Institute for Food CSA Pickup Eight
Per usual we look forward to seeing you from 3:30-5:30 pm July 19th
This week’s box is to include:
- Green beans
- Red potatoes
- Chioggia beets
- Spring cabbage
- Bib lettuce green
- Lacinato kale
- Cherry tomatoes
- Summer Squash
Please remember to continue returning your boxes at each pickup. It would also be greatly appreciated if you could return the pint boxes that were used for cherry tomatoes last week!
Plans are still underway to begin accepting compost for the farm, expect to see a blog post detailing what we can accept next week! We are still in need of volunteers for the impending potato and tomato harvests and would greatly appreciate everyone’s help. Please reach out to the institute for food email if you would be available.
New addition’s to this weeks box only add to the increasingly vibrant produce being grown on the farm. Our Chioggia beets are an heirloom variety from the Italian costal town of Chioggia and their bullseye patterned flesh makes them irresistible, even to the picky eater’s in my house.
I wanted to share an easy succotash recipe that has become a summer staple in my home; because, the farm is now producing nearly every ingredient it requires. I firmly believe these veggies pair well with practically everything.
- 1 Half Stick Butter
- 1 medium onion, chopped
- 2 teaspoons finely chopped fresh garlic
- 4 medium ears (2 cups) fresh corn (kernels cut off cobs)
- 1 small zucchini, cut into 1/4-inch pieces
- 1 small yellow summer squash, cut into 1/4-inch pieces
- 1 cup halved cherry tomatoes
- 1/4 cup chopped fresh herbs (basil, cilantro, oregano, thyme, etc.)
- 3/4 teaspoon salt
- 1/2 teaspoon fresh ground or coarse ground pepper
- Melt butter in 12-inch skillet until sizzling; add onion and garlic. Cook over medium-high heat 3-4 minutes or until tender.
- Add corn, zucchini and squash; continue cooking, stirring frequently, 8-10 minutes or until vegetables are tender.
- Add tomatoes; continue cooking 2 minutes. Add herbs, salt and pepper; stir.
Aisha has also provided us with the following recipes for this week’s box:
5 to 6 potatoes, peeled and cut into 3/4-inch chunks
1 cup Mayonnaise
2 Tablespoons vinegar
1 1/2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon ground black pepper
1 cup thinly sliced celery
1/2 cup chopped onion
2 hard-cooked eggs, chopped (optional)
Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Drain and cool slightly.
Combine Mayonnaise, vinegar, salt, sugar and pepper in large bowl. Add potatoes, celery, onion and eggs and toss gently. Serve chilled or at room temperature.
Green Bean Salad
1 1/2 pounds trimmed green beans, cut to 2 to 3 inch long pieces
Salt to taste
1/2 cup finely chopped red onion (or shallots)
2 Tablespoons balsamic vinegar
4 Tablespoons olive oil
3/4 cup chopped fresh basil leaves
3/4 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
Freshly ground black pepper to taste
Place the chopped onions in a small bowl of water. Let sit while you prepare the rest of the salad.
Blanch the green beans: Bring a large pot of salted water to a boil (2 Tablespoons salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp.
While the beans are cooking, prepare a large bowl of ice water. When the beans are ready, use a slotted spoon to remove them from the boiling water to the ice water to stop the cooking.
Drain the green beans and the red onions.
Place the green beans, red onion, and chopped basil in a large bowl. Sprinkle in the olive oil, toss to coat. Sprinkle in the balsamic and Parmesan cheese. Toss to combine. Season to taste with salt and freshly ground black pepper.
Chill until ready to serve.