Jul
20
    
Posted (Stephanie) in Recipes

As you might have noticed, we’re getting still more squash this week.  CSA mainstay Lori has compiled some suggestions on how to use the squash.  In fact, she’s been nearly as prolific as the squash, so we’ll post this in several posts….

Here’s Lori:

Oh, look—we’re getting another three pounds of squash in our CSA share this week. And, like the rain, it doesn’t seem to be stopping anytime soon.

So I’ve been looking for squash recipes that use A LOT of squash; anything that used a couple won’t do the trick. Just a little bit of searching found plenty of ways to use all the squash we’ve been getting. I’m barely scratching the surface here.

–FROM THE BOOK: Two of my favorite recipes from Recipes from America’s Small Farms are squash-centric: Greek Zucchini Cakes (p. 151) and Picante Zucchini (p. 165). The Squash Pizza (p. 168) is also nice and can be prepared in less than 30 minutes. Squash (or a mixture of squash and chard) can be substituted for broccoli in Broccoli Flan (p. 75). The Basic Vegetable Quiche (p. 20), Basic Gratin Gratin (p. 25—I tried it with potatoes and zucchini, it was yummy); Basic Fried Vegetables and Fritters (p. 32-33), Basic Stir-Fried Vegetables (p 34) and Basic Pilaf (p. 35) are great with summer squash. I tried the Basic Souffe with zucchini, and I wouldn’t recommend it unless something with a stronger taste was added—the squash was too bland and the whole thing tasted like scrambled eggs that took an hour to prepare.

–QUICKES: 20 MINUTES OR LESS

—-Broiled squash: Slice squash diagonally into large ovals. Coat a cookie sheet with olive oil, using a misto (if you don’t have a misto, just spread the oil on the cookie sheet, or better yet, buy a misto—they cost about $15 and you won’t be sorry). Arrange the squash slices on the cookie sheets and coat the tops with oil. Place under the broiler for 4 minutes, until the squash is brown. Remove from oven, turn each slice, sprinkle with salt, pepper, and parmesan cheese. Return to over and broil for another 4-5 minutes until cheese is melted and squash is brown around the edges.

Or—instead of cheese, spread horseradish dressing OR honey mustard over the ovals after you turn them.

Or—instead of slicing into ovals, cut into half lengthwise. These will take about 8 minutes to cook through. Add the cheese or sauce after 4 minutes, but don’t turn. If the squash won’t sit steadily, cut a thin slice off the bottom.

—-Squash kabobs: Cut squash into small spears. Thread onto skewers. Brush with oil and place on a cookie sheet. Put under a broiler for 4 minutes, turn, broil another four minutes. Add salt and pepper. (If you have time, marinate the kabobs in oil, vinegar or lemon, onion, herbs, and spices before broiling.)

—-Skillet squash: Heat olive oil in a large skillet; add minced garlic and onion; sauté until soft. Chop 6 squash into chunks or circles. Add to skillet and sauté until soft, about 4-6 minutes. Add 2 cups tomato sauce or canned plum tomatoes; cook, stirring, until heated through. Add whatever herbs you like &/or have on hand—basil, parsley, oregano, and rosemary are particularly nice. Cook another two minutes. Top with grated parmesan and serve (over rice or pasta, it makes a full meal).

—-Quick squash pancakes: The Greek Zucchini Cakes and Basic Fritters (FROM THE BOOK, above) are nice, but you can get the job done even faster. Just throw 4 cups of cubed zucchini into a blender/food processor with a small chopped onions, a couple of cloves of garlic, and salt and pepper. Pulse for a few seconds. Drain off the liquid and throw the pulp into a bowl. Heat 2 tablespoons of salad oil on a large skillet. Add 2 beaten eggs and 1/2 cup of grated cheese to the pulp. Form into 2-inch long ovals and drop into the heated oil. Fry for a few minutes on each side, turning once.

—-Squash and pasta; squash and rice. Slice squash thinly; sauté in olive oil until brown and crispy. Add salt and pepper to taste; serve over pasta or rice, topped with parmesan or other cheese. Of course, you can add other vegetables (mushrooms, eggplant, onions, string beans, greens) to the sauté pan, but it’s fine with just the squash.

–PULP THEM: Wash, cut into chunks and throw them in the food processor; pulse for 15-20 seconds. Put the pulp in a colander and let it sit over a pot for a half hour to get rid of some of the water. Put the remaining pulp into freezer bags in 2-3 cup portions—they take up very little room in even the smallest freezer. Sometime next winter, you’re going to make wonderful zucchini bread (see below), fritters or pancakes (see above), or thicken a soup or stew with the stuff in those little bags.


 
Jul
19
    
Posted (Stephanie) in News
Summer Squash-3 pounds-most has recovered after the last hail storm.  You will still see some marks on the summer squash and cucumbers from the hail hitting the plants.
Early Jersey Wakefield Cabbage-1 head
Lettuce-1 head
Scallions-1 bunch
Dill-1 bunch
Cucumber-slicing-2
Boothby Blonde Cucumbers-heirloom, small white-2
Swiss Chard-1 bunch
Eggplant-2-this is an oriental eggplant, but for some reason the shape is very different than what we have produced in the past.  In the past it was a long, thin eggplant.  This year it is much shorter and rounder.  The taste is very good.
Fruit Share-this is the last week for currants.  They are such a super fruit that I try to eat some everyday.  Will miss them when they are gone.
1 basket Red Currants-Stoneledge Farm
1 basket Black Currants
1 basket Sugar Plums-small, sweet, first plums of the season

 
Jul
19
    
Posted (Stephanie) in News
Dear CSA Member,
Last week a CSA member, Wayne wrote,
I’ve been an environmental consultant since the early 70s and amongst other issues I have been trying to follow the potential threats to agriculture due to climate change.  Lately, I’ve been wondering if this year’s unusually wet and cool weather is a harbinger of things to come….” .
I’m not sure about long term weather conditions and if the cold and wet will be our normal summer weather, but this year it is what we need to work with.
That being said, there is more Early Jersey Wakefield Cabbage this week and possibly even next week as well.  It is one vegetable that thrives in the cold and wet and has outperformed even our highest expectations. The cabbage usually will hold in the field and we can pick it every other week but this year it is exploding in size and actually exploding in the field.  We don’t want to waste the cabbage and it is one of the things that is in abundance this year.
More rain this afternoon into tonight and tomorrow. Not sure how the tomatoes are going to fare but we will hope there is some sunshine in August.
Enjoy the Vegetables and Fruit
-Deborah, for everyone at Stoneledge Farm


 
Jul
16
    
Posted (Stephanie) in News

Hello members,

We just got the word from Deb that, due to a bad weather forecast in S. Cairo for this weekend, they have had to cancel the members’ invitation to the garlic harvest.

Apologies to anyone who was planning to go.


 
Jul
14
    
Posted (Ashley) in 88th Street CSA, News, Recipes

Some delicious recipes this week for our abundance of summer squash and more healthy greens! Recipes include Spicy, Sweet and Sour Cucumbers; Summer Squash and bacon Quiche; and how to make the perfect salad.

Newsletter Week 6