This Week’s Share

• Broccoli
• Carrots
• Chard
• Lettuce
• Onions, Copra
  
• Romanesco
• Sweet Peppers
• Winter Squash, Pumpkin

Share Notes

• Romanesco: The beautiful pale lime green romanesco is a variant of cauliflower, and can be used in much the same way. Its flavor is somewhat more delicate than that of regular cauliflower, and can be cooked in any fashion suitable for regular cauliflower or broccoli (being careful not to overcook). With its fractal geometry, mild flavor, and tender bite it also makes appealing crudités.

• Winter Squash, Pumpkins: This week’s squash is a pumpkin variety called Snackjack, and it produces hull-less seeds that are ideal for roasting. Look forward to more pumpkins for Thanksgiving.

Recipes

Chard Recipe

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.

Pumpkin Recipe

Pumpkin and Sweet Pepper Soup
Adapted from www.pioneerthinking.com

1 Tbsp. extra virgin olive oil
1 medium onion (or leek), chopped
2-3 sweet peppers, seeded and diced
4 cups diced Pumpkin, steamed
Salt and freshly ground black pepper, to taste
1 tsp. chopped garlic
1 tsp. sweet Hungarian paprika
3 cups fat free, reduced-sodium chicken or vegetables broth
1/4 cup orange juice
1/4 cup raw pumpkin seeds (from pumpkin), crushed (for garnish)
1/8 tsp. Spanish paprika, smoked or dulce (sweet), optional, for garnish

Prepare a pot on the stove for steaming the pumpkin. When the pot is ready toss the pumpkin chunks into a steaming basket and then into the pot and cover with a lid. Steam pumpkin for 10 minutes, or until al’dente to just tender. Meanwhile chop the onion/leek and peppers. Heat oil in medium Dutch oven or heavy, large saucepan over medium-high heat. Sauté onions/leeks until translucent, 4 minutes. Add bell pepper, squash and pinch of salt, stirring to coat with oil. Reduce heat, cover and cook vegetables gently to release juices, 10 minutes.

Stir in garlic and paprika for 30 seconds, until fragrant. Add broth, increase heat and bring liquid to a boil. Reduce heat, cover and simmer soup until vegetables are soft, about 20 minutes. Uncover, and let soup cool for 10 minutes. Adjust seasoning to taste.

Transfer soup to blender, cover and whirl soup to a velvety puree. Or, using an immersion blender, puree in the pot. Blend in orange juice and season to taste with salt and pepper.

Romanesco Recipe

Roasted Romanseco and Broccoli
By Francesca Benedetti CSA Coordinator

Note: You could use all broccoli or all romanesco instead of mix if you prefer.

2-3 cups broccoli florets, cut into smaller pieces if needed
2-3 cup romanesco florets, cut into smaller pieces if needed
2-3 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper, to taste
¾ cup hard salty cheese (optional), grated (Parmesan, aged cheddar, Romano, etc)

Preheat the oven to 400˚F. Cut off the broccoli and romanesco florets into a large bowl, cutting down any larger ones into bite sized pieces. Drizzle olive oil over florets, tossing to coat while drizzling. Add the garlic, and salt and pepper to taste. Toss until combined evenly. Once combined, spread the florets out evening on a large baking sheet making sure there is not too much overlapping. Place in the oven. After 10 minutes take out the baking sheet and mix around the florets until evenly distributed again. Bake for another 5 to 10 minutes, until florets are browned and crispy around the edges and top. During the last 1 to 2 minutes of baking sprinkle with half the cheese and finish baking. Once finished baking remove from the oven and immediately sprinkle with the rest of the cheese and enjoy.

Sweet Peppers Recipe

Peppers, Onions, and Potatoes,
Submitted by SE Ankeny Member Donaleen (adapted from the Victory Garden Cookbook by Marion Morash)

Equal amounts of each:

Peppers
Onions
Potatoes (from last week’s share)

Pre-heat oven to 425˚F. In a large glass baking pan thin slice potatoes, peppers and onions to cover the pan no more than 1 inch deep.  Lightly coat with olive oil, and salt and pepper well.  Bake in a hot oven until vegetables begin to caramelize a little (30-40 minutes). Remove when vegetables are tender and caramelized.

Peperoni Ripieni (a.k.a Peppers Stuffed with Eggplant)
Submitted by Member Becki Marsh (from Cucina Ebracia)

Note: In case you have any eggplant still hanging around the house give this recipe a try. It’s a delicious adaptation of eggplant-stuffed peppers. It is basically a Sephardo’-Italian dolma or a chopped version of eggplant Parmesan slipped inside a pepper.

3 medium eggplants, peeled and diced
Salt
Olive oil, as needed
1 egg
5 tablespoons chopped fresh basil (or 3 tablespoons pesto)
3 to 4 tablespoons fine dried bread crumbs
FreshJy ground black pepper to taste
4 large sweet peppers, halved lengthwise and stems, seeds, and thick ribs removed
½ to 1/3 pound fresh mozzarella cheese, sliced
3 to 4 tablespoons water

Sprinkle the diced eggplant with salt, place in a colander, and let stand for about 1 hour to drain off any bitter juices. Rinse and pat dry. Warm 1/4 cup olive oil in a saute pan over low heat. Add the eggplant in batches and saute until tender, about 10 minutes, adding more oil as needed. Transfer to a bowl and mash with a fork, or pulse in a food processor. (A 1-pound eggplant yields about 1 3/4 cups puree.) Add the egg, basil, breadcrumbs, and salt and pepper to taste.

Preheat an oven to 350 degrees F. Arrange the peppers hollow ends up in a baking dish. Stuff the eggplant mixture into the peppers, dividing it evenly. Top each pepper half with a slice of mozzarella. Drizzle a little olive oil into the baking dish and add the water. Cover with aluminum foil. Bake until the peppers are tender and cheese melted, 35 to 40 minutes. Serve warm.

Notes: Although not traditional, the eggplant mixture could be seasoned with a few tablespoons pesto instead of chopped basil. A few tablespoons of chopped sun-dried tomatoes could also be added to the filling. To reduce the amount of oil in this dish, the whole eggplants can be baked in an oven pre-heated to 350 or 400 degrees F until tender.I  tried this both ways and I must report that the eggplant sauteed in oil tasted a lot better. Let cool, then peel and remove the seeds if they are numerous. Drain the pulp in a colander for 15 minutes, then chop coarsely and proceed with the recipe.

This Week’s Share

• Broccoli
• Carrots
• Chard
• Cilantro
• Corn
• Eggplant, Italian Bell
• Fennel
• Lettuce
• Sweet Peppers

Share Notes

• Broccoli: Autumn is here, crisp cool weather is back, and with it comes fresh and flavorful fall broccoli.

• Corn: Alas, it is time that we say goodbye to sweet corn. Enjoy the bounty in your share this week, for its the last of the season. For longer storage try cutting it off the cob, blanching in salted boiling water for 2-3 minutes, drain, and freeze in freezer bags/containers for later use.

Recipes

Chard Recipe

Braised Chard with Chickpeas
From Eating Local by Janet Fletcher

Note: This recipe begins with soaking the dried chickpeas overnight, so start that the evening before you intend to make the dish.

¾ cup dried chickpeas
1 quart water
2-ounce chunk linguica or Spanish-style chorizo
½ small yellow onion
1 bay leaf
1 rosemary sprig, 4 inches long
3 tablespoons olive oil
2 large garlic cloves, minced
1 small dried red chile, torn in half
2 quarts coarsely chopped chard leaves, ribs removed (reserve chard ribs for another use in desired)
Kosher or sea salt

Put the chickpeas in a medium bowl, add water to cover generously, and soak overnight. Drain and rinse, then place in a medium pot with 1 quart water. Bring to a simmer over moderate heat, skimming any foam. Add the sausage, onion, bay leaf, and rosemary, cover, and adjust the heat to maintain a gentle simmer. Cook until the chickpeas are tender, 1 to 1½ hours. Let the chickpeas cool in the cooking liquid. When cool, drain the chickpeas, reserving the liquid and the sausage; discard the onion, bay leaf, and rosemary sprig. Heat 2 tablespoons of the olive oil in a large skillet over moderately low heat. Add the garlic and chile and sauté for about 1 minute to release garlic fragrance. Add the chard and season with salt. Cook, stirring, for about 2 minutes to coast the chard with oil and wilt it slightly. Add the chickpeas and ½ cup of the cooking liquid. Cut the sausage into 4 slices and add them to the skillet as well. Cover and cook, stirring occasionally, until the chard is tender, about 20 minutes. Taste for salt.  Just before serving, stir in remaining 1 tablespoon olive oil. Divide evenly among 4 plates or bowls, making sure every diner gets a piece of sausage.

Corn Recipes

Fresh Corncakes
From Serving Up the Harvest by Andera Chesman

6 ears corn, husked
Milk
1¼ cups unbleached all-purpose flour
1 cup yellow stone-ground cornmeal
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
2 large eggs, slightly beaten
3 tablespoons canola oil
Pure maple syrup, warmed

Grate the corn into a large bowl using a box grater. Transfer to a glass measure; you should have about 1 1/3 cups. Add enough milk to make 2 cups. Stir together the flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center and add the eggs and oil. Stir well to combine. Preheat oven to 200˚F. Place four to six plates in the oven to keep warm, if desired. Spray a well seasoned cast iron griddle or non-stick fry pan with non-stick cooking spray and heat over medium heat. Pour the batter on to the griddle to make 4-inch pancakes. Cook until bubbles appear on the top of the pancakes and the bottoms are lightly browned, about 2 minutes. Turn and cook on the second side until golden, about 1 minute longer. Keep the pancakes warm in the oven while you cook the rest of the batter. Serve at once, passing the maple syrup at the table.

Corn Risotto
From Serving up the Harvest by Andrea Chesman

1 cup water
Fresh corn, from 3 ears corn
3 ½ cup vegetable or chicken broth
½ cup dry white wine
2 teaspoons sugar
½ teaspoon ground turmeric
2 tablespoon olive oil
2 cup Arborio rice
1 sweet red pepper, finely chopped
2 shallots, minced
¼ cup chopped fresh basil
Salt and freshly ground black pepper

Bring the water to a boil in a small saucepan. Add the kernels from two ears of corn, cover and cook until quite tender, 2 to 3 minutes. Let cool slightly. Pour into a blender and puree. Return the corn puree to the saucepan and add the chicken broth, wine, sugar, and turmeric. Heat to boiling, the reduce the heat and let the mixture simmer. Heat the oil in a large skillet over medium heat. Add the rice, red pepper, and shallots and sauté until the rice looks dry, 4 to 5 minutes. Add 1 cup of the corn-broth mixture and cook over medium heat, stirring constantly, until the liquid is absorbed. Continue adding more the mixture, 1 cup at a time, cooking and stirring after each addition. The liquid should be mostly absorbed before you add the next cup. When all the broth has been added, remove from the heat. Stir in the remaining corn and basil. Season with salt and pepper. Cover and let heat through for about 1 minute. Serve immediately.

Mexican Stuffed Peppers
(see below in Pepper Recipes)

Eggplant Recipe

Sweet and Sour Eggplant
Adapted from What’s Cooking Vegetarian by Jenny Stacey

2 large eggplants
6 tablespoon olive oil
4 garlic cloves, crushed
1 onion, cut into 8
2 tomatoes, seeded and chopped
3 peppers, seeded and chopped
3 tablespoons chopped cilantro
2/3 cup vegetable stock
4 teaspoons brown sugar
2 tablespoons red wine vinegar
1 teaspoon chili flakes
Salt and pepper
Fresh cilantro sprigs, to garnish

Using a sharp knife, cut the eggplants into cubes. Put them in a colander, sprinkle with salt, and let stand for 30 minutes. Rinse thoroughly under cold running water and drain well. This process removes all the bitter juices from the eggplants. Pat dry thoroughly dry with absorbent towels. Heat the oil in a large skillet and sauté the eggplant cubes, stirring constantly, for about 1-2 minutes. Stir in the garlic and onion and cook for another 2-3 minutes. Stir in the tomatoes, peppers, cilantro and stock, cover, and cook for 15-20 minutes, or until the vegetables are tender. Stir in the brown sugar, red wine vinegar, and chili flakes, season with salt and pepper to taste, and cook for 2-3 minutes. Garnish the eggplant with fresh cilantro sprigs and serve.

Fennel Recipe

Braised Chicken Thighs with Caramelized Fennel
From The New York Times, www.nytimes.com

2 fennel bulbs
1 large clove garlic, roughly chopped
½ teaspoon kosher salt
1/3 cup plus 2 tablespoons olive oil
6 boneless chicken thighs (about 1¼ pounds)
½ teaspoon ground black pepper
½ teaspoon fennel seeds
1 onion, thinly sliced
1 tablespoon Pernod
1 tablespoon freshly squeezed lemon juice

Trim fennel bulbs, and set aside fronds. In a blender or food processor, pulse about ½ cup fronds, garlic, lemon zest and ¼ teaspoon salt until finely chopped. Add 1/3 cup oil and puree. Halve fennel bulbs lengthwise. Slice thinly with a mandoline or very sharp knife. Season chicken with ½ teaspoon salt and ¼ teaspoon pepper. Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown chicken until skin is crisp, about 8 minutes. Transfer chicken to a plate, leaving drippings in pan. Stir fennel seeds into skillet and cook for 30 seconds. Add sliced fennel and onion, seasoning with remaining ¼ teaspoon salt and ¼ teaspoon pepper. Reduce heat to medium and cook, tossing occasionally, until vegetables are caramelized, 15 to 20 minutes. Add Pernod, and scrape up any browned bits in the bottom of the skillet; cook until liquid has evaporated, about 1 minute. Lay chicken on top of the fennel-onion mixture. Pour 3 tablespoons water into the pan. Cover skillet and reduce heat to medium-low. Cook until chicken is just cooked through, 8 to 10 minutes. Uncover and cook off any excess liquid if necessary. Stir in lemon juice. Serve chicken and vegetables topped wit generous dollops of the fennel frond puree. Yields 4 serving.

Pepper Recipes

Mexican Stuffed Peppers
Adapted from Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert

4 sweet peppers
1 tablespoon oil
1/3 cup onion, chopped
2 cloves garlic, minced
2 cups fresh tomatoes, chopped (or 2 cups canned whole tomatoes, drained and chopped)
1 jalapeno, seeded and minced
2 tablespoon fresh cilantro
1 tablespoon fresh oregano
1 teaspoon ground cumin
½ teaspoon salt
1 bay leaf
2 fresh corn, cut from the cob
1½ cups cooked black beans
¼ cup Parmesan cheese

Pre-heat oven to 350˚F. Cut the top ½-inch off the top of the peppers and discard seeds. Steam whole peppers in 1 inch boiling water until tender, about 5-8 minutes. Remove pepper from water and set aside. In a large frying pan heat 1 tablespoon oil sauté onions and garlic for about 5 minutes. Add tomatoes, jalapeno, cilantro, oregano, cumin, salt and the bay leaf and cook for 5 minutes. Then add the corn and beans and simmer for 10 minutes. Place pepper in an oven-proof dish so that they stand upright, cut end up if needed. Stuff peppers with vegetable mixture. Any extra filling can be placed in dish next to peppers. Sprinkle Parmesan cheese on top and bake until heated through, about 20 minutes.

Roasted Red Pepper and Cilantro Butter
From Herbs Love Tomatoes, Pepper, Onions & Zucchini by Ruth Bass

Note: This butter with a twist on corn on the cob, bread, cracker, pasta, or just a base for a vegetable sauté.

4 tablespoons butter, at room temperature
½ cup roasted sweet peppers
2 tablespoons hot mustard
3 tablespoons chopped fresh cilantro
Salt and freshly ground pepper

In a food processor or blender cream the butter and gradually add the roasted peppers through the top while it is running. When the butter is rosy red stop  the machine and scrape the sides. Add the mustard and cilantro, process until mixed, and season with salt and pepper to taste. Serve at room temperature.

This Week’s Share

• Bok choi, Joi choi
• Carrots
• Corn
• Cucumbers
• Eggplant
• Leeks
• Melons
• Spinach
• Sweet Peppers
• Summer Squash

On Rotation

• Tomatoes, Heirloom
  

Recipes

Corn Recipes

Garden Chowder
From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert

2 tablespoons butter or margarine
1 pound summer squash, chopped
2 leeks (white and pale green part), chopped
2 tablespoons fresh parsley, chopped
1 tablespoon fresh basil, chopped
1/3 cup flour
¾ teaspoons salt
½ teaspoon pepper
3 cups water
3 chicken or vegetable bouillon cubes
1 teaspoon lemon juice
2 cups tomatoes, chopped
1½ cups evaporated milk
2 cups corn (cut off the cob)
2 cups cheddar cheese, shredded
¼ Parmesan cheese, freshly grated

Melt butter/margarine in a soup pot over medium heat. Add summer squash, leeks, parsley and basil and sauté until tender. Stir flour and seasonings into vegetables. Gradually stir in water to make a smooth stock. Add bouillon cubes and lemon juice and mix well. Bring to a boil; reduce heat and cook, stirring often for 2 minutes. Add tomatoes, evaporated milk and corn and return to a boil. Reduce heat; cover and simmer for 5 minutes until corn is tender. Just before serving add cheese and stir until melted. Add a pinch of sugar to taste and garnish with fresh parsley (optional).

Easy Corn Muffin Recipe
By Donna Diegel

Note: You can make this a traditional sweet corn muffin by leaving out the optional ingredients, or jazz it up a little and give a savory flavor by adding the cumin, chili powder, cilantro, and green onion.

2 large eggs
2 cups whole milk
½ cup canola or vegetable oil
½ cup white sugar
½ cup sour cream
2½ cups all-purpose flour
4 teaspoons baking powder
½ teaspoon sea salt
1 cup yellow cornmeal
½ teaspoon ground cumin powder, (optional)
¼ teaspoon ground chili powder, (optional)
2 Tablespoons finely chopped fresh cilantro, (optional)
1/3 cup finely diced green onions, (optional)
1¾ cups fresh corn, cut off the cob

Preheat oven to 375ºF. Line 12 to 16 muffin tins with paper cupcake liners, or spray with vegetable shortening. With a large whisk, or electric mixer fitted with a whisk attachment, whip eggs, milk, and oil together in a large bowl until frothy. Add sugar, and whip again until mixed well. Fold in sour cream with a rubber spatula. Sift flour, baking powder, and salt into a large bowl. Stir in cornmeal, optional cumin, and chili powder, and mix until moistened. Gently fold dry ingredients into wet ingredients with a wooden spoon or rubber spatula. Scrape the bowl when necessary. Fold in optional cilantro, green onions, and fresh or frozen corn. Fill muffins tins 3/4 full using a large cookie scoop, or spoon. Bake at 375ºF for 20-25 minutes, or until light brown. Muffins should spring back when lightly poked with a finger, or toothpick comes out clean. Cool in the pans for approximately 5 minutes, then release onto a cooling rack. These corn muffins can be frozen in an airtight container, or plastic bags for up to 3 months. Serves 12 to 16.

Cucumber Recipe

Jiffy Bean Salad

2 cups canned beans (your favorite variety)
½ cup sweet pepper, finely chopped
½ small onion, minced
½ cup cucumber, chopped
½ cup cherry tomatoes, sliced in half
½ cup Italian dressing

Combine all ingredients and mix well. Serve over torn lettuce if desired.

Eggplant Recipes

Eggplant Rolls with Zucchini and Peppers
Adapted from www.thefoodchannel.com

1 large (about 1-1/4 pounds) eggplant, cut lengthwise into twelve 1/4-inch-thick slices
2 tablespoons plus additional extra-virgin olive oil
4 large garlic cloves, minced
1 carrot, peeled, cut into matchstick-size pieces
1-2 summer squash, cut into matchstick-size pieces
1 sweet pepper, seeded, thinly sliced
1½ teaspoons ground cumin
1 tomato, seeded, thinly sliced
2 tablespoons fresh lemon juice
2 tablespoon minced fresh cilantro
1 tablespoon minced fresh mint
Fresh cilantro and mint sprigs

Line two large baking pans with paper towels. Sprinkle both sides of eggplant slices lightly with salt. Place eggplant on paper towels and let stand until salt draws out water, about 1 hour. Rinse off salt and pat slices dry. Preheat broiler or grill. Brush eggplant slices with olive oil. Grill or broil until just golden on both sides and tender, turning once, about 8 minutes. Cool. Heat 2 tablespoons olive oil in heavy large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add carrot and sauté until almost tender, about 2 minutes. Toss in zucchini, bell pepper and cumin and cook until vegetables are crisp-tender, about 5 minutes. Remove from heat and stir in tomato, cilantro and mint. Season to taste with salt and pepper. Cool.

Place eggplant slices on work surface. Divide vegetable mixture among slices, placing vegetables at narrow end of eggplant slices. Roll up eggplant with colorful vegetables peaking out on each end.Transfer to platter, seam side down. Cover with plastic wrap and chill. Can be prepared 1 day ahead. When ready to server,  garnish platter with cilantro and mint and serve.

Baba Ghanouj
From Fields of Greens by Anne Sommerville

2 bell eggplants (about 2 pounds)
3 tablespoons extra  virgin olive oil
2 tablespoons roasted tahini (sesame paste)
1 garlic clove, finely chopped
½ teaspoon cumin seed, toasted and ground
Juice of 1 lemon, about 2½ tablespoons
¾ teaspoon salt
Cayenne pepper
1 tablespoon chopped cilantro

Preheat oven to 375˚F. Cut the eggplant in half lengthwise and brush the cut sides lightly with olive oil. Place on a baking sheet, cut side down, and roast until very tender, about 35 minutes. Place the eggplant in a colander to drain for 15 minutes then scoop the flesh out of the skin.

To make in a food processor: Combine the eggplant, remaining olive oil, tahini, garlic, cumin, 2 tablespoons of lemon juice, the salt, and few pinches of cayenne in the work bowl. Pulse until eggplant is somewhat smooth but retains some of its texture. Allow the Baba Ghanouj to sit for and hour at room temperature, then season with additional lemon juice, salt, and cayenne. Toss in the cilantro and serve.

To make by hand: Combine all of the ingredients except the eggplant  and cilantro and whisk together. Chop the eggplant and add to the mixture. Allow the Baba Ghanouj to sit for and hour at room temperature, then season with additional lemon juice, salt, and cayenne. Toss in the cilantro and serve.

This Week’s Share

• Basil
• Carrots
• Celery
• Corn
• Cucumbers
• Eggplant
• Garlic
• Lettuce
• Melon
• Onions, Copra
• Sweet Peppers
• Summer Squash
• Tomatoes, Green

On Rotation

• Tomatoes (ripe)

Share Notes

• Basil: Enjoy your last distribution of basil for the season. Despite some cold/moisture spotting on the leaves it still is great for making pesto, infused oil, or whatever your basil filled heart desires.

• Melons: Much to our delight the melons came on at the end of last week. Some you may have received your melon last week, but if not you can expect to see one in your share this week.

• Tomatoes: With the first day of fall just around the corner we thought it would be an appropriate time to do an update on the season’s tomato harvest. We hope you have enjoyed the tomatoes you have received so far this seaosn. At SIO we plan very carefully for each CSA crop, and within that planning we have specific harvest goals we intend to meet throughout the season. For the 2010 season we planned on each share receiving 8 pounds heirloom tomatoes, 8 pounds slicing tomatoes, and 15 pounds San Marzano Paste Tomatoes. We sowed the seed, transplanted the starts, trained and trellised the nearly 1/2 acre of plants, and have been doing our best to encourage the tomatoes to ripen to red. Despite our best efforts, this season continues to throw us one cool day after the next making each ripe tomato more precious than the last. With that in mind it is unlikely we will be able to reach our intended tomato goals for the 2010 season, and for that we apologize. For the first time we will be distributing green tomatoes to make use of some of the unripe paste tomatoes out in the field, as well as adding an interesting tomato twist to your shares (scroll down to Green Tomato Recipes). Thank you for  your continued support and understanding through the less than ideal summer season we are experiencing. Although we cannot control the weather, we can give you our guarantee that we are working our hardest to give you best of what the season has to offer.

Recipes

Basil Recipe

Basil and Garlic Infused Olive Oil
From www.bostonfoodandwhine.com

1 glass bottle or Mason jar
2 cloves garlic
1 cup basil (approximately)
3 cups olive oil

Peel the garlic and smash it with a heavy chef’s knife. Tear the basil, bruising the leaves to release the essential oils. Stuff the basil and the garlic into the bottle or mason jar. Pour the olive oil into a heat-proof pot or dish and place over a low flame, a glass Pyrex measuring cup works well. Heat the oil until very warm, but not bubbling. You’ll know it’s getting close when the oil’s texture appears to “thin”… you’ll sort of see “swirls” in the oil as this happens. DO NOT let it boil! Once heated, pour the oil over the herbs and cover. Let stand in a cool dark place for about 1 week. After a week, strain the oil, removing all remnants and store in the refrigerator for up to a week, or store in the freezer for up to 6 months.

Corn Recipe

Succotash Chowder
Adapted from The New Moosewood Cookbook by Molly Katzen

Preparation: Soak 1 to 1½  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.

1 medium potato, diced (peeling optional)
1 tablespoon butter
2 cups onion, chopped
3 to 4 cloves garlic, crushed or minced
3 stalks celery, minced
1 1/2 teaspoons salt
1 tablespoon fresh chopped basil
½ teaspoon thyme
3 cups fresh corn cut off the cob (from 4-6 ears of corn)
2 to 3 cups cooked baby lima beans
4 cups milk (can be lowfat)
A generous amount of black pepper
Finely minced parsley, celery leaves, chives, or basil (optional)

Cook the diced potato in boiling water until just tender. Drain well, and set aside. Meanwhile, melt the butter in a kettle or Dutch oven. Add onion, garlic, celery, salt, and herbs. Saute over medium heat for about 10 minutes, or until the onion and celery are tender. Stir in the corn, and sauté for about 10 minutes more. Add the cooked beans.  At this point you can puree some of the sauté in a food processor or blender and return it to the kettle, as this will make for a thicker soup Add potatoes and milk. Season to taste with black pepper and salt. Serve very hot, topped with minced fresh herbs.

Tagliatelle with Fresh Corn Pesto
From Bon Appetit (August 2010)

4 bacon slices, cut lengthwise in half, then crosswise into ½-inch pieces
4 cups fresh corn kernels (cut from about 6-8 ears)
1 large garlic clove
1¼ teaspoon coarse kosher/sea salt
¾ teaspoon freshly ground black pepper
½ cup freshly grated Parmesan cheese, plus additional for serving
1/3 cup pine nuts, toasted
1/3 cup olive oil
8 ounces tagliatelle or fettuccine
¾ cup coarsely torn fresh basil leaves, divided

Cook bacon in large nonstick skillet over medium heat until crisp and brown, stirring often. Using slotted spoon, transfer to paper towels to drain. Pour off all but 1 tablespoon drippings from skillet. Add corn, garlic, salt, and pepper to drippings in the skillet. Saute over medium-high heat until corn is just tender but not brown, about 4 minutes. Transfer 1½ cups corn kernels to a small bowl and reserve. Scrape the remaining corn mixture into a food processor/blender. Add ½ cup Parmesan and pine nuts. With machine running, add olive oil through feed tube and blend until pesto is almost smooth. Set pesto aside.

Cook pasta in a large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1½ cups pasta cooking liquid. Return pasta to empty pot. Add corn pesto, reserved corn kernels, and ½ cup basil leaves. Toss pasta mixture over medium heat until warmed through, adding reserved pasta liquid by ¼ cupfuls to thin to desired consistency, 2 to 3 minutes. Season pasta to taste with salt and pepper. Transfer pasta to large shallow bowl. Sprinkle with remaining ¼ cup basil leaves and reserved bacon. Serve pasta, passing additional grated Parmesan alongside.

Eggplant Recipes

Eggplant Lasagna
From Serving Up the Harvest by Andrea Chesman

Note: The lasagna can be assembled and held for up to 8 hours in the refrigerator. Add 15 minutes to the baking time if it is cold when placed in the oven. The lasagna can also be baked in advance and frozen for up to a month. Bake it still frozen and covered with foil, adding 30 minutes to baking time.

1/3 cup olive oil
4 garlic cloves, minced
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
Salt and freshly ground black pepper
2 large eggplants (3 medium or 4 smaller), peeled and sliced lengthwise 3/8 inch thick
1 pound (about 2 cups) ricotta cheese
1 egg, slightly beaten
2 tablespoons chopped fresh basil
3 cups shredded mozzarella
1 cup freshly grated Parmesan
4 cups well-seasoned tomato sauce (homemade or pre-made)
12 no-cook lasagna noodles

Pre-heat the oven to 425˚F. Lightly grease two large sheets pans (preferred) or shallow roasting pans with oil. Combine the oil, garlic, rosemary, thyme, and salt and pepper to taste in a small bowl. Mix well. Brush the eggplant slices on one side with the seasoned oil and set the slices, oiled-side down, on the prepared pans. Roast in the oven for 15 to 20 minutes, until browned on the bottom. Brush the second side with oil, turn the slices over, rotate the pan from the top to bottom and side to side, and continue roasting for another 15 to 20 minutes, until browned on the second side. Remove the pans from the oven and reduce the oven temperature to 350˚F.

Combine the ricotta, egg, and basil in a medium bowl and mix well. Combine the mozzarella and Parmesan in a second bowl and toss to mix. To assemble the lasagna, spread about 1 cup of the sauce in a 9-inch by 13-inch baking dish. Place three lasagna noodles over the sauce. The noodles should not touch or overlap. Spread 1 cup of the sauce over the noodles. Arrange a layer of one third of the eggplant over the sauce. Spread one third of the ricotta mixture evenly over the eggplant. Sprinkle a fourth of the mozzarella and Parmesan cheeses on top. Repeat the layering twice. Top with remaining three lasagna noodles. Spread the remaining sauce on top. Sprinkle with the remaining cheeses. Cover with foil.

Bake lasagna for 30 minutes. Remove the foil and bake for another 10 to 15 minutes, until hot and bubbly. Let the lasagna stand for 5 minutes before cutting into serving pieces. Serve warm or hot.

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 ½-inch slices (about 1½ cups)
1 medium eggplant, trimmed, peeled and cut into ½-inch cubes (about 4½ cups)
½ cup peeled and chopped ripe tomatoes (or 4 canned plum tomatoes, squeezed of excess liquid and chopped
1 ounce pitted olives, chopped (about ¼ cup)
2 tablespoons dark raisins, soaked in warm water for 10 minutes and drained
¼ 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.

Sweet Pepper Recipe

Linguine with Sweet Red Peppers and Kalamata Olives
From Bon Appetit (August 2010)

8 ounces linguine
3 tablespoons olive oil
2 sweet red peppers, stemmed, seeded, and cut into 1/3-inch cubes
16 Kalamata olives, pitted and quartered
3 large garlic cloves, pressed
¼ teaspoon (generous) dried crushed red pepper
1¼ cups chopped fresh basil, divided
1 cup finely grated Parmesan cheese, plus additional for passing around the table
1 tablespoon white balsamic vinegar

Cook pasta in a large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1 cup of cooking liquid. Meanwhile, heat oil in a large non-stick skillet over medium-high heat. Add peppers, olives, garlic, and crushed red pepper. Saute until peppers are just tender, 4 to 5 minutes. Add pasta, ½ cup reserved pasta cooking liquid, 1 cup basil, 1 cup cheese, and vinegar. Toss until sauce coats pasta, adding more reserved cooking liquid by ¼ cupfuls if dry, about 1 minute. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with remaining ¼ cup basil and serve, passing additional cheese.

Green Tomatoes

Fried Green Tomatoes (with Buttermilk Lime Dressing)
From Vegetarian Cooking for Everyone by Deborah Madison

4 to 6 medium green (unripe) tomatoes
¾ cup fine cornmeal
3 to 4 tablespoons vegetable oil or clarified butter
Salt and freshly ground pepper
3 tablespoons chopped basil, tarragon, or parsley (for serving)

Slice the tomatoes crosswise 1/3 to ½ inch thick. Press each piece into a plate of cornmeal to coat on both sides. Heat the oil in a wide skillet over high heat until hot enough to sizzle a drop of water. Add the tomatoes, reduce the heat to medium, and fry on both sides until golden. Remove to a plate, season with salt and pepper, and serve with the chopped herbs, buttermilk lime dressing (recipe below), or mayonnaise.

Buttermilk-Lime Dressing
From www.ezrapoundcake.com

3/4 cup whole or lowfat buttermilk
5 tablespoons freshly squeezed lime juice (from 3-4 limes)
2 tablespoons extra-virgin olive oil
1 tablespoon honey
1/4 cup finely minced fresh basil
1/4 cup finely minced green onion
1/4 cup finely minced fresh flat-leaf parsley (or celery leaves)
1/2 teaspoon salt, plus more to taste

In a small bowl, whisk the ingredients together until thoroughly combined. Cover tightly and store in the refrigerator not more than 2 days. Makes 1 1/4 cups.

Spicy Green Tomato Jam
From the Oregonian FOODay (September 14, 2010)

Note: This zingy jam — more of a chutney — makes a great pairing for ham, prosciutto or any other pork product.

2 pounds green tomatoes
3 cups granulated sugar
2 tablespoons lemon juice
3 whole medium-hot dried red chiles (3 to 4 inches in length)

Dice the tomatoes, keeping seeds, juices, membranes and all. In a wide, nonreactive bowl, layer diced tomatoes with sugar, lemon juice and chiles. Let stand overnight so they can soak up flavors.

The next day, wash 2 pint jars and fill with hot water until needed. Prepare lids as manufacturer directs. Transfer tomato mixture to a large saucepan and cook over medium heat to gelling stage (240 degrees at sea level or 8 degrees above the boiling point of water at higher altitudes), about 30 minutes. If you don’t have a thermometer, use the saucer test: Place a small amount of hot jam on a chilled plate and place the plate in the freezer for a minute or two until the jam is room temperature; if the jam is set (a path remains when you draw your finger through the jam), remove it from the heat. Be sure to watch the jam carefully toward the end of cooking; it reaches the gelling stage quickly, and if it overcooks it will harden in the jars to a stiff mass. Ladle the hot jam into the hot jars, leaving 1/2 inch head space. Wipe jar rims with a clean, damp cloth. Attach lids. Process in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet). Makes 2 pints.

Green Tomatoes with Goat Cheese
From http://oldfashionedliving.com

4 medium green tomatoes
a tablespoon balsamic vinegar
2 teaspoons minced fresh oregano leaves
1 cup crumbled goat cheese (feta or chevre)
4 teaspoons olive oil
salt and coarsely ground fresh ground black pepper

Cut tomatoes into 1/2 inch thick slices. Coat a shallow baking dish with oil. Place tomato slices, in a single, overlapping layer, in the bottom of the baking dish. Sprinkle tomatoes with vinegar and scatter minced oregano over tomatoes. Top with crumbled goat cheese and drizzle with olive oil. Broil 5-8 inches below a preheated broiler and broil until tomatoes are hot and cheese is just starting to brown, about 7-8 minutes. Season with salt and pepper and serve. Serves 4 as a starter.