About 10 minutes in, Chef Dave Banks credits SunnyGirl Farm’s fabulous radishes in this episode of The Chef’s Kitchen on Hulu.

  Okra        Eggplant      Tomatoes

 Hot & Sweet  Peppers     Lettuce  mix 

Garlic        Radishes      Carrots               

 Cherry Tomatoes        

Bread of the Week …from Big Sky Bread Company   

Whole Wheat Multigrain

Fiber! Pearl barley, sunflower seeds, oats ,oat bran, cracked wheat, sesame seeds and cornmeal overpopulate this molasses based whole wheat.

Full Loaf Price: $6.00                Half Loaf Price: $3.50    

 Dinner Rolls Price: $3.85        Sandwich Rolls Price: $4.50

Farm Fresh Brown Eggs …from Farm Stuff Farm         

Price : $3.50 per dozen

***Please email Jennifer by Monday at 5pm if you would like to order eggs or bread***   

Veggie of the week:  Carrots

While we usually associate carrots with the color orange, in fact, carrots grow in a host of other colors including white, yellow, red, or purple, the latter being the color of the original variety. The carrot is a plant with a thick, fleshy, deeply colored root, which grows underground, and feathery green leaves that emerge above ground.

Carrots belong to the Umbelliferae family, named after the umbrella like flower clusters that plants in this family produce. As such, carrots are related to parsnips, fennel caraway, cumin and dill. There are over 100 different varieties that vary in size and color. Carrots can be as small as two inches or as long as three feet, ranging in diameter from one-half of an inch to over two inches. Carrot roots have a crunchy texture and a sweet and minty aromatic taste, while the greens are fresh tasting and slightly bitter.

 History of the Carrot

 The carrot can trace its ancestry back thousands of years, originally having been cultivated in central Asian and Middle Eastern countries. These original carrots looked different from those that we are accustomed to today, featuring deep purple coloring, ranging from lavender to deep eggplant. This coloration was a reflection of the anthocyanin phytonutrient pigments these carrots had. In pre-Hellenic times, a yellow-rooted carrot variety appeared in Afghanistan and was further cultivated and developed into an earlier version of the carrot we known today. Both types of carrots spread throughout the Mediterranean region and were adopted by the ancient Greeks and Romans for their medicinal use.

It seems that carrots did not become a popular vegetable in Europe until the Renaissance. This was probably related to the fact that the early varieties had a tough and fibrous texture. Centuries later, beginning in the 17th century, agriculturists in Europe started cultivating different varieties of carrots, developing an orange-colored carrot that had a more pleasing texture than its predecessor. Europeans favored the growing of this one over the purple variety, which was and still is widely grown in other areas of the world, including southern Asia and North Africa. Carrots were subsequently introduced into the North American colonies. Owing to its heightened popularity, in the early 1800s, the carrot became the first vegetable to be canned. Today, the United States, France, England, Poland, China and Japan are among the largest producers of carrots.

Nutritional Facts 

 Carrots are an excellent source of antioxidant compounds, and the richest vegetable source of the pro-vitamin A carotenes. In addition, they are a very good source of vitamin C, vitamin K, dietary fiber and potassium.  Carrots’ antioxidant compounds help protect against cardiovascular disease and cancer and also promote good vision, especially night vision.

 When six epidemiological studies that looked at the association of diets high in carotenoids and heart disease were reviewed, the research demonstrated that high-carotenoid diets are associated with a reduced risk of heart disease. In one study that examined the diets of 1,300 elderly persons in Massachusetts, those who had at least one serving of carrots and/or squash each day had a 60% reduction in their risk of heart attacks compared to those who ate less than one serving of these carotenoid-rich foods per day.

Beta-carotene helps to protect vision, especially night vision. After beta-carotene is converted to vitamin A in the liver, it travels to the retina where it is transformed into rhodopsin, a purple pigment that is necessary for night-vision. Plus beta-carotene’s powerful antioxidant actions help provide protection against macular degeneration and the development of senile cataracts, the leading cause of blindness in the elderly.

 Carrots are by far one of the richest source of carotenoids-just one cup provides 16,679 IUs of beta-carotene and 3,432 REs (retinol equivalents), or roughly 686.3% the RDA for vitamin A. High carotenoid intake has been linked with a 20% decrease in postmenopausal breast cancer and an up to 50% decrease in the incidence of cancers of the bladder, cervix, prostate, colon, larynx, and esophagus. Extensive human studies suggest that a diet including as little as one carrot per day could conceivably cut the rate of lung cancer in half.

  Although best known for their high content of beta carotene, carrots also contain a phytonutrient called falcarinol that may be responsible for the recognized epidemiological association between frequently eating carrots and a reduced risk of cancers, espcially colon and lung cancer. 

How to select and store

Carrot roots should be firm, smooth, relatively straight and bright in color. The deeper the orange-color, the more beta-carotene is present in the carrot. Avoid carrots that are excessively cracked or forked as well as those that are limp or rubbery. In addition, if the carrots do not have their tops attached, look at the stem end and ensure that it is not darkly colored as this is also a sign of age. If the green tops are attached, they should be brightly colored, feathery and not wilted. Since the sugars are concentrated in the carrots’ core, generally those with larger diameters will have a larger core and therefore be sweeter.

Carrots are delicious eaten raw or cooked. Beta-carotene is not destroyed by cooking; in fact, cooking breaks down the fiber, making this nutrient and carrots’ sugars more available, thus also making them taste sweeter. Take care not to overcook carrots, however, to ensure that they retain their maximum flavor and nutritional content. 

Quick Serving Ideas for Carrots

 Shredded raw carrots and chopped carrot greens make great additions to salads.

Combine shredded carrots, beets and apples, and eat as a salad.

For quick, nutritious soup that can be served hot or cold, purée boiled carrots and potatoes in a blender or food processor, and add herbs and spices to taste.

Spiced carrot sticks are a flavorful variation on an old favorite at parties or at the dinner table. Soak carrot sticks in hot water spiced with cayenne, coriander seeds and salt. Allow to cool, drain and serve.

Combine freshly squeezed carrot juice with soymilk and bananas to make a nutrient-dense breakfast shake. 

Recipes of the Week

Roasted Eggplant & Feta Dip – from CSA member Amy Haines

12 servings, about 1/4 cup each  | Active Time: 40
minutes           | Total Time: 40 minutes

Ingredients
        * 1 medium eggplant,  (about 1 pound)
        * 2 tablespoons lemon juice
        * 1/4 cup extra-virgin olive oil
        * 1/2 cup crumbled feta cheese, preferably Greek
        * 1/2 cup finely chopped red onion
        * 1 small red bell pepper, finely chopped
        * 1 small chile pepper, such as jalapeño, seeded and minced  (optional)
        * 2 tablespoons chopped fresh basil
        * 1 tablespoon finely chopped flat-leaf parsley
        * 1/4 teaspoon cayenne pepper, or to taste
        * 1/4 teaspoon salt
        * Pinch of sugar,  (optional)
Preparation
        1. Position oven rack about 6 inches from the heat source; preheat broiler.
        2. Line a baking pan with foil. Place eggplant in the pan and poke a  few holes
all over it to vent steam. Broil the eggplant, turning with  tongs every 5
minutes, until the skin is charred and a knife inserted  into the dense flesh
near the stem goes in easily, 14 to 18 minutes.  Transfer to a cutting board
until cool enough to handle.
        3. Put lemon juice in a medium bowl. Cut the eggplant in half  lengthwise and
scrape the flesh into the bowl, tossing with the lemon  juice to help prevent
discoloring. Add oil and stir with a fork until  the oil is absorbed. (It should
be a little chunky.) Stir in feta,  onion, bell pepper, chile pepper (if using),
basil, parsley, cayenne and  salt. Taste and add sugar if needed.
Nutrition
Per serving : 75 Calories;  6 g Fat;  2 g Sat;  4 g Mono;  6 mg Cholesterol;  4
g Carbohydrates;  2 g Protein;  2 g Fiber;  129 mg Sodium;  121 mg Potassium

 Shallots        Okra        Eggplant

 Hot & Sweet  Peppers     Carrots      

Garlic          Yellow Onions     Radishes    

  Herbs       Squash    Potatoes      Mushrooms  

   Cherry Tomatoes       Leeks         Swiss Chard

Bread of the Week …from Big Sky Bread Company   

Cinnamon Walnut Raisin

A whole wheat bread with a hint of cinnamon and plenty of raisins and walnuts – great for toast.

Full Loaf Price: $6.25                     Half Loaf Price: $3.50

Farm Fresh Brown Eggs …from Farm Stuff Farm         

Price : $3.50 per dozen

***Please email Jennifer by Monday at 5pm if you would like to order eggs or bread***   

Veggie / Herb of the week: Parsley

Parsley is the world’s most popular herb. Derived from the Greek word meaning “rock celery” (it’s a relative to celery), parsley has been cultivated for 2,000 years, and was used medicinally long before that.  Parsley is perhaps one of the most commonly used but therapeutically under-rated of herbs. How often one sees a dish in a restaurant garnished with parsley, and the waiter leaves the parsley on the serving dish or the customer rejects it as mere decoration.  

Among its more than 30 varieties, the two most popular are flat-leaf parsley and curly-leaf parsley.  Besides adding a burst of fresh flavor to soups, vegetables, meats and a host of other dishes Parsley is a nutrition powerhouse.  Parsley contains more vitamin C than any other standard culinary vegetable, with 166mg per 100g (4oz). This is three times as much as oranges and about the same as blackcurrants. The iron content is exceptional with 5.5mg per100g (4oz), and the plant is a good source of manganese (2.7mg per 100g) and calcium (245mg per 100g). It is also exceptionally high in potassium, with one whole gram of potassium in 100g (4oz) .

Parsley has  great effectiveness in increasing menstruation and helping in regular process of monthly periods. This action is due to the presence of apiol which is a constituent of the female sex hormone estrogen. The plant was used against the effects of malaria with some success and some feel it was one of the most proven of all remedies as a diuretic to cure water retention or dropsy.

Today parsley is a valuable therapy for kidney stones, as a diuretic, for rheumatism, menstrual insufficiency and as a general stimulant. It settles the stomach and improves the appetite. The high content of vitamin C is not only useful in its own right, but also assists the absorption of the valuable quantity of iron.

Parsley juice, being a herbal drink, is quite powerful and is usually taken in quantities of about 2 fl oz (50ml) three times a day and is best mixed with other juices. The leaves can be deep frozen and are easily stored. It is a good idea to use parsley in cooking as well as in the form of juice. Dried parsley is not a very satisfactory alternative to fresh and has a coarser flavor.

Recipe of the Week - Mustard Roasted Potatoes

2.5 lbs. Small red potatoes

2 yellow onions

3 TBS Olive Oil

2 TBS Whole Grain Mustard

Kosher Salt

1 tsp freshly ground black pepper

1/4 Cup Chopped fresh flat leaf parsley

Directions:  pre-heat oven to 425*.  Cut potatoes in half or quarters depending on their size and place on a sheet pan.  Remove the ends of the onions, peel, cut them in half, sliced crosswise in 1/4″ slices to make half rounds.  Toss the onions and potatoes together on a sheet pan.  Add hte olive oil, mustard, 2 tsp salt and pepper and toss together.  Bake for 50 min – 1 hour until the potatoes are lightly brown on the outside and tender on the inside.  Toss potatoes from time to time so they brown evenly.  Serve hot, sprinkled with the chopped parsley and a little extra salt.

 Shallots        Okra        Eggplants

 Hot & Sweet  Peppers     Carrots      

Garlic          Yellow Onions     Radishes    

  Herbs            Flowers        Fingerling  Potatoes        

Tomatoes      Cherry Tomatoes          Beets

Bread of the Week …from Big Sky Bread Company   

Cinnamon Walnut Raisin

A whole wheat bread with a hint of cinnamon and plenty of raisins and walnuts – great for toast.

Full Loaf Price: $6.25                     Half Loaf Price: $3.50

Farm Fresh Brown Eggs …from Farm Stuff Farm         

Price : $3.50 per dozen

***Please email Jennifer by Monday at 5pm if you would like to order eggs or bread***   

Veggie / Herb of the week: Basil

 This versatile member of the mint family adds a bright, slightly sweet, licorice-clove flavor to pretty much anything . Basil is usually green, though there are purple varieties, such as Opal Basil. Lemon basil, anise basil, clove basil and cinnamon basil all have flavors similar to their names. Basil is a key ingredient in Mediterranean cooking.  Fresh basil should last 4-5 days.  Wrap in a damp paper towl and refrigerate in a plastic or mesh bag.   Prevent bruising by using a sharp knife and cutting just before serving.  To slice many leaves a tonce, stack them, roll them up lengthwise (like  a cigar) and slice crosswise.  Expect dried basil to last up to 6 months.  Remember for recipes  1 tsp dried = 1 Tbsp fresh.

Benefits of Basil:  Basil qualifies basil as an “anti-inflammatory” food that can provide important healing benefits along with symptomatic relief for individuals with inflammatory health problems like rheumatoid arthritis or inflammatory bowel conditions.  One serving (2 tsp dried) basil provides 60% of your daily vitamin K needs.  Essential oil of basil, obtained from its leaves, has demonstrated the ability to inhibit several species of pathogenic bacteria (Staphylococcus, Enterococcus and Pseudomonas)  that have become resistant to commonly used antibiotic drugs.  While scientists use this research to try to develop natural food preservatives, it makes good sense to include basil and thyme in more of your recipes, particularly for foods that are not cooked such as salads. Adding fresh thyme and/or basil to your next vinaigrette will not only enhance the flavor of your fresh greens, but will help ensure that the fresh produce you consume is safe to eat.  

 The beta-carotene found in basil may help to lessen the progression of asthma, osteoarthritis and rheumatoid arthritis while protecting cells from free radicals and  from further damage.  Basil is also a good source of magnesium, which promotes cardiovascular health by prompting muscles and blood vessels to relax, thus improving blood flow and lessening the risk of irregular heart rhythms or a spasming of the heart muscle or a blood vessel.  In addition to the health benefits and nutrients described above, basil also serves as a  good source of iron, calcium, potassium and vitamin C. 

Recipes of the week:

5 Ways to Enjoy Basil   

from “Real Simple”

Procuitto Sandwich with Basil and Avocado – Drizzle split ciabatta with olive oil and fill with prosciutto, sliced avocado and whole basil leaves.

Pasta with Roasted Eggplant, Tomatoes and Basil - Toss cherry tomatoes and diced eggplant with olive oil, salt and pepper and roast at 400* until tender.  Toss with cooked penne and torn basil leaves: dollop with ricotta and drizzle with olive oil. 

Watermelon, Basil and Feta Salad – Drizzle cut- up watermelon with olive oil and sprinkle with crumbled Feta and torn basil leaves: season with salt and pepper.

Basil Aioli – Mix chopped basil leaves and fresh lemon juice into mayonnaise.  Serve with grilled shrimp, roasted potato wedges, or cut-up raw veggies.

Basil Lemonade – In a saucepan, bring 1/2 Cup sugar and 1/2 Cup water to a boil; add 1 Cup basil leaves, remove from heat and let cool.  Add a splash of the basil syrul to lemonade; garnish with basil sprigs.

 Leek         Okra        Eggplants

 Peppers     Carrots       Cabbage  

Garlic          Yellow Onions     Radishes    

  Herbs            Flowers          Potatoes        

Tomatoes      Cherry Tomatoes          Beets

Bread of the Week …from Big Sky Bread Company   

Whole Wheat Three Seed

Lots of poppy, sunflower and sesame seeds added to our most popular clover honey sweetened whole wheat bread.

Full Loaf Price: $6.00        Half Loaf Price: $3.50

Dinner Rolls Price: $3.85                Sandwich Rolls Price: $4.50

Farm Fresh Brown Eggs …from Farm Stuff Farm         

Price : $3.50 per dozen

***Please email Jennifer by Monday at 5pm if you would like to order eggs or bread***   

Veggie of the week:  Eggplant

Eggplant contains over eighty different nutrients, so you can be assured that if you love eggplant, nutrition is not taking a back seat in your diet. Just like tomatoes, potatoes, and peppers, eggplant is in the nightshade family. It contains numerous vitamins and minerals, plus eggplant contains phytonutrients, antioxidants which can help prevent damage from free radicals and protection from certain types of cancer.  Eggplant has also been linked to lowering cholesterol levels and aiding in good heart health. 

One of the photonutrients that helps to make up eggplant nutrition is nasunin, a powerful antioxidant found in the skin of the eggplant. Nasunin helps to protect the lipids which are found in the membranes of brain cells. This safeguards the cells from attacks by free radicals so that they can do the job they were meant to do.

How can you tell if an eggplant is ripe?  Press its skin with your thumb. If the spot indents and then springs right back up, the fruit is ripe.   

Varieties
The Western or Globe Eggplant, with its plump, elongated pear shape and shiny deep purple color, is the most popular variety in the United States. The flesh is creamy white and turns brownish gray when cooked. When the eggplant is fresh, its flavor is delicately sweet. This variety is ideal for stuffing, sautéing, baking, and grilling.

Japanese eggplant is long and slender, about 6 to 8 inches (15 to 20 cm) in length and about 1 1/2-inches (3.5 cm) in diameter. Its color is usually deep purple but can sometimes be a little lighter purple with greenish patches. This variety is frequently stir-fried, grilled, sautéed, and even pickled.

Chinese eggplant is also long and slender but is distinguished by its brilliant violet color and tender skin. Its flavor is sweet, making it ideal for stir-frying and grilling.

Italian Eggplant is small and round with white flesh and striking violet streaks and markings. This variety is unique because it retains its shape when cooked and is good for baking, sautéing, and grilling.

Another Italian variety, Listada de Gandia, is long and oval, and distinguished by its purple and white stripes. The skin may be slightly bitter but the flesh is firm and flavorful. It can be used for grilling, sautéing, baking, and stir-frying. 

There are several more varieties but the types listed above are the ones you will find in your basket at SunnyGirl Farm.

Recipes for the week:

Many people have been asking for different ways to prepare Okra.  I know… it just keep showing up in your box week after week this time of the year.  This recipe was submitted by one of our CSA members.  

Survir’s Saran’s Crispy Okra

You’ve never had okra like this before, unless of course you’ve eaten at Suvir’s Saran’s Devi restaurant in New York City. Here’s your chance to try this exclusive recipe at home. Enjoy!

	Photo by: Ben Fink Related Articles >  Okra >  Tomatoes >  Cilantro >  Creole-Style Okra

Serves 4.

Ingredients

• Canola oil for frying
• 1 lb. okra, stemmed and julienned lengthwise
• 1 small red onion, thinly sliced
• 1 medium tomato, cored, seeded, and julienned
• ¼ cup cilantro, chopped
• Half a lemon
• ½ teaspoon salt
• 1½ teaspoons chaat masala*

* Available at gourmet grocers and Indian food markets.

Directions
1. Heat at least two inches of canola oil to 350°F in large sauce pan. (You can gauge temperature with a deep-fry or instant-read thermometer.)

2. Fry okra until crisp in batches small enough to not crowd the pan (about 5 to 7 minutes). Allow the oil to return to 350 between batches.

3. Remove fried okra from pan with a slotted spoon and drain on paper towels, then toss in large bowl with onion, tomato, and cilantro.

4. Squeeze lemon juice over the salad, season with salt, and toss with chaat masala.

This recipe is used by permission from Suvir Saran, cookbook author, Organic Gardening contributor, and chef of the contemporary Indian restaurant Devi in NYC. This recipe can be found in his book American Masala. 

Tomatoes with Eggplants 

from “Recipes from an Italian Summer” cookbook

4 tomatoes

2 tablesppons olive oil

1 eggplant

1 clove garlic, chopped

1 scallion, finely chopped (we used chives here)

1 tablespoon rinsed, drained and chopped capers

1 sprig basil, chopped

3 tablespoons white wine vinegar

salt and pepper

Cutt off the tops of the tomatoes and reserve.  Scoop out the tomato seeds and some of the flesh, sprinkle the “shells” with salt, and turn them upside down on a paper towels to drain for 1 hour.  Heat the oil in a pan, add the eggplant and garlic, and cook over high heat, stirring frequently, until the eggplant is lightly browned all over.  Add the scallion , capers, and basil and season with salt and pepper.  Pour in the vinegar and cook until it has evaporated.  Remove from the heat and let cool.  Fill the tomatoes with the eggplant mixture, replace the tops, and serve. 

Eggplant Bruschetta

This is a great appetizer for any occasion!  One of our favorites.

1 large eggplant ( or many small ones cut up)
3 Red peppers ( or 3 roasted red peppers from a jar)
1/4 C Olive Oil
1 Teaspoon
Salt / Pepper
Capers ( throw in a handful, drained)
1/4 C Chopped Parsley or mixed other herbs
2 Cloves garlic (minced)
 
French bread toasted with olive oil and garlic, cheese if you want
 
Grill Red Peppers 10 min and chop.   Slice eggplant, brush with oil and grill or put in 400* over for approx 15 min until soft.  Chop all and add other ingredients.  You can serve cold on top of bread or warm. 
 
I think it’s better if refrigerated for at least one hour before serving. 

 Leek         Okra        Eggplants

 Peppers      Mushrooms

Garlic             Red and Yellow Onions         

  Herbs            Flowers          Potatoes        

Tomatoes & Cherry Tomatoes

Bread of the Week …from Big Sky Bread Company   

Italian Peasant

Inspired by world famous Italian bakers this crusty loaf has a full flavor and a chewy interior.

Full Loaf Price: $5.00      Half Loaf Price: $4.15   

Dinner Rolls Price: $0.65     Hard Roll Price: $1.20

Farm Fresh Brown Eggs …from Farm Stuff Farm         

Price : $3.50 per dozen

***Please email Jennifer by Monday at 5pm if you would like to order eggs or bread***   

Veggie/Fruit of the Week:  The Ground Cherry

 This odd little beauty is Jen’s new favorite summertime treat!  The fun part about picking it is you don’t pick it at all… you pick it up off the ground when it falls off the plant.  This small orange fruit is similar in shape to a very small cherry tomato. Other names for the Ground Cherry are “strawberry tomato” or “husk tomato”.  The fruit is covered in papery husk. It looks like a miniature tomatillo.  The flavor is a pleasant and hard to describe to a new adventuresome eater but I think it’s a unique blend of tomato mixed with pineapple. The ground cherry is very similar to the cape gooseberry, both having similar, but unique flavors.  Uses are similar to common tomato. Can be eaten raw, used in salads, desserts, as a flavoring, and in jams and jellies. One of our farmer’s market customer’s says the fruits are excellent when hand  dipped in dark chocolate to dress up a plate and please the palate.  The ground cherry can also be dried and eaten.  Ground cherries were used by the Native Americans and the Pioneers alike. For good reason, the versatile fruit will keep for up to 6 months in its hull with good ventilation. They also freeze very well. One lady saved her ground cherries from her late summer CSA share and made a pie during the December holidays.  A ripe ground cherry can be recognized by the yellow/orange color fruit.  If the fruit color is still green it will not have the sweet likeable flavor.

Recipes of the week:

Ground Cherry Salsa

Ingredients:

• 1/2 pint of Ground Cherries, each one halved
• 1/4 Red Onion, diced
• 1/4 jalapeno, diced
• Cilantro, chopped
• Red Bell Pepper, diced
• Very *small* squeeze Lime Juice
• Roughly a teaspoon or two Extra Virgin Olive oil
• Very *small* pinch Salt

Mix everything together and let sit for 30 minutes so the flavors can come together. Do not overdue it with the salt or lime; the small amount of salt is only needed to draw out liquid from the cherries so they can macerate with the olive oil and lime juice.

Fire Roasted Peach Salsa

Ingredients:

• About 12 Cherry Tomatoes
• 1 ripe Peach
• 1 slice of a Red Onion
• 1 tablespoon Honey
• Pinch of Kosher Salt
• 1 Serrano Pepper
• 1 tablespoon of Fresh Cilantro
• Extra Virgin Olive Oil, for brushing

Brush the tomatoes and peach with olive oil and sprinkle with salt. Place them all on a hot grill.  The peach will need to come off first after about five minutes.  The tomatoes and onions will come off after ten minutes of total grilling time. Give them all a nice charring.  Blitz all of the ingredients in the food processor.  All done!

CSA Member Amy Haines sent in the folllowing  recipes to share with everyone. Thanks Amy!

Eggplant Pomodoro Pasta

http://www.eatingwell.com/recipes/eggplant_pomodoro_pasta.html
From EatingWell:  July/August 2009
Diced eggplant turns tender and tasty sautéed with garlic and olive oil. Toss
with fresh plum tomatoes, green olives and capers and you have a simple light
summer sauce. We like it over angel hair pasta, but any type of pasta will work.
Serve with freshly grated Parmesan cheese and a mixed green salad.
6 servings | Active Time: 35 minutes | Total Time: 35 minutes
Ingredients
        * 2 tablespoons extra-virgin olive oil
        * 1 medium eggplant, (about 1 pound), cut into 1/2-inch cubes
        * 2 cloves garlic, minced
        * 4 plum tomatoes, diced
        * 1/3 cup chopped pitted green olives
        * 2 tablespoons red-wine vinegar
        * 4 teaspoons capers, rinsed
        * 3/4 teaspoon salt
        * 1/2 teaspoon freshly ground pepper
        * 1/4 teaspoon crushed red pepper, (optional)
        * 12 ounces whole-wheat angel hair pasta
        * 1/4 cup chopped fresh parsley, or basil
Preparation
1.     Put a pot of water on to boil.
2.     Heat oil in a large nonstick skillet over medium heat. Add eggplant and
cook, stirring occasionally, until just softened, about 5 minutes. Add garlic
and cook, stirring, until fragrant, 30 seconds to 1 minute. Add tomatoes,
olives, vinegar, capers, salt, pepper and crushed red pepper (if using) and
cook, stirring, until the tomatoes begin to break down, 5 to 7 minutes more.

3.     Meanwhile, cook pasta in boiling water until just tender, about 6 minutes
or according to package directions. Drain and divide the pasta among 6 shallow
bowls. Spoon the sauce over the pasta and sprinkle parsley (or basil) on top.

Nutrition
Per serving :282 Calories; 7 g Fat; 1 g Sat; 5 g Mono; 0 mg Cholesterol; 50 g
Carbohydrates; 10 g Protein; 11 g Fiber; 467 mg Sodium; 416 mg Potassium

Tex-Mex Summer Squash Casserole

http://www.eatingwell.com/recipes/tex_mex_summer_squash_casserole.html
From EatingWell:  Summer 2004, The EatingWell Diabetes Cookbook (2005)
Chiles and cheese turn mild summer squash into a zesty, satisfying casserole.
The jalapenos make this dish quite hot; if you prefer a milder version, use a
second can of diced green chiles instead.
12 servings | Active Time: 20 minutes | Total Time: 1 1/2 hours
Ingredients
        * 2 1/4 pounds summer squash, quartered lengthwise and thinly sliced crosswise
(about 10 cups)

        * 2/3 cup finely chopped yellow onion
        * 1 4-ounce can chopped green chiles
        * 1 4-1/2-ounce can chopped jalapenos, (about 1/2 cup), drained
        * 1/2 teaspoon salt, or to taste
        * 2 1/4 cups grated extra-sharp Cheddar cheese, (about 7 ounces), divided
        * 1/4 cup all-purpose flour
        * 3/4 cup mild salsa
        * 4 scallions, thinly sliced, for garnish
        * 1/4 cup finely chopped red onion, for garnish
Preparation
1.     Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking
spray.

2.     Combine squash, onion, chiles, jalapenos, salt and 3/4 cup cheese in a
large bowl. Sprinkle with flour; toss to coat. Spread the mixture in the
prepared baking dish and cover with foil.

3.     Bake the casserole until it is bubbling and the squash is tender, 35 to
45 minutes. Spoon salsa over the casserole and sprinkle with the remaining 1 1/2
cups cheese. Bake, uncovered, until golden and heated through, 20 to 30 minutes.
Sprinkle with scallions and red onion.

Nutrition
Per serving :101 Calories; 5 g Fat; 3 g Sat; 0 g Mono; 15 mg Cholesterol; 9 g
Carbohydrates; 5 g Protein; 3 g Fiber; 217 mg Sodium; 265 mg Potassium
1/2 Carbohydrate Serving
Exchanges:1 vegetable, 1/2 high-fat meat
Tips & Notes
        * Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat, covered, at
350°F for about 40 minutes. Garnish just before serving.

 Leek         Okra        Eggplants

Hot Peppers        Sweet Peppers     Zucchinis

Garlic             Red and Yellow Onions     Cucumbers    

  Herbs            Flowers          Potatoes        Beets

  Mixed Heirloom Tomatoes   &   Cherry Tomatoes   

Bread of the Week …from Big Sky Bread Company     

French Whole Grain

A mixture of wheat, rye and white gives this bread a chewy interior and firm crust making this one of our favorites.

Full Loaf Price: $5.00          Half Loaf Price: $4.15            Hard Rolls $1.20 each

Farm Fresh Brown Eggs …from Farm Stuff Farm         

Price : $3.50 per dozen

***Please email Jennifer by Monday at 5pm if you would like to order eggs or bread***

 Veggies of the week:  Green Zebra & Flamme Tomatoes

Green Zebra is a tomato cultivar with characteristic dark green and yellow stripes. Newer variations blush reddish instead of yellow when ripe. It is more tart than regular tomatoes, and it is an early breed. Compared to other tomato varieties, it can produce somewhat mealy fruits.

Green Zebra was bred by Tom Wagner of Everett, Washington, and introduced in his Tater-Mater Seed Catalog in 1983. It is not an heirloom tomato, despite often being mistakenly designated as one.

Flamme Tomato – Also known as Jaune Flamme’ this sweet little tomato packs a punch of flavor.This beautiful apricot-shaped heirloom from FranceBright is orange and only 1-2 oz. (about the size of a large golf ball) they are larger than a cherry but just as prolific and sweet like Sun Gold  The Flamme is great for drying as it retains it’s deep orange color.

Recipes for the week:

Okra Curry

from “Simply in Season” Cookbook

1/2 Cup onion (sliced)

1/4 teaspoon garlic (minced)

1/4 teaspoon ground ginger

1/4 teaspoon ground turmeric

1/4 teaspoon chili powder

1 lb. Okra (cleaned and trimmed)

1/2 teaspoon salt

1 Cup Tomatoes (sliced)

Saute onion in 2 Tablespoons oil until golden.  Add ginger, garlic and spices and saute for a few minutes.  Add Okra and cook a few minutes.  Add Tomatoes and fry for a few minutes until liquids evaporate.

Chilled Tomato Soup

from “Simply in Season” Cookbook. 

This simle soup is a refreshing way to serve a fresh vegetable with lunch!

1 Beefsteak size tomato (peeled)

1 Cup plain yogurt or sour cream

6 basil leaves

dash of salt and pepper

Directions:  Puree in a blender until smooth.

 Cabbage         Okra        Eggplants

Hot Peppers        Sweet Peppers     

Garlic             Red and Yellow Onions          Daikon Radish

  Herbs            Flowers          Assorted Cucumbers

  Mixed Heirloom Tomatoes   &   Cherry Tomatoes   

Bread of the Week …from Big Sky Bread Company     

Whole Grain German Alpine with Seeds                   Full Loaf Price: $4.15

Farm Fresh Brown Eggs …from Farm Stuff Farm         

Price : $3.50 per dozen

***Please email Jennifer by Monday at 5pm if you would like to order eggs or bread***

 Veggie of the week:  Cabbage

Cabbage, a member of the Cruciferae family, is related to kale, broccoli, collards and Brussels sprouts.  Cabbage has a round shape and is composed of superimposed leaf layers.  It is thought that wild cabbage was brought to Europe around 600 B.C. by groups of Celtic wanderers. It was grown in Ancient Greek and Roman civilizations that held it in high regard as a general panacea capable of treating a host of health conditions. 

There are three major types of cabbage: green, red and Savoy. The color of green cabbage ranges from pale to dark green while red cabbage has leaves that are either crimson or purple with white veins running through. Both green and red cabbage have smooth textured leaves. The leaves of Savoy cabbage are more ruffled and yellowish-green in color.  The Italians are credited  with the development of Savoy Cabbage.

Because cabbage’s inner leaves are protected from the sunlight by the surrounding leaves, they are oftentimes lighter in color. Red and green cabbage have a more defined taste and crunchy texture as compared to Savoy cabbage’s more delicate nature.

Consumption of cruciferous vegetables, such as cabbage, is known to reduce the risk of a number of cancers, especially lung, colon, breast, ovarian and bladder cancer. Now, research reveals that crucifers provide significant cardiovascular benefits as well.  

A one cup serving of Cabbage provides over 90% of daily recommended amounts of vitamin K and 50% recommended intake of vitamin C while adding only 33 calories to your diet.  Red cabbages contain significantly more protective phytonutrients than white cabbages:  The vitamin C equivalent, a measure of antioxidant capacity, of red cabbages is six to eight times higher than that of white cabbage.

Recipes for the week:

Fried Cabbage with Bacon, Onion & Garlic

Directions

1. Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

Nutritional Information

Amount Per Serving  Calories: 194 | Total Fat: 12.9g | Cholesterol: 19mg

Peach Tomato Salsa

• 1 jalapeno pepper  stem removed, seeded, and minced.. can add more according to your taste..
• 1 cup fresh tomato, minced
• 1/2 red onion,  minced
• 2 TBSP. fresh cilantro, chopped fine
• 1 TBSP. fresh squeezed lime juice
• 1 TBSP. olive oil
• 1 teasp. salt
• 1 teasp. brown sugar
• 1 cup fresh ripe peach, peeled, and minced

What you might find in your box this week?               

 Cucumbers         Okra        Leeks

Hot Peppers        Sweet Peppers      Eggplant

  Potatoes        Herbs       Flowers

  Mixed Heirloom Tomatoes   &   Cherry Tomatoes   

Bread of the Week …from Big Sky Bread Company     

French Baguette              Full Loaf Price: $2.75

A nice crisp crust and a lite airy interior makes this one of our classic French breads.

Red Cabbage          Assorted  Beans       Hot & Sweet Peppers      

Assorted  Cucumbers         Okra        Leeks

 Assorted Potatoes & Fingerlings       Herbs

  Mixed Heirloom Tomatoes   & Cherry Tomatoes   

Bread of the Week …from Big Sky Bread Company

                                      Honey Whole Wheat

Whole wheat bread sweetened with clover honey. The “best seller” at Big Sky

Full  Loaf Price: $5.50        Half Loaf Price: $3.50      

Dinner Rolls Price: $3.85           Sandwich Rolls Price: $4.50

Farm Fresh Brown Eggs from Farm Stuff Farm         

Price : $3.50 per dozen  

***Please email Jennifer by Monday at 5pm if you would like to order eggs or bread***

Veggies of the Week:  Japanese Trifle Tomato & Leek

Japanese Black Trifele Tomato (aka. Black Russian Truffel Tomato)
Origin: Russia

This little beauty of our new favorite heirloom tomato!  The Japanese Black Trifele Tomato (Estonian: Tomat Jaapani trüffel) is one among an entire family of so-called “Japanese Trifele” Tomatoes that are produced commercially in Russia today.  Black Trifele is one of the very darkest black tomato varieties available.  Japanese Black Trifele features an absolutely wonderful flavor that possesses an extrordinairy richness.  Originally, a stock of  red pear shaped tomatoes were imported to the former Soviet Union which soon became popular. In Russia, these varieties are found more among the highest end seed dealers and even with the Russian Federation’s struggling economy, high prices are often fetched for Trifele Tomatoes.

Leeks, are related to garlic, and to onions, shallots and scallions.  Leeks have attained an esteemed status in Wales, where they serve as this country’s national emblem and even have a place on one of their coins!  The Welsh regard for leeks can be traced back to a battle that they successfully won against that Saxons in 1620, during which the Welsh soldiers placed leeks in their caps to differentiate themselves from their opponents. Today, leeks are an important vegetable in many northern European cuisines and are grown in many European countries.

Leeks look like large scallions, having a very small bulb and a long white cylindrical stalk of superimposed layers that flows into green, tightly wrapped, flat leaves. The white stalk is the edible part of the leek.  Leeks are a very good source of manganese and a good source of vitamin C, iron, folate and vitamin B6.  In a 1/2 Cup serving there are only 16 calories!

Fresh leeks should be stored unwashed and untrimmed in the refrigerator, where they will keep fresh for between one and two weeks. Wrapping them loosely in a plastic bag will help them to retain moisture. Cooked leeks are highly perishable, and even when kept in the refrigerator, will only stay fresh for about two days. Leeks may be frozen after being blanched for two to three minutes, although they will lose some of their desirable taste and texture qualities. Leeks will keep in the freezer for about three months.

Tips for Cooking with Leeks:

Before preparing leeks, clean them thoroughly to remove any soil that may have gotten caught within the overlapping layers of this vegetable. First, trim the rootlets and a portion of the green tops and remove the outer layer. For all preparations except cutting into cross sections, make a lengthwise incision to the centerline, fold it open, and run the leek under cool water. If your recipe calls for cross sections, first cut it into the desired pieces, then place the sliced leek in a colander and run under cool water.

A Few Quick Serving Ideas:

• Healthy sauté leeks and fennel. Garnish with fresh lemon juice and thyme.
• Add finely chopped leeks to salads.
• Make vichyssoise, a cold soup made from puréed cooked leeks and potatoes.
• Add leeks to broth and stews for extra flavoring.
• Braised leeks sprinkled with fennel or mustard seeds makes a wonderful side dish for fish, poultry or steak.
• Add sliced leeks to your favorite omelet or frittata recipe.

Recipe of the week:  Potato & Leek Soup

Recipe from Emeril Lagasse

Ingredients

• 1 large or 2 small leeks, about 1 pound
• 2 bay leaves
• 20 black peppercorns
• 4 sprigs fresh thyme
• 2 tablespoons butter
• 2 strips bacon, chopped
• 1/2 cup dry white wine
• 5 cups chicken stock
• 1 to 1 1/4 pounds russet potatoes, diced
• 1 1/2 teaspoons salt
• 3/4 teaspoon white pepper
• 1/2 to 3/4 cup creme fraiche or heavy cream
• 2 tablespoons snipped chives

Directions

Trim the green portions of the leek and, using 2 of the largest and longest leaves, make a bouquet garni by folding the 2 leaves around the bay leaves, peppercorns and thyme. Tie into a package-shaped bundle with kitchen twine and set aside. (Alternately, tie 2 leek leaves, bay leaves, peppercorns and thyme together in a piece of cheesecloth.)

Using a sharp knife, halve the white part of the leek lengthwise and rinse well under cold running water to rid the leek of any sand. Slice thinly crosswise and set aside.

In a large soup pot over medium heat, melt the butter and add the bacon. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat. Add the chopped leeks and cook until wilted, about 5 minutes. Add the wine and bring to a boil. Add the reserved bouquet garni, chicken stock, potatoes, salt and white pepper, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful.

Remove the bouquet garni and, working in batches, puree the soup in a food processor or blender. (Alternately, if you own an immersion blender, puree the soup directly in the pot.) Stir in the creme fraiche and adjust the seasoning, if necessary. Serve immediately, with some of the snipped chives sprinkled over the top of each bowl of soup.

Dragon’s Tongue Beans

2 ½ cups Dragon’s Tongue Beans
2 tbsp olive oil
5-6 cloves crushed garlic
1 tsp dried basil
Salt and black pepper to taste

Steam the beans for 3-4 minutes, then immediately toss with the remaining ingredients and serve.