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 |
Broccoli
Tomatoes
Green Bean variety
Okra
Eggplant
Spicy Greens Mix
Basil
Green Wave Mustard
Summer Squash
Green Bell Peppers
Hot Peppers
Meal #1: patty pan squash, basil, oregano
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.
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
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 Flapjacks1 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
milk
butter/oil
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.
Other Uses: tomatoes, onions, garlic, eggplant, green bell peppers, hot pepper, basil, oregano, sage, cabbage(ttes), beans, celery, okra, greens
Easy Indian Style Okra
Just added the new to last week's bag. See Week 8 for the recipe.
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
milk
butter/oil
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.
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
red wine
tomatoes, eggplant, green bell peppers, hot pepper
basil, oregano, sage
ketchup
balsamic vinegar
sugar
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...
ketchup
balsamic vinegar
sugar
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 Food.com
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 Food.com
"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 www.addictedtoveggies.com
Heirloom Celery
Washed, diced and frozen on jelly roll pan. Once frozen, place in freezer bag.
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.
Hot Peppers
Being dried for future use.
No comments:
Post a Comment