Donating your share - thank you!
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Anyone can donate their share any week, but I do need to know ahead of
time (by Tuesday morning of the week you want to donate). ‘Forgotten’ shares
are not the same as ‘donated’ shares. Don’t assume that ‘oh,
I forgot to pick up my share... well, at least it will be donated.’ That’s
not exactly the case. Our site hosts are always happiest if all shares are picked
up, however if shares are left after the close of pick-up time, part of their
job is to find homes for the left-overs while they’re still fresh, and
also so that they do not go to waste. But that doesn’t always mean they
go to a needy family. The beauty of contacting me to donate your shares is that
I can redirect them to families and households that can really use them, and
the recipients are always grateful for the fresh food. I have recently made
an arrangement with Loaves and Fishes, a food pantry in Watsonville, so that
now, in addition to the few families I have lined up to receive donated shares,
I can also take care of larger quantities of donated shares. Last week, due
to the 4th of July Holiday, I redirected 4 shares to specific families I know
can use them, and then 11 more went to Loaves and Fishes – where they
were much appreciated. So thank you everyone who donated last week!
Don’t
let this dissuade you from giving your share to a friend or neighbor (that’s
fine too); it's just that if you can’t
come up with anyone to take your share in your absence, then contact me at the
farm and I will arrange to donate it for you. – Debbie
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Notes from Debbie's Kitchen
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Click
here to go to my extensive
recipe database, spanning 10 years of CSA recipes and alphabetized
by key ingredient. Includes photos of most farm veggies; helpful for
ID-ing things in your box! Also, FYI, as a rule, I put my own comments
within recipes that are not my own inside square brackets [like this]
to distinguish them from the voice of the recipe-writer.
- Debbie
Compound Herb Butters
from “Recipes from a Kitchen Garden”
“Keep on hand to dress up any plain grilled meat, chicken or fish, [what
about summer squash?], as an emergency sauce for pasta, to swirl into soups and
stews, or to serve on hot breads.”
1 medium scallion, finely chopped
¼ C packed fresh basil, parsley or cilantro leaves [or a combination thereof],
finely chopped
1 tbsp. fresh lemon juice
¼ tsp. salt
¼ tsp. freshly ground white pepper
several drops hot pepper sauce
¼ tsp. dry mustard
½ C unsalted butter [one stick], softened
Use a food processor to combine or mash together by hand the scallion and herbs.
Add the lemon juice, salt and pepper, hot sauce, mustard and butter and mix together
very thoroughly. Transfer to waxed paper or plastic wrap and roll into a log
about 1 inch wide and 7 inches long. Freeze until ready to slice and use. [Or,
since frozen butter is hard to slice, you could refrigerate it until firm, slice
it, then lay the pats on sheets of waxed paper, stack, and seal in a ziploc bag
and freeze. That way, you could just take out a few pieces at a time.]
Hot Potato Salad
from “Food for the Spirit”
makes 4 to 6 servings
¼ C + 2 tbsp. sunflower oil [or olive, I always like olive oil!]
2 cloves garlic, crushed
1 tbsp. lemon juice
½ tsp. coarse mustard
1 tbsp. balsamic vinegar
½ tsp. honey
2 tbsp. chopped fresh parsley
2 tbsp. chopped black or green olives
6 scallions, sliced
20 small new potatoes, boiled or steamed [if you don’t get small potatoes
in your share, you can always cut the bigger ones in quarters or eighths]
In a large bowl, combine oil, garlic, lemon juice, mustard vinegar, honey, parsley,
olives, and scallions. Whisk together. Add the potatoes while still warm. Toss
well. Let stand for 30 minutes or more; serve at room temperature.
Potatoes and Haricots Verts with Vinaigrette
from member Amoreena Lucero, who says, “If
anyone is looking for an alternative to traditional potato salad, here's a recipe
that uses the potatoes and green beans in our box. I use Trader Joes champagne
vinegar and add capers. I'm asked for the recipe every time I make it!”
Makes 8 servings
She also says, “If you're making your vinaigrette with white-wine vinegar,
use ½ teaspoon sugar (instead of 1/4 teaspoon) to balance the higher acidity.”
3 tbsp. Champagne vinegar or white-wine vinegar
½ tsp. Dijon mustard
¼ tsp. black pepper
¼ tsp. sugar
2 tsp. salt
1/2 C olive oil
3 lbs. small (1½” to 2”) yellow-fleshed potatoes such as Yukon
Gold, scrubbed well
3/4 C diced (1/4”) red onion
3/4 lbs. haricots verts or other thin green beans, trimmed and cut into 2-inch
pieces
3 celery ribs, cut into 1/4-inch dice
1/3 C finely chopped fresh flat-leaf parsley
Whisk together vinegar, mustard, pepper, sugar, and 1 teaspoon salt in a small
bowl. Add oil in a slow stream, whisking until emulsified.
Quarter potatoes, then cover with cold water by 1 inch in a 4- to 5-quart pot
and bring to a boil with remaining teaspoon salt. Reduce heat and simmer, uncovered,
until potatoes are tender, 8 to 10 minutes. Drain, then transfer hot potatoes
to a large bowl and toss with onion and all but 1/4 cup vinaigrette. Cool to
room temperature, about 1 hour.
While potatoes cool, cook green beans in a 3-quart saucepan of boiling salted
water, uncovered, until crisp-tender, 3 to 4 minutes, then drain and transfer
to a bowl of ice water to stop cooking. Let stand 2 minutes. Drain and pat dry.
Just before serving, toss potato mixture with green beans, celery,
parsley, and remaining 1/4 cup vinaigrette.
Cooks' notes:
• Potatoes can be cooked and tossed with onion and vinaigrette 1 day ahead
and chilled, covered. Bring to room temperature (this will take about 1 hour),
then add remaining ingredients.
• Green beans can be cooked and celery can be diced 1 day ahead and chilled
separately, wrapped well in dampened paper towels, in sealed plastic bags.
Debbie’s potato salad notes: If you haven’t noticed a trend
yet, here’s the tip: a lot of potato salad recipes are simply boiled or
steamed potatoes tossed warm with a vinaigrette. Other veggies and herbs can
be added or not, per what you might have in the box any particular week. The
sky (and your imagination) is the limit here, when you think about it!
Debbie’s beet salad notes: When you think about it, you’ll
notice a similar trend in beet salad recipes: roast, boil or steam your beets,
toss them warm with a vinaigrette, let them marinate a little, maybe add a few
other things (nuts? green onion? fruit?), or serve it up on a bed of greens or
lettuces... what if you diced or sliced up some carrots, cooked and marinated
them separately, then at serving time combined them with the beets for a colorful
sight?
In either case, keep this concept in mind when you’re browsing other recipes.
You might see a vinaigrette that’s a part of some other recipe, but hey – maybe
that’d be good with beets or potatoes... at least, that’s the way
I’m always thinking!
Plum and Apricot Pie
There’s this great recipe in the database called “Irresistible
fresh apricot pie” – I bet this would be great with half apricots,
half plums! Hm, I think I’m just going to have to do this now that I think
about it! - Debbie
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