CSA Week 9

Welcome to week 9; the halfway point of CSA! In your share this week:

Purple Sun Potato
Zucchini
Radish
Anaheim Pepper
Green Bean
Parsley
Salad
Tomato

Full shares only:
Onion
Cucumber

We’ve got a new variety of potato to try, Purple Sun. They are purple on the outside and yellow on the inside; a dramatic looking heirloom, buttery and delicious. They were bred for high levels of vitamin C (40% of RDA per serving) and the antioxidant carotenoid (15% higher than Yukon Gold). These potatoes are excellent for roasting or boiling.

Anaheim peppers are here! Anaheims are mild in flavor and heat and very versatile. These chile peppers are an excellent source of vitamins A and C, which are antioxidants that can help protect the body from external environmental aggressors and boost the immune system. The peppers also contain vitamins B6 and K, potassium, and fiber. Peppers can be kept in the produce drawer of your fridge, and you do not have to keep them in a bag. Most peppers, including Anaheim peppers, will stay fresh for approximately 1-2 weeks, but will spoil more quickly once they are chopped. Try the stuffed pepper recipe below.

The green beans are excellent roasted on the grill with some seasoning, olive oil and salt. The crew all enjoyed them at our crew supper. We also enjoyed a tabouli salad which you’ve got the makings for with parsley and tomatoes. Full shares can throw in some cukes. See recipe below for ideas. There are many different ways to make tabouli so use the recipe as a guideline. It calls for bulgur but you can sub quinoa or another similar grain of choice.

There is also salad mix and radishes. Lots of good veggies in the share this week to chop up and add to your greens. For full shares, I really enjoy roasting my onions to add as a salad topping or grill them and eat whole.

Remember to leave room for dessert! Our zucchini is so much happier than last year and producing so well. The plants are gorgeous and yellow blossoms so bright! Try out our lovely zucchini in the brownie recipe below.

Storage tips: Most will store best in bags in your fridge. The ripe tomatoes are best stored around 55°F. At that temperature, ripe tomatoes will be held in stasis, neither ripening or becoming damaged by cold. Click here for an article all about tomato storage. Enjoy and we’ll see you next week!

Stuffed Anaheim Peppers

From https://www.thefoodblog.net/stuffed-anaheim-peppers-recipe/

● 4 Anaheim peppers halved lengthwise, cored and seeded
● 1 tablespoon olive oil
● 1 onion diced
● 1 clove garlic minced
● 1 lb lean ground beef
● ½ cup chunky salsa mild
● 2 tablespoon chilli powder mild
● 1 teaspoon cumin
● ½ teaspoon salt
● ½ teaspoon pepper
● 1 cup cheddar cheese grated
● cilantro or parsley chopped
● lime wedges for serving

1. Preheat oven to 400°
2. Line a rimmed baking sheet with parchment paper, or, lightly spray with cooking spray. Arrange pepper halves, cut side up, on baking sheet.
3. In a skillet, heat oil over medium-high heat.
4. Add onion and garlic, and cook until softened, about 5 minutes.
5. Add ground beef and brown, stirring until no longer pink.
6. Stir in salsa, chilli powder, cumin, salt, and pepper, combining well.
7. Fill each pepper half with the meat mixture, dividing evenly.
8. Distribute cheese evenly over each pepper.
9. Bake 20-25 minutes, or until peppers are softened
10. Garnish with cilantro or parsley and serve with lime wedges
    Notes
    Substitute ground turkey or chicken for the beef, or try shredded chicken.
    Chilli powders can vary greatly, especially from country to country. The powder for this recipe is a typical chilli powder sold in Canada and used to make chilli con carne. It has lots of flavour but very little heat. If your chilli powder is spicy hot, start with only one tablespoon, taste, and adding more if needed.

Best Tabbouleh

From https://cookieandkate.com/best-tabbouleh-recipe/

● ½ cup bulgur
● 1 cup diced cucumber (1 small-to-medium)
● 1 cup diced tomato* (1 large)
● 1 teaspoon fine sea salt, divided
● 3 medium bunches curly parsley
● ⅓ cup (⅔ ounce) chopped fresh mint (optional but recommended—you can chop it in the food processor with the parsley)
● ⅓ cup thinly sliced green onion
● ⅓ cup extra-virgin olive oil
● 3 to 4 tablespoons lemon juice, to taste
● 1 medium clove garlic, pressed or minced

Cook or soak the bulgur until tender according to package directions. Drain off any excess water, and set aside to cool.

Meanwhile, combine the diced cucumber and tomato in a medium bowl with ½ teaspoon of the salt. Stir, and let the mixture rest for at least 10 minutes, or until you’re ready to mix the salad.

To prepare the parsley, cut off the thick stems. Then, finely chop the parsley and remaining stems—you can do this by hand, but it’s much easier in a food processor with the standard “S” blade. Process 1 bunch at a time (it should yield about 1 cup chopped), transferring the chopped parsley to a large serving bowl before proceeding with the next.

Add the cooled bulgur, chopped fresh mint (if using) and green onion to the bowl of parsley. Strain off and discard the cucumber and tomato juice that has accumulated in the bottom of the bowl (this ensures that your tabbouleh isn’t too watery). Add the strained cucumber and tomato to the bowl.

In a small measuring cup or bowl, whisk together the olive oil, 3 tablespoons lemon juice, garlic, and remaining ½ teaspoon salt. Pour it into the salad and stir to combine. Taste, and adjust if necessary—add another tablespoon of lemon juice for zing, or salt for more overall flavor.

If you have the time, let the salad rest for 15 minutes before serving to let the flavors mingle. Otherwise, you can serve it immediately or chill it for later. Tabbouleh will keep well in the refrigerator, covered, for up to 4 days.

Chocolate Chip Zucchini Brownies

From https://www.twopeasandtheirpod.com/chocolate-chip-zucchini-brownies

● 1 1/2 cups granulated sugar
● 1/2 cup canola oil or vegetable oil
● 2 cups all-purpose flour
● 1/4 cup unsweetened cocoa
● 2 cups shredded zucchini don’t squeeze out the moisture
● 2 teaspoons vanilla extract
● 1 teaspoon salt
● 1 1/2 teaspoons baking soda
● 1 1/4 cups semi-sweet chocolate chips divided

1. Preheat oven to 350 degrees F. Grease an 9×13 baking pan with cooking spray, set aside.
2. In a stand mixer, combine sugar, oil, and flour, combine until mixture resembles wet sand. It will be dry looking and that is ok. While mixing, on low, add cocoa, shredded zucchini, vanilla extract, salt and baking soda. Mix until well combined. The mixture will moisten once the zucchini is added. Stir in one cup of the chocolate chips.
3. Pour brownie batter into prepared pan and sprinkle with remaining chocolate chips. Bake for 28-32 minutes or until a toothpick comes out clean and the brownies are set.
4. Cool completely on a wire rack. Cut brownies into squares and serve.