Image via Briermere Farms
This week, fruit share holders will receive a bag of peaches and a container of blueberries.
Categories
In the Box; Fruit Share
Image via Briermere Farms
Author: Sunnyside CSA Core Group
Image via Briermere Farms
Categories
Braised Zucchini with Mint &Lemon
recipe and image via The Wednesday Chef ; (Thanks, KC, for sending it our way!)
Ingredients
2 pounds zucchini
2 tablespoons olive oil
1 cup finely diced onion
2 cloves garlic, thinly sliced
Zest of 1/2 lemon
Salt
1 tablespoon chopped mint, divided
2 tablespoons lemon juice
2 tablespoons toasted pine nuts
Method
1. Cut the ends from each zucchini, slice the zucchini in quarters lengthwise and then cut the quarters in half crosswise. You’ll have large pieces of zucchini about 2 to 3 inches long.
2. In a heavy-bottomed skillet, warm the olive oil and the onion over medium-low heat until the onion softens and becomes fragrant, 3 to 4 minutes. Add the zucchini, the garlic, lemon zest, 1 teaspoon salt, 1 teaspoon mint and 2 tablespoons of water and stir well to combine. Reduce heat to low and cover. Cook, stirring occasionally, until the zucchini is extremely tender and almost translucent, about 25 minutes. There should be some liquid still in the bottom of the pan.
3. Remove the lid, add the lemon juice and increase heat to high. When the liquid begins to bubble, remove from heat and set aside uncovered. When the zucchini is at warm room temperature, stir in the remaining 2 teaspoons mint and the pine nuts, then taste and add more salt and lemon juice if necessary. Serve warm or at room temperature.
Yield: Serves 4 to 6
Categories
In the Box; Week 7
Welcome to week seven of our CSA. A great sounding box this week. Corn! Basil! Cucumber! Almost makes up for the zucchini…..Just kidding. Zucchini is zzzz….I mean, delicious. See you Thursday. xoxo
Zucchini – 5-7 pieces
Romaine Lettuce – 1 head
Toscano Kale – 1 bunch
Broccoli – 3 pieces
Scallions – 1 bunch
Swiss Chard – 1 bunch
Cucumber – 1 piece
Basil – 1 bunch
Corn – 4 pieces
Fruit Share
Peaches – 1 bag
Blueberries – 1 container
Categories
Lewis Waite Farm Update
The next delivery is Thursday, July 22nd and the NEW order deadline is Sunday, July 18th. All order deadlines are now the Sunday prior to delivery.
If you miss Sunday night’s deadline, you may still order by paying a late fee of $7.50.
Nancy’s Note:
Ahh, July, sunny warmth, and summer festivities!
We are getting in the swing of the once a week trip to NYC, one week Tuesday and the next week Thursday and we’ll be more in a routine in another month. I hope we gave all your questions a full enough answer in our hectic state this week! We have a bit more part time help lately and are very excited to have our first interns coming next week! Two young women, Dara and Danielle from Manhattan are coming for two weeks. I have a weeding extravaganza lined up for them in my perennial flower beds. We also hope that they can and like to cook or are willing to learn a bit while they are here. They will be getting to know Jack, the horse, and Pedro, the donkey too as they need more attention than we can give them. Hopefully they can go on some walks and Pedro could loose some of his excess padding! Donkeys are more used to the desert terrain and dry plants and not all this lush green grass so he fattens up each summer.
Berry picking is on the horizon too with the beautiful red currants and the early blueberries ripening. Hopefully everyone will have a great time and we’ll all be able to have a bit more free time by sharing the load!
Categories
Peaches!
Image via Briermere Farm
Fruit share holders, we’ll be getting our first taste of CSA peaches this week.
Some in your bag may need to ripen a bit.
This is best done by either leaving out at room temperature or putting them in a paper bag (the ethylene gas given off by the ripening fruit becomes trapped in the bag, which speeds up the ripening process).
Categories
Red Currant Muffins
Recipe via CSA member, Joy Marr; Image via Maggie Hoffman
This recipe is pretty easy, and pretty good, too. The muffins take a little longer than two minutes, but it’s simple enough that it can easily be made in between nappy changes. You may want to reduce the sugar a bit. Just keep in mind that red currants are sufficiently tart, so you may find you prefer the amount of sugar suggested in the recipe.
Ingredients
1 cup red currants
1 1/2 cups plain flour
1/3 to 1/2 cup sugar
2 teasp baking powder
1/2 teasp cinnamon (optional)
1/2 teasp salt
1 egg, lightly beaten
1/2 cup milk
1/4 cup vegetable oil
Method
1. Combine first 5 ingredients in a large bowl; make a well in centre of mixture.
2. Combine egg, milk and oil; add liquid mixture to dry ingredients, stirring just until moistened.
3. Gently stir in red currants. Spoon into greased muffin pans filling 2/3 full.
4. Bake at 400F for 20 to 25 min.
5. Remove muffins frm pans immediately.
Yield: approx 10 muffins.
Categories
Kohlrabi Salad
Recipe via CSA Member, KC Trommer
Ingredients
2 medium red or green kohlrabi bulbs
1 large carrot, peeled
1 teaspoon fennel seed or 1/2 teaspoon ground fennel
2 tablespoons rice wine vinegar
1/2 teaspoon kosher salt, or more to taste
1/2 teaspoon freshly ground black pepper
1 small garlic clove, pressed (optional)
2 tablespoons olive oil
1 teaspoon toasted sesame oil
1 to 2 Thai bird chilis (optional), minced
Method
1. With a sharp chef’s knife, peel the tough outer skin and cut the stems from the kohlrabi. Julienne the kohlrabi with a mandoline or sharp knife (you will have about 4 cups), and then julienne the carrot.
2. If using whole fennel seed, toast the fennel seeds in a small dry sauté pan over medium heat until they begin to brown slightly and smell toasty. Transfer them to a mortar and pestle or spice grinder, and grind them into a coarse powder.
3. Combine the ground fennel seed, vinegar, salt, pepper, and garlic and chilis, if using. Slowly whisk in the two oils. Pour over the vegetables and toss to coat. Taste for salt. Serve.
Yield: 4
Categories
Zucchini Bread Ice Cream
Recipe via CSA member, Salt Chunk Mary
Squeezing the water out of the zucchini gives it a kind of coconut texture that blends nicely with the toasted nuts and the sweet tang of the buttermilk base. If you don’t have an ice cream maker, you can add your zucchini, raisin, nut mixture to softened vanilla ice cream.
Ingredients
3 large zucchini, unpeeled and shredded
juice from half a lemon + zest of one lemon
½ c. sugar
1 t . cinnamon
1 t. ground nutmeg
¼ t. ground clove
½ c. raisins
½ c toasted and finely chopped walnuts
1 c. buttermilk
1½ c. heavy or whipping cream
2 eggs
¾ c sugar
Method
1. Put shredded zucchini in cheesecloth or a dishtowel, and squeeze as much water as you can out of it. Toss with next 6 ingredients (thru ground clove). Refrigerate for roughly two hours. Stir mixture occasionally.
2. Soften raisins by soaking in hot water to cover and (optional) 1/4 cup Grand Marnier for at least 1 hour. Drain liquid and set raisins aside.
3. Whisk eggs in bowl until light and fluffy, 1 to 2 minutes. Whisk in 3/4 cup sugar, a little at a time, and then continue whisking a minute more until completely blended. Pour in cream and buttermilk, and then whisk to blend.
4. Place base in freezer for a rapid cool down. Once base is cold, put in ice cream maker and follow the manufacturer’s directions.
5. Drain zucchini and add with nuts and drained raisins just before the ice cream is solid.
Categories
Cheesy Zucchini and Red Onion Flatbread
Recipe and image via Bon Appetite
This recipe might seem a little simple with the processed cheese but it really tastes good and is easy. I used those little Laughing Cow cheese triangles and Trader Joe’s whole wheat pizza dough. You can easily substitute the cipolini onions for the red onions. I love that this recipe calls for three different veg from the box this week! – Jessica
Ingredients
3/4 cup garlic-and-herb cheese spread (such as Alouette), divided
3/4 cup finely grated Parmesan cheese, divided
3 tablespoons chopped fresh Italian parsley, divided
1 small red onion
1 7- to 8-inch-long zucchini (yellow or green), cut crosswise into 1/8-inch-thick rounds, divided
Nonstick vegetable oil spray
10 ounce tube refrigerated pizza dough
Olive oil
Method
1. Preheat oven to 400°F. Line baking sheet with parchment paper; spray with nonstick spray. Unroll dough onto parchment. Spread half of herb cheese over 1 long half of dough, leaving 1/2-inch plain border. Sprinkle with half of Parmesan and 2 tablespoons parsley.
2. Using parchment as aid, fold plain half of dough over filled half (do not seal edges). Spread remaining herb cheese over top; sprinkle with remaining Parmesan.
3. Remove enough outer layers of onion to yield 2-inch-diameter core; cut into 1/8-inch-thick rounds. Arrange 1 row of zucchini down 1 long side of dough. Arrange onion rounds in row alongside zucchini. Arrange 1 more row of zucchini alongside onion.
4. Brush vegetables with oil; sprinkle with salt and pepper.
5. Bake bread until puffed and deep brown at edges, about 24 minutes. Sprinkle with 1 tablespoon parsley before serving.
Categories
Roasted Fennel and Red Onion Salmon
Recipe and image via Real Simple
Ingredients
2 small fennel bulbs, cut into 1/2-inch wedges
1 large red onion, cut into 1/2-inch wedges
6 cloves garlic, smashed
1 cup cherry or grape tomatoes
1/2 bunch fresh thyme sprigs
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons extra-virgin olive oil
4 6-ounce salmon fillets, skinned
1 lemon, halved
about 3 cups cooked rice (optional)
Method
1. Heat oven to 400° F. In a roasting pan, toss the fennel, onion, garlic, tomatoes, thyme, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the oil. Spread evenly and roast for 20 minutes.
2. Move the vegetables to side of pan, add the salmon, then redistribute the vegetables around the salmon. Squeeze the lemon halves over the salmon. Sprinkle the salmon with the remaining salt and pepper.
3. Return to oven and roast until the salmon is the same color throughout and flakes easily, 10 to 12 minutes.
4. Serve immediately, with the rice, if desired.