August 22,
2006
Value Break-Down
Beans $2.00
Beets $2.00
Blueberries $3.50
Carrots $2.00
Corn $6.00
Cucumber $3.75
Eggplant $2.50
Garlic $2.00
Kohlrabi $2.25
Peppers $3.00
Potatoes $5.00
Scallions $2.00
Squash $2.00
Tomatoes $11.25
Total: (about)$49.25
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CSA Evaluation Survey:
Please fill out the evaluation form that is attached to this newsletter and return it to us as soon as you can. We hope you will take the time to give us your thoughtful feedback, as we will use it in our continued effort to improve the Arcana CSA experience!
Add-Ons:
This week is a “Full and Half-Share” week.
Chicken is in the cooler.
Pick-Your-Own:
For this week: beans, cucumbers, sunflowers, sungold cherry tomatoes, herbs (basil, cilantro, dill, parsley, sage), pineapple tomatillos (pick only the ones that have fallen on the ground), yellow beans
Farm Updates:
-Since the spring was wet and held us back from planting until a little later, we are about to get a large influx of crops ripening over the next couple of weeks.
-Don’t miss the Arcana Harvest Party! Sunday, September 10th beginning at 4:00. Bring the kids and enjoy an evening of yummy food and good music under the willow trees.
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This Week’s Harvest:
Beans, beets, blueberries, broccoli, carrots, corn, cucumbers, eggplant, garlic, kohlrabi, leeks, peppers, potatoes, scallions, summer squash, & tomatoes
This Weeks Add-Ons
(Full and Half-Shares):
Bread, Cheese, Eggs, Pie, Chicken
Cashbox: Coffee, Honey, Arcana extras
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The Recipes
Grilled Corn-on-the-Cob
by Lisa Hanauer in Fine Cooking #40 pp. 46-47
Peel away the outer layers of husk. If the ears have many layers of husk on them, I'll peel off the first few, leaving a few layers for protection, but allowing the kernels to see a little action.
Use a lively fire. I usually put the corn on the grill as soon as the initial flames from the charcoal (hardwood, not briquettes, please) die down and the coals are still red-hot. This way, I take advantage of all those Btus while waiting for the coals to settle down to the perfect temperature at which to grill meat or fish. Corn protected by its husk is very forgiving, so if a few flames lick the ears and light the husks, don't worry. Take care, however, not to crowd the grill, which would choke off too much air to the coals.
Keep turning those ears. Grill the corn, turning often, until the first layer of husk is completely charred. Depending on your fire, this could take from around 5 to 10 minutes. You can push the corn to a cooler spot if you're grilling other things for your meal, or transfer the grilled corn to a platter and keep it warm in the charred husks until serving.
Add a final kiss of smoke with the husks off. Just before serving, I sometimes peel back the husk and brown the kernels on the grill, turning the corn frequently. You don't need to oil the corn for grilling directly like this, as it only takes a minute or so for it to develop a roasty color and a little additional smoke flavor. But if the corn spends too long on the grill without the protection of the husk, the kernels will become dry and a bit chewy.
To remove the corn from its husk, cut the stem end up to the bottom of the ear and peel back the husks and silk. You might need to brush away burnt silks. Now just dress the corn as you like: butter, olive oil, salt.
Lime-Cayenne Butter (for grilled corn)
This tart and spicy butter really brings out the sweet, smoky flavors of the grilled corn.
Yields enough for 8 to 10 ears.
4 oz. (8 Tbs.) unsalted butter
Juice of 1 lime
1 tsp. coarse salt
1/2 tsp. cayenne
Melt the butter in a small saucepan and stir in the lime juice, salt, and cayenne. Brush lavishly on hot grilled corn.
Cucumber Seaweed Salad
Prep and Cook Time: 15 minutes, Serves 2
Ingredients:
1 TBS dried hijiki seaweed
3 cups cucumber, peeled, seeds scooped out and sliced
1 medium tomato, seeds and excess pulp removed, sliced
1 TBS minced scallion green or green onions
Dressing
3 TBS rice vinegar
2 TBS soy sauce
1/2 TBS finely minced fresh ginger
1/2 TBS chopped fresh cilantro
extra virgin olive oil to taste
Salt and white pepper to taste
Directions:
Rinse and soak hijiki in warm water while preparing rest of ingredients.
Peel cucumber and cut in half lengthwise. Scoop out seeds with a small spoon and slice thin.
Cut tomato in half crosswise and squeeze out seeds. Quarter and cut out excess pulp. Cut into slices about ¼ inch wide.
Whisk rest of ingredients together. Squeeze out excess water from seaweed. Chop if necessary. You don't want hijiki pieces to be too large. Toss everything together and serve immediately.
From The Worlds Healthiest Foods (http://www.whfoods.org)
Roasted Tomato Soup with Croutons
For the soup:
12 large (about 4 pounds) tomatoes, stemmed and quartered
1/2 cup extra-virgin olive oil, divided
1/4 cup good-quality balsamic vinegar
12 large garlic cloves, peeled
Salt
1/2 teaspoon freshly ground black pepper
1 cup chopped yellow onions
2 cups lightly packed fresh basil leaves, plus few leaves torn for garnish
2 cups cold water
For the bruschetta:
1 loaf country-style bread
Extra-virgin olive oil
Salt
Preheat the oven to 500 degrees F.
Prepare the tomatoes. In a large bowl, mix the tomatoes, 1/4 cup of the oil, the vinegar, garlic, salt, and pepper, to taste. Spread the tomatoes out on a non-reactive baking sheet. Roast the tomatoes in the oven until very dark in spots, 35 to 40 minutes. Remove and allow to cool a bit.
Prepare the bruschetta. Cut the bread crosswise into slices about 1-inch thick (you will need 8 slices). Lightly brush the slices on both sides with oil and season with salt. Place the slices on a baking sheet and toast in the oven until the bruschetta are golden brown and just beginning to crisp, about 6 minutes.
In a large saucepan over medium heat, combine remaining 1/4 cup oil, the onions, and a pinch of salt. Cook until the onions are very soft, 8 to 10 minutes, stirring occasionally. Add the 2 cups basil leaves and saute with the onions for about 1 minute.
Add the roasted tomatoes and water to the saucepan. Bring the mixture to a simmer and cook for 10 minutes. Season with salt and pepper, to taste. Puree the tomato mixture in a blender. Start the motor at a slow speed and increase gradually. Alternatively you can use an immersion blender right in the pot. The mixture should be very smooth. You should have about 8 cups. You can prepare the soup to this point and refrigerate it. When ready to serve, pour the soup into a medium saucepan and bring it to a slow simmer over medium heat.
Serve the soup. Place 1 bruschetta in the center of each shallow soup bowl. Pour the soup around each bruschetta. Garnish with torn basil leaves.
Food Network—Michael Chiarello
Crispy Broccoli with Capellini in Broth
Kosher salt
1/4 cup extra-virgin olive oil
1 large head broccoli, 1 1/4 to 1 1/2 pounds, stems removed and florets trimmed into pieces 2 inches long with a stem about 1/2-inch thick (4 to 5 cups)
Salt
1 quart chicken stock, preferably homemade
1 to 2 teaspoons hot red pepper flakes, to taste
1/2 pound capellini
1 cup freshly grated Parmigiano-Reggiano
Freshly ground black pepper
Bring a large pot of salted water to boil for the pasta. Meanwhile, heat the oil in a large skillet over high heat until just smoking. Add the broccoli and season with salt, to taste. Cover and cook until just crispy and brown around the edges, about 3 minutes. Remove the cover, stir, and reduce the heat to medium-high. Cover and cook until the florets are crisp but tender, about 5 minutes. Add the chicken stock and pepper flakes.
Add the capellini to the boiling water and cook until al dente, 2 to 3 minutes. Drain the pasta and add to the skillet with the broccoli and stock. Stir in half the cheese and season with salt and pepper. Divide among 4 warmed soup plates and sprinkle with the remaining cheese.
Sara Moulton, Sara Moulton Cooks at Home, Broadway Books, 2002
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