Seventh Share
Posted 7/15/2010 8:14am by Christy and Chris Kantlehner.
Hello Everybody!
First of all, thank you for the rain dancing. The plants are so delighted to get a drink!
In this week's share you found:
1 Eggplant. The very first ones. When I have just one of these guys I usually end up dicing it up to put in a sautee with other veggies. We had a nice lunch of tostadas on Tuesday: tortillas with some leftover rice and grated cheese topped with diced eggplant, summer squash and zucchini that had been tossed briefly in some olive oil with salt, pepper, and fresh basil. Those went on top - they were baked in the oven on a cookie sheet (until that was taking too long and we had to microwave them). Serve with scallion tops, hot sauce and sour cream. yum. Eggplant is really nice on the grill, too. Make sure to marinate in oil, at least - a salad dressing works great, soy sauce and sesame oil can be nice touches. If you're grilling some zucchini anyway - why not throw on the eggplant?
Parsley. You've definitely seen this one before. Don't forget parsley paired with fish, if you are making a chowder or just roasting some fish. parsley is a perfect touch. Tabouleh is a great parsley-centered dish to look up - wonderful with hummus, pita, and some fresh veggies.
Carrots. Cute little bunches. Carrots are a great base for lots of soups and sauces. Bolognese sauce is wonderful with some carrot for sweetness in the base. Shredded carrots are a staple for my salad routine. Roasted carrots are delicious - carrots, torped onions, and new potatoes would roast together nicely - perhaps with some chunks of garlic and fresh rosemary. A nice side for something different is carrots sliced on a bias and sauteed with some olive oil and a touch of butter, a splash of OJ if you think you need a little liquid to cook them, and finished with a fresh grating of ginger and a sprinkle of brown sugar (if you like).
Dill. Great with fish. lemon, butter, dill, and white fish. How about a sour cream veggie dip? The new potatoes, boiled, diced into chunks, and tossed with a little mayo, lemon juice, and fresh dill, make a lovely potato salad.
Torpedo Onions. This variety is called Long Red of Florence (last year we had Tropeana Lunga, some of you may recall). This is a fresh onion. The bunch will keep best in a plastic bag in your fridge. When we start harvesting onions for storage, curing them and cleaning the tops off - those you can keep in a basket on your counter or in an onion bin. I'll let you know. Fresh onions tend to be a little sweeter. Their sugars are even more concentrated when cooked - roasting or grilling is great. You can also slice them into little rounds for a salad, burger, or sandwich or dice them into any sort of salad -grain or tuna, potato or pasta, whatever.
Scallions. I can't bear to not use onions in cooking. My mom is visiting and sensitive to onions, so I've been substituting the milder scallions for onions with good success! The other day I made a sautee of scallions and half-moons of zucchini while I food processed some basil with good olive oil, salt, and lemon juice for a quick pesto pasta with spaghetti, toasted pine nuts, and parmigiano. The scallion tops are perfect for the potato salad, a green salad, eggs, nachos, or anything with a tortilla and cheese.
New potatoes. Who knew potatoes could have so much flavor? I adore these little taters. I took two large, ugly ones home from the stand the other day and sliced them thin and put them on the tiny toaster oven tray (too hot for the whole life-sized oven!). I snipped a few springs from my Rosemary plant, tossed with olive oil, salt and pepper, and voila. 400 degrees for 20-25 minutes, flipping once with a spatula. They came out just slightly al dente, but so delicious - not undercooked, just full of good texture. I highly recommend making a fresh potato salad. Warm potato salad you can serve with dinner, the leftovers are perfect cold with lunch. Try a variation on the recipe I put up last week.
Zucchini, Summer Squash, and one odd guy: Eight Ball round zucchini, patty pan, or flying saucer. They can all be used the same way. Sauteed or grilled are my favorite. These veggies lend themselves easily to a quick pasta or a stir fry. For something different try my mom's Zucchini Bread or fellow CSA member, Jill's recipe for Zucchini Chocolate Chip Cookies.
Lettuce. Thank goodness for all the varieties of lettuce. Diffferent ones are great for different weather. The red-tinged variety, Magenta, holds well and has some good crispness that makes you want to put it on a burger or a sandwich. or just make a nice side salad. My Auntie Ann gave me this delicious recipe for Maple-Ginger Vinaigrette salad dressing, if you feel like jazzing up your salads. Toasted nuts or seeds, a nice cheese, dried fruits, and shredded carrots make a winning combo before cukes and tomatoes are on full blast.
First of all, thank you for the rain dancing. The plants are so delighted to get a drink!
In this week's share you found:
1 Eggplant. The very first ones. When I have just one of these guys I usually end up dicing it up to put in a sautee with other veggies. We had a nice lunch of tostadas on Tuesday: tortillas with some leftover rice and grated cheese topped with diced eggplant, summer squash and zucchini that had been tossed briefly in some olive oil with salt, pepper, and fresh basil. Those went on top - they were baked in the oven on a cookie sheet (until that was taking too long and we had to microwave them). Serve with scallion tops, hot sauce and sour cream. yum. Eggplant is really nice on the grill, too. Make sure to marinate in oil, at least - a salad dressing works great, soy sauce and sesame oil can be nice touches. If you're grilling some zucchini anyway - why not throw on the eggplant?
Parsley. You've definitely seen this one before. Don't forget parsley paired with fish, if you are making a chowder or just roasting some fish. parsley is a perfect touch. Tabouleh is a great parsley-centered dish to look up - wonderful with hummus, pita, and some fresh veggies.
Carrots. Cute little bunches. Carrots are a great base for lots of soups and sauces. Bolognese sauce is wonderful with some carrot for sweetness in the base. Shredded carrots are a staple for my salad routine. Roasted carrots are delicious - carrots, torped onions, and new potatoes would roast together nicely - perhaps with some chunks of garlic and fresh rosemary. A nice side for something different is carrots sliced on a bias and sauteed with some olive oil and a touch of butter, a splash of OJ if you think you need a little liquid to cook them, and finished with a fresh grating of ginger and a sprinkle of brown sugar (if you like).
Dill. Great with fish. lemon, butter, dill, and white fish. How about a sour cream veggie dip? The new potatoes, boiled, diced into chunks, and tossed with a little mayo, lemon juice, and fresh dill, make a lovely potato salad.
Torpedo Onions. This variety is called Long Red of Florence (last year we had Tropeana Lunga, some of you may recall). This is a fresh onion. The bunch will keep best in a plastic bag in your fridge. When we start harvesting onions for storage, curing them and cleaning the tops off - those you can keep in a basket on your counter or in an onion bin. I'll let you know. Fresh onions tend to be a little sweeter. Their sugars are even more concentrated when cooked - roasting or grilling is great. You can also slice them into little rounds for a salad, burger, or sandwich or dice them into any sort of salad -grain or tuna, potato or pasta, whatever.
Scallions. I can't bear to not use onions in cooking. My mom is visiting and sensitive to onions, so I've been substituting the milder scallions for onions with good success! The other day I made a sautee of scallions and half-moons of zucchini while I food processed some basil with good olive oil, salt, and lemon juice for a quick pesto pasta with spaghetti, toasted pine nuts, and parmigiano. The scallion tops are perfect for the potato salad, a green salad, eggs, nachos, or anything with a tortilla and cheese.
New potatoes. Who knew potatoes could have so much flavor? I adore these little taters. I took two large, ugly ones home from the stand the other day and sliced them thin and put them on the tiny toaster oven tray (too hot for the whole life-sized oven!). I snipped a few springs from my Rosemary plant, tossed with olive oil, salt and pepper, and voila. 400 degrees for 20-25 minutes, flipping once with a spatula. They came out just slightly al dente, but so delicious - not undercooked, just full of good texture. I highly recommend making a fresh potato salad. Warm potato salad you can serve with dinner, the leftovers are perfect cold with lunch. Try a variation on the recipe I put up last week.
Zucchini, Summer Squash, and one odd guy: Eight Ball round zucchini, patty pan, or flying saucer. They can all be used the same way. Sauteed or grilled are my favorite. These veggies lend themselves easily to a quick pasta or a stir fry. For something different try my mom's Zucchini Bread or fellow CSA member, Jill's recipe for Zucchini Chocolate Chip Cookies.
Lettuce. Thank goodness for all the varieties of lettuce. Diffferent ones are great for different weather. The red-tinged variety, Magenta, holds well and has some good crispness that makes you want to put it on a burger or a sandwich. or just make a nice side salad. My Auntie Ann gave me this delicious recipe for Maple-Ginger Vinaigrette salad dressing, if you feel like jazzing up your salads. Toasted nuts or seeds, a nice cheese, dried fruits, and shredded carrots make a winning combo before cukes and tomatoes are on full blast.
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