August 29,
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
back to top
CSA Evaluation Survey:
Please return the end-of-the-season survey to us as soon as you can! We appreciate the opportunity to use your feedback to make our CSA fit your family’s needs!
Add-Ons:
This week is a “Full-Share” week.
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:
-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.
back to top
This Week’s Harvest:
Basil, beans, beets, broccoli, carrots, corn, cucumbers, eggplant, garlic, leeks, peppers, potatoes, summer squash, & tomatoes
This Weeks Add-Ons
(Full-Shares):
Bread, Cheese, Eggs, Pie
Cashbox: Coffee, Honey, Arcana extras
back to top
The Recipes
Fast Broccoli-Carrot Stir-Fry
1/3 cup orange juice
1 tablespoon dry sherry
1 teaspoon cornstarch
1 tablespoon cooking oil
1 teaspoon grated gingerroot
1 1/2 cups thinly bias-sliced carrots
1 cup broccoli flowerets
2 tablespoons chopped walnuts
Stir together orange juice, sherry and cornstarch in a bowl. Set aside. Preheat a large skillet or wok over high heat. Add cooking oil. Stir-fry gingerroot for 15 seconds. Add carrots and stir-fry for 1 minute. Add broccoli and stir-fry for 3 to 4 minutes or until crisp- tender. Push vegetables to the side of pan. Pour reserved sauce into center of pan. Cook and stir until sauce is thickened and bubbly. Cook and stir 1 minute more. Stir in vegetables and walnuts to coat. Serve immediately.
Serves 4.
From “Better Homes and Gardens New Cook Book,” Meredith Corporation, Des Moines, Iowa, 1989.
Beet Risotto
3 to 4 medium beets, washed
1 tablespoon olive oil
1 medium red onion, chopped fine
2 cloves of garlic
1 1/2 cups arborio rice
4 cups hot water
1/2 cup dry white wine
1/2 teaspoon pepper
1/2 teaspoon salt
Washed, chopped beet greens (optional)
2 tablespoons chopped fresh parsley
6 tablespoons grated romano cheese
Preheat oven to 375F. Wrap beets in aluminum foil and place in a baking pan. Roast for 45 to 50 minutes, until beets are tender. Remove from oven and unwrap beets, allow to cool a bit, peel the skins away and dice the beets.
Heat oil in large saucepan, add the onion and garlic, sauté for 4 minutes. Add rice, 2 cups hot water, wine and dried seasonings. Cook uncovered over low heat for 10 minutes, stirring frequently. Stir in beets (along with optional beet greens, if desired), remaining 2 cups of hot water and parsley. Cook 10-12 minutes, continuing to stir until the rice is tender.
Remove from the heat and stir in the cheese. Let stand for a few minutes before serving.
Serves 4.
Adapted from Vegetarian Rice Cuisine by Jay Solomon.
Yukon Gold Potato Salad with Leeks
This salad would also work with red potatoes.
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/4-inch dice
2 small leeks, white part only, cut into 1/4-inch dice
2/3 cup creme fraiche
1 tablespoon sherry vinegar
2 tablespoons minced chives
Salt and freshly ground white pepper
Bring a large saucepan of salted water to a boil. Add the potatoes and cook until barely tender, about 2 minutes. Add the leeks and cook until the potatoes are tender, about 2 to 3 minutes longer. Drain the potatoes and leeks and cool under running water. Drain again and pat thoroughly dry.
In a medium bowl, whisk the creme fraiche with the sherry vinegar and chives and season with salt and white pepper. Fold in the potatoes and leeks and serve. The salad can be refrigerated for up to 1 day. Bring to room temperature before serving.
Serves 6.
From homecooking.about.com.
Summer Squash Fries
These are great for kids to dip and a healthier alternative to French fries! Thanks to Amy Walsh, Illinois Benedictine University Dietetic Intern for sharing this recipe!
Vegetable oil - 1" depth, heated until just before smoking
Yellow squash, cut in 1/8 to 1/4-inch slices
1 cup buttermilk
Mixture of:
1/2 yellow cornmeal
1/2 all-purpose flour
Salt to taste
Soak squash in buttermilk to cover, at least 5 minutes. Dredge in cornmeal, flour, salt mixture (or use a zip-lock bag and shake until coated).
Fry in vegetable oil until golden. Turn and fry until lightly golden on the other side. Transfer to paper towels to drain and salt lightly while still hot.
Serves 2 to 3.
From www.ces.ncsu.edu.
Braised Summer Squash with Potatoes & Tomato
3 tablespoons extra-virgin olive oil
1 1/2 pounds zucchini and/or yellow squash, sliced 3/4-inch thick
1/2 pound Yukon Gold potatoes, peeled, halved and sliced 1/3-inch thick
1 medium tomato, peeled, seeded and coarsely chopped
1 medium red onion, thinly sliced
2 teaspoons coarsely chopped celery leaves
1/2 tablespoon finely chopped basil
1/4 teaspoon crushed red pepper
Sea salt
1/4 cup boiling water
Freshly grated Parmesan cheese
Heat the oil in a medium saucepan or deep skillet. Add the squash, potatoes, tomato, onion, celery leaves, basil and red pepper and season with salt. Cover and cook over moderate heat until the vegetables are barely tender, about 25 minutes.
Add the boiling water, cover and cook until the vegetables are tender, about 12 minutes longer. Season with salt and serve hot or at room temperature with Parmesan cheese.
Serves 4.
Adapted from “Food & Wine” magazine, April 2003.
Eggplant & Pepper Hero
1 eggplant, sliced in 1/2 inch rounds
2 bell peppers, cored, cut in 4 pieces each
2 tomatoes, cut in 1/2 inch slices
1/2 red onion, cut in 1/4 inch slices
1/2 pound mushrooms, cut in half
Long sub sandwich hard rolls
1/2 cup crumbled feta cheese
Preheat oven to 350 degrees F. On one or two large parchment-lined nonstick baking sheets, place the eggplant, bell pepper, tomato, and onion slices and fill in the spaces with mushrooms. Roast the vegetables for 30 minutes, or until tender but not dry. Layer vegetables on sub rolls and sprinkle with feta cheese.
Cucumber Salad with Peanuts & Chili
3 medium cucumbers
2 tablespoons white wine vinegar
2 teaspoons white sugar
1 to 2 tablespoons sweet chili sauce
6 medium shallots, chopped
1/2 cup fresh cilantro leaves
6 ounces roasted peanuts, chopped
2 tablespoons crisp fried garlic slices
1 tablespoon fish sauce (optional)
Peel the cucumbers, cut in half lengthwise, scoop out the seeds and slice thinly.
Combine the vinegar and sugar in a small bowl and stir until sugar has dissolved. Transfer to a large bowl and add cucumber, vinegar mixture, chili sauce, shallots and cilantro. Marinate for 45 minutes.
Just before serving, sprinkle with peanuts, fried garlic and optional fish sauce.
Serves 4 to 6.
Adapted from “The Essential Vegetarian Cookbook,” Borders Group, Inc., 2005.
back to top
