THE BEET: VOLUME 13, ISSUE 10

THE BEET : VOLUME 13, ISSUE 10

In this week’s BEET:

1. This week's share
2. Letter from Ted
3. Recipes: Accompaniments--Aioli, Corn Chimichurri, and Hot Sauce

CSA Pickup Today 5-7:30pm

PS 56 at Gates and Downing (enter on Downing)

This week’s share:

·       Genovese Basil

·       Tomatoes

·       Romaine Lettuce

·       Sweet Peppers

·       Eggplant

·       Cucumbers

·       Assorted Squashes or Cabbages, depending on what you got last week

·       Red Onions

The News from Windflower Farm

CSA Delivery, Week #10, August 12 and 14, 2014

 

Tuesday’s fruit share will be plums from Yonder Farm (you’ll get watermelons next week). Thursday’s fruit share will me watermelons (you’ll get plums or our cantaloupes next week).

 

I remind you to save the date: The annual Open House at Windflower Farm will be held on the weekend of August 23-24. Please join us for a Saturday mid-day tour of Windflower Farm, a wine, beer and cheese hour with local music and homebrews, and a potluck super with CSA members from all over the City and the farm staff. Hang out with Nate’s chickens and ducks, visit the sheep pen, or check out our many tractors. You are welcome to camp on the farm (most people do) and to enjoy the campfire and the star-filled sky, or stay at one of the nearby motels or B&Bs. We will make breakfast for you on Sunday morning, after which you might go for a swim in the Battenkill River, tour Victory View Winery, attend the Washington County Fair or the Cambridge Farmers’ Market, go to the horse races at the historic track in Saratoga, head up to the Battenkill Creamery for an ice cream sundae, or visit the new Argyl Brewery store. Bring a tent and sleeping bags, good footwear, and a dish to pass. Bring an instrument for around the campfire. Please RSVP with the number of people in your party to tedblomgren@gmail.com.

 

Look below to find recent photos.

 

I hope to see you here,

Ted 

Recipes

This week's recipes aren't the meal itself, but some accompaniments that will give your meal a little extra kick. All recipes via Food and Wine.

Corn Chimichurri

This peak-season fresh corn dressing from F&W’s Kay Chun—flavored with garlic, shallot and parsley—is great with crab cakes or grilled shrimp, scallops or steak.

TOTAL TIME: 15 MIN   SERVINGS: Makes 1 cup

Ingredients

1. 4 ears of corn, shucked
2. 1/2 cup minced parsley
3. 1 tablespoon minced shallot
4. 1 tablespoon fresh lemon juice
5. 1 small garlic clove, finely grated
6. 1/4 cup extra-virgin olive oil
7. Kosher salt
8. Pepper

1. Working over a medium bowl, grate the corn on the large holes of a box grater until only the cob remains; discard the cob. Transfer the corn and any juices to a medium bowl. Stir in the parsley, shallot, lemon juice, garlic and olive oil and season with salt and pepper. Serve With Grilled shrimp.

JE Hot Sauce

From Food and Wine: Chef Jose Enrique makes this wonderful hot sauce by confiting chiles, peppers and tomatoes, then pureeing them until creamy. Any leftover braising oil is sensational with pasta or drizzled over chicken or vegetables.

ACTIVE: 30 MIN    TOTAL TIME: 5 HRS 30 MIN    SERVINGS: Makes 3 1/2 cups 

Ingredients

1. 1 quart extra-virgin olive oil
2. 1 large onion, cut into 2-inch pieces
3. 1 large tomato, cut into 2-inch pieces
4. 1 red bell pepper, seeded and cut into 2-inch pieces
5. 1 Cubanelle pepper, seeded and cut into 2-inch pieces
6. 9 serrano chiles, stemmed
7. 7 garlic cloves
8. 5 habanero chiles, stemmed
9. Kosher salt

Process

1. In a large saucepan, combine all of the ingredients except the salt. Cook over low heat until all of the vegetables are falling-apart soft, about 4 hours; let cool slightly.
2. Drain the vegetables in a fine sieve set over a heatproof bowl; don’t press on the solids. Transfer the vegetables to a blender, add 1/4 cup of water and pulse until finely chopped. With the machine on, gradually drizzle in 2 cups of the cooking oil and puree until smooth and slightly thick (reserve the remaining cooking oil for another use). Season the hot sauce with salt and let cool completely before serving.

Make Ahead: The hot sauce can be refrigerated for up to 2 weeks.

Aioli

This garlicky homemade mayonnaise, from chef Mark Sullivan, is the perfect accent for his Provençal fish stew.

TOTAL TIME: 5 MIN  SERVINGS: Makes 1 1/4 cups

1. 1 garlic clove
2. 1 large egg yolk
3. 2 tablespoons fresh lemon juice
4. 1 tablespoon water
5. 1 cup extra-virgin olive oil
6. Kosher salt

In a mini food processor, combine garlic clove with egg yolk, lemon juice and water. With the machine on, slowly drizzle in extra-virgin olive oil. Season with kosher salt.