Summer CSA: Week Eighteen

Mark your calendars for our end of the season potluck and harvest celebration on Saturday, October 25th at 4:30 pm.   There will be plenty of hot cider, and music and contra dancing if the weather permits.  We hope to see you there! 

Veggies this week:

·      Onions

·      Potatoes or Beets

·      Brussel Sprouts

·      Cauliflower, Broccoli or Peppers

·      Husk Tomatoes, Salad Turnips or Kohlrabi

·       Mizuna, Bok Choi or Cabbage

 

RECIPES

Husk tomatoes

For those of you who are wondering what to do with husk tomatoes A.K.A husk cherries, check out these ideas:

Sliced husk cherries on toast with goat cheese and warmed honey

Husk cherry and sausage sandwiches

Husk cherry pastries

http://theroamingkitchen.net/husk-cherries-three-ways/

 

Kohlrabi

Kohlrabi is back! If you missed it in the spring, here’s the scoop again:  Kohlrabi is an other-worldly looking veggie that is sweet and crisp, reminiscent of broccoli stems.  We Like to eat it fresh, peeled, sliced and dipped in dressing, but for more creative ideas take a look at this article:  http://www.huffingtonpost.com/2012/06/15/kohlrabi-recipes_n_1597114.html.   Whatever you do, make sure you peel it, as its skin is very chewy and fibrous. 

 

Brussel Sprouts

A simple, but delicious way to prepare brussel sprouts is to toss them with olive oil, balsamic vinegar, honey, salt and pepper and then roast them in the oven at 400 degrees until they are a soft and browned.   If you want to expand on this recipe, while the sprouts are roasting you can fry  chopped bacon  until it’s crispy in one pan, roast walnuts in another, and in yet another pan, fry an onion with dried cranberries and a bit of water to  reconstitute them.  Then you can stir all of these treats into a bowl with the roasted sprouts and you have a dish fit for thanksgiving!

 

 

Summer CSA: Week Eight

      This week we have fresh garlic! Fresh garlic is just uncured garlic, and is delicious and potent like the storage garlic we’re familiar with.  To use it, cut off the stalk and the roots, peel the bulb, and use the cloves as you would regular garlic.  Make sure that you store the rest of it in a plastic bag or container in the fridge as it doesn’t keep for very long after it’s been peeled.

      Depending on the harvest, there may also be a taste of husk tomatoes or tomatillos to try.  Husk tomatoes are like a cross between a cherry tomato and a tropical fruit tucked in to a brown paper lantern or husk.  They’re delicious as a snack, in salads, salsa or made into jam or pie.  Try them fried lightly with onions and added to quesadillas for a surprisingly tasty treat.  Tomatillos are in the same family as husk tomatoes, but larger, greener and more tart.  They are a traditional food from Mexico.  At our house we use them solely as the main ingredient in green salsa, but they can be roasted to make a green enchilada sauce, or diced up to add to a salsa fresca (chunky red salsa) as well.

   

Veggies this week:

·      Cucumbers! Picklers, Japanese, Slicers or Lemon

·      Zucchini or Kale

·      Carrots

·      Eggplant, Italian or Japanese

·      Fresh Garlic

·      Assorted Tomatoes, Tomatillos or Husk Tomatoes

·      Peppers (if available)

 

RECIPES

Summer Cucumber Tomato Salad

1 medium cucumber, peeled and sliced 1/4 inch thick
1 fresh onion, sliced and separated into rings
3 medium tomatoes or a handful of cherry tomatoes, cut into wedges
1TBS vinegar
1tsp sugar or honey
1/4 cup water
½ tsp salt
1/4 tsp fresh coarse ground black pepper
1TBS olive oil
1 teaspoon chopped fresh mint (optional)

Combine all ingredients in a large bowl. Toss well to mix.  Adjust seasonings to taste.  Refrigerate at least 2 hours before serving.

Salsa Verde

Try this recipe from Bon Apetit Magazine:  http://www.bonappetit.com/recipe/charred-tomatillo-salsa-verde