2018 CSA Week 14

Hello CSA families!

The farm is growing beautifully right now. I know many of you will be wondering if the smoke affects the veggies; it doesn’t seem to!

Hope you have a great week!

Jay, Mandy and the LVF Crew

Eggplant are for full shares only, partial shares get remaining veggies in ¾ amounts

Eggplant, Full Shares Only
Carrots
“`Shishito” Frying Pepper (not spicy! Meant to be grilled or pan fried! See recipe)
Zucchini or Patty Pan Squash
Cucumber-mix of green, silver slicer, and ‘lemon’ weird looking delicious heirloom that doesn’t taste like a lemon.
Baby Romaine-perfect for BLTs, or for using as a ‘boat’ for your potato salad we love these crisp crunchy baby romaine.
Curly Kale
Fresh Onions
Basil-this week’s basil and tomatoes are begging to be turned into Caprese Salad for a quick cooling side dish this week.
Tomatoes mix of saladette and slicer/heirloom tomatoes
Huckleberry Gold Potatoes- use these purple skinned/yellow fleshed potatoes just as you would use a fresh red potato.


Preparing Shishito Peppers, from Epicurious.com

Here's what you do. Heat a little olive oil in a wide sauté pan until it is good and hot but not smoking. Add the peppers and cook them over medium, tossing and turning them frequently until they blister. They shouldn't char except in places. Don't rush. It takes 10 to 15 minutes to cook a panful of peppers. When they're done, toss them with sea salt and add a squeeze of fresh lemon. Slide the peppers into a bowl and serve them hot. You pick them up by the stem end and eat the whole thing, minus the stem, that is.

You can probably do fancier, cheffy things with them, but they're terrific like this. For variety, I sometimes use a little toasted sesame oil instead of olive oil and finish them with togarashi. If you have leftovers, an unlikely event in my experience, chop off the stems and put the peppers in an omelet or some scrambled eggs.

Basil Potato Salad Serves 6-8 small side servings Adapted From thenourishinggourmet.com
2 pounds fresh potatoes
1/4 apple cider vinegar
1/4 extra virgin olive oil
1 teaspoon sea salt
1/2-1 teaspoon dry mustard
Lots of freshly ground pepper
2 large garlic cloves, peeled and finely minced
Pinch of red pepper flakes
small handful fresh basil leaves, torn.

1-Scrub and wash potatoes. Place in a large pot and cover with water. Bring to a simmer. Cook until a knife jabbed in the middle meets little resistance (you don’t want the potatoes to be mushy, but also not hard. Tender, but still slightly firm). Drain and rinse with cool water and allow to cool until they are cool enough to hold.
2-Meanwhile, make the dressing. Combine the rest of the ingredients in a jar or bowl, except the basil leaves.
3-When the potatoes are cool enough to handle, with a small knife carefully peel off the skin. Cut into large chunks and place in a pretty bowl.
4-Whisk the dressing well and pour over the still warm potatoes. Very gently toss to coat the potatoes. I like to taste at this point and decide whether or not I need to adjust the flavorings (more vinegar, oil, salt pepper?). Place in the refrigerator to chill. *
5-When ready to serve, tear basil leaves over the mixture and toss gently again. Since the dressing has soaked into the potatoes, you may need to sprinkle a little vinegar/oil or salt/pepper on the salad, so once again taste test. We found it only needed a bit more salt at this step. Serve and enjoy!