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July - CSA week 5

I'm really excited this week and taking a photo before plunging in to prep the vegetables for the week - OK, well, I'm not that far ahead except for maybe thinking we'll have the broccoli tonight...
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So it's carrots (maybe glazed with mint?), snow peas (here's a hint: all the recipes on epicurious recommend boiling them first, for either 30 or 60 seconds, then stir frying them, maybe in sesame oil). There were two kinds of kale, and I might just steam or stir fry the kale, then dress with lemon and oil (geez, it is time to find some local sunflower oil!!), and fennel.

OK, fennel you may not be familiar with. Actually you can do anything you like with it. Eat it raw in salads (slice it very thin, mix in parsley, radishes, a little fennel top, and dress with oil and vinegar; roast it; saute or braise it; or make a gratin. There is a recipe at epicurious, that is generally well-rated. I am making Alice Waters' from "The Art of Simple Cooking" - it blanches the fennel first, for 5 minutes in salted water, then adds a thin white sauce made with butter and flour, and equal proportions of milk and fennel blanching liquid. Then of course, a bunch of grated parmesan cheese.

Other new produce available as of last Saturday at the farmer's market include new potatoes, collard greens and garlic. The garlic from Jay Hill Farm was unusually smooth roasted, with an incredible flavor - look for them next Wednesday at the market, or order directly.

The Western Slope cherries are worth their weight in gold - for a recipe that will cause your family to worship the ground you walk on, try a cherry-almond crisp. My version of that is as follows:

CHERRY-ALMOND CRISP
Fruit
7 cups sweet cherries, pitted 

½ cup sugar
(or more to taste)
1 to 1 ½ tablespoon cornstarch

1 teaspoon kirsch (clear cherry brandy) or brandy
Topping
1/3 cup whole almonds, chopped – or somewhat fewer

½ cup flour

1/3 cup (packed) golden brown sugar

1/3 cup old-fashioned oats

1/8 teaspoon salt

¼ cup (1/2 stick) chilled unsalted butter, diced
Vanilla ice cream

For Fruit:
Preheat oven to 375°F. Generously butter 13×9x2-inch glass baking dish. Combine all ingredients in large bowl. Transfer to prepared dish. Bake until fruit is tender and juices bubble thickly, about 50 minutes. Cool in dish. (Can be made 4 hours ahead. Let stand at room temperature.)

For Topping

Preheat oven to 375°F.
Place almonds in medium bowl. Add flour, brown sugar, oats and salt.
Mix together. Add butter and rub in with fingertips until mixture resembles coarse meal. Sprinkle topping over fruit.
Bake until fruit is heated through and topping is golden brown and firm to touch, about 25 minutes. Serve crisp warm with ice cream.

Posted on Wednesday, July 2, 2008 at 06:50PM by Registered CommenterMyrto Ashe | CommentsPost a Comment

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