Tuesday, July 31, 2012

Bakbraken Acres CSA Newsletter
Vol.  7
 July 30, 2012

They say time flies when you’re having’ fun…well, it must be true because August is here and each day is full to the brim with both work and fun.  The blackberries are ripe, the river is perfect, and harvest is in full swing.  Tomatoes continue to be plump and red, adding color to creative snacks and entrees. There is always something to be harvesting or weeding, not to mention plenty to cook and eat at the end of the day.  Thanks for sharing the harvest!
-The Bakbraken Crew

Pattypan Squash with Bacon, Caramelized Onions, and Cheddar

4 quarts water
3 lbs pattypan squash
6 oz smoked bacon
2 medium onions
¼ c salt, plus ¾ tsp salt
1 tbs fresh thyme
2 tbs butter
2 c. cheddar cheese

Preheat oven to 350 degrees, meanwhile bring water to boil in a large pot on the stove. Trim thee flower and stem ends off the squash, then cut them into ½ inch thick wedges. Cook bacon and set aside. Add onions to the hot bacon fat in the sauté pan stirring often until they are soft. Add thyme, ¾ tsp salt, and pepper to taste. Add the remaining salt to the water and boil the squash, about 6 mins. Be careful not to over cook the squash. Drain from the water, add to the onion mixture, and cover with crumbled bacon and the cheddar cheese.

Tomato and Avocado Salad with Lime-Herb Dressing

The Dressing
1tbs chopped mint
1 tbs chopped marjoram
½ c/ cilantro
5 tbs olive oil
1 jalapeno chili
3 tbs lime juice
¼ tsp/ sea salt

The salad
11/2 tbs tomatoes
1 large avocado
1 cucumber, peeled
1 sweet pepper
½ sweet red onion
2 c. of your favorite salad greens
Sea salt, to taste
8 large pimiento stuffed olives, sliced
2 oz. feta cheese, crumbled

Combine the dressing ingredients, taste to make sure the acid to oil ratio is right. Cut tomatoes, cucumber, avocado, and peppers into bite sized pieces and place in a roomy bowl. Toss with the dressing; add olives and feta. Add lettuce last and toss again, serve and enjoy!

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