Showing posts with label melons. Show all posts

First Week of Fall

Well, we've been talking about how much it's beginning to feel like Fall....now it's finally here!

Your first CSA box of Autumntime!:

  • Garlic
  • Cooking Greens Bunch (Red Russian, Winterbor, Redbor, or Lacinato Kale; Kale Mix; or Collards)
  • Potatoes
  • Heirloom Tomatoes
  • Sweet Peppers
  • Hot Peppers (Jalapenos, Anaheims...or possibly more!)
  • Mixed Cherry Tomatoes
  • Patty Pan Summer Squash
  • Apples
  • Pears
  • Daikon Radishes
  • Winter Squash
  • Melon

The boon of fall has kicked in, and our farmers here have been hard at work pulling our winter squashes and melons from their vines.  Just as we promised, they have made their way into CSA!  We have an amazing number of varieties of squashes: Sweet Dumplings, Kabochas, Carnivals, Bon-Bons, Winter Sweets, Pie Pumpkins, Acorns and Butternuts are on the way.  Our melons have crazy names like Sugar Babies, Sarah's Choice, and Early Moons.  Squashes are the prize of fall!  We will make sure to include helpful recipes.


As a general announcement, it is Week 19 of CSA which means there are only two weeks left of Summer CSA!  Yep, it's almost that time.  But this doesn't mean that the time to get your local, delicious organic veggies has to be over....FALL CSA will continue once Summer CSA is over!

What are the details?  First off, Summer CSA will roll over into Fall...with no break in between.  So the last week of Summer CSA comes around, and the next week will be Fall CSA's first week!  Pickups will continue to be at the Iowa City Farmer's Market for the first four weeks of the Fall CSA Season, and the remaining four weekly pickups are yet to be announced, but will be at a different Iowa City location! (Most likely an Iowa City Winter Farmer's Market).  This makes for a total of 8 weeks of Echollective Fall CSA!

Fall CSA will also lead right into Thanksgiving week which will be our last CSA delivery.  You will be the first to get what's fresh, local, and organic for your Thanksgiving feast....winter squash, pumpkins and more!

Interested?  Fall CSA Sign-Up will soon come open, but if you want to be among the first on board, email us and we'll put you on our list!  Email: echocsa@gmail.com or echofarmers879@gmail.com.

We hope you enjoy your first Fall box and stay on with us through Autumn and beyond!  Hope to see you at market!!!

Recipes

Thai Red Curry with Kabocha Squash (www.chow.com)

Ingredients
  • 1 tablespoon vegetable oil
  • 1 medium yellow onion, medium dice
  • 1 1/2 teaspoons kosher salt, plus more for seasoning
  • 2 medium green bell peppers, seeds and ribs removed and cut into 1/4-inch strips
  • 4 medium garlic cloves, finely chopped
  • 1 tablespoon peeled and finely chopped fresh ginger (from about a 1-1/2-inch piece)
  • 3 tablespoons Thai red curry paste
  • 1 (13- to 14-ounce) can unsweetened regular coconut milk
  • 1/2 cup water
  • 1 tablespoon soy sauce
  • 1 medium kabocha squash (about 2 1/2 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 teaspoons freshly squeezed lime juice
  • 1/4 cup coarsely chopped fresh cilantro
  • Steamed white rice or steamed brown rice for serving
Instructions
  1. Heat the oil in a large frying pan over medium heat until shimmering. Add the onion and 1 teaspoon of the salt and cook, stirring occasionally, until the onion has softened, about 6 minutes. Add the peppers, garlic, and ginger, stir to combine, and cook until fragrant, about 1 minute.
  2. Add the curry paste, stir to coat the onion-pepper mixture, and cook until fragrant, about 1 minute. Add the coconut milk, water, soy sauce, and remaining 1/2 teaspoon of salt, stir to combine, and bring to a simmer.
  3. Stir in the squash, return to a simmer, reduce the heat to medium low, and continue to simmer, stirring occasionally, until the squash is fork-tender but still firm, about 20 to 25 minutes. Remove the pan from the heat and stir in the lime juice. Taste and season with salt as needed.
  4. Sprinkle with the cilantro and serve immediately over steamed rice.


Vietnamese Pickles with Carrot and Daikon (Do Chua) (www.whiteonricecouple.com)

Ingredients:

  • 1/2 lb. carrots- julienned or cut into thin match-like strips
  • 1/2 lb. daikon radish, cut same as carrots
  • 4 cups water, slightly warm enough to dissolve the salt and sugar
  • 3 tablespoons sugar
  • 2 tablespoons salt
  • 6 tablespoons distilled or rice vinegar

Directions:

  1. In large pitcher or large bowl, mix water, vinegar, sugar and salt till everything is dissolved and combined well.
  2. Place carrots and daikon in a clean, sterile jar and fill vinegar till jar is full.
  3. Cover jars and set in the refrigerator to pickle for about 3 days. I like my pickles to sit for at least 3 days so that the carrots and daikon become more flavorful and sour. Pickles can last for about 3 weeks in the fridge.

Creamed Patty Pan (www.cooks.com)

Trim ends of 2 pounds fresh patty pan or other summer squash.  Scrub and shred coarsely using the largest holes of your grater (you should have about 8 cups).  Using a 10-inch or larger frying pan with a tight-fitting lid, combine 4 tablespoons (1/8 pound) butter, 2 tablespoons water, 1/8 teaspoon pepper, 1/2 teaspoon salt, 1/2 teaspoon basil leave, and 1 small clove garlic, minced or mashed.

Place on high heat, mix in the squash, cover, and ocok until the squash is just tender, about 5 minutes.  Take cover off the last minute or two, if necessary, to evaporate most of the liquid.

Meanwhile, mix 1 cup sour cream with 1 tablespoon flour until smooth; stir into squash.  Bring to a boil; stirring until smooth.

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Please tell us if you can't identify something on the market table, don't know what to do with a particular item, have a food allergy we should know about, or if you have other questions or comments. We love to hear from you!

 
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Rains, Relief, and Ripeness

Good things have arrived!  The coming of Fall suddenly feels all the more real as temperatures this week have chilled out just a bit, bringing with them these relieving rains.  There are rumors of more rain to come, and our hopes are high.  Our farmers have been busy at work tilling the fields to finally ready for fall planting, which will include next year's garlic!  Not only are our human farmers busy turning the soil....our pigs, which get bigger and bigger by the day, are rooting like crazy now that the soil is loose, damp, and easy to work.  Yep, we consider them farmers too, since they fertilize the ground with their nourishing, nitrogenous pig poop and squash out any weed competition by eating them out by the root.  Next year, the field our pigs run through will be ready for planting.

Our first real step into autumn also has us dealing with the ripening of so many of our winter squashes, pumpkins and melons!  We couldn't help but split open some of our melons for a taste....they are delicious!  I am not a canteloupe fan but the flavors of homegrown varieties are irresistible.  What varieties do we have?  Boy the list is huge, and I can't even remember them all....Sugar Babies, Carnivals, Butternuts, the list goes on and some of the names get quite crazy.

We hope that soon our CSA members will be graced with the presence of this year's tasty melons, since we are pulling in so many...but in the meantime....

CSA This Week:
  • Braising Greens Mix
  • Garlic
  • Leeks
  • Red Zeppelin Onions
  • Choice of Kale Varieties, Collard Greens, Chard or Dandelion Greens
  • Zucchini
  • Potatoes
  • Heirloom Tomatoes
  • Roma Tomatoes
  • Sweet Peppers
  • Mixed Cherry Tomatoes
  • Hot Peppers
  • Patty Pan Summer Squash
  • Apples or Pears

Looking at this list we've still got quite the selection for you this Fall....we hope you enjoy.  See you at market!


Recipes

Healthier Nachos Supreme (www.delish.com)

Ingredients



  • 8 corn tortillas, cut into quarters
  • Salt
  • 1/4 cup(s) sliced jalapeño chiles
  • 1 can(s) (15-ounce) no-salt-added black beans, rinsed and drained
  • 1 cup(s) low-fat (1-percent) milk
  • 1 tablespoon(s) cornstarch
  • 1 tablespoon(s) water
  • 4 ounce(s) reduced-fat (50-percent) extra-sharp Cheddar cheese, shredded
  • 2 tomatoes, finely chopped
  • 1  onion, thinly sliced 
Directions
  1. Sprinkle 1 side of tortillas with 1/4 teaspoon salt. In 4 batches, place tortillas between 2 paper towels on microwave-safe plate in single layer, spacing 1/2 inch apart. Microwave on High 2 minutes or until crisp.
  2. Finely chop half of jalapeños; reserve remaining for serving. Reserve 1/4 cup beans; place remaining in medium bowl.
  3. In 1 1/2- to 2-quart saucepan, heat milk on medium until just bubbling around edges. In small bowl, stir cornstarch and water until cornstarch dissolves. With wire whisk, stir cornstarch mixture into hot milk. Heat to simmering, whisking constantly; simmer 2 minutes or until thickened, whisking constantly. Remove from heat. Add cheese and whisk until melted and smooth. Stir in chopped jalapeños.
  4. Pour 1/4 cup sauce over beans in bowl. With potato masher or fork, mash beans until almost smooth.
  5. Place tortilla chips on serving plate. Spoon mashed beans over, then top with remaining sauce. Top with tomatoes, green onion, reserved beans, and reserved jalapeños.


Sauteed Apples and Leeks (low-cholesterol.food.com)

Ingredients
  • 2 large leeks, white parts only
  • 2 teaspoons margarine (divided) or 2 teaspoons butter, preferably unsalted (divided)
  • 2 large granny smith (or any variety) apples, cored and thinly sliced
  • salt and pepper, to taste

Directions:

1 Split the leeks in half lengthwise and trim the bottoms, leaving a little of the root end intact so that they stay together. Wash well several times and dry. Cut lengthwise into thin strips, about 2 inches long.
2 In a medium skillet (nonstick is best) over medium heat, melt teaspoon of margarine. Add the leeks and cook until soft, about 3 minutes. Remove from the pan and set aside.
3 In the same pan, melt the remaining teaspoon of margarine and add the apple slices. Turn the heat to high and cook until the apples are lightly browned and softened, about 3 minutes.
4 Return the leeks to the pan and toss together to combine.
5 Serve immediately.


Fresh Corn, Tomato and Zucchini Salad (www.recipegirl.com)

Ingredients:

  • 6 medium to large corn on the cob (shucked and rinsed)
  • 3 small to medium zucchini, rinsed
  • 1 pint pear or cherry tomatoes, halved
  • 1/4 cup slivered fresh basil leaves
  • 4 tablespoons white wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon honey
  • 1 tablespoon freshly squeezed lime juice
  • salt and freshly ground black pepper, to taste

Directions:

1. Cut corn off the cob by placing it upright in a deep bowl and cut down the sides of the cob with a sharp knife.
2. Dice zucchini into 1/2-inch pieces (leave skin on) and add to the bowl. Add tomatoes and basil.
3. In a separate small bowl, whisk together the vinegar, olive oil, honey and lime juice. Pour the vinaigrette over the salad and toss to combine. Cover the salad with plastic wrap and refrigerate for at least one hour and up to 4 hours until ready to serve. Toss again before serving to re-distribute the dressing. Add salt and freshly ground black pepper just before serving.

Tips:

*If the salad sits in the refrigerator overnight, it may gather additional liquid from the fresh vegetables. Just drain any additional liquid and enjoy the leftovers.


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Please tell us if you can't identify something on the market table, don't know what to do with a particular item, have a food allergy we should know about, or if you have other questions or comments. We love to hear from you!

 

 
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