Summer Share Trial 2012 - Week #1 (13th & 14th January)

WHAT’S IN THE BOXWelcome to our first season as a CSA!  We are very excited about the coming weeks, what we have available and hearing what you think about the food and the concept.

This week the following items are in the Full Share (4 people) box.  Items, varieties and quantity will vary slightly from week to week.

Basil - 1 bunch Beetroot - 4 Broccoli - 1 head Carrots - 8 Coriander - 1 bunch Cucumbers - 2 Green Beans - 1 kg Leeks - 2 Lettuce - 2 Onions - 2 Parsley - 1 bunch Potatoes - 1.5 kg Sweet Corn - 8 ears Tomatoes - 1 kg Zucchini - 2

SURPLUS IN THE BOX THIS WEEK Basil - 3 bunches Beetroot - 2 Cabbage - ½ head Carrots - 2 Celery - 1 Cucumbers - 4 Lettuce - 2 Onions - 1 Parsley - 1 bunch Patty Pan Squash - 3

Please remember to bring your own grocery bags. Please take the time to store your vegetables properly. Check out our Vegetable & Fruit page on the website to find tips on maximizing the life of your veggies.

NOTES ON THE SHARE Our intention has been to include 10 – 12 items in a full share box each week.  This week, we have been able to put 17 different items in the box and some in greater quantity then what we anticipated.  We are so pleased that most of the things we have grown have done well.  Please take advantage of the vegetable stock recipe below while there is such a bountiful harvest.  The stock will freeze well and be a welcome addition to any meal in winter.

‘Burpees Golden’ Beetroot – In our trials, “Burpees Golden’ beetroot is best cut into match sticks in a salad as opposed to grated which greys the lovely golden colour. They are wonderful roasted with red beetroot and carrots, or eaten like an apple. Carrots – This week the carrots are ‘Atomic Red’.  They keep their colour even when cooked.  We will work through the varieties sticking with one variety per week.  Would love your feedback on the taste. Celery – The celery has grown well.  The variety is stringy though.  It adds a wonderful flavour in anything cooked. Corn – The corn is tender and fresh.  To preserve its flavour, steam it for four minutes. Cucumbers – The boxes have a mixture of ‘Green Gem’, which is a standard cucumber and ‘Sumter’, which is a pickling cucumber.  ‘Sumter’ is a little cucumber and it has a delicious flavour. Lettuce – With the summer heat, many of the more tender varieties of lettuce have bolted.  They will be back in the fall. The Half-Share boxes have green oak leaf lettuce and a green cos lettuce.  The Full-Share boxes have those two plus a red cos and a green leaf with red spots called ‘Freckles’. We have put a recipe for Caesar Salad Dressing on the website. Parsley – We have two varieties of parsley.  They are both flat leaf.  The one that looks darker in colour has a much deeper and intense flavour then the other traditional Italian flat leaf.  Use it in stocks and cooked dishes.  We suggest the ‘Continental’ Italian flat leaf  for raw dishes. Patty Pan Summer Squash – The lovely little white squash with the scalloped edges are a summer squash.  These can be cut in half, placed in a baking dish with a little stock or white wine, topped with bread crumbs, parmesan cheese and melted butter and baked in a 180 oven for 20-25min until tender.   They can also be sliced like zucchini for grilling or a stir fry. We hope to get these into everyone’s box over the coming weeks. Potatoes – Until the tops of the potato plants die back, the skins are tender and easily rub off.  They are still fine to be stored without refrigeration. Be careful not to get them wet in storage as the areas where the skin has been rubbed turns dark.  We have also found a bit of scab on some of the potatoes.   The scab is little more then visual annoyance.  They are fine inside. Tomatoes – If your tomatoes are not yet ripe, just leave them in your fruit bowl.  They will be ready before the week is over. Zucchini – If you did not get the ‘Romanesco’ variety (striped white and green) this week, we hope you will next week.


Beetroot & Cream Cheese Dip 1 garlic clove, crushed 2 large cooked beetroots, peeled 250mls cream cheese, room temperature (you can also use thick Greek yoghurt) 4 tsps red wine vinegar 2 tbsp olive oil 1 tbsp chopped fresh mint or 1 tsp horseradish(both are optional)

1.    Wrap beetroots into foil and roast in the oven at 200 degrees for approximately 30 minutes (or until tender). 2.    Wash under cold water and peel off the outer skin. 3.    Grate beetroot into a sieve over the sink. Set aside for 5 minutes to drain. 4.    Finely chop fresh mint. 5.    In a large mixing bowl, combine all remaining ingredients. Then add the grated beetroot and stir well to combine. The dip will turn bright pink.

Cucumber Salad 1 large cucumber, thinly sliced 2 tbsp of rice wine vinegar 2 1/2 tsp of sesame oil 1 tsp of honey 1/2 a small red onion, thinly sliced (optional) 1 tsp of sesame seeds, toasted (optional) 2 tsp of coriander chopped (optional) 1 clove of garlic, grated (optional)

1.    Combine the cucumber, chopped coriander and red onion in a bowl and toss to combine. 2.    Add the rice wine vinegar, sesame oil, garlic and honey in a small bowl and whisk to combine. Add to the salad and toss to coat evenly in the dressing. 3.   Sprinkle with the toasted sesame seeds just before serving.

Szechwan Green Beans 4 tbsp Chinese sesame oil 1 kilo fresh green beans, trimmed 8 cloves garlic, minced 1/2 tsp salt crushed red pepper to taste (optional)

1.   Both the wok and oil should be hot, and the beans cooked quickly over high heat.  They will attain an indescribable texture, both crunchy and very tender at the same time.  Also try to hang in there with the full quantity of garlic.  the intense cooking heat will take the edge off it, leaving behind just the right amount of flavour. 2.    Place a medium-large wok or heavy deep skillet over medium-high heat.  After a minute, add the oil.  Wait a minute or so, and add the green beans.  Turn the heat to high and stir-fry for about 5 minutes, or until the beans are well seared. 3.    Add garlic and salt (and optional crushed red pepper). Stir-fry for several more minutes, then remove from heat. Source: Still Life with Menu - Mollie Katzen

Creamy Pasta with Roasted Zucchini, Goats Cheese & Basil 2 medium zucchini, cut into 1/2-inch cubes (about 3 cups) 1 1/2 tbsp extra virgin olive oil 3/4 tsp salt Pepper, to taste 2 tbsp slivered almonds 1/3 cup heavy cream 1 sprig basil, with leaves and stem 3 tbsp goat cheese (Try Main Ridge Dairy for a wonderful local product) 1/2 tsp finely grated lemon zest 400 grams whole-wheat spaghetti or linguine.

1. Heat oven to 250Cdegrees. Toss the zucchini and oil with 1/2 tsp salt and pepper to taste. Arrange zucchini on a baking sheet in a single layer. Roast, tossing occasionally, until golden and tender, 20 to 30 minutes. 2. Meanwhile, toast the almonds in a skillet over medium heat until golden, 3 to 4 minutes. Transfer to a small bowl. 3. Simmer the cream and basil sprig in a small saucepan over medium heat until reduced to 1/4 cup, about 7 minutes. Whisk in the goat cheese until the sauce is smooth. Remove from heat; stir in lemon zest and 1/4 tsp salt. Cover and keep warm. 4. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain well. Toss the pasta with the cream sauce. Serve topped with the zucchini and almonds. Source: NY Times - 10/10

Summer Vegetable Stock 1 tbsp olive oil 1 tbsp butter 1 onion, chopped into ¼ inch squares 8 branches parsley, roughly chopped 2 bay leaves Several large basil leaves Several branches of thyme 2 medium carrots, diced 4 celery stalks and leaves, roughly chopped 2 tomatoes, roughly chopped Leek tops Onion tops 1 handful green beans, roughly chopped 4 chard leaves and their stems, roughly chopped 1 tsp salt 8 whole cloves (optional) 8 whole peppercorns (optional) 2 litres cold water

1.    Heat butter and oil in a large saucepan. Add onions and herbs.  Cook briskly over medium heat for several minutes to lightly colour the onion, stirring as needed; then add other vegetables. 2.    Cook them for 12 – 15 minutes, then add water, bring to a boil, and simmer for 45 minutes. 3.    Strain the stock.  If it is to be used in pasta or a stew, you can reduce it further to intensify the flavour.