| This recipe is from CSA member Lily-thank you! I will absolutely be making it this week. Lily adds that, "substitutions are of course allowed--thyme or oregano would be nice in lieu of the mint." Serves 6 3 Tbs. lemon juice 2 tsp. grated lemon zest 1 clove garlic, minced (about 1 tsp.) 1/3 cup olive oil 2 medium zucchini or yellow squash, peeled into thin ribbons (about 4 cups) 1 medium sweet onion, such as Vidalia or Walla Walla, thinly sliced (about 1 cup) 1/2 cup crumbled feta cheese 2 green onions, chopped (about 1/4 cup) 1 Tbs. chopped fresh mint 1 Tbs. chopped fresh parsley Whisk together lemon juice, lemon zest and garlic in large serving bowl. Gradually whisk in oil. Season with salt and pepper. Add zucchini and onion, and toss to coat. Cover and marinate overnight, or up to 2 days. Sprinkle with feta, green onions, mint and parsley just before serving. Leek Information Leeks have been cultivated since at least 3000 BC, and they are native to the broad region stretching from Israel to India. Relished throughout Europe. They have been cultivated for so long that their beginnings are uncertain. Phoenician traders introduced the leek to Wales when they engaged in the tin trade in the British Isles a casual act that would unexpectedly elevate this humble plant to national status. Legend has it that in 640 AD, the Briton King Cadwallader was sorely pressed by invading Saxons. To distinguish themselves from the enemy, the Welsh wore leeks in their hats and subsequently gained a great victory over their enemies. Since that time, the Welsh have proudly eaten and worn the distinctive vegetable as a matter of national pride. Witness the tender scene in Shakespeare's Henry V when Fluellen turns to the victorious young King Hal: "Your majesty says very true: if your majesties is remembered of it, the Welshmen did good service in a garden where leeks did grow, wearing leeks in their Monmouth caps; which, your majesty know, to this hour is an honourable badge of the service; and I do believe your majesty takes no scorn to wear the leek upon Saint Tavy's day." (Act IV, Scene 7) Nero was said to eat leeks every day in the belief that they would maintain the clarity of his voice. The French have long described leeks as "the asparagus of the poor," and it is fitting that one of her proudest chefs Louis Diat would create an internationally famous leek soup based on the "poor people" soup of his predecessor Parmentier. Vichyssoise, to the surprise of nearly everyone, was created on American shores at the turn of the century in New York City's Ritz Carlton Hotel. Chef Diat recalls in Cooking a la Ritz a hot soup of leeks and potatoes that his mother used to make: "But in summer, when the soup seemed to be too hot, we asked for milk with which to cool it. Many years later, it was this memory which gave me the inspiration to make the soup which I have named Creme Vichyssoise."
Cut off the roots and tough green tops of the leeks and remove their outer layer of skin. Slice the leeks almost in half with a vertical cut starting an inch or so above the root end, rotate the leek 90 degrees, and make a second cut. Rinse the and soak them in cold water, working free any dirt. Tie the leeks into a bundle and parboil them in well-salted boiling water until tender throughout. Remove the bundle, cut off the string, and drain and cool at Note: A lighter way of cooking the leeks with cream is to braise them until Beet Information Beets are available year-round, but the best time to buy them is June through October, when they are at their most tender. Look for unblemished bulbs with greens. In addition to the usual red variety, you may find beautiful golden beets, and pink-and-white striated Chioggia beets. Unless a red color is important to the dish, either type can be used interchangeably with red beets. Often purchasers ask that the greens be chopped off. That’s a mistake -- the greens bring an additional set of nutrients to the plate, most notably beta-carotene, vitamin C, iron and calcium. Take your beets home from the farmer’s market with the greens intact. Roasted Beets Preheat the oven to 425 degrees. Cut the greens away from the beets, leaving about 1/4 inch of stems. ) Scrub the beets and place in a baking dish (or lidded ovenproof casserole dish). Add 1/4 inch of water to the dish. Cover tightly. Place in the oven and roast small beets (three ounces or less) for 30 to 40 minutes, medium beets (four to six ounces) for 40 to 45 minutes, and large beets (eight ounces or more) for 50 to 60 minutes. They’re done when they’re easily penetrated with the tip of a knife. Remove from the oven and allow to cool in the covered baking dish. Cut away the ends and slip off the skins. Roasted beets are wonderful on their own or simply dressed with a vinaigrette, and they will keep for five days in a covered bowl in the refrigerator. Best not to peel them until you plan to eat them. Sauteed Beet Greens 1 bunch beet greens Salt 1 tablespoon extra virgin olive oil, to taste 1 garlic clove, minced 1/8 teaspoon dried red pepper flakes (optional) Freshly ground pepper 1. Bring a large pot of water to a boil while you stem the greens and wash the leaves in 2 rinses of water. When the water comes to a boil, add 1 tablespoon of salt and the greens. Blanch for 2 minutes, until tender. Transfer immediately to a bowl of ice water, then drain and squeeze the water out from its leaves. Chop coarsely. 2. Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and hot red pepper flakes (if using) and cook, stirring, until the garlic is fragrant and translucent, 30 to 60 seconds. Stir in the greens. Stir for a couple of minutes, until the greens are nicely seasoned with garlic and oil. Season with salt and pepper, remove from the heat, and serve. Note: Some people enjoy a few drops of lemon juice with their cooked greens, so you might want to pass a plate of lemon wedges. Advance preparation: The blanched greens will keep in the refrigerator for about 3 days. with thanks, christy and tom |
bringing local farm fresh food to families and folks
Saturday, June 18, 2011
This Week's Delivery Saturday June 18, 2011
Please return your bags-we still need them.
Looks like we may be using a home for CSA pickup (ours!) after we close. We are so excited about keeping the CSA going and we hope you'll stay on board. We will be sending you a survey via e-mail about your interest in this as well as the best pickup times. Please keep an eye out for the survey in your e-mail.
Also, for those of you who have heard of Polyface Farms in Staunton, VA (or Farmer Joel Salatin) there is a Farm Field Day coming up on July 9. It's a whole day of farm tours and workshops with a crazy delicious farm lunch served. The early registration deadline for $100 tickets (normally $150) has been extended. I know this is not cheap but it is a whole day and you can bring as many kids under 15 as you like for free! We will be taking our family and we are so excited. We took our kids there for a Lunatic Tour last Summer and they LOVED it. They will never ask to eat and McDonald's again...
Store In The Fridge:
Blueberries-Papa's Orchard
Summer Squash -Whisper Hill Farm
Butter Lettuce - Hartland Farm
Pickling Cucumbers - Northern Neck Fruits and Vegetables
Leeks - Northern Neck Fruits and Vegetables
Baby Beets with Greens - Whisper Hill Farm
Recipes and Information
Marinated Summer Squash
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