Mountain Harvest CSA Newsletter: Friday, August 3rd

Friday, August 3, 2012

Friday, August 3rd

What's in the Box:

Anaheim Peppers (Numex Joe E Parker)

Broccoli

Chard (Fordhook Giant)

Onions (Walla Walla)

Potatoes

Rosemary

Salad Mix

Squash/Zucchini

Recipes:
Roasted Potatoes with Rosemary
1-2 pounds potatoes
1 large onion or 2 small onions, diced
1 or 2 cloves garlic, minced
Rosemary
High heat oil (ie., sunflower, safflower or canola)
Sea salt
Hard cheese such as asiago or parmesan

Preheat oven to 400 degrees.
Slice potatoes in strips, dice onions and mince garlic. Strip rosemary from stalks.
Mix together in large roasting pan and lightly coat with oil.
Roast for 25 minutes and then stir.
Roast for an addition 15 minutes or until slightly browned and crisp.
Top with sea salt and /or grated cheese.

NOTE: Make sure you wait to add salt until after the potatoes are roasted because it draws out water from the potatoes and can make potatoes soggy (rather than crispy) if added before cooking.

Abounding Harvest Mountain Farm is now offering Certified Organic Extra Virgin Olive Oil made from California Mission olives. The olives are gently hand-picked by ranchers from an organic olive farm in the Upper Sacramento Valley (Butte county), producing estate oils of superior quality and freshness. This olive oil is unsurpassed for dipping, splashing on fresh roasted vegetables, brushing on meats, poultry or fish, or drizzling over your favorite pasta or salad mix.

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CELERIAC

Celeriac, also known as celery root, has an obvious but unusual kinship to the common celery. Its stalks and foliage are similar to those of celery and are edible. However, the celeriac is cultivated for its edible bulbous root crown. Do not be put off by the celery root's rough exterior. Inside, a surprisingly delicious and versatile vegetable waits to be added to your culinary repertoire. Its excellent storage capability is coming back into style as many of us shift our diets to local and seasonal produce. Celeriac has an excellent crisp texture raw or cooked, and super-concentrated celery flavor, enhancing its usefulness as both vegetable and seasoning.

TOMATILLO

The Aztecs domesticated the tomatillo and the fruit dates back to at least 800 B.C. The tomatillo is a plant of the solanaceae or nightshade family (along with potato, tomato and eggplant). Even though tomatillos are sometimes called "green tomatoes," they should not be confused with green, unripe tomatoes.

The tomatillo fruit is surrounded by an inedible, paper-like husk formed from the calyx. As the fruit matures, it fills the husk and can split it open by harvest. The husk turns brown, and the fruit can be any of a number of colors when ripe, including yellow, red, green, or even purple. Tomatillos are the key ingredient in fresh and cooked Latin American green sauces.

Use in the bright green stage for the tartest flavor, or allow to ripen further at room temperature, indicated by a yellow color and softer fruit, for a sweeter taste. We prefer the latter for our recipes.

Ripe tomatillos will keep in the refrigerator for about two weeks. They will keep even longer if the husks are removed and the fruits are placed in sealed plastic bags stored in the refrigerator. They may also be frozen whole or sliced.

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KOHLRABI

Kohlrabi shares its botanical name, brassica oleracea, with its close relative, broccoli. But kohl, meaning "cabbage," and rabi, meaning "turnip," better describes this delicate but unusual vegetable. Many botanists believe kohlrabi is actually a hybridization of these two vegetables. Kohlrabi resembles a root vegetable, but actually the edible globe portion is the modified swollen stem. The edible leaves jut from the globe portion of the kohlrabi like sparse hairs on a head, giving this vegetable its distinctive look.

Kohlrabi, like other brassicas, thrives in cool weather. it is very fast growing and will usually be available locally by late spring. Depending on the growing season, kohlrabi may be available all summer and well into the fall. Purple and green varieties are often grown.

Kohlrabi also mimics its brassica relatives nutritionally. It offers generous amounts of vitamins A and C, and emphasizes the minerals potassium ad calcium. It is high in fiber and contains only 40 calories per cup.

COOKING TIPS:

-After washing, trim away any woody or tough portions of skin. Kohlrabi does not have to be peeled after cooking.

-Kohlabi is excellent cooked or raw. Try it both ways to familiarize yourself with its flavors.

-Grate kohlrabi raw into salads, or make a non-traditional coleslaw with grated kohlrabi and radish, chopped parsley, green onion, and dressing of your choice.

-Try raw kohlrabi, thinly sliced, alone or with a dip. Peel kohlrabi and eat it raw like an apple.

-Steam kohlrabi whole 25-30 minutes or thinly sliced 5-10 minutes. Dress slices simply with oil, lemon juice, and fresh dill weed, or dip in flour and briefly fry.

-Saute grated kohlrabi in butter; add herbs or curry for enhanced flavor.

-Add sliced or cubed kohlrabi to hearty soups, stews, or a mixed vegetable stir-fry.

-Chill and marinate cooked kohlrabi for a summer salad. Add fresh herbs.

-Mash cooked kohlrabi, mix with cooked potato, form into patties, and fry in butter.

-Larger, older kohlrabi are good stuffed. Scoop out center, fill with chosen stuffing mixture, and simmer, covered, for 20 minutes.

-Kohlrabi leaves can be used like other greens. You may want to remove center rib.

STORAGE TIPS:

-Store kohlrabi globe ad leaves separately. The globe will last for 1 month refrigerated in a plastic bag. Wrap leaves in a damp towel or place in a plastic bag and keep in hydrator drawer of refrigerator. Use greens as soon as possible.

Excerpted from "From Asparagus to Zucchini (2004)."