Wednesday, August 1, 2012

SCVWD CSA - August 1, 2012

What's in the box 

Early Italian Garlic - Last week,  Mara Des Bois strawberries, flowers, Onions from the Onion Trial this week it's Firenze Torpedo , Zucchini - Romanesco is ribbed, Genovese is light green, Nano Verde di Milano is dark green, and the round one is Tondo,   cucumbers - Delicatesse, White Wonder and Poona Kheera, carrots from the carrot trial this week it's Flakee, peppers, tomatoes, New Zealand Spinach, and finally French filet green beans.

Watermelons coming along

Curried Green Beans

1 tablespoon vegetable oil
1 onion, sliced
1 Anaheim pepper, thinly sliced
1 clove garlic, crushed
1 tablespoon curry powder
1/2 teaspoon fenugreek seeds
1/4 teaspoon ground turmeric
salt to taste
1 pound fresh green beans, trimmed
1/2 cup coconut milk
2 tablespoons lime juice

Heat the oil in a saucepan over medium-high heat. Cook the onion,  pepper,  and garlic in the oil until the onions are golden brown. Stir in the curry powder, fenugreek seeds, turmeric, and salt; cook another 3 minutes. Add the green beans to the mixture and stir until evenly coated. Reduce heat to medium-low and cook until the beans are al dente. Pour in the coconut milk and simmer at least 5 minutes more. Remove from heat and stir in the lime juice just before serving.

Zuke Cobbler
8 cups peeled, chopped zucchini
2/3 cup lemon juice
1 T Butter
1 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

4 cups all-purpose flour
2 cups white sugar
1 1/2 cups butter, chilled

1 teaspoon ground cinnamon

In a large saucepan over medium heat, cook and stir zucchini and lemon juice until zucchini is tender, 15 to 20 minutes. Stir in 1 cup sugar, 1 teaspoon cinnamon and nutmeg and cook one minute more. Remove from heat and set aside.

Preheat oven to 375 degrees.  Grease a 10x15 inch baking dish. In a large bowl, combine flour and 2 cups sugar. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir 1/2 cup of butter mixture into zucchini mixture. Press half of remaining butter mixture into bottom of prepared pan. Spread zucchini mixture over top of crust, and sprinkle remaining butter mixture over zucchini. Sprinkle with 1 teaspoon cinnamon.
Bake 35 to 40 minutes, or until top is golden. Serve warm or cold. And feel free to serve a little scream with this. 

New Zealand Spinach Alfredo
12 ounces tagliatelle or fettucine
1 pint heavy cream
1/2 cup vege broth or chicken broth
1/4 teaspoon freshly grated nutmeg, or to taste
1 cup chopped tomatoes
2 cups lightly steamed NZ Spinach, removed from the stem and coarsely chopped
Salt and fresh ground pepper
1/2 cup chopped toasted nuts or seeds
Halved red and yellow cherry tomatoes tossed in balsamic vinegar and olive oil.
Grated parmesan cheese.

1. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain.
2. While the pasta cooks, heat the cream in a large, heavy skillet over medium heat. Bring to a boil, reduce heat, and simmer until reduced by half, stirring often.
3. Stir in the  stock, nutmeg, and greens. Heat until ingredients are warmed through. Mix in the pasta. Season to taste with salt and pepper. Add more broth if the mixture seems too thick.
4. Pour the pasta into a serving bowl and sprinkle with the nuts and tomatoes.

Have a great week, send in those empty jars...folks there's canning to do.  Pickles!  Relish!
Hooray!  I've been out of relish since January and that makes for a dismal salad dressing in my opinion.  One day I even thought about buying relish.  Phooey.  The Gravensteins are here the Gravensteins are here.  Finally Jen and I can eat apple butter again.  Well, as soon as I get them peeled and canned!

Now if you are in the August 2, People and Planet CSA you received the same box, plus eggs.  However, your carrots were Juane de Doubs.

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