Monday, August 16, 2010

CSA, Week 15

In Your Share . . .
Items in the shares may vary depending on your share size and harvest day. Each share may not have every item listed below.

Stringless Green Beans – organic
Your beans are growing fast with all the heat. If you store in the plastic unopened bag, you may see some rusting color appear on the beans with a lack of airf. Sometimes it cooks out and some-times it won’t, but either way it will not affect the flavor or nutrtional benefits of fresh green beans. You only need to snap off the ends – this variety adapts well to a quick saute or blanching for green bean salad.

Eggplant is very low in calories as it is mostly water. It will absorb a lot of oil (if your recipe calls for it) so keep this in mind when considering your preparation. Your eggplant will store well refrigerated, though it prefers the warmest area of your fridge. Use within a week or so, and feel free to peel prior to cooking as most bitterness if found in the skin.

Garlic – organic

Fresh Herb, Sage – organic
Your fresh bundle can be used with the spaghetti squash and a butter or cream sauce. You can hang up to dry; or you can pan fry the sage leaves (see 8/18/08 on Elmwood’s recipe blog); or add to the leek chip recipe below.

Leeks – organic
Related to onions, leeks have a mild flavor and sweeten when cooked. Store refrigerated, they will keep for 2 weeks. Find a soup recipe on the Elmwood blog 8/20/07 and a snack recipe below.

Red Onion and Yellow Onion – organic

Raspberries – organic

Spaghetti Squash
Store this hard skin squash in your pantry until ready to use, as this item will keep for you for weeks. Boil whole; or halve and bake with flesh side down in a little water until done; remove seeds, then enjoy with a little butter, fresh pesto, or your favorite pasta sauce. Find a recipe below.

Tomatoes, Heirloom Salad – organic

Swiss Chard - organic

Recipes to Enjoy . . .

Stuffed Chard
From Elmwood’s farm kitchen, this recipe can use cabbage, kale, or chard leaves, and any of your favorite meats.

15 large chard leaves with stems removed and reserved
2 medium onions, chopped
2 TBS butter
2 C chicken stock
2 TBS lemon juice
1-2 TBS olive oil

Meat Filling
1 ¼ lbs ground beef, veal or turkey
¼ lbs ground pork
1 large clove garlic, chopped
¼ tsp nutmeg
½ tsp pepper
1 tsp salt
¼ C parsley
1 tsp each fresh oregano and thyme
½ tsp Tabasco sauce
2 tsp Worcestershire sauce
1 egg beaten
¼ C milk

Mix the meat filling ingredients together until well combined and set aside.
Immerse the chard leaves, 4 or 5 at a time, in a pot of boiling water for 2 minutes or until limp. Remove and drain. Repeat until all the leaves are done.

Lay chard leaves out flat. Mound several rounded TBS of the meat filling on the center of each leave. Fold sides of leaf over center, and then fold top and bottom down. Roll each leaf into a compact bundle.

Finely chop reserved chard stems. In a large heavy pot, melt 2 TBS butter. Sauté the chopped onions and chard stems about 5 minutes or until the onion is soft. Lay chard bundles on top of sautéed vegetables, add chicken stock and sprinkle with lemon juice. Bring to a boil then reduce heat to a simmer. Drizzle 1-2 TBS olive oil over the bundles. Simmer over low heat until filling is done, about 35 minutes. Garnish bundles with fresh lemon slices and fresh yogurt or sour cream.

Spaghetti Squash and Shrimp or Scallops
This recipe was such a hit, we have included it again this season. Our thanks to a CSA member who shared this great recipe last summer! She was thrilled that her whole family really enjoyed this one-dish meal.

1 med. spaghetti squash (about 3 lbs.)
¼ C olive oil
2 cloves garlic, minced or crushed
½ pound shrimp, shelled and cleaned (or scallops)
2 T lemon juice
1 ½ T fresh oregano (or 1 tsp dried)
½ tsp salt
¼ tsp pepper
2 sm. tomatoes, chopped
1 lg. bunch watercress or ½ bag spinach, washed
¼ C toasted pine nuts (optional)
1 C crumbled Feta or grated Parmesan cheese

Cut squash lengthwise; bake face down on oiled cookie sheet at 375 degrees for about 30 minutes or until easily pierced by fork. Cool; scoop out insides. Heat oil and sauté garlic. Add shrimp, lemon juice, and spices. Sauté, stirring occasionally, about 3 minutes. Add tomatoes and watercress or spinach and cook 1 minute longer until vegetables are wilted. Add pine nuts and cheese and toss with squash. Serve heaped in squash shells or individual casseroles. Makes 2 generous servings.

Fried Eggplant Salad
from Greene on Greens

1 large eggplant or 2 small (about 1 ½ pounds)
½ C olive oil, approximately
1 medium onion, halved, thinly sliced; or green onions
1 large clove garlic, minced
juice of 2 lemons
salt and freshly ground pepper
chopped fresh parsley
lemon wedges

Cut the stem from the eggplant and slice it in half lengthwise. Cut each half into ¼ inch thick slices. Place the slices in a colander, sprinkle them with salt, and let stand 30 minutes. Brush the eggplant with paper towels to remove the salt; pat dry.

Heat 2 T of the oil in a large heavy skillet over medium heat until hot but not smoking. Add enough eggplant slices to cover the bottom. Sprinkle lightly with more oil, and sauté until golden brown on both sides. Drain on paper towels. Continue to sauté the eggplant slices, adding more oil as needed.

Pour off all but 2 tsp of oil from skillet. Add the onion; cook over medium-low heat 1 minute. Add the garlic; cook until lightly browned, about 5 minutes.

Place one fourth of the eggplant in the bottom of a deep, narrow serving bowl. Sprinkle with the juice of ½ lemon. Sprinkle with salt and pepper to taste. Top with one fourth of the onion mixture. Continue to layer, squeezing lemon juice over each successive layer of eggplant, until all ingredients are used up. End with the onion mixture. Chill well. Serve garnished with parsley and lemon wedges. Serves 4 as an appetizer.

Leek Chips
A Mollie Katzen recipe – reminds you of the old fashioned homemade French-fried onions atop the green bean casserole. A great snack!

1 T extra virgin olive oil
2-3 medium sized leeks (1 ½” inch diameter)
salt, to taste
freshly ground black pepper, to taste

Preheat the oven to 250°. Line a large baking tray with foil and coat with the oil.
Remove and discard the dark green leaves from the leeks. Slice off about ¼ inch from the root end as well. (You want the white and pale green portions only.) Use a very sharp knife to cut the leeks into ¼ inch slices, then transfer them to a large bowl of cold water. Use your fingers and thumb to separate the slices into rings, then swish the pieces around vigorously to remove any grit that might be tucked in between the layers. With your hands or a large slotted spoon, lift the leek rings out of the water and transfer them to a colander in the sink. Drain thoroughly, then pat dry with a clean kitchen towel or paper towels.

Distribute the leek rings onto the prepared baking tray and toss to coat with the oil. Bake, stirring occasionally, until golden brown and crisp. Some rings may be ready to remove at 30 minutes, others may take up to 60 minutes or longer – just remove them as they are done.

Transfer the finished chips to a plate, season to taste with a few dashes of salt and pepper and serve at room temperature. Store in a covered container. They will keep for a week or longer, but taste best within a few hours of being made.