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CSA Newsletter Week 6

Posted 6/17/2017 5:41pm by Dillon.

Traditional Regular Share: Blueberry, Sweet Corn, Blackberry, Green Pepper, Sweet Potatoes, Beets

Traditional Large Share: Blueberry, Sweet Corn, Blackberry, Green Pepper, Sweet Potatoes, Beets, Peppers, Broccoli, Slicing Cucumbers

Traditional Jumbo Share: Blueberry, Sweet Corn, Blackberry, Green Pepper, Sweet Potatoes, Beets, Peppers, Broccoli, Slicing Cucumbers, Slicing Tomato, Yellow Onion

Fruit Regular Share: Yellow Nectarines, Blueberry, Blackberry, Apples, Red Plums

Fruit Large Share: Yellow Nectarines, Blueberries, Blackberries, Apples, Red Plums

Item of the Week:

This week's item is the sweet potato! This incredibly healthy and tasty vegetable is a superfood. Boasting an impressive list of vitamins, potassium, and fiber, sweet potatoes are a delicious way to eat healthier. They can be steamed, boiled, baked, grilled. and fried. However, you eat them, there are a million and one ways to dress them up. To store them, keep them in a cool, dark place unless you're ready to eat them. A tried and true recipe follows. Ingredients: Heat about 3 inches of oil in a deep heavy pot, fitted with a deep-frying thermometer, to 365 degrees F. In a large bowl combine the potato, ricotta, sugar, salt and pepper, to taste, with a hand mixer until smooth. Fold in the flour, a little at a time, until just combined. Working in batches to avoid crowing the pot, drop heaping teaspoons of the batter into the hot oil. Fry until golden brown, turning as needed to brown evenly, about 1 to 2 minutes. Drain on paper towels and dust with confectioners' sugar and a pinch of salt. Other ideas are sweet potato fries, the classic sweet potato fluff, or even baking them in the oven with a little butter and cinnamon sugar.

Storage: 

Apples: To store apples, place a basket of apples on the kitchen table or counter and they will disappear quickly. Do not leave in a sunny spot of the room and generally, apples will last long enough to eat.

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.

Broccoli: Wrap broccoli heads with a damp paper towel and store in the vegetable section of your fridge. 

Pepper: Refrigerate peppers, unwashed, in a plastic bag in the vegetable drawer. Keep them dry, as moisture will eventually cause them to rot.

Slicing Tomatoes: Keep at room temperature in a dark place. Do not wash them and leave the stems attached. 

Sweet Corn: Store in the fridge in the husk. 

Blackberry: Store in the fridge, do not wash until right before you plan on eating them.

Beets: Store, unwashed, in a sealed bag in the fridge. 

Slicing Cucumbers: Wrap with plastic wrap and store in the fridge; do not wash beforehand.

Onions: Keep dry and store in a cool dark place.

Nectarines: Store on the counter at room temperature. They can be left in sunlight, but this will ripen them. To speed the ripening process, leave them in a brown paper bag on the counter. 

Plums: Same as peaches

Recipes:

Blackberry Dump Cake:

Ingredients: 4 cups fresh blackberries (rinsed), juice of 1 large lemon or 2 small, 3 tbsp brown sugar, 1 box yellow cake mix, 12 tablespoons butter

Directions: Preheat oven to 350 degrees. Lightly grease the bottom of a 9x13'' pan. Add blackberries and lemon juice to pan, stir.Sprinkle with brown sugar. Then, layer in yellow cake mix, smooth out with a spoon. Cut butter into tablespoon size, 12 total. Lay out evenly over the top of the cake mix. Bake until the top is bubbly, 30-40 minutes.

Roasted Golden Beets 

Ingredients: 6 inch medium golden beets peeled and cut into 1- chunks, 3 cloves garlic minced or crushed, 1 tbsp rosemary finely chopped (if using dry, use 1 tsp), Salt and black pepper to taste, 2 tbsp extra virgin olive oil

Directions: Preheat the oven to 400 degrees F. Mix together the garlic, rosemary, olive oil and salt and pepper. In a bowl, place the beets and toss them with the herb-olive-oil mixture. Spread in a single layer on a baking sheet, preferably coated with aluminum foil to make cleanup easier, and roast 35-40 minutes or until the beets are fork tender and golden. Stir once or twice during roasting to make sure they cook evenly.

Plum Torte:

Ingredients: ¾ to 1 cup sugar, ½ cup unsalted butter (softened), 1 cup unbleached flour (sifted), 1 teaspoon baking powder, pinch of salt (optional), 2 eggs, 24 halves pitted purple plums, sugar, lemon juice and cinnamon (for topping)

Directions: Heat oven to 350 degrees. Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well. Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon. Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream.

Stuffed Peppers:

Ingredients: 6 large green peppers, 1 lb ground beef, 1/2 cup onion (chopped), 16oz can of diced tomatoes, 1/2 cup long grain rice, 1 cup water, 1 teaspoon salt, 1 teaspoon Worcestershire sauce, 1 cup of cheddar cheese

Directions: Cut off the tops of green peppers; discard seeds and membranes. Chop enough of the tops to make 1/4 cup, set aside. Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well. Sprinkle insides of the peppers lightly with salt. In a skillet cook ground beef, onion and 1/4 cup chopped pepper till meat is browned and vegetables are tender. Drain off excess fat. Add drained tomatoes, salt, Worcestershire, and a dash of pepper. In a separate pot put water bring to boil add rice cook until rice is soft. if needed add more water. Add rice to beef mixture. Stir in cheese. Stuff peppers with meat mixture. Place in a 10x6x2 baking dish. Bake, covered in a 350 degree oven for 30 minutes. in the last 5 minutes add any remaining cheese to the top of the peppers.