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Tuesday August 21, 2007 Greetings CSA Members, With nearly perfect weather here in upstate New York, it is hard to imagine just how the families in Jamaica are coping. We have two very strong, hard-working, and overall wonderful men from Jamaica working this year on our farm. We have all been glued to the news. Kingston, near where both of these men’s families live, has been hit hard. Please keep them in your thoughts. This week I am going to fill the page with information and recipes. Hope you find it helpful. In your share this week you will most likely find: Tomatoes, Basil, Bok Choi, Kale, Baby Lettuce, Summer Squash/Zucchini mix, Beets, and Melon. Please remember to pay your final installments for the 2007 season. And does anyone know of a travel trailer we could purchase inexpensively or borrow for 2 months? Just jot me an email or telephone me with any leads. Many thanks. Take good care - Justine Tomato Storage: “If your tomatoes smell fragrant and yield slightly when squeezed (gently), they are ready to use. If not, store them for a few days at room temperature until they are ripe. Putting dry tomatoes in a brown paper bag may accelerate the ripening process; a sun-free spot on the counter will also work. You can dry tomatoes for long-term storage or can or freeze them in sauces or salsas. Unless you have some very ripe tomatoes near to spoiling, avoid refrigerating them. Cold temperatures diminish their flavor and texture.” - Farmer John’s Cookbook Roasted Tomato Basil Pesto 2 pre-roasted tomatoes or 1 large fresh tomato 2-3 cloves garlic, peeled and halved 3 Tablespoons Pine Nuts 2 Tablespoons Olive Oil 1 cup fresh Basil leaves ½ cup freshly grated Parmesan Cheese 2 Tablespoons Butter, softened Salt and Pepper Combine the tomatoes, garlic, pine nuts, and oil in a blender and process until just combined. Add a handful of Basil and process again briefly; continue adding the basil in small amounts until it is all combined. Stir in the Parmesan cheese and butter and season with salt and pepper to taste Try this pesto on pasta, pizza, grilled vegetables, roasted potatoes, and in omelets. Cilantro works beautifully in place of basil. Beet Salad with Oranges and Baby Lettuce Serves 4-6 4 large beets, peeled 3 seedless oranges 5 Tablespoons fresh lime juice 21/2 Tablespoons fresh orange juice 1/2 tsp salt 1/4 cup olive oil ½ - ¾ pound Baby Lettuce Mix (Mesclun, Arugula, Spinach, or head lettuce will also work) 1/2 cup roasted peanuts, pecans, or almonds In a small saucepan, simmer beets in salted water; cover and cook until tender, about 20 minutes, depending on size. Cool to lukewarm and then cut into small cubes or sticks and place in a large bowl. With a zester or vegetable peeler, cut zest (rind) from one of the oranges and finely chop. Mix together the chopped zest, lime juice, orange juice, salt and olive oil in a large bowl. Pour over the beets and let stand 1 hour. Peel and then break oranges into sections. Just before serving, add most of the orange segments (save a few for garnish) to the beets; taste mixture and season with additional salt if needed. Arrange the baby lettuce on salad plates or in bowls. Scoop the beet salad into the center, then sprinkle with peanuts and reserved orange segments.
The leaves can be cooked like spinach while the crisp stems (sweet and mild in flavor) can be used like celery or asparagus. If the Bok Choi is very small, it can be used raw in salads and on vegetable platters Steam the larger leaves and stems and top with toasted sesame oil, butter, salt, or vinaigrette Add Bok Choi to your favorite stir-fry dish. Cook the stems for 1-2 minutes longer than the leaves. Add Bok Choi leaves to soup.
Complementary flavors for kale are caraway, dill, thyme, marjoram, tarragon, nutmeg, allspice, and coriander. Add kale to soup or an egg and cheese soufflé. Curly Kale With Peanuts ½ pound Kale, washed and with stems removed ½ cup peanuts (toasted, if desired) 3 Tablespoons Olive Oil or Butter Salt and Pepper to taste Steam the kale leaves for 15-20 minutes. Transfer the cooked greens to a colander and run cold water over them to stop them from cooking. When cool enough to handle, gently squeeze out the excess water from the greens and chop coarsely. Place the peanuts in a bag and crush them with a rolling pin. Heat the olive oil or butter in a large skillet over medium heat. Add the kale, sauté, stirring constantly, until thoroughly coated and glossy, about 2 minutes. Remove the skillet from heat; sprinkle the peanuts over the greens. Season with salt and pepper.
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