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Fifteenth Share

Posted 9/6/2011 5:28pm by Christy and Chris Kantlehner.
Hi Everyone!

It's a rainy back-to-school kind of day.
Today in your box you have:

1 bag of Arugula. This is the week's salad green. The next lettuce crop is a goner. The week after should be good again. Anyway, let's focus on how delicious arugula is. I find it is best wash, spun, sprinkled with salt and pepper, then the juice of half a lemon, then extra virgin olive oil just before serving. Finish with curls of parmesan shaved off a good block of parmigiano-reggiano. Or finish a pizza or pasta or risotto with arugula, allowing it to wilt in at the last moment.

Bundle of Lemon Basil. Try cooking slices of garlic and lemon peel in olive oil, then throwing in cooked pasta, lemon basil, and goat cheese. Quick and easy. We've also enjoyed lemon basil with fish, boiled potatoes, and even in cocktails.

2 lbs of Cipollini Onions. "Chip-o-leeny" - meaning little onion in Italian. I recommend roasting these pungent little disks. I would cut the larger ones into four wedges and halve the smaller ones. Remove the papery skin, toss with olive oil, salt, and pepper and roast on a baking sheet in a 400 degree oven. When they are tender, try tossing them with a little balsamic vinegar. Allow them to cool a bit and you have a very tasty morsel. Of course, you can use them in any recipe that calls for onions. They'd be great on the grill or in any mixed roast of veggies and/or meats.

2 lbs of yukon gold potatoes. I have been loving warm potato salads lately. The other day i found myself making lunch for the crew and the family and managed to do an almost all veggie lunch - and no one seemed to be hungry at the end. Thank goodness for the filling properties of potatoes. Anyway - here's how it was done: First - scrub, dice, and start boiling the potatoes in salted water - smaller chunks cook faster. Then I did some cipollini onion halves, carrot rounds, and a few whole garlic cloves, tossed with olive oil, S&P, and roasted in the toaster oven. I sliced up a few jimmy nardello, yummy sweet peppers and a red onion and threw those in the big serving bowl. I made a quick dijon, honey, lemon, rice wine vinegar & olive oil vinaigrette right on top of them and let the onions and peppers mellow in there. Once the potatoes were done I drained them well and added them to the peppers and dressing. I had some no longer frozen peas from the mass freezer exodus during the hurricane, so I threw those in - a good way to cool down the taters a bit. Finally, I tossed in the roasted carrots, garlic, and cipollinis. YUM! Everyone was pleased! The week before I did a nice nicoise-type potato salad :) Similar method - diced red onion, capers, garlic, lemon, olive oil, frozen corn, then the hot potatoes. I stirred that til cool then added a celery, mayo, parsley, tuna mix I'd thrown together. delicious and nutritious. And it did not use any bread, which I was out of. Tuna sandwiches are our fall back lunch, so this was a good recovery!

1 Italian Eggplant. Eggplant parm. eggplant parm sandwiches. My aunt did a really simple and lovely side of grilled eggplant dressed with a little olive oil, some torn mint leaves, and a few crumbles of feta the other day.

2 Bell peppers. 2 specialty sweet peppers. these should be familiar by now.

1 Bunch of Red Russian Kale. It's Back! Absence does make the heart grow fonder. and these are such tender little leaves from the new planting. The best way is to use a clove of garlic - slice it, add it to a generous amount of olive oil. Add a pinch of salt get that cooking fairly hot without the garlic browning. Add the coarsely chopped washed kale leaves and serve as a side. or in a quesadilla. on a pizza. on a hot italian sausage sub. on top of creamy polenta with a fried egg on top, finished with parmesan. maybe in a new potato salad . . . 

1 head of garlic. precious garlic! You can roast the whole bulb and squeeze out the roasted cloves to make a wonderful spread for good bread

1 Acorn Squash. the first truly fall food. We figured this cool gloomy day would make you want to turn on your oven. so wash the outside so it doesn't get your cutting board dirty. then cut in half lengthwise, scoop out the seeds with a spoon, and place on a baking sheet. put a pat of butter or drizzle of oil or nothing on top and bake at 350 until fork tender. Scoop out the flesh or just slice the baked squash and let everyone scoop from their own sliver at the table. The skin is delicate enough to be edible - you can decide if you like it or not.  You can also make half moon shaped slices and bake those - they will go much faster, actually. Squash and sage are friends - so I threw in a sprig of sage for all of your boxes. You can either let it dry and use it later or try frying the leaves in hot oil or infusing some sage into brown butter - which would be a wonderful drizzle on top of your cooked squash. Brown butter is just butter cooked until its impurities turn brown, maybe caramelizing? anyway in french it is called Beurre Noisette (Hazelnut) because it brings out a nutty aroma in the butter. That reminds me - toasted nuts would probably be lovely with slices of roasted squash, along with a cheese and the sage brown butter. hmmm.. . . . 

2 ears of sweet corn. Friday members got these on Friday. I hope they were good! We don't use any sprays so there is almost guaranteed to be a worm in every ear. Just snap off the tip and the rest of the ear should be okay. steam it, boil it, or cut it off the cob. you can make a broth with the cobs (and carrot ends, parsley stems, onion peels, garlic peels, peppercorns, whatever) and make a corn and potato chowder. maybe with roasted peppers, sweet onions, and for best flavor - bacon. I loved the wraps from cook's cycles in Nantucket - steamed rice, capers, corn, tuna, and red onion. Can you see where my potato salad idea came from? Al Forno makes an awesome tomato, corn, basil, and red onion salad dressed with balsamic vinaigrette and tossed with freshly grilled croutons.

1 Bunch of Rainbow Carrots. Red, yellow, orange, and white. groovy.