This Week’s CSA

epazote

Epazote

If you won’t be drying this herb, it is great used fresh in rice and bean dishes. Roughly chop the leaves and add fresh to your burritos, quesadillas or enchiladas. Or try adding some fresh leaves to salsa verde. In cooking, epazote is typically used as whole stems or just the freshly chopped leaves that add a distinct flavor to Mexican and Caribbean food.  Whole stems can also be added to braising meat dishes and make a nice addition to tortilla soup.  If you love corn on the cob, try this Mexican take on corn that will encourage the use of fresh epazote.

soft neck garlic

Green garlic, which is the immature plant, has not been cured for winter storage so it needs to be stored in the refrigerator.  It should last for up to two weeks stored in a crisper. The green tops should be cut off the fresh garlic before storage. Fresh garlic is milder than mature cloves so feel free to use a healthy dose in cooking. Fresh garlic is also easy to peel. Cut off the dried core end of the clove and using the tip of a knife, lift up the skin to remove.

dinosaur kale

Lacinato (aka Dinosaur kale) has tall narrow leaves and a wrinkled texture. Like most other kale varieties, it is usually blanched first, and then sautéed with other, flavorful ingredients. In Campanian cuisine, anchovies are often added. It is commonly used in pastas and soups, but can also be eaten raw, in a salad.

sweet onions

Sweet onions tend to be lower in sulfur and higher in water content, giving them a mild flavor and perfect for eating fresh in salads and on sandwiches. These onions do not have a long storage life and will last best if stored in a cool dark spot. If the outside layers start to soften, peel and store in the refrigerator.

peas

Peas only take a few minutes to cook, particularly when they’re very fresh and young, so they’re a perfect ingredient for fast weeknight dishes. In fact, the secret to maintaining their sweetness and bright-green color is to cook them as little as possible, just enough to make them tender. What’s more, peas lend themselves to almost any cooking method, from boiling and steaming to sautéeing.

young baby caribe potatoes

This type of new potato is thin-skinned and best if used quickly, since it doesn’t store well. It can be boiled, steamed or mashed. Store in fridge in plastic bag for a couple of days.

salad mix

The trick to storing salad greens is to place them in a container (or plastic bag) with a paper towel in the crisper drawer of the refrigerator. You can wash and spin dry the salad mix first for easy use. Change the paper towel regularly if needed. In addition to traditional salads, greens can be roasted, used as a topping for pizza, or added to green smoothies!

zucchini

This versatile veggie can be sautéed, baked, stuffed, grilled, added to soups, and grated for baked goods. Zucchini contains a fair amount of water, which makes it perfect for salting. Salting improves texture and concentrates the squash flavor. Simply toss coarsely grated or diced zucchini with a small amount of salt, let it sit in colander for 15-30 minutes, then rinse and squeeze dry. Zucchini partners well with butter, yogurt, Parmesan cheese, garlic, dill, basil, marjoram, mint, lemon, walnuts, tomatoes, and peppers.

Recipes

Mexican Black Beans with Epazote

1 pound dried black beans
3 cups chicken stock
3 cups water
2 large sprigs fresh epazote (or 2 tablespoons dried)
1/2 pound chopped fresh chorizo sausage
1 diced onion
2 diced carrots
2 diced celery stalks
1 tablespoon chopped garlic
1 tablespoon ancho or New Mexico chile powder
1 tablespoon ground cumin

Soak black beans overnight in cold water to cover. Drain and rinse.
Preheat the oven to 300°F. Place the beans, chicken stock and water, and epazote in a Dutch oven. Bring to a boil on the stove top, skim off foam, then cover and bake for 1 1/2 hours.
In a large, heavy skillet, brown chorizo sausage. Remove the chorizo, leaving the fat in the pan. Add onion, carrots, celery stalks, and garlic to the pan and cook over medium heat until the vegetables become soft.
Remove the pot of beans from the oven and stir in the vegetables and chorizo, along with ancho or New Mexico chile powder, ground cumin, and salt to taste.
Cover and bake for 1 hour, or until the beans are soft.

Source: Chow.com

French Garlic Soup

Garlic bulbs: approximately ½ bulb per person
Chicken or duck fat if available – olive oil will also make a delicious soup
Flour to thicken
Chicken broth
Fresh herbs – thyme or sage are good
Salt and pepper
Thick slices of French bread – one for each bowl of soup

Bake the garlic bulbs by cutting them in half and drizzling the fat or oil on them, placing them cut side down on an oiled baking sheet (or wrap them in foil or use a covered ovenproof dish) Bake until completely soft and slightly brown – 30-50 minutes depending on the size of the garlic bulbs. This can be done in advance and if you bake more garlic than you need for this recipe, there are many ways to use baked garlic and the oil used to bake it.

Using the oil from the garlic baking process, oil both sides of the French bread slices and set aside.

Squeeze the garlic from the garlic skins and place it and the remaining oil in a heavy saucepan. Add flour. (You will need flour to oil in a 1:1 ratio and 1- 2 tablespoons of each per cup of liquid.) Add more fat or oil if necessary to create a nice creamy mixture of fat, garlic and flour. Let this simmer for just a moment, then whisk in the chicken broth. You should have a nicely thickened creamy soup. Adjust flavor with salt and pepper.

Place the soup in ovenproof bowls and drop an oiled slice of bread on top of each bowl. Put under broiler until the bread is slightly toasted and serve!

You can sprinkle Parmesan cheese on the bread before you toast it. You can also add a splash of cream to the soup for extra richness.

Source: Grey Duck Garlic

This Week’s CSA

This did not get posted last week.  Sorry.

fresh garlic

Green garlic, which is the immature plant, has not been cured for winter storage so it needs to be stored in the refrigerator.  It should last for up to two weeks stored in a crisper. The green tops should be cut off the fresh garlic before storage. Fresh garlic is milder than mature cloves so feel free to use a healthy dose in cooking. Fresh garlic is also easy to peel. Cut off the dried core end of the clove and using the tip of a knife, lift up the skin to remove.

kale

Kale, at the beginning of the season, is still very tender, making it suitable raw or used in a gently massaged kale salad. The kale is sliced thinly and sprinkled with kosher salt and allowed to sit for 10-20 minutes before tossing with remaining ingredients. Kale greens pair well with olive oil, parmesan cheese, garlic, potatoes, legumes, pasta, and eggs.

parsley

The leaves can be minced and used fresh to brighten the flavor of sauces and soups. The stems can be saved and used for adding to stocks or flavoring soup base. If the stem is tender it can be minced and added to your dish. Dried parsley tends to lose flavor quickly so it is best used fresh.

lemon balm

Lemon balm is best used fresh and brings a delicate lemon-mint flavor to drinks, smoothies, salads, cooked grains and fish. It can be also used to flavor sugar cookies, compound butters, and cheesecakes.  Fresh leaves also make a great addition to fresh fruit desserts and cream sauces.

romaine lettuce

Also known as Cos, this variety of head forming lettuce has deep green, long leaves with a crisp texture and deep taste. Romaine should be washed and dried before storing in the refrigerator to remove excess moisture. A salad spinner can be very helpful in the drying of lettuce (and other salad ingredients as well). Lettuce should be either stored in a plastic bag or wrapped in a damp cloth and stored in the refrigerator crisper.

snow peas

sautee mix (napa cabbage, broccoli, kale, and garlic scapes)

Recipes

Grilled Green Garlic

1-2 bunches spring garlic
olive oil
salt & pepper

1. Trim roots and dark green fiberous leaves from garlic stems and slice in half lengthwise.
2. Toss with olive oil, salt and pepper to coat.
3. Place on the top rack of the grill with the heat on low and roast until tender and starts to brown.
4. Serve whole or dice into smaller pieces as a topping.

Source: 8ateateight

Lemon Balm Lemonade

4 lemons
1/2 cup fresh lemon balm leaves
1/2 cup sugar
2/3 cup boiling water
2 1/2 cups water
ice (optional)
2 -3 fresh sprigs lemon balm, to decorate

Scrub the lemons well. Peel the rind thinly, avoiding the white pithe, and set aside the lemons.
Place the lemon rind, lemon balm leaves, and the sugar into a small heat-proof pitcher. Pour the boiling water into the pitcher and stir well, crushing the lemon balm leaves to release their flavor. Leave mixture to infuse for about 15 minutes.
Now, cut the lemons in half and squeeze out the juice. Strain juice into a large glass pitcher, add a few fresh sprigs of lemon balm, and add the cooled, strained syrup. Top up with water or half-water half-ice, and chill until needed.

Source: Food.com

Notes from the Farm

Well, we’ve come to the end of our CSA season for 2014. This will be your last share of the season. Thank you so much for your support of Yourganic Farm. We hope you’ve enjoyed our produce as much as we’ve enjoyed growing it for you.

This Week’s CSA

Recipes

Ina Garten’s Italian Plum Tart

3/4 pound Italian prune plums, quartered and pitted
2 tablespoons Minute tapioca
2 tablespoons creme de cassis liqueur
1 3/4 cups sugar, divided
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/4 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon baking powder

Preheat the oven to 350 degrees.

Butter and flour a 9-inch springform pan and place it on a sheet pan.

Place the plums, tapioca, creme de cassis, and 3/4 cup of the sugar in a mixing bowl and stir to combine. Allow to sit for 15 minutes.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and remaining 1 cup of sugar on medium speed until light and fluffy.

In a small bowl, combine the flour, cinnamon, salt, and baking powder. With the mixer on low, gradually add the dry ingredients to the butter mixture until it forms small, dry crumbs.

Add 1 tablespoon of cold water and continue to beat for about 30 seconds, until the mixture forms large, moist crumbs. Set aside 3/4 cup of the crumb mixture and pour the rest into the springform pan.

With floured hands, lightly pat the dough evenly in the bottom of the pan and 1 inch up the sides. Arrange the plums in concentric circles on the crust. Sprinkle the remaining crumb mixture evenly on top.

Bake for 1 hour, until the fruit is bubbling and the crust is golden. Cool for 15 minutes, then remove the sides of the pan and serve warm or at room temperature.

Source: Food Network

Richard Kuos Sautéed Kabocha Squash With Mascarpone and Maple Syrup

1 kabocha squash, about 3 pounds

2 tbs. butter

1/2 cup mascarpone cheese

1 tbs. maple syrup

Salt and freshly ground pepper, to taste

1 cup pumpkin seeds

1 tsp. Aleppo pepper

4 fresh sage leaves, sliced into thin strips (or 8 leaves fried)

Preheat oven to 350.

Place the squash on a cutting board, and with a sharp knife, carefully cut off the stem or a slice from the bottom of the squash to create a sturdy base.

Trim away the skin by slicing downward toward the cutting board.

Cut the squash in half and remove the pulp and seeds with a spoon. Cut the halves into wedges and the wedges into cubes. In a large pan over medium heat, heat 1 tablespoon of butter, add the squash cubes, and sauté until the squash is soft to the touch, about 10 to 15 minutes. Allow squash to cool. Meanwhile, mix the mascarpone with the maple syrup in a small mixing bowl, and season with black pepper and a dash of salt. Toast the pumpkin seeds in the oven until crisp, about 5 to 10 minutes. Transfer pumpkin seeds to a small bowl, and season with salt and Aleppo pepper. Brown the remaining butter in a small sauté pan. Place the browned butter and half of the cubed squash in a blender or food processor, and process until you have a thick purée. To assemble, mix the puréed squash with the remaining cubes and return to the large pan over medium heat, and cook until the mixture is hot, about 5 minutes. Place the squash mixture in a bowl, and garnish with pumpkin seeds, a dollop of mascarpone mix, and the fresh or fried sage leaves.

Serves 4.

*This article originally appeared in the December 9, 2013 issue of New York Magazine.

Source: Grub Street

This Week’s CSA

Apples

Local apples work well in most cooked dishes, and are an excellent accent for pies, apple tarts, and cobblers. They add zing to cider and real pucker power to apple sauce, and can be eaten fresh as well. Store in a cool place and eat them quickly, or use them in a cooked dish or dry them for a delightful winter treat.

Golden beets and red beets

Beets are a versatile root which can be eaten raw, roasted, steamed, grilled, or boiled. Their natural earthy sweetness pairs well with olive oil, sour cream, vinegars, citrus, mustard, horseradish, dill, tarragon, onions, apples, and goat cheese. Red beets bleed and tint everything they touch but leaving the skin, tail, and at least 1 inch of the stems intact while cooking will help keep all those juices locked inside. Once cool to touch, beets are very easy to peel.

Celeriac bulbs

Celeriac can be eaten both cooked and grated raw for salads. For cooking purposes, this root vegetable takes well to soups, purees, and gratins. The root needs to be scrubbed well and peeled. To peel the root, cut the top and bottom ends off to create a stable surface and then using your knife, cut away the peel in a downward motion. If you have a heavy duty peeler, you can try using that if the root is not to knobby. Cut pieces turn brown quickly, so place cut pieces in a bowl of water acidulated with lemon juice or vinegar. If you prefer to use the entire vegetable, any pairings from peeling can be put in a vegetable stock. Take time to remove and save the green ribs before storing, which can be added to stocks or soups.

Chives

A delicate member of the onion family, chives provide a discreet onion flavor that works well with egg dishes, mild cream based sauces, or as a garnish to salads or soups. Chives are best used fresh and added at the end of cooking. Snip them with scissors or cut with a sharp knife straight across. Store fresh chives in a plastic bag in the refrigerator.

Pears

Bartletts are much more than just a canning pear, and besides eating them fresh, you can also enjoy their wonderful flavor and smooth texture in a range of dishes. Try a sliced Bartlett atop a garden green salad with your favorite dressing. Or, simply serve freshly sliced Bartlett wedges with cheese for an appetizing snack. Always remember that any recipe calling for apples can be made using fresh pears as well. Leave firm, unripe pears at room temperature so that they can ripen. Check the neck for ripeness daily, by applying gentle pressure to the neck, or stem end, of the pear with your thumb. If it yields to pressure, then it’s ripe and ready to eat! Once the pear is ripe, it can be refrigerated to slow the ripening process and saved for use up to five days later.

Poblanos (known as an Ancho when dried)

Poblano Peppers are usually used in sauces, salsas, and stuffing mixes. The membranes and seeds of Poblano peppers is where most of the heat is found. So, if you don’t want it to be quite so spicy, be sure to take the veins and seeds out before using the pepper. Poblanos can be stored and even frozen in airtight containers for many months until you are ready to use them. You can also choose to dry the peppers out for later use. Dried Poblanos are also known as Ancho chiles, which means wide chile in the Spanish language. They are given this name because when Poblano peppers are dried they become very flat, wide, and heart-shaped.

Head of Romaine lettuce

Also known as Cos, this variety of head forming lettuce has deep green, long leaves with a crisp texture and deep taste. Romaine should be washed and dried before storing in the refrigerator to remove excess moisture. A salad spinner can be very helpful in the drying of lettuce (and other salad ingredients as well). Lettuce should be either stored in a plastic bag or wrapped in a damp cloth and stored in the refrigerator crisper.

Spaghetti squash

To prepare spaghetti squash, cut in half lengthwise and remove the seeds with a spoon. Bake or boil it until tender, or wrap it in plastic wrap and microwave on high for 10 to 12 minutes. Once squash is cooked, use a fork to rake out the stringy flesh (which spaghetti like) all the way to the rind and serve. Store squash in a cool, dry place (preferably 55 to 60 degrees Fahrenheit) up to 3 months. Refrigeration will make the squash spoil quickly, but squash can be stored in the refrigerator 1-2 weeks. Cut squash should be tightly wrapped in plastic wrap and refrigerated.

Sunshine squash

Sunshine squash is a variety of Kabocha squash that is orange-skinned and turban-shaped.  Known for its naturally sweet flesh that is not stringy, sunshine squash are also high in vitamin C and beta carotene. Kabocha squash is a Japanese varietal of winter squash that is now grown around the world. The kabocha squash has the driest flesh and will store the longest. Keep whole squash in a cool, dry place that has plenty of ventilation.  Cut squash can be wrapped in plastic and stored in the refrigerator for up to one week.

Walla onions

Sweet onions tend to be lower in sulfur and higher in water content, giving them a mild flavor and perfect for eating fresh in salads and on sandwiches. These onions do not have a long storage life and will last best if stored in a cool dark spot. If the outside layers start to soften, peel and store in the refrigerator. In addition to soup, sweet onions also caramelize well for a sweet onion jam and make for some amazing onion rings.

Recipes

Celery Root Soup

3 tablespoons extra-virgin olive oil, plus more for garnish

1 cup thinly sliced leek (about 1 medium), white and light green parts only

2 1/2 pounds celery root, also known as celeriac (about 3 medium), peeled and cut into 1-inch chunks

12 ounces Yukon Gold potatoes (about 2 large), peeled and cut into 1-inch chunks

1 medium tart apple, such as Granny Smith, peeled, cored, and cut into 1-inch chunks

2 medium garlic cloves, peeled and smashed

2 teaspoons kosher salt, plus more as needed

Freshly ground black pepper

3 cups water

2 cups low-sodium chicken or vegetable broth

Heat oil in a large saucepan with a tightfitting lid over medium-high heat until shimmering. Add leek and cook, stirring occasionally, until softened and translucent, about 3 minutes. Add celery root, potatoes, apple, garlic, salt, and a pinch of pepper. Stir to coat vegetables with oil, add water and broth, and bring to a boil. Cover, reduce heat to low, and simmer until vegetables just give way when pierced with a knife, about 20 to 25 minutes.

Remove 1 cup of liquid from the saucepan; set aside. Using a blender, purée the soup in batches until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam from the hot soup to escape and prevents the blender lid from popping off). Once blended, transfer the soup back to the saucepan and keep warm over low heat. If the soup is too thick, add the reserved liquid a little at a time until the soup reaches the desired consistency. Taste and season with additional salt and pepper as needed. To serve, drizzle with olive oil.

Source: Chow

Greek Spaghetti Squash

1 spaghetti squash, halved lengthwise
and seeded

2 tablespoons vegetable oil

1 onion, chopped

1 clove garlic, minced

1 1/2 cups chopped tomatoes

3/4 cup crumbled feta cheese

3 tablespoons sliced black olives

2 tablespoons chopped fresh basil

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.

Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.

Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.

Source: All Recipes

Notes from the Farm

Many of the vegetables that we’re harvesting in the early fall will last for months if stored properly. Click on the links highlighted below for full storage instructions for each item. This week’s share includes potatoes, squash and garlic in addition to a few more perishable items. Enjoy!

This Week’s CSA

carnival squash

Carnival squash, a variety of Acorn squash, is another winter squash that stores well in a cool, dry spot. This acorn-shaped squash has smooth skin splashed with a mix of cream, yellow, orange, and green colors. The pale orange flesh is semi-dry, firm, and very mild in flavor. Cooking will help bring out more flavors and improve the sweetness. To help improve the sweetness, put some butter, freshly chopped rosemary, and maple syrup in each cavity of a cut and cleaned squash before roasting to perfection. Roasted carnival squash makes a great side dish that can be topped with your favorite compound butter.

garlic 

Keep in a cool, dry place for best results. If you notice any bulbs starting to soften, use them first. Purée fresh garlic, canned garbanzo beans, tahini, olive oil and lemon juice to make quick and easy hummus dip. Healthy Sauté steamed spinach, garlic, and fresh lemon juice.
Add garlic to sauces and soups, or purée roasted garlic, cooked potatoes and olive oil together to make delicious garlic mashed potatoes.

Italian plums

Although Italian plums are most often designated for drying to prune state, they are well suited for fresh eating, using as a dessert ingredient, processing into jam and preserve form and simply adding to sweet and savory salads. Complimentary sweet flavors include vanilla, nutmeg, tropical fruits, chocolate, butter and cream. Savory pairings include mild fresh cheeses such as chevre and ricotta, herbs such as arugula, citrus, chiles, fennel and basil, bacon, lamb and grilled seafood such as shrimp and scallops. To store fresh Italian plums, refrigerate ripe fruit for up to one week. To store prunes, keep in an airtight container in cool, dry storage.

kale

Kale greens pair well with olive oil, parmesan cheese, garlic, potatoes, legumes, pasta, and eggs. To store, wrap kale in a damp towel or in a plastic bag and refrigerate, preferably in crisper drawer, for up to 1 week. To freeze, wash, separate from stem, and blanch leaves for 2 minutes. Rinse in cold water to stop the cooking, drain, and pack into airtight containers such as zip-lock freezer bags.

leeks

The edible part of a leek is the white part plus an inch or so of pale green.  Smaller leeks are more tender, making them perfect for grilling or braising, while larger leeks are perfect for soup and gratins.  Due to how leeks are grown, they often have lots of dirt between the leaves so they need to be washed well.  Cut off the greens an inch above the white part and slice off the roots, leaving a thin piece attached so that the leaves remained joined at the base.  Halve the leeks lengthwise down the middle to the root end.  Rinse well under running water while you fan the leaves to make sure you are getting dirt stuck between leaves.  Cut leaves can also be rinsed after cutting.  If using in a soup, leeks do not caramelize well so they are best lightly cooked.  In addition to the classic Vichyssoise and Cock-a-Leekie soups, leeks go well with potatoes, fennel, celery, capers, parmesan, goat cheese and olives.

parsley

To keep fresh parsley in the refrigerator for several weeks, wash the entire bunch in warm water, shake off all excess moisture, wrap in paper towel and seal in a plastic bag.

The leaves can be minced and used fresh to brighten the flavor of sauces and soups. The stems can be saved and used for adding to stocks or flavoring soup base. If the stem is tender it can be minced and added to your dish.

potatoes

Fresh potatoes are baked, boiled, or fried and used in a staggering range of recipes: mashed potatoes, potato pancakes, potato dumplings, twice-baked potatoes, potato soup, potato salad and potatoes au gratin, to name a few. Store potatoes in a cool, well-ventilated place, out of the light. Perforated plastic or paper bags offer the best environment for extending shelf-life. Don’t wash before storing.

sweet dumpling squash 

Dumpling squash can be difficult to peel and are most often baked or roasted with their skin on. Halve and stuff cavities with meats, cheeses, grains or other vegetables. Add roasted or baked slices to warm, green salads. Dumpling squash pair well with nuts, strong cheeses and dried fruits. Puree cooked flesh and add to steamed rice buns, soups, or combine with mashed potatoes. Dumpling squash are a hard winter variety and keep well at room temperature for weeks.

Recipes

Plum Tarts

For pastry dough

3 cups all-purpose flour
2 1/4 sticks (1 cup plus 2 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
1/2 cup sugar
1 teaspoon salt
1 teaspoon finely grated fresh lemon zest
4 large egg yolks

For filling

1 cup sugar
3 tablespoons cornstarch
3 3/4 lb small plums (preferably prune plums), halved and pitted
1 tablespoon fresh lemon juice

Accompaniment: crème frâiche or lightly sweetened sour cream

Special equipment: 2 (9-inch) tart pans with removable bottoms
preparation

Make dough:
Combine flour, butter, sugar, salt, and zest in a food processor and pulse until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Add yolks and process just until incorporated and mixture begins to clump.

Turn mixture out onto a work surface and divide into 4 portions. Smear each portion once with heel of your hand in a forward motion to help distribute fat. Gather together 2 portions of dough and form into a ball; make another ball with other 2 portions.

Pat out each ball of dough with floured fingertips into a tart pan, in an even 1/4-inch layer on bottom and up sides (about 1/8 inch above rim). Chill 30 minutes, or until firm.

Make filling while shells chill:
Stir together sugar and cornstarch in a large bowl. Add plums and lemon juice and toss to coat. Let stand, stirring occasionally, 30 minutes, or until juicy.

Assemble and bake tarts:
Preheat oven to 425°F.

Arrange plum halves, skin sides down, in tart shells, overlapping in a rosette pattern (see photo, opposite). Halve any remaining plums lengthwise and randomly tuck in between plum halves in tarts. Pour all juices from bowl over plums.

Bake tarts in middle of oven 15 minutes, then reduce temperature to 375°F. Cover tarts loosely with foil and bake until plums are tender and juices are bubbling and slightly thickened, 40 to 50 minutes more. Brush warm juices in tart over plums. (Juices will continue to thicken as tarts cool.) Cool tarts completely in pans on a rack.

Cooks’ notes

• Tart shells can be made 1 day ahead and chilled, covered.

•Plums may stand, coated with sugar, cornstarch, and lemon juice and chilled, covered, 1 day. Stir well before proceeding.

Source: Epicurious

Stuffed Sweet Dumpling Squash with Bacon and Cheese

4 sweet dumpling squash
1 cup dry quinoa (cook according to package directions)

Filling

1/2 red onion, 1 cup diced
1 zucchini, diced
1 red, orange or yellow bell pepper, diced
garlic salt
smoked paprika
garlic olive oil
black pepper
3 ounces cooked bacon, chopped
a few ounces cheddar cheese

Sweet Dumpling Squash

Pre-heat oven to 350 F with the rack in the middle. Pierce squash several times with a sharp knife. Bake for about 40-50 minutes until soft. Remove from oven and cool a bit. Slice off the tops and scoop out the seeds. Set aside. Keep the oven at 350 F.

Quinoa Filling

Sauté onion over medium high heat with garlic olive oil until soft. Add zucchini and bell pepper. Season with some garlic salt, smoked paprika and black pepper. Cook until everything is soft and slightly browned. Add a cup of the cooked quinoa and bacon pieces. Combine well.

Coat the inside and tops of the squash with some garlic oil. Scoop some of the quinoa mixture into the squash. Top with cheese

Place filled squash back in the oven in a casserole dish. Bake 15 minutes uncovered. Finish by melting the cheese under a low broil until it is slightly browned.

Source: Family Fresh Cooking

This Week’s CSA

Anaheim peppers

Anaheim peppers (also known as chile Verde del Norte) are widely grown throughout northwest Mexico. These light green chiles are long, taper at the base and are usually mild in flavor. These peppers are great in chili, fajitas, burritos, veggie egg scrambles, enchiladas, or salsas, or can be stuffed and baked. As with any pepper, their flavor varies, so please taste test a tiny bit to see how much heat the pepper carries. If you are sensitive to spicy food, you will need to remove any seeds and white ribs from the pepper before cooking. Be aware of cutting hot peppers with bare hands, as you need to wash your hands well before touching any sensitive body areas! If you don’t plan to use them while fresh, the whole chili can be roasted and then frozen for later use.

baby pam pumpkins

Baby Pams are small, round, orange-skinned mini pie pumpkins. These small pumpkins can be used in both sweet and savory dishes, including pies, soups, ravioli filling, breads, muffins or even a puree for young children. Pie pumpkins are best stored and treated like winter squash.

basil

My favorite use for fresh basil is a caprese salad: fresh tomatoes, basil and mozzarella, drizzled with olive oil and salt. Keep it well wrapped in paper towels inside plastic bag in the vegetable bin of your fridge. It will also brown if crushed by heavier vegetables, so put it on top of your veggie bin. Basil can also be stored upright at room temperature in a glass with a little water; freshly trim the ends before putting in water.

bull’s blood beets

Bull’s blood beets are a beautiful heirloom beet from 1840 that has distinctive purplish-red tops.Beets are a versatile root which can be eaten raw, roasted, steamed, grilled, or boiled. Their natural earthy sweetness pairs well with olive oil, sour cream, vinegars, citrus, mustard, horseradish, dill, tarragon, onions, apples, and goat cheese. Red beets bleed and tint everything they touch but leaving the skin, tail, and at least 1 inch of the stems intact while cooking will help keep all those juices locked inside. Once cool to touch, beets are very easy to peel. Beets store best if the greens are removed. With a sharp knife, remove greens just above the stem and store separately in a plastic bag in the refrigerator. The beet root will keep well for weeks in the refrigerator in a paper bag or perforated plastic bag, while the greens are best used within a few days.

cabbage

Of course cabbage can be turned into sauerkraut and makes for some great coleslaw, but this versatile vegetable also takes well to cooking, whether it is sautéed, braised, boiled, or grilled. Cooking cabbage gives off a pungent smell that is a result of a high concentration of sulphur compounds in the vegetable. The combination of thin slicing and brief cooking times can alleviate the strong flavor. Green cabbage pairs well with butter, olive oil, sour cream, cheddar cheese, parmesan, mustard, horseradish, caraway, dill, marjoram, potatoes, apples, apple cider vinegar, and lemon juice. Cabbage can last for a long time stored in a plastic bag in your vegetable crisper but its nutritive value decreases with time. Remove any wilted leaves before using.

cucumbers

As they sit, slicing cukes tend to soften, so they are best eaten fresh. Sliced thin, cucumbers are a treat on any sandwich or salad, served on a veggie platter or just eaten fresh with a sprinkling of salt. For a twist on a refreshing summer drink, add very thin slices of cucumber to sparkling water or as a garnish to gin and tonics. Cucumbers also make a refreshing, light salad or can be added to coleslaw. Making sure they are free of dirt and dry, cucumbers can be stored in a plastic bag in the refrigerator for a week or longer. Too much moisture can cause them to mold, so make sure they are exposed to air.  Once cut open, wrap cut end in plastic wrap.

dill

Although native to parts of western Asia, dill weed is usually associated with Russian and European cuisine where it is paired with fish (gravlax), pickles, yogurt, sour cream, and potatoes. Dill also goes well with beets, cabbage, carrots, cucumbers, eggs, cream sauces, and salmon.  Typically the feathery fronds are used and taste best if added fresh at the end of cooking. Store dill in a plastic bag in the refrigerator

jalapeno peppers

Jalapenos tend to be plump and cylindrical, and range from green to red. They are named after Jalapa, the capital of the state of Veracruz. Jalapeo peppers can be used fresh or dried and can vary in spice level due to many growing variables. Removing any seeds and veins helps reduce the level of spice but always make sure to wash your hands after cutting raw chiles and taste a tiny bit raw to check the heat level.