Wobbly Cart CSA Box # 7 8-2-11
In this week’s box:
2 Walla Walla Sweet Onions Carrots Summer Squash
1 ½ lb Yellow Finn/ Purple Potato 1 lb Green Bean ½ lb Cucumber
Rainbow Lacinato Kale Spanish Roja Garlic
Flat Leaf Parsley 1 lb Broccoli
Bronze Arrowhead Lettuce Kohlrabi
Yay!!! Summer is here! This week’s box is truly showing it. Walla Walla Sweet Onions, Green Beans, Broccoli, and Cucumbers are all new to our harvest list this week. I feel like this box can speak for itself. I’m just going to do a few recipes and call it good. Hope you enjoy! Have a cookout and share the wealth of all the best summer in the Northwest has to offer. The only thing I would add would be fresh sweet corn and tomatoes, which I assure you is on the way soon. One quick reminder, please remember to return your CSA boxes each week for reuse!!
Until next week,
Asha, Joe and the Crew
Potato Green Bean Salad:
Steam 1 lb of trimmed green beans until tender crisp, about 3-5 minutes. Run under cold water and drain thoroughly. Cut into thirds lengthwise and place in the serving dish.
Steam 1 lb of new potatoes in their skins until just cooked. Cool until you can handle them and slice into ¼ inch slices and add them and 1/3 cup coarsely chopped walnuts to the beans.
In a blender or food processer, combine ¼ cup olive oil, ¾ cup parsley, 1 tsp mustard, 11/2 tbsp vinegar, sea salt and freshly ground pepper to taste. Blend into a thick and creamy dressing. Toss the vinaigrette into the potato-bean mixture.
Let the salad marinate at room temperature for at least one hour before serving.
Sausage, White Bean, Sweet Onion and Kale Soup:
Heat 1 Tbsp of olive oil in a large saucepan over medium heat. Add 12 ounces of Italian sausage cut into thin rounds. Cook for 5 minutes and then add 1 chopped Sweet Onion. Saute until the leek is tender, about 3 to 5 minutes. Chop 1 bunch of kale (stems and all). Add to the sausage along with 5 to 6 cups chicken broth. Reduce heat to simmer and cook uncovered for 5 minutes. Add one 15 oz can of drained white beans and ¾ cup dry white wine. Cook until kale is tender about 10 min. more. Add salt and pepper and serve with Parmesan cheese.
Place 1 ½ cups water in a saucepan with 2 Tbsp balsamic vinegar, 1 tsp salt, and 1 tbsp whole mustard seeds. Heat through, then add 2 Tbsp honey. Slice one bunch of carrots into ½ inch disks and add to the boiling saucepan alone with 6 to 8 whole garlic cloves. Lower heat and cook uncovered for 10 minutes. Remove the pan from the heat and cool to room temperature. When cool add 2 more Tbsp of balsamic vinegar and some whole cilantro leaves. Transfer to a tightly lidded container and chill. These will keep nicely for several weeks.
Grilled Summer Squash with lemon crème fraiche:
Brush lengthwise slices of summer squash with olive oil and sprinkle with salt and pepper. Grill over medium-high heat (about 450) until tender crisp, 5 to 10 minutes. Mix crème fraiche with lemon zest and chopped fresh dill and serve with squash.
French Fried Onion Rings:
Peel, Cut crosswise into ¼ inch slices, and separate into rings, 4 large sweet onions (about 3 lbs).
Combine: 1½ cups of milk and 1 ½ cups of water. Soak the onions in the liquid for 1 hour. Remove the onion rings and drain on paper towels, then dredge in this fritter batter:
Whisk together in a medum bowl, 1 cup all purpose flour, 1 tsp salt, ¼ tsp black pepper. Whisk together in another medium bowl until blended: 2 egg yolks, 1 Tbsp butter, and ¾ cup beer. Pour the wet ingredients over the dry and whisk just until smooth. If time permits, cover the bowl with plastic and let stand 2 hours at room temp. Beat until stiff but not dry: 2 egg whites at room temperature. Fold the egg gently into the batter.
Pick up a group of the onion rings on a fork and let excess batter drip off; add them, one by one, to oil heated to 365 degrees, and fry until light brown. Drain on paper towels. Sprinkle with salt.
Prepare a batch of the fritter batter from above, or use any leftovers from making onion rings. Wash, dry, and cut into ¼ to ½ inch slices: zucchini. Dry the slices well and dredge them in batter. Fry in oil heated to 365, in batches if necessary, until golden. Serve at once.
Place in a skillet or saute pan that is wide enough to hold the carrots in a single layer: 1 lb carrots, quartered lengthwise, ½ cup water or chicken stock, 1 ½ tbsp butter, 1 tsp brown sugar, ½ tsp salt. Bring to a simmer, then reduce heat and simmer, covered, until the carrots are tender and most of the liquid has been absorbed, 15 to 20 minutes. Uncover and cook for a few minutes more, then season with: 1 tbsp chopped parsley, chervil, or tarragon, black pepper to taste or grated Gruyere cheese.
Limonata Scozzese (Cucumber Cocktail):
Muddle 2 1 inch pieces of cucmber w/ peel in a mixing glass. Add a 16 oz glass of ice, along with 1 ½ oz of gin, the juice of one lemon, and ¼ oz cucumber infused simple syrup (recipe to follow) and shake well. Strain into a highball glass. Garnish with a cucumber slice.
Cucumber simple syrup: cut ¼ to 1/3 of a medium sized cucumber into large chunks. Boil 1 cup of water, and 1 cup of sugar and the cucumber chunks in a pot over medium heat. Stir until the sugar is dissolved, and liquid becomes syrupy, about 30 seconds after it comes to a boil. Strain out the cucumber and chill.