August 25th Newsletter: Tomatillos…too fresh!

CSA Week 11, Cycle A pick-up

What's new this week?
Compiled by Jessica V.


Tomatillos…too fresh!
Tomatillo (pronounced toe-mah-tee-yo), a primary ingredient in Latin American green sauce (salsa verde), means "little tomato" in Spanish — but these beauties pack a lot of flavor into their small containers. With a distinctly tart, almost lemony flavor, tomatillos enhance a broad range of dishes, from guacamole and appetizers to stews and steaks.

The fruit of the tomatillo grows within a soft, parchment-like husk that is sometimes forced open as it approaches mature size, usually between 1" to 2" in diameter. Tomatillos are almost always harvested and used while still green. A yellowish or sometimes purplish blush on the fruit itself — the husk can be pale green to light brown — indicates a ripeness that makes them less desirable for common uses.
Tomatillos are sometimes used to flavor rice and tenderize meat. By far the most common role is as a base for salsa verde, usually combined with onions, cilantro, garlic, lime juice and chili peppers.

If you're not going to use them immediately, keep the husks on and store in a paper bag in the crisper drawer of the refrigerator for up to three weeks — do not keep in an airtight container. Tomatillos freeze well. Simply remove the husks and place in a suitable container for freezing. When needed, take out the desired amount and thaw at room temperature.

from Whole Foods Market website

Recipes
Compiled by Retu.

Guacamole en Molcajete con Tomate Verde

• 2 ripe avocados
• 6 tomatillos
• 2 cloves of garlic
• 1 yellow or white onion
• 2 tablespoons of cilantro
• serrano chili as desired
• salt

1. Roast the chilies and tomatillos.
2. Grind up the garlic with the salt and chiles in a molcajete (mortar and pestal).
3. Once well ground, add the tomatillos, avocados and grind a little more.
4. To garnish the guacamole, put sliced onion and chopped cilantro on top. Serve immediately.

Tomatillo Jam
1 hour 20 minutes 20 mins prep

• 3 cups prepared tomatillos (about 1-3/4 lb tomatillos)
• 1/2 cup fresh lemon juice
• 7-1/2 cups sugar, measured into separate bowl (See tip below.)
• 1/2 tsp. butter or margarine (optional)
• 2 pouches CERTO Fruit Pectin

1. Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
2. Finely chop or grind tomatillos. Measure exactly 3 cups prepared tomatillos into 6- or 8-quart saucepot. Add lemon juice.
3. Stir sugar into prepared tomatillos in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
4. Stir in pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
5. Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Pecan & Gorgonzola Greens Salad
Yield: 4 servings

• 8 cups mixed salad, washed, patted dry, and torn into bite-size pieces
• 1 head fennel bulb, thinly sliced
• 1/4 cup pecan pieces, toasted
• 1/4 cup Gorgonzola cheese, crumbled
• 1/4 cup dried cranberries
• 4 tablespoons light bottled balsamic vinaigrette (with more on the table in case someone would like to add more)

1. In 4 bowls, arrange in each, a mixture of the escarole, arugula and endive slices. Top each with pecans, Gorgonzola, and cranberries.
2. Drizzle a tablespoon over each bowl and serve.

Eggplant Sandwiches

• 3 Medium To Small Eggplants
• 1 Pound Mozzarella
• 2 Eggs
• 1 1/2 Cups Seasoned Bread Crumbs
• Fresh Basil Leaves
• Oil For Deep Frying
• Salt & Pepper

Cut the eggplants into round slices, about 1/4 inch thick. Cut the cheese into thin slices to match the size of the eggplant rounds. Beat the eggs, and place the breadcrumbs in a bowl. Take two equal sized slices of eggplant, and place a slice of cheese and a fresh basil leaf between them. Carefully dip the "sandwich" first into the egg dip, and then into the bread crumbs. Heat the oil in a large deep skillet about 1 inch deep. Cook the eggplant sandwiches until they are golden brown. Keep them warm in the oven, while you continue to cook the rest. Serve warm, or at room temperature.

Community News
Compiled by Olivia.

New Local Business Opening Today! twofiftyeight Cafe on 199 Malcolm X Boulevard (between Jefferson and Putnam). Read about it on BedStuyBlog.com!

Midnight Smoothie Madness event at Common Grounds this evening from 9:00 PM- midnight. Read about it on BedStuyBlog.com!

Next Friday, Aug 31st @ 8 PM, marks the final evening of the 8th Annual KidFlix film festival in Fulton Park!

Year Up, an intensive one-year training program for young adults who provide Fortune 100 companies with IT entry level talent, is currently recruiting High School graduates or GED recipients, ages 18 - 24. For more information: Visit www.yearup.org or contact admissions specialist, Wil Velazquez at 212-785-3340, ext. 1304 or wvelazquez@yearup.org

August 18th Newsletter: Farm trip tomorrow!

CSA Week 10, Cycle B pick-up
Today's pick-up hours are from 10 am- 12 Noon, due to farm trip. Members can harvest their share during the visit to Hector's farm tomorrow.

Community Food Educator and CSA member, Madea Allen, will be hosting another great cooking demo at the stand today. ( FYI: Cooking demos are presented the 1st and 3rd Saturday of each month.)

Bed-Stuy CSA Farm Trip!
Tomorrow, Sunday, August 19th
10 AM - 5 PM
New Paltz, NY

Members will be able to arrive anytime between 10am - 4pm to take a tour of the farm, harvest some of their shares, relax and enjoy the space your food comes from. We will also have lunch on the farm at 1pm. Bring your children!!!

The farm is located at 217 Springtown Road in New Paltz, NY. It takes a little under 2 hours to drive there. (Driving directions from Magnolia Tree Earth Center.)

What's new this week?
Compiled by Veggie Guru, Jessica V.


Eggplant is tear-shaped, and usually purple-black in color. A member of the nightshade family, eggplant is related to the tomato and potato. Though commonly thought of as a vegetable, it is actually a fruit ... specifically, a berry. Its fleshy and substantive texture makes it a good replacement for meat.

Selection: Choose eggplant with bright, shiny, taut skin and no soft spots. Larger eggplants are more likely to have lots of seeds and a bitter flavor.

Storage and handling: Eggplant can be kept on the countertop for several days.

Preparation: Trim the green caps and slice or dice the flesh. To peel or not to peel -- the choice is up to you. If it's very fresh, it won't need peeling, but as eggplant ages, the skin tends to get tougher. In some recipes leaving the skin on is actually an advantage since it not only adds color, but also helps cut-up pieces hold their shape. Salting older eggplant before cooking removes bitter flavors. Cut as desired, sprinkle with salt, leave in colander for 30 minutes, squeeze gently and pat dry. Sauté salted, drained cubes in small amount of hot oil 6-8 minutes, stirring or shaking constantly, until browned and tender. Broil peeled slices, brushed with oil and placed on a broiler pan rack, 5 inches from heat source until browned on each side. Microwave cubed eggplant, covered, 3-4 minutes. Don't be tricked into using too much oil -- eggplant is very porous and soaks up oil like a sponge, so beware when sautéing or stir-frying. If the eggplant absorbs all the oil in the pan, don't add more (1 tablespoon per pound is enough). Cut surfaces will brown quickly when exposed to air but won't affect flavor when cooked.

Serving suggestions: Not usually eaten raw. Sauté eggplant with other vegetables or with garlic and herbs. Roasted eggplant can be topped with a thin layer of pesto or olive tapenade, or sprinkled with cheese then broiled. Try eggplant burgers.

Nutrients (when cooked): Fat, sodium and cholesterol free. Low in calories.

Recipes
Compiled by Recipe Guru, Retu.

Cauliflower cakes

• 1 head cauliflower, boiled
• 1/4 cup parsley, chopped
• 1/2 cup parmesan, grated
• 2 eggs
• 4 tablespoons flour
• salt and pepper to taste
• olive oil for frying

Once cool and dry, break apart the cauliflower head into little pieces using a fork or your hands. In a small bowl, mix parsley with cheese. Then combine all the ingredients in a large bowl (note: add a bit more flour to bind the mixture if necessary). Fill a skillet one inch deep with olive oil and heat over a medium-high flame. Form patties using 1 tbsp. of mixture per cake and fry in the olive oil until golden brown, about 2 minutes per side.

Serve with a little hot sauce or anything else you think goes!

Baba Ghanouj

• 1 med. size eggplant (12 oz. - 375 gm.)
• 1/4 cup lemon juice
• 1/4 cup tahini
• 2 cloves garlic
• 2 teaspoons salt or to taste
• 1 tablespoon olive oil
• 1/4 cup finely chopped parsley (optional)

1. Grill eggplant over charcoal fire or place over center shelf in hot oven (375-400 degrees) on a baking dish.
2. Bake until soft, after 1/2 hour check if it is soft by poking with a fork. You can also cook in the microwave for 10 to 15 minutes.
3. Wait till it cools, then peel off the stem, or chop ends off and remove skin by sliding off.
4. Chop up entire eggplant, and puree in blender or mash with fork until creamy.
5. Mix rest of ingredients in and continue pureeing or mashing. Adjust lemon juice and salt to taste.

Spicy Eggplant Stir-Fry

• 5 Japanese eggplants (about 2 pounds)
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 6 garlic cloves, minced
• 1 small onion, sliced

• 1/4 cup soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon rice wine or dry white vermouth
• 1 tablespoon rice vinegar
• 1 teaspoon Asian chili sauce
• 2 green onions, thinly, sliced
• 1/2 sweet red pepper, diced

1. Trim off eggplant stems.
2. Cut eggplant in half lengthwise, cut each half lengthwise into 1-inch (2. 5 cm) thick strips.
3. Cut each strip into 2-inch (5 cm) pieces; place in colander.
4. Sprinkle with salt; let stand for 1 hour.
5. Pat dry.
6. In large wok or shallow Dutch oven, heat oil over medium-high heat; stir-fry garlic and onion for 2 minutes.
7. Add eggplant; stir-fry for 5 minutes.
8. Meanwhile, in bowl, whisk together sauce ingredients; pour into wok, cover and cook, stirring often, for 5 minutes or until eggplant is tender.
9. Sprinkle with green onions and red pepper.

Zucchini Fritters

• 1 lb of zucchini (about 2 medium sized), coarsely grated
• Kosher salt
• Ground black pepper
• 1 large egg
• 2 scallions, finely chopped
• 1/2 cup all-purpose flour
• 1/2 cup grape seed oil or olive oil
• Sour cream or plain yogurt
  

1. Salt the zucchini with about 1 teaspoon of salt. Try to remove the excess moisture from the zucchini by either squeezing the liquid out with a potato ricer, or by squeezing with paper towels. (The original recipe calls for putting the zucchini in a colander set in the sink to let it drain for 10 minutes after salting it. I think it works much better to use a potato ricer.)
2. Whisk egg in a large bowl; add the zucchini, flour, scallions, and 1/4 teaspoon of pepper. Mix to combine well.
3. Heat oil in a large skillet over medium heat. Cook fritters in two batches. Drop six mounds of batter (2 Tbsp each) into the skillet. Flatten slightly. Cook, turning once, until browned, 4-6 minutes on each side. Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.
4. Serve immediately, with sour cream or plain yogurt on the side.

Roasted Broccoli
(from Olivia's kitchen.)

• 1 head of broccoli, washed and cut into florets
• 2 teaspoons of olive oil
• juice of one lemon
• salt and pepper, to taste

1. Preheat oven to 400 degrees. Use a large bowl to toss broccoli florets with olive oil, salt, and pepper. Lay florets in a single layer on a baking sheet. (You can pile in uncovered glass casserole dish, if you don't have a baking sheet; it just takes longer to cook.)
2. Bake until tender and kinda brown, about 20 minutes. Right after you take the florets out of the oven, squeeze cut lemon over the broccoli.
3. Eat as side dish or pair with any grain like quinoa, couscous, or brown rice.
4. You can try this cooking technique on most veggies!

Community News
8th Annual KIDflix outdoor film festival in Bed-Stuy continues!
Free family fun every FRIDAY night in AUGUST at 8:00 PM (RAIN date sat. night) in beautiful FULTON PARK, stuyvesant & fulton (a / c to utica). live performances! give-aways! contests! prizes! surprises! Presented by MoCADA and African Film Festival New York. More info.

Arsty-Craftsy People Wanted! The Bed-Stuy Craft Group will have its first meeting on Sunday August 26th at 1 PM. Meeting will be held at Tiny Cup cafe on corner of Nostrand Avenue and Clifton Place. Future meetings will be held on 1st and 3rd Sundays of each month. (Locations TBD.) Please contact sugarshakesATgmail.com to join!