Friday, August 7, 2009



CSA Harvest August 12th:
  1. Chives
  2. Garlic Chives
  3. Italian Parsley
  4. Red Gold New Potatoes (Single orders only)
  5. Beets: Red, Golden, & Chioggia
  6. Fresh Cut Flower Bouquets
  7. Carrots: Orange
  8. Summer Squash: Green and Yellow Zucchini, Patty Pan
  9. Cucumber: Lemon (limited quantities), Standard, Pickling
  10. Basil
  11. Tomatillos
  12. Beans: French, Green, Yellow Wax, Burgundy, Dragon
  13. Salad Mix
  14. Arugula
  15. Fennel
  16. Kale
  17. Swiss Chard
  18. Dandelion Greens
  19. Spearmint
  20. Peppermint
  21. Green Garlic
  22. Tomatoes: Cherry, Grape, Garden Peach (Second Picture), Red (First Picture), Striped German, Cherokee Purple, Green Zebra, Persimmon
  23. Fruit Share: Yellow and White Peaches
Farmer Notes:
Tomato Descriptions:
  • Cherry: Very sweet Sungolds- Yellow-Orange
  • Grape: Red, so large from all the rain they look like Paste Tomatoes
  • Garden Peach: very low acid, mellow yellow with a bit of peach fuzz on the skin
  • Red: Standard red variety.
  • Striped German: Large slicing hierloom, yellow and red tie-dyed
  • Cherokee Purple: a purple-red tomato with excellent deep flavor
  • Green Zebra: a green hierloom. Voted best tasting tomato on the farm in 2008.
  • Persimmon: Large slicing yellow tomato. New this year.
Recipes: These come from a member at the Yoga Pickup Site

Curried Greens:
1 pound greens (Chard, Kale or Beet Greens or mix them all)
2 cloves Garlic
2-3 tablespoon Curry Powder
1 cup finely chopped tomates
1 tablespoon tomato paste
1 tablespoon brown sugar
1 tablespoon Olive Oil
1 cup onion, finely diced
3/4 pound potatoes, cubed
1/4 cup fresh cilantro
  1. Wash and drain greens, removing any coarse stems and midribs. Cut into half inch strips.
  2. In a small bowl, mix together the garlic, curry powder, tomatoes, tomato paste and sugar.
  3. Heat oil in a skillet and saute onion over medium heat until it begins to brown. Add the spic and tomato mixture, mix well, and cook for a few minutes.
  4. Add the potatoes and 2 cups water.
  5. Mix well, bring to a boil, reduce heat, cover, and cook for 10 minutes.
  6. Add greens and cook for 10 minutes more, or until potatoes are done.
Pesto:
4 cups basil leaves
3 cloves garlic
1/2 cup pine nuts (I also have substituted pumpkin seeds, walnuts, sunflower seeds or pistachios)
1/2 cup Italian Parsley
1 teaspoon salt
1/2 to 1 cup Olive Oil
1/2 cup Pecorino or Parmesan Cheese (I love the Goat Parmesan from Debbie at the market)
Put the basil, garlic, pine nuts, parsley and salt into a food processor or blendor with Olive oil. Process adding enough oil to make a smooth paste. Add the cheese and process a few second longer.
To Freeze: I put this mixture in ice cube trays. I freeze it and then take it out and store in a plastic baggy in the freezer. This gives me the appropriate proportions. Use a different ice cube tray than you would normally use for your ice (it will scent the tray).

Potato, Swiss Chard and Bread Soup:
3/4 pound potatoes, rinsed and cut into cubes
Salt
1/2 pound Swiss Chard
1/2 cup day old Italian Bread, diced without the crusts
1/4 cup Olive Oil
6 cloves garlic
1/2 teaspoon crushed hot pepper
1/2 cup freshly grated Romano Cheese

Pour enough cold water over the potatoes in a deep, heavy 4 quart pot to cover by 3 fingers. Salt the water lightly and bring to a boil. Adjust the heat so the water is at a gentle boil and cook the potatoes, covered, until they are tender but still hold their shape, about 15 minutes.
Meanwhile, strip the chard leaves from the stem. Cut chard into 1 1/2 inch strips and stir them into the water after the potatoes have been cooking about 5 minutes.
Stir the bread into the pot after the chard has been cooking for 5 minutes. Season the soup with salt and cook until the potatoes and chard are tender and the bread is falling apart.
Meanwhile, heat the olive oil in a small skillet over low heat. Add chopped garlic, sprinkle with crushed red pepper and cook until garlic is golden, about 3 minutes. Add contents of skillet to the pot. Stir well. Serve soup topped with grated Romano.

Arugula Salad: This comes from the Chef at Seghetti's on Penn Ave. (they have the best cheese selection in town. Not to mention those yummy stuffed breads which make brunch amazing)
Top arugula with blueberries, and fresh mozzarella balls (purchased at Seghetti's). Toss with White Balsamic Vinegar (purchased at Seghetti's), Olive Oil, Salt and Pepper. Simple and divine. Yum.

If you have not been to the market lately I highly reccommend you do so. We have great new vendors. You can get everything at the market, Fresh and Local. Thank you - Becca for working so hard to make it so great.

Have a good week,
Erica
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