Friday, August 17, 2012

CSA Share Week 16: From our farm to your table this week


Basil                 
Eggplant OR  Okra 
Onions (storage) 
Kennebec potatoes
Red Tomatoes                
Yellow squash  

Tips for using &/or preserving your produce…


Basil
The days of summer, and summer herbs like basil, are numbered.  This realization always hits me hardest when school resumes, which happened to me this week.  It seems like the excitement of the first days of school give way to fall parties, Halloween, and then, in the blink of an eye, Thanksgiving and Christmas have arrived.  My thoughts are beginning to turn toward that season.  With just 6 weeks of CSA shares remaining, it’s time to stock up on dried/preserved basil.  If you haven’t already dried some of those aromatic leaves, be sure to save at least a few stems to hang upside down in your kitchen to dry.  It will smell so nice as it dries and you’ll be left with crunchy leaves you can sprinkle into small pieces just right for seasoning winter dishes.
 
Eggplant
The Moosewood Cookbook is full of amazing vegetarian recipes.  This week, you might enjoy trying something new with your eggplant: Spicy Eggplant Relish.  The author says it can be served “as a condiment to almost anything – especially curries, humus, falafel, or Tabouli salad.  Or use it as a dip or spread.” See the very simple recipe below.
Spicy Eggplant Relish
from the Moosewood Cookbook by Mollie Katzen
3-4 small eggplants (2 medium), cut into ½ inch cubes
3 Tbsp olive oil
1 cup chopped onion
1 cup chopped green pepper
1 tsp cumin
Salt and lots of cayenne
Juice of one lemon
Combine onions and eggplant in a skillet.
Stir in oil and a little salt. Cook slowly, over low heat, until soft.
Add remaining ingredients and season to taste. Serve hot or cold.

Onion ( storage)
What did you think of the storage onions last week?  It might not have been quite as exciting for you as it was for us, but, after years of growing onions that seemed to spoil within 2 weeks of harvest, we are so delighted to have good, firm onions that have dried and kept well.  It always makes me feel happy and proud when Ford finds success in a new farming adventure, especially when it happens to be something I eat almost every day!  We hope you feel the same excitement when you use these onions in your home.

Green Peppers

If your home is like ours this time of year, you might be scrambling around after dinner assembling lunches for work or school on the following day.  I find that I am much less likely to snack on convenience foods if I pack plenty of healthy snacks.  If you’re short on time but want a tasty, crunchy side dish with your lunch, slice some raw peppers into long strips and use them to dip into hummus, soft goat cheese, or your favorite spread.  They’re such a nice treat on a busy afternoon!

Okra

To the greatest extent possible, I like to share recipes with you that I’ve tried.  I’ve run out of such recipes for okra, so I’d love to hear what YOU are doing with it.  With your permission, I’ll share that with our CSA group.  Thank you in advance!  

Potatoes (Kennebec - white, multipurpose, organic)
This week I saw a recipe on the Tasty Kitchen blog that looked SOOOOO good!  I haven’t had the chance to try it, yet, but I plan to make it this weekend.  The photo they provided was beautiful (see below) and the recipe got excellent reviews from several members of the Tasty Kitchen community.  Give it a try this weekend.    

Chipotle and Lime Roasted Potatoes

http://tastykitchen.com/blog/2012/08/chipotle-and-lime-roasted-potatoes/

















Chipotle and Lime Roasted Potatoes
adapted from Tasty Kitchen
http://tastykitchen.com/blog/2012/08/chipotle-and-lime-roasted-potatoes/

2 lbs small new potatoes cut in half OR large new potatoes cut into chunks, with skin ON
1 Tbsp extra virgin olive oil
½ tsp Kosher Salt
1 whole Chipotle Pepper Packed in Adobo Sauce
1 clove garlic, peeled & minced
1 Tbsp grated lime zest
1 Tbsp fresh lime juice
2 tsp extra virgin olive oil
2 Tbsp fresh chopped cilantro

Preheat oven to 400oF.
Place potatoes on baking sheet, drizzle with 1 Tbsp olive oil and toss with salt.

Roast 30-35 minutes, stirring once, until potatoes are golden and can be easily pierced with a fork.
While potatoes are in the oven:
Mince one chipotle pepper and combine with 2 tsp of adobo sauce (from the same can).
Add garlic, lime zest, lime juice and 2 more tsp of olive oil to the peppers and sauce.  Whisk thoroughly.
Remove potatoes from oven and, while hot, pour them into the chipotle lime dressing. 
Add cilantro and stir gently to combine.


Tomatoes
In keeping with the theme of quick, simple preparations, I’ll encourage you to try yet another roasted vegetable recipe – garlic roasted tomatoes.  This one is taken from the September 2007 issue of Everyday Food and can also be found online here:
http://www.marthastewart.com/312499/garlic-roasted-tomatoes?czone=food/produce-guide-cnt/summer-produce-recipes&center=276955&gallery=274270&slide=285159


Garlic-Roasted Tomatoes
from September 2007 Everyday Food


4 large tomatoes cored and halved crosswise.
2 Tbsp butter, cut into 8 thin slices


4 garlic cloves, thinly sliced

Coarse salt and ground pepper

Preheat oven to 400oF.
Place tomato halves, cut side up, on a large, rimmed baking sheet.

Dividing evenly, top with butter and garlic; season with salt and pepper.

Bake until tomatoes are tender, 40-45 minutes.
Yellow Squash
Ford doesn’t share my love of yellow squash, but even he remarked this week that fresh, sautéed yellow squash makes a very good side dish!  Take tender, small-to-medium squash and slice once, lengthwise down the middle.  Place each half, flat side down, on a cutting board and slice into half- moons. Sauté in olive oil with garlic and onions until the squash gets spots of golden brown and darkens slightly.  It takes on a delicious sweetness that is best enjoyed fresh from the skillet.


As always, please feel free to contact me for clarification, further information, or to share your own adventures in cooking local, USDA certified organic produce.  amanda.waterstrat@gmail.com

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