August 25th CSA Newsletter

delicata-squash__86916.1332542422.1280.1280Despite the continuing days of heat, I have noticed a change in the weather.  I can feel it at night and in my bones and I know summer is beginning it’s decline.  The gardens are showing it too, as the fall squash, potatoes, onions and Brussels sprouts begin to ripen.  Corn is coming too, but I’m not making any promises about when.  We’ll surprise you!  Enjoy the beginnings of fall bounty.

IN YOUR SHARE THIS WEEK:

Delicata winter squash

Fingerling potatoes

Tomatoes

Onions, red and yellow

Kale

Head lettuce, red or green

Cucumbers

Sage and Rosemary

Fresh cut zinnias and sunflowers

Roasted Delicata Squash with Onions–from Eating Well

Ingredients

  • 2 pounds delicata squash (about 2 large)
  • 1 medium red onion, sliced
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/4 teaspoon salt
  • 1 teaspoon chopped fresh rosemary
  • 1 tablespoon maple syrup
  • 1 tablespoon Dijon mustard

Preparation

  1. Preheat oven to 425°F.
  2. Cut squash in half lengthwise, then crosswise; scoop out the seeds. Cut lengthwise into 1/2-inch-thick wedges. Toss with onion, 1 tablespoon oil and salt in a large bowl. Spread in an even layer on a baking sheet.
  3. Roast, stirring once or twice, until tender and beginning to brown, about 30 minutes.
  4. Combine the remaining 1 tablespoon oil, rosemary, syrup and mustard in a small bowl. Toss the vegetables with the dressing.

Roast New Potatoes with Rosemary–Mark Bittman

  • 2 lbs new potatoes, fingerlings or small, washed and dried (no need to peel–fingerlings can be cut in half)
  • 2 Tbs olive oil
  • 1 scant Tbs fresh rosemary leaves (or 1 tsp dried)
  • 8 garlic cloves (optional)
  • salt and fresh pepper

Preheat oven to 425F.  Put the potatoes in an ovenproof casserole or saucepan and toss with all the remaining ingredients.  Cover and roast, shaking the pan occasionally, until the potatoes are tender, 30-45 minutes.  Uncover, stir once or twice, and serve.

August 18th CSA Newsletter

P1040705This week we are deep into the summer vegetables, so folks will get a lot of choices as you “shop” for your CSA.  We have made sure everyone gets two nice heads of garlic and a bunch of carrots.  Otherwise, choose from:

Lettuce (either salad mix or head)

Summer squash and Zucchini

Cucumbers

Cabbage

Tomatoes

Peppers (sweet and hot)

Also, don’t forget to pick (or pick-up, if you’re at the market) some of our gorgeous summer bouquets, as well as fresh herbs like mint, basil and dill.  Sunflowers are coming soon!

Note:  Some members may have gotten some less-than yummy beans in the past couple weeks.  The size was right, but I’m guessing the heat and lack of water made them taste like cardboard.  Sorry we missed our mistake too late!  A second planting of wax and green beans will be ready soon.  Thanks for understanding!

Grilled Summer Sandwiches

  • French or Italian bread, cut into wide slabs that can sit flat on a grill
  • Assortment of sliced vegetables suitable for grilling (patty pan squash, zucchini, peppers, tomatoes, garlic, onions)
  • Fresh basil
  • Fresh mozzarella (or other cheese)

Slice vegetables and spread flat on an oiled tin foil sheet on a grill rack.  Drizzle oil lightly over the veggies, add salt, and grill on low for 5-10 minutes, until veggies are tender.  Butter the top of the bread slabs and pile on the grilled veggies.  Top with basil, slices of fresh mozzarella and salt and pepper.  Put sandwiches back on grill until cheese melts (2-3 minutes).

Simple Cucumber Salad–Mark Bittman

  • 1-2 pounds of cucumbers, peeled and thinly sliced (about 1 cuke per person)
  • Salt and pepper
  • 1/2 cup coarsely chopped fresh mint or dill
  • Juice of 1 lemon

Put cucumber slices in a colander and sprinkle with salt, just a little more than if you were planning to eat them right away.  Set the colander in the sink.  After 20-45 minutes, press the cucumbers to extract as much liquid as possible.  Toss them with the mint, the lemon juice and a healthy grinding of pepper.  Serve within a few hours.

August 11th CSA Newsletter

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It rained all through harvest today.  That meant hauling in piles of muddy veggies to the wash station, where the real magic happened:  all that mud was triple-washed away to reveal the red, yellow, white, purple, tan, orange and green of this week’s bounty.  It sure made up for being soaked to the skin!

New this week is fennel–an edible bulb with feathery fronds that has the texture of celery but the flavor of licorice.  The white bulb can be roasted, braised or eaten raw.  The fronds can be chopped and added to salads or used as garnish.  The long, green stalks are hollow and woody and can be tossed in the compost.  Try the recipe below or look for other ways to eat this interesting veggie!

IN YOUR SHARE THIS WEEK:

Potatoes

Fennel

Summer Leeks

Tomatoes

Cauliflower OR Broccoli

Baby Carrots

Head Lettuce

Basil, Herbs, Flowers
Roasted Fennel and Potatoes--Martha Stewart

*You have about a pound of potatoes and 1 large or 2 medium-small bulbs of fennel–enough for this recipe!

2 fennel bulbs, (about 4 ounces each), trimmed
8 red potatoes, (about 1 pound), cut in half
Salt and freshly ground black pepper
1 tablespoon olive oil

Heat oven to 425 degrees. Set a heavy roasting pan in the oven, and allow to preheat for 20 minutes.  Meanwhile, cut each fennel bulb lengthwise into six wedges. Season fennel and potatoes with salt and pepper, and toss with olive oil. Remove roasting pan from oven, and place fennel and potatoes, cut side down, in hot pan. Return pan to oven, and roast vegetables for 30 minutes, without turning, until tender and golden brown. Serve immediately.

Braised Leeks, Potatoes and Cabbage–Reader’s Digest Live Longer Cookbook

2 medium leeks, halved lengthwise, sliced crosswise into 1/2 inch pieces, rinsed well                                                        4 potatoes (about a lb.), peeled and cut into 1/2 inch cubes                                                                                              1/2 cup chicken stock, broth or water                                                                                                                                   1 Tbs butter                                                                                                                                                                        3/4 tsp dill weed                                                                                                                                                                  3/4 tsp salt                                                                                                                                                                         1/4 tsp black pepper                                                                                                                                                           1/2 small head green cabbage, halved, cored and cut into 1/2 inch wide strips

In a 12 inch skillet, combine leeks, potatoes, stock, butter, dill weed, salt and pepper.  Bring to a simmer, cover and cook for 8 minutes.  Add the cabbage, cover and cook 10 minutes more or until the cabbage and potatoes are tender.

August 4th CSA Newsletter

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It’s been a whirlwind of weather lately–with everything from stormy rain to brutal, humid heat.  Having grown up in Alaska, though, I swore I would never, ever, EVER complain about being too hot.  Even drenched in sweat, I am grateful for the sun that chases us to the water while the greens wilt in the fields.  They seem to have recovered, and so have we.

The squash LOVE the heat, as they double overnight.  We have four summer squash varieties thriving in our fields:  “Costa Romanesca” zucchini, “Raven” zucchini, yellow crookneck squash, “Sunburst” patty pan and “Bennings Gren Tint” patty pan (oh, that was five!)  All summer squash cook quickly and are best small and tender.  I find patty pan squash (those spaceship-looking ones) to be a bit sweeter and awesome sauted in butter!  There are a million ways to cook them, but steamed or sauted are the simplest.  Toss in a little vinegar or lemon, salt and pepper and you’re done.

THIS WEEK’S CSA SHARE:

green beans

swiss chard

tomatoes

peppers (2 sweet, 2 hot)

variety of summer squash

cucumbers

head lettuce

baby carrots

herbs and flowers

Curried Coconut Green Beans from Moosewood Restaurant Celebrates

  • 1/2 tsp mustard seeds (optional)
  • 2 tsp oil
  • 2 onions, minced (about 2 cups)
  • 1 small red onion, minced
  • 1 1/2 tsp ground cumin
  • 1 tsp coriander
  • 1 tsp salt
  • 1/2 tsp turmeric
  • 1/4 tsp black pepper
  • 1/8 tsp cinnamon
  • 1/8 tsp cayenne pepper, or red pepper flakes
  • 1 lb green beans, trimmed and cut into 2 in. pieces
  • 2 tsp mirin or 1 Tbs brown sugar
  • 3/4 cup coconut milk

If using mustard seeds, warm the oil in a large saucepan on medium heat and saute the seeds until they begin to pop.  Add the onions and red onion and saute for 5 min. stirring often.  When the onions begin to soften, stir in the cumin, coriander, salt, turmeric, pepper, cinnamon and cayenne.  Stir constantly for 2 min.  Add the beans and mirin (or sugar) and cook for 2-3 min.  Pour in coconut milk, cover, bring to simmer and then reduce heat to med-low.  Simmer until beans are tender, about 15 minutes.  Serve hot.

Sweet and Sour Swiss Chard

  • 1 bunch swiss chard, rinsed and patted dry
  • 2 tsp olive oil
  • 1 small yellow onion, quartered and sliced
  • 1/8 cup raisins
  • 1 clove garlic
  • 2 Tbs vinegar
  • 1 tsp sugar
  • salt and pepper to taste

Slice swiss chard leaves into 1 inch strips and set aside.  Slice the stems into small pieces.  In a skillet, heat the oil over med heat.  Add onion and cook, covered for 5 minutes or until softened.  Add the swiss chard stems, raisins, garlic, vinegar, sugar, salt and pepper and cook, covered, for about 5 min.  Place leaves on top of the mixture (do not stir in), cover and cook for 2 min.  Remove from the heat and stir.