top with remaining mozzarella. Cover and bake at 350 degrees F for 20 minutes. Uncover; bake 5 minutes longer or until the cheese is melted.
Dried Basil
I’ve found the easiest way to have chemical-free basil for cooking is to put it in a brown paper bag and set it on your car’s dashboard for a few days in the hot sun. Just shake it a few times when you think of it. When it’s completely dry, grind it in your coffee bean grinder, then put it in an airtight container.
Have a great week!
Kathy
Tuesday, August 17, 2010
Tuesday, August 10, 2010
This week’s share:
broccoli
cauliflower
cucumber
wax, purple & green beans
musk melon
red onion
summer squash
tomatoes
This Past Week…
Our vacation to South Dakota was very memorable, and we sincerely THANK YOU for your flexibility. We cannot thank you enough!
This week’s share includes a mix of tomatoes in various stages of ripeness. The green tomatoes will ripen in a few days if you let them sit on your counter.
The ripening of the cauliflower doesn’t seem to happen when we need it to happen. For today, the cauliflower heads have been cut and portioned out so that everyone gets some. You’ll need to refrigerate it promptly.
The musk melon is here! And it is super sweet when ripe. It is likely that yours is not ripe right now. All you will need to do is put it in a brown paper bag on your counter over night, or maybe two nights. Enjoy!
There will be some containers of extra food - cucumbers, squash, and sweet corn. Take as much as you can use or give away. The sweet corn was given to us with instructions that “it must be eaten or frozen by Tuesday.”
The peppers have been appearing, as are the eggplant, and we hope to have some for next week’s share. The watermelon is huge, but are not showing any signs of ripeness yet.
Not to put a damper on things, but signs of fall are also showing up. The pumpkins are huge, and some are turning colors already. The acorn squash have magically appeared while on vacation, and the corn is starting to turn brown.
Speaking of corn, the popcorn is ripe! It will be picked this week and left to dry out so that it will be ready for you to pop this fall. The sweet corn is almost ready, but the ears seem small to me. That doesn’t seem to matter to the raccoons, who have been snacking on it.
As we head toward fall, we have been making plans for next year. One thing we would like to add is a worker-share program. If you have any experience or knowledge of worker share programs, we would love to hear from you. Specifically, what worked well and what did not work so well. Kathy is looking forward to having some help next year!
Cucumber Freezer Pickles
Submitted by Mary Jo, CSA Member
3 ½ cups unpeeled, thinly sliced cucumbers
2 T. sea salt
Salt cucumbers and set aside for 2 hours
Rinse off salt
Add 1 medium onion slice
½ green pepper – sliced or chopped
Add brine to cucumber, onion, and pepper. Mix well and put in freezer containers.
Brine
1 cup sugar
½ cup cider vinegar
¼ tsp celery salt
1/3 tsp mustard seed
Mix all ingredients until sugar is dissolved
Fried Green Tomatoes
From equinoxcommunityfarm.com
4 large green tomatoes
2 eggs
½ cup milk
1 cup all purpose flour
½ c cornmeal
½ cup bread crumbs
2 tsp course kosher salt
¼ tsp ground black pepper
1 quart vegetable oil for frying
Slice tomatoes ½ inch think, discard the ends. Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs, and salt and pepper on another plate.
Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat. In a large skillet, pour vegetable oil (enough so that there is ½ inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes – they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain on paper towels.
broccoli
cauliflower
cucumber
wax, purple & green beans
musk melon
red onion
summer squash
tomatoes
This Past Week…
Our vacation to South Dakota was very memorable, and we sincerely THANK YOU for your flexibility. We cannot thank you enough!
This week’s share includes a mix of tomatoes in various stages of ripeness. The green tomatoes will ripen in a few days if you let them sit on your counter.
The ripening of the cauliflower doesn’t seem to happen when we need it to happen. For today, the cauliflower heads have been cut and portioned out so that everyone gets some. You’ll need to refrigerate it promptly.
The musk melon is here! And it is super sweet when ripe. It is likely that yours is not ripe right now. All you will need to do is put it in a brown paper bag on your counter over night, or maybe two nights. Enjoy!
There will be some containers of extra food - cucumbers, squash, and sweet corn. Take as much as you can use or give away. The sweet corn was given to us with instructions that “it must be eaten or frozen by Tuesday.”
The peppers have been appearing, as are the eggplant, and we hope to have some for next week’s share. The watermelon is huge, but are not showing any signs of ripeness yet.
Not to put a damper on things, but signs of fall are also showing up. The pumpkins are huge, and some are turning colors already. The acorn squash have magically appeared while on vacation, and the corn is starting to turn brown.
Speaking of corn, the popcorn is ripe! It will be picked this week and left to dry out so that it will be ready for you to pop this fall. The sweet corn is almost ready, but the ears seem small to me. That doesn’t seem to matter to the raccoons, who have been snacking on it.
As we head toward fall, we have been making plans for next year. One thing we would like to add is a worker-share program. If you have any experience or knowledge of worker share programs, we would love to hear from you. Specifically, what worked well and what did not work so well. Kathy is looking forward to having some help next year!
Cucumber Freezer Pickles
Submitted by Mary Jo, CSA Member
3 ½ cups unpeeled, thinly sliced cucumbers
2 T. sea salt
Salt cucumbers and set aside for 2 hours
Rinse off salt
Add 1 medium onion slice
½ green pepper – sliced or chopped
Add brine to cucumber, onion, and pepper. Mix well and put in freezer containers.
Brine
1 cup sugar
½ cup cider vinegar
¼ tsp celery salt
1/3 tsp mustard seed
Mix all ingredients until sugar is dissolved
Fried Green Tomatoes
From equinoxcommunityfarm.com
4 large green tomatoes
2 eggs
½ cup milk
1 cup all purpose flour
½ c cornmeal
½ cup bread crumbs
2 tsp course kosher salt
¼ tsp ground black pepper
1 quart vegetable oil for frying
Slice tomatoes ½ inch think, discard the ends. Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs, and salt and pepper on another plate.
Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat. In a large skillet, pour vegetable oil (enough so that there is ½ inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes – they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain on paper towels.
Sunday, August 1, 2010
Week # 9!
This week’s share:
broccoli
cucumber
fennel
wax, purple & green beans
kale
Summer Squash
tomatoes
This Past Week…
We have the weeds under control – for now. What a relief. We spread out 30 bales of straw to try to keep them at bay. Now onto the next mini-crisis, Colorado Potato Beetles. They munch on potatoes, but also tomato, eggplants and peppers. Controlling them is as simple as picking them off the plants and squishing them. But it takes a watchful eye and lots of patience.
This week’s share includes some small tomatoes called German Lunchbox. They are an heirloom tomato, which means the seeds have been kept and passed down throughout the years. They are tasty and just the right size for snacking.
Most of the nearly 200 tomato plants have succumbed to an early blight. Luckily the plants were mature and will survive, as will much of the fruit.
I’m disappointed in the Cherokee Purple heirloom tomatoes. The green tomatoes were large and plump, nearly ready to ripen when we received the deluge of rain. This much moisture can cause the tomatoes to crack, which is what happened. Once they crack, they decay very quickly. I’m afraid we won’t see much of the beautiful Cherokee Purple tomato.
Yesterday I pulled 25 or so carrots out of the ground, and only six of those were not split. The water did a number on the carrots and the rutabagas, too.
Today there is a head of purple cauliflower. They are so pretty in the field I almost hate to cut them. They will lose most of their purple color when cooked, but taste the same as the traditional white cauliflower.
We have more slicing cucumbers than we can give away, and the pickling cucumbers are just starting to pick up speed. The same with the summer squash – they come fast and furiously. We’re trying not to overwhelm you with more than you can handle, but please let us know if you could use more cucumbers or squash.
The extra food will never be wasted – on Wednesday’s there is the Columbus Downtown Farmer’s Market, and on Thursday is the food pantry distribution day.
We THANK YOU for flexing your schedules so that we can take a vacation. We are really looking forward to it, and we will see you on Tuesday, August 10th.
Cauliflower Salad
1 head cauliflower, trimmed and cut into bite-size florets
3/4 cup mayonnaise
1 tablespoon mustard
1 teaspoon salt
ground black pepper to taste
3 hard boiled eggs, chopped
1 onion, chopped
3/4 cup frozen green peas, thawed
1/4 cup dill pickles, chopped
3 slices crisply cooked bacon, crumbled
Place cauliflower in a large saucepan and cover with water. Bring to a boil and cook until just fork tender, about 10 minutes. Drain and cool slightly.
In a large bowl whisk together the mayonnaise, mustard, salt, and pepper. Add the cauliflower, eggs, onion, peas, dill pickles, and bacon to the dressing and stir until well coated. Cover and refrigerate for 2 to 24 hours. The longer the cauliflower salad chills, the better the flavor.
Baked Whole Cauliflower
1 large head cauliflower
1/2 cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1/4 cup margarine, melted
1/8 teaspoon garlic powder
1/8 teaspoon salt
1 pinch red pepper flakes
1 pinch dried oregano
Clean cauliflower, and trim off leaves and any brown spots. Place the whole head of cauliflower into a steamer basket, place the basket in a large pot, and add one inch of water.
Cover, and bring to a boil over medium heat. Cook for about 20 minutes or until tender.
Preheat the oven to 375 degrees. In a medium bowl, mix together the bread crumbs, Parmesan cheese, melted margarine. Season with garlic powder, salt, red pepper flakes, and oregano, and mix well. Place the head of cauliflower into a baking dish, and coat with the breadcrumb mixture.
Bake for about 10 to 15 minutes in the preheated oven, or until golden brown.
Kale Chips – Variations
Several weeks back we included a recipe for kale chips. Since then, a few variations have been brought to my attention. Along with the olive oil, add sherry vinegar, red wine vinegar, balsamic vinegar, honey w/ lemon juice to the kale. I can’t wait to try these!
Sweet Pepper Pasta Toss with Kale
1 (8 ounce) package farfalle pasta
1 tablespoon olive oil
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1 cup roughly chopped kale
4 cloves garlic, chopped
1 pinch dried basil
1 pinch ground cayenne pepper
salt and ground black pepper to taste
8 ounces feta cheese, crumbled
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat oil in a skillet over medium heat. Stir in red pepper, yellow pepper, kale and garlic. Season with basil, cayenne pepper, salt and black pepper. Cook until vegetables are tender.
In a large bowl, toss cooked pasta with skillet mixture. Sprinkle with feta cheese to serve.
CUCUMBER SALSA
from Taste of Home Magazine
2 medium cucumbers, peeled, seeded and chopped
2 medium tomatoes, chopped
1/2 cup chopped green pepper
1 jalapeno pepper, seeded and minced
1 small onion, chopped
1 garlic clove, minced
2 tablespoons lime juice
2 teaspoons minced fresh cilantro
1 teaspoon minced fresh parsley
1/2 teaspoon dill weed
1/2 teaspoon salt baked tortilla chip scoops
In a large bowl, combine the first 11 ingredients. Cover and refrigerate for 1 hour. Serve with chips. Yield: 4 cups.
broccoli
cucumber
fennel
wax, purple & green beans
kale
Summer Squash
tomatoes
This Past Week…
We have the weeds under control – for now. What a relief. We spread out 30 bales of straw to try to keep them at bay. Now onto the next mini-crisis, Colorado Potato Beetles. They munch on potatoes, but also tomato, eggplants and peppers. Controlling them is as simple as picking them off the plants and squishing them. But it takes a watchful eye and lots of patience.
This week’s share includes some small tomatoes called German Lunchbox. They are an heirloom tomato, which means the seeds have been kept and passed down throughout the years. They are tasty and just the right size for snacking.
Most of the nearly 200 tomato plants have succumbed to an early blight. Luckily the plants were mature and will survive, as will much of the fruit.
I’m disappointed in the Cherokee Purple heirloom tomatoes. The green tomatoes were large and plump, nearly ready to ripen when we received the deluge of rain. This much moisture can cause the tomatoes to crack, which is what happened. Once they crack, they decay very quickly. I’m afraid we won’t see much of the beautiful Cherokee Purple tomato.
Yesterday I pulled 25 or so carrots out of the ground, and only six of those were not split. The water did a number on the carrots and the rutabagas, too.
Today there is a head of purple cauliflower. They are so pretty in the field I almost hate to cut them. They will lose most of their purple color when cooked, but taste the same as the traditional white cauliflower.
We have more slicing cucumbers than we can give away, and the pickling cucumbers are just starting to pick up speed. The same with the summer squash – they come fast and furiously. We’re trying not to overwhelm you with more than you can handle, but please let us know if you could use more cucumbers or squash.
The extra food will never be wasted – on Wednesday’s there is the Columbus Downtown Farmer’s Market, and on Thursday is the food pantry distribution day.
We THANK YOU for flexing your schedules so that we can take a vacation. We are really looking forward to it, and we will see you on Tuesday, August 10th.
Cauliflower Salad
1 head cauliflower, trimmed and cut into bite-size florets
3/4 cup mayonnaise
1 tablespoon mustard
1 teaspoon salt
ground black pepper to taste
3 hard boiled eggs, chopped
1 onion, chopped
3/4 cup frozen green peas, thawed
1/4 cup dill pickles, chopped
3 slices crisply cooked bacon, crumbled
Place cauliflower in a large saucepan and cover with water. Bring to a boil and cook until just fork tender, about 10 minutes. Drain and cool slightly.
In a large bowl whisk together the mayonnaise, mustard, salt, and pepper. Add the cauliflower, eggs, onion, peas, dill pickles, and bacon to the dressing and stir until well coated. Cover and refrigerate for 2 to 24 hours. The longer the cauliflower salad chills, the better the flavor.
Baked Whole Cauliflower
1 large head cauliflower
1/2 cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1/4 cup margarine, melted
1/8 teaspoon garlic powder
1/8 teaspoon salt
1 pinch red pepper flakes
1 pinch dried oregano
Clean cauliflower, and trim off leaves and any brown spots. Place the whole head of cauliflower into a steamer basket, place the basket in a large pot, and add one inch of water.
Cover, and bring to a boil over medium heat. Cook for about 20 minutes or until tender.
Preheat the oven to 375 degrees. In a medium bowl, mix together the bread crumbs, Parmesan cheese, melted margarine. Season with garlic powder, salt, red pepper flakes, and oregano, and mix well. Place the head of cauliflower into a baking dish, and coat with the breadcrumb mixture.
Bake for about 10 to 15 minutes in the preheated oven, or until golden brown.
Kale Chips – Variations
Several weeks back we included a recipe for kale chips. Since then, a few variations have been brought to my attention. Along with the olive oil, add sherry vinegar, red wine vinegar, balsamic vinegar, honey w/ lemon juice to the kale. I can’t wait to try these!
Sweet Pepper Pasta Toss with Kale
1 (8 ounce) package farfalle pasta
1 tablespoon olive oil
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1 cup roughly chopped kale
4 cloves garlic, chopped
1 pinch dried basil
1 pinch ground cayenne pepper
salt and ground black pepper to taste
8 ounces feta cheese, crumbled
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat oil in a skillet over medium heat. Stir in red pepper, yellow pepper, kale and garlic. Season with basil, cayenne pepper, salt and black pepper. Cook until vegetables are tender.
In a large bowl, toss cooked pasta with skillet mixture. Sprinkle with feta cheese to serve.
CUCUMBER SALSA
from Taste of Home Magazine
2 medium cucumbers, peeled, seeded and chopped
2 medium tomatoes, chopped
1/2 cup chopped green pepper
1 jalapeno pepper, seeded and minced
1 small onion, chopped
1 garlic clove, minced
2 tablespoons lime juice
2 teaspoons minced fresh cilantro
1 teaspoon minced fresh parsley
1/2 teaspoon dill weed
1/2 teaspoon salt baked tortilla chip scoops
In a large bowl, combine the first 11 ingredients. Cover and refrigerate for 1 hour. Serve with chips. Yield: 4 cups.
We hope you have a great week!
Tuesday, July 27, 2010
This week’s share:brocolli
carrots
chard
cucumber
fennel
wax, purple & green beans
kale
kohlrabi
lettuce
rutabaga
squash blossoms
wee tomatoes
This is IMPORTANT:
Pickup next week will be on Sunday, August 1 from noon until ? We we will be out of town that week. If this will not work out for you, please let me know and we will work something out. Thank you for your understanding.
This Past Week…
We hope everyone has escaped unscathed from the storms. The gardens faired well, thankfully. The “road” that was mulched in the spring was washed away, as was the buckwheat that was planted last week. On the positive side, it made pulling weeds a whole lot easier!
It seems the tomatoes and carrots did not like all the wetness, as many of them have cracked. There are still plenty of smaller ones that hopefully will develop into ripe and tasty treats for us.
We should be having peppers by now. Some of the plants have flowered and are fruiting, which means we can look forward to their appearance in our shares soon!
We are planting our fall crops this week – lettuce, radish, carrots, and onions. Also, we are putting some of the beds “to bed” for the winter.
These beds are covered with compost or leaves, followed by a layer of cardboard, and then by a final layer of straw. This will help next spring be a whole lot easier than this past spring.
Our main worry is the weeds. We cannot outdo them, we cannot keep ahead of them. We can only keep at them, much like doing laundry, right? But still, we worry.
A Tip from one of our members:
“I have been blanching most of the vegetables I can't eat fresh in boiling water for 2 minutes and the shocking them in ice water. They can be frozen in plastic bags for later feasting when the snow flies. Beets are especially good this way, and so is the chard and kale.”
~Thank you Mary Jo!
Summer Squash is Healthy for You!
Summer squash has fiber, vitamin C, and folate, which prevent cancers, heart disease, and asthma.
Summer Squash also grows extraordinarily quick. In order to harvest it when it is most tender, sweet and juicy, it must not be too large. Since there are large quantities of it, we’ve included several recipes to help you take advantage of its benefits.
The old standby for our family is to slice it and saute it in olive oil, adding onions and garlic until it is translucent. Try this same combination on the grill and see how you like it!
Cream Cheese Summer Squash From Allrecipes.com
(My whole family loved this one!)
• 3 yellow squash, cubed
• 1 clove garlic, minced
• 1 (8 ounce) package cream cheese, cubed
• 1 tablespoon dried basil leaves
• salt to taste
In a glass serving dish, combine the squash pieces and garlic. Season with salt, cover with plastic wrap, and microwave for 5 to 8 minutes on high, or until tender. Stir after every 3 to 4 minutes.
Sprinkle the cream cheese over the top, and return to the microwave, uncovered for about 1 minute, or until the cheese is melted. Stir until the cheese is smooth and blended into the squash. Let set for a minute or two before serving.
Summer Squash Pizza from kraftrecipes.com
1 Ready-to-use baked pizza crust (12 inch)
2 large Plum tomatoes, sliced
3 Tbsp. KRAFT Tuscan House Italian Dressing and Marinade, divided
1 Zucchini, thinly sliced
1 Yellow squash, thinly sliced
1-1/2 cups KRAFT Shredded Mozzarella Cheese
1/4 cup KRAFT Grated Parmesan Cheese
2 Tbsp. chopped fresh basil
Heat oven to 450ºF. Place pizza crust on baking sheet. Arrange tomatoes over crust; brush with 1 Tbsp. dressing. Heat remaining dressing in large skillet on medium-high heat. Add zucchini and yellow squash; cook and stir 4 to 5 min. or until crisp-tender. Arrange over tomatoes; top with cheeses. Bake 10 to 12 min. or until crust is golden brown and mozzarella is melted.
Squash Blossom Frittata
3-4 blossoms
1-2 baby squash
4 eggs
Dash of milk
2 green onions
Asiago cheese
Chopped parsley and snipped chives (optional)
Salt and pepper to taste
1. Pick 3 to 4 blossoms per person and 1 or 2 baby yellow or green summer squash. Rinse blossoms well and drain on paper towels.
2. Beat 4 eggs with a little milk. Add fresh chopped parsley and snipped chives, if desired. Add salt and pepper to taste.
3. In a non-stick pan, saute a little butter and cook 2 green onion and thinly sliced baby squash just until soft. Then quickly saute the blossoms for about 30 seconds and remove from pan.
4. Pour egg mix into pan, sprinkle and arrange the onions, squash and blossoms on top and cook over low to medium heat until almost set. Sprinkle with Asiago cheese and put under the broiler until lightly puffed and browned.
Stuffed Squash Blossoms
• 18 squash blossoms, stamen removed
Cheese Filling
• 3 ounces goat (feta) cheese
• 3 ounces cream cheese
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1 clove garlic, minced
• Salt and pepper to taste
Beer Batter:
• 1/8 cup cornstarch
• 1/2 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery salt
• 1/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 egg, beaten
• 1/2 cup cold flat beer
• Vegetable oil for frying
• Salt and pepper to taste
• Grated Parmesan cheese and sliced chives for garnish
Gently swish the squash blossoms in cold water to clean. Carefully twirl to remove most of the water, then drain thoroughly on paper towels. Set aside.
Beat goat cheese, cream cheese, red pepper flakes, oregano, basil, garlic, salt, and pepper until blended. Gently fill each blossom with about 2 teaspoons of the cheese filling. Refrigerate while making batter.
In a heavy skillet, heat 2 inches of oil to 375 F over medium heat.
While oil is heating, whisk together cornstarch, flour, salt, pepper, celery salt, baking soda, baking powder, egg, and beer until combined.
Carefully dip a stuffed blossom into the batter, covering the entire flower, and ease into the hot oil. Brown on one side, then turn to brown the other. Cook only a few at a time so they are not crowded. Remove with a slotted spoon and drain on paper towels. Repeat with remaining stuffed squash blossoms.
Sprinkle stuffed squash blossoms with salt and pepper to taste and garnish with a sprinkling of grated Parmesan cheese and chopped chives.
Sweet Fried Squash Blossoms
Just batter, fry, and dust with confectioners sugar. They come out kind of like weird, delicious funnel cake.
Braised Fennel
Ingredients:
• 2 medium fennel bulbs
• 1-2 tablespoons extra virgin olive oil
• 1 tablespoon chopped fennel fronds
• Kosher salt and freshly ground black pepper, to taste
• ¼ cup dry white wine
• ½ cup homemade or low sodium chicken stock
Trim fennel bulbs from stalks, reserving some fronds to chop for garnish. Cut bulbs lengthwise into 1/3-1/2” slices. Do not trim root end, so the slices stay together.
Heat a 10-12” sauté pan until hot. Add the oil and wait until the oil shimmers before adding the fennel.
Season with some salt and pepper and sear fennel to caramelize, turning once. The fennel should be a rich golden brown.
Add the wine and scrape the bottom of the pan to deglaze.
When the wine has reduced to a syrup, add the chicken stock and put the lid on the pan.
Braise over very low heat for about ten to fifteen minutes, or until the fennel is very tender.
Before serving, garnish with chopped fennel fronds.
Fresh Fennel Bulb Salad
1 large or 2 small fennel bulbs
2 tbs white wine or red wine vinegar
1 tsp Dijon mustard
Salt and pepper
2 tbs frozen OJ concentrate, partially thawed
2 tbs extra-virgin olive oil
Remove fronds from the bulb. Cut away the root and slice fennel into very thin pieces, or grate it. Make dressing by combining vinegar, mustarad, ¼ tsp salt, and OJ in a bowl. Gradually whisk in olive oil. Pour over fennel and allow to marinate at room temperature 20 minutes or longer. Season to taste with salt and pepper. Makes 3-4 side dishes.
Sautéed Fennel with Parmesan From Rouxbe.com
• 2 medium fennel
• 1 clove garlic
• 1 small shallot
• 1 tbsp. extra-virgin olive oil
• sea salt (to taste)
• 1/2 lemon (juice of)
• Parmesan cheese (to taste)
To start, cut the top and bottom off of the fennel. Then cut it in half widthwise, and then in half again. Remove the core, so that the fennel falls apart. Slice the fennel into about 1/4 - inch strips.
Slice the garlic and thinly slice the shallot lengthwise.
To cook the fennel, gather the olive oil and lemon. Preheat a large fry pan over medium-high heat. Once hot, add the olive oil, followed by the fennel and a good pinch of salt. Toss to combine and let cook for a few minutes. As the fennel cooks and starts to color, toss occasionally until it starts to caramelize.
Then add the shallots, stir together and continue to cook until the fennel softens a bit more, about 3 to 5 minutes.
If the pan seems to be getting too brown before it has cooked through, just add a touch of water.
Once the fennel has caramelized and softened, but still has a bit of crunch, add the garlic and let cook for another 30 seconds or so.
Then turn off the heat and deglaze with the lemon juice. Grate some fresh parmesan cheese over top and toss. Taste for seasoning and top with more a bit more Parmesan cheese, if desired. Serve immediately.
Sautéed fennel goes well with many meat, fish and pasta dishes.
Cheers to a great week!
~Kathy
carrots
chard
cucumber
fennel
wax, purple & green beans
kale
kohlrabi
lettuce
rutabaga
squash blossoms
wee tomatoes
This is IMPORTANT:
Pickup next week will be on Sunday, August 1 from noon until ? We we will be out of town that week. If this will not work out for you, please let me know and we will work something out. Thank you for your understanding.
This Past Week…
We hope everyone has escaped unscathed from the storms. The gardens faired well, thankfully. The “road” that was mulched in the spring was washed away, as was the buckwheat that was planted last week. On the positive side, it made pulling weeds a whole lot easier!
It seems the tomatoes and carrots did not like all the wetness, as many of them have cracked. There are still plenty of smaller ones that hopefully will develop into ripe and tasty treats for us.
We should be having peppers by now. Some of the plants have flowered and are fruiting, which means we can look forward to their appearance in our shares soon!
We are planting our fall crops this week – lettuce, radish, carrots, and onions. Also, we are putting some of the beds “to bed” for the winter.
These beds are covered with compost or leaves, followed by a layer of cardboard, and then by a final layer of straw. This will help next spring be a whole lot easier than this past spring.
Our main worry is the weeds. We cannot outdo them, we cannot keep ahead of them. We can only keep at them, much like doing laundry, right? But still, we worry.
A Tip from one of our members:
“I have been blanching most of the vegetables I can't eat fresh in boiling water for 2 minutes and the shocking them in ice water. They can be frozen in plastic bags for later feasting when the snow flies. Beets are especially good this way, and so is the chard and kale.”
~Thank you Mary Jo!
Summer Squash is Healthy for You!
Summer squash has fiber, vitamin C, and folate, which prevent cancers, heart disease, and asthma.
Summer Squash also grows extraordinarily quick. In order to harvest it when it is most tender, sweet and juicy, it must not be too large. Since there are large quantities of it, we’ve included several recipes to help you take advantage of its benefits.
The old standby for our family is to slice it and saute it in olive oil, adding onions and garlic until it is translucent. Try this same combination on the grill and see how you like it!
Cream Cheese Summer Squash From Allrecipes.com
(My whole family loved this one!)
• 3 yellow squash, cubed
• 1 clove garlic, minced
• 1 (8 ounce) package cream cheese, cubed
• 1 tablespoon dried basil leaves
• salt to taste
In a glass serving dish, combine the squash pieces and garlic. Season with salt, cover with plastic wrap, and microwave for 5 to 8 minutes on high, or until tender. Stir after every 3 to 4 minutes.
Sprinkle the cream cheese over the top, and return to the microwave, uncovered for about 1 minute, or until the cheese is melted. Stir until the cheese is smooth and blended into the squash. Let set for a minute or two before serving.
Summer Squash Pizza from kraftrecipes.com
1 Ready-to-use baked pizza crust (12 inch)
2 large Plum tomatoes, sliced
3 Tbsp. KRAFT Tuscan House Italian Dressing and Marinade, divided
1 Zucchini, thinly sliced
1 Yellow squash, thinly sliced
1-1/2 cups KRAFT Shredded Mozzarella Cheese
1/4 cup KRAFT Grated Parmesan Cheese
2 Tbsp. chopped fresh basil
Heat oven to 450ºF. Place pizza crust on baking sheet. Arrange tomatoes over crust; brush with 1 Tbsp. dressing. Heat remaining dressing in large skillet on medium-high heat. Add zucchini and yellow squash; cook and stir 4 to 5 min. or until crisp-tender. Arrange over tomatoes; top with cheeses. Bake 10 to 12 min. or until crust is golden brown and mozzarella is melted.
Squash Blossom Frittata
3-4 blossoms
1-2 baby squash
4 eggs
Dash of milk
2 green onions
Asiago cheese
Chopped parsley and snipped chives (optional)
Salt and pepper to taste
1. Pick 3 to 4 blossoms per person and 1 or 2 baby yellow or green summer squash. Rinse blossoms well and drain on paper towels.
2. Beat 4 eggs with a little milk. Add fresh chopped parsley and snipped chives, if desired. Add salt and pepper to taste.
3. In a non-stick pan, saute a little butter and cook 2 green onion and thinly sliced baby squash just until soft. Then quickly saute the blossoms for about 30 seconds and remove from pan.
4. Pour egg mix into pan, sprinkle and arrange the onions, squash and blossoms on top and cook over low to medium heat until almost set. Sprinkle with Asiago cheese and put under the broiler until lightly puffed and browned.
Stuffed Squash Blossoms
• 18 squash blossoms, stamen removed
Cheese Filling
• 3 ounces goat (feta) cheese
• 3 ounces cream cheese
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1 clove garlic, minced
• Salt and pepper to taste
Beer Batter:
• 1/8 cup cornstarch
• 1/2 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery salt
• 1/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 egg, beaten
• 1/2 cup cold flat beer
• Vegetable oil for frying
• Salt and pepper to taste
• Grated Parmesan cheese and sliced chives for garnish
Gently swish the squash blossoms in cold water to clean. Carefully twirl to remove most of the water, then drain thoroughly on paper towels. Set aside.
Beat goat cheese, cream cheese, red pepper flakes, oregano, basil, garlic, salt, and pepper until blended. Gently fill each blossom with about 2 teaspoons of the cheese filling. Refrigerate while making batter.
In a heavy skillet, heat 2 inches of oil to 375 F over medium heat.
While oil is heating, whisk together cornstarch, flour, salt, pepper, celery salt, baking soda, baking powder, egg, and beer until combined.
Carefully dip a stuffed blossom into the batter, covering the entire flower, and ease into the hot oil. Brown on one side, then turn to brown the other. Cook only a few at a time so they are not crowded. Remove with a slotted spoon and drain on paper towels. Repeat with remaining stuffed squash blossoms.
Sprinkle stuffed squash blossoms with salt and pepper to taste and garnish with a sprinkling of grated Parmesan cheese and chopped chives.
Sweet Fried Squash Blossoms
Just batter, fry, and dust with confectioners sugar. They come out kind of like weird, delicious funnel cake.
Braised Fennel
Ingredients:
• 2 medium fennel bulbs
• 1-2 tablespoons extra virgin olive oil
• 1 tablespoon chopped fennel fronds
• Kosher salt and freshly ground black pepper, to taste
• ¼ cup dry white wine
• ½ cup homemade or low sodium chicken stock
Trim fennel bulbs from stalks, reserving some fronds to chop for garnish. Cut bulbs lengthwise into 1/3-1/2” slices. Do not trim root end, so the slices stay together.
Heat a 10-12” sauté pan until hot. Add the oil and wait until the oil shimmers before adding the fennel.
Season with some salt and pepper and sear fennel to caramelize, turning once. The fennel should be a rich golden brown.
Add the wine and scrape the bottom of the pan to deglaze.
When the wine has reduced to a syrup, add the chicken stock and put the lid on the pan.
Braise over very low heat for about ten to fifteen minutes, or until the fennel is very tender.
Before serving, garnish with chopped fennel fronds.
Fresh Fennel Bulb Salad
1 large or 2 small fennel bulbs
2 tbs white wine or red wine vinegar
1 tsp Dijon mustard
Salt and pepper
2 tbs frozen OJ concentrate, partially thawed
2 tbs extra-virgin olive oil
Remove fronds from the bulb. Cut away the root and slice fennel into very thin pieces, or grate it. Make dressing by combining vinegar, mustarad, ¼ tsp salt, and OJ in a bowl. Gradually whisk in olive oil. Pour over fennel and allow to marinate at room temperature 20 minutes or longer. Season to taste with salt and pepper. Makes 3-4 side dishes.
Sautéed Fennel with Parmesan From Rouxbe.com
• 2 medium fennel
• 1 clove garlic
• 1 small shallot
• 1 tbsp. extra-virgin olive oil
• sea salt (to taste)
• 1/2 lemon (juice of)
• Parmesan cheese (to taste)
To start, cut the top and bottom off of the fennel. Then cut it in half widthwise, and then in half again. Remove the core, so that the fennel falls apart. Slice the fennel into about 1/4 - inch strips.
Slice the garlic and thinly slice the shallot lengthwise.
To cook the fennel, gather the olive oil and lemon. Preheat a large fry pan over medium-high heat. Once hot, add the olive oil, followed by the fennel and a good pinch of salt. Toss to combine and let cook for a few minutes. As the fennel cooks and starts to color, toss occasionally until it starts to caramelize.
Then add the shallots, stir together and continue to cook until the fennel softens a bit more, about 3 to 5 minutes.
If the pan seems to be getting too brown before it has cooked through, just add a touch of water.
Once the fennel has caramelized and softened, but still has a bit of crunch, add the garlic and let cook for another 30 seconds or so.
Then turn off the heat and deglaze with the lemon juice. Grate some fresh parmesan cheese over top and toss. Taste for seasoning and top with more a bit more Parmesan cheese, if desired. Serve immediately.
Sautéed fennel goes well with many meat, fish and pasta dishes.
Don’t forget:
the SWAP BOX
starts today!
Cheers to a great week!
~Kathy
Wednesday, July 21, 2010
This week’s share:
Chioggia beets
carrots
cauliflower
chard
cucumber
green beans
kale
kohlrabi
lettuce
rutabaga
This is IMPORTANT:
Pickup the first week of August will be on Sunday, August 1 from noon until ? because we will be going on vacation that week. If this will not work out for you, please let me know and we will work something out. Thank you for your understanding.
This Past Week…
So many things are starting to show up in the garden. The eggplant is getting larger, the pepper plants are blossoming (so slowly!) and there have been two ripe tomatoes.
There have been a few squash, a few purple beans, some melons & pumpkins forming, and a sunflower opened up.
I’m having problems with the broccoli. Two weeks ago I had four heads that were the size of a baseball. This week there were just a handful of sideshoots. I’m not sure what’s happening, but keep your fingers crossed for some broccoli quick!
There is purple cauliflower in your share this week. However, I was short one, so if you didn’t get any cauliflower this week, please let me know. There are a few more coming along and I’ll make sure to get you one.
If you would like to view previous newsletters, I post them on the blog at:
columbusurbanfarm.blogspot.com
A Tip from one of our members:
“we haven't been wasting any of the veggies. Whatever doesn't get eaten or gets wilty we put into a gallon ziploc baggie in the freezer. When I have a ham bone or rotisserie chicken bones I add it to the ziploc and use the contents to make a wicked broth for soup.” I love this idea!
Swap Box
Starting next week, I will have a separate cooler labeled SWAP BOX. If there is something in your bag you don’t like, you can swap it with something someone else has placed in the box.
Recipe Section
Sauteed Chard with Parmesan from Allrecipes.com
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 1/2 small red onion, diced
• 1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
• 1/2 cup dry white wine
• 1 tablespoon fresh lemon juice, or to taste
• 2 tablespoons freshly grated Parmesan cheese
• salt to taste (optional)
Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed. Nutritional Information
Spice Asian Green Beans
From the Willly Street Co-op Reader, July 2010
1 lb of green beans
1 tsp toasted sesame oil
1 tsp peanut oil
1 tsp fresh ginger, peeled & minced
1/16 tsp red pepper flakes
½ tbs soy sauce
2 tbs water
1 tsp sesame seeds, toasted
Cut off the ends of the green beans, unless they are very fresh and thin. Lightly steam the beans while frying the garlic and ginger in the oils over low heat. You want the garlic to turn a golden color and become very aromatic – at this point you can add the red pepper flakes, green beans, soy sauce and the water. Cover and cook everything together over high heat for a few minutes until the water evaporates and the beans look shiny from the oil. Shake the pan and stir occasionally while cooking. Garnish with sesame seeds and enjoy! Yields 4 cups.
Enjoy your week! ~ Kathy
Chioggia beets
carrots
cauliflower
chard
cucumber
green beans
kale
kohlrabi
lettuce
rutabaga
This is IMPORTANT:
Pickup the first week of August will be on Sunday, August 1 from noon until ? because we will be going on vacation that week. If this will not work out for you, please let me know and we will work something out. Thank you for your understanding.
This Past Week…
So many things are starting to show up in the garden. The eggplant is getting larger, the pepper plants are blossoming (so slowly!) and there have been two ripe tomatoes.
There have been a few squash, a few purple beans, some melons & pumpkins forming, and a sunflower opened up.
I’m having problems with the broccoli. Two weeks ago I had four heads that were the size of a baseball. This week there were just a handful of sideshoots. I’m not sure what’s happening, but keep your fingers crossed for some broccoli quick!
There is purple cauliflower in your share this week. However, I was short one, so if you didn’t get any cauliflower this week, please let me know. There are a few more coming along and I’ll make sure to get you one.
If you would like to view previous newsletters, I post them on the blog at:
columbusurbanfarm.blogspot.com
A Tip from one of our members:
“we haven't been wasting any of the veggies. Whatever doesn't get eaten or gets wilty we put into a gallon ziploc baggie in the freezer. When I have a ham bone or rotisserie chicken bones I add it to the ziploc and use the contents to make a wicked broth for soup.” I love this idea!
Swap Box
Starting next week, I will have a separate cooler labeled SWAP BOX. If there is something in your bag you don’t like, you can swap it with something someone else has placed in the box.
Recipe Section
Sauteed Chard with Parmesan from Allrecipes.com
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 1/2 small red onion, diced
• 1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
• 1/2 cup dry white wine
• 1 tablespoon fresh lemon juice, or to taste
• 2 tablespoons freshly grated Parmesan cheese
• salt to taste (optional)
Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed. Nutritional Information
Spice Asian Green Beans
From the Willly Street Co-op Reader, July 2010
1 lb of green beans
1 tsp toasted sesame oil
1 tsp peanut oil
1 tsp fresh ginger, peeled & minced
1/16 tsp red pepper flakes
½ tbs soy sauce
2 tbs water
1 tsp sesame seeds, toasted
Cut off the ends of the green beans, unless they are very fresh and thin. Lightly steam the beans while frying the garlic and ginger in the oils over low heat. You want the garlic to turn a golden color and become very aromatic – at this point you can add the red pepper flakes, green beans, soy sauce and the water. Cover and cook everything together over high heat for a few minutes until the water evaporates and the beans look shiny from the oil. Shake the pan and stir occasionally while cooking. Garnish with sesame seeds and enjoy! Yields 4 cups.
Enjoy your week! ~ Kathy
Tuesday, July 13, 2010
Week #6
This week’s share:
cilantro
Chioggia beets
Carrots
chard
cucumber
cilantro
green beans
kale
red leaf lettuce
rutabaga
This Past Week…
• 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.
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:
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:
Tuesday, July 6, 2010
Pickup:
Front porch if rainy
Right side yard if nice
This week’s share:
basil
Chioggia beets
flat-leaf cilantro
green beans
kale
kohlrabi
red leaf lettuce
This Past Week…
We’ve kept busy staking and trimming tomatoes. They’re between three and four feet tall right now, and love this heat. The sunflowers and pumpkins have really taken off. They’ve grown over a foot in four weeks! We’ve even picked a few carrots. Yumm.
How is it going?
How have your CSA bags been? How can things be improved upon? Tell us how we’re doing.
Chioggia Beets
Not Grandma’s Beets!
What about it: Chioggia is an Italian coastal town situated on a little island. It's here that this wonderful beet originated, which is highly sought after for its striking colors.
When its round root is cut, it reveals superb rings, alternating white and deep pink. After cooking, the flesh turns completely pale pink, which is why it is preferred in its raw form.
It matures early and has a mild flavor, and so requires less cooking time than most varieties of beet. (from theworldwidegourmet.com)
The news: Still found mainly in farmers’ markets but starting to show up in specialty grocery stores, these red-and-white–striped roots are sweeter than other beets, and so beautiful, they might win over any beet doubters.
Feel-good factors: Beets have lots of fiber, potassium, iron, and folic acid, a B vitamin. Betacyanin, the pigment that gives beets their color, is a powerful antioxidant.
Ways to try them: Sauté the greens. Roast beets until just tender; cut up for salads (they’re great with avocados). Slice raw beets paper-thin; add to soup. From sunset.com.
Roasted Beet Salad
6-8 small beets, scrubbed, tops trimmed to 1 inch
Olive oil
Salt & pepper to taste
¼ cup pecans
1 tbs Dijon mustard
4 tbs white wine vinegar
½ cup extra-virgin olive oil
4 cups baby salad greens
½ small bottle onion or sweet onion, thinly sliced
¼ cup crumbled blue cheese
Heat grill. Place beets on heavy foil; drizzle with olive oil and sprinkle with salt and pepper. Wrap tightly, grill until beets can be easily pierced with a fork, about 30 minutes. Meanwhile, toast pecans in a dry pan on the grill, tossing frequently. Finely chop the nuts. When beets are cooled a bit, use a paper towel to remove the peel, stems, and tails. Cut beets into quarters. Combine mustard and vinegar in a bowl. Whisk in olive oil until thickened. Add salt and pepper. Toss salad greens in a bowl with a little dressing. Portion the greens onto 2-4 plates. Top with beets, onions, blue cheese, and pecans. Drizzle with as much dressing as you like.
Adapted from Michael Waupoose’s winner in the 2001 Food for Thought Recipe Contest. Printed in “From Asparagus to Zucchini”.
Fried Beets & Carrots from Linda Derrickson, Sunporch Café
2 tbs olive oil
2 tsp cumin seeds
2 medium beets, quartered, sliced ¼ inch thick
2 medium carrots, sliced ¼ inch thick
Tamari sauce
Beet tops, fresh spinach, or Swiss Chard
Heat olive oil in a skillet. Add cumin, cook about 1 minute. Add beets and carrots; fry until tender. Remove from heat, sprinkle on a little tamari, and serve. Variation: if using young beets, save the tops. When the beets and carrots are tender, add chopped greens, cover, and cook until soft. Toss mixture, sprinkle with tamari, and serve. Makes 2-4 servings.
Enjoy what may be the last of the basil – looks like all the plants are diseased and they may succumb quickly. Big sad face :(
We are running low on brown paper bags. If you have any you could spare, we would sure appreciate it!
Have a stress-free week!
~Kathy
Front porch if rainy
Right side yard if nice
This week’s share:
basil
Chioggia beets
flat-leaf cilantro
green beans
kale
kohlrabi
red leaf lettuce
This Past Week…
We’ve kept busy staking and trimming tomatoes. They’re between three and four feet tall right now, and love this heat. The sunflowers and pumpkins have really taken off. They’ve grown over a foot in four weeks! We’ve even picked a few carrots. Yumm.
How is it going?
How have your CSA bags been? How can things be improved upon? Tell us how we’re doing.
Chioggia Beets
Not Grandma’s Beets!
What about it: Chioggia is an Italian coastal town situated on a little island. It's here that this wonderful beet originated, which is highly sought after for its striking colors.
When its round root is cut, it reveals superb rings, alternating white and deep pink. After cooking, the flesh turns completely pale pink, which is why it is preferred in its raw form.
It matures early and has a mild flavor, and so requires less cooking time than most varieties of beet. (from theworldwidegourmet.com)
The news: Still found mainly in farmers’ markets but starting to show up in specialty grocery stores, these red-and-white–striped roots are sweeter than other beets, and so beautiful, they might win over any beet doubters.
Feel-good factors: Beets have lots of fiber, potassium, iron, and folic acid, a B vitamin. Betacyanin, the pigment that gives beets their color, is a powerful antioxidant.
Ways to try them: Sauté the greens. Roast beets until just tender; cut up for salads (they’re great with avocados). Slice raw beets paper-thin; add to soup. From sunset.com.
Roasted Beet Salad
6-8 small beets, scrubbed, tops trimmed to 1 inch
Olive oil
Salt & pepper to taste
¼ cup pecans
1 tbs Dijon mustard
4 tbs white wine vinegar
½ cup extra-virgin olive oil
4 cups baby salad greens
½ small bottle onion or sweet onion, thinly sliced
¼ cup crumbled blue cheese
Heat grill. Place beets on heavy foil; drizzle with olive oil and sprinkle with salt and pepper. Wrap tightly, grill until beets can be easily pierced with a fork, about 30 minutes. Meanwhile, toast pecans in a dry pan on the grill, tossing frequently. Finely chop the nuts. When beets are cooled a bit, use a paper towel to remove the peel, stems, and tails. Cut beets into quarters. Combine mustard and vinegar in a bowl. Whisk in olive oil until thickened. Add salt and pepper. Toss salad greens in a bowl with a little dressing. Portion the greens onto 2-4 plates. Top with beets, onions, blue cheese, and pecans. Drizzle with as much dressing as you like.
Adapted from Michael Waupoose’s winner in the 2001 Food for Thought Recipe Contest. Printed in “From Asparagus to Zucchini”.
Fried Beets & Carrots from Linda Derrickson, Sunporch Café
2 tbs olive oil
2 tsp cumin seeds
2 medium beets, quartered, sliced ¼ inch thick
2 medium carrots, sliced ¼ inch thick
Tamari sauce
Beet tops, fresh spinach, or Swiss Chard
Heat olive oil in a skillet. Add cumin, cook about 1 minute. Add beets and carrots; fry until tender. Remove from heat, sprinkle on a little tamari, and serve. Variation: if using young beets, save the tops. When the beets and carrots are tender, add chopped greens, cover, and cook until soft. Toss mixture, sprinkle with tamari, and serve. Makes 2-4 servings.
Enjoy what may be the last of the basil – looks like all the plants are diseased and they may succumb quickly. Big sad face :(
We are running low on brown paper bags. If you have any you could spare, we would sure appreciate it!
Have a stress-free week!
~Kathy
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