FarmShare CSA Newsletter, week of September 22, 2015
What’s in this week’s box?
Veggies:
Jalapenos
Kale
Scallions
Head lettuce
Green Beans
Eggplant
Cherry Tomatoes
Field Tomatoes
Broccoli (Full & Locavore shares only)
Fruit:
Apples-McIntosh & Cortland
Storage, handling and general cooking tips…
Cooking Greens (Kale, Swiss Chard, Beet Greens, Bok Choi)
Storage- Keep dry, unwashed greens in a sealed plastic bag in the refrigerator. Thicker greens will keep up to two weeks, but tender ones like beet greens should be eaten within a week.
Handling- Just prior to use, swish leaves in a large basin of lukewarm water. After any grit has settled to the bottom, life the leaves out carefully. Additional rounds of washing may be necessary. If the sink has dirt in it or if you sample a leaf and it tastes gritty, the greens probably need to be rinsed again.
Salad Greens (Lettuce/Mesclun)
Storage- Store unwashed lettuce or mesclun in a plastic bag in the refrigerator. To store lettuce or greens that you have already washed and dried, roll the leaves loosely in a kitchen towel, put the towel in a plastic bag, and place the package in the vegetable crisper bin. Wet greens will spoil quickly, so make sure they are truly dry before refrigerating them. If you have a salad spinner, wash and spin the greens before refrigerating them. Eat mesclun mix within three or four days, and use lettuce within a week.
Handling- Salad greens bruise easily, so be sure to handle them gently. For lettuce, slice the head at its base with a sharp knife and let the leaves fall open. Discard any damaged or leathery outer leaves and tear large leaves into bite sized pieces. Both lettuce and mesclun mix can be washed by swishing them around in a basin of cold water. If a lot of dirt collects in the water, wash them a second time. Dry the greens in a salad spinner, or if you don’t have one, place them loosely in a mesh bag or thin towel, then go outside and swing them around your head.
Scallions
Store in a jar filled with inch or two of water. We’ve tried wrapping them in paper, plastic, and cloth, placing them in a bag or in a drawer … and finally discovered that the best way to keep them fresh seems to be in a jar filled with an inch or two of water. We remove the rubber band, stand the scallions in the jar, cover the whole thing with a plastic bag, and keep it in the fridge. Stored this way, the scallions stay crisp for about a week.
Beans (string)-
Storage: Keep green beans dry in a perforated plastic bag in the refrigerator. They should stay fresh for 4 to 5 days.
Preparation: Wash beans thoroughly in clear, cool water. Beans can be cooked whole, cut crosswise or diagonally, or French-cut (i.e., cut along the length of the bean). If you want sweet tasting, crisp fresh beans, cut them as little as possible. Cut older, more mature beans in the French style (i.e., lengthwise).
Stir-frying is one of the easiest ways to prepare green beans. This method maintains more nutrients than other cooking methods. Whatever cooking method you choose, remember to cook beans as little as possible, using the least amount of water possible.
Boiling, steaming, and microwaving are other common methods for preparing green beans. When boiling, beans may release some nutrients into the water, so try to re-use the bean water to regain some of the nutrients lost. For example, you can use the water to boil rice.
Broccoli
Storage-
Wrap broccoli loosely in a plastic bag and keep it in the vegetable bin of your refrigerator. Don’t use an airtight bag, because broccoli continues to respire after being harvested and needs some room to breather. It keeps for over a week but is firmest and tastiest if used within a few days.
Handling–
Part of eating organically involves tolerating a few bugs on your produce. Broccoli in particular sometimes comes with innocuous friends tagging along in its depths. Immediately before cooking, soak your broccoli, head down, in cold, salted water (1 teaspoon salt to 8 cups of water) for 5 minutes. Any critters will float to the top. If you soak your broccoli in salt water and then store it, it will become too rubbery and wilted to enjoy. So wait until the last minute to salt and soak it.
After cutting or breaking off the florets, don’t discard the stem. Sliced stems are juicy, crunchy, and perfectly edible wherever the florets are called for. If the skin on the stem is particularly thick, you can remove it with a paring knife or vegetable peeler before adding the stem to your dish.
Peppers
Storage + Handling
Store whole peppers in a cool, dry place or refrigerate 3-4 days in a plastic bag. Always refrigerate cut peppers. Peppers are high in vitamin C and also contain vitamins A, B6 and K. The purple variety offers some antioxidants as well.
Sliced peppers can be eaten raw, roasted, or sauteed in olive oil or butter for 3-10 minutes until soft. Peppers can also be frozen. Wash your peppers, then slice and remove seeds and pulp. Place sliced peppers in a pot of boiling water to blanch for 2 minutes than submerge in ice water until cool. Place peppers in a labeled plastic container and freeze for up to 9 months.
Apples
Storage and Handling
Apples should be kept uncovered or in a perforated plastic bag in the refrigerator. Warm temperatures will cause apples to lose their crispness and flavor, so if they are kept out of the refrigerator, make sure it is in a cool, ventilated place far from direct sunlight. To prevent cut apples from turning brown, sprinkle with lemon juice or soak them in a bowl of ½ cup water and 2 tbsp lemon juice.
Eggplant
Storage- Eggplant prefers to be kept at about 50 degrees F, which is warmer than most refrigerators and cooler than most kitchen counters. Wrap unwashed eggplant in a towel (not in plastic) to absorb any moistrue and keep it in the vegetable bin of your refrigerator. Used within a week, it should still be fresh and mild.
Handling- Rinse eggplant in cool water and cut off the stem. Many people like to peel, salt, and drain their eggplant to draw out any bitter flavor; however, bitterness develops only in eggplant that has been stored for a while, so with farm fresh specimens this is generally not necessary. Many recipes call for salting in order to make the vegetable less watery and more absorbent– much like draining tofu. Salting is not an essential step, but it can greatly enhance the taste and texture of your dish and is well worth the extra effort.
Eggplant’s thick skin can be difficult to cut. Do so carefully with a sharp knife. The shape of an eggplant determines how it is best prepared. Slice a straight, narrow eggplant into rounds for grilling or broiling, and cut a rounded, bulbous eggplant into cubes for stews and stir-fries.
Tomatoes
The sun-loving tomato’s arrival could mean only one thing—Summer is definitely here! This delectable, heart healthy summer fruit, beyond being a palate pleaser is fantastic in so many ways. Tomatoes can be eaten raw, stewed, sun dried, in soup, as a snack, with balsamic vinegar and fresh mozzarella, chopped into salsa, on sandwiches and burgers. The possibilities are endless.
FYI-Tomato paste will remove chlorine from hair, especially if you have blond hair and the recent heat wave has turned you into a pool diving mermaid and your locks are now greenish.
Did you know that tomatoes are thought to originate in Peru where their Aztec name “xitomatl’ means “plump thing with a navel”.
Storage
Tomatoes bruise easily, so handle them with care. Wash and dry your tomatoes before storing. Unless you’re planning to store your tomatoes for over a week, a windowsill, counter-top or bowl, stem side down, works fine. If you know you won’t use them in the next few days, then lower temperatures (a cool entryway) will help to preserve the fruit. Contrary to our common practice in the US, storing in a refrigerator is not otherwise recommended, as the cooler temperatures can reduce flavor and cause mushiness and mealyness. Your fresh-picked tomatoes will last longer on the kitchen counter than store-bought ones anyways, which are probably a few days old when you get them.
Recipes of the Week!
Take a fancy foodie picture with your Applecrest fruit and veggies? Let us know and post it on Facebook or Instagram or Twitter with #applecrest !
- Roasted Tomato Sauce with Garlic
- Tomato and Eggplant Galette
- Eggplant and Kale Bake
- Creamy Eggplant and Caramelized Onion Dip
- Roasted Green Beans and Scallions
- Crispy, Gooey Jalapeno Poppers
- Apple Hand Pies
Roasted Tomato Sauce with Garlic
From The Kitchn
Olive oil
2 pounds fresh tomatoes
8 cloves garlic, peeled and minced
4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
Heat the oven to 350°F and line 9×13-inch baking dish with aluminum foil. (Note: This step is optional, but it will make cleanup faster.) Spray the baking dish with baking spray, or rub lightly with olive oil.
Chop the tomatoes roughly but evenly. Spread them in the baking dish. Stir in the minced garlic, a drizzle of olive oil, and about 1 teaspoon of salt and some freshly ground black pepper. Cut the butter into small cubes and scatter evenly over the tomatoes.
Bake the tomatoes for 2 to 3 hours. This is very flexible; you can bake them until the tomatoes simple begin to break down and release their juices. Or you can continue baking until their edges blacken, and the juices are reduced significantly. I baked mine for about 3 hours, and that was perfect for my purposes.
Tomato and Eggplant Galette
From Fork Knife Spoon
- 1-3/4 cups all-purpose flour
- 1/2 cup cornmeal
- 1 tbsp white sugar
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, cut into cubes and chilled
- 1 large egg yolk, chilled
- 1/4-1/2 cup ice water
- 1 egg
- 2 tsp milk or cream
- 1-1/2 cups Gruyere cheese, grated
- 1 medium eggplant, cut into 1/8-inch slices
- 4-5 tomatoes, cut into 1/8-inch slices
- kosher salt and freshly-ground black pepper, to taste
- optional: freshly-grated Parmesan cheese and/or minced fresh thyme, for serving.
- In a food processor, pulse the flour, cornmeal, sugar and salt until just combined. Add the butter and pulse a few times until the mixture resembles coarse, pea-sized crumbs.
- Combine the egg yolk with 1/4 cup of the ice water. With the food processor running, add the liquid to the dough until it begins to come together. To test, pinch the dough with your fingers, and if it holds without being sticky, it is ready. Add more ice water, a tablespoon at a time, if needed.
- Pour the dough out onto a lightly-floured work surface and press the dough gently together to form a mound. Divide the dough in half, and shape each half into a disc. Wrap each disc in plastic wrap and chill in the refrigerator for at least an hour.
- Preheat the oven to 375 degrees F.
- On a piece of parchment paper, roll out the dough into a circle about 1/8-inch thick. In order to keep the dough properly chilled, work with just half the dough at a time and leave the other half in the fridge. If the dough begins to stick, dust lightly with flour.
- Divide the cheese between the two tarts, leaving a 2-inch edge all the way around. Layer the eggplant and tomato slices on top of the cheese, overlapping as required. Season with salt and pepper. Fold the edges of the dough up around the filling, pleating as you go. Pinch together any tears.
- Whisk together the egg and the milk, and brush the exposed edges of the dough with the egg wash. Transfer the parchment paper to a sheet pan, and bake until the crusts are golden brown and the cheese begins to bubble, about 30-40 minutes. Let cool on a baking rack. Serve warm with a sprinkling of Parmesan or fresh thyme.
Eggplant and Kale Bake
From Pass to the Left
Creamy Eggplant & Caramelized Onion Dip
- 1 large eggplant, cut into 1/4 inch rounds (skin on)
- 2 cups onion, diced (any kind – I used yellow)
- 3 cloves garlic, minced
- Olive oil
- Sea salt + ground pepper
- 1/4 cup Plain Greek yogurt or sour cream (optional)
- Pita or Toasted Bread for serving
- Sprinkle your eggplant with salt on both sides and place in a colander in the sink to drain excess water. After 10 minutes, lightly rinse with water and then press dry between two towels.
- Preheat oven to high broil (or medium if you have the option) and position a rack at the top of the oven.
- Arrange eggplant rounds on a baking sheet drizzle with olive oil and a pinch of sea salt. Roast for 5-7 minutes, turning once or twice until eggplant is softened and golden brown. Remove from pan and let cool to the touch.
- While eggplant is roasting, heat a large skillet over medium heat and add 2-3 Tbsp olive oil. Add onion and stir often until caramelized – turn heat to low if browning too quickly. Add minced garlic in the last few minutes so it doesn’t burn. Set aside.
- Peel away the skin of the eggplant (if a little is left that’s OK) and add flesh to a mixing bowl. It should be soft and tender. Add onion-garlic mixture and mash with a fork. Season with salt and pepper to taste.
- OPTIONAL: Add 1/4 cup Greek yogurt and stir once more – this makes the dip ultra creamy, but is not necessary if vegan or dairy intolerant.
- Serve immediately with pita, toasted baguette or assorted veggies. Best when eaten fresh, but will keep in the fridge covered for a couple days.
Roasted Green Beans and Scallions
From Sippity Sup
Ingredients
- 1/2 to 1 pound green beans trimmed and cut or left whole as you prefer
- 1 bunch scallions root end left mostly intact and greens trimmed to the length of the beans, halved lengthwise
- 3 clove garlic peeled and quartered
- ¼ cup olive oil plus more if needed
- 1 teaspoon minced fresh thyme leaves
- 1/2 teaspoon minced fresh rosemary leaves
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
Directions
Place the oven rack in the center position. Preheat the oven to 375 F.
Combine green beans, scallions, garlic, thyme and rosemary in a large bowl. Add the oil and toss until well coated. Lay the beans and scallions out on a parchment lined baking sheet as flat as possible; season with salt and pepper. Roast the beans, turning them every 15 minutes or so to prevent sticking (add more oil if needed). Continue roasting until wilted, shriveled and browned around the edges, about 45 minutes.
Crispy and Gooey Baked Jalapeno Poppers
- Yield:Serves 6-8
- Active time:40 minutes
- Total time:2 hours
Crispy and Gooey Baked Jalapeno Poppers
From Serious Eats
Ingredients
- 8 ounces Monterey Jack cheese, grated on large holes of a box grater
- 3 ounces sharp cheddar, grated on large holes of a box grater
- 1 tablespoon cornstarch
- 1/2 cup evaporated milk
- 2 teaspoons hot sauce, such as Frank’s RedHot
- 6-8 jalapeños, stemmed, sliced into 1/2-inch rings, and seeded
- 2 cups cornflakes
- 3/4 cup panko breadcrumbs
- 3 cups buttermilk
- 1 1/2 cups all-purpose flour
- 1/3 cup bacon fat or canola oil
- 1 batch your favorite salsa, for serving
Directions
-
Place Monterey Jack and cheddar cheeses in a medium bowl and toss with cornstarch until evenly coated. Transfer cheese to a medium saucepan and add evaporated milk and hot sauce. Place over low heat and cook, whisking constantly, until melted and thickened, about 5 minutes. Let stand until cooled to room temperature.
-
Arrange jalapeño rings on a parchment-lined baking sheet. Spoon cheese sauce into jalapeño rings, patting down with fingers.
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Place cornflakes and breadcrumbs in the workbowl of a food processor and pulse until cornflakes are finely processed. Transfer breading mixture to a shallow bowl.
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Place buttermilk and flour in separate shallow bowls. Working one at a time, dunk a jalapeño slice into buttermilk and then roll around in flour until completely coated. Dunk jalapeño slice back into buttermilk and then roll around in breadcrumb mixture until completely coated. Transfer to a wire rack set in a rimmed baking sheet. Repeat with all jalapeño rings. Transfer baking sheet to refrigerator and let cool for 1 hour.
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Preheat oven to 425°F. Brush breaded jalapeños all over with bacon fat or oil. Transfer baking sheet to oven and cook until cheese is heated throughout and outsides are browned and crisp, 20-25 minutes. Remove from oven and transfer jalapeño poppers to a tray. Serve immediately.
Apple Hand Pies
From Fork Knife Swoon
- 3 cups all-purpose flour
- 1/4 cup sugar
- 1-1/2 tsp fine sea salt
- 2-1/2 sticks (1-1/2 cups) unsalted butter, very cold, cubed
- 1/3 cup all-vegetable shortening, very cold or frozen, cut into small pieces
- 6-7 tbsp ice water
- 5 cups apples, peeled, cored and diced
- 2 tbsp unsalted butter
- 1/2 cup (packed) brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/3-1/2 cup heavy whipping cream
- demerara or sanding sugar
- In a food processor fitted with a metal blade, pulse together the flour, sugar and salt until well-combined. Add the butter and shortening to the flour mixture and pulse a few times until the butter and shortening pieces are evenly dispersed, with the largest pieces about the size of peas. Be careful not to over-mix. Add the ice water, a tablespoon or two at a time, and pulse to combine, until the dough is evenly moistened. Pinch a bit of dough together between two fingers to test – the dough should stick together. If the dough seems dry, add a few more teaspoons of water and pulse again.
- Transfer the pastry to a clean, well-floured work surface, and divide the dough in half. Gather each half of dough into a ball, then flatten into a round, disk, and wrap tightly in plastic wrap. Refrigerate for at least an hour before you begin to roll out the dough.
- Heat a skillet over medium-heat. Add the diced apples, butter, brown sugar and spices to the pan and stir to combine. Cook until the butter is melted and the apples are just soft, but not mushy, about 2 minutes. Remove from the heat, and transfer the apple filling to a mixing bowl to cool. Set aside and let come to room temperature.
- Preheat the oven to 375 degrees. Line two sheet pans with parchment paper. Set aside.
- Remove one of the dough disks from the refrigerator. Roll the dough out on to a generously-floured piece of parchment paper, until it is about 1/8-inch thick. Using a 5-inch-diameter cookie cutter or saucer (my preferred method), cut out six circles. Re-roll the dough as necessary to achieve all six.
- Lay the pastry circles on one of the sheet pans and top with half of the apple mixture, being sure to reserve as much of the apple liquid as possible. Adding too much liquid to the pies will get messy, quickly. Fold the dough in half, and use your fingers to gently press the edges together. Using the back of a fork, gently press down to create a fluted seal along the edge.
- Lightly brush the top of each pastry with the cream, and sprinkle generously with the demerara sugar. Cut a small x-shaped slit in the top of each pie, and repeat these steps with the second dough disk, if using.
- Bake for 20-30 minutes, until the pies are golden brown and cooked through. Let cool for 10 minutes on a baking rack. Serve warm with a scoop of vanilla ice cream.
As a reminder, part of the fun of being a member of a CSA is collaborating with your community, so always feel free to post cooking suggestions or feedback on recipes that we post, or favorite recipes of your own that you’d like to share.
