CSA Members 2009: Newsletter Archive

Summer Delivery #10

Dear CSA Members,

The march toward fall continues, with our earliest fingerling potatoes. Austrian Crescent is the variety that we have included today-a creamy, delicious and versatile potato. Use them in soups, steam them, pan fry them…yum. We haven't washed them because they'll keep much longer if they are dry and out of the light. The refrigerator is acceptable for these potatoes, as their skins are still delicate and slip off easily. You may prefer to store them in a paper bag, inside a cabinet, so that they don't turn green. Use them within a week or so -- they won't keep as well without tough skins.

Today's delivery includes the first celery of the season! Our celery is not the kind of celery that you buy in the grocery store: packed with flavor, it far surpasses that California stuff that we're so used to seeing. It's surprising what we get used to when we aren't eating locally and seasonally -- it is almost like a different vegetable entirely.

More Summer squash and zucchini today, but a smaller serving. We often grate and freeze the zucchini for our Winter cooking -- amazing how something that becomes so commonplace in the Summer is such a treat during the Winter months. My favorite thing from the freezer (besides green beans) is zucchini bread. If you don't have the recipe on hand from the farm notes, you can find it in our database of recipes.

Don't be alarmed by the radicchio, but be aware that it's NOT RED CABBAGE. Radicchio is a member of the chicory family, and has a sharp flavor that is perfect used sparingly in salads. If you're not a fan of bitter greens, simply take the leaves, one at a time, place a dollop of goat cheese inside, roll them up, and brush them with olive oil. Bake on a cookie sheet until soft and slightly browned in places. Serve with warm foccacia bread.

Cream of Celery Soup

ingredients

• 2 tablespoons butter
• 5 cups chopped celery
• 3 medium leeks, cleaned and chopped
• 1 celery root, peeled, cut into 1-inch pieces
• 1 10-ounce russet potato, peeled, diced
• 3 garlic cloves, peeled
• 1 teaspoon celery salt
• 28 oz (or more) low-salt chicken broth
• 1 cup whipping cream

procedure

Melt butter in heavy large saucepan over medium heat. Add celery and leeks. Cover and cook until very tender, stirring occasionally, about 20 minutes. Stir in celery root, potato, garlic and celery salt. Add 2 cans broth; cover and simmer until all vegetables are very tender, about 30 minutes. Puree half of soup in blender if desired. Season with salt and pepper.

Adapted from Bon Appétit, December 1995

Asian Cucumber Ribbon Salad

ingredients

• 1/2 cup seasoned rice vinegar
• 1 teaspoon sugar
• 2 teaspoon soy sauce
• 1 teaspoon Asian sesame oil
• 3 cucumbers (2.5 lb total), halved crosswise

procedure

Bring vinegar and sugar to a simmer, stirring until sugar is dissolved, then cool to room temperature. Stir in soy sauce and sesame oil.

Cut cucumber lengthwise into 1/8-inch-thick ribbons using a mandoline or other manual slicer. Toss cucumber with dressing and let stand 5 minutes before serving.

Cooks' note: Do not let dressed cucumber salad stand more than 20 minutes before serving, or it will become soggy.

Adapted from Gourmet, October 2001

Zucchini Pancakes with Basil Cream

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

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

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.

Adapted from Gourmet, August 2002