Week 4 of the Main Season CSA

This Week’s Veggies:

Carrots

Green Garlic-- Xian

Panisse Lettuce

Bok Choi

Arugula

Spinach

Beets*

Cabbage*

Basil*  

Merlot Lettuce* 

Radishes* 

*”Large” share items; not included in the “small” share.

Please Remember to Wash Your Vegetables Carefully and Thoroughly.

Grilled Fontina, Mushroom, and Arugula Sandwiches

Bon Appétit  | August 2001

Ingredients

6 tablespoons (about) olive oil
1 teaspoon minced fresh rosemary
4 very large portobello mushrooms, stemmed, dark gills removed, caps thinly sliced

8 1/2-inch-thick slices country white bread (each about 3x6 inches)
Dijon mustard (optional)
8 ounces Fontina cheese, thinly sliced
1 bunch arugula

Heat 4 tablespoons oil in heavy large skillet over medium-high heat. Add rosemary and stir 30 seconds. Add mushrooms. Cover skillet and cook until mushrooms are tender, stirring often, about 8 minutes. Season mushrooms to taste with salt and pepper; transfer to plate. Wipe out skillet.

Arrange 4 bread slices on work surface; spread with mustard, if desired. Top bread slices with cheese, then mushrooms and arugula, dividing equally. Top each with bread slice; press to compact. Brush tops lightly with oil.
Heat reserved skillet over medium heat. Place sandwiches, oiled side down, in skillet. Brush tops lightly with oil. Cover and cook until golden on bottom, occasionally pressing with spatula, about 5 minutes. Turn sandwiches over. Cover and cook until golden on bottom and cheese is melted, about 5 minutes longer. Transfer sandwiches to plates; cut in half and serve.

News from the Farmers: This morning I squeezed the kohlrabi-- they're still too small to harvest, but they're beginning to round out and look plump. In the greenhouse, the first of the cherry tomatoes are turning color-- but it will still be quite a while before they are ripe. Walter the Jack Russell Terrier has been very busy chasing rabbits-- we still see so many bunnies every evening and morning, but we are seeing much less damage to the veggies compared to last year. Maybe it's because we've been reducing their brushy habitat by clearing blackberries; maybe it's a natural fluctuation in the rabbit population; but Walter would like to claim credit for scaring the heck out of the bunnies (he hasn't yet managed to catch one, but he sure tries).