2013 CSA week 17September 25, 2013
CSA week 17 September 25th 2013
In The Box:
1 bunch ‘Cavalo Nero’ Kale
1 bunch Basil
1 bunch Carrots
1 or 2 heads ‘lolla Rossa’ Lettuce
3 to 4 Sweet Peppers
2 Cucumbers (depending on size)
¾ lb Pimente di Padron
A few Jalapenos
Double delivery U Hauling again this week as the saga of the Isuzu continues. The devious beast box truck after spending some time at the shop convinced us it was all better. Oh no no. It just wanted to wait until we’d loaded it with another round of deliveries to break down again. Really!?! Really!?! At least this week myself and the guys know what a 3 man 2 truck one day UHaul double delivery route entails…….FUN! We are leaving extra early in the morning in the hopes of not disrupting the CSA delivery schedule. At least if the UHaul breaks down we just dial a 1 800 number and it’s somebody else’s problem.
Fall came to the farm and your veggie box quite definitively today, but we’ll hold on to the vestiges of late summer with white knuckles and gritted teeth. As much as I love the fall, hearty heavy meals after a day working in the elements, mentally I’m not there yet.
I need one more BLT, one more cucumber and soft, stinky cheese sandwich, one more cherry tomato salsa. We can only hope. The rain and cold really did a number on the tomatoes over the last couple of days so I fear they are done for the season and we can already see the indications of fall’s powdery mildew presence in the cucurbits.
We now look for windows in the weather to start scheduling some of the end of the season big harvests. Winter squash, potatoes, parsnips etc. Large acreage expanses of crops that need to get picked and stored for fall and winter.
A quick reminder that all of our pick up locations are provided as a courtesy by local businesses that support what we do. Please help repay there generosity by keeping the CSA pick up area as neat and tidy as possible. Thank you.
Dave, Lori and the crew
Kale with Smoked Salt and Goat Cheese
from Vegetable Literacy by Deborah Madison
serves 2, can be doubled
1 large bunch of kale, any variety (about a pound)
2 Tablespoons robust olive oil
1 small onion, finely diced
2 cloves garlic, crushed
Smoked Salt and freshly ground pepper
Fresh bread crumbs made from a large slice of country bread, crisped in olive oil
Apple cider vinegar, to finish
Pull or slice the kale leaves from their ropy stems (if they have ropy stems). Bring a large pot of water to boil and add the sea salt and kale. Cook until tender, 2-5 minutes. Be sure to taste frequently so that you don’t overcook it. Drain, then chop the leaves coarsely.
Heat the oil in a skillet over medium high heat. Add the onion and cook, stirring frequently, until softened, 7-10 minutes. Add the garlic during the last minute, then add the kale, Toss well and continue cooking until it’s heated through. Taste and season with smoked salt and plenty of pepper.
Pile the kale onto 2 plates. Crumble the goat cheese over the top, then drizzle with oil and add a pinch more smoked salt. Finally, cover with a shower of bread crumbs and serve the vinegar on the side.
Fresh Kale storage: store in a plastic bag in your fridge: ideally in your crisper drawer. When you bring your vegetables home put them in the fridge as quickly as possible to help them store longer.
Giant Crusty and Creamy White Beans with Greens
Adapted from Sup er Natural Cooking by Heidi Swanson
½ pound medium or large dried white beans, cooked
3 tablespoons olive oil or clarified butter
Fine grained sea salt
1 onion, coarsely chopped
4 cloves garlic, chopped
1 bunch kale, cut into wide ribbons or ½ baby chard, washed and roughly chopped, or 1 bunch kale, cut into wide ribbons
Fresh ground black pepper
Extra virgin olive oil for drizzling
Freshly grated parmesan for topping
Drain the beans, then heat the oil or butter over med-high heat in the widest skillet available. Add the beans to the hot pan in a single layer. If you don’t have a big enough skillet, just do the sauté stop in two batches or save the extra beans for another use. Stir to coat the beans with the oil/butter, then let them sit long enough to brown on one side, about 3 or 4 minutes, before turning to brown the other side, also about 3 or 4 minutes. The beans should be golden and a bit crunchy on the outside and soft and creamy on the inside. Salt to taste, then add the onion and garlic and cook for 1 or 2 minutes, until the onion softens. Stir in the greens and cook until just beginning to wilt. Remove from the heat and season to taste with a generous dose of salt and pepper. Drizzle with a bit of top-quality extra virgin olive oil, and sprinkle with freshly grated parmesan. Serves 6-8 as a side dish.This entry was posted in General. Bookmark the permalink. ← 2013 CSA week 16 dang it! 2013 CSA week 18 →
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