Denison Farm
2018 CSA Season
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Greetings CSA Members and Friends,
June 15th, 8pm
The evening comes slowly over us,
over the cardinal and the wren still
feeding, over the swallows suddenly
swooping to snatch up mosquitoes
over the marsh where the green
sedge lately has a tawny tinge
over two yearlings bending long
necks to nibble hillock bushes
finally separate from their doe
mother. A late hawk is circling
against the sky streaked lavender.
The breeze has quieted, vanished
into leaves that still stir a bit
like a cat turning round before
sleep. Distantly a car passes
and is gone. Night gradually
unrolls from the east where
the ocean slides up and down
the sand leaving seaweed tassels:
a perfect world for moments.
~ Marge Piercy
Enjoy your share this week - Justine
Creamy Broccoli and Cucumber Salad
Adapted from Joylovefood.com
4-5 cups broccoli florets and chopped tender insides of broccoli stems (from about 2 broccoli crowns)
1 chopped cucumber
½ cup diced scallions or onion
½ cup raisins
½ cup sunflower seeds
1 cup mayonnaise
2 tablespoons white wine vinegar
1 garlic clove, minced (about 1 teaspoon)
1 tablespoon honey
1 teaspoon salt
additional salt and freshly ground pepper to taste
Add broccoli, cucumber, scallion or onion, raisins and sunflower seeds to a large bowl.
In a small bowl, whisk together mayonnaise, white wine vinegar, garlic, honey and 1 teaspoon salt to make a dressing.
Pour dressing over broccoli and cucumber mixture, toss to combine. Season with salt and pepper to taste. Refrigerate salad for at least 4 hours before serving.
Broccoli Squash Bake (Taste of Home)
2 cups fresh broccoli, florets and stems sliced
3 Tbl Butter
2 cups sliced zucchini/summer squash
1 egg
½ cup shredded Swiss Cheese
¼ cup milk
¼ tsp ground mustard
Dash cayenne pepper
2 Tbl grated Parmesan cheese
In a large skillet, stir-fry broccoli in butter for 3 minutes. Add squash. Cook 3 minutes longer or until the vegetables are crisp-tender. Transfer to a greased 1-qt. baking dish.
In a small bowl, combine the egg, Swiss cheese, milk, mustard and cayenne. Pour over vegetables. Sprinkle with Parmesan Cheese. Bake, uncovered, at 350° for 15-20 minutes or until set.
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This week in your CSA box,
you will most likely find:
Garlic Scapes Broccoli
Radishes Collards
Head Lettuce Parsley
Zucchini/Summer Squash
Caramelized Broccoli with Garlic
(Food and Wine)
3 tablespoons extra-virgin olive oil
1-2 heads of broccoli, shorten the stems slightly and cut in half
1/2 cup water
3 garlic cloves, thinly sliced*
Pinch of crushed red pepper
Salt and freshly ground black pepper
2 tablespoons fresh lemon juice
In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the broccoli, cut side down, cover and cook over moderate heat until richly browned on the bottom, about 8 minutes. Add the water, cover and cook until the broccoli is just tender and the water has evaporated, about 7 minutes. Add the remaining 1 tablespoon of olive oil along with the garlic and the crushed red pepper and cook uncovered until the garlic is golden brown, about 3 minutes. Season the broccoli with salt and black pepper, drizzle with the lemon juice and serve.
* Garlic Scapes would be a great substitute. Just saute them a little bit longer than you would the garlic.
Collards-Ricotta Pie (adapted from Moosewood Cookbook)
Crust:
Cut together 1 cup flour and 1/3 cup cold butter. Use a pastry cutter or 2 forks.
When the mixture is uniformly blended, add about 3 Tbl. cold buttermilk (water will work as well) so that the mixture holds together enough to form a ball. Chill for one hour.
Filling:
1 lb Ricotta Cheese
3 beaten eggs
1 bunch Collards, steamed until tender
1 medium onion, sautéed in butter
3 Tbl Flour
½ cup grated sharp cheese
Dash nutmeg
Mix everything together, blending well.
Roll out the dough and place into deep pie plate. Spread the ricotta mixture into unbaked pie shell. Top with 1 cup sour cream spread to edges of crust and sprinkle paprika on top.
Bake at 350 degrees – 40-45 minutes. Serve hot.
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