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CSA Newsletter Week 12

Posted 7/30/2017 6:58pm by Dillon.

Traditional Regular: Sweet Potato Greens, Seedless Watermelon, Pepper medley, Sweet Corn or Mini Tomatoes, Nectarines or Peaches

Traditional Large: Sweet Potato Greens, Seedless Watermelon, Pepper medley, Sweet Corn or Mini Tomatoes, Nectarines or Peaches, New Potatoes, Peaches or Nectarines

Traditional Jumbo: Sweet Potato Greens, Seedless Watermelon, Pepper medley, Sweet Corn or Mini Tomatoes, Nectarines or Peaches, New Potatoes, Peaches or Nectarines, Apples, Yellow Onion

Fruit Regular: Yellow- or Orange-flesh Watermelon, Ginger gold Apples, White Peaches, Peaches

Fruit Large: Yellow- or Orange-flesh Watermelon, Ginger gold Apples, White Peaches, Peaches, Cantaloupe, more Peaches, berry

Item of the Week:  

This weeks item is sweet potato greens. Sweet potato greens are incredibly nutritious and not a vegetable that is typically associated with summer. While sweet potatoes and leafy greens are mostly associated with the fall, sweet potato greens can be harvested several times from the same plants, the number of harvests are something that is unique to sweet potato plants. Sweet potato greens, like other greens, are rich in vitamin b, iron, calcium, fiber, and zinc. The greens should be stored in the fridge. When you are ready to use them, rinse thoroughly and remove the thick stems. An easy recipe for sauteed greens follows. Ingredients: 1 large bunch sweet potato greens (about half a pound), 1/2 small white onion (diced), 2 tablespoons extra-virgin olive oil, salt and pepper, 1 1/2 tablespoons maple syrup. Directions: Remove sweet potato leaves from stems and set aside. Remove smaller stems from the larger, tougher stems. Discard the larger stems and roughly chop the smaller stems.  Heat olive oil in medium-sized pan over medium high heat. Add onion and sauté until just softened, about 3 minutes.  Add stem pieces and sauté until tender, about 5 minutes. Add leaves, salt and pepper to taste, and maple syrup. Sauté until leaves are wilted, about 2 minutes. Serve.


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.

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


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

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.

Onions: Should be kept in a dark, dry place. 

Apples: Should be kept in the fridge, unwashed. 


Corn and Basil Cakes: 

Ingredients: ½ cup white whole-wheat flour or all-purpose flour, ½ cup low-fat milk, 2 large eggs, 2 tablespoons canola oil (divided), ½ teaspoon baking powder, ½ teaspoon salt, ¼ teaspoon freshly ground pepper, 2 cups fresh corn kernels (about 2 large ears), ½ cup chopped fresh basil

Directions: Whisk flour, milk, eggs, 1 tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth. Stir in corn and basil. Brush a large nonstick skillet lightly with some of the remaining 1 tablespoon oil; heat over medium heat until hot (but not smoking). Cook 4 cakes at a time, using about ¼ cup batter for each, making them about 3 inches wide. Cook until the edges are dry, about 2 minutes. Flip and cook until golden brown on the other side, 1 to 3 minutes more. Repeat with the remaining oil and batter, making 10 cakes total. Reduce the heat as necessary to prevent burning.

Roasted Mushroom and Potato Salad: 

Ingredients: 1 package (10.5 ounces) oyster or cremini mushrooms, trimmed (halved if using cremini), 2 tablespoons extra-virgin olive oil, coarse salt and ground pepper, 1 pound red new potatoes, quartered, 1/4 cup packed fresh parsley leaves, 2 to 3 teaspoons sherry or red-wine vinegar, 2 tablespoons capers (optional, rinsed)

Directions: Preheat oven to 450 degrees, with racks in upper and lower thirds. On a rimmed baking sheet, toss mushrooms with 1 tablespoon oil; season with salt and pepper. On another rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper. Roast until mushrooms are browned and potatoes are cooked through, about 20 minutes, tossing once and rotating sheets halfway through. Transfer to a bowl and toss with parsley, vinegar, and capers, if desired.

Ginger Gold Apple Crisp: 

Ingredients: 6 Ginger Gold apples, 1 1/2 cups rolled oats, 3/4 cup brown sugar, 1/4 cup all-purpose flour, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp salt, 1/2 cup butter (1 stick) (softened), whipped cream or ice cream

Directions: 1. Peel the apples. Heat oven to 375 degrees and lightly butter an 8 or 9-inch-square baking pan. Peel, core, and slice the apples and arrange them evenly in the prepared pan. Place the oats, brown sugar, flour, spices, and salt in a sealable plastic bag, close, and shake until combined. Cut the softened butter into 1-inch pieces and add to the oat mixture. Close the bag again and knead or squeeze until the mixture holds together. Instead of using a bowl to mix the crumb topping, use a sealable plastic bag. This will cut back on dirty dishes and let young bakers--even preschoolers--lend a hand. Open the bag and crumble the topping evenly over the apples. Bake the apple crisp for 40 to 45 minutes or until the topping is golden brown and the juices begin to bubble around the edges. Cool slightly, then serve with whipped cream or ice cream.