August 21, 2012

NEWS FROM THE FIELD

In your share this week…

• Potatoes
• Tomatoes
• Eggplant
• Peppers
• Scallions
• Carrots

RECIPES

Tomato and Cheddar Pie
Adapted from Bon Appétit

Crust:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2″ cubes
1 cup buttermilk

Filling:
2 pounds large ripe tomatoes, cored and cut into 1/4″ slices
2 1/2 cups coarsely grated extra-sharp cheddar (8–9 ounces)
1/4 cup finely grated Parmesan (1/2 ounce)
1 scallion, trimmed, chopped
1/2 cup mayonnaise
2 tablespoons chopped fresh dill or basil
1 tablespoon apple cider vinegar
2 teaspoons sugar
3/4 teaspoon kosher salt
1/2 teaspoons freshly ground black pepper
1 1/2 tablespoons cornmeal

For crust: 
Whisk first 4 ingredients in a medium bowl. Using your fingertips, rub in butter until coarse meal forms and some small lumps remain. Stir in buttermilk and knead gently with your hands until dough forms. Dough will be very sticky, but that’s how you want it. Wrap dough in plastic and chill for 1 hour.

For filling:
1. Lay tomatoes in a single layer on a baking sheet lined with 2 or 3 layers of paper towels. Place another 2 layers of paper towels on top of tomatoes. Let stand for 30 to 45 minutes to drain. 2. Preheat oven to 425°F. Roll out dough between 2 sheets of plastic wrap to an 11″ round. Remove top layer of plastic wrap. Invert dough onto pie dish. Carefully peel off plastic wrap as dough will still be very sticky. 3. Toss both cheeses in a medium bowl until evenly incorporated. Reserve 1/4 cup of cheese mixture. 4. Whisk scallion, mayonnaise, dill, vinegar, sugar, salt, and pepper in a small bowl. 5. Sprinkle cornmeal evenly over bottom of crust, then top with 1/2 cup cheese mixture. Arrange 1/3 of tomatoes over cheese, overlapping as needed. Spread half of mayonnaise mixture (about 1/3 cup) over. Repeat layering with 1 cup of cheese mixture, 1/2 of remaining tomato slices, and remaining mayonnaise mixture. Sprinkle remaining 1 cup cheese mixture over, then remaining tomato slices. Sprinkle with reserved 1/4 cup cheese mixture. Fold overhanging crust up and over edges of tomato slices. Bake pie until crust is golden and cheese is golden brown, 35-40 minutes (check crust halfway and tent with foil if it’s getting too dark). Let pie cool at least 1 hour and up to 3 hours before slicing and serving. Makes 6 to 8 servings.

Tomato and Chile Gazpacho
Adapted from Giada De Laurentiis

4 cups ripe tomatoes, seeded and chopped or cherry tomatoes (no need to seed or chop those)
2 medium cucumbers, peeled and chopped
2 chile peppers stemmed, seeded, deveined, and coarsely chopped
1 large or 2 small shallots, coarsely chopped
1 garlic clove, smashed
2 tablespoons apple cider vinegar
A dash of hot sauce (recommended: Tabasco)
1 1/2 teaspoons kosher salt, plus extra for seasoning

Place all of the ingredients in a blender. Blend until smooth. Taste and adjust the seasoning with salt, to taste. Refrigerate for 2 hours until ready to serve. Ladle soup into small bowls and garnish with chopped or sliced cucumbers or tomatoes, or a dollop of greek yogurt or sour cream (optional). Makes 4 to 6 servings.

French Bean Salad
Adapted from How Easy Is That? by Ina Garten

Kosher salt
3/4 pound beans (such as green, purple, yellow, or dragon tongue)
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
Freshly ground black pepper
1/4 cup good-quality extra virgin olive oil
1 tablespoon minced fresh dill, tarragon, basil, or parsley

1. Fill a large bowl with ice water. Bring a large pot of water to a boil and add a tablespoon of salt. Add the beans and cook for 1 to 2 minutes until they are crisp-tender. Drain the beans and put them in the ice water until completely cool. Drain the beans and dry thoroughly on paper towels. If the beans are large, slice them in half lengthwise. Place them in a large bowl. 2. In a small bowl, whisk together the mustard, vinegar, 1/4 teaspoon salt, and pepper. While whisking, slowly add olive oil to make an emulsion. 3. Pour enough dressing over the beans to moisten them well. Toss with the dill or herb of your choice, season to taste, and serve at room temperature. If beans aren’t served immediately, refrigerate them and add a little extra vinaigrette and a sprinkling of salt before serving. Makes 3 to 4 side servings.

Zucchini & Rice Gratin
from Smitten Kitchen 

   

1 cup cooked long-grain white rice
5 tablespoons olive oil
1 1/2 pounds zucchini (about 3 medium), sliced 1/4-inch thick
1/2 pound plum or other tomatoes, sliced 1/4-inch thick
Table salt and freshly ground black pepper
1 medium onion, halved lengthwise and thinly sliced
3 garlic cloves, minced
2 large eggs, lightly beaten
1 teaspoon chopped fresh thyme leaves
1/2 cup grated Parmesan, divided

1. Preheat oven to 450°F. Coat two large baking sheets each with a tablespoon of a of olive oil. Spread zucchini and tomato slices on the baking sheets in a single layer. Sprinkle with 1/2 teaspoon salt and a few grinds of black pepper. Roast tomatoes for 10 minutes and zucchini for 20. Flip zucchini halfway through; no need to flip the tomatoes. Leave oven on. 2. Heat large, heavy skillet over medium heat. Once hot, add 2 tablespoons olive oil, heat oil, then add onions, garlic and 1/4 teaspoon salt to pan. Cover and reduce heat to low, cooking onion until limp and tender, about 15 to 20 minutes. Stir occasionally. 3. Combine onion mixture, rice, eggs, thyme, half of your grated cheese and a half-tablespoon of olive oil in a bowl. Add a good amount of freshly ground black pepper. Use the remaining half-tablespoon of olive oil to coat a shallow 2-quart baking dish. Spread half of rice mixture in bottom of dish. Arrange half of roasted zucchini on top. Spread remaining rice mixture over it, then arrange remaining zucchini on top, then tomato slices. Sprinkle with remaining grated cheese and bake until set and golden brown, about 20 minutes.

Weekly CSA Blog written, edited and photographed by Nicole DeCoursy Mead.

August 14, 2012

NEWS FROM THE FIELD

We hope everyone enjoyed all the tomatoes last week. If you’re not sure what to do with all of them, salsa and tomato sauce are two ideas. For salsa, you can use farm tomatoes, peppers, and onions. Yum! Check out some of the delicious recipes below as well. Our squash and cucumbers are steadily dropping in production so you’ll be receiving less of those veggies over the next couple of weeks. We’ve started harvesting the winter squash and will store and cure them for about a month. We’re happy with the way our pumpkins have been growing, but with the recent rain we’re noticing a fungal disease called downy mildew, which has been showing itself on all the squashes including the pumpkins. We’ve been treating them with natural fungicides and are hoping the fungal disease will not affect the fruits. Cross your fingers!  –Brett Alcaro, Head Farmer 

In your share this week…

• Tomatoes
• Melons
• Eggplant
• Summer Squash
• Cucumbers
• Peppers
• Scallions
• Onions

Please note this revised list of tomato varieties Hilltop Hanover Farm has available, which differs a bit from the one that was originally published last week:

Sungold: These small, golden-orange cherry tomatoes are a staff favorite and for good reason: they’re just about the sweetest you can find!

Yellow Brandywine: Last year the farm grew Red Brandywine, an old Amish variety dating back to the 1800s. This year we’re growing the yellow variety:  These large golden fruits are very large and have a rich tomato flavor.

Cherokee Purple: These reddish-purple tomatoes are big, dense, juicy, and have small seeds. They have a rich, smoky taste.

Copia: A medium slicing tomato with red and yellow swirls throughout the mildly sweet and juicy fruit.

Gilbertie Paste: A long, narrow plum tomato with rich flavor and meaty flesh. They’re ideal for making soups, sauces, and salsa. But they work well in salads, too.

Crimson Sprinter: A great medium-sized red slicer with a balanced sweet-tart taste.

Rutgers: A red heirloom tomato variety originating in New Jersey that has that “old time” tomato taste. It’s perfect for slicing or cooking.

RECIPES:

Open-Faced Heirloom Tomato & Feta Sandwich
Adapted from Bon Appétit

This sandwich is a wonderful example of how delicious a few simple, fresh, farm ingredients can taste. It’s the cover recipe in this month’s Bon Appétit magazine and received rave reviews from my family. It makes a perfect lunch–I’ve already had it three times this week!

1 large slice of bread, lightly toasted (any kind you like–pullman, ciabatta, baguette, bakery white, sourdough–I used ciabatta)
1 large or 2 small heirloom tomatoes, sliced (any kind–I used Cherokee Purple and Copia for mine)
Good quality extra-virgin olive oil
Feta cheese, sliced
Sea salt and freshly ground black pepper
Fresh oregano leaves or your favorite herb (I loved the taste of fresh oregano here, but feel free to experiment with other herbs)

Drizzle toasted bread with olive oil. Layer on tomato slices and sprinkle with salt and pepper. Top with feta cheese and oregano leaves and drizzle with more olive oil.

“Naked” Tomato Sauce
Adapted from Smitten Kitchen

This simple and rich fresh tomato sauce is a great use for overripe tomatoes!

3 pounds tomatoes
3/4 teaspoon coarse salt
1 large garlic clove, thinly sliced
Pinch of red pepper flakes
Small handful of basil, most left whole, a few leaves slivered for garnish
1/4 cup olive oil
12 ounces dried spaghetti
1 tablespoon unsalted butter

1. Bring a large pot of water to a boil. Cut a small x at the bottom of each tomato. Blanch the tomatoes in the boiling water for about 30 seconds, then shock in a bath of ice water. Peel tomatoes and discard the skin. Keep the pot of boiling water–you can use it again to cook the spaghetti. 2. Halve or quarter the tomatoes (depending on how big they are) and scoop out the seeds with your fingertips into a small strainer set over a bowl. Ditch the seeds, reserve the juices. Add the tomatoes and salt to a large saucepan (you’ll be adding the pasta later so err on the big side) and turn the heat to medium-high. Break down the tomatoes with a wooden spoon, potato masher, your hands, or an immersion blender to your desired level of chunkiness or smoothness of the sauce. Once the sauce has begun to boil, turn the heat down to medium-low and gently simmer for 35 to 45 minutes, mashing more as needed. If it begins to look dry, add your strained and reserved tomato juices. 3. While the tomato sauce cooks, combine garlic, a few whole basil leaves, a pinch of red pepper flakes and 1/4 cup olive oil in a small saucepan. Heat them slowly, over the lowest heat so that they take a long time to come to a simmer. Once it does, immediately remove it from the heat and strain the oil into a small bowl. You’ll need it shortly. 4. When the tomato sauce has been simmering for about 25 minutes, bring your water back to a boil, add a small handful of salt and pasta. Cook until your spaghetti is al dente and reserve a 1/2 cup of pasta cooking water and drain the rest. Once your sauce is cooked to your desired consistency, stir in the olive oil and add more salt and pepper, to taste. Add the spaghetti and half the reserved pasta water; simmer the pasta and tomato sauce together for a minute or two. Add remaining pasta water to loosen the sauce, if needed. Stir in the butter and serve immediately with basil for garnish.

Pico de Gallo
Another great use for overripe tomatoes! Serve this fresh tomato salsa with tortilla chips, quesadillas, tacos, or burritos.

2 tomatoes, finely chopped
1 small red, yellow, or white onion, finely chopped
1-2 jalapenos, minced
Juice of 1-2 limes (depending on how juicy they are)
Salt
Pepper
A handful of chopped cilantro or parsley
1/2 teaspoon ground coriander (if using parsley), optional

In a bowl, mix together the tomatoes, onion, jalapeño, and lime juice. Season liberally with salt and pepper. Mix in chopped cilantro or parsley. If using parsley, add in a bit of ground coriander, if desired, to give the pico de gallo a more authentic flavor.

Heirloom Tomatoes with Blue Cheese Dressing
Adapted from Barefoot Contessa at Home by Ina Garten

3 pounds heirloom tomatoes, mixed colors and sizes, cut into thick slices or wedges or a mix of slices and wedges
Kosher salt and freshly ground black pepper
1/2 pound Roquefort or other good-quality blue cheese, divided (Ina recommends Roquefort and that’s what I used)
1 cup mayonnaise
1/3 cup heavy cream
2 teaspoons white wine vinegar
1 teaspoon chopped tarragon leaves (optional)
2 tablespoons chopped fresh flat-leaf parsley (optional)

Arrange tomatoes on a large platter and sprinkle liberally with salt and pepper. For the dressing, place half the blue cheese, the mayo, heavy cream, vinegar, tarragon (if using), 1 teaspoon salt, and 1/2 teaspoon black pepper in the bowl of a food processor fitted with a steel blade and process until combined but still chunky. Drizzle the dressing over the tomatoes (you don’t need to use all of it and will likely have some leftover). Crumble the remaining blue cheese over the tomatoes. Sprinkle with parsley, if using, and serve at room temperature. Makes 6 to 8 servings. Use leftover dressing on more tomatoes, green salads, or as a dip for crudité.

Eggplant Gratin
Adapted from Barefoot in Paris by Ina Garten

    

Olive oil
1 1/2 pounds eggplant, unpeeled sliced 1/2-inch thick
1/2 cup ricotta cheese
2 extra-large eggs
1/2 cup half-and-half or whole milk
1 cup grated Parmesan cheese, divided
Kosher salt
Freshly ground black pepper
1 cup marinara sauce (homemade or your favorite jarred brand)

Preheat the oven to 375 degrees.  Place eggplant on a baking sheet, brush both sides with olive oil and sprinkle with salt and pepper, and bake about 15 to 18 minutes, turning once halfway through. Remove from oven and set aside. Then crank oven up to 425 degrees. Meanwhile, in a small bowl, mix together the ricotta, eggs, half-and-half or milk, 1/2 cup Parmesan, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Butter a large baking or gratin dish, and place a layer of eggplant slices on the bottom, then sprinkle with 1/4 cup Parmesan, salt, and pepper. Spoon marinara sauce on top. Next, add a second layer of eggplant, more salt and pepper, ricotta mixture, and remaining Parmesan on top. Bake gratin for 10 minutes, then lower oven to 375 degrees and bake for another 20 to  25 minutes, until the custard sets and the top is browned. Makes 4 servings.

Weekly CSA Blog written and edited by Nicole DeCoursy Mead.

August 7, 2012

NEWS FROM THE FIELD

In your share this week...

• Summer Squash & Zucchini
• Cucumbers
• Eggplant
• Tomatoes
• Fennel
• Scallions

Tomato Time

It’s the moment we’ve been waiting for–tomatoes are here! Check out some of the cherry, heirloom, and beefsteak varieties available at the farm this year:

• Sungold These small, golden-orange cherry tomatoes are a favorite and for good reason: they’re just about the sweetest you can find!
• Yellow Brandywine This old Amish variety dating back to the 1800s is perhaps the best-known heirloom and usually wins the award for best-tasting. This year, Hilltop is growing the Yellow Brandywine, very large golden fruits with a rich tomato flavor.
• Cherokee Purple Another favorite! These tomatoes have a deep reddish-purple hue. They’re big, dense, juicy, and have small seeds.
• Copia A small to medium slicing tomato with red  and yellow swirls throughout this sweet and juicy fruit. Beautiful and delicious!
• Gilbertie Paste Tomato A long and narrow plum tomato with rich flavor. These are best used for cooking sauces, soups, and more.
• Crimson Sprinter A great medium-sized slicing tomato with ruby-red color.
• Rutgers A tomato variety originating in New Jersey that’s perfect for slicing or cooking!

TOMATO TIPS: Store your tomatoes on the counter–away from direct sunlight–stem side down. This prevents the bottom of the fruit from bruising and getting mushy. If you’re tomatoes are not-quite-ripe, they’ll be ready for eating in just a few days. Never store tomatoes in the fridge–the cool temps destroy that wonderful tomato flavor.

RECIPES

Penne with Eggplant & Pesto

Adapted from Giada De Laurentiis

For the pesto:
2 cups packed basil leaves
1/4 cup toasted pine nuts
1 garlic clove, minced
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 cup extra-virgin olive oil
1/3 cup grated Parmesan cheese

For the pasta:

1 pound penne or your favorite short-cut pasta
1/4 cup extra-virgin olive oil
1/2 cup grated Parmesan cheese
1 1/2 pounds eggplant cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper

For the pesto: In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until finely chopped. With the machine running, gradually add the oil until the mixture is smooth and thick. Add the cheese and pulse until just incorporated. Season with salt and pepper, to taste. Set aside. For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Put the pasta into a large serving bowl and add 1/2 cup of the Parmesan. Toss until coated.In a large, nonstick skillet, heat the oil over medium-high heat. Add the eggplant and season with salt and pepper, to taste. Cook, stirring frequently, until the eggplant turns golden brown, about 8 minutes. Remove the pan from the heat and cool slightly. Add the pesto and toss until the eggplant is coated. Add the eggplant mixture to the serving bowl with the pasta and toss until all of the ingredients are coated. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the remaining cheese and serve. Makes 6 servings.

Vegan Basil Pesto
CSA coordinator Teresa Ambrose shares her recipe for vegan pesto:

1 1/2 cups basil
1/3 cup olive oil
1 cup nuts
5 cloves garlic
1/3 cup nutritional yeast
3/4 teaspoon salt
1/2 teaspoon black pepper

Pulse basil, nuts, and garlic to a coarse meal in a food processor or blender. Slowly add olive oil and pulse until combined.

 

Olive-Oil Roasted Tomatoes and Fennel with White Beans
Adapted from Bon Appétit

   

2 large fennel bulbs

1/2 cup extra-virgin olive oil
2 teaspoons coarse kosher salt, divided
2 pints grape tomatoes or cherry tomatoes
4 large fresh oregano sprigs
3 large garlic cloves, thinly sliced
1/4 teaspoon dried crushed red pepper
1 teaspoon freshly ground black pepper
1 15-ounce cans cannellini (white kidney beans), drained

Preheat oven to 425°F. Trim fennel bulbs and cut in half vertically. Cut each bulb half ito 1/2-inch-wide wedges, leaving some core attached to each wedge.

Heat oil in large ovenproof skillet over medium-high heat until very hot, about 3 minutes. Add fennel wedges in single layer; sprinkle with 1 teaspoon coarse salt. Cook until fennel begins to brown and soften, turning occasionally, 10 to 12 minutes. Add tomatoes, oregano, garlic, and crushed red pepper; sprinkle with 1 teaspoon coarse salt and 1 teaspoon pepper. Fold together gently.

Transfer skillet to oven. Bake fennel and tomatoes until soft, stirring occasionally, about 30 minutes. Mix in beans and bake 5 minutes longer to heat through. Transfer mixture to large shallow bowl. Serve warm or at room temperature. Makes 4 to 6 servings.

Classic Caprese Salad

2 or 3 heirloom tomatoes, preferably different varieties, colors, and/or sizes, sliced into slices or wedges

1 (8 oz) ball of fresh mozzarella, sliced, or 8 oz. of small mozzarella balls

Handful of fresh basil
The best extra-virgin olive oil
1/2 lemon
Sea salt
Freshly ground black pepper

Arrange the tomatoes on a large platter. Sprinkle with salt, then top with mozzarella and basil. Drizzle a few glugs of olive oil and the juice of 1/2 lemon all over the tomatoes and mozzarella. Finish with more sea salt and freshly-ground black pepper, to taste. Makes 3 to 4 servings.

Zucchini Vichyssoise

Adapted from Ina Garten

1/2 tablespoon unsalted butter
1/2 tablespoon olive oil
2 1/2 cups chopped leeks, white and green parts (about 2 to 3 leeks)
2 cups peeled and chopped potatoes
2 cups chopped zucchini (about 1 large)
3 cups canned chicken or vegetable stock
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon heavy cream, half and half, or whole milk
Fresh chives or julienned zucchini, for garnish

Heat the oil and butter in a large pot, add the leeks and sauté over medium-low for 5 minutes. Add the potatoes, zucchini, chicken or vegetable stock, salt and pepper; bring to a boil. Reduce heat to low and simmer for 30 minutes. Cool for a few minutes than purée using an immersion blender, regular blender, or food mill (fitted with the medium disk). Add the cream and add more salt and pepper, to taste. Serve either cold or hot, garnished with chopped chives and/or zucchini.

Weekly CSA blog produced by Nicole DeCoursy Mead.

July 31, 2012

NEWS FROM THE FIELD: 

Can you believe that we’re entering our halfway point in the season? I hope that everyone has been super excited with their shares up to this point. The staff and I are happy to say that the tomatoes are ripening up and we hope to have them either this coming week or next! – Brett Alcaro, Head Farmer

In your share this week…

Summer Squash & Zucchini
Eggplant
Peppers
Carrots
Cucumbers
Scallions
Potatoes
Kale
And maybe: Tomatoes!

VEGGIE OF THE WEEK: PEPPERS

RECIPES

Pasta Salad with Roasted Vegetables
Adapted from Giada De Laurentiis 

  

For the pasta and veggies:
1 pound penne or your favorite pasta shape
Vegetable oil cooking spray
2 large zucchini, ends trimmed, cut in half lengthwise and then crosswise into 1-inch half-moon pieces (about 12 ounces)
3 medium summer squash, ends trimmed, cut in half lengthwise and then crosswise into 1-inch half-moon pieces (about 12 ounces)
1/2 small cauliflower, cut into 1/2-inch pieces (about 2 cups)–optional
2 medium carrots, diced into 1/2-inch pieces
2 cloves garlic, roughly chopped
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
For the vinaigrette:
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
2 teaspoons honey or agave
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 ounces thinly sliced prosciutto, coarsely chopped–optional
3/4 cup grated Parmesan
2 to 3 tablespoons chopped fresh basil

2 (1 to 1 1/2 pound) eggplants
2 tablespoons extra-virgin olive oil
Kosher salt
1 head roasted garlic (see below for how to do it)
1 teaspoon finely grated lemon zest
1 tablespoon lemon juice
1 tablespoon finely chopped fresh flat-leaf parsley
Black pepper

Preheat the oven to 450 degrees F. Oil a large baking sheet. Trim the eggplants and halve them lengthwise. Rub them all over with the oil, then sprinkle the cut sides with 1 teaspoon salt total. Place the eggplants, cut side down, on the baking sheet and roast until very tender, about 40 to 45 minutes. Remove from the oven and let cool. Scrape the eggplant flesh from the skins, discarding the skins. Peel the roasted garlic cloves. Puree the eggplant in a blender or food processor with the roasted garlic cloves, lemon zest, lemon  juice, and parsley. Season with salt and pepper, if needed. Serve warm or at room temperature with toasted pita chips or alongside grilled meats.

To roast a head of garlic: Trim 1/2-inch off the top of a head of garlic. Place the trimmed head in a piece of foil, drizzle lightly with oil and sprinkle with salt. Wrap tightly and roast in the oven for about 45 minutes to an hour. Remove foil and cool. When ready to use for the dip, gently squeeze the roasted garlic cloves from the skins.

Bread & Butter Pickles
Adapted from Smitten Kitchen 

1 pound cucumbers (preferably kirby cukes) sliced 1/4-inch thick
1 medium onion, thinly sliced
1/4 cup Diamond Kosher Salt (if using Morton’s, use a little bit less as it’s saltier than Diamond)
1/2 cup sugar
1/2 cup distilled white vinegar
1/4 teaspoon ground turmeric
1 tablespoon mustard seeds
1 tablespoon coriander seeds or 1 teaspoon ground coriander
1/4 teaspoon celery seeds

In a small bowl, combine the cucumbers, onion, and salt. Mix well. Cover the mixture with ice cubes and let stand at room temperature for 2 hours. In a pot, bring the sugar, vinegar, and spices to a boil. Drain cucumbers and onions throughly (discard any ice that hasn’t melted). Add to the vinegar mixture and bring almost back to a boil. Remove from heat and cool. You can store the pickles in an airtight container in the fridge for up to 3 weeks. They’ll be ready for eating after just a few hours!

July 24, 2012

In your share this week:

• Summer Squash & Zucchini
• Cucumbers
• Potatoes
• Scallions
• Chard
• Kale

VEGGIE OF THE WEEK: CUCUMBERS

Fun fact: This crisp veggie is more than 90 percent water–so it’s great to eat to stay hydrated during these dog days of summer. Even though they’re mostly water, cucumbers do contain vitamin C as well as caffein acid, both of which can help reduce swelling and soothe skin irritations. That’s why they’re such a great, natural remedy for tired, puffy eyes! Cucumbers originally hail from India, but are now grown all over the world. One of America’s favorite ways to enjoy cukes are as pickles. See the recipe below for this quick refrigerator pickle pictured above–it’s a great way to use up and preserve those leftover cucumbers from your share.

RECIPES: 

Spicy Dill Quick Pickles
Adapted from Food & Wine magazine

1 1/2 pounds of cucumbers (preferably small kirby cukes), cut into spears or slices
3 tablespoons kosher salt
2 tablespoons sugar
1 1/4 cups distilled white vinegar (5 percent acidity)
2 tablespoons coriander seeds or mustard seeds or a mix
6 large garlic cloves or small shallots, halved
4 to 6 long red or green hot chiles, halved lengthwise (optional–if you don’t want spicy pickles, leave them out)
16 dill sprigs

Pack cucumbers into 2 clean 1-quart glass jars. In another jar, combine the salt, sugar, vinegar, coriander and/or mustard seeds and garlic or shallots. Shake vigorously until the salt and sugar dissolve. Add 2 cups of water and pour the brine over the vegetables in both jars. Tuck the chiles and dill between the vegetables. Add enough water to keep the vegetables submerged. Close the jars and refrigerate overnight or for up to 1 month.

Ratatouille
Adapted from Melissa d’Arabian

This vegetable stew from Provence, France is delicious served with crusty bread; spooned over pasta, polenta, or couscous; or paired with chicken, fish, or pork. It takes a little more time to sauté all the veggies individually, but this method keeps the vegetables from getting too soggy.

   

1/4 cup olive oil, plus more as needed
Kosher salt and freshly ground black pepper
1 medium eggplant, chopped
1 zucchini, chopped
1 pepper (red, green, or yellow), chopped
1 onion, chopped
3 small tomatoes, chopped
3 cloves garlic, pressed
2 teaspoons chopped fresh thyme
A handful of fresh basil leaves, chopped
Splash red wine vinegar

Heat 2 tablespoons of oil in a large pan or Dutch oven. Cook the vegetables one at a time (separately) for 5 to 7 minutes, adding a little more oil as needed and seasoning with salt, in the following order: eggplant, zucchini, pepper, onion, and tomatoes. Combine all of the cooked vegetables together in the pan, add the garlic, thyme, and basil and let simmer gently for 20 minutes. Add a splash of red wine vinegar, season with salt and pepper, and then turn off the heat. Serve hot, warm, or cold. Serves 4 as main course or 6 as a side.

Zucchini Pancakes
Adapted from Ina Garten

2 medium zucchini (about 3/4 pound)
2 tablespoons grated red onion or shallot
2 large eggs, lightly beaten
6 to 8 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Unsalted butter and vegetable oil
Creme fraiche or sour cream and dill sprigs, for serving (optional)

1. Preheat the oven to 300 degrees F. 2. Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.) 3. Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot. If you like, you can top the pancakes with a dab of creme fraiche or sour cream and a sprig of dill. Makes about 10 three-inch pancakes.

Weekly CSA Blog written and edited by Nicole DeCoursy Mead.

Next pick-up:  July 17, 2012

NEWS FROM THE FIELD

We hope that you enjoyed all the vegetables last week–shares won’t  be quite that full all the time, but we’ll continue to make them healthy and enjoyable. Crops in the field continue to impress us–soon,  we’ll have some new crops available for the shares.  -Brett Alcaro, Head Farmer

In your share this week…

Eggplant
Summer Squash & Zucchini
Carrots
Beets
Cucumbers
Leeks
Scallions
Kale
Chard

VEGGIE OF THE WEEK: Eggplant
Did you know that eggplant is one of very few vegetables that’s inedible raw? Lucky for us there’s so many diverse and delicious ways to cook it. Eggplant is part of the “nightshade” group of vegetables–tomatoes and potatoes are also part of the clan. Eggplant is native to India, but was introduced to the Mediterranean region by the Arabs during the Middle Ages. Today, it’s a huge part of Asian, Mediterranean (especially Italian and Greek), and American cooking. When preparing eggplant, be sure not to peel off all the skin because that’s where most of the nutrients and antioxidants are found. Eggplant is a great source of fiber, manganese, potassium and folate. Here at Hilltop Hanover Farm, you’ll find several different varieties of eggplant including the beautiful purple and white Listada de Gandia, an egg-shaped heirloom variety from Southern France that sometimes called graffiti eggplant because of it’s striking purple stripes (pictured in the photo above). There’s also Rosa Bianca, a round Italian eggplant with lavender-pink and creamy white shading, as well as a variety of thin-skinned, long Asian eggplants.

RECIPES

Below, delicious ways to use our bumper crop of zucchini, cucumbers, and eggplant:

Easy Eggplant (and/or Zucchini) Moussaka
Adapted from Sandra Lee

2 medium to large eggplants or zucchini (or a combo), sliced lengthwise into 1/4-inch thick slices
Kosher salt and freshly ground black pepper
1 medium onion, chopped
1 pound lean ground beef
1 tablespoon chopped garlic
2 teaspoons Italian seasoning
1 teaspoon ground cinnamon, divided
1 (28 oz.) can crushed tomatoes
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups milk, at room temperature (you can use whole or a lower fat milk)
1/4 cup grated Parmesan cheese
2 tablespoons fresh parsley, for garnish

1. Preheat the oven to 375 degrees F. Put the eggplant in a single layer onto 2 (9 by 17-inch) baking sheets. Brush both sides with 3 tablespoons canola oil and season with salt and pepper. Bake until browned and softened, 10 to 15 minutes. 2. In a large skillet over medium-high heat, add the remaining 1 tablespoon canola oil and the onions and cook until they soften, about 3 minutes. Add the beef, breaking into pieces with a wooden spoon. Add the garlic, Italian seasoning, 1/2 teaspoon cinnamon, and salt and pepper. Stir in the tomatoes and simmer until it is thick and the flavors have combined, 20 to 25 minutes. Taste and adjust the seasoning with salt and pepper, if needed. 3. In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 2 minutes. Slowly whisk in the milk, season with salt and pepper, and the remaining 1/2 teaspoon cinnamon. Bring it to a simmer, and cook until it is thick, about the consistency of pancake batter. Put a layer of eggplant (or zucchini) slightly overlapping into a 9 by 9-inch baking dish. Spread the beef mixture evenly over the top. Put another layer of eggplant (or zucchini) on top. Pour the bechamel sauce over the top and sprinkle with the Parmesan. Bake until browned and bubbling, 25 to 30 minutes. Remove from the oven and let rest for 10 minutes. Garnish with parsley. Makes 6 servings

Beet and Quinoa Salad
This dish, made by Sarah Henkel, was a hit at our holiday party last year and lucky for us she’s sharing the recipe! Sarah says, “This salad turns a beautiful pink color from the beets. The salty feta and sweet beets make a great flavor combination.”

1 cup quinoa
4 medium-sized beets
3-4 scallions (just the green parts)
1/2 cup crumbled feta cheese
Olive oil and vinegar (to taste…enough so the salad is moist)
Salt and pepper

July 3, 2012

NEWS FROM THE FIELD

We’re approaching our 6th week of the season and I hope everyone has been enjoying their shares. When you come to pick up, we encourage members to take a few extra minutes to come out to the fields and take a walk around. The farmers and staff are very busy but we’re very happy to take a few minutes to answer any questions you may have about the crops.  Enjoy, and we hope to see you soon. –Brett Alcaro, Head Farmer

In your share this week…

• Summer Squash
• Carrots
• Scallions
• Onions
• Kale
• Chard
• Kohlrabi
• Cabbage
• Herbs

VEGGIE OF THE WEEK: SUMMER SQUASH & ZUCCHINI

Zucchini is a type of summer squash. Other varieties include crookneck and straight neck yellow varieties as well as pattypan squashes, which can be green or yellow. All summer squash are a great source of antioxidants including the cartenoids lutein and zeaxanthin. They’ll also provide you with manganese, vitamin C, and vitamin A. But be sure not to peel off the antioxidant-rich skin when cooking with summer squash as that’s where many of the disease-fighting nutrients reside. Steaming summer squash–rather than boiling–also helps to retain these vitamins. Summer squash is very fragile and should be stored unwashed in the refrigerator crisper drawer in a plastic bag or airtight container for about four days to a week.

RECIPES

Zucchini with Mint (or Basil) and Garlic

Recipe from In the Kitchen with a Good Appetite by Melissa Clark

1 1/4 pound zucchini, scrubbed, trimmed, and sliced 1/8-inch thick
2 tablespoons extra-virgin olive oil, plus additional for drizzling
3/4 teaspoon kosher salt, plus additional to taste
1 garlic clove, minced
1 tablespoon chopped fresh mint or basil

1. Preheat the broiler. In a bowl, toss the zucchini with oil and salt. Arrange the slices on two baking sheets in an even layer. 2. Broil until the slices begin to brown, about 5 minutes. Flip the slices and broil for about 5 minutes more. Transfer the zucchini to a bowl and toss with the garlic and mint. Drizzle with more oil and salt to taste. Makes 4 servings.

Pasta with Pesto, Zucchini, and Tomatoes
Recipe adapted from Bon Appétit

   

2 tablespoons olive oil

2 anchovy fillets (optional)
1/4 teaspoon red pepper flakes (optional)
2 cups 1/2-inch cubes zucchini or summer squash (or a combo)
3/4 cup chopped onion
2 large garlic cloves, chopped
1 14-ounce can diced tomatoes in juice (or 6 plum tomatoes, chopped)
1/2  pound  your favorite pasta
1/2 cup basil pesto (homemade–see recipe below, or store-bought)
1/4 cup thinly sliced fresh basil
Grated Parmesan cheese

1. Heat oil in heavy large pot over medium-high heat. Add anchovies and red pepper flakes, if using, and cook for a minute until the anchovies melt into the oil. Add zucchini, onion and garlic and sauté
 until zucchini is crisp-tender, about 5 minutes. Add tomatoes with juices and simmer until almost all liquid evaporates, about 8 to 10 minutes. Season with some salt and pepper. 2. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain; return to pot. 3. Add pesto to pasta and toss to coat. Add zucchini mixture and toss over low heat to combine. Mix in basil. Season pasta with salt and pepper. Transfer pasta to large bowl. Serve, passing Parmesan cheese separately. Makes 3 to 4 servings.

To make your own basil pesto, combine 2 cups fresh basil leaves, 2 chopped garlic cloves, 1/4 cup toasted pine nuts or walnuts, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper in a food processor until combined. With the motor running, add 1/2 cup of olive oil until the mixture forms a smooth consistency. Add a bit more olive oil if it’s too thick. Add 1/2 cup grated Parmesan cheese and pulse one or two times until cheese is just incorporated into the pesto. Transfer to a bowl. This will make a bit more than you need for the recipe above. You can store leftover pesto in an air-tight container in the fridge (drizzle a thin layer of oil over the top before covering). It’ll keep for up to 5 days.

Hot & Cold Summer Squash
Recipe adapted from Molto Gusto by Mario Batali

2 1/2 tablespoons extra-virgin olive oil
1-2 garlic cloves, smashed and peeled
1 to 1 1/4 pounds zucchini or yellow summer squash, sliced into 1/3-inch-thick rounds
1/4 cup minced tender parsley stems
Flaky sea salt (such as Maldon)
1 tablespoon grated orange zest (use a Microplane or rasp grater)
1 to 1 1/2 teaspoons hot red pepper flakes
1/2 cup strained tomatoes, simmered until reduced by half (Batali uses Pomi brand tomatoes)

1. Heat a 12-inch saute pan over medium heat until hot. Add 2 tablespoons olive oil, then add the garlic and sauté for 1 minute. Add the zucchini in one layer (if it’s crowded, do this in two batches) and parsley, season well with salt, and sauté until the zucchini is softened but not browned, about 7 minutes. Stir in the orange zest, red pepper flakes and transfer to a large bowl. 2. Add the reduced tomato sauce to the zucchini and mix gently. Add the remaining olive oil, mixing gently. Let stand for at least 10 minutes or up to 1 hour before serving. (This dish can be refrigerated for up to 3 days; serve chilled or at room temperature).

Roasted Kohlrabi
Recipe and photo from CSA Member Rita Anderman 

Rita says,” I had never cooked kohlrabi before so when it came in my share this week, I searched for recipes. In my Roasted Vegetable cookbook I found this recipe for kohlrabi. It was so incredibly easy and really good!”
Peel kohlrabi and cut into matchsticks. Toss with olive oil. Roast at 425 degrees for 15 minutes or until brown. Season with salt and pepper to taste.