Week 11 of the Redfearn CSA includes (beginning in the top left of the pictured large share):Sweet Peppers, Cucumbers, Green Beans (middle), CHOICE of Fennel Bulb (pictured) OR bag of peppers (jalapeños, anaheim and sweet banana peppers will be available), Zucchini/ yellow squash, Eggplant, Candy Onions, Garlic bulbs, and CHOICE of Kale (pictured) or Tomatoes. On the choices: Small shares choose 1, Large shares choose 2 (mix or match) for the choices.
Sweet peppers: Store in plastic bag, in refrigerator. Meal idea: sauté sliced candy onions and sweet pepper for a tasty Philly Cheese Sandwich or Fajitas. Stuffed peppers are also a favorite main dish at our house; zucchini/ yellow squash can also be stuffed using the same recipe. Sweet peppers can easily be preserved by freezing and they can be frozen raw, without blanching first. Cut peppers into the desired size: diced for adding to winter casseroles, soups or sauces; sliced for fajitas; or halved (or the tops cut off) to be used for stuffed peppers (also, after freezing there is no need to parboil peppers before stuffing) and freeze in freezer bags.
Green beans: store in plastic bag in refrigerator. Basic cooking instructions: trim the stem end off and leave beans whole or snap into shorter pieces. Heat a pot of salted water to boiling, add beans, and boil 2 to 3 minutes, until almost tender- crisp. Drain beans very well (if you will be finishing the beans later, cool the bean beans to prevent further cooking). Heat butter and olive oil in a skillet (about 1 T each, can be increased or decreased to taste) over medium heat, add beans and salt and pepper to taste, and stir until tender, toward the end of cooking add 1 or 2 cloves garlic (chopped) if desired. Additions: crumbled bacon, toasted slivered almonds, stirred into the beans after cooking. Also, these Roasted Green Beans are great.
Onions: store at cool room temperature.
Garlic: store at cool room temperature.
Zucchini/ summer squash: store in plastic bag in refrigerator. Zucchini is great raw or sautéed, grilled, or baked into zucchini bread (my kids favorite way to eat zucchini!). Raw zucchini/ squash makes a fresh, flavorful salad as in this: Summer Squash Salad with Lemon Citronette. Zucchini (sliced and broiled or pan fried) can take the place of pasta in lasagna. If you want more ideas, you can try Baked Zucchini Fries, Squash baked eggs or Zucchini Fritters (these were very good) or Chocolate Zucchini Bread or this main dish Cheesy Zucchini Casserole (which we make with shredded sharp cheddar, instead of Velvetta). Here’s a couple other zucchini recipes, recommended by CSA members: Curried Zucchini Soup, Zucchini Tots, Sauteed Zucchini with Cherry Tomatoes (don’t overcook the zucchini!), and Zucchini Chocolate Rum Cake.
Cucumbers: Store in plastic bag in refrigerator. Pair with tomatoes in an Israeli Salad, Cucumber, Tomato, and Avocado Salad, Panzanella Salad. Cucumbers are the base for the Mediterranean sauce, Tzatziki. Cold Cucumber Soup is also a great way to use cucumbers.
Eggplant: Store in plastic bag in the refrigerator, but use quickly, because eggplant doesn’t store well. The best tip I have for tasty eggplant is to salt and drain the prepared (sliced, cubed, etc) eggplant for at least 20-30 minutes before cooking (this takes away any bitterness and also, helps the eggplant to absorb less oil during cooking). Here’s a page with detailed instructions about eggplant preparation and recipes: Fine Cooking: How to cook Eggplant. Eggplant can be sauteed, grilled or roasted. It is great combined with zucchini and other vegetables and grilled for a summer side dish. For eggplant recipes from Italy to China, check out these: Global Eggplant Recipes. A wonderful eggplant recipe (and one that doesn’t require salting and draining the eggplant) is Smitten Kitchen’s Eggplant Bruschetta (which has a Mediterranean style topping). Moussaka is a greek dish with eggplant. Here is a relatively simple recipe for Moussaka recommended by a CSA member (and also tried and deliciously approved by the Redfearn family).
CHOICE of Fennel Bulb (pictured) OR bag of peppers (jalapeños, anaheim and sweet banana peppers will be available).
Fennel: Store in a plastic bag in the refrigerator. There are three parts to fennel: the bulb, the stalks and the fronds (the dill-like frilly top). The bulb is the most commonly used part of the vegetable in recipes; such as Caramelized Fennel or a Fennel Salad (this one is paired with blood oranges). The fennel stalks can be used when making vegetable/ chicken stock to add a subtle fennel flavor (the fennel stalks can be frozen to store). The fennel stalks are a bit tougher than the bulb, but can also be very thinly sliced and added to the fennel bulb slices. This leek and fennel soup uses all the parts of the fennel (and is a vegan recipe) and Tomato-Fennel Soup is also popular. And this Crispy Cream-braised Potatoes and Fennel is very tasty. This page lists a variety of fennel recipes: Fennel recipes you will make over and over. One fennel bulb is also used in this Swiss Chard, Sausage, White bean casserole .
Spicy peppers: Store in plastic bag, in refrigerator. Jalapeños or Anaheim peppers can be chopped and add to salsa, or use in this Jalapeno Popper Chicken. If you want to try water-bath canning, try this Jalapeno Jelly (I’ve used a combination of peppers). Anaheim and poblano peppers can be stuffed, as in these Chicken and Cheese Stuffed Anaheim Peppers, or Black beans and Cheese stuffed Poblano Peppers, or Rice and Beef stuffed Peppers. Peppers can be frozen; slice or dice and then place in freezer bags, can be used in fajitas, or anywhere you would use cooked peppers (after thawing the peppers are soft). Banana peppers can also be stuffed as in this Stuffed Banana Peppers with Bacon recipe.
CHOICE of Kale or Tomatoes:
Kale: store in plastic bag in refrigerator. Baby Kale is great in Kale salad or in any kale dish, but it doesn’t need as much time to cook. Try this Zuppa Tuscana soup (I usually add a can of tomatoes to this soup and sometimes kidney beans). Or, try this method of fixing kale:
Kale, Sausage and Beans
8 to 16 oz. smoked sausage (or omit and increase beans, for a vegetarian version), sliced
1 Onion, chopped
3 (or more) cloves garlic, finally chopped
1 can (or about 2 cups, peeled) tomatoes, with liquid
Kale, 7- 10 leaves, removed from stem and chopped (with Baby kale, add a couple handfuls of kale leaves, chopped)
1 can drained (or about 2 Cups, cooked) white beans, like great northern or cannellini beans
Brown the sausage in a skillet and then remove sausage to a paper towel lined plate and drain off excess oil. Saute the onions in olive oil over medium heat, till soft and golden, 5- 10 minutes. Add chopped garlic and kale, stir to begin to wilt. Then add tomatoes and cover: lower heat and cook until kale is tender, about 5 to 7 minutes, stirring occasionally. Stir in beans and sausage and season to taste (red pepper flakes are a good addition). Can be topped with shredded parmesan cheese.
Tomatoes: Store at cool room temperature, in a single layer if possible, NOT in a plastic bag. Let tomatoes ripen at room temperature. Here is a website that gives many different Tomato Salad Ideas. This Roasted Tomato Tart recipe is a favorite of mine. Another favorite is Ricotta- Stuffed Tomatoes or these Parmesan Tomatoes. Here are additional tomato recipes: Rice- stuffed tomatoes, Fresh Tomato Pie, Caprese salad, Tomato Basil Chicken , Panzanella Salad, orIsraeli Salad (and a more complicated/ authentic Israeli Salad).