CSA Members 2009: Newsletter Archive

Summer Delivery #9

Dear CSA Members,

The first rain showers in weeks dampened the valley as we slept. It's refreshing to see the rain return -- it seems too unnatural for it to stay so dry, so long. Already the days are getting noticeably shorter. . . my weekly note writing finds me looking out the window into utter darkness, with Natalina, the early riser, snuggled on my lap as I type.

More Summer vegetables fill the box today, with the prerequisite overload of beans (hey, I eat that many beans in a week by myself!). Sungold tomatoes make an early appearance this season, and just in time, too: as soon as they get rained on, they start to split on the vine. We have also included an early crop of apples. Gingergold is a sweet/tart variety, delicious for eating and baking.

We have also included artichokes today! For those of you who haven't tried them yet, the small artichokes don't have the usual thistle down inside, so you can eat the whole bottom of the choke. Trim off the outer leaves and stem (or just peel it, it's edible too), then steam the artichokes until they are tender (leaves should pull easily from the choke, and flesh should come off the leaf easily). Cooking time will vary depending on size, but plan for at least twenty minutes of steaming. When finished, let cool, then dip leaves in melted butter and eat. Once you get closer to the middle, eat the whole stem end. The small chokes are my favorite -- they feel like the lazy way to eat artichokes!

Sugar snap peas make a Summer appearance. I just gobbled them up raw, but they're so delicious sautéed in butter and tossed over salad. Slice an apple thinly, add the arugula and your favorite feta, and it's dinner with the artichokes on the side.

Green Beans & Tomatoes with Onion and Garlic

ingredients

• 1 medium Walla Walla or yellow onion, halved and chopped (or even a leek, cleaned and thinly sliced)
• 4 cloves of garlic, minced
• 2 Tbsp olive oil
• 1 lb green beans, washed, ends trimmed, snapped in half
• 1/2 pint cherry tomatoes, washed and halved
• Salt and Pepper to taste

procedure

Sauté onion and garlic in just enough olive oil to keep it from sticking. When soft, add green beans and tomatoes and cover, letting it cook for about 15 minutes, over medium heat. Stir occasionally and add a few tablespoons of water only if needed to keep the pan moist. When beans are just tender, remove lid and allow any remaining liquid to cook off. Add remaining olive oil and cook until you're satisfied with the doneness of the beans.

Adapted from Madhur Jaffrey's World-of-the-East Vegetarian Cooking

Mike's Easy Pasta Primavera

ingredients

• Two cloves garlic, minced
• Two to three zucchini/Summer squash, quartered and sliced
• A handful of Roma beans, ends trimmed, snapped into bite sized pieces
• 1/3 cup fresh herb of your choice (cinnamon basil, basil, Summer savory) minced
• Olive oil
• 2/3 lb dried pasta
• Freshly grated parmesan
• A splash of heavy cream
• Salt and pepper to taste

procedure

Sauté garlic, squash and beans with olive oil until crisp tender. Add minced herb a few minutes after starting to cook the vegetables.

Add salt and a splash of olive oil to a large pot of water. Bring to a boil, add pasta and cook until al dente (approximately 10 minutes). Be careful not to overcook, as pasta will fall apart when combined with the vegetables. Drain.

Return pasta to large pot. Add cream, vegetables, parmesan, and salt and pepper to taste. Stir gently until combined.

written from memory and adapted without permission by Heidi

Sunny Apple Crisp

ingredients

• 6 tablespoons cold unsalted butter, cut into pieces
• 1/2 cup packed light-brown sugar
• 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 1 teaspoon ground cinnamon
• 1/8 tsp nutmeg
• 1/2 cup chopped walnuts
• 4 Gingergold apples, peeled, cored and cut into 1/2-inch dice
• 1 tablespoon fresh lemon juice

procedure

Preheat the oven to 350°F. Butter an 8-inch square baking dish.

For topping, combine the butter, sugar, flour, oats and cinnamon in a bowl. Work together with fingertips until mixture resembles coarse meal. Toss in nuts; set aside.

Toss the apples with lemon juice and spoon into the baking dish. Sprinkle topping evenly over the apples. Bake in center of the oven for 45 minutes or until the crisp is bubbly and the apples are tender. Let cool slightly.

Adapted from Parade, October 2000 (from Epicurious.com)