Greetings CSA Members and Friends,
More wonderful thoughts from Azure Keahi:
Though my time at the farm is scarce, I savor the days that I am able to partake in its systematically rhythmic processes. It is a stark contrast to the inner-city cacophony that I've chosen — the detritus of the post-industrial landscape, the foraged fruit on humming avenues, and the litter of modern-day consumption. At Denison, I can stick my fingers in the soil without fear of shards of glass or the looming risk of lead. I can disappear as a cog in the wheel of a well-oiled machine. In the city, I can harvest strawberries from the patch and share them with a passerby; my son can ride home in his bike seat with a garlic scape around his wrist. I am uplifted by what each setting has to offer. Take the time to notice the pleasure that comes from what you may take for granted: the purple polka dots on a broccoli floret, the confident point of a Caraflex cabbage, the red ruffles of a tender, oakleaf lettuce. Let these minute details speak to you and thank your life for these subtle gifts.
Wishing you all the very best - Justine
How To Quick Pickle Any Vegetable
from thekitchn.com - Makes 2 pint-sized jars
1 pound fresh vegetables, such cucumbers, carrots, green beans, summer squash, cherry tomatoes
2 sprigs fresh herbs, such as thyme, dill, or rosemary (optional)
1 to 2 teaspoons whole spices, such as black peppercorns, coriander, or mustard seeds (optional)
1 teaspoon dried herbs or ground spices (optional)
2 cloves garlic, smashed or sliced (optional)
1 cup vinegar, such as white, apple cider, or rice
1 cup water
1 tablespoon kosher salt or 2 teaspoons pickling salt
1 tablespoon granulated sugar (optional)
Equipment
Chefs knife
Cutting board
2 wide-mouth pint jars with lids
Canning funnel (optional)
Prepare the jars: Wash 2 wide-mouth pint jars, lids, and rings in warm soapy water and rinse well. Set aside to dry, or dry completely by hand.
Prepare the vegetables: Wash and dry the vegetables. Peel carrots. Trim the end of beans. Cut vegetables into desired shapes and sizes.
Add the flavorings: Divide the herbs, spices, or garlic you are using into the jars.
Add the vegetables: Pack the vegetables into the jars, making sure there is a 1/2 inch of space from the rim of the jar to the tops of the vegetables. Pack them in as tightly as you can without smashing.
Make the pickling liquid: Combine the vinegar, water, salt, and sugar (if using) in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar. Pour the brine over the vegetables, filling each jar to within 1/2 inch of the top. You might not use all the brine.
Remove air bubbles: Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling brine if necessary.
Seal the jars: Place the lids over the jars and screw on the rings until tight.
Cool and refrigerate: Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.
Storage: These pickles are not canned. They can be stored in the refrigerator for up to 2 months. If you process and can the jars, they can be stored at room temperature unopened.
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This week in your CSA box,
you will most likely find:
Scallions Green Beans
Tomatoes Cucumbers
Zucchini/Summer Squash
Corn Eggplant
Carmen (sweet) Green Peppers
Fruit Share:
2 pints of Blueberries
The blueberries will not be labeled with your name. Please take 2 pints.
Quinoa with Scallions and Parsley
~foodandwine.com
1 1/2 cups quinoa, rinsed
1/4 cup extra-virgin olive oil
8 scallions, thinly sliced
1 large garlic clove, minced
1/4 cup chopped flat-leaf parsley
Kosher salt and freshly ground pepper
In a large pot of boiling salted water, cook the quinoa until tender, about 12 minutes. Drain well and transfer to a large bowl.
Meanwhile, in a large skillet, heat the olive oil. Add the scallions and garlic and cook over moderate heat until softened, about 4 minutes.
Scrape the scallion mixture into the quinoa and add the parsley. Season with salt and pepper, toss and serve.
Zucchini, Eggplant, and Green Beans with Tomatoes
~ whatscookingamerica.net
3 to 4 large tomatoes, stem end removed
Extra-virgin Olive Oil
1 medium onion, cut in half and sliced
1 medium-large zucchini, sliced
1 medium Italian or Japanese eggplant, sliced
4 large cloves Garlic,peeled and sliced thin
To taste: Salt and Black Pepper
1 handful of Green Beanscut into 2-inch lengths
Chicken or vegetable broth, if needed
Fresh or dried oregano
Fresh thyme springs
A pinch of saffron
Boil 4 cups of water and pour over tomatoes. Let sit a few minutes until you can easily peel off the skins. Cut into quarters and set aside.
To a large sauté pan, add olive oil and onion. Sauté over medium-high heat until onions begin to soften. Add zucchini, eggplant, garlic and green beans, and sauté. Add salt at this time as it helps to release juices from the vegetables. Note: If the vegetables seem dry, add a little broth. Place lid askew on pan and let the mixture cook until almost softened.
Add the peeled tomatoes, oregano, thyme, and saffron; toss well, replace lid, and turn heat to low and finish cooking.
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