Summer Week 7 - Ridge to Reef Farm CSA Newsletter

From the Field 

Ethiopian Kale and Maxixe ("muh-shee-sh") -- also called Bush Cucumber -- are in your share again this week.                             

My favorite way to eat maxixe is to cook it like zucchini or summer squash, as it is often prepared for traditional Brazilian meals. Try some of the recipes in this newsletter, like Hot and Spicy Brazilian Maxixada, Maxixe Sautee, Brazilian Summer Vegetables, and Stuffed Maxixe.  

You also have both turnips and radishes this week. The white roots are Hakurei turnips. They can be eaten raw like radishes, or cooked like beets or carrots. The pink and red radishes in your share are excellent in salads and sandwiches. If you'd like to soften their spice, just soak the sliced radishes in your favorite vinegar with a pinch of sugar and salt for a few minutes. The green tops of both these roots are edible, and taste best when cooked, which makes them taste more mild.  

Cucumber season is still going strong - try the Cool Cucumber Soup recipe below for a creative use of this summertime vegetable. Cucumbers are also excellent juiced - try cucumber mixed with fresh ginger and lime. 

The Jade green beans are delicious steamed whole and lightly seasoned, or stir-fried over high heat in oil.  Try the recipe below for Thai-Style Green Beans, which is great served with rice and tofu or fish. 

Have a happy Bastille Day!

Enjoy the harvest,

Claudia & the crew at Ridge to Reef Farm


Photo above: Mexican Sunflower (Torch Tithonia) in the CSA Fields

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"Maxixe is similar to the cucumber and is popular in Northern Brazil and the West Indies where it is called West Indian gherkin. It can be eaten raw and has a slight lemony taste. In Brazil, the variety of seed is called “Maxixe do norte” (“Maxixe of the north” in Portuguese). In this part of Brazil, it is used in salads and soups, and cooked with beef dishes."


- UMass World Crops

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 Farm Recipes      

Hot and Spicy Brazilian Maxixada

This dish is eaten over rice or a mixture of rice and beans. Traditionally, it’s cooked with dende oil (red palm oil), but you can substitute olive oil if you can’t find dende.

1/4 cup dende palm oil  (or olive oil )
2 cups onion, minced
1 pound maxixe
1 chayote, diced (peeled zucchini can serve as a substitute)
1 tbsp garlic, minced
2 cups tomato, chopped
8 ounces picked cooked crab meat (or 10-16oz tofu)
1 cup coconut milk
2 or 3 tbsp chopped cilantro or basil, to taste
Zest of half a lime
Salt and freshly chopped or ground hot pepper to taste 
Optional garnish: 4 boiled crabs cut in half

Heat oil in a large sauté pan or skillet and add onion, maxixe, and chayote or zucchini. Cover and cook 6 minutes over medium heat, then add garlic, tomato, picked crab and coconut milk. Stir and cook uncovered until the tomato is reduced and the sauce turns light orange (about 8 minutes). Add cilantro and lime zest, then season to taste with salt and hot pepper. Once the liquids are well combined and hot (about 5 minutes), serve over rice with hot boiled crabs as a garnish. 


Recipe adapted from Mother Earth News



BRAZILIAN SUMMER VEGETABLES

2 teaspoons canola oil

1 medium onion, chopped

1 pound maxixe, cut into large chunks

11/2 pounds yellow summer squash, cut into chunks

(about 2 large or 4 medium squash)

2 fresh tomatoes, cored and cut into large chunks

21/2 cups of corn kernels, fresh, cooked

2 tablespoons lime juice

3 teaspoons chili powder

1/2 teaspoon pepper to taste, freshly ground

Directions:

1. Wash and prepare vegetables.

2. In a large, deep skillet or wide saucepan, heat oil.

3. Sautee onion in oil until soft.

4. Add vegetables and remaining ingredients.

5. Heat over medium heat until bubbles form.

6. Cook uncovered, stirring often, until maxixe and squash are slightly tender, about 10 minutes.

TIPS:

• Use canned or frozen corn, if fresh isn’t available.

• Serve with 1/2 cup brown rice or 1/2 cup whole wheat pasta.

UMass Extension Nutrition Education Program 



MAXIXE SAUTEE

1 fresh tomato, chopped

1 medium onion, chopped

1 bell pepper, chopped

2 tablespoons fresh parsley, chopped,

or 2 teaspoons dried parsley

2 pounds maxixe, peeled and sliced thin

3/4 cup cooked fresh corn

or 1/2 (11-ounce) can of corn, drained

2 tablespoons olive oil

Salt and pepper to taste (optional)

Directions:

1. Wash and prepare vegetables and herbs. 

2. Heat skillet with oil.

3. Add tomato, onion, bell pepper, parsley, maxixe, and corn.

4. Sautee until the vegetables are tender but firm, and serve.

5. Add salt and pepper to taste, if desired.

TIPS:

• Use vegetable or canola oil instead of olive oil, for a less expensive choice.

• Serve with 1/2 cup brown rice, 1/2 cup whole-wheat pasta or a slice of whole-wheat bread.

 Recipe adapted from the UMass Extension Nutrition Education Program




STUFFED MAXIXE

10 maxixes, washed

1 small white onion, chopped

3 cloves fresh garlic, crushed

1 bell pepper, chopped

2 tablespoons fresh chives, chopped,

or 2 teaspoons dried chives

2 tablespoons fresh cilantro, washed and

chopped, or 2 teaspoons dried cilantro

Vegetable oil 

1 pound Protein (Choose: tofu, canned or pre-cooked dried beans, ground lean turkey, chicken or beef)

1 12-ounce can tomato puree or sauce

Salt and pepper to taste (optional)

Directions:

1. Wash and prepare vegetables and herbs (if using fresh).

2. Cut tops off maxixe. Remove seeds and hollow out.

3. Spray a skillet with vegetable oil spray. Add meat,

onion and garlic, and cook over medium-high heat.

4. For Protein: Sautee with seasonings until cooked thoroughly. If using meat: Drain fat from meat.

6. Stuff 1 1/2 tablespoons protein mixture into each hollowed-out maxixe.

7. Heat tomato puree or sauce in a sauce pan.

8. Add bell pepper and simmer for 4 minutes.

9. Stir in chives and cilantro.

10. Place the stuffed maxixe, open end up, in the sauce pan, and cover.

11. Cook the maxixe for about 15 minutes, or until slightly soft. Use a fork to test firmness. Maxixe should be slightly firmer than a boiled potato. Overcooking will decrease the quality of taste in the maxixe.

12. Add salt and pepper to taste, if desired. Serve hot.

TIP:

• Serve with 1/2 cup brown rice and a green salad for a complete meal

Recipe adapted from the UMass Extension Nutrition Education Program



Cool Cucumber Soup 

For the soup:

4-6 cucumbers (about 1 pound each), cut into 2-inch chunks 

4 cups plain yogurt 

2 cloves garlic, finely minced 

2 teaspoons white-wine or apple cider vinegar

1.5 teaspoons salt 

1/2 teaspoon white pepper 

To top the soup (after chilling):

1/4 cup slivered radish (4-6 radishes)

Sea salt

1/4 cup basil leaves, julienned

1. In a blender, puree the cucumber and yogurt together in batches until smooth. Pour each batch into a large bowl.

2. Stir in the garlic, vinegar, salt and pepper.

3. Cover and refrigerate several hours or overnight until well chilled.

4. To serve, top each serving with slivered radish, a sprinkle of Maldon salt and a few julienne-cut basil leaves.



Thai-Style Green Beans

1 lb fresh green beans
1.5 tablespoons soy sauce
1 tsp honey
1 tsp rice wine vinegar
1 tsp sesame oil
1/4 teaspoon red pepper flakes
2 tablespoons creamy peanut butter
1 tablespoon oil (I used canola)
1 tablespoon fresh ginger, minced
1 tablespoon fresh garlic, minced
1/4 cup chopped peanuts
1/4 cup cilantro or basil

First rinse and chop off the ends of the green beans. This is optional, as it's kind of a preference thing. You can leave the ends on if you like. Just make sure to remove any stems that might still be attached to your fresh green beans.

Blanche the beans in boiling salted water for 4-6 minutes. I like my green beans a little more cooked than the average, so feel free to blanche for only 2-3 minutes if you want to really preserve that green bean crunch. After blanching I strain my beans and allow them to just sit in the colander for few minutes while I prep other things. This will continue the cooking process. If you want to stop the cooking process then plunge your cooked green beans into a bowl of ice water.

Next peel and mince the garlic and ginger. In a small bowl or cup stir together the soy sauce, honey, vinegar, sesame oil, red pepper flakes and peanut butter. Set aside. In a large pot, heat the oil over medium heat. Cook the ginger and garlic until very fragrant but not browned, 2 minutes. Add the green beans and cook an additional 2-3 minutes. Pour the sauce (the soy, peanut butter mix) over the green beans and toss to coat. 

Remove from heat and garnish with chopped peanuts and cilantro. Serve warm. Enjoy! 

This Week's Harvest

Cucumbers

Turnips

Sweet Peppers

Radishes

Green Beans

Basil

Ethiopian Kale

Maxixe - "Bush Cucumber"