Wanda’s CSA Newsletter Notes July 26th 2009
From the Bookshelf…for children
Blueberries for Sal by Robert McClosket
A timeless classic … the adventures of a little girl and baby bear while hunting for berries with their mothers.
Here are some recipes:
Concia Zucchini with Mint and Vinegar
- 4-6 small zucchini
- 3 tablespoons chopped fresh mint or basil
- 2 tablespoons chopped fresh flat leaf parsley
- 2 large cloves garlic, minced
- 6 tablespoons olive oil
- 4 tablespoons red or white wine vinegar
Cut the zucchini into ¼ inch thick slices. In a medium bowl, combine the mint or basil, parsley, and garlic. Warm the oil in a frying pan over medium heat. In batches, add the zucchini and cook, turning as needed, until golden on both sides, 4-5 minutes. Transfer to a shallow dish and sprinkle with some of the mint mixture and some of the vinegar. Repeat with the rest of the zucchini. Leave at room temperature for 1-2 hours, basting occasionally with the vinegar in the dish, before serving. (from Cucina Embraica by Joyce Goldsein)
Baked Radicchio
Pull off any wilted outer leaves. Slice the radicchio in half lengthwise and cut out the core. If the radicchio is on eh large side, cut it again one more time, leaving you with 4 equal quarters. Place on oiled baking sheet, drizzle the cut side of the radicchio very generously with olive oil, and salt and pepper to taste. Cook at 450 or 500 degrees for 15-20 minutes, turning once or twice. The radicchio will get very soft and the edges of some leaves will crisp up and turn brown.(from Marquita Farm)
Simple Things To Do With Beans
After steaming or blanching, try one of these:
…with Butter and Lemon Juice; toss beans with butter in hot frying pan. Sprinkle with lemon juice, and season with salt and pepper
…with onions; lightly brown chopped onions in butter, add beans and toss until thoroughly coated in butter and onions
…with oil and garlic; heat 2 tablespoons oil per pound of beans, add 1 clove finely chopped garlic, cook 30 seconds, add beans, toss until heated through. Season with salt and pepper.
(from Marquita Farm)
Rochelle’s Beet Salad
Trim the ends off beets, then steam until soft, rinse with cold water, so that the skin peels right off. Dice up, mix with thinly sliced onions (red, white or yellow) add crumbled crostini, and plenty of balsamic vinegar, salt and pepper to taste with a dash of extra virgin olive oil. Toss, eat! .It’s fast, easy and healthy!