CSA Harvest #14

Good day everyone! We are excited to announce that there will now be fresh baked artisan breads avail for those of you picking up your baskets in Roseburg. Anthony (the baker) and Sandee his wife will be offering samples of their difft loaves with some avail to buy for $3 loaf. We have had their bread and it is delicious! The bread will be avail. for sampling and purchase from 5-6:30pm tomorrow (Wed) at the pick up site on Broccoli Street.

Here is a letter from Anthony regarding his breads!~

Hi, My name is Anthony Szlachciuk. I am a new baker and my specialty is Artisan sourdough bread.


Some of my clients are : "Black Bird Bar and Grill", "Mystic earth" and "Till it shines" coffee and deli.
You might have also seen me selling my loaves at Roseburgs "Old Town Market" on Thursday nights or "The Lookingglass Farm Market" on Fridays.


This week at the CSA pickup i will have four kinds of sourdough boules and batard loaves.


The types are:
1. Walnut Cranberry loaf
2. Currant loaf
3. Roasted Jalapeño and cheddar cheese
4. Plain Seeded(Flax, sesame and sunflower seed)
Come and see me for free samples of these tasty breads and I will have fresh bread for sale. loaves cost 3 dollars.


Thank you so much and sincerely at your service
anthony

We hope you find some time to sample their breads. We support community through community supported agriculture (and baked goods) ;)

Suzie, Asinete, M.A, Violet, Sally and Grandma GG


Harvest This Week Includes:

Fennel

Ambrosia Cantaloupe (super ripe.. eat promptly and store in fridge!)

Rainbow Chard

Garlic

Yellow sweet onions

Peaches OR Plums

Peppers (jalapeno and Anaheim. Chile Relleno recipe below!~

basil (finally)

Heirloom tomatoes

Cherry tomatoes

Strawberries

Raspberries (hopefully enough for all!)

Cucumbers

Summer squash

How to Use it!

Bruschetta with Tomato and Basil Recipe

Prep time: 15 minutesCook time: 10 minutesIngredients

1 1/2 lbs ripe tomatoes
2 cloves garlic, minced
1 Tbsp extra virgin olive oil
1 teaspoon balsamic vinegar
6-8 fresh basil leaves, chopped.
Salt and freshly ground black pepper to taste
1 baguette French bread or similar Italian bread
1/4 cup olive oil
Method
1 Prepare the tomatoes first. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small knife, remove the skins of the tomatoes. (If the tomatoes are too hot, you can protect your finger tips by rubbing them with an ice cube between tomatoes.) Once the tomatoes are peeled, cut them in halves or quarters.
2 Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat.

3 While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.

4 Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.

Alternatively, you can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta.



5 Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.

Serves 6-10 as an appetizer. Or 3-4 for lunch (delicious served with cottage cheese on the side.)

Yield: Makes 24 small slices.


Caprese Salad
Yield- 4-5 servings

Ingredients
3 vine-ripe tomatoes, 1/4-inch thick slices
1 pound fresh mozzarella, 1/4-inch thick slices (found this at Fred Meyer in their salad bar area)
20 to 30 leaves (about 1 bunch) fresh basil
Extra-virgin olive oil, for drizzling
Coarse salt and pepper
Directions
Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.

Baked Chile Rellenos with Corn and Crema
serves 4

Prep time 45 minutes, total time 1 hour
6 Anaheim chiles
5 ears fresh corn, husks and silks removed
2 tablespoons olive oil
1 red onion, chopped
2 garlic cloves, finely chopped
½ teaspoon salt
Black pepper
2 cups Monterey Jack cheese, or other Mexican melting cheese
½ cup Mexican crema
Procedures1
Adjust oven rack to upper middle position and preheat oven to 375°.

2
Meanwhile, if you have a gas stove, turn heat to high on one of the burners, and set as many of the anaheims as will fit on the grate. Cook, flipping and moving the chiles often with a pair of tongs, until blackened on all sides. If you don't have a gas stove, turn on broiler to high. Place chiles on a baking sheet covered with aluminum foil, and place underneath the broiler. Cook, flipping occasionally with a pair of tongs, until blacked on all sides.

3
When chiles are blackened, transfer to a plastic bag and seal. Let them steam for at least five minutes. When done, peel off the blackened skins. Cut a slit down the side of each, starting under the stem and continuing down to the tip. Carefully remove the seeds, being careful not to tear the chile.

4
Using a sharp knife, cut the kernels off the corn cobs. Heat the olive oil in a large skillet set over medium-high heat. When shimmering, add the onion and garlic. Cook until onion is translucent, about two minutes. Add the corn, and season with salt and pepper. Cook, stirring often, until corn turns golden brown, about five minutes. Turn off heat and set aside.

5
Carefully stuff each chile with a layer of ½ cup of the sauteed corn mixture, ¼ cup of the shredded cheese, and 1 ½ tablespoons of the crema. Finally, add a 1 ½ tablespoon of cheese on top of each slit. When stuffed, place each chile slit side up on a baking dish.

6
Transfer baking dish to the upper middle rack in the oven and cook for ten minutes. Turn on the broiler to high, and cook until the cheese is golden brown, about five minutes. Serve immediately.