CSA Newsletter, Week 11 - August 10, 13

2:05 PM Mandy 0 Comments

So very happy about nice weather! At the farm, the garlic has all been picked and fall lettuce seeds have been planted. We're also planting cover crops. And plans continue for the culinary bike rides (culinaryride.com). Here's a dilemma our farmers ponder often this time of year: most people love butterflies, but few people like the holes that caterpillars make in vegetables. No butterflies without caterpillars, so how do we find a happy medium-- eat veggies with some holes, or reduce particular caterpillar populations? Your input is appreciated!

On the table this week:

• Hot pepper
• Tomato
• Zucchini
• Cucumber
• Potatoes
• Onion
• Leek
• Garlic
• Kale

Recipes

• 4 or 5 potatoes, unpeeled and sliced very thin
• 3-4 eggs (3 large or 4 small-medium)
  
• 1/3 cup milk or cream
• 1/4 tsp black pepper
• a pinch of sea salt
  
• 2 leeks, rinsed well and chopped
• 2 handfuls cherry tomatoes, halved or about 1 cup diced heirloom tomato
• 1 clove garlic
• 1/4 tsp fennel seed (optional)
  
• 2 tablespoons butter
• your favorite cheese, grated (enough to cover top of quiche lightly)

Preheat oven to 375 F. Cover the bottom of an oiled pie pan with the potato slices, making sure to overlap them and placing some slices along the side (in the same fashion as a crust would cover the vertical side of the pan). Drizzle the potatoes with oil, bake for 20 minutes, and then set aside.

Melt the butter in a skillet, add the fennel seed, and let come to a simmer for 2-3 minutes. Fennel seeds can be removed at this point or left in the saute-- I like to leave them in. Add the leeks, tomatoes, and garlic and saute on medium-low heat, about 5 minutes. Spread on the potato crust. Whip the eggs, cream, and pepper, and pour over the sauteed vegetables. Cover lightly with cheese. Bake on 400 F for 20 minutes, until eggs are firm. Very gently press top of quiche with the back of a fork to find out if the eggs are firm. Remove quiche from oven and let sit for about 10 minutes before serving.

• 3 cucumbers
• 1/4 teaspoon sea salt
• 1 large or 2 small tomatoes
• 1 avocado
• 1/2 cup of firm tofu, cut into 1/2 inch cubes
• 2/3 cup plain yogurt
• 1/2 tablespoon honey
• 1 clove garlic
• 1 tablespoon olive or flax oil
• a bunch of fresh basil (about 1/2 cup chopped)

Peel and chop cukes into thin pieces and toss in a bowl with the 1/4 tsp salt. Refrigerate for about ten minutes. While you wait, make the sauce in a blender or food processor. First process garlic, then add yogurt, honey, oil, and basil. Chop the tomato into small pieces, cube the tofu, and peel and slice the avocado into small wedges. Add tomato, tofu, and avocado to the bowl with the cukes. Gently stir in the sauce, and serve. The salad can be refrigerated for up to an hour before serving.