September 22nd Newsletter: Potluck Picnic today!

CSA Week 15, Cycle A pick up

Bed-Stuy CSA Potluck and Veggie BBQ TODAY
Saturday, September 22, 12noon - as long as you want.
Join us for a potluck and BBQ in Herbert Von King Park (on Lafayette Ave,
between Marcy and Tompkins)

Bring your CSA veggies, ice tea, lemonade, music, soccer ball or anything
else you would like to contribute to a day of rest and relaxation in the
park. We'll be grilling, chilling and silk screening. So, don't forget to bring
a blank t-shirt to get printed with an original CSA logo design.

If you have any questions, feel free to call Canek at 805 415-8283.

What's new this week?
Info from Watch Your Garden Grow


Watermelon is truly one of summertime’s sweetest treats. It is fun to eat, and good for you. Watermelon seeds were brought to this country by enslaved Africans. Today there are more than 100 different varieties of watermelons.

Storage: Uncut watermelon can be stored for about 2 weeks at room temperature especially if the temperature is about 45 to 50°. Uncut watermelons have a shorter refrigerator life, so store at room temperature until ready to chill and eat. Tightly cover cut pieces in plastic wrap and store in the refrigerator for 2 to 3 days.

Nutrition: Watermelons are low in calories and very nutritious. Watermelon is high in lycopene, second only to tomatoes. Recent research suggests that lycopene, a powerful antioxidant, is effective in preventing some forms of cancer and cardiovascular disease. According to research conducted at the University of North Carolina at Chapel Hill, men who consumed a lycopene-rich diet were half as likely to suffer a heart attack as those who had little or no lycopene in their diets.

Watermelon is also high in Vitamin C and Vitamin A, in the form of disease fighting beta-carotene. Research also suggests that the red pigmented foods provide this protection. Lycopene and beta-carotene work in conjunction with other plant chemicals not found in vitamin/mineral supplements. Potassium is also available, which is believed to help control blood pressure and possibly prevent strokes.

Nutrition Facts (1 wedge, or 1/16 of a melon, about 1-2/3 cup)

Calories 91.52
Protein 1.77 grams
Carbohydrates 20.54 grams
Dietary Fiber 1.43 grams
Potassium 331.76 mg
Vitamin C 27.46 mg
Vitamin A 1046.76 IU

Preparation: The National Watermelon Promotion Board suggests washing whole watermelons with clean water before slicing to remove potential bacteria. The flavor of watermelon is best enjoyed raw. Heating diminishes the flavor and softens the texture. Watermelon tastes best icy cold in fruit smoothies, slushes or simply eaten from the rind.

To make melon balls, cut the watermelon in half lengthwise then into quarters. Watermelon balls can be scooped right out of rind. Create perfect balls, using a melon baller, and a twist of the wrist. The watermelon shell can be used to hold the melon balls as well as other fruit. Watermelon punch is also served from the hallow rind. By sitting the round end inside a ring or bowl, the shell will remain stable during serving.

To remove seeds, cut each quarter in half again. With the flesh of each wedge on top and the rind sitting on the counter, look for the row of seeds along the flesh of each wedge. Using a sharp knife, cut along the seed line and remove the flesh just above it. Scrape the seeds from the remaining piece.

Seeded watermelon chunks can be frozen to use in watermelon slushes or fruit smoothies. Watermelon sorbet or granita stays fresh in the freezer for up to 3 months. The difference between a sorbet and a granita is in the texture. Sorbets are smooth, whereas granitas are coarse. You do not need an ice cream maker to make a granita. The best way to enjoy watermelon is while they are fresh and sweet. When they are gone, they are gone until next summer.


Recipes

Watermelon Granita
From Watch Your Garden Grow

• 5 cups seeded watermelon pulp
• 1 cup sugar syrup*
• 2 tablespoons fresh lemon juice
• Thin watermelon wedges, cut into strips for a garnish

1. Puree watermelon in a food processor.
2. Pour into a 9 x 13 inch baking dish. Stir in the syrup and lemon juice. Freeze for about 4 hours or until frozen solid.
3. To serve, scrape up granita with a large spoon and place in goblets, tulip shaped wine glasses or ice cream dishes. Garnish with a narrow wedge of watermelon. Makes 4 servings.

*To make sugar syrup; Combine 1/2 cup water and 1 cup sugar in a saucepan. Bring to a boil over medium-high heat. Boil for one minute. Stirring constantly until all of the sugar has dissolved. Cool in the refrigerator.

Watermelon Smoothie
From Watch Your Garden Grow

• 1 8 ounce lemon yogurt
• 3 cups cubed, seeded watermelon
• 1 pint fresh strawberries, cleaned and hulled
• 1 tablespoon honey, agave nectar, or strawberry jam
• 3 ice cubes

In a blender or food processor, combine yogurt, watermelon, strawberries, honey and ice cubes.
Process until smooth and frothy. Serve in tall glasses with a straw. Makes 4 servings.

Watermelon Mojito
Selected by Retu
Makes 4 drinks

• 20 mint leaves, chopped
• 2 tablespoons superfine sugar
• 1/2 cup fresh lime juice
• Crushed ice
• 3/4 cup light rum
• 6 ounces seedless watermelon, pureed

In the bottom of a large shaker, muddle the mint, sugar and 1/4 cup of the lime juice. Fill the shaker with ice. Add the rum, watermelon and the remaining 1/4 cup of lime juice; shake well. Strain into old-fashioned glasses over ice.

Butternut Squash Soup
Selected by Retu

• 1 butternut squash, peeled
• Nutmeg
• 2 tablespoons unsalted butter
• Salt and pepper
• 1 onion, chopped
• 6 cups chicken stock

Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

Video Recipe for Kid-Friendly Butternut Squash Mac n Cheese
Click this link if you can't see the video



Butternut Squash with Creamy Tofu, Thyme and Walnut Stuffing
from Christine Cooks blog

• 1 medium butternut squash
• 1 14-ounce block firm organic tofu, cut into 1/2-inch cubes
• 1 onion, diced small
• 3 cloves garlic, minced
• 3/4 cup walnuts, toasted and coarsely chopped
• 2 teaspoons dried thyme
• 1/4 teaspoon cinnamon
• a pinch of cayenne
• 2 tablespoons dry vermouth
• 1/2 cup 1/2 & 1/2*
• Kosher salt and freshly ground black pepper to taste
• olive oil and Earth Balance** for the pan

1. Heat the oven to 350 degrees.
2. Cut the stem end from the squash and discard. Cut the squash in half lengthwise.
3. Scoop out the seeds with a spoon and then cut each piece in half crosswise, leaving the scooped out portion intact.
4. Place all 4 pieces in a roasting pan, skin side down. Fill the pan with just enough water to cover the bottom of the pan. Sprinkle the squash with salt and pepper. Cover the pan with foil and put in the oven for 45 minutes to one hour, or until the squash is tender.
5. You can remove the foil during the last few minutes to let any water left in the pan evaporate.
6. When cooked, remove the squash from the oven and tent with foil to keep warm.
7. Meanwhile, in a heavy skillet over medium heat, saute the onions in a small amount of olive oil and Earth Balance until they are very soft.
8. Add the garlic, thyme, cinnamon and cayenne and stir for a few minutes more.
9. Add the tofu to the pan and gently stir (avoid breaking up the cubes) until it has heated through.
10. Pour in the vermouth and cook, stirring, until the liquid evaporates.
11. Add the walnuts.
12. Pour in the 1/2 & 1/2 and cook, stirring, until the sauce thickens.
13. Remove from the heat and season to taste with kosher salt and freshly ground black pepper.
14. To serve***, mound spoonfuls of the tofu mixture into each squash cavity, sprinkle with shaved parmesan (optional), surround with a green salad and enjoy.

Twisted Pair with Squash Sauce, Kale and Almonds
from Eden Foods website

• 1 medium butternut squash, leave whole
• 12 ounces Eden Organic Kamut & Quinoa Twisted Pair® Gemelli (any whole-grain bited sized pasta can be substituted)
• 1 Tablespoon Extra Virgin Olive Oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 cups vegetable stock
• 4 cups kale, stems removed, chopped
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper, or to taste
• 1/2 cup tamari roasted Almonds, whole or coarsely chopped

Preheat oven to 400°. Bake whole squash 35 to 40 minutes. Cut in half lengthwise and remove seeds and skin. Cook pasta as package directs, drain and set aside. Heat oil in a large skillet and sauté the onions and garlic 5 minutes. Cut 1 cup squash into chunks, set aside. In a blender, puree remaining squash with the stock until creamy. Sauté the kale with the onions for 3 minutes. Pour squash puree over kale. Add salt and pepper, mix. Toss pasta and squash chunks with the kale and squash puree. Top with almonds and serve.