CSA Members 2007: Newsletter Archive

Dear CSA Members,

Needless to say, this last week has been an exciting and hectic one. With our daughter now 1 week old, we are splitting our time between farm and home with a whole new level of awareness. Natalina has been very patient with us -- in fact, she sits in my lap as I type this morning, perfectly content and sleepy. I suspect she will be out cutting flowers and helping with the harvest before we know it.

We have included the season's first organic apricots this week. Please leave them out on your countertop for a few days to let them soften up a bit.

Raspberries also make an appearance again this week; with all our rainy weather, they are a bit soft, and should be enjoyed right away. *The raspberries are included free of charge, as they are not going to keep!

All this cool weather is good for something -- the cauliflower and broccoli are flourishing. The brassica family (cauliflower, cabbages, kale and kohlrabi, to name a few) thrive in cool summer seasons. Funny how that heat a few weeks back is all but forgotten after a week of rain.

The white beets are similar to red beets, the main exception being their color. They have a wonderfully sweet flavor, and will jazz up your salad nicely.

As we have had some inquiries, I wanted to mention that WE ARE STILL ACCEPTING NEW MEMBERS FOR THE SEASON. We will prorate any new memberships.

I have a few recipes today, so I'll leave a bit of space for them!

INDIAN CAULIFLOWER AND PEAS

ingredients

• 1/2 teaspoon ground turmeric
• 1/2 teaspoon salt
• cauliflower florets, cut into bite-size pieces
• 1 tablespoon minced fresh ginger
• 1 small onion, chopped
• 2 tablespoons vegetable oil
• 1 cup sugar snap peas, trimmed and cut into 1 inch slices
• 1/2 cup water
• 1/4 teaspoon paprika
• 1/4 teaspoon chili powder

procedure

Heat oil in large nonstick skillet over medium heat. Add ginger and onion; sauté lightly about 2 minutes. Mix in cauliflower and peas, then salt, turmeric, chili powder and paprika; sauté 5 minutes. Add 1/2 cup water; cover and simmer until vegetables are tender, about 5 minutes. Season with salt and pepper.

Adapted from Bon Appétit, Prem K. Singh, Burlington, MA, October 1999 (from Epicurious.com)

SNOW PEAS WITH LEMON HERB BUTTER

ingredients

• snow peas, trimmed
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1 teaspoon finely chopped fresh flat-leaf parsley
• 1 teaspoon finely chopped fresh tarragon
• 1 teaspoon finely grated fresh lemon zest
• 1 1/2 tablespoons unsalted butter, softened

procedure

Put butter in a skillet and melt over medium heat. Add snow peas and increase heat to medium high, stirring frequently, until peas become slightly tender and browned lightly in places. Toss in zest, tarragon, parsley, salt, and pepper. Serve.

Adapted from Gourmet, March 2002 (from Epicurious.com)

GRILLED SUMMER SQUASH AND ZUCCHINI

ingredients

• 1/4 teaspoon sugar
• 2 teaspoons coarse-grain mustard
• 2 tablespoons fresh lemon juice
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon black pepper
• 3/4 teaspoon salt
• yellow squash and zucchini

procedure

Trim squash and/or zucchini and halve lengthwise, then toss with salt, pepper, and 2 tablespoons oil in a large bowl.

Oil grill rack, then grill vegetables directly over hottest part of coals, covered only if using a gas grill, turning over once, until grill marks appear, about 6 minutes total. Move vegetables to area of grill with no coals underneath and grill, covered, until tender, about 4 minutes more. Transfer to a platter.

While vegetables are grilling, whisk together lemon juice, mustard, sugar, and remaining 2 tablespoons oil in a small bowl. Pour dressing evenly over vegetables before serving.

Cooks' notes:
If you aren't able to grill outdoors, squash and/or zucchini can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat, turning over occasionally, until just cooked through, 8 to 12 minutes total.

Adapted from Gourmet, June 2007 (from Epicurious.com)