CONCIA ZUCCHINI WITH MINT & VINEGAR

from Cucina Ebraica by Joyce Goldstein

• 4 to 6 small zucchini, or summer squash about 1.5 pounds
• salt
• 3 tablespoons chopped fresh mint or basil
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 large cloves garlic, minced
• 6 tablespoons olive oil
• 4 tablespoons red or white wine vinegar

Cut the zucchini into 1/4 inch thick slices, or to prepare it Veneto fashion, cut the zucchini lengthwise into 1/4 inch thick slices. Sprinkle with salt and let stand in a colander for 30 minutes to drain off any bitter juices. Rinse and pat dry. In a small bowl, combine the mint or basil, parsley, and garlic. Warm the olive oil in a frying pan over medium-high heat. In batches, add the zucchini and cook, turning as needed, until golden on both sides, 4 to 5 minutes. Transfer to a shallow serving dish and sprinkle with some of the mint mixture and some of the vinegar. Repeat with the rest of the zucchini, mint mixture, and vinegar. Leave at room temperature for 1 to 2 hours, basting occasionally with vinegar in the dish, before serving.

BEET ROESTI WITH ROSEMARY

Anne LaFleur: "This is the recipe that made me a convert to beets. Quick, easy, and HEAVENLY." from Mark Bittman's, w to Cook Everything

• 1 to 1.5 pounds beets
• 1 tsp coarsely chopped fresh rosemary
• 1 tsp salt
• 1/4 cup flour
• 2 Tbs butter

Trim the beets and peel them as you would potatoes; grate them in a food processor or by hand. Begin preheating a medium to large nonstick skillet over medium heat.
Toss the grated beets in a bowl with the rosemary and salt, then add about half the flour; toss well, add the rest of the flour, then toss again. Place the butter in the skillet and heat until it begins to turn nut-brown. Scrape the beet mixture into the skillet, shape it into a nice circle, and press it down with a spatula. Turn the heat to medium-high and cook, shaking the pan occasionally, until the bottom of the beet cake is nicely crisp, 6-8 minutes. Slide the cake out onto a plate, top with another plate, invert the two plates, and slide the cake back into the pan. Continue to cook, adjusting the heat if necessary, until the second side is browned. Cut into wedges and serve immediately. 4 servings

PORTUGUESE FAVA BEANS

For several very simple FAVA BEAN recipes, visit Mariquita Farms CSA website

by John Pacheco, 8 servings

• 5 tablespoons olive oil
• 3 large onions, chopped
• 2 cloves garlic, minced
• 2 tablespoons red pepper flakes
• 1/4 cup tomato sauce
• 2 cups hot water
• 3 tablespoons chopped fresh parsley
• sea salt to taste
• 1/2 teaspoon black pepper
• 2 teaspoons paprika
• fresh fava beans, removed from pods

Heat oil in a large saucepan over medium heat. Saute onion and garlic until golden brown. Stir in red pepper flakes, tomato sauce, hot water, parsley, salt, pepper and paprika. Bring to a boil, reduce heat, add fava beans and simmer for 30 minutes. Remove from heat and let stand for several minutes to allow flavors to meld

Featured Vegetable: Purple Carrots

The New Mighty Maroon Carrot
The noble carrot has long been known as an orange vegetable. Generations of people in the West have grown up believing that carrots are always orange. But as long ago as 2000 BC temple drawings from Egypt show a plant believed to be a purple carrot. It is also identified in the garden of the Egyptian King Merodach-Baladan in the eighth century BC. In Roman times carrots were purple or white. By the 10th century purple carrots were grown in Afghanistan, Pakistan and northern Iran. Purple, white and yellow carrots were imported to southern Europe in the 14th century. Black, red and green carrots were also grown.
Orange roots, containing the pigment carotene, were not noted until the 16th century in Holland. This only came about thanks to patriotic Dutch growers who bred the vegetable to grow in the colours of the House of Orange. Experts believe Dutch breeders used a yellow mutant seed from North Africa to develop the orange variety and then stuck to it through breeding. Their colour comes from beta carotene with some alpha carotene, a pigment the body converts to Vitamin A, which is essential for healthy skin and vision in dim light. Dutch breeders recently studied the health qualities of purple carrots and believe they give us extra protection against various forms of cancer and heart disease. They contain purple pigments called anthocyanins, and act as anti-oxidants that protect the body.
Some people look at it and say that's one ugly carrot," says Leonard Pike, Ph.D. "But then other people think it's the most beautiful thing they've ever seen." Pike is referring to his latest creation: Maroon in colour, apple-like in texture and sugary in flavour, it's known as the Beta-Sweet carrot. For traditionalists who like their carrots to look and taste like, well carrots, the Beta Sweet can be a little off-putting.
The gene responsible for purple or maroon colour is a natural one that has been around for many years and, in fact, has been segregated out and discarded when it appeared in order to retain the traditional orange colour for carrots. In 1989, three carrots grown from Brazilian seed were observed to have a blotchy maroon colour mixed with the normal range, which gave Dr Pike an idea. Initially, he planned to develop a maroon carrot for home gardeners, similar to the long lost wild carrot from Afghanistan. He produced a maroon and deep orange Beta Sweet carrot, which matched the school's colours. Pike may have conceived this variety on a fanciful whim, but he soon learned that the purple pigment contained anthocyanins, which act as tough antioxidants, boosting the carrot's nutritional properties. The irony here is that Pike has actually put back what growers, in the name of aesthetics, took out years ago. Naturally, carrots are either white or white with a purple rim, but the old breeders selected the orange carrot for its unconventional colouring!
Within two generations of breeding effort, he obtained a few a carrot roots with near complete maroon exterior and orange interior. The contrast of orange and maroon was very attractive in carrots cut into coins or sticks. The research objective changed instantly from developing a novelty carrot into a 'designer' carrot variety with all the flavour, nutrition and health requirements possible. Its curious colour comes from anthocyanin, another antioxidant that preliminary studies show effectively fights disease-causing bacteria in humans. Early man used food to prevent disease. For a long time, the medical profession has treated disease with drugs and surgery. Now, we are seeing a return to prevention and an emphasis on disease-preventing vegetables. The purple carrot is a potent antioxidant, right along with blackberries, blueberries and cherries.
It is also sweet and very attractive when cut into 'coins' or sticks. It only has a texture similar to an apple, but not the taste. And how do they cook? Sliced and roasted for a salad, the colours darkened but remained true to their hue. Maroon carrots can be used in any carrot recipe, but if left raw, either shredded into a coleslaw or dipped into a garlic mayonnaise, the colours, flavour and texture really shine. You will find maroon carrots sweeter and a touch crisper than their orange cousins.