Tuesday, August 24, 2010

CSA - August 25 - SCVWD

What's in the Box Melons! Rugoso di Cosenza, Golden Honeymoon, Rocky Ford and Hale's Best Cantaloupes, Tomatoes, Peppers, Cukes, Zukes, Eggs! Flowers, Basil, and tomatillos.

This week's gift: Corny Cheesebread

To the left, why the gophers are proliferating.

Otis with his feral brother playing wrestle.
. Too much fooling around and not enough hunting in my humble opinion.

Not 2 feet from here is a sleek, fat gopher,
snacking on green beans and watermelon! There is absolutely nothing worse than picking up a watermelon and finding a gopher in it.

Cantaloupe and Avocado Salad
3 tablespoons fresh lime juice

4 teaspoons honey

1 tablespoon plus
2 teaspoons olive oil

1/2 teaspoon coarse salt
1 cantaloupe cut, peeled and seeded
1 avocado, halved, pitted, and skinned

1 cup cherry tomatoes, halved

In a large bowl, whisk together lime juice, honey, oil, and salt; set aside. Cut each cantaloupe quarter in half lengthwise. Run a knife between the flesh and the skin of the melon; discard skin. Slice each wedge lengthwise into 1/2-inch pieces. Cut each avocado half again length-wise and then into 1/2-inch-thick slices. Add cantaloupe, avocado, and grape tomatoes to bowl with dressing and toss to coat.

Melon Sals
3 tomatoes, diced
1/2 honeydew melon, peeled and diced
1 cantaloupe, peeled and diced
1 cup chopped red onion
1 ancho, minced
1/2 cup chopped fresh cilantro
1/2 teaspoon salt
2 tablespoons fresh lime juice
In a large serving bowl, stir together the tomatoes, honeydew melon, cantaloupe, red onion, jalapeno and cilantro. Stir in the salt and lime juice. Refrigerate for a bit before serving, if you can wait. Also good on fish and chicken. If it's not hot enough, throw in a little hot sauce.

Enough Zucchini? Yet?
Here's a new recipe for Zuke Parmesan
4 to 5 medium zucchini
1/4 cup all-purpose flour
1 1/2 teaspoons salt
1 teaspoon dried leaf oregano
a few leaves of basil
1/4 teaspoon ground black pepper
1/4 cup olive oil
2 tomatoes, sliced
1 cup sour cream
1/2 cup grated Parmesan cheese

Butter an 8-inch square baking dish. Scrub zucchini and cut into 1/4-inch slices. In a medium bowl, combine flour, salt, oregano, and pepper. Toss zucchini slices with the seasoned flour, coating slices thoroughly. Heat oil over medium low heat in a large skillet. Sauté zucchini slices in batches until golden brown, about 4 minutes on each side. Drain well and repeat until all zucchini is browned. Place zucchini slices in baking dish. Top zucchini with tomato slices; top with sour cream over tomatoes, then sprinkle with Parmesan cheese. And top with Basil. Bake at 350° for about 30 minutes, or until zucchini is tender.

More Zucchini? Try making lasagna by substituting Zukes for pasta. Hey, it's gluten free!

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