CSA News: Week 17- September 20 to September 26

This Week’s Share

Share Notes

• Corn: Enjoy the season’s last sweet corn. Save some for winter by cutting kernels off the cob onto a baking tray, freeze the kernels on the tray and then transfer to a zip lock bag for freezer storage.

• Celery: The celery we grow is quiet a bit more intense in flavor then what many people are used to and we suggest treating it as an herb…even the leaves add great flavor!

• Summer Squash: With the summer season coming to end, so do the summer crops. This will be the last of the summer squash this season.

Recipes

Corn Recipes

Succotash
From Vegetable Love by Barbara Kafka

1 tablespoon unsalted butter
1/2 teaspoon minced garlic
2 stalked celery, chopped small
3 1/2 cups fresh or cooked* baby lima beans
1 cup fresh corn kernels (cut from 2 to 3 ears of corn)
1 cup heavy cream, or as needed
2 tablespoons chopped fresh herbs (celery leaves, parsley, basil and/or chives)
3/4 teaspoon kosher salt
Freshly ground black pepper to taste
1 1/2 tablespoon fresh lemon juice

Heat butter in a large skillet over medium heat. Add the garlic  and celery and cook for about 30 seconds to a minute. Add the lima beans, corn and cream. Simmer over low heat for 10 minutes. Stir in herbs, salt, pepper, and lemon juice. Server immediately or let the flavors mellow overnight in the refrigerator. Reheat before serving; if the mixture is too thick, add a little more cream.

* Dry Bean Preparation: Soak 1 1/2 cups dry baby lima beans in water for at least 4 hours. Cook in plenty of simmering- not rapidly boiling- water for 35 to 40 minutes or until perfectly tender. Try not to overcook the beans, or the soup will become gluey and lose its textural charm.

Corn and Squash Simmered in Coconut Milk with Thai Basil
From Local Flavors by Deborah Madison

1 tablespoon roasted peanut oil
1 package firm tofu, drained and diced into 1/2-inch cubes
2 medium summer squash, diced into 1/2-inch cubes
Sea salt and freshly ground black pepper
4-5 ears sweet corn
1 serrano chile
1 heaping tablespoon cilantro
1 heaping tablespoon Thai basil leaves
1 bunch scallions, including half of the firm greens, sliced into 1/2-inch pieces
1 (15-ounce) can coconut milk
1 teaspoon soy sauce
3 cups cooked basmati rice
Cilantro sprigs and slivered basil leaves, for garnish

Heat the oil in a wide nonstick skillet over medium-high heat. When hot, add tofu and squash and sprinkle with 1/4 teaspoon salt. Cook for 8 to 10 minutes, shaking the pan occasionally to brown all the sides of the tofu. While the tofu is cooking, slice the corn off the cob, then reversing your knife, press out the milk. Set aside on the cutting board. Finely chop the chile with the cilantro and basil. Add the scallions, chile-herb mixture, and corn to the pan. Add the coconut milk to the pan, then rinse out the can with a little water and add that as well. Stir in the soy sauce, an additional 1/2 teaspoon salt, and a few twists of black pepper. Simmer until the corn is heated through, 3 to 5 minutes. Taste for salt. Serve over rice garnished with additional herbs.

Eggplant Recipes

Eggplant Caponata
From Vegetable Love by Barbara Kafka

Note: This recipe can easily be doubled or tripled. Packed into sterile jars, it will keep in the refrigerator for up to two months.

1/3 cup olive oil
2 small onions, finely diced (about 1½ cups)
2-4 stalks celery, trimmed, halved lengthwise and cut crosswise into 1/2-inch slices (about 1 1/2 cups)
1 medium eggplant, trimmed, peeled and cut into 1/2-inch cubes (about 4 1/2 cups)
1/2 cup peeled and chopped ripe tomatoes (or 4 canned plum tomatoes, squeezed of excess liquid and chopped
1 ounce pitted olives, chopped (about 1/4 cup)
2 tablespoons dark raisins, soaked in warm water for 10 minutes and drained
1/4 cup red wine vinegar
2 tablespoons capers, rinsed
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon pine nuts
2 teaspoons kosher/sea salt
Freshly ground black pepper to taste

Heat the oil in a heavy 4-quart saucepan over medium heat until rippling. Add the onions and celery; cook, stirring, until wilted, about 4 minutes. Stir in the eggplant and cook, stirring occasionally, until lightly browned, about 8 minutes. Stir in the remaining ingredients. Heat to simmering. Reduce the heat to low and simmer, covered, until the eggplant is very tender and the flavors are blended, about 30 minutes. Cool the caponata to room temperature and let stand at least 3 hours before serving. It can be stored in the refrigerator for up to a week. Bring to room temperature and check the seasoning before serving. Makes 4 cups. Serve as a side dish or first course.

Stir-Fry Eggplant and Summer Squash
From the Territorial Seed Co. Garden Cookbook

1 small eggplant, peeled and cut in 1/2-inch cubes
1/4 cup (or more) corn oil or olive oil
1 medium onion, chopped
Garlic to taste, chopped
1 medium summer squash
2 medium tomatoes, chopped
Salt, pepper, and seasoning salt to taste
1/4 teaspoon garlic powder or fresh garlic to taste

Place cubed eggplant on a paper towel and sprinkle with salt. Cover with another paper towel. Let stand while you prepare remaining vegetables. Heat oil in a large skillet until hot. Add onion and garlic and stir-fry until they being to get tender, about 1 minutes. Add eggplant and summer squash and stir-fry until barely tender, about 2 to 3 minutes. You may have to add more oil as the eggplant absorbs it. Add tomatoes and stir-fry until just heated through, about 1 minute.  Season with salt, pepper, and seasoning salt to taste.

Summer Squash Recipes

Zucchini Pancakes with Lemon Verbena
From Herbs Love Tomatoes, Pepper, Onions & Zucchini by Ruth Bass

2 medium summer squash, grated
1/2 teaspoon salt
2 eggs, beaten
1 tablespoon safflower or canola oil
1 cup crumbled feta cheese
2 teaspoons fresh chopped lemon verbena leaves
1/4 cup plus 2 tablespoon unbleached all-purpose flour
4 tablespoons butter

Place the grated summer squash in a colander, sprinkle with salt, and let stand for 30 minutes. Squeeze to remove moisture. Combine the eggs, oil, feta cheese, lemon verbena, an flour in a large bowl and mix well. Stir in the grated squash. Melt 1 tablespoon of the butter on a griddle and dollop tablespoons of batter to create silver-dollar-sized pancakes. Flip to brown on both sides, add butter as needed. Serve with a dollop of yogurt or a little honey.

Savory Summer Squash Cakes
From Nourishing Traditions by Sally Fallon

 4 cups grated summer squash (yellow or green)
1 tablespoon sea salt
4 eggs, lightly beaten
1 small onion, finely chopped
2 cups whole grain bread crumbs
sea salt and pepper
1/4 teaspoon cayenne pepper
1/2 cup parmesan cheese
4 tablespoons butter
4 tablespoons extra virgin olive oil

Mix zucchini with salt and let stand 1/2 hour. Rinse well with filtered water and squeeze dry in a tea towel. Mix with eggs, onion, bread crumbs, cheese, and cayenne pepper and season to taste. Form into cakes and sauté a few at a time in butter and olive oil until lightly browned on both sides.

Corn and Squash Simmered in Coconut Milk with Thai Basil
(see above in Corn Recipes)

Stir-Fry Eggplant and Summer Squash

(see above in Eggplant Recipes)

Tomato Recipes

Summer Poached Halibut
From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert

1 to 2 cloves garlic, minced
1 onion, chopped
3 to 4 tomatoes, chopped in 1/2-inch chunks
3 to 4 handfuls of fresh spinach
1/3 to 1/2 cup fresh basil leaves, coarsely chopped (or 1 to 2 tablespoons pesto)
2-3 fillets fresh halibut or trout, rinsed and patted dry

In a large frypan sauté garlic and onion in 1 tablespoon olive oil until soft. Add tomatoes and heat briefly. Slowly stir in spinach until wilted. Add basil (or pesto) and cook for a few minutes. Add fish fillets to sauce and simmer over medium heat for a few minutes, turning fillets while still raw enough to turn without falling apart. Continue to simmer until fillets are opaque. Salt and pepper to taste. Gently slide onto a warmed platter, keeping fillet intact. Surround with sauce. Squeeze with fresh lemon and server with rice.

Harold’s Four-Alarm Chili
From Herbs Love Tomatoes, Peppers, Onions & Zucchini by Ruth Bass

1 large onion, chopped
2 tablespoons oil
3 pounds lean beef, cut into very small cubes
3 garlic cloves, chopped
7 medium ripe tomatoes, chopped
2 teaspoons chopped fresh oregano
5 teaspoons chili powder
2 teaspoons paprika
3 jalapenos, chopped, including seeds
1 tablespoon cumin
2 teaspoons salt
3 cups cooked rice

In a Dutch oven, sauté the onion in the oil. Add the beef and cook until it begins to brown, stirring constantly. Add the garlic and tomatoes, stirring to combine. Next, add the oregano, chili powder, paprika, jalapenos, cumin, and salt. Bring just to a boil, stirring to be sure the mixture doesn’t stick. Turn the head down and simmer for 2 to 3 hours, stirring occasionally. Serve in preheated bowls over about 1/4 cup rice per person.

Stir-Fry Eggplant and Summer Squash
(see above in Eggplant Recipes)