2018 CSA Week 19 Recipes

This week we included a big, delicious watermelon, which we’ve been patiently waiting for all season. They’ve taken their time getting ripe, but they were well worth the wait. We also included a sugar pumpkin, which is both cute to look at and great for cooking. On the blog this week we included a peanutbutter pumpkin soup recipe which is very tasty. We’ve still firmly in summer, and our tomatoes, peppers, and eggplant are chugging along, though a lot of our fall crops are sizing up and we look forward to the cooler temperatures bringing out their sweetness. Thank you for being a member of our CSA program, and we hope you enjoy this week’s share!

2018-csa-week-16-share

 Minestrone SoupPickled Watermelon RindSpicy RatatouilleThai Peanut Butter Pumpkin SoupWatermelon and Feta Salad

Watermelon 

    1/4 watermelon 

 Sugar Pumpkin

   1 pumpkin  

 Summer Squash

   1 squash  

 Red Onions

   1 onion 1 onion1 onion 

 eggplant

  1 eggplant   

 Hot Peppers

 3 peppers  3 peppers 3 peppers 

 Orange tomatoes

 2 lb tomatoes  about 1/4 lb tomatoes  

 Fennel

 2/3 bulb   1/3 bulb 

Celery 

 2/3 bunch   1/3 bunch 

 Basil

 1/4 bunch  1/4 bunch  1/2 bunch

 Parsley

 1/2 bunch  1/2 bunch  

Summer Savory

1/2 bunch   1/2 bunch  

 cannellini beans

 1 cup dry, about 1 can prepared    

small shell pasta 

1 cup dry     

 tomato sauce

 2 cups    

 bay leaves

 2 leaves    

 lemon juice or cider vinegar

 2 tsp 1/2 cup   

 olive oil

 3 tbsp 3-5 tbsp  4 tbsp 

 Parmesan cheese

 for garnish for garnish   

 white sugar

  1 cup   

 cinnamon stick

  1 stick   

 fennel seed

  1/2 tsp   

 Thai red curry paste

   2 tbsp  

 coconut milk

    1 cup 

 peanut butter

    1/4 cup 

soy sauce

   2 tbsp 

maple syrup

   2 tbsp 

feta cheese

    4 oz crumbled

 

Recipes

Minestrone Soup

minestrone-soup

Prepare 1 1/2 cup cooked cannellini beans by cooking 1 cup dry for about 1 hour, then draining and rinsing, or use one prepared can. 
Warm 3 tbsp of olive oil in a large stockpot over medium heat. Add 1 medium yellow onion, chopped, 2 minced cloves of garlic, 1 fennel bulb (about 1/2 cup chopped), 1 bunch of celery greens (about 1 cup chopped), and 3 banana peppers chopped. Cook, stirring frequently, until fragrant. Add 2lb of chopped tomatoes and stir frequently for another 5 minutes, until the juices have released. 
Add beans, 2 cups of tomato sauce, 1 cup of dried small shell pasta, and enough vegetable broth or water to cover all ingredients. Add 2 bay leaves, 2 tsp salt, 1/2 tsp pepper, 3 tbsp finely chopped basil and parsley, 2 tsp finely chopped summer savory, removed from the stem, and 2 tsp lemon juice. Bring soup up to a boil, then reduce to a simmer and cook for 15-20 minutes. Garnish with Parmesan cheese. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 

  

 

 

 

Pickled Watermelon Rind

pickled-watermelon-rind

 

Remove watermelon core and set aside. Remove a thin layer of the green rind from the white flesh and cut 2-3 cups of rind into 1 inch cubes. 

Bring a large saucepan over medium heat and add 1/2 cup cider vinegar or lemon juice, 1 cup sugar, 2-3 cups of watermelon rind, 1/2 tsp salt, 1/2 tsp fennel seeds, and 1 stick of cinnamon. Simmer over medium heat, stirring occasionally. Remove from heat, allow to cool, and serve over grilled chicken as a sweet and savory condiment.  

 

 

 
 
 

 

Spicy Ratatouille

spicy-ratatouille

Dice 1 red onion, and roughly chop 3 banana peppers. Cut eggplant and summer squash into 1/2 inch cubes. Roughly chop 3-4 orange tomatoes, about 1/4-1/2 lb.
 
Add 3 tbsp olive oil to a large skillet over medium heat. Add red onions and peppers and cook until softened and fragrant, about 7 minutes. Remove from skillet and add 2 tsp more olive oil, and add eggplant. Cook until eggplant is tender, about 5-7 minutes. Remove eggplant, and add summer squash, and cook for 5 minutes until squash is tender. Return all ingredients to the pan, including tomatoes, and cook until all vegetables are heated through. Add 1-2 tbsp finely chopped basil, parsley, and summer savory. Garnish with Parmesan cheese, or serve with an overeasy egg. 
 
 
 
 

 

 

 
 
 
 

 

 

 

 

 

 

Thai Peanut Butter Pumpkin Soup

thai-peanut-butter-pumpkin-soup

 
 
Prepare pumpkin by cutting in half, removing pulp and seeds with a spoon, and then cutting in half again. Working along the skin with a chef's knife, carefully cut off the skin. Microwaving the pumpkin for a few minutes can soften the skin making it easier to remove. Chop the pumpkin flesh into 1 inch cubes. 
 
Finely dice 1 white onion, 2 cloves of garlic, 1/4 cup celery greens, 1/4 cup fennel stems, and 3 banana peppers. In a large saucepan over medium heat add 3 tbsp olive oil and saute onions, garlic, celery, fennel, and peppers. Cook, stirring frequently until fragrant, about 5-8 minutes. Add 2 tbsp of Thai red curry paste, and stir until fragrant. Add 4 cups of vegetable broth, or water, and all of chopped pumpkin. Add 1/4 cup peanut butter (creamy or crunchy), 2 tbsp soy sauce, 2 tbsp maple syrup, 2 tsp salt, and 1/2 tsp pepper. 
Bring to a simmer, then reduce heat and cook until pumpkin is tender, about 20-30 minutes, then remove from heat. Once slightly cooled, add to a blender, cover with a towel, and puree. Return soup to original pot and stir in 1 cup of coconut milk. (Optional) Garnish with lime and cilantro. 
 


 

  

 

 

Watermelon and Feta Salad

watermelon-and-feta-salad

 
Cut the watermelon into quarters, then take one quarter and scoop or slice out the watermelon in bite-sized pieces and add to a large bowl or platter. Slice 1 small red onion into thin slices, and roughly chop about 1/4 cup of basil leaves. Scatter red onion and basil over watermelon, and add 1/4 cup (about 2 oz) of crumbled feta cheese. Drizzle 2 tbsp olive oil, 1 tbsp fresh lime juice, and sprinkle with 1/4 tsp salt, and 1/8 tsp pepper.