Sunday, September 30, 2012

CSA Share Week 16

Only a couple of repeat dishes this week in the pesto and cabbage soup.  The rest of the recipes were all new to us and they were all wonderful.  It is amazing that we seemed to have used a lot of vegetables, but somehow still have beets and turnips leftover.

Week 16 Bounty: 
Photo courtesy of Scotch Hill Farm, Broadhead, WI

Bok Choi
Patty Pan Squash


Meal #1: eggplant, tomatoes, bell peppers, hot pepper, onion, garlic, basil

We shared these at an appetizer party.  They we a big hit.  All my husband, Allen's, crazy creation.  He just threw together some vegetables and came up with something wonderful!

Vegetable Sauce

Olive oil
1 jalapeno pepper
2 green bell peppers
2 red bell peppers
1 onion
3 medium eggplants
Bag of tomatoes
4 cloves garlic
Red wine
Balsamic vinegar
Italian seasoning
Chopped vegetables and cooked until very soft in a pan, added spices and pureed.

1 lb. ground pork
1 lb. ground venison
1 egg
Whole wheat bread crumbs
1 onion, diced
Full recipe of Vegetable Sauce (divided)
Mixed all ingredients together with only 1/2 cup of Vegetable Sauce and formed into balls.  Baked on a sheet in oven at 375 degrees for about 15 minutes.  Then warmed the above recipe of Vegetable Sauce and poured sauce over meatballs in a serving dish.

Meal #2: tomatoes, onions, celery, green bell pepper, garlic, cabbage
Stewed Tomatoes
6 to 8 ripe tomatoes
2 tablespoons margarine
1 medium onion, thinly sliced
3/4 cup chopped celery
1/2 cup chopped green pepper
3 tablespoons sugar (more or less)
1 small bay leaf
1 teaspoon salt
1/8 teaspoon pepper
Core tomatoes; place in boiling water for about 15 to 20 seconds, then into ice water to cool quickly; peel. Cut tomatoes in wedges. In Crock Pot, combine all ingredients. Cover and cook on low 8-9 hours. Remove bay leaf. Sprinkle top with parsley, if desired. Serve as a side dish or freeze in portions for soups or other recipes. *Recipe from Diana Rattray at

Healing Cabbage Soup

We didn't have any bouillon or enough broth, so I used 4 cups of broth and 12 cups of water. This made a thicker soup, which we may even like more than the original recipe.
6 tablespoons olive oil
1 onion, chopped
4 cloves garlic, chopped
6 quarts (24 cups) water
8 teaspoons chicken bouillon granules
2 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1/2 teaspoon ginger
1/2 teaspoon turmeric
1/2 teaspoon cumin
1 head cabbage, cored and coarsely chopped
2 cup Italian-style stewed tomatoes, drained and diced
2 cups quinoa
In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes. Stir in water, bouillon, salt, pepper and other spices. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes. Stir in tomatoes and quinoa. Return to a boil, then cover and simmer 15 to 30 minutes, stirring often. Done when quinoa is tender but still chewy and white spiral-like threads appear around each grain. Serves 16. *Recipe adapted from JGCase at

Meal #3: endive, bok choi, basil, garlic
Basil Walnut Pesto - frozen into cubes
2 cups packed basil leaves 
1/3 cup olive oil
1/2 cup finely chopped walnuts
2 cloves garlic, minced or crushed
1/2 cup grated parmesan cheese
2 tablespoons softened butter (optional)
1/2 teaspoon salt (optional)

Place basil, olive oil, walnuts, garlic and salt (if using) in food processor. Blend until thoroughly combined. Add Parmesan and butter (if using) and blend 5-10 seconds more. Just before serving, add 2 Tbsp of hot pasta water from cooked pasta. Serve over pasta with bread and salad.* Recipe by dahlia at

Bacon Wrapped Chicken 
Pound chicken breasts flat.  Spread about 2 Tablespoons of Basil Walnut Pesto.  Roll chicken breasts and wrap with bacon.  Hold together using toothpick.  Grill until cooked thoroughly.  

Grilled Polenta
Until recently we had only found tubes of pre-made polenta in the refridgerated section.  Slicing them for grilling never worked out quite like we hoped.  But then we found Polenta Valsugana.  This is much more like what we were accustomed to in Northern Italy.  We cut it into 1/2 inch slices and grill.  Then drizzle with olive oil and salt.  

Braised Belgian Endive and Bok Choi
2 Tbsp. butter
10 to 12 Belgian endives
1 Tbsp. lemon juice
1/4 tsp. sea salt
1/3 cup water (feel free to use chicken stock or white wine, if you like)
1 tsp. sugar (optional)
Melt the butter over medium low heat in a large, heavy frying pan, saute pan, or pot with a tight fitting lid. Meanwhile, trim and discard any browned bits on the ends of the endives and any bruised or browning exterior leaves. When the butter is melted, lay the endives in a single layer in the pan. Sprinkle them with the lemon juice and salt. Pour the water down along the side of the pan. If you want to cut the bitterness in the final dish, sprinkle the endives with the sugar.Cover the pan and reduce heat to low. You want a nice, tight fit with the lid. If steam is escaping, lay a piece of foil over the pan and then put on the lid. Let cook, undisturbed, until endives are very tender, about 30 minutes.
* Recipe by Molly Watson at

Meal #4: zucchini, squash, onion
Squash Fritters
2 medium zucchini, grated (about 2 cups)
1 small onion, very finely chopped
1/3 cup cornmeal
1/4 cup all-purpose flour
1/2 teaspoon dried thyme
1/4 cup shredded parmesan
1 egg, beaten
1/4 cup olive oil
Garlic salt
Fresh cracked black pepper
Non-stick cooking spray
Preheat oven to 400ยบ. Spray baking sheet with non-stick cooking spray and set aside. Use a box grater to shred the zucchini. Place shredded zucchini in several layers of paper towels or in a tea towel and press out extra moisture.  
After removing excess water, place zucchini shreds into a medium size mixing bowl. Add onions, corn meal, flour, thyme, parmesan and beaten egg. Add a sprinkle of garlic salt and fresh cracked black pepper to the mixture. Stir until well mixed. (Hands work best for mixing and forming the fritters!) Use your hands to form 8 fritters, placing each one individually on the prepared baking sheet. Fritters should be at least 2 inches apart and not touching. Drizzle ¼ teaspoon olive oil over the top of each fritter. Place pan in the in the oven and bake for 15 minutes. Take pan out of the oven and flip fritters over with a spatula. Sprinkle ¼ teaspoon olive oil over the top of each fritter and return plan to the oven.  Continue baking for 10 minutes or until fritters start to get crispy and slightly brown around the edges. Remove pan from oven. Sprinkle fritters with garlic salt. Serve and enjoy! * Recipe from

Pan-fried Tilapia
Tilapia filets
Olive oil
Soy sauce

Friday, September 21, 2012

CSA Share Week 15

Wow!  Only five more weeks left.  We got a little creative this week.  The result made for some wonderfully delicious meals.  Everything was great, but my favorite was definitely the Caprese and "Bruschetta."  Perhaps I am partial due to their Italian flair, but they made a fun, flavor-filled meal.

The Hermit Cookies were a particular surprise.  I wanted to make cookies and thought - why not try to add in a vegetable?  They were scrumptious and the kids loved them. I didn't adjust the recipe for the added liquid, so the cookies were nearly like a bread/bar consistency.  Next time I will adjust the ingredients accordingly.

The large tomatoes and peppers I used combined with last week's share and made salsa on delivery day.  The beans I also combined with last week's beans and made that yummy dip.  I was so far ahead that we ended up with no leftovers, with the exception of a lonely eggplant that will be combined with the three new eggplants we received yesterday!

Photos courtesy of Scotch Hill Farm, Broadhead, WI

Week 15 Bounty: 
Leaf lettuce mix
Spicy Greens mix
Bok Choi
Summer Squash


Meal #1: Juliet and Sungold tomatoes, basil 
Caprese (cah-PRAY-zay)
Cut up larger tomatoes, kept cherry sized tomatoes whole. Tossed with basil and fresh mozzarella.

Naan "Bruschetta"
Whole wheat naan (from Trader Joe's) toasted lightly in the oven at 375 with buratta (also from Trader Joe's), prosciutto and walnuts. Buratta is fresh cheese made from mozzarella and cream. This is an easy version of my favorite bruschetta in Italia.

Okra with Bacon
Slice into stars and fry in hot bacon grease or olive oil. Season to taste with garlic, salt & pepper or crumbled bacon. * Recipe from Scotch Hill Farm.

Meal #2: bok choi, green onions, ginger 
Enjoyed this scrumptious dish with wild rice.
Salmon and Bok Choi
3 tablespoons lower-sodium soy sauce
2 tablespoons honey
2 teaspoons grated peeled fresh ginger
2 teaspoons dark sesame oil (didn't have, so we substituted some olive oil)
1/2 teaspoon garlic powder
1 pound baby bok choy or bok choy
4 (6-ounce) sustainable salmon fillets
1/4 cup diagonally cut green onions
Preheat broiler. Combine first 5 ingredients in a small bowl, stirring with a whisk. Coarsely chop bok choy leaves, and arrange on one end of a jelly-roll pan. Coarsely chop bok choy stems and arrange in a single layer on opposite end of jelly-roll pan. Place salmon, skin side down, in a single layer on top of leafy greens. Pour half of soy sauce mixture evenly over salmon; pour remaining half evenly over bok choy stems. Broil for 5 minutes; stir stems. Broil an additional 4 minutes or until desired degree of doneness. Arrange 1/3 cup bok choy on each of 4 plates. Top each serving with 1 fillet and 1 tablespoon green onions. * Recipe from Cooking Light at

Meal #3: greens, arugula
Enjoyed the greens and nuggets with a pumpkin risotto package that we brought back from Italia.  It was a great dinner all together.  I love pumpkin risotto, but my homemade recipe is actually better than this was, so I am really looking forward to making it from scratch.
Spicy Greens with Warm Balsamic Dressing
We used the spicy greens and arugula for this recipe.
1 bunch arugula, cleaned, trimmed and chopped
1 head radicchio, chopped
2 cups chopped escarole, 1/2 head
1/4 cup extra-virgin olive oil
1 clove garlic, cracked
1/3 cup balsamic vinegar
Salt and pepper
Arrange greens on a large platter. Heat oil and garlic in a small pan over moderate heat. Simmer garlic in oil to infuse the flavor. Remove the garlic from the oil and transfer it to a small bowl. Wipe the pan and return to heat. Add balsamic vinegar . Raise heat to high and reduce vinegar by 1/2, 30 seconds. Stream oil into saucepan and whisk to combine with vinegar. Drizzle dressing over the salad and season the greens with salt and pepper. * Recipe from Rachel Ray at

Baked Chicken Nuggets
3 skinless, boneless chicken breasts
1 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon dried thyme
1 tablespoon dried basil
1/2 cup butter, melted
Preheat oven to 400 degrees F. Cut chicken breasts into 1 1/2-inch sized pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter in a bowl or dish for dipping. Dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture. Place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes. * Recipe from Teresa at

Other Uses: melon, cilantro, squash
Balled and tossed with blueberries

Washed, chopped and frozen on jelly roll pan, then transferred to freezer bag.

Hermit Cookies
1/2 cup butter, room temperature
1 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 egg
2 Tablespoons milk
1 teaspoon vanilla
1/2 cup squash, pureed
1 1/2 cups all-purpose flour
1 cup raisins, currants, etc (I used dark chocolate chips)
1/2 cup chopped nuts (I used walnuts)
Oil a cookie sheet; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, cinnamon, nutmeg, and cloves. Beat till combined, scraping sides of bowl occasionally. Beat in the egg, milk, squash and vanilla till combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Stir in chocolate chips and nuts. Drop by rounded teaspoons 2 inches apart on prepared cookie sheet. Bake in a 375 degree oven 10 minutes or till edges are lightly browned. Transfer cookies to a wire rack and let cool. Makes 36 cookies. * Recipe from Better Homes and Garden New Cook Book

Friday, September 14, 2012

CSA Share Week 14

Whew!  Managed to use everything this week.  Today I made a double batch of salsa and that took care of a lot of Week 14 and Week 15 items already.  

The "bean" dip was so good we decided to make it again (so that we could eat more of it rather than just share it).   We tried the stir-fry again with greater success.  We found the tinier we dice the broccoli, the more readily the kids will eat it.  

The baked chicken is a staple at our house.  I can't usually handle multiple pots and pans on the stove and take care of the kids at the same time.  So one pot on the stove and something in the oven is the best method for me.  This chicken recipe is perfect.  I really can't ruin it (as long as I don't forget to set the timer).  I have wrecked some truly wonderful dishes because I had to step away to mediate and argument between children or someone needs help in the bathroom among other such incidents.  So I rely on dishes like this to make things go more smoothly.  

The season is winding down - the freezer is quickly filling up and my hands are showing some wear from all of the chopping and prepping.  I am sure that they don't compare to those hands that work day in and day out on the farm.  My husband and I truly appreciate it.  We hope to pay a visit to the farm very soon so that our children don't believe that the vegetables magically appear in a brown paper bag each week!

Week 14 Bounty:
Photo courtesy of Scotch Hill Farm, Broadhead, WI
Leaf lettuce mix

Bright Lights Chard

Greens Mix
Bok Choi
Summer Squash
Bell and Hot Peppers

Meal #1: broccoli, bok choi
Stir-fry with Broccoli and Bok Choi
Bunch of broccoli, florets diced (I diced them quite finely and also used the leaves, but ground them in the Magic Bullet with some olive oil so the kids would eat them)

Bunch of bok choi, washed and chopped
1-2 tablespoon canola or olive oil
1 tablespoon diced garlic scapes
1/4 teaspoon salt, or to taste
1 - 2 tablespoons soy sauce, to taste
2 large chicken breasts, but into bite-size pieces
6 servings of cooked brown rice
Rinse the broccoli and trim the ends. Heat the oil in a preheated wok or skillet on medium-high heat. When the oil is hot, add the finely chopped garlic. Stir-fry briefly until it is aromatic, then add the chicken. Cook until they appear fully cooked on outside, then add broccoli and salt. Stir-fry briefly, then add the soy sauce. Stir-fry for another minute and then add the cooked rice to mix and serve.

Meal #2: broccoli, tomato sauce, eggplant, squash

Broccoli Puree With Tomato Sauce
Pureed a bunch of broccoli (florets, leaves, and stems) mixed with some tomato sauce.
Poured over pasta and everyone devoured it.

and Squash Fries
Cut eggplant and squash into fries, tossed with olive oil and seasonings and baked at 400 degrees for 30 minutes.  Even with the eggplant salt soak, these were all still soggy.  Prefer to do them pan-fried.

Baked Scallops
4 tablespoons butter, melted
1 1/2 pounds bay scallops, rinsed and drained
1/2 cup seasoned dry bread crumbs
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon dried parsley
3 cloves garlic, minced
1/4 cup grated Parmesan cheese
Preheat oven to 400 degrees F. Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish. Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops. Bake in preheated oven until scallops are firm, about 20 minutes. * Recipe from John Bragg at

Meal #3: squash, turnips, beets
Squash Cous Cous
Whole Wheat Cous Cous
Frozen squash cubes from 2011 share
Nutmeg, clove, salt

Baked Chicken Breasts
In oven-safe glassware, we coat chicken breasts with olive oil and seasonings and bake for 20-30 minutes (depending on size) at 350 degrees.  They are perfect every time.

Turnips and Beets 
Diced and pan fried with seasoning.

Other Uses: tomatoes, peppers, bell pepper, onions, cilantro, leaf lettuce mix, greens mix

The Best Fresh Tomato Salsa
3 cups chopped tomatoes
1/2 cup chopped green bell pepper
1 cup onion, diced
1/4 cup minced fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons chopped fresh jalapeno pepper (I used 4 tsp of hot pepper from share)
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve. * Recipe from by Cheryl Dressler

"Bean" Dip
1 cup cashews
2 cups green beans, cleaned and ends removed
2 Tbsp lemon juice
3 Tbsp oil (I used olive)
2 tsp onion powder
1 clove garlic, minced
1 tsp garam masala
1/4 tsp ground cumin
1/2 tsp black pepper
1 tsp salt
Dash cayenne pepper
Soak 1 cup cashews in water for 30 minutes. Drain most of liquid, but not all. Puree 1 cup soaked Cashews into a paste. Leave cashew paste in your food processor or blender and add the remaining ingredients. Puree everything together until well blended. * Recipe adapted from

Leaf Lettuce Mix 
and Greens Mix
Washed, pureed and frozen


Washed, chopped and frozen

Extra Peppers 

Washed, diced and frozen

Thursday, September 6, 2012

CSA Share Week 13

The pictures from Scotch Hill Farm fortunately do this produce justice.  It is as beautiful as it looks and it tastes just as good.  

Everything was delicious this week, but the highlight of the week was the "bean" dip.  We shared it at a party and it was a hit.  We might even make it again this week, so that we can enjoy more of it.  

We still have broccoli leftover, but there was more broccoli in today's share so tomorrow's dinner should be hearty!  

Week 13 Bounty: 
Photos courtesy of Scotch Hill Farm, Broadhead, WI
Heirloom Celery
Green Bean variety
Spicy Greens Mix
Green Wave Mustard
Summer Squash
Green Bell Peppers
Hot Peppers

Meal #1: patty pan squash, basil, oregano
Squash and Bacon Pasta
A small variation of our regular Zucchini and Bacon dish.
8 oz. pasta (we like whole wheat tagliolini with this dish)
6 slices of bacon
squash, diced (used two small patty pan squash)
1/2 cup reserved pasta water
1/4 cup very loosely packed, finely grated Parmigiano-Reggiano

Crumbled dry basil and oregano
Coarse salt and cracked black pepper
Cook the pasta in boiling, salted water to al dente. Drain the pasta, reserving 1 cup of the cooking water. Return the pasta to the pot and set aside. In a large saute pan, add the bacon and cook until the fat is rendered and the bacon is crispy. Remove bacon from pan.  Add the squash to pan with bacon drippings and cook until it starts to soften. Add the reserved pasta water, crumble cooked bacon over top, basil/oregano and the cheese. Toss to combine. Season with salt and pepper. Taste and adjust seasonings. Serve immediately.

Meal #2: squash, greens
Squash Buttermilk Flapjacks
1 1/2 cup flour (used half white, half whole wheat)
1 1/2 Tbsp sugar
1 1/2 tsp baking powder
3/4 tsp baking soda
1/4+1/8 tsp salt
1 egg + 1 egg white
1 1/2 c buttermilk (use 1 1/2 Tbsp lemon juice in 1 1/2 cup and fill with milk)
3 Tbsp melted butter or vegetable oil (sometimes we use a butter/oil/flaxseed combo)
6 cubes of pureed squash, thawed
1/4 tsp each clove, allspice, cinnamon
Put the flour, sugar, baking powder, baking soda, clove, allspice, cinnamon and salt together into a mixing bowl. In a 2-cup glass measure or small bowl, beat the egg lightly. Whisk in the buttermilk, beets and melted butter or oil until well blended. Stir the wet ingredients into the dry, mixing only until the batter is evenly moistened; it will still contain small lumps. Grease your nonstick frying pan lightly with a paper towel moistened with vegetable oil. Heat over medium heat for about 1 minute. Ladle 1/4 cup of the batter into the pan. Spread out to 5 inches. Cook until golden brown on the bottom with tiny bubbles all over the top, 1 to 2 minutes. Shake the pan or slip a spatula underneath the flapjack to loosen it. Repeat with the remaining batter. Serve the flapjacks hot out of the pan with natural maple syrup. Makes about 4 pancakes. * Recipe adapted from A Man And His Pan

Green Eggs
8 eggs
6 cubes of pureed greens
salt and pepper to taste
Thaw the greens and mix them with a fork with eggs, a little milk, a chunk of butter, and salt and pepper. We scramble the eggs.

Meal #3: cabbagettes
Black Bean Tacos
Can of black beans, seasoned for tacos
Shredded taco cheese
1/2 head of cabbage (or a couple cabbagettes), chopped
Black olives
One tomato, diced
Whole wheat tortillas
Drain liquid from beans and heat in stovetop pot. Warm tortillas in microwave, add ingredients as you choose.

Photos courtesy of Scotch Hill Farm, Broadhead, WI

Gorgeous heirloom tomatoes: (top left going clockwise) yellow brandywine, pink brandywine, great white, amish paste, valencia, german striped, paul robeson, and green zebra. 

Other Uses: tomatoes, onions, garlic, eggplant, green bell peppers, hot pepper, basil, oregano, sage, cabbage(ttes), beans, celery, okra, greens
Clean out the Fridge Freezer Spaghetti Sauce
olive oil, onions, garlic
red wine
tomatoes, eggplant, green bell peppers, hot pepper
basil, oregano, sage
balsamic vinegar
wheat flour
My husband, Allen, is the experimental chef at our house.  He decided to throw the above ingredients in the slow cooker and pureed them once cooked.  He can't tell me how much of anything he used, but that it just "seemed right."  He says it tastes good.  I guess we'll see...

Simmered Cabbage
1/2 head cabbage, chopped into approx 1 inch squares or pieces
1 tablespoon olive oil
1 tablespoon butter
1/2 teaspoon salt, to taste
1/4 teaspoon fresh ground pepper, to taste
1 cup chicken broth or 1 cup vegetable broth (I prefer it with the chicken)
3 tablespoons dry sherry (optional)
Heat oil and butter in large heavy and wide saucepan or saute pan; add cabbage, salt, pepper, and stir over low heat for 5 minutes. Add broth (I usually add a bit of sherry, too) and bring to boil, cover and simmer over medium-low heat, stirring often, for about 15 minutes or until cabbage is tender. Raise heat to medium, uncover and let juices reduce to about half (be careful not to let burn). Taste and adjust seasoning, serve hot. * Recipe from Julesong at

"Bean" Dip
1 cup cashews
2 cups green beans, cleaned and ends removed (used Dragon's Tongue beans)
2 Tbsp lemon juice
3 Tbsp oil (I used olive)
2 tsp onion powder
1 clove garlic, minced
1 tsp garam masala
1/4 tsp ground cumin
1/2 tsp black pepper
1 tsp salt
Dash cayenne pepper
Soak 1 cup cashews in water for 30 minutes. Drain most of liquid, but not all.  Puree 1 cup soaked Cashews into a paste. Leave cashew paste in your food processor or blender and add the remaining ingredients.  Puree everything together until well blended. * Recipe adapted from

Heirloom Celery
Washed, diced and frozen on jelly roll pan.  Once frozen, place in freezer bag.

Easy Indian Style Okra
Just added the new to last week's bag. See Week 8 for the recipe.

Pureed Greens
Spicy Greens Mix and Green Wave Mustard
Washed, steamed, pureed and frozen.

Hot Peppers
Being dried for future use.