Fall is teasing us this year. Some gloriously cool days, then the heat comes back. The produce selection also has one foot in each season, with summer squashes and tomatoes, but also apples.
Gaytan Family Farms
Broccoli
Brussel Sprouts
Green Beans
Spinach
Beets
Cherry Tomatoes
Eggplant
8 ball squash
Stetson Creek Ranch
Apples
Ganahl Ranch
Pomegranate
Bananas
Jujubee
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Quick pickles are indeed quick and add great flavor to burgers and other sandwiches. These pickles are saturated with flavor and crisp.
Zuni Cafe Zucchini Pickles
From the Zuni Café Cookbook. Makes 2 to 3 pints.
Ingredients
1 pound zucchini
1 small yellow onion
2 tablespoons salt, a little more if using kosher
2 cups cider vinegar
1 cup sugar
1 ½ teaspoons dry mustard
1 ½ teaspoons crushed yellow and/or brown mustard seeds
1 teaspoon ground turmeric
Directions
Wash and trim the zucchini, then slice them lengthwise into 1/16-inch-thick slices on a mandoline. (You could slice them crosswise, too, but Zuni's are lengthwise.) Slice the onion very thinly as well. Combine the zucchini and onions in a large but shallow non-reactive bowl or casserole dish, add the salt, and toss to distribute. Add a few ice cubes and cold water to cover, then stir to dissolve the salt.
After about 1 hour, taste and feel a piece of zucchini—it should be slightly softened. Drain and pat dry.
Meanwhile, combine the vinegar, sugar, dry mustard, mustard seeds, and turmeric in a small saucepan and simmer for 3 minutes. Set aside until just warm to the touch. If the brine is too hot, it will cook the vegetables and make the pickles soft instead of crisp.
Transfer the zucchini and onion pieces to three two-cup canning vessels (or the equivalent) and pour over the cooled brine. Seal tightly and refrigerate for at least a day before serving to allow the flavors to mellow and permeate the zucchini. They'll last for a week in the fridge.
Summer Pasta alla Caprese
From Food 52. Serves 4 as a main course.
Ingredients
3 medium red, ripe tomatoes
¼ cup finely chopped red onion
1 tablespoon good balsamic vinegar
6 tablespoons extra virgin olive oil
¼ cup loosely packed chopped fresh basil
Salt and freshly ground black pepper
1 pound curly pasta
1 medium ball fresh mozzarella
Directions
A couple of hours before you plan to eat, core and roughly chop the tomatoes and tip them into a very large serving bowl. (You’ll be serving the pasta out of this very same bowl -- isn’t that great?) Add the chopped red onion, balsamic vinegar, olive oil, basil, a few healthy pinches of salt and several grinds of pepper. Gently stir these all together and let sit at room temperature for at least an hour so the flavors have a chance to meld.
Cook the pasta in a large pot of very salty water (as Amanda rightly says, it should taste like seawater) until al dente. Meanwhile, dice the mozzarella and add it to the big bowl of tomatoes, onion, basil, etc.
When the pasta is done, drain it thoroughly and add it to the bowl. Gently fold everything together and taste for seasoning, adding more salt and pepper if you’d like. Let the pasta sit for 5 minutes or so before serving, folding gently a couple of times to distribute the tomato juices and olive oil. Serve with a big green salad, or as a side to some nice, juicy grilled steaks.
Summer Squash Sauce with Pasta
From Food 52. Serves 6.
Ingredients
2 to 3 medium zucchini or summer squash
2 tablespoons butter
2 tablespoons olive oil, plus more as needed
1 large yellow onion, chopped
4 large cloves garlic, chopped
Salt and pepper, to taste
1 dash nutmeg, or to taste
1 pound Pasta or gnocchi
Parmesan cheese, to serve (optional)
Directions
Bring a large pot of salted water to a boil. While it comes up to temperature, grate the zucchini using the large holes on a box grater.
In a large sauté pan over medium-high heat, melt butter into the olive oil. Add onion and garlic and sauté until fragrant, about 5 minutes. Add the grated squash and sprinkle generously with salt and pepper. Sauté until soft, and most of the liquid has evaporated, about 15 minutes. Add a dash of ground nutmeg to taste.
As the squash mixture cooks, cook the pasta or gnocchi to al dente, then use a slotted spoon to scoop it from the water directly into the sauté pan with the squash. Cook for another minute or so in the pan, then serve. Sprinkle with grated Parmesan cheese or with a splash of good olive oil.
Zucchini Frittata with Caramelized Red Onion and Goat Cheese
From Food 52. Serves 4.
Ingredients
2 zucchini
2 small red onions
1 tablespoon coconut or olive oil, divided
2 tablespoons balsamic vinegar
4 zucchini flowers (optional)
1 clove garlic, minced
4 large eggs
Leaves from 10 sprigs thyme
Zest of 1 lemon
¼ cup milk
Sea salt and freshly ground pepper, to taste
130 grams goat cheese
Directions
Preheat oven to 350° F (175° C).
Cut zucchini and onion in thin slices.
Preheat a skillet over high heat. Add half of the oil and sauté the onion for about 6 minutes, until soft. Add the balsamic vinegar and sauté for another 5 minutes. Remove from the pan.
In the same pan, add the other half of the oil and cook the zucchini until browned and soft, adding the garlic halfway through.
In a large bowl, whisk together the eggs, thyme, lemon zest, and milk. Season with salt and pepper.
In an ovenproof skillet, combine the zucchini and onions. Pour the egg mixture on top and then crumble the goat cheese over the whole dish.
Gently place the zucchini flowers on top, if using, and bake the frittata for about 30 minutes, until set and golden brown. Take out of the oven, sprinkle on some more thyme, and serve with a salad and/or bread.
Tomato Salsa Salad
From The Kitchn. Serves 6.
Ingredients
1- 1/2 pounds tomatoes (about 4-5 medium)
1/2 small red onion
2 small cloves garlic, chopped
1/2 teaspoon salt
1-2 jalapeño or serrano peppers, seeded if desired and finely chopped
2 tablespoons fresh lime juice
3 tablespoons extra virgin olive oil or chili oil
2-4 tablespoons chopped cilantro leaves, to taste
Flaky salt and freshly ground black pepper, to taste
Directions
Slice the tomatoes into bite-size pieces and set in a colander over a bowl to drain.
Peel and slice the onion into slivers. Submerge the slivers in a bowl of ice water and set aside, stirring once or twice, for ten minutes.
Meanwhile, in a mortar and pestle, bash together the garlic and salt until they form a paste. Add half the minced jalapeño and smash into the garlic paste. Stir in the lime juice and oil.
Drain the onions. In a mixing bowl, toss the onions with the tomatoes, remaining chili peppers, and cilantro. Pour over the dressing and toss well.
Place on a serving platter or individual serving plates and top with black pepper.
Roman Zucchini Fritters with Parmigiano Cheese
From Food 52. Makes 1 large platter
Ingredients
1 cup or so of semolina flour
¾ cup or so of fresh Italian Parmigiano, grated (and extra grated cheese for topping at the finish)
½ teaspoon garlic powder
10-12 fresh basil leaves, chopped finely
2 large fresh organic eggs
Sea salt and freshly ground black pepper, to taste
¾ to 1 cups water
3 to 6 medium-thin zucchini, washed and sliced into medium-thin slices
Olive oil for frying
Directions
In a large, deep bowl, combine the flour, grated cheese, garlic powder, chopped basil, and eggs, and season with salt and pepper to taste. If you feel the batter isn't thin enough after adding the eggs, slowly and gradually add water to the batter until it's thick enough to adhere to the slices of zucchini. Mix this well with a fork until well blended, then add the slices of zucchini and gently mix by hand to coat each and every slice.
Let this mixture rest for a moment or two. In the meantime, prepare a large platter with paper towels and set aside.
Add about an inch or so of olive oil to a large, deep, non-stick skillet and place on medium-high heat. Test the oil by dropping a bit of batter in; it should slowly start to cook and begin browning.
Begin adding your zucchini slices and allow to cook and brown until the zucchini begins to soften and the batter is a golden color.
NOTE: Adjust the oil temperature according to the thickness of the zucchini slices. Thicker slices need more time to cook, so don’t over brown these—keep the heat a bit lower—while thin slices will cook very, very quickly.
Turn the slices over to cook completely on the other side and then remove them to the large platter and place gently on the paper towels to drain. Sprinkle with additional sea salt at this point, if desired.
Once all the zucchini slices are cooked and drained, remove the oil from the heat and discard properly once cooled.
Serve these at room temperature with a healthy dose of additional grated Parmigiano cheese to taste. Enjoy with wine and toasted breads as an appetizer, or as a side dish to chicken and meat dishes.
The apples in your box are from Stetson Creek Ranch near Angelus Oaks. The distance is a little greater than our usual definition of local, but the higher altitude is great for Rome Beauties. A good eating apple, and great for cooking. The ranch is only U-Pick, and a fun way to spend a little time in the mountains. If you are interested, find the Stetson Creek Ranch Facebook page for open days, hours and directions.
Baked Apples
Baked apples are so easy. No recipe is needed, really. You can add chopped nuts into the filling, if desired, and top with ice cream or whipped cream.
Directions
Preheat oven to 350 degrees F (175 degrees C).
Scoop out the core from top of the apple, leaving a well. Do not cut all the way through. Stuff each apple with 2 tablespoons brown sugar and 1 tablespoon butter. Place in a shallow baking dish and sprinkle with cinnamon.
Bake in preheated oven for 15 minutes, until sugar begins to caramelize and apple is tender.
Another simple way to cook apples. "This applesauce is delicious! I make it for my younger brother all the time and he loves it - and he hates canned applesauce!"
Sarah's Applesauce
Recipe by PHATCAT
Ingredients
4 apples - peeled, cored and chopped
3/4 cup water
1/4 cup white sugar
1/2 teaspoon ground cinnamon
Directions
In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.