Csa newsletter week 13, august 16th ukcsa

+ Patty pan squash is a fun yellow squash with scalloped edges. It kind of looks like a flying saucer. You can use patty pan squash just like any other type of summer squash. Slice it up, cube it, add it to stir fries, sauté it, or shred it and make frittatas out of it. Store summer squash in the crisper drawer of the fridge for up to a couple of weeks, although it is best used within the week.

+ The UK Viticulture Team has graciously given us table grapes to add to the share this week. This variety of grapes are called Vanessa. Vanessa is a red/pink seedless grape with a mild and fruity flavor. These grapes are conventionally grown and are NOT USDA certified Organic. Store your grapes in the crisper drawer of the fridge in the bag for up to a couple of weeks.


+ Eggplant is similar to summer squash and peppers. You can store them in perforated bags in a cool place in the kitchen. However, if you do choose to store in the fridge, it is best to store in the crisper drawer and not below 50F. Keep eggplant away from ethylene producers. Eggplant is best within 3-5 days, though it can keep up to a few weeks.

+ The green bean variety this week is called Furano. It is a flat, Romano type bean. Store these in the refrigerator in their bag in the crisper drawer for about a week. These beans will need a bit of a rinse before using. We have a mechanical bean picker which allows us to harvest faster, but the beans do get dirtier. But because harvest is so much faster, we can plant a lot more green beans. And who doesn’t love some green beans during the summer?!?!

Bring a large pot of salted water to a boil over high heat. Add the green beans and cook for 5 to 7 minutes, until tender. Drain immediately. While the beans are cooking, heat the oil in a medium sauté pan or skillet over medium-high heat until the oil shimmers. Add the garlic slices, distributing them evenly. Cook for 4 to 5 minutes, until the slices become almost translucent and start to brown on the edges; be careful not to let the garlic burn. Add the diced tomato and salt and pepper to taste, then reduce the heat to medium. Cook for 2 to 3 minutes, so that the tomato is heated through. Add the cooked green beans and heat through for 1 to 2 minutes; mix well. Taste and adjust seasoning as needed. Transfer to a serving dish and top with the basil, if desired. Serve warm or at room temperature.

Put the corn kernels on the baking sheet and toss with the oil, 1/4 teaspoon salt, and black pepper to taste. Spread the corn out evenly on the baking sheet and roast for 20 minutes, until the corn turns a golden brown. It may seem that you have left the corn in the oven for too long, but you want the corn to caramelize and get a little crunchy. Remove the corn from the oven and set aside.

Put the kernels in a blender. Combine the oil and the garlic in a soup pot over medium heat. Add the onion and jalapeño. Season with salt and pepper and sauté until the vegetables are soft and translucent, about 6 minutes. Transfer the vegetables to the blender and puree until smooth. (You may need to pulse or stir the corn mixture in order to achieve a smooth consistency, but do not add any more liquid.)

To make the salad: Place rack in top third of oven and preheat to 450°F. Spray large heavy baking sheet with nonstick vegetable oil spray. Combine eggplant, peppers, garlic and oil in large bowl. Toss well. Transfer to prepared sheet. Bake until eggplant is brown and vegetables are tender, stirring every 10 minutes, about 50 minutes. Remove garlic and reserve. Scrape vegetables and all pan juices into bowl.

Season the sauce with salt and pepper. As soon as it comes to the boil, remove the pan from the heat. Strain the sauce through a coarse sieve into a bowl, using your wooden spoon to push any larger bits of tomato through. Discard the basil and garlic that will be left in the sieve, but make sure you scrape any of the tomatoey goodness off the back of the sieve into the bowl.