Can you believe it? This week we are completing the first half of the 2018 CSA! Time flies on the farm. The fields are looking beautiful right now – lots of color and new plantings coming on each week. The hot season crops (peppers and tomatoes) are soaking in the sun and just starting to blush. Happy August to all!!
What’s in Box #10?
Salad Mix: More delicious greens for you this week. For best storage, keep greens in the fridge, in a plastic bag or other covered container, with just a little bit of moisture to prevent wilting.
Carrots: Nelson variety. We are now into loose carrots. They have a delicious sweet flavor and crunch. These can last quite a while (months!) in the fridge if they are kept covered in a plastic bag.
Basil: Aroma 2 variety. For best storage, keep in a covered container or plastic bag in the fridge, with just a little moisture or in a jar like cut flowers.
Beets: Red Ace variety. The greens look excellent right now. Don’t forget to use them along with the sweet roots.
Cucumbers: Diva variety. No need to peel these. They are seedless and burpless. We may have just a couple more weeks with cucumbers.
Green Onions: Parade variety. A perfect addition to so many dishes. We are overloaded right now!
Garlic: Music variety. These bulbs have been cured for storage, so no need to use right away. Store in a dry place, on your kitchen counter is fine.
Kale: Red Russian variety. We are just starting to harvest from a new planting, so you get the first pick! These greens will carry on long into the fall.
Recipes:
Mediterranean Cucumber and Tomato Salad
Quick and simple, here is a neat recipe that can help you enjoy your cucumbers. ~ Heather
Ingredients:
1 cucumber (chopped)
1 pint cherry tomatoes (halved)
3 radishes (chopped, or can be replaces with a few tbsp. red onion, chopped)
1 yellow or red bell pepper (diced)
A handful fresh parsley
1 tbsp. olive oil
Juice of 1 lemon
Salt to taste
Combine all ingredients, chill or serve at room temperature.
www.veggiessavetheday.com/mediterranean-cucumber-tomato-salad/
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Beet Burgers
Black bean burgers and tofu dogs can sure get tiresome as the only vegetarian choices at a BBQ but these beet burgers will brighten any bun and keep you eating fresh at your next outdoor gathering or be a nice change of pace at home. Beets and feta are not just for your salad plate after this recipe! ~ Laura
Makes 3-4 burgers
Adapted from: https://food52.com/recipes/24287-beet-and-feta-burgers
1.5 cups grated beets (about 2-3 beets)
½ onion
1 garlic clove
1 tablespoon olive oil plus 1 tablespoon for frying the burgers
1 egg
¾ cup oats or breadcrumbs
3.5 ounces of feta cheese or firm tofu
¼ cup fresh basil leaves
Salt and pepper to taste
1. Peel and grate beets, onion, and garlic on a box grater or use a food processor with the grating blades attached.
2. Place the grated vegetables in a large mixing bowl.
3. Add olive oil, eggs, and rolled oats and mix everything well.
4. Add sheep’s cheese or tofu, basil, salt, and pepper and stir to combine.
5. Set aside for about 30 minutes, so the oats can soak up the liquid and the mixture sets (this step is important for the patties to hold together).
6. Try shaping a patty with your hands. If the mixture is to loose, add some more oats.
7. Form 3 to 4 patties with your hands.
8. Set patties in the fridge for 20-30 min to firm up
9. Grill the burgers a couple of minutes on each side – or fry them in a frying pan by heating a tablespoon of olive oil and fry until crisped on both sides.
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Red Beans and Kale
A Horton Road throwback, dug up from our past recipe collection. Enjoy! ~ Lisa
Coconut oil
1 block firm tofu, pressed and/or strained and cut into strips
2 cups dry red beans or kidneys
4-5 cloves garlic, minced
1-2 cayennes, chopped
2 Tbl lime juice
2 Tbl tamari, or to taste
Corn tortillas, quartered
1/2 – 1 bunch kale, chopped
Soak dry beans overnight covered in water. The next day, change water and cook until tender, up to 2 hours. Rinse beans. • Fry tofu in plenty of coconut oil in a heavy skillet on moderately high heat, until golden on both sides. Add garlic, cook 1 min. Add beans and corn tortillas, cook a few minutes more, until tortillas start to soften. Pour in tamari and lime juice, add kale and cayennes. Cover lightly and cook, until kale is tender, 10-12 minutes, stirring occasionally. Add more liquid as needed.