.JPG)
NU-WAY FARM CSA
June 9th, 2010
This Week You'll Receive Some of the Following:
Strawberries
June 9th, 2010
This Week You'll Receive Some of the Following:
Strawberries
Blueberries
String beans
Onions
Onions
Chayoga Beets
Eggs
“8-ball” Zucchini
“8-ball” Zucchini
White or Red New Potatoes
Cucumbers
Exceeding the demands of the famous proverb, David’s sweet corn is well over knee-high a week past the 4th of July. His cucumbers, peppers and zucchini are coming strong, and he has lots of string beans to pick (you’ll be seeing a bag in your boxes today). All his tomato plants are looking great too and we’ll see an avalanche of tomatoes in August.
Considering the sweltering conditions and complete lack of rain, this is a surprising amount of productivity. To my surprise, David didn’t seem worried at all. “Yes,” he said, “we could really use a shower or two. But the carrots I seeded two weeks ago are coming up already. There’s still enough moisture in the soil for things to flourish.” This is evidence that David’s hard work is paying off, since years of soil conditioning and composting have produced soil that doesn’t turn to dust in the absence of constant watering. Enjoy the fruits of that labor!
New additions this week include some of the first new potatoes of the season (I’d urge you to put down your peeler and just give these little delicacies a light scrubbing—the skins are delicious), as well as a globe-shaped squash called “8-Ball Zucchini.”
Rudimentary, but Sublime String Beans
The very easiest and—to my mind—most delicious way to eat the first string beans of the year.
1-2 pounds string beans, trimmed of stem ends
Coarse sea salt
Very high quality extra-virgin olive oil
Very high quality extra-virgin olive oil
Fresh-ground black pepper
Steam the beans until just crisp tender, 4-5 minutes. If serving the dish later, at room temperature, transfer the steamed beans immediately to a giant bowl of salted ice water to stop them from cooking any more. Then proceed.
Toss the steamed green beans in a generous amount of olive oil and sprinkle with salt and pepper. Serve while still steaming hot.
Green Beans with Tomato, Anchovy, and Basil
a.k.a. “Slightly More Fancy String Beans” Don’t fear the anchovy—it brings a huge amount of calcium to the party and they melt into the dish.
1 pound young green beans, snipped of their stem ends
Steam the beans until just crisp tender, 4-5 minutes. If serving the dish later, at room temperature, transfer the steamed beans immediately to a giant bowl of salted ice water to stop them from cooking any more. Then proceed.
Toss the steamed green beans in a generous amount of olive oil and sprinkle with salt and pepper. Serve while still steaming hot.
Green Beans with Tomato, Anchovy, and Basil
a.k.a. “Slightly More Fancy String Beans” Don’t fear the anchovy—it brings a huge amount of calcium to the party and they melt into the dish.
1 pound young green beans, snipped of their stem ends
1 large, ripe tomato, diced
4 leaves fresh basil
4 leaves fresh basil
2 small anchovy fillets
3 T. excellent quality extra-virgin olive oil
3 T. excellent quality extra-virgin olive oil
Sea Salt
Steam the green beans until just crisp tender, 4-5 minutes. Do not overcook them. In the meantime, prepare the accompaniment. Roll up the basil leaves into one long cigar shape, and then thinly slice them so you have tiny ribbons. Finely chop the anchovy fillets and add them to a small bowl along with the basil and tomatoes. Add one tablespoon of the olive oil and stir to combine.
Transfer the steamed green beans to a bowl and toss them with the remaining two tablespoons of olive oil and a little sprinkle of sea salt. Arrange the beans on a serving platter and then top with the tomato mixture and serve immediately.
Roasted Green Bean, Green Onion and Beet Salad
The multiple step, multiple pan nature of this recipe keeps the salad’s colors intact—otherwise the beets will turn everything pink!
Steam the green beans until just crisp tender, 4-5 minutes. Do not overcook them. In the meantime, prepare the accompaniment. Roll up the basil leaves into one long cigar shape, and then thinly slice them so you have tiny ribbons. Finely chop the anchovy fillets and add them to a small bowl along with the basil and tomatoes. Add one tablespoon of the olive oil and stir to combine.
Transfer the steamed green beans to a bowl and toss them with the remaining two tablespoons of olive oil and a little sprinkle of sea salt. Arrange the beans on a serving platter and then top with the tomato mixture and serve immediately.
Roasted Green Bean, Green Onion and Beet Salad
The multiple step, multiple pan nature of this recipe keeps the salad’s colors intact—otherwise the beets will turn everything pink!
5 beets, trimmed of roots
1 bag Yoder green beans
4 T. olive oil
4 T. olive oil
5 T. chopped fresh herbs (basil &parsley)
½ cup fresh onions, sliced
½ cup fresh onions, sliced
¼ cup water
2 T. balsamic vinegar
Preheat oven to 400 degrees. Wrap beets tightly in foil. Place directly on the oven rack. Roast until tender when pierced with knife, about 1 hour. Cool beets, then peel and quarter them. Transfer to a large bowl. Add 1 T. olive oil, 2 tsp. fresh herbs, salt and pepper; toss to coat.
Oil 1 large-rimmed baking sheet. Spread onions out on baking sheet and drizzle with a little more oil, some herbs, salt and pepper. Roast about 5 minutes, or until golden brown. Transfer to another bowl.
Place green beans on the same baking sheet. Drizzle with a little more olive oil, ¼ cup water, and more fresh herbs. Sprinkle with salt and pepper. Cover with foil and roast until almost crisp tender, about 14 minutes. Uncover and continue to roast until water evaporates and beans are crisp-tender, about 5 more minutes. Transfer to bowl with onions.
Drizzle onions and green beans with balsamic vinegar. Toss to coat. Season to taste with salt and pepper. Top with beets and serve warm or at room temperature.
Our Farmer
David Yoder
19 Fredonia Hadley Rd., Fredonia, PA 16124
2 T. balsamic vinegar
Preheat oven to 400 degrees. Wrap beets tightly in foil. Place directly on the oven rack. Roast until tender when pierced with knife, about 1 hour. Cool beets, then peel and quarter them. Transfer to a large bowl. Add 1 T. olive oil, 2 tsp. fresh herbs, salt and pepper; toss to coat.
Oil 1 large-rimmed baking sheet. Spread onions out on baking sheet and drizzle with a little more oil, some herbs, salt and pepper. Roast about 5 minutes, or until golden brown. Transfer to another bowl.
Place green beans on the same baking sheet. Drizzle with a little more olive oil, ¼ cup water, and more fresh herbs. Sprinkle with salt and pepper. Cover with foil and roast until almost crisp tender, about 14 minutes. Uncover and continue to roast until water evaporates and beans are crisp-tender, about 5 more minutes. Transfer to bowl with onions.
Drizzle onions and green beans with balsamic vinegar. Toss to coat. Season to taste with salt and pepper. Top with beets and serve warm or at room temperature.
Our Farmer
David Yoder
19 Fredonia Hadley Rd., Fredonia, PA 16124
No comments:
Post a Comment