CSA News: Week 14- August 30 to September 5

This Week’s Share

Recipes

Corn Recipes

Grilled Corn with Chipotle-Lime Butter
Adapted from EatingWell in Season by Jesse Price

Note: The chipotle-lime butter used in this recipe is also great melted on some grilled fish or chicken.

 4 ears fresh sweet corn, husked
2 tablespoons butter, softened
1/4 teaspoon freshly grated lime zest
1 teaspoon lime juice
1/2 teaspoon minced chipotle chile in adobo sauce* plus 1/4 teaspoon adobo sauce or 1/4 teaspoon chipotle pepper
1/2 teaspoon kosher salt
2 oz queso fresco, crumbled (optional)

*Chipotle chiles in adobo sauce are smoked jalapenos packed in flavorful sauce. Look for the small can with the Mexican food in large supermarkets. Once opened, they’ll keep for up to 2 weeks in the refrigerator or 6 months in the freezer.

Preheat gill to high. Wrap each ear in foil. Place on the grill and cook, turning frequently for 10 minutes. Remove from grill and let stand in the foil while preparing butter. Combine butter, lime zest, chipotle and adobo sauce (or ground chipotle) and salt in a bowl. Carefully unwrap the corn. Serve with the butter, and top with queso fresco if desired.

Corn and Roasted Tomato Salsa
From Chez Panisse Vegetables by Alice Waters

2-3 ripe tomatoes
1 sprig thyme
2 sage leaves
2 tablespoons olive oil
2 tablespoons fresh corn kernels
Salt and pepper

Preheat the oven to 375˚F. Peel and seed the tomato, cut into 1/2-inch dice. In a small baking dish, toss the tomato with the thyme and sage and 1 tablespoon of the olive oil. Put the dish in the oven and roast for 20 minutes, stirring occasionally. Remove from the oven, allow to cool, and remove the thyme sprig and sage leaves. Toss together with the remaining tablespoon of olive oil and the corn, and season to taste. Serve as a garnish for corn soup, with corn chips, or with grilled fish.

Dill Recipes

Eggplant Pilaf with Pistachios
(see below in Eggplant Recipes)

Hungarian Style Summer Squash with Dill
(see below in Summer Squash Recipes)

Eggplant Recipes

Eggplant Tomato and Onion Gratin
From Chez Panisse Vegetables by Alice Waters

2 to 3 onions
3 cloves garlic
2 to 3 tablespoons butter
2 to 3 tablespoons olive oil
2 to 3 sprigs thyme
1 bay leaf
Salt and pepper
3 medium Japanese eggplants
3 ripe tomatoes

Peel and chop the onion and garlic very fine. Stew them over a medium flame for about 5 minutes, until soft, in half the butter and olive oil, with the leave of thyme, the bay leaf, and salt and pepper. Slice the eggplants into 1/4-inch thick rounds. Slice the tomatoes slightly thicker. Preheat oven to 400˚F. Butter a shallow gratin dish. Remove the bay leaf from the onions and spread them over the bottom of the dish. Cover with overlapping rows of alternate tomato and eggplant slices. Each slice should cover two thirds of the preceding one. Season with salt and pepper, drizzle with olive oil, cover, and cook in the oven until eggplant is soft enough to cut with a spoon, about 45 minutes. Uncover for the last 15 minutes or earlier in the tomatoes are giving up too much liquid. Brush or spoon the juice over the top occasionally to prevent the top layer from drying out. The gratin should be moist but not watery. Serve with grilled or roasted lamb. Serves 6 to 8.

Eggplant Pilaf with Pistachios
From www.epicurios.com

1/2 pound eggplant, cut into 1/2 inch cubes
2 tablespoons salt
1/4 cup olive oil
2 onions, finely chopped
1 cup basmati rice (brown or white)
1 1/2 cups water
1/4 cup raisins or dried currants
3/4 teaspoon cinnamon
1 tomato, peeled seeded and finely chopped
1/4 cup fresh dill, chopped
1/4 cup shelled natural pistachios, coarsely chopped

 Cover eggplant with water in a bowl and add 1 1/2 tablespoons salt. Soak 30 minutes. Drain the eggplant and squeeze handfuls to remove excess moisture, then pat dry. Heat 2 tablespoons oil in a 12-inch skillet over moderately high heat until hot but not smoking. Then sauté eggplant, stirring occasionally, until tender and browned, about 7 minutes. Cool eggplant. Cook onions in remaining 2 tablespoons oil in a 3- to 4- quart heavy saucepan over moderate heat, stirring, until softened. Add rice and cook, stirring, 2 minutes. Add 1 1/2 cups water, raisins, remaining 1/2 tablespoon salt, and cinnamon and bring to a boil. Reduce heat to low and cook, covered and undisturbed, until rice is tender (about 12 minutes for white rice, 25 minutes for brown rice). Fluff rice with a fork and gently stir in tomato and eggplant. Let stand, covered, 5 minutes. Uncover and cool 10 minutes. Stir in dill, then transfer pilaf to a serving bowl or platter and sprinkle with pistachios.

Melon Recipe

Melon Wrapped in Proscuitto
From Francesca Benedetti (SIO CSA Coordinator)

1 melon
10-15 slices prosuitto

Peel and slice melon into 1/2-inch semi-circle slices. Wrap a slice of prosciutto around each wedge and arrange on a platter. Enjoy.

Summer Squash Recipe

Hungarian Style Summer Squash with Dill
From www.mygourmetconnection.com

1 1/2 pounds summer squash
1/2 teaspoon salt
2 tablespoons butter
1/2 medium onion, chopped (about 1/2 cup)
1 tablespoon flour
2 tablespoons half-and-half
2 tablespoons white wine vinegar (more to taste
2 tablespoons sour cream
1 t0 2 tablespoons fresh dill, finely chopped
Salt and freshly ground black pepper to taste

Coarsely grate the summer squash using the largest holes on a box grater. Place in a colander, sprinkle with salt, toss and set aside to drain. Melt the butter in a large pan over medium-high heat. Add the onion and sauté for about 2 minutes until soft and translucent. Add the flour and toss to coat thoroughly. Continue cooking until the flour begins to turn golden brown. Stir in the half-and-half and cook until the mixture begins to thicken and form a paste. Add the summer squash and continue cooking, stirring constantly for about 5 to 7 minutes, or until the zucchini has given off any excess liquid and is thoroughly combined with the onion-cream mixture. Stir in the vinegar and sour cream, taste, and add the salt and pepper to taste. Stir in the dill and transfer to a serving dish. Makes 4 servings as a side.

Tomato Recipes

Corn and Roasted Tomato Salsa
(see above in Corn Recipes)

Eggplant, Tomato, and Onion Gratin
(see above in Eggplant Recipes)