Wednesday, August 23, 2017

August 23 or 26 CSA

Share contents:  1 pound of summer squashes, 1 pound of green beans, 1 pound of sweet onions, 1 butternut squash, 3/4 pound of Sweet Italian peppers, 1 1/2 pound of Papa Cacho fingerling potatoes, salad tomatoes (orange ones are Clementine, red ones are Mountain Magic).

Storage:  Butternut squash, peppers, and tomatoes can be kept out on your counter not in direct sun.  All else should be refrigerated.

Beans:  we don't have enough of any one variety to give the whole CSA the same kind. So...those of you picking up at RAD today will have Romano beans which are a snap bean.  Those of you who pick up at Catawba or the farm will have Goose beans which are a delicious heirloom pole bean variety that needs to be de-strung before preparing.  Some of the smaller ones haven't developed a string yet but if you can see the from of a bean inside the pod, chances are their a string to pull off the top and bottom of the pod.  The entire pod and beans within are edible.

The Papa Cacho fingerlings have a waxy texture and great flavor.  They are great oven roasted, boiled until just soft and smashed with a spatula and fried, in potato salad.
The sweet onions are very mild.  We mostly use them raw in salads around here.  A lot of their flavor is lost in cooking.
The butternut have been sitting for a few weeks and now and are ready to eat.

Summer Squash and Pepper Salad
Prepare 1 dry cup of bulgur wheat or quinoa or brown short grain rice.  While it is cooking and cooling, prepare the rest of the ingredients.
4 to 6 summer squashes, finely diced
1 sweet red pepper, stem and seeds removed, finely diced
1 sweet onion, very finely diced
1/2 cup of dill, parsley, mint (combination of the three or just one)
2 Tablespoons extra virgin olive oil
Juice of 1 lime or lemon
salt and pepper
Combine the cooked grain and vegetables in a large bowl.  Toss to combine.
Whisk the herb(s), olive oil, and citrus juice in a small bowl.  Pour the dressing over the salad.  Add salt and black pepper to taste and combine all together.  Let sit for 15 minutes, taste and adjust seasoning as needed.  Serve at room temperature.

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