This Week’s Share
- Cucumbers, Slicing and Lemon
- Kale, Rainbow Lacinato
- Onions, Copra
- Potatoes, Sangre
- Summer Squash
- Lettuce: Make sure to give your beautiful head of lettuce some extra washing this week to remove any soil that may be lingering at the base of the leaves.
- Onions: At SIO we grow several varieties of onions that can be used fresh, or cured and used as a storage onion. This week in your share you will receive your first distribution of yellow Copra onions. At this point they are not fully cured, so we would recommend refrigerating them and using them as a fresh onion. Later in the season you will receive Copras that are fully cured and fit for dry storage.
- Tomatoes: Out here on the farm we grow three types of tomatoes. These are slicing tomatoes, heirloom tomatoes, and San Marzano paste tomatoes. Throughout the season you will receive all three types of tomatoes in your share. We have planned for each share to receive two distributions of 5 pounds of San Marzano Paste Tomatoes (great for making sauces or cooking), and you can look forward to those showing up over the next several weeks.
- Coming Soon: Right now we have our new 180ft. unheated green house bursting with gypsy peppers, and you will begin to see those in a few weeks as they begin to color-up. Next week you can look forward to your second 8 oz. distribution of basil, so get ready to make some pesto.
Lulu Wilson Kale Salad
From Lulu Wilson Restaurant in Aspen, CO
Note: The chef that provided this recipe recommends using a very sharp knife when cutting the kale. A dull knife will crush the kale and make the salad soggy.
1/2 bunch kale, stems removed
3 tablespoons olive oil
2 tablespoons lemon juice
1/3 cup currants
1/3 cup grated parmesan cheese
1/3 cup pine nuts, not toasted
Using a very sharp knife, cut away the kale leaves’ though center stems. Roll the leaves like a cigar and cut them into very fines slices, about 1/8th- inch wide. Put the kale and olive oil into a bowl and toss by hand. Add the lemon juice and toss again. Add the currants, Parmesan, and pine nuts and toss by hand until the mixture is soft. Taste and adjust quantities if needed. Serve on a cold plate.
Note: This simple recipe can be used on pasta, potatoes, bread, cooked vegetables and many other things.
1 cup Italian Flat Leaf Parsley, de-stemmed
2 tablespoons lemon juice
1/4 cup pine nuts, toasted
1 clove garlic, minced
up to 1/4 cup Parmesan or Asiago cheese, grated (optional)
1 tsp. Olive Oil
1/4 teaspoon salt, or to taste
Heat pine nuts in a dry pan on medium heat until browned, being careful not to burn. Cool on a plate. Remove parsley leaves from stems. Once pine nuts have cooled, combine all ingredients in food processor and process until smooth. Serve.
From The New Moosewood Cookbook by Molly Katzen
Note: Samosas are flaky pastries filled with spicy potatoes and peas. In traditional Indian cuisine, they are deep-fried (and that is still and option). But baking them works very well, and is easier and more healthful. All components can be made well ahead of time. Finished Samosas can be stored for days in the refrigerator or freezer. Make the Dipping Sauce while the Samosas bake. Serve Samosas with any curry, or as a simple supper with soup.
2 1/2 cups flour
1/2 teaspoon salt
1 cup buttermilk or yogurt
extra flour, as needed
Place the flour in a medium-sized bowl. Mix in the salt. Make a well in the center, and add the buttermilk or yogurt. Mix first with a spoon and then with your hand, to make a smooth dough. Add extra flour, as needed, to keep the dough from being sticky. The dough will be quite soft. Knead in the bowl for about 5 minutes. Cover tightly and refrigerate until you are ready assemble the pastries.
2 large potatoes (fist size)
1 tablespoon butter
1 cup finely minced onion
2 medium cloves garlic, minced
1 tablespoon freshly grated ginger
1 teaspoon mustard seed
1 teaspoon dried coriander (if available)
3/4 teaspoon salt
1 1/2 cups uncooked fresh corn, off the cob (or you can use the traditional green peas, fresh or frozen, or a combination of the two)
2 tablespoons lemon juice
cayenne, to taste
Peel the potatoes and chop them into 1-inch pieces. Place in a sauce pan, cover with water, and boil until very soft. Drain and transfer to a medium-sized bowl. Mash and set aside. Melt the butter in a heavy skillet. Add onion, garlic, ginger, mustard seeds, coriander, and salt. Saute over medium heat about 8 to 10 minutes, or until the onions are quite soft. Add this to the mashed potatoes, along with the remaining ingredients. Mix well, but try not to smash the corn and/or peas. Cool for at least 15 minutes before filling the pastries.
The Dipping Sauce
1/2 cup cider vinegar
1/2 cup water
3 tablespoons brown sugar
1 small clove garlic, minced
1 teaspoon salt
Place all ingredients in a small sauce pan. Stir until sugar dissolves. Heat to boiling, then let simmer uncovered for about 10 minutes. It will reduce slightly. Serve warm or at room temperature with hot Samosas.
To Assemble and Bake
NOTE: If you are storing the Samosas to bake later on follow directions below and place them on a heavily floured plate or tray, dust the tops with more flour, and cover tightly. Store in the refrigerator or freezer until baking time.
Preheat oven to 425°F. Generously oil a baking sheet. Keep a small container of flour, a fork, a small bowl of water, and a pastry brush close at hand. Flour a clean surface, and, one by one, roll 1-inch balls of dough into 5-inch circles, using a rolling pin. Place approximately 1 1/2 tablespoons filling in the center of each circle, and fold over, just like a turnover. Brush the inside edges of each circle with a little water, and fold the edges together to make a small hem. Crimp the edges firmly with a fork. Place Samosas on the oiled baking sheet. Brush the tops with oil. Bake 15 minutes at 425°F, then reduce heat to 375°F and bake for 10 minutes more. For maximum crispness, turn the Samosas over when you turn the oven down. Serve within 15 minutes of baking, with Dipping Sauce.