CSA Members 2007: Newsletter Archive

Dear CSA Members,

As I drove through the valley this morning, a yellow leaf drifted down onto the road in front of me. I looked up to see a tree with its first fringes of yellow -- the beginning of autumn. The air, too, has changed -- it has a bite to it, and the early mornings, when the fog has settled into the valley, remind us of the season to come. It's an exciting time of year, with so many fall crops ahead (Tomatoes! Corn! Apples!). It also reminds us that our harvest season is somewhat finite, and that all too soon we will be missing summer squash and green beans.

But for now, we will enjoy summer's bounty.

The Roma beans are an Italian green bean with a crisp freshness. Steam or sauté them, and add them to pasta or drizzle vinaigrette over them and serve with grated parmesan. They are excellent with a bit of minced summer savory too (as are the summer squash).

Today's box also includes our first peppers of the season. These are jalapeños, and they are SPICY so please handle them with caution if you are sensitive.

Please remember that I-5 will be backed up due to construction, and have patience if our delivery is a bit late. We will do our best to get all the veggies out to you on time, but cannot anticipate traffic. . .

I have included a few recipes to deal with the summer squash that may be starting to fill your fridge, so that's all I have room for today. Enjoy!

CUCUMBER, CARROT, AND ONION SALAD

ingredients

• 4 cucumbers (about 2 pounds), peeled, leaving stripes of skin, and sliced thin (about 6 cups)
• 1 cup coarsely shredded carrot
• 1 onion, sliced paper-thin
• 1/3 cup white-wine vinegar (or apple cider vinegar for a sweeter flavor)
• 3 tablespoons vegetable oil
• 1 1/2 teaspoons salt (or to taste)
• 1 teaspoon sugar (or to taste)

procedure

In a bowl combine vegetables. In a small bowl stir together vinegar, oil, salt, sugar, and pepper to taste until salt and sugar are dissolved. Pour dressing over salad and toss to combine well. Chill salad, covered, stirring occasionally, at least 1 hour and up to 3 hours.

Gourmet, May 1994

GRILLED SUMMER SQUASH SALAD WITH BASIL-PARMESAN DRESSING

(halve or quarter this recipe for less squash)

ingredients

• 4 medium-large zucchini, trimmed, halved lengthwise
• 4 medium-large yellow squash, trimmed, halved lengthwise
• 5 tablespoons olive oil
• 1/2 cup chopped fresh basil
• 1/3 cup freshly grated Parmesan cheese (about 1 ounce)
• 2 tablespoons balsamic vinegar

procedure

Prepare barbecue (medium heat). Place zucchini and squash on large baking sheet; brush all over with 3 tablespoons oil. Sprinkle with salt and pepper. Grill vegetables until tender and brown, turning occasionally, about 10 minutes. Transfer to plate and cool.

Cut vegetables diagonally into 1-inch-wide pieces. Place in large bowl. Add basil, Parmesan cheese, balsamic vinegar and remaining 2 tablespoons oil and toss to blend. Season to taste with salt and pepper and serve.

Bon Appétit, July 1999

ZUCCHINI PANCAKES

Makes 15 pancakes as hors d'oeuvre or side-dish servings.

for the basil cream

• 3/4 cup sour cream
• 2 tablespoons water
• 1/4 cup chopped fresh basil
• 2 tablespoons minced green onions
• 1/2 teaspoon salt, or to taste

for the pancakes

• 4 cups coarsely grated squash (1 lb)
• 1 1/4 teaspoons salt
• 1/4 cup all-purpose flour
• 1 1/2 teaspoons sugar
• 1/4 teaspoon black pepper
• 2 large egg whites
• 4 tablespoons vegetable or canola oil

procedure

Make basil sour cream:

Blend sour cream, water, basil, green onions, and salt in a blender until smooth. Chill until ready to serve.

Make pancakes:

Put zucchini in a colander and toss with salt. Let stand at room temperature 20 minutes, then wrap zucchini in a kitchen towel and twist towel to wring out as much liquid as possible. Transfer zucchini to a large bowl and stir in flour, sugar, and pepper.

Beat egg whites with a pinch of salt using an electric mixer until they just hold stiff peaks, then gently fold into zucchini mixture.

Heat 2 tablespoons oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 5, spoon 2 tablespoons batter per pancake into skillet, flattening slightly with back of spoon. Cook pancakes, turning once, until golden brown, about 3 minutes total, transferring as cooked to paper towels to drain and adding more oil to skillet as necessary.

Serve immediately, with basil sour cream.

Gourmet, August 2002

KALE WITH SAUTEED APPLE AND ONION

ingredients

• 1 Granny Smith apple
• 2 tablespoons olive oil
• medium onion, sliced
• 1/2 teaspoon curry powder
• 1 lb kale, tough stems and ribs removed and leaves coarsely chopped
• 1/4 cup broth
• 1/4 cup apple cider

procedure

Peel, quarter, and core apple, then cut into 1/4-inch-thick wedges.

Heat oil in a 5-quart pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden. Add apple and curry powder and sauté, stirring, until apple is almost tender, about 2 minutes. Remove from pan.

Add kale, broth and cider to pan. Cover and cook, stirring occasionally, until kale is tender and most of liquid is evaporated, about 5 minutes.

Season with salt.

Gourmet, December 2000