Tuesday, August 12, 2008

Greetings CSA Members,

Yesterday was an “obnoxiously buggy” day out in the fields (quote from one hearty member of the Denison Farm Crew). I can attest to that fact as well. Each morning I try to take the goats out for a little jaunt after milking them. They leap and jump, butt heads, and trample down the sumac trees. They are terribly cute! But they could hardly recognize me yesterday because I had tied the hood of my sweatshirt so tightly around my face that only my eyes were showing. The goats could recognize my voice but had no idea who I was. They were uncertain whether to follow me or run away! As we rambled back to the barn, away from the creek, my three sweet girls were greatly relieved (once I shook off my hood) to see my face once again. And then later in the afternoon as I began to compose this week’s newsletter, the entire crew was sitting in my kitchen waiting out the latest thunderstorm and the torrential rain falling from the sky. We wondered how the raging river would look on Tuesday. After a few more minutes had passed and everyone was restlessly sitting and drumming their fingertips on the table, we called it a day!

This week in your share, you will most likely receive:
Lettuce, Melon, Onions, Carrots, Green Beans (only if it doesn't rain), Tomatoes,
Summer Squash, Cucumbers, and one more item yet to be determined
once we get over the river !!

Enjoy your share – Justine

A quotation from a member of Angelic Organics (1000 member CSA outside of Chicago) regarding Green Beans:
“Green Beans used to bore me. They come into season at the same time as more assertive vegetables like tomatoes and sweet corn. It was easy to overlook the mild-mannered beans on the side of my plate. A friend has since introduced me to lightly steaming them and serving them dressed with toasted sesame oil and tamari (soy sauce). Now I can’t get enough.”

Green Beans Braised with Tomatoes and Basil
Bon Appétit

3 tablespoons extra-virgin olive oil
1 cup finely chopped white onion
2 garlic cloves, minced
1 1/2 pounds green beans, trimmed
2 large tomatoes, finely chopped (about 1 cup)
1 cup (packed) fresh basil leaves
1/2 cup water

Heat oil in large nonstick skillet over medium heat. Add onion and garlic and sauté until onion softens slightly, about 5 minutes. Add green beans, tomatoes, basil leaves, and 1/2 cup water. Cook until beans are crisp-tender, stirring and tossing occasionally, about 10 minutes. Season to taste with salt and pepper. Transfer to bowl and serve.
Makes 6 servings.

Moroccan Raw Carrot Salad
Olive Trees and Honey

Carrot salads are a relatively new dish, especially raw ones. Until well into the twentieth century, most Europeans ate only cooked carrots, primarily in stews and soups. In the Middle East, people also used them as a component of cooked dishes, but sometimes added grated or minced raw carrots as a minor ingredient to various salads. It was in northwestern Africa that carrots, both cooked and raw, became the featured component of salads — typically an accompaniment to couscous or part of an assortment of salads.

Moroccans brought carrot salads to Israel in the 1940s, and they quickly became ubiquitous. These salads are a traditional Rosh Hashanah dish in Israel, a symbol of a sweet and fruitful year to come. At many Israeli restaurants, cooked carrot salad automatically appears on the table with the bread, pickles, and hummus. The carrots are usually flavored with charmoula, a characteristic Moroccan marinade of oil, lemon juice, garlic, cumin, and salt. Most cooks add heat with chilies, sometimes in dangerous proportions. For fancy presentation, Israelis serve raw carrot salad, commonly called gezer chai ("live carrots"), in quartered avocados or on a bed of lettuce leaves, garnished with a sprig of mint.

Servings: Makes 5 to 6 servings.
1 pound carrots, coarsely grated (about 4 cups)
1/4 cup vegetable oil or extra-virgin olive oil
3 to 4 tablespoons fresh lemon juice
1/4 cup chopped fresh cilantro or parsley
2 to 4 cloves garlic, mashed or minced
1 teaspoon ground cumin or 1/2 teaspoon ground cumin and 1/4 teaspoon ground cinnamon
1 teaspoon sweet paprika
Pinch of salt
About 1/2 teaspoon harissa (Northwest African chili paste), 1 tablespoon minced green chilies, or 1/4 to 1/2 teaspoon cayenne (optional)

In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld and permeate the carrots. Served chilled or at room temperature.

VARIATIONS
Moroccan Cooked Carrot Salad (Shlata Chizo Metbucha): Do not grate the carrots, but cut them on a diagonal into 1/4-inch-thick slices. Cook in gently boiling water until crisp-tender, about 10 minutes. Drain, rinse under cold water, and drain again. Toss with the dressing as above.

Moroccan Carrot-Orange Salad (Shlata Chizo): Omit the cumin and add 1 1/2 teaspoons orange blossom water or 1/2 cup fresh orange juice, 1/4 cup chopped fresh spearmint, and, if desired, 1 tablespoon sugar or honey.

Turkish Carrot Salad with Yogurt (Havuc Salatasi): Substitute 1 cup plain yogurt for the lemon juice.