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September 04, 2006
CSA Session 4: Week 2
Raspberries have returned to the traditional boxes. These are our fall berries, with a lightly different shape and flavor than our Tulameen berries we harvest June & July. I really enjoy these berries baked in cobblers and scones, as well as eaten fresh. Try them topping a spinach salad for great color and flavor. Jeff made a quick and pretty raspberry vinaigrette dressing for a pond side dinner last night.
We are excited to offer edamame to you this week. Commonly known as soybeans, edamame means 'beans on branches'. They grow in clusters on woody branches. They have a sweet and nutty flavor and are larger than the varieties of soybeans grown for grain. Edamame has been enjoyed for centuries as a vegetable dish, as a snack, in soups and even desserts. I found this recipe booklet on the web for edamame for a variety of recipes. I recommenf trying them ion the style of the traditional Japanese appetizer.
We also have the first of the cabbage. Since cabbage sweetens at colder temperatures, these heads will have just a touch of a kick to them. This time of year, Jeff prefers them cooked and loves them cooked very simply. Here is his favorite cabbage recipe. We also have the first of the Chioggia or striped beets for the large shares. Try these roasted with roasted Romanos, great looking and tasty.
Small Shares: 1/2# spinach, 1/4# arugula, 1 bn carrots, 1/2 pt raspberries, 1.25# romanos, 1 slicing cucumber, 1 small cabbage
Medium Shares: 1/2# spinach, 1/4# arugula, 2 bn carrots, 2 (1/2 pt) raspberries, 1.5# romanos, 1 slicing cucumber, 1 medium cabbage, 1# Walla Walla, .75# edamame
Large Shares: 3/4# spinach, 1/4# arugula, 3 bn carrots, 2 (1/2 pt) raspberries, 2# romanos, 2 slicing cucumber, 1 large cabbage, 2# Walla Walla, 1# edamame, 1 bunch Chioggia beets
Posted by Christine at September 4, 2006 02:49 PM
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