CSA Newsletter – Week 12
At the Height of Abundance
There is simply no other time of year that can compare with the diverse bounty of fresh food that we have available right now. This past weekend we sent 90 different varieties of produce to market! That’s crazy! According to Joshua McFadden’s Six Seasons, this abundance marks the final season of summer.
“The days begin to grow shorter. The sunlight takes on a more golden glow as it streams from a lower angle, hinting that our warm days are numbered. The fields have had months of sunshine and warmth. Just about everything is going crazy. We still have the vegetables that joined the party early in the season, but now we get the quintessential hot-weather delights: corn, eggplant, tomatoes, peppers. Shell beans are in season now, too, and while not as succulent as these other late-summer entries, they are a treat to enjoy when fresh, and perfect for harvesting and storing for the fall and winter to come.
Throughout the year, my cooking is influenced not simply by the vegetables I have available but by the vibe of the season as well. At this point of the summer, the vibe is “party.” The range of colors is full spectrum, and stone fruit, melons, and berries are on deck, too, great partners for the vibrant vegetables. I know the nights will soon begin to cool, making me even more appreciative of the crazy good opportunities for deliciousness.”
So eat up folks! This is the peak! Winter squash and kale are only a few short weeks away. It won’t be long before we’re all bundled up in sweaters again, cozying up with a warm cup of tea, watching that Oregon rain fall from the sky.
-Laura Bennett, firstname.lastname@example.org
Table of Box Contents
- Golden Crown Watermelon—This is a red-fleshed watermelon with a bright yellow rind. Though watermelon doesn’t need to be refrigerated; I recommend chilling it for the crispest taste.
- Sweet Italian Pepper—Italian peppers often are even sweeter than bell peppers, great fresh or in stir-fries.
- Sweet Bell Pepper—I’ve been eating our peppers raw like apples, they’re just as sweet.
- Nicola Potatoes—These creamy golden potatoes are buttery on their own, great for roasting, potato salads, and hash browns.
- Poblano Peppers— Poblano peppers are one of the tastiest peppers on the planet. Their seeds are spicy, but once removed their flesh has a hint of heat with a full, mole-like flavor.
- Sweet Corn—Bicolor Serendipity
- Red Onion—Red onions are less sweet and more acidic, perfect used raw in salads, potato salads, slaws, and sandwiches.
- Bunched Carrots
- 1 lb. Green Beans—Crockett beans at their finest! Eat ‘em raw or cook ‘em up.
- Sweet Onion—The high sugar content makes these perfect for caramelizing in a sauté.
- Scallions—You can use everything except the top two inches of green.
- Cocazelle Zucchini—This striped summer squash has thicker skins, perfect for holding up on the grill or in sautes.
- Cherry Tomatoes
Green Beans & Tamari
- 1 lb green beans
- 1/2 sweet onion, finely chopped
- 4-6 garlic cloves, minced
- olive oil
Pre-snap the stems off of your green beans. It takes a bit of time, so I prefer to do it before I turn on the pan. Either leave your beans long, or snap them in half, whichever you prefer.
Coat the pan in olive oil and heat up to medium high. Meanwhile, chop up your onion and add them into the oil once it’s up to temperature.
Add about 3-4 Tbsp tamari to the onions in the pan and let cook about 2 minutes.
Add in your snapped green beans and stir around to coat in oil, adding more if need be. Cover and let cook about 10 minutes, as the green beans take a while to cook through and will need the extra heat. Meanwhile, mince garlic. Stir a couple times during the cooking process, adding a splash of tamari each time. The tamari will reduce and make a thick glaze over the beans.
Remove the lid from the pan and add in the garlic, 2-3 pinches of salt, and 2-3 more Tbsp of tamari. Let cook another 5-10 minutes to your preferred softness with the lid off.
This is a great dish as it is so full of protein it can be eaten solo, but it is also wonderful served with a side of rice next to chicken or tofu. It’s also a great taco filling!
Pepper, Potato, & Scallion Frittata
- 1/2 lb potatoes
- 2 tbsp butter, salt, and epper
- 2 sweet peppers and/or poblanos, seeded & cut into julienne strips
- 1 bunch scallions, sliced thinly on a sharp angle
- 4 oz prosciutto, sausage, or tofu, cut small
- 6 eggs
- 1/2 cup finely grated parmesan cheese
- 1/2 cup whole milk ricotta cheese, seasoned lightly with s & p
- Handful of cherry tomatoes, sliced into quarters
Put the potatoes in a large pan of water and add salt until it tastes like the sea. Bring to boil and cook until they are tender but not mushy, 15-20 minutes, depending on their size. Drain. When cool enough to handle, cut into small chunks. Heat the oven to 400 degrees F.
Heat the butter in a 10-inch skillet (nonstick if you have one, with an ovenproof handle) over medium-high heat. Add the bell peppers, scallions, and prosciutto, season lightly with salt and black pepper, and cook until fragrant and the bell peppers are softening but not browning, 5-7 minutes. Add the potatoes.
Crack the eggs into a large bowl, add 1 tsp salt, many twists of black pepper, and the parmesan. Whisk until the eggs are nicely blended. Pour the eggs over the ingredients in the skillet, scraping everything out of the bowl with a rubber spatula.
Reduce the heat to medium and let the eggs sit peacefully for about 2 minutes. Then carefully slip the spatula around the edges of the eggs, releasing them from the pan, allowing more liquid egg to flow underneath. Let that new layer of egg set up a bit and then repeat the process. You are building layers of cooked egg, which will help the frittata have a lighter texture.
After most of the liquid egg has cooked, but the top is still runny, add a dollop of the ricotta over the top of the frittata in 8 blobs, evenly spaced so each slice will get some ricotta. Transfer the pan to the oven and finish cooking the frittata all the way through, about 5 minutes. It should puff a bit and the top will get lightly browned.
Let the frittata sit in the pan for a couple minutes, then run the spatula around the edge and as far under the center as you can. Slide the frittata onto a cutting board or cooling rack. If a bit sticks to the pan and rips, don’t worry, just piece it back together.
Serve the frittata on the warm side of room temperature, cut into wedges. Top with cherry tomatoes. It’s delicious the next day too!