2016 CSA – Week 12: Picked by Hand, Ripe off the Vine

CSA Week 12 Graphic

CSA Newsletter week 12


Picked by Hand, Ripe off the Vine

Harvest time is in full swing and it sure is lovely to see the bounty of delicious food all over
the farm, and beyond! With such a volume of produce all around us, it is easy to forget that
everything is harvested by hand, when it is ripe. That means that each ear of corn is touched to check for
maturity and a full ear before it is picked. Each watermelon is tapped for the telltale thud of
ripeness. Each pepper is evaluated for the perfect coloration. Each green bean is selected for crispness
and maturity. Wow, that is a lot of work and a lot of hands!

Many hands are the nature of our organic agriculture system. Careful, skilled hands work hard
to pick, plant, and grow the best produce for recipients such as you, every day. The quality of the
produce that results from all of our hard work is the ultimate reward.

Here’s to savoring each and every bite. Enjoy!

-Lily, CSA Coordinator

Table of Box Contents
☐  Lettuce ($2.00)
☐  1½ lbs Yellow Potatoes ($2.25)
☐  2 Pimento Peppers ($2.25) – A thick walled, deep red sweet pepper that is often found canned in the grocery store. Delicious as pimento cheese or in any recipe calling for red pepper.
☐  2 Italian Peppers ($1.25) – Grill or broil and use in soups, sandwiches, dips, or salad.
☐  1 Bunch Basil ($3.00) – Delicious with tomatoes, as pesto, or as basil butter. See recipe!
☐  1 Golden Crown Watermelon ($6.00)
☐  1 Dried Red Onion ($0.50)
☐  2 Dried Sweet Onions ($1.75) – Serve fresh in salads, on sandwiches, or caramelize and serve with sautéed veggies.
☐  Bunch Carrots ($3.50)
☐  1 Head Napa Cabbage ($3.00) – Make an Asian slaw, stir-fry, spring rolls, or try making homemade kimchi
☐ 3 Big Beef Tomatoes ($6.00)
☐ 4 Ears of Corn ($4.00) – Delicious raw, grilled, or steamed. Try with basil butter! (See recipe)

Box Market Value: $35.50

 

The Lee Brothers Pimento Cheese

I was introduced to Pimento Cheese while living in North Carolina during
college. It is delicious on just about anything but is traditionally served
between to pieces of bread. Like many southern classics, there are many
regional variations so feel free to modify the recipe to your liking!
Ingredients

  • 8 ounces extra-sharp cheddar cheese, grated
  • ¼ cup softened cream cheese (2 ounces), pulled into several pieces
  • ½ cup roasted pimento peppers finely diced
  • 3 tablespoons Duke’s,store-bought mayonnaise (or make your own)
  • ½ teaspoon dried red chileflakes
  • Salt and freshly ground black pepper to taste

Preparation

  1. In a large mixing bowl, place the cheddar cheese in an even layer.
  2. Scatter the cream cheese, pimentos, mayonnaise and chile flakes over the cheddar cheese.
  3. Using a spatula, mix the pimento cheese until it is smooth and spreadable, about 1 1/2 minutes.
  4. Transfer the pimento cheese to a plastic container or bowl, cover tightly, and store in the refrigerator.
  5. Pimento cheese keeps in the refrigerator for 1 week.Read More: NYT Cooking

 

Basil Butter

Butter is delicious on just about everything and herbed butter is really delicious on just  about everything! Put this butter on grilled corn, toast, and just about anything else. This butter will keep for about a week or two.

Ingredients

  • 2 sticks unsalted butter at room temperature
  • 1 cup basil, loosely packed
  • 1 tablespoon sea salt

Preparation

  1. Add the butter, basil, and salt to a food processer and blend.
  2. You may need to scrape down the sides once or twice.
  3. When the basil is finely chopped and the butter has a light green tint, it’s done.Read More: Food52

 

Napa Cabbage Salad with Sweet Tamari-Sesame Dressing

Napa Cabbage Salad Ingredients

  • 1 large head napa cabbage, washed and finelychopped
  • 4 scallions, trimmed and thinly sliced
  • 2 medium carrots, peeled and cut into matchsticks
  • 1 red pepper, seeded and cut into matchsticks
  • ½ to ¾ cup fresh cilantro leaves, roughly chopped
  • 2 to 3 tablespoons sunflower seeds (optional)
  • 1 to 2 tablespoons sesame seeds

Tamari-Sesame Dressing Ingredients

  • ¼ cup rice vinegar
  • 3½ tablespoons olive oil
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon tamari (soy sauce)
  • 1 tablespoon pure maple syrup or honey

Preparation

  1. In a large serving bowl, combine the cabbage, scallions, carrots, red pepper, and cilantro.
  2. In a small bowl, whisk together the rice vinegar, olive oil, sesame oil, tamari, and maple syrup
    or honey until emulsified.
  3. Pour the dressing over the salad, thoroughly toss to coat, and sprinkle with the seeds.Read More: Blissful Basil

2016 CSA – Week 11: The Case of the Spicy Jimmy Nardello Peppers

CSA Week 11 Graphic

CSA Newsletter – Week 11


The Case of the Spicy Jimmy Nardello Peppers

Twice now, I have prepared what I thought were Jimmy Nardello Sweet Frying Peppers only to find out that they were not sweet, but very spicy!

The first time, I thought it was my error. That I just grabbed what I thought were Nardellos but were actually cayenne or another hot pepper. The second time, I began to wonder if something else might be going on, if this was not an isolated incident.

As it turns out, we planted contaminated seed. These off type plants are interspersed throughout our planting of Jimmy Nardello Peppers. Jolene, the farm manager, says that this is common with open pollinated varieties, pollinated by natural mechanisms such as air, wind, insects, such as the Jimmy Nardello Peppers.

For seed contamination to occur the Jimmy Nardello pepper seed could have been grown near a hot pepper variety or it is possible that it was contaminated by a pollinator or a person that had pollen on them before visiting the Jimmy Nardello patch.

Sometimes these off types or crosses can make for some very interesting and exciting vegetables—a happy accident! However, in the case of the Jimmy Nardello peppers, expecting a sweet pepper and getting a very hot pepper is not my idea of a happy accident. I’ll continue to eat these delicious peppers this season but from now on, I’m going to sample each one before eating!

Have a great week.

-Lily, CSA Coordinator

Table of Box Contents

  Lettuce ($2.00)

☐  1½ lbs Purple Potatoes ($2.25) – These beautiful potatoes are purple inside and out.

☐  2 Anaheim Peppers ($2.25) – Make chili rellenos, stuff them, fry them, or use them in place of lieu of jalapeno

☐  2 Colored Bell Peppers ($2.25) – Grill or broil and use in soups, sandwiches, dips, or salad.

☐  1 lb Green Beans ($4.00) – Delicious tossed in olive oil and salt and grilled or sautéed with caramelized onions, see recipe.

☐  1 Watermelon ($6.75)

☐  1 Shallot ($1.75) – A close relative to onions, shallots tend to have a milder flavor and less of a bite than onions. They are delicious sliced raw or sautéed.

2 Dried Onions ($1.25) – Store in a cool, dry place

☐  Chioggia Bunched Beets ($3.50)

☐  3 Heirloom Tomatoes ($8.00)

☐  4 Ears of Corn ($4.00) – Steam or grill (with husk on) and eat with salt and butter.

Box Market Value: $38.00

 

Recipes

Corn Salad with Tomatoes, Feta and Mint

Fresh raw corn is ideal in this recipe. The juice from the tomatoes delivers just the right amount of acidity, so there’s no need for vinegar. Eat this by the bowl as is or toss it with cooked rice or beans for a more filling salad.

Ingredients

  • 2 to 3 cups raw or cooked corn kernels (from 4 to 6 ears)
  • 1 large or 2 medium ripe tomatoes, cut into fairly small pieces
  • 4 ounces feta cheese, crumbled (about 1 cup)
  • 3 tablespoons extra virgin olive oil
  • ½ cup chopped fresh mint leaves
  • Salt and freshly ground black pepper

Preparation

  1. Put the corn, tomatoes, and cheese in a medium salad bowl. Drizzle with the olive oil and toss.
  2. Add the mint leaves and toss again. Taste and add salt and pepper. Serve.

Read More: NYTimes Cooking

 

Sautéed Green Beans with Mushrooms and Caramelized Cipollini Onions

Sautéing green beans with caramelized onions is my favorite way to prepare green beans. You can really use any onion and you certainly don’t have to use whole cipollinis. The essentials of this recipe are to caramelize the onions and to blanch the green beans before sautéing.

Ingredients

  • 4 tablespoons unsalted butter or extra-virgin olive oil, divided
  • 1 pound cipollini onions, trimmed and peeled
  • Kosher salt and freshly ground black pepper
  • 2 pounds green beans, trimmed
  • 2 tablespoons canola or vegetable oil
  • 1 medium shallot, finely chopped
  • 1 pound button mushrooms, washed, trimmed, and cut into quarters
  • 4 medium cloves garlic, minced (about 4 teaspoons)
  • 1 teaspoon picked fresh thyme leaves
  • 1 teaspoon soy sauce
  • 1 teaspoon juice from 1 lemon

Preparation

  1. Melt 3 tablespoons butter (or heat olive oil) in a large non-stick or cast iron skillet over medium heat.
  2. Add cipollini onions, season well with salt and pepper, reduce heat to low, and cook, turning occasionally, until onions are a deep, caramel brown, about 45 minutes total.
  3. Meanwhile, bring a large pot of salted water to a boil. Add beans and cook until tender-crisp, about 3 minutes. Drain and run under cool running water until at cold. Set aside.
  4. Heat oil in a large saucepan over high heat until lightly smoking. Add mushrooms and cook, stirring occasionally, until they’ve released all their liquid and are browned, about 10 minutes total, reducing heat if oil starts to smoke excessively. Season to taste with salt and pepper.
  5. Add shallots, garlic, thyme, and remaining tablespoon butter (or olive oil) and cook, stirring, until fragrant, about 30 seconds. Add soy sauce and toss to combine.
  6. Add green beans, onions, and lemon juice to mushrooms and toss to reheat and combine. Serve immediately.