CSA Newsletter- Week 12
A Time of Transitions
With August coming to an end, our summer produce is beginning its descent away from the apex of abundance. As we make our way through the fields, plants that were once loaded with fruits are beginning to brown and wither as the final energy reserves are reallocated into the final harvest. Lush rows of cucumbers are now skritchy and dusty to walk through. You may have noticed the nights getting colder and longer, or maybe you’ve got kids heading back to school. The signs of transition are all around us.
For Oregonians, we know all too well that the next eight months of rain and mud are awaiting us, and it can feel like a sad thing for the sunshine to leave us. But for Oregonian farmers, oh boy is this seasonal transition a blessing. Summer is the farming season, for sure. Gotta make hay while the sun shines! It’s the time of year when we have the biggest selection of produce available, at the highest quantities of the year, and there is a ridiculous amount of work to do. You don’t get any breaks, but you stay sane by knowing that fall and winter are nigh. As the dusty sweat rolls down my face in the fields, I daydream about the fall, of sitting under a blanket by the fire with a cup of tea as I look out the window at the rainy world.
Sure, we will miss eating watermelon and the fresh tomatoes. We’ll miss grilling zucchini and peppers for a quick dinner. We will definitely miss the refreshing sensation of jumping into the river after a long day’s work in the sun. But we don’t have to say goodbye to these things just yet! We have just a few more weeks of summer left, and even though for many of us on the farm, winter can’t really come soon enough, it is time to relish the sun and its fruits before they are gone.
Best, Laura Bennett
Table of Box Contents
- Sweet Italian Peppers
- Green Bell Pepper
- Serendipity Sweet Corn
- Leeks—first digs of the season!
- Persian Cucumbers
- Red Onion
- Huckleberry Gold Potatoes
- Bunched Carrots
- Lettuce Surprise
Pasta Salad with Roasted Peppers
Adapted from the Vegetarian Bible, p. 92
- 1 Green Bell Pepper
- 2 Sweet Italian Peppers, multiple colors preferably
- 1 ear Corn, boiled, w/ kernels sliced off
- 10 oz dried Shell Pasta (also known as conchiglie)
- 5 tbsp Olive Oil
- 2 tbsp Lemon Juice
- 2 tbsp Green Pesto (any herb'll do)
- 1-3 cloves Garlic, finely chopped
- 3 tbsp Fresh Basil, shredded
- Salt & Pepper to taste
- I would add crumbly cheese on top too! Like feta. I would also add fresh tomato.
There are many different ways to roast a pepper, and no need to be specific about it. You can turn on your broiler and put them straight onto the rack in the oven, turning frequently with tongs to char each side a bit. You can also use an outdoor grill, or your gas stove top. Either way, the peppers will not take more than 5-10 minutes to cook through. Italians will take significantly less time than the bells.
Meanwhile, bring a large saucepan of lightly salted water to a boil. Add the pasta, return to a boil, and cook for 8-10 minutes, or until tender but still firm to the bite.
Combine the olive oil, lemon juice, pesto, and garlic in a bowl, whisking well to mix. Drain the pasta, add it to the pesto mixture while still hot, and toss well. Reserve until required.
When the peppers are cool enough to handle, peel off the skins, then cut open and remove the seeds. Chop the flesh coarsely and add to the pasta with the basil and the corn kernels. Season to taste with salt and pepper and toss well. Serve.
Thai Broccoli Salad with Spicy Almond Dressing
Adapted from https://food52.com/recipes/63440-thai-broccoli-salad-with-spicy-almond-dressing
- 6 cups Broccoli Florets
- 3 Carrots, cut into matchsticks
- 1 Bell Pepper, cored and thinly sliced
- 1 cup Frozen Shelled Edamame, thawed (I would substitute fresh sweet corn or green beans over something frozen)
- 4-5 Scallions, sliced
- 1 cup Fresh Cilantro, chopped
- 1/2 cup Roasted Peanuts, finely chopped
- Sesame Seeds, to garnish
- 4 tsp Almond Butter
- 1 tsp Sriracha sauce
- 4 tbsp Soy Sauce
- 4 tsp Rice Vinegar
- 1/2 tsp Sesame Oil
- 1 tsp Lime Juice
- 1 tsp Grated Ginger
- 2 cloves Garlic, finely minced
Whisk all of the dressing ingredients together until well combined. Set aside.
Combine the salad ingredients in a large bowl. Drizzle with dressing and toss thoroughly to combine. I like to use clean hands to really work the dressing into the florets. Just take a couple minutes and make sure the veggies are totally coated. Taste for salt and pepper and adjust as needed.
Serve immediately or refrigerate until ready to serve. I think it's best the next day!
Potato Fritters w/ Onion & Tomato Relish
- 1/2 cup All-Purpose Wheat Flour
- 1 1/2 tsp Coriander
- 1/2 tsp Cumin
- 1/2 tsp Chili Powder
- 1/2 tsp Turmeric
- 1/4 tsp Salt
- 1 Egg
- 12 oz Potatoes
- 1-2 cloves Garlic
- 1/4 cup Corn Kernels
- Vegetable Oil for frying
- 1 Onion, peeled
- 8 oz Tomatoes
- 2 tbsp Cilantro
- 2 tbsp Mint
- 2 tbsp Lemon Juice
- 1/2 tsp Roasted Cumin
- 1/4 tsp Salt
- pinch Cayenne Pepper
To make the relish, dice the onion and tomatoes and place in a bowl with the remaining ingredients. Mix together and let stand ~15 minutes before serving to let the flavors marry.
Place the flour in a bowl, stir in the spices and salt, and make a well in the center. Add the egg and milk and mix to form a fairly thick batter.
Coarsely grate the potatoes, place them in a sieve, and rinse well under cold running water. Drain and squeeze dry, then stir them into the batter with the garlic, scallions, and corn. Mix to combine thoroughly.
Heat vegetable oil in large skillet and add a few spoons of the mixture at a time, flattening each one to form a thin fritter. Cook over low heat, turning frequently, for 2-3 minutes, or until golden brown and cooked through.
Drain fritters on paper towels and keep them hot while cooking the remaining mixture. Serve hot with relish.