September 10, 2010
THE LAST HOORAH!
Someone once said that all things must come to an end, and so it is with summer and this year’s Tiny CSA. Thanks so much for your support!!! We hope that y’all had as much fun eating our veggies as we had growing them. We have learned much this season from our successes and from our trials. We have prospects for expansion next year and hope that you all will join us in our continued tiny adventures!! Thanks especially to all the volunteers who sweat with us through those fearsome summer days. And of course, we couldn’t live without the help of Laura Stone and Eleanor Davis and Drew Weing whose mighty efforts, patience, talents and enthusiam are unending and deeply appreciated.
GREEK STYLE LIMA BEANS
• 10 oz fresh lima beans
• 1 cup water
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh oregano
• 1 tablespoon minced garlic
• 1/2 teaspoon salt
Cook lima beans, water, 2 tablespoons oil, 1 tablespoon oregano, garlic, and salt in a 2-quart heavy saucepan, tightly covered, over moderate heat, stirring occasionally, until beans are tender, 17 to 20 minutes. Season with salt and pepper and transfer to a bowl. Serve drizzled with remaining tablespoon oil.
***adapted recipe from www.epicurious.com
WHAT'S IN YOUR BOX?
Fresh lima beans should store in the fridge for 2 days. If you want to save them for later you can freeze them. Simply, shuck them, blanch them for 4 minutes, put them in an ice bath for 4 minutes, and freeze them.
September 3, 2010
FEATURED VEGGIE OF THE WEEK: BASIL BASIL JELLY
1 1/2 cup lightly packed unblemished basil leaves, rinsed, drained and coarsely torn, including some unopened flower heads, if available
2 cup water
2 T. mild white wine or rice vinegar
pinch of salt
3 1/2 cup sugar
1/2 bottle (6 oz size) liquid pectin
Chop basil in food processor, put in large saucepan; crush it well using the bottom of a glass or bottle. Add the water; bring slowly to a boil and boil for 30 seconds. Remove from heat, cover and let stand for 15 minutes.
Strain 1 1/2 cup of the basil liquid through a sieve into a saucepan. Add the vinegar, salt and sugar and bring to a hard boil, stirring. When the boil can’t be stirred down, add the pectin. Return to a hard boil and boil for exactly 1 minute, then remove from heat. Skim off the foam and pour jelly into hot, sterilized jelly glasses, leaving 1/2” of headspace, or straight sided half-pint canning jars (1/8” headspace). Seal at once with melted paraffin or sterilized 2 piece lids.
WHAT'S IN YOUR BOX?
Sweet Potato Greens
Ok, so you may be tired of making pesto and curries. We can sympathize. The attached recipes will hopefully give you a renewed zesty feeling for basil, and if not then you can always give them to friends and family as gifts!
If you want to store your basil for many days or even weeks simply put the basil in a jar or vase of cold water and keep on the counter out of direct sunlight. Basil tends to turn black quickly if stored in the fridge.