Virtual CSAMID-JULY – MID-AUGUST 2016

The “Virtual CSA” is a curated list of seasonal highlights from the market totaling approximately $30. This packetcontains a shopping list with the farms where the items can be purchased, storage info, and recipes that featureeach product. Similar to a traditional CSA, this Virtual CSA helps you connect with the growers and shop

for what is most beautiful and abundant at the market. We hope that this will provide shoppers withinspiration to buy and cook new ingredients from the market and tips about how to economically utilizethe food from Green City Market throughout the week. The Virtual CSA is compiled by the GCM staff, Abra

Berens (chef and Junior Board member), and Elise Bergman (Junior Board Education and Outreach Co-Chair). Anew packet will be available on the third Wednesday of each month, May through October.

Market Shopping List $20-30

VENDOR AVAILABILTY AS OF 7.20.16

BLUEBERRIES $4-6 / pintbuying and storing: Look for berries with firm skin, dark color, and a noticeable aroma. Storing

berries in the fridge will kill some aroma and flavor volatiles, but if you must refrigerate, removeand allow to warm before eating. If freezing, spread on a sheet tray to freeze before bagging.

Ellis Family Farms, Hillside Orchards, Mick Klug Farm, Nichols Farm & Orchard, Olden Produce, Seedling Fruit

EGGPLANT $3-4 / poundbuying and storing: Look for eggplant with smooth, taught skin and few blemishes. Cut aroundblemishes and avoid eggplant with wrinkly skin. Store in a cool, dark place. Place in a plastic

bag in the fridge to keep from drying out. Will keep for a couple of weeks.

Froggy Meadow Farm, Iron Creek Organics, Nichols Farm & Orchard, Smits Farm

GREEN BEANS $3-4 / poundbuying and storing: Look for beans with even, tight skin. Thin beans are most tender and mild in

flavor. Lumpy beans with large sees inside are past their prime and will be tough. Store in aplastic bag in the fridge to keep crisp. Limp beans can be soaked in cold water for an hour to

help crisp them up again.

Green Acres Farm, Growing Power, Leaning Shed Farm, Mick Klug Farm,Nichols Farm & Orchard, Olden Produce, Wholesome Harvest

PEACHES $6-8 / quartbuying and storing: Look for fragrant peaches with firm, tight skin. The looser the skin, thelonger the fruit has been off the tree. Ask farmers how ripe the peaches are and purchaseaccordingly (some will be ready to eat immediately, others will keep for a week). Do not

squeeze stone fruit (or tomatoes) because it bruises them. If under-ripe, store in a paper bagon the counter to ripen more quickly. Storing in the fridge will kill the delicate flavors, but if you

must refrigerate, remove and bring to room temperature before eating.

Ellis Family Farms, Hillside Orchards, Mick Klug Farm, Seedling Fruit

SUMMER SQUASH(ZUCCHINI, YELLOW, PATTY PAN)

$2-4 / pound

buying and storing: Look for squash with even width along the body and tight, unmarked skinwith a bit of fuzz still hanging on. Store in a cool, dark place. Refrigeration makes zucchini dull

and pocked.

Leaning Shed Farm, Green Acres Farm, Growing Power, Nichols Farm & Orchard,Smits Farm, Olden Produce, Wholesome Harvest

Recipes SUMMER 2016

SPICY STICKY BLUEBERRIES WITH YOGURT

1 C maple syrup1/4 C water1/4 tsp cayennepinch of salt3 C blueberries1 lb Greek yogurt

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In a medium saucepan, heat everything except the berries and the yogurt.Bring to a boil and then pour over the berries and toss to coat.Allow to cool and then spoon over yogurt.

note: The crunch of a thin, crispy almond cookie or oat biscuit would be the perfectaddition to this recipe.

CRUNCHY BAKED EGGPLANT WITH RICOTTA AND TOMATO

2 medium eggplant2 C breadcrumbs1/2 C mayonnaise1/2 tsp salt1/4 tsp cayenne

8 oz ricotta2 large slicing tomatoes or 1 pt cherry tomatoes1 bunch basil

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Preheat the oven to 350˚F.Combine the breadcrumbs, salt, and cayenne in a shallow dish.Slice the eggplant into 1/4” thick disks.Brush both cut sides of the eggplant with mayonnaise.Press the eggplant into the breadcrumbs, flip and press other side.Lay onto a sheet tray in a single layer and bake until golden brown and tender whenpierced (about 20 min).Cut the tomatoes into planks or large chunks.To serve, top the eggplant with the ricotta, cut tomatoes, and torn basil leaves.Serve warm or at room temperature.

Recipes SUMMER 2016

SMOKY EGGPLANT PASTA

2 medium eggplant1 C olive oil1/2 tsp saltpinch chili flakes1 lb dried long pasta (Bucatini is a favorite)

1/2 C breadcrumbs4 T butter1 lemon, zested1 bunch parsley, chopped1/2 C almonds, toasted and chopped

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Leave the eggplants whole, but prick all over with a fork or knife.Grill dry on medium heat until the eggplants collapse when pressed by a firm finger.Remove the stem from the eggplant and puree in a food processor, skin and all, withthe salt and chili flakes.When smooth, drizzle in the olive oil and see it emulsify.In a frying pan, heat the butter until foamy, add the breadcrumbs and toast, stirringoccasionally, until golden brown.Add the lemon zest, parsley, and almonds to the breadcrumbs.In heavily salted water, boil the pasta until al dente. Toss with the eggplant puree.Taste and adjust the seasoning as needed.Transfer to a serving platter and then cover with the breadcrumb mixture.Serve immediately.

GREEN BEAN “CASSEROLE”

2 qts green beans1 qt crimini mushrooms3/4 C mayonnaise1/2 tsp smoked paprika

1/2 C breadcrumbs2 cloves garlic1/4 C olive oil

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Wash or brush the mushrooms clean and slice thinly. Toss with a glug of oil andsprinkle of salt and pepper.Pan roast mushrooms until cooked through and slightly crispy.Snap the stem ends from the green beans, wash and allow to dry thoroughly.When mushrooms are cool, combine with the mayonnaise and paprika. Taste, addingmore salt as desired.Mince the garlic cloves and cook in the olive oil until tender but not brown.Add the breadcrumbs and toast to the garlicky oil.In a separate pan, heat a glug of oil until just about to smoke.Add the green beans with a pinch of salt and cook until bright green.Remove from the heat, top with the mushrooms and breadcrumbs and serve.

Recipes SUMMER 2016

GREEN BEAN, TOMATO, ZUCCHINI SALAD

1 qt green beans1 medium zucchini1 qt cherry tomatoes1/2 C walnuts, toasted

2 T vinegar (sherry or red wine are best but anything will do)1/4 C olive oil1 bunch parsley

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Snap the stem ends from the green beans and wash.Slice the zucchini into thin rounds.Halve the cherry tomatoes.Smash the walnuts into rough pieces.Roughly chop the parsley.Combine all ingredients, sprinkle with salt and black pepper, and taste, adjustingseasoning as desired.Serve cold or at room temperature.

GRILLED PEACH AND SHRIMP SALAD

1 qt peaches1 lb shrimp2 bags arugula or other salad greens8 oz goat or other soft cheese1 lemon, zest and juice

1 orange, zest and juice1/4 C olive oil1 tsp sugar1/2 tsp salt5 sprigs basil and mint

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Quarter the peaches and grill until well charred, but not falling apart.Remove and allow to cool, but do not chill.Grill shrimp until cooked through.Combine the lemon, orange, olive oil, sugar, and salt.Remove the shrimp from the grill and immediately dress with the citrus vinaigrette.On a large serving platter, lay out the greens and sprinkle with salt and pepper.Top with the peaches, dressed shrimp, and dot with goat cheese.Drizzle with additional vinaigrette and garnish with the torn herbs.

Recipes SUMMER 2016

JALAPEÑO PEACHES

1 qt peaches1-2 jalapenos2-4 T sugar1/4 tsp salt1/2 tsp vanilla

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Cut the peaches into wedges.Slice the jalapeños thinly.Combine all with the salt, sugar, and vanilla and let sit 10 minutes.Serve at room temperature either as a side, a snack, or with grilled meats or fish.

ROASTED PATTY PAN SQUASH WITH GOAT CHEESE

2 qt patty pan or other summer squash1/2 C hazelnuts8 oz fresh goat cheese1/4 tsp cinnamon1/4 tsp cumin

1/4 tsp paprika1/4 C olive oil5 sprigs mint5 sprigs parsley

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Cut the squash into large chunks.Combine the spices in a small bowl.Roughly chop the herbs.Heat a glug of oil until just about to smoke, add the squash and sprinkle with salt.Cook until the outsides are blistered and brown but the inside isnʼt completely soft.Remove from the pan.Off of the heat, add the additional olive oil and spices and allow to toast in the alreadywarm pan.Pour the spice oil over the squash and toss to coat.Smash the hazelnuts into chunks.Dot the squash with the hazelnuts and goat cheese.Garnish with the herbs and serve.