CSA delivery 8/4/2008
Sorry for the delay in this week's e-mail. I use a dial-up service and last night's thunderstorms kept me off-line (lightning can travel through phone lines).
In the "box" this week"
snap beans (yellow wax and royal burgundy or yellow and green Roma)
green tomatoes
sweet yellow pepper (great in salads)
jalepeño peppers
blueberries (from Rambo farms)
Those of you who didn't pick up have your veggies in the Hyde Park Art Center "Chill Out" room fridge. We're getting to the point where I'll be switching to waxed cardboard boxes and those will have to be left out. This means we'll have to coordinate timely pickups for maximum freshness.
The peppers are finally starting to ripen. The sweet yellow are delish in a simple salad with a little olive or sunflower oil. I was snacking on them like apples as I was picking them ;)
If you're wondering why the blueberries are a little glossy. . . they were harvested in the rain yesterday morning. AND, they're ripe berries. The have a lot of natural sugar in them and that comes out sometimes as a syrup, adding a little gloss to the berry.
The green tomatoes can be fried in cornmeal batter in the traditional manner. Recent recipes include using them in cake (replacing applesauce) or try a green-tomato curry (add vegetables, dal and/or meat):
green tomatoes
onions
garlic cloves
oil
turmeric, paprika, salt and pepper to taste
garam masala (http://en.wikipedia.org/wiki/Garam_masala), to taste
Rinse and chop tomatoes (no need to skin them first), roughly chop onions and crush garlic and fry lightly in heated, oiled sauce pan. Add turmeric, paprika, garam masala and salt and pepper to taste. Let stew for an hour, stirring occassionally. Remove from heat and puree in a blender or with a hand mixer. Use as a curry base instead of a jar sauce, or cool and freeze in portion sizes for making a quick meal later on. Curry will keep in fridge for three or four days.
In the "box" this week"
snap beans (yellow wax and royal burgundy or yellow and green Roma)
green tomatoes
sweet yellow pepper (great in salads)
jalepeño peppers
blueberries (from Rambo farms)
Those of you who didn't pick up have your veggies in the Hyde Park Art Center "Chill Out" room fridge. We're getting to the point where I'll be switching to waxed cardboard boxes and those will have to be left out. This means we'll have to coordinate timely pickups for maximum freshness.
The peppers are finally starting to ripen. The sweet yellow are delish in a simple salad with a little olive or sunflower oil. I was snacking on them like apples as I was picking them ;)
If you're wondering why the blueberries are a little glossy. . . they were harvested in the rain yesterday morning. AND, they're ripe berries. The have a lot of natural sugar in them and that comes out sometimes as a syrup, adding a little gloss to the berry.
The green tomatoes can be fried in cornmeal batter in the traditional manner. Recent recipes include using them in cake (replacing applesauce) or try a green-tomato curry (add vegetables, dal and/or meat):
green tomatoes
onions
garlic cloves
oil
turmeric, paprika, salt and pepper to taste
garam masala (http://en.wikipedia.org/wiki/Garam_masala), to taste
Rinse and chop tomatoes (no need to skin them first), roughly chop onions and crush garlic and fry lightly in heated, oiled sauce pan. Add turmeric, paprika, garam masala and salt and pepper to taste. Let stew for an hour, stirring occassionally. Remove from heat and puree in a blender or with a hand mixer. Use as a curry base instead of a jar sauce, or cool and freeze in portion sizes for making a quick meal later on. Curry will keep in fridge for three or four days.