Friday, September 4, 2015

CSA Newsletter - Week 12

Hello members,

Here is what you can expect at your pickup next week:
Beans are back!  Here is a recipe for Bean and Beet salad.  These recipes below are from my friend and chef Trish Donnelly.  Thanks for your help, Trish!

Florence – Style Yellow Beans
  • 2 Tblsp olive oil
  • 1 small onion – diced
  • 2 garlic cloves – sliced
  • 1 pound ripe tomatoes – diced
  • ¼ tsp fennel seeds
  • 1 pound fresh yellow beans
  • ½ cup water
Blanch beans in boiling water, about 1 minute.  Set aside to cool.  In a hot pan, add olive oil and diced onions, cooking for 2 minutes.  Add diced tomatoes, garlic and fennel seeds, cook for 5 minutes, and season with salt & pepper.  Add blanched yellow beans and re-season.

Stuffed Tomatoes
Bake at 350F, 35-40 minutes      
Serves 4
  • 4 medium firm tomatoes, scoop out insides & dice
  • 1 lg onion, diced
  • 2 garlic cloves, finely chopped
  • 12 black olives, chopped
  • 2 Tblsp olive oil
  • ¼ cup panko (bread crumbs)
  • 2 Tbsp chopped oregano
  • 3 Tbsp chopped parsley
  • 1 Tbsp chopped mint
  • 1 ½ Tbsp chopped capers
  • season with salt & pepper
Heat up a non-stick pan.  Add to hot pan the diced onions, garlic and diced tomatoes, season with salt & pepper.  Cook till most of the liquid has evaporated and onions are soft.  Turn off heat and add the rest of the ingredients except panko.  Taste filling and re-season if needed.  Fill the 4 hollowed out tomatoes with filling and top with panko.

Zucchini & Olive Bread
Bake @ 350F – 45 minutes
  • 1/3 cup olive oil
  • ½ lb zucchini, grated
  • 1 garlic clove, chopped
  • 1 tsp salt
  • 1 ¾ cup all-purpose flour
  • 2 tsp baking powder
  • ½ tsp black pepper
  • 3 lg eggs
  • 1/3 cup milk
  •  2 oz goat cheese
  • ½ cup olives – chopped
In a large bowl add flour, salt, baking powder and black pepper.  In another bowl whisk the eggs, milk & olive oil together.  Slowly whisk the liquid into the flour mix, once all mixed together add the grated zucchini and garlic – mix well.  Fold in the goat cheese and chopped olives.  Pour into a greased and floured bread pan and put into a pre-heated oven, bake for 45 minutes.

We know you've been getting a lot of cucumbers and zucchinis but enjoy them while you can!  5 more weeks until the CSA is over, and then another month or two before it's too cold to grow food outside.  Blanch and freeze beans, tomatoes and beets for winter, if you have too much to get through in one week.  The new potatoes aren't cured so they must be kept in the fridge and eaten soon.  Same goes with the shallots.  Garlic is cured and will last all winter.  Let us know if you're interested in stocking up on garlic.  The tomatoes have been amazing and we hope you are enjoying our first successful crop in 5 years!  The colours and flavours are out of this world.

Thank you for your support this season.  We've thoroughly enjoyed feeding you and hope you'll come back for another season!
Happy cooking!

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