CSA – Week 16 Recipes

Posted by: Robert

CSA – Week 16 Recipes

Creamy Dill Cucumber Salad

Ingredients

1 cup sour cream

3 tablespoons cider vinegar

1 teaspoon granulated sugar

1/4 cup minced fresh dill

3 medium cucumbers , sliced, salted, and drained (see directions)

1/2 medium red onion , sliced very thin, salted and drained with cucumbers

Directions

To prepare the cucumbers: Peel, halve lengthwise, and scoop seeds from cucumbers. Stack halves flat side down; slice diagonally 1/4-inch thick. Toss with 1 tablespoon salt in strainer or colander set over bowl; weight with water-filled, one-gallon-sized zipper-lock freezer bag, sealed tight. Drain for at least 1 hour, and up to 3 hours. Transfer to medium bowl; reserve for further use.

Whisk first four ingredients, and salt and pepper to taste, in medium bowl. Add cucumbers and onion; toss to coat. Serve chilled, adjusting seasonings if necessary.

Pear Crisp

Ingredients

3/4 cup coarsely chopped nuts (3 ounces), see note above

1/2 cup unbleached all-purpose flour (2 1/2 ounces)

1/4 cup packed light brown sugar (1 3/4 ounces)

4 tablespoons granulated sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

Table salt

5 tablespoons unsalted butter , melted and cooled

1 teaspoon cornstarch

2 teaspoons fresh lemon juice from 1 lemon

3 pounds ripe but firm pears (6-7 medium)

Directions

1. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Process nuts, flour, brown sugar, 2 tablespoons granulated sugar, cinnamon, nutmeg, and 1/8 teaspoon salt in food processor until nuts are finely chopped, about nine 1-second pulses. Drizzle butter over flour mixture and pulse until mixture resembles crumbly wet sand, about five 1-second pulses, pausing halfway through to scrape down sides and bottom of workbowl. Set aside while preparing fruit.

2. Whisk remaining 2 tablespoons granulated sugar, cornstarch, lemon juice, and pinch of salt together in large bowl. Peel pears, then halve and core each (see illustrations below). Cut each half into 4 wedges and then cut in half crosswise (pieces should be about 1 1/2 inches). Gently toss pears with sugar mixture and transfer to 8-inch-square baking dish.

3. Sprinkle topping evenly over fruit, breaking up any large chunks. Bake until fruit is bubbling around edges and topping is deep golden brown, 27 to 32 minutes. Cool on wire rack until warm, at least 15 minutes, and serve.

CSA - Week 9 Recipes

Summer Squash Oatmeal Cookies

1 c. butter
2 c. sugar
2 eggs
1 tsp. vanilla
3 c. flour
1 tsp. salt
2 tsp. cinnamon
1 tsp. baking soda
2 c. summer squash, grated
3 1/2 c. oatmeal
1 c. raisins, optional
1 c. nuts, optional

Beat butter and sugar together well. Beat in eggs and vanilla. Mix dry ingredients together and add creamed mixture. Stir in summer squash, oatmeal, raisins and nuts. Drop onto greased cookie sheet. Bake at 350°F for 10-12 minutes.


Chilled Cucumber Soup

Two 14 to 16 ounce cucumbers
1/2 clove garlic, minced
1 1/2 teaspoons kosher salt plus more to taste
1 small scallion, trimmed and chopped
2 cups buttermilk or 1 cup milk plus 1 cup sour cream
1 teaspoon minced fresh mint
1 teaspoon minced fresh dill
1 teaspoon minced flat-leaf parsley
Large pinch cayenne pepper plus more to taste
Freshly ground black pepper to taste
Freshly squeezed lemon juice, to taste (optional)

Peel the cucumbers, trim the ends, cut in half lengthwise and scrape out the watery area where seeds would be. Coarsely chop. Crush the garlic and 1/4 teaspoon of the salt into a paste with the flat side of a chef's knife. Combine the cucumber, garlic, remaining salt, and the buttermilk in a blender and process until completely smooth. Add half of each of the herbs and the cayenne and pulse several times to combine. Transfer soup to a bowl, cover, and refrigerate for 1 hour or until thoroughly chilled. Before serving, season with salt, pepper, and lemon if desired. Divide among 4 soup bowls and sprinkle with the remaining herbs. Serve.