csa week #14

in your share this week 
bunching onions
radishes
arugula
green beans
brocolli
cherry tomatoes
tomatoes
watermelon
cantaloupe


Green beans with cherry tomatoes
1 pound green beans, trimmed and cut into 2" pieces
1 cup water
2 tablespoons and teaspoons butter
2 teaspoons sugar
1/2 teaspoon garlic salt
1/8 teaspoon pepper
1 pint cherry tomatoes halved
1/2 cup chopped bunching onions


1 Place beans and water in a large saucepan. Cover, and bring to a boil. Set heat to low, and simmer until tender, about 10 minutes. Drain off water, and set aside.

2 Melt butter in a skillet over medium heat. Stir in sugar, garlic salt, pepper and bunching onions. Add tomatoes, and cook stirring gently just until soft. Pour tomato mixture over the green beans, and toss gently to blend.

Broccoli cheddar soup 
1 pound chopped broccoli
1/2 cup chopped bunching onions
2 tablespoons cornstarch
3 cups milk
1/2 cup grated sharp cheddar cheese
salt and pepper to taste

Place broccoli and onion in medium saucepan and cover with water. Bring to a boil and cook until just tender, about 7 to 10 minutes. Drain and place broccoli in a blender or food processor, along with 1 cup of the milk, and blend just until smooth. In the same saucepan, stir cornstarch into 2 cups of milk. Bring slowly to a boil over medium heat, stirring constantly until mixture has boiled about 1 minute. Add broccoli mixture to saucepan and heat to serving temperature. Stir in cheese until it's melted. Salt and pepper to taste.


Watermelon and feta salad with arugula
3 tablespoons extra-virgin olive oil
2 teaspoons white balsamic vinegar
1/2 teaspoon kosher salt
1/4 pound arugula
1 cup thinly sliced bunching onions
1 cup cherry tomatoes, halved
1/2 a cup crumbled feta cheese
2 cups bite sized watermelon chunks


1. whisk the olive oil, vinegar, and salt together in a small bowl and set aside.
2. combine arugula, onions, and tomatoes in a large salad bowl. Drizzle the vinaigrette over the salad mixture; toss to coat. Add the feta cheese and watermelon to serve.

Cantaloupe salad dressing 
1 cup cubed cantaloupe
1/2 a cup vanilla yogurt
1 tablespoon honey

In a blender or food processor combine all ingredients and blend until smooth. Chill or serve immediately over arugula and radish salad, fruit salad, or use as a dip for fruit kabobs.

Notes from the farm
August and September tend to be the busiest months of the year for us, we have reached peak harvest and are at a point where we have all the summer crops and the first of the early autumn crops rolling in. Your share reflects that this week with some cooler weather items like arugula, broccoli, and radishes. Don't worry fall is still quite far away and you can expect tomatoes and such for a while longer. We generally offer regular red field tomatoes as that is many customers preference, you are welcome to substitute sauce or heirloom tomatoes if you want. You are also welcome to purchase add ons when you pick up such as flowers and any vegetables we have in the fridge that are not in the share that week. E-mail me if you want to know what else is available or just ask when you are picking up. 

                                                      Farmers in training, Ian and Zoe.

 

csa week #13

In your share this week 
cantaloupe
watermelon (orangelo or picnic)
yukon gold potatos
Italian eggplant
green bell peppers
lettuce
mixed cherry tomatoes
 tomatoes

Cherry Tomato and white bean salad    
1 15-ounce can of canelli or great northern white drained and rinsed
1 pint cherry tomatoes, halved
1/3 cup coarsely chopped parsley
dressing ingredients:
1/4 cup extra virgin olive oil
3 cloves garlic, peeled and smashed
1 3-inch sprig of fresh rosemary
3 anchovy fillets, coarsely chopped
1/4 a cup freshly grated parmesan cheese
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 teaspoon lemon zest
1/4 cup of lemon juice

1. Put the garlic and rosemary in olive oil in a small saucepan. Heat on medium until the rosemary begins to sizzle. Remove the pan from the heat and let sit for 20 minutes, allowing the garlic to infuse in the oil.
2. Remove rosemary sprig from the oil, discard. Remove the garlic from, reserving the oil. Add the garlic, anchovies, parmesan cheese, salt, pepper, lemon zest, and lemon juice to a food processor. Pulse until smooth.
3. In a medium bowl, gently fold the garlic mixture in with the beans until they are well coated. Let sit for a few minutes for the beans to absorb. Gently mix in the reserved olive oil, tomatoes, and parsley.

Baba Ghanoush  
1 eggplant
1/4 cup lemon juice
1/4 cup tahini
2 tablespoons sesame seeds
2 cloves garlic, minced
salt and pepper to taste
1 1/2 tablespoon olive oil

1. preheat oven to 400 degrees. lightly grease a baking sheet.
2. place eggplant on baking sheet, and make holes in the skin with a fork. roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of water. Remove from water and peel skin off.
3.place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. season with salt and pepper to taste. transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.

Stuffed Green Bell Pepper Soup              
2 lbs ground beef or turkey
2 quarts water
28 ounces diced tomatoes
29 ounces tomato sauce
2 cups cooked long grain rice (1/2 cup uncooked)
2 green bell peppers, chopped
2 beef bouillon cubes
2 tablespoons packed brown sugar
2 teaspoons salt
1 teaspoon pepper

1. in a 6-quart saucepan brown the beef or turkey and drain.
2. Add remaining ingredients; bring to boil.
3. reduce heat; cover and simmer for 30 to 40 minutes or until tender.

csa share week #12

In your share this week
sungold cherry tomatoes
tomatoes
sweet potatoes
cantaloupe
sweet corn
lettuce
cucumbers
green bell peppers
red russian kale

sungold cherry tomatoes are the sweetest cherry tomatoes we grow, they are a deep orange when ripe

we grow red and white sweet potatoes, the variety this week is Beauregard a red sweet potato. Use them any way you would a regular potato, boiled, baked, roasted, fried, grilled, mashed.

Chilled Cantaloupe Soup
1 cantaloupe-peeled, seeded, and cubed
2 cups orange juice
1 tbsp. fresh lime juice
1/4 a tsp. ground cinnamon

place cantaloupe and 1/2 cup orange juice in a blender or food processor; cover, and process until smooth. Transfer to a large bowl. Stir in lime juice, cinnamon, and remaining orange juice. Cover, and refrigerate 1 hour.

Kale and lentil stew  
1 large onion diced
2 cloves minced garlic
olive oil
5 cups vegetable or chicken broth
1 sliced carrot
3/4 cup of lentils rinsed
2 tomatoes diced
1 bunch of red russian kale washed and coarsely chopped

Drizzle olive oil on the bottom of a large stockpot and saute onions and garlic for ten minutes over medium heat. Add remaining ingredients and bring to a boil. Reduce heat and simmer, stirring occasionally. Serve as soon as the lentil are tender, about 30 minutes.

sweet potato empanada            
2 medium sweet potatoes
1/2 a cup goat cheese
1/4 cup pecans, chopped
3 tbsp. green onions, sliced
pinch ground cinnamon
24 wonton wrappers
2 eggs, lightly beaten
peanut oil, to fry


chipotle dipping sauce:
1 cup mayonnaise
3 tbsp. honey
1/2 a lemon, juiced
1 tbsp. adobo sauce

Mix all sauce ingredients together in a small bowl for dipping.


Preheat oven to 350 degrees. Wash and dry sweet potatoes. Place on a sheet tray and poke with a fork. Place in preheated oven and bake for 40 minutes or until cooked and soft.


Remove until cool enough to handle. Split potato and remove pulp with a spoon into a mixing bowl. Add goat cheese, pecans, green onions and cinnamon. Mix well.

Brush outer edges of wonton with beaten egg. Add about 1 tsp of sweet potato filling to center of each wonton. Fold edges over to make a triangle and seal edges firmly.

Fry wontons in a deep skillet in peanut oil. Flip and wait until golden brown and crisp. Remove and drain on paper towel. 

CSA share week #11

In your share this week
tomatoes
sweet corn
green bell peppers
cucumbers
yukon gold potatoes
genovese basil
sugar baby watermelon
cantaloupe
lettuce

Feta-Watermelon-Basil Tabbouleh
1cup quick-cooking (fine) bulgur wheat
2 tbsp. red wine vinegar
2 tbsp. fresh lemon juice
salt and pepper
7 tbsp. olive oil
1 cup finely chopped basil
8 oz. peeled watermelon, cut into 1/2-inch cubes
6 oz. crumbled feta cheese
5 oz. cucumber, cut into 1/2 inch cubes
1/2 a cup finely chopped onion

1. Place the bulgur in a medium bowl. Add enough very hot water to cover. Let soak, covered, for 30 minutes; drain. Repeat. Transfer to a large bowl.
2. In a small bowl, combine the vinegar and lemon juice; season with salt and pepper. Whisk in the olive oil. Toss the dressing with the bulgur. Add the basil, watermelon, feta, cucumber and onion. Toss to combine.

Gazpacho Shooters
1 lb. tomatoes, seeded
1 clove garlic
4 tsp. fresh lemon juice
1 tsp. salt
1 tsp. chipotle hot sauce
1 cup ice
extra virgin olive oil

Puree all ingredients except extra virgin olive oil in a blender with ice until smooth. Serve in shot glasses with a splash of olive oil.

Cuban Grilled Corn
sweet corn, husks peeled back and silk discarded
2 tbsp. melted butter
1/4 cup grated asiago cheese
1 tsp. paprika
salt
lime wedges

Char-grill corn over medium heat, about 12 minutes. Brush with melted butter; sprinkle with cheese, paprika and salt to taste. Serve with lime.