FarmShare C.S.A. Newsletter, week of July 22nd, 2014
What’s in this week’s box?
Veggies:
Kale
Cucumbers
Beets
Green, Wax, and Purple Beans
Summer Squash and Zucchini
Tomatoes
Head of Lettuce
Fruit:
Blueberries
Storage, handling and general cooking tips…
Kale
First off- Don’t be afraid of the mighty kale! This super versatile veggie is a powerhouse! An excellent source of vitamin A and vitamin C, fiber, cancer-fighting antioxidants, iron, potassium and a healthy does of calcium. Talk about super-veggie status! Sure, this tough leaf might be a teensy bit bitter, but treat it with a little TLC and your body will be rejoicing in the extra dose of goodness.
Storage and Handling
To store, wrap kale in a damp towel or in a plastic bag and refrigerate, preferably in crisper drawer, for up to 1 week. Kale becomes more bitter the longer you keep it so it is best to eat it within 2 or 3 days. Leaves will droop if allowed to dry out. Plunge in cold water for 10 minutes to rehydrate. Kale can also be frozen. Wash, separate from stem, and blanch leaves for 2 minutes. Rinse in cold water to stop the cooking, drain, and pack into airtight containers such as zip-lock freezer bags. Use the frozen kale in soups or sauteed dishes after thawing.
Cook tips
Sautee, steam, bake or eaten raw, there are many options when it comes to kale. Remove the leaves from the stalk and chop up and toss into a sautee pan with olive oil, garlic and onions, cover with water and let simmer down until kale is soft. If using for a salad base, massage dressing into leaves in order to soften and promote flavor absorption. Don’t wanna mess with preparation? Add chopped kale to your daily smoothie!
Cucumbers
Storage-Most supermarket cucumbers are usually waxed to keep them from drying out during the trip from wherever they were grown. Our cucumbers will dehydrate faster than a waxy cucumber so be sure to get them into the refrigerator right away. If you store unwashed cucumbers in a sealed plastic bag in the vegetable crisper bin, they’ll hold for at least a week. Cucumbers store best at around 45 degrees F, but refrigerators are usually set cooler than this. Keep cucumbers tucked far away from tomatoes, apples, and citrus fruits, as these give off ethylene gas that accelerates cucumber deterioration.
Handling- You can do a lot of fancy things to the skin of a cucumber, and when it is young, fresh, and unwaxed, it really only needs to be thoroughly washed. However, if the skin seems touch or bitter you can remove it; if they seeds are bulky, slice the cucumber lengthwise and scoop them out. Scoring the skin of a cucumber with a fork or citrus zester gives it attractive stripes and may help release any bitterness. Slice, dice, or cut a cucumber into chunks according to specifications given in your recipe.
Beets
Storage – If your beets still have greens attached, cut them off, leaving an inch of stem. Keep these greens unwashed and refrigerated in a closed plastic bag, beet greens are delicious in sautees. Store the beet roots, with the rootlets (or “tails”) attached, unwashed, in a plastic bag in the crisper bin of your refrigerator. They will keep for several weeks, but their sweetness diminishes with time; so try to use them within a week.
Handling – Just before cooking, scrub beets well and remove any scraggly leaves and rootlets. If your recipe calls for raw beets, peel them with a knife or vegetable peeler, then grate or cut them according to your needs.
Tomatoes
The sun-loving tomato’s arrival could mean only one thing—Summer is definitely here! This delectable, heart healthy summer fruit, beyond being a palate pleaser is fantastic in so many ways. Tomatoes can be eaten raw, stewed, sun dried, in soup, as a snack, with balsamic vinegar and fresh mozzarella, chopped into salsa, on sandwiches and burgers. The possibilities are endless.
FYI-Tomato paste will remove chlorine from hair, especially if you have blond hair and the recent heat wave has turned you into a pool diving mermaid and your locks are now greenish.
Did you know that tomatoes are thought to originate in Peru where their Aztec name “xitomatl’ means “plump thing with a navel”.
Storage
Tomatoes bruise easily, so handle them with care. Wash and dry your tomatoes before storing. Unless you’re planning to store your tomatoes for over a week, a windowsill, counter-top or bowl, stem side down, works fine. If you know you won’t use them in the next few days, then lower temperatures (a cool entryway) will help to preserve the fruit. Contrary to our common practice in the US, storing in a refrigerator is not otherwise recommended, as the cooler temperatures can reduce flavor and cause mushiness and mealyness. Your fresh-picked tomatoes will last longer on the kitchen counter than store-bought ones anyways, which are probably a few days old when you get them.
Summer Squash
Storage– Unwaxed farm-fresh zucchini and summer squash respire through their skins, so they need to be refrigerated as soon as possible. Store them unwashed in a perforated plastic bag in the vegetable bin, or refrigerate them in a sealed plastic container that you’ve lined with a kitchen towel. In the refrigerator they keep for about a week and a half.
Handling– Rinse under cool running water to remove any dirt or prickles; then slice off the stem and blossom ends. According to the specifications of your recipe, slice the vegetable into rounds, quarters, or chunks.
Cook tips
Zucchini is wonderful steamed, sautéed, grilled or stuffed and baked. You can also cut uncooked zucchini into strips and serve it as an appetizer, or dice and grate it into a salad. Overcooked zucchini will end up as mush. To salvage it, make soup!
Salad Greens (Lettuce/Mesclun)
Storage- Store unwashed lettuce or mesclun in a plastic bag in the refrigerator. To store lettuce or greens that you have already washed and dried, roll the leaves loosely in a kitchen towel, put the towel in a plastic bag, and place the package in the vegetable crisper bin. Wet greens will spoil quickly, so make sure they are truly dry before refrigerating them. If you have a salad spinner, wash and spin the greens before refrigerating them. Eat mesclun mix within three or four days, and use lettuce within a week.
Handling- Salad greens bruise easily, so be sure to handle them gently. For lettuce, slice the head at its base with a sharp knife and let the leaves fall open. Discard any damaged or leathery outer leaves and tear large leaves into bite sized pieces. Both lettuce and mesclun mix can be washed by swishing them around in a basin of cold water. If a lot of dirt collects in the water, wash them a second time. Dry the greens in a salad spinner, or if you don’t have one, place them loosely in a mesh bag or thin towel, then go outside and swing them around your head.
Blueberries
Storage and Handling
Blueberries are delicate and fickle, be gentle with them. Keep your fresh blueberries refrigerated, unwashed, in their container. They should last up to two weeks. Water on fresh blueberries hastens deterioration, so do not wash before refrigerating. Blueberries are highly perishable so do try to use them as soon as possible.
Recipes of the Week!
Lasagna with Kale, Zucchini
Sauteed Kale, Apples, and Bacon
Grilled Zucchini Ribbon and Kale Salad
Chopped Kale Salad with Apple and Roasted Beets
Cucumber and Zucchini Carpaccio Salad Recipe
Greek Stewed Potatoes, Green Beans and Zucchini
Dilly Beans
Beet Red Velvet Cake
Blueberry Sauce
Lasagna with Kale, Zucchini
Ingredients
- 12-16 kale leaves, stems removed
- 1 Tbsp olive oil
- 2 garlic cloves, crushed
- 1 small onion, finely chopped
- 1 small zucchini, about 1/2 lb., chopped
- 28 oz. can crushed tomatoes
- Salt and pepper
- 12 lasagna noodles, no-boil or cooked
- 3 cups cottage cheese
- 1 1/2 cup mozzarella cheese
- 1/2 cup Parmesan cheese
- 2 Tbsp fresh herbs – basil, oregano, thyme, parsely
- 1 cup mozzarella cheese, topping
Directions
Boil the kale leaves in salted water for about a minute. Then place on paper or clean dish towel and roll and squeeze dry. Set aside until ready to layer.
Saute the garlic, zucchini, onion in olive oil for 5-7 minutes, or until opaque. Add the crushed tomatoes and let simmer another 4-5 minutes. Set aside until ready to layer.
In a mixing bowl, combine the cottage cheese, mozzarella cheese, Parmesan cheese and the chopped fresh herbs. Set aside until ready to layer.
Preheat the oven to 350.
Layer in a lasagna pan, or a 9×13 baking dish…noodles, cheese, kale, sauce…repeat. Top with the remaining 1 cup mozzarella cheese.
Bake at 350 for 40-45 minutes, or until cheese begins to golden on top. Let cool slightly before serving.
Grilled Zucchini Ribbon and Kale Salad
From Tablespoon
This recipe is designed for one person, increase as needed, per person!
2 cups kale (leaves torn from the stems and chopped)
1/2 small zucchini
2 tablespoons extra-virgin olive oil
1 tablespoons fresh lemon juice
1 teaspoon honey
1 pinch coarse salt and freshly ground pepper
1/4 cup crumbled blue cheese
1/4 cup cashew halves, lightly toasted
- Using a vegetable peeler, slice the zucchini into thin ribbons.
- Heat an indoor or outdoor grill over medium-high. Lightly coat with cooking spray. Arrange the zucchini ribbons on the grates and grill until slightly charred, about a minute. You won’t need to flip them since they’re so thin. Just remove them from the grill and set aside.
- In a small bowl, whisk the olive oil, lemon juice, honey, salt and pepper.
- In a large bowl, toss together the kale, zucchini ribbons and dressing.
- Transfer to a plate and garnish with toasted cashews and blue cheese crumbles.
Kale Pesto Baked Zucchini
from Pure Ella
Ingredients:
2-3 large zucchinis/courgettes
2 large tomatoes, cut into small cubes
1/2 cup gluten-free bread crumbs
fresh basil leaves for plating
Kale Pesto Ingredients:
2 leaves of kale
roughly 1/2 cup loosely packed basil leaves
1/3 cup mix of pine & brazil nuts (or just pine nuts for a more traditional taste)
4 tablespoons extra virgin olive oil + extra for pan and drizzling on top
pinch of sea salt
1 1/2 cloves of garlic
fresh cracked black pepperDirections :
Preheat oven to 350 degrees F.
Clean and dry the zucchini and slice lengthwise in half. With a spoon or ice cream scoop (because that’s more fun!) scoop out the soft inner flesh. Oil all over and set aside. (place the scooped out zucchini into a large mixing dish for later.)
For the Kale Pesto, combine all ingredients : kale, nuts, olive oil, sea salt, garlic in a food processor. Mix for a few minutes to form a pesto, being sure to stop, turn off the mixer and scrape down the edges halfway in between mixing.
In a large mixing bowl, chop the zucchini flesh into small pieces add in diced tomatoes and kale pesto and mix with a wooden spoon to combine all the ingredients together. Season with extra salt and pepper if needed. Fill the tops of zucchini with the mixture, sprinkle with bread crumbs and place in the oven for about 45 minutes.
Chopped Kale Salad with Apple and Roasted Beets
Ingredients
3 cups chopped fresh kale
2 medium beets
1/2 apple, diced
1/4 cup chopped candied walnuts
1/4 cup dried cherries or cranberries
olive oil
balsamic vinegar
salt and pepper
Directions
Preheat the oven to 400 degrees. Wash and dry the beets. Place in tin foil and roast in oven for 45-60 minutes, or until soft. Allow to cool. Remove the outer peel of beets using hands or a vegetable peeler.
Cut beets into bite-sized pieces.
Place chopped kale in a large salad bowl. Add beets, apple, candied walnuts and dried cherries or cranberries. Drizzle with olive oil and balsamic vinegar or salad dressing of your choosing. Sprinkle with salt and pepper to taste.
Cucumber and Zucchini Carpaccio Salad Recipe
From White on Rice
Yield: Serves 4-6.
Total Time: 10 minutes
Ingredients:
- 1/4 c Extra Virgin Olive Oil
- 4 T fresh Lemon Juice
- 1 T Rice Wine Vinegar
- 1 T finely chopped fresh Mint
- 2 t finely chopped fresh Dill
- 1 T finely chopped Italian Parsley
- 2 Zucchini, sliced paper thin
- 2 Cucumbers, sliced paper thin
- 1/2 t Kosher or Sea Salt
- 1/2 c crumbled Feta Cheese
- 1/4 c finely chopped, roasted Walnuts
- fresh cracked Black Pepper
Directions:
- Combine olive oil, lemon juice, rice wine vinegar, mint, dill, and Italian parsley in a medium bowl and whisk together to combine. Set aside.
- Arrange sliced zucchini and cucumbers on a large platter, alternating zucchini slices with the cucumber slices.
- Sprinkle slices lightly with kosher salt. Drizzle 3 T of dressing over the slices. Sprinkle with crumbled feta, walnuts, and fresh cracked black pepper.
- Serve immediately. (If you are not going to serve right away, do not dress slices with vinaigrette yet. Wait until you are about to set then add dressing at last moment.)
Greek Stewed Potatoes, Green Beans and Zucchini
6-8 servings—Dairy-free
Ingredients
1 Tbs. olive oil
1 large onion, chopped
2 large baking potatoes (+1 lbs.), peeled and cut into 1/2-inch chunks
2 medium zucchini, halved lengthwise and cut into 1/2 -inch chunks
16-oz. pkg. frozen cut green beans, thawed
28-oz. can diced tomatoes
1/2 tsp. dried oregano
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
1/2 tsp. salt
1/4 tsp. freshly ground pepper
4 oz. feta cheese, cut into chunks (1 cup; optional)
IN LARGE POT, heat oil over medium heat. Add onion and cook, stirring often, until softened, 3 to 4 minutes.
Stir in potatoes until well combined. Add 1/2 cup water. Bring to a simmer, then cover and cook until potatoes are halfway tender, about 10 minutes.
Stir in zucchini, green beans, tomatoes (with liquid) and oregano. Return to a simmer, cover and cook until vegetables are just tender, about 15 minutes.
Stir in parsley, dill, salt and pepper. Ladle stew into shallow bowls and sprinkle some feta over each serving if desired.
Dilly Beans
Green beans, trimmed (about 2-3 cups)
Onion, thinly sliced (I used white onion and added about 1/4 of the onion to each pint jar)
Fresh dill sprigs (2 per jar)
Black peppercorns (1/2 teaspoon per jar)
Red pepper flakes (1/8 teaspoon per jar)
Whole clove garlic, slightly crushed (1-2 per jar)For the brine, which makes enough for a couple of pint jars or one quart jar:
3/4 cup white vinegar
3/4 cup water
2 tablespoons sugar
1 teaspoon kosher saltDirections:
Blanch the beans by submerging them in boiling water for about 30 seconds then transferring them to an ice-water bath until cooled.
Pack the green beans, onion and dill vertically into clean canning jars (I used pint jars). Add the peppercorns, red pepper flakes and garlic.
In a saucepan, bring the vinegar, water, sugar and salt to a boil. Remove from heat and pour into the jars, leaving just a little headspace. Cover jars and cool to room temperature, then refrigerate. Beans will be ready to eat in 2-3 days and will keep for months in the refrigerator.
Beet Red Velvet Cake
From Korena in the Kitchen
Makes one 6″ round layer cake or 12 cupcakes. Double the recipe for an 8″ or 9″ layer cake.
Ingredients
2 medium beets turned into 3/4 cup beet purée
1/2 cup unsalted butter, softened
3/4 cup granulated white sugar
2 eggs, at room temperature
3/4 tsp vanilla extract
1 1/4 cup all purpose flour
1/2 tsp salt
3/4 tsp baking powder
1/4 tsp baking soda
2 tbsp natural cocoa powder (NOT Dutch process)
1/2 cup cultured buttermilk
1 1/2 tsp rice vinegar
1 tbsp fresh lemon juice
5 tbsp half and half cream
2 tbsp cream cheese
1 tsp butter
Beet Purée:
Scrub 2 medium beets and place them in a roasting pan with 1/2″ of water. Place a piece of parchment paper on top, then cover with aluminum foil and seal. Roast the beets in a 400˚F oven for 60 – 90 minutes, until they are very tender. Allow the beets to cool completely, then peel and cut into chunks. Purée in a food processor until they are as smooth as possible, making sure you scrape down the sides and bottom of the processor bowl frequently. This should yield about 3/4 cups of beet purée for the cake recipe below.
Red Velvet Cake Batter:
Preheat the oven to 350˚F. Butter two 6″ round cake pans, then line the bottoms with parchment paper and butter the paper. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together until very light and fluffy:
1/2 cup unsalted butter, softened
3/4 cup granulated white sugar
One at a time, beat in:
2 eggs, at room temperature
Add:
3/4 cup beet purée
3/4 tsp vanilla extract
Set aside.
In a medium bowl, sift together the dry ingredients:
1 1/4 cup all purpose flour
1/2 tsp salt
3/4 tsp baking powder
1/4 tsp baking soda
2 tbsp natural cocoa powder (NOT Dutch process)
In a liquid measuring cup, combine:
1/2 cup cultured buttermilk
1 1/2 tsp rice vinegar
1 tbsp fresh lemon juice
Add the dry and wet ingredients alternately to the beet mixture, making three additions of dry and two additions of wet (starting and ending with dry). Mix gently to incorporate, scraping down the bottom and sides of the bowl as needed.
Pour the batter into the prepared pans and wrap each one in a strip of damp towel to help insulate and bake it evenly. Bake the cakes in the preheated 350˚F oven for 35 – 45 minutes, until a toothpick inserted in the center comes out with a few point crumbs sticking to it (start checking after about 25 minutes – mine were still quite jiggly in the middle). Run a knife around the edge of the pan, invert the cakes onto a rack, and cool completely.
When cool, split the cakes in half horizontally and frost with Cream Cheese Swiss Meringue Buttercream Frosting. Use about 2/3 of the batch to fill between the 4 layers, then frost the top and sides with the remaining buttercream (you might need to chill the whole thing after stacking/filling the layers if the frosting gets very soft).
Put the cake in the fridge to chill while you make the White Chocolate-Cream Cheese Ganache:
In a small saucepan, heat until just boiling:
5 tbsp half and half cream
2 tbsp cream cheese
1 tsp butter
Pour the hot mixture over 5 oz chopped white chocolate and let it sit for a minute to melt, then stir until smooth. Stir in a pinch of salt and let it cool until thick enough to spread.
Pour the ganache over the chilled cake and spread it gently down over the top and sides of the cake (don’t be like me – put the cake on the serving platter AFTER you cover it in ganache). Chill again to set, then take out of the fridge about an hour before serving.
Blueberry Sauce
Pair two of the best things about summer: fresh blueberries and ice cream. Make a sauce by melting 2 teaspoons unsalted butter in a saucepan set over medium heat; then add 1 pint blueberries and 1/4 cup sugar. Cook, stirring, until blueberries release juices, about 2 minutes. Cool slightly, and spoon warm sauce over ice cream. Garnish with more blueberries, if desired. Makes 1 1/3 cups.
As a reminder, part of the fun of being a member of a CSA is collaborating with your community, so always feel free to post cooking suggestions or feedback on recipes that we post, or favorite recipes of your own that you’d like to share.
