14 Sep From my farmer, Casey……..her weekly newsletter
Earthly delights csa #17
*tomatoes (they are so fabulous diced and marinated in balsamic vinegar, olive oil, salt, pepper, onion/garlic, and a touch of sugar/honey, and served with bread)
*tomatillos (this may be the last batch, so enjoy them!)
*green beans or summer squash
*sage (see recipe for sage butter below)
*rainbow chard (add to eggs or other dishes, or steam as a side and serve with vinegar/sugar/salt)
*cucumbers (they make the healthiest crackers to dip in whatever tasty concoction you have on hand)
*leek (see last weekâ€™s recipes for suggestions for leeks)
*mystery item: toga striped eggplant (small and orange, with green stripesâ€”fry up like you would other eggplants), collective farm woman melon, (small and yellow, honeydew-typeâ€”as Barbara Kingsolver noted, she is rather prissy in spite of her nameâ€¦)or Tropicana summer crisp lettuce (more of these summer beauties to come in next yearâ€™s CSA, now that Iâ€™ve done a trial run for themâ€”they were very successful (I just didnâ€™t plant enough!)
SAGE BUTTER/FRIED SAGE
Sheesh, this is deliciousâ€¦you already have the recipe in a CSA newsletter from earlier, but I wanted to make sure you got it againâ€¦
1. remove leaves from sage and put them and a stick of salted butter in a heavy saucepan on medium-high heat
2. watch the butter as it melts and starts to change color. When it turns a golden brown color, it is done.
3. pour off the butter into a separate dish, and use the now-crunchy and delicious leaves as you wish!
(Leaves are especially tasty on egg-and-english muffin sandwiches (ooh! With a slice of fresh tomato!), as well as atop other dishes. Leaves and butter are tasty with potatoes, and both are also amazing as a sauce for pasta dishes, especially those including butternut or other winter squash. I also use it to season my rice, along with onions, garlic, salt, and greens.