- WEEK 8 CSA AGST 6th, 2014 WELCOME TO WEEK 8 OF THE 2014 CSA SEASON! WE HAVE AN ABNDANCE OF BEANS.great for canning, freezing, dilly means and more! LOOKING FOR EXTRA TART CHERRIES? Great for freezing, drying and more! CONTACT S FOR PRICING AND MORE INFO (231) 887-3333 OR kendra@douglasvalley.net FLL SHARE Caraflex Cabbage Cucumbers Squash Broccoli Green Onions OR Leeks Peas Cilantro Lettuce Pretty Heads Lettuce Fancy Beans Beets Kohlrabi Sweet Cherries IN THIS WEEK S BASKET HALF SHARE Caraflex Cabbage Cucumbers Squash Lettuce Pretty Heads Lettuce Beets Kohlrabi Sweet Cherries SINGLE SHARE Caraflex Cabbage Cucumbers Squash Lettuce Pretty Heads Lettuce Beets Kohlrabi Sweet Cherries What to expect soon: Sweet Corn, Tomatoes, Carrots WINE NEWS Come into the Tasting House and try one of our new 2013 wines. Our Pinot Grigio is a crisp dry wine with natural bright fruit flavors and a mineral tang. The Sweet Riesling is made in a traditional Late Harvest style, and has a crisp acidity with tropical fruit flavors wrapped in sweetness. Remember that CSA members get a 10% discount on all wines during the CSA season. PCOMING EVENTS AT DOGLAS VALLEY Live music EVERY Sunday 1:30-4:30! August 16 th Look for us in SDS ON THE SHORE in Ludington.
HEALTH TIPS. Beets Although they have a high sugar content, they contain many nutrients. 1. Drinking beet juice may help to lower your blood pressure. 2. Beet juice may also boost your stamina. 3. Betaine fights inflammation. 4. Phytonutrients that give beets their deep crimson color may help to ward off cancer. 5. Beets are high in immune-boosting vitamin C, fiber, and minerals like potassium and manganese. 6. Traditionally, beets are valued for their support in detoxification and helping to purify your blood and your liver. Eat your Beet Greens, too! They contain many of the nutrients of spinach with even more iron! Zucchini Crab Cakes 2 1/2 cups grated zucchini 1 egg, beaten 2 tablespoons butter, melted 1 cup bread crumbs 1/4 cup minced onion 1 teaspoon Old Bay Seasoning TM 1/4 cup all-purpose flour 1/2 cup vegetable oil for frying Directions 1. In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well. 2. Shape mixture into patties. Dredge in flour. 3. In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides. Japanese Pickles ¼ cup rice vinegar 1 tsp sugar ½ tsp salt 3 cups very thinly sliced cucumbers (peeled if desired) ½ mild sweet onion, thinly sliced 1 small red or green fresh chile, such as a jalapeno, seeded and finely sliced Combine the vinegar, sugar, and salt in a small saucepan or microwave container and heat just enough to completely dissolve the sugar. Let cool to room temperature. Combine the cucumbers, onion, and chile with the vinegar mixture and toss gently. The cucumbers will seem dry, but the salt will draw out moisture from the cucumbers to create more brine. Cover and refrigerate for at least 30 minutes before serving. The cucumbers can be stored for up to a week in the refrigerator. Fancy 1 ½ pounds green beans, trimmed 2 bacon strips, diced 2 tablespoons teriyaki sauce 1 tablespoon honey 1 tablespoon butter, melted ½ cup sliced sweet red pepper 1 small onion cut into thin wedges ½ cup slated whole cashews 2 teaspoons lemon juice Place beans in a large saucepan and cover with water. Bring to a boil. Cover and cook for 4 to 6 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry. In a large skillet, cook bacon over medium heat until crisp. sing a slotted spoon, remove to paper towels to drain. Meanwhile, in a small bowl, combine the teriyaki sauce, honey and butter. Saute pepper and onion in drippings until tender. Add the beans, teriyaki mixture, bacon, cashews and lemon juice; heat through.
Borscht 6 medium size beets, tops and roots trimmed to 1 inch 1 onion, diced 2 russet potatoes, peeled and diced 3 cups vegetable or chicken broth 2 tablespoons chopped fresh dill, plus additional for garnish 2 tablespoons fresh lemon juice, or to taste Salt and freshly ground black pepper Sour cream or plain yogurt, to garnish Preheat the oven to 400 F. Wash the beets, but do not peel. Divide the beets between two large sheets of heavy-duty aluminum foil and fold each to from a wellsealed packet. Roast for 50 to 60 minutes, until the largest beet is easily pierced with a fork or a metal skewer. Remove from the oven, open the packets, and let cool. When the beets are cool enough to handle, peel and cut into shoestrings. Meanwhile, combine the onion, potatoes, broth, and dill in a medium saucepan. Bring to a boil, then reduce the heat and simmer until the potatoes are completely tender, about 20 minutes. Cool briefly. Mash the potatoes into the broth. Stir in the beets. Season with lemon juice, salt, and pepper. Serve hot or chilled, garnishing each bowl with a dollop of sour cream and a sprig of dill. Can t Be Beet Roasted Potato Salad 1 ½ pounds small red potatoes, halved 2 medium red onions, cut into wedges ½ teaspoon salt, divided 2 tablespoons olive oil 1 ½ pounds fresh beets, peeled and cut into wedges 2/3 cup reduced-sodium chicken broth or vegetable broth 1/3 cup balsamic vinegar 2 teaspoons brown sugar 2 teaspoons minced fresh thyme or ½ teaspoon dried thyme ½ teaspoon pepper 2 tablespoons minced fresh parsley Place potatoes and onions in two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray. Sprinkle with ¼ teaspoon salt; drizzle with oil and toss to coat. Place beets in pans (do not stir.) Bake, uncovered, at 425 F for 35 40 minutes or until vegetables are tender. For dressing, in a small saucepan, combine the broth, vinegar, brown sugar, thyme, pepper and remaining salt. Bring to a boil. Reduce heat; simmer, uncovered, until reduced to 1/3 cup. Transfer vegetables to a large bowl. Drizzle with dressing and toss to coat. Sprinkle with parsley..
Tex Mex Stuffed Zucchini 3 medium zucchini Kosher salt 2 Tbsp EVOO 1 clove garlic, minced 1 jalapeno pepper, minced ½ tsp chipotle chile powder 1 cup grated muenster cheese 1 large tomato, finely chopped 3 Tbsp chopped scallions 3 tsp chopped fresh cilantro Spiced pickled jalapenos for toping, optional Preheat oven to 450 F. Line a baking sheet with foil. Halve two zucchini lengthwise. Scoop out the seeds. Leaving a ¼-inch thick shell. Chop the scooped out zucchini flesh and transfer to a bowl. Grate the remaining whole zucchini on the large holes of a grater; add to the bowl along with 1 tsp salt. Set aside for 1-0 minutes, then squeeze out the liquid. Heat the olive oil in a skillet over medium high heat. Add the garlic, minced jalapeno, chile powder, and grated zucchini mixture. Cook until tender, about 4 minutes. Let cool and stir in the cheese. Spoon into the zucchini halves. Transfer to the baking sheet and bake until bubbling, 20 minutes. Combine the tomato, scallions, and cilantro in a small bowl. Spoon over the zucchini, then top with pickled jalapenos. Asian Kohlrabi Slaw Recipe with Carrots and Beets 1 small beet 1 medium kohlrabi 2 large carrots ½ tsp of fish sauce 1 tsp lime juice ¼ tsp sesame oil ½ tsp black sesame seeds Peel the beet, kohlrabi, and carrots, then julienne. Place vegetables in a bowl. In a small bowl, whisk together fish sauce, lime juice, vinegar, honey, and sesame, Pour dressing over the vegtables and toss to coat. Sprinkle with sesame seeds. Crab Salad Stuffed Zucchini 2 med zucchini, halved lengthwise ½ lb jumbo lump crab meat 3 Tbsp fresh lemon juice 3 Tsp extra virgin olive oil ¼ cup mayonnaise 1 Tbsp creole style mustard ½ Tbsp Worcestershire 1/8 tsp cayenne pepper Paprika, celery leaves and scallions for topping Fill a large pot with about 1 inch of water and fit with a steamer basket. Bring to boil. Meanwhile, scoop out the seeds from the zucchini, leaving ¼ in thick shell. Season the zucchini with salt and then arrange in a steamer basket. Cover and steam until crisp tender, about 5 minutes. Combine the crab meat, 1 Tbsp lemon juice, 2 Tbsp olive oil, and ¼ tsp salt in a medium bowl. Combine the mayonnaise, mustard, 1 Tbsp lemon juice, and Worcestershire sauce, cayenne and ¼ tsp salt. Blot the zucchini dry with paper towel, and brush with remaining olive oil and lemon juice. Fill with the crab mixture and top with spicy mayonnaise. Sprinkle with paprika, celery leaves, and scallions.
Freezing Facts: Remove tops and tails. Wash and cut into 1- inch pieces. Blanch 3 to 4 minutes, cool in ice water for 5 minutes. Srain thoroughly and dry. Store in plastic bags. Zucchini: Trim ends from firm young zucchini, wash and cut into ¼ inch thick slices. Blanch 1 minute, cool, drain and dry. Alternatively, fry slices in a little butter and cool quickly. Store in rigid containers, separating the layers with parchment paper and leaving 11/4 in headspace. Italian Stuffed Zucchini 2 medium zucchini, halve lengthwise ¼ cup ricotta cheese ½ cup shredded Italian cheese blend 2 Tbsp chopped fresh parsley 2 ox sliced capicola, chopped 1 tsp lemon juice Kosher salt and finely ground pepper ¾ cup marinara sauce Preheat oven to 400 F. and line a small baking dish with foil. Scoop out the seeds from the zucchini leaving a ¼ in thick shell. Combine the ricotta, the Italian cheese, parsley, capicola, and lemon juice in a medium bowl. Season the zucchini with salt and pepper then fill with the ricotta mixture. Drizzle each zucchini half with about 1 Tbsp marinara sauce, then sprinkle it with the remaining cheese. Transfer to the baking dish and bake until the cheese is melted and bubbling. Cilantro Blue Cheese Slaw 8 cups shredded cabbage 1 small red onion, halved and thinly sliced 1/3 cup minced fresh cilantro 1 jalapeno pepper, seeded and minced ¼ cup crumbled blue cheese ¼ cup fat-free mayonnaise 2 Tbsp reduced-fat sour cream 2 Tbsp rice vinegar 2 Tbsp lime juice 1 garlic clove 1 tsp sugar 1 tsp grated lime peel ¾ tsp salt ½ tsp coarsely ground pepper In a large bowl, combine the cabbage, onion, cilantro and jalapeno. In a small bowl, combine the remaining ingredients; pour over salad and toss to coat. Cucumber Salsa 2 cups finely chopped seeded peeled cucumber ½ cup finely chopped seeded tomato ¼ cup chopped red onion 2 Tbsp minced fresh parsley 1 jalapeno pepper, seeded and chopped 4 ½ tsp minced fresh cilantro 1 garlic clove, minced ¼ cup reduced-fat sour cream 1 ½ tsp lemon juice 1 ½ tsp lime juice In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.
Pork and Zucchini with Orzo Kosher salt 1 large pork tenderloin, about 1 ¼ pounds 2 zucchini, halve lengthwise and crosswise 3 Tbsp EVOO Grated zest and juice of one lemon, plus wedges for serving 1 ¼ tsp ground cumin 1 ½ tsp ground coriander ¾ tsp cayenne pepper 1 cup orzo 2 tomatoes, chopped 3 Tbsp chopped fresh parsley Bring a medium pot of salted water to a boil. Slice the pork lengthwise down the center, stopping about ½ inch before cutting through the meat. Open the pork like a book and flatten slightly with your hand. Lay a piece of plastic wrap on the top and pound with the flat side of a meat mallet or a skillet until ½ inch thick. Put the pork and zucchini into a large bowl. Add 2 Tbsp olive oil, the lemon zest, cumin, coriander, 1 tsp salt, the cayenne pepper and toss. Let sit 10 minutes. Meanwhile, add the orzo to the boiling water and cook as the label directs. Drain and rinse under cold water. Transfer to a bowl. Add the tomatoes, parsley, lemon juice, the remaining 1 Tbsp of oil, and ¼ tsp salt. Toss. Preheat a grill or grill pan to medium high. Grill the pork and the zucchini, flipping once, until the pork is cooked through and the zucchini is tender, about 12 minutes for the pork and 14 minutes for the zucchini. Slice the pork on an angle and serve with the zucchini, orzo and lemon wedges. Baked Egg Rolls ½ pound shrimp, shelled and coarsely chopped 1 Tbsp soy sauce 1 Tbsp dry sherry 1 tsp minced fresh ginger 2 garlic cloves, minced 1 tsp cornstarch Canola or peanut oil 1 small head cabbage, trimmed, cored, and finely shredded 1 carrot, finely shredded 1 cup bean sprouts 4 scallions, finely chopped 1 tsp dark sesame oil 1 tsp salt Freshly ground black pepper 1 pound package egg roll skins (about 20) 1 egg white Combine the shrimp, soy sauce, sherry, ginger, garlic, and cornstarch. Set aside to marinate for at least 10 minutes. Heat a large wok over high heat. Add 2 Tbsp oil and heat until almost smoking. Add the shrimp and marinade and stir-fry until the shrimp are pink and firm, 4 to 5 minutes. Add the cabbage and carrot and stir-fry until limp, about 3 minutes. Stir in the bean sprouts, scallions, salt, sesame oil, and pepper to taste. Remove from the heat. Preheat a baking sheet in the oven. Place an egg roll skin on a work surface with one corner pointing toward you. Place about ¼ cup of filling in the middle of the skin. Bring the corner of the skin closest to you up over the filling and tuck into a log shape. Bring in the two side corners, apply egg white to the last corner of skin, and finish rolling up the egg roll, sealing the roll closed. Continue until all the filling is used. Don t worry if the skins rip a little because you aren t frying the rolls, it won t make any difference in the final product. When all the egg rolls are made, remove the hot baking sheet from the oven and lightly brush with oil. Place the egg rolls on the baking sheet and brush each roll with more oil. Bake for 20 to 25 minutes, until crispy and lightly browned. Serve hot.