CSA 2013 Winter Share 2

I am finally getting back to writing after taking off the entire winter/spring.  I did not realize that while I had written this back in November, I had never officially posted it.  So here is the end of last season before I begin anew.

Winter Share 2 Bounty:
Thyme
Brussel's sprouts
Leaf lettuce mix 

Cutting celery (smaller, heirloom variety)
Spicy greens mix
Bright Lights Chard
Green tomatoes
Buttercup squash
Beets
Collards
Kale
Bok choi
White turnips
Onions
Carrots

Garlic

Red Norland potatoes (about 5 lbs.)
Some delicious extras: 

Dela's spiced crab apples
Dela's salsa
Gift of cream cheese from our goat milk
A bar of Dela's goat milk soap 

Meal #1: (carrots, onion)
Moroccan Carrot Soup 
2 tablespoons (1/4 stick) butter
1 cup chopped white onion
1 pound large carrots, peeled, cut into 1/2-inch dice (about 2 2/3 cups)
2 1/2 cups low-salt chicken broth
1 1/2 teaspoons cumin seeds
1 tablespoon honey
1 teaspoon fresh lemon juice
1/8 teaspoon ground allspice
1/2 cup plain yogurt, stirred to loosen
Melt butter in large saucepan over medium-high heat. Add onion; sauté 2 minutes. Mix in carrots. Add broth; bring to boil. Reduce heat, cover, and simmer until carrots are very tender, about 20 minutes. Stir cumin seeds in small skillet over medium-high heat until fragrant, 4 to 5 minutes; cool. Finely grind in spice mill. Remove soup from heat. Puree in batches in blender until smooth. Return to same pan. Whisk in honey, lemon juice, and allspice. Season with salt and pepper. Ladle soup into bowls. Drizzle yogurt over; sprinkle generously with cumin. *Recipe from Bon Appetit

Meal #2: (chard, garlic, parsley)

Chard and Rosemary Pesto 

served with Chicken and Gnocchi
Kosher salt
10 ounces dried, shaped whole-wheat pasta, such as fusilli
5 to 6 stems dark green Swiss chard (see headnote)
Several stems flat-leaf parsley
2 tablespoons packed rosemary leaves
4 cloves garlic
2 tablespoons freshly grated Parmigiano-Reggiano cheese, or more as needed
1/2 cup pine nuts (2.4 ounces)
1/3 cup extra-virgin olive oil, or as needed
Freshly ground black pepper
Bring a pot of water to a boil over high heat. Add a generous pinch of salt, then the pasta. Cook for 5 minutes less than the package directs (to keep the pasta from getting mushy), taste-testing a piece for al-dente doneness. Meanwhile, separate the chard leaves from their ribs and stems, reserving the stems for another use if desired and stuffing the leaves into a food processor as you work. Pluck enough parsley leaves to yield 1/4 cup packed and enough rosemary leaves to yield 2 packed tablespoons, and place them both in the food processor. Smash and peel the garlic cloves, then place them in the food processor along with the Parmigiano-Reggiano cheese and pine nuts. Pulse until finely chopped; stop to scrape down the sides of the bowl. With the motor running, gradually add the oil to form a well-incorporated pesto. Taste, and add cheese if needed. Season with salt and/or pepper to taste. Drain the pasta, reserving 1/2 cup of the cooking water. Return the pasta to the pot (off the heat). Add all of the pesto and 1/4 cup of the cooking water, tossing to coat evenly. If the pesto seems too thick, stir in some or all of the remaining cooking water. Divide among wide, shallow bowls. Serve right away, with more cheese at the table. * Recipe from The Washington Post

Meal #3: (spicy greens)
Mahi Mahi and Spicy greens mix served over nachos

We didn't use a recipe, but threw in what we thought were "taco seasonings." I steamed the greens and finely chopped them.
Meal #4: (celery, sweet potato)
Turkey Wild Rice Soup 
1/2 cup butter, cubed
2 carrots, finely chopped
2 celery ribs, finely chopped
1 medium onion, chopped
1/2 cup all-purpose flour
4 cups chicken or turkey broth
2 cups cooked wild rice
2 cups cubed cooked turkey
2 cups half-and-half cream
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper
In a Dutch oven, heat butter over medium-high heat. Add the carrots, celery and onion; cook and stir until tender. Stir in flour until blended; cook until bubbly. Gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir for 1-2 minutes or until thickened. Stir in the remaining ingredients; return to a boil. Reduce heat; simmer for 20 minutes, stirring occasionally. Yield: 12 servings (about 3 quarts). * Recipe from Taste of Home

Meal #4: (brussels sprouts, sweet potato)
Carmelized Brussels Sprouts
1 pound brussels sprouts
2-3 tablespoons olive oilA few heavy pinches of sea salt and/or other seasonings
Trim your sprouts if they have too much stem. Then steam them in skillet for 6-7 minutes until they are just beginning to turn bright green. Next you need to brown them in a shallow skillet with olive oil over medium/high heat. Lay them in the pan in one layer and just let them cook for 4-5 minutes. You can shake the pan a bit to make sure they don’t stick, but resist the temptation to flip them early. You want to get them slightly crispy, but try not too burn them. Then flip and cook an additional 3 minutes. Drizzle on more olive oil as needed, sprinkle on the sea salt or other seasonings. We cook until nicely browned.

Truffle Mac
2 1/4 cups 1% low-fat milk, divided
2 cups sliced onion (about 1 medium)
1 bay leaf
12 ounces uncooked elbow macaroni
2 tablespoons all-purpose flour
3/4 teaspoon kosher salt
3/4 cup (3 ounces) shredded fontina cheese
1/2 cup (2 ounces) shredded Comte or Gruyere cheese
1 1/2 teaspoons white truffle oil
2 ounces French bread baguette, torn
2 tablespoons grated fresh Parmesan cheese
2 garlic cloves, crushed
1 tablespoon olive oil
Heat 1 3/4 cups milk, onion, and bay leaf in a large saucepan to 180° or until tiny bubbles form around edges (do not boil). Cover and remove from heat; let stand 15 minutes. Cook pasta according to package directions; drain. Strain milk mixture through a colander over a bowl; discard solids. Return milk to saucepan over medium heat. Combine remaining 1/2 cup milk and flour in a small bowl, stirring with a whisk until well blended. Gradually stir flour mixture and salt into warm milk, stirring constantly with a whisk. Bring mixture to a boil, stirring frequently; cook 1 minute, stirring constantly. Remove from heat; let stand 6 minutes or until mixture cools to 155°. Gradually add fontina and Comté cheeses, stirring until cheeses melt. Stir in pasta and truffle oil. Spoon mixture into a 2-quart broiler-safe glass or ceramic baking dish. Preheat broiler. Place bread, Parmesan cheese, and garlic in a food processor; process until coarse crumbs form. Drizzle with olive oil; pulse until fine crumbs form. Sprinkle breadcrumb mixture over pasta. Place dish on middle rack in oven; broil 2 minutes or until golden brown. * Recipe from Ann Taylor Pittman, Cooking Light

Glazed Ham

3 tablespoons unsalted butter
2 tablespoons chopped thyme
1 (12-to 14-pounds) boneless or semiboneless fully cooked ham at room temperature 1 hour
1/4 cup cider vinegar
1/2 cup mild honey
1 teaspoon Worcestershire sauce
Melt butter with thyme and let stand until ready to use. Preheat oven to 350°F with rack in lower third. Peel off and discard any rind or skin from ham, leaving 1/4 inch of fat on ham. Score fat on top of ham in a crosshatch pattern without cutting into meat. Put ham on a rack in a large roasting pan. Cover ham with parchment paper, then cover roasting pan with foil. Bake 1 3/4 hours. Meanwhile, boil vinegar in a small saucepan until reduced to about 1 tablespoon. Remove from heat and whisk in honey, Worcestershire sauce, and thyme butter. Let honey glaze stand until ham has baked 1 3/4 hours. Discard foil and parchment from ham. If there is no liquid in roasting pan, add 1 cup water (liquid will prevent glaze from burning in pan). Brush ham with half of honey glaze, then bake, uncovered, 30 minutes. Brush with remaining glaze and bake until glaze is deep golden-brown and ham is heated through, about 30 minutes more. * Recipe from epicurious.com

 

Other

Thyme - hung to dry
Squash, Beets, Turnips, Collards - steamed and pureed and frozen
Bok Choi - blanched and frozen
Potatoes - we eventually used these, finely chopped, cooked in olive oil

CSA 2013 Week 20

Week 20 Bounty:
Brussels Sprouts
Assorted tomatoes
Peppers
Greens Mix
Beets
Yellow Potatoes
Onions
Eggplant
Winter Squash
Arugula
Kale


It has been a while and I just realized that I failed to ever post about our last regular season share.  All of these dishes were superb.  The chili is a mainstay at our house.  The Pizza with Arugula we have enjoyed previously, but this time we added prosciutto.  The truffled mashed potatoes were scrumptious.  It really was one wonderful meal after another!

Meal #1 (chard, garlic, onion, kale)
Stir Fried Swiss Chard with Spicy Honey Cashew Sauce2 tbsp olive oil
4 garlic cloves, pressed with a garlic press
1 medium size onion, sliced
4 kale leaves, roughly chopped
2 Swiss chard leaves, roughly chopped
1 carrot, julienned
1/2 tsp salt
1/4 tsp smoked paprika
1/4 tsp cayenne
1/4 tsp garam masala
4 green onion stalks, minced
8 fresh basil leaves, torn
1/2 cup cashews (I used raw, unsalted), chopped well
1 inch nub of ginger, grated
2 tbsp honey
1 tbsp soy sauce
1 tbsp Sriracha (substituted chili pepper)
Chop the cashews with a nut chopper or food processor until broken into teeny, tiny pieces and some particles are powdery. In a small bowl, mix well together the ginger, honey, and soy sauce. Heat a small nonstick pan over medium heat. When the pan is hot, toast the cashew pieces for about 2 minutes until fragrant and golden. Stir often to avoid getting the cashews burnt. Pour the wet mixture all over the cashews and turn the heat down to medium low. Stir well for about a minute, making sure all cashew pieces are coated with the sauce. Add the Sriracha and stir for another minute. Move pan away from heat. Heat oil in a large pan over medium heat. When the oil is hot, sauté the garlic until fragrant and golden brown. Throw in the onions and sauté until soft and almost caramelized, about 4 minutes. Toss in the kale and Swiss chard and cook, stirring often, until it wilts, about 3 minutes. Add the carrots and cook for 2 minutes, stir often. Mix in the spice mixture and stir well. Turn off the burner and remove pan from heat. Throw in the green onions and basil leaves, mix well. We mixed the nuts and greens together and served over rice. * Recipe adapted from Let's Cook and Be Friends blog

Image from annmariavolpi.com

Meal #2 (arugula, basil)
Pizza con Rucola/Arugula
Whole wheat Trader Joe's pizza crust
Frozen pesto cubes from the freezer, thawed
Sliced fresh mozzarellla

Prosciutto
Arugula
Spread pesto on crust, added mozzarella slices and prosciutto and baked at 400 degrees for 12 minutes. Added arugula just before serving.

Meal #3 (brussels sprouts, garlic, scallions)

Pork and Brussels Sprouts Stir Fry

3 tablespoons oil1/2 pound boneless pork loin chops, cut into 1/4-inch thick strips
1 pound brussels sprouts, halved2 scallions, whites and greens sliced separately
2 cloves garlic, chopped
1/3 cup soy sauce
2 tablespoons brown sugar
Heat 1 tbsp. oil in large nonstick skillet over medium-high heat; add pork and cook until golden; transfer to plate. Add remaining 2 tbsp. oil and sprouts to pan; cook, stirring occasionally, until brown and tender, 5 to 8 minutes. Add scallion whites and garlic; cook 1 minute. Add soy sauce, brown sugar and 1/4 cupwater; cook until sauce is slightly thickened. Return pork to pan and toss to coat. Top with scallion greens. *Recipe from rachelraymag.com

Meal #4 (tomatoes, bell peppers, garlic)

Image from kalynskitchen.com

Vegetarian Black Bean Chili

3 cans black beans
2 yellow or green bell peppers
1 to 2 tablespoons olive oil
5 to 6 medium-sized garlic cloves, minced
2 teaspoons ground cumin
2 1/4 teaspoons salt
1 tablespoon lime juice
two 4 oz. canned diced green chiles (or 1-2 medium-sized minced Anaheim or poblano chiles)
2 teaspoons dried basil (or 1 tablespoon fresh basil)
1/2 teaspoon dried oregano
black pepper and cayenne pepper to taste
1/2 cup tomato puree
Heat oil in skillet. Add garlic and all other seasonings, lime juice, bell peppers, and chiles. Sauté over medium heat until peppers and chiles are tender (about 15 minutes). Add sauté to beans and tomato puree. Simmer covered over low heat for about 20 min., stirring occasionally. Serve with dollop of light sour cream, sprinkle of cheese, or without any toppings. We served with taco chips. *Recipe from FitSugar.com.

Side (potatoes)

I do not even remember what we served this with, but know that we still have some in the freezer and I cannot wait to break them out again!  We used real black truffle, shaved, that we brought back from a trip to Italy last year.  We spent $20 on what would cost us around $100 for the same here in the U.S.  As for the recipe, we cut out the dill as we wanted to just let the truffle work it's magic!

Rustic Truffled Mashed Potatoes with Garlic and Dill

2 pounds Idaho russet potatoes (~4 big ones, wash but do not peel)
1 heaping teaspoon table salt
4-5 garlic cloves, peeled
4 tablespoons unsalted butter
4 tablespoons truffle oil (yes, I know it is ridiculously expensive!)
1 tablespoon fresh chopped dill (or 1 1/2 teaspoons dried dill weed)
Scant 1/2 teaspoon flaked sea salt (may need more)
Grinding of fresh black pepper
A fresh black truffle, if you can afford it (optional)
Place potatoes and salt in medium pot. Fill with water so it comes to about 1-1 1/2 inches above potatoes, and bring to a boil. Throw in garlic cloves, partially cover pot and turn heat down so it is just boiling (not furiously boiling). Boil 18-20 minutes. Remove lid and poke a bamboo tester or toothpick into potatoes to make sure they are done. If done, drain water and leave potatoes and garlic in the pot. To the pot, add butter, oil, dill, salt and pepper, and mash a bit with a potato masher. Put lid back on pot and let potatoes rest about 3-5 minutes, so butter can fully melt into the hot potatoes. Uncover pot and mash with potato masher further, until you have desired consistency. I like to leave them a bit rustic; not too smooth. As you mash, the potato skin will break up charmingly. Taste and adjust for salt, adding a bit more if you need it. Remember, you can always add more salt, but it is difficult to repair a dish that is too salty, so go slow on the salt. Put lid on pot and let rest until serving time. At serving time, grate some fresh truffle over each mound of mashed potatoes on plates, and be sure to serve with a dramatic flourish. If you don’t have fresh truffle, that’s OK. There will still be plenty of truffle flavor infused from the truffle oil. Just make a mental note to save up for a fresh truffle, at least once in your life. Serves 4-6, depending on appetites. * Recipe from shockinglydelicious.com

Other (beets, eggplant, sqush, greens)
Beets roasted, pureed and frozen
Eggplant roasted, pureed and frozen
Squash roasted, pureed and frozen
Greens, steamed, pureed and frozen

CSA 2013 Week 19

Week 19 Bounty:

Cabbage

Cilantro

Peppers

Lettuce mix

Melons

Assorted tomatoes

Bok choi

Beets

Russet potatoes

Kale

Mustard greens

*Image from Scotch Hill Farm, Broadhead, WI

Meal #1 (tomatoes, peppers) 
Roasted Pepper Sauce 
Served with pasta and sausages 
3 Tbsp olive oil
1 onion, chopped
Salt
4 garlic cloves, chopped
1 Tbsp fresh sage, chopped (I added basil and Mexican tarragon)
3-5 anchovies, or 2 teaspoons anchovy paste
2 Tbsp tomato paste (I added the Week 19 tomatoes, pureed)
1 1/2 cups red wine
4 cups roasted red peppers (jarred or freshly roasted)
1/4 teaspoon smoked paprika (optional)
1/2 teaspoon cayenne or hot paprika
Grated cheese (parmesan, pecorino, manchego, etc.)
Some minced fresh sage for garnish
If you are using jarred peppers, drain away the marinade and soak them in a large bowl of cold water. If you skip this step, the sauce will become too acidic. Soak for 10-15 minutes before proceeding. Heat the olive oil in a pot over medium-high heat. Add the chopped onion and sauté, stirring from time to time, until it is wilted and translucent, about 3 minutes. Sprinkle some salt over the onions as they cook.  Add the garlic and sage, mix well, and sauté another minute. Mix in the anchovies, smashing them up, and cook for 1 more minute. Stir in the tomato paste and cook for 2-3 minutes, stirring often, until the paste begins to turn a brick red. Add the red wine and stir well. Turn the heat up to high and let this boil down by half. Stir in the roasted red peppers and turn the heat back down to medium. Let this simmer for 10-20 minutes – it’s pretty forgiving at this point. You just want the peppers to be cooked through and soft. Purée the sauce in a blender. You might need to do this in batches, because you don’t want to fill your blender more than 2/3 up at one time. Purée the sauce, starting with the machine on low for 1-2 minutes to break up the big pieces. Turn off the blender and scrape the sides down. Turn it on again, and starting at the low setting, bring it up to its highest setting. Purée for at least a minute, until smooth. Return the sauce to the pan and heat to medium-low. Taste for salt and add some if needed. Add the cayenne or hot paprika, along with smoked paprika if you have some. If you want, a teaspoon of sugar helps, too, if your peppers are not already sweet enough. Serve warm over pasta. Garnish with some grated cheese and minced fresh sage. Serve with a medium-bodied red wine, or a dry rose. * Recipe from simplyrecipes.com

Meal #2 (kale)
Baked Kale Chips
(Served with hot dogs and a yummy box of risotto tartufo)

1 head kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling
Preheat the oven to 275 degrees F. Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food. * Recipe from Melissa d'Arabian at foodnetwork.com

Meal #3 (cabbage, onion, garlic, tomato)
Healing Cabbage Soup
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 allrecipes.com

Other 
cilantro - frozen
melon - eaten with lunch
lettuce mix - yogurt smoothies

Leftover

Bok choi

Beets

Russet potatoes

Mustard greens

CSA 2013 Week 15

Week 15 Bounty:
Squash
Tomatoes
Peppers
Green beans
Cabbage
Bok choi
Chard
Beets
Cilantro
Melon

Meal #1 (cucumber, carrot, sweet potato)
This was for our Good Food Club. Four couples who just enjoy great food and want to try new things.  The theme for this dinner was Chile.  We also enjoyed empanadas, cherry-glazed chicken, and tres leches cake that our friends provided.  The Cucumber/Carrot Salad used a lot of chili powder for our taste.  It was very powerful for everyone in our group, but still good.  If I make it again, I will cut the chili in half.  The sopaipillas were fantastic and I can't wait to make them again.

Chilean Cucumber and Carrot Salad
1 cucumber, sliced
2 carrots, sliced
1 fresh lime juice
1 teaspoon chili powder, can use more if you like
salt, to taste
red pepper, to taste (optional)
Toss sliced veggies with fresh lime juice and sprinkle with chili powder. Adjust the seasoning to your own taste and serve. This salad does not hold well so please enjoy right away. * Recipe from Debbwl at food.com

Chilean Style Sopaipilla
9 ounces zapallo squash (we used sweet potato)
4 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
10 tablespoons butter, melted
2 cups canola oil for pan-frying
Peel, seed, and cut the zapallo into chunks. Place in a saucepan, cover with water, and bring to a boil over medium-high heat. Cook until zapallo is soft and easily pierced with a fork, 15 to 20 minutes. Drain and allow to cool slightly.
Mix the flour, baking soda, and salt together in a mixing bowl, and set aside. Stir together the squash and melted butter. Stir the flour mixture into the butter mixture until blended. Turn the dough out onto a lightly floured surface and knead until soft and satiny, adding a little more flour if necessary. Cover dough with a towel and allow to rest 15 minutes.
Roll out the dough to 1/8 inch thick, and cut into 3 inch diameter circles. Poke each circle a few times with a fork to make holes and prevent rising.
Pour vegetable oil into a large, deep skillet and heat over medium-high heat until hot, 385 degrees F (195 degrees C). Place several of the dough circles into hot oil; cook until lightly browned, 3 to 4 minutes. Drain on paper towels. Cook remainder of dough circles in batches. * Recipe from allrecipes.com

Meal #2 (chard, bok choi) 

This was really very, very good!
Stir Fry with Mahi Mahi and Bok choi
5 tablespoons extra virgin olive oil
Four 6-ounce filets Mahi Mahi
Salt and freshly ground black pepper
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger
4 bok choy (about 3 pounds total), cut crosswise into 1-inch-/2.5-cm-wide ribbons
½ cup raw macadamia nuts, sliced (I used cashews)
½ cup thinly sliced green onions
3 tablespoons fresh lemon juicePlace a large nonstick sauté pan over medium-high heat. Drizzle 2 tablespoons/30 ml of oil over the pan. Sprinkle the filets with salt and pepper. Place the filets in the pan and cook for about 4 minutes per side or until golden brown on the outside and just cooked through.
Meanwhile, heat 2 tablespoons/30 ml of oil in a large wok over medium heat. Add the garlic and ginger and sauté for 30 seconds or until fragrant and tender.
Add the bok choy and stir fry for 5 to 10 minutes or until the green parts of the bok choy have wilted and the white parts are crisp-tender. Season the bok choy to taste with salt.
Divide the bok choy evenly among 4 serving plates. Remove the filets from the pan and place them atop the bok choy. Gently wipe out the nonstick sauté pan and return it to the heat. Place the macadamia nuts in the pan and stir for about 2 minutes or until golden brown.
Add the remaining 1 tablespoon/15 ml of olive oil, the green onions, and lemon juice and sauté for 2 minutes or until the onions soften slightly. Remove from the heat and spoon the nut mixture over the fish and serve. * Recipe from the Take Home Chef

Other (tomatoes, beet greens, chard, melon, cilantro)

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

Fruit and Veggie Shake
We used the chard greens, beet greens, 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.

Melon eaten with lunches

Cilantro, chopped and frozen

Leftover 

beets, green beans, cabbage, squash

CSA 2013 Week 8

Week 8 Bounty:

Image from Scotch Hill Farm, Broadhead, WI

H19 little leaf cucumber
Shuyho long cucumber
Summer squash
Tomatoes
Green beans
Bright lights chard
Radishes
Italian red onions
Broccoli

Meal # 1 (broccoli)

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. 

Bigoli al'anatra

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 manjuseatingdelights.blogspot.com.

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
Directions
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.

CSA 2013 Week 7

Week 7 Bounty:

Image from Scotch Hill Farm, Broadhead, WI

Onion
Shuyho long cucumber
Beets
H19 cucumbers
Garlic
Summer squash
Basil
Lettuce mix
Green beans
Broccoli

Allen and the kids and I visited the farm last Saturday to "help." I picked 11 pounds of green beans and helped weed/mow the carrot patch. We were only able to stay about 2 hours. I wish that we could have helped more, but we had two kids running circles around the farm. They helped very little, but were most entertained by the many animals and Tony's tractor ride. Dela and Tony were wonderful and welcoming and we hope to make it out there again! While there we purchased the new Farm-Fresh and Fast cookbook. It is amazing. Really beautiful layout and the recipes are so interesting. We tried the Chard Tacos, but I can't wait to try out more! These tacos are delicious and the kids both ate them, which is always a win. Meal #2 was shared with new friends and a wonderful time was had sharing fabulous food. 




Meal #1 (chard, onion)Black and Green Tacos
Mushrooms and Beans:
2 tablespoons olive oil
1/2 large onion, thinly sliced (about 1 cup)
1/2 pound crimini mushrooms, caps and stems thinly sliced
1/2 teaspoon salt, or more to taste
1/4 teaspoon freshly ground black pepper
1 jalapeno, finely diced (used 1 teaspoon of frozen hot peppers from 2012)
1 (15 oz) can black beans, drained and rinsed
1 teaspoon ground cumin
Greens:
2 tablespoons olive oil
1/4 teaspoon crushed red pepper
8 ounces mixed greens, cut into 1 inch strips (I used chard)
1/4 teaspoon salt
8 (8-inch) flour tortillas, warmed
1 large avocado, sliced
1/2 cup sour cream
1 cup shredded Cheddar
Mushrooms and Beans: In a medium pot, heat the olive oil over medium-low heat. Add the onion and saute for 5 minuts, stirring occasonally. Stir in the mushrooms, sprinkle with salt and pepper, and continue to saute for 5-8 minutes, or until the mushrooms and onion are soft. Stir in the jalapeno, black beans, cumin, and more salt if needed, and keep warm until the greens are finished.
Greens: Start the greens while the mushrooms and onion are softening. Heat the olive oil over medium-low heat in a large saute pan. Sprinkle in the crushed red pepper and heat for 1-2 minutes. Add the greens, sprinkle with salt, and saute for about 5 minutes, stirring frequently, just until the greens wilt.
To Serve: Put the tortillas, mushrooms and beans, greens, avocado, sour cream, and Cheddar in separate serving dishes for individual taco assembly.
*Recipe from Farm-Fresh and Fast, page 173


Meal #2 (potatoes, broccoli, carrots)
Griglia Mista (Mixed Grilled Meats)
Ribs
Pork roast
Sirloin
Cheddarwurst

Pan-fried Potatoes
Diced or chopped potatoes 

Olive oil
Seasonings
Heat olive oil in pan. Add potatoes. Cook until desired. We like them brown and crunchy. We add salt and seasoning a few minutes before they are finished.

Roasted Carrots and Broccoli 

12 carrots, peeled and chopped 

Bunch of broccoli, with leaves and stems, chopped 

3 tablespoons good olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley
Preheat the oven to 400 degrees F. If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender. Toss the carrots with minced dill or parsley, season to taste, and serve. * Recipe from Ina Garten at foodnetwork.com.

Unbelievable Coconut Brownies
1/2 cup coconut oil (or unsalted butter)
1/2 cup cocoa or cacao plus 1 tablespoon
6 eggs (I used 4 eggs plus flaxseed with water)
1 teaspoon vanilla
3/4 cup coconut sugar (I did the brown sugar substitution below)
1/3 cup honey or agave
1/2 cup coconut flour
1 cup unsweetened shredded coconut (I used 2/3 cup walnuts instead)
Tiny pinch of salt
Preheat oven to 325 degrees F. Line an 8 by 8-inch pan with parchment paper. Melt the coconut oil (just to melting, not hot) and whisk in the cocoa/cacao. In a medium sized bowl whisk the eggs, sugar, honey, and vanilla together. Pour in the chocolate mixture and whisk until combined. Add the coconut flour and coconut and mix until combined.  Pour into prepared pan and bake for 35-40 minutes or until set in the middle.
Recipe Notes and Substitutions:
Coconut: Substitute 2/3 cup of nuts for coconut.
Flour: Though I haven’t tried it, I’m pretty confident that if you wanted to try this out with whole wheat flour, oat flour or gluten-free flour, it would work.
Sugar: Not ready to try coconut sugar? 3/4 cup packed brown sugar would work too, but omit the honey. * Recipe from csmonitor.com

Shake (lettuce, pineapple, cantalope, apricot)

Image from Scotch Hill Farm, Broadhead, WI

Pina Colada Shake

pineapple

cantalope

apricots

lettuce

coconut water

milk

ice

Add to blender and crush/blend.

Bread (summer squash)

Double Chocolate Zucchini Cake/Bread
I made 2 times this recipe and I poured it into two bread pans. I baked the loaves at 325 degrees for 60 minutes. It is absolutely wonderful! A great treat!
3/4 cup oil
1 1/4 cups sugar (I only used 1 cup)
2 eggs
1 tsp vanilla
2 cups grated zucchini
1/2 cup sour milk or buttermilk (or 1 Tbsp lemon juice in 1 cup measuring cup and fill with milk)
3 Tbsp cocoa or carob powder
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp each cinnamon and cloves
2 1/2 cups flour (used half white and half whole wheat flour)
Small bag of chocolate or carob chips (used Ghiradelli dark chocolate)
Heat oven to 350 degrees; grease a 9-by-13-inch pan. Mix all ingredients and bake 30-35 minutes. Makes 16 servings. *Recipe in From Asparagus to Zucchini via Scotch Hill Farm.

Other (cucumber)

Again, we have eaten the cucumber like chips with our lunches daily.  The beets, garlic, and green beans are holdovers for next week.  The basil is hanging to dry.  

Roasted Beet Pasta

image from bevcooks.com 

Life has gotten in the way of regular posting, but this recipe was too delicious not to share. I used 8 frozen beet cubes. We enjoyed this with some homemade burgers. It was delicious!
6 medium-sized beets, cleaned and cut into a small dice
6 Tbs. extra-virgin olive oil, divided
6 sprigs thyme
6 cloves garlic
1/2 Tbs. balsamic vinegar

1 cup freshly grated parmesan cheese, plus more for garnish
1 cup vegetable stock
1/2 cup skim milk
2 tsp. sugar
1 pound pasta
Coarse salt and freshly ground pepper
1 Tbs. poppy seeds
Mint leaves, for garnish
Preheat oven to 400. On a rimmed baking sheet, toss the diced beets with 1 Tbs. oil, thyme sprigs and a good pinch of salt and pepper. Roast for 40 minutes. Check for done-ness at the 30-minute mark. Transfer beets to a food processor. Add the garlic, balsamic vinegar, vermouth, half of the cheese and the 2 remaining Tbs. oil. Pulse until it’s as smooth as you can get it. Transfer beet mixture to a small saucepan. Add the stock and cream and bring to a light simmer. Add the sugar, remaining cheese and another pinch of salt. Simmer on medium-low while you prepare the rest of the meal. Taste it. Oh I know. Toast the poppy seeds in a small skillet until fragrant, about 2 minutes. Cook the penne until al dente. Drain and return to skillet. Pour the sauce over the pasta and toss to combine. Look. At. That. Color. Give it one more taste. Season accordingly. Serve pasta garnished with a good sprinkle of the poppy seeds and the mint leaves. And more cheese. Absolutely more cheese. *Recipe adapted from bevcooks.com.

CSA Share Week 17

I feel as though I am losing steam and creativity in my cooking.  One meal this week included nothing from our share at all, but I adore mushrooms and it just sounded tasty.  I am very excited to see some of our fall favorites come home in sweet potatoes and kale!

The cool weather makes me want to have a lot of soup and this week's soup is an amazing one - Roasted Root Vegetable Soup.  The kids would say their favorite this week was the Kale Chips - our non-veggie kid devoured them.  Then she cried when we said there were no more :)  We did not yet use the green beans or peppers, but will surely do so in the next few days.

Week 17 Bounty:

Photo courtesy of Scotch Hill Farm, Broadhead, WI 

Sweet potatoes
Tomatoes
Carrots
Provider Green Beans
Kale
Bell Peppers 

Hot Peppers
Cilantro
Spicy Greens Mix
Mustard Greens
Leaf Lettuce

Meal #1: kale, sage

Baked Kale Chips

1 head kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling
Preheat the oven to 275 degrees F. Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food. * Recipe from Melissa d'Arabian at foodnetwork.com

Hot Dogs

We always warm them in a fry pan.  Oddly enough, our children won't eat them grilled or boiled.  The basic staple of childhood and our kids are still picky.  Hot dogs are unfortunately one of very few meats that our veggie-loving boy will eat. 

Brown Butter Sage Pasta

3 Tbsp butter
6 whole sage leaves
Rest of package of whole sage leaves
Melt butter with sage leaves and a pinch of salt until it foams and begins to brown. Remove whole sage leaves and drain on a paper towel (they will be a crispy, yummy treat). Continue to swirl the butter sauce until it turns a rich chestnut brown. Crumble six of the sage leaves and add to butter.  Add pasta to saucepan and sauté. Serve with fried sage leaves.

Meal #2: sweet potatoes, tomatoes, carrots, beets, turnips, onions, celery, garlic, ginger

Roasted Root Vegetable Soup

I'm not sure where this recipe originated from.  We discovered it our first year with our CSA and have made it a number of times.  I believe that I adapted it and added some spices.  This week, once I chopped up all vegetables, I realized that I only had about six cups - so I only made half the recipe.  It was the perfect amount for our family to enjoy.  This is so amazing, though, I can't wait for more root vegetables and make a large batch to freeze.

2 tablespoon(s) olive oil
12 cups/4lbs variety chopped root vegetables (such as potatoes, sweet potatoes, parnsips, carrots, turnips, beets, radishes)
1 tsp salt
1/2 tsp pepper
3 Tbsp butter
1 1/2 cups onions, coarsely chopped
1/2 cup fresh heirloom celery
2 Tbsp garlic, finely chopped
6 cups chicken stock
2 Tbsp apple cider vinegar
2 cups tomatoes, chopped and seeded
1/2 tsp fresh gingerroot, minced
1/2 tsp cinnamon
1/4 tsp cumin
1/4 tsp curry
1/8 tsp cayenne pepper
Preheat oven to 425 degrees F. Combine vegetables in a large pot or Dutch oven. Toss with olive oil, salt and pepper. Spread vegetables evenly on jelly roll pan. Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes. Meanwhile, melt the butter in your previously used large pot or Dutch oven over medium heat. Stir in the celery, onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in broth/stock and apple cider vinegar and bring to a simmer, uncovered. Add tomatoes and spices. Stir in the roasted vegetables and continue simmering for 10 minutes. Puree the soup. Season with salt and pepper, if necessary. If the soup becomes too thick, add more vegetable broth.

Meal #3: leaf lettuce

Salmon Salad

Allen and I love this and often have it with salmon or tuna.  Our kids love lettuce and salads, but were not fond of this unfortunately.

Package of wild caught pink salmon

Lettuce

Newman's Own olive oil dressing

Croutons or sesame sticks

Meal #4: mushrooms, spicy greens

Steak with Mushrooms and Wild Rice

Pan-cooked small round steaks, then diced them and add them to Trader Joe's Wild Rice mix.  Steamed chopped portabello mushrooms and added them to rice and steak.  Served with steamed spicy greens (I added butter and some nutmeg to take off some of the bite).  Delicious!

Other uses: cilantro, greens

Frozen cilantro

diced and frozen

Leftover greens - pureed

Washed, steamed and pureed all greens and froze into ice cube trays for storage and later use.

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
Broccoli
Tomatoes
Bright Lights Chard
Beans
Turnips 
Eggplant
Greens Mix
Bok Choi
Beets
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
Cashews
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.

Eggplant 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 allrecipes.com

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 Allrecipes.com 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 www.addictedtoveggies.com

Leaf Lettuce Mix and Greens Mix
Washed, pureed and frozen

Chard 
Washed, chopped and frozen

Extra Peppers 
Washed, diced and frozen

CSA Share Week 11

The CSA experience is perfect for our family.  We get great, healthy food options delivered weekly in a bag.  For me, it is a fun puzzle to try to make it all work and stretch it out over the next year as well.  We eat far better and more diverse foods than we did before starting this adventure.  Each year we learn more and have gotten better at planning ahead.  

When my husband, Allen, arrived home tonight with the week 12 share we still had broccoli, tomatoes, and green bell and hot peppers left.  I just finished making a batch of freezer spaghetti sauce combining week 11 and 12 bounty.  The recipe to be shared next week...

Greysen, our five year old veggie lover, assisted in making the spaghetti sauce this evening.  As I laid all of the cut vegetables out during preparation, he commented on how many colors there were.  "Red, orange, yellow, green, purple... Almost like a rainbow."    Thanks to our CSA from Scotch Hill Farm our "Rainbow Diet" keeps us healthy!

Photos courtesy of Scotch Hill Farm, Broadhead, WI

Week 11 Bounty:
Sweet corn
Broccoli
Tomatoes
Eggplant
Chard
Summer Squash
Beets
Hot Peppers
Green Bell Peppers
Oregano/Basil









Meal #1: Summer squash, eggplant, zucchini, patty pan, peppers, onions, garlic

I used 2 Summer squash, 2 eggplant, 2 zucchini, 3 patty pan in the ratatouille.  I followed the recipe directions this time and it is quite lengthy, but the flavors are better.  When I made this last I threw it all in a slow cooker at one time.  That worked, but sauteing the vegetables really brings out some great flavors.  I also just used four tomatoes (not roma) from our share.  This recipe is really delicious served over whole wheat pasta.  It is a lot of work, but after eating some we still froze three more meals worth.

Summer Vegetable Ratatouille
2 onions, sliced into thin rings
3 cloves garlic, minced
1 medium eggplant, cubed
2 zucchini, cubed
2 medium yellow squash, cubed
2 green bell peppers, seeded and cubed
1 yellow bell pepper, diced
1 chopped red bell pepper
4 roma (plum) tomatoes, chopped
1/2 cup olive oil
1 cup vegetable broth
2 cans garbanzo beans
2 dashes of Creole spice
1 bay leaf
2 tablespoons chopped fresh parsley
4 sprigs fresh thyme
salt and pepper to taste
Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft. In a large skillet, heat 1 1/2 tablespoon of olive oil and saute the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic. Saute all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sauteed add them to the large pot as was done in step 2. Season with salt and pepper. Add the bay leaf, vegetable broth, garbanzo beans and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes. Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. Stir occasionally. Remove the bay leaf and adjust seasoning. Serve over cous cous, pasta, rice, savory crepes, etc. * Adapted from AllRecipes.com by Rani


Meal #2: Beet greens 
Beat greens washed, steamed and pureed, added salt and seasoning.  Enjoyed with pasta and hot dogs.  The kids ate this as if we hadn't fed them all week!

Other Uses: Oregano, basil, chard, beets, sweet corn

Oregano/basil - hanging to dry

Chard - washed, chopped and frozen

Beets - scrubbed, roasted in tinfoil at 400 degrees for nearly 1 hour, pureed, frozen

Sweet corn - boiled, cut from cob and frozen