Wednesday, August 28, 2013

CSA 2013 Week 12

*Image from Scotch Hill Farm, Broadhead, WI
Week 12 Bounty:

Beautiful Swiss chard
Small tomatoes
Large tomatoes
Large pepper
Small pepper

I never realized that I hadn't posted last week, so now here is this week one day early.  Our vegetable drawer is empty and we have barely taken up any room in the freezer yet.  We have been mostly staying on top of things and using recipes chock full of vegetables.  

Meal #1 (eggplant, squash, onion, garlic, tomato)
Tunisian Vegetable Ragout with Quinoa
We cut the raisins and threw it all in the crockpot on high for four hours.  Delicious!1 medium eggplant, cut into 1/2- to 1-inch cubes
1 large onion, halved and sliced
4 cloves garlic, minced
2 teaspoons ground cumin
1 1/2 teaspoons smoked paprika
1/2 teaspoon turmeric
1/4 teaspoon allspice
1 cinnamon stick
1 -2 teaspoons harissa or chili sauce (to taste)
1/2 teaspoon salt (or to taste)
2 medium zucchini, quartered lengthwise and sliced into 1/4-inch pieces
1 15-ounce can diced tomatoes
1 15-ounce can chickpeas, canned
1/4 cup raisins
1/4 cup vegetable broth
8 cherry tomatoes, halved (or 1 large tomato, coarsely chopped)
1 cup quinoa, well rinsed
2 cups vegetable broth, fatfree
1 clove garlic, minced
Cover a large plate with unbleached coffee filters. (4 cone-shaped filters fit a dinner plate perfectly.) Toss the eggplant in a bowl with a little salt, and arrange it on top of the filters. Microwave for about 8 minutes, while proceeding with the rest of the recipe. (Note: You can skip this step and sauté the eggplant along with the onion. Allow additional cooking time as needed to fully cook eggplant.) 
Sauté the onion in a large non-stick pot until it begins to brown, adding a little water if necessary to prevent sticking. Add the garlic, and cook for another minute. Add all spices, including cinnamon stick, and stir for another minute. Add the zucchini, canned tomatoes, chickpeas, raisins, and vegetable broth and bring to a boil. Reduce heat and add the eggplant and cherry tomatoes. Cover and cook on low while quinoa is cooking.
Heat a medium-sized nonstick pot. Add the rinsed quinoa, and cook, stirring, for a few minutes until the quinoa is fairly dry. Add the vegetable broth and garlic, bring to a boil, reduce heat, and cover. Cook until quinoa absorbs all of the water, about 15 minutes. (If quinoa is tender and doesn’t seem to absorb all the water, remove the cover and turn up the heat for a few minutes.)
Remove cinnamon stick. Spread a bed of quinoa on each plate and top with ragout.  * Recipe from

Meal #2 (broccoli)
Roasted Broccoli
This is one of the kids favorite vegetables.  They particularly like the leaves because they are like kale chips.  We served with pan-fried diced fingerling potatoes and emu sausages.  See Week 11.

Sides (chard, green beans, garlic, cucumbers, tomato, bell pepper, onion, parsley, cilantro, dill, melon, corn)
Fruit and Veggie Shake
We used a handful or two of mixed chard, lots of fruit (anything we have on hand: watermelon, cantalope, pineapple, apricot, kiwi, mulberries). Add a little whole fruit juice and coconut water and blend. Occasionally I add yogurt.

"Bean" Dip

This dip is simply delightful.  We enjoy it with crackers and some red wine.
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

Cucumber Salsa

This is really good.  I have one child who loves the Freezer Salsa and one who loves cucumbers, so this seems to satisfy them both!
2 medium cucumbers, peeled,seeded,chopped
2 medium tomatoes, chopped
1/2 cup green bell pepper, chopped
1 jalapeno pepper, seeded,minced
1 small onion, chopped
1 clove garlic, minced
2 tablespoons fresh lime juice
1 teaspoon fresh parsley, minced
2 teaspoons fresh cilantro, minced
1/2 teaspoon dried dill weed
1/2 teaspoon salt
In a medium bowl stir together all ingredients. Cover and refrigerate at least one hour. Serve with tortilla chips. (I actually tossed it all in the Ninja (peeled and seeded) and with the touch of a button, it was done) * Recipe from Kaarin at

Melon was enjoyed as a snack and the corn was cooked and frozen as in Week 11.

CSA 2013 Week 11

Week 11  Bounty:
Sweet corn

Cherry tomatoes 
Bell pepper
* Photo from Scotch Hill Farm, Broadhead, WI

Meal #1 (garlic, chard, tomato)
Parmigiano Reggiano Baked Eggs with Swiss Chard
Butter for greasing
2 teaspoons extra-virgin olive oil
2 large garlic cloves, sliced
4 cups packed thinly sliced Swiss chard leaves, or other hearty green leaves, all tough stems or ribs removed (I still used stems, just cooked them for a bit before adding leaves)
3/4 cup coarsely grated Parmigiano Reggiano cheese, divided
1 small tomato, halved, seeds removed, flesh diced, divided
4 large eggs
Salt and freshly ground black pepper
Preheat oven to 350°F and generously butter 4 (6-ounce) ramekins or custard cups.
In a large skillet, heat oil over medium heat. Add garlic and cook 1 minute. Add Swiss chard; cover the skillet and cook, stirring frequently, until chard is tender, 8 to 10 minutes; add a few tablespoons water if the skillet begins to dry out. Remove from the heat and pour off any excess liquid. Stir in 1/2 cup of the Parmigiano Reggiano and half the tomato. Spoon the mixture evenly into the ramekins. Break an egg into each ramekin and sprinkle with remaining Parmigiano Reggiano. Pile remaining tomato around eggs and season generously with salt and pepper. Place on a baking sheet and bake until egg whites are almost completely set, 15 to 20 minutes. Cool 5 minutes before serving. * Recipe from

Meal # 2 (broccoli)
Roasted Broccoli 
Served with hot dogs and buttered pasta
1 head broccoli
1 tablespoon olive oil
Salt and freshly ground black pepper
2 tablespoons grated Parmesan
Preheat your oven to 400 degrees F. 
Peel the outer layer of the broccoli stalks. Cut the broccoli lengthwise keeping the stalk and broccoli florets intact. (The long broccoli spears should resemble trees.) Arrange in a single layer on a baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Toss to coat and roast until nicely caramelized, about 15 minutes. Turn broccoli over and sprinkle with grated the Parmesan. Cook until the Parmesan melts, about 5 minutes. Transfer to a serving bowl or platter and serve immediately. * Recipe from Melissa d'Arabian at

Side (tomato, bell pepper, onion, cilantro, hot pepper)
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

Other (corn)
Sweet corn
Cobs of corn, husked and cleaned.  Wet a paper towel, and wring out. Wrap the ear of corn in the moist towel, and place on a dinner plate. Cook in the microwave for 2 minutes per ear. Carefully remove paper towel, and enjoy! The kids tummies have had enough corn lately, so I cut it off of the cobs and threw it in ziplocs and froze.  * Recipe from

The cucumbers were eaten sliced with lunches and the eggplant was saved for next week.

Wednesday, August 21, 2013

CSA 2013 Week 10

Week 10 Bounty:
Spring treat corn
Beaver dam peppers (mildly hot)
Black jalepeños
Bell pepper
Cucumbers (H19, Long, or Silver Whites)
Cutting celery
*Photo from Scotch Hill Farm, Broadhead, WI

I am once again way behind. We were out of town for 9 days, staying at a lake cabin with six other family members. I took much of our share with us and froze what I quickly could before we left. However, I sadly had our first losses of the year. I don't think that I had any last year. I really hate to waste a thing. We lost the okra and cabbage because we just didn't use it quickly enough. Those are two of my favorites, so it is even more disappointing. But our menu on vacation was mostly on the grill and these vegetables never fit with the meals. 

Meal #1 (corn)
We grilled our burgers on the campfire and they were delicious! We did not have a pot large enough for the corn and tried a new method someone recommended of microwaving the corn. It turned out quite well.

Grilled Burgers
Corn on the Cob 

Cobs of corn, husked and cleanedWet a paper towel, and wring out. Wrap the ear of corn in the moist towel, and place on a dinner plate. Cook in the microwave for 2 minutes per ear. Carefully remove paper towel, and enjoy! * Recipe from

Meal #2 (bell peppers, onions, mushrooms, zucchini)
This was a hit that even the kids loved.  Healthy and fun!

Shish Kabobs
Bell peppers 
Chopped everything, filled kabobs and grilled.

Meal #3 (tomatoes, basil, sage, thyme, tarragon)
This was just upon returning from vacation and we received our Week 11 share from the neighbors who graciously picked it up for us.  So we combined the Week 10 and 11 tomatoes to make enough sauce to freeze.
Pasta with Tomato Sauce and Salmon
Sauteed garlic, added wine and reduced. Steamed tomatoes, olive oil, balsamic vinegar, honey, basil, sage, thyme, tarragon, salt, pepper. Blended with an immersion blender in saucepan.  Served over pasta and cooked salmon.

Sides (melon, cucumber)
Both were eaten with lunches

Other (celery, peppers)
Celery, chopped and frozen
Beaver dam peppers and black jalapenos leftover

Thursday, August 8, 2013

CSA 2013 Week 9

Week 9 Bounty
Green beans
Tomatoes (2 lbs.)
H19 Little Leaf Cucumber
Shuyho Long Japanese Cucumber
Zucchini or yellow summer squash
Ice box melon
Purple Italian Onion Bunch

Meal #1 (onion, basil)
Another wonderful meal with friends. They shared a delightful kale salad (with lemon and anchovies) that my three year old devoured with as much gusto as she does kale chips.  
Salmon Risotto
9 ounces salmon, skinned and cubed
1 pint chicken stock
1 tablespoon oil
1 tablespoon butter
1 large onion, finely chopped
8 ounces risotto rice or 8 ounces arborio rice
1/4 pint white wine
1/4 cup fresh basil (or to taste)

1 Tbsp butter
1 tablespoon parmesan cheese, grated
Heat the stock in a pan and simmer gently. In another pan heat the oil and butter, add the onion and cook for 4 minutes, until soft. Add the rice and stir for 2 minutes or until the rice is transparent. Stir in a ladle-full of the hot stock, and a little wine. When all the liquid is absorbed, add a further ladle-full of stock and wine. Continue adding the stock and wine, until the rice is cooked and has a creamy consistency. Add the salmon, basil, butter and Parmesan. Season well and serve. * Recipe adapted from

Sauteed Green Beans
2 cups green beans, trimmed
1 tablespoon butter
Salt and ground black pepper
In a skillet, saute the green beans in butter until tender-crisp. Season with salt and black pepper, to taste

Meal #2 (mushrooms, zucchini)
Steak and Mushrooms
Sirloin steak on the grill with sauteed mushrooms.

Zucchini chips

¼ cup finely chopped almonds (I used pre-ground almonds)
¼ cup grated parmesan cheese
¼ teaspoon salt
¼ teaspoon garlic powder
⅛ teaspoon freshly gr
ound black pepper
2 tablespoons fat-free milk
2½ cups zucchini slices (about ¼” thick)
1 tablespoon shredded parmesan
Cooking Spray
Preheat over 425º. I used sliced almonds to begin with. I then put it in a mini food processor and ground it up until it was very fine. Not quite the consistency of flour, more coarse than that.
Combine the almonds, parmesan, salt, garlic powder and pepper into a shallow dish and mix together thoroughly. In another shallow dish place the milk. Dip the zucchini slices into the milk and then dredge into the almond mixture. Place coated slices onto a oven proof wire rack that is coated with cooking spray and also place a cookie sheet or jelly roll pan underneath to catch any falling material. Sprinkle shredded parmesan evenly among the slices and then place in the oven for about 30 minutes or until browned and crisp. * Recipe from

Meal #3 (radish greens, garlic, tomato)
"Grilled" Turkey on Naan
We steamed the radish greens and pureed them.  Then we added tomatoes, garlic and a few dried spices we have hanging around from previous weeks and added them to the food processor.  We used some near expiration turkey cold cuts, chopped them, and grilled them in a frying pan.   Mixed the turkey with greens sauce and served it atop the toasted naan.  A delicious, quick meal!

Other (tomatoes, cucumbers, melon)

We have enjoyed the cucumber as chips & melon with our lunches.

Bruschetta Salsa
Tomatoes, seeds removed
Olive oil
Put in food processor and serve with crackers, chips or toasted bread.

Saturday, August 3, 2013

CSA 2013 Week 8

Week 8 Bounty:
Image from Scotch Hill Farm, Broadhead, WI
H19 little leaf cucumber
Shuyho long cucumber
Summer squash
Green beans
Bright lights chard
Italian red onions

Meal # 1

Oven Roasted Broccoli
1 pound broccoli, rinsed and trimmed
2 tablespoons olive oil
1/2 teaspoon salt

Preheat oven to 425 degrees F. Cut the broccoli florets, stems and leaves into bite size pieces. Place the broccoli into a mixing bowl and toss with the olive oil and salt. Place in the oven and roast just until the broccoli is tender, 8 to 10 minutes. Remove from the oven and serve immediately. 

We had one container of frozen duck ragu left, so I added that to pasta for a quick meal.

Meal #2 (radishes, beets)
This was a really fun and yummy meal that everyone could enjoy!
Radish Omelettes
Eggs - 5 large
Red Onion (chopped finely)
Red Radishes (chopped finely) - small bunch
Coriander - 1/4 tsp
Turmeric powder - 1/4 tsp
Cumin powder - 1/4 tsp
Salt - to taste
Pepper (optional) - a pinch
Oil or butter - 1/2 tbsp
Crack eggs and beat them with a fork or a whisk for few minutes, until they look smooth and has slightly increased in volume. Add all the other ingredients and slowly mix them well. 
Heat your skillet or non-stick pan and heat the oil/butter. Reduce the heat to medium-low and pour the egg mixture and cover and cook for 2 minutes or until the omelette has slightly set and is not runny. (evenly space out the radishes and onions if you like) The omelette would have puffed up when you open the lid and then gently lift it and turn it to the other side and again cook for 1 minute. * Recipe adapted from

Red Beet Pancakes
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)
Roasted, pureed beets (about half of the bunch from our share)
1 tsp vanilla
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 10 pancakes. * Recipe adapted from A Man And His Pan

Sides (chard, green beans, cucumbers, onions)
Sauteed Chard
Enjoyed this with some leftovers.
1/2 teaspoon salt
2 pounds Swiss chard
4 teaspoons melted butter
1/8 teaspoon pepper
1 tablespoon vinegar or lemon juice
Rinse chard; separate stems from leaves. Cut stems into 2-inch pieces; cut leaves crosswise into 1-inch strips. To a saucepan add 2 teaspoons melted butter. Add stems to pan; saute about 5 minutes. Add leaves; cook another 5 minutes. Add remaining 2 teaspoons butter and pepper. Mound in center of serving plate and drizzle with vinegar or lemon juice.
Sauteed Green Beans
While spending the weeked with extended family we shared our last two week's green beans.  No one had made them so simply and they were a hit.
2 cups green beans, trimmed
1 tablespoon butter
Salt and ground black pepper
In a skillet, saute the green beans in butter until tender-crisp. Season with salt and black pepper, to taste. 

Benedictine Spread

This is a delicious spread that we created based on other recipes last year and it is really good with just about anything dipped in it, including other raw vegetables or crackers.
3 small/medium cucumber
Bunch of spring onions, quartered
1 (8-ounce) package cream cheese, softened
1 teaspoon salt
Dash cayenne pepper
3 Tbsp mayonnaise
2 Tbsp red wine vinegar
Slice cucumber in half lengthwise; remove seeds with a small spoon. Place cucumber in blender/food processor and pulse about 5 times, until cucumber is minced. Place onion in the blender/food processor, pulsing until it is finely chopped. To cucumber/onion mixture add cream cheese and stir well with a spatula. Add salt, cayenne, mayo and red wine vinegar. Spread on crackers or bread for sandwiches.

We still have tomatoes and squash left and plan to combine them with the Week 9 vegetables.

Extra: Jam
We have annually visited Jenehr Farm and harvested 20 pounds of strawberries for homemade jam.  Last year's weather made that impossible and also ruined the new crops for this year.  Fortunately 2013 has been more than kind to our mulberry trees and we have probably harvested over 30 pounds in the freezer.  I used 28 cups for this delicious low-sugar jam.
Mulberry/Strawberry Freezer Jam
32 cups berries (28 cups mulberry, 4 cups strawberry)
10 cups sugar
4 Tbsp lemon juice (juice of 4 lemons) or apple cider vinegar
2 cups pectin
Put the mulberries into a large non-reactive pot. Add the sugar and mix well. Cover and refrigerate for 8 hours or overnight. This long maceration reduces the cooking time later, resulting in a fruitier, more brightly flavored and colored jam. The mulberries will have released a lot of their juice during their maceration. Stir the macerated berries and their juice to liquefy any still-undissolved sugar. Stir in the pectin and the lemon juice or cider vinegar.  Place the pot with the mulberry mixture over high heat and cook, stirring frequently, until a rolling boil for two minutes. 
Ladle the jam into clean jars, leaving 1/2-inch head space between the surface of the jam and the rims of the jars. Wipe off the rims of the jars with a clean, damp cloth or paper towel. Screw on the canning lids. Freeze.