Wednesday, August 28, 2013

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.

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