CSA Members 2010: Newsletter Archive

Summer Delivery #3

Dear CSA Members,

PLEASE COOK YOUR MORELS BEFORE EATING. They should not be eaten raw. As a rule, I always cook our mushrooms, even the cultivated ones. Although it is discouraged by some, I do wash morels -- they can be a bit gritty or have tiny bugs, and just like my vegetables, I find it better to clean them before eating. More fresh greens, cherries, and early Summer root crops fill the box today. The sweet beets are delicious roasted and served over salad. You will find my favorite balsamic recipe in our collection. Adjust it to your taste, and add fresh minced herbs when you have them handy.

Strawberry Festival, June 26th

Since I'm feeling inspired to cook with all these fresh greens, I have multiple recipes to share today.

A bit of broccoli, a few carrots and chives, and you're ready for a quick stir fry with your favorite protein and rice noodles.

First, the marinade:

• 1/4 cup soy sauce or tamari
• 1 capful of rice vinegar (2 tsp)
• 1/4 c water
• 1 Tbsp ginger powder, or a 2 inch piece of minced fresh ginger
• 1 Tbsp garlic powder or 2-3 stems minced fresh garlic flowers
• 1 Tbsp honey
• 2 Tbsp dry cilantro, or 4 Tbsp chopped fresh cilantro
• 1 Tbsp toasted sesame oil
• 1 lb of tofu, chicken, beef or other protein

Chop your protein and marinate for approximately one hour. While you're marinating your protein, cook your rice noodles. Use nearly boiling water (but do not boil them!) to cook them until tender, then run quickly under cold water. Set aside.

Chop up your vegetables into bite sized pieces. Cook the carrots first, with just a bit of oil and water. I cover mine for a few minutes to steam them lightly, then remove the lid and turn the heat up. Once carrots are slightly soft, add broccoli and chives. Stir fry over medium high heat, stirring frequently and adding oil as necessary to keep vegetables from sticking. Set aside.

Remove your protein from the marinade with a slotted spoon and stir fry in batches until done. Pour liquid over the last batch and be sure to heat thoroughly, especially if you're cooking with meat. Stir the previous batches back in to warm and absorb the liquid.

Chop up your vegetables and stir fry.

We also have a special treat: wild harvested morel mushrooms! Please see below for a delicious recipe.

Join us for the rest of the 2010 Summer Season!

See our Summer offerings & sign up now!

Swiss Chard Gratin

for gratin

• 2 tablespoons butter, softened
• 2 tablespoons fresh breadcrumbs
• 1/4 cup fresh breadcrumb
• 1 lb swiss chard, any color
• 1 tablespoon extra virgin olive oil
• 1 medium shallot, finely chopped
• 2 garlic cloves, finely chopped
• 1/2 teaspoon salt
• fresh ground pepper, to taste

for sauce

• 2 tablespoons butter
• 2 tablespoons flour
• 1 1/2 cups low-fat milk
• 1/3 teaspoon salt
• 1 bay leaf
• 1/8 teaspoon nutmeg
• 2 tablespoons finely chopped fresh oregano
• 2 teaspoons finely chopped fresh thyme
• 1 cup crumbled feta cheese

procedure

Heat oven to 400°. Coat the interior of a 1 1/2-quart gratin or baking dish with the softened butter and spoon in the 2 tablespoons of bread crumbs; tilt the dish around until they cover the buttered surface.

Wash chard in cold water. Drain briefly, then cut off the chard stems and separate them from leaves. Slice stems and leaves into 1 1/2-inch pieces.

Heat the olive oil in a 6-quart Dutch oven or soup pot over medium heat; add the shallot, garlic, and stems of the chard; cook, stirring constantly, until softened but not browned, about 3-5 minutes. Add the chard, sprinkle with salt, cover tightly and steam until the chard has wilted to half its original volume, about 5 minutes.

Uncover and cook the chard, turning occasionally with tongs, until all the water in the pan evaporates, about 5 more minutes. Season with pepper and set aside.

Sauce

Melt the butter in a small saucepan over medium heat; whisk in the flour; cook, whisking, until mixture bubbles up and turns lighter in color, about 1 minute; pour in the cold milk all at once; whisk vigorously; add salt and bay leaf; heat, whisking, until it comes to a boil and thickens, about 5 minutes; reduce the heat to low, simmer 2 minutes; stir in the nutmeg, oregano, and thyme; remove from heat and discard bay leaf.

Mix the cooked chard and the sauce; spoon into prepared pan; sprinkle with remaining 1/4 cup bread crumbs and the cheese; bake until golden and bubbly, 35 minutes.

adapted from RecipeZaar, originally from the Chicago Tribune

Roasted Beets With Honey Balsamic Glaze

ingredients

• 16 fresh beets
• 1/2 tablespoon olive oil
• 2 tablespoons butter
• 2 tablespoons honey
• 2 tablespoons balsamic vinegar
• salt & pepper to taste

procedure

Preheat oven to 350°F. Trim & scrub beets leaving root & 1" stem intact. Place on a sheet of foil, drizzle with 1/2 Tbsp olive oil & wrap loosely, closing edges tightly. Place on a baking sheet. Bake for 1 hour & let cool enough to handle.

Remove stems & roots, peel & slice beets. Place in bowl.

Combine glaze ingredients in a small saucepan. Bring to a boil for 1 minute. Pour over beets.

adapted from RecipeZaar

Fettuccine with Morel Mushrooms and Sage Cream

ingredients

• 6 ounces fresh morel mushrooms, cleaned and chopped
• 1/2 pound fettuccine
• 1 tablespoons extra-virgin olive oil
• 1 tablespoon butter
• 1 cup chopped red onion
• 1/3 cup dry red wine
• 3/4 cup whipping cream
• 2 tablespoons chopped fresh sage
• Fresh grated parmesan
• Salt & pepper

procedure

Put a large pot of boiling salted water on the stove top to boil. When it boils, cook pasta until just tender but still firm to bite. Drain pasta.

Meanwhile, heat oil and butter in skillet over medium heat. Add onion and mushrooms and sauté until onions are softened and the liquid from the mushrooms has reduced. Add wine and cook 1 minute. Add cream and sage. Simmer until sauce thickens slightly, about 7 minutes. Add pasta and toss to coat with sauce. Season with salt and pepper. Transfer to plates and serve with grated parmesan.

Adapted from Bon Appétit, February 1999