CSA Share week 10

Good bye July. And good riddance. It was one of the hottest and driest of summer months on record. We have been noticing some low yields and heat stress on certain crops because of the weather but are surprised and relieved that overall the vegetables are hanging on. In late July and early August we begin to prep beds and plant cool-loving fall crops, such as peas, spinach, broccoli, and Brussels sprouts. For us, this means a significant change in weather is just around the corner. Hard to believe. We’re already starting to get some cool nights, which pleasantly makes for better sleeping.
So as we enjoy August’s heat-loving crops, which have been months in the making—tomatoes, peppers, eggplants and melons (ETA closer to Sept.)—we hope for rain to get the fall crops off to a good start.

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IN THIS WEEK'S SHARE:
1 large Italian eggplant
1 bunch carrots
1 bunch parsley
1 head of garlic
2 bell peppers
1 bunch kale
2 cucumbers
3/4 lb. (12 ounces) green beans

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RECIPES

Kale with Panfried Walnuts
From Gourmet | November 2009
Recipe by Ian Knauer

When earthy greens are tossed with a walnut- and garlic-scented oil and lots of crunchy nuts, they taste delightfully new.

Yield: Makes 8 servings
Active Time: 20 min
Total Time: 30 min

3 pounds kale, stems and center ribs discarded
1 cup chopped walnuts (3 1/2 ounces)
3 tablespoons vegetable oil
2 garlic cloves, finely chopped


Tear kale into large pieces, then cook in a large pot of well-salted boiling water, uncovered, until tender, about 6 minutes. Drain kale, and, when cool enough to handle, press out excess liquid.

Cook walnuts in oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until pale golden, about 5 minutes. Stir in garlic and cook, stirring, until very fragrant, about 1 minute. Add kale and salt and pepper to taste and cook, tossing, until heated through.

Serve kale warm or at room temperature.


Spicy Parmesan Green Beans and Kale
From foodnetwork.com
Recipe by Giada De Laurentiis


3 tablespoons olive oil
1 onion, sliced
1/4 pound cremini mushrooms, trimmed and quartered (about 14 mushrooms)
1 1/2 pounds green beans, trimmed and slice into 1-inch pieces
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup white wine
1/2 teaspoon red pepper flakes
1 bunch kale (1/2 pound), rinsed, stemmed, and roughly chopped
2 tablespoons lemon juice (about 1/2 a lemon)
3 tablespoons finely grated Parmesan

Warm the olive oil in a large, heavy saute pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the mushrooms, green beans, salt, and pepper and cook for 2 minutes. Add the wine and continue cooking until the green beans are almost tender, about 5 minutes. Add the red pepper flakes and the kale and continue cooking until the kale has wilted, about 4 to 5 minutes. Add the lemon juice and the Parmesan cheese. Toss to coat and serve immediately.