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French Breakfast Radishes

What's in the Box 2014

Below is a list of what is planned to be in our shares for a given week. These are our best guess based on how the fields and crops are looking several days before harvest. Sometimes crops we've been counting on get destroyed by hail, or a heat wave can push a crop past its prime before we have a chance to pick it. Sometimes deer or gophers harvest more than their “share” and sometimes we just make a mistake in our estimation. If you see a 'mystery' item on the list, we don't mean that you'll be mystified by what it is, only that we are playing it safe because we're not sure if we'll have enough of a certain item for everyone, and want to keep our options open about the substitutions we'll make. We figure that it's better to surprise people than disappoint them. And if we're unable to put one item in the box, we will fill that slot with something else. Think of the 'what's in the box list' as a guide, but be prepared for small surprises, and trust that we'll do our best to give you the best we can coax from Mother Nature. -Andy

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Padron Peppers

Sauteed Padron Peppers
Chef Jonathan Miller's Method

For those of you new to padrons, cook them this way
first. (If you get Shishito peppers, treat them the same
way. The difference is that Shishito peppers are never
spicy.) You'll love them, especially with a cold glass of
beer.

½ lb padron peppers
olive oil
flaky salt

Wash the padrons and take the time to pick off the dead
and browned flower pedals that stay wrapped around
the pepper. Allow sufficient time for the peppers to dry
on a towel before cooking. Heat a very large skillet over
high heat. Add a generous amount of olive oil and when
it shimmers add the peppers. Do not add so many
peppers that they are overcrowded in the skillet. Do this
in two batches if necessary. Stir or shake them around
until coated in hot oil, then leave them be while they
blister and char on one side (open windows or turn on
the hood fan for this - it gets smoky). When the first side
has charred (a couple minutes) stir and shake the pan
well and saute the peppers until many of them are
charred again on a second side (they all won't char on
both sides). Salt them liberally, give another stir and
transfer to a serving plate. Serve hot with some cold beer.

Cooked padrons.

~~~~~

Romanian Peppers

Roasted Peppers Stuffed with Cherry Tomatoes,
Onion, and Basil
, adapted from Gourmet.

4 red & yellow bell peppers
1 pint cherry tomatoes
1 medium onion or one bunch green onions
1 cup packed fresh basil leaves
3 garlic cloves
about 3 tablespoons olive oil

Preheat oven to 425F and lightly oil a large shallow
baking pan.

Halve bell peppers lengthwise and discard seeds and
ribs. Arrange peppers, cut sides up, in baking pan and
lightly oil cut edges and stems. Halve tomatoes and chop
onion and basil. Finely chop garlic and in a bowl toss
with tomatoes, onion, basil, 2 tablespoons oil, and salt
and pepper to taste. Divide mixture among peppers and
roast in upper third of oven until peppers are tender,
about 20 minutes.

~~~~~

Swiss Chard

Chard and Tomatoes
from Too Many Tomatoes, Squash, and Other Good
Things by L. Landau and L. Myers

2 T olive oil
1 onion, diced
2 cloves garlic, minced
3 large tomatoes (or equivalent with different sized
tomatoes), peeled and diced
1/2 cup cooked ham (optional)
2 cups cooked chard (easy to blanch: just immerse
roughly chopped leaves in boiling water for 1-2 minutes)
butter
S & P
Nutmeg
1/2 cup grated parmesan cheese

Saute the onion and garlic in the olive oil until golden.
Stir in the tomatoes, ham if using, and chard and heat
until bubbly. Add butter, Salt and Pepper and nutmeg
to taste. (This dish can be kept ‘lighter’ by skipping the
ham and the butter!) Serve, sprinkling with the
parmesan cheese.

~~~~~

Mixed Cherry Tomatoes

Julia's cherry tomato notes:

-I like these as a snack as is.

-Basic (cherry) tomato sauce: Wash several baskets
worth, then put in a pot with onion, garlic and oregano
and cook down for about 1/2 hour over medium heat.
(olive oil can be added if you like). Then let it cool
some, put through a food mill, and voila: tomato sauce!

-Add cherry tomatoes halved to a grain salad such as
couscous, rice, orzo or other pasta. I find them to be an
essential ingredient!

Here's a recipe from a 35 year old cook book called
America's Best Vegetable Recipes from the editors of
The Farm Journal:

"Try cooking cherry tomatoes. Saute them in a skillet in
butter for only 2-3 minutes. Season with salt and pepper
and a sprinkle of sugar to make them shine. A bright and
tasty addition to a dinner plate."

~~~~~

Armenian Cucumber

In-a-Pinch Cucumber Salad
adapted from Vegetarian Cooking for Everyone
by Deborah Madison

1 long or two short Armenian cucumbers or 3-4 lemon
cukes
salt and freshly milled white pepper
2 to 3 tsp. extra virgin olive oil
champagne vinegar or fresh lemon juice
1 tsp. fresh dill or parsley, chopped

Thinly slice cucumbers. Toss the cucumbers with a few
pinches salt, pepper to taste, and enough oil to coat
lightly. Add a few drops vinegar and the herb of your
choice. Serves 4.

~~~~~

Spigariello

Bean Soup with Spigariello Broccoli
from Michelle's Kitchen Notebook blog

1/2 pound dried beans, presoaked
1/2 pound Spigariello Broccoli shoots
1 ounce guanciale or bacon, finely diced
1 tablespoon olive oil
1 very large carrot, peeled and diced
1/2 very large sweet onion, diced
1 tablespoon (about) minced fresh rosemary
2 large cloves garlic, minced
1/4 cup diced oven roasted cherry tomatoes, or
sundried tomatoes
1/2 pound ham, diced
a drizzle of vinegar
fresh ground pepper to taste

Put the presoaked beans into a large pot with 6 cups
water. Bring to a boil, turn the heat down and simmer,
partly covered.

While the beans are cooking prepare the Spigariello
broccoli. Remove the largest bottom leaves from the
broccoli shoots, trim off the leaf stems and discard,
coarsely chop the leaves. Cut off and discard any
tough bottoms from the shoots (if the stalks are large
enough you can peel off the tough skin and use the
tender inner parts). Cut the shoots crosswise into
pieces. Add the chopped broccoli to the beans and
continue to simmer, partly covered.

Put the guanciale or bacon in a medium skillet over
medium low heat. Saute the guanciale or bacon until
crisp. Add the carrot, onion, and rosemary to the skillet,
turn the heat up a bit and cook, stirring frequently, until
the vegetables start to brown. Remove the skillet from
the heat, stir in the minced garlic and chopped tomatoes
and set aside.

When the beans are nearly tender (the amount of time
to this stage will vary depending on the age of the beans
- the older they are the longer it takes), stir in the sauteed vegetable mixture (sofrito) and diced ham; continue to
cook the soup until the beans are fully tender but not
falling apart. Taste for salt (I added none because of the
saltiness of the guanciale and ham), add a splash of
vinegar (amazing how a touch of vinegar can brighten
the flavor), and grind in some fresh black pepper.

Serves at least 4.

~~~~~

Potatoes

Unfried French Fries
Adapted from In the Kitchen with Rosie
by Rosie Daley

2 pounds potatoes oil cooking spray
2 egg whites
1 tablespoon cajun spice or chile powder or curry
powder....

Preheat oven to 400 degrees Slice each potato into
1/4 inch ovals lengthwise then each oval into
matchsticks. Coat a baking sheet with 3 sprays of the
oil spray. Combine egg whites and spice in a bowl.
Add the potato sticks and mix to coat. Pour the
coated potatoes onto the sprayed baking sheet (I use
a jelly roll pan) and spread them out into a single layer,
leaving a little space in between. Place baking sheet on
the bottom shelf of the oven. Bake for 40 to 45 minutes,
until the fries are crispy, turning them every 6 to 8
minutes with a spatula so that they brown evenly.
Serve immediately.

~~~~~

Gold Beets

Honeyed Beet Quinoa Summer Salad with
variations from Fresh from the Farm and Garden
by The Friends of the UCSC Farm and Garden

julia’s note: I make many variations of this salad, with
whatever vegetables/alliums/dressing I have on hand.
I love using quinoa, but brown rice and couscous also
work nicely. Likely other grains too. For this much
salad I usually use half the amount of cheese they
recommend and half the amount of nuts. Any mixture
of the below herbs work well: just parsley, just cilantro,
just basil, or any combo... chives, tarragon for a different flavor..... the possibilities are endless and having a salad
like this on hand makes healthy lunches/dinners much
easier.

6 beets, roasted
1/4 cup honey
1 1/2 cups orange juice
juice of 1 lemon
1/2 cup fruity olive oil
3 cups cooked quinoa, or another grain such as brown
rice or couscous or??
1 cup crumbled feta cheese, or shredded parmesan
(optional)
1 cup toasted walnuts or almonds, roughly chopped
1/2 cup chopped basil OR cilantro
1/2 cup chopped parsley
6 minced green onions or 3 shallots or other mild allium
lettuce greens, ready for eating as salad

Dice roasted beets and marinate in orange and lemon
juice and honey at least one hour. (Julia’s note: I warm
up my honey a bit before mixing it in the juices/oil... but
don’t make it too hot or it will ‘cook’ the juice and
fruity oil!) Combine with other ingredients except salad
greens. Chill at least one hour to allow flavors to blend.
Serve on bed of salad greens.

~~~~~

Green Beans

Blanched Green Beans with Shallots and Herbs
Chef Jonathan Miller

Simply blanched fresh green beans are the best way to
enjoy them, I think. Experiment with different herbs
(marjoram or fresh oregano are also nice here), or
including a chopped nut - almonds or hazelnuts go well.

1 lb green beans, stem end trimmed
1 large shallot, minced
3 T chopped tarragon leaves
olive oil

Bring a large pot of water to a boil and heavily salt
the water. Blanch the green beans until bright green,
softened a bit, sweet, but still slightly crunchy, a couple
minutes. Taste one periodically. Drain well, then, while
still slightly warm, toss with the shallots and herbs, a
few tablespoons of olive oil, and taste to make sure
you like them. Serve at room temperature. Give them
a splash of lemon if you like just before serving to
perk them up (or use a quality white wine vinegar
instead).

~~~~~

Italian Pickling Melons

Homemade Refrigerator Dill Pickles
from DIYNatural.com

1 quart jar with a lid
2-3 pickling cucumbers (as many as can fit in the jar)
5 sprigs of fresh dill
2-4 cloves of garlic, crushed and minced
3 Tbsp white distilled vinegar
½ - 1 Tbsp kosher salt, to taste
distilled or filtered water – enough to top off jar
20 black peppercorns, optional
¼ tsp red pepper flakes, optional

Cut pickles into discs, spears, or sandwich slices and
add to the jar with all ingredients except the water.
Once everything is in the jar, fill to the very top with
distilled or filtered water and screw lid on very tightly.
Shake the jar up to distribute flavors and leave on
your countertop for 12 hours. Shake again and turn
upside down for another 12 hours, making sure the
lid is screwed on tightly to avoid leakage. After pickles
have sat for a total of 24 hours go taste your creation
– you won’t believe how good they are! Store in
refrigerator and enjoy within a month for maximum
freshness.

~~~~~

Summer Squash

Zucchini and Chickpeas
Adapted from Mediterranean Vegetables
by Clifford Wright

2 T olive oil
1 pound young zucchinis, trimmed and sliced about
½ inch thick
16 oz can chickpeas, drained
2 large garlic cloves, chopped
S & P to taste
2 T finely chopped fresh parsley leaves

Heat the oil in a large skillet over medium heat and cook
the zucchini, chickpeas, garlic, salt and pepper until the
zucchini are slightly soft, about 20 minutes. Toss with the
parsley and serve hot or at room temperature. Makes 4
servings.

~~~~~

Sugar Snap Peas

Sesame Snap Peas

1/2 pound snap peas, trimmed and strings discarded
1 teaspoon Asian sesame oil
1 scallion, sliced thinly on diagonal
2 teaspoons sesame seeds, toasted lightly
Salt as needed/wanted

Slice snap peas into 2 or 3 sections with a sharp knife.
Saute in a pan with the oil on med high heat until bright
green. (it’s ok if some of the peas come out). When
serving, sprinkle with the scallions and sesame seeds.
Add Salt if desired.

~~~~~

Baby White Turnips

Turnip, Carrot and Split Pea Soup

3/4 c Dried split peas
2 tb olive oil or butter
1 Onion, chopped
1 c Carrots, chopped
1 c Turnip, chopped
Turnip Greens, cleaned and chopped, optional
2 c Vegetable stock
2 bay leaves
Salt & pepper to taste
splash of vinegar

Wash peas and soak them overnight in cold water, or
in hot water for one hour. Drain them and set aside.
Heat the oil or butter in a saucepan and saute the onion
until light brown. Add the carrots and turnip and continue cooking 5 mins. Add the peas, bay leaf, and veg stock,
and stir well. Cover the pan, bring to a boil, and simmer
1 - 1 1/2 hours until the peas are really tender. Stir
occasionally, and add water if necessary. Season to
taste. Stir in turnip greens 1-2 minutes before removing
from heat. Serve with a splash of vinegar.

~~~~~

Lacinato Kale

Garden Soup with Lacinato Kale and Cauliflower
Adapted from Vegetable Soups from Deborah
Madison's Kitchen by: yes! Deborah Madison

2 onions or 2 large leeks, diced
1/2 pound potatoes, diced (a few small or one large)
2 Tablespoons olive oil, plus extra to finish
2 cups stemmed and slivered lacinato kale
2 cups (more or less) small cauliflower florets
1 garlic clove, minced
S & P to taste
6 cups broth: homemade or purchased, vegetable,
bean broth, or chicken stock
Asiago cheese for grating at the end

Wash the leeks if using. Chop the potato, leaving the
skin on if you like if it's organic. Warm the olive oil in
soup pot over medium heat. Add the leeks and the
potato, give them a stir, and while they're warming up,
slick the kale off its ropy stems, then slice the leaves
into short ribbons. Add the kale to the pot along with
the cauliflower, garlic, and salt. Cook for about 5
minutes. Add the stock, bring to a boil, then lower
the heat and simmer until the vegetables are tender,
about 20 minutes. Ladle the soup into bowls and
drizzle some olive oil into each. Season with pepper
and grate a little cheese into the soup.

~~~~~

Collard Greens

Collard Greens Braised
Adapted from Cooks Country

1 Tablespoon olive oil
1 Tablespoon butter
1 leek or 1 small onion, chopped
1 bunch collard greens, rinsed well, stemmed and
chopped
½ cup vegetable or chicken broth
1-2 teaspoons brown sugar
½ teaspoon salt
Pinch red pepper flakes
1 Tablespoon mild vinegar: champagne or cider

Heat 1 Tablespoon oil in large sauce pan or Dutch oven
over medium heat. Saute onion until soft, 3-4 minutes.
Add half of the greens, broth, sugar, salt, and cayenne. Cover and cook until greens are beginning to wilt, about
1 minute. Stir in remaining greens and cook, covered,
stirring occasionally over med low heat until quite tender,
about 30 minutes. Remove lid and cook over med high
heat until liquid is almost evaporated, about 5-10 minutes.
Off heat, stir in butter, vinegar, and serve.

~~~~~

Rapini

Rapini with Carmelized Onions
Adapted from Pasta e Verdura by Jack Bishop

1/4 cup olive oil, plus more for drizzling
1 large onion or 2or 3 small medium (~ 1 lb.), thinly sliced
1 bunch Rapini
4 cloves garlic, minced
1 tsp. salt
1/4 tsp. pepper
1 lb. pasta (linguine or other long, thin shape)

Saute onions over medium heat, stirring occasionally, until
golden brown, about 20 minutes. If the onions start to burn, lower the heat. They should be richly colored to
bring out their sweetness.

Meanwhile, bring several quarts of water to a boil in a
medium saucepan. Roughly chop the greens and stem of
the rapini and boil in the hot water and cook for 2 minutes. Drain and set aside.

Add the garlic to the pan with the onions and cook for 1
minute. Add the rapini, S & P and cook, stirring
occasionally, until the rapini is tender, about 5 minutes.
Tastefor salt and pepper and adjust seasonings if
necessary.

While preparing the sauce, cook and drain the pasta,
making sure that some liquid still clings to the noodles.
Toss the hot pasta with the rapini sauce. Mix well and
transfer portions to warm pasta bowls. Drizzle each
bowl with olive oil to taste and serve immediately.

~~~~~

Baby Bok Choy

Rachel's Bok Choy from Chef Jonathan Miller

1 dozen dry shiitake, soaked in hot water for 30 minutes
2 lb chicken thighs, skinless, cut into halves or thirds through
the bone
¼ cup soy sauce
2 TBL mirin
2 TBL cornstarch
1 tsp. toasted sesame oil
½ tsp. salt
3 scallions, sliced into 1 inch long pieces
1 inch ginger, grated
1½ lb bok choy, halvedlengthwise and washed thoroughly

Cut off the stems of the shiitakes and discard them with the
soaking liquid. Combine the soy sauce, mirin, cornstarch,
sesame oil, and salt in a large bowl and mix well. Add the
chicken pieces, mushrooms, scallions, and ginger. Marinate
at room temperature 30 minutes. Stir occasionally to make
sure the chicken marinates evenly. Put the entire mixture in a
pyrex or other type container that can be loaded into a
steamer. Steam, covered, until the chicken is cooked
through, about 30 minutes. Arrange on a plate and serve
with rice.

~~~~~

Radishes

Braised Purple Radishes
Adapted from Vegetarian Cooking for Everyone
by Deborah Madison

20 plump purple or red radishes
1 to 2 Tablespoons butter
2 stalks green garlic, cleaned as you would a leek and
chopped, use all the light green part
1 teaspoon chopped fresh thyme
S & P to taste

Trim the leaves from the radishes, leaving a bit of the green
stems, and scrub them. Wash the leaves and set aside. Leave
smaller radishes whole and halve the larger ones.

Melt 2 to 3 teaspoons of the butter in a small saute pan. Add
the shallot and thyme and cook for 1 minute over medium
heat. Add the radishes, a little salt and pepper, and water
just to cover. Simmer until the radishes are tender, 3 to 5
minutes. Add the leaves and cook until they're wilted and
tender, 1 minute more. Remove the radishes to a serving
dish. Boil the liquid, adding a teaspoon or two more butter if
you like, until only about 1/4 cup remains. pour it over the
radishes and serve.

~~~~~

Okame Spinach

Sesame Spinach with Ginger and Garlic
Gourmet September 1997

1 garlic clove
2 teaspoons sesame seeds
1 tablespoon vegetable oil
1 teaspoon grated peeled fresh gingerroot
1 bunch trimmed fresh spinach

Mince garlic and in a small dry skillet toast sesame
seeds over moderate heat, stirring, until golden. In a
heavy 6-quart kettle heat oil over moderate heat until
hot but not smoking and cook garlic and gingerroot,
stirring, 30 seconds, or until fragrant and golden.

Add spinach by handfuls, stirring, and cook until just
wilted. Serve spinach sprinkled with sesame seeds.

Planned for the box the Week of July 23rd & 24th:

Padron OR Shishito Peppers

Gold Chard

Cherry Tomatoes

Imperator Carrots

Red Norland Potatoes

Romanian Peppers

Lettuce

French Breakfast Radishes

PDF of this week's newsletter.

~~~~~

In the box the Week of July 16th & 17th:

Watermelon OR Zatta Melon

Fresh Yellow Onions

Black Prince or Mixed Tomatoes

Lettuce

Sweet Peppers

Strawberries OR Mixed Cherry Tomatoes

French Tarragon

Amaranth

PDF of this week's newsletter.

~~~~~

In the box the Week of July 9th & 10th:

Monica Tomatoes

Nepitella (aka Calaminta)

Eggplant

Fresh Onions

Lettuce

Chard

Watermelon OR Strawberries

Potatoes

PDF of this week's newsletter.

~~~~~

In the box the Week of July 2nd & 3rd:

Yellow Onions

Oregano

Mixed Cherry Tomatoes

Zatta Melon

Lunga Viola Turnips

Formanova Beets

Strawberries

Bell Peppers

PDF of this week's newsletter.

~~~~~

In the box the Week of June 25th & 26th:

Strawberries

Mixed Cherry Tomatoes

Red Norland Potatoes

Armenian Cucumber

Purple OR Yellow Onions

Carrots

Chard

Red Butter Lettuce

PDF of this week's newsletter.

~~~~~

In box the Week of June 18th & 19th:

Mixed Cherry Tomatoes OR Bacon Avocados

Pickling Cucumbers

Strawberries

Purplette Onions

Imperator Carrots

Red Butter Lettuce

Spigariello

Armenian Cucumber

PDF of this week's newsletter.

~~~~~

In the box the Week of June 11th & 12th:

Potatoes

Numame Cucumbers (Japanese Pickling Melon)

Strawberries

Chard

Lettuces

Green Beans

Mystery: Summer Squash or something else!

PDF of this week's newsletter.

~~~~~

In the box the Week of June 4th & 5th:

Manduria Cucumbers

Gold Beets

Spigariello

Strawberries

Green Beans

Italian Parsley

Lettuces

Bacon Avocados

PDF of this week's newsletter.

~~~~~

In the box the Week of May 28th & 29th:

Russet Potatoes

Strawberries

Chard

Lettuce

Cucumbers

Green Beans

Carrots

Summer Squash

PDF of this week's newsletter.

~~~~~

In the box the Week of May 21st & 22nd:

Collard Greens

Summer Squash

Strawberries OR Potatoes

Lunga Viola Turnips

Carrots

Lettuce

Bacon Avocados

Mystery -- might be Italian Pickling Melons or something else.

PDF of this week's newsletter.

~~~~~

In the box the Week of May 14th & 15th:

Red Beets

Dill

Carrots

Strawberries OR Summer Squash

Fava Beans

Spigariello

Garlic

Chard

PDF of this week's newsletter.

~~~~~

In the box the Week of May 7th & 8th:

Potatoes (Wed.)

Strawberries (Thu.)

Sugar Snap Peas

Baby Carrots

Kale

Lettuce

Summer Squash

Erbette Chard

Wild Arugula

PDF of this week's newsletter.

~~~~~

In the box the Week of April 30th & May 1st:

English Peas OR Fava Beans

Spigariello

Orange Chard

Red Turnips

Lettuces

Chioggia Beets

Strawberries (Wed.)

Potatoes (Thu.)

Carrots

PDF of this week's newsletter.

~~~~~

In the box the Week of April 23rd & 24th:

Red Norland Potatoes

Peas (Snow, Snap OR English!)

Lacinato Kale

Fresh Garlic

Red Or Green Frills Mustard OR
Chinese Garlic Chives

Lettuce

Red Chard

Radishes

PDF of this week's newsletter.

~~~~~

In the box the Week of April 16th & 17th:

Sugar Snap Peas OR Snow Peas

Red Beets

Gold Chard

Collard Greens

Onions

Lettuces

Carrots

Mystery

PDF of this week's newsletter.

~~~~~

In the box the Week of April 9th & 10th:

Wild Arugula (Wed. sites)

Strawberries (Thu. sites)

Fresh whole head garlic

Rapini

Lettuces

Erbette Chard

French Breakfast Radishes

Lunga Viola Turnips

Walla Walla Onions

White Carrots

PDF of this week's newsletter.

~~~~~

In the box the Week of April 2nd & 3rd:

Celery

Red Frills Mustard Greens

Okame Spinach

Daikon Radish

Shungiku

Baby Bok Choy OR Yukina Savoy OR Green Cabbage

Fresh Walla Walla Onions

Lettuces

Mystery: (Wed sites) strawberries; (Thu sites) purple top turnips and loose red beets-- next week, weather permitting, we'll have strawberries for Thursday sites and something else for Wednesday sites.

PDF of this week's newsletter.

~~~~~

In the box the Week of March 26th & 27th:

Leeks

Lettuces

Ruby Crescent Fingerling Potatoes

Rainbow Carrots

Mustard Greens

Magenta Chard

Wild Arugula

Radishes

Green Garlic

PDF of this week's newsletter

~~~~~

In the first box of the 2014 CSA season, the Week of March 19th/20th:

Okame Spinach

Spring Garlic

Spring Onions

White Carrots

Purple Kohlrabi

Sai Sai Daikon Radish

Rapini OR Rainbow Chard

Wild Arugula

PDF of this week's newsletter

~~~~~