Sunday, August 7, 2011

CSA Share # 10, August 9th, 2011

½ lb salad mix                        Tomatoes
½ lb green beans            1 lb sweet onions
1 bunch Cilantro            1 lb new potatoes
1 pint blueberries            1 bunch carrots

Farm News:
            We’re riding high this week on the peak of our market season – almost everything is in season now, it was hard to choose what to give you!
            With the addition of our new intern, Dave, we are feeling a little less crazy and a little more on top of things…. Or at least falling less behind! We are pretty much harvesting harvesting harvesting all the time now, and the addition of Dave has meant we could also do a few badly needed projects. I enjoyed relaxing a little bit today, on this rainy Sunday, while Dave and Carisa went to Bar Harbor Farmers Market for us.
            The carrots you’re getting this week are a new variety we’re trying, called White Satin/ Yes, they’re supposed to be pale yellow! They are supposed to have really good flavor, let us know what you think.
Thanks so much!
Christa, Mike, and little Lizzy

Recipes of the Week:

Delicious fresh tomato-cilantro salsa

1 lb tomato
2 Tb finely chopped white onion
1 Tb of finely chopped cilantro
1 finely chopped chile (or just add to taste)
1/4 of a lime.
Salt

Chop the tomato and add it--juice skin and all--to a mixing bowl. Add the chopped onion, chile and cilantro. Squeeze your lime quarter into the mixture. Add a pinch of salt and taste, you probably need to add another pinch, but that depends on the size of your pinch! This salsa is all about balance, so taste it and think about whether the sour and the spicy and the savory are all in balance. You can add more lime juice, salt or chile to harmonize the flavors.


Fresh Green Beans with Garlic

1 lb fresh green beans
2 teaspoons butter or 2 teaspoons olive oil
1 small onion, thinly sliced
2 cloves garlic, chopped
1 tablespoon fresh thyme (or 1/2 tsp dried) or 1 tablespoon oregano (or 1/2 tsp dried)
 salt
 cayenne pepper
  hazelnuts (or your favorite)

Trim beans, boil for 4 or 5 minutes until tender crisp- Drain In a cast iron fry pan or saucepan, melt butter add onion and garlic and cook over medium low heat. Stir occasionally until onion is just tender Stir in beans, thyme salt and cayenne, Heat through.
 Add nuts just before serving.

Read more: http://www.food.com/recipe/fresh-green-beans-with-garlic-12436#ixzz1UOQnvgtY

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