"First Annual CSA Dinner"
July 27, 2012
Come and join us for the "First Annual CSA Dinner." It will be held at the farm
on July 27th at 7pm. All we ask is that you bring your favorite dessert to share and
We will have delectable delights of vegetables we grow on the farm, which will be prepared by some of the finest chefs in the area!
We will be accepting reservations at the stand in person or by phone until July 22nd.
Looking forward to seeing you all there!
CSA for Week of July 16th:
4 ears of Corn
1 pt of Blackberries
1 bag of Lettuce
1 Candy Onion
1 Red Onion
1 HG Tomato and 1 Heirloom Tomato
1 bunch of Scallions
2 bunches of Garlic Scapes
11/2 lbs. of White Potatoes
1 bulb of Garlic
Thanks again to Vanessa Lauria for her great contributions!
Garlicky Szechuan Green Beans
recipe by Vanessa Lauria
A good friend made this dish for me several years ago and I rediscovered it this week. Two pounds a week in our CSA share is
starting to catch up with me! This recipe uses 1 1/2 lbs+ of green beans. The sauce is sweet and garlicky and works well with other
stirfry veggies. Tonight I added thai broccoli and red peppers to the mix. Hoisin sauce and rice wine vinegar are readily available in the
international section of most supermarkets. Both are delightful in stirfries and common ingredients in Asian cooking. Hoisin can also
be used as a dipping sauce or in a marinade for barbeque.
1 1/2 pounds of green beans, tips cut off, beans left whole (this week's CSA)
1 medium onion, sliced thinly in half moons (this week's CSA)
1 red pepper, sliced thinly (available at SIW)
1- 2 Tbs. of sesame oil
2-3 cloves of garlic, minced (this week's CSA)
3 Tbs. reduced sodium soy sauce
1 1/2 Tbs. rice wine vinegar
3/4 Tbs. sugar or agave
1 1/2 Tbs. hoisin sauce
Chop and prepare your ingredients. Assemble the sauce ingredients and mix in a small bowl. Set aside.
Heat a large wok or skillet with sesame oil- medium high heat (I use a non-stick wok to keep the oil to a minimum). Saute the onions
and peppers for a few minutes. Add the green beans, stirring frequently to coat the beans with the sesame oil. Continue to saute about 5-10 minutes
until the beans become bright green, wrinkly and start to develop lovely bits of caramelized coloring. Push the beans off to the side and saute the
minced garlic in a touch of oil, until fragrant and sizzling. This should only take a minute or so. Stir the garlic and sauce into the beans.
Turn off heat and continue to stir until sauce has coated the veggies. Delicious served over rice!