This Week’s Share
|Cabbage, Smooth Green||1 head||1 head|
|Carrots||1 bunch||1 bunch|
|Fresh Garlic||1 bulb||——-|
|Kale, Lacinato||1 bunch||1 bunch|
|Lettuce||2 heads||1 head|
|Summer Squash||1 1/4 pounds||1 1/4 pounds|
- Beans: Beans are on! A sampler for Family Shares this week, and several plantings that are heavy with flowers and are just waiting for a little summer sun to flourish into fresh delicious beans for you all.
- Fresh Garlic: The garlic in your share this week is mature, but not cured (dried for storage). Store your uncured garlic in the crisper drawer of your refrigerator for best results.
Sauvie Island Center’s Annual Summer Barn Dance & Picnic
From Vegetable Love by Barbara Kafka
1 tablespoon vegetable oil
1 1/2 teaspoons curry powder
1 medium onion, thinly sliced (about 1 cup)
4 cups shredded green cabbage
1 1/2 teaspoons fresh lemon juice or 1 tablespoon fresh lime juice
2 tablespoon regular or nonfat yogurt
Cilantro leaves, chopped for garnish (optional)
Heat the oil in a 10- to 11-inch skillet over medium heat. Add the curry powder. Cook for 30 seconds, just until fragrant. Add the onion. Cook until translucent. Add the cabbage. Cook, stirring occasionally, until wilted and soft to the bite. Remove from heat. Stir in the lemon/lime juice and yogurt until the cabbage is coated. Sprinkle with chopped cilantro and serve hot. Serves 4 as a side dish.
Cabbage and Cilantro Slaw
Adapted from www.myrecipes.com
1 cabbage, shredded
1/3 cup fresh cilantro, chopped
3 tablespoons lime juice
2 tablespoons vegetable oil
1/4 teaspoon hot chili flakes
Salt and pepper
In a large bowl, mix cabbage, cilantro, lime juice, vegetable oil, and chili flakes. Add salt and pepper to taste.
Steamed Kale with Lemon Miso
(see below in Kale Recipes)
From Asparagus to Zucchini: A Guide to Farm-Fresh Seasonal Produce by the Madison Area CSA Coalition
1 cup sugar
2/3 cup vegetable oil
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup carrots, grated
1 cup chopped walnuts or pecans
Heat oven to 375˚F. Grease and flour a loaf pan. Combine sugar, oil, and eggs; blend thoroughly. Sift together flour, baking soda, baking powder, cinnamon and salt; stir into creamed mixture. Stir in the carrots and nuts. Spread batter evenly in loaf pan. Bake 55 minutes. Cool in a pan on wire rack.
Steamed Kale with Lemon Miso
(see below in Kale Recipes)
Steamed Kale with Lemon Miso Sauce
From Asparagus to Zucchini: A Guide to Farm-Fresh Seasonal Produce by Madison Area CSA Coalition
1/2 lemon, cut into three pieces
1 1/2 teaspoons peeled and finely chopped gingerroot
1/4 cup white miso
1 cup cabbage, cut into 1 to 2 inch pieces
1 cup carrots, diced
2 cup fresh kale, chopped and packed
Combine 2 cups water, lemon pieces, gingerroot, and miso in saucepan and bring to simmer, stirring to dissolve miso. Add carrots, then 2-3 minutes later add the cabbage and cook until vegetables are nearly tender. Add kale and mix well; simmer 3 to 5 minutes. Remove lemons.
Kale & Mushroom Risotto
Adapted from a recipe by Ben Watson at the Riverford Farm Shop in the United Kingdon, http://www.riverford.co.uk/
2 cups mushrooms, sliced (porcini, portobello, or any other kind that is in season at the market)
1/2 bunch kale
1/3 bottle red wine
2-3 cups vegetable/chicken stock or broth
2 onions, finely sliced
5 cloves garlic, finely chopped
1 tbsp fennel seeds
2 strips bacon, coarsely chopped (optional)
1 1/2 cups Arborio rice
2 tablespoons olive oil
Balsamic vinegar, to taste
Parmesan cheese, grated (as much or a little as you like)
1-2 tablespoons butter
Soak the mushrooms in water. Coarsely chop the kale leaves and blanch for 7 minutes. Combine the red wine, the mushroom soaking water, and strengthen with stock/broth to make up to 5 cups total. Heat up the pot of liquid so it will already be hot when you start adding it to the rice.
While the liquid is heating add olive oil to a sauté pan and fry the finely chopped onions, green garlic, fennel seeds and chopped bacon for 5 minutes. Add the Arborio rice and stir until well coated. Turn down the heat and start adding the already heated liquid approximately 1/2 to 1 cup at a time . Keep stirring and adding the liquid as it is absorbed by the rice.
After about 10 minutes add the kale and continue stirring and adding liquid as it is absorbed. After another 3-6 minutes add the mushrooms. When all the liquid is gone or the rice is cooked (whichever happens first) add a splash of balsamic vinegar and plenty of black pepper. Stir in the grated parmesan cheese and butter and serve. Serves 4.
Summer Squash Recipe
Pan Seared Summer Squash with Crisp Rosemary
From Fine Cooking in Season
3 tablespoons olive oil
1 pound summer squash (zucchini and/or patty pan), cut into 1/2 inch rounds
1/2 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon whole fresh rosemary leaves
Heat the oil in a skillet (preferably cast iron) over high heat until shimmering hot. Arrange the squash in a single layer. Season with 1/4 teaspoon of the salt and a few grinds of pepper. Sprinkle the rosemary over the squash and sear the squash undisturbed until deep golden brown, 3 to 5 minutes. Using tongs, turn the squash onto the other cut side. Sprinkle with another 1/4 teaspoon salt and cook until tender and nicely browned on the second side, about 2 minutes more. Transfer the squash and crisp rosemary to plates or a serving bowl.
Zuni Café Zucchini Pickles
Submitted by CSA Member Jessica
Adapted from Judy Rodgers’ “The Zuni Café Cookbook.”
1 pound summer squash (zucchini or patty pan work)
1 small yellow onion
2 tablespoons kosher salt
2 cups cider vinegar
1 cup sugar
1 1/2 teaspoons dry mustard
1 1/2 teaspoons crushed yellow and/or brown mustard seeds
Scant 1 teaspoon ground turmeric
1. Wash and trim the zucchini, then slice them one-sixteenth-inch thick; a mandoline works best. Slice the onion very thin as well. Combine the zucchini and onions in a large but shallow nonreactive bowl, add the salt and toss to distribute. Add a few ice cubes and cold water to cover, then stir to dissolve the salt. Alternatively, transfer the salted zucchini and onion slices to a Japanese pickle maker and screw down the top; do not add any water or ice cubes.
2. After about 1 hour, taste and feel a piece of zucchini — it should be slightly softened. Drain and pat dry.
3. Combine the vinegar, sugar, dry mustard, mustard seeds and turmeric in a small saucepan and simmer for 3 minutes. Set aside until just warm to the touch. (If the brine is too hot, it will cook the vegetables and make the pickles soft instead of crisp.)
4. Return the zucchini to a dry bowl and pour over the cooled brine. Stir to distribute the spices. Transfer the pickle to jars, preferably ones that have “shoulders” to hold the zucchini and onions beneath the surface of the brine. Seal tightly and refrigerate for at least a day before serving to allow the flavors to mellow and permeate the zucchini, turning them a brilliant chartreuse color. Makes 3 cups.