Bakbraken Acres CSA Newsletter

Vol.  6

 July 23, 2012

Dear Farm Friends!

The cool weather early on in the week was a great blessing for us. We’ve been busy planning and planting our fall and winter crops and getting excited about all of the new veggies that are ripening for harvest. New this week is Romano beans, a broad flat green bean know for their full flavor and crisp texture. Romano beans are best when they are not over cooked. Also, get ready…tomatoes are coming on! The first few tomatoes of the season tend to be a bit less flavorful due to heaving watering during the first fruiting, don’t panic they will get better!

Many hands make light work, CSA members are always welcome to come out to the farm and do some weeding or just take a tour.

I hope you are all finding fun and creative ways to consume all of your lovely veggies each week, here are some more tasty recipes to keep you cooking’.

Enjoy!

-The Bakbraken Crew

Yellow Squash & Quinoa Salad

Serves 6+

1 ½ c. Quinoa

Salt

2 tbs. plus ¼ c. Olive Oil

1lb Yellow Squash, cut into ½ inch chunks

1 clove Garlic

¼ c Lemon Juice

1 small Cucumber, cut into ½ inch chunks

1 red onion, chopped finely

¼ c. chopped Fresh Basil

¼ c. chopped Fresh Mint

1 c. crumbled Feta Cheese

Bring a pot of salted water to a boil. Add the quinoa and season with salt. Reduce the heat to a low boil and cook until tender, 10-15 minutes. Drain and let cool.

In a large sauté pan, war 2 Tbs. of oil. Add the squash, season with salt, and sauté until tender-crisp, 3-4 minutes. Transfer to a plate and let cool.

Crush the garlic and stir together with the lemon juice in a small bowl. Let stand a few minutes and add remaining ¼ c olive oil to make a dressing.

Combine the quinoa, squash, cucumber, onions, basil, mint, and feta in a large bow. Drizzle with dressing and toss, salt to taste.

Romano Beans Sautéed with Oregano

1 pound Romano beans

3 tablespoons olive oil, divided

1 small yellow onion, minced

2 cloves garlic, minced

1/4 cup loosely packed fresh oregano leaves

3/4-teaspoon salt

Freshly ground black pepper

1/2 cup cherry or grape tomatoes

1/2 teaspoon balsamic vinegar

Rinse the beans under cold running water. Drain, leaving any water clinging to the beans. Trim the ends and set aside. In a large skillet, heat 2 tbs. of the olive oil. Add the onion and sauté over medium heat about 1 minute. Add the garlic and continue to sauté for 30 to 45 seconds, until tender and fragrant but not browned. Remove the sautéed onions and garlic from the pan Set aside.

Add the remaining 1-tbs oil to the skillet. Once the oil is hot, add the beans, oregano leaves, salt, and pepper to taste. Sauté over medium heat, stirring frequently until the beans are browned in spots and tender but retain some crispness, about 10 to 12 minutes. Stir in the tomatoes and cook 2 minutes. Stir in the sautéed shallots and garlic. Cook just until aromatic, about 30 seconds.

Remove the pan

From heat and let the beans cool slightly. Stir in the balsamic vinegar and allow contents to cool to room temperature.