Week 9 Newsletter 2019

Hello Everyone,


Here we are at Week 9, we have passed the halfway point of the CSA season. It is getting harder and harder to decide what to put in the bins, because there are so many items that are ripening at the same time. My challenge is to provide you with interesting combinations and a few new items each week. The zinnias and sunflowers are blooming, so keep a look out for these flowers in the next few weeks when you pickup you bins/buckets. This year I am rotating the flower deliver to different pick up locations and will not be listing them as an item in your bins/buckets.

F

Full Share:


Cherries
Apricots
Zucchini                  
Green Beans
Yellow Beans                                               
Tomatoes
Lettuce
Red Onions


Small Share:


Apricots
Zucchini
Mixed String Beans
Escarole
White Onion




Why not try something new this week... 

Escarole & Beans (Zuppa di Scarola e Fagioli)

Recipe Type: soup
Cuisine: Italian
Author: 3 Italian Sisters

Ingredients

1 head of Escarole, cut into bite size pieces
2 tbsp. extra virgin olive oil
2 cloves garlic, sliced thin or minced
salt and pepper to taste
1/2 tsp. red chile flakes
2 cups chicken broth or vegetable broth or water
1 can cannellini beans, rinsed in cool water.
pecorino romano cheese
optional additions: chunks of pepperoni, sausage or soppressata

Instructions

Clean escarole leaves in large basin of water to rid greens of sand and grit.
Rinse until all grit is gone and then chop leaves into bite size pieces.
In a large pot, add olive oil and minced garlic garlic and saute for 1 min
add escarole leaves, salt, pepper, red chili flakes, chicken broth or water and then
simmer for 5 minutes until escarole wilts.
Add the beans and simmer for 15- 20 minutes more or until escarole is tender, add more broth if you like it soupy.. Adjust seasonings and serve.
Sprinkle with grated pecorino cheese and large loaf of toasted italian bread to soak up the delicious broth… Enjoy!

Spicy Grilled Zucchini

MARTHA ROSE SHULMAN

YIELD Serves four
TIME 5 minutes

INGREDIENTS

1  pound zucchini, cut on the diagonal or lengthwise in thin slices
2  tablespoons extra virgin olive oil, as needed
 Salt
 freshly ground pepper
½  teaspoon red pepper flakes (more to taste)
1  tablespoon slivered fresh mint or basil
1  lemon, cut in half


PREPARATION

Prepare a medium-hot grill. Season the zucchini with salt and pepper, and toss with the olive oil. Grill on each side until the slices are tender and there are light marks on the sides. Transfer to a platter, and sprinkle with the red pepper flakes and the herbs. Douse with lemon juice if desired, and serve.

Tip
Advance preparation: You can serve this at room temperature. It will hold for an hour or two. Don’t douse with lemon juice or sprinkle on the herbs until just before serving.