This Week’s Share
|Basil||4 ounces||2 ounces|
|Carrots||1 bunch||1 bunch|
|Cucumbers||4 each||4 each|
|Eggplant, Orient Express||1 pound||——-|
|Kale, Lacinato||1 bunch||1 bunch|
|Onions, Siskiyou Sweets||2 each||2 each|
|Summer Squash||2 pounds||——-|
- Cucumbers: Slicing cucumbers are bountiful this season. Try making a fresh cucumber salad, a small batch of bread and butter pickles (recipe below), or just eat them whole with some salt, cayenne, and lime or lemon sprinkled on top.
- Eggplant, Orient Express: These tasty and slender Japanese eggplant can be used in any recipe calling for eggplant, but also are delicious prepared simply in a sauté with mixed vegetables and fresh herbs.
Come Join Us
Your Invited to the SIO Annual Potato Harvest Party and French Fry Feast
Saturday August, 20th 10am-2pm
Join us for our annual potato harvest work party and french fry feast. This is a very kid friendly event. Please bring a potluck dish to share. Join us anytime during the event, even just for lunch!
Schedule of Events
- 10-12:30 spuds harvest
- 12:30-1pm farm tour
- 1pm-2pm potluck lunch
Here’s a little sneak peak from a past party…make sure to come join the fun.
Recipe from Francesca Benedetti (CSA Coordinator at SIO)
2 cups basil, large stems removed
3-4 cloves garlic
1/3 cup toasted pine nuts, cashews, sunflower seeds, or pecans
1/4-1/2 cup olive oil (how much depends on your preferred pesto consistency)
1/2 cup grated Parmesan cheese
1 tablespoon lemon juice (optional)
Salt and pepper to taste
Put basil and garlic in a blender or food processor and pulse until coarsely chopped. Add the toasted nuts and pulse a few more times. Now pour the olive oil in relatively slow with the blender processor going until a paste is formed. Add the Parmesan cheese and continue adding oil (up to 1/2 cup) until your desired pesto consistency is achieved. Add alt and pepper to taste. You may also add in 1-2 tablespoons lemon juice near then end for a more tangy flavor Makes approximately 1 cup. Great on pasta, sandwiches, vegetable dishes, corn on the cob, toast, and many more things.
Pickled Carrot Spears with Dill
Recipe adapted from EdiblePortland, by Lucy Norris
Note: This recipe can is easily doubled to make 4 pints.
1 lb large carrots (peeled and cut into spears), or whole small carrots
2 garlic cloves (peeled)
2 whole small chili peppers
2 sprigs dill
1 tsp celery seed (1/2 tsp per jar)
1 1/4 cups white distilled vinegar
1 1/4 cups water
1/8 cup coarse salt (Kosher or pickling)
2 clean pint jars
1. Into each clean pint jar, place one clove of garlic, one chili, one sprig of dill, and 1/2 teaspoon celery seed. Then pack carrots vertically into jars (be careful not to handle mouth of jar).
2. Meanwhile, combine vinegar, water, and salt in a saucepan and bring to a boil. Pour hot liquid over vegetables, leaving at least a 1/4-inch head-space. Remove air bubbles.
3. Place lid over mouth of jar, screw on cap, and then process jars in a hot water bath for 10 minutes (longer for elevations over 1,000 ft).
4. Allow jars to cool, and store in a dark cupboard for at least three weeks before tasting. Once opened, store in refrigerator for up to six months (only using clean utensils when handling). Makes 2 pints.
From the Enchanted Broccoli Forest by Mollie Katzen
6 cups coarsely grated summer squash (zucchini and/or patty pan type work)
3 cups finely minced onion
3 tablespoons butter
3/4 to 1 teaspoon salt
3 packed cups coarsely grated carrot (approximately 5 medium carrots)
3 large eggs, beaten
3/4 cups matzo meal, fine breadcrumbs, or wheat germ
6 tablespoons flour
1 teaspoon baking powder
Freshly ground black pepper
Dot of butter for the top (about 2-3 tablespoons)
Place the grated squash in a colander over the sink or a bowl. Salt it lightly and let it stand 15 minutes. Squeeze out all excess moisture. In a heavy skillet sauté the onions in 3 tablespoons butter with 3/4 teaspoon salt over medium heat, until the onions are soft and translucent, 5-8 minutes. Remove from heat. In a large bowl mix together the zucchini, sautéed onion, and grated carrot. Beat in the eggs and the matzo meal (or crumbs or wheat germ). Sift in the flour and baking powder, grind in a generous amount of pepper, and mix well. Spread the batter into a well-greased 9×13-inch baking pan. Place thin slices of butter here and there on the top surface. Bake 1 1/4 hours, uncovered.
Bread and Butter Pickles
Adapted from The Dispatch Kitchen
Note: Bread and butter pickles are sweet, and you should choose the amount of sugar to use based on your sweetness preference.
1 pound cucumbers (1 1/2 to 2 cucumbers), sliced into 1/4-inch thick rounds
1 large Siskiyou Sweet onion, thinly sliced
1/8 cup Kosher salt (increase amount to about half if using Morton Kosher salt)
1/2 to 3/4 cups sugar (see note above)
1/2 cup distilled white vinegar
1/4 teaspoons ground turmeric
1 tablespoon mustard seeds
1 tablespoon coriander seeds (if ground, use 1 teaspoon)
1/4 teaspoon celery seed
In a medium bowl, combine the cucumbers, onion and salt. Mix well. Cover the mixture with ice. Let stand at room temperature for two hours. In a pot, bring sugar, vinegar and spices to a boil. Drain cucumbers and onions. Add to vinegar mixture and bring almost back to a boil. Remove from heat and cool. You can store the pickles in an airtight container for up to three weeks in the fridge. They will begin tasting pickled in just a couple hours. Makes 4 cups of pickles, filling a 1-quart jar.
From the Enchanted Broccoli Forest by Mollie Katzen
Note: Make this one day in advance so the cucumbers can soften and absorb their dressing. In this case “wilted” doesn’t mean tired, it means relaxed. This salad contains no oil, had practically zero calories, and it keeps for days in the refrigerator if stored tightly in a lidded jar.
1 cup red wine vinegar
4 teaspoons honey
4 medium cucumbers
1 teaspoon salt
Lots of fresh ground black pepper
1 teaspoon dried dill
1/2 cup very thinly sliced onion
Heat the vinegar in a saucepan, until it is hot but not boiling. Remove from heat and stir in the honey until it dissolves. Set aside. Slice the cucumbers very thinly, and place them in the bowl. Sprinkle with salt, pepper, and dill and mix very well. Add onions, and mix. Pour the still-warm vinegar solution over the mixture. Transfer to a jar, put the lid on tightly, and refrigerate.
French Fried Onion Rings
Adapted from the Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker
For the onions:
2 Siskiyou Sweet onions. Sliced 1/4 inch thick and separated into rings
3/4 cups milk
3/4 cups water
Let the sliced onion rings soak in the water/milk mixture for 1 hour, turning frequently. Remove the onion rings and drain on paper towels. Meanwhile prepare the batter for frying.
For the batter:
3 tablespoon all-purpose flour or rice flour
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 tablepsoon melted butter or vegetable oil
1 beaten egg yolk
6 tablespoons flat beer
2 egg whites, stiffly beaten (optional)
In a mixing bowl combine the flour, salt, pepper, butter/oil, and egg yolks and mix together well. Then gradually add the flat beer, stirring constantly. If you can allow the batter to rest, covered and refrigerated for 3-12 hours (still works just fine if you don’t let it rest, but it is suggested). Just before using the batter add the two stiffly beaten egg whites if using.
Pour 3 inches of peanut oil into a deep fryer or heavy pot and heat to 365˚F. Once the oil is heated pick-up several rings at once on a fork, dredge in the batter, and let the excess drip off. Drop them into the oil and fry until light brown. Drain on paper towels, then sprinkle with salt to taste and ground red pepper or chili powder to taste if desired.
Grilled Sweet OnionsFrom the Joy of Cooking Cooking by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker
Note: These are great on hamburgers/veggie burgers.
2 Siskiyou Sweet onions, peeled and sliced into 1-inch thick rounds
3 tablespoon olive oil
Salt and freshly ground black pepper, to taste
Prepare a medium-hot grill. Secure each onion slice with a skewer so they don’t fall apart. Rub with oil, salt and pepper. Place the onion slices on the grill rack and grill until nicely browned, about 6 minutes each side. Remove from the grill and remove the skewers. Serve plain, on a burger/sandwich, or with a fresh herb vinaigrette, aioli, or chili butter (recipes below).
Fresh Herb Vinaigrette
1 small clove garlic, peeled and mashed
2 to 3 pinches of salt
1/3 to 1/2 cup red wine vinegar or fresh lemon juice
1 shallot, minced
1 teaspoon Dijon mustard (optional)
Salt and ground black pepper to taste
1 cup olive oil
1/3 cup basil (and/or dill, parsley, chives, thyme), minced
In a small bowl or a jar with a tight fitting lid add the garlic and salt and mash together to form a paste. Add the vinegar/lemon, Dijon, salt, and pepper and shake or whisk until well blended. Whisk in the oil in a slow and steady stream or add to the jar and shake until smooth. Taste and adjust seasoning as desired. Use at once, or cover and refrigerate.
Aioli (Garlic Mayonnaise)
2 large egg yolks
4 to 6 clove garlic, finely minced
Salt and ground white pepper to taste
1 cup olive oil, or part olive and part safflower or peanut oil, at room temperature
1 teaspoon fresh lemon juice, to taste
1/2 teaspoon cold water
In a medium bowl whisk together eggs, minced garlic, salt and white pepper until light and smooth. Whisk the oil in by drops until the mixture starts to thicken and stiffen. As the sauce begins to thicken, whisk in the oil more steadily, making sure each addition is thoroughly blended before adding more. Finally whisk in the lemon juice and water. Taste and adjust seasoning as desired. Serve immediately, or refrigerate in a jar for 1 to 2 days.
2 tablespoons olive oil
1/2 cup minced shallots or scallions
4 cloves garlic, finely chopped
4 tablespoons (1/2 stick) unsalted butter, softened
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1 1/2 tablespoon chili powder
2 tablespoons minced fresh cilantro or parsley
1 tablespoon fresh lemon juice
Salt and ground black pepper to taste
Heat the oil in a small skillet over medium heat. Add the shallots/scallions and garlic and cook, stirring, until softened. Remove to a small bowl and let cool. Stir in butter, cinnamon, cumin, chili powder, herbs, lemon juice, salt and pepper. Use immediately, or refrigerate in a small bowl or ramekin and spoon on just before using.
Summer Vegetable Pizza with Pesto
From Francesca Benedetti (SIO CSA Coordinator)
1 large ball of pizza dough that can be split up into smaller to make multiple pizzas if desired (recipe for dough below, or purchase some at Hot Lips, Food Front, Grand Central, Trader Joes, etc.)
1/2-1 cup pesto (recipe included in Basil Recipes above).
1 pound mozzarella cheese (either shredded or fresh sliced rounds)
1 medium summer squash. sliced thin
1 Orient Express eggplant, sliced thin
1/2 Siskiyou Sweet onion, sliced thin
2-4 garlic cloves, finely chopped
2 tablespoon basil, fresh chopped
Heat the oven to 400˚F. Roll out the dough for your pizza(s) on either a pizza stone or baking tray sprinkled with cornmeal to prevent sticking. Start by spreading a layer of pesto as the base, then sprinkle a thin layer of cheese. Next add the toppings (squash, eggplant, onions and anything else you would like to use). Use more or less of each topping depending on your taste. Once you arranged the vegetables sprinkle the top with chopped garlic, then sprinkle more cheese to top. Place in the oven to bake 10-15 minutes, or when crust and cheese begin to brown. When finished remove the pizza from the oven and immediately top with chopped basil. Let cool for 5 minutes (on a wire rack if possible), and servs. Makes a great meal with a fresh green salad.
Crispy Pizza Dough
3/4 cup plus 2 tablespoons lukewarm water (110° F)
1 envelope (2 teaspoons) active dry yeast
1 teaspoon sugar
2 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
In a large bowl, mix the water with the yeast and sugar and let stand until foamy, about 5 minutes. Add the 2 cups of flour and the salt and stir until a raggy dough forms. Scrape the dough out onto a lightly floured work surface and knead until smooth and elastic, about 5 minutes. Lightly oil the bowl and return the dough to it; turn the dough to coat it with oil. Cover with plastic wrap and let stand in a warm, draft-free spot until doubled in bulk, about 1 1/2 hours. Punch down the dough and divide it into 4 balls. To make ahead the balls of dough can be wrapped in plastic and refrigerated overnight or frozen for up to 1 month. Let the dough return to room temperature before rolling out.
Summer Squash Recipe
From Donald Kotler, Owner of Toast Restaurant
Provided for Zenger Farm Cooking Camp
Note: This recipe is easily doubled or even tripled with successful results.
3/4 cup flour
3 tablespoons brown sugar
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon baking powder
3 tablespoons butter (soft)
1 teaspoon vanilla
Zest of 1/2 an orange (optional, but tasty)
1 cup grated summer squash (zucchini and patty pan types both work)
Add chocolate chips, nuts, or raisins as desired
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!
Summer Vegetable Pizza
(see above in Eggplant Recipes)
(see above in Carrot Recipes)