Its a bittersweet week for us as well, as i write this we have just returned from putting Sarah and Margot on a bus back to Asheville, NC. The great news is that they are moving here and will be returning with the other third of their family in a few days. The sad news is that we have become so used to having the two of them around that we will miss seeing their lovely faces each and every day. Sarah was a huge help to us and we can't thank her enough for all the beans she picked, dishes she washed, and meals she cooked for us. Margot put lots of smiles on our faces and when she stood in front of our booth munching on a cucumber, we knew they'd sell like crazy. I know we'll miss having them right here, but their new spot in Mecklenberg will be way closer than the old one in North Carolina, so that took the ache off of our hearts as we watched them pull away on the bus.
For anyone who still has edamame from last week, sorry we never got the cooking directions posted, just in case, take pods off of stalks, boil whole pods for 7 minutes. Salt and squeeze beans into mouth, discard the pods. ENJOY all the health benefits of soy beans and a delicious taste, too!
Don't forget to add the 27th of september to your calendars for a CSA cooking event!
This week's share:
PYO beans, and cherry tomatoes
next week's expected:
potatoes, garlic, edamame
I bunch kale, cut into strips
2 T oil
1 T butter
2 large cloves garlic, minced
1 medium onion, chopped
1 T minced fresh ginger root or 1 tsp dried ginger
Lime juice from one fresh lime/bottled equivalent
Freshly ground pepper
Steam kale until slightly wilted, heat oil and butter in skillet, add garlic, onions and ginger, sauté until onion is soft. Toss in kale, cover and cook on low until kale is tender. Toss in lime juice and pepper to taste.
From from asparagus to zucchini
2. To prepare sauce, cut bell peppers in half lengthwise; discard seeds and membranes. Place bell pepper halves and tomatoes, skin sides up, on a foil-lined baking sheet; flatten bell peppers with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and coarsely chop, reserving any liquid.
3. Combine bell peppers, reserved liquid, tomatoes, and next 8 ingredients (through garlic) in a blender or food processor; process until smooth.
4. Preheat oven to 400°.
5. To prepare zucchini, cut 1 zucchini in half crosswise; cut each half lengthwise into 8 wedges. Repeat procedure with remaining zucchini. Combine breadcrumbs, panko, cheese, 1/2 teaspoon salt, and black pepper in a shallow dish. Dip zucchini in egg substitute; dredge in breadcrumb mixture. Place zucchini on a wire rack coated with cooking spray. Lightly coat zucchini with cooking spray. Bake at 400° for 25 minutes or until golden brown. Serve immediately with sauce.