CSA, Week 14

In Your Share
Depending on your harvest day and share size, items may vary. Every share may not have every item listed below.

Sweet Basil- organic
All three recipes this week can use fresh basil, but we have to admit our favorite is to serve with mozzarella and fresh tomatoes on a platter drizzled with your favorite dressing.

Sweet Corn
We found more ears in our latest block of corn, so you have a few more included this week. A little smaller and fatter, they have wonderful flavor. If you are tired of eating it off the cob, find a new recipe below including fresh corn.

Eggplant
The larger shares may have Asian style eggplant that can be used in recipes as any traditional globed one. With a slender shape, the moisture evaporates fast, so keep refrigerated and try to use within 4-5 days. It is not necessary to peel as it has a thinner skin, and may have smaller seeds.

Hard Neck Garlic – organic

Bell Pepper – organic

Potatoes – organic
This week’s potato share is a mix of several gold varieties. Moister than last week’s dry, white variety, these will hold their shape when cooked, and are good for soups, stews, potato salad, or boiled. There is no need to peel as the skin is tender and adds beneficial nutrition also.

Yellow Squash

Heirloom Slicing Tomato, Heirloom Salad Tomatoes, Red Slicing Tomato – organic

Green Zucchini

Recipes to Enjoy

Rock Shrimp and Fresh Summer Vegetable Bowtie Pasta
Our thanks for this yummy recipe shared by a CSA member. She found it on the website of Bob and Sheri’s radio program and reports that it is spectacular! It also matches up really well with the contents of this week’s share. Serves 8.

1 lb. farfalle pasta
2 Tbsp. extra-virgin olive oil
3 garlic cloves, minced
1 lb. rock shrimp, cleaned
3 tomatoes, diced
2 ears corn, kernels cut from cob
2 medium-sized zucchini, diced small
2 medium-sized squash, diced small
1 cup frozen peas
1 bunch basil, chopped
Zest and juice of 1 lemon
4 Tbsp. butter, softened
½ cup parmigiano-reggiano, grated
Kosher salt

In a large pot, bring 6 quarts of water to a boil. Add 2 Tbsp. salt and pasta. Stir immediately. Cook until pasta is al dente (approximately 9 to 12 minutes).

Meanwhile, heat a large sauté pan over medium-high heat. Add the olive oil and garlic. Cook until the garlic is golden brown. Add the rock shrimp and sprinkle with salt. Cook for 3 minutes. Add the tomatoes and cook for 1 minute more. Remove from heat and place mixture in a large bowl.

Using a slotted spoon, remove pasta from water and add to bowl with shrimp. Add the corn, zucchini, squash and peas to pasta water and cook for 3 minutes. Drain vegetables and add to bowl with pasta and shrimp. Add basil, lemon zest, lemon juice and butter. Stir gently and season to taste.

Ratatouille Makes 8 servings.

2 - 3 eggplant (approx. 1-1+1/2 pounds)
1/3 C olive oil
1 onion
2 cloves garlic
1/2 C whole pitted black olives (optional)
4 green bell peppers
2 medium zucchini
2 medium yellow squash
4 medium tomatoes
olive oil
2 tsp chopped fresh basil

Peel and slice eggplant. Lay out slices, salt & let drain on a rack or paper towels to rid of excess of moisture (this step is less important when using very fresh eggplant).
Put olive oil in large pan. Add thinly sliced onion and garlic, and sauté. Seed and julienne bell peppers. Slice zucchini and squash into 1/2 inch slices. Skin, seed, & quarter tomatoes. Add olives, peppers, zucchini, squash, & tomatoes to pan. Dice drained eggplant and add to pan. Sprinkle mixture with olive oil and chopped basil. Cover and simmer over very low heat for 45 minutes. Uncover and simmer 15 minutes to reduce the amount of liquid. Add salt and pepper to taste.

Herbed Summer Squash and Potato Torte with Parmesan
This recipe is shared by a CSA member who first found it on epicurious.com. She has made it several times, sometimes substituting zucchini for squash and once with basil rather than thyme. She says it is very easy and a forgiving recipe – great for experimenting. Makes 8 servings.

1 bunch green onions, thinly sliced
1 cup grated Parmesan cheese
2 tablespoons all purpose flour
1 tablespoon chopped fresh thyme
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
2 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
12 ounces yellow crookneck squash, cut into 1/8-inch-thick rounds
6 teaspoons olive oil

Preheat oven to 375°F. Butter two 8-inch-diameter cake pans. Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.

Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly. Layer 1/4 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Top with 1/6 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture and press gently to flatten. Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture.

Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. (Can be made 6 hours ahead. Cool. Cover with foil and chill. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.)
Cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve.