Great basin basket csa

Great Basin Basket CSA
Summer, Week 4
August 2nd, 2011

Life on the Farm
Nu Mex Hot Pepper
These lazy days of summer are hardly lazy for those Though they might look similar to the Anaheim pepper of us in the farming business. It’s the busiest time you received last week, the green peppers in your of year with all the markets, boxes and orders to basket are a much hotter variety called Nu Mex Hot fill. As CSA customers you are the lucky ones Pepper. We wouldn’t suggest eating them raw or because we send the newest and best produce to rubbing your eyes after cutting them unless you are very brave. Though they are not the hottest pepper on the you first. You won’t be seeing our tasty, amazingly market, they do pack a punch and are perfect for adding sweet organic corn at the markets or produce spice to salsas and other Mexican dishes. stands but we have just enough to send some ears to you this week. We hope you enjoy them! Cilantro
Cilantro is a popular herb that has a fresh taste, a We are starting to harvest a bounty of some of our perfect addition to many raw and cooked dishes. When products including melons, squash, peppers and added to homemade salsa, it adds a wonderful flavor cucumbers. We’d like to share that bounty with especial y when paired with a hot pepper. It is also you, so if you receive a seemingly large amount of lovely in Asian soups and raw in salads. one thing or another, it’s a bonus. Use the
Armenian Cucumbers
cucumbers in a pickling recipe, try the melons in a These impressive-looking cucumbers are a crisp green- salad, or add peppers to a fresh salsa or pasta fleshed delight. It’s a shame you don’t see them in the sauce. Also, we’re sure your friends, family and store more often, as they have a mild sweet flavor and delectable crunchy texture. They are perfect raw as a snack, in salads, or for sweet refrigerated pickles (see Remember, pickling cucumbers are available by the lug and can be picked up at a farmers market or drop-off location. Call to order: 775-867-3750. Arava Melon
The flesh of this melon is juicy, pale lime green with a What’s in your basket this week:
floral, tropical and sweet aroma. Blend diced arava melon with fresh lime juice, then combine with prosecco or champagne for a melon bellini. Puree arava melon and kiwi with sugar, then serve as a drink over ice. Combine diced arava melon with cubes of white cheddar cheese, thinly sliced red onions and olive oil for a side salad. Arava melons will keep, refrigerated, for up to two weeks. The arava melon named for the long Organic Arava Melon Organic Bell Peppers valley that traverses much of the desolate Negev Desert in southern Israel. It is a signature variety sold Organic Nu Mex Peppers Organic Cherry Tomatoes throughout markets in Israel.
Yellow-Doll Watermelon
Walla-Walla Sweet Onion Organic Pickling Cucumbers Don’t be fooled by the yellow flesh of this watermelon, Organic Romanian Peppers Organic Cilantro it is as sweet and juicy as their red counterparts. They are yummy just sliced as they are for a backyard bbq or as yellow accent to a melon salad with the reds of a watermelon, the orange of a cantaloupe and the green of an Arava. The contrasting textures and colors of these Fallon favorites make for an exciting dish for dessert or an impressive addition to a pot-luck. Great Basin Basket CSA
Summer, Week 4
August 2nd, 2011
Sweet Refrigerated Pickles
Directions
1. Stir together soy and vinegar in a bowl for dipping
sauce. Stir together chicken, egg, cilantro, scallions, 6 cups sliced cucumbers (any cucumber will do, sesame oil, and salt with a fork until just blended. aremenian, slicing, pickling or even zucchini) 2. Spread cornstarch in a shallow baking pan. With wet
Place the above ingredients into the glass jar. hands form chicken mixture into 1-inch balls, transferring them to baking pan as formed. Wash and dry your hands, then gently roll balls in cornstarch until 1 cup vinegar (white pickling vinegar is best) 3. Heat 1/4 cup vegetable oil in a 12-inch heavy skillet
over moderately high heat until hot but not smoking, Directions
then cook half of balls, turning over occasionally, until Pour mixture over the cucumbers. Let stand in the firm and golden (they will flatten slightly), 2 to 3 refrigerator for 3 days. Do not add any other liquid as minutes. Transfer with a slotted spoon to paper towels the cucumbers will make their own juice. 4. Add remaining 1/4 cup oil to skillet and cook
Melon and Berries Salad
remaining balls in same manner. Serve meatballs with 2 cups chilled cantaloupe cubes or balls 2 cups chilled arava melon cubes or balls Stuffed Summer Squash
1 cup fresh berries and/or red raspberries Directions
1. In a medium bowl combine cantaloupe and arava
melon. Drizzle honey and lime juice over melon; gently toss to mix. Cover and chil up to 24 hours Preparation:
2. Just before serving, add mint and toss gently to mix.
Boil squash whole until just tender; remove and carefully split lengthwise. Using a spoon, scoop out pulp, taking care not to break shells. Set pulp aside. Cilantro-Chicken Balls
In skil et over medium-high heat, cook sausage with onion. Add salt and pepper to taste; remove from heat. Add squash pulp, bread crumbs, and seasoned salt. Add a little water if the mixture is too dry. Stuff squash shells with the sausage mixture; bake at 3/4 cup cornstarch 1/2 cup vegetable oil

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