CSA Newsletter: August 8-10, 2017

20170808_185024Happy August all!  Almost everything is ready in August!  It looks like the sweet corn patch that my father, Wilder, has been dedicated to this summer will yield some nice ears in the next couple of weeks.  More August goodness to look forward to…

Standard Share:

  • Summer Salad Mix
  • Summer Leeks:  try this or other versions of Tomato Leek Quiche
  • Cucumbers
  • Carrots
  • Beets with greens: try a Raw Beet Salad
  • Tomatoes (small slicers, cherries and salad toms)
  • Broccoli OR Cauliflower
  • Beans (Royal Burgundy and Golden Wax):  see recipe below
  • Optional:  Summer Squash, Zucchini and Kale
  • Herbs:  Dill (Thursday)
  • PYO herbs and flowers (Tuesday)

Salad Share

  • Summer Salad Mix
  • Lettuce
  • Carrots
  • Tomatoes

One of my favorite things to cook with fresh, new snap beans (any color will do) is this hard-to-find recipe from Moosewood Celebrates.  If you search around on-line, you will find similar recipes from Sri Lanka or Thailand, but this recipe is simpler and amazingly flavorful.

Curried Coconut Green Beans

  • ½ tsp black mustard seeds (optional)
  • 2 tsp veg oil
  • 2 onions, minced (about 2 cups)
  • 1 small red onion, minced
  • 1 ½ tsp ground cumin
  • 1 tsp coriander
  • 1 tsp salt
  • ½ tsp turmeric
  • ¼ tsp ground black pepper
  • 1/8 tsp cinnamon
  • 1/8 tsp cayenne or ¼ tsp red pepper flakes, or to taste
  • 1 lb green beans, trimmed and cut into 2-in pieces (about 3 ¾ cups)
  • 2 tsp mirin or 1 T brown sugar
  • ¾ cup coconut milk, or reduced fat coconut milk

If using black mustard seeds, warm the oil in a large saucepan on medium-high heat and sauté the seeds until they begin to pop. Add the onions and red onion and sauté for 5 min stirring often. When the onions begin to soften, stir in the cumin, coriander, salt, turmeric, black pepper, cinnamon, and cayenne or red pepper flakes. Stir constantly for 2 minutes. Add the green beans and mirin and cook for 2-3 minutes. Pour in the coconut milk, cover, bring to a simmer, and then reduce the heat to med-low. Simmer until the beans are tender, about 15 minutes.  Serve hot.

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