This Week’s Share
- Beans, Yellow and/or Green
- Eggplant, Orient Express
- Onions, Siskiyou Sweets
- Summer Squash
- Summer Squash: With all the heat squash is abundant this week. Try a delicious quick pickle or tasty squash cookie to get through any surplus you may have.
- Tomato Update: You can expect to see tomatoes in your share starting in the next few weeks and continuing into October. The cold wet spring that carried on into July created less than ideal growing conditions for heat loving tomato plants. Ripe tomatoes are a couple weeks behind due to slow growth in the late spring/early summer.Another unexpected event that happened with our tomatoes this year will impact the amount of red slicing tomatoes you will receive this season. At SIO we purchase our seeds from several different small seed companies. Unfortunately this year one of the companies we work with erred in packing our Early Girl tomato seed. We planted what we thought were several beds of Early Girl tomatoes, a standard red slicing type. As they matured in the fields we realized they are in fact Sungold Cherry Tomatoes. For you this means your shares will include several distributions of cherry tomatoes, and fewer distributions of red slicing tomatoes. As usual you will receive several distributions of mixed heirloom tomatoes, as well as a Roma type sauce tomato called a San Marzano Paste Tomatoes.
Thank You to Work Party Participants
A big thank you to all who turned out for the Annual Potato Harvest Party and French Fry Feast. We brought in over 4,000 pounds of Yukon Gold potatoes, way to go members!!
Beans with Olive Sauce
From Vegetarian Cooking for Everyone by Deborah Madison
For the Hot and Spicy Olive Tapenade:
½ pound mixed olives, mostly Kalamata
¼ capers, rinsed
2 to 3 garlic cloves, to taste, finely chopped
Grated zest and juice of 1 large lemon
1 teaspoon chopped green peppercorns, drained
1 teaspoon red pepper flakes
If the olives are excessively salty, rinse them in several changes of water. Remove the pits, then chop them by hand and mix with the remaining ingredients. Stored in the refrigerator, this will keep well for up to 2 weeks.
For the Beans:
1 pound beans (yellow and/or green)
1/3 cup Hot and Spicy Tapenade
Bring a larger pot of water to a boil. While water is heating up prepare the bins by cutting off the tips and tails and cutting into 2 to 3 inch pieces. Drop the prepared beans into boiling water in handfuls and cook at a full boil until they’re slightly resilient to the tooth. Start tasting them after 3 to 4 minutes, although they may take longer. When they’re done, drain them, shake dry, and spread on a towel. Place beans in a serving bowl once relatively dry and toss the warm beans with 1/3 cup (or more to taste) Hot and Spicy Tapenade. Enjoy. Serves 4 as a side dish.
Cucumbers Stuffed with Herbed Cottage Cheese
From The Enchanted Broccoli Forest by Molly Katzen
Note: A cold stuffed fruit or vegetable can make an oasis out of a hot summer day’s lunch. Serve it on a bed of crisp, cold greens, with homemade bread and butter.
For the Herbed Cottage Cheese:
2 cups cottage cheese
2 tablespoons of several different herbs, minced (cilantro, dill, basil, thyme, chives, parsley, marjoram, and mint, any combination of these is just fine).
Start with the smaller quantities listed above, and increase, to taste, as needed. Set aside until cucumbers, or other vegetable is ready to stuff.
For the Cucumbers:
Cucumbers, as many as you would like to stuff
Slice cucumbers in half lengthwise. Scoop out the seeds with a small spoon. Lay each half on its back, and fill them generously (about ½ cup filling per half). Chill if needed and enjoy.
Buttermilk & Cucumber Dressing
From The Enchanted Broccoli Forest by Molly Katzen
Note: This dressing is great with fresh summer garden salads. You can even use it to dress a simple cucumber salad.
1 medium cucumber, seeded and chopped
1½ cups buttermilk
1 clove garlic, crushed
½ teaspoons salt
¼ cup red wine vinegar
2 teaspoons prepared horseradish
1 teaspoon dill
1 teaspoon mild paprika
Puree everything together in a blender or food processor fitted with the steel blade. Yields approximately 2¾ cups.
Grilled Eggplant Raita
From Eating Local by Janet Fletcher
Note: This Indian style yogurt salad is great served with grilled lamb chops or kebabs, or with steamed rice and lentil for a vegetarian meal.
2 Japanese eggplants, halved lengthwise
2 tablespoons peanut oil
Kosher or sea salt
1 cup plain yogurt, preferably whole milk
½ teaspoon sugar
1 serrano chile, halved lengthwise
2 cloves garlic, minced
½ teaspoon black mustard seed
¼ teaspoon cumin seed
2 tablespoons cilantro, coarsely chopped
Prepare a moderate charcoal fire or preheat a gas grill to medium (375˚F). Brush the eggplants all over with 1 tablespoons of the peanut oil. Season all over with salt. Place the eggplants cut side down, directly over the coals or gas flame, cover the grill, and cook until the flesh is soft, 10 to 15 minutes. Remove from the grill, cool slightly, then scrape the eggplant flesh from the skin and chop coarsely. Put it in a serving bowl. Gently stir in the yogurt, sugar, and salt to taste.
Heat the remaining 1 tablespoon peanut oil in a small skillet over moderate heat. Add the chile and garlic and sauté until the garlic starts to color, about 1 minute. Add the mustard seed and cumin and cook until the cumin darkens. Pour the contents of the skillet over the eggplant and stir in gently along with cilantro. Taste and adjust the seasoning. Serve warm or at room temperature.
Summer Squash Recipes
Zucchini (or Patty Pan) Pickles
From Chef David Padberg at Park Kitchen restaurant in the NW Park Blocks
Note: Great for sandwiches, hamburgers, antipasti platters, or just a simple snack.
2 pounds summer squash
1 pint cider vinegar
1 cup sugar
1 teaspoon ground mustard seed
1 teaspoon turmeric
Slice summer squash lengthwise into 1/4″ ribbons, lightly sprinkle with salt and allow them to rest for 15 minutes to purge off excess water. Rinse and drain, then spread in a casserole dish. Make a brine by dissolving the cider vinegar with the cup sugar, ground mustard seed, and turmeric, then bring to a boil and pour it over the squash. Refrigerate overnight and enjoy.
From Donald Kotler, Owner of Toast Restaurant
Provided for Zenger Farm Cooking Camp
¾ cup whole wheat flour
3 tablespoons brown sugar
¼ teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon cinnamon
¼ teaspoon baking powder
3 tablespoons butter (soft)
1 teaspoon vanilla
zest of ½ an orange
1 cup grated summer squash
Add chocolate chips, nuts, or raisins if desired (I prefer chocolate chips)
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!