CSA News: Week 15- September 6 to September 12

This Week’s Share

Share Notes

• Basil: We’re going big on basil this week! Try making a batch of pesto and filling up an ice cube tray with the pesto. Place the ice cube tray in the freezer, and once pesto cubes have frozen completely dump them out of the tray into a freezer storage container/bag. Take out basil cubes out to thaw as you need them. One cube is enough for one to two servings. Pesto can be frozen for up to 6 months with cheese added, or up to year with no cheese added.

Recipes

Corn Recipes

Fresh Corn Pancakes with Maple Syrup
From Fine Cooking in Season

Kernals from 1 to 2 ears sweet corn
2 cups butter milk
2 large eggs
6 tablespoon unsalted butter
1 cup unbleached all-purpose flour
1/2 cup yellow cornmeal
2 teaspoons sugar
1/2 teaspoon baking soda, sifted to remove lumps
1 teaspoon kosher salt
Maple syrup, for serving

 Bring a small pot of water to a boil. Add the corn kernels and blanch for 1 minute. Drain and set aside. In a small bowl, whisk the buttermilk, eggs, and butter. In a larger bowl, whisk the flour, cornmeal, sugar, baking soda, and salt to blend. Add the wet ingredients to the dry and stir until just combined—there will still be lumps. Gently fold in corn.

Lightly oil a griddle or cast-iron skillet and heat until its medium hot; a few droplets of water will dance on the surface for a few seconds before disappearing. For each pancake, pour about 1/4 cup batter onto the griddle and spread into a circle. When a few bubbles break on the top and the bottom is lightly golden, gently flip each pancake and cook unti golden on the bottom, 1 to 3 minutes per side. Cook the remaining batter in batches, as necessary. Serve right away with butter and maple syrup.

Tangy Corn Saute
From Fine Cooking in Season

Kernals, from as many ears sweet corn as you would like
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon lime juice
1 tablespoon hot sauce (more or less to taste)
1-2 tablespoon sliced fresh basil

 Saute freshly cut corn kernels in olive oil and butter until just browned and getting a touch sticky. Season with fresh lime, hot sauce, and finish with finely sliced basil.

Sassy Corn and Cucumber Relish
From the Rolling Prairie Cookbook by Nancy O’Connor

Note: Serve this spicy and flavorful relish with rice and beans, as an accompaniment to an Indian dinner, or as a dip with tortilla chips.

1 cup fresh corn kernels, steamed
1 cucumber, seeded and diced
2 green onions, finely chopped
2 teaspoon sugar or honey
1/2 teaspoon salt
3 to 4 teaspoons finely chopped cilantro (or basil)
1 tablespoon red wine vinegar or balsamic vinegar
1 tablespoon sesame oil
1 teaspoon dried chili flakes
1 small hot pepper, seeded and minced

Mix all ingredients. Refrigerate for several hours to allow flavors to blend. Serves 8 to 10 as a condiment.

Cucumber Recipe

Sassy Corn and Cucumber Relish
(see above in Corn Recipes)

Eggplant Recipes

Ratatouille Bake
From the Rolling Prairie Cookbook by Nancy O’Connor

1 tablespoon olive oil
3 to 5 cloves garlic, minced or pressed
1 medium onion, chopped
2 cups eggplant, peeled and diced
2 cups summer squash, chopped
1 pound tomatoes, chopped
2 tablespoons chopped fresh parsley (could also substitute with additional basil)
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/8 teaspoon black pepper
8 to 10 ounces pre-made cheese-filled pasta (ravioli or tortelloni)
4 ounces Mozzarella cheese, grated

 Heat oil in a heavy skillet over medium heat. Add garlic, onions, and eggplant and sauté for several minutes, stirring constantly. Add zucchini, pepper (if using) and tomatoes, parsley, basil, salt and pepper. Stir well and cook over medium heat several minutes more. Reduce heat to simmer and allow to cook until vegetables are tender and flavors are well blended, approximately 30 minutes. While vegetables are simmering, cook pasta according to package directions. Drain well. Lightly oil a large casserole and line bottom with cooked pasta. Cover with hot vegetables and top with grated cheese. Broil until nicely brown on top.

Crunchy Broiled Eggplant
From Asparagus to Zucchini by the Madison Area CSA Coalition

Eggplant
Mayonnaise
Freshly grated Parmesan cheese

Slice an eggplant thinly and spread each slice sparingly with mayonnaise. Then dip each slice in grated Parmesan cheese, covering both sides. Arrange the slices on a non-stick or slightly oil cookie sheet and broil them on each side just until they are golden brown and crunchy outside and soft and tender inside. Enjoy as is or with a fresh tomato dipping sauce.

Tomato Recipe

Tomato Pesto Frittata

From Herbs Love Tomatoes, Peppers, Onions & Zucchini by Ruth Bass

 4 tablespoons olive oil
2 onions, sliced
Salt
3 ripe tomatoes, peeled, seeded, and chopped
1 garlic clove, minced
5 eggs
Freshly ground black pepper
1/3 cup chopped fresh basil
2 tablespoons grated Parmesan cheese
1 tablespoon finely chopped pine nuts

In a large skillet, heat the oil and add onions and little salt. Cover the pan and simmer over low heat for 5 minutes. Uncover and cook until soft and golden. Add the tomatoes and minced garlic, stirring to coat all ingredients. Let simmer fro 15 minutes. Pre-heat the oven to 350˚F. In a large bowl, beat the eggs and add the tomato and onion mixture, pepper to taste, basil, parsley, cheese and pine nuts. Combine well. Place the butter in a 10-inch layer cake pan and put it in the oven until the butter melts. Swirl the butter to cover the sides of the pan. Pour in the frittata mixture. Bake for about 15 minutes, or until the eggs are no longer runny. Loosen the edges and slide frittata onto a serving plate, or serve from the pan, cutting pie-shaped pieces. Makes 4 servings.

Ratatouillie Bake
(see above in Eggplant Recipes)