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CSA Newsletter Week 10

Posted 7/16/2017 7:35pm by Dillon.

Traditional Regular: Slicing Cucumbers, Butterbeans, Mini Tomatoes, Sweet Corn, Tomatoes

Traditional Large: Slicing Cucumbers, Butterbeans, Mini Tomatoes, Sweet Corn, Tomatoes, dried Garlic, Fruit Preserve, Eggplant

Traditional Jumbo: Slicing Cucumbers, Butterbeans, Mini Tomatoes, Sweet Corn, Tomatoes, dried Garlic, Fruit Preserve, Eggplant, Summer Squash, Slicing Tomatoes

Fruit Regular: Blueberry, Fruit Preserve, Peaches, Peach/Apple Cider, Melon

Fruit Large: Blueberry, Fruit Preserve, Peaches, Peach/Apple Cider, Melon, second Blueberry, more Peaches

Item of the Week: This weeks item is slicing cucumbers. Slicing cucumbers are a fantastic summer snack because they are packed with water and other important nutrients that are key to beating summer heat. Cucumbers come from the gourd family and similarly grow on shorts plants close to the ground. Slicing cucumbers are a summer crop, but don't handle heat well once they've been picked, so cucumbers are stored in the fridge, unwashed. To eat, just wash and they are ready to go. A recipe for cucumber and avocado salad follows. Ingredients: 2 medium cucumbers (cubed), 2 avocados (cubed), 4 tablespoons chopped cilantro, 1 clove garlic (minced), 1/4 teaspoon salt, black pepper (to taste), 1/4 large lemon, 1 lime, 2 tablespoons minced green onions (optional). Directions: In a large bowl, combine cucumbers, avocados, and cilantro. Stir in garlic, onions, salt, and pepper. Squeeze lemon and lime over the top, and toss. Cover, and refrigerate at least 30 minutes.

Storage:

Sweet Corn: Store in the husk in the fridge. 

Blueberry: refrigerate and wash just before using.  

Squash: Best stored in a plastic bag that has had a few holes poked in it for airflow, and then placed in the vegetable crisper drawer. Do not wash before storing.

Tomatoes: Keep at room temperature in a dark place. Do not wash them.  

 

Peaches: Should be kept in the fridge in already ripe. If they are not ripe yet, leave them on the counter until they soften.

Slicing Tomatoes: Store at room temperature, preferably out of direct sunlight. If you are trying to ripen them, store on the countertop.

Eggplant: Store unwashed in the fridge. 

 

 

Watermelon: If unripe, leave on counter until it develops a decent sized yellow spot. if ripe, cut and store in containers in the fridge. 

Butterbeans: Store unwashed in the fridge. Be sure to eat these quickly as they have a short shelf life (3-4 days!). 

Garlic: Should be kept in a cool, dark place.

Eggplant: Store in the fridge, unwashed.

Recipes:

Southern Style Butterbeans: 

Ingredients: 2 bacon slices (diced), 1/2 small onion (minced), 1/4 cup firmly packed brown sugar, 1/2 lb butterbeans, 1/8 cup butter, 1 teaspoon salt, 1/2 teaspoon cracked pepper

Directions: Cook bacon and onion in a large Dutch oven over medium heat 5 to 7 minutes. Add brown sugar, and cook, stirring occasionally, 1 to 2 minutes or until sugar is dissolved. Stir in butterbeans and butter until butter is melted and beans are thoroughly coated. Stir in 6 cups water. Bring to a boil over medium-high heat; reduce heat to low, and simmer, stirring occasionally, 2 hours or until beans are very tender and liquid is thickened and just below top of beans. Stir in salt and pepper.

Green Tomatoes Tartines:

Ingredients: 2 large green tomatoes, 1 red onion, ¼ cup Kalamata olives, 1 handful fresh herbs (for example, dill, basil, and chives), 4 slices crusty bread, 4 ounces goat cheese, Olive oil, Kosher salt

Directions: Slice the green tomatoes. Thinly slice the red onion, then rinse the slices several times under cold water. Coarsely chop the olives and the herbs. Toast the bread slices. In a skillet, heat a few drizzles of olive oil. Place the tomato slices in the skillet and sprinkle liberally with kosher salt. Heat until softened and just golden, about 3 minutes per side. Taste and add additional salt as necessary. On each slice of bread, spread goat cheese. Top with warm tomatoes, onions, olives, and herbs. Serve immediately. If making ahead, reheat tomatoes prior to serving.

Blueberry Zucchini Bread:

Ingredients: 3 eggs (lightly beaten), 1 cup vegetable oil, 3 teaspoons vanilla extract, 2 1/4 cups sugar, 2 cups shredded zucchini, 3 cups all purpose flour, 1 teaspoon salt, 1 teaspoon baking powder, 1/4 teaspoons baking soda, 1 tablespoon ground cinnamon, 1 pint fresh blueberries

Directions: Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.