Kitchen Garden Journal
CSA Share 6/30/09
- Details
- Published on Sunday, June 28, 2009, 06:24
- Written by Caroline Pam
- 1 head Green Leaf Lettuce
- 1 bunch White Russian Kale
1 bunch Baby Beets - 1 bunch Spring Onions
1 quart Petit Shell Peas
1 1/2 lb. Summer Squash - 1 bunch Italian Parsley
- 1 quart Sour Cherries (Clarkdale Fruit Farms)
This weekend we made a fabulous zucchini quiche adapted from the asparagus and goat cheese quiche recipe we gave you a few weeks ago. We substituted summer squash for the asparagus, and sauteed it with some parsley and scallion. We made a more straightforward crust this time, omitting the yolk and cream. (To refer to this recipe scroll down to the 6/9/09 newsletter on this page. Note that the crust recipe makes enough for two quiche shells.)
We're excited to bring you sour cherries from Clarkdale Fruit Farms in Deerfield. These are cherries for baking, not snacking, since they're quite sour on their own. But after cooking down with sugar they have the quintessential cherry flavor that cherry candies try to imitate. Sour cherries have a very short season so we like to freeze them and make peach and cherry pie in August. To freeze, just remove the pits and arrange the cherries in a single layer on a cookie sheet and place in the freezer until hard, then pack into a ziplock bag. Or, to enjoy them sooner, try our recipe for sour cherries with cornmeal shortcakes.
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