2015 CSA Week 10

Greetings,

Will this weather ever settle down? Maybe not, so let's just enjoy each long day of our summer, especially when we can eat this well!

In shares this week...

Item	How to store it	How long will it last?
Peppers	washed or unwashed in fridge	1-2 weeks
Tomatoes	room temperature	~1 week
Cucumbers	washed or unwashed in fridge	1-2 weeks
Summer Squash and Zucchini	unwashed in fridge	1-2 weeks
Swiss Chard	washed & thoroughly dried or unwashed, in fridge, sealed in container or plastic bag	1-2 weeks
Cabbage	washed or unwashed in fridge	1-2 weeks
Eggplant	room temperature	3-4 days
Sweet Corn	shucked or with husks on in the coldest part of your fridge (usually the bottom vegetable crisper)	Enjoy as soon as possible!
Basil	store in an unclosed container in fridge, or snip off bottom of stalks and immerse in water	1-2 weeks

One of the Waterstrat's favorite recipes, Zucchini Cheddar Squares, is a creamy, delicious casserole full of zucchini and cheese that is perfect in any shape (like the round dish below)!  Just add a salad, like the Creamy Mexican Kale Salad I found (recipe below) to make a complete meal with almost all of the veggies in your share!

Zucchini Cheddar Squares
from Serving Up the Harvest by Andrea Chesman

- 3 cups grated zucchini
- 2 tsp salt
-1½ cups unbleached, all-purpose flour
- 1 Tbsp baking powder
- 1 onion, diced
- 2 cups grated Cheddar (I prefer sharp or extra sharp.)
- 2 tsp fresh thyme leaves
-1 tsp freshly ground black pepper or lemon pepper
-1/2 cup canola oil
- 3 large eggs

Combine the zucchini and salt in a colander and toss to mix. Set aside to drain for 30 minutes. Squeeze out excess water.
Preheat oven to 350oF.   Grease a 7- by 11- inch baking dish with butter or use cast iron skillet.

Stir together the flour & baking powder in a medium bowl.  Add the onion, zucchini, cheese, thyme, and pepper.  Mix well with a fork, breaking up any clumps of zucchini.

Whisk together the oil and eggs and pour into the zucchini mixture, and thoroughly combine.

Spread evenly in the baking dish.

Cool on a wire rack for 5 minutes, cut into squares and serve warm or at room temperature or serve immediately as a warm, cheesy casserole.

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This salad from the website ifoodreal.com utilizes kale, tomato and corn from our shares.

Healthy Creamy Kale Salad

Ingredients
Salad:
4 cups baby or full-grown kale (stalks removed & coarsely chopped), packed
14 oz can black beans, drained and rinsed (I used my cooked beans)
1 cup corn (thaw if using frozen)
2 large bell peppers (any colour), finely chopped
1 + 1/2 large avocado, finely chopped
1 large tomato, finely chopped
1/2 cup red onion, finely chopped
1/2 cup cilantro, finely chopped
1 tbsp jalapeño peppers, seeded & minced
Dressing:
1/2 large avocado
1/2 cup warm water
1/2 lime, juice of
1 tsp cumin
3/4 tsp salt
1/2 tsp black pepper

Directions
Add Salad ingredients to a large bowl. In a food processor, blender or Magic Bullet, process Dressing ingredients until smooth. Pour over salad, toss and serve. P.S. You could prepare Salad and Dressing in advance and combine before serving. The Dressing does get brown a bit but once mixed with the Salad, it's not noticeable.

Storage Instructions: Refrigerate tossed or separately for up to 24 hours.

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And, eggplant! I love it! The eggplant SHF grows is not the large, pear-shaped variety. They're long and slender and closer in size to zucchini.

This recipe on the same website ifoodreal.com looks super yummy and healthy.

Low Fat Roasted Eggplant & Feta Dip

I found gluten free chips at Aldi's that would go really well with this dip.
Enjoy and have a great week!

~ Nancy