CSA Members 2007: Newsletter Archive

Dear CSA Members,

It seems that we are back on track for a little summer weather! Although I enjoyed the bit of rain, I am pleased to see the summer sunshine once again, especially when it brings us the best of vegetables!

Look forward to cucumbers and green beans in the next few weeks. Sungold tomatoes, peppers, and eggplant are not far behind.

This week, we have included our first new potatoes. These beautiful reds are creamy and delicious…and dirty. We did not wash them -- they keep much better with their skins, and new potatoes' skins tend to peel off when washed.

The smaller bunch of greens with dark red stems is Italian dandelion. A bitter green, it is excellent for digestion and may be cooked to reduce the bitterness. I have included a recipe below for you to try.

The baby bunched leeks may be used like green onions: just wash and thinly slice up the stalks. The tops tend to be a bit tougher, and I usually discard them. They have a mild onion flavor and develop a bit of sweetness when sautéed.

We have rescheduled our Open House for Saturday, August 25th. I will send out reminders to you at the drop sites, as well as in the farm notes, as the date approaches. We are excited to have you meet our new little farmer!

CHARD AND CHEDDAR OMELET

ingredients

• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt
• 3/4 cup grated sharp cheddar cheese
• 5 large eggs
• 3/4 teaspoon hot pepper sauce
• 4 ounces Swiss chard, stems separated and chopped
• 2 garlic cloves, minced
• 2 tablespoons (1/4 stick) butter

procedure

Melt 1 tablespoon butter in 8-inch-diameter nonstick skillet over medium-low heat. Add garlic; sauté until soft, about 2 minutes. Add chard stems, cover and cook about 5 minutes. Stir in chard leaves, cover and cook until tender, about 4 minutes. Stir in hot sauce. Season with salt and pepper. Transfer to small bowl. Wipe skillet clean.

Whisk eggs, 1/4 cup cheese, salt and pepper in medium bowl to blend. Melt 1/2 tablespoon butter in same skillet over medium-high heat. Add half of egg mixture and cook until eggs are just set in center, tilting pan and lifting edge of omelet with spatula to let uncooked portion flow underneath, about 2 minutes. Scatter half of chard mixture over half of omelet. Sprinkle 1/4 cup cheese over chard. Fold omelet over cheese; slide out onto plate. Repeat with remaining butter, egg mixture, chard and cheese.

Bon Appétit, 30-Minute Main Courses, February 2001

DILLED POTATOES VINAIGRETTE

ingredients

• 1/4 cup minced fresh dill
• 2 tablespoons olive oil
• 1 tablespoon white-wine vinegar
• 1 1/2 tsp dry vermouth or dry white wine
• 1/4 teaspoon Dijon-style mustard
• 1 pound small red boiling potatoes, scrubbed

procedure

Cut the potatoes lengthwise into fourths and in a steamer set over boiling water steam them, covered, for 7 to 10 minutes, or until they are just tender. In a bowl whisk together the mustard, the vinegar, the vermouth, and salt to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the potatoes while they are still warm to the dressing and toss them gently with the dressing, the dill, and pepper to taste until they are coated well. Let the potato mixture stand, tossing it occasionally, for 30 minutes and serve it at room temperature. The potato mixture may be made 1 day in advance and kept covered and chilled. Let the potato mixture return to room temperature before serving.

Gourmet, July 1990

DANDELION GREENS WITH HOT OLIVE OIL DRESSING

ingredients

• 1 pound tender young dandelion greens, any tough stems discarded
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/2 teaspoon sugar
• 2 tablespoons Sherry vinegar
• 1/2 cup golden raisins
• 1/3 cup sliced almonds (1 ounce)
• 3 garlic cloves, thinly sliced lengthwise
• 1/4 cup extra-virgin olive oil

procedure

Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic and almonds, stirring frequently, until pale golden, about 2 minutes. Add raisins and cook, stirring, until garlic is golden and raisins are plumped, about 1 minute. Remove from heat and add vinegar, sugar, salt, and pepper, stirring until combined. Pour hot dressing over dandelion greens in a bowl, tossing with tongs to coat.

Gourmet, April 2007

BRAISED RED CABBAGE

ingredients

• 1 tablespoon red wine vinegar or apple cider vinegar
• 3 tablespoons dry red wine or hard cider
• 1/2 teaspoon (or more) salt
• 1 2-pound head of red cabbage, quartered, cored, very thinly sliced
• 1/4 cup (1/2 stick) butter

procedure

Melt butter in heavy large pot over medium heat. Add sliced cabbage and 1/2 teaspoon salt; stir and toss constantly until cabbage begins to wilt, about 7 minutes. Add red wine or hard cider and sauté until liquid evaporates, about 10 minutes. Add red wine vinegar or apple cider vinegar; stir constantly until cabbage is crisp-tender and turns bright fuchsia color. Season to taste with pepper and more salt, if desired.

Bon Appétit, February 2005