Wednesday, August 15, 2012

CSA Week 10

1 bunch chard
1 bunch kale
green beans
1 pound cippolini onions
hungarian hot wax pepper
Islander Sweet Peppers
1 pound new potatoes
2 bunch herbs

All we do is harvest,so all you need to do is cook,eat, savor and enjoy!  More Kettle chitter chatter some other time, here are some great recipes and resources, at this stage of the game, it is all about the veggies people!  

Not in the mood for your kale right now?  You definitely will be in December.  Snatch up the freshness and put it away for a snowy day.  Freeze your greens!  Boil a big pot of water, chop up your greens, submerge them in boiling water for about 30 seconds, dump the whole pot into a colander and run the blanched greens under cold water.  Squeeze out the excess moisture and toss them in a freezer bag.  Check back in a few months and enjoy in soup or stir fries.

Don’t let an elaborate recipe slow you down,with a little bit of creativity (All greens are interchangeable and let’s face it, a shallot is really just an onion) and the willingness to try some thing new, you can make it all happen with the bounty of your CSA share!   
These are just a few of the resources that I check in search of recipes.  Nose around, try  some recipes and report back.  Any winners will be great newsletter material.
Now get cookin’ good lookin’!!

Potato, Green Bean, and Tomato Salad
Bon Appétit  | June 2001
1/2 pound green beans, trimmed
1 pound small red-skinned new potatoes, quartered
8 tablespoons fresh orange juice
3 tablespoons white wine vinegar
1 pound tomatoes, cubed
2 tablespoons chopped fresh basil
1/3 cup olive oil
6 tablespoons drained capers
Cook beans in pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to medium bowl. Refresh under cold running water. Drain well.
Cook potatoes in pot of boiling salted water until just tender, about 8 minutes. Drain. Transfer to large bowl. Add 2 tablespoons orange juice and 2 tablespoons vinegar; toss to coat. Cool to room temperature, occasionally stirring gently.
Add green beans, tomatoes, and basil to potatoes. Whisk remaining 6 tablespoons orange juice, 1 tablespoon vinegar, oil, and capers in small bowl to blend. Season dressing to taste with salt and pepper. Add dressing to salad and toss to combine.

What’s a newsletter without out a shout out of appreciation and gratitude for this community??
Much love and many thanks to members Mark Webber and Kim Schutsky of Alfred.  Whether it’s dropping every thing to come through during a vehicular snafu, weeding brocolli in a thunder and lightening storm, or secretly leaving treats in the barn, these two have Kettle spirit to the core!  Kim, gold star for you skills in the field and model behavior as a work share member!  Mark, big huge Leo Lion ROAR happy (slightly belated) birthday to you! 

Tomato Salad with Onion, Dill and Feta
1 pound tomatoes
1 half onion, shaved thinly and soaked in ice water to cover for 10 minutes
1 clove garlic, minced
Flaky sea salt and freshly-ground black pepper
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
1 bell pepper, seeded and cut into 1-inch chunks
1 cup pitted kalamata olives
1/4 cup fresh dill, roughly chopped
1/4 cup fresh mint, roughly chopped
1 cup barrel-aged feta, crumbled
Cut the tomatoes into bite-sized chunks. Drain the onion and pat dry.
Place the garlic, a pinch of salt, and the vinegar into a large mixing bowl. Drizzle in the olive oil while whisking.
Add the onion, pepper, olives, and herbs and let marinate for 15 to 20 minutes. Add the tomatoes and feta, and toss gently to combine. Add salt and pepper to taste.

Roasted Tomato Salsa
Epicurious  | April 2010
by Deborah Schneider
5 large tomatoes, whole, not cored or cut in any way
1 hot pepper
2 cloves garlic, skin on
1/4 cup minced white onion
1 teaspoon salt, or to taste
1/2 bunch cilantro
Make sure your kitchen is well ventilated. Put a piece of aluminum foil in a heavy sauté pan (preferably cast iron) and set it over medium-high heat. Place the whole tomatoes, chile, and garlic cloves in the pan and dry-roast them on all sides until well charred and soft. The garlic and chiles will be done quickly; the tomatoes may take 10 minutes or longer to cook.
Peel the garlic and stem the chile. Place the tomatoes, garlic, and chile in a food processor with the onion, salt, and cilantro. Pulse until the salsa is smooth and taste for seasoning. The salsa will keep, refrigerated, for several days. Reseason before use.

Kale, Potato, and Onion Frittata
SELF  | February 2011
Vegetable oil cooking spray
1 yellow or white onion, sliced
1 pound kale, trimmed, blanched 3 minutes in boiling water, drained, squeezed and coarsely chopped
2 cloves garlic, chopped
2 cups boiled diced potatoes
2 whole eggs
2 egg whites
1/2 teaspoon paprika (preferably smoked)
Heat oven to 400°F. In a medium skillet coated with cooking spray, cook yellow onion over medium heat, stirring, 5 minutes. Add kale and garlic; stir 5 minutes. Add potatoes. Whisk eggs, egg whites, 2 tablespoon water and paprika in a bowl. Stir in kale-potato mixture. In a cast-iron skillet coated with cooking spray, cook egg mixture over medium-low heat 1 minute. Transfer skillet to oven; bake until eggs are set and center is slightly runny, 6 to 8 minutes. Broil until top is golden, 1 minute.

Sauteed Swiss Chard with Onions
Gourmet  | November 2007
****Use any greens for this - kale, collards, or chard.

3 pounds Swiss chard (about 2 large bunches)
2 tablespoons olive oil
2 tablespoons unsalted butter
2 medium onions, halved lengthwise and thinly sliced
2 garlic cloves, finely chopped
Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.
Heat oil and butter in a large heavy pot over medium heat until foam subsides, then cook onions and garlic with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes. Add chard stems and ribs, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl.

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