Friday September 18th CSA Share
Posted 9/18/2009 7:21pm by Christy and Chris Kantlehner.
Howdy Friday Shareholders! We hope everyone has been enjoying the veggies, we enjoy growing them for you.
time is flying by this season and for all those keeping track it is week 16. Six more weeks to go. We are planning for the final CSA week to be the last week in October. Let's hope all the fall crops shape up according to plan!
Also, a reminder that you are all welcome to come check out your farm this sunday sept. 20, 3pm-6pm. Park where you usually pick up. look both ways crossing 1A and meet us in front of the barn. we'll continuously guide tours around the farm as people come and go.
Today's Share:
Cucumbers...slice em dice em eat em up yum
Potatoes.....my favorite to grow and to eat. 3 lbs yellow and/or blue potatoes. we always suggest slice them up coat with olive oil salt pepper and herbs lay on cookie sheet and bake at 375 until tender then broil for a couple of minutes for some nice crisp chips
Sweet Peppers lots of different colors and sizes this week we tried to give you guys some good peppers to stuff, a lot of people have been suggesting stuffed peppers for dinner entrees. Roasting sweet peppers is still a great suggestion. Roasted peppers can be a wonderful flavoring for a hummus or feta spread. I wanted to make sure everyone tries the Jimmy Nardello's frying pepper. They are extra sweet and delicious. a fancy appetizer could be these whole roasted peppers stuffed with a cheese and herb stuffing (perhaps feta, perhaps boursin - which can be made with butter, cream cheese, garlic and herbs in a food processor). One member was going to go home and roll up chicken breasts with cheese and roasted red peppers, kind of cordon bleu style. sounds awesome.
Celery is the herb this week. the stalks are not meant to be eaten as celery sticks. But there is a very intense flavor in this celery. Finely diced and sauteed with onions and carrots, it makes an excellent soup base. you could even look up a cream of celery soup recipe. or a beef stew. or for roasted chicken. stuffing. finely chopped in a burger or a meat sauce for pasta. if you are feeling thrifty and crafty, bunch the good looking leaves and hang the bundle upside down somewhere dry and out of the sun. when crispy, crumble them into a little airtight jar. The dried celery leaves will add excellent flavor to any stock or soup all winter.
Shallots. Shallots can be such a magic ingredient. A fine dice for salad dressings and homemade mayonaise is key. i'd suggest googling shallot vinaigrette. A homemade mayo would be good on a potato salad or in deviled eggs. I have a Southeastern Asian soup recipe that calls for dry roasted shallots - which is done in their skins on a hot dry cast iron skillet, blackening the outsides until they are tender and pop out of their skins. This tasty little product could be thrown in a fancy sandwich, in an omelet, on a pizza.
Cipollini Onions. Dr. Gourmet knows what they're about: http://www.drgourmet.com/ingredients/cipolini.shtml
The Proud Italian Cook knows how to best showcase their special qualitiies: http://prouditaliancook.blogspot.com/2008/07/balsamic-glazed-cipollini-onions-and.html
Carrots. Big Tasty Carrots! Raw is super. Shredded on a salad is super. As the base for a bolognese they are perfect. Roasted carrots are delicious - the old cookie sheet in the oven idea. I'd peel and slice the carrots, perhaps on a bias so there are more substantial pieces, toss on the sheet with olive oil, salt, pepper, and maybe some fresh herbs. 400 or so - Flip once with a spatula. when fork tender - voila! there are also nice ideas for sauteed carrots with honey ginger glazes and whatnot. matchstick sized pieces are nice to put in a stir fry - get crazy with your kitchen knife skills! if you're really good try sushi. and what about carrot cake? or muffins. cupcakes. carrot ginger soup?
lettuce. wash, spin, serve. try making a dressing with the shallot! cucumbers, sweet peppers, and shredded carrot is a pretty nice salad. crumbled feta on top is a nice touch. greek salad wrap is a good lunch. consider quick pickling your hungarian hots and roasting your peppers to really go the extra mile!
summer squash. these crops are on their way out. we hope you enjoy these delicate little guys. same as usual.
hot peppers. here is a good way to keep hots on hand. the thai hots and cayenne also dry very well. serranos are super in a salsa verde.
PICKLED PEPPERS
1 lb peppers (seeded and cut into rings - I mix hot and sweet)
2 large shallots (sliced and separated into rings)
2 cups white wine vinegar (I actually used regular white last time and it was fine)
1/2 cup sugar
3 tblsps water
5 sprigs of thyme
2 garlic cloves sliced
1/4 teasp dried crushed red pepper
pinch of coarse salt
Bring above 6 ingredients to boil and pour over peppers/shallots in bowl. Cover the bowl for 5 mins, then let cool to room temp. Transfer to quart jar and refrigerate 4 hours.
Enjoy...they are both easy and very good...
tomatillos. papery husk. tomato looking green fruit inside. wikipedia has an enlightening entry about this vegetable: http://en.wikipedia.org/wiki/Tomatillo I would make a little salsa verde with the tomatillos, white onions, serranos and chicken stock. this cooked green sauce pairs wonderfully well with enchiladas, especially spinach, cheese, and shredded chicken. One dedicated farmstand shopper who happens to live in the house I grew up in suggested a chicken recipe with tomatillos from Mario Batali. I adore Mario and so I googled it and found a good description. You guys only got one and a half pounds but i think you can modify the recipe and still make a wonderful dish. so while at the market pick up some garlic, limes, chicken thighs and cilantro. check out the article at http://www.seriouseats.com/recipes/2007/09/unclogged-mario-batali-recipe-chicken-with-green-sauce.html
melons. no one complained about the melon in last week's box. i really am curious! But I hope they were all fine and you got to try a watermelon this week. Maybe next year will be the killer melon season.
Folks! We love having such a happy band of members. You are all so pleasant to see each week. Thank you for your support and dedication to eating your veggies. I have been hearing lots of tales of summer goodness put up for winter meals. One member told me today she just bought a freezer! As usual, the tales of children loving to eat fresh organic veggies always warms my heart, too. Go real carrots!
time is flying by this season and for all those keeping track it is week 16. Six more weeks to go. We are planning for the final CSA week to be the last week in October. Let's hope all the fall crops shape up according to plan!
Also, a reminder that you are all welcome to come check out your farm this sunday sept. 20, 3pm-6pm. Park where you usually pick up. look both ways crossing 1A and meet us in front of the barn. we'll continuously guide tours around the farm as people come and go.
Today's Share:
Cucumbers...slice em dice em eat em up yum
Potatoes.....my favorite to grow and to eat. 3 lbs yellow and/or blue potatoes. we always suggest slice them up coat with olive oil salt pepper and herbs lay on cookie sheet and bake at 375 until tender then broil for a couple of minutes for some nice crisp chips
Sweet Peppers lots of different colors and sizes this week we tried to give you guys some good peppers to stuff, a lot of people have been suggesting stuffed peppers for dinner entrees. Roasting sweet peppers is still a great suggestion. Roasted peppers can be a wonderful flavoring for a hummus or feta spread. I wanted to make sure everyone tries the Jimmy Nardello's frying pepper. They are extra sweet and delicious. a fancy appetizer could be these whole roasted peppers stuffed with a cheese and herb stuffing (perhaps feta, perhaps boursin - which can be made with butter, cream cheese, garlic and herbs in a food processor). One member was going to go home and roll up chicken breasts with cheese and roasted red peppers, kind of cordon bleu style. sounds awesome.
Celery is the herb this week. the stalks are not meant to be eaten as celery sticks. But there is a very intense flavor in this celery. Finely diced and sauteed with onions and carrots, it makes an excellent soup base. you could even look up a cream of celery soup recipe. or a beef stew. or for roasted chicken. stuffing. finely chopped in a burger or a meat sauce for pasta. if you are feeling thrifty and crafty, bunch the good looking leaves and hang the bundle upside down somewhere dry and out of the sun. when crispy, crumble them into a little airtight jar. The dried celery leaves will add excellent flavor to any stock or soup all winter.
Shallots. Shallots can be such a magic ingredient. A fine dice for salad dressings and homemade mayonaise is key. i'd suggest googling shallot vinaigrette. A homemade mayo would be good on a potato salad or in deviled eggs. I have a Southeastern Asian soup recipe that calls for dry roasted shallots - which is done in their skins on a hot dry cast iron skillet, blackening the outsides until they are tender and pop out of their skins. This tasty little product could be thrown in a fancy sandwich, in an omelet, on a pizza.
Cipollini Onions. Dr. Gourmet knows what they're about: http://www.drgourmet.com/ingredients/cipolini.shtml
The Proud Italian Cook knows how to best showcase their special qualitiies: http://prouditaliancook.blogspot.com/2008/07/balsamic-glazed-cipollini-onions-and.html
Carrots. Big Tasty Carrots! Raw is super. Shredded on a salad is super. As the base for a bolognese they are perfect. Roasted carrots are delicious - the old cookie sheet in the oven idea. I'd peel and slice the carrots, perhaps on a bias so there are more substantial pieces, toss on the sheet with olive oil, salt, pepper, and maybe some fresh herbs. 400 or so - Flip once with a spatula. when fork tender - voila! there are also nice ideas for sauteed carrots with honey ginger glazes and whatnot. matchstick sized pieces are nice to put in a stir fry - get crazy with your kitchen knife skills! if you're really good try sushi. and what about carrot cake? or muffins. cupcakes. carrot ginger soup?
lettuce. wash, spin, serve. try making a dressing with the shallot! cucumbers, sweet peppers, and shredded carrot is a pretty nice salad. crumbled feta on top is a nice touch. greek salad wrap is a good lunch. consider quick pickling your hungarian hots and roasting your peppers to really go the extra mile!
summer squash. these crops are on their way out. we hope you enjoy these delicate little guys. same as usual.
hot peppers. here is a good way to keep hots on hand. the thai hots and cayenne also dry very well. serranos are super in a salsa verde.
PICKLED PEPPERS
1 lb peppers (seeded and cut into rings - I mix hot and sweet)
2 large shallots (sliced and separated into rings)
2 cups white wine vinegar (I actually used regular white last time and it was fine)
1/2 cup sugar
3 tblsps water
5 sprigs of thyme
2 garlic cloves sliced
1/4 teasp dried crushed red pepper
pinch of coarse salt
Bring above 6 ingredients to boil and pour over peppers/shallots in bowl. Cover the bowl for 5 mins, then let cool to room temp. Transfer to quart jar and refrigerate 4 hours.
Enjoy...they are both easy and very good...
tomatillos. papery husk. tomato looking green fruit inside. wikipedia has an enlightening entry about this vegetable: http://en.wikipedia.org/wiki/Tomatillo I would make a little salsa verde with the tomatillos, white onions, serranos and chicken stock. this cooked green sauce pairs wonderfully well with enchiladas, especially spinach, cheese, and shredded chicken. One dedicated farmstand shopper who happens to live in the house I grew up in suggested a chicken recipe with tomatillos from Mario Batali. I adore Mario and so I googled it and found a good description. You guys only got one and a half pounds but i think you can modify the recipe and still make a wonderful dish. so while at the market pick up some garlic, limes, chicken thighs and cilantro. check out the article at http://www.seriouseats.com/recipes/2007/09/unclogged-mario-batali-recipe-chicken-with-green-sauce.html
melons. no one complained about the melon in last week's box. i really am curious! But I hope they were all fine and you got to try a watermelon this week. Maybe next year will be the killer melon season.
Folks! We love having such a happy band of members. You are all so pleasant to see each week. Thank you for your support and dedication to eating your veggies. I have been hearing lots of tales of summer goodness put up for winter meals. One member told me today she just bought a freezer! As usual, the tales of children loving to eat fresh organic veggies always warms my heart, too. Go real carrots!
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