Underwood Family Farms - CSA Member Blogspot
Texas Caviar
1 ear of bi-color corn (cut kernels off the cob)
1 lb. of black eyed peas (boiled, cooled and shelled or you can substitute one 15 oz can)
2 green onions, chopped
2 garlic cloves, minced
1/2 cup diced Texas Sweet Onion
2 ripe avocados, diced
2 tomatoes, chopped
2 Tbsp. red wine vinegar
2 Tbsp. olive oil
2 tsp. hot pepper sauce (Durkee's works well)
2 Tbsp. fresh lime juice
1/4 cup of chopped cilantro
Combine all ingredients and refrigerate for at least an hour to let the flavors marinate. Serve with homemade baked tortilla chips.
1 lb. of black eyed peas (boiled, cooled and shelled or you can substitute one 15 oz can)
2 green onions, chopped
2 garlic cloves, minced
1/2 cup diced Texas Sweet Onion
2 ripe avocados, diced
2 tomatoes, chopped
2 Tbsp. red wine vinegar
2 Tbsp. olive oil
2 tsp. hot pepper sauce (Durkee's works well)
2 Tbsp. fresh lime juice
1/4 cup of chopped cilantro
Combine all ingredients and refrigerate for at least an hour to let the flavors marinate. Serve with homemade baked tortilla chips.
Corn, Cucumber and Tomato Salad
Serves 4
3 ears of Underwood bi-color corn (raw)
2 small cucumbers (either pickling or Persian)
2 small tomatoes or one large (Heirloom would be great if you have that)
1/2 small red onion
1 Tbsp. olive oil (you can increase this to 2 Tbsp. if you prefer)
1 Tbsp. lemon juice
1 small minced clove garlic (optional)
1/2 tsp. sea salt or to taste
1/2 tsp. freshly ground pepper
Basil, cilantro, or parsley (optional)
Carefully cut the kernels from the cob into a bowl. Tip: If you use a wide, large bowl it is much easier than trying to cut them off on a cutting board - as the kernels tend to go all over the place. Dice the cucumbers, tomatoes and onion into small chunks. Toss in the rest of the ingredients and you're done. This is one of the easiest and fastest ways to prepare fresh corn. You can double it to take to a BBQ or family picnic. With cilantro it makes a great addition to tacos or burritos.
You can also add avocado, celery, jalepeno peppers or fennel -- get creative!
3 ears of Underwood bi-color corn (raw)
2 small cucumbers (either pickling or Persian)
2 small tomatoes or one large (Heirloom would be great if you have that)
1/2 small red onion
1 Tbsp. olive oil (you can increase this to 2 Tbsp. if you prefer)
1 Tbsp. lemon juice
1 small minced clove garlic (optional)
1/2 tsp. sea salt or to taste
1/2 tsp. freshly ground pepper
Basil, cilantro, or parsley (optional)
Carefully cut the kernels from the cob into a bowl. Tip: If you use a wide, large bowl it is much easier than trying to cut them off on a cutting board - as the kernels tend to go all over the place. Dice the cucumbers, tomatoes and onion into small chunks. Toss in the rest of the ingredients and you're done. This is one of the easiest and fastest ways to prepare fresh corn. You can double it to take to a BBQ or family picnic. With cilantro it makes a great addition to tacos or burritos.
You can also add avocado, celery, jalepeno peppers or fennel -- get creative!
Melon-Omagosh!
How well do you know your melons? Can you tell a Galia from a Saticoy? Did you know that melon seeds were transported to the United States by Columbus and eventually cultivated by Spanish explorers in California. Most people don't realize that melons are in the same gourd family as squashes and cucumbers.
This week in your box you received two special melons - a French Morning and a Saticoy. My French Morning didn’t even last an evening! As a matter of fact, only a few slices actually made it to the dinner plate. As my teenage boys cruised through the kitchen, eyes aimed at the cutting board where I was preparing it, it became quickly apparent that my slicing wasn’t going to be able to keep up with the consumption. I hope you are enjoying your wonderful melons and here’s a little bit more about the melons that we grow.
FRENCH MORNING, popular in France, are about the size of a large grapefruit with smooth greenish skin similar to a watermelon. The green flesh is refreshing and not overly sweet.
GALIA melons were first cultivated in Israel. The galia looks like a cantaloupe, but somewhat yellower under the netting, and the flesh is a pale green, like a honeydew. Some people make the mistake of thinking it’s an under ripe cantaloupe.
SATICOY, is very similar to a cantaloupe but is oval, not round, and has thicker-looking netting on the surface. It’s vibrant orange flesh is decidedly sweeter than cantaloupe.
SHARLYN, is also cantaloupe size, a rounded oval with netted skin, however, the sweet flesh ranges from a pale green to white. The skin should be yellow under the netting.
WATERMELONS come in several varieties and sizes, including small, round Sugar Babies; seedless, and yellow fleshed. The yellow watermelons are favored in my household.
Storage
Uncut melons can be kept at room temperature for 2-4 days or until fully ripe, then refrigerate for up to 5 days. Refrigerated cut up melon should be kept in a covered glass container for no more than 3 days . Cut melons have a very strong smell and could penetrate other foods in your refrigerator.
Preparation
Always wash melons in soapy water, (I like to use a vegetable wash) before cutting to avoid getting dirt or debris from the skin carried from the knife blade to the flesh. Cut the melon in half and scoop out the seeds. I normally cut a melon half in 1-2 inch wedges, run a sharp knife between the flesh and the skin, and then score the flesh wedge into bite sized pieces as it sits on the skin. Then I put the pieces in a glass bowl and start on the next one. And you can’t beat a melon baller.
Ideas
Lemon or lime can enhance the taste of any melon, and chopped mint also makes a nice addition. Fennel fronds add depth with their mild anise/licorice flavor if you have that on hand. Any melon pairs well with strawberries, its like peanut butter and chocolate.
I like to add a few slices of melon to a dinner or lunch plate, it’s an easy way to fill up the fruit and vegetable portion and it always seems to get eaten without a protest.
This week in your box you received two special melons - a French Morning and a Saticoy. My French Morning didn’t even last an evening! As a matter of fact, only a few slices actually made it to the dinner plate. As my teenage boys cruised through the kitchen, eyes aimed at the cutting board where I was preparing it, it became quickly apparent that my slicing wasn’t going to be able to keep up with the consumption. I hope you are enjoying your wonderful melons and here’s a little bit more about the melons that we grow.
FRENCH MORNING, popular in France, are about the size of a large grapefruit with smooth greenish skin similar to a watermelon. The green flesh is refreshing and not overly sweet.
GALIA melons were first cultivated in Israel. The galia looks like a cantaloupe, but somewhat yellower under the netting, and the flesh is a pale green, like a honeydew. Some people make the mistake of thinking it’s an under ripe cantaloupe.
SATICOY, is very similar to a cantaloupe but is oval, not round, and has thicker-looking netting on the surface. It’s vibrant orange flesh is decidedly sweeter than cantaloupe.
SHARLYN, is also cantaloupe size, a rounded oval with netted skin, however, the sweet flesh ranges from a pale green to white. The skin should be yellow under the netting.
WATERMELONS come in several varieties and sizes, including small, round Sugar Babies; seedless, and yellow fleshed. The yellow watermelons are favored in my household.
Storage
Uncut melons can be kept at room temperature for 2-4 days or until fully ripe, then refrigerate for up to 5 days. Refrigerated cut up melon should be kept in a covered glass container for no more than 3 days . Cut melons have a very strong smell and could penetrate other foods in your refrigerator.
Preparation
Always wash melons in soapy water, (I like to use a vegetable wash) before cutting to avoid getting dirt or debris from the skin carried from the knife blade to the flesh. Cut the melon in half and scoop out the seeds. I normally cut a melon half in 1-2 inch wedges, run a sharp knife between the flesh and the skin, and then score the flesh wedge into bite sized pieces as it sits on the skin. Then I put the pieces in a glass bowl and start on the next one. And you can’t beat a melon baller.
Ideas
Lemon or lime can enhance the taste of any melon, and chopped mint also makes a nice addition. Fennel fronds add depth with their mild anise/licorice flavor if you have that on hand. Any melon pairs well with strawberries, its like peanut butter and chocolate.
I like to add a few slices of melon to a dinner or lunch plate, it’s an easy way to fill up the fruit and vegetable portion and it always seems to get eaten without a protest.
Japanese Turnip Pickles
1 cup water
1/2 cup vinegar (white or rice vinegar works best)
1/4 cup sugar (or honey or agave syrup
1/2 tsp salt (opt)
1 fresh hot red jalapeno pepper, sliced lengthwise (remove seeds)
1 1/2 inch piece of fresh ginger, peeled and sliced
2 garlic cloves, smashed
1 bunch Japanese turnips
Bring water, vinegar, sweetener and salt to a boil in a nonreactive saucepan, if you are using sugar, stir until dissolved. Cool and add in jalapeno, ginger and garlic. Quarter the turnips and slice thin and place in a medium glass bowl. Pour the liquid over the turnips, cover the bowl and chill at least overnight to let the flavors meld. Will keep up to one week.
1/2 cup vinegar (white or rice vinegar works best)
1/4 cup sugar (or honey or agave syrup
1/2 tsp salt (opt)
1 fresh hot red jalapeno pepper, sliced lengthwise (remove seeds)
1 1/2 inch piece of fresh ginger, peeled and sliced
2 garlic cloves, smashed
1 bunch Japanese turnips
Bring water, vinegar, sweetener and salt to a boil in a nonreactive saucepan, if you are using sugar, stir until dissolved. Cool and add in jalapeno, ginger and garlic. Quarter the turnips and slice thin and place in a medium glass bowl. Pour the liquid over the turnips, cover the bowl and chill at least overnight to let the flavors meld. Will keep up to one week.
Heirloom Tomatoes Are Here!
These delicious (and sometimes misunderstood) tomatoes are the vegetable clan's quintessential Ugly Betty. I too, once steered clear of these unusual looking characters until I discovered their true inner beauty. This week in your CSA box you received a Cherokee tomato, a purplish reddish guy with a funky, bubbly bottom side. The Cherokee tomatoes are among the juiciest and tastiest of the Heirloom variety and interestingly enough, sometimes the more unattractive they look, the better they taste!
You may have seen some green mixed in with the purple and red, that would indicate that the tomato may not be fully ripe and to reach it's peak flavor, you could let it ripen on your counter or in a loosely closed paper bag (accelerates the process) for a day or so. Tomatoes aren't big fans of the refrigerator - it is best to store them at room temperature until you have sliced through them.
Cherokees are great on their own with a little sea salt and freshly ground pepper or drizzled with a small amount of salad dressing or some olive oil. They also are great on sandwiches and in salads.
Heirloom tomatoes got their name because they were passed on from generation to generation and the seeds that produce the tomatoes contain the flavor and the texture of years ago. If you are tomato lover, one bite and you'll be hooked!
More information on Heirloom tomatoes can be found here .
You may have seen some green mixed in with the purple and red, that would indicate that the tomato may not be fully ripe and to reach it's peak flavor, you could let it ripen on your counter or in a loosely closed paper bag (accelerates the process) for a day or so. Tomatoes aren't big fans of the refrigerator - it is best to store them at room temperature until you have sliced through them.
Cherokees are great on their own with a little sea salt and freshly ground pepper or drizzled with a small amount of salad dressing or some olive oil. They also are great on sandwiches and in salads.
Heirloom tomatoes got their name because they were passed on from generation to generation and the seeds that produce the tomatoes contain the flavor and the texture of years ago. If you are tomato lover, one bite and you'll be hooked!
More information on Heirloom tomatoes can be found here .
Storing Lettuce and Greens
When I break down my CSA box on pickup day, I like to wash and prep most of the produce so that it's ready for use whenever I need it. Particularly the greens and salad veggies. I clean my sink and fill it up with cool water and sprinkle in a few drops of a good natural veggie wash, then toss in the lettuce, carrots, cucumbers and any other greens.
I let it soak for a about 10 minutes, then drain the sink and fill it up again with cool water. I put the greens in a large colander and let them drain for maybe 20 minutes. Then I wrap the lettuce and greens in a flour sack dish towel and put that in the produce bin in the refrigerator. If you are not familiar with a flour sack style towel, they are the "old school" dish towels that your grandmother had in her kitchen. Thin, white and highly absorbent, these little wonders are great for wrapping up slightly damp produce and storing in the refrigerator, covering rising bread loaves, you can even use them to strain liquids. They are a great addition to any cook's kitchen.
At the Farm Stand in Moorpark you can buy a Salad Sac - another great way to store greens and produce. I use a Salad Sac to store carrots, cucumbers and the salad add-ons, and to keep my spinach and kale fresh.
In addition to keeping your produce fresh longer, by not using plastic bags you are doing your part to help the environment!
I let it soak for a about 10 minutes, then drain the sink and fill it up again with cool water. I put the greens in a large colander and let them drain for maybe 20 minutes. Then I wrap the lettuce and greens in a flour sack dish towel and put that in the produce bin in the refrigerator. If you are not familiar with a flour sack style towel, they are the "old school" dish towels that your grandmother had in her kitchen. Thin, white and highly absorbent, these little wonders are great for wrapping up slightly damp produce and storing in the refrigerator, covering rising bread loaves, you can even use them to strain liquids. They are a great addition to any cook's kitchen.
At the Farm Stand in Moorpark you can buy a Salad Sac - another great way to store greens and produce. I use a Salad Sac to store carrots, cucumbers and the salad add-ons, and to keep my spinach and kale fresh.
In addition to keeping your produce fresh longer, by not using plastic bags you are doing your part to help the environment!
Bread and Butter Pickles
1 lbs pickling cucumbers
l large sliced Texas Sweet Onions
1/8 cup sea salt or Kosher salt (don’t use iodized salt)
1 cup white vinegar
1 cup apple cider vinegar
1 1/2 cup sugar (or you can substitute 3/4 cup of honey, agave syrup or maple syrup)
1 Tbsp mustard seeds
6 allspice berries
6 whole cloves
1/2 tsp turmeric
1 tsp red pepper flakes
1 tsp celery seeds
Dash of cinnamon
A few (3) pint or 2 quart sized canning jars for storage.
Wash cucumbers thoroughly, make sure you scrub any dirt off the skins. Slice the cucumbers in 1/4-inch thick slices, place in a large colander with a bowl underneath (this catches the juices as the cucumbers cure). Add the sliced onions and salt. Stir in so that the salt is well distributed among the cucumber slices. Cover with a thin clean dish towel. Cover with a couple of cups of ice. Put in the refrigerator and let chill for about 4 hours. Remove ice and rinse the cucumber and onion slices thoroughly, drain. Rinse again and drain.
NOTE: Make sure your jars are super clean. I personally don’t fully sterilize the jars and lids, but you can to be safe, just boil them in a big pot of water for 5 minutes and remove them with tongs and let cool on a clean dish towel. I pour some boiling water in them and over the lids to quick sterilize them, but because these pickles don’t last more than one or two days at my house, I don’t feel the need to sterilize like I would if I was canning them.
In a large pot, add the vinegar, sugar, and all of the spices. Bring to a boil slowly. (Sidenote: I start this about an hour before the cucumbers and onions are due to be rinsed. After it boils, I turn off the heat and cover the pot and let it sit until I’m ready to rinse the cucumbers and onions. It stinks up the house, but allows the flavors to meld.) Once the sugar has dissolved, add the sliced cucumbers and onions. As soon as the sugar vinegar solution starts to boil, remove from heat and begin removing the vegetables with a slotted spoon and putting them in the storage jars. When you get the jar almost filled (about an inch from the top) pour the hot vinegar syrup over the cucumbers/onions to within a half inch from the top. Put lids on and let cool on the counter for approximately one hour, then refrigerate and watch them disappear.
Makes about 3 pint jars or 2 quarts.
l large sliced Texas Sweet Onions
1/8 cup sea salt or Kosher salt (don’t use iodized salt)
1 cup white vinegar
1 cup apple cider vinegar
1 1/2 cup sugar (or you can substitute 3/4 cup of honey, agave syrup or maple syrup)
1 Tbsp mustard seeds
6 allspice berries
6 whole cloves
1/2 tsp turmeric
1 tsp red pepper flakes
1 tsp celery seeds
Dash of cinnamon
A few (3) pint or 2 quart sized canning jars for storage.
Wash cucumbers thoroughly, make sure you scrub any dirt off the skins. Slice the cucumbers in 1/4-inch thick slices, place in a large colander with a bowl underneath (this catches the juices as the cucumbers cure). Add the sliced onions and salt. Stir in so that the salt is well distributed among the cucumber slices. Cover with a thin clean dish towel. Cover with a couple of cups of ice. Put in the refrigerator and let chill for about 4 hours. Remove ice and rinse the cucumber and onion slices thoroughly, drain. Rinse again and drain.
NOTE: Make sure your jars are super clean. I personally don’t fully sterilize the jars and lids, but you can to be safe, just boil them in a big pot of water for 5 minutes and remove them with tongs and let cool on a clean dish towel. I pour some boiling water in them and over the lids to quick sterilize them, but because these pickles don’t last more than one or two days at my house, I don’t feel the need to sterilize like I would if I was canning them.
In a large pot, add the vinegar, sugar, and all of the spices. Bring to a boil slowly. (Sidenote: I start this about an hour before the cucumbers and onions are due to be rinsed. After it boils, I turn off the heat and cover the pot and let it sit until I’m ready to rinse the cucumbers and onions. It stinks up the house, but allows the flavors to meld.) Once the sugar has dissolved, add the sliced cucumbers and onions. As soon as the sugar vinegar solution starts to boil, remove from heat and begin removing the vegetables with a slotted spoon and putting them in the storage jars. When you get the jar almost filled (about an inch from the top) pour the hot vinegar syrup over the cucumbers/onions to within a half inch from the top. Put lids on and let cool on the counter for approximately one hour, then refrigerate and watch them disappear.
Makes about 3 pint jars or 2 quarts.
Stuffed Chayote Squash
3 large chayotes, halved lengthwise
1 tablespoon salad oil
1 lb. ground pork beef or Italian sausage
1/2 cup finely chopped onion
1 clove garlic, minced or pressed
1/4 cup tomato sauce
1 teaspoon oregano leaves
1/2 teaspoon of vinegar
Salt to taste
Shredded cheddar cheese
Boil chayote squash halves in 2 inches of water until tender when pierced (25 to 35 minutes.) Drain.
While chayotes are cooking, heat oil in a wide frying pan over medium heat. Add ground meat, onion and garlic. Cook stirring often, until meat is browned and onion is soft. Scoop pulp for each chayote half, leaving a 1/4-inch-thick shell. Dice pulp and seed. Add to meat mixture with tomato sauce oregano, and vinegar. Season to taste with salt.
Place chayote shells in a greased shallow baking pan. Evenly fill with meat mixture and top with cheese. Bake, uncovered, in a 400 degree oven until cheese is melted (about 10 melted.)
Chilled Wilted Tatsoi Salad With Sesame-Ginger Dressing
10-12 ounces Tatsoi leaves
sesame seeds, for garnish
Dressing:
2 T soy sauce
1 T unseasoned rice vinegar
1 tsp. grated ginger root
1 tsp. sugar
1/2 tsp. Sriracha or Asian hot chile sauce
fresh ground black pepper to taste
Bring a large pot of salted water to a boil, and fill another bowl with cold water and a handful of ice cubes. Wash Tatsoi leaves and cut into thick strips. Dump Tatsoi into boiling water, time for exactly one minutes, then drain immediately into colander and dump into bowl with ice water.
While Tatsoi is cooling in ice water, get a plastic bowl with a tight fitting lid that's large enough to hold all the Tatsoi. Mix dressing ingredients in this bowl, then drain Tatsoi well and add to dressing. Chill in the refrigerator an hour or more, turning bowl over a few times so Tatsoi remains coated with the dressing.
To serve, use tongs or a slotted spoon to remove Tatsoi from bowl and arrange on serving plates. Toast sesame seeds for 1-2 minutes in a dry pan and sprinkle over salad. Serve immediately
Spinach Frittata
1 lb spinach leaves (about 2 bunches), cleaned, chopped
1 Tbsp olive oil
1 medium onion, chopped (about 1 cup)
1 large clove garlic, minced
9 large eggs
2 Tbsp milk
1/3 cup grated Parmesan cheese
Sun-dried tomatoes, about 2 Tbsp chopped
Salt and freshly ground pepper to taste
3 oz goat cheese
Preheat oven to 400°F.
Cook spinach in 1/4 cup of water in a covered saucepan until just wilted, a couple minutes. Drain water and set aside.
In a mixing bowl, whisk together eggs, milk, and Parmesan cheese. Add in chopped sun-dried tomatoes, and sprinkle with salt and pepper. Set aside.
Sauté onions in olive oil in an oven-proof, stick-free skillet, until translucent, about 2 minutes on medium high heat. Add garlic and sauté a minute further. Add cooked spinach and mix in with onions and garlic.
Spread out spinach mixture evenly on bottom of skillet. Pour egg mixture over spinach mixture. Use a spatula to lift up the spinach mixture along the sides of the pan to let egg mixture flow underneath.
Sprinkle bits of goat cheese over the top of the frittata mixture. When the mixture is about half set, put the whole pan in the oven. Bake for 13-15 minutes, until frittata is puffy and golden. Remove from oven with oven mitts and let cool for several minutes. Although the pan may be out of the oven for a few minutes, the handle is still very hot.