Wednesday, June 21, 2017

June 21 or 24

First Day of Summer!
Share contents:
1 bunch of carrots, 1 head of "Early Jersey Wakefield" cabbage, 1 bunch of red onions, 1 pound of snap beans, 2 pounds of cucumbers, 1 1/2 pounds of red new potatoes.

Storage:
everything in the fridge.  If you want to use the onion tops, do so in the 1st couple days while they are fresh.  Carrot tops should be removed from the carrots if you're going to keep them more than a few days.

Early Jersey Wakefield is an heirloom cabbage variety.  It is known for its conical shape and tender, sweet flavor.  It makes great coleslaw or sauerkraut.

A Coleslaw Recipe
1 head of cabbage
1 small red onion
a few sprigs of cilantro or dill
juice of 1 lime
2 to 3 teaspoons of white wine vinegar
1/3 to 1/2 cup extra-virgin olive oil
salt and pepper

Tear off and discard outer leaves if wilted.  Quarter the head and remove the core.  Slice the quarters crosswise into thin strips.  Slice the onion lengthwise as thin as possible.  Coarsely chop the herb(s).
Combine all the vegetables in a large bowl and toss with the lime juice, vinegar, olive oil, and salt and pepper.  Taste and, if necessary, add more vinegar, salt and pepper.  Serve at room temperature.

Green Bean and New Potato Salad
1 pound green beans
1 pound of new potatoes
1 red onion
3 tablespoons red wine vinegar
salt and pepper
3/4 cup extra-virgin olive oil

Wash potatoes and cut into chunks of desired size.  Boil until just fork tender.  Remove from water and place in a bowl.  Drizzle 1 tablespoon of the vinegar over the potatoes and set aside.
top and tail the beans, and parboil them in salted water until tender.  Drain and immediately spread them out to cool.
For the vinaigrette, peel and dice the onion fine and put in a bowl with the remaining vinegar and salt and pepper.  Whisk in the olive oil.  Taste and adjust with more vinegar or salt or pepper, as needed.  Toss the potatoes in with the vinaigrette; this can sit for awhile.  Do not add the green beans until just before serving or they will discolor from the acid in the vinaigrette.
The salad can be tossed with dill, basil, parsley, or hyssop.
adapted from Chez Panisse

Wednesday, June 14, 2017

June 14 or 17 CSA

Share contents this week:
1 head of Bambi lettuce, 1 pint of snow peas, 1 bunch of cippollini spring onions, 1 1/2 # Austrian crescent fingerling potatoes, Costata Romanesca zucchini, 1 bunch of red beets, 1 bunch of dill, 2 bulbs of garlic.
Storage:
Garlic and potatoes, loose or in a paper bag in the fridge.  All other things in plastic bags with air squeezed out in fridge.

Costata Romanesca is a traditional Italian zucchini with a nutty flavor and drier texture than dark green zucchinis.  Its flavor is superior even when large.
Austrian Crescent potatoes have a waxy texture which makes them great for warm potato salad, oven fries, or boiling.

Pasta with Zucchini, Walnuts, and Pesto
from Chez Panisse by Alice Waters
Trim ends off and julienne 2 zucchini and saute in olive oil until tender and starting to brown.  Season with salt and pepper.  Cook fresh noodles and add to the pan with a ladle of the pasta water or some chicken stock; some toasted walnuts, roughly chopped; and pesto sauce.  Turn off the heat and toss well, taste for seasoning, and serve with grated Parmesan. 

Try roasting the beets and making a warm beet salad with fresh dill, chopped spring onions and a simple vinaigrette.

Wednesday, June 7, 2017

June 7 or 10 CSA

Share contents:  1&1/2# broccoli florets, 1 bunch of small yellow onions, 1 bag of green kale, 1 head of napa cabbage, 1 fennel bulb, 1 bunch of multi-color carrots, 1# zephyr summer squash (you may also have a patty pan or yellow straight-neck too).

Storage:  You can leave the onions out on the counter.  All else should be stored in your vegetables drawers in the refrigerator.

Yellow Squash Sicilian Style
from The Talisman Italian Cookbook
1 pound of squash, sliced thin
2T olive oil
1 clove garlic, chopped
1 1/2 T wine vinegar
1/2 tsp salt
1/2 tsp sugar (optional)
1 tsp fresh mint leaves
Place squash in skillet with oil and garlic and cook gently until squash is tender.  Add vinegar, salt, sugar and mint leaves and cook 2 minutes longer.  Serves 4

Broccoli Roman Style
11/2 # broccoli
3 T olive oil
2 cloves of garlic, sliced
1/2 tsp salt
1/2 tsp black pepper
1 cup dry red wine
Wash broccoli well and drain.  (Use whole florets.)  Place olive oil and garlic in a large skillet and brown garlic.  Add broccoli, salt and pepper and cook 5 minutes.  Add wine, cover skillet and cook over very low flame 20 minutes, or until broccoli is tender, stirring gently so as not to break florets.
I like to eat this with a little crushed red pepper and grated Parmesan.

Napa cabbage makes great slaw, especially with fennel and grated carrots.