Backyard Gardens CSA: Week 16 — September 19, 2013

What a freeze!  I’m sure you’ve all seen the snow up on the mountains….the signs of winter are on their way!  Our harvest this morning included some frozen kale and a few other crops.  Luckily our basil is snug in the hoophouses, withstanding the cool temperatures.

A frozen kale leaf from this morning's harvest

A frozen kale leaf from this morning’s harvest

Luckily, our CSA bins this week are not as wintry as the weather.  Not only do we have fresh basil, but tons of tomatoes, carrots, beets, peppers and sweet onions too.  Full shares finally are getting melons in their bins, along with a few extra goodies like dill, cucumbers and japanese eggplant.  Check out the full list below!

Robin suited up in her carrot-cleaning outfit...

Robin suited up in her carrot-cleaning outfit…

WHAT’S IN YOUR BIN?

FullShare_9-19Full Share

1 bunch Basil
1 bunch Beets
1 bunch Carrots
1# Cucumbers
1 bunch Dill
1 Melon (these may take a few days to ripen)
1/2# Japanese Eggplant
1 head Garlic
2# Tomatoes
2 Walla Walla Sweet Onions
1 Bulgarian Carrot Chile (hot!)
2 Sweet Peppers

HalfShare_9-19Half Share

1 bunch Basil
1 bunch Beets
1 bunch Carrots
1 head Garlic
1# Tomatoes
1 Walla Walla Sweet Onion
1 Cayenne Chile (hot!)
1 Gypsy Pepper (sweet)

 

RECIPES

Lentil and Beet Salad with Lavender-Mustard Vinaigrette

Recipe courtesy Saveur

1 lb. medium beets, scrubbed clean
½ cup olive oil
Kosher salt and freshly ground black pepper, to taste
2 cups French le Puy lentils or green lentils
5 bay leaves
1 tsp. mustard seeds
2 cups fresh orange juice
1 tsp. dried lavender
2 tbsp. honey
1 small red onion, thinly sliced

  1. Heat oven to 400°. Rub beets with 3 tbsp. olive oil, salt, and pepper in an 8″-square baking dish and cover with foil; cook until tender, 1–1 ½ hours. Let cool, then peel beets and finely chop; set aside.
  2. Bring lentils, bay leaves, and 4 cups of water to a boil in a 4-qt. saucepan. Reduce heat to medium-low; cook, covered, until tender but not mushy, about 30 minutes. Drain, discarding liquid and bay leaves.
  3. Toast mustard seeds in a 10″ skillet over medium-high heat until they begin to pop, 1–2 minutes. Add juice; boil. Reduce heat to medium-low and add lavender; cook until juice is reduced to about ½ cup, 30–35 minutes. Strain into a large bowl, discarding lavender and seeds. Whisk in honey and remaining oil. Add beets, lentils, red onion, salt, and pepper; toss to combine.

 

Cucumber-Pepper Slaw

Recipe courtesy Saveur

1 large cucumber, split lengthwise, seeded, and thinly sliced crosswise
1 tbsp. kosher salt
⅓ cup olive oil
¼ cup rice vinegar
½ tsp. sugar
Freshly ground black pepper, to taste
1 habanero pepper, seeded and julienned
1 jalapeño pepper, seeded and julienned
1 red bell pepper, seeded and julienned
1 small red onion, thinly sliced
3 oz. feta, cut into ½” pieces (optional)
⅓ cup roughly chopped basil

  1. Toss cucumber and salt in a colander set over a bowl; let drain for 15 minutes. Spread cucumber onto paper towels and pat dry.
  2. Whisk oil, vinegar, sugar, and pepper in a large bowl.
  3. Add cucumbers, peppers, onion, feta, if using, and basil; toss to coat.
  4. Let sit for 30 minutes before serving.