Tuesday September 25, 2007

Greetings CSA Members,

What a beautiful day we had for the CSA potluck! I think that it is always helpful to plan a big event at one’s home so that the host must mow and clean and rid one’s counters of the multitude of piles. The turnout was terrific with over 60 people attending. And there was an out-pouring of appreciation from CSA members.

Brian responded by expressing the importance and value of each CSA member, “For without all of you, we wouldn’t be able to do what we do.” So once again, we are grateful to all of you for your support and faith in our farm. Now, if you would all get busy and send some much-needed rain…..

Have a great week and enjoy your share - Justine

Your share this week most likely will contain:

Tomatoes, Lettuce, Radish, Summer Squash, Carrots, Scallions, Sweet Dumpling Squash, and either eggplant or Fennel.

Sweet Dumpling Squash is my absolute favorite of the winter squashes. To cook, just slice in half, scoop out the seeds, turn face down on a cookie sheet that either is very lightly oiled or slightly wet, and cook until soft (stick a knife or fork in to see) at 350 degrees for approximately 15-20 minutes. This squash is so sweet that there is no need to lather it in butter or drench it in maple syrup; but I have been known to do that when my daughters were little!!

Scallion –Garlic Chickpea Spread (Hummus)

3 cups cooked chickpeas (2 15.5 oz. cans will do) ½ cup coarsely chopped scallions (about 1 bunch) ½ cup tahini ½ cup lemon juice

1/3 cup parsley

2 cloves garlic, minced

¼ tsp. cumin

Salt (add to taste)

Put all ingredients in a food processor and process until they form a thick paste.

Season to taste with extra cumin and perhaps a pinch of cayenne pepper.

If you like your hummus creamier, stir in more tahini.

Serve either chilled or at room temperature.

Sautéed Radishes with Greens

¼ cup Butter

1 bunch Radishes

4 cups Cooking Greens (Chard, Radish Greens, Arugula, Spinach, Kale, or Braising Greens will all do nicely)

2 Tbls. Lemon Juice

Salt and Pepper

Melt the butter in a large skillet over medium heat.

Add the radishes; cook, stirring constantly, until tender but still crisp, about 5 minutes depending on size. Transfer to a bowl to cool. Return the skillet to stove.

Put the cooking greens in the skillet with the wash water still clinging to the leaves. Cook over medium heat, stirring constantly, just until wilting, 3-4 minutes.

Turn off the heat. Add the lemon juice and radishes to the skillet, stir until well combined. Season with salt and pepper. Serve immediately.