July 9, 2014

What’s in the box this week?

Standard Shares include

  • Zucchini & Summer SquashIn a culinary context, the zucchini is treated as a vegetable, which means it is usually cooked and presented as a savory dish or accompaniment. Botanically, however, the zucchini is a fruit, being the swollen ovary of the zucchini flower.
  • Fingerling New PotatoesClassicaly served, they are simply boiled and buttered. Rinse dirt off the new potatoes' skins and put them in a large pot. Cover new potatoes with cool water and bring everything to a boil. Add enough salt to make the water taste a bit salty (this is how the potatoes get seasoned, so don't be stingy!) and cook, gently boiling, until the potatoes are fully tender, 10 to 15 minutes. Drain the potatoes, shaking off as much water as possible. Transfer the potatoes to a serving dish and top with pats of butter. Gently toss to melt the butter and coat the new potatoes simultaneously. Sprinkle with chopped parsley or other green herbs, if you like!
  • Cherokee Purple Heirloom & Valley Girl TomatoesA medium tomato has about as much fiber as a slice of whole-wheat bread!
  • Mixed Color Sweet PeppersThe star of this week’s recipe!

 

Egg Shares include eggs from our certified organic, pasture-raised, happy hens.

 

Don’t forget – you can always add extra items to your order at our Online Market.

 

 Vegetable Forecast

Black Globe Eggplant, Mixed Sweet Peppers, Cherry Tomatoes, Zucchini, Cucumbers, New Potatoes

 

News

The melons are coming!  We’ve been nibbling on the first of the Ananas and Galia melons from our fields.  Not long until they make it into your Shares.  And the first corn is not too far behind.  Given the scarcity of water this year, we anticipate this will be one of the only two small corn crops we will raise this year.

 

And, second to last reminder, please RSVP to the Farm Dinner!  We’re so excited and you should be too.  Please join us for an evening of celebration. 

 

Corn & Flowers

Pics of the week

Corn & Sunflowers

Clover takes refuge while we harvest eggplant

Oakland Market Days –  you can also visit us at Clement St and Stonestown in SF on Sundays

 

Recipe

Spiced Chickpeas and Fresh Vegetable Salad (Serves 4)

 If you’ve already cooked your way through the amazing Jerusalem: A Cookbook, or this is the first time you have heard of it, it is time to make this dish, right now, with the lion’s share of this week’s CSA box.  This dish is insanely easy to put together, and the payoff is bright flavors and beautiful colors that are perfect for a summer dinner party.

  • ½ c dried chickpeas
  • 1 tsp baking soda
  • 2 small cucumbers
  • 2 large tomatoes
  • 8.5 oz radishes
  • 1 sweet pepper, seeded and ribs removed
  • 1 small red onion, peeled
  • cilantro leaves and stems, coarsely chopped
  • flat leaf parsley, coarsely chopped
  • 6 tbs olive oil
  • grated zest of 1 lemon, plus 2 tbs juice
  •  1½ tbs sherry vinegar
  • 1 clove garlic, crushed
  • 1 tsp superfine sugar
  • 1 tsp ground cardamom
  • 1½ tsp ground allspice
  • 1 tsp ground cumin
  • Greek yogurt (optional)
  • Salt and freshly ground black pepper

Soak the dried chickpeas overnight in a large bowl with plenty of cold water and the baking soda.  The next day, drain, place in a large saucepan, and cover with water twice the volume of the chickpeas.  Bring to a boil and simmer, skimming off any foam, for about an hour, until completely tender, then drain.

Cut the cucumber, tomato, radish, pepper into 2/3-inch dice’ cut the onion into a ¼-in dice.  Mix everything together in a bowl with the cilantro and parsley.

In a jar or sealable container, mix 5 tbs of the olive oil, the lemon juice and zest, vinegar, garlic, and sugar and mix well to form a dressing, then season to taste with salt and pepper.  Pour the dressing over the salad and toss lightly.

Mix together the cardamom, allspice, cumin, and ¼ tsp salt and spread on a plate.  Toss the cooked chickpeas in the spice mixture in a few batches to coat well.  Heat the remaining olive oil in a frying pan over medium heat and lightly fry the chickpeas for 2 to 3 minutes, gently shaking the pan so they cook evenly and don’t stick.  Keep warm.

Divide the salad among four plates, arranging it in a large circle, and spoon the warm spiced chickpeas on top, keep the edge of the salad clear.  You can drizzle some Greek yogurt on top to make the salad creamy.

Egghead

We love Oakland!