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Fall CSA Newsletter 1

Posted 9/10/2017 7:39pm by Dillon.

Traditional Regular: Fall Squash, Italian Prune Plum, White Nectarines, Kale, Colored Pepper

Traditional Large: Fall Squash, Italian Prune Plum, White Nectarines, Kale, Colored Pepper, Slicing Cucumbers, Yellow Peaches

Item of the Week: This week's item is white nectarines. A sweeter, more delicate cousin of yellow nectarines, white nectarines are a delicious way to enjoy a little bit of summer even in the early fall. Their tendencies to be slightly sweeter comes from having a lower acidity than yellow nectarines. They have a slightly shorter shelf life though and should be kept in the fridge unwashed and uncut. A recipe for grilled white nectarine follows. Ingredients: 4 nectarines (halved and pitted), melted butter (for brushing), 1 cup coarsely crumbled feta cheese. Directions: Prepare barbecue (medium-high heat). Brush nectarines with butter. Grill nectarines, cut side down, until grill marks appear, 4 to 5 minutes. Turn nectarines over. Sprinkle with cheese, then pepper. Grill until grill marks appear on bottoms, 4 to 5 minutes.

Storage:

Fall Squash: Store in a dark, cool place.

Plum: Store in the fridge. Leave whole and unwashed until you are ready to eat them.  

Kale: Store in the fridge, unwashed. 

Pepper: Store in the fridge, whole and unwashed. 

Slicing Cucumbers: Store in the fridge, whole and unwashed.

Yellow Peaches: If they are at the desired ripeness, store them whole and unwashed in the fridge. If they are still unripe, leave them on the counter at room temperature and they will ripen in a few days (about 2). If you are in a rush to eat them, leaving a tomato or banana next to them on the counter can speed the process up. 

Recipes:

Plum Torte: 

Ingredients: ¾ to 1 cup sugar, ½ cup unsalted butter (softened), 1 cup unbleached flour (sifted), 1 teaspoon baking powder, pinch of salt (optional), 2 eggs, 24 halves pitted purple plums, Sugar, lemon juice and cinnamon, for topping

Directions: Heat the oven to 350 degrees. Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well. Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon. Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)

Sausage and Kale Baked Ziti: 

Ingredients: 12 ounces ziti, 1 lb. ground Italian sausage (recommend using spicy Italian sausage), 4 cloves garlic (minced), 3 large handfuls roughly-chopped kale leaves  (stems removed), 2 cups shredded mozzarella cheese, optional additional toppings: shredded Parmesan cheese, crushed red pepper flakes

Directions: Preheat oven to 375 degrees F.  Heat a large stockpot full of generously-salted water for the pasta. In a (separate) large skillet, saute the Italian sausage over medium-high heat until browned (about 8-10 minutes), breaking the sausage up with a spoon into bite-sized pieces while cooking.  When the sausage has browned, add in the minced garlic and saute for 1-2 additional minutes or until the garlic is fragrant.  Remove pan from heat and set aside. While the sausage is browning, cook the pasta al dente in the stockpot of boiling water according to package instructions. Drain. Return pasta to the stockpot and add the sausage, garlic and kale. Gently toss to combine until the kale is dark green and slightly wilted. Pour half of the pasta into a greased 11×7-inch or 9×13-inch baking dish. Sprinkle evenly with 1 cup of cheese. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining 1 cup of cheese. Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and serve immediately, sprinkled with additional toppings if desired.

Egg Stuffed Peppers:

Ingredients: 3 sweet bell peppers, red, orange or yellow, 2 tablespoons butter, 1 tablespoon olive oil, 2 cloves garlic (diced), ½ cup onion (chopped), 1 pound butternut squash (peeled, seeded and cut into a large dice, about 2 cups, 1 teaspoon dried thyme leaves, Kosher salt, ¼ cup brandy, ½ cup Ricotta cheese, ¼ cup crumbled Feta cheese, 6 eggs, 2 cups prepared marinara sauce, black pepper

Directions: Preheat oven to 400 F°. Cut peppers in half and remove ribs and seeds. Place cut side up in shallow microwave safe bowl or dish. Add ⅓ cup water to bowl. Sprinkle peppers with kosher salt and cover with plastic wrap. Microwave on high for 5 minutes. Remove and set aside. Heat large skillet over medium high heat and melt butter and olive oil. Add garlic and cook for 1 minute, stirring after 30 seconds. Add onion and sauté for 2-3 minutes, stirring occasionally. Add butternut squash, thyme leaves and kosher salt and cook for another 5 minutes. Remove from heat. Add brandy. Return to heat and cook for 4-5 more minutes until brandy has cooked down and squash has softened and is easily pierced with a fork. Keep warm and add Ricotta and Feta cheese. Taste and season with more salt if desired. Pour marinara sauce in bottom of 9 x 12 inch baking dish. Place peppers cut side up and spoon ½ to ¾ cup of butternut squash mixture into each pepper, creating a hollow for egg. Bake peppers and squash mixture for 10 minutes or until warmed through. Remove from oven. Carefully break egg into small ramekin or measuring cup and slowly pour into each pepper taking care not to overflow egg. Repeat until each pepper is filled. Season with freshly ground black pepper and bake peppers for 10-12 minutes or until whites of eggs are set. Serve each pepper with marinara sauce and extra feta cheese if desired.