<< Back to main

CSA Newsletter Week 9

Posted 7/9/2017 7:45pm by Dillon.

Traditional Regular: Eggplant mix, Peppers, Summer Squash, Peaches, Slicing Tomatoes, Sweet Corn

Traditional Large: Eggplant mix, Peppers, Summer Squash, Peaches, Slicing Tomatoes, Sweet Corn, Seedless Watermelon, Mini Tomatoes

Traditional Jumbo: Eggplant mix, Peppers, Summer Squash, Peaches, Slicing Tomatoes, Sweet Corn, Seedless Watermelon, Mini Tomatoes, Jalapeno Peppers, Snap Beans

Fruit Regular: Mini Watermelon, Yellow Peaches, Tomatoes, Pink Eye Peas

Fruit Large: Mini Watermelon, Yellow Peaches, Tomatoes, Pink Eye Peas, Cantaloupe, More Peaches

Item of the Week: This week's item of the week is watermelon! Although we've had great watermelons at the market since we've been open, we recently started getting watermelons from Edenton, NC, our personal favorite. Not only are these consistently delicious and flavorful, watermelons are a crop that screams "summer". Watermelons grow on vines, similar to pumpkins or squash, and are packed with nutrients, making them a sweet, cool, and healthy summer snack. A recipe for watermelon, lime, and ginger ice pops follows. Ingredients: 5 cups watermelon (chopped), 1/3cup sugar, 1/3cup lime juice, 2teaspoons grated fresh ginger, pinch fine salt. Directions: Puree the watermelon, sugar, lime juice, ginger, and salt in a blender until smooth. Pour the mixture into 10 3-ounce or 8 4-ounce ice-pop molds, dividing evenly. Insert ice-pop sticks and freeze until firm, at least 4 hours and up to 4 days.

Storage:

Snap Beans: Store in the fridge, unwashed.

Pink-Eyed Peas: Store as dry as possible in the fridge until use. They have a short shelf life, even in the fridge. 

Blueberry: refrigerate and wash just before using.  

Squash: Best stored in a plastic bag that has had a few holes poked in it for airflow, and then placed in the vegetable crisper drawer. Do not wash before storing.

Pepper: Refrigerate peppers, unwashed, in a plastic bag in the vegetable drawer. Keep them dry, as moisture will eventually cause them to rot.

Slicing Tomatoes: Keep at room temperature in a dark place. Do not wash them and leave the stems attached.  

Blackberry: Store in the fridge, do not wash until right before you plan on eating them.

Green Onions: Keep dry and store in the fridge.

Plums: Same as peaches

Slicing Tomatoes: Store at room temperature, preferably out of direct sunlight. If you are trying to ripen them, store on the countertop.

Eggplant: Store unwashed in the fridge. 

Potatoes: Store in a cool, dark place.

Cantaloupe: Preferable to store in the fridge, but on the counter is acceptable, especially if you will be eating it soon. To ripen, leave uncut and on the counter. If the cantaloupe is ripe, it can be cut and stored in the fridge, covered.

Sweet Cherries: Store in the fridge, unwashed. 

Sweet Potatoes: Should be kept in a cool and dry place. 

Cauliflower: Should be left unwashed and uncut in the fridge until use.

Watermelon: If unripe, leave on counter until it develops a decent sized yellow spot. if ripe, cut and store in containers in the fridge. 

Pink Eyed Peas: Store unwashed in the fridge. Be sure to eat these quickly as they have a short shelf life (3-4 days!). 

Recipes:

Eggplant Lasagna: 

Ingredients: 2 eggplants, sliced about ¼" thick, 4 tablespoons olive oil, sea salt, fresh ground black pepper, 1 jar marinara sauce, 3 pounds ground beef or turkey, cooked and drained (optional), 1 15-ounce package whole Ricotta cheese, 3 large eggs, 1 cup grated Parmesan cheese, 1½ cups grated Mozzarella cheese

Directions: Preheat oven to 350º F. Slice eggplant into thin strips and place on a baking sheet. Brush with olive oil and sprinkle with salt and pepper. Roast in the oven until tender, about 10 minutes. Prepare marinara sauce, including meat if preferred. Mix together Ricotta cheese, eggs, and Parmesan cheese in a separate bowl. Prepare a large baking dish with non-stick cooking spray and begin layering lasagna as follows: sauce, cheese mixture, eggplant, cheese mixture, sauce and then top with Mozzarella cheese. Bake until bubbly, about 30 minutes.

Sweet Potato Gratin:

Ingredients: 3-4 sweet potatoes, 1 teaspoon salt, pepper (to taste), 2 teaspoons brown sugar, 1/3 teaspoon cinnamon, 1/2 cup whipping cream

Directions: Preheat oven to 350. Peel and slice sweet potatoes 1/8" thick. Layer sweet potato slices (overlapping) lengthwise in a 13 x 9 casserole. Sprinkle with salt, pepper, brown sugar, and cinnamon. Repeat yam and spice layers. Pour whipping cream over everything so dish is half full. Bake 1 hour.

Peach Pizza:

Ingredients: pizza dough, flour, vegetable oil, 1/2 cup brown sugar, 1/2 tsp cinnamon, 3 tbsp melted butter, 1 peach, 1 tbsp butter (additional, as melted), 1/4 cup milk, 1/2 tsp vanilla extract, 2 cup powdered sugar

Directions: Preheat grill to medium heat. Roll out pizza dough, using flour. Brush pizza crust with vegetable oil and place directly on the grill. Cook 2-3 minutes or until it starts to bubble. Brush the uncooked side of crust with oil and flip to grill it. Brush butter onto crust & sprinkle cinnamon sugar mixture. Add fresh peach, close lid and allow to cook for 2 minutes or until the bottom of the crust is baked through. Mix icing ingredients, top & serve.