Friday, September 11, 2015

CSA Newsletter - Week 13

Hello members!

Here is what you can expect at your pick up next week:
Winter squash season has begun!  Soups, stews or roasted, winter squash is a delicious and healthy fall vegetable.  You will enjoy a variety of winter squashes over the next four weeks.

Here are more recipes from chef, Trish Donnelly:

Cherry Tomato, Melon, and Mint salad
8 servings
  • 4 cups melon balls, scooped from ripe melon, such as cantaloupe or honeydew, at room temperature
  • 2 cups ripe cherry tomatoes, halved
  • 4 tsp fresh lemon juice
  • ¼ cup plus 2 tbsp coarsely chopped mint
  • ¾ tsp kosher salt
Gently toss all of the ingredients together in a large bowl. The salad is best served right away.

Summer Succotash
4 servings
  • 2 tbsp olive oil
  • 1 medium white onion, diced
  • 1 red pepper, seeded and diced
  • kernels from 2 ears of sweet corn
  • 1 small zucchini, seeded and diced
  • ½ pound of beans, green, yellow, or purple, cut into ½ inch pieces
  • 2 tbsp dry white wine or vermouth
  • ½ cup water
  • ½ cucumber, seeded and diced
  • 2 tbsp butter
  • ¼ cup chopped cilantro
  • ¼ cup chopped basil
  • salt & pepper
Heat up a large non- stick pan. Add the olive oil, onion and bell pepper to the pan and stir until soft, 2 to 3 minutes. Stir in the corn, zucchini and beans, then add wine, water and 1 tsp salt. Cook, stirring occasionally, until about half the liquid has boiled away and the vegetables are nearly cooked. Add cucumber and cook another minute. Stir in butter and herbs. Taste the succotash before adding pepper and more salt, if needed. Serve with roasted fish, scallops or BBQ chicken.

Green/Purple Bean, Basil and Radish Salad
6 Servings
  • ¼ cup finely chopped shallots
  • 2 tbsp sherry vinegar
  • 1 pound fresh green/purple beans
  • 1 bunch radishes, cut into wedges – about 2 cups
  • ½ cup coarsely chopped basil
  •  2 tbsp extra virgin olive oil
  • 1 tbsp kosher salt
  • Fresh ground black pepper
  • ½ cup shaved Parmesan cheese
Stir the shallots and vinegar together in large mixing bowl and let sit. Blanch the beans in boiling salted water until tender but with some crunch. Drain the beans then plunge into ice water. Drain again and dry on paper towel.
Add beans to the bowl and toss in radishes, basil, olive oil, salt and a few grindings of black pepper. Turn out onto a serving platter and top with shaved cheese.

Thank you Trish and happy cooking!

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