CSA July 21 - SCVWD

What's in the Box
Beets - last of the season, carrots, delicata squash - first of the season, green beans, potatoes, tomatoes, onions, garlic, cukes and zukes, oregano flowers, flowers, and corn (already delivered).
This weeks gifts bread and the very last of last season's canning. Use 'em up! I need the jars it's almost time for salsa.

http://www.youtube.com/watch?v=hEMI7w4xeXo&feature=PlayList&p=0E89F52A82DC3B14&playnext_from=PL&index=0&playnext=1 Hot salsa music to can by.

About 100 years ago, I took a class on Indian cooking and once summer hits, Leo and I eat a lot curry. I make this cooling raita to wash down all that spice.

Raita
1 - 2 cucumbers, coarsely chopped (about 1 cup)
1/2 teaspoon kosher salt
1 cups whole-milk yogurt
1/4 cup finely chopped onion
3 T. coarsely chopped fresh cilantro
2 T fresh lime juice
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
Quick grind of fresh pepper
Dash of ground nutmeg, cinnamon & cardamon

Place cucumber in a colander, and sprinkle with salt. Toss well; drain for 30 minutes. Rinse with cold water; drain. Place cucumber on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally. Combine the cucumber, yogurt, and remaining ingredients.

About those chickens
Let's play count the rooster. I see 3. Okay, they are all crowing in unison now. However, 1 of these big boys need to go. We don't even need more than 1 rooster, but I like to be prepared! One large Cuckoo Maran goes by the name Rooster "T" Cogburn. Comes with crow. The hens are looking beautiful, I still suspect we'll have eggs by early September. And on your left, the traveling chicken road show....hmm Huston, we have a problem there's about 6 roosters in this group. One is crowing, but he's a juvenile, so his voice still cracks. Anyone rooster?






Leo's Bruschetta
A handful of cherry tomatoes
2 cloves of garlic minced
1 T. chopped fresh basil or oregano flowers
3 T. olive oil
1 T. wine vinegar
1/8 t. salt
1 loaf Holly Bread

Mix all the ingredients into a bowl and let sit for 10 minutes
Meanwhile, slice the bread into 3/4" slices and brush with additional olive oil on one side. If you like garlic like Leo likes garlic, rub the bread with an additional clove. Broil oil side up until lightly browned. Remove from oven and let cool, top with 1 T of tomato mixture.
Panzella
3 tablespoons good olive oil
1 small French bread, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 cucumber sliced 1/2-inch thick
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped

1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 T wine vinegar
1/2 cup olive oil
1/2 teaspoon kosher salt
Couple of turns of freshly ground black pepper
Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed. For the dressing, whisk all the ingredients together. In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Allow the salad to sit for about half an hour for the flavors to blend.

Baked Delicata
1 Delicata squash
1 tablespoon Butter
2 tablespoon Brown Sugar
2 teaspoons Maple Syrup
Pinch of salt
A pinch of fresh ground pepper (optional)
A pinch of cayenne pepper (optional)
Preheat oven to 400 degrees F.
Using a strong knife, cut the squash in half lengthwise. Spoon out seeds and stringy bits in the center of each half. (save the seeds!) Place each half in a baking pan, cut side up. Rub 1/2 Tbsp. butter on the inside of each half. Add a pinch of salt (and black pepper and cayenne if you wish), add 1 Tbsp brown sugar to each half, then drizzle each half with maple syrup. Adding a little water, about 1/4 inch, to the bottom of the baking pan will help keep the squash from drying out.
Bake for an hour, or until the squash is very soft. When serving, if there is any of the sugary butter sauce left, spoon that over the squash.

Tempura Delicata
1 egg
1 cup ice water
1 cup all purpose flour
Beat an egg in a bowl. Add ice water in the bowl. Be sure to use very cold water. Add sifted flour in the bowl and mix lightly. Be careful not to overmix the batter. Do not make the batter ahead of time. Try not to over mix the batter and not to coat ingredients with the batter too much.
To check the temperature of frying oil, drop a little batter into the oil. If the batter comes up right away instead of sinking to the bottom of the pan, it's about 360 F degree. If the batter goes halfway to the bottom and comes up, it's about 340F degree. This is said to be the right temperature to fry tempura. Dip the delicata in tempura and fry 2-3 minutes or until golden brown.

Have a good week. I'm off to plant tomatoes and harvest green beans.