CSA, Week 20

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

Stringless Green Beans – organic
Store refrigerated until ready to prepare, we have one more planting of fresh string beans ready this week. The protein in beans builds body mass, as does the protein in meat, but does not add cholesterol or saturated fat. Beans also strengthen your kidneys and adrenal glands resulting in overall better health.

Cucumber

Fresh Herb, Sage – organic

Yellow Onion – organic

Bell Pepper, Green

Bell Pepper, Italian Sweet – organic
These sweet red or dark brown or green peppers seem to be producing better than their first cousins, the larger red and yellow bell peppers. Use as you would any red bell: sliced fresh, or roasting and removing the skin for the sweet flavor of “roasted red bells.” Can be frozen.

Raspberries – organic

Spaghetti Squash

Yellow Squash or Patty Pan Squash or Green Zucchini

Swiss Chard - organic

Tomato, Heirloom – organic

Okra – organic
Okra can be easily frozen for use later on in soups, gumbo, or even frying. Wash and let dry. Remove only the stem end and either freeze whole pieces, or go ahead and slice into bite sized pieces. Lie out on a baking sheet and let freeze individually, then scoop up frozen pieces and store in a sealed container in your freezer. Only take out the amount you need when ready to prepare.

Recipes to Enjoy . . .

Sage Roasted Squash
From Asparagus to Zucchini recipe.

4 medium sized yellow squash and/or zucchini
2 T olive oil
2 T chopped fresh sage
1 T minced garlic
salt and pepper

Heat oven to 350°F. Cut squash and zucchini into 1-inch dice, toss with other ingredients, and roast until tender, 15-20 minutes. Season with salt and pepper to taste. Makes 4 servings.

Oven Zucchini Chips
Recipe from Entertaining with Bluegrass Winners, can use yellow squash and/or green zucchini

¼ C fine bread crumbs or panko flakes
½ C fresh Parmesan cheese
3 T milk
¼ tsp seasoned salt
¼ tsp garlic salt
1/8 tsp freshly ground black pepper
2 ½ small zucchini or squash, sliced ¼-inch thick

Preheat oven to 425°F. Combine first 5 ingredients in medium bowl, stirring with a whisk. Place milk in shallow bowl, dip zucchini slices in milk; then dredge in breadcrumb mixture. Place slices on ovenproof wire rack coated with cooking spray. Place rack on a baking sheet. Bake for 25 minutes or until browned and crisp. Do not turn. Serve immediately, serves 6.

Spaghetti Squash with Shrimp and Scallions
A tasty recipe found online and shared by a friend of the farm.

1 Spaghetti Squash, halved and seeded
1 cup water
1 Tablespoons butter
4 scallions, chopped or 1 small onion, chopped
2 Tablespoons flour
2 cups milk (not skim)
about 20 frozen cooked shrimp, thawed

Heat oven to 400° F. Pour water into a roasting pan. Place the squash halves, cut side down, into the pan (slightly raised if possible). Cover tightly with aluminum foil. Bake approximately 45 minutes, until tender. After the squash cools slightly, take a fork and gently scoop out the flesh. It will come out in medium-length strands, resembling spaghetti.

Melt butter in a saucepan over medium-high heat. Add the onions, stirring until fragrant and the butter is lightly browned. Stir the flour into the butter and onions; allow to cook ~30 seconds. Stir milk into the pan. Lower heat to medium. Allow the sauce to boil gently until thickened. The sauce should be thicker than milk, thinner than a cream sauce. Add the thawed shrimp, allow to warm through. Stir the sauce into ~4 cups Spaghetti Squash.

Spaghetti Squash with Butter and Herbs,
another easy recipe found online and shared by a friend of the farm.

1 Spaghetti Squash, halved and seeded
1 cup water
1/4 cup (4 Tablespoons) butter
1/2 cup chopped herbs – sage is a nice mix with spaghetti squash, but any favorite soft herb will work
salt and pepper, to taste
Parmesan cheese, to taste

Heat oven to 400° F. Pour water into a roasting pan. Place the squash halves, cut side down, into the pan (slightly raised if possible). Cover tightly with aluminum foil. Bake approximately 45 minutes, until tender. After the squash cools slightly, take a fork and gently scoop out the flesh. It will come out in medium-length strands, resembling spaghetti.

Heat butter in saucepan over medium heat, until lightly browned and nutty. Remove from heat. Add herbs. Stir into Spaghetti Squash. Finish with a sprinkling of Parmesan cheese.

Sicilian-Style Roasted Vegetables with Balsamic Syrup
Vegetarian Times, January 2010, serves 8

1 lb green beans, trimmed
1 large bell pepper, sliced lengthwise into 1/2-inch-thick strips
2 T olive oil
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
1/3 C balsamic vinegar
1/4 C fresh orange juice
1 tsp fresh lemon juice
1 tsp grated orange zest

1. Preheat oven to 375°F. Toss green beans and bell pepper strips with oil, salt, and pepper in large bowl. Spread in single layer on baking sheet, and roast 20 to 25 minutes, or until vegetables are crisp-tender and beginning to brown, stirring occasionally.

2. Bring vinegar to a boil in small saucepan over medium-high heat. Simmer 5 to 7 minutes, or until vinegar is thick and syrupy, stirring occasionally.

3. Toss green bean mixture with orange juice, lemon juice, and orange zest in large bowl. Season with salt and pepper, if desired. Transfer to serving dish, and drizzle with balsamic vinegar syrup.

Okra Goulash
Our thanks to a CSA member for sharing one of his favorite okra recipes, originally from Mary Robinson of Montevallo, Alabama.

4 slices bacon
1 medium onion, chopped
2 cups sliced fresh okra
1 ½ cups corn cut from cob (about 3 ears)
4 medium tomatoes, peeled and chopped
½ teaspoon salt
½ teaspoon pepper

Cook bacon in a large skillet until crisp; remove bacon, reserving 2 tablespoons drippings in skillet. Crumble bacon, and set aside.

Cook onion in drippings over medium heat, stirring constantly, until tender. Add okra, and cook 5 minutes, stirring constantly. Add corn and remaining ingredients. Cover and simmer 15 minutes, stirring occasionally. Sprinkle with crumbled bacon.

Yield: 6 to 8 servings.