September 25th, 2018

SUMMER CSA - WEEK 16

Week 16 Basket

Tomatillo

Jalapeno

Yellow Onions

Watermelon

Tomatoes

Broccoli Rabe

Some easy; tasty recipes available!

We urge everyone to try this most unique basket in its entirety


TOMATILLO SOUP

This is a great soup that can be spiced up or tamed down depending on your individual taste. Keep in mind that you if can not purchase fresh tomatillos at your local grocery store you can substitute with canned tomatillos, drained and chopped. Try garnishing with sour cream, as indicated in the recipe. Top with a leaf of cilantro

Recipe

BROCCOLI RABE AND CANNELLINI BEANS

Ingredients

1 1/2 pounds broccoli rabe

2 garlic cloves, minced

1/3 cup olive oil

1/3 cup chicken broth

1 teaspoon dried pepper flakes

Salt and pepper

2 cups cooked cannellini beans

1 pound orecchiette

Directions

Trim and discard coarse leaves and tough stem roots from broccoli rabe. Cut off florets. Peel large stems and cut stems and leaves into 1 1/2-inch pieces. Rinse and drain. In a large skillet set over moderate heat cook the garlic in the oil until lightly golden. Add the broccoli rabe, broth, red pepper flakes and salt to taste and cook the mixture, over moderately high heat, partially covered, stirring occasionally, for 3 minutes. Add the cannellini beans and cook, stirring occasionally, until broccoli is just tender and beans heated through.

In a pot of boiling salted water cook the orecchiette until al dente. Drain. Add broccoli rabe mixture and toss to combine.

Basket Ingredients

Featured Item of The Week

Tomatillos are also called “tomate verde” in Mexico (which means green tomato) and are considered a staple in Mexican cooking. Tomatillo is a member of the nightshade family, related to tomatoes. It now grows everywhere in the Western Hemisphere and is common in Texas gardens.

The fruit of the tomatillo is green and about the size of a large cherry tomato. The inside is white and meatier than a tomato. They grow to maturity inside of a husk. They can range in size from about an inch in diameter to the size of apricots. They are covered by a papery husk which may range from the pale green color of the fruit itself to a light grocery-bag brown. The husks are inedible and should be removed before use.

GRILLED STUFFED JALAPEÑOS

The rich and creamy combination of bacon, cream cheese, and cheddar nicely contrasts the muted spice of grilled jalapeño peppers. This appetizer recipe is a healthy, fresh alternative to the popular breaded and fried version. Learn More

Watermelon Salad with Pickled Onions and Feta

The sharpness of pickled onions offers a pleasing contrast to crisp, juicy watermelon and salty, creamy feta cheese. Learn More

FALL WINTER CSA SIGNUP

We still have room!

Join us for an exciting 10 week program!

DETAILS HERE

Many More Recipes Available on "The Farm Beet" HERE

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