Weekly CSA Newsletter 7

Casalegno Family Farm Weekly

July 10 – 16, 2010

This week on the farm we have been battling our summertime foes – WEEDS and GIANT ZUCCHINI!!!!! The tomatoes are being staked and we found the first few ripe cherry tomatoes – with any luck the weather will stay warm and you should all be receiving a basket of them in your boxes soon! We are also starting to see the first little cucumbers out there, as well as the first peppers! And Bartlett Pears are just around the corner!

Kale Chips

I know I have already printed this recipe, but it is one of my favorites! So here it is again, for those of you that are new with us, or anyone that has not tried it yet I highly recommend it! I worked all winter on finding the best way to make kale chips that produces consistent delicious results.  Here is my method ~ please try it out so you and your whole family can enjoy these yummy healthy chips!

All you need: 1 bunch of kale, good olive oil,

Sea salt and a large cookie sheet

1. Preheat the oven to 350 degrees

2. Start off with kale that is completely dry.  This makes a big difference in the outcome.  Remove the tough central rib by folding the leaves in half around it like a book and pulling leafy parts away.  Similarly sized pieces bake most evenly.

3. Toss kale leaves in olive oil just to coat, and arrange in a flat, single layer on cookie sheet.  I always end up making 2 batches from 1 bunch of kale since it is important that they are not piled on top of each other.  Also ~ don’t add salt yet ~ it pulls moisture out and kale won’t cook as well, you can add salt when they are done.

4. Place in oven and bake for about 7 minutes.  I usually check it after 5 minutes, and then have to put it back in.  I rarely use a timer when cooking, but with this recipe I do since 1 minute too long can over cook it! You want the kale to just sort of dry out and get a little crisp, but not get too brown or burnt.

5. When leaves are dry and not soggy, and before they get too brown, remove from the oven and slide onto a plate. 

6. Sprinkle with sea salt and enjoy!

Pesto

Pesto is a summertime staple for us.  After a long day sometimes the last thing I want to think about is cooking, especially in the summer when it is hot out.  One of the quickest, easiest and most delicious solutions is a batch of pesto! Mix into hot pasta, throw in some diced squash, cherry tomatoes or maybe some chicken, serve with a simple salad and you’re good to go! Of course it is also wonderful to make an extra batch and freeze – just omit the parmesan cheese.  You can mix it in after thawing, right before using.

2 cups firmly packed basil (biggest stems removed)                     3-4 garlic cloves

½ cup good olive oil           ¼ cup pine nuts                             ¾ cup fresh parmesan cheese        

 salt to taste

Put all ingredients in a food processor and whirl until smooth. 

ZUCCHINI FRITTERS

Easy and filling! Kids love them! I served ours with a quick garlic lemon aioli sauce and they were a big hit!

I large zucchini, grated         1/2 cup oil

1 small onion, chopped      
2 cloves garlic, minced or pressed               

1/2 cup cheddar cheese       1 teaspoon baking powder

1 cup milk              2 cups flour

Mix all ingredients together.  Batter will be thick!  Heat 1” vegetable oil in a large deep skillet over medium heat.  Drop large spoonfuls into hot oil and flatten slightly with spatula.  Cook until golden brown and centers appear dry, then turn.  Cook on the other side until golden brown, drain on paper towels.   

TO MAKE AIOLI: Mix mayonnaise with fresh lemon juice and minced garlic until you get the flavor you like. Add any other chopped herbs or seasoning you want!

 

 

POTATO BASIL FRITTATA

Ingredients

·                     8 tablespoons (1 stick) unsalted butter, divided

·                     2 cups peeled and 1/2-inch diced boiling potatoes (4 potatoes)

·                     8 extra-large eggs

·                     15 ounces ricotta cheese

·                     3/4 pound Gruyere cheese, grated

·                     1/2 teaspoon kosher salt

·                     1/2 teaspoon freshly ground black pepper

·                     3/4 cup chopped fresh basil leaves

·                     1/3 cup flour

·                     3/4 teaspoon baking powder

Directions

Heat the oven to 350 degrees F.  Melt 3 tablespoons of butter in a 10-inch ovenproof omelet pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, about 10 to 15 minutes. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.  Meanwhile, whisk the eggs, then stir in the ricotta, Gruyere, melted butter, salt, pepper, and basil. Sprinkle on the flour and baking powder and stir into the egg mixture.  Pour the egg mixture over the potatoes and place the pan in the center of the oven. Bake the frittata until it is browned and puffed, 50 minutes to 1 hour. It will be rounded and firm in the middle and a knife inserted in the frittata should come out clean. Serve hot.

That’s all for this week everyone – enjoy!!!

             ~Casalegno Family Farm