August 24 CSA - SCVWD

What's in the Box:
Watermelons, Cantaloupes, Cucumbers, Delicata Squash, Potatoes, Leeks, Amaryllis Belladona, Basil, Green Beans and Tomatoes.

And those boxes are heavy!


L’Estate
or Summer Pasta
2 cups fresh basil leaves cut into ¼ inch strips
5 oz Parmesan cheese, cut into tiny squares
¾ cup pine nuts (pignoli), lightly toasted*
6 cloves garlic, crushed
2 leeks sauteed in olive oil
A handful of green beans snapped and sauteed in olive oil
1/2 cup best quality olive oil
Salt and freshly ground black pepper, to taste
1-pound linguine
Cherry tomato halves or tomato wedges
Parmesan  Cheese for serving

Combine the basil, Parmesan, pine nuts, sauteed leeks, greenbeans and garlic in a medium-sized bowl. Pour the olive oil over all. Season to taste with salt and pepper. Let stand at room temperature for 3 hours.

Cook the linguine in boiling salted water until tender but still firm. Drain and toss immediately with the sauce. Place on a large serving platter and arrange the tomatoes around the edge. (I toss the tomatoes with the sauce. I have also marinated, cherry or chopped, tomatoes in the sauce and liked the outcome.)
*Toast pine nuts in a skillet over very low heat, shaking the pan frequently, until evenly golden, about 2 minutes.

Naked Seed Pumpkins

fresh tomato cake
1 cup Dark brown sugar
½ cup Shortening
2 Eggs
3 cups Flour
2 teaspoons Baking powder
1 teaspoon Baking soda
1 teaspoon Nutmeg
1 teaspoon Salt
2 cups Fresh ripe tomatoes, peeled, seeded, and chopped
½ cup Chopped nuts  or seeds
½ cup Chopped dates
½ cup raisins
Baked in the thirties, tomato soup cakes were all the rage and they too,were a mystery, because of course the cake did not taste of soup. But how much nicer to make your tomato cake with ripe tomatoes. Cream sugar and shortening. Add eggs. Add sifted dry ingredients,mixing well. Stir in tomatoes, nuts, dates, and raisins. Put into greased and floured 9x13 inch baking pan. Bake in preheated 350 F oven for 35 minutes, or until cake tests done. Frost with Cream Cheese Frosting. Origin: Hearth and Home Companion


Green Beans with Almonds and Thyme Recipe
2 lbs green beans, trimmed
1/4 cup (1/2 stick) butter
1 T. Dijon mustard
1 teaspoon garlic salt
2 T.chopped fresh thyme
1/3 cup slivered almonds, lightly toasted

Steam the beans for 5 minutes and proceed directly to the skillet.
Melt the butter in a large, heavy skillet over medium high heat. Whisk in half of the fresh thyme (1 T.), the Dijon mustard and garlic salt into the butter. Add the beans to the skillet and toss until heated through, about 4 minutes. Transfer to a serving bowl. Sprinkle with toasted almonds and the remaining 1 T. of thyme.


Frittata di Porri
Italian frittata is always cooked whole, served sliced like a pizza, and not folded over. Leek frittata is my favorite quick fix oner. Delicate yet assertive, it can be great as a stand-alone TV dinner or Sunday Brunch.

4 eggs, beaten
2 large leeks
1 tbsp milk
1/2 bouillon cube  (I use Better than Bouillon - 1/2 t.)
Extra virgin olive oil
Pepper to taste and a bit of grated cheese on top.

Soak the leeks in plenty cold water and baking soda to remove any traces of dirt. Rinse well and towel dry. Thinly slice and toss into a skillet with the oil and 1/2 bullion cube over low heat. Cover and simmer, adding a shotglass of water should they dry too much during cooking. Leeks should maintain a handsome blonde hue, browning causes horrid bitter taste.

In a large mixing bowl, combine beaten eggs, milk and a dash of salt. Pour mixture in leek skillet and reduce heat. Frittata needs to cook covered and over very low heat. Check doneness by lifting the edge with a fork. If this phase is accomplished well, there will be no need to perform any stunt flipping acts. Otherwise carefully use a lid and firm hand to tip over and slide uncooked side back into the skillet.

This dish begs to be consumed steaming hot,  accompanied by a tall frozen cold beer and the freedom to belch aloud.

Have a good week.