CSA Box #15 9-28-10
In this weeks’ box:
Red Cabbage Heirloom Tomatoes Red Chard
Carrots Bell Peppers Parsley
Cauliflower Golden Beets Sweet Corn
New Red Fire Lettuce Yellow Onion
Yellow Finn Potato Summer Squash
As Fall returns so too do the large boxes of produce. It’s this time of year where the workers and plants are tired. You, the CSA member, are enjoying some of the most abundant boxes of the year! We also recognize with all this fresh and alive food you, too, might be getting a little overwhelmed. It’s a great time of year to be thinking about canning and freezing all those extra veggies to save some for the winter season to come. There are many great resources to lead you in the right direction. One classic is the Ball Blue Book of Preserving, which has great suggestions and recipes for what to do with all this abundance. Corn is one of the easiest to freeze if you happen to have any left over.
I’ve been pretty busy in the kitchen lately myself trying to take advantage of all this deliciousness… I’m also hopeful that we may yet see a decent harvest of our Heirloom tomatoes. You get some in your box! Hopefully, I’ll get some in the canner. They are very full of flavor and color, vine-ripened and nothing like what you’ll find in a grocery store. They and are best eaten fresh in salads and salsas, but can also be cooked into a delicious sauce. Some of you may get a green tomato that is called Aunt Ruby’s German Green. This variety is green when fully ripe, not like the unripe green tomatoes we handed out a couple of boxes ago. They are really awesome and can be eaten just like a regular slicing tomato.
So, while contemplating these beautiful tomatoes that we have waited so long for, maybe ask yourself what is the value of local food? We may not be able to have everything we want whenever we want it when eating local. But at least we can be guaranteed that our food is as fresh as it can be, and very alive. I happen to think eating foods that are organic and alive and haven’t travelled great distances to get to us has a great positive impact on our health, as well as the health of our planet. Eating local can really change you, how you think and feel, and benefit your environment too.
To that end, thank you for taking the time to commit yourself to the CSA, an idea that is both fresh and unique and real. Thank you for supporting local food, economy, and families. Your vote, in so many cases, starts with your dollar (please remember this when you’re back in the grocery aisles ☺). What you’ve done by signing up for the CSA has sent a loud and clear message to this and other farms. There is a demand for fresh food grown in a healthy way without chemicals and bioengineering. Enjoy the box, and check out our Fall CSA for four more weeks of local, fresh eating!
Thank You Again,
Asha, Joseph and the Crew at Wobbly Cart
Recipe Page # 15 9-28-10
Asian Shrimp and Zucchini Skewers with Noodle Salad:
Whisk together: 3 cloves finely chopped garlic, zest and juice of one lime, 11/2 tsp asian fish sauce, ¾ tsp asian chili garlic sauce, 21/2 tsp soy sauce, ½ tsp finely chopped fresh ginger, ¼ cup olive oil in a medium bowl. Toss in 1 lb large peeled, deveined shrimp and ½ lb zucchini that has been halved lengthwise and sliced ½ inch thick. Heat your grill to medium (350-450 degrees). Cook 2oz flat rice stick noodles according to package directions. Drain, rinse under cold water, and chill until ready to use. Thread shrimp and zucchini alternately on 8 metal skewers (8 to 10 inches). Oil cooking grate, using tongs and a wad of oiled papers. Grill skewers, turning once, until shrimp are cooked through and zucchini are tender-crisp, about 7 minutes total. Whisk 2 tbsp rice vinegar into small bowl of sauce mixture to make salad dressing. In a medium bowl, toss ¼ cup chopped fresh mint, 4 cups torn red lettuce leaves, the rice noodles, ¼ cup each chopped cilantro and thinly sliced red onion with the dressing until coated. Divide salad amongst 4 plates and set the skewers alongside. (From the Sept 2010 issue of Sunset Magazine).
Beets and Greens Dinner Salad:
Place 6 small whole golden beets in a casserole dish with ½ cup cider vinegar, 2 Tbsp sugar, and 2 Tbsp water. Cook or Microwave, covered, on 100 percent power 9 to 12 minutes or until tender, stirring once. Trim stem end and slip skins off. Slice beets and reserve cooking liquid. While beets are in microwave, prepare toast. Preheat broiler. Spread 1 small baguette sliced at an angle, with 4 oz semisoft cheese with garlic and herbs. Broil, 4 inches from heat, for 3 minutes or until cheese is melted and bread edges are toasted; set aside. For dressing, whisk oil and ½ tsp each salt and pepper into reserved cooking liquid. In a bowl toss beets, 8 cups torn lettuce leaves, and 1/3 cup cranberries with dressing. Sprinkle with shelled roasted pumpkin seeds; pass toast. Makes 4 servings.
Summer Squash Romano:
Heat 2 tbsp olive oil a large (12 to 14 inch) cast-iron skillet over medium high heat for 1 minute. Add 1 lb thinly sliced zucchini and sauté until tender and golden brown. 4 to 6 minutes. Transfer the zucchini to a warmed serving bowl and toss with 3 cloves of crushed garlic, 1/3 cup finely grated Pecorino Romano cheese until well blended. Season with salt and pepper and serve at once.
Heirloom Tomato Salad:
4 large Multicolored Heirloom Tomatoes
2 cloves minced garlic
¼ cup diced onion
1 tbsp chopped fresh parsley
1 tbsp chopped fresh basil
2 Tbsp red wine vinegar
3 Tbsp extra- virgin olive oil
½ tsp sea salt
¼ tsp pepper
Remove cores from the tomatoes, and slice into 8 to 10 wedges each. Combine with the remaining ingredients in a large bowl and toss to blend well. Cover and refrigerate for at least one hour before serving. Serve over salad greens if desired.