CSA Recipes

Recipes For October 2007

Cream of Celery Soup

• 1 tsp butter
• 1 cup (or more) chopped celery w/ leaves
• 1/3 cup sliced leeks or onions
• 2 cups chick or veg stock
• 2 cups milk
• 1/2 tbsp corn starch
• 2 tbsp parsley

Melt butter in saucepan. Add add celery and leek / onion and saute 2 minutes. Add stock and simmer for 10 minutes. Strain or puree soup. Return to heat and add 1 1/2 cups of the milk and bring to a boil. Dissolve cornstarch in remaining 1/2 cup of milk and stir gradually into soup. Bring to a boil again, stirring often for 1 minute. Add parsley. Makes 4 cups. From Joy Of Cooking

Easy Coleslaw

• 5 cups shredded green or red cabbage (2 medium heads)
• 2 large carrots — grated
• 3/4 cup mayonnaise
• 1/3 cup apple cider vinegar
• 2 tablespoons honey
• 1 teaspoon caraway seed
• Salt to taste

Toss the cabbage and carrots in a large bowl. Mix the mayo, vinegar, honey, and caraway seeds in a small bowl. Pour the dressing over the cabbage. Mix. Salt to taste. Chill until ready to serve. You can add coriander, cilantro, and red onion as well. From Farmer John’s Cookbook

Roasted Winter Vegetables With Balsamic Vinegar & Thyme

• 2 Large beets, peeled
• 1 lb turnips, peeled
• 1 lb potatoes, peeled
• 1 lb leeks
• 3/4 lb carrots, peeled
• 1/2 lb rutabegas, peeled
• 5 tbsp Olive Oil
• 2 1/2 tbsp balsamic vinegar
• 1 1/2 tbsp chopped fresh thyme

Cut veggies into 1/2" thick wedges and place in bowl. Add oil, thyme and 1/2 the vinegar and toss. Sprinkle with Salt and Pepper. Preheat oven to 400 degrees. Place Veg on baking sheet. Roast until tender. Stir often. Roast until tender — about 1 hour. Drizzle remaining vinegar on vegetables. Try adding sweet potatoes, winter squash, and celeriac. From farmfreshtoyou.com

Scalloped Celeriac and Potatoes

• 1 lb celeriac peeled and cut into 1/4 inch slices
• 1 lb potatoes peeled and cut into 1/4 inch slices
• Salt
• Freshly ground pepper
• 1 cup grated Gruyere or domestic swiss cheese
• 1/2 teaspoon thyme
• 2 cups chicken, beef or vegetable stock
• 2 tablespoons butter

Preheat oven to 350. Grease a 2 qt baking dish (w/ butter). Place alternating layers of celeriac and potatoes in the dish seasoning layers with salt and pepper. At the halfway point, add 1/3 cup of cheese in an even layer. Continue layering potatoes and celeriac until you’ve used them all. Pour stock over the top. Cover and bake for 45 minutes. Sprinkle the remaining 2/3 cup cheese over the top. Bake until cheese turns golden (about 15 minutes more.) From Farmer John’s Cookbook

Broccoli with Garlic

• 5 cups broccoli
• 2 tsp minced seeded jalapeno pepper
• 1 tbsp fresh lemon juice
• 1 tsp vegetable oil
• 3 tbsp minced garlic
• 1 tbsp rice vinegar

Steam broccoli for about 5 minutes. Heat oil in a non-stock skillet over medium-high heat. Add the pepper and garlic and saute for 2 minutes. Remove from heat. Add the broccoli, lemon juice and vinegar and toss well. 4 servings. From farmfreshtoyou.com

Farmer Jeff’s Favorite Fall Pancakes

• 1 1/2 cups all purpose flour
• 3 tbsp sugar (or maple syrup)
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups milk
• 3 tbsp unsalted butter, melted
• 2 large eggs
• 1/2 tsp vanilla
• 1 1/2 cup cooked winter squash (I like Delicata but any will do)
• 1/3 cup cranberries, halved

Whisk together the dry ingredients in a large bowl. Mix the wet ingredients including the winter squash in another bowl. Mix the 2 together stirring only as much as you have to until mixed. Ladle the lovely mixture onto the griddle and fry up some pancakes! I sometimes add some quick oats and a little less flour. Or use blueberries, raisins, or raspberries. From The mind of Farmer Jeff

August 2007 Recipes

Rainbow Tomato Bruschetta

Cut 1 seeded baguette diagonally into 1/4-inch-thick slices; arrange in a single layer on two 14 by 17-inch baking sheets. Bake in a 450° regular or convection oven until golden, 4 to 5 minutes. Let cool, then mound in a basket or arrange on a platter.

Rinse and core 2 pounds heirloom tomatoes (red, orange, yellow, and/or green; large and small). For tomatoes larger than 1 inch in diameter, thinly slice crosswise; arrange in a single layer on a rimmed platter. For smaller tomatoes, halve lengthwise and scatter on top. Drizzle 3 tablespoons extra-virgin olive oil evenly over tomatoes; sprinkle with 3 tablespoons chopped fresh basil leaves. Season to taste with salt and pepper. Serve with toasted baguette slices. Mound tomatoes on slices to eat. (Try adding parsley, onion or garlic) From farmfreshtoyou.com

Green Bean and Pasta Salad with artichoke hearts

• 1/3 lb of green beans cut into 1 1/2 inch lengths
• 1 jar (6 1/2 oz) marinated artichoke hearts drained & quartered
• 2 hard boiled eggs, quartered
• 1 bell pepper sliced
• 3/4 cup ex virgin olive oil
• 1/2 red onion thinly sliced
• 1 tablespoon chopped basil
• 1/4 cup black olives — pitted, halved
• 1 teaspoon Dijon mustard
• 1/4 cup fresh chopped parsley
• 1 clove garlic minced
• 1/4 cup wine vinegar
• 2 1/2 cups uncooked rotini or other pasta

Steam beans (3-5 minutes) drain and run under cool water. Pat dry. Place beans, artichokes, eggs, pepper, onion, olives and parsley in a large bowl. Whisk together olive oil, wine vinegar, basil, mustard and garlic until thick. Cook pasta. Serves 6 — from Farmer John's Cookbook

Roasted Vegetable Frittata

• 1 med. potato, peeled quartered, thinly sliced
• 2 1/2 tbsp olive oil
• 1 red pepper cut 1/4" thick strips
• 1 1/2 tsp chopped fresh rosemary
• 1 green pepper cut 1/4" thick strips
• 8 black olives, pitted, halved
• 2 med. large tomatoes cut into sixths
• 8 large eggs
• 1 med. onion, cut into sixths & sections separated
• 1/2 finely cubed mozzarella cheese
• 6 garlic cloves, each halved
• Salt and freshly ground pepper to taste

Preheat oven 425. Combine potato, peppers, tomatoes, onion, garlic, salt and pepper in a large bowl. Pour on 1 1/2 tbsp of the olive oil and toss to coat well. Spread vegetables on baking sheet and cook 20-30 minutes, or until they are very soft and brown. (You don't want crisp vegetables for this). Remove from the oven and sprinkle rosemary and black olives. Let cool to room temperature. Beat eggs in large bowl with 1/4 tsp salt. Stir in the mozzarella and then the roasted vegetables. Place remaining olive oil in 10-inch non-stick skillet and heat over medium low heat. Pour in egg mixture and cook about 5 minutes. Edges will begin to set — you can pour egg over the side of the frittata using a spatula and tilting pan. Preheat the broiler. When the frittata is about 80% set, place it under broiler to finish cooking the top layer. (If the handle of your pan isn't oven-proof wrap it in tin foil.) Cut the frittata into wedges and place on serving plates, but let cool somewhat before serving. Serves 4. From Simple Vegetarian Pleasures.

Here is a different Zucchini Bread recipe — From shareholder Stan Pekata

3 eggs, beaten with 1 cup oil. 2 cups sugar and 2 teas vanilla. Mix with : 2 cups grated zucchini, 3 cups flour, 1/2 teas baking powder, 1 teas salt, 1 teas cinnamon, 1 teas baking soda, 1/4 teas nutmeg, One small can crushed pineapple. Grease and flour two loaf pans.Ê Bake at 325 for an hour.Ê This can be easily doubled.Ê Cool before removing from pans to rack.

Eggplant and Mozzarella Cheese Sandwiches

• 4 6-inch lengths of French bread or buns
• 1 Eggplant
• 12-16 ounces thinly sliced Mozzarella
• Roasted red pepper slices cut in strips
• Salt and Pepper
• Olive Oil
• Garlic Powder
• Flour

Split bread; sprinkle with olive oil and sprinkle with a little garlic powder and salt. Cut eggplant into 1/2-inch thick slices. Dredge in flour and fry in hot oil until browned. Drain on paper towels and season with salt and pepper. Place overlapping slices on one side of split bread. Top with slices of Mozzarella cheese; add several strips of roasted red pepper. Put under broiler briefly to melt cheese and lightly brown. Serves 4. From farmfreshtoyou.com

Pork Chops with Tomatillo Chile Sauce

• 4 Pork Chops
• 12-14 Tomatillos husked and chopped
• Salt & Pepper
• 1 1/2 teaspoons dried oregano
• 1 Tablespoon Veg Oil
• 1 1/2 teaspoons chile powder
• 1 cup chopped white onion
• 1 tablespoon minced garlic
• 3-4 finely chopped jalapenos
• 1-2 teaspoons sugar

Season pork w/ salt & pepper. Heat oil in large skillet over medium-high flame. Add chops and brown well on both sides. Reduce heat to medium. Transfer chops to a plate, add onions, garlic and jalapenos to skillet. Cook, stirring often, until tender (about 7 minutes). Add tomatillos, oregano and chile powder. Bring to simmer until mixture is saucy — about 20 minutes. If tart, add sugar to taste. Return pork to skillet. Cover and simmer until pork is cooked — about 10 minutes. Makes 4 servings. From Asparagus to Zucchini Cookbook (available in farm shop!)

ZUCCHINI PIEÊ (it's a dinner, not a dessert!) From Fernbrook shareholder Jill Dunphy

• 4 c very thinly sliced zucchini (~3 med or 4 small zucchini)
• 1/4 t garlic powder
• 1 med. Vidalia or sweet onion, chopped fine
• 1/4 t basil
• 1/4 t dried parsley
• 1/4 t oregano
• 1/8 t sea salt
• 1/8 t black pepper
• 2 c shredded part-skim mozzarella cheese
• 2 eggs beaten
• 4 T EarthBalance Soy Garden Buttery Spread (or 1/2 stick butter)
• 1 can Pillsbury crescent roll dough
• 1 T yellow mustard

Melt buttery spread or butter, sautee zucchini and onions till tender. Add spices and sautee for another 5 minutes, remove from heat and let sit to cool slightly.Ê Preheat oven to 375F. Line ungreased pie plate with crescent roll dough to make crust, smear mustard on crust. After zucchini onion mix has cooled slightly, add 2 beaten eggs and mix well, then add cheese and mix well. Pour mixture into pie crust, bake for 25 min at 375.Ê if not turning golden brown on top after 25 min, reduce heat to 325/300 and bake for another 5-10 min. Let sit 10-15 min before serving.

I have no clue what the calorie count etc is per serving, but I've tried to make it healthier by using part-skim cheese and the Soy Garden buttery spread instead of butter (or a mix of butter and olive oil served me well till I discovered the SoyGarden!)Ê I didn't get a chance to try it with EggBeaters instead of eggs, but rest assured I used cage-free, organic eggs!

July 2007 Recipes

Salsa Verde

• 1 lb. tomatillos, husked
• 6 garlic cloves
• 1 lb. poblano chilies
• 1/3 cup chopped cilantro
• 1 yellow onion
• 1 1/2 tbsp freshly squeezed lime juice
• 8 serrano chilies, stemmed
• 1 tsp molasses

Heat a gas grill or prepare coals for a charcoal grill. Grill tomatillos until soft and skins are slightly blackened. Set aside. Grill poblanos until skins are evenly charred. Place in plastic bag and seal. Set aside. Peel onion and slice into thick rounds. Grill until soft and slightly blackened. Peel grilled chilies. Place all ingredients in food processor; pulse until salsa is mostly smooth, but still a bit chunky. Serve with corn tortilla chips for dipping, or as part of a Mexican meal. Four cups. From "Asparagus to Zucchini", a great cookbook from Wisconsin for CSA shareholders. It is for sale in the farm shop.

Chinese Cabbage Salad

• 5 cups chopped cabbage
• 2 tbsp rice vinegar
• 3/4 cup sliced radish
• 1 tbsp sesame oil
• 1 1/2 cup chow mein noodles (crunchy ones
• 3 tbsp soy sauce
• 1 cup chopped peanuts
• 1 tbsp honey
• 1/4 cup sesame seeds
• 1/2 tsp dry mustard

Combine cabbage, radish, noodles, peanuts, and sesame seeds in a large bowl. Mix remaining ingredients and toss with the cabbage a little at a time. Mix in just enough dressing to suit your taste. Makes 6-8 servings. From "Asparagus to Zucchini", a great cookbook from Wisconsin for CSA shareholders. It is for sale in the farm shop.

Pesto

• 4 oz. Parmesan cheese in 1" pieces
• 1/3 cup pine nuts (or walnuts)
• 4 small garlic cloves, peeled
• 3/4 tsp. salt
• 2 2/3 cups tightly packed basil leaves
• 1/3 cup olive oil

In a food processor or blender, chop cheese and garlic for 30 seconds. Add remaining ingredients except oil and process until combined. With machine running, pour oil in and process until combined — about 10 seconds. Scrape down bowl and process until smooth — about 20 seconds. This recipe makes enough for 1 1/2½ lbs. of pasta. This great recipe is from Brookfield Farm, a CSA in Amherst, MA. (Great to Freeze as well)

Zucchini Cakes and Remoulade Sauce

• Zucchini Cakes

• 2 med. zucchini, grated
• 2 Tbsp diced onion or green onion
• 1 cup seasoned bread crumbs
• 1/2 tsp salt
• 2 eggs beaten
• 2 Tbsp parsley

• Remoulade Sauce

• 1/2 c mayo
• 1 clove chopped garlic
• 1 tsp mustard
• 2 Tbsp chopped capers
• 2 Tbsp chopped green onion
• 1 Tbsp relish
• 1 Tbsp parsley
• Cayenne pepper to taste

Zucchini Cakes

Mix together and shape into small cakes and fry. You can add a small amount of Old Bay and make a remoulade sauce to go with it.

Remoulade Sauce

Mix and chill. Zucchini Cakes and Remoulade Sauce recipe from Fernbrook Farm shareholder, Penny McCutcheon

Thai Eggplant Dip

• 2 medium eggplants
• 1 tbsp sesame oil
• 3-4 cloves garlic
• 1 tbsp minced fresh cilantro
• 1 tbsp minced fresh ginger
• 1/2 tsp crushed red pepper flakes
• 2 tbsp soy sauce
• salt to taste
• 2 tbsp rice vinegar
• pita bread

Cut off eggplant stems. Pierce eggplant several times with a fork. Place on a baking sheet and cook in a 350 degree oven until very soft, about 1 hour. When cool enough to handle, remove skin. With the motor running on a food processor, add garlic and ginger and mince. Add eggplant and whirl until smooth. Add remaining ingredients except bread. Refrigerate up to 4 days or freeze. Serve with warm pita bread triangles. Makes about 2 1/2 cups. From"Asparagus to Zucchini", a great cookbook from Wisconsin for CSA shareholders. It is for sale in the farm shop.

Southern Tomato Pie

• 1 refrigerated or homemade pie crust
• olive oil
• 6 tomatoes, cut 1/4 inch thick
• 1/3 cup minced fresh basil
• Coarse salt (optional)
• 1/2 tsp freshly ground pepper
• 2 cups shredded mozzarella or Swiss cheese

Heat oven to 450 degrees. Prepare pie crust sheet, using a 9 1/2 - inch tart pan. Do not prick crust. Partially bake 9-11 minutes or until golden. (If pie crust puffs up, gently press back with back of a wooden spoon.) Remove and cool crust; reduce oven heat to 375 degrees. Sprinkle tomatoes with salt, if desired, and place in a single layer on paper towels; let drain 30 minutes. Pat dry. Sprinkle cheese evenly in cooled pastry shell. Arrange tomatoes over cheees in an overlapping circular pattern, covering surface. Brush tomatoes with olive oil. Sprinkle with basil and pepper. Bake 30-35 minutes. Let stand 10 minutes before slicing. Serve hot or at room temperature. Eight servings. From "Asparagus to Zucchini", a great cookbook from Wisconsin for CSA shareholders. It is for sale in the farm shop.

Green Beans with onions, tomatoes and dill

• 2 tbsp olive oil
• 2 large tomatoes, peeled and finely chopped
• 1 white onion or 10 scallions, finely diced
• 1/4 cup water, vegetable stock or tomato juice
• 1 large clove garlic, thinly sliced
• 1 tbsp chopped fresh dill
• 1/4 tsp dill seeds
• 1 tbsp chopped fresh parsley
• 1 pound slender green beans, trimmer
• salt to taste

Warm olive oil in large skillet and add onion, garlic, dill seeds. Cook gently over medium heat until onions have softened about 4 minutes. Add remaining ingredients except for salt and simmer covered until the beans are tender about 20 minutes. Season with salt and serve warm. From the Joy of Cooking, 1997.

Swiss Chard and Tomatoes

• 3 tbsp olive oil
• salt & pepper to taste
• 1 med. onion, sliced
• 2 lbs. swiss chard, coarsely chopped (or kale or collard greens)
• 1 cup peeled & chopped tomatoes
• 1/3 cup grated Parmesan cheese
• 1/4 tsp basil
• 1 tsp oregano

Heat oil in large skillet. Add onion and sauté until soft. Add tomatoes and seasonings; cook 5 mintues. Add chard (or kale or collard greens); simmer 15 minutes until tender. Stir and add water if greens are sticking to skillet. Sprinkle with cheese while hot. Serve immediately. Six servings. From "Asparagus to Zucchini", a great cookbook from Wisconsin for CSA shareholders. It is for sale in the farm shop.

June 2007 Recipes

Fernbrook Radish Dip (From Suzie Kuser)

• 1 cup chopped radishes
• 8 oz. cream cheese
• 1 garlic clove chopped
• 1 tbs. lemon juice
• 3/4 tsp. salt
• 1/2 tsp. fresh dill

Combine in food processor and chill. Looks great in a hollowed out vegetable!

Brookfield Farm Greens and Pasta (Amherst, MA)

• 1 lb. cooking greens (spinach, bok choy, Chinese cabbage, komatsuna, mizuna, arugula, mustard, kale, chard, collards etc.)
• 1 onion chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tomato chopped
• 1 lb. chicken breast or tofu, diced
• Salt, pepper, oregano and thyme (chopped)

Sautee onion and garlic in oil until translucent. Add chicken or tofu and sautee 10 minutes. Add tomatoes and herbs and sautee for 10 minutes covered. Add greens and cover. Cook for 10 minutes (until greens are completely wilted). Serve over pasta. This great recipe is from Brookfield Farm, a CSA in Amherst, MA.

Pan-Fried Baby Bok Choy

• 1 small bunch of bok choy
• 2 Tbs. peanut oil
• 1/2 cup coarse soft sourdough bread crumbs
• 1 clove garlic
• 1 Tbs. soy sauce
• 2 tsp toasted sesame seeds

Cut bok choy in half lengthwise. Rinse and set aside. Heat oil in a large skillet. Cook bread crumbs in hot oil for 1 min. or until just brown. Add garlic. Cook and stir for 1 more min. Using a slotted spoon, remove crumb mixture and set aside. Add bok choy to hot skillet. Cook uncovered for 3-5 min. or until stalks are just heated and leaves are wilted. Transfer to serving dish. Toss with crumbs. Drizzle with soy sauce. Sprinkle with sesame seeds. This recipe is from the University of Massachusetts extension service as adapted from Better Homes and Gardens, May 2000.

Chinese Cabbage Salad

• 5 cups chopped cabbage
• 3/4 cup sliced radish
• 1 1/2 cup chow mein noodles (crunchy ones)
• 1/4 cup crushed peanuts
• 2 Tbs. rice vinegar
• 1 Tbs. sesame oil
• 3 Tbs. soy sauce
• 1 Tbs. honey
• 1/2 tsp. dry mustard

Combine cabbage, radish, noodles, peanuts, and sesame seeds in a large bowl. Mix remaining ingredients and toss with the cabbage a little at a time. Mix in just enough dressing to suit your taste. Makes 6-8 servings. From "Asparagus to Zucchini", great cookbook from Wisconsin for CSA shareholders. It is for sale in the farm shop.

Julienned Beet Salad with Fresh Dill and Umeboshi-Soy Vinaigrette

• 4 large beets
• 1 Tbs. finely chopped fresh dill
• 3 Tbs. Umeboshi vinegar
• 1 Tbs. barley malt or rice syrup
• 1 Tbs. soy sauce or tamari
• 1 1/2 tsp. olive oil

Put beets in medium pot and cover with water, bring to boil on medium high heat. Reduce to a simmer and cook uncovered until tender, about 45 minutes. Drain beets in colander, run cold water over them. When cool, rub off the skins. Cut into matchstick-size julienne strips. Put beets in large bowl and add dill. Whisk the Umeboshi vinegar, barley malt or rice syrup, soy sauce or tamari and olive oil in small bowl. Pour this mixture over beets and toss until well mixed. Let marinate for at least 30 minutes at room temperature. Serves 6. From Farmer John's Cookbook — "The Real Dirt on Vegetables".

Fresh Strawberry Sauce (Strawberry Coulis)

• 1 pint fresh strawberries
• 3 Tbs. sugar
• 1 Tbs. strained fresh lemon juice

Puree in a blender or food processor all ingredients. Do not strain. Taste and stir in more sugar or lemon juice if needed. Serve at once or chill. Cover and refrigerate for up to 3 days. 6-12 servings. From the Joy of Cooking, 1997.

Beans n' Greens

• 3 c. black-eyed peas
• Butter or oil
• 1 large onion, chopped
• Few garlic cloves, minced
• 1 tsp. thyme
• 2-3 bay leaves
• Large bunch of Swiss Chard (kale or other greens)
• Salt and pepper

Put peas on to cook in water. Heat a little butter or oil in a skillet. Add onions and garlic; sautee with thyme and by leaves until tender. After cooking peas 1/2 hour, add the onion mixture and chopped greens. Cook 1/2 hour longer. Season with salt and pepper to taste. Makes 8-12 servings. From "Asparagus to Zucchini", a great cookbook from Wisconsin for CSA shareholders. It is for sale in the farm shop.

Double Chocolate Zucchini Cake

• 3/4 c. oil
• 1 1/4 c. sugar
• 2 eggs
• 1 tsp. vanilla
• 2 c. grated zucchini
• 1/2 c. sour milk or buttermilk
• 3 tbs. cocoa or carob powder
• 1/2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. cinnamon
• 1.2 tsp. cloves
• 2 1/2 c. flour
• Small bag of chocolate or carob chips

Heat over to 350 degrees; grease a 9-by-13 inch pan. Mix all ingredients and bake 30-35 minutes. Sixteen servings. From "Asparagus to Zucchini", a great cookbook from Wisconsin for CSA shareholders. It is for sale in the farm shop.