CSA Members 2008: Newsletter Archive

Dear CSA Members,

Today's delivery brings several of the best fall crops: corn, eggplant, celery, tomatoes, and peppers! As fall often brings for me a great desire to have things simmering on the stove, and as I am short on interesting things to write about this morning, I have included some extra recipes today.

p.s. Please remember to send in your CSA payments!
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on our CSA Sign Up page.

Herb-Roasted Eggplant with Tomatoes and Feta

ingredients

• 1 eggplant, cut into 1-inch cubes
• 1/2 pint sungold tomatoes, halved
• 1 1/2 tablespoons olive oil
• 1 tablespoon Sherry wine vinegar
• 1 tablespoon plus 1 teaspoon chopped fresh savory
• 1/4 cup crumbled feta cheese

procedure

Preheat oven to 450°F. Place eggplant and tomatoes on rimmed baking sheet; toss with oil and vinegar. Sprinkle with 2 tablespoons savory, salt, and pepper. Roast until eggplant is tender and golden brown, stirring occasionally, about 40 minutes. Transfer eggplant and tomatoes to platter. Sprinkle with feta and 2 teaspoons savory and serve.

Adapted from Bon Appétit, November 2007, Sara Foster

Cream of Celery Soup

ingredients

• 2 tablespoons (1/4 stick) butter
• 5 cups chopped celery
• 2 medium onions, chopped
• 1 celery root, peeled, cut into 1-inch pieces
• 1 10-ounce russet potato, peeled, cut into 1-1/2-inch pieces
• 2 garlic cloves, peeled
• 1 teaspoon celery salt
• 28 oz (or more) low-salt chicken or vegetable broth
• 1 cup whipping cream

procedure

Melt butter in heavy large saucepan over medium heat. Add celery and onions. Cover and cook until very tender, stirring occasionally, about 20 minutes. Stir in celery root, potato, garlic and celery salt. Add broth; cover and simmer until all vegetables are very tender, about 30 minutes. Pureé in blender in batches. (Can be made 1 day ahead. Cover and chill.)

Pour soup into large saucepan. Add cream; bring to simmer, stirring often. Thin with more broth if necessary. Season with salt and pepper. Ladle into bowls.

Adapted from Bon Appétit, December 1995

Roasted Corn and Edamame Salad

(in case you still haven't eaten your Edamame!)

ingredients

• 2 ears fresh corn, unhusked, or 1 1/4 cups cooked corn kernels
• 1/2 cup shelled edamame
• 1/4 cup chopped red onion
• 1/4 cup small-diced bell pepper
• 1 tablespoon finely chopped fresh cilantro
• 1 tablespoon light mayonnaise (you may choose to substitute olive oil instead of mayo)
• 1 tablespoon lemon juice
• 1 1/2 teaspoons finely chopped or grated ginger
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

procedure

Soak fresh corn in cold water about 30 minutes. Heat grill on high. Grill corn in husk, 10 to 15 minutes, turning once. Let cool. Remove husks. Cut corn from cob into a bowl; combine with remaining ingredients. Cover and chill in refrigerator until ready to serve.

SELF, May 2007, Shawn Edelman, Ruby Foo

Cannellini and Kale Ragoût

ingredients

• 6 tablespoons extra-virgin olive oil, divided
• 4 1 1/2-inch-thick slices Italian bread, crusts removed, each slice quartered
• 1 teaspoon plus 1 tablespoon chopped fresh thyme
• 3 garlic cloves, finely chopped
• 1/4 teaspoon dried crushed red pepper
• 1 large bunch thinly sliced kale
• 1 14 1/2-ounce can vegetable broth
• 1 14 1/2-ounce can diced tomatoes (or use a small can, and add in your own fresh diced tomato)
• 1/2 green pepper, diced
• 1/2 onion, diced
• 1 15-ounce can cannellini (white kidney beans), drained

procedure

Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add bread and 1 teaspoon thyme; cook until bread is golden on both sides, turning with tongs, about 2 minutes total. Transfer croutons to bowl; sprinkle with salt and pepper.

Add remaining 4 tablespoons oil, garlic, and crushed red pepper to same pot; sauté over medium heat 30 seconds. Add kale and broth; bring to boil. Reduce heat to medium-low, cover, and simmer until kale wilts, about 5 minutes. Add tomatoes with juice, beans, and remaining 1 tablespoon thyme. Cover and simmer 15 minutes. Season with salt and pepper. Ladle ragoût into shallow bowls. Top with croutons and serve.

Test-kitchen tip: To cut fresh kale easily, roll leaves into cylinders and slice crosswise into 1/4-inch-wide strips.

Adapted from Bon Appétit, March 2004