Week 7: June 18, 2014

In this week’s box:

3 half-pints raspberries

2 pints blueberries

1 dozen eggs

1 kohlrabi with tops

1 bag zucchini

2 bags yellow squash

2 bags pickling cucumbers (small cucumbers)

1 bag slicing cucumbers (larger cucumbers)

2 bunches beets with tops

4 half-pints pick-your-own raspberries 9 a.m. to noon only, for CSA members only

Total retail value of goods in this week’s box: $58

Total retail value of goods distributed so far this year: $475

Emily’s notes:

If you want to make pickles, but are watching your sodium intake, here is a recipe from Eating Well magazine that I made a couple of CSA seasons ago. It makes a nice crisp pickle with a sweet-salty flavor.

Quick Pickles

1.25 pounds pickling cucumbers, trimmed and cut into quarter-inch slices

1.5 teaspoons salt

1 cup apple cider vinegar

1 cup white vinegar

1 cup light brown sugar

1 cup slivered onion

2 cloves garlic, slivered

1 teaspoon dill seed

1 teaspoon mustard seed

Place cucmber slices in a colander set in the sink. Sprinkle with salt and stir to combine. Let stand 20 minutes. Rinse, drain and transfer to a large heatproof bowl.

Meanwhile, combine apple cider vinegar, white vinegar, brown sugar, onion, garlic, dill and mustard seed in a medium saucepan. Bring to a boil. Reduce heat and simmer for 10 minutes. Pour the hot liquid over the cucumbers; stir to combine. Refrigerate for at least 10 minutes to bring to room temperature. Refrigerated leftovers keep for up to 10 days.

Back when we had kohlrabi earlier in the season, a CSA member submitted the following recipe for a shaved kohlrabi salad. Originally from Epicurious, this recipe has been adapted to reflect this week’s quantity. However, I encourage you to adapt it further to fit what is in your pantry (i.e., don’t go looking for white wine vinegar if you already have apple cider or even red wine vinegar). Similarly, you could throw in some thinly sliced summer squash to make better use of what you have this week.

Shaved kohlrabi salad

1/4 cup hazelnuts, toasted for about 10 minutes in a 350 degree oven and coarsely chopped

1 kohlrabi, peeled and thinly sliced on a mandoline

1 tart apple, peeled, cored and thinly sliced on a mandoline

1/4 teaspoon lemon zest (remember to zest the lemon before you slice it to juice)

1/2 tablespoon lemon juice

1/2 tablespoon white wine or white balsamic vinegar

kosher salt, to taste

1/4 cup torn mint leaves

1/2 tablespoon olive oil

1 oz.  shaved pecorino or parmesan cheese (about 1/8 cup)

Toss the kohlrabi, apple, lemon zest, juice and vinegar in a large bowl to combine. Add mint and toss again gently.

In a small bowl, combine hazlenuts, oil and salt and stir to combine.

Place kohlrabi mixture on plates and top with hazlenut mixture, cheese and more mint, if desired.

Don’t forget that you can bake with shredded yellow squash in the same way you would bake with zucchini. Last week I made this recipe for squash and blueberry bread that turned out very nicely. The coconut oil added a nice nutty sweetness and good moisture.

 

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