CSA Members 2005: Newsletter Archive

Dear Members,

Chilly mornings may be slowing us down, but the vegetables are gearing up for high summer. In my wanderings at dusk, I have been snacking on cucumbers, the first of the sungold cherry tomatoes, and of course, the green beans. I am excited to have you all come out and visit the farm, so that you can picture it as we tell you about the latest veggie news.

Please remember to RSVP by tomorrow, August 17th if you plan to attend our open house on Saturday. We have already heard from many of you, and have the hay wagon piled up in anticipation. Get ready to hobnob with other members and Valley locals, and if you want to make a whole day of it, you can check out the Southwest Washington Fair in Chehalis. The House of Feathers is quite an experience.

You will notice a few new items in the boxes this week. Radicchio has a sharp flavor and is wonderful in salads. You might also roll up a spoonful of your favorite goat cheese in a leaf, brush it with olive oil, and bake it until tender, for a milder appetizer to be served with crackers or foccacia. Roma beans are an Italian flat bean, and are tasty steamed and tossed with a bit of warm vinaigrette and grated parmesan cheese.

I am squeezing three recipes in to tempt you this week. Hope to see you this weekend!

Thai Green Curry

This recipe was given to us years ago by a customer at the Olympia Farmers Market. It is simple, adjustable, and quite yummy. Serve over steamed or sautéed vegetables of your choice.

ingredients

• 1 can coconut milk (not Lite)
• 1 cup or more cinnamon basil, chopped fine
• 3 cloves or more garlic, minced
• Same amount of fresh ginger, minced or 1 Tbsp ginger powder
• 3 Tbsp tamari
• 3 Tbsp toasted sesame oil or olive oil
• 3 Tbsp sugar, or to taste
• Curry powder to taste (optional)

procedure

Finely chop garlic and ginger. Sauté with tamari, oil, and sugar. After garlic is cooked, add the coconut milk, basil and curry powder. Cook over medium heat (do not boil) about 5 minutes to mix flavors. Serve.

Cream Cheese Sandwiches with the Most Delicious Zucchini Bread EVER!!

Makes two large loaves and freezes really well!

ingredients

• 3 eggs
• 1-3/4 cups sugar
• 1 cup light vegetable oil
• 2-1/2 cups peeled, grated zucchini
• 2-1/2 tsp. vanilla extract
• 3 cups flour
• 1 tsp baking soda
• 1/4 tsp baking powder
• 3 tsp cinnamon
• 1/8 c walnut or hazelnut oil

procedure

Beat the eggs, then add sugar, mixing well. Add the oil, zucchini and vanilla, mix well. Sift the dry ingredients and slowly add to the sugar mixture. Stir until well blended. Add the nut oil and stir.

Bake at 350 degrees for approximately 55-60 minutes in two greased (9x5x3) loaf pans.

Cool on wire racks and freeze or refrigerate. (When bread is cold, it is much easier to slice for the sandwiches.)

Spread whipped cream cheese on sliced bread. Make small tea sandwiches and arrange on a serving platter.

From Julie Sochacki, One United Harvest

Green Beans With Crisp Garlic, Chile, And Basil

ingredients

• 1 1/2 lb green beans, trimmed
• 2/3 cup vegetable oil
• 8 cloves garlic, thinly sliced crosswise
• 1 small fresh Thai chile, thinly sliced crosswise
• 1/2 teaspoon salt
• 1/2 cup chopped fresh cinnamon basil

procedure

Cook beans in a 4- to 5-quart pot of boiling salted water, uncovered, until just tender, about 3 minutes. Drain beans in a colander.

Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then fry garlic, stirring frequently, until golden brown, 3 to 5 minutes (watch carefully; garlic burns easily).

Discard all but about 1 tablespoon oil from skillet, then cook chile over moderate heat, stirring, until softened, about 2 minutes. Add beans and salt and toss until heated through. Remove from heat and add fried garlic and basil, tossing to combine.

Gourmet, September 2003