CSA Share: July 21

Will anything come of Shayna’s spore experiments? Stay tuned! Photo by frankenstoen.

 

Yay for rain! This will definitely help us as we transition into the full summer crops in the next coming weeks.

For this week, we’ll basically be cleaning out the fields of all the remaining smaller quantities of things like onions, potatoes, broccoli, beets and carrots. The share will likely involve some option for those things, as well as a greens option (broccoli rabe or collards). There will definitely be squash. And cilantro! One thing to bear in mind with the squash is that it’s great for freezing and saving for those winter months when pasta primavera sounds like a long ago dream … speaking of pasta, I am a big fan of squash with fresh herbs on pasta.

Also, we got some mushroom spores in the mail that we’re going to be experimenting with this week. No guarantees that we’ll get anything out of it, but I just had to share my excitement.

Look forward to seeing you all on Saturday!

-Shayna

What I Made: Peaches, Beans, Broccoli, Kohlrabi and More

Peaches and grilled pork chops, from Epicurious.com

In order to keep life fresh and exciting, I’m forming my weekly menu around my share of veggies and fruit each week.  And I thought I would share in case you’re short on ideas. — Tracy Shar

This week I didn’t get broccoli, but I saw that the large shares did, so here’s my broccoli recipe which I made last week.  This can easily be made without meat for the veggies among us.

Broccoli Salad

Shred broccoli into a bowl. Add: Handful of raisins, 1/2 cup of red onion, 4 strips of crumbled bacon.

In a separate bowl, mix: 1/2 cup mayo (I used veganaisse since that’s what I had in the house…again to be made vegan!), 1 tablespoon of sugar or alternate sweetener, 1 tablespoon of apple cider vinegar.

Fold mixture into broccoli mix and eat.  The longer it sits in the fridge the better it is.  It is seriously delicious.

Kohlrabi Trout Salad 
Mix shredded kohlrabi with 1/2 cup mayo and 1 tbsp of fresh lemon juice.  Shred 8 oz. of smoked trout into a bowl. Add two chopped sweet apples. I also used my chives that I took as my herb option this week.  Fold kohlrabi mixture into trout and add salt, pepper, fresh tarragon and parsley to taste.

The remainder of my kohlrabi I chopped and used as crudites for some cashew cheese I had made.  It would also be great for dipping hummus or any other dip.

I tend to use all my greens in salads or veggie shakes (I like to eat them in the morning).

Grilled Pork Chops with Peaches and Beans
Last week I used my beans and peaches in Epicurious’s recipe for grilled pork chops with peaches and pole beans. This week I went more simple with a string bean and arugula salad (which would have been even more perfect last week with both the beans and the arugula).

I’ve just been throwing the squash directly onto the grill, but I think it would also be good in the above salad raw and shredded.

Hope this is helpful!  Tune in next week featuring all next week’s veggies and/or fruits.

CSA Share: July 14

Lots of purslane is available for the taking this week. Photo by h-bomb.

 

After all the regular rain we’ve had all spring, we’ve entered a bit of a hot, dry spell. Getting things enough water has proven challenging, but on the plus side the weeds aren’t growing quite as fast. We’re steadily approaching summer crop abundance, though this week might be a bit light as the spring crops have mostly finished and the summer crops (except the squash) haven’t really kicked in yet.

I very much hope to have a full share, but if it seems a bit short please forgive us — it will be made up and then some later in the season. Some things you might see this week: beans, beets, broccoli, onions, squash, chard, and/or collards.  There will also be a bunch of edible weeds available as extra if you wish to help yourself, but not counted as the share — mainly amaranth (also known as callaloo) and purslane.

Stay cool!
-Shayna

Pumpkin Pie from Actual Pumpkin

Photo from Pumpkinrecipes.org

You know that charming little pumpkin from a share two weeks ago? (You may have magicked part of it into juice.) It really wants to be a pie. The thing is, the round orange vegetables we know as pumpkins are generally lighter in color and milder in flavor than a lot of their squash cousins, who make up most of the burnt-orange canned “pumpkin” pie filling we all know. But that’s ok because we are going to work with what we have, darn it!

The spices in this pie filling are adapted ever-so-slightly to work with the squash at hand, so it’s not the cinnamon-bomb you might have grown up with. Rather, it’s a classy citrus and nutmeg custard pie, which will fit right in at your classy Thanksgiving feast.

– Moriah Simmons

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Curried Ramen with Pickled Squash and Beans

Curried Ramen with Pickles and Beans

There are most likely quite a few value conscious CSA members out there.  I know that I am certainly one of them.  During tough economic times, budgets can be tight and time can be short.  For me, time spent in the kitchen can be a joy, but I can’t spend hours in the kitchen every night.  So there are plenty of times that I want something quick and inexpensive.  However, I am loathe to turn to cheap processed foods.  Instead, I’d rather think about what I can create from what I already have in my refrigerator or pantry, and create authentic, wholesome flavors from simple and fresh ingredients.

{Recipe after the jump.}

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Sesame Cinnamon Squash from Brad Farmerie

Sesame Cinnamon Squash, photo by Brad Farmerie

This recipe takes its inspiration from a trip to Morocco a few years back, where cinnamon makes its way into not just the sweet dishes but the savory dishes as well, giving them a whisper of something familiar yet exotic.

This salad shows that when veggies are at their best you don’t need to drown them in butter, bacon, or dressing to make them taste good–they just ARE good. –Brad Farmerie Continue reading

Green Wraps with Spicy Tamarind Sauce from Richard Etkin of Fort Defiance

Need an idea for how to use your vegetables? We’re featuring CSA-friendly recipes from local chefs and restaurateurs. You can trust them, they’re professionals.

This recipe comes from Richard Etkin, chef de cuisine at Fort Defiance. You wouldn’t know it from tasting his perfect pork chop and bacon-laden collard greens (or from the fact that he’s from Argentina, the land of beef), but Richard has a background in vegan cooking and raw foods.

These vegetable wraps are from his salad-making days. Packed with seasonal vegetables and paired with a spicy-tart-sweet sauce whipped up a blender, these wraps are easy to make but look (and taste) impressive. And isn’t that everything you want in a recipe? — Moriah Simmons

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