July 17th 2012
In this week’s box:
Large Share: carrots, cabbage (red or green), Purplette onions, lettuce, Music garlic, shell peas (1 lb +), cilantro, zucchini, fennel, and new red potatoes.
Small Share: lettuce, Purplette onions, shell peas, carrots, cilantro, zucchini, and cabbage (red or green).
Dear CSA members,
Another great box if I do say so myself! We have several new vegetables to share with you along with a solid list of our standards. A combination of nice warm weather and our fertile and fresh new fields have brought on a bumper crop of peas for us to enjoy. Joe says the large share will get over 1 lb this week! I’m pretty excited about that since I’ve barely gotten to eat a fresh pea, my kids get to them all so quickly. A busy week for us, garlic was harvested, sorted and hung in the barn to cure, tomatoes require constant tending, fall plantings are going in in the fields and greenhouse. (It’s always so strange to be thinking about fall crops when we’ve finally just gotten into the swing of summer!) Weeding is an ever- present necessity…. And we haven’t even gotten to harvest and markets yet! The truth is it’s only going to get busier from here until about late September.
As for what’s in this week’s box; Fennel is the bulbous white vegetable with the green fronds. The bulb and foliage of this plant are used, primarily in Mediterranean cuisines. The seeds are used extensively in Indian and Middle Eastern cooking, medicinally, and in several famous liquors. The flavor of the plants is predominantly anise-like. The leaves are similar in texture to dill and can be used in salads and as a garnish. The bulb is crisp and crunchy and can be used many ways; sautéed, braised, roasted, stewed, marinated and fresh.
The gorgeous purple mini-onions are called “Purplette”. These tasty beauties are a fresh spring or pearl type onion. We plant them to try to have ready with the largest crop of peas since they make such a nice combination. Purplette is great quick-pickled, roasted whole, or fresh in salads. They are tasty used just as you would any onion, but fresher and milder. Store them in a plastic bag in your refrigerator for about one week.
The cabbage will be either a red or green one. Not that much to say here, just one of my favorite good old-fashioned vegetables. Cabbage will keep for a long time in your refrigerator crisper drawer wrapped loosely in plastic. You can just pull it out and whack off a hunk for your salads and coleslaws, and then throw it back in there with out much worry. It can be used for so many different dishes and cuisines… check the recipe page for more ideas.
The garlic will be a variety we have grown for years. This is a hard-neck type called “Music”. It’s extra-large, very flavorful and easy to peel. Again, this garlic is uncured, so you’ll need to use it up rather quickly.
That’s going to wrap it up for this week.
For our new members:
Please check your name off the check off list. Orange boxes are large shares, blue boxes are small shares, please take only the share type that you have signed up for! Please return your box to the dropsite each week, or bring a tote bag or your own box to collect your produce.
Asha, Joe and the Crew at Wobbly Cart.
Quick Sauerkraut: Thinly slice 1 head cabbage and a couple of purplette onions, place in a large microwave safe bowl with 1 ¼ cups apple cider vinegar, 1/3 cup apple cider, 1 tbsp crushed toasted caraway seeds, and 2 tbsp kosher salt. Cover with a large piece of plastic wrap and seal edges. Microwave on high, 4 to 5 minutes. Let sit, still covered, until cabbage has absorbed its brine and bowl is cool to the touch, about 15 minutes. (from Sunset magazine May 2012)
Zucchini and Thai basil pancakes: preheat oven to 250 degrees and set a baking sheet in it. Mix 1 cup flour, ½ tsp baking soda, and 1 tsp salt in a medium bowl. Add 1 large egg and ¾ cup water and whisk until smooth. Stir in 1 cup coarsely shredded zucchini, drained and squeezed dry in a kitchen towel, 1 thinly sliced purplette onion, and ¼ cup Thai or regular basil cut into fine shreds, plus small basil sprigs. Heat an 8 inch cast-iron frying pan over medium-high heat, add 1 tbsp oil, and swirl. Spoon in one quarter of the batter and quickly spread even. Cook until underside is deep brown, 2 minutes; flip. Add a little oil if pan looks dry; brown second side. Transfer to oven. Make more pancakes the same way. To serve: quarter the pancakes, garnish with basil sprigs and add more salt if you like. (from same source as above)
Indian spiced Sockeye and grilled potato salad: Heat ¼ cup vegetable oil in a frying pan over medium heat. Add 1 tbsp each brown mustard seeds and ground coriander, and cook until they pop, 2 to 3 minutes. All at once, stir in 1 ½ tsp each ground cumin and turmeric, ½ tsp each cinnamon and cayenne, and 1 ½ tsp salt; cook until fragrant, 30 to 45 seconds. Remove from heat and whisk in ½ cup yogurt. Stir 3 tbsp of the spice mixture with ¾ cup yogurt in a bowl, combine remaining spice mixture with 1 ½ tbsp lemon juice and 3 tbsp water, let cool. Add 4 -5 oz skinned sockeye salmon filets, turn to coat, and chill, covered, at least 1 ½ hours or overnight. Heat grill to medium (350 to 450 degrees) transfer salmon to a plate. Turn 1¼ lbs new red potatoes, sliced ¼ inch thick, into the marinade. Let reserved yogurt sauce stand a room temp. Spray 2 perforated grill, or use a double layer of foil folded in half. Seal the edges when filled and then poke dime sized holes about 2 inches apart. with cooking oil spray, then arrange potatoes in a single layer over 1 ½ pans, spray them with oil, and spray salmon. Reserve remaining marinade. Grill potatoes, covered, until browned on underside, 15 minutes. Turn over, brush with remaining marinade, and cook until second side is brown, 5 to 8 minutes; as done, transfer to a bowl and keep warm. Meanwhile set salmon oiled side down on an empty half of the grill pan, cook turning once, until just cooked through, 5 minutes total. Toss potatoes with 2 tbsp diced purplette onion, and ¼ cup chopped cilantro. Serve with reserved yogurt sauce and add salt to taste. (from Sunset June 2012)
Fish Tacos with Cabbage and Chile Pepper Slaw: For the Fish: Preheat your oven to 400 degrees. In a bowl toss together 1 ½ lb fresh or frozen cod or halibut fillets, thawed and cut into 1 inch pieces with 2 fresh tomatillos, cut into ½ inch pieces. 2 tsp olive oil, 1 clove garlic, minced, ½ tsp finely shredded orange and lime peel. Season with salt and black pepper and set aside. Cut 6 12- inch squares of foil. Place one 6th of the fish mixture in the center of each square. Fold diagonally in half in a triangle. Fold edges 2 or 3 times to make a packet. Place the packets in a single layer on a large baking sheet. Bake the fish for 10 to 12 minutes, until packets puff slightly (carefully open a packet to check fish doneness; fish should flake easily with a fork. Meanwhile, in a dry skillet warm 12 6-inch corn tortillas over medium high heat until soft, about 15 seconds per side. To serve, divide fish between two tortillas. Top with Cabbage and Chile Pepper Slaw. For the Slaw: In a medium bowl combine 2 ½ cups shredded cabbage, 1 cup thinly sliced purplette onion, 1 poblano pepper, halved crosswise, seeded and thinly sliced, 2 carrot, peeled and shredded and ½ cup chopped cilantro. For dressing; in a small bowl combine 6 Tbsp olive oil, 4 Tbsp fresh- squeezed lime juice, and 2 Tbsp fresh- squeezed orange juice. Season with salt and toss. (from Better Homes and Gardens May 2011 issue)
Peas with Prosciutto and Onions: heat in a large skillet over medium heat: 3 tbsp olive oil, add and brown slightly1 bunch purplette onion, peeled and thinly sliced. Add, 3 tbsp water, cover and cook over low heat until the onions are tender, about 5 minutes. Stir in: 2 cups fresh shell peas, shelled, 4 oz prosciutto or ham, finely diced, 1 to 2 tsp water. Cover and cook until tender, 5 to 8 minutes.
Boiled New potatoes: cook 12 small new potatoes, washed, in water, covered, letting water come to a boil, until tender, 10 to 20 minutes. If desired, remove the skins. Serve with chopped parsely, mint or chives, or melt in a skillet: 3 to 6 tbsp butter, add the potatoes and shake them gently over low heat until well coated. Serve sprinkled with chopped dill or fennel prigs. Or add to the butter in the pan: 3 to 4 tbsp grated fresh horseradish and shake the potatoes until coated. This last is excellent with cold cuts. ( from the Joy of Cooking)
Roasted Fennel: Pre-heat oven to 400 degrees. Cut the stalks off of 2 bulbs of fennel. Half the bulbs lengthwise and slice into 1-inch thick pieces. Rub the fennel with just enough extra-virgin olive oil to coat. Sprinkle on some balsamic vinegar, also to coat. Line a baking sheet with aluminum foil (or skip if you don’t mind scrubbing pans). Lay out the fennel, and roast for 30 to 40 minutes, or until the fennel is tender and cooked through and beginning to caramelize.