2019 Week 12 CSA Newsletter

Week 12  |  September 8-14, 2019    |    “B” Week

IN YOUR VEGGIE BOX THIS WEEK:

POTATOES ~ These were bought in from our partner farm Wayward Seed Farm in Fremont (certified organic). Leave them on your countertop in the netted bag until ready to use.

DRAGON TONGUE BEANS (OR GREEN BEANS) ~ Store these in the fridge in a Green Bag and use within a week. I like to trim the ends off and then steam them for 6 minutes, dunk in ice water bath, and serve with butter, salt and pepper.

HEAD LETTUCE ~ store these in your fridge in a green bag for longer storage life. Wash just before use.

YELLOW SWEET ONION ~ store these in a cool, dark place. These have been cured, so they don’t need to be in the fridge. They will last for several weeks! If you’re wondering what the difference is between all these onions we give you, check out this blogpost guide to the 6 basic types of onions.

RED BELL PEPPER ~ Store this in the fridge in a plastic bag. Peppers can also be flash frozen. Just throw them in a Ziploc bag (whole or chopped) and freeze!

MINI SWEET PEPPERS ~ Store this in the fridge in a plastic bag. Peppers can also be flash frozen. Just throw them in a Ziploc bag (whole or chopped) and freeze! These are great snacking peppers for kid lunches.

SUMMER SQUASH (extras) ~ This could take the form of zucchini or yellow squash. Store in your fridge crisper drawer in a Green bag. When you’re ready to eat it, cut the ends off. Peel if desired. If the zucchini is large, cut long-ways, and scoop out the seeds inside. Then dice.

TOMATOES ~ We’re not sure if these will be ready or not, so we’re putting them on the extras list right now. Store these on your countertop and use fairly quickly this week.

CUCUMBERS (extras) ~ These are coming out of our ears!! You’ll find them on the extras table. Store these in your fridge in a bag and use them within 7 days. You don’t need to peel them, but you will want to wash them to get the spines off.

EGGPLANT (extras) ~ These purple beauties will be on the extras table since not everyone likes these! There should be enough for those of you who like them! Store this in the fridge in a plastic bag. Peel the skin off before eating.

JALAPENOS (extras) ~ Store this in the fridge in a plastic bag. Peppers can also be flash frozen. Just throw them in a Ziploc bag (whole or chopped) and freeze!

 FRUIT SHARE

(runs through Week 16 of the CSA)

HONEYDEW MELON ~ These are coming from our parents at Bench Farms. Store these in the fridge!

GALA APPLES ~ From Quarry Hill Orchard in Berlin Heights. Put these in the fridge in a plastic bag and they’ll store for several weeks. They are a great eating apple.

TABLE GRAPES ~ From Quarry Hill Orchard. Keep these in the fridge in a plastic bag! SO SWEET! A premier item that we have been lucky to snag!

MADDIE & BELLA COFFEE:  Brazil Santos – dark chocolate, brown sugar, hazelnut — the label is wrong on the bag. We are actually at week 12!

WEBER RANCH EGGS: It’s “B” week! Remember, because we doubled up on eggs a few weeks ago to catch up on our over-supply — we will be ending the egg share earlier than the rest of the CSA season. A and B members will finish up their eggs on Week 15 and 16. Weekly members get their final egg on Week 17.

Till next week! Farmer Kurt

The dishes and tables have arrived for our Field to Table dinner this Sunday!

~ WEEK 12 ANNOUNCEMENTS ~

 

1. FYI Kurt and Corinna will be taking another vacation starting this Friday, Sept 13-16 — this time to Portland, OR, to see Corinna’s brother Sven. Kurt will be returning on Monday morning. This will not affect CSA delivery as Kurt will be returning early to be sure to pack the shares. But since Corinna is staying through Wednesday, it does mean we will not have a newsletter for week 13 — just a simple email with the recipes and box list.
2. The Freezer Challenge begins THIS MONDAY! Start labeling your freezer veggies and/or meal entries with #slffreezerchallenge19 There are 3 prizes! To learn the details, go to the week 11 newsletter here.
3. Canning Tomatoes workshop members — your class is this Saturday from 2-4 PM at Diane Roger’s home. The location has changed since we are on vacation — it is NOT at the farm. You will receive an email from Diane regarding location details. Globe tomatoes will be given to you at the workshop from another farm since we’re not sure about whether ours will be available. This class is sold out.
4. NOW TAKING ORDERS FOR FALL BOOSTER VEGGIE BOXES $30 — This will be taking the place of our “Thanksgiving Share” concept and will likely include many staples like onions, sweet potatoes, winter squash, and fall storage crops. Read last week’s newsletter for details on what this product is, when you get one, and how you can reserve one. We have a limited supply so don’t delay!
5. PRE-ORDER: BULK BEETS, Honeycrisp and Gala APPLES, CABBAGE, CONCORD GRAPES, KALE, ROMA TOMATOES, SWEET CORN AND ONIONS ~ Pre-order your bulk items in our online store now and we’ll make sure we reserve one for you when they are ready (sometime in the next few weeks…) Read the details in the week 11 newsletter if you missed it last week!

These peck baskets of Concord grapes are for sale in the online store now. They are great for making jams and juice.

Crockpot Breakfast Potatoes 

Adapted from Well Plated (www.wellplated.com)  

Prep time ~ 15 minutes     Serves 6

I think it’s officially time to break out the crockpot! 

Ingredients:

3 pounds baby potatoes — quartered (cut pieces in half again if very large; they should be a rough 1- to 1 ½ inch dice)

1 green bell pepper, seeded and ½ inch diced 

1 red bell pepper, seeded and ½ inch  diced

½ medium yellow onion, finely diced (about ½ cup)

3 cloves garlic, minced

2 tsp seasoned salt

2 tsp smoked paprika

2 Tbs unsalted butter, diced

2 Tbs EVOO

Kosher salt and black pepper

Directions: 

Coat the bottom of a 5-quart or larger slow cooker with nonstick spray. Add the potatoes, green bell pepper, red bell pepper, onion, garlic, seasoned salt, paprika, and butter. Drizzle the olive oil over the top, then stir to combine.

Cover and cook on high for 2 ½ to 3 hours or on low for 4 to 5 hours, until the potatoes are fork tender. The cooking time will vary based upon your slow cooker and the size of your potatoes, so check them a bit early to ensure they do not overcook.

Stir, then add additional salt and/or pepper to taste. Enjoy hot

Easy Potato Curry

Adapted from Tasty (www.tasty.com) from One Pot Vegetarian Meals 

Serves 4

Try this filling one pot vegetarian meal with those amazing potatoes!

Ingredients:

2 Tbs oil

1 medium yellow onion, diced

4 cloves garlic, minced

4 tsp curry powder

1 ½ tsp paprika

1 tsp cayenne

2 tsp cumin powder

½ tsp allspice

2 tsp fresh ginger, minced

½ tsp black pepper

2 lb potato, peeled and cubed

15 oz chickpeas, 1 can, drained

1 cup vegetable broth

1 Tbs lemon juice

14 oz diced tomato, 1 can

14 oz coconut milk, 1 can

Rice, cooked, for serving 

Naan bread, for serving

Fresh cilantro, chopped, for garnish

Directions: 

Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.

Add the garlic and saute for about 2 minutes, until fragrant.

Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.

Add the potatoes and mix well until well-coated in spices. Add the chickpeas and stir to incorporate.

Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine. Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.

Serve with cooked rice and naan and garnish with fresh cilantro. 

Sautéed Zucchini, Peppers and Tomatoes 

Adapted from Martha Stewart (www.marthastewart.com)  

Total time ~15 

Prep this one ahead by cutting up the veggies in advance. Throw in some kale if you still have some! Sub in whatever peppers you have this week!

Ingredients:

1 pound (about 2 medium) zucchini 


2 yellow bell peppers 


2 Tbs EVOO

1 pint grape tomatoes 


2 cloves garlic, smashed 


Coarse salt and ground pepper

Directions: 

Quarter zucchini lengthwise; cut crosswise into 1/2-inch-thick pieces. Remove ribs and seeds from peppers; cut into 3/4-inch squares. 

Heat olive oil in a large skillet over medium-high heat. Add zucchini, peppers, tomatoes, and garlic; season with salt and pepper. 

Cook, tossing frequently, until vegetables are crisp-tender, 6 to 8 minutes.

Caramelized Red Bell Peppers and Onions 

Adapted from All Recipes (www.allrecipes.com)  

Total time ~40 minutes 

Serves 4

I know this so many in this group love caramelized onions; try this with the peppers added for some extra flavor!

Ingredients:

2 red bell pepper, cut into strips

2 red onions, cut into strips

1 Tbs EVOO

1 teaspoon butter

1/4 cup red wine (optional)

1 pinch salt

1 pinch ground black pepper

Directions: 

In a hot saucepan over medium heat, combine red peppers, onion, oil and butter. Sautee for 2 minutes on medium-low and continue cooking. Stir occasionally until the onions and peppers soften.

If desired, stir in red wine into the vegetables and cook until the wine evaporates; approximately 30 minutes. 

Season with salt, pepper and basil.

Dragon Tongue Beans

Adapted from Food52 (www.food52.com)  

Serves 6

If you want a flavor packed way to enjoy these beans, try this recipe. It’s a perfect side dish!

Ingredients:

1 pound dragon tongue beans or green beans

8 ounces pancetta, chopped into small cubes

1 Tbs butter

2 shallots, minced

4 garlic cloves, minced

1 1/2 pounds crimini mushrooms, quartered

Kosher salt

Freshly ground black pepper

2 Tbs flat-leaf parsley, chopped

Directions: 

Bring a medium sized pot of salted water to boil. Blanch beans for about 5 minutes. Drain immediately and run under cold water. Set aside.

In a large skillet, cook pancetta until slightly crispy over medium heat. Transfer to paper towel lined plate.

Turn heat to medium low and melt butter. Add shallots and cook until fragrant, about 1-2 minutes. Add in garlic and cook for 30 seconds. Next stir in mushrooms and a healthy dose of salt. Stirring occasionally, let mushrooms cook down and release their juices, about 8-10 minutes.

Add beans and pancetta to mushroom mixture. Cook for 1-2 minutes more. then sprinkle with black pepper and parsley.

Summer Bean Salad

Adapted from Food and Wine (www.foodandwine.com)  

Serves 4

Don’t have dragon beans? Substitute in green beans, either work well with this salad!

Ingredients:

Dressing: 

1 head of garlic, top 1 inch cut off

½ cup plus 1 Tbs oil

2 tsp finely chopped peeled fresh ginger

¼ cup seasoned rice vinegar

½ tsp smooth peanut butter

½ tsp gochugaru (Korean red pepper flakes) or Aleppo pepper

¼ tsp sambal oelek

1 tsp toasted sesame oil

Kosher salt

Salad:

5 Tbs oil 

1 pound mixed young beans, such as yellow wax beans, green and purple string beans and dragon tongue beans, trimmed

1 Tbs minced garlic

¼ cup torn basil leaves, plus small whole leaves for garnish

Kosher salt

Directions: 

Make the dressing.

Preheat the oven to 450°. Drizzle the top of the garlic head with 
1 tablespoon of the canola oil and wrap tightly in foil. Roast until tender, 45 minutes to 
1 hour. Let cool slightly, then squeeze out the garlic cloves and discard the skin.

In a blender, puree half of the garlic cloves (reserve the remaining cloves for another use) with the ginger, rice vinegar, peanut butter, gochugaru and sambal oelek. With the machine on, drizzle in the remaining 1/2 cup of canola oil and the sesame oil until incorporated. Season the vinaigrette with salt.

Make the salad.

In a large skillet, heat 2 tablespoons of the oil. Add half of the beans and cook over moderately high heat, stirring occasionally, until golden and crisp-tender, about 3 minutes. Transfer to a large bowl. Repeat with another 2 tablespoons of oil and the remaining beans.

Wipe out the skillet. Add 
the remaining 1 tablespoon of oil and the garlic and cook over moderate heat, stirring, until golden, about 2 minutes. Scrape the garlic oil over the beans. Add 1/2 cup of the vinaigrette and the torn basil and season with salt; toss to coat. Transfer to a platter and garnish with whole basil leaves. Serve warm.

Tomato, Cucumber and Green Bean Salad

Adapted from Health (www.health.com) 

Total time ~25 minutes 

Serves 4

Super simple salad to enjoy lots of veggies from your box this week! Sub in dragon beans if those are what you got!

Ingredients:

1/3 cup broken walnut pieces

1 cloves garlic, chopped

1 tsp coarse salt

1 Tbs EVOO

3 Tbs red wine vinegar

½ pound green beans, stem ends trimmed, cut into 1-in. lengths

Salt

6 ounces grape tomatoes, halved

½ cup thinly sliced (lengthwise) red onion

½ cucumber, peeled, seeded, halved lengthwise and cut into 1⁄4-in. slices

¼ cup coarsely chopped fresh cilantro

¼ cup coarsely chopped fresh dill

¼ cup coarsely chopped fresh mint

Directions: 

Combine walnuts, garlic and salt in a food processor and blend until finely ground. (If preferred, walnuts, garlic and salt can be pounded into a paste with a mortar and pestle.) Combine walnut mixture, oil and vinegar in a salad bowl and whisk until blended.

Cook green beans in boiling salted water until crisp-tender, 4 to 6 minutes. 

Drain well, rinse with cold water, spread on a dish towel and pat dry.

Add green beans, tomatoes, onion, cucumber, cilantro, dill and mint to walnut dressing and toss to blend.

Baba Ganoush 

Adapted from Minimalist Baker (www.minimalistbaker.com)  

Total time ~25 minutes 

Serves 4

Such an easy and great way to use your eggplant, dip your cucumbers in it or find some pita. Keeps for 3 days in the fridge!

Ingredients:

1 medium eggplant

Sea salt

Olive oil 

1 large clove garlic (grated or finely minced)

2-3 Tbs lemon juice

2 Tbs tahini

2 Tbs fresh cilantro, parsley or basil (optional // chopped)

Directions: 

Preheat oven to high broil (or medium if you have the ability) and position a rack at the top of the oven.

Slice your eggplant into ¼ inch rounds and sprinkle with sea salt and place in a colander in the sink to drain any excess liquid. After 10 minutes, rinse slightly and then pat dry between two towels.

Arrange on a baking sheet and drizzle with olive oil and a pinch of sea salt. Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown. Remove from pan, stack and wrap the rounds in foil to lock in moisture – wait 5 minutes.

Peel away most of the skin of the eggplant (a little is OK) and add flesh to a food processor. It should be soft and tender and the skin should come off easy.

Add lemon juice, garlic, tahini, a pinch of salt and mix until creamy. Add herbs last and pulse to incorporate.

Taste and adjust seasonings as needed. I added a bit more tahini and another pinch of salt.

Serve with pita and/or pita chips or veggies (for gluten-free friendly option). Will keep covered in the fridge for several days.

Pan Seared Eggplant with Buttermilk Dressing 

Adapted from Bon Appetit (www.bonappetit.com)  

Serves 4

I know you have eggplant and cucumbers! Experiment with this new recipe!

Ingredients:

8 Tbs EVOO, divided

1 medium shallot, chopped, divided

Kosher salt

2 Tbs buttermilk, plain yogurt, or crème fraîche

2 Tbs white wine vinegar

1 tsp Dijon mustard

1 tsp honey

Freshly ground black pepper

4 Tbs finely chopped chives, divided

12 ounces Japanese eggplant (about 2 small), halved lengthwise, sliced crosswise on a diagonal ¼ inch thick

2 Persian cucumbers, halved lengthwise, thinly sliced crosswise on a diagonal

¼ cup parsley leaves with tender stems

Zest from 1 lemon, divided

2 Tbs  fresh lemon juice

1 avocado, cut into ½-inch pieces

Directions: 

Heat 1 Tbs oil in a large skillet, preferably cast iron, over medium-high. Add half of shallot and cook, stirring often, until tender and slightly charred and crisp around the edges, about 5 minutes; season with salt. Remove skillet from heat.

Whisk buttermilk, vinegar, mustard, honey, and several grinds of pepper in a medium bowl until smooth. Scrape in charred shallot; reserve skillet. Add 3 Tbsp. oil and 2 Tbs chives and mix well. Season dressing with salt.

Heat 2 Tbs oil in reserved skillet over medium-high. Add half of eggplant slices and arrange in a single layer; season lightly with salt. Cook, without moving, until browned underneath, about 3 minutes. Turn; cook on second side until browned and tender, about 2 minutes. Transfer to a large bowl. Add remaining 2 Tbs oil to skillet and repeat with remaining eggplant slices.

Let eggplant cool slightly, then add cucumbers, parsley, lemon juice, half of lemon zest, and 1 Tbsp. chives to bowl. Toss well; season with salt and pepper. Gently fold in avocado.

Transfer to a platter and drizzle with several spoonfuls of dressing (you don’t need to use all of it). Top with remaining lemon zest, shallot, and 1 Tbs chives

Honeydew Basil Gazpacho 

Adapted from The Original Dish (www.theoriginaldish.com)  

Serves 4

Basil and honeydew? This screams the herb challenge! Plus cucumbers! 

Ingredients:

1 honeydew melon, cubed (about 2 ½ lbs of cubed melon)

1 cucumber, chopped

2 Tbs diced red onion

¼ cup water

2 Tbs white wine vinegar

¼ cup olive oil

1 ½ tsp kosher salt

6 basil leaves (plus more to garnish)

freshly cracked black pepper

Directions: 

Combine the melon, cucumber, red onion, water, and vinegar in a blender and blend until smooth.

With the blender running, drizzle in the olive oil until incorporated.

Finish with the basil and salt. Blend to combine. 

Serve chilled with freshly cracked black pepper and basil leaves to garnish.

Cucumber Honeydew Salad with Feta

Adapted from Two Peas and Their Pod (www.twopeasandtheirpod.com)  

Total time ~10 minutes 

A simple salad that will be packed with end of summer flavor!

Ingredients:

2 Tbs lemon juice

¼ cup EVOO

1 tsp honey

 ¼ tsp salt

 1/8 tsp ground black pepper

 1 medium honeydew melon seeded and cut in bite-size cubes (about 5 cups)

 1 cucumber chopped

 1/3 cup finely chopped red onion

 3 Tbs chopped fresh dill weed

 1 cup crumbled feta cheese

Directions: 

In a medium bowl or jar, add lemon juice, olive oil, honey, salt, and pepper. Whisk or shake until dressing is combined.

In a large bowl, add honeydew melon, cucumber, onion, and dill weed. Toss to combine. Drizzle dressing over the salad and stir. Top with feta and serve.

Honeydew, Apple and Avocado Smoothie

Adapted from Dairy Goodness (www.dairygoodness.com)  

Total time ~5 minutes    Serves 2

My kids loving making smoothies! Add some plain yogurt in to add some protein and make it more filling!

Ingredients:

2 cups chunks honeydew melon

1 small ripe avocado, peeled and cut into chunks

1 small yellow apple, peeled and cut into chunks

1 cup milk of choice (cow, or plant milks work too)

¼ cup chopped fresh mint or coriander

1 tsp fresh ginger, minced

3 Tbs lemon or lime juice

Honey to taste (optional)

Directions: 

In a blender, combine melon, avocado, apple, milk, mint and ginger. 

Purée until smooth. Add lemon juice and honey, if melon is not super sweet. Pour into 2 glasses.

Grape and Apple Pie

Adapted from Epicurious (www.epicurious.com) 

Serves 8

You can use any combination of red or purple grapes to give this pie it’s dark color.

Ingredients:

Crust:

3 cups all-purpose flour plus more for surface

1 Tbs sugar

1 ½ tsp kosher salt

1 cup (2 sticks) chilled unsalted butter, cut into ½” cubes

½ cup vegetable shortening

Filling:

3 pounds tart, crisp apples (such as Crispin or Pink Lady), peeled, quartered, cored, thinly sliced

1 pound red or black grapes, halved, seeded if needed

¾ cup plus 2 Tbs sugar

2 Tbs all-purpose flour

Vanilla ice cream (optional)

Directions: 

For crust:

Pulse flour, sugar, and salt in a food processor. Add butter and shortening; pulse just until coarse meal forms. Add 1/3 cup ice water; pulse until dough forms clumps, adding more ice water by teaspoonfuls if dry. Gather dough into a ball; divide in half. Flatten into disks, wrap in plastic, and chill for at least 1 hour and up to 2 days.

Roll out 1 dough disk on a lightly floured surface into an 11″ round. Transfer to pie dish; press gently onto bottom and up sides of dish. Trim dough flush with edge of dish, leaving no overhang. Freeze until firm, about 10 minutes. Add scraps to remaining dough disk; roll out on parchment paper to a 12″ round. Slide paper with dough onto a rimless baking sheet and chill in refrigerator.

Preheat oven to 375°F. Line dough in pie dish with foil or parchment paper. Fill foil with pie weights or dried beans. Bake until edges are just beginning to turn golden, 25-30 minutes. Remove foil and pie weights. Return dish to oven; continue baking until crust is dark golden all over, about 20 minutes longer. Transfer pan to a wire rack; let crust cool completely.

For filling:

Mix apples, grapes, sugar, and flour in a large saucepan; stir to coat. Cook over medium-low heat, stirring often, until fruit is translucent and juices are thickened, 30-40 minutes. Let mixture cool to room temperature.

Preheat oven to 375°F. Transfer fruit to crust. Remove remaining dough from refrigerator. Using a decorative cutter, make a pattern in center of dough, leaving a 2″ plain border; reserve cutouts. Invert dough over fruit in crust; peel off parchment paper. Trim dough along edge of crust, leaving no overhang. Arrange reserved dough cutouts decoratively over top crust, pressing lightly to adhere. Place pie on a baking sheet.

Bake pie until crust is golden brown and juices bubble, 50 minutes-1 hour. Transfer to a wire rack to cool. 

DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature. Serve with ice cream, if desired.