August 25, 2020 | Volume 11 | Week 12/B
CSA Week 12/B

Darker mornings and earlier sunsets--Fall is just around the corner, but we'll still be bringing you the full complement of hot-weather favorites for a few more weeks to come. This week, we're pleased to bring you that summer classic, sweet corn, from our friends at Crossroads Community Farm in Dane County.

A NOTE ABOUT MEAT SHARES: We will wait until the weather cools a bit before distributing the next meat bundle and will notify you of the exact date soon.
Friday: 9am-2pm
Saturday: 9am-12pm
By appointment for pre-orders and pickups
Week 12/B
Pack List

Peppers: Italian Colored & Bell
Sweet Corn

EOW will also receive:

Pack list is subject to change due to harvest and weather conditions
A Chinese Remedy
by Christi Lee

Do you have greens-wilt-guilt? Do you allow certain vegetables to grow fur in the crisper until you’re forced to compost them because they’re nobody’s favorite flavor? Do you have a little snippet of something that doesn’t quite fit any particular recipe? The answer: stir-fry. Chinese-style stir-fry is my go-to remedy for dealing with veggies that need reinforcements, or are a little past their prime. I follow a tried-and-true basic method that allows lots of room for creativity. A soy-based sauce ties everything together and helps disguise weaknesses.

It all started back in International Foods Class, an elective home ec. course I took in high school, circa 1978, long before the proliferation of international cuisine via restaurant chains we know today. During the unit on Chinese food, my fellow students and I learned that stir-frying originated out of frugality, to extend limited quantities of protein and save cooking fuel. What we sampled in class was a far cry from the mid-20th century Euro-American idea of Chinese food I'd known as a child: pork chunks stewed with sliced celery and canned bean sprouts, spooned over Minute Rice and topped with crunchy chow mein noodles--aka “Chop Suey.” (But I really loved those noodles as a kid…) My adolescent soul soaked up the culinary exoticism and authenticity presented in class. Later, I refined my method with the Moosewood Cookbook at my side.

Taking to heart the frugal philosophy of stir-fry, about 4-6 cups of chopped mixed vegetables (more if including greens) plus one chicken breast or ½ pound firm tofu yields four healthy servings. Always include an onion.
Assemble your ingredients and cut them into uniform-sized pieces to facilitate even cooking. Different colors and shapes add visual interest: half-moons, matchsticks, square chunks, diagonal slices, etc. Get a pot of your favorite rice going while you chop.

Our teacher taught us to start every stir-fry by heating a splash of peanut oil in a wok (any high-heat oil will do) and tossing in three slices of fresh ginger root plus some sliced fresh garlic. (What? This stuff doesn’t naturally come in powdered form? Cool!) Remove and discard ginger and garlic when lightly browned. Stir in sliced onions. When soft and translucent, begin browning your choice of protein.

Add subsequent ingredients one vegetable at a time, so the heat stays relatively uniform throughout the cooking process. Harder veggies first: carrot, celery, broccoli, kohlrabi, rutabaga, turnip, etc. When these start to soften, add medium-soft vegetables: peppers, summer squash, peas, mushrooms, etc. Keep stirring. Finally, add slivered greens or cabbage and heat until wilted. If all goes well, your hard veggies will be crisp-tender by this point.

Meanwhile, in between all that adding and stirring, prepare the sauce. Combine: ¼ c. tamari or soy sauce, ¾ c. stock or water, 1 t. dry mustard and ½ t. dry ginger (if fresh is unavailable.) Stir a little of the sauce into 1 T. cornstarch or arrowroot powder, making a thick paste. Whisk the paste back into sauce and pour over veggies. Simmer to thicken. Adjust liquid.
Fling in a handful of toasted sesame seeds, cashews, or almonds. Enhance with chili sauce or hot pepper flakes. Add a few shakes of toasted sesame oil and serve over rice. Enjoy.
Rainbow Pepper Medley
2 medium green peppers, julienned
2 medium sweet red peppers, julienned
1 medium sweet yellow pepper, julienned
1 small red onion, chopped
1 jalapeno pepper, seeded, finely chopped

⅓ c. canola oil
2 T. tarragon vinegar
1 T. Dijon mustard
2 t. sugar
2 t. caraway seeds
1 t. salt
1 t. grated lime zest
¼ t. pepper
¼ t. Louisiana-style hot sauce

In a large bowl, combine peppers and onion.

In a small bowl, whisk together vinaigrette ingredients. Pour over vegetables and toss to coat. Cover and refrigerate at least 3 hours before serving.

Servings: 10
Recipe adapted from:
Fish Roasted with Potatoes & Tomatoes
Olive oil (for sprinkling)
2 T. chopped fresh oregano (2 t. dried)
2 T. chopped fresh thyme (2 t. dried)
¼ c. olive oil
2 cloves garlic, chopped
Salt and pepper, to taste
1½ LB skinless, boneless haddock or cod
2 large potatoes, thinly sliced
1 large onion, chopped
3 medium tomatoes, sliced
¼ c. water
¼ c. panko bread crumbs

Preheat oven to 400°F. Oil a 12" baking dish.
In a bowl, combine oregano, thyme, olive oil, garlic, salt, and pepper. Set fish on a large plate. Pour half the oil-herb mixture over it and turn fish until well coated.

In the baking dish, arrange potatoes to cover bottom of dish. Dot with half the remaining herb mixture, salt, and pepper. Sprinkle with oil. Add onion, salt, pepper, and a little of the herb mixture.

Arrange tomatoes on top. Dot with remaining herb mixture, salt, and pepper. Sprinkle with oil. Pour the water in at the sides of the dish. Cover with foil and bake in the oven for 30 minutes or until potatoes are tender.

Remove pan from the oven. Arrange fish atop vegetables and sprinkle with panko. Drizzle with oil.

Roast uncovered for 15 more minutes or until fish flakes easily. (Total baking time about 45 minutes.) Serve fish with the cooking juices spooned over and vegetables beside it.

Servings: 4
Recipe adapted from:
Leek, Kale & Potato Latkes
5 c. tightly packed, grated potatoes (use a starchy potato)
2 large leeks, halved lengthwise, cleaned and sliced very thin
8 oz. kale, stemmed, washed, dried and finely chopped or cut in thin slivers (about 3 c., tightly packed)
1 t. baking powder
Salt and freshly ground pepper to taste
2 t. cumin seeds, lightly toasted and coarsely ground
¼ c. chopped chives
¼ c. all-purpose flour or cornstarch
2 eggs, beaten
¼ c. vegetable oil

Preheat oven to 300°F. Meanwhile, place a rack over a sheet pan.
In a large bowl mix together potatoes, leeks, kale, baking powder, salt and pepper, cumin, chives, and flour or cornstarch. Add eggs, stir together.

Begin heating a large heavy skillet over medium-high heat. Add 2 to 3 tablespoons of the oil and when it is hot, take up heaped tablespoons of the latke mixture, press mixture against the spoon to extract liquid (or squeeze in your hands), and place in the pan. Press down with the back of the spatula to flatten. Repeat with more spoonfuls, being careful not to crowd the pan.

Cook on one side until golden brown, about 3 minutes. Flip latkes with a spatula and cook on the other side until golden brown, another 2 to 3 minutes. Transfer to the rack set over a baking sheet and place in the oven to keep warm.

The mixture will continue to release liquid, which will accumulate in the bottom of the bowl. Stir from time to time, and remember to squeeze the heaped tablespoons of the mix before you add them to the pan.

Serve hot topped with sour cream, Greek yogurt or crème fraiche, or other toppings of your choice such as salsa, chutney or yogurt blended with cilantro, mint, and garlic.

Servings: 6
Recipe adapted from:
Sweet Corn Salsa

4 ears of sweet corn, husks removed
1 red bell pepper, diced
2 small tomatoes, diced
¾ c. diced cucumber
¼ c. diced red onions
1-2 jalapenos, seeds and veins removed, minced (1 for mild)
⅓ c. packed minced cilantro
2 T. lime juice
1 T. apple cider vinegar
½ t. ground cumin 
½ t. salt
¼ t. garlic powder
¼ t. smoked paprika
¼ t. pepper

Prepare corn by either of these methods:
GRILL: Lightly brush corn with olive oil. Grease and heat grill to high heat (450°F). Once hot, add corn and close lid. Cook 2-3 minutes on each side, rotating ears until all sides are lightly charred, about 10-12 minutes, closing lid in between rotations. Set corn aside and allow to cool enough to handle. Cut kernels off cob and transfer to a large bowl to cool.

SKILLET: Cut kernels off cob. Heat 1 T. olive oil in large cast iron skillet over high heat. Add corn and cook, stirring occasionally, until corn starts to char approximately 5-7 minutes. Transfer kernels to a large bowl to cool.

Add remaining ingredients to cooked corn and toss to evenly coat. Season with additional lime juice and/or salt and pepper to taste.

Let rest for 30-60 minutes at room temperature to let the flavors meld. Will keep covered in refrigerator for up to 4-5 days, but tastes best the first day.

Servings: 4-12
Recipe adapted from:
Turtle Creek Gardens, LLC | 262-441-0520 |
Janet Gamble, Farm Manager:
Christi Lee, Newsletter Editor: