This Week’s Share

Share Notes

• Corn: Enjoy the season’s last sweet corn. Save some for winter by cutting kernels off the cob onto a baking tray, freeze the kernels on the tray and then transfer to a zip lock bag for freezer storage.

• Celery: The celery we grow is quiet a bit more intense in flavor then what many people are used to and we suggest treating it as an herb…even the leaves add great flavor!

• Summer Squash: With the summer season coming to end, so do the summer crops. This will be the last of the summer squash this season.

Recipes

Corn Recipes

Succotash
From Vegetable Love by Barbara Kafka

1 tablespoon unsalted butter
1/2 teaspoon minced garlic
2 stalked celery, chopped small
3 1/2 cups fresh or cooked* baby lima beans
1 cup fresh corn kernels (cut from 2 to 3 ears of corn)
1 cup heavy cream, or as needed
2 tablespoons chopped fresh herbs (celery leaves, parsley, basil and/or chives)
3/4 teaspoon kosher salt
Freshly ground black pepper to taste
1 1/2 tablespoon fresh lemon juice

Heat butter in a large skillet over medium heat. Add the garlic  and celery and cook for about 30 seconds to a minute. Add the lima beans, corn and cream. Simmer over low heat for 10 minutes. Stir in herbs, salt, pepper, and lemon juice. Server immediately or let the flavors mellow overnight in the refrigerator. Reheat before serving; if the mixture is too thick, add a little more cream.

* Dry Bean Preparation: Soak 1 1/2 cups dry baby lima beans in water for at least 4 hours. Cook in plenty of simmering- not rapidly boiling- water for 35 to 40 minutes or until perfectly tender. Try not to overcook the beans, or the soup will become gluey and lose its textural charm.

Corn and Squash Simmered in Coconut Milk with Thai Basil
From Local Flavors by Deborah Madison

1 tablespoon roasted peanut oil
1 package firm tofu, drained and diced into 1/2-inch cubes
2 medium summer squash, diced into 1/2-inch cubes
Sea salt and freshly ground black pepper
4-5 ears sweet corn
1 serrano chile
1 heaping tablespoon cilantro
1 heaping tablespoon Thai basil leaves
1 bunch scallions, including half of the firm greens, sliced into 1/2-inch pieces
1 (15-ounce) can coconut milk
1 teaspoon soy sauce
3 cups cooked basmati rice
Cilantro sprigs and slivered basil leaves, for garnish

Heat the oil in a wide nonstick skillet over medium-high heat. When hot, add tofu and squash and sprinkle with 1/4 teaspoon salt. Cook for 8 to 10 minutes, shaking the pan occasionally to brown all the sides of the tofu. While the tofu is cooking, slice the corn off the cob, then reversing your knife, press out the milk. Set aside on the cutting board. Finely chop the chile with the cilantro and basil. Add the scallions, chile-herb mixture, and corn to the pan. Add the coconut milk to the pan, then rinse out the can with a little water and add that as well. Stir in the soy sauce, an additional 1/2 teaspoon salt, and a few twists of black pepper. Simmer until the corn is heated through, 3 to 5 minutes. Taste for salt. Serve over rice garnished with additional herbs.

Eggplant Recipes

Eggplant Caponata
From Vegetable Love by Barbara Kafka

Note: This recipe can easily be doubled or tripled. Packed into sterile jars, it will keep in the refrigerator for up to two months.

1/3 cup olive oil
2 small onions, finely diced (about 1½ cups)
2-4 stalks celery, trimmed, halved lengthwise and cut crosswise into 1/2-inch slices (about 1 1/2 cups)
1 medium eggplant, trimmed, peeled and cut into 1/2-inch cubes (about 4 1/2 cups)
1/2 cup peeled and chopped ripe tomatoes (or 4 canned plum tomatoes, squeezed of excess liquid and chopped
1 ounce pitted olives, chopped (about 1/4 cup)
2 tablespoons dark raisins, soaked in warm water for 10 minutes and drained
1/4 cup red wine vinegar
2 tablespoons capers, rinsed
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon pine nuts
2 teaspoons kosher/sea salt
Freshly ground black pepper to taste

Heat the oil in a heavy 4-quart saucepan over medium heat until rippling. Add the onions and celery; cook, stirring, until wilted, about 4 minutes. Stir in the eggplant and cook, stirring occasionally, until lightly browned, about 8 minutes. Stir in the remaining ingredients. Heat to simmering. Reduce the heat to low and simmer, covered, until the eggplant is very tender and the flavors are blended, about 30 minutes. Cool the caponata to room temperature and let stand at least 3 hours before serving. It can be stored in the refrigerator for up to a week. Bring to room temperature and check the seasoning before serving. Makes 4 cups. Serve as a side dish or first course.

Stir-Fry Eggplant and Summer Squash
From the Territorial Seed Co. Garden Cookbook

1 small eggplant, peeled and cut in 1/2-inch cubes
1/4 cup (or more) corn oil or olive oil
1 medium onion, chopped
Garlic to taste, chopped
1 medium summer squash
2 medium tomatoes, chopped
Salt, pepper, and seasoning salt to taste
1/4 teaspoon garlic powder or fresh garlic to taste

Place cubed eggplant on a paper towel and sprinkle with salt. Cover with another paper towel. Let stand while you prepare remaining vegetables. Heat oil in a large skillet until hot. Add onion and garlic and stir-fry until they being to get tender, about 1 minutes. Add eggplant and summer squash and stir-fry until barely tender, about 2 to 3 minutes. You may have to add more oil as the eggplant absorbs it. Add tomatoes and stir-fry until just heated through, about 1 minute.  Season with salt, pepper, and seasoning salt to taste.

Summer Squash Recipes

Zucchini Pancakes with Lemon Verbena
From Herbs Love Tomatoes, Pepper, Onions & Zucchini by Ruth Bass

2 medium summer squash, grated
1/2 teaspoon salt
2 eggs, beaten
1 tablespoon safflower or canola oil
1 cup crumbled feta cheese
2 teaspoons fresh chopped lemon verbena leaves
1/4 cup plus 2 tablespoon unbleached all-purpose flour
4 tablespoons butter

Place the grated summer squash in a colander, sprinkle with salt, and let stand for 30 minutes. Squeeze to remove moisture. Combine the eggs, oil, feta cheese, lemon verbena, an flour in a large bowl and mix well. Stir in the grated squash. Melt 1 tablespoon of the butter on a griddle and dollop tablespoons of batter to create silver-dollar-sized pancakes. Flip to brown on both sides, add butter as needed. Serve with a dollop of yogurt or a little honey.

Savory Summer Squash Cakes
From Nourishing Traditions by Sally Fallon

 4 cups grated summer squash (yellow or green)
1 tablespoon sea salt
4 eggs, lightly beaten
1 small onion, finely chopped
2 cups whole grain bread crumbs
sea salt and pepper
1/4 teaspoon cayenne pepper
1/2 cup parmesan cheese
4 tablespoons butter
4 tablespoons extra virgin olive oil

Mix zucchini with salt and let stand 1/2 hour. Rinse well with filtered water and squeeze dry in a tea towel. Mix with eggs, onion, bread crumbs, cheese, and cayenne pepper and season to taste. Form into cakes and sauté a few at a time in butter and olive oil until lightly browned on both sides.

Corn and Squash Simmered in Coconut Milk with Thai Basil
(see above in Corn Recipes)

Stir-Fry Eggplant and Summer Squash

(see above in Eggplant Recipes)

Tomato Recipes

Summer Poached Halibut
From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert

1 to 2 cloves garlic, minced
1 onion, chopped
3 to 4 tomatoes, chopped in 1/2-inch chunks
3 to 4 handfuls of fresh spinach
1/3 to 1/2 cup fresh basil leaves, coarsely chopped (or 1 to 2 tablespoons pesto)
2-3 fillets fresh halibut or trout, rinsed and patted dry

In a large frypan sauté garlic and onion in 1 tablespoon olive oil until soft. Add tomatoes and heat briefly. Slowly stir in spinach until wilted. Add basil (or pesto) and cook for a few minutes. Add fish fillets to sauce and simmer over medium heat for a few minutes, turning fillets while still raw enough to turn without falling apart. Continue to simmer until fillets are opaque. Salt and pepper to taste. Gently slide onto a warmed platter, keeping fillet intact. Surround with sauce. Squeeze with fresh lemon and server with rice.

Harold’s Four-Alarm Chili
From Herbs Love Tomatoes, Peppers, Onions & Zucchini by Ruth Bass

1 large onion, chopped
2 tablespoons oil
3 pounds lean beef, cut into very small cubes
3 garlic cloves, chopped
7 medium ripe tomatoes, chopped
2 teaspoons chopped fresh oregano
5 teaspoons chili powder
2 teaspoons paprika
3 jalapenos, chopped, including seeds
1 tablespoon cumin
2 teaspoons salt
3 cups cooked rice

In a Dutch oven, sauté the onion in the oil. Add the beef and cook until it begins to brown, stirring constantly. Add the garlic and tomatoes, stirring to combine. Next, add the oregano, chili powder, paprika, jalapenos, cumin, and salt. Bring just to a boil, stirring to be sure the mixture doesn’t stick. Turn the head down and simmer for 2 to 3 hours, stirring occasionally. Serve in preheated bowls over about 1/4 cup rice per person.

Stir-Fry Eggplant and Summer Squash
(see above in Eggplant Recipes)

This Week’s Share

Share Notes

• Basil: We’re going big on basil this week! Try making a batch of pesto and filling up an ice cube tray with the pesto. Place the ice cube tray in the freezer, and once pesto cubes have frozen completely dump them out of the tray into a freezer storage container/bag. Take out basil cubes out to thaw as you need them. One cube is enough for one to two servings. Pesto can be frozen for up to 6 months with cheese added, or up to year with no cheese added.

Recipes

Corn Recipes

Fresh Corn Pancakes with Maple Syrup
From Fine Cooking in Season

Kernals from 1 to 2 ears sweet corn
2 cups butter milk
2 large eggs
6 tablespoon unsalted butter
1 cup unbleached all-purpose flour
1/2 cup yellow cornmeal
2 teaspoons sugar
1/2 teaspoon baking soda, sifted to remove lumps
1 teaspoon kosher salt
Maple syrup, for serving

 Bring a small pot of water to a boil. Add the corn kernels and blanch for 1 minute. Drain and set aside. In a small bowl, whisk the buttermilk, eggs, and butter. In a larger bowl, whisk the flour, cornmeal, sugar, baking soda, and salt to blend. Add the wet ingredients to the dry and stir until just combined—there will still be lumps. Gently fold in corn.

Lightly oil a griddle or cast-iron skillet and heat until its medium hot; a few droplets of water will dance on the surface for a few seconds before disappearing. For each pancake, pour about 1/4 cup batter onto the griddle and spread into a circle. When a few bubbles break on the top and the bottom is lightly golden, gently flip each pancake and cook unti golden on the bottom, 1 to 3 minutes per side. Cook the remaining batter in batches, as necessary. Serve right away with butter and maple syrup.

Tangy Corn Saute
From Fine Cooking in Season

Kernals, from as many ears sweet corn as you would like
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon lime juice
1 tablespoon hot sauce (more or less to taste)
1-2 tablespoon sliced fresh basil

 Saute freshly cut corn kernels in olive oil and butter until just browned and getting a touch sticky. Season with fresh lime, hot sauce, and finish with finely sliced basil.

Sassy Corn and Cucumber Relish
From the Rolling Prairie Cookbook by Nancy O’Connor

Note: Serve this spicy and flavorful relish with rice and beans, as an accompaniment to an Indian dinner, or as a dip with tortilla chips.

1 cup fresh corn kernels, steamed
1 cucumber, seeded and diced
2 green onions, finely chopped
2 teaspoon sugar or honey
1/2 teaspoon salt
3 to 4 teaspoons finely chopped cilantro (or basil)
1 tablespoon red wine vinegar or balsamic vinegar
1 tablespoon sesame oil
1 teaspoon dried chili flakes
1 small hot pepper, seeded and minced

Mix all ingredients. Refrigerate for several hours to allow flavors to blend. Serves 8 to 10 as a condiment.

Cucumber Recipe

Sassy Corn and Cucumber Relish
(see above in Corn Recipes)

Eggplant Recipes

Ratatouille Bake
From the Rolling Prairie Cookbook by Nancy O’Connor

1 tablespoon olive oil
3 to 5 cloves garlic, minced or pressed
1 medium onion, chopped
2 cups eggplant, peeled and diced
2 cups summer squash, chopped
1 pound tomatoes, chopped
2 tablespoons chopped fresh parsley (could also substitute with additional basil)
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/8 teaspoon black pepper
8 to 10 ounces pre-made cheese-filled pasta (ravioli or tortelloni)
4 ounces Mozzarella cheese, grated

 Heat oil in a heavy skillet over medium heat. Add garlic, onions, and eggplant and sauté for several minutes, stirring constantly. Add zucchini, pepper (if using) and tomatoes, parsley, basil, salt and pepper. Stir well and cook over medium heat several minutes more. Reduce heat to simmer and allow to cook until vegetables are tender and flavors are well blended, approximately 30 minutes. While vegetables are simmering, cook pasta according to package directions. Drain well. Lightly oil a large casserole and line bottom with cooked pasta. Cover with hot vegetables and top with grated cheese. Broil until nicely brown on top.

Crunchy Broiled Eggplant
From Asparagus to Zucchini by the Madison Area CSA Coalition

Eggplant
Mayonnaise
Freshly grated Parmesan cheese

Slice an eggplant thinly and spread each slice sparingly with mayonnaise. Then dip each slice in grated Parmesan cheese, covering both sides. Arrange the slices on a non-stick or slightly oil cookie sheet and broil them on each side just until they are golden brown and crunchy outside and soft and tender inside. Enjoy as is or with a fresh tomato dipping sauce.

Tomato Recipe

Tomato Pesto Frittata

From Herbs Love Tomatoes, Peppers, Onions & Zucchini by Ruth Bass

 4 tablespoons olive oil
2 onions, sliced
Salt
3 ripe tomatoes, peeled, seeded, and chopped
1 garlic clove, minced
5 eggs
Freshly ground black pepper
1/3 cup chopped fresh basil
2 tablespoons grated Parmesan cheese
1 tablespoon finely chopped pine nuts

In a large skillet, heat the oil and add onions and little salt. Cover the pan and simmer over low heat for 5 minutes. Uncover and cook until soft and golden. Add the tomatoes and minced garlic, stirring to coat all ingredients. Let simmer fro 15 minutes. Pre-heat the oven to 350˚F. In a large bowl, beat the eggs and add the tomato and onion mixture, pepper to taste, basil, parsley, cheese and pine nuts. Combine well. Place the butter in a 10-inch layer cake pan and put it in the oven until the butter melts. Swirl the butter to cover the sides of the pan. Pour in the frittata mixture. Bake for about 15 minutes, or until the eggs are no longer runny. Loosen the edges and slide frittata onto a serving plate, or serve from the pan, cutting pie-shaped pieces. Makes 4 servings.

Ratatouillie Bake
(see above in Eggplant Recipes)

This Week’s Share

Recipes

Corn Recipes

Grilled Corn with Chipotle-Lime Butter
Adapted from EatingWell in Season by Jesse Price

Note: The chipotle-lime butter used in this recipe is also great melted on some grilled fish or chicken.

 4 ears fresh sweet corn, husked
2 tablespoons butter, softened
1/4 teaspoon freshly grated lime zest
1 teaspoon lime juice
1/2 teaspoon minced chipotle chile in adobo sauce* plus 1/4 teaspoon adobo sauce or 1/4 teaspoon chipotle pepper
1/2 teaspoon kosher salt
2 oz queso fresco, crumbled (optional)

*Chipotle chiles in adobo sauce are smoked jalapenos packed in flavorful sauce. Look for the small can with the Mexican food in large supermarkets. Once opened, they’ll keep for up to 2 weeks in the refrigerator or 6 months in the freezer.

Preheat gill to high. Wrap each ear in foil. Place on the grill and cook, turning frequently for 10 minutes. Remove from grill and let stand in the foil while preparing butter. Combine butter, lime zest, chipotle and adobo sauce (or ground chipotle) and salt in a bowl. Carefully unwrap the corn. Serve with the butter, and top with queso fresco if desired.

Corn and Roasted Tomato Salsa
From Chez Panisse Vegetables by Alice Waters

2-3 ripe tomatoes
1 sprig thyme
2 sage leaves
2 tablespoons olive oil
2 tablespoons fresh corn kernels
Salt and pepper

Preheat the oven to 375˚F. Peel and seed the tomato, cut into 1/2-inch dice. In a small baking dish, toss the tomato with the thyme and sage and 1 tablespoon of the olive oil. Put the dish in the oven and roast for 20 minutes, stirring occasionally. Remove from the oven, allow to cool, and remove the thyme sprig and sage leaves. Toss together with the remaining tablespoon of olive oil and the corn, and season to taste. Serve as a garnish for corn soup, with corn chips, or with grilled fish.

Dill Recipes

Eggplant Pilaf with Pistachios
(see below in Eggplant Recipes)

Hungarian Style Summer Squash with Dill
(see below in Summer Squash Recipes)

Eggplant Recipes

Eggplant Tomato and Onion Gratin
From Chez Panisse Vegetables by Alice Waters

2 to 3 onions
3 cloves garlic
2 to 3 tablespoons butter
2 to 3 tablespoons olive oil
2 to 3 sprigs thyme
1 bay leaf
Salt and pepper
3 medium Japanese eggplants
3 ripe tomatoes

Peel and chop the onion and garlic very fine. Stew them over a medium flame for about 5 minutes, until soft, in half the butter and olive oil, with the leave of thyme, the bay leaf, and salt and pepper. Slice the eggplants into 1/4-inch thick rounds. Slice the tomatoes slightly thicker. Preheat oven to 400˚F. Butter a shallow gratin dish. Remove the bay leaf from the onions and spread them over the bottom of the dish. Cover with overlapping rows of alternate tomato and eggplant slices. Each slice should cover two thirds of the preceding one. Season with salt and pepper, drizzle with olive oil, cover, and cook in the oven until eggplant is soft enough to cut with a spoon, about 45 minutes. Uncover for the last 15 minutes or earlier in the tomatoes are giving up too much liquid. Brush or spoon the juice over the top occasionally to prevent the top layer from drying out. The gratin should be moist but not watery. Serve with grilled or roasted lamb. Serves 6 to 8.

Eggplant Pilaf with Pistachios
From www.epicurios.com

1/2 pound eggplant, cut into 1/2 inch cubes
2 tablespoons salt
1/4 cup olive oil
2 onions, finely chopped
1 cup basmati rice (brown or white)
1 1/2 cups water
1/4 cup raisins or dried currants
3/4 teaspoon cinnamon
1 tomato, peeled seeded and finely chopped
1/4 cup fresh dill, chopped
1/4 cup shelled natural pistachios, coarsely chopped

 Cover eggplant with water in a bowl and add 1 1/2 tablespoons salt. Soak 30 minutes. Drain the eggplant and squeeze handfuls to remove excess moisture, then pat dry. Heat 2 tablespoons oil in a 12-inch skillet over moderately high heat until hot but not smoking. Then sauté eggplant, stirring occasionally, until tender and browned, about 7 minutes. Cool eggplant. Cook onions in remaining 2 tablespoons oil in a 3- to 4- quart heavy saucepan over moderate heat, stirring, until softened. Add rice and cook, stirring, 2 minutes. Add 1 1/2 cups water, raisins, remaining 1/2 tablespoon salt, and cinnamon and bring to a boil. Reduce heat to low and cook, covered and undisturbed, until rice is tender (about 12 minutes for white rice, 25 minutes for brown rice). Fluff rice with a fork and gently stir in tomato and eggplant. Let stand, covered, 5 minutes. Uncover and cool 10 minutes. Stir in dill, then transfer pilaf to a serving bowl or platter and sprinkle with pistachios.

Melon Recipe

Melon Wrapped in Proscuitto
From Francesca Benedetti (SIO CSA Coordinator)

1 melon
10-15 slices prosuitto

Peel and slice melon into 1/2-inch semi-circle slices. Wrap a slice of prosciutto around each wedge and arrange on a platter. Enjoy.

Summer Squash Recipe

Hungarian Style Summer Squash with Dill
From www.mygourmetconnection.com

1 1/2 pounds summer squash
1/2 teaspoon salt
2 tablespoons butter
1/2 medium onion, chopped (about 1/2 cup)
1 tablespoon flour
2 tablespoons half-and-half
2 tablespoons white wine vinegar (more to taste
2 tablespoons sour cream
1 t0 2 tablespoons fresh dill, finely chopped
Salt and freshly ground black pepper to taste

Coarsely grate the summer squash using the largest holes on a box grater. Place in a colander, sprinkle with salt, toss and set aside to drain. Melt the butter in a large pan over medium-high heat. Add the onion and sauté for about 2 minutes until soft and translucent. Add the flour and toss to coat thoroughly. Continue cooking until the flour begins to turn golden brown. Stir in the half-and-half and cook until the mixture begins to thicken and form a paste. Add the summer squash and continue cooking, stirring constantly for about 5 to 7 minutes, or until the zucchini has given off any excess liquid and is thoroughly combined with the onion-cream mixture. Stir in the vinegar and sour cream, taste, and add the salt and pepper to taste. Stir in the dill and transfer to a serving dish. Makes 4 servings as a side.

Tomato Recipes

Corn and Roasted Tomato Salsa
(see above in Corn Recipes)

Eggplant, Tomato, and Onion Gratin
(see above in Eggplant Recipes)

This Week’s Share

Important Pick-up Reminders from SIO

We are now in the 13^th week of the season, and with that we thought it would be a good time to do some general pick-up reminders to encourage all our wonderful members to continue conscientious habits at pick-up each week.

• Vacation Rescheduling: This season we are offering one week of vacation rescheduling where you can request to have your share not delivered on arranged date, and request to have a double share delivered on another arranged date (double share arrangement excludes Thanksgiving Week and Week 30). Vacation rescheduling must be coordinated through the farm directly and you must receive confirmation of your reschedule from the farm. If you pick-up a double share without confirmation of such arrangements you are taking another members share and therefore leaving someone without produce at pick-up that week. If you will be away for more than one week we encourage you to contact a friend/family/co-worker to come pick-up in your place. If finding a replacement is not possible please let us know and we will donate your share.
• Always pay attention to posted signs ensure you pick-up the correct share size.
• If you are sending a friend/neighbor/someone that hasn’t picked-up in your place please be sure to give them very detailed directions and give them our pick-up numbers (office: 503.621.6921 pick-up cell: 503.312.2658) in case they have any questions for us.
• Please stack empty bins and lids in an orderly fashion at the site. Nest bins by size inside one another and use another empty bin for the lids. Do not stack bins empty with their lids on, this takes up too much room and causes difficulty for our delivery drivers.
• Please sign-in on the check-in sheets  at pick-up every week.

Recipes

Basil Recipe

Basil Sour Cream Dressing
From Springfield Creamery (Nancy’s Yogurt) out of Eugene, OR

1 1/4 cups white wine vinegar
2 cloves garlic, chopped
1 tablespoon Dijon mustard
3/4 cup extra virgin olive oil
1/3 cup organic sour cream
2 tablepoons chopped fresh basil
1 tablespoon chopped fresh chives
Salt and black pepper

Place the vinegar, garlic, and mustard in a bowl and whisk until smooth. While whisking, slowly add the olive oil and mix until creamy. Add the basil and chives and mix well. Season with salt and black pepper and keep refrigerated until ready to serve. Toss with fresh greens of choice, or use as a dipping sauce for fresh vegetable snacking.

Carrot Recipe

Baked Brown Rice with Carrots
From the Rolling Prairie Cookbook by Nancy O’ Conner

1 tablespoon canola oil
1/2 cup chopped onion
1 1/2 to 2 cups coarsely grated carrot
2 cups long grain brown rice
1/4 cup finely chopped parsley
4 cups vegetable stock or broth

Preheat oven to 350˚F. Heat oil in heavy skillet over medium heat. Add onions and carrots. Saute for 5 minutes. Add rice and sauté briefly until rice is evenly coated with oil. Toss in parsley. Add broth. Place mixture in a medium-sized casserole and bake, covered, for 50 minutes or until liquid is absorbed and rice is tender. Serves 6 to 8.

Eggplant Recipe

Dolma: Stuffed Eggplant and/or Zucchini
From Indian & Chinese Cooking from the Himalayan Rim by Copeland Marks

Note: This recipe can easily be doubled. Make it a complete meal with a refreshing cucumber and tomato salad and some baked brown rice with carrots (recipes for both in this week’s blog).

1 pound eggplant and/or summer squash, halved and scooped out so about a 1/4-inch thick shell remains
1 1/2 cups water

For the stuffing:
1/4 pound ground lamb or beef
1/2 cup rice, well rinsed
1/2 cup chopped ripe fresh tomato
1/4 cup chopped onion
1/4 cup chopped parsley
1 tablespoon tomato paste
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon allspice

Mix all the stuffing ingredients together in a bowl. Stuff the hollowed out vegetables with the stuffing and arrange them in a pan with the water. Bring the liquid to a boil, cover the pan, and reduce the heat to low. Simmer for 45 minutes. Serve hot. Serves 2 to 3.

Tomato Recipe

Tomato Cucumber Salad
Recipe by Fiona Hayes

4 vine ripe tomatoes
1 medium cucumber
2 tablespoons balsamic vinegar
1 teaspoon extra-virgin olive oil
1/4 teaspoon sugar
2 teaspoon chopped fresh basil
Freshly ground black pepper to taste

Slice tomatoes and cucumber thinly and place in a medium bowl. Combine vinegar, oil and sugar. Drizzle over sliced tomatoes and cucumber. Toss, then sprinkle with chopped basil. Refrigerate or serve at room temperature. Serves 4.

Summer Squash Recipe

Summer Squash Burritos
Adapted from The Territorial Seed Garden Cookbook

1 to 2 tablespoons oil or cooking fat
1 to 2 cloves garlic, crushed
3 to 4 summer squash, sliced thin
1 large or 2 small carrots, sliced thin
1 medium onion, sliced thin
3 or 4 large mushrooms, sliced thin
1/4 to 1 cup salsa
1 package flour tortillas

For the toppings, to taste (all are optional of course):
Lettuce, shredded
Cilantro, chopped (if you have some left form last week’s share)
Basil, chopped
1 can sliced black olives
1 avocado, sliced
2 cups grated Cheddar or Monterey jack cheese
Yogurt or sour cream

In a large pan sauté garlic in oil or fat over medium-high heat for a couple minutes. Add sliced vegetables and sauté in salsa (amount needed depends on how juicy you want it). Cook over medium heat until the vegetables are very tender and seasoned by salsa, usually 15 to 20 minutes.

Heat flour tortillas your favorite way (oven, stovetop, grill, microwave, etc.). Spread filling on tortillas, roll up tortillas, and garnish as you like. Makes 10 to 12 medium burritos.

This Week’s Share

Share Notes

• Potatoes: This week’s share includes vibrant red Sangre potatoes. Try leaving the skins on for a colorful addition to your next potato dish.

• Tomatoes: Slicing tomatoes start in Family Shares this week, with more to come for all in the next several weeks.

Join us for our Potato Harvest Party & French Fry Feast This Saturday

Saturday August, 20th 10am-2pm
13615 NW Howell Park Rd. (use this, not our mailing address)
Portland, OR 97231

Join us for our annual potato harvest work party and French fry feast. This is a very kid friendly event, so bring the family and friends and a potluck dish to share. Join us anytime during the event, even just for lunch! SIO will be frying up fresh fries all afternoon.

Schedule of Events

• 10-12:30 spuds harvest
• 12:30-1pm farm tour
• 1pm-2pm potluck lunch & french fry feast

Recipes

Carrot Recipes

Carrot, Potato & Chard Curry with Rice Pilau
From http://hungryvegan.blogspot.com/

Note: Start the Pilau off first, that way both it and the curry will be ready to eat at the same time.

For the curry:
3 medium red potatoes, unpeeled, scrubbed, and cut into 1-inch pieces
2 large carrots, cut into 1/4-inch rounds
1 tablespoon coconut oil
2 tablespoons sugar
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
3 cups chard, coarsely chopped
1 14.5-oz. can diced tomatoes

Place potatoes and carrots in a large saucepan, and cover completely with water. Bring to a boil, and boil for 4-6 minutes, until crisp-tender. Heat oil in a large skillet over medium heat until hot. Add potatoes, carrots, sugar, cumin, salt, and cayenne pepper. Cook for 2-3 minutes. Stir in tomatoes and Swiss chard. Cover and simmer for 4-6 minutes or until Swiss chard is tender-crisp. Serves 4.

For the Pilau:
1 1/2 cups basmati rice
1 tablespoon butter/margarine/coconut oil
4 whole cloves
1 small cinnamon stick
4 cardamom pods, bruised
1 teaspoon cumin seeds
1/2 teaspoon ground turmeric
1 teaspoon salt
3 1/4 cups hot water

Wash the rice well and leave to soak in cold water for 30 minutes, then drain well. Heat the Earth Balance in a heavy saucepan, and fry the cloves, cinnamon, cardamom pods, and cumin seeds, for 1 minute. Add turmeric and rice, and stir over medium heat for about 3 minutes. Add salt and hot water, bring quickly to a boil, then turn heat very low. Cover with a well-fitting lid and cook for 20-25 minutes without lifting lid or stirring. Uncover at end of cooking time to allow steam to escape for about 3 minutes. Remove whole spices, lightly fluff rice, and serve hot with vegetable curry. Serves 4.

Carrot Spoon Bread
Adapted from Recipes from the Root Cellar by Andrea Chesman

2 cups milk
2 medium carrots, peeled and shredded
1/4 onion, finely chopped
1 clove garlic, minced
1/3 cup yellow cornmeal
1 tablespoon butter
1 teaspoon salt, plus more for seasoning
Freshly ground black pepper
1 cup lightly packed grated sharp cheddar cheese (4 ounces)
1 pinch dried tarragon
4 eggs, separated

Preheat the oven to 400˚F. Butter a 2-quart soufflé or 9×13-inch baking dish. Combine the milk, carrots, onion, garlic, cornmeal, butter, salt, and pepper to taste in a medium saucepan over medium-high heat. Bring to a boil, Then reduce the heat and simmer, stirring, until the mixture is thickened, 3 to 4 minutes. Remove from the heat; stir in the cheese and tarragon. Let cool until just warm to the touch, about 15 minutes. Stir in the egg yolks until well blended. In a clean mixing bowl, beat the egg whites with a pinch of salt until soft peaks form. Stir one-third of the whites into the cornmeal mixture, then gently fold in the remaining whites with a rubber spatula. Pour into the prepared dish. Place the dish in the oven and lower the temperature to 375˚F. Bake for 25 to 30 minutes, until the top is browned and the center is barely set. Serve immediately.

Chard Recipes

Seared Swiss Chard
Submitted by Member Mike Battista (by Rachel Ray; www.foodnetwork.com)

2 tablespoons extra-virgin olive oil
1 small onion (yellow or red), thinly sliced
10 to 12 cups red chard, trimmed and coarsely chopped
Grated nutmeg, to your taste
Coarse salt and pepper
2 tablespoons red wine or cider vinegar

Make sure your greens are very dry before preparing recipe. You could wash and chop them when you get them home so that way they are ready for you to cook up even quicker. Heat the oil in a large nonstick skillet over medium-high heat. Add onions and toss 2 minutes, then add chard in bunches and keep it moving as it wilts up a bit – you are just searing it up. The greens should remain crisp and crunchy. Wilting them all and searing them up should take no more than 3 to 4 minutes. Season the greens with nutmeg and salt and pepper, to taste. Douse the pan with a little vinegar and remove from heat. Toss to cook off vinegar and serve the greens hot.

Carrot, Potato & Chard Curry
(see above in Carrot Recipes)

Cucumber Recipe

Chicken Souvlaki Gyros with Tzatziki Sauce
Adapted from www.allrecipes.com

For the Chicken Souvlaki Marinade:
3/4 cup balsamic vinaigrette salad dressing
3 tablespoons lemon juice
1 tablespoon dried oregano
1/2 teaspoon freshly ground black pepper
4 skinless, boneless chicken breast halves

For the Tzatziki Sauce (cucumber sauce):
1 medium cucumber, peeled and diced small or shredded
1 cups plain Greek yogurt
1/2 cup sour cream
1 tablespoon lemon juice
1/2 tablespoon red wine or rice vinegar
1 teaspoon olive oil
2 cloves garlic, minced
1 tablespoon chopped fresh dill (1 teaspoon dried)
1/2 teaspoon Greek seasoning
Kosher salt to taste
Freshly ground black pepper to taste

For the Gyros:
4 large pita bread rounds
1/2 head of lettuce, cut into 1/4 inch slices
1 red onion, thinly sliced
1 tomato, halved and sliced
1 cucumber, halved and sliced thin
1/2 cup kalamata olives
1/2 cup pepperoncini
1 cup crumbled feta cheese

In a small bowl, mix the balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper. Place chicken in a large resealable plastic bag. Pour marinade over the chicken, seal, and refrigerate for at least 1 hour. Preheat an outdoor grill for high heat.

Toss the diced cucumber with kosher salt, and allow to sit at least 5 minutes. In a medium bowl, mix the yogurt, sour cream, 1 tablespoon lemon juice, vinegar, and olive oil. Season with garlic, dill, and Greek seasoning. Squeeze the cucumber to remove any excess water; stir into sauce. Season to taste with kosher salt and pepper. Refrigerate until ready to use.

Remove chicken from marinade and place on prepared grill. Discard remaining marinade. Cook chicken until juices run clear, about 8 minutes on each side. Remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.

Place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning.

Arrange warmed pita, sliced chicken, lettuce, onion, tomato, cucumber, olives, and pepperoncini on a serving platter. Serve tzatziki sauce and feta cheese in separate bowls on the side. Stuff pita pockets with chicken and toppings to serve.

Potato Recipes

Potato Stir-Fry with Mint and Cilantro
From Fine Cooking in Season

2 pounds red potatoes, peeled (if desired) and cut into 3/4-inch cubes (about 5 cups)
3 tablespoons canola oil
1 tablespoon yellow mustard seeds
24 curry leaves (optional)
1 small whole dried red chile
2 teaspoons ground coriander
2 teaspoons cumin seeds
1/2 teaspoon ground turmeric
2 medium cloves garlic, minced
1 jalapeno (seeds and ribs removed if you prefer a milder flavor), finely chopped
1 medium red onion, finely chopped
2 teaspoons kosher salt, plus more to taste
1/2 teaspoon cayenne (optional)
2/3 cup fresh mint leaves, finely chopped
1/2 cup loosely packed fresh cilantro sprigs, finely chopped
Juice of 1/2 lemon (1 to 2 tablespoons)

Put the cubed potatoes in a medium bowl, cover with cool water, and set aside. Heat the canola oil and the mustard seeds in a large wok or 12-inch skillet over medium-high heat until the mustard seeds start to sizzle and pop, 1 to 2 minutes (use a splatter screen if you have one, so the seeds don’t pop out of the pan). Add the curry leaves (if using), chilie, coriander, cumin seeds, and turmeric, and cook, stirring occasionally, until the cumin browns and the curry leaves are crisp, 1 to 1 1/2 minutes. Stir in the garlic and jalapeno and cook until the garlic is fragrant, about 30 seconds.

Drain the potatoes and add them to the pan along with the onion. Cook, stirring occasionally, until the potatoes are translucent around the edges, 2 to 3 minutes. Cover, reduce the heat to medium-low, and cook, stirring and scraping the bottom of the pan every 12 to 15 minutes. Reduce heat to low if the potatoes seem to be burning.

Add the salt and cayenne (if using) and cook for 30 seconds. Stir in the mint, cilantro, and lemon juice, cover the pan, and let the potatoes sit off the heat for 10 minutes. Scrape up the browned bits and stir them into the potatoes. Taste, add more salt if needed, and serve.

Carrot, Potato & Chard Curry
(see above in Carrot Recipes)

Summer Squash Recipes

Squash Cakes
Adapted from Herbs Love Tomatoes, Peppers, Onions & Zucchini by Ruth Bass

1 to 2 tablespoons fresh cilantro, minced
1 to 2 tablespoons fresh basil (oregano, dill, chives) minced
2 teaspoons fresh parsley, minced
1 garlic clove, minced
3 cups grated summer squash
Juice of half a lemon
1/4 cup grated Romano cheese
1/2 cup grated Parmesan cheese
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Freshly ground black pepper
1 tablespoon olive oil
1/2 tablespoon butter

In a medium-size bowl, combine the cilantro, basil (or other herb), parsley, and garlic. Stir in the grated squash, cheeses, flour, baking powder, salt, and pepper to taste. Heat half of the oil in a large skillet and add half of the butter. Dollop tablespoons of squash batter into the skillet an cook over medium heat until golden. Flip to cook the other side. Add oil and butter as needed to prevent sticking. Finished cakes may be kept warm in the oven.

Spicy Squash with Cilantro
From Herbs Love Tomatoes, Peppers, Onions & Zucchini by Ruth Bass

1 1/2 pounds summer squash
1 tomato
1 large onion, chopped
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh parsley, chopped
1 garlic clove, minced
1/4 cup green chili peppers, chopped
1/2 cup white wine
1/2 cup water
1/4 cup pitted black olives, chopped
1 cup shredded Monterey Jack cheese
Salt and freshly ground black pepper

Bring a small saucepan of water to a boil. Scrub the summer squash and cut into 1/4-inch thick slices. Drop the tomato into the boiling water for about 20 seconds, remove and rinse with cold water, and peel. Cut crosswise, remove some of the seeds, and dice. In a large, deep skillet or saucepan, combine the summer squash, tomato, onion, cilantro, parsley, garlic, chili peppers, wine and water. Mix well and cook over medium heat for 30 minutes or until zucchini is tender. Stir in the olives and cheese and add salt and pepper to taste. Continue stirring over low heat until the cheese is melted. Serve immediately.

Tomato Recipe

Spicy Squash with Cilantro
(see above in Summer Squash recipes)

This Week’s Share

Share Notes

• Cucumbers: Slicing cucumbers are bountiful this season. Try making a fresh cucumber salad, a small batch of bread and butter pickles (recipe below), or just eat them whole with some salt, cayenne, and lime or lemon sprinkled on top.

• Eggplant, Orient Express: These tasty and slender Japanese eggplant can be used in any recipe calling for eggplant, but also are delicious prepared simply in a sauté with mixed vegetables and fresh herbs.

Come Join Us

Your Invited to the SIO Annual Potato Harvest Party and French Fry Feast
Saturday August, 20th 10am-2pm

Join us for our annual potato harvest work party and french fry feast. This is a very kid friendly event. Please bring a potluck dish to share. Join us anytime during the event, even just for lunch!

Schedule of Events

• 10-12:30 spuds harvest
• 12:30-1pm farm tour
• 1pm-2pm potluck lunch

Here’s a little sneak peak from a past party…make sure to come join the fun.

Recipes

Basil Recipe

Basil Pesto
Recipe from Francesca Benedetti (CSA Coordinator at SIO)

2 cups basil, large stems removed
3-4 cloves garlic
1/3 cup toasted pine nuts, cashews, sunflower seeds, or pecans
1/4-1/2 cup olive oil (how much depends on your preferred pesto consistency)
1/2 cup grated Parmesan cheese
1 tablespoon lemon juice (optional)
Salt and pepper to taste

Put basil and garlic in a blender or food processor and pulse until coarsely chopped. Add the toasted nuts and pulse a few more times. Now pour the olive oil in relatively slow with the blender processor going until a paste is formed. Add the Parmesan cheese and continue adding oil (up to 1/2 cup) until your desired pesto consistency is achieved. Add alt and pepper to taste. You may also add in 1-2 tablespoons lemon juice near then end for a more tangy flavor Makes approximately 1 cup. Great on pasta, sandwiches, vegetable dishes, corn on the cob, toast, and many more things.

Carrot Recipe

Pickled Carrot Spears with Dill
Recipe adapted from EdiblePortland, by Lucy Norris

Note: This recipe can is easily doubled to make 4 pints.

1 lb large carrots (peeled and cut into spears), or whole small carrots
2 garlic cloves (peeled)
2 whole small chili peppers
2 sprigs dill
1 tsp celery seed (1/2 tsp per jar)
1 1/4 cups white distilled vinegar
1 1/4 cups water
1/8 cup coarse salt (Kosher or pickling)
2 clean pint jars

1. Into each clean pint jar, place one clove of garlic, one chili, one sprig of dill, and 1/2 teaspoon celery seed. Then pack carrots vertically into jars (be careful not to handle mouth of jar).

2. Meanwhile, combine vinegar, water, and salt in a saucepan and bring to a boil. Pour hot liquid over vegetables, leaving at least a 1/4-inch head-space. Remove air bubbles.

3. Place lid over mouth of jar, screw on cap, and then process jars in a hot water bath for 10 minutes (longer for elevations over 1,000 ft).

4. Allow jars to cool, and store in a dark cupboard for at least three weeks before tasting. Once opened, store in refrigerator for up to six months (only using clean utensils when handling). Makes 2 pints.

Carrot-Zucchini Kugel
From the Enchanted Broccoli Forest by Mollie Katzen

6 cups coarsely grated summer squash (zucchini and/or patty pan type work)
3 cups finely minced onion
3 tablespoons butter
3/4 to 1 teaspoon salt
3 packed cups coarsely grated carrot (approximately 5 medium carrots)
3 large eggs, beaten
3/4 cups matzo meal, fine breadcrumbs, or wheat germ
6 tablespoons flour
1 teaspoon baking powder
Freshly ground black pepper
Dot of butter for the top (about 2-3 tablespoons)

Place the grated squash in a colander over the sink or a bowl. Salt it lightly and let it stand 15 minutes. Squeeze out all excess moisture. In a heavy skillet sauté the onions in 3 tablespoons butter with 3/4 teaspoon salt over medium heat, until the onions are soft and translucent, 5-8 minutes. Remove from heat. In a large bowl mix together the zucchini, sautéed onion, and grated carrot. Beat in the eggs and the matzo meal (or crumbs or wheat germ). Sift in the flour and baking powder, grind in a generous amount of pepper, and mix well. Spread the batter into a well-greased 9×13-inch baking pan. Place thin slices of butter here and there on the top surface. Bake 1 1/4 hours, uncovered.

Cucumber Recipes

Bread and Butter Pickles
Adapted from The Dispatch Kitchen

Note: Bread and butter pickles are sweet, and you should choose the amount of sugar to use based on your sweetness preference.

1 pound cucumbers (1 1/2 to 2 cucumbers), sliced into 1/4-inch thick rounds
1 large Siskiyou Sweet onion, thinly sliced
1/8 cup Kosher salt (increase amount to about half if using Morton Kosher salt)
1/2 to 3/4 cups sugar (see note above)
1/2 cup distilled white vinegar
1/4 teaspoons ground turmeric
1 tablespoon mustard seeds
1 tablespoon coriander seeds (if ground, use 1 teaspoon)
1/4 teaspoon celery seed

In a medium bowl, combine the cucumbers, onion and salt. Mix well. Cover the mixture with ice. Let stand at room temperature for two hours. In a pot, bring sugar, vinegar and spices to a boil. Drain cucumbers and onions. Add to vinegar mixture and bring almost back to a boil. Remove from heat and cool. You can store the pickles in an airtight container for up to three weeks in the fridge. They will begin tasting pickled in just a couple hours. Makes 4 cups of pickles, filling a 1-quart jar.

Wilted Cucumbers
From the Enchanted Broccoli Forest by Mollie Katzen

Note: Make this one day in advance so the cucumbers can soften and absorb their dressing. In this case “wilted” doesn’t mean tired, it means relaxed. This salad contains no oil, had practically zero calories, and it keeps for days in the refrigerator if stored tightly in a lidded jar.

1 cup red wine vinegar
4 teaspoons honey
4 medium cucumbers
1 teaspoon salt
Lots of fresh ground black pepper
1 teaspoon dried dill
1/2 cup very thinly sliced onion

Heat the vinegar in a saucepan, until it is hot but not boiling. Remove from heat and stir in the honey until it dissolves. Set aside. Slice the cucumbers very thinly, and place them in the bowl. Sprinkle with salt, pepper, and dill and mix very well. Add onions, and mix. Pour the still-warm vinegar solution over the mixture. Transfer to a jar, put the lid on tightly, and refrigerate.

Onion Recipes

French Fried Onion Rings
Adapted from the Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker

For the onions:
2 Siskiyou Sweet onions. Sliced 1/4 inch thick and separated into rings
3/4 cups milk
3/4 cups water

Let the sliced onion rings soak in the water/milk mixture for 1 hour, turning frequently. Remove the onion rings and drain on paper towels. Meanwhile prepare the batter for frying.

For the batter:
3 tablespoon all-purpose flour or rice flour
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 tablepsoon melted butter or vegetable oil
1 beaten egg yolk
6 tablespoons flat beer
2 egg whites, stiffly beaten (optional)

In a mixing bowl combine the flour, salt, pepper, butter/oil, and egg yolks and mix together well. Then gradually add the flat beer, stirring constantly. If you can allow the batter to rest, covered and refrigerated for 3-12 hours (still works just fine if you don’t let it rest, but it is suggested). Just before using the batter add the two stiffly beaten egg whites if using.

Pour 3 inches of peanut oil into a deep fryer or heavy pot and heat to 365˚F. Once the oil is heated pick-up several rings at once on a fork, dredge in the batter, and let the excess drip off. Drop them into the oil and fry until light brown. Drain on paper towels, then sprinkle with salt to taste and ground red pepper or chili powder to taste if desired.

Grilled Sweet OnionsFrom the Joy of Cooking Cooking by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker

Note: These are great on hamburgers/veggie burgers.

2 Siskiyou Sweet onions, peeled and sliced into 1-inch thick rounds
3 tablespoon olive oil
Salt and freshly ground black pepper, to taste

Prepare a medium-hot grill. Secure each onion slice with a skewer so they don’t fall apart. Rub with oil, salt and pepper. Place the onion slices on the grill rack and grill until nicely browned, about 6 minutes each side. Remove from the grill and remove the skewers. Serve plain, on a burger/sandwich, or with a fresh herb vinaigrette, aioli, or chili butter (recipes below).

Fresh Herb Vinaigrette

1 small clove garlic, peeled and mashed
2 to 3 pinches of salt
1/3 to 1/2 cup red wine vinegar or fresh lemon juice
1 shallot, minced
1 teaspoon Dijon mustard (optional)
Salt and ground black pepper to taste
1 cup olive oil
1/3 cup basil (and/or dill, parsley, chives, thyme), minced

In a small bowl or a jar with a tight fitting lid add the garlic and salt and mash together to form a paste. Add the vinegar/lemon, Dijon, salt, and pepper and shake or whisk until well blended. Whisk in the oil in a slow and steady stream or add to the jar and shake until smooth. Taste and adjust seasoning as desired. Use at once, or cover and refrigerate.

Aioli (Garlic Mayonnaise)

2 large egg yolks
4 to 6 clove garlic, finely minced
Salt and ground white pepper to taste
1 cup olive oil, or part olive and part safflower or peanut oil, at room temperature
1 teaspoon fresh lemon juice, to taste
1/2 teaspoon cold water

In a medium bowl whisk together eggs, minced garlic, salt and white pepper until light and smooth. Whisk the oil in by drops until the mixture starts to thicken and stiffen. As the sauce begins to thicken, whisk in the oil more steadily, making sure each addition is thoroughly blended before adding more. Finally whisk in the lemon juice and water. Taste and adjust seasoning as desired. Serve immediately, or refrigerate in a jar for 1 to 2 days.

Chili Butter

2 tablespoons olive oil
1/2 cup minced shallots or scallions
4 cloves garlic, finely chopped
4 tablespoons (1/2 stick) unsalted butter, softened
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1 1/2 tablespoon chili powder
2 tablespoons minced fresh cilantro or parsley
1 tablespoon fresh lemon juice
Salt and ground black pepper to taste

Heat the oil in a small skillet over medium heat. Add the shallots/scallions and garlic and cook, stirring, until softened. Remove to a small bowl and let cool. Stir in butter, cinnamon, cumin, chili powder, herbs, lemon juice, salt and pepper. Use immediately, or refrigerate in a small bowl or ramekin and spoon on just before using.

Eggplant Recipe

Summer Vegetable Pizza with Pesto
From Francesca Benedetti (SIO CSA Coordinator)

1 large ball of pizza dough that can be split up into smaller to make multiple pizzas if desired (recipe for dough below, or purchase some at Hot Lips, Food Front, Grand Central, Trader Joes, etc.)
1/2-1 cup pesto (recipe included in Basil Recipes above).
1 pound mozzarella cheese (either shredded or fresh sliced rounds)
1 medium summer squash. sliced thin
1 Orient Express eggplant, sliced thin
1/2 Siskiyou Sweet onion, sliced thin
2-4 garlic cloves, finely chopped
2 tablespoon basil, fresh chopped

Heat the oven to 400˚F. Roll out the dough for your pizza(s) on either a pizza stone or baking tray sprinkled with cornmeal to prevent sticking. Start by spreading a layer of pesto as the base, then sprinkle a thin layer of cheese. Next add the toppings (squash, eggplant, onions and anything else you would like to use). Use more or less of each topping depending on your taste. Once you arranged the vegetables sprinkle the top with chopped garlic, then sprinkle more cheese to top. Place in the oven to bake 10-15 minutes, or when crust and cheese begin to brown. When finished remove the pizza from the oven and immediately top with chopped basil. Let cool for 5 minutes (on a wire rack if possible), and servs. Makes a great meal with a fresh green salad.

Crispy Pizza Dough
From www.foodandwine.com

3/4 cup plus 2 tablespoons lukewarm water (110° F)
1 envelope (2 teaspoons) active dry yeast
1 teaspoon sugar
2 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
Olive oil

In a large bowl, mix the water with the yeast and sugar and let stand until foamy, about 5 minutes. Add the 2 cups of flour and the salt and stir until a raggy dough forms. Scrape the dough out onto a lightly floured work surface and knead until smooth and elastic, about 5 minutes. Lightly oil the bowl and return the dough to it; turn the dough to coat it with oil. Cover with plastic wrap and let stand in a warm, draft-free spot until doubled in bulk, about 1 1/2 hours. Punch down the dough and divide it into 4 balls. To make ahead the balls of dough can be wrapped in plastic and refrigerated overnight or frozen for up to 1 month. Let the dough return to room temperature before rolling out.

Summer Squash Recipe

Squash Cookies
From Donald Kotler, Owner of Toast Restaurant
Provided for Zenger Farm Cooking Camp

Note: This recipe is easily doubled or even tripled with successful results.

3/4 cup flour
3 tablespoons brown sugar
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon baking powder
3 tablespoons butter (soft)
1 egg
1 teaspoon vanilla
Zest of 1/2 an orange (optional, but tasty)
1 cup grated summer squash (zucchini and patty pan types both work)
Add chocolate chips, nuts, or raisins as desired

Preheat oven to 375˚F. Mix all the dry ingredients together in a large bowl. Add the eggs, butter, vanilla, and orange zest and mix until evenly combined. Add grated squash and
mix. Then add chocolate chips, nuts, and/or raisins if desired. Scoop heaping tablespoons of dough onto a greased baking sheet and bake for 10-12 minutes. Let cool. For best
results remove cookies from tray to a wire rack for cooling. Enjoy with a glass of milk!

Summer Vegetable Pizza
(see above in Eggplant Recipes)

Carrot-Zucchini Kugel
(see above in Carrot Recipes)

This Week’s Share

Recipes

Bean Recipes

Green Beans with Sauteed Mushrooms
From The Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker & Ethan Becker

1 pound green beans (can also use yellow if you’d like), trimmed and halved if desired
1 tablespoon olive oil
8 ounces mushrooms, wiped clean and sliced
2 tablespoon minced onion
Salt and fresh ground black pepper, to taste

Steam the beans until tender, about 10 minutes. While the beans are steaming heat the olive oil in a large skillet. Add the mushrooms and onions and cook over medium heat until the mushrooms are tender, 3 to 5 minutes. Add the steamed beans to the skillet along with salt and pepper to taste. Toss the mixture well to heat the beans through, then serve.

Carrot Recipe

Lemony Minted Carrot Salad
From Fresh from the Garden Cookbook by Ann Lovejoy

Note: You can also make this salad using cilantro in place of the parsley, and thyme or tarragon for the mint.

For the salad:
2 cups carrots, peeled and thinly sliced
2 tablespoons golden raisins
1/2 Torpedo onion, chopped
2 tablespoons chopped toasted walnuts
1 cup parsley leaves

For the Lemon Mint Dressing:
2 tablespoons rice vinegar
3 tablespoons olive oil
1 clove garlic, finely chopped
Juice and grated zest of 1 lemon
1 tablespoon finely chopped fresh mint leaves
1/4 teaspoon kosher or sea salt
1/4 teaspoon freshly ground pepper

To prepare the Lemon Mint Dressing, combine the vinegar, olive oil, garlic, lemon juice and zest, mint, salt, and pepper in a jar. Shake well to emulsify, and set aside. In a serving bowl, combine the carrots, raisins, red onion, walnuts, and parsley. Toss gently with the dressing and serve.

Cucumber Recipes

Cucumber and Avocado Soup
Adapted from Fresh from the Garden Cookbook by Ann Lovejoy

2 ripe avocados
4 medium cucumbers, peeled and diced
1/2 teaspoon kosher or sea salt
1 teaspoon fresh lemon thyme leaves
1 to 2 cups buttermilk
1/2 to 1 cup vegetables broth (optional, for thinning the soup)
1 carrot, grated (for garnish)

Combine the avocados, cucumber, salt, thyme, and 1 cup of the buttermilk in a blender or food processor. Pulse to chop, then blend or puree until the soup is the desired consistency. Add the remaining buttermilk (or vegetable broth) if you prefer a thinner soup. Pour into shallow bowl, garnish with grated carrot, and serve.

Lettuce Recipe

Greek Salad
From The Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker & Ethan Becker

Note: This recipe is easily halved for less servings.

For the salad:
2 heads of romaine lettuce, washed, dried and torn into bite-sized pieces
8 cherry tomatoes or tomato wedges (optional)
1/2 cup coarsely crumbled feta cheese
1/2 Torpedo red onion, sliced thin
1/2 cucumber, peeled (if desired) and sliced
8-12 Kalamata olives, pitted
4 scallions, cut into 1-inch pieces (optional)
1-2 carrots, sliced
1 2-ounce can anchovy fillets, rinsed, patted dry and halved lengthwise

For the dressing:
6-7 tablespoons olive oil
2 tablespoons fresh lemon juice or red wine vinegar
1 teaspoon finely minced finely
1 teaspoon dried oregano
Salt and fresh ground black pepper, to taste.

Combine all the salad ingredients in a large salad bowl. Then whisk together all the dressing ingredients and pour the dressing over the salad and toss well. Serve immediately. Makes 4-6 servings.

Potato Recipes

Herbed Summer Squash and Potato Torte
Adapted from Bon Appetit, June 2001

1 bunch green onions, thinly sliced
1 cup grated Parmesan cheese
2 tablespoons all purpose flour
1 tablespoon chopped fresh thyme
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
2 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
12 ounces summer squash (can be zucchini and/or patty pan type) cut into 1/8-inch-thick slices
6 teaspoons olive oil

Preheat oven to 375°F. Butter two 8-inch-diameter cake pans. Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.

Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly. Layer 1/4 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Top with 1/6 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture and press gently to flatten. Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture.

Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. (Can be made 6 hours ahead. Cool. Cover with foil and chill. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.) Cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve. Makes 8 servings

Summer Squash Recipes

Creamy Gorgonzola Polenta with Summer Squash Sauté
From Eating Well, www.eatingwell.com

2 14-ounce cans vegetable broth, or reduced-sodium chicken broth, divided
1 cup water
3/4 cup cornmeal
1/2 teaspoon freshly ground pepper
2/3 cup crumbled Gorgonzola cheese
2 tablespoons extra-virgin olive oil
3 tablespoons minced garlic
4 small summer squash (can be zucchini and/or patty pan type), halved lengthwise and sliced
2 tablespoons flour
1/4 cup chopped fresh basil

Combine 2 1/2 cups broth and 1 cup water in a small saucepan. Bring to a boil. Slowly whisk in cornmeal and pepper until smooth. Reduce heat to low, cover and cook, stirring occasionally, until very thick and no longer grainy, 10 to 15 minutes. Stir in Gorgonzola; remove the polenta from the heat.

Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Stir in zucchini and squash and cook, stirring occasionally, until starting to soften and brown in places, about 5 minutes. Sprinkle flour over the vegetables; stir to coat. Stir in the remaining 1 cup broth and bring to a boil, stirring often. Reduce heat to medium-low and simmer, stirring occasionally, until thickened and the vegetables are tender, 1 to 3 minutes. Stir in basil; serve the sauté over the polenta. Make it a meal: Serve with crusty garlic bread and a garden salad.

Herbed Summer Squash and Potato Torte
(see above in Potato Recipes)

This Week’s Share

Share Notes

• Beans: Beans are on! A sampler for Family Shares this week, and several plantings that are heavy with flowers and are just waiting for a little summer sun to flourish into fresh delicious beans for you all.

• Fresh Garlic: The garlic in your share this week is mature, but not cured (dried for storage). Store your uncured garlic in the crisper drawer of your refrigerator for best results.

Farm News

Sauvie Island Center’s Annual Summer Barn Dance & Picnic

Recipes

Cabbage Recipes

Curried Cabbage
From Vegetable Love by Barbara Kafka

1 tablespoon vegetable oil
1 1/2 teaspoons curry powder
1 medium onion, thinly sliced (about 1 cup)
4 cups shredded green cabbage
1 1/2 teaspoons fresh lemon juice or 1 tablespoon fresh lime juice
2 tablespoon regular or nonfat yogurt
Cilantro leaves, chopped for garnish (optional)

Heat the oil in a 10- to 11-inch skillet over medium heat. Add the curry powder. Cook for 30 seconds, just until fragrant. Add the onion. Cook until translucent. Add the cabbage. Cook, stirring occasionally, until wilted and soft to the bite. Remove from heat. Stir in the lemon/lime juice and yogurt until the cabbage is coated. Sprinkle with chopped cilantro and serve hot. Serves 4 as a side dish.

Cabbage and Cilantro Slaw
Adapted from www.myrecipes.com

1 cabbage, shredded
1/3 cup fresh cilantro, chopped
3 tablespoons lime juice
2 tablespoons vegetable oil
1/4 teaspoon hot chili flakes
Salt and pepper

In a large bowl, mix cabbage, cilantro, lime juice, vegetable oil, and chili flakes. Add salt and pepper to taste.

Steamed Kale with Lemon Miso
(see below in Kale Recipes)

Carrot Recipes

Carrot Bread
From Asparagus to Zucchini: A Guide to Farm-Fresh Seasonal Produce by the Madison Area CSA Coalition

1 cup sugar
2/3 cup vegetable oil
2 eggs
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup carrots, grated
1 cup chopped walnuts or pecans

Heat oven to 375˚F. Grease and flour a loaf pan. Combine sugar, oil, and eggs; blend thoroughly. Sift together flour, baking soda, baking powder, cinnamon and salt; stir into creamed mixture. Stir in the carrots and nuts. Spread batter evenly in loaf pan. Bake 55 minutes. Cool in a pan on wire rack.

Steamed Kale with Lemon Miso
(see below in Kale Recipes)

Kale Recipes

Steamed Kale with Lemon Miso Sauce
From Asparagus to Zucchini: A Guide to Farm-Fresh Seasonal Produce by Madison Area CSA Coalition

1/2 lemon, cut into three pieces
1 1/2 teaspoons peeled and finely chopped gingerroot
1/4 cup white miso
1 cup cabbage, cut into 1 to 2 inch pieces
1 cup carrots, diced
2 cup fresh kale, chopped and packed

Combine 2 cups water, lemon pieces, gingerroot, and miso in saucepan and bring to simmer, stirring to dissolve miso. Add carrots, then 2-3 minutes later add the cabbage and cook until vegetables are nearly tender. Add kale and mix well; simmer 3 to 5 minutes. Remove lemons.

Kale & Mushroom Risotto
Adapted from a recipe by Ben Watson at the Riverford Farm Shop in the United Kingdon, http://www.riverford.co.uk/

2 cups mushrooms, sliced (porcini, portobello, or any other kind that is in season at the market)
1/2 bunch kale
1/3 bottle red wine
2-3 cups vegetable/chicken stock or broth
2 onions, finely sliced
5 cloves garlic, finely chopped
1 tbsp fennel seeds
2 strips bacon, coarsely chopped (optional)
1 1/2 cups Arborio rice
2 tablespoons olive oil
Balsamic vinegar, to taste
Parmesan cheese, grated (as much or a little as you like)
1-2 tablespoons butter

Soak the mushrooms in water. Coarsely chop the kale leaves and blanch for 7 minutes. Combine the red wine, the mushroom soaking water, and strengthen with stock/broth to make up to 5 cups total. Heat up the pot of liquid so it will already be hot when you start adding it to the rice.

While the liquid is heating add olive oil to a sauté pan and fry the finely chopped onions, green garlic, fennel seeds and chopped bacon for 5 minutes. Add the Arborio rice and stir until well coated. Turn down the heat and start adding the already heated liquid approximately 1/2 to 1 cup at a time . Keep stirring and adding the liquid as it is absorbed by the rice.

After about 10 minutes add the kale and continue stirring and adding liquid as it is absorbed. After another 3-6 minutes add the mushrooms. When all the liquid is gone or the rice is cooked (whichever happens first) add a splash of balsamic vinegar and plenty of black pepper. Stir in the grated parmesan cheese and butter and serve. Serves 4.

Summer Squash Recipe

Pan Seared Summer Squash with Crisp Rosemary
From Fine Cooking in Season

3 tablespoons olive oil
1 pound summer squash (zucchini and/or patty pan), cut into 1/2 inch rounds
1/2 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon whole fresh rosemary leaves

Heat the oil in a skillet (preferably cast iron) over high heat until shimmering hot. Arrange the squash in a single layer. Season with 1/4 teaspoon of the salt and a few grinds of pepper. Sprinkle the rosemary over the squash and sear the squash undisturbed until deep golden brown, 3 to 5 minutes. Using tongs, turn the squash onto the other cut side. Sprinkle with another 1/4 teaspoon salt and cook until tender and nicely browned on the second side, about 2 minutes more. Transfer the squash and crisp rosemary to plates or a serving bowl.

Zuni Café Zucchini Pickles
Submitted by CSA Member Jessica
Adapted from Judy Rodgers’ “The Zuni Café Cookbook.”
http://www.latimes.com/features/la-fo-calcookrec23c-2008jul23,0,3733306.story

1 pound summer squash (zucchini or patty pan work)
1 small yellow onion
2 tablespoons kosher salt
2 cups cider vinegar
1 cup sugar
1 1/2 teaspoons dry mustard
1 1/2 teaspoons crushed yellow and/or brown mustard seeds
Scant 1 teaspoon ground turmeric

1. Wash and trim the zucchini, then slice them one-sixteenth-inch thick; a mandoline works best. Slice the onion very thin as well. Combine the zucchini and onions in a large but shallow nonreactive bowl, add the salt and toss to distribute. Add a few ice cubes and cold water to cover, then stir to dissolve the salt. Alternatively, transfer the salted zucchini and onion slices to a Japanese pickle maker and screw down the top; do not add any water or ice cubes.

2. After about 1 hour, taste and feel a piece of zucchini — it should be slightly softened. Drain and pat dry.

3. Combine the vinegar, sugar, dry mustard, mustard seeds and turmeric in a small saucepan and simmer for 3 minutes. Set aside until just warm to the touch. (If the brine is too hot, it will cook the vegetables and make the pickles soft instead of crisp.)

4. Return the zucchini to a dry bowl and pour over the cooled brine. Stir to distribute the spices. Transfer the pickle to jars, preferably ones that have “shoulders” to hold the zucchini and onions beneath the surface of the brine. Seal tightly and refrigerate for at least a day before serving to allow the flavors to mellow and permeate the zucchini, turning them a brilliant chartreuse color. Makes 3 cups.