This Week’s Share
|Basil||4 ounces||4 ounces|
|Carrots||1 bunch||1 bunch|
|Cucumbers||4 slicing, 12 ounces lemon||4 slicing|
|Eggplant||1 pound||1 pound|
|Onions, Red Wing||2 each||——-|
|Summer Squash||1 pound||——-|
|Tomatoes, Slicing||1 1/2 pounds||1 1/2 pounds|
Important Pick-up Reminders from SIO
We are now in the 13th 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.
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.
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.
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 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):
Cilantro, chopped (if you have some left form last week’s share)
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.