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 Winter Share 1

Winter Share 1 Bounty:

Green tomatoes 
Turnips (and greens)

Onions
Acorn Squash
Kohlrabi
Garlic
Carrots 

Leaf lettuce Mix

Broccoli spears

Peppers

Spicy Greens Mix (brassicas, oriental kale, purple kale)

Gold Potatoes

Cilantro

Red Cabbage

Bright Lights Chard

Kale

Bok Choi

Collard Greens

Dilled pickles in a glass canning jar 
Tomato sauce in a glass canning jar

Meal #1: (tomatoes, potatoes, turnips, onions, squash, kohlrabi, garlic, carrots)

Image from whatwouldcathyeat.com

Slow Cooker Moroccan Chickpea and Vegetable Stew
I used all carrots from share, two small squashes (which I pre-roasted so that I could scoop out the meat), and I added turnips, turnip greens and kohlrabi.  I doubled the broth and spices to balance the recipe.  When it was all cooked I put it in the Ninja and pulsed it a few times.  We served it over whole wheat couscous. Everyone devoured it.  Definitely a recipe to make again.  Fortunately, we still have leftovers and two more containers that went into the freezer!  

2 large carrots, cut into bite-sized pieces (or a big handful of baby carrots) 
1 small butternut squash, peeled, seeded and cubed
2 small gold potatoes 

(I also added turnips and greens and kohlrabi)
2 cups soaked dried chickpeas (or 1 can chickpeas, drained and rinsed)
14 oz. diced tomatoes with juices
2 c vegetable broth
2 teaspoon cumin
½ teaspoon curry powder
½ teaspoon turmeric
½ teaspoon ginger
1 cinnamon stick
4 large cloves garlic
1 yellow onion diced
½ teaspoon salt
¼ teaspoon pepper
Place carrots, butternut squash, potatoes, chickpeas, and tomatoes in the slow cooker. Add vegetable broth, spices, salt and pepper, and stir to combine. Cover and cook at low heat for 6 hours or until vegetables and beans are tender. Taste and add more salt and pepper and spices if more flavor is desired. Serve over rice or couscous or with flatbread. Sprinkle with cilantro, almonds, and raisins. * Recipe from yummymummykitchen.com

Meal #2 (onion, carrot, garlic, bok choi, tomatoes, mushrooms)
I modified this for the crock pot. We used the entire duck, inerds removed. Put all other ingredients on the bottom of crockpot and placed the duck on top. Cooked for 3 hours on high, checked that inner temperature was 185 degrees Fahrenheit.  Then we removed the skin and bones and placed meat in our Kitchen Ninja and pulsed a few times to shred the meat.  We used an immersion blender to puree the vegetables and stock.  Then combined and served over pasta.  Love, love, LOVE this dish!

Image from thepalladiantraveler.com

Bigoli al'anatra (Duck Bigoli)
4 duck legs and thighs, skin removed
4 tablespoons virgin olive oil
1 medium Spanish onion, chopped into 1/4-inch dice
1 medium carrot, peeled and finely chopped
2 cloves garlic, peeled and thinly sliced
1 stalk celery, chopped into 1/4-inch dice (substituted bok choi stems)
8 ounces red wine (Chianti preferred)
1 (28-ounce can) tomatoes, peeled whole
1 cup chicken stock
2 ounce dried porcini mushrooms
Salt and freshly ground black pepper Wash the duck legs and remove all fat. Pat dry. In a heavy-bottomed casserole or Dutch oven, heat the olive oil until smoking. Add the duck legs and cook until brown on all sides and remove, about 10 to 12 minutes. Add the onion, carrot, garlic and celery and cook until softened, about 7 to 9 minutes. Add the wine, tomatoes, chicken stock and dried mushrooms and bring to a boil. Add the duck legs and return to a boil, lower the heat, cover and allow to simmer for 1 hour. Remove the duck legs and allow to cool. Pull all meat off the bones and return to pot, without the bones. Simmer uncovered for 30 minutes, or until quite thick. Season with salt and pepper and set aside. Fill a large pot with 6 quarts water and add 2 tablespoons salt. Cook bigoli until "al dente", about 8 to 9 minutes. Heat the sauce, drain pasta and toss in pan. Toss to coat and serve immediately. * Recipe from Mario Batali

Meal #3 (chard)
Chard and Bacon Pasta
We pan-cooked the bacon until crispy and removed from the pan onto a paper towel.  Then we sauteed the chard in the bacon grease.  We crumbled the bacon into the chard and served it over pasta. Salt and pepper as needed.

Side #1 (leaf lettuce mix)

Side salad with chia seeds and olive oil and balsamic vinagrette.  We shared this at a dinner with friends.

Side #2 (kale)
Baked Kale Chips
(Served with leftovers)
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

Other (spicy greens, collard greens, cilantro)
Greens - steamed, pureed and frozen (we add to sauces and eggs, etc.)
Cilantro - frozen

Bread
A new endeavor, making homemade bread.  It has been wonderful.  I found a great recipe and modified it based on the comments.  * The whole family has been eating solely this bread for the past two months.  Everyone enjoys it.  I have forgotten the yeast once and lost count on cups of flour while dealing with a child "emergency," but all other attempts have been perfect.  It is great with sandwiches and toast.  
100% Whole Wheat Bread
For 1 1/2 lb. bread machine (2 lb.)
1 1/4 cups water (1 2/3 c)
2 tablespoons (7/8 ounce) olive or vegetable oil (2 T + 2 t)
1/4 cup honey or maple syrup (1/3 c)
3 cups (14 ounces) 100% White Whole Wheat or Traditional Whole Wheat Flour (3 1/2 c)
1/4 cup oats (1/3 c)

1/4 cup wheat bran (1/3 c)

1/4 cup sunflower, sesame or flax seeds, or a combination (I used ground flax) (1/3 c)
1 tablespoon vital wheat gluten (1 T + 1 t)
1 1/2 teaspoons salt (2 t)

1/4 cup bakers dry milk (1/3 c)
2 teaspoons instant yeast
Put all of the ingredients into the bread pan in the order listed. Program for basic white bread, and press Start. * Recipe adapted from kingarthurflour.com

CSA 2013 Week 16

Week 16 Bounty:

Peppers
Squash
Zucchini
Cabbage
Okra
Hercules carrots
Green beans
Beedy Camden's Kale
Spicy greens mix
Assorted tomatoes
* Image from Scotch Hill Farm, Broadhead, WI

Meal #1 (beets, carrots)
Roasted Chicken and Beets With Couscous and Yogurt Sauce

2 1/4 pounds chicken drumsticks and thighs (8 total)
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
3 tablespoons olive oil
kosher salt and black pepper
2 pounds beets, peeled and cut into 1/2-inch wedges (I also added carrots)
1 cup couscous
3/4 cup plain yogurt
1 tablespoon fresh lime juice, plus wedges for serving
1 tablespoon chopped fresh cilantro
Heat oven to 425° F. On a rimmed baking sheet, toss the chicken with the cumin, paprika, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. On a second rimmed baking sheet, toss the beets with the remaining 2 tablespoons of oil and ¼ teaspoon each salt and pepper. Roast, tossing the beets once, until the beets are tender and the chicken is cooked through, 30 to 35 minutes. Meanwhile, cook the couscous according to the package directions.
In a small bowl, whisk together the yogurt, lime juice, and cilantro. Serve the chicken with the couscous, beets, yogurt sauce, and lime wedges. * Recipe from realsimple.com

Meal #2 (spicy greens, potatoes)
Salmon in Lemon Brodetto with Greens Puree
2 tablespoons olive oil
1 shallot, diced
2 lemons, juiced
1 lemon, zested
2 cups chicken broth
1 tablespoon chopped fresh mint leaves
2 cups frozen peas, thawed (about 10 ounces) - I used the spicy greens
1/4 cup fresh mint leaves
1 clove garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup grated Parmesan
Salmon:
1/4 cup olive oil
4 (4 to 6-ounce) pieces salmon
Kosher salt
Freshly ground black pepper
To make the Lemon Brodetto, warm the olive oil in a medium saucepan over medium heat. Add the shallots and saute until tender, about 7 minutes. Add the lemon juice, zest, and broth. Bring to a simmer, and keep warm, covered, over low heat. To make the Puree, combine the greens, mint, garlic, salt, and pepper in a food processor and puree. With the machine running, add the olive oil in a steady drizzle. Transfer the puree to a small bowl and stir in the Parmesan. Set aside.To make the Salmon, warm the olive oil in a large, heavy skillet over high heat. Season the salmon pieces with salt and pepper. Sear the salmon until a golden crust forms, about 4 to 5 minutes on the first side. Flip the fish and continue cooking until medium-rare, about 2 minutes more depending on the thickness of the fish. To assemble the dish, add the tablespoon chopped mint to the Lemon Brodetto and divide between 4 shallow dishes. Place a large spoonful of Puree into the center of each bowl. Place a salmon piece atop each mound of Puree. Serve immediately. * Recipe adapted from Giada De Laurentiis at foodnetwork.com

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.

Meal #3 (squash, zucchini)
Cheesy Zucchini Quinoa
1 3/4 cups vegetable broth or water
1 medium zucchini, grated (1 zucchini and 1 small squash)
1 cup cheddar, shredded (I used 1.5 cups of mild brick)

(I added a can of garbanzo beans, drained)
Salt and pepper to taste
Bring the quinoa and broth to a boil over medium heat, reduce the heat and simmer covered until the broth has been absorbed and the quinoa is tender,about 15-20 minutes. Remove from heat and mix in the zucchini, cheese, salt and pepper. * Recipe from closetcooking.com
Other (kale, green beans, okra)
Fruit and Veggie Shake
Add kale, 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

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

Easy Indian Style Okra (for the freezer)
1 pound sliced fresh okra (about 1/2 inch thick)
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/4 teaspoon ground black pepper
1 teaspoon garam masala
salt to taste
1 medium onion, chopped
3 Tablespoons oil
Place the sliced okra in a large ziploc bag, add cumin, ginger, coriander, garam masala, pepper and salt. Freeze. When ready to eat, heat oil in a large skillet over medium heat. Add the onion, and cook until tender. Add frozen, spiced okra and stir for a few minutes, then reduce the heat to medium-low, and cover the pan. Cook for 20 minutes, stirring occasionally until okra is tender. It may take longer depending on size of okra. *Recipe adapted from CALIGAL76 at allrecipes.com

Leftover 
Peppers, cabbage, tomatoes

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.  

CSA 2013 Week 1

Week 1 Bounty:

Photo from Scotch Hill Farm, Broadhead, WI

Lettuce Mix
Red Iceberg Lettuce
Nancy Butterhead Bibb Lettuce
Bok Choi
Leeks
Carrots
Spinach
Arugula
Oregano

Gift of goat cheese




Meal 1: arugula, pesto, tomato sauce
Pizza with Proscuitto and Arugula
This is one of Allen's favorite pizza's that he enjoyed in Italia.  We used a Trader Joe's whole wheat pizza crust.  As we still have things left in the freezer from the 2012 share, we used some of our homemade pesto and some tomato sauce for the base pizza sauce.  It was topped with mozzarella cheese and prosciutto, then baked for about 10 minutes at 450 degrees.  The arugula was added once it was removed from the oven.

Side Salad (Lettuce Mix and Nancy Butterhead)
with oil and balsamic dressing

Meal 2: 
bok choi, carrots, celery, onion, red iceberg
Chicken Stir Fry with Bok Choi

4 boneless skinless chicken breast halves
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons coconut oil, divided
1 bunch bok choi
1 cup sliced heirloom celery
1 cup thinly sliced carrot
1 small onion, cut into wedges
1 cup water
1 teaspoon chicken bouillon granule
Cut chicken into 1/2 inch strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger, and garlic powder; add to bag and shake well. Refrigerate for 30 minutes. In a large skillet or wok, heat 2 tablespoons oil; stirfry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. Add remaining oil; stir fry broccoli, celery, carrots, and onion for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.

Side Salad (Red Iceberg) with Balsamic Honey Dressing
1/2 cup extra-virgin olive oil
2 Tbsp. balsamic vinegar
1 tsp. dijon-style mustard
1 tsp. honey
1 clove garlic, minced (optional)
1 shallot/small onion, minced
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
In a small bowl whisk all ingredients to combine orput all ingredients in a jar and shake to combine. Use immediately or keep, covered and chilled, up to one week. Makes 2/3 cup dressing. * recipe from about.com

Meal 3: leeks, onion
Bacon, Egg and Leek Risotto
6 cups low-sodium chicken stock or vegetable broth
1 cup (4 ounces) finely chopped bacon (from about 4 slices) or pancetta (we used 8 slices)
1 tablespoon olive oil
2 large or 3 smaller leeks, quartered lengthwise, cleaned of grit, and chopped small
3 tablespoons unsalted butter, plus more to fry eggs
1/2 small onion, finely chopped
2 cups arborio, carnaroli, or another short-grained Italian rice
1/3 cup dry white wine or vermouth
1 cup finely grated fresh Parmesan cheese, plus extra for garnish if desired
Salt and freshly ground black pepper
4 to 6 large eggs, you’ll want one per serving
Place stock or broth in a small-medium saucepan over very low heat on a back burner. You want to have it heated until steamy when you add it in a bit, but not so much that it simmers and loses volume. Heat a second medium saucepan (3 quarts) or skillet over medium heat. Add bacon or pancetta and cook until it renders its fat, and is tender and just barely crisp. Remove with a slotted spoon to a bowl and set aside, leaving whatever dripping you can in the pan. Add a tablespoon of oil to the bacon fat if needed, then add the leeks. Cook leeks on medium-low for 10 to 12 minutes, until softened and mostly tender. Transfer to bowl with bacon and set aside, leaving stove on. Add butter to pan and, once melted, cook onion in butter until translucent and tender, about 5 minutes. Add rice and cook sauté until faintly toasted, about 4 minutes. Add wine or vermouth and cook until it almost disappears, about 2 minutes. Ladle 1 cup of hot broth into the rice mixture and simmer until it absorbs, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is al dente, about 25 to 30 minutes. What you’re looking for in well-cooked risotto is a creamy but loose dish. When ladled onto a plate, it should spill into a creamy puddle, not heap in a mound. You might need an extra splash of broth to loosen it. When you achieve your desired texture and tenderness, stir in the cheese, bacon and leeks. Season with salt and pepper to taste. Ladle into serving bowls. Then, quickly, in a small skillet, heat a pat of butter over medium-high and swirl it to coat the pan. Crack one egg into the skillet, season with salt and pepper and reduce heat to medium. I like to cover the skillet with a small lid at this point, as it seems to help the egg cook faster and more evenly. In one minute, you should have a perfect sunny-side-up egg. Transfer to your first bowl of risotto and repeat with remaining eggs. Garnish each with an extra bit of grated parmesan and eat immediately. * Recipe from smittenkitchen.com

Meal 4: spinach, oregano, sage
This was our kid-friendly meal of the week.  We had hot dogs and spaetzle with oil and oregano.  The kids enjoyed fried sage and Allen and I enjoyed steamed spinach. We started growing herbs this year, mostly sage and basil because we just can't get enough of either.  We used the first sage harvest for the kids.  This meal was a huge hit!

Steamed Spinach
Rinse spinach, add to pot with small amount of water on low heat, cover.  Cook for a short time - watch carefully so as not to burn it.  I added a bit of oil butter and nutmeg.

Fried Sage
Heat oil in pan, add whole sage leaves.  Remove when they just begin to brown and place on paper towel.  Add small amount of salt.

Gifted: goat cheese
A kind neighbor helped us out, so they were thrilled when we shared our goat cheese with them in thanks!

Gingerbread Spice Cake

image from doitdelicious.com

We are preparing for a road trip and I like to take veggie muffins for snacks and breakfasts.  I made this bread into muffins.  I made it exactly as written, but I added walnuts and I baked it in a muffin tin for 18-20 minutes.  We taste-tested and they are yummy.  The other 10 are in a bag in the freezer until our trip, provided we don't sneak any before then!

Gingerbread Spice Cake (or Muffins)
Nonstick cooking spray
1 cup whole-wheat flour
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon cinnamon
1⁄4 teaspoon ground cloves
1⁄4 teaspoon allspice
1⁄4 teaspoon salt
3⁄4 cup firmly packed light or dark brown sugar
1⁄4 cup canola or vegetable oil
1 large egg
1 cup broccoli puree
1⁄2 cup carrot puree
1⁄2 cup nonfat plain yogurt
1⁄4 cup molasses
2 teaspoons pure vanilla extract
1 tablespoon grated orange zestPreheat the oven to 375°F. Coat a 9x5-inch loaf pan with cooking spray. In a bowl or zipper-lock bag, mix the flours with the baking soda, ginger, cinnamon, cloves, allspice, and salt; set aside. In a large mixing bowl or the bowl of an electric mixer, beat the sugar, oil, and egg until smooth. Beat in the vegetable purees, yogurt, molasses, vanilla, and orange zest. Add the flour mixture and mix until smooth. Pour the batter into the pan and smooth the top. Bake until a toothpick comes out clean when inserted into the center of the cake, 45 to 50 minutes. Cool 5 minutes in the pan before turning the cake out onto a rack to cool completely. * Recipe from Deceptively Delicious by Jessica Seinfeld

Bigoli al'anatra

image from flickr.com

The freezer is emptying out quickly in preparation for the 2013 share. I have been terrible at posting. It is so easy during the season to sit down weekly as a part of the rhythm. This time of year weeks and months pass and I don't even realize it. Most of our meals have been using sauces that I create from frozen cubes of vegetables. We put them over cous cous, brown rice, pasta, quinoa, etc. 
This is one of my very favorite dishes from Italia. I actually modified it a bit and used the slow cooker. I cooked the whole duck for 4 hours on high, then removed skin and bones and cooked another hour. Then we shredded the meat and broth in our blender. It is also very difficult to find bigoli in the U.S. so I used bucatini, which is very similar. It is a thick spaghetti with a hole (like a straw). It was so wonderful. Our kids actually loved it. I used a bag of heirloom celery and frozen pureed tomatoes.

Bigoli al'anatra (Duck Bigoli)
4 duck legs and thighs, skin removed
4 tablespoons virgin olive oil
1 medium Spanish onion, chopped into 1/4-inch dice
1 medium carrot, peeled and finely chopped
2 cloves garlic, peeled and thinly sliced
1 stalk celery, chopped into 1/4-inch dice
8 ounces red wine (Chianti preferred)
1 (28-ounce can) tomatoes, peeled whole
1 cup chicken stock
2 ounce dried porcini mushrooms
Salt and freshly ground black pepper Wash the duck legs and remove all fat. Pat dry.  In a heavy-bottomed casserole or Dutch oven, heat the olive oil until smoking. Add the duck legs and cook until brown on all sides and remove, about 10 to 12 minutes. Add the onion, carrot, garlic and celery and cook until softened, about 7 to 9 minutes. Add the wine, tomatoes, chicken stock and dried mushrooms and bring to a boil. Add the duck legs and return to a boil, lower the heat, cover and allow to simmer for 1 hour. Remove the duck legs and allow to cool. Pull all meat off the bones and return to pot, without the bones. Simmer uncovered for 30 minutes, or until quite thick. Season with salt and pepper and set aside. Fill a large pot with 6 quarts water and add 2 tablespoons salt. Cook bigoli until "al dente", about 8 to 9 minutes. Heat the sauce, drain pasta and toss in pan. Toss to coat and serve immediately. * Recipe from Mario Batali

Venison Bolognese and Tarragon Vegetables

A great meal for a cool night!  We shared this with my parents, who were visiting.  

Venison Bolognese

image from dinneraloverstory.com

Browned one pound of ground venison in a pan, then added one jar of our spaghetti sauce.  Cooked until warm. While warming we cooked pasta to directions.  Served pasta with warm bolognese over the top.  Everyone loved it - our guests would never have guessed it to be venison!  And the kids ate it, too.   



Tarragon Vegetables

image from www.telegraph.co.uk

Carrots, peeled and chopped
Kohlrabi, peeled and chopped
2 tsp tarragon
salt to taste
Add 3 Tbsp of butter or oil to a pan and heat.  Add carrots and kohlrabi.  Cook until lightly browned.  Add tarragon and salt.  

CSA Share Week 20

The final regular share of 2012!  Wow!  

Our freezer is full to the brim and we still have yet to receive our fall shares.  Pictures of the freezer contents are forthcoming. 

We attempted some of our Italian favorites this week.  Risotto Tartufo and Orecchiette coi Broccoletti were quite good.  Although I would have to say that I prefer the orecchiette with ricotta instead of the goat cheese.  I should have tried an actual goat cheese recipe - it just has a very different flavor.  

The carmelized brussels sprouts are always a huge hit.  The kids eat them like they are candy (and so do we).  Our artichoke dip was quite popular at a gathering last week as were our pan-fried potatoes.  

I just adore the Roasted Root Vegetable Soup, so I had to stock our freezer up with more of the delicious and healthy soup to enjoy through the cold winter months.  

We will start to switch gears now and begin using some things from the freezer.

Week 20 Bounty:

Photo Courtesy of Scotch Hill Farm, Broadhead, WI

Chard
Yellow Potatoes
Green Tomatoes
Kale
Brussels Sprouts
Garlic
Broccoli
Turnips
Cheese from our goat milk
Carrots
Bell peppers







Meal #1: kale
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

Fannie Farmer's Classic Baked Macaroni and Cheese

1 (8 ounce) package macaroni
4 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup cream
1/2 teaspoon salt
fresh ground black pepper, to taste
2 cups cheddar cheese, shredded good quality
1/2 cup breadcrumbs, butteredPreheat oven to 400°F. Cook and drain macaroni according to package directions; set aside. In a large saucepan melt butter. Add flour mixed with salt and pepper, using a whisk to stir until well blended. Pour milk and cream in gradually; stirring constantly. Bring to boiling point and boil 2 minutes (stirring constantly). Reduce heat and cook (stirring constantly) 10 minutes. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts. Turn off flame. Add macaroni to the saucepan and toss to coat with the cheese sauce. Transfer macaroni to a buttered baking dish. Sprinkle with breadcrumbs. Bake 20 minutes until the top is golden brown. (You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling. *Recipe from Carla at food.com

Meal #2: brussels sprouts
Grilled Sirloin

Carmelized Brussels Sprouts

1 pound brussels sprouts
2-3 tablespoons olive oil

A few heavy pinches of sea salt 

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 Risotto
2 ounces olive oil
1 cup minced onion
1 clove garlic, minced
2 cups Arborio rice
1 cup white wine
3 cups chicken stock
1/2 cup grated Parmesan
1/4 cup freshly chopped parsley leaves
4 tablespoons butter
2 ounces black truffles
In a 4-quart saucepan, heat olive oil over a medium heat. Add onions and garlic and sweat for 3 minutes until vegetables are translucent and aromatic. Add rice and lightly toast in oil for 2 minutes stirring frequently. Add liquid 1/3rd at a time stirring until each additional 1/3rd is absorbed. Once all liquid is absorbed, remove from heat and stir in Parmesan, parsley, and butter. Divide into 6 servings and top with shaved truffles.* Recipe from Michael Symon on food.com

Meal #3: 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 #4: broccoli, garlic, parsley, goat milk cheese

Orecchiette coi Broccoletti
1 pound broccoli 
1 cup salted ricotta {we actually used our goat cheese)
2 cloves of garlic, minced
Small bunch parsley, minced
1/2 cup grated Parmigiano
1/4 cup olive oil
Pepper to taste, salt if necessary
1 pound orecchiette or farfalle (butterflies/bow ties)
Set a pot of salted water to boil. Meanwhile, wash the broccoli florets and break them up into fairly small pieces. When the water comes to a boil, throw in the pasta, stir it, and add the broccoli. While the pasta and broccoli cook, mince the parsley and the garlic, and sauté them gently in the oil, in a large skillet. Do not let the garlic brown. When the pasta is still a minute or so shy of being done, drain it and transfer the pasta-broccoli mixture to the skillet (it should still be a little moist, so don't shake all the water out of it while it's in the colander). Stir in the ricotta, season the pasta with pepper to taste, and continue cooking over high heat until the pasta's done, stirring vigorously. Transfer the pasta to a serving dish, dust it with the grated Parmigiano, and serve.
Other Uses: potatoes, chard, onion, garlic, artichoke, scallions, bell peppers
Farmgirl Susan's Hot Swiss Chard Artichoke Dip 

1/4 cup olive oil

1 cup finely chopped onion (about 5 ounces)
4 to 6 cloves garlic, minced
1 bunch Swiss chard (about 12 ounces), leaves and stalks separated and both chopped into small pieces
1 14-ounce can artichoke hearts (packed in water), drained and rinsed, chopped into small pieces
4 ounces cream cheese (half of an 8-ounce package), softened
1/2 cup sour cream
1/4 cup mayonnaise
1½ cups finely grated Pecorino Romano (or parmesan) cheese (about 4 ounces)
2 teaspoons Worcestershire sauce
Salt and pepper to taste
Chopped scallions or chives for garnish (optional)
Heat the olive oil in a large pot. Add onion and chopped Swiss chard stalks and cook, stirring frequently, until soft, about 5 to 7 minutes. Add garlic and cook, stirring frequently, 2 minutes; do not let garlic brown. Stir Swiss chard leaves and chopped artichoke hearts into onion mixture. Cover and cook, stirring occasionally, until chard is tender, about 5 minutes. (Remove lid for last few minutes of cooking if there is liquid in the pot.)  Stir cream cheese, sour cream, mayonnaise, Romano cheese and Worcestershire sauce into Swiss chard mixture and cook 10 to 15 minutes, stirring occasionally, until dip is hot and thick. Add salt and pepper to taste.Serve warm, garnished with plenty of chopped scallions or chives, if desired. * Recipe from http://inmykitchengarden.blogspot.com

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.

Peppers
Diced and frozen

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 12

We have had a very busy and unusual week.  There is a kindergartener in our family!  I am working with him through a virtual school, so our schedule is in a major upheaval.  That while managing a toddler and helping out friends with two other toddlers makes for quite the challenge to properly use all of these vegetables.  I do not like to waste anything, and so far have not.  

I managed to used most of this share in the first evening with the spaghetti sauce.  It's been helpful to make larger portions of everything and eat more leftovers.  That way I am not standing in the kitchen as many days of the week.  It may not work every week, but it has been a huge relief this week!

Still do have cabbagettes leftover, but I have plans for those...


Week 12 Bounty: 

Photos courtesy of Scotch Hill Farm, Broadhead, WI

Carrots
Tomatoes
Radishes
Eggplant
Cabbagettes
Summer Squash
Bell Peppers
Hot Peppers
Sweet corn
Broccoli
Ice Box Melon



Meal #1: onions, garlic, green bell pepper, tomatoes, oregano, basil, parsley, carrots, eggplant, squash, radishes
I have made this in years past and I love to add whatever extra vegetables I've got.  This time around it was carrots, eggplant, radishes (with greens) and squash.  I cheated, too.  I have small children who won't eat chunky sauce.  So I cut everything into sizable chunks and threw it all in the blender.  Then I cooked it for 3 hours on low in the slow cooker.  It is really absolutely delicious.  


Stephanie's Freezer Spaghetti Sauce
4 onions, chopped
4 cloves garlic, minced
1 green bell pepper, chopped
1/2 cup vegetable oil
16 cups chopped tomatoes, seeds squeezed out
2 tablespoons dried oregano
2 tablespoons dried basil
1/4 cup chopped parsley
1/4 cup white sugar
2 tablespoons salt
3/4 teaspoon ground black pepper
1 (6 ounce) can tomato paste
In a slow cooker saute together the onion, garlic, green pepper, and vegetable oil. Cook until onion is transparent. Add the chopped tomatoes, oregano, basil, parsley, sugar, salt, and ground black pepper. Cook for 2 to 3 hours on low heat. Stir frequently. Let sauce cool. Pour sauce into quart size freezer containers. Store in freezer. When ready to use sauce, stir in can of tomato paste. [I only did 1/8 c sugar and 1.5 Tbsp salt, and after having made this with pasta would double the tomato paste] * Recipe adapted from allrecipes.com by Stephanie Lane

Meal #2: broccoli, garlic scapes
Stir-fry with Broccoli and Chicken
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)
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 #3: sweet corn
Corn on the cob and burgers 

Other uses: ice box melon
This melon was the most delicious melon we've ever had.  My son couldn't stop eating it.  We're not quite sure what it was.  It looked like watermelon on the outside and had the same seeds.  But the meat was orange.  And it was so juicy.