CSA SHare #7, Tuesday, July 23rd, 2013

 

What You’re Getting:

Standard:

1 bunch chard

¼ lb salad mix

½ lb green beans

1 bunch scallions

1 ½ lb cucumbers

1 ½ lb zucchini

¼ lb basil

Family:

 

1 bunch chard

1 bunch kale

½  lb salad mix

1 lb green beans

1 bunch scallions

3 lb cucumbers

3 lb zucchini

¼ lb basil

1 head green cabbage

Farm News:

Hi all!

After the hot, hot dry weather lately, the rain today is a welcome drink for thirsty fields. We’re enjoying the cooler weather, too! Of course, plenty of things in the field love the heat – peppers, basil, tomatoes, cukes, zucchini and melons have all been thriving in the recent heat.

We hope you have been finding ways to enjoy your summer months! We’ve been squeezing little trips in to the beach and late night swims when we can. Got to enjoy it while it’s here!

Thanks and Enjoy!

Christa, Mike, and Lizzy

Recipes

Sesame Green Beans

½  pound green beans, trimmed

1 teaspoons extra-virgin olive oil

1 teaspoon sesame seeds

1 teaspoon  sesame oil

Salt & freshly ground pepper, to taste

 Toast sesame seeds: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Preheat oven to 500ºF.  Toss green beans with olive oil. Spread in an even layer on a rimmed baking sheet. Roast, turning once halfway through cooking, until tender and beginning to brown, about 10 minutes. Toss with sesame seeds, sesame oil, salt and pepper.

Stuffed Zucchini Boats

In a small bowl combine 1 ½ cup cooked rice, 1 cup cooked lentils, 2 medium diced tomatoes, ¼ cup parmesan cheese, ½ cup tomato sauce, salt and pepper, some fresh chopped basil and 1 lb cooked ground beef. Mix well and set aside. Preheat oven to 350 degrees F. Lightly grease a 9x13 inch baking dish. Cut the stem ends off of 2 medium zucchini and cut in half.  Scoop out the flesh, leaving 1/4 inch thick shells. Chop the reserved trimmings and flesh coarsely. In a large saucepan of boiling, salted water, cook the shells for 2 minutes. Drain and rinse in cold water; drain on paper towels.

            Heat  a medium skillet over medium heat with 1 T olive oil. Chop 1 small zucchini. Saute chopped zucchini for 5 minutes, or until tender. Stir in remaining basil, salt and pepper.  Transfer to the bowl that contains the other filling.  Spoon mixture into shells and place in prepared baking dish. Cover and bake in preheated oven for 25 to 30 minutes, or until tender.

Basil Pesto

¼ lb fresh basil

1/3 cup pine nuts (or walnuts)

2 medium cloves garlic

½ cup grated parmesan cheese

½ cup olive oil

salt and pepper to taste

Process the basil, nuts, cheese and garlic in the food processor. With the machine running, slowly add the olive oil. If the sauce seems dry (It should be a thick paste), add a little more olive oil. Season with salt and pepper to taste. Serve with linguine. Yum!

From the Joy of Cooking, 1997