In this week’s BEET:
- CSA FYIs
- Windflower Farm News -- Letter from Farmer Ted
- Recipes for this week's share: Spotlight on Japanese Turnips and Summer Squash
CSA Pickup Today 5-7:30pm at PS 56 at Gates and Downing (enter on Downing)
- CHCSA Core meeting Next Thursday, July 18th, 6:30pm The CHCSA Core will be meeting to discuss planning for this season. All are welcome to attend and have a hand in running the CSA. The meeting will be in the gym at PS 56 where we pick up our vegetables.
- Sign up to Volunteer! Every household with a CSA share is required to volunteer for four hours over the course of the season. This is usually done by signing up to volunteer for one or two shifts during distribution. SIGN UP HERE for a shift. If no one in your household is able to volunteer during distribution during the season, please check our Volunteer Page for more options.
- Two Plan C Shares Available CHCSA has two discounted Plan C Shares available for families paying with EBT made possible through a grant from Citizens Committee. With the grant, a family would pay only $135 for the entire season and could pay the weekly fee (approximately $6 a week) onsite instead of paying in advance. If you know of a family receiving SNAP (food stamps), who may be interested in becoming a member, please forward this information. Interested families should write to email@example.com.
NEWS FROM WINDFLOWER FARM
Delivery #5, Week of July 8th, 2013
RECIPES: Japanese Turnips and Summer Squash
Japanese Turnips with Miso (Originally from Gourmet)
yield: Makes 4 servings active time: 15 min total time: 30 min
- 3 tablespoons white miso
- 3 tablespoons unsalted butter, softened, divided
- 3 pounds small (1 1/2-to 2-inch) Japanese turnips with greens
- 1 1/3 cups water
- 2 tablespoons mirin (Japanese sweet rice wine)
Stir together miso and 2 tablespoon butter.
Discard turnip stems and coarsely chop leaves. Halve turnips (leave whole if tiny) and put in a 12-inch heavy skillet along with water, mirin, remaining tablespoon butter, and 1/8 teaspoon salt. Bring to a boil over medium-high heat, then boil, covered, 10 minutes.
Add greens by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces. Cover and cook 1 minute. Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 5 minutes. Stir in miso butter and cook 1 minute.
Simple Recipe: Potato, Squash and Goat Cheese Gratin (Recipes from the Kitchn)
This is an easy, rustic recipe that makes a great vegetarian meal or a pretty side dish for summer or autumn. It's so simple: Yellow squash layered in a jumble with sliced red potato and goat cheese. No cream needed at all.
2 medium yellow squash, about 1/2 pound 4 small to medium red potatoes, about 1 pound 3 tablespoons olive oil 4 ounces goat cheese Salt and freshly ground black pepper 1/4 cup whole milk 1/3 cup freshly grated Parmesan cheese 1 tablespoon thinly sliced basil or thyme leaves
Preheat oven to 400°F. Lightly grease a 1 1/2 to 2-quart casserole dish with a drizzle of olive oil.
Use a mandoline or chef's knife to slice the squash and potatoes into very, very thin slices, 1/8-inch or less. Toss the sliced vegetables with the 3 tablespoons olive oil in a large bowl.
Place 1/3 of the squash and potato slices in the bottom of the dish — no need to layer them squash-potato-squash; just spread evenly — then season with salt and pepper. Top with half of the goat cheese, scattered evenly in large chunks. Repeat with another 1/3 of the vegetables, seasoning again with salt and pepper and topping with the other 1/2 of the goat cheese. Finish by layering on the final 1/3 of the vegetables and seasoning with salt and pepper.
Pour the milk over the entire dish. Top with the parmesan cheese. Bake, covered, for 30 minutes, then uncover and bake 15 more minutes, until the top browns. Scatter on the fresh basil, if using.