CSA Box# 2
Despite the tease of cooler days… November, we’re coming in hot!!! Damn, I know I can speak for most when I say this year seems to be hotter than past. It may be November, but we’re experiencing high 80s even 90s, yet again. I’m ready for “fall” any day now... (Forget this moment of impatience when I am pitying my frozen hands as we harvest wet produce in the early morn in just a few months…)
That being said, we continue to bring fresh, vibrant greens, cooling cucumbers, and “summer” squash to your tables this week to make this last bit of heat just a bit more bearable.
Box # 2 contains kale, cucumber, spring mix, turnips, radish, micro greens and patty pan squash. Below you’ll find recipes that highlight herbs that are coming soon and cool your palette.
CUCUMBER YOGURT SOUP + BACON GREMOLATA
PREP TIME: 20 MINUTES COOK TIME: 5-7 SERVES: 4
3 strips of good quality thick cut bacon
1/2 cup unsalted almonds
3 Tablespoons fresh parsley, minced
1/2 teaspoon lemon zest
2 large slicing cucumbers, roughly peeled and finely chopped
1 1/2 cups plain Greek yogurt
3 1/2 TBS fresh lemon juice
3 garlic cloves, minced
1/4 cup dill, stems removed and diced
1/4 cup parsley, thick stems removed and diced
1/4 cup olive oil
pinch of crushed red pepper flakes
salt and pepper to taste
a small handful of ice cubes
Fry the bacon in a large skillet until crispy. Remove from the heat and transfer to a paper towel lined plate. When cool enough to handle chop into small pieces. Place the almonds in a small food processor and process until they are finely chopped, being careful not to over process into a nut butter--you want a little texture here. In a bowl toss the bacon, almonds, minced parsley and lemon zest together.
In a blender combine the cucumber, yogurt, lemon juice, garlic, dill, parsley, ice cubes and olive oil. Blend until smooth.
Keep soup chilled until ready to serve. If you use ice cubes it should be ready to eat right away. Season to taste with salt, pepper, and crushed red pepper flakes.
Divide the soup between bowls and top with the bacon germolata.
SESAME-MISO CUCUMBER SALAD
PREP TIME: 15 MINUTES COOK TIME: 0 MINUTES SERVES: 4
1 tablespoon white sesame seeds
1 tablespoon black sesame seeds
2 1/2 tablespoons white miso
1 1/2 tablespoons tahini
1 1/2 tablespoons rice vinegar
2 teaspoons toasted sesame oil
1 tablespoon honey
1 1/2 tablespoons hot water
1 teaspoon crushed red pepper flakes
2 green onions, minced, white and light green parts only
2 medium sized cucumbers, sliced into 1/4 inch thick pieces (about 4 cups)
1 small avocado, sliced into 1/4 inch thick pieces
1/2 cup cilantro, finely chopped
In a small dry skillet over medium heat toast the sesame seeds until golden brown. About 2-3 minutes. Shake the pan a few times while toasting.
In a large bowl combine the toasted sesame seeds, miso, tahini, vinegar, sesame oil, honey, hot water and crushed red pepper flakes. Stir well. Add the cucumbers, avocado and cilantro. Toss well. Serve immediately.
SWEET CORN & SUMMER SQUASH GNOCCHI
PREP TIME: 10 MINUTES COOK TIME: 10 MINUTES SERVES: 4
1 (16 ounce) package of gnocchi (Fresh if you can find it, also let us in on your secret… or if you make, we want to buy some.)
4 Tablespoons unsalted grass-fed butter
1 jalapeño pepper, seeded and diced
2 cloves of garlic, minced
2 small patty pan squash, cut into 1/4 inch cubes
1 cup sweet corn kernels (from about 2 ears)
2 Tablespoons fresh lemon juice
4 ounces good quality feta cheese, crumbled
1/4 cup basil, julienned
2-3 squash bossoms, chopped (optional)
salt + pepper to taste
Bring a large pot of lightly salted water to a boil. Add the gnocchi and cook for about 2 minutes (or until they rise to the top of the water) Drain and return the gnocchi to the pan. Add 1 Tablespoon of the butter to the gnocchi and toss well.
Heat remaining 3 Tablespoons of butter in a large skillet over medium heat. Cook the butter until it begins to bubble and turn light brown (be careful not to burn the butter!) Add the garlic and jalapeño and cook for about 1 minute. Stir in the summer squash, zucchini and corn. Cook, stirring often until the vegetables begin to brown up a bit. About 3 minutes. Stir in the cooked gnocchi and toss well. Squeeze 2 Tablespoon of fresh lemon juice into the pan and top with feta, squash blossoms (if using), basil and plenty of salt + pepper. Divide among plates and serve warm with a sprinkle of more cheese if desired.
Cheers from Black Finger Farm!