Corn & Bean Succotash

Ingredients

• 4 ears of corn, husked
• Coarse salt and freshly ground pepper
• 1 pound green beans, trimmed and cut into 1/2-inch pieces
• 3 tablespoons unsalted butter
• 1 bunch scallions, cut into 1/4-inch pieces
• 1/2 teaspoon celery seeds
• 3/4 teaspoon paprika

Directions

1. Carefully slice kernels from corn using a sharp knife.
2. Bring a large pot of water to a boil, and season with 1 tablespoon salt. Cook beans until crisp-tender, about 3 minutes; remove using a wire-mesh skimmer, and spread out on a baking sheet or plate to cool.
3. Melt butter in a medium skillet over medium heat. Cook scallions and celery seeds until scallions begin to soften, about 5 minutes. Add corn and 1 teaspoon salt, and cook until heated through, 3 to 5 minutes. Stir in beans and paprika. Season with salt and pepper, and cook until heated through, about 2 minutes.

 

Recipe from: Martha Stewart Living

Grilled Eggplant, Tomato, & Feta Rounds

Ingredients

• 1 large eggplant
• 1 pint grape tomatoes
• 1/4 lb. feta, crumbled (you could substitute with any of your favorite cheeses.I like mutz!)
• 1/2 cup fresh basil leaves
• juice of half lemon
• 2 garlic cloves
• ½ extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper to taste

Preparation

1. Cut of the eggplant crosswise into ½” thick rounds. Lightly season them with salt and leave them for 30 minutes on a side to let water to come out of the eggplant.
2. Once ready drizzle some olive oil on top of each slice and grill them on a lightly oiled grill rack for 2 -3 minutes each side.
3. Blend the basil leaves with 4 tablespoons olive oil, 2 garlic cloves and 1 teaspoon salt in an emersion blender until smooth.
4. Cut the tomatoes crosswise into thick rounds.
5. Lightly oil the baking pan. Arrange 4 eggplant rounds side by side. Spread 1/2 tablespoon of the basil-garlic mixture on top of each one, then generously sprinkle feta crumbs. Top each with tomato rings. Add another layer of eggplant, basil spread, feta and tomato rounds and top with the rest of the crumbled feta.
6. Preheat the oven to 400F.
7. Drizzle some olive oil on top of each stack and bake for 15 minutes.

Eggplant Fries

I don't know what my obsession is with fries these days! These eggplant fries are a great way to encourage the kiddos to eat their veggies. Not all fries are made from potatoes you know!

Ingredients:

•  1 medium-sized eggplant
• 3/4 cup all-purpose flour
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1 teaspoon fresh or dried rosemary, finely chopped
• 1 teaspoon fresh parsley, finely chopped
• Kosher salt and freshly ground black pepper
• olive oil, for frying

Method:
Peel eggplant and slice into 3/4 inch sticks. In a shallow bowl combine flour and seasoning. In a deep pot heat oil over medium-high until it reaches 360 degrees. Fry eggplant in small batches, about 2 minutes, until deep golden brown. Use a skimmer to turn and remove from oil, depositing onto paper, then moving to a baking rack. Sprinkle with kosher salt while they’re hot and serve


Recipe from: http://www.fromaway.com/cooking/golden-eggplant-fries#ixzz2bsYTvKYu

August 15 & 17 CSA Boxes

Good Afternoon Members!

Good news! Sweet corn is back this week.

You also will be receiving grape tomatoes this week as well.  They are super yummy for salads or just as a snack!
 

Cantaloupe is also a new addition this week. They have been so sweet and juicy this year :)




















Here is what else you can expect in your shares:

HALF SHARE
4 ears	corn
quart	green beans
1	fat eggplant
pint	grape tomatoes
1	hot hungarian pepper
pint	blueberries
6	yellow peaches
1	cantaloupe

FULL SHARE
6 ears	corn
quart	green beans
1	fat eggplant
2 pints	grape tomatoes
2	hot hungarian peppers
2 pints	blueberries
6	yellow peaches
3	large tomatoes
1	cantaloupe
quart	plums
bunch	lettuce
1	cucumber

August 8 & 10 CSA Update

Just a little update about your boxes this week.

You will be receiving one red seedless watermelon with your share this week. They will be in a green tote bag for easier transport.

Your peaches and nectarines are both yellow again this week.

Blueberries will come in two half pints instead of one full pint. We did not receive our new pint containers in time for this weeks shares.

Just a reminder, we will gladly take any items you wish to reuse/recycle.

• Share boxes
• Egg cartons
• Pint and half pint containers

Just bring them with you on your next pick up or return them to any of our farm market locations.

Enjoy your shares this week :)

Pickled Cubanelles

Cubanelles have no heat so they are great prepared like this and used in salads or even on sandwiches!

Ingredients

• 2 large Cubanelle Peppers (washed)
• 1 cups distilled white vinegar
• 1 1/4 cups water
• 2 tablespoon kosher salt
• 1/4 tsp. minced garlic

Directions

1. Microwave the water in a large bowl, until close to a boil (approx. 6-7 minutes, but time will vary) `
2. While the water is heating, slice the peppers into1/4 inch rings.
              
3. Place the peppers and garlic in a container which has a lid.
4. Add the salt and vinegar to the hot water, stir to dissolve the salt.
5. Pour over the peppers.  Allow to cool, then cover.

6. Try after 2 hours, allow to set up to 4 hours at most.  Remove from brine.
7.  The pickled Cubanelles can go directly into a recipe, or can be stored in a sealed container in the refrigerator for up  to a week.

Quinoa Salad with Nectarines (and/or Peaches)

Ingredients:

 

1 cup Quinoa
2 Cups Water
3 Medium Sized Nectarines (or Peaches), Pits Removed & Diced
1 Large Red Pepper (substitute with Cubanelle), Seeded, Membranes Removed & Diced
1 Medium Sweet Onion, Peeled & Diced
1/2 Cup Fresh Parsley Leaves, Coarsely Chopped
3 Tablespoons Finely Chopped Fresh Mint Leaves
Dressing:
Juice From 1 Lemon
1/3 Cup Olive Oil
1 Tablespoon Liquid Honey
1 Teaspoon Grated Fresh Ginger
Salt & Pepper To Taste
To Serve:
1/2 to 3/4 Cup Lightly Toasted Sliced Almonds (See Notes Above)
 

Directions:

 

 

Place the quinoa in a pot with the water and bring to a boil.
Reduce the heat to a simmer, then cook for about 15 minutes or until the water has been absorbed, and the quinoa is tender to the bite.
Fluff the quinoa with a fork and let cool to room temperature.
In a bowl, place the nectarines, pepper, onion, parsley and mint and toss well.
In a small bowl, whisk together the dressing ingredients, taste, and adjust as needed.
Add the cooled quinoa to the other ingredients in the bowl along with the dressing and toss well to mix.
Toss in the almonds and serve.

Recipe from: Recipe Rebuild