Summer CSA: Week Ten

Thanks to all who came out for the potluck, we really liked connecting with everyone and had a lovely time!  Mark your calendars for the next potluck, Saturday September 13th and the summer CSA harvest celebration, Saturday, October 25th. 

Veggies this week: 

·      Fresh Garlic or Onions 

·      Red or Savoy Cabbage or Eggplant 

·      Rainbow Filet Beans (like green beans, but oh so much more sweet and tender) or Broccoli 

·     Watermelon (if available, if not this week, next week) 

·      Assorted Cherry and Heirloom Tomatoes 

·      Zucchini or Cucumbers 

·      Sweet Corn 


Here’s a recipe for a delicious spontaneous creation that Matt and I made for dinner the other night.

Eggplant Parmesan, Farmer Style 


One medium eggplant sliced lengthwise

One medium zuchinni sliced lengthwise

Olive oil

Salt and pepper to taste

3 Cups Fresh made tomato sauce (see below)

Mozzarella and/or Parmesan cheese (optional)


In a medium bowl, toss the eggplant and zucchini in the oil, salt and pepper.  Lay them on baking sheets in a single layer and roast in the oven at 400 degrees.  Flip the slices when they are somewhat soft and the bottoms are browned. When both sides are browned and the middle is very soft they are done. Once they are cool enough to touch, layer them in a baking dish with the tomato sauce, starting and ending with the tomato sauce on the bottom and top.  Place in the oven and cook for 20-30 minutes, until the sauce is somewhat thick.  This on its own is a tasty treat, but we melted sliced fresh mozzarella on top, and served it with polenta. 


1 Cup milk           

2 Cups coarse cornmeal  

4TBS butter

Salt and pepper to taste

1 clove garlic

2 teaspoons minced fresh sage leaves

2 teaspoons minced fresh rosemary

Pinch of nutmeg

¼ cup grated Parmesan cheese 


To make the polenta; bring the milk to a boil with 7 cups water in a medium saucepan.  Add a large pinch of salt and all of the spices.  Adjust the heat so the liquid simmers and begin to add the coarse cornmeal making sure to stir continuously until all the cornmeal has been added.  Return the mixture to a boil, then turn the heat to low.   Cook the mixture on the lowest heat possible without stirring for 20 minutes.  Add 4 tablespoons butter and ¼ cup parmesan.  Taste and add more salt and pepper if desired.  Turn off heat and let sit for another 20 minutes or so. 

Quick Fresh Tomato Sauce

3 Tablespoons olive oil     

4 cloves garlic chopped

1 pound ripe fresh tomatoes (one very large tomato, or several medium tomatoes)

Salt and black pepper to taste


Put the olive oil in a skillet over medium-high heat.  Add the garlic and, when the slices have colored slightly, after about 2 minutes the tomatoes, along with some salt and pepper.

Cook, stirring occasionally, until the tomatoes break up and the mixture becomes saucy, about 10 minutes. Use immediately or refrigerate for up to several days.


What do I do with all this cabbage?

I’m asking myself this frequently… here’s some ideas.

  • Stir fry it up with onions and other veggies
  • Simmer it with potatoes, onions and salt, serve w/ corned beef
  • Make sauerkraut
  • Try a different coleslaw recipe (sans mayo, Asian style…)
  • Use instead of lettuce on a sandwich
  • Wrap savory rice, grain or meat fillings in whole boiled leaves


Cabbage with Indian Spices

3 TBS vegetable oil or ghee

2 cups minced onions

1 1/2 tsp minced ginger

1 green hot chili pepper sliced in half lengthwise

1 lb cabbage (about one small head)

1 tsp ground coriander

¼ tsp cayenne pepper

3 TBS water

1 large fresh tomato peeled and chopped

½ tsp salt 

  1. Heat the oil or ghee in a large skillet over medium-high heat.  Add the onions, ginger and chili pepper; sauté, stirring often until the onion is browned, 15 to 20 minutes.
  2. 2.  Stir in the cabbage.  Add the coriander, cayenne and turmeric and mix well.  Add the water, reduce the heat to a simmer, cover and cook for ten minutes.
  3. Add the tomato and salt; stir to combine. Cover and cook until tender, 5- 10 minutes.  Remove the hot chili pepper before serving.



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)



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: