CSA 2024 SUMMER WEEK 13

Written by

Elizabeth Townsend

in

, , ,

From our Farm

Heirloom Persimmons (ripe when they feel like a water balloon and are a jelly consistency)

French or Red Radishes

Roselle

Murasaki Sweet Potatoes

 

From Partner Growers

Carrots, no tops (COG)

Curly Green Kale (COG)

Green Romaine Lettuce (TWF)

Flat Leaf Parsley (TWF)

Yellow Squash (WAT)

 

COG = Clem’s Organic Garden |  WAT = Watsonia Farms | TWF = TendWell Farm

Try out these great recipes we found around the web that feature items from your share

This week we’re featuring Southern Baked Yellow Squash, Candied Roselle, and Persimmon Panna Cotta.

 

Southern Baked Yellow Squash

Ingredients

  • 3 pounds yellow summer squash, cut into 1-inch cubes
  • ¾ cup dry bread crumbs
  • ½ cup chopped onion
  • 2 large eggs
  • ½ cup butter, melted
  • 1 tablespoon white sugar
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
  2. Place squash into a large saucepan, cover with water, and bring to a boil. Boil until soft, 10 to 15 minutes.
  3. Drain squash well, transfer to a large mixing bowl, and mash until slightly chunky.
  4. Stir in 1/2 cup bread crumbs, onion, eggs, 1/4 cup melted butter, sugar, salt, and pepper until thoroughly combined.
  5. Spread mixture into the prepared baking dish. Drizzle remaining 1/4 cup melted butter over top, then sprinkle with remaining 1/4 cup bread crumbs.
  6. Bake in the preheated oven until cooked through and golden brown on top, about 1 hour.

 

Candied Roselle

Ingredients

  • fresh roselle
  • 1 cup (200 gr) granulated sugar

Directions

  1. Peel the calyces and discard the seed pods (or save the seeds! Roselle seeds can be roasted and eaten, or ground into flour or meal. They can also be fermented into a Sudanese meat substitute called “furundu”). Rinse the calyces.
  2. Blanch the calyces into boiling water for 2-3 minutes.
  3. Drain the water and submerge the calyces immediately in ice water.
  4. Drain the water. Mix with 3/4 cup sugar until well combined. Put them into a container and cover the calyces with the rest 1/4 cup (50 gr) sugar.
  5. Refrigerate for 1 week and it’s ready to be served.

 

Persimmon Panna Cotta 

Ingredients

  • 1/2 cup organic heavy cream
  • 1 1/2 cups organic half and half (or you can use ALL half and half and no cream for a lighter version)
  • 1/4 cup organic cane sugar (alternatives: organic light brown sugar for a richer flavor, but don’t use dark brown / or use the sugar-free powder/crystalline sweetener of your choice)
  • 1/2 packet of gelatin (3.5 grams or about 1 1/4 tsp)
  • 1 tbsp cold water (or cold milk) to bloom gelatin – water is easier to work with!
  • 1 tsp vanilla extract
  • 1 cup persimmon pulp
  • 1/2 tsp vanilla extract
  • 1 tsp fresh lemon juice (to prevent oxidation)
  • 1 tbsp maple syrup
  • 1 tbsp half and half
  • 2 tbsp water (the liquids help thin out the thick persimmon mixture)
  • dusting of nutmeg for top
  • Optional ingredients that you might consider: bourbon to flavor persimmons or whipped cream topping for decorative touch

Directions

  1. Put small saucepan over medium heat and add cream, half-and-half, and sugar, whisking constantly as the temperature increases. Do NOT bring mixture to boil. You only want to heat it to the point that the sugar dissolves and the cream begins to steam. Remove pan from heat, add vanilla, stir, then set aside.

  2. Put 1.5 tablespoons of COLD water or milk into small microwave-safe bowl, then slowly pour gelatin over surface of liquid. Let sit and bloom for 5 minutes. Put into microwave for 10 seconds to dissolve. Slowly whisk the now-dissolved gelatin into warm cream-sugar mix, slowly whisking as you go to incorporate).

  3. Pour warm, liquid panna cotta into clear glass serving dishes. Refrigerate for 6-24 hours or up to three days before serving. If not serving within 24 hours, cover each panna cotta with plastic wrap or an equivalent as soon as it’s chilled after ~1 hour (you don’t want to capture condensation).

  4. After ~6 hours hours of panna cotta chilling, put persimmon pulp and other ingredients into blender and blend until smooth. Carefully and evenly distribute persimmon topping onto the surface of each chilled panna cotta then smooth surface with a flexible spatula. Cover each dish with plastic wrap or equivalent to prevent surface oxidation/discoloration, especially if not serving same day. Return to fridge and let chill for at least one hour before serving.

    Optional: Add a bit of whipped cream and/or a dusting of nutmeg to the top before serving.

More posts