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Mashed Zucchini

Recipe by the Farmhouse Kitchen

This is our new favorite thing to eat.  Sometimes we eat mashed zucchini with roasted tomatoes and nothing else, ahhhh summer!

2 TB Butter

4 TB chopped Onion

1 lb Zucchini, diced

1 TB Parsley, minced, you could also add some finely chopped Basil

Salt & Pepper, to taste

Freshly grated Parmesan, to taste, optional

Melt the butter in a heavy bottomed sauce pan, add the onion and cook until the onion is glassy.  Add the zucchini and parsley, and mix well until it is well coated with by the melted butter.   Turn the temp down to medium low or low, cover and cook for 20 minutes.  Stir a few times, and check to make sure nothing is browning, you don’t want the onion to burn.  You can also add a little garlic, into the mix if you like, but only a little, you really want the flavor of buttery zucchini to come through.  Mash with a potato masher or puree with an immersion blender.

Tuscan Kale (or Chard) Soup

We still have chard in the middle of summer. I made a batch of this soup last week and enjoyed it for many meals! A good one to repeat.

1/2 lb Italian Sausage

1 Onion, diced

2 cloves garlic, minced (try using the Green Garlic)

1 - 2 cups diced Potatoes

1 qt Eatwell Farm Chicken Stock

1 bunch Kale, but you can add or substitute with Chard

1/8 to 1/4 tsp Red Pepper Flakes, add more if you enjoy spice, or none if you don’t!

1/2 cup Heavy Cream

1/2 tsp Salt

 

In an appropriately sized soup pot, cook the sausage, then add the onion and garlic.  Cook until the onions somewhat soft, add the stock, salt, the pepper flakes and the potatoes.  Cook for about 5 minutes, then add the greens.  Simmer until the greens and potatoes are all tender, then add the cream.  Enjoy!

 

Eggplant Roasted Tomato Stack

ORG_DSC02672.JPG

Recipe by the Farmhouse Kitchen

For the Eggplant:

1 1/4 lb Eggplant, cut into 1/3” rounds

1 cup Almond Meal (or use Panko or regular breadcrumbs)

Salt and Pepper

2 Eggs, beaten

Oil for frying

I pre-salt the eggplant slices and let them sit for at least 10 minutes to draw out some of the moisture.  Then rinse and dry.  Dip into the beaten egg, then into the almond meal.  Fry on medium heat until a dark golden then carefully flip to the other side and fry until done.  Put finished eggplant slices on a cooling rack with a tray underneath to catch oil drips.

 

For the Tomatoes:

Preheat the oven to 425 F.  Cut the butt end of the tomato off and discard.  Cut the tomato into  2 thick slices, they should be no less than 1/2”.  Put onto a roasting sheet and pop into the oven for 20 minutes.

 

To make the Stacks

Wash some Basil Leaves

Shred some Mozzarella

Grate some Parmesan

Put one prepared Eggplant slice on a baking sheet, top with one or two basil leaves.  Place one or two slices of roasted tomato depending on how wide the eggplant is. You want to have nice amount of tomato coverage.  Carefully put on 1 to 2 TB of grated Mozzarella, then top with grated Parmesan.  Bake at 375 for 8 minutes, until cheese melts

 

Roasted Potatoes With Jerusalem Artichokes

Recipe from Ottolenghi by Yotam Ottolenghi

I did this recipe with turnips instead of the Jerusalem Artichokes, because that is what I have here.  It worked well, so if you have any turnips hanging out in the fridge, this is a good way to use them up.

1 lb Potatoes

1 lb Jerusalem artichokes

4 Garlic cloves, crushed

4 TB Olive Oil

2 TB roughly chopped Sage

1 tsp Salt

1/2 tsp Black Pepper

1 Lemon

1/2 lb Tomatoes, the recipes calls for Cherry Tomatoes, but the firm slicers chopped would work well too

6 oz Kalamata Olives, pitted

2 TB roughly chopped Parsley

Preheat the oven to 375 F. Wash the potatoes well, put them in a large saucepan and cover with plenty of salted water.  Bring to the boil and simmer for 20 minutes, until semi-cooked.  Drain, cool slightly and then cut each potato in half or quarters depending on size.  Put them in a large roasting tray.  Wash the Jerusalem Artichokes, cut them into slices 1/4” thick and add to the potatoes.  Add the garlic, olive oil, sage, alt and pepper.  Mix everything well with your hands and put int he oven.  Meanwhile, thinly slice the lemon and remove the pips.  After the vegetables have been roasting for about 30 minutes, add the sliced lemon, stir with a wooden spoon and return to the oven for 20 minutes.  Now add the tomatoes, parsley and olives, stir well again and serve.

 

Lemon Butter Braised Sole with Chard

Recipe From the website Tablespoon

I found this recipe on line which works really well with everything we have in the box these days.

2 TB Extra Virgin Olive Oil

3 Cloves Garlic

1 small Red Chile, minced or a pinch of crushed Red Pepper

1 bunch Chard, ends trimmed and leaves roughly chopped

1/2 cup dry White Wine

2 Sole Fillets

4 slices Lemon

2 TB Lemon Juice

2 TB Butter

Coarse Salt and freshly ground Pepper

1/4 cup Parsley, finely minced OR use the Garlic Chives instead

Heat the oil in a large skillet.  Add the garlic and red pepper; sauté for 30 seconds.  Add the chard and a good pinch of salt and pepper.  Saute 2 minutes, or until the chard wilts.  Remove from the pan and set aside.  Back in the pan, add the wine and let reduce 20 seconds.  Fold your sole fillets into little rolls and place in the pan.  Season with a pinch of salt and pepper, and then place two lemon slices on each fillet.  Place the lid on the pan and braise the fish for three minutes, until cooked through and flaky.  Carefully remove the fish fillets from the pan and set aside.  To the reduced wine, add the lemon juice, butter and minced parsley.  Whisk until melted and combined; let simmer for one minute.  Serve each sole fillet over a bed of chard and drizzled with the lemon  butter sauce.  Serve immediately.

Eggplant Wrapped Ricotta Gnocchi With Sage Butter

Recipe from Ottolenghi by Yotam Ottolenghi

I cut way back on the sage butter and chose to serve these with roasted tomatoes.  I felt the sweetness from the tomato brought it all into balance.  These were so delicious, I am definitely making them again soon.  And the boys, who don’t like eggplant, really enjoyed it this way.  

1 Eggplant

4 TB Olive Oil

2 TB Butter

For the Gnocchi

1 oz Pine Nuts

8 ops Ricotta Cheese

3 TB All Purpose Flour

1 oz Parmesan Cheese, freshly grated

1 TB chopped Parsley

1 TB chopped Basil

1/4 tsp Nutmeg

1/2 tsp Salt

Freshly ground Black Pepper

Sage Butter

1/4 lb unsalted Butter

20 Sage Leaves

A pinch of Salt

1/2 TB Lemon Juice (optional)

 

Place the pine nuts in a small frying pan and dry-roast over a medium heat for 3-4 minutes, stirring them occasionally so they color evenly.  Transfer to a large bowl and add the ricotta, egg yolks, flour, grated Parmesan, herbs, nutmeg, salt and pepper.  Stir well, then cover and refrigerate for 4 hours or overnight.  Preheat the oven to 350 F.  Trim the top and bottom off the eggplant and cut lengthways into 1/2” thick slices; you will need 8 to 12 slices, depending on how many gnocchi you make.  Lay slices on a baking tray lined with parchment and brush liberally with olive oil.  Place in the oven and roast for 10 to 15 minutes until tender and golden.  To shape gnocchi, wet hands and scoop 2 to 3 TB portions.  Roll in to 8 or 12 elongated barrel shapes.  Meanwhile, bring plenty of salted water to the boil in a large saucepan.  Carefully add a few dumplings to the Simm erring water - don’t cook them all at once or they will stick to each other.  After about 2 minutes they should rise to the surface.  Using a slotted spoon, transfer them to a tea towel to drain.  Pat dry and brush with melted butter.  Once the gnocchi have cooled, take a strip of eggplant and wrap it around the center of each one, like a belt.  Trim  the eggplant if needed, so that the seam is at the bottom.  Place the gnocchi. In a greased ovenproof dish and set aside.  You can cover them with plastic wrap and keep them in the refrigerate for a day at this stage.  When ready to serve, bake in a 350 F for 8 to 10 minutes, until they are heated through.  Meanwhile, quickly make the sage butter sauce, as it needs to coincide with the gnocchi.  Place a small saucepan over a moderate heat.  Add the butter and allow it to simmer for a few min Utes until it turns a light golden-brown color and has a nutty smell.  Remove from the heat and carefully add the sage, salt and lemon juice, if using.  Return to the heat for a few seconds to cook the sage lightly.  Divide the gnocchi between serving plates and drizzle hot butter on top with a few sage leaves and serve immediately.

 

Cabbage Salad

I was looking at recipes for slaw, but all the recipes add sugar.  Personally I seriously dislike sweet Cole slaw.  You can make the simplest cabbage salad by shredding the cabbage very thin, massaging it with a bit of salt to help release some of the juice, then add lemon or lime juice.  From there you can go in many directions with extra seasoning, a little cumin, coriander and chili flakes will give you a great topping for tacos. Add some apple cider vinegar, paprika, cayenne, black pepper and a little brown sugar, and you have a great topping for pulled pork sandos!  I love a slightly creamy cabbage salad using a little yogurt, the juice of one orange plus a bit of the zest. 

Of course you could go more in the direction of a Thai flavor with some peanuts and fish sauce, plus acid and spice.  Any of these salads would benefit from a bit of matchstick Watermelon Daikon, and or radish/turnips.   So many choices, and it is really easy to customize it to the rest of your meal.  The big bonus is you will probably have leftovers that are an easy grab to add a bit more veg to any meal. Be creative, have fun and enjoy your cabbage!

Caramelized Onion And Potato Hand Pies

Recipe from the Beekman Brothers

According to the Beekman Brothers you can freeze these and bake later, by adding 5 to 10 minutes to the time.

 

1 1/2 cup All Purpose Flour, plus more for rolling

2 tsp Sugar

1/4 tsp Salt

8 TB (1 stick) cold Unsalted Butter, cut into bits

1/2 cup Whole Milk Greek Yogurt 

For the Filling:

1 Tb Olive Oil

1 Tb Unsalted Butter

2 cups chopped Onions

10 oz of Potatoes, peeled and thinly sliced

2 Tb Whole Milk Greek Yogurt

3/4 tsp Coarse Salt

1 large Egg

1 TB Water

 

To make the dough: In a food processor, pulse the flour, sugar and salt.  Add the butter and pulse until the mixture resembles coarse crumbs.  Add the yogurt and pulse just until combined, the dough should hold together when pinched between your fingers.  Divid the dough into quarters, wrap each in plastic wrap, and flatten to rectangles.  Refrigerate for at least 1 hour, or up to 1 day.  For longer storage, freeze up to 3 months.

To Make the Filling: In a large skillet, heat the oil and butter over medium-low heat.  Add the onions and cook for 25 minutes, stirring frequently, until golden brown and very tender.  Meanwhile, in a small saucepan of boiling salted water, cook the potato for 10 minutes, or until tender.  Drain well, transfer to a bowl, and mash with a potato masher.  Stir the onions, yogurt, and salt into the mashed potatoes.  Preheat the oven to 325 F.  Line a baking sheet with parchment paper.  Working with one piece of dough at a time, on a lightly floured work surface, roll the dough to a 5x12” rectangle.  Halve the dough crosswise to make two 5x6” rectangles.  With a short end facing you, place 1/4 cup of the potatoes filling on the bottom half, leaving a 1/2” border.  Brush the border with water, fold the top over, and pinch to seal.  Repeat with the  remaining dough and filling.  Place on the baking sheet and make several slashes in the tops of the hand pies.  Ina small bowl, beat together the egg and water.  Brush the tops of the hand pies with the egg wash.  Bake for 35 minutes, or until the tops are golden brown and crisp.  Transfer to a wire rack to cool for 5 minutes before serving.  Make yourself a fresh tomato/basil salad and you will have a nice little meal.

 

Green Pancakes

Original Recipe from Ottolenghi’s Plenty

Well you can tell it is summer when I start pulling out all of my Ottolenghi cookbooks.  I get so excited by the promise of eggplants, tomatoes, peppers, zucchini, and have made some of my favorite recipes featuring summer goodies from his cookbooks.  Funny thing is I found this yummy recipe for Green Pancakes which takes advantage of the fact that we still have some greens in the box.  The original was made with spinach, but I am switching it to chard.  I would also switch out the Green Chiles and use a bit of Basil, taking advantage or more share ingredients.  Perhaps some greek yogurt with a bit of garlic, parsley and basil blended in to top these could be a nice addition. 

 

1/2 lb Chard Leaves only, wash well and cut away the stems saving them for something else

3/4 cup Flour

1 heaping TB Baking Powder

3/4 tsp  Salt

1 Egg

4 TB Unsalted Butter, melted

1 tsp ground Cumin

2/3 cup Milk

6 medium Green Onions, finely sliced - you could probably use the tops of the onions from the share

2 fresh Green Chiles, thickly sliced

1 Egg White

Olive Oil for frying

 

Wash the chard well, don’t drain.  Put into a hot pan, cook until well wilted, you may need to add more water.  Put into a sieve to drain, and when cool enough to handles squeeze excess moisture, it won’t be as wet as the spinach would have been.  Roughly chop and put aside.  Put the flour, baking powder, whole egg, melted butter, salt, cumin and milk in a large mixing bowl and whisk until smooth.  Add the green onions, chiles ad chard and mix with a fork.  Whisk the egg white to soft peaks and gently fold into the batter.  Pour a small amount of olive oil into a heavy frying pan and place on medium high heat.  For each pancake, ladle 2 TB of batter into the pan and press down gently.  You should get smallish pancakes, about 3 inches and 3/8” thick.  Cook for ab out 2 minutes on each side, or until you get a good golden green color.  Transfer to paper towels and keep warm.  Continue making pancakes, adding oil to the pan as needed, until the batter is used up.

 

Marinated Zucchini Salad

Recipe from NYT by Martha Rose Schulman

My friends Sandee and Sabrina cooked us dinner here on the farm Saturday night.  They made this salad and it was delicious!  So good, in fact, Cameron made it last night for our dinner.  This will certainly be a part of our summer salad repertoire.  

 

1 lb Zucchini

Salt to taste

3 TB freshly squeezed Lemon Juice

1 Garlic Clove, crushed

3 Tb Extra Virgin Olive Oil

2 TB finely chopped Parsley, Mint, Chives, Dill or a combination, maybe Basil and Parsley?

 

Slice the squash as thinly as you can.  A peeler or the slicing side of a box grater come in handy here.  Sprinkle with salt, preferably kosher salt, and let sit for 15 to 30 minutes.  Rinse and drain on paper towels. Mix together the lemon juice, garlic, and olive oil.  Toss with the zucchini.  Season with salt and pepper.  Cover and refrigerate for four to six hours. Remove from the refrigerator, and remove the garlic clove. Add the fresh herbs and toss together. Taste, adjust seasoning and serve.

Chard with Raisins, Pine Nuts, and Porkitos

Recipe from Nom Nom Paleo

2 tablespoons raisins

3 pounds Swiss chard

3 tablespoons pine nuts

2 tablespoon ghee

2 garlic cloves, minced

Kosher salt

Freshly ground black pepper

Juice from ½ lemon

3 Porkitos (Prosciutto Chips)

 

Place the raisins in a small bowl and submerge in hot water for at least 10 minutes.

If you don’t have any Porkitos ready, now’s the time to bake ‘em. See Porkitos recipe below.

Wash the chard and flick off the excess water. You want the leaves damp, but not sopping wet. 

Cut out the stems and roughly chop the leaves into thick ribbons. If the stems are fresh and crisp, slice ’em up into ½-inch pieces and discard the ratty ends.

Heat a large skillet over medium heat and toast the pine nuts until golden brown, 2 to 3 minutes. Transfer the pine nuts to a plate to cool.

Increase heat to medium high and add 2 tablespoons of ghee to the skillet. When the fat’s shimmering, add the stems with a sprinkle of salt. Sauté until tender.

Add the minced garlic to the pan and stir for a few seconds until fragrant. Then, add the damp leaves in batches, each with a sprinkle of salt. (Don’t worry if you can’t get all the leaves into the pan all at once. The leaves will wilt and cook down, and eventually you’ll get all the greens in the pan.)

Drain the plumped raisins, and toss ’em in. Give everything a good stir, and cover the pan. Decrease the heat to medium and cook, covered, for 2 minutes or until tender.

Season with salt and pepper to taste. Toss in the pine nuts, squeeze on the lemon juice, and crumble on the Porkitos.

To make the Porkitos: 

Preheat the oven to 350°F with the rack in the middle.

Line a rimmed baking sheet with a piece of parchment paper, and place the prosciutto in a single layer on top. Don’t overcrowd the swine or it won’t crisp properly!

Once the oven is ready, place the the tray in the oven. Bake for 10-15 minutes (depending on the thickness of your prosciutto slices) or until crunchy. Watch your chips like a hawk to make sure they don’t burn.

Transfer the chips to a wire rack to cool. (They’ll actually get crunchier as they cool, so it’s better to err on the side of under-baking them.)

 

 

 

 

 

Linguine with Tomatoes, Zucchini and Herbs

Recipe from Food & Wine

1 pound tomatoes, cored and finely chopped 

1 tablespoon chopped basil 

1 tablespoon chopped parsley 

2 garlic cloves, minced 

2 teaspoons kosher salt 

1 small red chile, seeded and minced 

1/3 cup extra-virgin olive oil 

12 ounces linguine 

3 small zucchini or 2 medium, thinly sliced 

1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving 

 

In a large bowl, toss the tomatoes with the basil, parsley, garlic, salt, chile and olive oil.

In a large pot of boiling salted water, cook the linguine until al dente; drain well. Add the linguine to the bowl along with the sliced zucchini and toss. Add the 1/4 cup of grated cheese, toss again and serve in bowls, passing more cheese at the table.

Lazanki - Pork, Cabbage and Pasta Casserole

Recipe by Sandee Curtis 

 

This recipe is from Minsk.  Think of Lazanki as an Eastern European Lasagne.  To bring in a bit of Italy, pair this dish with a Tomato Salad on the side.

 

2 cups Flour - can be wheat, rye or buckwheat

1/2 cup Water

1/2 tsp Salt

1/2 tsp Sugar

1 tsp Vegetable Oil

3/4 lb Pork Shoulder

1/4 lb Smoked Sausages

1 medium Onion

1 Cabbage

1/2 tsp Salt

1/2 tsp ground Black Pepper

2 TB Vegetable or Olive

10 oz Cream

1/2 lb grated hard Cheese

 

Sift the flour, and mix in salt and sugar.  Make a hole in the center and vegetable oil, then pour  the water in slowly; knead the dough until it gets solid and flexible.  Roll out the dough; the layer should be about the thickness of a lasagne noodle.  Cut into squares or triangles.  Let the pasta dry a bit at room temperature.  Boil the Lazanki in salted water for 5 to 7 minutes.  Chop the onion and cabbage.  Dice the pork and sausages and fry until the fat starts to melt.  Put the meat into a bowl, leaving the fat in the pan.  In the same pan add the onion and cabbage and saute for 5 minutes.  Season with salt and pepper.  Preheat the oven to 350 F.  In the bottom of a medium size enameled iron casserole, pour the oil and swirl around to coat.  Layer the lazanki, cabbage and onion, meat and grated cheese, ending with grated cheese on top.  Pour the cream onto the layers.  Bake for 1 hour and serve.

Creamed Potatoes with Dill

My friend Sandee is working on a cookbook featuring specialties from all the countries of Europe.  Two of her recipes work perfectly with items from the box this week.  I would use a combo of Parsley and Garlic Chives instead of the Dill.  This dish is a delicious accompaniment to a roast chicken or beef roast, serve with sauteed chard seasoned with a bit of garlic and Balsamic Vinegar.

Recipe by Sandee Curtis 

This recipe is a common dish served in Sweden.

6 medium large Potatoes

2 TB Butter

2 TB Flour

1 1/2 cups Cream

1/2 tsp Salt

1/4 tsp White Pepper

2 TB finely chopped fresh Dill

 

Boil whole, unpeeled potatoes in unsalted water until fork-tender.  Remove and allow to sit until cool enough to touch.  Peel potatoes, then chop into 1” dice.  In a saucepan over medium-high heat, stir together butter and flour to make a light roux, but do not allow to darken.  Add cream, salt, and pepper and whisk steadily until incorporated and thickened into a Bechamel cream sauce, about 5 minutes.  Stir in potatoes, turn heat to medium-low, and allow potatoes to stew just until warmed.  Garnish with chopped dill and serve.  

 

Apricot, Basil and Goat Cheese Pizza

Recipe from Karista’s Kitchen

1-2 12-inch pizza crusts or pre-made pizza crusts, flatbread, Naan or pita bread rounds

1/2 – 1 cup traditional basil pesto or your own homemade pesto

4 apricots, pitted and sliced

4 ounces crumbled goat cheese

1 bunch basil, whole leaves only

If using homemade pizza dough, spread ¼ cup or more of basil pesto on the pizza dough. Top with crumbled goat cheese, apricot slices and basil leaves.

Bake the pizza on the parchment in a 450°F oven either on the heated pizza stone or on a cookie sheet. The pizza is done baking when the crust is brown and crisp on the edge and bottom. This should take about 6 to 10 minutes.

Remove the pizza from the oven, garnish with additional basil leaves if desired. Let it cool for about five minutes, then cut and serve.

If using a pre-made pizza crust, Naan, flatbread or Pita round

Reduce the oven heat to 400F and place them on a pizza stone or baking sheet.

Top the crusts with ¼ cup or more of basil pesto, crumbled goat cheese, apricot slices and basil leaves. Bake in the oven for about 5-8 minutes or just until the goat cheese looks soft and slightly melted and the crust is golden brown.

Remove it from the oven and garnish with additional basil leaves if desired. Let it cool for about five minutes then cut slices and serve.    

Shepard’s Pie

Recipe from BountyFromtheBox.com

1 pound ground pork or beef

1 onion, chopped

2 carrots, cut into small cubes

2 rutabagas or turnips, cut into small cubes

½ bunch of small shredded cabbage

1 tsp worcestershire sauce or 1 tbsp mustard

salt

Freshly ground black pepper (or use chili flakes)

1 cup water or broth

1½ pounds potatoes quartered

4 tbsp (½ stick) butter softened

½ cup milk

1 pinch ground nutmeg

Sauté the meat in a skillet on medium heat for about 5 minutes until it has browned, making sure to break the meat up as it cooks.
When the meat has released its fat, add the onion, carrots, rutabagas, greens (if using), Worcestershire sauce, salt, and pepper. Cover and reduce the heat to low and cook for another 5 minutes, stirring occasionally. Add the water, stir, and simmer, covered, for another 15 minutes.
Meanwhile, place the potatoes in a large pot of cold water. Bring them to a boil and cook for 20 minutes, or until quite soft. Drain and mash the potatoes with the butter, milk, and nutmeg. Season to taste with salt and pepper.
Preheat the oven to 400°F.
Place the meat and vegetable mixture in a large ovenproof dish and cover it evenly with the mashed potatoes. Finish by drawing a fork across the top of the potatoes in the pattern of your choice. Bake for 30 minutes, or until the potatoes begin to brown and the mixture is hot throughout Serve warm.

Summer Squash and Collards with Pistachios

Recipe found on High Ground Organics website recipe attributed to Chef Andrew Cohen

1 bunch Collards, stems removed and sliced into 1/4” ribbons, washed and drained, not dried

3 medium Zucchini, ends removed, split lengthwise and cut into 1/4” pieces

3 Pattypan Squash, halved through the widest point and cut into wedges 1/2” at the widest point

1/2 Yellow Onion, peeled and sliced 1/8” thing

2 cloves Garlic, peeled and minced

1/2 cup Bread Crumbs

1/4 to 1/3 cup shelled Pistachios, coarsely chopped

1/4 cup White Wine

1/2 TB each fresh Parsley, and Oregano, chopped

Salt and Pepper to taste

Olive Oil as needed

Heat a 12” pan over medium heat.  When hot, film well with oil and add the onions.  Cook just until wilting, but don’t let them color.  Add the collards and toss the greens to mix with the onions and coat with the oil.  Cook gently, allowing the greens to wilt.  Once the green have begun to lose some volume, add the white wine and toss the greens to coat.  Cook until the wine evaporates and the greens are tender.  Season with salt and pepper and toss to combine.  Remove to a serving dish.  While the greens are cooking, put the squash into a bowl and lightly coat with olive oil, tossing to coat all the surfaces.  Season with salt and pepper.  When the greens are done, film the hot pan with oil.  Add the squash and turn the pieces so the cut surfaces are on the pan bottom.  Cook so the surfaces are just crisping and turning golden.  Turn the squash and cook the flip side.  Cook enough to heat the squash through and color a little, but do not cook to soften the squash much.  The squash should retain some crunch for the dish to be successful.  When the squash are lightly golden on the cut sides and heated through, make a well in the center of the vegetables and add a dollop of oil.  When it is warmed, add the garlic and cook until fragrant.  Toss the vegetables to mix in the garlic.  Sprinkle the herbs over the squash and toss to mix.  Scatter the nuts over the dish, then add the greens and onions.  Toss to combine, well, then add the breadcrumbs.  Toss the vegetable to combine with the breadcrumbs, and cook so some of the breadcrumbs brown. Add a little oil if the dish is too dry. Serve hot.

Freezing Excess Veggies

Walking the farm it is quite obvious that we are quickly approaching Summer. Zucchini, tomatoes, eggplants, peppers will all be ready soon, zucchini is already coming in. As we have collards and chard in this week’s box I strongly encourage you to wash, chop and sauté, then stick it into a ziplock and freeze it for later in the summer. 

If you put it in the freezer flat, do not over fill the bag, it is actually pretty easy to break it into bits, and this way you can make up a soup and add a little bit of greens. Of course you can also put it into small bags and portion it out. Either way, come August, most of us would be happy to have some prepared greens int he freezer. You could even goes so far as to include parsley and garlic and a little bit of diced carrot and make an almost complete soup or stew base.  So often I find delicious recipes for tomatoes that call for some kind of green to go with it, but of course they are out of season for us here at that time.  

Parsley added to Pesto keeps it a much brighter green. For 1 cup of Basil add 1/4 cup of Parsley. Pesto can be frozen in ice cube trays and then popped into freezer bags for easy storage.  It is important to remember that when we choose to eat seasonally part of what we do is “put things up” as my Grandma used to say.  In our modern world, we have many easy options. Pesto takes mere minutes with a food processor (of course if you are a purest you will only make it in a mortar and pestle), dehydrators, freezers, canners, some people even invest in freeze driers.  I stick more to the basics, I use a giant pot and boiling water for canning, I air and oven dry herbs, and freeze lots of things. The past few weeks I have really taken advantage of the frozen greens we pre-cooked when loads of stuff came back from the market. It saved me loads of time when cooking for 25 people over the lavender weekend. Not preparing an entire meal, but rather prepping food gives you a lot of flexibility once you are at your destination.  Take advantage of what is in your box and bri

Ethiopian Cabbage Dish

Recipe from allrecipes.com

1/2 cup Olive Oil

4 Carrots, thinly sliced

1 Onion, thinly sliced

1 tsp Sea Salt

1/2 tsp ground Black Pepper

1/2 tsp ground Cumin

1/2 tsp ground Turmeric

1 head Cabbage, shredded

 

Heat olive oil in a skillet over medium heat.  Cook the carrots and onion in the hot oil about 5 minutes.  Stir in the salt, pepper, cumin, turmeric, cabbage and cook another 15 to 20 minutes.  Add the potatoes; cover.  Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.

 

Fresh Peach and Basil Salad

4 to 6  Peaches, pitted and cut into bite size pieces

1 TB Honey

6 Basil leaves, thinly sliced

1/2 cup Lemon Chèvre or plain Chèvre plus some Lemon Zest

A pinch of Salt

 

Place the peaches in a bowl.  Drizzle with honey and sprinkle with salt.  Toss to coat.  Gently fold in basil and Chèvre.  Serve immediately.

 

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