CSA Week 8

In your share this week...

cukes-- slicers and picklers

summer squash

sugarsnap peas (likely the last week for these)

bunch cippolini onions

bunch scallions

small bulb fennel

bunch beets

lettuce mix

baby carrots

mixed green and purple beans

dill

lots of sunflowers!

bunch cilantro

bunch parsely

Recipes for this week... Two Dressings adapted from Vegetarian Planet, by Didi Emmons

Lime-Cilantro Dressing (makes about 2 cups)

• 2 garlic cloves, minced
• 2 tsp sugar
• 1 cup coarsely chopped cilantro
• 1/2 cup lime juice (from 2-4 limes)
• 1 cup canola or corn oil
• 1 cup sour cream (your choice, whole, low-fat, or non-fat)
• 1/2 tsp salt or more, to taste
• fresh-ground black pepper to taste

In a blender or food processer, puree garlic, sugar, cilantro and lime juice. With the machine running, add the oil in a thin stream. Then add sour cream, 1/2 cup at a time, blending between additions. Season with salt and pepper. This will keep for up to a week in the fridge.

Shocking Beet Vinaigrette (makes 1.5 cups)

• 1 small beet, trimmed but unpeeled
• 1 tsp minced fresh ginger
• 1 shallot or cippolini, chopped
• 1 tablespoon dijon mustard
• 3 tablespoons balsamic vinegar
• 3/4 cup olive oil
• 1/2 tsp salt
• fresh-ground black pepper to taste

Simmer the beet in a small saucepan until it is tender. Drain the beet, cool with cold, running water, and slip the skin off-- cut into a few pieces. In a food processor or blender, puree the beet, ginger, shallot/cippolini, and mustard. Blend in the balsamic vinegar. With the machine running, slowly add the olive oil, then salt and pepper. Should keep well for 5 days.