CSA Week 7 July 18, 2012
A tiskit a tasket there’s something red in your basket!
Well the Early Girl is doing her job, making tamaters early in the year. They are not real big, not totally red, but I wanted to give a little treat. It is also the beginning of the cukes and a few sweet banana peppers. If the beginnings are anything to hint at, you cucumbers will be quite plentiful this year. That’s not all bad as there are quite a few different ways to use them – and if you get full of them I am sure a friend wouldn’t mind them. Again we lucked out with a great inch of rain with perfect timing. That makes the watering job much easier, and rain can do a much better job than I can anyways.
This weeks goods:
Swiss Chard: The variety, Red Rhubarb is a high color chard variety. Chard can be used in place of spinach in many recipes or try something new with a chard wrap or a smoothie.
Summer Squash Mix – There are 4 kinds of summer squash floating around. Hopefully in the next few weeks you will get a mix. There are yellow crooked neck, patty pan, Burpees Black and Romanesco. They all can be used interchangeably, although patty pan are prized as a mini squash for grilling and frying. The larger varieties are great for anything, including kabobs, zucchini bread and the chocolate zucchini cake with mint cream cheese frosting (described below)
Carrots: There is still the mix of orange and yellow. Roast them, Grill them, use them raw in a slaw or an Asian spring roll. There may be a little bit of carrot maggot damage on a few. It should be localized to a part of the carrot leaving plenty of good stuff to use.
Onions: There is a mix of basic scallion onions and a few red chipolini onions.
Beets: The first crop of beets are almost out, apparently I didn’t start giving them soon enough and some are growing to crazy sizes. Not as convenient to work with, but a whole lot to work with.
Cucumbers: There are four kinds floating around. The majority are either Market More76, which is a typical slicing cuke, or Muncher, which is the smooth skinned green cuke. Both are excellent in a cucumber salad creamed or with vinegar. There are also some of the Asian Long cucumbers which are a little softer but easy to use. Finally there are a few little lemon cukes. The name comes from their looks, not their taste, although some thinking it taste a bit lemony. I think it is due to the placebo effect.
I also tossed in some fresh basil, and dill. The dill was an after though as I was thinking how good the cucumber dill dip would be. If you’re not going to use the herbs, just hang them in a dry spot out of direct light and let them dry for later use.
Chocolate Zucchini Cake with Mint Cream Cheese Frosting.
½ Cup Butter
½ cup Oil
1 ¾ cup sugar
1 teaspoon vanilla
½ c sour milk
4 Tablespoons Cocoa powder
2 ½ cup flour
½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 c grated zucchini
1. Cream butter, oil and sugar well.
2. Add remaining ingredients through salt, mix,
3. Stir in zucchini until mixed well.
4. Pour into a d greased and floured 9 x 13 inch pan. Bake at 325 for 40 to 45 minutes.
Mint Cream cheese Frosting.
1.5 packages cream cheese
¼ cup butter
¾ teaspoons peppermint extract
2.5 cups powdered sugar
1. Beat the butter, cream cheese and peppermint.
2. Add in the powdered sugar.
3. Frost your cake when cool.
Creamy cucumber Dill Dip
2 medium cucumbers, peeled and diced small
¼ cup onion, chopped
1 package cream cheese
1 cup miracle whip or mayonnaise
1 tablespoon chopped fresh dill
1 teaspoon salt
1 teaspoon tabasco sauce
1. Mix everything but the cucumbers.
2. Stir in the cumbers and chill for at least 1 hour.
3. Enjoy on a cracker or, with a spoon which ever you prefer.