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CSA News: Week 13- August 19 to August 21

This Week’s Share

Crop

Family Share

Half Share

Celery 2 heads 1 head
Corn, Sugarbuns 8 each (6 for Wed sites) 4 each (3 for Wed sites)
Cucumbers 2 each 1 each
Eggplant 6 Japanese or 2 Italian 3 Japanese or 1 Italian
Lettuce 2 heads 1 head
Onions, Red Long of Tropea 2 each 1 each
Peppers, Poblano 4 each 2 each
Summer Squash on rotation on rotation
Tomatoes, Slicing 2 pounds 1 pound

Share Notes

  • Celery: It’s big and beautiful once again, and this will be the last time in the share for the season so use it in all your favorite ways.
  • Corn: Everyone is getting Sugar Buns corn in their share this week! This variety is know to have a smaller ear, with a delicate but not overwhelming sweetness.
  • Peppers, Poblano: In general these peppers are relatively mild, but from time to time they take on some heat even in the green stage, so it’s always best to give a taste first.

It’s canning time! Order Bulk Tomatoes from SIO

After several seasons of requests, we finally got our tomato growing act together to offer our CSA membership the opportunity to buy tomatoes in bulk for putting up. We will be offering 20lb flats of our slicing tomatoes for pick-up at the farm only, and will be setting up orders for pick-up this coming weekend (Aug. 22-24) and the following weekend (Aug. 29-31). The New Girl variety that we grow is great for slow roasting and freezing, or canning up as crushed tomatoes. They are are great for making big batches of salsa and tomato sauce.

  • $35 for 20lb flat of Red Slicing Tomatoes

To pick-up your order this weekend at the farm please order by 12pm (noon) Thursday 8/21. All orders will be available for pick-up at the farm 12pm (Noon) Friday 8/22 through 5pm Sunday 8/24. To place an order email the farm at csa@sauvieislandorganics.com with your name, number of 20lb flats you’d like, and the weekend you want them available for pick-up at the farm (either this weekend 8/22-8/24, or next weekend 8/29-8/31). You will receive an email confirming your order and directions for how to pick-up from the farm. Please invite your non-CSA member friends, neighbors, and co-workers to take advantage of this opportunity and get in on some of the SIO bounty as well.

 

Comments

Recipes for CSA Week 13

More hot weather and more, more or less quick dishes this week. The gazpacho should be a welcome, refreshing dish on these hot nights. I finally just made a batch of Veggie Bouillon with my leftover celery yesterday (and carrots and leeks from the share) so if you still have them lying around, take advantage. The poblano and corn pizza is delicious as is the slightly unusual German, braised cucumber dish I included last year as well and got rave reviews from some of you. And alas this week I’m really lacking in photos but I’ll try to add some throughout the week.

Happy Cooking!

Hot and Sour Eggplant
Gazpacho
Sautéed Celery with Tomatoes and Parsley
Homemade Veggie Bouillon
Quick Veggie “Bolognese” Sauce
Schmorgurken (German Braised Cucumbers)
Poblano Notes
Corn, Poblano and Feta Pizza

Hot and Sour Eggplant

sweet sour hot eggplant

This is quick and delicious. Serve this over rice and if you have time make the baked brown rice below. It’s converted the most ardent brown-rice haters.

2 large eggplant or several smaller ones, cubed (skin on)
1 medium Torpedo onion, diced
1 sweet red pepper (optional), diced
2 cloves garlic, minced
3 tablespoons soy sauce
2 tablespoons red wine vinegar
2 tablespoons sugar
1 teaspoon crushed red pepper flakes, or fresh, minced jalapeno or other hot pepper
2 teaspoons cornstarch
2 teaspoons salt (or to taste)
3-4 tablespoons olive or sunflower or other oil

Stir together soy sauce, vinegar, red pepper flakes (or minced hot pepper), and cornstarch in a small bowel.

In a large skillet or work heat the oil and sauté onions and pepper (if using) over medium-high heat for about 5-7 minutes until they soften. Add eggplant and cook until softens and browns a bit, about 15 minutes, stirring frequently. Add the sauce and sir well to mix and coat veggies. Cook over medium heat for a few minutes until sauce thickens and veggies are tender.

Serve hot over rice.

Baked Brown Rice
–from Alton Brown

I often make a double batch and freeze the other half.

1 1/2 cups brown rice, medium or short grain
2 1/2 cups water
1 tablespoon butter
1 teaspoon sea salt
Directions

Preheat the oven to 375 degrees F.

Place the rice into an 8-inch square glass baking dish.

Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.

After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.

Gazpacho

There are many versions of this classic Spanish soup, served cold or at room temperature (when it was first made, before refrigeration) and most include tomatoes, cucumbers, stale bread, a bit of sweet pepper and olive oil and wine vinegar. You can play with the ratio based on what you have and/or your tastes. I’ve written it to include a poblano pepper here for a twist on the classic (and a little ground cumin) to take advantage of what you have this week.

gazpacho w:poblano

Serves 4

1.5 – 2 lbs ripe, juicy tomatoes (about 4 medium)
1 small-to medium cucumber, peeled
1 poblano pepper, broiled until the skin is blistered and black and peeled and deseeded
About 2 tablespoons chopped Torpedo onion (optional)
1-2 slices good, day old crusty bread (crusts removed) (if you want a thinner soup use the smaller quantity)
1/4 cup good olive oil
2 tablespoons red wine or sherry vinegar
1 clove garlic, chopped
1/4 teaspoon ground cumin
1 cup water
Salt

If you have the time, bring a small pot of water to a boil and dunk the tomatoes in the boiling water for few seconds. Remove and peel the tomatoes. The skin should slip right off. You can omit this step and the soup will be fine.

Put all the ingredients in a food processor and process for a few seconds. You can leave it a bit chunky or puree it until quite smooth. I prefer a bit of texture. Taste and adjust seasoning.  Refrigerate briefly. I prefer mine not too cold but chill as you please.

Garnish with a drizzle of good olive oil and/or finely minced red onion, sweet pepper or cucumber (or any combination of them) or toasted bread crumbs.

Sautéed Celery with Tomatoes and Parsley
–adapted from Cooking From an Italian Garden by Paola Scaravelli & Jon Cohen

This is a fun side dish–the combination of the cooked celery and the parsley both stewed and fresh at the end is delicious. It’s good with a frittata or even over pasta or quinoa or some such. You can easily halve this dish too and save some of the celery for the pasta sauce, etc.

1 medium bunch celery, trimmed and cut into 1-2-inch pieces (reserve leaves for soups, salads, etc.) (I wrote this recipe before I saw the size of the celery bunches so I would use about 8 stalks or so)
1 tablespoon olive oil
4 garlic cloves, minced
2 ½ cups diced tomatoes
3 tablespoons parsley, chopped
Salt and freshly ground pepper to taste
Grated Parmesan, for serving (optional)

Steam celery for 5-7 minutes, until just tender when pierced with a knife. Remove from the heat and drain.

In a large, heavy skillet heat the oil over medium-high heat and add the garlic and cook, stirring often, until it’s  fragrant, about 30 seconds and then add the  tomatoes, 2 tablespoons of the parsley and salt and pepper. Stir together, then stir in the celery. Cook, stirring often, until the tomatoes have cooked down and the mixture is reduced and thickened, about 10 minutes. Taste and adjust the seasonings. Serve with the remaining parsley and scattering of grated Parmesan if you’d like.

Quick Veggie “Bolognese” Sauce

It really makes no sense to name a sauce in this way since Bolognese connotes ground pork and beef but somehow the classic sofritto that is the foundation of a good Bolognese is the star of the show here. And of course you can add the meat if you’d like and make it “real”. Assuming you have a couple of carrots leftover you can make this. . . .

Olive oil
2-3 medium carrots scrubbed and finely diced
1 Torpedo onion, finely diced
3 stalks celery and a handful of celery leaves, finely chopped
Sea salt
1 clove garlic, minced
½ cup dry white or red wine (optional)
6 cups diced tomatoes (blanched and peeled if you’re feeling ambitious though it really is a cinch to dunk tomatoes in boiling water for a few seconds and then peel them)

Heat about 2 tablespoons olive oil in a large, heavy skillet. When hot add the onion, carrot and celery and a few pinches salt. Saute over medium-high heat, stirring often. When things begin softening and browning turn the heat down a bit. Continue cooking for another 10 minutes are so until the vegetables are very soft and fragrant.

Add the garlic and cook for another minute. Add the wine and cook for a couple of minutes until evaporated. Add the tomatoes and a bit more salt. Stir well and then simmer for about 15 minutes until reduced and saucy. Taste and adjust seasoning.

Serve with any kind of pasta, over rice or quinoa or other grains or polenta.

Homemade Veggie Bouillon

Repeat from last week. . . You may have some of the ingredients leftover from previous weeks that you need for making this workhorse (and more fresh celery this week), fresh veggie stock I always keep on hand (you can skip the celery root this time of year and use a bit more stalk celery, carrot etc. and you can also skip the dried tomato). If you made it and used it in the soup above you would need to buy more leeks so you can also just use water in the soup above and skip making the bouillon.

5 ounces leek, sliced and well-washed 
(about 1 medium)
7 ounces carrots, well scrubbed and chopped
 (about 3-4 medium)
3.5 ounces celery (about 2 big stalks)
3.5 ounces celery root (celeriac), peeled and chopped (about a 3” x 3″ chunk)
1 ounce sun-dried tomatoes
 (about 6 dried tomatoes)
3.5 ounces onion or shallots, peeled (2 small shallots or 1/2 a small-medium onion)
1 medium garlic clove
6 ounces sea salt or kosher salt (scant 1 cup)
1.5 ounces parsley, loosely chopped
 (about 1/3 of a bunch)
2 ounces cilantro, loosely chopped (about ½ bunch)

This recipe requires a food processor. As Heidi notes you can also just make this with what you have. Onions, celery, carrots and parsley are enough. Use the proportions that work for you. Use 1/3 cup salt for each 2 cups of finely processed veggies/herbs.

Place the first four ingredients in your food processor and process until well broken down. Add the next three ingredients, and process again. Add the salt, process some more. Then add the parsley and cilantro. You may need to stir up the vegetables and herbs, so they all get processed evenly.

You should end up with a moist, loose paste of sorts. Pack the paste into a quart jar or container and freeze it for  the next 2-3 months. Because of all the salt the bouillon stays scoop-able when frozen for easy use.

Start by using 2 teaspoons of bouillon per 1 cup (250 ml), and adjust from there based on your personal preference.

Schmorgurken (German Braised Cucumbers)

There are many variations of this dish in Germany and I grew up with this simple, sweet and sour vegetarian one. Often ground beef or small meatballs are added to the mix and sometimes also tomato. I don’t know of any cooked cucumber dishes in the states but having grown up with this one it doesn’t seem odd to me and is well worth a try. The quantities are squishy for this recipe, confirmed by my mother when I called her about the recipe. Just scale up or down to taste and depending on what you have.

Olive oil
2 large or 3 medium cucumbers, peeled and cut in half lengthwise and seeds removed with a teaspoon
½ cup sour cream
1 tablespoon white wine or cider vinegar
2 teaspoons sugar
Salt and lots of freshly ground pepper
2-3 tablespoons chopped fresh dill (you can substitute parsley but dill is best)
Cooked rice for serving.

Put your rice on to cook—we grew up eating this over long grain white rice but you could by all means use brown as well.

Cut the halved cucumbers into ½-inch half rounds. In a large, heavy skillet sauté the cucumber slices in a bit of olive oil over medium to medium-high heat, stirring frequently. They will release quite a bit of liquid, which is great. It will add to the sauce. When they are translucent and softening (about 10 minutes) add the sour cream, vinegar, sugar, salt and pepper. Simmer for about 5 minutes more until the cucumbers are completely tender and the sauce has thickened a little. Add the dill, taste and adjust for salt and pepper and serve hot over rice.

Poblano Notes

Poblano peppers are central to Mexican cuisine. They are meaty, fragrant and very flavorful and greatly vary in their level of heat/spice with most of them being fairly mild. They are usually roasted (or broiled) and peeled and seeded before either stuffing or adding to salsas, soups, sauces, etc.  Chiles en nogada  and chile relleno are the two most famous Mexican dishes featuring poblano  peppers. Poblano peppers turn red and almost black when fully mature and when dried are called chili ancho. 

Corn, Poblano and Feta Pizza

This pizza was a last minute creation last year and became part of the repertoire. Grand Central Bakery’s whole wheat pizza dough is perfect here. By all means make your own if you have time.

1 ball pizza dough (14 ounces, more or less)
Kernels form 3 ears of corn
2 tablespoons minced onion (optional)
3 poblanos, broiled until black and blistered, peeled and deseeded and finely chopped
½ cup crumbled feta
½ or so cup finely diced tomatoes
Olive oil
Salt

Preheat oven (or grill) to 500 degrees with a pizza stone if you have one.

Flour a pizza peel or the back of a cookie sheet. Stretch out your dough into a nice big round-ish shape and place on the peel. Working quickly brush the dough with a bit of olive oil and then evenly distribute the remaining ingredients. Sprinkle the whole thing with salt.

With a decisive but careful couple of jerks of your wrist transfer the pizza directly onto the hot stone. Bake for about 15 minutes or until the edges are browned and the toppings are beginning to brown as well.

 

 

 

 

Comments

Recipes for CSA Week 12

See the post below for Recipes, and scroll down to the next post for the Share Photo, Share List and news from the farm.

If you don’t use your leeks in the parsley soup or the veggie bouillon below, or have some leftover, I would sauté them in a little butter with some diced carrot until soft, then add corn kernels cut off the ears and cook just a bit more. Season well with salt and pepper and some chopped parsley and serve as a side to anything or stir in some eggs for a lovely scramble with a bit of cheese.

I included a few recipes that call for celery in case you have some leftover from last week like I do.

Happy cooking!

Salad with Creamy Miso Dressing
Lentils, Eggplant, and Roasted Tomatoes with Feta
Watermelon, Cucumber, Feta and Black olive Salad
Grated Carrot Salad with Parsley and Jalapenos
Parsley Soup (with Leeks and Potato)
Homemade Veggie Bouillon
Simple Pumpkin Seed Sauce (with Fish or Chicken)

Salad with Creamy Miso Dressing

This dressing is delicious and mellow and appropriate for great variety of salads. I used it on a salad of lettuce, tomatoes, sweet onions, celery (from last week), cilantro and toasted sunflower seeds. This week I would use some fresh (raw) sweet corn, cucumbers, lettuce, parsley and tomatoes.

salad with creamy miso dressing, seeds, etc

Serves 4

6 cups lettuce, washed, dried and torn or chopped
1 medium tomato, diced
2 tablespoons thinly sliced or diced onion
½ cup thinly sliced celery (if you have some leftover)
1 cup diced cucumber
Kernels from one ear of corn (raw or briefly cooked if you’d like)
½ cup roughly chopped parsley leaves
1/3 cup toasted sunflower or pumpkin seeds

Dressing:
1 tablespoon yellow or red miso
1 tablespoon brown rice vinegar
1 tablespoon Mirin (rice cooking wine)
3 tablespoons Greek or regular, plain yogurt (full fat preferably)
1 tablespoon heavy cream or olive oil
Plenty of freshly ground black pepper
¼ teaspoon ground cumin
Sea Salt

creamy miso dressing

Put all salad ingredients in a large salad bowl. Mix the dressing in a small bowl and pour about 2/3 of the dressing over the salad. Toss, taste and adjust seasoning or add more dressing. Serve immediately.

Lentils, Eggplant, and Roasted Tomatoes with Feta
–inspired by an old recipe of Ottolenghi’s in the Guardian

I made this on the fly last night with what I had--I didn't yet have the eggplant from pick up so I skipped that part. I sautéed the vegetables instead of roasting them to save time and I mixed the feta with some Greek yogurt and lots of chopped cilantro and some lemon juice. It was a tasty, simply supper.

I made this on the fly last night with what I had–I didn’t yet have the eggplant from pick up so I skipped that part. I sautéed the vegetables instead of roasting them to save time and I mixed the feta with some Greek yogurt and lots of chopped cilantro and some lemon juice. It was a tasty, simply supper.

2 medium or 1 large eggplant (use whatever you get this week—you might as well roast them all if you have several)
Sea salt and black pepper
2 tablespoons red wine vinegar
1 1/3 cups small green or brown lentils
3 small carrots, scrubbed
2 sticks of celery
1 bay leaf
1 small onion
4 tablespoons olive oil
2 tomatoes, diced
1 teaspoon brown sugar
Large handful chopped parsley
Feta

Put the eggplants on an sheet pan and place about 6-8 inches under the broiler (or on hot grill) for 35-45 minutes, turning them a few times, until the skin cracks and the flesh is cooked through  – they will likely burst open.

Remove from the oven and when cool enough to handle scoop the flesh into a colander, removing the blackened skin. Leave to drain for at least 15 minutes, then season with salt and stir in 1 1/2 teaspoons of the vinegar.

Meanwhile, put the lentils in a medium saucepan with one carrot and half a celery stick chopped into rough chunks. Add the bay and onion, cover with plenty of water, bring to a boil and simmer for 20to 25 minutes or until lentils are tender but still keep their shape. Drain, discard the carrot, celery, bay and onion, and transfer to a bowl. Add the rest of the vinegar and two tablespoons of oil and salt and freshly ground black pepper. Stir and set aside.

Set your oven to 350. Cut the remaining carrot and celery into ½ inch dice and mix with the tomatoes, a tablespoon of oil, some salt and the sugar. Spread in an ovenproof dish and roast for 20 minutes.

Add the cooked vegetables to the lentils, then the chopped parsley, stir. Adjust the seasoning to taste. Spoon on to serving plates. Top with the eggplant and crumbled feta and finish with a drizzle of good olive oil.

Watermelon, Cucumber, Feta and Black olive Salad
–inspired by Racheleats.com

watermelon, feta olive salad

Serves 4 as a starter. If serving as a starter you might serve it alongside a plate of prosciutto.

1/3 cup thinly sliced Walla Walla Sweet (if you have some leftover from last week) or sliced, mild red onion
A handful of parsley, tough stems removed and leaves just chopped a little (you want nice leafy pieces)
A sprig of mint, roughly torn
A few black olives, pitted
1 lb juicy watermelon, peeled, deseeded and cut into bite-sized cubes
1 small cucumber, peeled if skin is tough/chewy, and diced
4 ounces feta, cut in medium cubes or crumbled
3 tablespoons good olive oil
Lemon or lime juice to taste
Freshly ground black pepper

Pull the parsley leaves from the stalks, wash and dry them.

Put the watermelon, cucumber, feta, parsley, mint, onion and black olives into a shallow bowl or on a platter. Then spoon over the olive oil, add a good squeeze of lemon juice and a twist of black pepper. Then using your hands toss the salad very gently so that the feta and melon don’t lose their shape. Taste, and add more lemon or lime juice, olive oil or pepper to taste. Serve immediately.

Grated Carrot Salad with Jalapenos and Parsley

I make a variety of carrot salads. They add bright and fresh flavors year-round. Carrot salads are the perfect foil for the cook-with-what-you-have approach. Cumin, coriander, chili flakes, jalapenos, lemon, lime (juice and zest), rice vinegar, parsley, mint, cilantro, tarragon, and basil are all wonderful complements to the carrots. Toasted nuts and seeds of many kinds are good too.

You can add cooked white beans to this salad for a more robust version. Make a little extra dressing and you have a great lunch or light supper.

With a simple frittata and a piece of good bread, this makes a lovely dinner.

Serves 4

1/2 cup sunflower seeds (or pumpkin seeds)
1 tablespoon olive oil
2 generous pinches of sea salt
4-5 medium carrots, grated
3 tablespoons chopped parsley
½ jalapeno, seeded and minced (or more or less to taste)
feta, crumbled (optional)

Dressing:
2 tablespoons lemon juice
Sea salt to taste
Freshly ground black pepper, a generous amount, to taste
3 tablespoons good olive oil

Preheat oven to 350.

Toss the sunflower seeds with a teaspoon or two of oil and several pinches of salt and roast on a baking sheet for about 15 minutes, turning frequently, until they are crisp and golden. Set aside to cool.

Place the grated carrots, jalapeno and parsley in a serving bowl. To make the dressing whisk together the lemon juice, salt, pepper and oil. Pour the dressing over the carrots and mix well. Sprinkle with the seeds, mix again, and adjust seasoning and serve.

Parsley Soup
–slightly adapted from Racheleats.com

I loved discovering this idea and it’s a great soup for hot weather as it’s best at room temperature or cold.

Serves 2-4

2 tablespoons olive oil
2 tablespoons butter
2-3 good-sized leeks, white and light green part, well washed and sliced
2-3 small-medium potatoes scrubbed well and chopped
1 large bunch parsley – leaves separated from stems and stems coarsely chopped.
½ cup dry white wine (optional)
4 cups water, vegetable broth (homemade veggie bouillon, see below) or chicken stock
Salt

Warm the oil and butter in a soup pot and then sweat the leeks and parsley stalks gently, uncovered for 20 minutes. Add the potato, stir and then the wine. Allow the wine to evaporate away and the add the water or stock, a pinch of salt and some freshly ground black pepper.

Simmer for another 20 minutes.

Coarsely chop the parsley leaves and add them to the pan and simmer for two minutes.

Blend the soup with an immersion blender or in a food processor but don’t overprocess—some texture is good, and taste, adjust seasoning. Serve at room temperature or chilled with a dollop or Greek yogurt or some good olive oil and bread.

Homemade Veggie Bouillon

You have some of the ingredients this week you need for making this workhorse, fresh veggie stock I always keep on hand (you can skip the celery root this time of year and use a bit more stalk celery, carrot etc. and you can also skip the dried tomato).

veg bouillon 2 tsp

5 ounces leek, sliced and well-washed 
(about 1 medium)
7 ounces carrots, well scrubbed and chopped
 (about 3-4 medium)
3.5 ounces celery (about 2 big stalks)
3.5 ounces celery root (celeriac), peeled and chopped (about a 3” x 3″ chunk)
1 ounce sun-dried tomatoes
 (about 6 dried tomatoes)
3.5 ounces onion or shallots, peeled (2 small shallots or 1/2 a small-medium onion_
1 medium garlic clove
6 ounces sea salt or kosher salt (scant 1 cup)
1.5 ounces parsley, loosely chopped
 (about 1/3 of a bunch)
2 ounces cilantro, loosely chopped (about ½ bunch)

This recipe requires a food processor. As Heidi notes you can also just make this with what you have. Onions, celery, carrots and parsley are enough. Use the proportions that work for you. Use 1/3 cup salt for each 2 cups of finely processed veggies/herbs.

Place the first four ingredients in your food processor and process until well broken down. Add the next three ingredients, and process again. Add the salt, process some more. Then add the parsley and cilantro. You may need to stir up the vegetables and herbs, so they all get processed evenly.

You should end up with a moist, loose paste of sorts. Pack the paste into a quart jar or container and freeze it for  the next 2-3 months. Because of all the salt the bouillon stays scoop-able when frozen for easy use.

Start by using 2 teaspoons of bouillon per 1 cup (250 ml), and adjust from there based on your personal preference.

Simple Pumpkin Seed Jalapeno Sauce (with Fish or Chicken)
–from Truly Mexican by Roberto Santibanez

This is delicious and rich from the pumpkin seeds. It’s wonderful with fish, poached chicken or shrimp. Or use it to make enchiladas or toss it with boiled potatoes or roasted vegetables or over eggs. If using white fish fillets or shrimp you will add them to the sauce raw, if using chicken, have it poached or pre-cooked in some way and then add—see below.

1 cup raw pumpkin seeds
1/3 cup chopped onion
2-3 jalapenos, chopped (de-seed if you want it less spicy)
1 small garlic clove
½ teaspoon dried oregano (or 1 tsp fresh)
¼ teaspoon ground cumin
½ teaspoon or more, sea salt
4-5 cups chicken or vegetable stock, divided (could use veggie bouillon if you make it—recipe above)
2 tablespoons olive oil
½ cup chopped cilantro
Lime wedges if you’re serving with fish

Heat a skillet over medium heat and toast the pumpkin seeds, stirring and tossing often until they are puffed and slightly browned, about 6-8 minutes.

Put he pumpkin seeds in a blender along with the onion, chiles, garlic, oregano, cumin, salt and 2 cups of stock and blend until the mixture is very smooth.

Heat the oil in a large pan (if you’re going to add meat/fish later) or a smaller pan, if not, over medium heat and carefully pour in the sauce. It will splatter and use a splatter screen if you have one to avoid a mess. Cook the sauce until thickened a bit, about 5 minutes. Add just enough stock to thin the sauce to a velvety consistency that thickly coats a wooden spoon. Simmer, partially covered, adding more stock to maintain the consistency for about 20 more minutes.

Return about 1 cup of the sauce (or all of it if the sauce has broken and looks curdled) to the blender, then add the cilantro and blend until smooth. Be very careful when blending hot liquids and do it in batches to avoid a hot mess. Now return the sauce to the pot and simmer for a few more minutes. Swish a little water around in the blender to get all the sauce loosened up and add it to the pan. Taste and adjust seasoning. If you’re using cooked chicken add it to the sauce and cook on low until heated through. If you’re using fish or shrimp season it well with salt and add to the pan and cook gently until the fish is cooked through and serve with lime wedges and more cilantro.

 

 

 

 

Comments

CSA News: Week 12- August 12 to August 14

This Week’s Share

Crop

Family Share

Half Share

Carrots 2 pounds 1 pound
Corn  on rotation on rotation
Cucumbers 4 each 2 each
Eggplant 4 each 2 each
Jalapenos 4 each 2 each
Lettuce, Romaine 2 heads 1 head
Leeks 4 each 2 each
Parsley, Italian Flat Leaf 1 large bunch 1 small bunch
Summer Squash on rotation on rotation
Tomatoes, HeirloomTomatoes, Slicing 2 pounds3 pounds 1 pound1 ½ pounds

Share Notes

  • Corn: It’s been a hot summer and we’re ready for sweet corn. Unfortunately this morning’s lightening storm prevented our crew from harvesting corn for our Tuesday pick-up sites, so it’s going out on rotation this week. We keep close track of what each site receives, so if you miss out this week it will be made up in the future.

CSA Pick-up Reminders

The summer heat is on and we thought it was about time to remind you all of some pick-up site etiquette to keep in mind as you continue to pick-up and enjoy your share this season.

  • Please only take the share size you have signed-up for. If you take the wrong share type then that leaves another member without a share to pick-up. 
  • Please COLLAPSE and NEATLY STACK your share container at your pick-up site.
  • Please place white plastic lids in the recycling bin at your pick-up site.
  • Please pick-up any vegetable debris you may have dropped while picking up your share.
  • Please check-in on the clipboard each week, it is our only way of tracking who has (or hasn’t) picked-up each week.
  • Vacation Reschedules must be arranged by contacting the farm.

SIO Annual Potato Harvest Party & Potato Salad Feast
Saturday August, 16th 10am-2pm

Join us for our annual Potato Harvest Party & Potato Salad Feast. This is a very kid friendly event, and in addition to potato harvesting we’ll be cooking up offering up fresh potato salad and green salad for eating, and have sprinklers running to cool you down. Please bring a potluck dish to share, as well as blankets and/or chairs for lunch, and a water bottle to keep hydrated.  Join us anytime during the event, even just for lunch!

  • 10am-12pm Harvest Spuds
  • 12pm-1pm Farm Tour
  • 1pm-2pm Potluck Lunch

Location:
Sauvie Island Organics (Farm Fields)
13615 NW Howell Park Rd
Portland, OR 97231

Parking: When you turn right onto Howell Park Rd. drive down the short hill and you can park in the grass field directly on your left just past the mailboxes. Then walk up the road another 100 yards and you’ll see the sign for Sauvie Island Organics at the end of our driveway. Make your way to the end of our gravel driveway and someone from the farm will be there to greet you.

 

Comments

Recipes for CSA Week 11

See the post below for Recipes, and scroll down to the next post for the Share Photo, Share List and news from the farm.

Some hearty salads and complex flavors this week. It’s supposed to be a bit cooler so maybe you’ll want to spend a little more time cooking.

While putting together this’ week’s recipes I was thinking that really you can ignore all the below recipes and simple blanch the beans in well-salted water, grill the squash and fennel with nothing more than olive oil and salt, boil the potatoes and toss them with butter and parsley, add thick slices of sweet onion to any sandwich or burger and munch on the celery and cukes for snacks and it would all be perfectly delicious. . . or maybe do some of this super simple stuff and a recipe below. Happy cooking in any case!

Potato, Bean and Celery Salad with Mustardy Dressing
Summer Squash with Lentils, Parsley and Bacon
Zwiebelkuchen
Eggplant, Summer Squash, Potatoes and Fennel with Chermoula, Bulgur and Yogurt
Celery, Fennel and Sweet Onion Salad with Parsley and Capers

Potato, Beans and Celery Salad with Mustardy Dressing
–adapted from Super Natural Everyday by Heidi Swanson

Delicious, crunchy, and savory.

Serves 4

4 small to medium potatoes, scrubbed and cut into bite-sized pieces
½ lb (or more) green/yellow beans, trimmed
2 tablespoons or so chopped celery leaves
6 stalks celery, trimmed and diced or thinly sliced
1 cucumber, unpeeled, seeded and cut into small dice
1/3 cup diced Walla Walla Sweet onion (or more if you’d like)

2 tablespoons whole grain mustard
2 tablespoons red wine vinegar
Good olive oil (about 1/3 cup or a bit more)
1/2 teaspoon sea salt or more to taste
1/4 cup finely chopped dill and/or parsley

Cook the potatoes in a large pot of salted boiling water for about 12 minutes, or until just fork tender. 3 minutes before the potatoes are done, add the beans. Drain everything and set aside.

Make the dressing with the mustard, vinegar, olive oil, parsley and/or dill and sea salt and set aside.

In a salad bowl, gently toss the potatoes, green beans, celery, celery leaves, cucumber, sweet onions and dressing and let sit for 15 minutes if you have the time to let the flavors marry.

Summer Squash with Lentils, Parsley and Bacon

Summer squash lentils parsley bacon

Lentils get overlooked a bit in the summer but I especially love salads with small green lentils in the summer. You can make them ahead of time and then have a robust, room temperature dish for whenever you need it. You want to cook the beans well for this recipe, getting them a bit browned in the pan.

1 cup small French green lentils or other small lentils that keep their shape when cooked

Serves 4

Splash of olive oil
1 medium Walla Walla Sweet, diced
4 cups summer squash, cut into quite small chunks –for zucchini I quarter them lengthwise and then cut them into 1/3-inch chunks
4 slices bacon, diced (optional)
1 tablespoon red wine vinegar
1-2 tablespoons sherry vinegar (or more red wine vinegar if you don’t have sherry vinegar)
2 small-ish garlic cloves, crushed and then minced
3 (or more) tablespoons good olive oil
Sea salt and pepper (to taste)
¼ cup chopped parsley

Cook the lentils until tender, about 15-20 minutes (this will vary depending on the kind of lentil you have). You want them to be tender but keep their shape so check frequently.

Drain them and immediately toss them with the vinegars, garlic and olive oil. Set aside.

In the largest skillet you have, heat a splash of olive oil over high heat and add the bacon and onion and sauté for 5-7 minutes, stirring frequently. You want the onion softened and bacon rendered but not crisp. Remove the onions and bacon from skillet and add to lentils. The onion may release a lot of liquid in which case cook it a bit longer to let it all cook off.

Add another splash of olive oil and the summer squash and a few generous pinches of salt. Cook the squash over high heat for about 7-8 minutes until browned and beginning to soften.

Add the warm squash to the lentils along with the chopped parsley and the additional olive oil. Taste and adjust seasoning with salt and/or vinegar.

Zwiebelkuchen

I include this dish every summer—a lifelong favorite from my German upbringing that never fails to garner rave reviews. It is a bit more involved recipe in this packet but it’s wonderful for picnics or potlucks since it’s great at room temperature and keeps and travels well. And it makes a lot so you can have dinner, and a few lunches out of it.

This is a Southern German style tart/quiche/pizza is a mainstay in my family. This can easily be made vegetarian by omitting the bacon. You can also add herbs (parsley and/or chives are particularly good) and change the cheese to suite your taste or what you have on hand. And as noted above, you add jalapeno for an unorthodox but excellent twist.

Serves 10  (but it’s not really worth making a smaller amount-it keeps so well and is so good)

Crust:

Scant 2 cups all-purpose flour (I’ve also used half whole-wheat pastry flour and half all-purpose and feel free to play around with other flour combinations)
1 teaspoon baking powder
½ tsp sea salt
3 tablespoons olive or vegetable oil
2 tablespoons water
½ cup sour cream or plain, whole-milk yogurt
1 egg

Topping:

2 lbs, or slightly more Walla Walls Sweets (can supplement with regular onions if you need), sliced into ¼-inch half rounds
Olive oil
3 ounces bacon, diced (or ½ cup of chopped parsley –added to the custard mix right before baking, see headnote)
4 ounces grated sharp cheddar, Emmental, etc.
2 eggs
½ cup sour cream or plain, whole-milk yogurt
Salt and pepper to taste

Preheat the oven to 350 degrees.

For the crust, in the medium bowl beat the egg with the oil, water and sour cream (or yogurt) until just mixed. In another bowl mix the flour, salt and baking powder and stir into the wet ingredients with a fork or wooden spoon. Mix well – you may want to use your hands at this point—until it’s smooth. Place the dough in a 13 x 18 rimmed baking sheet (sheet pan) and roll it out to fit the pan. You may have to stretch it a bit with your hands to get it into the corners. It does not need to come up the sides at all.

For the filling, slice the onions in half and then into ¼ thin half rounds. Thinly coat a large sauté pan or pot with olive oil and heat it over med-high heat. Add the bacon and cook for a few minutes until the fat is partially rendered. Add the onions and a few generous pinches of salt. Cover and stir occasionally (and adjust heat if onions stick and brown) until the onions are quite soft and some of the liquid they’ve released has cooked off. This will take between 15 to 25 minutes depending on your onions. Ideally they don’t brown but no harm done if they do.

In a large bowl, beat the eggs with the sour cream (or yogurt), a few grinds of pepper. Add the grated cheese and the onion bacon mixture. Spread on the crust and bake for 35 to 45 minutes until the top is golden and the edges are starting to brown.

Eat warm or at room temperature. This is even better reheated the next day in a hot cast iron pan in a little bit of olive oil.

Eggplant, Summer Squash, Potatoes and Fennel with Chermoula, Bulgur and Yogurt
–adapted from Jerusalem by Yotam Ottolenghi and Sam Tammimi

eggplant summer squash charmoula with bulgur

I took some distinct liberties with this recipe from one of my favorite cookbooks. You can also just roast the vegetables with the spice mix (chermoula) and enjoy those as a side and skip the bulgur salad and yogurt or just make the veggies and top with the yogurt, cilantro and mint. It is a fun take on plain roasted vegetables in any case. And I think it is best with eggplant (what the original recipes uses exclusively), though my six-year-old definitely preferred the potatoes. This dish takes a bit of time but makes a lot.

Serves 6 (also keeps well)

2 cloves garlic, crushed and minced
1 ½ teaspoons salt
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon chili flakes
1 teaspoon sweet paprika
Grated zest of one lemon
2/3 cup olive oil, plus extra to finish
2 medium-large eggplants, cut into bite-sized pieces (no need to peel)
2 medium summer squash, halved and then cut into bite-sized pieces
4 new potatoes, scrubbed and cut into bite-sized chunks
1 fennel bulb, trimmed and cut into bite-sized pieces

1 cup bulgur
1 cup boiling water
1/3 cup golden raisins soaked for 10 minutes in warm water, then drained
2 tablespoons cilantro, chopped, plus extra to finish
2 tablespoons mint, chopped
1/3 cup sliced almonds, toasted
3 green onions, chopped or 3 tablespoons sweet onions, thinly sliced
1 1/2 -3 tablespoons freshly squeezed lemon juice
1/2 cup Greek yogurt

Salt

Preheat oven to 400 degrees.

To make the chermoula, mix together in a small bowl the garlic, cumin, coriander, chili, paprika, salt, lemon zest and two-thirds of the olive oil.

In a large bowl toss all the cut vegetables with the chermoula until evenly coated with the spice mixture. Spread on a large sheet pan so that the vegetables are in one layer (or use two if you need to). Put in the oven and roast for 40 minutes, tossing occasionally, or until the vegetables  are tender and browning in places.

Meanwhile, place the bulgur in a large bowl and cover with the boiling water and cover with a plate.  After about 15 minutes the bulgur should be tender but still have a good bite. If it’s too hard still add more boiling water and steam for a bit longer and then drain out any extra water.

Chop the raisins up a bit and add to the bulgur, along with the remaining oil herbs, almonds, green onions/onions, lemon juice and a pinch of salt and stir to combine. Taste and add more salt if necessary.

Stir together the yogurt with a bit of salt.

Serve the vegetables topped with the bulgur and then some yogurt and some more chopped cilantro.

Celery, Fennel and Sweet Onion Salad with Parsley and Capers

This is a simple, crunchy, cool salad that I imagine would be good alongside fish or anything grilled.

1 fennel bulb, trimmed and sliced as thinly as you can
3 stalks celery, trimmed and tough strings removed and sliced thinly at a steep angle
½ cup Walla Walla Sweets, thinly sliced
1 tablespoon capers, rinsed and dried and chopped up a bit
Zest and juice of half a lemon (or more to taste)
3 tablespoons roughly chopped parsley
Sea salt and freshly ground pepper
Good olive oil
Crumbled Feta

Mix all ingredients together in a bowl. Taste and adjust seasoning.

 

 

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