Share contents: 3 pounds of heirloom tomatoes, 1 bunch of Italian parsley, 1 pound of yellow onions, 1 pound of a mix of yellow wax beans and green snap beans, 1 head of summer crisp lettuce, 2 pounds of Masquerade potatoes, 1 pint of cherry tomatoes.
Storage: Yellow onions do not need to be refrigerated. Tomatoes will taste better if they aren't refrigerated. Everything else will keep best in a refrigerator drawer.
We pick our tomatoes vine ripe so they need to be eaten within a couple days or else store them in the refrigerator. Those of you that pick up at market will be weighing out your own tomatoes. Amy will have it all set up for you Wednesday and I will on Saturday. Catawba and farm pick-ups will have a paper bag that contains them. Also, there will be a crate of potatoes there for you to grab a 2nd pound from. We had a miscommunication about how many to put in the boxes yesterday. Those picking up at Catawba or the farm will have 2 pounds in your share already.
Tomato Pie, tomato salad, tomato sandwiches, tomato sauce, tomato soup, tomato juice, salsa...
A Recipe for Tomato Pie
The Masquerade potatoes have thin skin so there is no need to peel them. They are great roasted, made into home fries, or boiled and smashed and fried.
Wednesday, July 19, 2017
Wednesday, July 12, 2017
July 12 or 15
Share contents for this week: 1 bag of basil, 2 heads of garlic, 1 bunch of fresh shallots, 1 celeriac, 1 head of savoy cabbage, 2 shintokiwa cucumbers, 2 pounds of romano beans, 1 pint of cherry tomatoes.
Storage: garlic can be kept out of the fridge. Cherry tomatoes too, if you'll be eating them within a couple days. Basil is sensitive to cold and will turn black if not kept properly. If you're going to keep it a few days before using or turning into pesto, put it into a cloth bag or roll it up in a cloth before refrigerating. Everything else needs to be kept in the refrigerator.
The celeriac tops are great for using in stock or broth or diced very fine and used in tomato sauce. They are quite fibrous and can be hard to chew but do a hold a lot of celery flavor. The bulb is the good stuff for eating. It needs to be peeled and then can be added to soups, mashed with potatoes, shaved raw into salad, or blanched and used in a salad I'll give a recipe for below.
Fresh shallots tops can be used liked green onions raw or sauteed or added to a stock. The red part is what we use when a recipe calls for shallots. They have a flavor that is more intense than sweet onions and at the same time less hot. They are a great ingredient in vinaigrettes and sliced thinly and added to salads.
Savoy cabbage is great for slaw and also makes wonderful cooked dishes including creamed cabbage and braised cabbage.
Shintokiwa cucumbers are a Japanese variety that tastes amazing despite their underwhelming looks. They are our favorite this year for salads.
Romano beans are a green snap bean with sweet flavor.
Celeriac and Cucumber Salad
Remove the tops from the celeriac and peel. Cut the celeriac into 1/8 inch thick slices and place in a pot with enough water to cover. Add 1 teaspoon of lemon juice to the water. Bring to a boil and let simmer for 5 minutes. Remove the celeriac form the water and cool with cold water of ice cubes.
When the celeriac pieces are cool enough to handle, cut them into long, narrow strips and place in a bowl. Thinly slice the 2 cucumbers and add to the bowl.
Thinly slice 1 shallot and add to the bowl.
Make a dressing of:
1/2 cup mayonaisse
1 dill pickle diced fine
2 teaspoons of capers
a few sprigs of parsley chopped fine
a squeeze of anchovy paste, about 1/2 teaspoon (optional)
a few leaves of mint or anise hyssop
1 tablespoon of lemon juice
1 teaspoon of ume boshi vinegar (or salt to taste)
black pepper to taste
Combine all ingredients well and add to the bowl with the vegetables. Let sit in the refrigerator for 30 minutes before serving.
This is also great with thinly sliced savoy cabbage and becomes a slaw.
Green Bean and Cherry Tomato Salad
From Chez Panisse by Alice Waters
1 pound of green beans
1 pint of cherry tomatoes
1 large shallot
2 tablespoons of red wine vinegar
salt and pepper
3/4 cup extra-virgin olive oil
Optional: basil or other herb
Top and tail the beans, and parboil them in slated water until tender. Drain and immediately spread them out to cool. (The beans retain more flavor if you avoid shocking them in cold water.) Cut he cherry tomatoes in half.
For the vinaigrette, peel and dice the shallot fine and put in a bowl with the vinegar, salt and pepper. Whisk in the olive oil. Taste and adjust the balance with more vinegar, oil, or salt, as needed. Toss the cherry tomatoes in with the vinaigrette; this can sit for a while. Do not add the green beans until just before serving or they will discolor from the acid in the vinegar. For variety, the salad can be garnished with basil or some other fresh herb such as parsley, chervil, or hyssop.
Storage: garlic can be kept out of the fridge. Cherry tomatoes too, if you'll be eating them within a couple days. Basil is sensitive to cold and will turn black if not kept properly. If you're going to keep it a few days before using or turning into pesto, put it into a cloth bag or roll it up in a cloth before refrigerating. Everything else needs to be kept in the refrigerator.
The celeriac tops are great for using in stock or broth or diced very fine and used in tomato sauce. They are quite fibrous and can be hard to chew but do a hold a lot of celery flavor. The bulb is the good stuff for eating. It needs to be peeled and then can be added to soups, mashed with potatoes, shaved raw into salad, or blanched and used in a salad I'll give a recipe for below.
Fresh shallots tops can be used liked green onions raw or sauteed or added to a stock. The red part is what we use when a recipe calls for shallots. They have a flavor that is more intense than sweet onions and at the same time less hot. They are a great ingredient in vinaigrettes and sliced thinly and added to salads.
Savoy cabbage is great for slaw and also makes wonderful cooked dishes including creamed cabbage and braised cabbage.
Shintokiwa cucumbers are a Japanese variety that tastes amazing despite their underwhelming looks. They are our favorite this year for salads.
Romano beans are a green snap bean with sweet flavor.
Celeriac and Cucumber Salad
Remove the tops from the celeriac and peel. Cut the celeriac into 1/8 inch thick slices and place in a pot with enough water to cover. Add 1 teaspoon of lemon juice to the water. Bring to a boil and let simmer for 5 minutes. Remove the celeriac form the water and cool with cold water of ice cubes.
When the celeriac pieces are cool enough to handle, cut them into long, narrow strips and place in a bowl. Thinly slice the 2 cucumbers and add to the bowl.
Thinly slice 1 shallot and add to the bowl.
Make a dressing of:
1/2 cup mayonaisse
1 dill pickle diced fine
2 teaspoons of capers
a few sprigs of parsley chopped fine
a squeeze of anchovy paste, about 1/2 teaspoon (optional)
a few leaves of mint or anise hyssop
1 tablespoon of lemon juice
1 teaspoon of ume boshi vinegar (or salt to taste)
black pepper to taste
Combine all ingredients well and add to the bowl with the vegetables. Let sit in the refrigerator for 30 minutes before serving.
This is also great with thinly sliced savoy cabbage and becomes a slaw.
Green Bean and Cherry Tomato Salad
From Chez Panisse by Alice Waters
1 pound of green beans
1 pint of cherry tomatoes
1 large shallot
2 tablespoons of red wine vinegar
salt and pepper
3/4 cup extra-virgin olive oil
Optional: basil or other herb
Top and tail the beans, and parboil them in slated water until tender. Drain and immediately spread them out to cool. (The beans retain more flavor if you avoid shocking them in cold water.) Cut he cherry tomatoes in half.
For the vinaigrette, peel and dice the shallot fine and put in a bowl with the vinegar, salt and pepper. Whisk in the olive oil. Taste and adjust the balance with more vinegar, oil, or salt, as needed. Toss the cherry tomatoes in with the vinaigrette; this can sit for a while. Do not add the green beans until just before serving or they will discolor from the acid in the vinegar. For variety, the salad can be garnished with basil or some other fresh herb such as parsley, chervil, or hyssop.
Wednesday, July 5, 2017
July 5 or 8 CSA
Share contents: 1 bunch of King Richard Leeks, 3 pounds of Satina Potatoes, 1 bunch of sorrel, 1 bunch of chiogga beets, 2 pounds of summer squash ( combo of patty pan, zephyr, and yellow straightneck), 1 pound of lemon cucumber.
Storage: everything in the refrigerator. Beets and leeks in bags or wrapped in a cloth.
Sorrel is a tangy green. You have 1 bunch in your share this week. It tastes like lemons and is awesome in pesto as well as in the soup recipe below.Chiogga beets are an heirloom Italian variety, known for their beautiful 2 toned interior. Their flavor is slightly less intense than the dark red varieties. Lemon cucumbers are so called because of their round, yellow appearance. They taste like cucumbers and are great for eating alone or adding to salads, water, juice. Satina potatoes have a smooth texture and great flavor for soup, roasting, or mashing.
We made a simple and delicious squash casserole the other day with layers of thinly sliced squash and onion, sprinkled with salt and pepper and a little oregano, topped with cheddar cheese and breadcrumbs.
Roasted Beets in Salad
Preheat the oven to 400. Remove the tops, leaving 1/4 inch of stem. Wash thoroughly and put them in a baking pan with a splash of water. Cover with a tight fitting lid or foil and bake for 45 minutes to an hour, until they can be easily pierced through with a sharp knife. Uncover and let cool.
Peel the beets and cut of the tops and tails. Cut them in half or quarters and dress. Here are some dressing suggestions:
Beets, sherry vinegar, citrus zest, tarragon, a little crushed garlic.
Beets, white wine vinegar, shallots, fennel, sorrel.
Beets, balsamic vinegar, shallots, toasted walnuts.
Potato, Leek, and Sorrel Soup
2 pounds of potatoes, peeled and quartered
2 medium to large leeks, cleaned and chopped, using all of the whites and at least half of the greens
3 cups chicken broth or water
4 oz. sorrel, taken off the stem and chopped roughly
1/2-3/4 cup heavy cream or milk, to taste
salt and pepper
2 T olive oil
1 T butter
In a large, heavy bottomed pot, heat the oil and butter. Add the leeks and cook until soft, stirring occasionally, about 5 minutes. Add the potatoes and the stock or water. Bring to a boil, and then turn the heat down to a simmer and cover. Cook until the potatoes are tender, about 25 minutes. Turn off the heat. Add the sorrel. If you have a hand blender (I hope you do, because it will make you happy), stick it in the pot and blend until smooth. You can also transfer to a regular blender in batches if you prefer, or haven’t followed my advice about the hand blender. When the soup is all blended, add the milk or cream and rewarm gently, taking care not to boil. Add salt and pepper to taste, and serve garnished with the creme fraiche that’s sitting in your fridge.
Storage: everything in the refrigerator. Beets and leeks in bags or wrapped in a cloth.
Sorrel is a tangy green. You have 1 bunch in your share this week. It tastes like lemons and is awesome in pesto as well as in the soup recipe below.Chiogga beets are an heirloom Italian variety, known for their beautiful 2 toned interior. Their flavor is slightly less intense than the dark red varieties. Lemon cucumbers are so called because of their round, yellow appearance. They taste like cucumbers and are great for eating alone or adding to salads, water, juice. Satina potatoes have a smooth texture and great flavor for soup, roasting, or mashing.
We made a simple and delicious squash casserole the other day with layers of thinly sliced squash and onion, sprinkled with salt and pepper and a little oregano, topped with cheddar cheese and breadcrumbs.
Roasted Beets in Salad
Preheat the oven to 400. Remove the tops, leaving 1/4 inch of stem. Wash thoroughly and put them in a baking pan with a splash of water. Cover with a tight fitting lid or foil and bake for 45 minutes to an hour, until they can be easily pierced through with a sharp knife. Uncover and let cool.
Peel the beets and cut of the tops and tails. Cut them in half or quarters and dress. Here are some dressing suggestions:
Beets, sherry vinegar, citrus zest, tarragon, a little crushed garlic.
Beets, white wine vinegar, shallots, fennel, sorrel.
Beets, balsamic vinegar, shallots, toasted walnuts.
Potato, Leek, and Sorrel Soup
2 pounds of potatoes, peeled and quartered
2 medium to large leeks, cleaned and chopped, using all of the whites and at least half of the greens
3 cups chicken broth or water
4 oz. sorrel, taken off the stem and chopped roughly
1/2-3/4 cup heavy cream or milk, to taste
salt and pepper
2 T olive oil
1 T butter
In a large, heavy bottomed pot, heat the oil and butter. Add the leeks and cook until soft, stirring occasionally, about 5 minutes. Add the potatoes and the stock or water. Bring to a boil, and then turn the heat down to a simmer and cover. Cook until the potatoes are tender, about 25 minutes. Turn off the heat. Add the sorrel. If you have a hand blender (I hope you do, because it will make you happy), stick it in the pot and blend until smooth. You can also transfer to a regular blender in batches if you prefer, or haven’t followed my advice about the hand blender. When the soup is all blended, add the milk or cream and rewarm gently, taking care not to boil. Add salt and pepper to taste, and serve garnished with the creme fraiche that’s sitting in your fridge.
Wednesday, June 28, 2017
June 28 or July 1
As I type the dates for this week, I am struck by how quickly June has gone by. It makes sense if I think about what work we are doing these days...maybe its these cool mornings throwing me off. We are busy harvesting and storing the potato crop, 1 variety at a time. The storage onions are ready to harvest, and the first tomatoes are ripening on the vines. We worry about late blight coming on the wind and settling onto our field tomatoes. We have been keeping them healthy thus far with good nutrition...We are planning ahead to fall and seeding broccoli and brussel sprouts in the greenhouse. We harvested our tiny winter wheat crop on Monday. Life on the farm.
Your share this week: 1 head of curly endive, 1 bulb of fennel, 1 bunch of cipollini onions, 1 bunch of Italian parsley, 1 bunch of purple basil, 1 head of garlic, 2 suhyo cucumbers, 1 pint of baby patty pan squash, 1 bigger squash or zucchini, 1 green celery.
I like to make a pesto with parsley and purple basil, garlic, salt, extra virgin olive oil, and lemon juice. I store it in a jar with a little olive oil poured over the top to keep it green and a tight lid in the refrigerator. Basil tends to get a mildew disease here in the heat of July so we're putting it in the boxes now in case that happens.
Summer Squash with Garlic and Herbs
Cut the little patty pans into quarters. Thinly slice larger squash or julienne. Saute in olive oil in a skillet until tender and just beginning to brown. Add a generous amount of freshly chopped garlic and basil and season with salt and pepper. cook just a minute longer until you can smell the garlic. Squeeze a little lemon juice over it and serve.
Braised Florence Fennel
from Chez Panisse
Cut the leafy tops and stem from the fennel bulb. Chop fine a few sprigs of the leaves and reserve. Cut the bulb in half lengthwise through the core and cut each half into 2 or 3 equal wedges.
Put fennel wedges in a saucepan with a good inch of water, a liberal dousing of olive oil, a generous sprinkling of freshly ground fennel seed, and the chopped reserved fennel leaves; season with salt. Cover and cook over moderate heat for about 20 minutes, shaking occasionally, until the fennel wedges are soft and can be pierced through easily with a knife but are still intact. Add a little more water during cooking, if needed, to maintain a small amount of liquid in the bottom of the pan. The olive oil and water should emulsify into a flavorful, thick broth.
Squeeze in some lemon juice to balance the olive oil. Adjust the seasoning. Serve the fennel with a little of the lemony broth.
this is great served with fish or chicken or over pasta with a grating of Parmesan
Warm Curly Endive Salad with Cipollini Onions
adapted from Chez Panisse
Thoroughly wash and dry a head of curly endive. Make a vinaigrette with red wine vinegar and a little balsamic vinegar, some finely mashed garlic, salt, and olive oil. Slice a sweet cipollin onion very thin, and in a large saute pan, saute it quickly in a little olive oil until limp and a little browned. Add the curly endive and the vinaigrette and toss quickly over heat until the endive is just starting to wilt. Grind some pepper over the salad and serve it by itself- or as a main dish with a grilled pork chop.
Below is a link to an interesting recipe. It is good without the beets too.
Beet, Cucumber, and Celery Relish
Your share this week: 1 head of curly endive, 1 bulb of fennel, 1 bunch of cipollini onions, 1 bunch of Italian parsley, 1 bunch of purple basil, 1 head of garlic, 2 suhyo cucumbers, 1 pint of baby patty pan squash, 1 bigger squash or zucchini, 1 green celery.
I like to make a pesto with parsley and purple basil, garlic, salt, extra virgin olive oil, and lemon juice. I store it in a jar with a little olive oil poured over the top to keep it green and a tight lid in the refrigerator. Basil tends to get a mildew disease here in the heat of July so we're putting it in the boxes now in case that happens.
Summer Squash with Garlic and Herbs
Cut the little patty pans into quarters. Thinly slice larger squash or julienne. Saute in olive oil in a skillet until tender and just beginning to brown. Add a generous amount of freshly chopped garlic and basil and season with salt and pepper. cook just a minute longer until you can smell the garlic. Squeeze a little lemon juice over it and serve.
Braised Florence Fennel
from Chez Panisse
Cut the leafy tops and stem from the fennel bulb. Chop fine a few sprigs of the leaves and reserve. Cut the bulb in half lengthwise through the core and cut each half into 2 or 3 equal wedges.
Put fennel wedges in a saucepan with a good inch of water, a liberal dousing of olive oil, a generous sprinkling of freshly ground fennel seed, and the chopped reserved fennel leaves; season with salt. Cover and cook over moderate heat for about 20 minutes, shaking occasionally, until the fennel wedges are soft and can be pierced through easily with a knife but are still intact. Add a little more water during cooking, if needed, to maintain a small amount of liquid in the bottom of the pan. The olive oil and water should emulsify into a flavorful, thick broth.
Squeeze in some lemon juice to balance the olive oil. Adjust the seasoning. Serve the fennel with a little of the lemony broth.
this is great served with fish or chicken or over pasta with a grating of Parmesan
Warm Curly Endive Salad with Cipollini Onions
adapted from Chez Panisse
Thoroughly wash and dry a head of curly endive. Make a vinaigrette with red wine vinegar and a little balsamic vinegar, some finely mashed garlic, salt, and olive oil. Slice a sweet cipollin onion very thin, and in a large saute pan, saute it quickly in a little olive oil until limp and a little browned. Add the curly endive and the vinaigrette and toss quickly over heat until the endive is just starting to wilt. Grind some pepper over the salad and serve it by itself- or as a main dish with a grilled pork chop.
Below is a link to an interesting recipe. It is good without the beets too.
Beet, Cucumber, and Celery Relish
Wednesday, June 21, 2017
June 21 or 24
First Day of Summer!
Share contents:
1 bunch of carrots, 1 head of "Early Jersey Wakefield" cabbage, 1 bunch of red onions, 1 pound of snap beans, 2 pounds of cucumbers, 1 1/2 pounds of red new potatoes.
Storage:
everything in the fridge. If you want to use the onion tops, do so in the 1st couple days while they are fresh. Carrot tops should be removed from the carrots if you're going to keep them more than a few days.
Early Jersey Wakefield is an heirloom cabbage variety. It is known for its conical shape and tender, sweet flavor. It makes great coleslaw or sauerkraut.
A Coleslaw Recipe
1 head of cabbage
1 small red onion
a few sprigs of cilantro or dill
juice of 1 lime
2 to 3 teaspoons of white wine vinegar
1/3 to 1/2 cup extra-virgin olive oil
salt and pepper
Tear off and discard outer leaves if wilted. Quarter the head and remove the core. Slice the quarters crosswise into thin strips. Slice the onion lengthwise as thin as possible. Coarsely chop the herb(s).
Combine all the vegetables in a large bowl and toss with the lime juice, vinegar, olive oil, and salt and pepper. Taste and, if necessary, add more vinegar, salt and pepper. Serve at room temperature.
Green Bean and New Potato Salad
1 pound green beans
1 pound of new potatoes
1 red onion
3 tablespoons red wine vinegar
salt and pepper
3/4 cup extra-virgin olive oil
Wash potatoes and cut into chunks of desired size. Boil until just fork tender. Remove from water and place in a bowl. Drizzle 1 tablespoon of the vinegar over the potatoes and set aside.
top and tail the beans, and parboil them in salted water until tender. Drain and immediately spread them out to cool.
For the vinaigrette, peel and dice the onion fine and put in a bowl with the remaining vinegar and salt and pepper. Whisk in the olive oil. Taste and adjust with more vinegar or salt or pepper, as needed. Toss the potatoes in with the vinaigrette; this can sit for awhile. Do not add the green beans until just before serving or they will discolor from the acid in the vinaigrette.
The salad can be tossed with dill, basil, parsley, or hyssop.
adapted from Chez Panisse
Share contents:
1 bunch of carrots, 1 head of "Early Jersey Wakefield" cabbage, 1 bunch of red onions, 1 pound of snap beans, 2 pounds of cucumbers, 1 1/2 pounds of red new potatoes.
Storage:
everything in the fridge. If you want to use the onion tops, do so in the 1st couple days while they are fresh. Carrot tops should be removed from the carrots if you're going to keep them more than a few days.
Early Jersey Wakefield is an heirloom cabbage variety. It is known for its conical shape and tender, sweet flavor. It makes great coleslaw or sauerkraut.
A Coleslaw Recipe
1 head of cabbage
1 small red onion
a few sprigs of cilantro or dill
juice of 1 lime
2 to 3 teaspoons of white wine vinegar
1/3 to 1/2 cup extra-virgin olive oil
salt and pepper
Tear off and discard outer leaves if wilted. Quarter the head and remove the core. Slice the quarters crosswise into thin strips. Slice the onion lengthwise as thin as possible. Coarsely chop the herb(s).
Combine all the vegetables in a large bowl and toss with the lime juice, vinegar, olive oil, and salt and pepper. Taste and, if necessary, add more vinegar, salt and pepper. Serve at room temperature.
Green Bean and New Potato Salad
1 pound green beans
1 pound of new potatoes
1 red onion
3 tablespoons red wine vinegar
salt and pepper
3/4 cup extra-virgin olive oil
Wash potatoes and cut into chunks of desired size. Boil until just fork tender. Remove from water and place in a bowl. Drizzle 1 tablespoon of the vinegar over the potatoes and set aside.
top and tail the beans, and parboil them in salted water until tender. Drain and immediately spread them out to cool.
For the vinaigrette, peel and dice the onion fine and put in a bowl with the remaining vinegar and salt and pepper. Whisk in the olive oil. Taste and adjust with more vinegar or salt or pepper, as needed. Toss the potatoes in with the vinaigrette; this can sit for awhile. Do not add the green beans until just before serving or they will discolor from the acid in the vinaigrette.
The salad can be tossed with dill, basil, parsley, or hyssop.
adapted from Chez Panisse
Wednesday, June 14, 2017
June 14 or 17 CSA
Share contents this week:
1 head of Bambi lettuce, 1 pint of snow peas, 1 bunch of cippollini spring onions, 1 1/2 # Austrian crescent fingerling potatoes, Costata Romanesca zucchini, 1 bunch of red beets, 1 bunch of dill, 2 bulbs of garlic.
Storage:
Garlic and potatoes, loose or in a paper bag in the fridge. All other things in plastic bags with air squeezed out in fridge.
Costata Romanesca is a traditional Italian zucchini with a nutty flavor and drier texture than dark green zucchinis. Its flavor is superior even when large.
Austrian Crescent potatoes have a waxy texture which makes them great for warm potato salad, oven fries, or boiling.
Pasta with Zucchini, Walnuts, and Pesto
from Chez Panisse by Alice Waters
Trim ends off and julienne 2 zucchini and saute in olive oil until tender and starting to brown. Season with salt and pepper. Cook fresh noodles and add to the pan with a ladle of the pasta water or some chicken stock; some toasted walnuts, roughly chopped; and pesto sauce. Turn off the heat and toss well, taste for seasoning, and serve with grated Parmesan.
Try roasting the beets and making a warm beet salad with fresh dill, chopped spring onions and a simple vinaigrette.
1 head of Bambi lettuce, 1 pint of snow peas, 1 bunch of cippollini spring onions, 1 1/2 # Austrian crescent fingerling potatoes, Costata Romanesca zucchini, 1 bunch of red beets, 1 bunch of dill, 2 bulbs of garlic.
Storage:
Garlic and potatoes, loose or in a paper bag in the fridge. All other things in plastic bags with air squeezed out in fridge.
Costata Romanesca is a traditional Italian zucchini with a nutty flavor and drier texture than dark green zucchinis. Its flavor is superior even when large.
Austrian Crescent potatoes have a waxy texture which makes them great for warm potato salad, oven fries, or boiling.
Pasta with Zucchini, Walnuts, and Pesto
from Chez Panisse by Alice Waters
Trim ends off and julienne 2 zucchini and saute in olive oil until tender and starting to brown. Season with salt and pepper. Cook fresh noodles and add to the pan with a ladle of the pasta water or some chicken stock; some toasted walnuts, roughly chopped; and pesto sauce. Turn off the heat and toss well, taste for seasoning, and serve with grated Parmesan.
Try roasting the beets and making a warm beet salad with fresh dill, chopped spring onions and a simple vinaigrette.
Wednesday, June 7, 2017
June 7 or 10 CSA
Share contents: 1&1/2# broccoli florets, 1 bunch of small yellow onions, 1 bag of green kale, 1 head of napa cabbage, 1 fennel bulb, 1 bunch of multi-color carrots, 1# zephyr summer squash (you may also have a patty pan or yellow straight-neck too).
Storage: You can leave the onions out on the counter. All else should be stored in your vegetables drawers in the refrigerator.
Yellow Squash Sicilian Style
from The Talisman Italian Cookbook
1 pound of squash, sliced thin
2T olive oil
1 clove garlic, chopped
1 1/2 T wine vinegar
1/2 tsp salt
1/2 tsp sugar (optional)
1 tsp fresh mint leaves
Place squash in skillet with oil and garlic and cook gently until squash is tender. Add vinegar, salt, sugar and mint leaves and cook 2 minutes longer. Serves 4
Broccoli Roman Style
11/2 # broccoli
3 T olive oil
2 cloves of garlic, sliced
1/2 tsp salt
1/2 tsp black pepper
1 cup dry red wine
Wash broccoli well and drain. (Use whole florets.) Place olive oil and garlic in a large skillet and brown garlic. Add broccoli, salt and pepper and cook 5 minutes. Add wine, cover skillet and cook over very low flame 20 minutes, or until broccoli is tender, stirring gently so as not to break florets.
I like to eat this with a little crushed red pepper and grated Parmesan.
Napa cabbage makes great slaw, especially with fennel and grated carrots.
Storage: You can leave the onions out on the counter. All else should be stored in your vegetables drawers in the refrigerator.
Yellow Squash Sicilian Style
from The Talisman Italian Cookbook
1 pound of squash, sliced thin
2T olive oil
1 clove garlic, chopped
1 1/2 T wine vinegar
1/2 tsp salt
1/2 tsp sugar (optional)
1 tsp fresh mint leaves
Place squash in skillet with oil and garlic and cook gently until squash is tender. Add vinegar, salt, sugar and mint leaves and cook 2 minutes longer. Serves 4
Broccoli Roman Style
11/2 # broccoli
3 T olive oil
2 cloves of garlic, sliced
1/2 tsp salt
1/2 tsp black pepper
1 cup dry red wine
Wash broccoli well and drain. (Use whole florets.) Place olive oil and garlic in a large skillet and brown garlic. Add broccoli, salt and pepper and cook 5 minutes. Add wine, cover skillet and cook over very low flame 20 minutes, or until broccoli is tender, stirring gently so as not to break florets.
I like to eat this with a little crushed red pepper and grated Parmesan.
Napa cabbage makes great slaw, especially with fennel and grated carrots.
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