2013 CSA Week 11

From our farm to your table this week…

Item	How to Store it	How long will it last?
Melon (Saturday regular or robust shares only)	fridge or room temp	enjoy as soon as possible
Cucumbers	unwashed in fridge	1-2 weeks
Eggplant (Thursday only)	room temperature	3-5 days
Fennel	unwashed in fridge	1 week
(Saturday mini shares only) Peppers	unwashed, in fridge	2-3 weeks
Potatoes – non-organic	unwashed in a cool, dry, dark place (preferably in a paper bag or ventilated container)	up to several months
Sweet corn - non-organic	shucked (my preference) or with husks on in the coldest part of your fridge (usually the bottom vegetable crisper)	Enjoy as soon as possible – fresh corn is much sweeter when fresh than when stored
Tomatoes	at room temp	~1 week
Yellow Squash, Zucchini	unwashed in fridge	1-2 weeks

More information…

Familiar Favorites: Cucumbers, Tomatoes, Zucchini/Yellow Squash, Peppers, Potatoes, Sweet Corn
Most of the produce in your share this week can be considered a familiar favorite in our region for this time of year and are certainly items you’ve already seen this season.  You probably don’t need my help thinking of ways to enjoy them, so instead let’s consider a few ideas for some not-so-familiar favorites!

A few new items: eggplant, fennel, melon

Eggplant
The most common grocery store varieties of eggplant have a characteristic pear shape and are quite large.   The eggplants you’ll find in your share this week, however, are more petite – one is elongated and the other is rounded.  These varieites, known as “Beatrice” and “Dancer,” can be used like the larger varieties but because they are more tender and have thinner skin, they can also be grilled, sauteed, or baked for shorter periods of time.  They’re a bit thicker and more fibrous than yellow squash or zucchinni but require similar cooking times.  That makes these varieites great for a mixture of grilled summer veggies that includes summer squashes and onions.  You can also use these for my favorite dish – a spicy Indian spread called Baba Ganouj.  Here’s a link to the recipe we posted last year – just scroll down: 2012 CSA Share Week 13.

Fennel

Fennel is (also known as anise) is a very unique root vegetable with a white, fan-shaped bulb arranged in multiple, overlapping layers.   The green tops are attractive, wispy, and the entire plant has a characteristic licorice fragrance and taste.  I’m not a fan of licorice but I do love salads with bits of fennel bulb mixed in with apples, raisins, and a sweet, creamy dressing.  Fennel is also excellent lightly roasted, which brings out the flavor even more.  Here’s a great recipe for a nice, crisp salad with a bit of fennel.

Fennel, Apple, & Pecan Salad

from Serving Up the Harvest by Andrea Chesman

Dressing
- 1/3 cup buttermilk
- 1 shallot or 1 small green onion minced

- 2 Tbsp extra virgin olive oil
- 2 Tbsp white or white balsamic vinegar
- Salt & freshly ground black pepper to taste

Salad

- 2 fennel bulbs , trimmed, cut into quarters, &
   thinly sliced
- 2 large apples, quartered, cored, & thinly sliced
- 1 cup pecans, toasted
- Chopped fennel leaves (fronds) as a garnish.

Whisk together first 5 ingredients to make the dressing.  Set aside.
Combine fennel, apples, & pecans in a large bowl.  Toss to mix.
Pour in the dressing. 

Garnish with fennel fronds & serve.

Melon – cantaloupe

The small cantaloupes in your share this week are a variety known as Sarah’s Choice.  The supplier of these seeds describes them as the most flavor cantaloupe they’ve tried.  A small (~3lb) size is ideal for this variety.

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