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Week 4 Summer CSA

Down on the Farm Notes (oops, week 4 did not post when it should have-technical difficulties)

Well, I don’t know about you but this heat has drained all of us and by the end of the day something light to eat sounds perfect. What will you find in the basket this week? Organic Yellow Doll – watermelon doesn’t have to be red to be delicious, Organic Arava Melon, Organic Slicing Cucumbers, Organic Mixed Peppers, Organic Sweet Corn, Organic Patty Pan Summer Squash, Organic Cherry Tomatoes, Organic Red Tomatoes, Organic Mixed Japanese Eggplant, Organic Lettuce, Organic Carrots, Organic Broccoli from Nevada Fresh Pak, Organic Parsley from Bill Mewaldt.

Peri & Son’s Farm in Yerington, Nevada will be providing organic produce through their Nevada Fresh Pak operation. David Peri, Mike Scanlan and Leo Bergin pooled their knowledge and resources, and Nevada Fresh Pak took off in a new and fresh direction. The team first planted just 500 acres of leafy greens. Today, Nevada Fresh Pak has become a successful grower/ harvester with over 1,400 acres committed to organic leafy-green production. We are happy to be able to include their organic produce in our CSA baskets.

Produce Tips

     Eggplant makes a great chunky sauce. Take a pot and throw in tomatoes, zucchini, peppers, onions, garlic, fresh thyme or oregano, basil, and eggplant. Add a little olive oil and salt. Simmer slowly until everything cooks into a nice chunky sauce. Add it to pasta and you have a yummy summer meal.

     Sweet corn salad would be a cool option for this summer. Cut the raw corn right off the cob. Add chopped tomatoes, cucumbers, onion and a little bit of basil. Toss with some balsamic vinegar and olive oil. You have a perfect refreshing salad. To store corn, leave the corn in the husk and refrigerate as soon as possible. If corn has been husked, place it in a plastic bag and store in the refrigerator. It is best to eat it as soon as possible. Corn cut off the cob can be frozen for 6 months to a year. On a personal note from me, I use a Foodsaver vacuum sealer machine that will keep corn fresh for quite some time as long as air does not get in. I clean each ear of corn of silk and the husk. Cut a bag from a roll or buy the pre-cut bags. Personally I place 2-4 ears of corn in each bag, add a few slices of butter to taste, and seal the bags. No need for blanching of the corn beforehand. Once frozen, I can pull out a bag, cut a few slits in it, and place it on a microwave safe plate and cook it on high for 10 to 25 minutes (depending on if the corn is still frozen, how many ears and how big they are). I have taken corn to family dinners with ease, and everybody loves the fresh corn in the winter. And if you prefer barbecuing corn, just place the ears on foil, on top of the grill.

     Consume fresh broccoli as soon as you can as it will not keep long. To store, mist the heads, wrap loosely in damp paper towels, and refrigerate. Use within 2 to 3 days. Do not store broccoli in a sealed plastic bag. Raw broccoli requires air circulation. A perforated plastic bag is fine. Cooked broccoli should be covered and refrigerated. Use within 3 days. To freeze, cut washed broccoli into florets and stalks into pieces. Steam or blanch about five minutes. Plunge into ice water to stop cooking, drain thoroughly, and place in sealed bags or containers. Freeze up to 12 months.

Country Kitchen Recipes

 

Cucumber-Stuffed Cherry Tomatoes

Taste of Home magazine

24 cherry tomatoes

1 package (3 ounces) cream cheese, softened

2 tablespoons mayonnaise

1/4 cup finely chopped peeled cucumber

1 tablespoon finely chopped green onion

2 teaspoons minced fresh dill

(Heard from a customer last week that Save Mart has fresh dill in Reno. Call your local store)

Cut a thin slice off the top of each tomato. Scoop out and discard pulp; invert tomatoes onto paper towels to drain. In a small bowl, combine cream cheese and mayonnaise until smooth. Stir in the cucumber, onion and dill. Spoon this mixture into tomatoes. Refrigerate until serving.

 

Laotian Eggplant with Tomatoes and Onion

Taste of Home magazine

Serves 6

1 tablespoon vegetable oil

1 lb. Japanese eggplant, trimmed and diced (3 cups)

1 medium red onion, thinly sliced (1½ cups)

4 medium tomatoes, chopped (2 cups) can substitute cherry tomatoes

3 tablespoons dark brown sugar

2 tablespoons low-sodium soy sauce

2 teaspoons lime juice

1 ½ teaspoons chile-garlic sauce, such as Huy Fong

3 cups bean sprouts

1 8-oz. can sliced bamboo shoots, rinsed and drained

½ cup chopped fresh mint or parsley

 Heat oil in wok or large skillet over high heat. Add eggplant and onion; stir-fry 10 minutes. Stir in tomatoes, brown sugar, soy sauce, lime juice, and chile-garlic sauce. Cook 3 minutes more. Add bean sprouts and bamboo shoots; stir-fry 2 minutes. Garnish with mint or parsley.

 

Watermelon and Sesame Seed Salad

http://www.allrecipes.com

1 pound watermelon, and cut into

chunks – Yellow Doll works fine for

this recipe, it just is not red

1 (8 ounce) can water chestnuts, drained and halved

1 3/4 ounces sesame seeds

1 teaspoon salt      

1/2 bunch garlic chives, finely

chopped

1/2 bunch fresh cilantro leaves, chopped

 Dressing Recipe:

1/4 cup raspberry vinegar

2 tablespoons white sugar

1 teaspoon sesame oil

1 dash fish sauce

 Combine the watermelon, water chestnuts, sesame seeds, salt, garlic chives, and cilantro in a large mixing bowl. Whisk the raspberry vinegar, white sugar, sesame oil, and fish sauce together in a small bowl; pour over the watermelon salad mixture and gently toss to coat evenly. Chill in refrigerator 1 hour to serve chilled.

 

Oven Baked Broccoli      from thewww.amateurgourmet.com blog

2 large bunches of broccoli

5 tablespoons olive oil

1-1/2 teaspoons kosher salt

 1/2 teaspoon fresh ground pepper

 4 garlic cloves, peeled and sliced

1 fresh lemon

1.5 tablespoons olive oil – separate

3 tablespoons toasted pine nuts (optional)

1/3 cup fresh parmesan cheese

2 tablespoon basil (optional)

Preheat the oven to 425. Cut broccoli cut into florets (but relatively big ones.) Wash and dry them THOROUGHLY. Put the broccoli on a cookie sheet. Toss with olive oil, salt and pepper. Now add garlic cloves and toss them in too. Roast in the oven 20 to 25 minutes, until “crisp-tender and the tips of some of the florets are browned.” When it’s done, take it out of the, squeeze the lemon juice over the broccoli, add more olive oil, toasted pine nuts, freshly grated Parmesan cheese, and basil. 

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