2011 CSA Week 10

Jonathan is probably sitting in a thermal spring overlooking the North Sea right now, so I'll be filling in this week but he'll be back again soon. We steadily are winding our way toward the center of our season, and the fields are full to bursting. My eye is on our tomatoes, our peppers, and our eggplant as they become heavy with fruit and begin to blush. At this time of the year we start to see a pernicious pest that camouflages itself seamlessly with our blossoming tomato plants. They're called tomato horn worms, and immature they're about the length and width of your index finger. Given half a chance, they'll devastate a crop, eating the the fresh young leaves with impunity because the alkaloids in nightshades make them unpalatable to most would be predators. This is the moment when an organic system really has a chance to shine- the carefully tended ecosystem on the farm moves to regulate itself. Parasitic wasps lay their eggs all along the backs of the caterpillars, riddling them with tiny white passengers which will hatch and devour their host, saving our tomatoes in the bargain! Thanks nature.

This weeks share will include:

• Winterbor Kale
• Rainbow Chard
• Cucumbers
• Squash or Zucchini
• Red Torpedo Onions
• Oregano
• Fennel
• Tomatillos
• Sweet Peppers
• Yellow Wax Beans
• a few Hot Peppers
• and a modest pint of You-Pick Raspberries
  

Green Gazpacho
(from Vegweb.com)
Ingredients:

2 cucumbers
2 large green peppers
one bunch of onions
5 tomatillos
2-3 stalks celery
1-2 jalapenos or serranos
1 large handful cilantro
2 or 3 cloves garlic
2 slices white bread (can be either stale or a little toasted)
1/4 cup extra virgin olive oil
3 tablespoon white wine vinegar
salt and pepper to taste

Directions:

Suitable for a raw diet depending on what kind of bread you use.

Chop all veggies coarsely and add to blender. Blend with remaining ingredients until very smooth. Chill well. I like to blend again right before I serve if it separates a little in the fridge. If its too thick, thin with a little water to your deserved consistency.

Garnish with cilantro, chopped scallions, minced jalapeños or green bell peppers, lime zest, or whatever green ingredients you like!

Preparation time: 10 minutes plus chilling time

DILLY BEANS (from cooks.com)

2 lbs green beans
1-2 hot peppers (according to your heat preference)
2 cloves garlic, whole and peeled
1/2 teaspoon mustard seeds (optional)
1 head dill (or 1/2 tsp. dill weed)
5 cups distilled vinegar
1/2 cup pickling salt
5 cups water

Prepare jars for canning. Wash and trim beans at ends. Do not snap beans.
Bring vinegar, salt and water to a boil.
In the bottom each hot sterilized jar, put the garlic cloves, mustard seed, and dill.
Pack jars with fresh green beans, packed lengthwise.
Do not snap beans.
Process for 20 minute.

Zucchini Date Nuthins
(from vegweb.com)

Ingredients:

1 1/2 cups whole wheat pastry flour
1/2 cup raw whole oats
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon sea salt
1/2 cup applesauce
1/4 cup olive oil
1/4 cup milk
1/3 cup agave nectar
1 1/4 cups zucchini or summer squash, shredded
2/3 cup dates, soaked in water 1 hour and chopped
1/2 cup chocolate optional

Directions:

1. Preheat oven to 350 degrees F. Line muffin tin with paper liners. In large bowl, mix whole wheat flour, oats, baking powder and soda, ginger, cinnamon, and salt with a fork.

2. In a separate bowl, stir together applesauce, olive oil, milk, and agave nectar with a wooden spoon until well blended. Pour over dry ingredients and mix together.

3. Add the shredded zucchini, dates, and chocolate/carob chips, if using to batter and stir with wooden spoon until all ingredients are well combined.

4. Pour into prepared muffin tin and bake 12-15 minutes. Serve with applesauce spooned on top.

Mmmmmm, good!

Makes: 1 dozen muffins, Preparation time: 15 minutes, Cooking time: 15 minutes