The Bishop's Orchards CSA Blog is designed to update the shareholders and participants in the program with news from the farm, pictures and videos of what is happening. This is a discussion board for people to ask Bishop's CSA questions and bring ideas and comments to the table! Want to know what to do with an item that you received in your basket last week? Ask us, we're here to help. Bishop's Orchards, providing you with the freshest farm products in Guilford since 1871.
I don't know about you, but at the moment, I am feeling a bit sad that summer is coming to an end. Personally, I could use a Caribbean beach vacation; unfortunately, that isn't happening. With that in mind, I thought that I would whip up something tropically inspired, using that delicious sensation melon from this week's CSA basket. (By the way, I made this last week using the cantaloupe, and it was just as delicious). This salad is truly like an umbrella drink in a bowl—literally (yes, it contains alcohol. Don't worry though; I only tasted it before adding the rum. My parents loved the rum version, however!). Of course, you could omit the alcohol, or use about 2 teaspoons of "imitation rum" extract in its place. Either way, I hope that this creamy, not-too-sweet, but still refreshing dish will help you beat the summer heat and transport you somewhere far, far away...
And as always, enjoy! Justine
For the dressing:
1. Put first three ingredients into large bowl.
2. Combine dressing ingredients in separate bowl.
3. Pour dressing over melon and combine all ingredients.
My quick lunch consisted of a thickly sliced heirloom tomato topped with Silver Queen corn sauteed with jalapeno pepper, then drizzled with olive oil and balsamic vinegar, and finished with shaved sheep's milk cheese (Bianco Sardo). In each bite I had sweet, sour, salty, juicy, crunchy with a touch of heat. Delicious and easy!
6 cups chopped peaches
Blanch peaches, peel pit and chop
Blanch tomatoes, peel remove seeds and cut in chunks
In large stainless or enamel pot combine peaches, tomatoes, onion, jalapeño, vinegar,
Honey, garlic, cumin and cayenne.
Bring to a boil and cook about 5 minutes stirring frequently, if not thick enough cook a bit longer.
Adjust seasonings to taste.
Let cool and jar for use within a week or two, or follow traditional canning procedure and boil 10 minutes to seal in jars for the winter.
(We smoke our onion using a small box smoker from William Sonoma , available at the outlet in Westbrook, on our grill and a large whit onion from Bishops instead of the red onion...YUM!)
Adapted from food.com
Hope and Erin
Up to your eyeballs with corn and tomatoes ? Us too! Here's a yummy solution, takes a little time but sooo worth it!
Position racks in the middle and upper third of the oven and preheat to 350 degrees F. Line a 9-inch pie plate with the dough, crimping the edge with your fingers. Poke the bottom of the crust all over with a fork. Line with foil and fill with pie weights or dried beans. Bake on the middle rack until golden around the edge, about 20 minutes. Remove the foil and weights; continue baking until golden all over, about 10 more minutes.
Meanwhile, core the tomatoes and cut into 1/2-inch wedges; toss with 1 1/2 teaspoons salt. Spread the tomatoes in a single layer on paper towels to drain until ready to use.
Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the corn and cook, stirring occasionally, until tender, about 5 minutes. Transfer 1/2 cup of the corn to a large bowl.
Add the heavy cream to the saucepan with the remaining corn and bring to a simmer. Carefully transfer the mixture to a blenderand puree until smooth; transfer to the bowl with the corn. Whisk in the eggs, half each of the scallions and cheese, and a few grinds of black pepper; pour into the crust. Bake on the middle rack until thecustard is just set, 35 to 40 minutes. Remove from the oven and increase the temperature to 400 degrees F.
Mix the remaining scallions and cheese, the panko, thyme,paprika, cayenne and 1/4 teaspoon each salt and black pepper in a bowl. Sprinkle 1/4 cup of the mixture on top of the pie. Pat the tomato wedges with paper towels to absorb the excess moisture, then coat with the remaining panko mixture and arrange on top of the tart. Sprinkle any remaining panko on top; dot with the remaining 1 tablespoon butter. Return to the oven on the upper rack and bake until the top is golden, about 15 minutes. Let cool 30 minutes before slicing.
*Courtesy food network magazine
And it rocks!
Hope and Erin
Hellooo, this is a wee bit later than normal. I am still trying to catch up after being away for a week. Although I was in class I did thoroughly enjoy being in a/c for the week and my fingernails were fabulously clean. Not sure how long that will last however now I am back. Here is what you can expect in your tubs today.
Two Thirds Share
1. Heat oven to 400 degrees
2. Set peeled garlic cloves on a sheet of aluminum foil.
3. Drizzle with oil or spray generously with cooking spray, and sprinkle with salt
4. Fold foil into neat little package, stick in the oven, and roast for at least 45 minutes to an hour, or even up to 1 ½ hours if you have the time or would like garlic a bit more golden brown.
But I wanted to share a great book I found at an off beat bookstore on Cape.
With the abundance of squash this year this book is great! It's not just for zucchini,as you can see by the table of contents and with our share going into the fall it will still be useful!
Our tip to you Buy It!
It's been around since 1977, revised in 1995 and 2002,so it's very popular!
Until next time...
Note from the editor: Your were very much missed! By the way, Amazon sells the book in Kindle edition and paperback. The Classic Zucchini Cookbook at Amazon
1/2 cup diced tomatoes
1 small onion or 1/2 large onion
Heat a 10-inch skillet over medium heat and add the bacon. Cook the bacon for about 5 to 7 minutes, making sure to stir occasionally until crisp.
Add the potatoes and peppers and onions to the skillet and cook for 8 to 10 minutes, stirring occasionally, until the potatoes are golden-brown.
Remove the bacon and potato mixture from the skillet, and set aside.*
Break the three eggs into separate parts of the skillet and let them cook for 1 minute (do not stir them).
Spoon the potato and bacon mixture around the eggs. Toss in the tomatoes.
Sprinkle with cheese and cover for 1 minute, cooking until the egg whites are set and the cheese is starting to melt.**
Garnish with fresh parsley or really any fresh herbs you enjoy, if desired.
I was delighted when I heard that shell beans, or "cranberry" beans, would be part of this week's CSA basket; immediately, I thought I would do a bean salad. Because let's face it. We all probably thought we would do a bean salad. However, because I am going on a road trip tomorrow and won't be home until next week, I decided instead to utilize multiple CSA ingredients, (those being the beans and the onions), in this week's recipe. Actually, you could think of it as a warm bean salad. If I haven't already made this clear, I love global cuisines, and Indian spices happen to be among my favorite flavors from any part of the world. Therefore, I give you this simple but delicious, spicy, and slightly sweet, Indian-inspired way to use your shell beans this week. Enjoy!
*(Note: If you do not own all of these spices, don't panic! Just a few in slightly larger quantities will do the trick. Or, just use a basic Indian spice blend such as curry powder or Garam Masala, one of my personal favorite ingredients).
1. Add shelled shell beans to a saucepan (or pot, whatever works) of boiling water; turn heat to medium/high and let them boil/simmer for 30 minutes, or until tender but not mushy.
2. Drain beans and set aside; heat large skillet to medium/high heat.
3. Add 1 tablespoon oil, carrots, and garlic to the skillet; let them sauté for a few minutes, until garlic is golden brown.
4. Add onions, and sauté a few more minutes, until they are tender.
5. Add beans, the remaining 2 tablespoons oil, raisins, and remaining seasonings; combine well and saute for a few more minutes.
This year's summer squash has been better than last. So for all of you out there who want a gluten free recipe to use it, here it is. I have not made it and it came courtesey of Real Food Outlaws. Please comment if you make this and let me know if you like it.
Preheat oven to 350 degrees F.
Mix the dry ingredients in a mixing bowl and add wet ingredients one by one.
Add zucchini last.
Stir well after each addition.
Let mixture sit for at least five minutes.
Line a loaf pan with parchment paper.
Pour batter into pan.
Bake at 350 degrees F for 50 minutes to an hour, or until a knife inserted into the center comes out clean.
Allow to cool in pan for at least 15 minutes and then transfer to a wire rack.
This bread will be crumbly so handle gently when transferring and slicing.
Can be stored in the refrigerator.