FALL 2014 CSA BLOG – WEEK 2

yukinasavoy1

Next CSA Pickup: October 28, 2014

 

In your share this week:
(note: Last week’s list below; waiting for this week’s list from the farmers)

  • Radishes
  • Mustard Greens
  • Beets
  • Spinach
  • Potatoes
  • Eggplant
  • Peppers
  • Onions
  • Broccoli
  • Arugula
  • Winter Squash

 

wintersquashstill

 

 

RECIPES

 

Winter Squash Gnocchi with Brown-Butter and Sage Sauce
Recipe adapted from Lidia Bastianich via Bon Appétit magazine

BUTTERNUTGNOCCHI

1 1-pound orange-fleshed winter squash (such as butternut or acorn)
1 tablespoon olive oil
1 large russet potato (about 12 to 14 ounces), peeled and quartered
3/4 cup finely grated Parmesan cheese, divided
1 large egg, lightly beaten
1 1/2 teaspoons freshly grated nutmeg
1 teaspoon salt
1 3/4 cup all-purpose flour
1/2 cup (1 stick) butter
2 tablespoons chopped fresh sage
Special equipment: Potato Ricer or Food Mill

Preheat the oven to 400 degrees F. Cut squash lengthwise in half; scoop out and discard seeds. Place squash, cut side up, on baking sheet and brush with oil. Roast until squash is very tender and browned in spots, about 1 to 1/2 hours. Cool slightly, then scoop flesh into a food processor and puree completely until smooth. Transfer to a medium saucepan, stir constantly over medium heat until juices evaporate and puree thickens, about 4 to 5 minutes. Measure 1 cup packed squash puree (reserve remaining squash for another use). Cool completely.

Meanwhile, cook potato in a medium saucepan of boiling water until very tender, about 20 minutes. Drain. While potato is still warm, press through potato ricer or food mill (finest holes) into a medium bowl; cool completely. Mix 2 cups (loosely packed) potato, squash, 1/2 cup Parmesan, egg, nutmeg, and salt into a large bowl. Gradually add in flour, kneading gently into a mixture in bowl until dough holds together and is almost smooth. If dough is very stick, add more flour by tablespoonfuls. Turn out dough on a lightly floured surface; kneed gently but briefly. Divide dough into 8 equal pieces.

Line 2 large rimmed baking sheets with parchment paper. Sprinkle lightly with flour. Working with 1 piece of dough at a time, roll on floured surface into a 1/2-inch thick rope. Cut rope crosswise into 3/4-inch pieces. If desired, roll gnocchi (one piece at a time) along the back of a fork tines dipped in flour, making ridges on one side. Transfer to baking sheets. Repeat with remaining dough. Cover gnocchi loosely with plastic wrap and chill at least one hour or up to 6 hours. Keep chilled.

Cook buter in a heavy large skillet over medium heat until just golden, stirring often, about 3 to 4 minutes. Add sage; stir one minute.  Meanwhile, working in 2 batches, cook gnocchi in a large pot of boiling water until puffed and very tender, about 6 minutes. Using a slotted spoon,  drain gnocchi and then transfer to browned butter and sage. Cook until heated through and heated with butter, a few minutes longer. Transfer to bowl and sprinkle with remaining Parmesan. Serve immediately. Makes 6 servings.

 

Broccoli, Cheddar, and Wild Rice Casserole
Adapted from the Smitten Kitchen blog by Deb Perelman

BROCCOLIRICECASSEROLE

3 tablespoons butter
1/2 large onion, diced
Salt
2/3 cup uncooked wild rice blend (preferably Lundberg brand; you want a wild rice blend instead of straight wild rice)
1 pound broccoli, florets cut into 1-inch pieces and stem, peeled and chopped into chunks (you can also try this with cauliflower!)
1 large garlic clove, minced
1/4 teaspoon ground mustard powder or 1/2 teaspoon smooth Dijon mustard
Pinch of cayenne pepper or paprika (if you don’t want it a little spicy)
2 tablespoons all-purpose flour
1 cup whole milk
2/3 cup low-sodium vegetable or chicken broth
8 ounces cheddar, coarsely grated
Freshly ground black pepper

Heat 1 tablespoon butter in a medium saucepan over medium heat. Once melted, add onion and salute for about 5 minutes. Add rice to onion and cook for 1 minute, then add 1 1/3 cups water and a few pinches of salt. Bring mixture to a boil, then lower to low and cook for about 50 minutes (or whatever amount of time suggested on your package of rice).

Heat oven to 400 degrees F. Cook broccoli in boiling, salted water for 2 to 3 minutes and then drain completely. Melt 2 tablespoons remaining butter in a pan over medium heat. Add mustard powder (if using), cayenne/paprika, and garlic and cook for 1 minute. Whisk in flour and cook for 2 minutes. Slowly drizzle in milk, whisking constantly, then broth. Bring to a light boil and then lower and simmer, stirring the whole time, until the sauce is thickened, about  5 minutes. Stir in Dijon if you didn’t use mustard powder. Remove pan from heat and stir in 1/3 of grated cheese until melted and salt and pepper to taste.

Combine wild rice and broccoli in a 2-quart baking dish or 9-inch oven-proof skillet. Pour cheese sauce over ensuring all of rice-broccoli is covered evenly. Sprinkle with remaining cheese. Bake for 10 to 15 minutes until the sauce is bubbly, then run under the broiler for a few minutes for a toasty top. Makes 4 servings.

 

Beef & Broccoli Stir-Fry
Adapted from Melissa Roberts via Dinner: A Love Story

BEEFANDBROCCOLI

1 pound boneless sirloin steak
1 3-inch piece ginger, peeled and finely chopped
3 large garlic cloves, chopped
6 tablespoons soy sauce
3 tablespoons medium dry Sherry
2 tablespoons toasted sesame oil
2 tablespoons white or brown sugar
1 1/4 pounds broccoli
2 tablespoons vegetable oil or other neutral oil
2 teaspoons corn starch
Chopped scallions, for serving
Steamed white or brown rice, for serving

Freeze steak until partially frozen,  for about 1 to 2 hours. Combine ginger, garlic, soy sauce, Sherry, sesame oil in a bowl until sugar is dissolved. Slice steak, against the grain, into very thin slices (partially freezing the steak helps you to slice it very thin). Transfer to a bowl with the marinade, cover with plastic wrap, and chill for at least 2 hours and up to 8 hours.

Cut broccoli into spears (about 2 inches long by 1-inch wide). Trim the fibrous layer off the stem and cut stem into 1-inch pieces. Cook broccoli in boiling, salted water until crisp tender, about 2 minutes. Drain well.

Heat oil in a wok or large, heavy skillet over medium-high heat until very hot. Stir-fry beef (scraped of excess marinade–reserve extra marinade; in 2 batches if necessary) until it’s no longer pink, about 2 minutes. Transfer to a plate.  Add broccoli and stir-fry until heated through, 2 minutes more. Whisk cornstarch into remaining marinade and add to skillet along with the beef. Stir-fry until liquid boils and thickens, about 1 minute more. Serve with rice and topped with scallions. Makes 4 servings.

 

Raw Mustard Greens (or Escarole) Salad
Adapted from Bon Appétit magazine

MUSTARDGREENSSALAD

5 anchovy fillets, finely chopped
3 garlic cloves, pressed or very finely chopped
1/2 cup extra-virgin olive oil
3 cups 3/4-inch cubed crustless bread
1 cup packed grated Parmesan or Gruyere cheese
Nonstick cooking spry
1 bunch mustard greens or escarole (about 12 ounces), center rib and stem cut from each leaf, leaves cut crosswise into 1/2-inch strips
5 teaspoons fresh lemon juice

Preheat oven to 375 degrees F. Combine anchovies and garlic in a small bowl, and gradually whisk in oil. Place bread cubes in a medium bowl and drizzle 2 tablespoons anchovy oil over, tossing to coat. Sprinkle bread with salt, pepper, and half of cheese. Spread on a baking sheet coated with nonstick spray. Bake croutons until crisp and golden, stirring occasionally, about 20 minutes. Set aside to cool.

Measure 8 cups loosely packed mustard greens and/or escarole. Add croutons and remaining cheese to bowl. Whisk lemon juice into remaining anchovy oil; season with salt, pepper, and more lemon juice if desired. Add dressing to salad and toss to coat. Serve. Makes 4 to 6 servings.

 

Spaghetti Squash & Black Bean Tacos
Adapted from The Smitten Kitchen Cookbook by Deb Perelman

spaghettisquashtacos

1 medium to large spaghetti squash (about 3 pounds)

2 tablespoons freshly squeezed lime juice (from about 1 large lime)
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon coarse salt
16 (6-inch) corn tortillas
1 (15-oz.) can black beans, rinsed and drained very well
4 ounces crumbled queso fresco, feta, or Cojita cheese
1/2 cup finely diced onion (red, white, or yellow)
1/4 cup chopped fresh cilantro leaves (or you can sub flat-leaf parsley if you don’t care for cilantro)
Hot sauce
Lime wedges

To cook squash in microwave: Pierce squash an inch deep all over with a small sharp knife. Cook on high for 6 to 7 minutes, turn over and cook about 8 to 10 minutes more, until the squash feels slightly soft when pressed. Cool for 5 minutes. To cook squash in oven: Cut in half lengthwise, scoop out seeds, and roast face-down on an oiled baking sheet for about 40 minutes in a 375 degree oven. Cool slightly.

Working over a bowl, scrape squash flesh with a fork loosening and separating the strands from the skin. Discard skin. In a small dish, whisk lime juice with chili powder, cumin, coriander, and salt. Pour over the squash strands, and gently toss. Taste and adjust seasonings.

Assemble tacos: Heat a dry, heavy skillet over medium heat. Warm and slightly blister each tortilla, about 30 seconds per side. Transfer to a platter and sprinkle each with 2 tablespoons black beans, 2 tablespoons squash mixture, 2 teaspoons crumbled cheese of your choice, and a couple pinches on onion and cilantro. Dash with hot sauce if desired. Serve with lime wedges and extra hot sauce. Serves 4 generously or 8 modestly.

 

Weekly CSA Blog produced by Nicole DeCoursy Mead

 

FALL CSA BLOG 2014 – WEEK 1

ARUGULAPIC

Next CSA Pickup: October 21

 

In your share this week:

  • D’Avignon Radishes
  • Red Rain Mustard Greens
  • Beets
  • Spinach
  • Potatoes
  • Eggplant
  • Peppers
  • Onions
  • Broccoli
  • Arugula
  • Winter Squash (choice of one: spaghetti, acorn, or black futsu)

 

Spotlight on:  BROCCOLI & BROCCOLI RABE

broccolistill

Broccoli  is in the cabbage family of vegetables and is a result of breeding cole crops in the northern Mediterranean in 6th Century BC. Since the Roman Empire, this vegetable has been widely used by the Italians and was introduced to the U.S by Italian immigrants, though it wasn’t very well known here until the 1920s. Broccoli is extremely nutritious, and everyone can benefit by adding more of it to their diet: It boasts vitamin C, fiber, and lutein, as well as several anti-cancer compounds. It also helps the body in the detoxification process and has anti-inflammatory benefits, which some research shows may lessen the affects of allergens in the body. Try it boiled, steamed, or roasted–just don’t overcook it. This broccoli pesto recipe is a great way to get broccoli-haters to try and like the vegetable! Also, check out the broccoli soup and salad recipe below.

Broccoli rabe or raab is related to the turnip, but it’s often called broccoli rabe because its buds resemble small heads of broccoli. It’s also commonly called rapini. Broccoli rabe has a slightly bitter taste, which can be tamed by cooking, and is high in vitamins A, C, and K as well as calcium and iron.

 

RECIPES

 

Pork or Chicken Milanese topped with Mustard Greens (or Arugula or Escarole) Salad
Adapted from Cook Like a Rock Star by Anne Burrell

For the pickled onions:
3/4 cup red wine vinegar
1 tablespoon kosher salt
1 1/2 teaspoons sugar
2 or 3 shots of hot sauce
1 red onion, sliced into very thin rings
For the pork or chicken:
1 cup all-purpose flour
2 large eggs, beaten with 1 tablespoon water
1 1/2 cups panko bread crumbs
1/2 cup freshly-grated Parmesan cheese
1 pork tenderloin (about 1-pound), cut into 1 1/2 to 2 inch pieces and pounded very thin into cutlets or 1 pound chicken cutlets
Kosher salt
Extra-virgin olive oil
For the salad:
1/2 cup freshly grated Pecorino
1/2 cup walnuts (or hazelnuts or almonds)
2 tablespoons fresh Italian parsley, chopped
1 bunch mustard greens or escarole or farm arugula,  tough stems removed and leaves chopped into bite-size pieces

For the onions: In a medium bowl, combine the vinegar with 1/2 cup cold water. Add the salt, sugar, and hot sauce and stir. Add the sliced onions and let pickle for at least 1 hour. For the pork/chicken: 1. Set up your breading stations: one bowl with flour, one with egg/water mixture, and one with panko and grated Parmesan combined. 2. Season pork or chicken cutlets with salt and pepper. Dredge each piece lightly in flour shaking off excess,  dip in the egg wash, and then into the panko/Parmesan mixture pressing gently so the meat is fully coated. Lay the breaded pork or chicken on a baking sheet and refrigerate at least 1 hour for the coating to set. 4. Preheat the over to 200 degrees F. 5. Pour 1/4 to 1/2 inch of olive oil into a large sauté pan and bring to medium-high heat. Test to see if oil is hot enough by sprinkling a bit of flour or a few bread crumbs. If it sizzles, you’re good to go. Add the pork/chicken to the pan, working in batches so you don’t crowd the cutlets. Cook the first side until golden brown, about 4 minutes; turn and brown the other side, about 3 minutes longer. When the cutlets done, lay  on paper towels to drain off excess oil. Sprinkle with salt. Transfer to baking shed and keep in the oven while you cook the next batch. For the salad: 1. Put the Pecorino, nuts, and parsley into the food processor and pulse until coarsely chopped. 2. In a large bowl, combine the greens (mustard, arugula, or escarole), nut mix, and some of the pickled onions; dress the mixture with olive oil and some of the pickling liquid (start with 1 tablespoon; taste and add more if you want). Toss to combine. 3. To serve, place a cutlet on a plate and top with the escarole salad.

 

Broccoli Crunch Salad
Adapted from The Smitten Kitchen Cookbook by Deb Perelman

This is similar to the creamy broccoli salad you can find at deli counters, but fresher and lighter!

BROCCOLICRUNCHSALAD

1 large head of broccoli (about 3/4 to 1 pound)
1/4 cup  toasted chopped walnuts or slivered almonds
1/4 cup dried cranberries, cherries, or raisins, coarsely chopped
1/4 cup buttermilk, well shaken
1/4 cup mayonnaise
1 tablespoon cider or white wine vinegar
1/2 teaspoon granulated white sugar
1/2 small red onion, finely chopped
1/4 teaspoon salt
Freshly ground black pepper

Trim the broccoli and chop it into large chunks, then cut each chunk into thin slices. You can also use broccoli stems: Cut stems into thin slices, then stack the slices and cut into thin matchsticks. (If you don’t like raw broccoli or can’t tolerate it, you can blanch the broccoli for 30 seconds in boiling water and then immediately drain and put into an ice water batter to cool and stop cooking. Dry the broccoli as much as possible before proceeding with the rest of the recipe to avoid a soggy salad). Toss the sliced broccoli with the nuts and cranberries. In a small bowl, whisk together the buttermilk, mayonnaise, vinegar, sugar, and salt. Stir in the onion. Pour the dressing over the broccoli mixture and add lots of black pepper. Stir the salad until it’s evenly coated with dressing. Taste and add more salt if needed. Cover and refrigerate for at least an hour to let the flavors blend. Then serve. The salad will keep for up to 3 days in the fridge.

 

Broccoli Soup
Adapted from My Father’s Daughter cookbook by Gwyneth Paltrow

broccoli soup

2 tablespoons olive oil
2 cloves garlic, peeled and thinly sliced
1 yellow onion, peeled and roughly diced
1 large head broccoli (about 1 to 1 1/3 pounds), cut into small florets (you can use some of tender stalks as well)
1 quart (4 cups) vegetable or chicken broth or stock
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
1 cup arugula or mizuna (or other spicy greens such as mustard greens)
1/4 to 1/2 cup crumbled blue cheese or sharp cheddar

Heat the olive oil in a  large saucepan over medium heat. Add the garlic and onion and sauté for a minute or two, until fragrant. Add the broccoli and cook for 4 minutes. Add the stock, salt, pepper, and bring to a boil, lower the heat and cover. Simmer for about 8 minutes until the broccoli is just tender (you don’t want to overcook it or the soup will be bitter). Carefully pour the soup into a blender and puree with arugula or mizuna. Pour the soup back in the pot, stir in 1/4 cup cheese. Taste and add more salt and pepper if necessary. Serve with extra cheese and a drizzle of your best olive oil.

 

Black and Wild Rice Salad with Winter Squash
Adapted from Bon Appétit magazine

BUTTERNUTRICESALAD

1 1/2 cups black rice (you can find black rice at some supermarkets, Mrs. Green’s, Trader Joe’s, and Whole Foods) or you can sub another grain (if subbing another grain, be sure to cook according to package directions)
1/2 cup wild rice
1/2 medium butternut squash or other winter squash such as acorn squash, peeled, seeded, and cut into 1-inch chunks
1/2 cup olive oil, divided
Kosher salt and fresh black pepper
1/4 cup red wine vinegar
2 teaspoons honey
2 scallions, thinly sliced
1 cup pomegranate seeds
1 cup micrograms or sprouts or assorted herbs such as parsley and cilantro leaves
1/2 cup toasted pistachios, chopped

Preheat oven to 450 degrees F. Cook black rice and wild rice in a large pot of boiling salted water until tender, about 35–40 minutes; drain and rinse, try to get rid of as much water as possible. Spread rice out on a rimmed baking sheet or a large plate or bowl and let cool. Meanwhile, toss squash with 1/4 cup oil on another baking sheet; season with salt and pepper. Roast, tossing once, until golden brown and tender,  about 20–25 minutes; let cool. Whisk vinegar, honey, and remaining 1/4 cup of olive oil in a large bowl. Add black rice and wild rice, squash, scallions, pomegranate seeds, greens or herbs, and pistachios; season with salt and pepper and toss to combine.

 

Spaghetti Squash with Butter & Sage
Adapted from Robin Miller

1 spaghetti squash (about 2 1/2 to 3 pounds), halved and seeds removed
3 tablespoons butter
3 tablespoons chopped fresh sage
1/2 cup Parmesan cheese
Salt and freshly ground black pepper

Place the squash halves cut-side up in a microwave-safe baking dish. Add 1/2 inch water to the dish and cover with plastic wrap. Microwave on high for 5 minutes, or until the skin and flesh are soft when pressed. Using a fork, scrape and separate the strands of squash from the shell and transfer strands to a large bowl. In a small saucepan, combine butter and sage. Set the pan over medium heat and cook until the butter is melted and golden brown. Add the butter to the squash and toss to coat. Fold in Parmesan and season to taste with salt and pepper.

 

Pasta with Spinach, Caramelized Onions, and Tangy Yogurt
Adapted from Dinner: A Love Story by Jenny Rosenstrach

pastaspinachyogurtonions

3 tablespoons olive oil
4 yellow onions, thinly sliced
Salt
1 pound whole-wheat fettucine or linguini or other long-strand pasta
2 (6-ounce each) containers of sheep’s milk yogurt (you can find this at Whole Foods!) or other plain yogurt, drained through a coffee filter set in a strainer for at least 20 minutes to thicken
2 cups fresh spinach, roughly chopped
1 cup grated Parmesan

Heat the olive oil in a large skillet over medium-high heat and add the onions. Reduce heat to medium low and cook, stirring frequently, until the onions are golden brown and caramelized, about 40 minutes to 1 hour.

Meanwhile, cook your pasta in a large pot of salted, boiling water and add the spinach for the last 30 seconds. Strain, reserving 1/2 cup cooking water. In the same pot, whisk together the drained yogurt and pasta water. Toss in pasta with spinach and caramelized onions. Divide into bowls and sprinkle generously with cheese.

 

 

Weekly CSA Blog produced by Nicole DeCoursy Mead

 

CSA BLOG 2014 – WEEK 20

 

Next CSA Pickups: October 14 & October 16

 

In your share this week:

  • Acorn Squash
  • Butternut Squash
  • Potatoes
  • Shallots
  • Tatsoi or Chinese Cabbage
  • Mustard Greens
  • Broccoli
  • Eggplant
  • Peppers
  • Carrots
  • Leeks
  • Garlic
  • Watermelon Radishes or Turnips or Kohlrabi

 

SPOTLIGHT ON: Yukina Savoy

yukinasavoy2

This green is also called Asian spinach, and you can use it in any recipe that calls for regular spinach such as soups, pastas, stir-fries, and salads. If you don’t like the slight bite of raw yukina savoy, try cooking with it–the heat tames the flavor and you’re left with a very mild-tasting green. Yukina savoy is full of vitamins A and C as well as fiber.

 

RECIPES

 

Asian Greens with Seared Tofu
Adapted from Bon Appétit

bokchoymizunatofu

3 1/2 tablespoons soy sauce, divided

4 teaspoons Asian sesame oil, divided
3 1/2 teaspoons unseasoned rice vinegar, divided
1 14- to 16-ounce container extra-firm tofu, drained
2 tablespoons peanut oil or neutral oil such as canola or grapeseed
4 green onions, chopped
1 tablespoon finely chopped, peeled fresh ginger
2 garlic cloves, finely chopped
12 cups loosely packed assorted Asian Greens (about 8 ounces)

Whisk 2 tablespoons soy sauce, 2 teaspoons sesame oil, and 1/2 teaspoon vinegar in bowl. Stack 2 paper towels on work surface. Cut tofu crosswise into 3/4-inch-thick slices; cut each slice crosswise in half. Arrange tofu on paper towels, cover with 2 more paper towels and a heavy pan or skillet to press down and drain tofu for about 20 to 30 minutes.

Heat peanut or other oil in a large skillet (preferably nonstick) over medium-high heat. Add tofu and cook, without moving, until golden brown on bottom, 2 to 3 minutes per side. Transfer tofu to paper towel to drain, then place tofu on a sheet of foil and brush both sides with the soy sauce mixture.

Wipe out any oil from the skillet. Add 2 teaspoons sesame oil and place skillet over medium heat. Add green onions, ginger, and garlic. Stir until fragrant, about 30 seconds. Add remaining 1 1/2 tablespoons soy sauce and 3 teaspoons vinegar. Add Asian greens in batches, tossing to wilt before adding more. Add tofu to skillet. Transfer to a platter and serve. Makes 4 servings.

 

Chopped Broccoli & Chickpea Salad
Adapted from Whole Living magazine

BROCCOLICHICKSALAD

2 cups broccoli florets

1 cup chickpeas, rinsed and drained (about 1/2 of a 15-oz. can)
3 scallions, thinly sliced
1/4 cup chopped parsley
1/4 cup toasted pine nuts
1 small garlic clove, minced
1 teaspoon Dijon mustard
1/2 teaspoon honey
1/2 tablespoon grated lemon zest
2 tablespoons lemon juice
3 tablespoons extra-virgin olive  oil
Coarse salt and freshly ground black pepper

Steam or boil broccoli until just tender, about 4 to 5 minutes. Place in an ice bath or run under cold water to stop cooking. Drain water thoroughly. Once cool, chop and combine with chickpeas, scallions, parsley, and pine nuts. In a bowl, combine garlic, mustard, and lemon zest and juice. Slowly add oil, whisking to emulsify. Season with salt and pepper. Drizzle broccoli mixture with dressing and add more salt and pepper if necessary. Makes 2 to 3 servings. You can refrigerate the salad in an airtight container for up to two days.

 

Rigatoni with Eggplant Sauce and Toasted Pine Nuts
Adapted from Giada De Laurentiis

RIGATONIEGGPLANTSAUCE

1 medium eggplant, cut into 1-inch cubes
1 pound plum tomatoes, quartered and seeded
3  whole cloves of garlic
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
1/4 cup toasted pine nuts
1 pound rigatoni pasta
1/4 cup torn fresh mint leaves
3 tablespoons olive oil
1/2 cup grated Parmesan cheese

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. In a large bowl combine the eggplant, tomatoes garlic, olive oil, salt, pepper, and red pepper flakes. Spread the vegetables out in an even layer on the baking sheet. Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes. 2. While the vegetables are roasting, place the pine nuts in a small baking dish. Place in the oven on the rack below the vegetables. Roast until golden, about 8 minutes. Remove from the oven and reserve. 3. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1 1/2 cups of the cooking liquid.  Transfer the roasted vegetables to a food processor. Add the torn mint leaves and extra-virgin olive oil. Puree the vegetables. Transfer the pureed vegetables to the bowl with the pasta and add the Parmesan. Stir to combine, adding the pasta cooking liquid 1/2 cup at a time until the pasta is saucy. Sprinkle the pine nuts over the top and serve. Makes 6 servings.

 

Baked Orzo with Eggplant, Tomatoes, and Mozzarella
Adapted from Smitten Kitchen

 You don’t need to boil the orzo pasta first–it cooks as it bakes in the oven. 

1 medium to large eggplant, cut into 3/4-inch dice
Salt and black pepper
1/4 cup olive oil
1 medium carrot, peeled and cut into 1/4-inch dice
1 celery stalk, in a 1/4-inch dice
1 medium onion, finely diced
3 garlic cloves, minced
8 ounces uncooked orzo, a rice-shaped pasta, rinsed
1 teaspoon tomato paste
1 1/2 cups vegetable stock
1 to 3 tablespoons fresh oregano, chopped
1 teaspoon grated lemon zest or more to taste, up to the zest of a whole lemon
6 ounces mozzarella, firmer is better here, cut into 1/3-inch dice
1 1/2 ounces (a generous 1/2 cup) grated Parmesan cheese
3 medium tomatoes, diced

1. Sprinkle your eggplant generously with salt and let it drain in a colander for 30 minutes. I used this time to get the rest of my ingredients ready. After 30 minutes, rinse it well and pat it dry on towels. 2. Preheat your oven to 350°F. Heat a large frying pan over medium-high heat. Once hot, add the oil and once the oil is shimmering, add the eggplant. Fry for 8 minutes, stirring pieces occasionally. Using a slotted spoon or spatula, transfer them to paper towels to drain. Add celery and carrots to remaining oil and cook for 3 minutes before adding onion and garlic. Cook together for 5 more minutes on medium heat. Stir in the orzo and tomato paste and cook for two minutes more. Off the heat, add the oregano, mozzarella, parmesan, tomatoes, fried eggplant, lemon zest, 1 teaspoon table salt, many grinds of black pepper and the stock and mix well. 3. Transfer mixture to an 8×11-inch (about 2 quarts) ovenproof baking dish. Cover with foil and bake 20 minutes, then bake 20 minutes without the foil. Let rest for 5 minutes before serving. Makes 4 servings.

 

Winter Squash with Rosemary, Sage, and Cider Glaze
Adapted from Epicurious

2 medium firm winter squash
3 tablespoons unsalted butter
1/4 cup very coarsely chopped fresh sage
1 tablespoon coarsely chopped fresh rosemary
1 1/2 cups fresh unfiltered apple cider or juice
1 cup water
2 teaspoons sherry vinegar
1 teaspoon salt
Freshly ground black pepper

1. Peel squash with with a vegetable peeler, cut it lengthwise in half, and scrape out the seeds with a spoon. Cut cut into 1-inch wedges, then sliced 1/2-inch thick. 2. Melt the butter in a large (12-inch) skillet over low heat. Add the sage and rosemary and cook, stirring, until the butter just begins to turn golden brown, 3 to 5 minutes. Do not brown the herbs. 3.Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook, stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste and season with pepper, and additional salt if needed.

Weekly CSA Blog produced by Nicole DeCoursy Mead

CSA BLOG 2014 – WEEK 19

Next CSA Pickups: October 7 & October 9

 

In your share this week:

  • Winter Squash
  • Potatoes
  • Shallots
  • Tatsoi
  • Collard Greens
  • Radishes
  • Broccoli
  • Broccoli Rabe or Spinach
  • Eggplant
  • Peppers
  • Carrots
  • Scallions
  • Garlic

 

SPOTLIGHT ON: WINTER SQUASH

wintersquashstill

Here, some of the varieties you’ll find at the farm:

Carnival Squash: These small green and yellow squashes–as seen in the photo above–are a type of acorn squash, and are actually a cross between the acorn and sweet dumpling squashes. Their golden flesh is smooth, nutty, and sweet. The flavor is sort of reminiscent of a sweet potato. You can use the carnival squashes as you would any other orange-fleshed winter squash like butternut or kabocha. You can also try roasting the whole squashes in the oven as an edible vessel for stuffing, soup, rice, and more.

Delicata Squash: This heirloom variety has a creamy pulp that tastes a bit similar to corn and sweet potatoes. It’s commonly baked, but you can also sauté or steam it. You can also eat the seeds toasted, as you would pumpkin seeds. Delicata squash isn’t as high in beta carotene as some other winter squashes, but it’s a great source of fiber, potassium, vitamin C and B, and magnesium.

Sweet Dumpling Squash: This small squash looks like a baby pumpkin, but has cream-colored skin with green specks. It’s great for stuffing! It also makes a wonderful base for squash soup. Sweet Dumplings are very high in beta-carotene thanks to their orange flesh.

Spaghetti Squash: This yellow variety has a mild, almost nut-like flavor. The flesh resembles spaghetti strands when it’s baked. It makes a healthy alternative to pasta as it’s low in calories–only 42 calories per 1-cup serving. Spaghetti Squash is also a wonderful source of folic acid, potassium, and vitamin A.

Did you know? You can toast winter squash seeds as you would pumpkin seeds. On an oiled baking sheet, spread out cleaned seeds (it’s ok if they’re damp) and sprinkle generously with chili powder and a few pinches of fine salt. Roast at 375 for 7 to 10 minutes, tossing halfway through so they toast evenly. Source: The Smitten Kitchen Cookbook by Deb Perelman

 

 

RECIPES

 

Spaghetti Squash & Black Bean Tacos
Adapted from The Smitten Kitchen Cookbook by Deb Perelman

  spaghettisquashtacos

1 medium to large spaghetti squash (about 3 pounds)

2 tablespoons freshly squeezed lime juice (from about 1 large lime)
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon coarse salt
16 (6-inch) corn tortillas
1 (15-oz.) can black beans, rinsed and drained very well
4 ounces crumbled queso fresco, feta, or Cojita cheese
1/2 cup finely diced onion (red, white, or yellow)
1/4 cup chopped fresh cilantro leaves (or you can sub flat-leaf parsley if you don’t care for cilantro)
Hot sauce
Lime wedges

To cook squash in microwave: Pierce squash an inch deep all over with a small sharp knife. Cook on high for 6 to 7 minutes, turn over and cook about 8 to 10 minutes more, until the squash feels slightly soft when pressed. Cool for 5 minutes. To cook squash in oven: Cut in half lengthwise, scoop out seeds, and roast face-down on an oiled baking sheet for about 40 minutes in a 375 degree oven. Cool slightly.

Working over a bowl, scrape squash flesh with a fork loosening and separating the strands from the skin. Discard skin. In a small dish, whisk lime juice with chili powder, cumin, coriander, and salt. Pour over the squash strands, and gently toss. Taste and adjust seasonings.

Assemble tacos: Heat a dry, heavy skillet over medium heat. Warm and slightly blister each tortilla, about 30 seconds per side. Transfer to a platter and sprinkle each with 2 tablespoons black beans, 2 tablespoons squash mixture, 2 teaspoons crumbled cheese of your choice, and a couple pinches on onion and cilantro. Dash with hot sauce if desired. Serve with lime wedges and extra hot sauce. Serves 4 generously or 8 modestly.

 

Parmesan-Roasted Broccoli
Adapted from Ina Garten

parmesanroastedbroccoli

1 head broccoli
2 garlic cloves, peeled and thinly sliced
Good olive oil
1/2 teaspoons kosher salt
Freshly ground black pepper
1/2 teaspoon grated lemon zest
2 teaspoons freshly squeezed lemon juice
1 tablespoon pine nuts, toasted (optional)
2 tablespoons freshly grated Parmesan cheese
Few fresh basil leaves, julienned or chopped

Preheat the oven to 425 degrees F. Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. Place the broccoli florets on a sheet pan in a single layer. Toss the garlic on the broccoli and drizzle with 1 to 2 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned. Remove the broccoli from the oven and immediately toss with a drizzle of olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot. Serves 2 to 3.

.

Roasted Winter Squash with Jalapeño-Lime Butter
Adapted from Keepers by Kathy Brennan and Caroline Campion

jalapeno lime squash

2 small winter squashes (such as acorn, carnival, or delicata), halved lengthwise and seeded
Olive oil
Salt and pepper
4 tablespoons unsalted butter, softened
1 garlic clove, minced
1 to 2 tablespoons seeded and finely chopped jalapeño
Grated zest of 1 lime
1 tablespoon fresh lime juice
1 teaspoon honey
Pinch of crush red pepper flakes (optional)

Preheat the oven to 400 degrees, with a rack in the middle position. Line a sheet pan with parchment paper or foil. Lightly coat the cut sides of the squash with oil, then season with salt and pepper. Put the squash cut-side down on the pan and roast until tender, about 40 minutes. Meanwhile in a small bowl, stir together the butter, garlic, jalapeños, lime zest and juice, honey, red pepper flakes (if using) and 1/2 teaspoon salt. Check the seasonings and add more salt or other ingredients to suit your taste. Transfer the squashes cut-side up to a serving platter and smear each half with some of the butter. Serve. Makes 4 servings.

 

Pasta with Broccoli Rabe & Turkey Sausage
Adapted from Giada DeLaurentiis

1 large bunch broccoli rage, stems trimmed
1 pound orecchiette pasta or your favorite shape
3 tablespoons olive oil
1 pound turkey Italian-style sausage, casings removed
3 cloves garlic, minced
Pinch dried crushed red pepper flakes
1/4 cup grated Parmesan

Cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 1 minute. Transfer the broccoli rabe to a large bowl of ice water to cool, saving the cooking water. Bring the reserved cooking water back to a boil. Heat the oil in a heavy large skillet over medium heat. Add the sausage and cook, breaking it up into pieces with a spoon, until browned and juices form, about 12 minutes. Add the garlic and red pepper flakes, and saute until fragrant, about 2 minutes. Meanwhile, when the reserved cooking water is boiling, add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 minutes. Strain the broccoli rabe and add it to the pan with the sausage mixture and toss to coat with the juices. Add the pasta to the skillet. Stir in the cheese and serve immediately.

 

Farmhouse Winter Squash Soup
Adapted from Gourmet magazine

This is my go-to squash soup in the Fall–I like how the savory bacon and tart apple cider vinegar balance the sweetness of the squash.

4 bacon slices
4 large garlic cloves, chopped
1 teaspoon caraway seeds
2 pounds winter squash such as sugar dumpling or butternut, peeled, seeded, and chopped
1/2 pound carrots, chopped
1 apple, peeled, cored, and chopped
3 thyme sprigs
2 Turkish bay leaves or 1 California
3 1/2 cups reduced-sodium chicken broth
2 cups water
1 to 1 1/2 teaspoons cider vinegar

1. Cook bacon in a 4-to 6-quart heavy pot over medium heat until crisp. Transfer bacon to paper towels to drain.2. Add garlic and caraway seeds to fat in pot and cook, stirring occasionally, until garlic is pale golden, about 1 minute. Add squash, carrots, apple, thyme, bay leaves, broth, water, 3/4 teaspoon salt, and 1/2 teaspoon pepper and boil, uncovered, until vegetables are tender, 15 to 20 minutes. Discard thyme and bay leaves. 3. Purée about 4 cups soup in a blender, in batches if necessary, until smooth (use caution when blending hot liquids) or use an immersion blender. Return soup to pot and season with salt, pepper, and vinegar. Serve topped with crumbled bacon.

 

 

Roasted Delicata Squash with Honey and Sea Salt
Adapted from Shape 

1 delicata squash
1 1/2 tablespoons butter
Sea salt
1 tablespoon honey

Preheat the oven to 350°F. Cut the squash in half lengthwise, but leave the seeds intact. In a large, heavy ovenproof skillet, melt the butter over medium heat. Place the squash halves, cut side down, in the butter and cook for a few minutes until browned. Turn the squash halves cut side up and transfer the skillet to the oven. Cook until tender when pierced with a fork, about 25 minutes. Remove from the oven and carefully scoop out the seeds with a spoon. Season with salt and pepper and drizzle the honey evenly among the halves and serve. Makes 2 servings.

 

 Weekly CSA Blog produced by Nicole DeCoursy Mead

CSA BLOG 2014 – WEEK 17

GOURDS

Next CSA Pickups: September 23 & 25

In your share this week:

**Last week’s list below, waiting for updated list from Farmer Brett

  • Chinese Cabbage
  • Eggplant
  • Peppers
  • Onions
  • Turnips
  • Beets
  • Mustard greens
  • Swiss Chard
  • Kale

 

RECIPES:

 

Orecchiette with Broccoli Rabe, Sausage, and Tomatoes
Adapted from Barefoot Contessa Foolproof by Ina Garten

orecchiettebroccolirabe

1/2 pound sweet or hot Italian pork sausage or a combo
2 tablespoons olive oil
3 large garlic cloves, thinly sliced
1 (14.5 ounce) can crushed tomatoes
1/4 cup dry red wine
2 tablespoons tomato paste
Kosher salt and freshly ground black pepper
1/2 pound dried orecchiette pasta
1 bunch broccoli rabe
1/2 cup grated Parmesan or Pecorino cheese, plus extra for serving.

Preheat the oven to 350 degrees. Prick sausage with a fork and place on a sheet pan. Roast for 15 to 20 minutes, turning once, until just cooked through. Cool slightly and then slice  1/2-inch thick and set aside. Heat the oil over medium heat in a large heavy pan. Add sausage slices, stirring frequently, until lightly browned. Add garlic and cook for 1 minute. add tomatoes and juices, red wine, tomato paste, 1 teaspoon salt, and freshly ground black pepper and let the mixture simmer while you prepare pasta and broccoli rage.

Bring a very large pot half filled with water to a boil and add 1 tablespoon salt. Add the pasta and cook for 9 minutes. While the pasta is cooking, trim the broccoli rabe to just belwo the leaves and discard tough stems. Cut into 2-inch pieces. When pasta has cooked for 9 minutes, add broccoli rabe and cook for 2 to 3 minutes. Drain in a large colander, reserving 1/4 cup cooking water. Add pasta and broccoli to the sausage and tomato mixture. Stir in the Parmesan cheese and more salt and pepper to taste. If the pasta seems dry, add reserved cooking liquid. Serve with extra cheese on the side. Serves 3 to 4.

 

Vietnamese Grilled Steak & Cabbage Salad
Adapted from Cook This Now by Melissa Clark

grilledsteakcabbagesalad

1/4 cup soy sauce

Finely grated zest and freshly-squeezed juice of 1 lime
2 tablespoons grated fresh gingerroot
2 teaspoons toasted sesame oil
2 garlic cloves, finely chopped
1 1/4-pound flank steak, patted dry
2 carrots, peeled and trimmed
10 cups shredded or thinly sliced green or Chinese cabbage (about 1/2 large head)
1/4 cup fresh cilantro, basil, or mint (or a combo)
Kosher salt and fresh pepper
2 tablespoons chopped peanuts (optional)

For vinaigrette:
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
2 tablespoons olive or peanut oil
1 teaspoon fish sauce
Juice of 1 lime
Pinch cayenne pepper or red pepper flakes
1 garlic clove, finely chopped

For prep, whisk together the soy sauce, lime zest and juice, ginger, sesame oil, and garlic. Place the steak in a shallow dish and cover with marinade. Cover dish and refrigerate at least 1 hour and up to 12 hours. Remove steak from fridge 30 minutes prior to cooking. In a food processor fitted with grating attachment, shred the carrots and add to a large bowl. Add the cabbage and herbs. Cover and toss, and refrigerate for up to 3 hours.
To make the vinaigrette, whisk together all the ingredients in a small bowl and set aside.
To grill steak, cook over medium-high heat for about 6 minutes per side for medium-rare. You can also cook the steak under the broiler for about 3 to 4 minutes per side for medium-rare. Remove steak from grill or broiler and let rest for 5 to 10 minutes. Thinly slice steak against grain.
To assemble, add just enough of vinaigrette to cabbage salad to coat and toss well. Add more dressing or lime juice if desired. Place the salad on place and top with slices of steak. Top with chopping peanuts and more vinaigrette, if you want.

 

Turkey, Kale, and Brown Rice Soup
Adapted from Giada De Laurentiis

turkey kale brown rice soup

2 tablespoons extra-virgin olive oil
5 to 6 large shallots, chopped
3 medium carrots, cut into 1/2-inch pieces
1 large bell pepper, cut into 1/2-inch pieces
8 ounces ground white turkey meat
1 tablespoon herbes de Provence
4 cups low-sodium chicken broth, plus more as needed (or you can use vegetable broth)
One 15-ounce can diced tomatoes in juice, drained
1 cup cooked brown rice
1 small bunch kale, coarsely chopped (about 4 packed cups)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
1/4 cup freshly grated Parmesan, optional

Heat the oil in a large pot over medium-high heat. Add the shallots, carrots and bell pepper and saute, stirring frequently, until the vegetables begin to brown and soften slightly, 8 to 10 minutes. Add the ground turkey, and break up and cooke until the meat turns white and begins to color very slightly around the edges, 5 to 7 minutes. Add the herbes de Provence and stir, 1 minute. Add 4 cups broth, tomatoes, and rice. Bring to a boil. Stir in the kale and season with 3/4 teaspoon salt and the freshly ground black pepper. Reduce the heat to medium-low. Cover and simmer until the vegetables are tender, about 15 minutes. Season with the remaining 1/4 teaspoon salt. Ladle the soup into bowls. Sprinkle each serving with parsley and Parmesan, if using, and serve.

 

Swiss Chard with Cranberries & Feta
Adpapted from Gourmet 

1 ( about 1-pound) bunch Swiss chard
1 large garlic clove, finely chopped
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons dried cranberries (or you can substitute currants or raisins)
1/3 cup water
1 1/2 ounces feta, crumbled (1/3 cup)

Cut stems and center ribs from chard, discarding any tough parts near base, then cut stems and ribs crosswise into 3/4-inch-thick slices. Coarsely chop leaves. Cook garlic in oil in a 4-quart heavy pot over moderately low heat, stirring occasionally, until pale golden, 1 to 2 minutes. Add chard stems and ribs, salt, and pepper and cook, stirring occasionally, 4 minutes. Add currants and cook, stirring, until plump, about 1 minute. Add chard leaves and water and increase heat to moderate, then cook, covered, stirring occasionally, until leaves are tender, about 5 minutes. Remove from heat and stir in feta.

 

Chard and Salami Frittata
Adapted from Bon Appétit magazine

6 to 7 large eggs (I only had extra-large and it came out fine)

3 tablespoons freshly-grated Pecorino or Parmesan cheese, divided
1/4 teaspoon coarse kosher salt
1/4 teaspoon freshly-ground black pepper
3 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
1 bunch chard (or kale or spinach or a combo) about 10 ounces, stems and center ribs removed; leaves coarsely chopped
2 ounces thinly-sliced Genoa salami (or prosciutto or ham), cut into 1/2-inch pieces (about 2/3 cup)
1 garlic clove, finely minced

Preheat the broiler. Whisk all the eggs, 1 1/2 tablespoons cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Heat olive oil in a medium (about 10-inch) nonstick broiler-proof skillet over medium-high heat.*(don’t have a nonstick ovenproof pan? Neither did I! See my note on how to do it without one, below). Add onion and sauté until tender, about 5 minutes. Add chard in 3 batches; toss until each begins to wilt before adding the next. Sprinkle with salt and pepper. Sauté until any liquid in skillet evaporates. Increase heat to medium-high; add salami and garlic to skillet, stir one 1 minute. Add eggs to skillet, stir to distribute evenly. Reduce heat to medium-low, cover, and cook until eggs are almost set but still moist in the center, about 4 to 5 minutes. Remove cover and sprinkle remaining 1 1/2 tablespoons cheese over top. Transfer frittata to the broiler and cook until just set in the center and beginning to brown, about 1 minute. Using a flexible spatula, loosen frittata carefully around edges. Slide onto a platter. Serve warm or at room temp. Makes 4 servings (for a main course) or 6 to 8 (for appetizer portions).

*I didn’t have a nonstick skillet that was ovenproof, so I used a regular stainless steel skillet instead. Here’s what I did to keep the frittata from sticking to the bottom: After sautéing the onion, chard, salami and garlic, I removed the mixture from the pan and let it cool in a bowl. Then I mixed it into the eggs and stirred gently to distribute. I greased the skillet generously with butter on the bottom and sides, and then added the egg-chard mixture back to the pan. I followed the rest of the recipe as is. When the frittata came out of the broiler, I used two flexible spatulas to loosen it from the sides and bottom, and then transferred to a plate. I had a tiny bit stick to the bottom, but the frittata made it to the plate without cracking. And it was very tasty!

 

Asian-Style Vegetable Noodle Bowl
Adapted from Rachael Ray

 
Salt and pepper
1/2 pound whole wheat spaghetti
1 1-inch piece fresh ginger, grated
2 large cloves garlic, grated
1/4 cup soy sauce
3 tablespoons honey or agave syrup
2 tablespoons tomato paste
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 teaspoon hot sauce
2 tablespoons vegetable oil
2 to 3 carrots, chopped
1 large or 2 small head bok choy or Chinese cabbage stalks chopped and leaves shredded
2 small bell peppers, thinly sliced or chopped
1 bunch scallions, thinly sliced on the diagonal
Toasted sesame seeds, for garnish
1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain. 2. While the pasta is working, using a blender or food processor, combine a splash of the boiling water (before you add salt), the ginger, garlic, soy sauce, honey (or agave), tomato paste, vinegar, sesame oil and hot sauce until smooth. 3. Get all of the remaining ingredients ready for a quick stir-fry. In a large skillet, heat the vegetable oil over high heat.Add the carrots, bok choy stems, and bell pepper and stir-fry for 3 or 4 minutes, then add the scallions, bok choy leaves, and ginger sauce and toss for 1 minute. Pour over the drained noodles and top with the sesame seeds. Pass more hot sauce around the table.
..
Weekly CSA Blog produced by Nicole DeCoursy Mead

CSA BLOG 2014 – WEEK 16

CHILEPEPPERS BEETSFALL

 

Next CSA Pickups: September 16 & 18

In your share this week:

  • Chinese Cabbage
  • Eggplant
  • Peppers
  • Onions
  • Turnips
  • Beets
  • Mustard greens
  • Swiss Chard
  • Kale

 

RECIPES:

 

Cream of Fresh Tomato Soup
Adapted from Barefoot Contessa How Easy Is That? by Ina Garten

CREAMYTOMATOSOUP

3 tablespoons olive oil
1 1/2 cups chopped red onions (about 2 small to medium)
2 carrots, peeled and chopped
3 cloves garlic, minced
4 pounds tomatoes, coarsely chopped
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup packed fresh basil leaves, chopped or julienned
3 cups chicken stock
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup heavy cream
Croutons, crostini, or more basil leaves for garnish (optional)

Heat the oil in a large pot over medium-low heat. Add the onions and carrots and sauté for about 10 minutes, until very tender. Add the garlic and cook for another minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir to combine. Bring the soup to a boil and then lower the heat and simmer, uncovered, for about 30 to 40 minutes, until the tomatoes are very tender. Take the soup off the heat, add the cream. Process the soup through a food mill (to remove the skin and seeds) or puree it in a powerful blender or food processor. Reheat the soup over low heat (if you heat it on high the cream may curdle), add more salt and pepper if needed, and serve with croutons, crostini, or chopped basil, if using. Makes 5 to 6 servings.

 

Stir-Fried Chicken and Chinese Cabbage
Adapted from Martha Stewart

chickenandbokchoystirfry

1/4 cup low-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons light brown sugar
2 boneless, skinless chicken breasts (about 1 pound)
4 teaspoons corn starch
2 tablespoons vegetable or canola or grapeseed oil
2 garlic cloves, thinly sliced
2 teaspoons minced fresh ginger
4 cups sliced Chinese cabbage
1 small red chile or jalapeño (optional)
Cooked white or brown rice, for serving

In a small bowl, combine soy sauce, vinegar, sugar, and 3 tablespoons water. Slice chicken into thin strips. In a medium bowl, toss chicken with cornstarch. In a large wok or skillet, heat oil, garlic, and ginger over medium-high until fragrant, about 1 minute. Add chicken in a single layer, pressing against pan to sear. Cook, stirring, until lightly browned and just cooked through, 6 to 8 minutes. Add bok choy and chile and cook, stirring, until bok choy slightly wilts, about 1 minute. Add soy sauce mixture and cook until sauce thickens slightly, about 2 minutes. Serve over rice. Makes 4 servings.

 

Vinegar Chiles
Adapted from The Farm by Ian Knauer

These peppers make a spicy addition to sandwiches, pizza, pasta, roasted meats, or sauces. They keep, chilled, for at least 6 months. They’re a great way to enjoy your farm chile peppers for months.

2 cups apple cider vinegar
1/4 cup sugar
1 tablespoon kosher salt
8 ounces of mixed hot chiles (such as banana chiles, habaneros, cayenne, and jalapeños)
1 small garlic clove, smashed

Heat the vinegar with the sugar and salt in a small saucepan over medium-heat, stirring, until the sugar and salt are dissolved. Slice the chiles and place them, along with the garlic, in a sealable glass or plastic container, then pour the vinegar solution over the chiles. Keep the vinegar chiles, covered, in the refrigerator.

 

Bitter Greens Salad with Roasted Pears or Apples
Adapted from Gourmet magazine via epicurious.com

For salad:
3 firm-ripe Bosc pears or apples, peeled, cored, and each cut lengthwise into 8 wedges

3/4 tablespoon extra-virgin olive oil
5 cups mixed bitter greens (such as mustard greens, mizuna, escarole, radicchio, endive, and/or chicory), torn into bite-size pieces

For dressing:
1/2 tablespoon finely chopped shallot
1 1/2 tablespoon cider vinegar
Drizzle of honey
Pinch of salt
Pinch of black pepper
2 to 3 tablespoons extra-virgin olive oil

Put oven rack in middle position and preheat oven to 425°F. Toss pears or apples with oil and spread in 1 layer in a shallow baking pan, then season with salt and pepper. Roast pears or apples, stirring and turning over twice, until pears are tender and beginning to brown, 20 to 30 minutes, then cool about 15 minutes. While pears are roasting and cooling, toss torn greens in a large bowl. Whisk together shallot, vinegar, honey, salt, and pepper, then add oil in a slow stream, whisking until emulsified. Just before serving, add roasted pears and dressing to greens and toss to combine well. Makes 4 to 5 servings.

 

Farro Salad with Roasted Beets & Feta
Recipe adapted from Bon Appétit

farrobeetsalad

6 to 8 medium-sized beets, tops trimmed
Vegetable oil
1 1/2 cups semi-pearled or quick-cooking farro or wheat berries
4 tablespoons extra-virgin olive oil, divided
4 tablespoons red-wine vinegar, divided
1 garlic clove, pressed or chopped
2 cups thinly-sliced radicchio or kale, or chopped spinach or arugula
1/2 up finely chopped red onion
1/3 cup chopped fresh parsley
1 cup crumbled feta cheese (about 4 ounces)

Preheat oven to 350 degrees. Arrange beets in a single layer on a small baking sheet. Drizzle with vegetable oil, cover with foil, and roast beets until tender, about 45 minutes. Cool, trim beets, and peel. Cut into wedges and set aside.

Cook faro in a large saucepan of boiling water until tender, stirring occasionally, about 20 minutes for semi-pearled farro or about 10-12 minutes for quick-cooking. If you use wheatberries, they will need longer–about 35 to 40 minutes until just tender. Drain and transfer to large bowl, Mix in 2 tablespoons olive oil, 1 tablespoon vinegar, and garlic into hot farro. Cool to room temperature.

Add beets, radicchio or other greens, onion, and parsley to faro, and toss to incorporate evenly. Whisk 2 tablespoons olive oil and 3 tablespoons vinegar in a small bowl. Drizzle over salad. Add feta and toss to coat. Serve at room temperature or cold.  Makes 6 to 8 servings.

 

Rigatoni with Eggplant Purée and Toasted Pine Nuts
Adapted from Giada De Laurentiis

1 medium eggplant, cut into 1-inch cubes
1 pound plum tomatoes, quartered and seeded
3  whole cloves of garlic
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
1/4 cup toasted pine nuts
1 pound rigatoni pasta
1/4 cup torn fresh mint leaves
3 tablespoons olive oil
1/2 cup grated Parmesan cheese

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. In a large bowl combine the eggplant, tomatoes garlic, olive oil, salt, pepper, and red pepper flakes. Spread the vegetables out in an even layer on the baking sheet. Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes. 2. While the vegetables are roasting, place the pine nuts in a small baking dish. Place in the oven on the rack below the vegetables. Roast until golden, about 8 minutes. Remove from the oven and reserve.3. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1 1/2 cups of the cooking liquid.  Transfer the roasted vegetables to a food processor. Add the torn mint leaves and extra-virgin olive oil. Puree the vegetables. Transfer the pureed vegetables to the bowl with the pasta and add the Parmesan. Stir to combine, adding the pasta cooking liquid 1/2 cup at a time until the pasta is saucy. Sprinkle the pine nuts over the top and serve. Makes 6 servings.

 

Mexican-Style Stuffed Peppers
Adapted from Everyday Food 

  
1 can (28 ounces) whole tomatoes in puree
1 jalapeno chile (ribs and seeds removed, for less heat), minced
2 small onions, chopped
3 garlic cloves (2 whole, 1 minced)
coarse salt and ground pepper
1 can (19 ounces) black beans, rinsed and drained
1/2 cup yellow cornmeal
1 cup shredded pepper Jack cheese
1 teaspoon ground cumin
4 peppers such as bell, Italian, or poblano chiles, halved lengthwise (stems left intact), ribs and seeds removed
Preheat oven to 425. In a blender, combine tomatoes in puree, jalapeno, half the onions, and 2 whole garlic cloves; puree. Season with salt. Pour sauce into a 9-by-13-inch baking dish; set aside. In a medium bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onions, minced garlic, cumin, and 3/4 cup water; season with salt and pepper. Dividing evenly, stuff pepper halves with bean mixture; place on top of sauce in baking dish. Sprinkle peppers with remaining 1/2 cup cheese; cover baking dish tightly with aluminum foil.  Bake until peppers are tender, about 45 minutes. Uncover, and continue to cook until sauce is thickened slightly and cheese is browned, 10 to 15 minutes more. Let cool 10 minutes.
Weekly CSA Blog produced by Nicole DeCoursy Mead.

 

CSA BLOG 2014 – WEEK 15

 

POTATOESSTILL

Next CSA Pickups: September 9 & 11

In your share this week:

  • Potatoes
  • Eggplant
  • Peppers
  • Tomatoes
  • Onions
  • Garlic
  • Turnips
  • Beets
  • Collard greens
  • Swiss Chard
  • Kale
  • Fennel
  • Carrots

 

RECIPES:

Roasted Tomato Soup with Cheddar Toast
Adapted from the Smitten Kitchen blog

This is a great use for tomato “seconds.”

roastedtomatosoupwcheddar

3 pounds plum tomatoes, halved lengthwise or other heirloom or beefsteak tomatoes, cut into wedges

2 tablespoons olive oil
2 large or 4 small cloves garlic, unpeeled
1 teaspoon finely chopped fresh thyme leaves or 1/4 teaspoon dried
1/4 teaspoon (or more to taste) dried crushed red pepper
4 cups chicken or vegetable stock
4 1-inch slices from a large loaf of rye bread, whole wheat ,sourdough, or bread of your choice (or 16 1-inch slices from a baguette), toasted until hard and lightly buttered on one side
1 tablespoon grated raw onion
1 cup coarsely grated cheddar (or more to taste)

Preheat oven to 400°F. Wrap garlic cloves in a tight foil packet. Place tomatoes, cut side up, on large baking sheet. Sprinkle generously with 1 teaspoon Kosher salt and pepper. Drizzle tomatoes with olive oil. Add foil packet of garlic to tray. Roast until tomatoes are brown and tender (garlic will be very tender), about 1 hour. Cool slightly. Unwrap garlic packet and peel cloves. Transfer cloves, tomatoes and any accumulated juices to a blender or food processor and pulse machine on and off until tomatoes are a chunky puree. Transfer tomatoes to medium pot and add thyme, crushed red pepper, and stock and bring to a boil. Reduce heat to a simmer and cook, uncovered, for 25 minutes. Remove from heat and adjust seasonings to taste.

For cheddar toast: Preheat oven to 350. Arrange four ovenproof soup bowls, crocks or large mugs on a large, foil-lined baking sheet. Stir grated onion into the warm soup. Float toast slice(s) in each bowl, buttered side up and divide grated cheese generously over top. Bake soups on tray for 15 to 20 minutes, until cheese on top is bubbling and brown at the edges. If you’d like it even more browned on top, preheat your broiler and finish soups for a minute or two under it. Serve immediately.

 

Pasta with “Naked” Tomato Sauce
Adapted from the Smitten Kitchen blog by Deb Perelman

Here’s another great use for tomatoes that are past their prime.

plumtomatoesstill

3 pounds tomatoes (plum or any heirloom or beefsteak variety)
3/4 teaspoon coarse salt
1 large garlic clove, thinly sliced
Pinch of red pepper flakes
Small handful of basil, most left whole, a few leaves slivered for garnish
1/4 cup olive oil
12 ounces dried spaghetti (or your favorite pasta shape)
1 tablespoon unsalted butter

1. Bring a large pot of water to a boil. Cut a small x at the bottom of each tomato. Blanch the tomatoes in the boiling water for about 30 seconds, then shock in a bath of ice water. Peel tomatoes and discard the skin. Keep the pot of boiling water–you can use it again to cook the spaghetti. 2. Halve or quarter the tomatoes (depending on how big they are) and scoop out the seeds with your fingertips into a small strainer set over a bowl. Ditch the seeds, reserve the juices. Add the tomatoes and salt to a large saucepan (you’ll be adding the pasta later so err on the big side) and turn the heat to medium-high. Break down the tomatoes with a wooden spoon, potato masher, your hands, or an immersion blender to your desired level of chunkiness or smoothness of the sauce. Once the sauce has begun to boil, turn the heat down to medium-low and gently simmer for 35 to 45 minutes, mashing more as needed. If it begins to look dry, add your strained and reserved tomato juices. 3. While the tomato sauce cooks, combine garlic, a few whole basil leaves, a pinch of red pepper flakes and 1/4 cup olive oil in a small saucepan. Heat them slowly, over the lowest heat so that they take a long time to come to a simmer. Once it does, immediately remove it from the heat and strain the oil into a small bowl. You’ll need it shortly. 4.When the tomato sauce has been simmering for about 25 minutes, bring your water back to a boil, add a small handful of salt and pasta. Cook until your spaghetti is al dente and reserve a 1/2 cup of pasta cooking water and drain the rest. Once your sauce is cooked to your desired consistency, stir in the olive oil and add more salt and pepper, to taste. Add the spaghetti and half the reserved pasta water; simmer the pasta and tomato sauce together for a minute or two. Add remaining pasta water to loosen the sauce, if needed. Stir in the butter and serve immediately with basil for garnish. Makes 4 to 6 servings.

 

Sausage, Chard & White Bean Gratin
Adapted from Keepers by Kathy Brennan and Caroline Campion

sausagespinachwhitebeangratin

2/3 cup panko or regular dried breadcrumbs
2 tablespoons unsalted butter, melted
Salt
2 tablespoons olive oil
1 pound sweet Italian sausages, casings removed
1 small yellow onion, chopped
4 garlic cloves, minced
1 heaping tablespoon tomato paste
1 scant tablespoon fresh thyme leaves or 1 scant teaspoon dried thyme
1/2 cup dry white wine
1 1/2 cups low-sodium chicken broth
2 (15 oz) cans white beans, such as cannellini
Pepper
2 to 3 cups chopped fresh spinach, chard, kale, or other greens

Preheat the oven to 425 degrees, with a rack in the middle position. In a small bowl, combine the panko and butter, season with salt, and set aside. In a large skillet, heat the oil over high heat and then add sausages and cook until browned, stirring often, about 4 to 5 minutes. Transfer the sausage to a medium bowl, leaving the oil in the pan, and set aside. Reduce heat to medium-low and add the onions and garlic, stirring often, for about 6 to 7 minutes. Add the tomato paste and thyme and stir for 30 seconds, then add the wine and simmer, scraping up any browed bits from pan, until almost evaporated, about 2 minutes. Add the broth and bring to a simmer, then add beans and sausage. Season with salt and pepper and simmer until some of the liquid is absorbed, about 5 minutes. The mixture should be wet but not too liquify. Transfer to a 3-quart baking or gratin dish, top with panko mixture, and bake until the top is golden, about 15 minutes. Let rest 5 minutes before serving. Serves 6.

 

Japanese-Style Meat & Potatoes
Adapted from Keepers by Caroline Campion & Kathy Brennan

POTATOESRECIPE

2 tablespoons vegetable oil
3/4 pound ground beef
1 yellow onion, halved lengthwise and thickly sliced
2 large carrot, halved lengthwise and cut on diagonal in 1-inch chunks
1 1/2 tablespoons minced fresh peeled ginger root
1/4 cup dry white wine
1 1/2 pounds potatoes, cut into 1-inch chunks
2 tablespoons packed light brown sugar
1 cup chicken broth
1/2 cup water
1/2 cup soy sauce
2 scallions, thinly sliced (for garnish; optional)

In a medium to large saucepan or skillet, heat the oil over medium-high heat; add the beef and cook, stirring often and breaking up the meat, until it’s just browned, about 2 to 3 minutes. Add the onions, carrots, and ginger, and cook, siring often, for a few minutes. Add the wine and briskly simmer, scraping up any browned bits from the bottom of the pan, until the wine is almost evaporated. Add the potatoes, brown sugar, broth, water, and soy sauce and stir to combine. Bring to a boil, then reduce heat and simmer, partially covered and stirring occasionally, until the potatoes and carrots are tender, about 30 minutes. Taste and add more seasoning if needed. Serve hot or warm, sprinkled with scallions, if using. Makes 4 servings.

 

Swiss Chard Pesto
Adapted from Keepers by Caroline Campion & Kathy Brennan

Serve with pasta, roasted chicken, and grilled/roasted meats.

CHARDSTILLWEEK1

3 packed cups green Swiss chard leaves, stems and ribs removed), chopped or torn
3 garlic cloves
1 lemon, grated zest and juice
1/3 cup toasted sunflower seeds
Handful of cilantro
2/3 cup olive oil, plus extra, if needed
1 cup grated Parmesan or Pecorino

In a food processor, combine the Swiss chard, garlic, lemon zest, a big splash of lemon juice, 1/2 teaspoon Kosher salt, and some pepper. Pulse a few times, then add the sunflower seeds and cilantro and pulse until finely chopped. With the machine running, add the oil is  a slow stream and process until a paste develops. Add more oil, if needed. Transfer to a bowl and stir in the cheese. The pesto will keep, covered, in the fridge, for about a week or frozen for up to 1 month (don’t add cheese until after thawed).

 

Baked Carrot and Parsnip Fries with Rosemary
Adapted from Bon Appétit magazine

CARROTSSTILLFALL PARSNIPS

2 1/2 pounds parsnips or carrots or a combo, peeled  and cut into 3-inch by 1/2-inch strips
1 tablespoon finely chopped fresh rosemary, plus 5 sprigs
1 large garlic clove, minced
3 tablespoons oil
Kosher salt and freshly ground black pepper
1/2 teaspoon ground cumin

Preheat oven to 450 degrees. Mix parsnips and/or carrots, chopped rosemary, garlic, and oil on a large rimmed baking sheet. Season with salt and pepper and toss to coat. Spread in an even layer and scatter rosemary sprigs on top. Roast for 10 minutes, turn, and roast until tender and browned, about 10 to 15 minutes longer. Crumble leaves from rosemary sprigs oven, discard stems and toss to coat. Sprinkle cumin over. Season more to taste if needed.

 

Weekly CSA Blog produced by Nicole DeCoursy Mead

CSA BLOG 2014 – WEEK 14

CELERYROOTSTILLFARM PARSNIPS

 

Next CSA Pickups: September 2 & 4

 

In your share this week:
**Waiting for updated list from farmer Brett

 

SPOTLIGHT ON: Celeriac (aka Celery Root)

Don’t be scared to try this homely vegetable–it’s very easy to cook with and tastes great. Celeriac (or celery root) is just as its name claims: It’s the root of the celery plant. It has a mild celery flavor, but is somewhat starchy and similar to the texture of a potato, though you can eat it raw or cooked. It’s wonderful cooked and mixed in with mashed potatoes and apples or vegetable soups (use instead of celery). Or grate it raw and toss with salad greens or slaws (check out three very different ways to use celery root below). Celeriac is a wonderful source of calcium, iron, and vitamin C. To trim : Use a sharp paring knife and take off about a quarter inch of the surface to get past the divots of dirt.

 

Classic Celery Root Rémoulade
Adapted from Keepers by Kathy Brennan and Caroline Campion

The authors suggest pairing this classic french condiment with chicken, pork, or baked/grilled sausages or ham. It also goes well with pan-fried breaded fish fillets, shrimp, or crab cakes. You can also eat it as a sandwich filling or condiment!

1/2 cup mayonnaise
2 tablespoons Dijo mustard
2 teaspoons fresh lemon juice
Salt
Pepper
1 1/2 pounds celeriac, peeled and shredded (a food processor makes this task really easy, but you can also use a box grater–just try cutting it in half first for easier handling)
Handful of flat-leaf parsley (optional)

In a large bowl, combine the mayo, mustard, lemon juice, and 1 teaspoon salt. Season with pepper, then stir to combine. Add the celeriac and parsley (if using) and toss to combine.

 

Celery Root & Apple Purée
Adapted from Ina Garten

 1/2 stick unsalted butter
1/2 cup large-diced fennel bulb, tops and core removed
1 pound celery root, peeled and (3/4-inch) diced
4 ounces Yukon gold potatoes, peeled and (3/4-inch) diced
1 large or 2 small Golden Delicious apples, peeled, cored, and (3/4-inch) diced
Kosher salt and freshly ground black pepper
1/4 cup good apple cider
2 tablespoons heavy cream

1. Melt the butter over medium heat in a shallow pot or large saute pan. Add the fennel, celery root, potatoes, apples, 1/2 teaspoon salt and 1/4 teaspoon pepper. Saute the vegetables, stirring occasionally, until they begin to soften, about 4 to 5 minutes. 2. Add the cider and tightly cover the pot. Simmer over low heat (I pull the pot halfway off the heat) for 30 to 40 minutes, stirring occasionally, until the vegetables are very soft. If the vegetables begin to burn or they seem dry, add another few tablespoons of apple cider or some water. 3. When the vegetables are cooked, add the cream and cook for 1 more minute. Transfer the mixture to a food mill fitted with the coarsest blade and process. (You can also use a food processor but the texture will be smoother than with the food mill.) Taste for salt and pepper and return to the pot to keep warm. Serve warm. Makes 2 to 3 servings.

 

Arugula & Celery Root Salad with Mustard Vinaigrette
Adapted from Cook This Now by Melissa Clark

Clark recommends serving grilled or broiled sausages with this delicious salad.

For the mustard vinaigrette:
1 small garlic clove, finely chopped
1/4 teaspoon kosher salt plus 1 small pinch
1 teaspoon Dijon mustard
2 teaspoons sherry vinegar (or red or white wine vinegar)
3 tablespoons extra-virgin olive oil
Freshly ground black pepper
For the salad:
1 medium celery root, trimmed and peeled
5 cups arugula or other salad green, torn into bite-size pieceds
1/4 cup chopped toasted hazelnuts or walnuts (optional)

1. To make the vinaigrette: Smash the garlic and sprinkle it with salt. Using the flat side of the knife, press it to make a garlic pasted. Add it to a small bowl with the mustard, vinegar, and remaining salt. Whisking constantly, slowly drizzle in the olive oil until it’s incorporated. Season with pepper. 2. Using a food processor grating blade or a large box grater, grate the celery root. Transfer to a bowl and add the arugula and nuts, if using. Pour the vinaigrette over the salad and toss well. Season with more salt, lemon juice, and/or olive oil if needed before serving. Makes 4 servings.

 

Roasted Pork Tenderloin with Carrots Two Ways (Roasted Carrots and Carrot Romesco)
Adapted from Bon Appétit magazine

PORKCARROTS

1/4 cup pine nuts, toasted
1  1/2 pounds small carrots, peeled (halve lengthwise if larger)
5 tablespoons olive oil, divided
Kosher salt
Freshly ground black pepper
1 large pork tenderloin (about 1 1/2 pounds)
1 small garlic clove, finely grated or chopped
1/4 teaspoon crushed red pepper flakes
2 tablespoons red wine vinegar, divided
2 cups greens (baby spinach, arugula, watercress, mustard greens, etc.)

Preheat the oven to 450 degrees. Toss carrots with 1 tablespoon olive oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until softened and browned, about 15 to 20 inures. Let cool slightly. Pulse pine nuts, garlic, and 3 tablespoons oil in a food processor to a coarse paste. Add red pepper flakes, 1/4 of roasted carrots, 1 tablespoon each red wine vinegar and water. Process, adding more water as needed, to a coarse purée. Season wit salt, black pepper, and more vinegar, if desired.  Meanwhile, heat 1 tablespoon oil in  a large oven-proof skillet over medium-high heat. Season pork with salt and black pepper and cook, turning occasionally, until golden brown, about 10 to 15 minutes. Transfer the skillet to the oven and roast pork until a meat thermometer reads 145 degrees in the thickest part, about 8 to 10 minutes. Let rest 5 minutes before slicing. Toss greens and roasted carrots with remaining 1 tablespoon vinegar and a drizzle of olive oil in a large bowl. Season with salt and pepper. Serve pork with romesco and salad.

 

Shredded Collard Greens Salad with Pickled Apples & Toasted Walnuts
Adapted from Gourmet magazine via epicurious.com

Yes, you can eat collards raw! They are delicious in this Fall-inspired salad with sweet pickled apples and crunchy walnuts. For a creamy component, add a little bit of goat cheese or blue cheese, which works nicely with the ingredients.

shreddedcollardsalad

2  red apples (preferably local apples) such as Gala or Idared
1/2 cup cider vinegar
1 cup water
1/2 cup sugar
1 teaspoon salt
1 teaspoon pickling spice
1/2 cup walnut halves
1/4 cup olive oil
1 large bunch collard greens (about 1 pound)
1/2 teaspoon kosher salt
Crumbled blue cheese or goat cheese (optional)

To make pickled apples: Quarter and core apples, then cut each quarter lengthwise into 1/8-inch-thick slices. Boil vinegar, water, sugar, salt, and pickling spice in a saucepan, stirring, until sugar is dissolved. Add apples and return to a boil. Transfer to a heatproof bowl and cool. Chill, uncovered, until cold, about 1 hour. Meanwhile prepare nuts while apples chill: Toast walnuts in oil in a small skillet over moderate heat, stirring occasionally, until a shade darker. Watch them closely so they don’t burn. Cool nuts in oil. Transfer nuts to a cutting board with a slotted spoon, reserving oil. Coarsely chop 1 tablespoon nuts and finely chop remaining nuts. Prepare collard greens: Halve each collard leaf lengthwise with kitchen shears or a sharp knife, cutting out and discarding center ribs. Stack leaves, roll up like a cigar, and thinly slice crosswise into shreds. Transfer to a large bowl. Transfer all nuts and oil from skillet to collards and toss with 1/2 teaspoon salt and pepper to taste. Add apple slices, discarding pickling liquid and spices, and toss again. Add cheese if using. Let the salad sit for at least 15 minutes to allow the greens to soften a bit.

Serves 6 (you can half the ingredients to make a smaller amount, which is what I did)

 

Collards with Red Onions & Bacon
Recipe adapted from Gourmet

This isn’t the prettiest of side dishes, but these collards make a delicious and hearty side to grilled meats.

collardsbaconredonion

3 slices of bacon
1 medium red onions, coarsely chopped
1/3 cup chicken broth, vegetable broth, or water
1 tablespoon apple cider vinegar
2 teaspoons firmly packed dark brown sugar, or to taste
Pinch dried hot red pepper flakes, or to taste
1 bunch collard greens , coarse stems and ribs discarded and leaves and thin stems washed well, drained, and coarsely chopped

In a large skillet, cook bacon  over moderate heat until crisp and transfer to paper towels to drain and when cool enough to handle, crumble the pieces. Pour off all but about 1 tablespoon of drippings and then add the onions, stirring occasionally, until browned slightly and softened. Transfer onions with a slotted spoon to a bowl.

To the skillet, add broth or water, vinegar, brown sugar, red pepper flakes, and about half of bacon, stirring until sugar is dissolved. Add the collards and simmer, covered, about 15 minutes. Stir in onions and simmer, covered, 5 to 10 minutes more, or until collards are very tender and the liquid has been absorbed. If the mixture gets too dry, add additional broth or a splash of vinegar. Season with salt and pepper and additional vinegar if needed. Serve topped with the remaining bacon. Makes 3 to 4 side servings.

 

Farro with Tomatoes & Onions
Adapted from the Smitten Kitchen blog by Deb Perelman

farrowtomatoes

2 cups water
1 cup semi-pearled farro (you can also try this with other grains, just follow the water amount for that particular grain)
1/2 large onion
2 cloves garlic
9 ounces cherry tomatoes or 12 ounces heirloom or plum tomatoes, cored, seeded, and roughly chopped–this will give you a saucier dish
1 1/4 teaspoons kosher or coarse sea salt
1/4 teaspoon red pepper flakes or to taste
1 tablespoon extra-virgin olive oil, plus extra for drizzling
Few basil leaves, torn or cut into thin ribbons
Grated parmesan or pecorino cheese, for serving

Place water and farro in a medium saucepan to presoak (I find just 5 to 10 minutes sufficient) while you prepare the other ingredients. Adding each ingredient to the pot as you finish preparing it, cut onion in half again, and very thinly slice it into quarter-moons. Thinly slice garlic cloves as well. Halve or quarter tomatoes. Add salt, pepper flakes (to taste) and 1 tablespoon olive oil to pan. Bring uncovered pan (no lid necessary) up to a boil, then reduce to a gentle simmer, stirring occasionally, for about 30 minutes or until the farro is perfectly cooked (tender but with a meaty chew), seasoned and the cooking water should be almost completely absorbed. If needed, cook it for 5 additional minutes, until farro is more tender. Transfer to a wide serving bowl. If there’s enough leftover cooking liquid to be bothersome, simply use a slotted spoon to leave the amount you wish to behind. Drizzle farro lightly with additional olive oil, scatter with basil, and parmesan. Eat immediately. Makes 2 servings (as a full meal) or 4 servings (as a side).

 

Kale Salad with Pecorino, Walnuts, and Toasted Garlic Breadcrumbs
Adapted from The Smitten Kitchen blog by Deb Perelman
I was excited to see Tuscan kale (aka lacinato or black or dinosuar kale) at last week’s CSA pickup–it’s the dark green variety with crinkly leaves and happens to be the best choice for kale salad because it’s mild and more tender than curly kale .

kalesalad

1/2 cup walnuts, toasted in a pan or in the oven until lightly brown
1/4 cup golden raisins or currants, dried cherries or cranberries
1 tablespoon white wine vinegar
1 tablespoon water
1/4 cup panko or slightly coarse homemade breadcrumbs (from a thin slice of hearty bread)
1 tiny clove garlic, minced or pressed
Coarse or kosher salt
3 tablespoons olive oil
1 bunch kale, preferably Tuscan kale, washed and patted dry
1/2 cup pecorino cheese, grated or ground in a food processor
Juice of half a lemon
Freshly ground black pepper or red pepper flakes, to taste

In a small saucepan over low heat, simmer white wine vinegar, water and raisins for 5 minutes, until plump and soft. Set aside in liquid. Toast bread crumbs, garlic, and 2 teaspoons of the olive oil in a skillet together with a pinch of salt until golden. Set aside. Trim heavy stems off kale and remove ribs. Stack sections of leaves and roll them into a tube, then cut them into very thin ribbons crosswise. Put kale in a large bowl. Add pecorino, walnuts and raisins (leaving any leftover vinegar mixture in dish), remaining 2 tablespoons olive oil, and lemon juice and toss until all the kale ribbons are coated. Taste and adjust seasonings with salt, pepper and some of the reserved vinegar mixture from the raisins, if needed. Let sit for 10 minutes before serving as it helps the ingredients come together. Just before serving, toss with breadcrumbs and, if needed, another drizzle of olive oil.

 

Potatoes Vinaigrette with Sieved Eggs and Pickled Celery
Adapted from The Smitten Kitchen Cookbook by Deb Perelman

potatoesvinaigrette

For the pickled celery:

1/4 cup white wine vinegar
1/4 cup water
1 tablespoon Kosher salt
1 1/2 teaspoons sugar
2 to 3 stalks celery, thinly sliced on an angle
For the vinaigrette:
2 tablespoons olive oil
2 teaspoons whole-grain mustard
1 teaspoon Dijon mustard
2 teaspoons white wine vinegar
1 small shallot, minced
For the salad:
1 pound fingerling or small red potatoes, boiled until fork tender and fully cooked (though not mushy!)
2 large eggs, hard boiled, peeled and cut into quarters
Crumbled bacon, minced fresh herbs, handful of arugula (optional garnishes)

To pickle the celery: In a small bowl, whisk together the vinegar, water, salt, and sugar. Add the celery, and set the mixture aside for about an hour in the fridge. To make the dressing: Whisk the vinaigrette ingredients together until smooth. Adjust seasoning to taste, and set aside. To assemble the salad: Halve the potatoes lengthwise (or quarter if larger), and arrange them on a platter cut-side up. Drizzle the vinaigrette over the potatoes. Press each chunk of egg through a fine-mesh sieve, yolk first, so that all the potatoes are coated with pieces of egg. You can also just finely chop the eggs and sprinkle over potatoes. Garnish with pickled celery and optional garnishes if using.

 

CSA Newsletter produced by Nicole DeCoursy Mead

CSA BLOG – WEEK 13

 

FENNELSTILL  CANTALOUPES

 

Next CSA Pickups: August 26 & 28

 

In your share this week:
**Waiting for updated list from farmer Brett

  • Eggplant
  • Peppers
  • Tomatoes
  • Onions
  • Leeks
  • Summer Squash
  • Cucumbers
  • Fennel
  • Carrots
  • Kale
  • Shallots

 

RECIPES

 

Pasta alla Norma
Adapted from Jamie Oliver

This classic Sicilian pasta, supposedly named after the opera Norma by Vincenzo Bellini, is made with eggplant, tomatoes, and ricotta salata cheese, and basil–all southern Italian staples. Perfect for the end of summer!

pastaallanorma

2 medium eggplants
extra-virgin olive oil
1 tablespoon dried oregano
1/4 to 1/2 teaspoon dried red chili flakes (optional)
4 cloves of garlic, peeled and finely sliced
a large bunch of fresh basil, stems finely chopped, leaves reserved
1 teaspoon good herb or white wine vinegar
2 14-ounce cans of good-quality chopped plum tomatoes, or 3 1/2 cups chopped fresh plum tomatoes (remove skin and seeds before chopping)
sea salt and freshly ground black pepper
12 ounces pasta (I used cassarecce–a Sicilian shape–above)
6 ounces salted ricotta, pecorino, or Parmesan cheese, grated

Heat a large nonstick pan or sauté pan over medium-high heat until hot and add a little oil. Fry the eggplants in two batches, adding a little extra oil if you need to. Give the eggplants a toss so the oil coats every single piece and then sprinkle with some of the dried oregano. Turn the pieces of eggplant until golden on all sides, being careful they don’t burn. Remove to a plate and do the same with the second batch. When the eggplants are all cooked, add the first batch back to the pan with chili flakes (if using). Turn the heat down to medium and add a little oil, the garlic, and the basil stems. Stir so everything gets evenly cooked, then add a swig of herb vinegar and tomatoes. Simmer for 10 to 15 minutes, then taste and add salt and pepper to taste. Tear up half the basil leaves, add to the sauce, and toss around. Cook pasta in salted boiling water according to the package instructions. When it’s al dente, drain it in a colander, reserving a little of the cooking water, and put it back into the pan. Add the Norma sauce and a little of the reserved cooking water and toss together back on the heat. Taste, and adjust the seasoning, then divide between your plates or put into one large serving bowl. Any sauce left in the pan can be spooned over the top. Sprinkle with the remaining eggplant, basil, grated cheese, and oil. Makes 4 servings.
..
Chicken Fajitas with Peppers & Onions
Adapted from the Smitten Kitchen blog by Deb Perelman
CHICKENFAJITAS
For the chicken, peppers, and onions:
1 1/2 pounds boneless, skinless chicken thighs or chicken breasts
2 tablespoons lime juice
1 1/2 teaspoons kosher salt
1 1/2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika (or regular paprika)
1 garlic clove, minced or pressed
few dashes of hot sauce (optional)
2 large or 4 small bell peppers, cut into think strips
1 large yellow onion, halved and thinly sliced
Coarse salt
For serving (choose your favorite toppings):
8 (6-inch) flour or corn tortillas, charred on the stovetop or wrapped in foil and heated in a 250 degree oven until warm
1 (15-oz.) can black beans, drained and rinsed
Salsa or pico de gallo
Sliced avocado or guacamole
Shredded cheese
Sour Cream
Chopped cilantro
Hot Sauce
Lime Wedges
For the chicken, peppers, and onions: Slice chicken into thin strips, place in a bowl or freezer bag and add lime juice, spices, and garlic. Mix together and let marinate at least 30 minutes or up to 2 days in the fridge. Heat your largest skilled on high heat. When very hot, drizzle in some olive oil to lightly coat the bottom. Then add the peppers in a single layer. Try to get them charred before moving them around. Once they’ve begun to brown, add the onions, plus some salt. Wait for them to get some color before moving. Cook until the onions have softened and then scrape mixture into a bowl. Add more olive oil, then spread the chicken in an even layer. Cook until browned and cooked-through, about 4 to 5 minutes. Return peppers and onions to the skillet and toss. Spoon mixture onto warm tortillas and pile on your favorite toppings.

..

Japanese Restaurant-Style Carrot Ginger Dressing
Adapted from It’s All Good by Gwyneth Paltrow

carrotginger1  

2 carrots, peeled and roughly chopped
2 small shallots, peeled and roughly chopped
1/4 cup roughly chopped fresh ginger
2 tablespoons sweet white miso paste
1/4 cup rice wine vinegar
2 tablespoons raw light honey (optional–I didn’t think it needed any sweetener)
2 tablespoons toasted sesame oil
1/2 cup grapeseed oil or other neutral oil (like canola)
1/4 cup water
1/2 teaspoon coarse Kosher or sea salt
1/2 teaspoon freshly ground pepper.
Puree everything together in a blender or food processor until totally smooth. Spoon over lettuce and veggies of choice.

 

Pasta with Sungold Tomatoes

Adapted from Mario Batali via Bon Appétit

4 tablespoons extra-virgin olive oil, divided
8 ounces Sungold or cherry tomatoes
2 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper flakes
Kosher salt
6 ounces capellini, spaghetti, or bucatini
3/4 cup finely grated Pecorino or Parmesan
8 medium fresh basil leaves, torn into pieces
Toasted breadcrumbs (for garnish; optional)

 1. Heat 3 tablespoons oil in a large skillet over medium heat. Add tomatoes, garlic, and red pepper flakes, season with salt, and cook, covered slightly and swirling pan often, until tomatoes blister and burst, 10-12 minutes. Press down on tomatoes to release their juices. Remove pan from heat and set aside. 2. Meanwhile, bring 3 quarts water to a boil in a 5 quart pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving 1 cup pasta cooking water. 3.Transfer pasta to skillet with tomatoes; set over high heat. Add 1/2 cup pasta water. Cook, stirring and tossing often, until sauce thickens and begins to coat the pasta, about 1 minute. Stir in remaining oil, cheese, and half the basil and toss until sauce coats pasta and pasta is al dente. (Add more pasta water if sauce seems dry.) Add remaining basil, season with salt, and serve with breadcrumbs, if desired.

Fingerling Potato Salad with Leeks
Adapted from Bon Appétit
FINGERLINGSALAD
3 1/2 pounds fingerling potatoes, sliced lengthwise if small or cut into 1-inch pieces if larger
1 tablespoon kosher salt
9 tablespoons olive oil, divided
2 tablespoons mustard seeds
3 medium leeks, halved lengthwise and thinly sliced (white and pale green parts only)
1 tablespoon (or more) white wine vinegar
1 tablespoon Dijon mustard
Freshly ground black pepper
Place the potatoes in a large pot. Add enough cold water to cover by 3 inches. Stir in 1 tablespoon salt and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 10 minutes. Drain and transfer to a large dish or baking sheet to cool slightly.  Meanwhile, heat 3 tablespoons oil in a skilled over medium-high heat. Add mustard seeds to skillet and cook, stirring occasionally, until they start to pop (be careful of popping seeds and oil). Pour oil with seeds into a large serving bowl.  Return skillet to stove, add 2 tablespoons oil and heat over medium heat. Add leeks, season with salt, and cook, stirring occasionally, until just tender, about 10-12 minutes. Set aside. Whisk remaining 4 tablespoons oil, vinegar, Dijon mustard into reserved mustard-seed oil. Add potatoes and leeks and toss to coat. Season with more salt, pepper, and vinegar to taste. Makes 8 servings.
..
Watermelon Salad with Arugula & Feta
Adapted from Giada De Laurentiis
WATERMELONSALAD
1 2-pound piece watermelon, rind and seeds removed, cut into cubes or chunks
4 ounces feta, crumbled or cut into cubes
1 cup arugula, watercress, or baby spinach
1 lemon, zested and juiced
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
In a salad bowl, combine the watermelon, feta, arugula or other greens, lemon zest, lemon juice, olive oil, salt, and pepper. Serve immediately.

Heirloom Tomato Salad with Peaches, Feta, and Basil Vinaigrette
Adapted from Kelsey Nixon

peachtomatosalad

1/4 cup torn fresh basil leaves
1/4 cup extra-virgin olive oil
1/4 cup sherry vinegar or red or white wine vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1 small shallot, roughly chopped
Kosher salt and black pepper
1 1/2 pounds heirloom tomatoes, roughly chopped or sliced into wedges
to 5 ripe peaches (preferably local peaches), sliced into wedges (you can remove the skin if you want)
1/2 cup crumbled feta cheese

For the dressing: Combine the basil, olive oil, vinegar, honey, Dijon, and shallots in a blender or food processor until the dressing emulsifies and the basil is pureed. Season with salt and pepper. To assemble the salad: Combine the tomatoes and peaches in a bowl and toss to coat with the dressing. Top with the feta cheese. Serve at room temperature. Makes 4 to 6 servings.

 

Weekly CSA Blog produced by Nicole DeCoursy Mead 

CSA BLOG 2014 – WEEK 12

HEIRLOOMTOMATOES2ND  WATERMELON

Next CSA Pickups: August 19 & 21

 

In your share this week:

  • Eggplant
  • Peppers
  • Tomatoes
  • Onions
  • Leeks
  • Summer Squash
  • Cucumbers
  • Fennel
  • Carrots
  • Kale
  • Shallots

 

SPOTLIGHT ON: CARROTS

carrotsstillfarm

Carrots are a part of the Umbelliferae family of vegetables–other members of the clan include parsnips, fennel, parsley, and dill. One 10-year study found that eating yellow/orange vegetables like carrots offer the most protection from cardiovascular disease–more than other vegetable color group. Carrots are loaded with good-for-you nutrients and antioxidants like vitamins A, C and K as well as fiber. For a quick dinner side, roast carrots tossed with olive oil, salt, and pepper in a 425 degree oven for about 25 to 30 minutes. Then make a quick yogurt sauce to dollop on top, whisk greek yogurt with your favorite herbs, a squeeze of lemon or lime juice, and some spices like cumin or garam masala blend.

 

RECIPES

 

Grilled Potato & Yellow Squash Salad
Adapted from Bon Appétit

grilledpotatosquashsalad

3 tablespoons fresh lemon juice
2 tablespoons minced shallot or red onion
1 tablespoon plus 2 teaspoons chopped fresh marjoram or fresh oregano
1 teaspoon finely grated lemon peel
1/4 cup plus 3 tablespoons extra-virgin olive oil
1/2 pound small red or yellow potatoes, unpeeled, halved lengthwise or sliced 1/2-inch thick (for larger potatoes–as shown above)
1 pound assorted summer squash (such as zucchini and yellow summer squash), cut on diagonal into 1/3-inch-thick slices
1 large bell pepper, cut into 1-inch-wide strips (optional)

Whisk lemon juice, shallot or onion, 1 tablespoon marjoram or oregano, and lemon peel in small bowl. Gradually whisk in 1/4 cup oil. Season vinaigrette with salt and pepper. Prepare barbecue to medium heat. Place potatoes in large saucepan; add enough cold salted water to cover. Boil just until almost tender, about 4 minutes. Drain. Transfer potatoes to medium bowl. Add 1 teaspoon marjoram or and 1 1/2 tablespoons oil; sprinkle with salt and pepper and toss to coat. Combine squash and bell pepper (if using) in large bowl; add remaining 1 teaspoon marjoram and 1 1/2 tablespoons oil. Sprinkle with salt and pepper; toss to coat. Arrange potatoes in single layer in grill basket. Or grill carefully directly on grill grates. Grill until tender, 5 minutes per side. Transfer to large bowl. Grill squash and bell pepper (if using) until tender, turning occasionally, 10 minutes. Transfer squash to bowl with potatoes. Cut bell pepper into 1-inch pieces; add to vegetables. Add vinaigrette; toss. Season with salt and pepper. Serve warm or at room temperature. Serves 4 to 6 as a side.

 

Zucchini Bread
Recipe adapted from the Smitten Kitchen blog by Deb Perelman

ZUCCHINIBREAD

3 eggs
1 cup olive or vegetable oil
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
1 cup dried cranberries, raisins or chocolate chips or a combo (optional)

Preheat oven to 350°F. Grease and flour two 8×4 inch loaf pans. Or line 24 muffin cups with paper liners. In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla. Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using. Stir dry mixture into the egg mixture. Divide the batter into prepared pans. Bake loaves for  50 to 60 minutes, or until a tester inserted into the center comes out clean. Muffins will take only 20 to 25 minutes. Makes 2 loaves or 24 muffins.

 

Roasted Eggplant Caponata
Adapted from Barefoot Contessa How Easy Is That? by Ina Garden

ROASTEDCAPONATADIP

1 large or 2 small eggplants (about 1 1/2 pounds total)
1/2 cup jarred roasted red peppers, drained and chopped
1/2 cup large green olives, pitted and chopped
1 onion (about 1 cup), chopped
1/8 teaspoon red pepper flakes
3 cloves garlic, minced
3 Tbsp parsley, chopped
2 tablespoons pine nuts, toasted
2 tablespoons freshly-squeezed lemon juice
2 tablespoons capers, drained
2 tablespoons tomato paste
1 tablespoon red wine vinegar
1 teaspoon Kosher salt
Freshly ground black pepper
Toasted pita triangles or baguette slices, for serving

Preheat the oven to 400 degrees. Line a sheet pan with aluminum foil. Place the whole eggplant on the pan, prick with a fork in a few places, and rub with  olive oil. Roast for 35 (for smaller eggplants) to 45  minutes (for large ones), until the eggplant is very soft when pierced with a knife. Set aside to cool. When it’s cool enough to handle, halve the eggplant and remove the skin. Place the eggplant, peppers, and olives in the bowl of a food processor and pulse until coarsely chopped. Pour into a mixing bowl. Meanwhile, heat 1 tablespoon olive oil in a medium sauté pan. Add the onion and red pepper flakes and cook over medium heat for 5 minutes, until the onion is lightly browned. Add the garlic and cook for a mother minute, then add the to the eggplant mixture. Add the parsley, pine nuts, lemon juice, capers, tomato paste, vinegar, salt, and pepper and mix. Cover with plastic wrap or foil and refrigerate for a few hours to allow the flavors to develop. Taste and add more salt and pepper if needed, then serve with toasted bread or alongside your main course. Makes 8 appetizer serving or 4 meal servings.

 

Hot and Cold Summer Squash
Adapted from Molto Gusto by Mario Batali

HOTCOLDSQUASH

2 1/2 tablespoons extra-virgin olive oil
1-2 garlic cloves, smashed and peeled
1 to 1 1/4 pounds zucchini or yellow summer squash, sliced into 1/3-inch-thick rounds
1/4 cup minced tender parsley stems
Flaky sea salt (such as Maldon)
1 tablespoon grated orange zest (use a Microplane or rasp grater)
1 to 1 1/2 teaspoons hot red pepper flakes
1/2 cup strained tomatoes, simmered until reduced by half (Batali uses Pomi brand tomatoes)

1. Heat a 12-inch saute pan over medium heat until hot. Add 2 tablespoons olive oil, then add the garlic and sauté for 1 minute. Add the zucchini in one layer (if it’s crowded, do this in two batches) and parsley, season well with salt, and sauté until the zucchini is softened but not browned, about 7 minutes. Stir in the orange zest, red pepper flakes and transfer to a large bowl. 2. Add the reduced tomato sauce to the zucchini and mix gently. Add the remaining olive oil, mixing gently. Let stand for at least 10 minutes or up to 1 hour before serving. (This dish can be refrigerated for up to 3 days; serve chilled or at room temperature).

 

Pasta Salad with Roasted Summer Vegetables
Adapted from Giada De Laurentiis 

  

For the pasta and veggies:
1 pound penne or your favorite pasta shape
Vegetable oil cooking spray
2 large zucchini, ends trimmed, cut in half lengthwise and then crosswise into 1-inch half-moon pieces (about 12 ounces)
3 medium summer squash, ends trimmed, cut in half lengthwise and then crosswise into 1-inch half-moon pieces (about 12 ounces)
1/2 small cauliflower, cut into 1/2-inch pieces (about 2 cups)–optional
2 medium carrots, diced into 1/2-inch pieces
2 cloves garlic, roughly chopped
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
For the vinaigrette:
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
2 teaspoons honey or agave
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 ounces thinly sliced prosciutto, coarsely chopped–optional
3/4 cup grated Parmesan
2 to 3 tablespoons chopped fresh basil

For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Place the pasta in a large serving bowl. For the vegetables: Place an oven rack in the upper third of the oven. Preheat the oven to 450 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Arrange the zucchini, summer squash, cauliflower, carrots and garlic in a single layer. Drizzle with the olive oil and bake until light golden and tender, 20 minutes. Sprinkle with the salt and pepper. For the vinaigrette: Whisk together the oil, vinegar, mustard, honey, salt and pepper in a small bowl until smooth. To assemble: Place the vegetables in the bowl. Add the pasta on top. Add the Parmesan on top so it sticks to the pasta and helps everything else stick. Toss the vegetables and pasta. Pour the vinaigrette over the pasta and toss. Add the basil and prosciutto on top, if using, and do not toss until the pasta is cool. Serve warm or cold. Makes 4 to 6 servings.

 

Eggplant Parmesan Rolls with Swiss Chard
Adapted from Bon Appétit


2 medium eggplants (about 2 1/4 pounds total), trimmed, cut lengthwise into 1/4-inch-thick slices
Coarse kosher salt
Extra-virgin olive oil
1 1-pound bunch Swiss chard, center ribs removed
2 large eggs
1 15-ounce container whole-milk ricotta cheese
1 1/4 cups finely grated Parmesan cheese, divided
2 tablespoons chopped fresh mint or basil
3/4 teaspoon freshly ground black pepper
2 cups marinara or tomato-basil sauce (homemade or your favorite jarred brand)
1 8-ounce ball fresh water-packed mozzarella, drained, thinly sliced

1. Cover bottom and sides of each of 2 large colanders with 1 layer of eggplant slices; sprinkle generously with coarse salt. Continue layering eggplant slices in each colander, sprinkling each layer with coarse salt, until all eggplant slices are used. Place each colander over large bowl; let stand at least 30 minutes and up to 1 hour. Rinse eggplant slices to remove excess salt; dry thoroughly with paper towels. 2. Position oven rack 5 to 6 inches from heat source and preheat broiler. Line 3 large rimmed baking sheets with parchment paper. Arrange eggplant slices in single layer on prepared baking sheets. Brush both sides of eggplant slices with olive oil. Broil 1 sheet at a time until eggplant slices are tender and beginning to brown, watching closely and removing eggplant slices as needed if cooking too quickly, 3 to 4 minutes per side. Remove baking sheet from oven and cool eggplant while preparing filling. 3. Bring large pot of salted water to boil. Add chard to pot and boil just until tender, about 2 minutes. Drain; rinse with cold water. Squeeze chard very dry, then chop coarsely. Squeeze chard dry again between paper towels. Whisk eggs and pinch of coarse salt in medium bowl. Stir in chopped chard, ricotta cheese, 1 cup Parmesan, mint or basil, and black pepper. 4. Lightly oil 15 x 10 x 2-inch glass baking dish. Spread half of tomato sauce evenly over bottom of dish. Divide chard-ricotta filling among eggplant slices, placing about 1 heaping tablespoon filling in center of each. Starting at 1 short end of each, loosely roll up eggplant slices, enclosing filling. Arrange rolls, seam side down, atop sauce in baking dish. Spoon remaining tomato sauce over. Place mozzarella slices in single layer over rolls. Sprinkle with remaining 1/4 cup Parmesan cheese. (Can be made 1 day ahead. Cover with foil and chill.) 5. Preheat oven to 350°F. Bake eggplant Parmesan rolls, covered with foil, until heated through, about 30 minutes if freshly made or 40 minutes if refrigerated. Uncover and bake until brown in spots and sauce is bubbling, 15 to 20 minutes. Serve hot.

 

Kale with Pickled Onions & Avocado
Adapted from Dinner: A Love Story by Jenny Rosenstrach

1/2 medium red onion, very thinly sliced
1 cup water
2 tablespoons red wine vinegar
1 tablespoon sugar
1/2 teaspoon salt
1 large bunch of kale, washed, stems removed, and chopped (about 8 cups)
1/4 cup olive oil
1 tablespoon balsamic vinegar
1 avocado, cut into chunks

In a small saucepan, add the water, red wine vinegar, sugar, and salt and bring to a boil. Add the onion and simmer for 15 to 20 minutes. Remove the onion from the pickling liquid with tongs and set aside to cool. Meanwhile, in a large pot of boiling water, boil the kale for 3 or 4 minutes. Remove with tongs and place in a bowl of ice water to stop the cooking and preserve the green color. Drain and dry thoroughly on paper towels. Toss the onion and kale with the oil, balsamic vinegar, salt, pepper, and avocado. Makes 4 servings.

 

Weekly CSA Blog produced by Nicole DeCoursy Mead