CSA Members 2006: Newsletter Archive

Dear CSA Members,

Early this morning, I opened the curtain and looked out over the field beside the house. The sun was just high enough to color the shadows, but not high enough to see, and the landscape was saturated in blue grey. A heavy fog filled in the low areas of the field, creeping with wispy runners to higher ground. The weather is changing. These are the moments that remind us that high summer is upon us, with autumn and winter not far behind.

Today brings a nice summery box of vegetables, with late summer eggplant, the first cherry tomatoes, and cauliflower. The nectarines included today are my favorite fruit; I can (and do) eat way too many. The beans are a first pick from our third planting, and are just the way that beans should be: thin, crisp and delicious. We will have a break from lettuce for a week or two, to make room for the heavier goodies of summer.

We will be gearing up this next week for the Seattle Tilth Harvest Fair. The Fair is at the Good Shepherd Center in Wallingford on September 9th. If you have time to come see us, please do!

Oven Fried Zucchini Sticks

(This is also a great recipe for the eggplant. Cut it into thin planks.)

ingredients

• Oil cooking spray (the recipe calls for canola, but I would use olive myself)
• 1/2 cup whole wheat flour
• 1/2 cup all purpose flour
• 2 Tbsp cornmeal
• 1 tsp salt
• 1/2 tsp freshly ground pepper
• 1 1/2 lbs zucchini or squash, cut into 1/2 by 3 inch sticks
• 2 egg whites, lightly beaten

procedure

Preheat oven to 475°. Coat a large baking sheet with cooking spray. Combine flours, cornmeal, salt and pepper in a large sealable plastic bag. Dip zucchini in egg white, shake in bag to coat, and arrange, not touching, on a baking sheet. Coat all exposed sides with cooking spray. Bake on center rack for 7 minutes. Turn the zucchini and coat any floury spots with cooking spray. Continue to bake until golden and tender, about 5 minutes more. Serve hot.

Farmer's shortcut alternative: Skip the flour cornmeal mix. Instead, use seasoned bread crumbs that are finely ground. Use whole eggs (we only live once!). Heat refined safflower oil (high heat tolerance) on the stove top and pan fry for a minute or two, until golden and soft. Flip, fry, and remove when golden, then place on a paper towel or paper bag. Press lightly with paper towel to remove excess oil (cool slightly first!). Yum!

Top with fresh parmesan and minced basil.

Eating Well, August/September 2005

Cauliflower & Green Beans with Indian Spices

Excellent served with Basmati rice.

ingredients

• 1/2 tsp cumin seeds
• 1/2 tsp yellow mustard seeds
• 2 Tbsp olive oil, more if needed
• 1 small yellow onion, diced
• 1 small head cauliflower, trimmed and cut into florets
• 1/2 lb green beans, trimmed and halved
• 1 large carrot, chopped into small pieces
• Salt and Pepper to taste
• 3 cloves garlic, minced
• 1 tsp finely minced fresh ginger
• large pinch dried red chile flakes

procedure

Toast cumin and mustard seeds in a dry skillet over medium-low heat, stirring occasionally until very fragrant (4-5 minutes). Don't let them burn. Transfer to a bowl and set aside. Add oil to skillet and warm. Add onion and stir, coating it with the oil. After a minute, add cauliflower, beans, and carrot and let saute undisturbed for a few minutes, then stir occasionally until cauliflower is nicely browned, 5-7 minutes. If needed, add a tiny bit more olive oil. Reduce heat and continue sauteing until cauliflower is tender, but not crumbly. Stir in garlic, ginger, toasted spices and chile flakes. Cook another minute or so to incorporate flavors. Season to taste with salt and pepper and serve immediately.

Fine Cooking, December 2003

Green Beans with Onion, Garlic, & Tomato

ingredients

• 1 lb green beans
• 1 medium onion, peeled and sliced
• 2 or more cloves garlic, peeled and minced
• As many cherry tomatoes as you can spare; up to half the box
• 4 Tbsp. vegetable oil
• Salt and pepper to taste

procedure

Clean and trim ends from beans. Rinse and cut tomatoes in half.

In a large, deep pan, heat oil over medium heat and add garlic and onion, cooking until onion is translucent. Put beans, tomatoes, a bit of the salt, pepper, and cover. Add up to 1/2 cup water to simmer if necessary (only add a bit at a time, so it will reduce). Simmer gently 15-20 minutes or until beans are nearly cooked to your liking. Remove lid, increase heat and reduce most of liquid, stirring occasionally. Add salt to taste.