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.
Wilder Farm 