CSA Share Week 10

Halfway through our 20 week share and I must admit, we're behind on our vegetables now.  Vacation messed up our great rhythm.  So now I play catch up.  We've got plenty of Healing Cabbage Soup in the freezer, so we only used half the head of cabbage and used the other half for coleslaw.

This was a great week with fantastic weather here in southern Wisconsin.  The perfect temperature and a nice amount of rain and sunshine.  We made a lot of our favorite things, much of it now frozen to be enjoyed during the winter months.  The Black Bean Chili is a staple at our house.  The Ligurian Stew is something we made a few years ago that was delightful.  These two and the Healing Cabbage Soup are fine to freeze and use at a later date.  

Have not yet used chard, beets and summer squashes.


Week 10 Bounty:

Photos courtesy of Scotch Hill Farm, Broadhead, WI

Cabbage
Chard
Red onion
Watermelon 
Tomatoes
Basil
Beets
Green Bell Peppers
Hot Pepper
Summer Squash - patty pan and madga




Meal #1: cabbage, onions, garlic, tomatoes
Healing Cabbage Soup
6 tablespoons olive oil
1 onion, chopped
4 cloves garlic, chopped
6 quarts water
8 teaspoons chicken bouillon granules
2 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1/2 teaspoon ginger
1/2 teaspoon turmeric
1/2 teaspoon cumin
1 head cabbage, cored and coarsely chopped
2 cup Italian-style stewed tomatoes, drained and diced
2 cups quinoa
In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes. Stir in water, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes. Stir in tomatoes and quinoa. Return to a boil, then cover and simmer 15 to 30 minutes, stirring often. Done when quinoa is tender but still chewy and white spiral-like threads appear around each grain. Serves 16. *Recipe adapted from JGCase at allrecipes.com

Meal #2: tomatoes, carrots, onions, garlic, parsley
I boiled the tomatoes for 30 seconds and peeled them.  I squeezed seeds and juice out.  Then they were pureed with the bunch of basil from the share.  I used this in place of the Italian tomatoes.

Ligurian Fish Stew
1/3 cup extra-virgin olive oil, plus extra for drizzling
1 medium carrot, peeled and chopped into 1/2-inch pieces
1 onion, chopped
2 cloves garlic, chopped
Kosher salt
3/4 cup white wine, such as Pinot Grigio
1 (28-ounce) can crushed or pureed Italian tomatoes(recommended: San Marzano)
1 cup water
1/2 teaspoon red pepper flakes, plus extra for garnish
1 1/2 pounds whitefish fillets, halibut, cod or arctic char, skinned and cut into 3/4-inch chunks
1/4 cup chopped fresh flat-leaf parsley
Crostini:
1 (1-pound) loaf ciabatta or rustic bread, trimmed and cut into 3/4-inch thick slices
Olive oil, for drizzling, plus 3 tablespoons
1 garlic clove, halvedFor the stew: In a 6-quart, heavy bottomed stock pot or Dutch oven, heat 1/3 cup of oil over medium-high heat. Add the carrot, onion, and garlic. Season with salt and cook, stirring frequently, until the vegetables begin to soften, about 5 to 8 minutes. Turn the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until most of the liquid has evaporated, about 5 minutes. Add the tomatoes, water and red pepper flakes. Reduce the heat and bring the mixture to a simmer. Cover and cook until the vegetables are tender, about 18 to 20 minutes. Season the fish with salt and add to the stew. Cook, stirring occasionally, until cooked through, about 5 to 8 minutes. Season the stew with salt, if needed. For the Crostini: Put an oven rack in the center of the oven and preheat the oven to 375 degrees F. Arrange the bread slices in a single layer on a baking sheet and drizzle with olive oil. Bake until light golden, about 12 minutes. Cool for 2 minutes. Rub the warm toasts with the cut side of the garlic. Ladle the stew into serving bowls and garnish with parsley. Drizzle with olive oil and sprinkle a few red pepper flakes on top. Serve with the crostini. *Recipe from Giada De Laurentiis at food.com

Meal #3: green bell peppers, onions, garlic, hot pepper
Vegetarian Black Bean Chili
3 cans black beans
2 red, yellow or green bell peppers
1 to 2 tablespoons olive oil
5 to 6 medium-sized garlic cloves, minced

1 onion, diced
2 teaspoons ground cumin
2 1/4 teaspoons salt
1 tablespoon lime juice
two 4 oz. canned diced green chiles (substitute depends on the level of spice you desire: I used 2 tsp of finely diced hot pepper, this week's was HOT - it made my skin burn for hours after chopping)
2 teaspoons dried basil (or 1 tablespoon fresh basil)
1/2 teaspoon dried oregano
black pepper and cayenne pepper to taste
1/2 cup tomato puree
Heat oil in skillet. Add garlic and all other seasonings, lime juice, bell peppers, and chiles. Sauté over medium heat until peppers and chiles are tender (about 15 minutes). Add sauté to beans and tomato puree. Simmer covered over low heat for about 20 min., stirring occasionally. Serve with dollop of light sour cream, sprinkle of cheese, or without any toppings. We served with taco chips. *Recipe from FitSugar.com. 

Other uses: onions, cabbage, watermelon, blueberries
Sweet Restaurant Slaw
1 (16 ounce) bag coleslaw mix (or a fresh head of cabbage shredded)
2 tablespoons diced onion
2/3 cup creamy salad dressing (we use an oil based mayo)
3 tablespoons vegetable oil
1/2 cup white sugar
1 tablespoon white vinegar
1/4 teaspoon salt
1/2 teaspoon poppy seeds
Combine the coleslaw mix and onion in a large bowl. Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving. * Recipe from Allrecipes.com by Sandi Johnson

Summer Fruits Salad
Watermelon balled or cubed tossed with rinsed blueberries.  Delicious!