July 18,
2006
Become a Localvore!
You may have noticed in last week’s issue of Seven Days, several articles on the topic of eating locally. We are very lucky to live in a place where it is relatively easy to eat “close to home”, and as members of a CSA you have already taken steps toward that end. There are many people who feel it is important to increase the diversity and amounts of locally produced food. If this is important to you, I would like to encourage you to take the first annual “Eat Local Challenge” for the month of August. For more information, visit www.eatlocalvermont.org and sign up!
Value Break-Down
Basil $2.00
Cabbage $1.50
Cucumber $3.00
Garlic $2.00
Radish $2.00
Scallions $2.00
Squash $1.25
Tomatoes $6.00
Blueberries $3.50
Total: (about)$23.25
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Add-Ons:
This week is a “Full-Share” week for cheese and baguettes.
Pie:
Some of you will need to think about re-upping your pie shares. Please check in with Pat if you suspect that you
are running out.
Pick-Your-Own:
This week you can pick herbs and a small bouquet!
Freebies:
Help us clean out the greenhouse! Please take up to two trays of peat pots or 4-paks!
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This Weeks Harvest:
basil, beets, blueberries, cabbage, cucumbers, garlic, lettuce, radishes, scallions, summer squash, & tomatoes
This Weeks Add-Ons
(Full Shares):
Bread, Cheese,
Eggs,
Pies
Cashbox: Coffee, Honey, Arcana extras
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The Recipes
CSA members,
Please remember to check out the Recipe Index on our website (www.arcana.ws/RecipeIndex.html) as a resource! There is also a link from the CSA section of our homepage. There are many recipes for today’s ingredients there.
A CSA Member on Kohlrabi:
Hi Pat -- Some CSA customers (like me) tend to shy away from kohlrabi. I tried an easy kohlrabi and carrot casserole recipe that got 2 thumbs up. It's like macaroni and cheese, but without the macaroni and cheese. (Sounds funny, but if you make it and try it, you'll see what I mean.) I substituted store-bought dry bread crumbs for the soft bread crumbs (and perhaps used less than 3/4 cup, to get a not-too-dry topping). And where the recipe says to cook kohlrabi and carrots til tender, I just put the cut-up veggies in a pot with 1-2" of boiling water, then lowered the heat a little to keep it simmering/cooking. -- Val Medve
http://www.cooks.com/rec/doc/0,1850,146166-235206,00.html
KOHLRABI-CARROT BAKE
2 c. cubed kohlrabi
2 c. sliced carrots
1/4 c. chopped onion
2 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
Dash of pepper
1 1/2 c. milk
1/4 c. parsley, snipped
1 tbsp. lemon juice
Topping:
3/4 c. soft bread crumbs
1 tbsp. butter, melted
Cook kohlrabi and carrots until tender. Drain. In saucepan cook onion in butter until tender but not browned. Blend in flour, salt and pepper. Gradually add milk. Cook and stir until thick and bubbly. Stir in vegetables, parsley and lemon juice. Put in 1 quart casserole. Sprinkle moistened bread crumbs around edge. Bake 20 to 25 minutes in 350 degree oven.
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Blueberry Pie
1 1/2 pounds fresh or frozen blueberries
1/2 cup light brown sugar
Juice of 1/2 fresh lemon
1 teaspoon cinnamon
2 tablespoons cornstarch or arrowroot powder
2 tablespoons cold water
1 baked Pie Crust
1. Heat the blueberries in a saucepan over medium heat until they begin to boil. Simmer gently for 10 minutes.
2. Add the sugar, lemon juice, and cinnamon, and cook for another 2 minutes.
3. Mix the cornstarch or arrowroot well with the water, and pour mixture into the simmering blueberries while stirring. Cook, stirring, until mixture becomes clear and thick. Continue to cook for 1 minute. Remove from heat and cool.
4. Spoon mixture into the pie crust and refrigerate for at least 2 hours before serving.
Butter-Braised Cabbage
4-6 T butter
2-3 tsp curry powder
8 cups finely sliced cabbage
salt and pepper
Heat 4 T of the butter with the curry powder in a large saute pan. Add the sliced cabbage and stir to coat with butter. Cover, lower heat and cook gently for 5-6 minutes, stirring occasionally, or until the cabbage is tender. Season with salt and pepper. Add additional butter if desired.
Here are some notes about preparing cabbage from one of our favorite cook books, The Victory Garden Cookbook by Marian Morash, Alfred A. Knopf, New York, 1982. "I find the easiest way to slice or chop firm-headed cabbage is to quarter the trimmed and washed head, then, using the core as a holder, cut diagonally across the leaves. When I plan to blanch or steam whole cabbage or quarters, I remove most of the core, leaving just enough to hold the cabbage intact while cooking... I steam rather than boil cabbage wedges, whole cabbage, or leaves, because steaming is faster and the cabbage is less watery. As long as the cabbage is not overcooked, it holds its color and is positively delicious with simple seasonings such as celery salt or a pat of fresh butter."
Sauteed Grated Squash
1 1/2 lb summer squash
Salt
3 Tablespoons of butter
3-4 cloves garlic
1 onion (or 1/2 if you prefer less)
Pepper
French Tarragon or basil
Wash and dry the squash. Trim the ends. Grate on the largest holes of a grater or in a food processor. Salt, and let drain for 30 minutes. (This step removes the extra water from the squash.) Finely chop the garlic and onion and saute them in butter until wilted. If you wish, rinse the squash to remove the salt. Firmly, but gently, squeeze the moisture from the squash. Add the squash and cook for 3-5 minutes. Chop the fresh herb and sprinkle on top, cooking for a few moments more. Season with pepper and salt, taking into consideration the salt already on the squash.
Beet & Cucumber Soup
4 medium cooked beets, trimmed
3 to 4 scallions, chopped
1 cucumber, peeled, seeded, chopped
1 teaspoon grated fresh horseradish
1 tablespoon wine vinegar
1 cup beet juice (or reserved cooking water)
1 cup chicken broth
Salt and freshly ground pepper
Sour cream & dill sprigs for garnish
Peel and coarsely chop cooked beets. Place beets, scallions, cucumbers, horseradish, and wine vinegar in food processor. Add some of the liquids to blend. Puree, but not too fine. Thin to desired consistency with beet juice and broth. Season, and chill several hours. Pour into individual bowls and garnish with spoonful of sour cream and sprinkling of dill.
Makes 6 cups.
Cucumber Mousse
1 package lime-flavored gelatin
3/4 cup hot water
1/4 cup lemon juice
1 tablespoon grated onion
1 cup sour cream
1 cup cucumber, pared, seeded, and chopped
Dissolve gelatin in water. Add lemon juice and onion. Chill until almost set. Stir in sour cream and cucumbers. Fill a wet mold with mixture and chill thoroughly. When set, invert onto a platter and garnish as desired.
From “The Joy of Cooking” by Rombauer and Becker.
Zucchini & Tomato Sautee
5 slices bacon, chopped, or 3 tablespoons olive oil
1 medium onion, coarsely chopped
1 medium zucchini, thinly sliced
1 large tomato, peeled, seeded, and chopped
Pinch of sugar
Salt and black pepper
2 tablespoons chopped fresh basil (optional)
Sauté the bacon in a large skillet over medium heat until it is half-cooked or substitute the olive oil and heat. Then add the onion and zucchini and cook together, covered, until the zucchini is done, about 2 to 3 minutes. Add the tomato along with the remaining ingredients; toss just to mix Cover, and allow to stand for 2 minutes. You don't want the tomato to cook; it should just be heated through. Serve immediately.
Makes 4 servings.
From "Cooking from Quilt Country" by Marcia Adams.
Radish, Cucumber & Basil Tea Sandwiches
4 ounces cream cheese
1/4 cup finely chopped basil (or other favorite fresh herb)
8 slices wheat bread
1 4-inch piece cucumber, sliced into very thin rounds
2 radishes, trimmed and very thinly sliced
2 tablespoons butter, softened
Place cream cheese and basil in a bowl; stir with a rubber spatula until combined.
Spread cream cheese mixture on 4 slices of bread; layer with cucumber and radish slices.
Spread remaining slices of bread with butter. Place, butter side facing down, on radishes. Trim crusts; cut sandwiches in half.
Makes 8 sandwiches.
Source unknown.
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