CSA Members 2006: Newsletter Archive

Dear CSA Members,

I am always so excited about the first green beans of the season. Growing up in the southwest, the "fresh" green beans in the store were rubbery and limp, and it took some cajoling from my mother for me to even push them around the plate with my fork. The frozen were no better, with that slightly metallic processed taste that beans take on when they're too cooked.

I held my grudge against all green beans until the first time I picked them. As I leaned the plants over to pluck beans, I remember thinking, I wonder if I would like these beans. I picked and ate one, and the rest is history. Beans are now one of my favorites, and their amazing flavor tuned me in to what I was missing. Truly fresh produce is alive and it tastes great. I was always the meat and potatoes kid, but once the green beans won me over, I realized that vegetables were my true passion.

As for what's in the box, we have included a bunch of summer savory to chop up and sauté with your beans and a few of the green onions. As for most herbs, this one can be kept fairly well in the crisper drawer in a plastic bag. You may also hang it to dry, out of the sunlight and away from the sink or stove (keep it clear of steamy areas).

The round hard ball of a vegetable in this delivery is kohlrabi. The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin. The young stem in particular can be as crisp and juicy as an apple. The skin of the bulb should before carefully pared off before eating. I have gently sautéed thin slices of kohlrabi in butter with excellent results, and also eaten it raw. In many ways it proves itself an excellent and locally grown alternative to water chestnuts.

The Lollo Rossa lettuce is an Italian variety, compact and sharp and wonderful in a mixed salad. We also harvested a companion lettuce for you this week: a Winter Density lettuce, out of its season by name, but still lovely, mild and crisp. These two pair nicely in a salad, complementing each other for a full-flavored experience.

A few last minute notes: if you are stuck for recipes, check out our recipe box or our favorite source: epicurious.com.

Also, remember the open house on August 5th!

VANILLA CREME BRULÉE WITH RASPBERRIES

ingredients

• 6 tablespoons raspberry jam
• 2 1/2-pint baskets fresh raspberries
• 6 large egg yolks
• 6 tablespoons sugar
• 1 vanilla bean, split lengthwise
• 1 1/2 cups whipping cream
• 12 teaspoons (packed) golden brown sugar

procedure

Preheat oven to 325°F. Spread 1 tablespoon jam over bottom of each of six 3/4-cup soufflé dishes or custard cups. Press 7 berries, placed on their sides, into jam in each dish. Reserve remaining raspberries for garnish.

Whisk yolks and 6 tablespoons sugar in medium bowl to blend. Scrape in seeds from vanilla bean. Gradually whisk in cream. Divide mixture among dishes. Arrange dishes in 13x9x2-inch baking pan. Pour enough hot water into pan to come halfway up sides of dishes.

Bake custards until set in center, about 40 minutes. Place pan on work surface. Cool custards in water 30 minutes. Remove from water; chill overnight.

Preheat broiler. Sieve 2 teaspoons brown sugar atop each custard. Place dishes on small baking sheet. Broil until sugar just starts to caramelize, rotating sheet for even browning, about 2 minutes. Chill until topping hardens, about 2 hours. Garnish with reserved berries.

Bon Appétit, September 1999 (from Epicurious.com)