Hello Everyone,

It is nice to be back online. Our blog was having technical difficulties over the past two weeks, so I apologize if you were unable to decifer the produce in your boxes.

This past week we have been planting our green beans. We must wait until the soil temperature warms up enough to germinate the seeds. We have also started tilling the west side of hwy 1 where we will be planting our pumpkins and winter squash. Tomatoes at our Carmel Valley ranch are growing well - we expect them to be ready the first week of August for your boxes. We will also have a U-Pick tomato patch in September and October, which is half price for CSA members.

This week in your box:

Cilantro, 1 lb of strawberries, Italian pin striped beets, gold beets, Green curley kale, lettuce mix, english peas, fava beans, red torpedo onion, and 1/2 lb of certified organic shiitake mushrooms from Far West Fungi

Shiitake are native to China but have been grown in both Japan and China since prehistoric times^[2]. They have been cultivated for over 1000 years; the first written record of shiitake cultivation can be traced to Wu Sang Kwuang, born during the Song Dynasty (AD 960–1127). However, some documents record the uncultivated mushroom being eaten as early as AD 199.

During the Ming Dynasty (AD 1368–1644), physician Wu Juei wrote that the mushroom could be used not only as a food but was taken as a remedy for upper respiratory diseases, poor blood circulation, liver trouble, exhaustion and weakness, and to boost qi, or life energy. It was also believed to prevent premature aging.

(Wikipedia)

Shiitakes also have anti-tumor, anti-viral, anti-fungal capabilities! They are great for you and add a delicious ‘meaty’ flavor to all dishes. The stems are best cut off as they don’t cook at the same rate as the caps and they are not as delicious.

Potato-Shiitake Bake

• 3-4 medium potatoes, pared and sliced

• 1 medium onion, peeled and sliced

• 1/4 pound fresh shiitake
  

• 3/4 teaspoon salt

• 1/4 freshly ground black pepper

• 1 teaspoon dried thyme leaves

• 1 cup whipping cream
  

• 2-3 Tablespoons chopped, fresh parsley (or cilantro)

1. Butter a shallow baking dish.

2. Layer the potatoes, onions and shiitake.

3. Sprinkle with salt, pepper and thyme.

4. Pour cream over the top. Cover with lid or foil. Bake at 350° for 30 minutes.

5. Remove the foil or lid and bake 30 minutes longer or until the potatoes are tender and the sauce has thickened and is creamy and smooth.

6. Sprinkle with parsley and serve hot.
   

Stuffed Mushroom Caps

Stuffed Mushroom Caps

• 1 8-oz can or 1 cup fresh crab meat
• 4-18 fresh or dried shiitake caps
• 1 unbeaten egg white
• 1 teaspoon cornstarch
• 1/2 teaspoon ground ginger
• 1 teaspoon sherry
• 1 teaspoon salt

Shred crab into a medium-sized bowl. Stir in the egg white. Add the cornstarch, ginger, sherry, and salt. Mix well.

1. Stuff the mushroom caps with the crab meat filling.

2. rrange them in a steamer or on a plate raised above the water in a large pot.

3. Steam fresh mushrooms for 20 minutes, until the caps begin to shrivel.

Kale and Cilantro Pesto

Wash and stem the kale. Leaving water on leaves from washing, coarsely chop kale. Steam in a pan with a little water until wilted 2. Drop garlic into the bowl of a food processor or blender with the motor running. When finely minced, add the basil and / or cilantro and cooked kale. Process until unform. Add a little of the left over water from the steaming to the blender. 3. Add juice, olive oil, salt and pepper. Pulse to combine. Serve as you would any pesto: toss with pasta; add to soups and stews. Makes about 3/4 cup. You can freeze it into cubes and add it to soups, stews, and salad dressings!

Beet & Goat Cheese Salad - (ask about Serendipity goat cheese)

INGREDIENTS (Nutrition)

• 4 medium beets - scrubbed, trimmed and cut in half
• 1/3 cup chopped walnuts
• 3 tablespoons maple syrup
• 1 (10 ounce) package mixed baby salad greens
• 1/2 cup frozen orange juice concentrate
• 1/4 cup balsamic vinegar
• 1/2 cup extra-virgin olive oil
• 2 ounces goat cheese
• Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
• While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
• In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
• Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.
• 
  

  Moroccan Tagine of Fava Beans and Artichokes

  Ingredients:

• 1/2 kg (about 1 lb.) lamb, beef or goat, cut into 3″ or 4″ pieces
• 1 medium onion, chopped
• 3 cloves garlic, finely chopped
• 1 1/2 teaspoons ginger
• 1 1/2 teaspoons salt
• 1 teaspoon turmeric (or 1/4 teaspoon Moroccan yellow colorant)
• 1 large handful of fresh cilantro, finely chopped
• 1 large handful of fresh parsley, finely chopped
• 1/4 cup olive oil
• 1/4 cup vegetable oil
• ————————————-
• 1/2 kg (about 1 lb.) shelled fava beans (approx. 3 lb. in the pod)
• 8 artichoke hearts
• 1 preserved lemon, quartered and seeds removed
• 1 large handful of red olives

Preparation:

Mix the meat, onion, garlic, spices, herbs and oils in a pressure cooker. Over medium heat, brown the meat, uncovered and stirring occasionally, for about 10 minutes.

Add about 2 cups of water, cover the pressure cooker, and increase the heat to high. When pressure has been achieved, lower the heat to medium to medium-high, and cook with pressure for about 30 minutes.

Add the fava beans, artichoke hearts, lemons and olives. If necessary, add enough water so that the artichokes and beans are completely submerged when pushed down with a spoon.

Cover the pot and bring to pressure over high heat. Lower the heat to medium to medium-high, and cook for 10 minutes.

Uncover the pressure cooker, and reduce the sauce over medium heat until it is the consistency of a very thick broth and sits well below the level of the beans and artichokes.

Serve with crusty bread for scooping up the tagine.

Hope you enjoy the recipes. Please share your CSA box recipes with us and we will post them.

Have a beautiful week.

Jamie