2014 DARLIN REDS CSA

Newsletter #13 - August 27/28, 2014

In your share
Green Beans .70 #
Onions 1 red 1 yellow
Summer Squash 1 big one
Cucumbers 2
Romaine Lettuce 2 heads
Tomatoes
Cherry Tomatoes
Beets 1 big bunch
Peppers 1 bell, 3 jale, 2
fryers,1 odessa
G(H)uazontle
Pictured above is the most common way to cook with huazontle..,. wrapped
around cheese lightly breaded fried with a sweet tomato sauce.

Guanzontle:
http://www.rollybrook.com/ar-huazontles.htm
http://latimesblogs.latimes.com/home_blog/2012/07/huauzontle-.html

Dear CSA ers Well keep it short and sweet this week !
It has rained about 3 over the past week or so and boy oh boy do we see the effects. Some good and some bad. The good : the
established plants are sucking up that water and using it to grow fast. Our hands can barely keep up with the tomato harvest. The bad:
With the hot temps, humidity and moisture many things we seeded did not germinate. We can assume that the seed either got washed
away or ended up rotting in the warm, moist, waterlogged soil. Ah well you win some, you lose some and no matter win or lose you
always plant more.
Hey were having a Party for you! Mark you calendars September 5th 5:30-9:00ish @ Erins place. Bring something
to share, well have GAMES, GRILLS, GOODIES, and .and.GROOVES! Families welcome, solos welcome, partners and friends
welcome. Were putting away our vicious ;) dogs and bring out the punch bowl, so come on over. Heres the address: 10909 NW 27th
St., Lincoln 68524. And directions: from Lincoln, take 10th St./Highway 34 west to the NW 27th St. exit, take a right (north), and drive
2.5 miles--youre there when you hit W. BLUFF RD. From Omaha, get off on the 34W exit, and follow same directions.
Guanzontle comes from our farmer friends over at Rancho el Milagro ( Find them Sundays @ Old Cheney in Lincoln ). Its a Mexican
herb that resembles pig weed and lambs quarters and is an important part of Oaxcan and Puebla cuisine. Youre not going to find this
many places in Lincoln or Omaha so please enjoy this great opportunity to expand your cooking horizons :)
Cheers!
-margaret and erin

Recipe: Green Bean, Corn and Tomato Salad

Serves: 6
Ingredients
201 calories per serving
3 ears corn, husked
1 pounds green beans, trimmed
3 garlic cloves, smashed
cup extra-virgin olive oil
3 tablespoons red-wine vinegar
small red onion, thinly sliced
1 yellow tomato, sliced inch thick
2 cups mixed small tomatoes, preferably heirloom, halved
Coarse salt
Instructions
1. Bring a large pot of water to a boil. Cook the corn until kernels are crisp-tender, 5 to 7 minutes. Remove corn with tongs and let cool.
Using a small sieve, remove any corn silk remaining in the pot.
2. Add green beans to pot, return water to a boil and cook until very tender, 5 to 8 minutes (depending on the size). Meanwhile, slice
the corn kernels from the cobs into a large bowl. Drain the green beans in a colander, shake to remove excess water, and add to
corn. Add garlic and 3 tablespoons oil. Toss well and let stand 30 minutes to allow flavors to blend. (Bean mixture can be refrigerated,
covered with plastic wrap, up to 8 hours; bring to room temperature before proceeding.)
3. Just before serving, remove the garlic and add the remaining tablespoon of oil along with vinegar, onion and tomatoes. Season with
teaspoon salt (or to taste) and serve