CSA Members 2007: Newsletter Archive

Dear CSA Members,

First, a few notes: Please note that our delivery times will become a bit later due to the season (45 minutes on average). We pack your produce the morning that it is delivered, and begin at first daylight, which is now 6:30. Please have patience with us and know that we are working with the seasons. Also, the lilies are not open yet, but will open once brought inside. The open flowers often lose petals when handled, so we have sent these ones just shy of ready.

Today's box brings a few new treats: golden beets, Fairy Tale eggplant, basil, and Cippolini onions.

The golden beets are sweet and mild, and less earthy tasting than red beets. They are delicious just steamed or roasted, and drizzled with a bit of balsamic vinegar.

We couldn't resist trying the Fairy Tale eggplant, both for its size (small and easy to use) and its reputation (no bitterness and very few seeds). Please let us know what you think.

What can I say about the basil? The intoxicating sweet smell is enough to send me on a cooking rampage.

The Cippolini onions are an Italian onion with an excellent flavor. Strong when raw, they become incredibly sweet when sautéed.

Roma beans are back this week, along with a new crop of green beans. The Romas have a strong green bean taste, and are perfect for soups as well as steaming and sautéing.

Well, out of room once again. . .

Enjoy!

Cauliflower and Caramelized Onion Tart

ingredients

• 1 small head of cauliflower (about 1 pound), cored, cut into 1-inch florets
• 2 1/2 tablespoons olive oil, divided
• 1 tablespoon truffle oil (if you don't have this, you probably won't miss it!)
• 1 refrigerated pie crust
• 1 large onion, halved lengthwise, thinly sliced
• 1 tablespoon Dijon mustard
• 2 large eggs
• 1 (7- to 8-ounce) container mascarpone cheese (Italian cream cheese)
• 1/2 cup whipping cream
• 1/4 teaspoon ground white pepper
• Pinch of ground nutmeg
• 1 cup grated Gruyère cheese
• 3/4 cup grated Parmesan cheese

procedure

Steam cauliflower until just tender, about 5 minutes. Set oven temperature to 350°F.

Press pie crust onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Line pie crust with foil; fill with pie weights. Bake crust 20 minutes. Remove foil and pie weights; bake until crust is golden, about 5 minutes, pressing crust with back of fork if bubbles form. Cool crust. Maintain oven temperature.

Heat remaining 1 1/2 tablespoons olive oil in heavy large skillet over medium heat. Add onion; sprinkle with salt and pepper. Cook until onion is light golden brown, stirring occasionally. Cool slightly.

DO AHEAD: Can be made 1 day ahead. Store crust at room temperature. Cover and chill cauliflower and onion separately.

Brush bottom and sides of crust with mustard. Spread onion in crust. Arrange cauliflower evenly over. Set tart on rimmed baking sheet. Whisk eggs and next 4 ingredients in medium bowl. Stir in Gruyère. Pour mixture over filling in tart pan; sprinkle with Parmesan. Bake until tart is golden and center is set, about 40 minutes. Transfer to rack; cool 15 minutes before serving.

Adapted from Bon Appétit, March 2007

Grilled Eggplant Parmesan

ingredients

• 1 1/3 cups shredded four-cheese mix or pizza cheese
• 2 tablespoons Italian-style dry breadcrumbs
• 1/3 cup plus 2 tablespoons thinly sliced fresh basil
• 1 medium eggplant (about 1 pound), cut lengthwise into1/2-inch-thick slices
• 8 ounces tomatoes, thinly sliced
• 1/4 cup garlic-flavored olive oil
• 2 tablespoons freshly grated Parmesan cheese

procedure

Stir cheese mix, breadcrumbs, and 1/3 cup basil in medium bowl to blend.

Prepare barbecue (medium heat). Sprinkle eggplant and tomatoes with salt and pepper. Brush 1 side of eggplant slices with some oil. Grill, oiled side down, until bottom side is tender and grill marks appear, about 3 minutes. Brush second side of eggplant slices with more oil; turn over and top grilled side with tomatoes, then cheese mixture. Sprinkle with Parmesan. Drizzle with remaining oil. Cover and grill until tomatoes are tender and cheese melts, about 7 minutes. Transfer eggplant slices to plates. Sprinkle with remaining 2 tablespoons basil and serve.

Bon Appétit, August 2002