Week 12 2013 CSA Newsletter

As the days are getting noticeably shorter, we are reminded that fall is coming. We have received some much needed rain over the past week, which has been wonderful for all of our fall vegetables. The kales, onions, leeks, collards, broccoli, cauliflower…..look much happier, and will be coming out to you shortly.

In the meantime, we hope you will enjoy this week’s summer vegetables:

• Radicchio
• Red Cabbage
• Carrots or Chard
• Zucchini
• Summer Squash
• Slicing Tomatoes
• Roma Tomatoes
• Lemon Basil

Recipes:

Radicchio, Red Cabbage and Tomatoes with Orange Vinaigrette

• 1 small red onion, thinly sliced
• 1 Tbsp plus 1 tsp Dijon mustard
• 2 tsp finely grated orange zest
• 4 1⁄2 Tbsp fresh orange juice
• 1/3 cup olive oil
• 1 head radicchio, coarsely chopped
• 1⁄2 head red cabbage, coarsely chopped
• 1 pint Roma tomatoes, halved or quartered
• 1⁄2 tsp sugar (optional)

Soak onion in cold water for 15 min. Whisk together mustard, zest, juice, salt and pepper to taste. Add oil in slow stream, whisking until emulsified. Drain onion well and toss with radicchio, cabbage, tomatoes and enough dressing to coat. Toss salad with sugar, salt and pepper to taste.

Epicurious.com

Lemon Basil Pesto

(Thank you to Sue from our Slingerlands pick up for this wonderful recipe!)

• Leaves from 1 bunch lemon basil
• 2-3 garlic cloves, peeled and sliced
• Zest of 1 lemon
• 1⁄4 cup fresh lemon juice
• 3 Tbsp olive oil
• 6 oz Parmesan cheese
• 1⁄2 tsp sea salt

Remove leaves from basil. Wash. Wash lemon and peel garlic cloves. To food processor, add basil leaves, sliced garlic, lemon zest, lemon juice, olive oil, Parm. Cheese, and salt. Pulse until smooth. Adjust for salt.

recipestonourish.com

Lemon Zucchini Bars

(Thank you to Sarah from our Schenectady pick up for this delicious recipe!)

• 4 oz. unsalted butter, softened
• 1⁄4 cup confectioners’ sugar
• 1 cup flour
• Pinch of salt
• 2 large eggs
• 1 egg white
• 3⁄4 cup sugar
• 1⁄4 cup freshly squeezed lemon juice
• Zest of one lemon
• 1 mdm zucchini or yellow squash skin on, halved, seeded and grated

In mdm bowl, cream butter and sugar until smooth. Blend in flour and salt. Press dough into bottom of 8 inch square baking pan. Chill in fridge until firm, about 15 min. Meanwhile, preheat oven to 350. Remove crust from fridge, poke with a fork in several places, and bake for

18-20 min. or until golden brown. While the crust is baking, make the filling. In a large bowl, whisk together eggs, egg white, and sugar. Add lemon juice, zest and grated squash. Pour over crust while its still hot. Return to oven and continue baking until filling is set and very lightly browned, about 20-25 min. Let cool completely then cut into 1 X 4 inch bars and remove from pan.

Next week… chard or carrots, red butterhead lettuce, kale.