RECIPE: Zucchini Fennel Slaw

Contributed by member Laura Grund

3 tablespoons mayonnaise
2 teaspoons fresh lemon juice, divided
3 tablespoons chopped chives
1 teaspoon grainy mustard
1/8 teaspoon cayenne
¼ cup zucchini, coarsely grated
1/2 small fennel bulb, trimmed and thinly sliced

Whisk together mayonnaise, 1 teaspoon lemon juice, chives, mustard, cayenne, and 1/4 teaspoon each of salt and pepper in a medium bowl. Add fennel and zucchini and lemon juice to mayonnaise mixture in medium bowl and toss to combine slaw.

ORDERING TOMATOES

Here is the real scoop. Please pay attention to all the details...

The price for ripe canning tomatoes- 25lb. box is $15 a box.

Available tomatoes;

-Roma Plum

-Field Tomato

-Yellow Carolina Gold

For a 20lb. box at $15;

Heirlooms (ripe)

Cherry Tomato Mix (red, yellow, orange)

Please note that these are not interchangeable or mixable. You get one kind of tomato per box unless otherwise indicated. Payments are to be made at the pickup by check only. Checks are to be made out to Chubby Bunny CSA-NYC.

You need to send your order information to Tracy at blinkentlg@hotmail.com by Saturday morning at 9 am. We realize this is very last minute for this week, but this offer will be available for the next couple of weeks until the tomatoes are gone.

Thanks and happy canning....

FARM NEWS 9.7.09

Labor Day on the farm is exactly what it sounds like. Labor. We won't be grilling or picnicing or taking a long weekend. We'll be working to bring in the harvest. We'll get our due in a few months when the farm is put to bed for the season.

While there is still plenty of need to tend to this years coming crops- hoeing, fertilizing beets, greens, turnips, etc. we are taking steps to get ready for next season as well. We'll be sorting the garlic for seed to be planted next month. We'll be spreading compost and planting cover crop. But of course we'll also be spending most of our time harvesting. We'll have to start bringing in the winter squash soon. New this week is the first of the winter squash, the sweet delicata. We did a taste test last week to see if they were ready i.e. sweet enough. These do not keep all that well so don't try hording them away for the winter. We should have plenty of butternut coming for you if you want to hang on to those for a while. Cut these in half and bake cut side down in the oven as you would acorn squash. Yum! Currently delicata is Baxter's favorite!
Here's the harvest:
carrots, potatoes, onions, peppers, eggplants, delicata, hot peppers, basil, dill, collards, garlic, lettuce

Know your squashes

As the fall/winter squashes begin to trickle into the CSA shares, here's a useful link that will help you get to know your squashes.

Happy cooking!

Eggplant and Pepper Ratatouille

Serves 4

Ingredients:

2 eggplants, sliced into 1/4″ rounds (works best with long, thin eggplants)

2 red bell peppers, chopped

1 medium onion, diced

2 cloves garlic, finely chopped

1 zuchinni or yellow squash, sliced and quartered

1 can diced tomatoes

1 can chickpeas

1 1/2 tsp ground cumin

1 1/2 tsp ground coriander

1/2 tsp cayenne pepper, or 1-2 fresh hot peppers, finely chopped

1/2 tsp ground fennel

3 tbsp olive oil

Procedure:

1. Preheat oven to 425ºF. To prepare eggplant: place sliced eggplant on a paper towel-lined surface and sprinkle with salt, wait 5 minute and pat dry moisture that has collected. Repeat on other side. This removes bitterness from the eggplant. To roast eggplant and peppers: combine eggplant, peppers and 2 tbsp olive oil in a large bowl. Combine cumin, coriander, cayenne pepper (if using fresh hot peppers, cook them with garlic) and fennel in a small dish and gently stir into eggplant and peppers in 3 additions to allow for an even distribution. Place on a baking sheet or dish and roast for 20-30 minutes, flipping 1 or 2 times.

2. In large pan, heat 1 tbsp oil. Cook onions until glassy. Add garlic (and fresh hot peppers if using) and cook for 1 minute. Add tomatoes and zucchini or squash. Cook until tender. Add chickpeas until heated through. Combine roasted vegetables with onion tomato mixture. Serve over rice or couscous.

Contributed by Stephanie Leonard

RECIPE: Warm Delicata Squash Salad

From feelgoodeats.com

Serves 4

Ingredients:

2 pounds delicata squash

sea salt

5 tablespoons extra-virgin olive oil

8 ounces mixed greens

1 shallot, minced

3 tablespoons red wine vinegar

4 slices bacon

1 cup crumbled blue cheese

1 cup roasted walnuts

Procedure:

1. Preheat the oven to 425 degrees F

2. Cut the squash in half lengthwise and scoop out the seeds. Place the squash cut side down on a cutting board and use a knife/peeler to remove the peel. Slice the squash width-wise into 3/4 inch thick wedges. Arrange on a baking sheet and season with a good pinch of sea salt and a splash of extra-virgin olive oil (2-3 tablespoons), mix so the ingredients are well combined. Place in the oven and roast for 30 minutes, until tender and slightly browned.

3. Place the mixed greens in a medium mixing bowl. In a small bowl whisk together the red wine vinegar, 2 tablespoons of extra-virgin olive oil and a pinch of sea salt and crank of fresh ground pepper.

4. Stack the bacon on top of each other and then slice into thin strips (lardons) about 3/8-inch wide. When the squash is just about done, heat a large saute pan over medium-high heat. Add the bacon lardons and cook until the bacon browns a bit and is just crispy. Turn the heat to medium and add the minced shallots, cook for 1 minute. Remove the pan from the heat and add in the vinaigrette.

5. Use a spoon to pour the vinaigrette over the salad greens, being careful not to over dress the salad. Top with the roasted squash slices and garnish with blue cheese and walnuts. Serve while still warm.

Better Late than Never... Grill Night Pics