Tarator (Cucumber Soup) Sara Jones, Tucson CSA

Tucson Community Supported Agriculture Newsletter 555 ~ September 12, 2016 ~ Online at www.TucsonCSA.org

Summer 2016 Squash, anyone? Harvest list is online Squash are not only one of the oldest crops humankind have cultivated (like 10,000 years old!) but they are native to this part of the world and are a quintessential Tucson crop. This Tarator (Cucumber Soup) Okra and Roasted Green week features items from both sides of the growing spectrum of a squash's life cycle: Chiles blossoms and mature fruit. Summer Squash and Grain Squash is basically a gourd, and what we normally call winter squash are simply the more Fritters mature, edible varieties of the family. But there are many tasty adventures to be had with the Coconut Basil Pesto blossoms themselves. Chocolate Beet Cake Many more recipes and Squash blossoms ideas on our website and on These sunny blooms are more than mere flowers: they are flavorful, fleshy vegetables that our page on Facebook can play a substantial role at the summer table, not just a decorative walk-on. Squash blossom soups exist throughout Mexico, and squash blossoms are also unique natural Goat Cheese Shares envelopes. We hope many of you had a chance to sample Black Mesa Throughout the Greek islands, squash blossoms are stuffed with bulgur, rice, nuts, ground Ranch’s delicious goat meat and a variety of other ingredients, including feta and mint. Stuff them with soft cheese, cheeses “chèvres” during last seasoned ground meat, a morsel of seafood, cooked grain, sautéed vegetable dice or purées, week’s pickup hours. Those or a combination. Or just add them to your salad. There is really no presentation quite like a were the cheeses you get plumped squash blossom. when susbcribed to a cheese share. You can find several squash blossom recipes on our website at: www.tucsoncsa.org/category/recipes/squash-blossom Cheese shares consist of a 6- oz log of chèvre every other week. There are 4 flavors: plain, provincial herb, Winter Squash chipotle and jalapeño. They Winter squash are the mature, hardened fruit of the squash plant. Some squash varieties lend cost $7 per pickup. themselves better to be used as winter squash. They have a long growing season and their You can add or remove meat is hard (which helps them last a long time in a root cellar) but they become tender and cheese shares at any time sweet with long roasting. Did you know you can make a highly nutritious and tasty during your subscription via “cheeze” sauce with them? You can use this with any winter squash — or root veggies like your online CSA account - carrots or sweet potatoes — in your own healthy version of mac and cheese. You'll need: though only on Thursdays or Fridays. About 2.75 pounds of winter squash 1 ½ tsp. fine grain sea salt You can choose plain logs 4 cloves garlic 2 teaspoon paprika only, or an alternation on 1 tablespoon oil (coconut or olive) 2 tablespoon cold-pressed olive oil plain and herb, or a rotation of all 4 flavors. 1 can white beans 1 teaspoon apple cider vinegar ¾ cup nutritional yeast flakes 2 – 3 cups plant-based milk, as needed About the fudge 1 teaspoon Dijon mustard (unsweetened) We also had some of Black Mesa Ranch’s goat milk Peel, seed and chop the squash into cubes, add with peeled Fudge On Fire samples. If garlic and coconut oil on a baking sheet and roast in a 400 popular, we will have more. degree oven for about 20 Note: the rest of Black Mesa minutes or until tender. Ranch’s candy will be Transfer to a blender and available as usual during the add the rest of the ingredients except the milk and blend cold months, roughly (you may need to work in batches). Then start adding the between Thanksgiving and milk with the blender running until you get a consistency Valentine’s Day. that’s thick but still able to pour from a spoon. (From mynewroots.com)

BACK PAGE 1 tablespoon fresh chopped dill or 1 teaspoon dried dill Tarator (Cucumber Soup) About 1-2 cups of water Sara Jones, Tucson CSA 2 tablespoons good quality olive oil or walnut oil Salt and pepper to taste This is similar to the yogurt based raita and tzatziki dips, but ¼ cup finely chopped walnuts, optional here it is thinned with water for a delicious and refreshing cold soup. Fresh dill is much better in this soup, but you can Mix together all ingredients, except nuts, adding water to use dried dill if the fresh herb is not available. desired consistency. Refrigerate at least 30 minutes before serving. Serve sprinkled with additional fresh dill About 1 ½ cups finely diced (or grated) cucumber and walnuts, if using. 2-4 cloves garlic, minced 1 1/2 cups plain yogurt Okra and Roasted Green Chiles second side. Remove fritters to a paper towel to drain Philippe, Tucson CSA and repeat with remaining batter.

1 share fresh okra Coconut Basil Pesto Olive oil Use this as you would Italian pesto, or combine with a 1 small onion, coarsely chopped 1 clove garlic, crushed curry paste for a delicious sauce or soup base. 1 tomato, quartered 1 share basil 2 roasted green chiles, peeled, seeded and cut into half-inch 1/4-1/3 cup coconut cream segments 1/4 cup dried organic coconut 1 pinch salt 3 cloves garlic 1/2 jalapeno, chopped, or a pinch of black pepper Salt, to taste 1 jalapeno, seeded, if desired Rinse okra in cold water and, important, dry it. Cut off stems without cutting into pods. Sauté onion in oil in a skillet over Place all the ingredients in a blender and pulse until it is medium high heat until golden, about 3 minutes. Add other a desired consistency. You can purée entirely or leave it ingredients. Simmer, stirring occasionally for about 10 a little chunky. Also, if you find that you puréed too minutes. Serve with rice. much, just add some finely chopped basil.

Summer Squash and Grain Fritters Chocolate Beet Cake Sara Jones, Tucson CSA Paula Borchardt, Tucson CSA

2 cups grated summer squash Approximately 1 cup cooked, chopped beets About 1-1 1/2 cups cold cooked grains, preferably quinoa or 1/4 cup water white rice Approx. 1 cup applesauce 1/2 small sweet onion, sliced thinly 1 teaspoon vanilla extract 1 egg 1 teaspoon apple cider vinegar 1 tablespoon flour 1 1/2 cups whole wheat flour Salt and pepper to taste 1/2 cup cocoa 1 cup sugar Drain squash in a colander for 30 minutes. After draining, 2 teaspoons baking soda squeeze excess moisture from squash, then mix with grains 1/4 teaspoon salt 1/2 teaspoon cinnamon 1 cup chocolate chips

Purée the beets and water in a blender or food processor. and onion. Beat egg and pour over vegetables, mix together, Pour into a large measuring container and add enough then sprinkle with flour and salt and pepper. Mix again, applesauce to make two cups total. Mix in the vanilla adding more flour if mixture seems very lose. Heat a large extract and apple cider vinegar. In a separate bowl, mix skillet over medium heat and add about 1 tablespoon of oil. all the other ingredients together; fold in the beet Drop large spoonfuls of squash mixture onto the skillet and mixture and mix all thoroughly. use spoon to spread or flatten mixture. Cover and cook until golden brown underneath, about 4 minutes. Flip gently and Bake in a pre-greased 9×13″ pan at 325° for 35 minutes. cover again, cooking another 4 minutes until browned on