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CSA Newsletter Week 8

Posted 7/2/2017 4:51pm by Dillon.

Traditional Regular Share: Flat Snaps, Peaches, Green Onion, Cherry/Blackberry/Blueberry, Potatoes, Tomatoes

Traditional Large Share: Flat Snaps, Peaches, Green Onion, Cherry/Blackberry/Blueberry, Potatoes, Tomatoes, Pink-Eyed Peas, Cauliflower or Squash

Traditional Jumbo Share: Flat Snaps, Peaches, Green Onion, Cherry/Blackberry/Blueberry, Potatoes, Tomatoes, Pink-Eyed Peas, Cauliflower or Squash, Green Pepper, Squash 

Regular Fruit Share: Cherries, Peaches, Cantaloupe, Berry, Plums

Large Fruit Share: Cherries, Peaches, Cantaloupe, Berry, Plums, Berry #2, more Peaches

Item of the Week: This week's item is flat snap beans! Flat snaps, also known as pole beans, are the slightly heartier cousin to traditional green/snap beans. Where green beans are grown on bushes, flat snaps grow on vines; oftentimes, poles are used as a structure for the vines to grow on, leading to the name "pole beans". They do prefer a slightly warmer climate than green beans when the plants are younger. They require longer cooking time because of their heartier nature. A recipe for flat snaps w pancetta and tomatoes follows. Ingredients: 1 lb. flat snaps, (halved, with trimmed edges), 2 tablespoons olive oil, 3 oz (about 1/3 Cup) diced pancetta, 1/4 cup diced onion, 2 large cloves garlic (peeled & thinly sliced), 1 1/2 cups cherry tomatoes (halved), 1/4 cup chopped parsley, salt & pepper to taste, pinch red pepper flakes (optional). Directions: Cook the beans until tender crisp in boiling, salted water, then drain and immediately plunge the beans into a bowl of ice water to stop the cooking process. Drain, and set aside. In a frying pan, heat up the oil over medium heat, and then cook the pancetta until golden brown, stirring often, about 6 to 7 minutes. Add the onions and cook until translucent, about 4 to 5 minutes. Add the garlic, and cook another 2 minutes. Add the cherry tomatoes, parsley, salt, pepper, and pepper flakes and cook for 5 minutes, stirring occasionally, until the tomatoes just start to break down. Add the beans, stir well to coat the beans in the pancetta and tomato mixture, and cook just until the beans have reheated, about 3 to 4 minutes. Serve warm or at room temperature.

Storage: 

Flat Snaps: Store in the fridge, unwashed.

Pink-Eyed Peas: Store as dry as possible in the fridge until use. They have a short shelf life, even 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.

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.  

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

Green Onions: Keep dry and store in the fridge.

Plums: Same as peaches

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. 

Potatoes: Store in a cool, dark place.

Cantaloupe: Preferable to store in the fridge, but on the counter is acceptable, especially if you will be eating it soon. To ripen, leave uncut and on the counter. If the cantaloupe is ripe, it can be cut and stored in the fridge, covered.

Sweet Cherries: Store in the fridge, unwashed. 

Cauliflower: Should be left unwashed and uncut in the fridge until use.  

Recipes: 

Muffin Tin Cherry Pies:

Ingredients: 1 lb. cherries, (pitted), 1/4 cup water, juice of 1/4 lemon, 1/4 cup sugar plus 1 tbsp. for sprinkling, 1/8 cup cornstarch, 1/2 package refrigerated pie crust, 1 tbsp. milk

Directions: Make cherry pie filling: In a saucepan over medium heat, combine cherries, water, lemon juice, 1/4 cup sugar, and cornstarch. Reduce heat to low and cook, stirring occasionally, 15 minutes. Spray a muffin tin with nonstick spray. Use the rim of a glass to cut large circles into pie crust (they should be big enough to line the whole muffin cup). Press crust into muffin tins and up the sides. Spoon over filling until each is full. Roll out remaining scraps of pie crust and slice into lattice strips with a pizza cutter or knife. Make a crosshatch crust; trim excess. Brush tops with milk and sprinkle with remaining sugar. Bake at 350° for 23 to 25 minutes. Let cool slightly, then remove from muffin tin and serve.

Loaded Baked Potato Casserole:

Ingredients: 5 lb russet potatoes, 4 tablespoons butter (softened), 1 cup sour cream, 3/4 cup half-and-half, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, 3 cups shredded Cheddar cheese (12 oz), 10 slices bacon (crisply cooked and crumbled), 4 green onions (thinly sliced)

Directions: Heat oven to 400°F. Spray 3-quart baking dish with cooking spray. Place potatoes on cookie sheet; prick all over with fork. Bake 1 hour to 1 hour and 15 minutes or until tender. Remove potatoes; reduce oven temperature to 350°F. Let potatoes cool until able to handle, about 15 minutes. Cut potatoes in half, and scoop out insides into large bowl. Add softened butter; mash with potato masher until most of the lumps are gone. Stir in sour cream, half-and-half, salt and pepper. Reserve 1 cup of the cheese, 3 tablespoons of the crumbled bacon and 1/4 cup of the sliced green onions for topping. Stir remaining cheese, bacon and green onions into potatoes. Spoon mixture into baking dish. Sprinkle reserved 1 cup cheese on top. Bake 30 to 35 minutes or until top is slightly puffed and starting to brown around edges. Garnish with reserved crumbled bacon and green onions, and serve.

 Tomato Tart:
 
Ingredients: refrigerated unbaked piecrust, 1 1/2 cups shredded mozzarella cheese (6 ounces), roma or small regular tomatoes, 3/4 cup loosely packed fresh basil leaves, cloves garlic, 1/4 cup grated Parmesan cheese, 1/2 cup mayonnaise or salad dressing, 1/8 teaspoon ground pepper, fresh basil leaves (optional)
 
Directions: Unfold the pie crust according to package directions. Line a 9-inch tart pan with pastry (it's easier to remove the baked tart if pan has a removable bottom). Press the pastry into the fluted sides of the tart pan and trim the edges. Don't prick. Partially bake in a 450 degree F oven for 5 to 7 minutes or until pastry is slightly dry. Remove from oven. Sprinkle with 1/2 cup of the mozzarella cheese. Cool in pan on a wire rack. Reduce oven temperature to 375 degrees F. Meanwhile, cut the tomatoes into wedges; drain the wedges on paper towels. Arrange the tomato wedges over the melted cheese in a baked crust. In a food processor bowl, combine basil and garlic; cover and process with on-off turns until coarsely chopped. Or snip the basil and mince the garlic. In a medium mixing bowl, combine the basil-garlic mixture, the remaining shredded mozzarella cheese, the mayonnaise, the grated Parmesan cheese, and pepper. Spread the mixture evenly over tomato wedges. Bake in a 375 degree F oven for about 25 minutes or until cheese is golden. Let stand 5 minutes before cutting into wedges. Serve warm. If you like, garnish with additional basil leaves. Makes 8 appetizer or 4 main-dish servings.
 
Cantaloupe and Ricotta Pizza: (Contains nuts!)
 
Ingredients: 1 pizza dough ball (homemade 0r frozen), 1 cup ricotta cheese, 2 Tb. thick raw honey, 1 cup sliced cantaloupe pieces, 2 Tb. toasted pine nuts, 1/4 cup fresh arugula (or basil), salt, cornmeal for the pizza crust
 
Directions: Place the pizza dough ball in a large oiled bowl, cover with plastic wrap and allow it to rise until double in size, 1 1/2 - 2 hours. Place a large baking stone on the grates of your grill and preheat the grill on high. It's important that the stone is extremely hot before place the pizza on it. Roll out the pizza dough into a thin 13 inch circle. Sprinkle a flat baking sheet with cornmeal and place the pizza crust on top. (The cornmeal helps the pizza crust to slid off the baking sheet.) Mix the ricotta cheese and honey in a small bowl Dollop the ricotta around the surface of the pizza crust, then top it with pieces of cantaloupe. Once the grill reaches at least 600 degrees F, shake the baking sheet to loosen the pizza crust and slide it onto the baking stone. Cover and grill for 2-5 minutes. Check your pizza after 2-3 minutes. If the grill is really hot, it will cook extremely fast. You don't want to burn the bottom! Use a large spatula to loosen the pizza and move it back onto the baking sheet. Then top it with pine nuts, fresh arugula, and a light sprinkle of salt. Cut and serve warm!