CSA Newsletter Week 9

newsletter with photoIntroducing Our New (temporary) Intern…

The arrival of grandson Leslie Mark on the 21st to Megan Anna and Luke Neff meant his big sister, Auden, joined us for a nearly a week. She helped us with Monday’s harvest, taste-tasting beans (and picking a few), sorting chard and kale, and reminding all of us to take breaks every now and then to play with hoola hoops or to make believe. Thank you Auden, for joining us–and all of you for some extra patience on Monday’s pick-up and this week’s newsletter as we’ve been a bit distracted!

From Field to Market

photo by Hannah Kunde

photo by Hannah Kunde

Peaches and Pristine Apples
Assorted lettuces
Chard, Kale & Collards
Butterstick & Crookneck Summer Squash
Zucchini, Eight-ball & Patty Squash
Tromboncini Italian Heirloom Summer Squash
Yellow Beans
Burgundy Heirloom Beans
Fortex Heirloom and Blue Lake Pole Beans
Walla Walla Onions
Napa, Purple & Green Cabbage
Poblano & Sweet Green Pepper
Mint & Thyme

New & Unusual 

Pablano (also referred to as Ancho) Peppers: These are a mild chili pepper used most often in sauces and salsas, but perhaps most famously in the classic chile relleno dish, where the roasted pepper is stuffed with cheese, coated with egg and then fried. De-li-cious. Note: peppers get hotter as they dry as all that spiciness gets concentrated. So peppers you could use whole now (the jalepenos for instance, or even the cayenne, which are the hottest peppers we grow), will get much hotter if you leave them on the counter and let them shrivel and dry.

Tromboncini Squash is an Italian heirloom summer squash-­‐and unique because of it’s appearance and its very “buttery” yet robust texture and flavor. It is my favorite summer squash. Enjoy tromboncini’s twisty, curving appearance and then slice into rounds and saute, steam, or eat them raw.

And speaking of Summer Squash, did you know…bee

  • It takes about 6 visits from bees for every summer squash flower to become adequately pollenated so that it will move from flower to squash. You can thank Emma, June, Lucy and Grace on your way out. Without them, and a bunch of other pollinating insects, our garden would be less abundant…
  • All summer squashes can be shredded and frozen raw for use in quick and yeast breads later. I freeze them in 2 c. amounts for easy pull out, thaw, and use. Though frankly I’d rather just make the bread and freeze it. When I do use frozen shredded squash I recommend squeezing out some of the liquid.
  • Store zucchini and summer squash in a zip lock bag in the fridge for 10 days to 2 weeks.
  • Blossoms are eatable if you grow summer squash at home and are getting more squash than you can eat. Pick them when they are still a full flower and before they begin to form a squash. Fill them gently with medium or sharp cheddar cheese (or a cheese of your choice) and saute a couple minutes on medium heat. Flip once. These are Amazing!

    cheese-filled zucchini blossoms

    cheese-filled zucchini blossoms

Recipes of the Week

One of CSA members created what she calls, “Fern Creek Ratatouille” and posted it in the comments on last week’s newsletter. I love that she named it so! I’ve adjusted her wording to make it read more like a recipe, but you can see she adds a bit or this and a bit of that–my kind of chef!

Joan’s Fern Creek Ratalouille
Spray a 13×9 casserole dish with olive oil.
Chop kale, cabbage, potatoes, white onions, and beans. Add broccoli and squash if you have enough room in your dish.
Pour one large can of diced tomatoes over the vegetables.
Stir about 1/4 c. of water into a Greek herb mix of garlic, oregano, rosemary, black pepper, red bell pepper, lemon juice and parsley (she puts this in the can the tomatoes had been in) and pour over the vegetables.
Bake uncovered for 40 minutes at 375 degrees.
Add grated parmesan or mozzarella and let it bake for 10 more minutes.

Serve in bowls.

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I’ve been enjoying using the cabbage as a salad base the last couple of weeks. Here’s my best effort at summarizing what I made last night to make this a main dish salad. I served it with pickled beets and steamed green beans drizzled with olive oil and an herb-infused salt.

Lisa’s Summer Salad

Thinly slice 1/2 green cabbage and toss into a bowl. Add 1-2 grated carrots, 1 white onion (thinly sliced and diced), and 1 thinly sliced banana pepper.

In a microwave steam about 1 c. broccoli florets and peas (I still had some left over–now I would switch to beans). Cool and add to salad.

For protein: Toss in 1/3 c. chopped and roasted hazelnuts or roasted sunflower seeds, 1/2 c. black beans (I had just soaked and cooked some for another recipe so had them on hand) and 1/4. cubed cheese

For the dressing whisk together: 1-2 Tbsp. mayonnaise, 1/2-1 Tbsp. mustard, 2 Tbsp. cider vinegar, 1 tsp. sugar, 1 tsp. salt, and 1/4 tsp. pepper. Stir into salad.

Chill an hour or more before serving.

photo by Hannah Kunde

photo by Hannah Kunde

Stay cool, and enjoy the last week of July!

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