CSA Members 2008: Newsletter Archive

Dear CSA Members,

Today's lilies are stargazers, and the prettiest we've ever grown. The Oriental lilies tend to be larger, more fragrant, and a little tougher than the early Asian varieties, but please handle them with care. You can remove the anthers from each flower right when they open, so that they do not shed pollen.

The work of each day has begun shifting from weeding to harvest. Spring and early summer are prime time for weed growth, so all our time is spent cleaning up the fields. Come early August, however, the weed pressure dies down, the summer vegetables begin maturing, and the fall vegetables grow by leaps and bounds.

Speaking of summer and fall vegetables, our tomatoes are developing their first green fruit, the corn is shooting up, and the winter squash is beginning to fruit. Natalina and I spotted the first of the pumpkins. About the size of a football, and completely green, it still has a little time before harvest (thankfully!).

As for what's coming soon, we should have our first green beans for next week's delivery! A second planting of peas will also be ready this week, and despite it being August, the peas are lovely. The cool weather just keeps coming back, but we can appreciate it simply because it brings these beautiful veggies with it, including our first broccoli. Broccoli and its associates (cabbage, cauliflower, kale, kohlrabi) favor the cooler temperatures, and will grow large and lush in these fresh mornings.

Lots of quick recipes this week, so that's all I have room for today.

Simple Snow Pea Stir Fry

ingredients

• Snow peas, washed, ends trimmed
• 3 cloves garlic, minced
• 2 green onions or 1/2 small onion, thinly sliced

procedure

Blanch the peas for 30 seconds, then remove from heat and drain. Heat a couple tablespoons of toasted sesame oil with a little sunflower or safflower oil over medium heat; add garlic and sauté until fragrant. Add green onions, stirring until soft, then toss in the snow peas, salt, pepper; and a dash of red pepper flakes to taste. Sauté until the snow peas are slightly crisp and lightly browned in places.

Peanut Noodles with Gingered Vegetables & Chinese Peanut Sauce

This is a simple stir fry recipe that you can use with any vegetables. Don't be afraid to make substitutions. You may also choose to marinate and sauté tofu or chicken with this dish.

for the vegetables

• 2 tablespoons safflower or cooking oil
• 2 tablespoons minced fresh ginger
• 3 cloves minced garlic
• 1 head broccoli, tops cut into florets, cut into thin strips
• 2-3 small carrots, cut into thin strips
• large handful of snow peas, washed and trimmed
• one onion, halved and sliced
• 1 medium zucchini, cut lengthwise in half, then crosswise into 1/3-inch-thick slices
• 1 medium-size yellow crookneck squash, cut lengthwise in half, then crosswise into 1/3-inch-thick slices
• 1 red bell pepper, cut into thin strips
• 2 tablespoons dry Sherry
• 12 ounces rice noodles (see below for cooking instructions, or follow the package)

for the peanut sauce

• 1/2 cup creamy peanut butter
• 2 tablespoons soy sauce
• 4 teaspoons minced garlic
• 1/2 cup hot water
• 1/4 cup chopped fresh cilantro
• 3 tablespoons apple cider vinegar
• 2 teaspoons sugar
• 3/4 teaspoon dried crushed red pepper

procedure

Heat safflower oil in large nonstick skillet over medium-high heat. Add ginger and onion and sauté for a few minutes, allowing them to color slightly. Add broccoli and carrots and sauté 5 minutes. Add zucchini, yellow squash, snow peas and Sherry and sauté until vegetables are crisp-tender, about 5 minutes longer. Season to taste with salt and pepper.

For the rice noodles: heat a generous amount of water in a large pot until nearly boiling. Cook noodles at just below boiling until tender, then drain and rinse immediately.

For the peanut Sauce: Mix peanut butter, soy sauce and garlic in medium bowl. Whisk in 1/2 cup hot water. Add remaining ingredients; whisk to blend. Season with salt and pepper. Let stand at room temperature 1 hour or cover and refrigerate up to 1 day.

Place noodles in large bowl. Add Peanut Sauce and toss to coat. Transfer to platter. Top with vegetable mixture.

Adapted from Bon Appétit, October 1998

Quick and Easy Pasta

Put a large pot of water on to boil Add 1 tablespoon olive oil and a bit of salt. Add 2/3 lb of dried pasta (I prefer fusilli or penne for this meal) and cook until done, about 10 minutes.

Meanwhile, thinly slice two cloves garlic and toss into a skillet over medium heat, stirring frequently. Halve or quarter 3 squash/zucchini lengthwise and slice them about 1/4 inch thick. Add to skillet. Chop a few sprigs of basil, and toss them into the skillet. Season with salt and pepper, then let the squash brown slightly in places, stirring occasionally.

Drain pasta and return to hot pot. Toss with sautéed squash and freshly grated parmesan. Yum.