Weekly CSA Newsletter 6

Casalegno Family Farm Weekly

July 3 – 9, 2011

Now that all the garlic and onions have been pulled, their beds are being prepped for all the winter squash and pumpkin plants that were started in the greenhouse a few weeks ago.  The addition of a greenhouse has made it so much easier for us to get a head start on the crop rotation and make more efficient use of our little field! We are planting 5 types of winter squash – Delicata, Butternut, Buttercup, Acorn and Spaghetti, as well as 6 types of pumpkins – Sugar Pie, Howden (for jack-o-lanterns!) mini white and orange types, and some heirlooms – Cinderella and the beautiful, tasty, blue-gray Jarrahdale as well as a giant just for fun – the Big Max!

SANTA ROSA PLUMS
Although considered a “Japanese plum” the Santa Rosa actually originated in China, where plums date back to 479 B.C. They were prominent in the writings and songs of Confucius before being brought to Japan in the 1600s. The cultivation of plums became very popular in Japan, and the fruit was an important part of the culture. In the late 1800s, Japanese plums were introduced in the United States. The Santa Rosa plum cultivar became a big favorite when it was introduced in 1906 after being developed by Luther Burbank, in his Santa Rosa, California research garden.  The Santa Rosa is still the gold standard plum for farmers markets and home growers. They remain an old-time favorite with sweet, juicy flesh perfect for eating off the tree or for canning and baking.  Still one of the most widely grown plums, this fragrant, superior quality, heirloom is one of the prides of our orchards!

 

 

Orzo and Italian Zucchini Salad

Ingredients

Coarse salt and ground pepper

1 cup orzo

1 tablespoon plus 1 teaspoon olive oil

2 medium Italian zucchini, quartered lengthwise and thinly sliced

1 garlic clove, minced

1/2 cup fresh basil leaves, torn

1 to 2 tablespoons white-wine vinegar

Directions

In a medium pot of boiling salted water, cook orzo until al dente, according to package instructions. Drain well. let cool completely.

In a large skillet, heat 1 tablespoon oil over medium. Add zucchini and garlic; season with salt and pepper. Cook, tossing occasionally, until crisp-tender, 4 to 6 minutes.

   Transfer orzo to a medium bowl; add zucchini mixture, basil, vinegar, and remaining teaspoon oil. Season with salt and pepper; toss to combine. If storing, cover and refrigerate up to 1 day; bring to room temperature before serving.

KALE AND QUINOA SALAD

2 cups salted water

1 cup quinoa

1 bunch kale, rib removed and chopped into 1” lengths

½  meyer lemon, zested and juiced

2 scallions, minced

1 tablespoon olive oil

3 tablespoons toasted pine nuts

1/4 cup crumbled goat cheese  (grated parmesan would be great too!)

salt and pepper

Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.

While the quinoa is cooking, combine the lemon juice (reserving the other half), all of the lemon zest, scallions, olive oil, pine nuts, and goat cheese in a large bowl..

Check the quinoa and kale when the cooking time has completed -- the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff with a fork and tip it into the waiting bowl with the remaining ingredients. Toss to combine, seasoning with salt and pepper.

Are you guys eating your beets?!? I hope so! Many of you probably have them stockpiled in your fridge - which is fine – they will store well if wrapped in plastic.  You may have to save them up so you will have enough in order to try some of the recipes I have posted, like the Chocolate Beet Cake or Rosemary Beet Roesti.  However….I really encourage you to just simply cook them all at once.  It is so easy to just trim them and boil until tender – about 20 min at a full boil – then the skins slip right off under cool water and they are so good just sliced with a little vinaigrette or thrown in a green salad! If you are looking for something different try this

GLAZED BEETS

Ingredients:

·                     5 to 7 beets, peeled, quartered

·                     1 cups water

·                     ½ cup brown sugar, packed

·                     ¼  cup balsamic vinegar

·                     1 ½  tablespoons butter

Preparation: Combine beets with water, brown sugar , vinegar, and butter. Bring to a boil. Reduce heat to medium and continue simmering, uncovered, for about 1 hour, or until beets are tender and most of the liquid has boiled away.

HAVE A GREAT WEEK!!!!                                 ~Casalegno Family Farm