July 21th Newsletter: Z is for Zucchini!

CSA Week 6, Cycle B Pick-up

What's new this week?

Zucchini is a variety of summer squash. Though they can grow to almost monstrous proportions, the smaller vegetables are the most flavorful. Zucchini are perishable and should be used promptly, but they can be stored in a plastic bag in the refrigerator for up to four days. Wash zucchini just before using. The thin skins don’t need to be removed. Slice zucchini lengthwise and roast with sliced onions, add to soups or crudités, or stew with tomatoes, garlic, and basil. Zucchini is a good source of Vitamin C, which is helpful for those who bruise easily.
From MotherNature.com

Chocolate Zucchini Bread
Selected by Rebecca. From Recipe Source.
Yield: 2 loaves.

• 3 Eggs
• 1 cup Vegetable oil
• 2 cups Sugar
• 1 tablespoon Vanilla extract
• 2 cups Shredded & peeled zucchini (About one medium)
• 2 1/2 cups Flour
• 1/2 cup Cocoa
• 1 teaspoon Salt
• 1 teaspoon Cinnamon
• 1/4 teaspoon Baking powder
  

1. In a mixing bowl, beat eggs, oil, sugar and vanilla.
2. Stir in zucchini.
3. Combine dry ingredients
4. Add dry ingredients to zucchini mixture and mix well.
5. Pour into 2 greased 8 x 4 x 2 loaf pans.
6. Bake at 350 for hour or until bread tests done.

Mom's Summer Squash Recipe
Selected by Retu.
Yields 4 servings.
Preparation time: 20 minutes.

• 2 lbs squash and/or zucchini, sliced
• 1 green bell pepper, seeds removed, sliced
• 2 smallish tomatoes or one large tomato, peeled and cut into wedges
• 1/2 yellow onion, peeled and sliced
• 1 clove of garlic, chopped
• Olive oil
• 5 or 6 slices of cheese - jack or cheddar
• Basil, either dry or chopped fresh
• Salt and pepper
  

1. Put onion, garlic, squash, bell pepper into a large saucepan with a couple of tablespoons of olive oil. Put on high heat and brown the vegetables slightly to develop flavor. As you are browning, sprinkle either dried basil or chopped fresh basil on the vegetables. When vegetables are slightly browned, remove from heat, add the slices of cheese, and cover the pan.
2. In a separate stick-free fry pan, put the tomatoes and cook at medium hi heat for about 5 minutes, stirring occasionally. You want to let the juice from the tomatoes evaporate some. After 5 minutes, add the tomatoes to the rest of the vegetables and stir. Salt and pepper to taste.
   

Asparagus, Roasted-Beet, and Goat Cheese Salad
Selected by Retu. From Southern Living, APRIL 2002
Yields 3 servings.

• 3 small red beets
• 1/3 cup olive oil
• 1 teaspoon red wine vinegar
• pinch of salt,
• pinch of freshly ground pepper
• 15 small fresh asparagus spears
• 3-ounce goat cheese log
• 1 teaspoon chopped fresh chives
• Cracked pepper (optional)
• Chopped fresh chives (optional)
• Gourmet salad greens (optional)

1. Arrange beets in a single layer on a lightly greased baking sheet; bake at 425° for 40 to 45 minutes or until tender, stirring every 15 minutes. Cool beets completely.
2. Whisk together oil, vinegar, salt, and ground pepper in a small bowl.
3. Peel beets, and cut into wedges. Toss together beets, 1/2 vinaigrette; set aside.
4. Snap off tough ends of asparagus, discarding ends; cook asparagus in boiling water to cover 1 to 2 minutes or until crisp-tender. Plunge into ice water to stop the cooking process, and drain. Combine asparagus and other 1/2 vinaigrette; set aside.
5. Cut cheese into 6 equal slices. Place 1 cheese slice in a 3-inch round cutter or ring mold; sprinkle with 1/2 teaspoon chives. Press chives into cheese; remove cutter. Repeat procedure with remaining cheese and chives.
6. Arrange asparagus over cheese. Surround with beets, and drizzle with remaining vinaigrette. Sprinkle with cracked pepper and chives, if desired; serve with salad greens, if desired.
   

Beet Root in Coconut-Yogurt Sauce
Selected by Retu.

• 1 cup Beet root (grated)
• 1 cup Coconut (grated)
• 2 tsp Mustard seeds
• 4 Red chilies (whole)
• 2 tsp Cooking oil
• ¼ cup Yogurt
• Salt to taste
• a few Curry leaves
  

1. Add a teaspoon of oil to pan and fry grated coconut and two red chilies for about one minute.
   
2. Place coconut and red chilies in a blender with ½ cup water and grind until smooth.
   
3. Add the yogurt and blend again for 30 seconds; add one teaspoon mustard seeds and blend for 30 seconds.
   
4. In a separate pan, heat one teaspoon of oil and add mustard seeds. When the mustard seeds stop spluttering, add 2 red chilies (broken in half) and three curry leaves. Then add grated beetroot and fry for one minute. Remove from heat.
   
5. When the beetroot mixture has cooled completely, add the ground coconut mixture and mix well.

Ethiopian Green Beans and Potatoes
Selected by Retu. Adapted from The Global Vegetarian

• 2 large white potatoes, diced (and peeled if desired)
• 1/2 lb. green beans, cut into 1-inch sections
• 1 small yellow onion, chopped fine
• 2 cloves garlic, minced
• 1 small jalapeño or serrano pepper, seeded and minced
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 15-oz. can stewed tomatoes
• 1/2 teaspoon fresh lime juice
  

1. Bring enough water to cover the potatoes to a boil in medium saucepan, and place the potatoes in. Cook for 12 minutes over high heat. Add the green beans and cook for 3 to 5 minutes more. Drain the potatoes and green beans in a colander.
2. Heat large non-stick skillet. Sauté the onion, garlic, and jalapeño for about 4 minutes, adding a little water, if necessary to prevent sticking. Stir in the seasonings and sauté for 1 minute more. Add the potatoes and green beans, stewed tomatoes, and lime juice and cook for 7 to 10 minutes more over medium heat, stirring frequently.
   

Kale and Walnut Pesto
Selected by Kathleen. From Farmer John’s Cookbook.
This version of pesto is particularly good over roasted potatoes, but it works great over pasta, too. If you plan to freeze it, add the cheese only after the pesto has thawed, when you are ready to serve.
Makes about 1 cup

• 1/4 cup chopped walnuts
• 1 tablespoon plus
• 1/2 teaspoon salt, divided
• 1/2 pound kale, coarsely chopped
• 2 cloves garlic, minced
• (about 1 teaspoon)
• 1/2 cup extra virgin olive oil
• 1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
• freshly ground black pepper

1. Toast the chopped walnuts in a dry, heavy skillet (preferably cast iron) over high heat, stirring constantly, until they start to brown in spots and become fragrant. (Be careful not to overtoast them, as they will burn very quickly once they are toasted.) Immediately transfer the walnuts to a dish to cool.
2. Bring two quarts of water to a boil. Add 1 tablespoon salt, then add the kale. Cook kale until tender, about 10 minutes. Drain.
3. Put the garlic, walnuts, and kale in a blender or food processor; pulse until well combined. With the blender or food processor running, pour in the olive oil in a steady, smooth, pencil-thin stream.
4. When the ingredients are thoroughly combined, transfer to a bowl. Stir in the Parmesan, remaining 1/2 teaspoon salt, and pepper. Serve hot.

Bonus Community News!
From Diane Smith.
The Council of Bad Language Disdainers are working with City Councilwoman Darlene Mealy to sponsor a Resolution with City Council for the elimination of the "B" and "Ho" words. This action is similar to the action recently taken regarding the "N" word. There will be a Press Conference on the steps of City Hall on Wednesday, July 25, 2007 @ 11:30AM. More info: 718-953-3097.

From B-Shine
Next Saturday, July 28th, 11am - 6pm: 2nd Annual Gender Equality Festival
Von King Park/ Tompkins Park (the park near our CSA pick-up stand)
Come Celebrate Gender Equality with a FREE public festival for education, networking, resource sharing, community interaction, arts and recreation. Organized by local group, Girls for Gender Equality. More info: 718-857-1393.