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CSA Newsletter Week 11

Posted 7/23/2017 9:17pm by Dillon.

Traditional Regular: Sweet corn, Summer squash, Cantaloupe, Cucumbers, (2 of either blueberries, yellow nectarines, white peaches, or sweet potatoes)

Traditional Large: Sweet corn, Summer squash, Cantaloupe, Cucumbers, (2 of either blueberries, yellow nectarines, white peaches, or sweet potatoes), Butterbeans, Green peppers

Traditional Jumbo: Sweet corn, Summer squash, Cantaloupe, Cucumbers, (2 of either blueberries, yellow nectarines, white peaches, or sweet potatoes), Butterbeans, Green peppers, New Potatoes, Donut Peaches

Fruit Regular: White peaches, Nectarines, Yellow peaches, Cantaloupe, Blueberry 

Fruit Large: White peaches, Nectarines, Yellow peaches, Cantaloupe, Blueberry, Donut peaches, another Blueberry

Item of the Week:

This weeks item of the week is peaches. Peaches offer wonderful variety as far as summer fruits go, offering both yellow and white peaches, then different levels as far as cling or cling-free. Peaches should be soft and very juicy- perfect for eating at the beach when you can jump in the water to clean up. Peaches can be eaten as they are, used in sweet dishes like pies and savory dishes like salads. Peaches grow on trees and share the same fruit family as cherries, apricots, plums, and even almonds. Peaches are a versatile, sweet summer snack. A recipe for peach popsicles follows. Ingredients: 1 pound ripe peaches (about 3 medium), peeled and sliced into ½-inch wide wedges, 6 tablespoons honey (divided), Dash sea salt, 2 cups full fat/whole milk plain yogurt (regular or Greek), 1 tablespoon lemon juice (about 1 small lemon, juiced), ½ teaspoon vanilla extract. Directions: Preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. Transfer sliced peaches to the baking sheet and gently toss with 2 tablespoons honey and a dash of salt. Arrange the peaches in a single layer. Roast for 30 to 40 minutes, stirring halfway, or until the peaches are soft and juicy (watch the edges in particular). While the fruit is roasting, blend together the yogurt, ¼ cup honey, lemon juice and vanilla extract in a medium bowl. Feel free to add more honey or vanilla extract to suit your taste buds. Place the mixture in the refrigerator so it stays cool. Let the peaches cool, then scrape the peaches and all of their juices into the bowl of yogurt. Use a big spoon to gently fold the mixture together. Use the spoon to transfer the yogurt blend into the popsicle mold. You might have to push the peaches down into the molds, but they shouldn’t put up too much of a fight. Insert popsicle sticks and freeze for at least four hours. When you’re ready to pop out the popsicles, run warm water around the outsides of the molds for about ten seconds and gently remove the popsicles. Enjoy immediately. 

Storage:

Sweet Corn: Store in the husk 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.

Tomatoes: Keep at room temperature in a dark place. Do not wash them.  

Peaches: Should be kept in the fridge in already ripe. If they are not ripe yet, leave them on the counter until they soften.

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. 

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

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

Garlic: Should be kept in a cool, dark place.

Eggplant: Store in the fridge, unwashed.

Cantaloupe: If it isn't as ripe as desired, leave on the counter. If ripe, slice and keep in the fridge.

Cucumbers: Keep in the fridge unwashed and uncut.

Green Peppers: Keep in the fridge unwashed and uncut until you are ready to use them. 

Potatoes: Should be kept in a dry and dark place.

Nectarines: same as peaches.

Recipes:

Yellow Squash with Blistered Tomatoes:

Ingredients: 2 pounds yellow squash, 1 pint grape tomatoes, 2 cloves garlic (minced), 2 tablespoons fresh thyme leaves, 1 tablespoon butter, 1 tablespoon olive oil, Salt and Pepper, 1/2 cup Parmesan Cheese

Directions: Heat a large skillet to medium-high heat. Trim the ends of the squash. Quarter each squash and slice into pieces, 1/3 inch thick. Add the butter and oil to the skillet, followed by and squash and garlic. Toss and sear for 2-5 minutes, until barely cooked through. Salt and Pepper to taste. Push the squash to the sides of the skillet and add the tomatoes. Cook and toss another 2-3 minutes until the tomatoes are just about to pop. Stir in the fresh thyme and remove from heat. Sprinkle the yellow squash recipe with Parmesan cheese and serve warm.

Watermelon & Cucumber Salad: 

Ingredients: 4 cups cubed seedless watermelon, 1 cucumbers (halved lengthwise and sliced), 3 green onions (chopped), 1/8 cup minced fresh mint, 1/8 cup balsamic vinegar, 1/8 cup olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepperDirections: In a large bowl, combine watermelon, cucumbers, green onions and mint. In a small bowl, whisk remaining ingredients. Pour over salad and toss to coat. Serve immediately or refrigerate, covered, up to 2 hours before serving. 

Directions: In a large bowl, combine watermelon, cucumbers, green onions and mint. In a small bowl, whisk remaining ingredients. Pour over salad and toss to coat. Serve immediately or refrigerate, covered, up to 2 hours before serving. 

Cantaloupe and Mozzarella with Prosciutto and Basil:

Ingredients: 1 cantaloupe (halved and seeded), 3/4 pound bocconcini (bite-size fresh mozzarella balls), 2 tablespoons extra-virgin olive oil, 1/4 teaspoon red-pepper flakes, Coarse salt and ground pepper, 1/3 pound thinly sliced prosciutto, 1/4 cup fresh basil leaves (torn)

Directions: With a large melon baller, scoop melon flesh into a large bowl (or cut into bite-size pieces). Add bocconcini, oil, and red-pepper flakes; season with salt and pepper and stir to combine. Arrange prosciutto along edges of a large serving platter. Stir basil into melon mixture, transfer to center of platter, and serve.

Nectarine Upside Down Cake:

Ingredients: 2 cups all-purpose flour, 1 cup sugar, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup buttermilk, 1/2 cup (1 stick) unsalted butter (melted and divided), 2 large eggs, 1/2 cup brown sugar (packed), 4 nectarines, sliced into 1 1/2-inch thick wedges

Directions: Preheat oven to 350 degrees F. In a large bowl, combine flour, sugar, baking soda and salt. In a large glass measuring cup or another bowl, whisk together buttermilk, 4 tablespoons butter and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add remaining 4 tablespoons butter to the bottom of a cast iron skillet or 9-inch cake pan, swirling the pan until the bottom and sides are well coated. Sprinkle brown sugar evenly over the melted butter. Arrange nectarine slices on top in a single layer. Scoop the batter evenly over the nectarines, smoothing out the top. Place into oven and bake for 45 minutes, or until a tester inserted in the center comes out clean. Let cool for 5-10 minutes. Run a knife around the edge of the cake and turn upside down onto a serving plate. Serve immediately.