Wednesday, October 13, 2010
CSA - October 14 - P&P
What's in the Box?
Tomatoes, Zukes, Hulless Seed Pumpkins, Spaghetti Squash, Potatoes, Strawberries, Peppers Hot (Ancho/Blocky, Anaheims/Skinny Red or Green =2, Habaneros = 10 on the Scoville Scale and Mild bagged separately, Last of the Tomatillos, Eggplant, Cilantro and Basil, and Eggs.
By the way, I put a mild pepper, the new Aji Dulce in the bag with the hot peppers. It looks just like the orange Habanero, but is red. Compare them so you recognize them later! To the right, Aji Dulce Pepper
This Week's special Gift: Salsa.
Hulless Seed Pumpkins
This is a rare pumpkin used just for oil production. In tests the oil increases prostrate health. The pumpkins should last till Halloween. Carve, scoop out the seeds, whir the seeds in a food processor. Enjoy the oil. Hulless means there is NO shell on the seeds...they're naked. They can also be roasted, toasted or fried. I use them in baking for those with nut allergies. Remember the shell of the hulless seed pumpkin is NOT edible. This is one of Leo's favorite pumpkins that we grow.
It's been a very poor year for most pumpkins and squashes. The spaghetti squash has out lived all comers, but many of our very delicate and delicious pumpkins and squashes will not be seen this year.
Baked Shrimp with Tomatillos
This is a one pan dish, going from stove-top to oven, so use an oven-proof pan.
2 Tbsp vegetable oil
1 medium onion, chopped, about 1 cup
1-2 Anaheim chiles, seeded, minced
3 garlic cloves, thinly sliced
1 lb tomatillos, chopped
1/2 cup clam juice OR 1/4 cup water*
1 lb shrimp, cleaned, deveined
1 cup Cotija queso seco cheese (can substitute feta)
1/4 cup chopped cilantro
An oven-proof sauté pan or cast iron pan *
Heat oil in the pan you will use for baking. Add the onions and jalapeños, cook for 5 minutes on medium high until the onions begin to brown. Add the garlic and cook a minute more. Add the tomatillos, reduce heat to medium and cook for 10 minutes, until the tomatillos are cooked through, but still hold their shape. Sprinkle salt over the tomatillos as they are cooking.
2 If using clam juice, add to pan, turn up the heat and reduce by half. If using water, just add the 1/4 cup of water without reducing.
3 Add the cheese and shrimp.
Cook in a preheated 425°F oven for 10 minutes. 4 Remove pan from the oven. If using a pan with a handle, such as a cast iron frying pan, put a hot pad over the handle for safety; it's so easy to forget that pan has just come out of the oven, and you grab the hot handle by mistake. Right before serving, mix in the cilantro and sprinkle with lime juice and freshly ground black pepper.
This is a recipe from "Simply Recipes" and we loved it. I have made this using the green chili salsa that I made for you all. One jar of salsa, the cheese, shrimp, garlic and onions. Wow was that fast and easy.
Coming soon: Corn! Yes, it's almost ready... and dried herbs, dried beans, dried tomatoes....and spaghetti sauce. That is if the weather decides to pretend it is fall. Summer in October. Well it's good for the sweet potatoes, which are coming along albeit slowly since they never had a summer.
Well, if we don't have a winter, we'll just keep going along.
Have a great week.
Posted by Foothill Farm at 1:40 PM