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 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 17

Week 17 Bounty:
Chard
Assorted tomatoes
Sweet Peppers (also yellow, orange or green and hot)
Fresh Cilantro

Basil
Pumpkin
Gift of Cream cheese from our goats milk
Ice Box Melon
Radishes
Okra
Broccoli


Meal #1 (tomato, basil, carrots, celery, cilantro, peppers)
Tomato Basil Parmesan Soup
Makes about 2 quarts (about 8 servings)
2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions

(I also threw in some cilantro and sweet peppers and two frozen beet green cubes and two frozen zucchini cubes)
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed (or skim milk if you’re trying to cut some calories)
1 tsp salt
¼ tsp black pepper
Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft. About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end). Cover and cook on LOW for another 30 minutes or so until ready to serve. * Recipe from Today's Mama

Meal #2 (corn, cabbage, onions, carrots)
Smoked Meat with Rub
We smoked ribs and brisket.  
RUB:
3 tablespoons ground coffee
1 tablespoon coarse (kosher) salt
1 tablespoon dark brown sugar
2 teaspoons paprika
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon cocoa powder

Corn Muffins from freezer

Ramen Noodle Salad

1 lg. head cabbage - chopped
5 green onions, chopped
1/2 sm. carrots, grated
2 pkg. Ramen noodles (broken)
1/2 c. sunflower seeds
1 pkg. slivered almonds
1/2 c. butter
Brown noodles, sunflower seeds, almonds in butter; set aside.
DRESSING
1 c. salad oil
2 tsp. soy sauce
1 c. sugar
1/2 c. vinegar
1/2 tsp. salt
Mix until well blended. Add dressing and noodle and nut mix to cabbage 15 to 20 minutes before serving. * Recipe from Cooks.com

Side (broccoli, chard, potatoes)

Diced Broccoli and Chard with Potatoes

We put the chard and fingerling potatoes in our food processor, then cooked it in a fry pan with some olive oil and soy sauce.  It was delicious!

Other (okra, zucchini)
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

Double Chocolate Zucchini Cake

3/4 cup oil
1 1/4 cups sugar
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.

Melon was enjoyed with our lunches. 
The pumpkin, radishes, peppers and goat cheese are leftover.

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 Winter Share 1

I am going to take the blog in a different direction now that the deliveries are almost finished.  I will try and post every meal separately.  

Rainbow Swiss Chard
image from applesandonions.com

Winter Share #1 Bounty:

Brussels Sprouts

Lettuce

Tomatoes
Kale

Kohlrabi

Potatoes

Sweet Potatoes

Turnips

Carrots

Beets

Broccoli

Onions

Garlic

Prepared for freezing:
Chard
bok choi
peppers
cilantro
greens mix

We also received in our Winter Share extra gifts of a Jar of Salsa and a Jar of Relish.

CSA Share Week 19

Another delicious culinary trip!  We went away for a long weekend, so we had to cram a lot of cooking into three days.  But they were very successful endeavors.  

We do have potatoes (and sweet potatoes from Week 18) still left from this bounty.  I haven't decided yet if I will pan fry them, bake them or make them into a soup.  Our freezer seems so full of many soups and we have a little one who sees soup and says yuck!  But I do love a good hearty potato and bacon soup.  

Week 19 Bounty:

Photo courtesy of Scotch Hill Farm, Broadhead, WI

Arugula
Mustard Greens 
Red Norland Potatoes
Tomatoes
Kale
Celery
Brussels Sprouts
Onions 
Cilantro 
Turnips
Bell Peppers

Meal #1: onions, kohlrabi, turnips, celery, carrots, bell peppers, tomatoes, thyme

Slow Cooker Beef Stew
2 pounds beef top round steak, cut into 1-inch cubes
2 small onions, chopped

1 Tbsp olive oil

2 small kohlrabi and 2 small turnips, chopped and roasted in oven for 25 min on 350 degrees

Small bunch of celery, chopped

4 medium carrots, cut into 1-inch pieces

2 bell peppers, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained (small bag of tomatoes from share)
1/4 cup all-purpose whole wheat flour
1 can (6 ounces) tomato paste
3/4 cup vegetable broth
1/3 cup dry red wine (or additional beef broth)
1-1/2 teaspoons salt
1 teaspoon minced garlic
1/2 teaspoon pepper
1 teaspoon dried thyme

1/2 bag of whole grain rice mix from Trader Joe's
In a large skillet, cook onions with olive oil slightly, then add beef and brown on all sides. In a 5-qt. slow cooker, combine the kohlrabi, turnips, celery, carrots, and bell peppers. Pour tomatoes over the top. In a small bowl, whisk the flour, tomato paste and broth until smooth. Stir in the wine, salt, garlic, pepper and thyme; pour into slow cooker. Top with beef. Cover and cook on low for 6-8 hours or until meat is tender. Yield: 6 servings. * Original recipe from Taste of Home

Meal #2: cabbage, green onions, carrots, kale

Ramen Noodle Salad

1 lg. head cabbage - chopped
5 green onions, chopped
1/2 sm. carrots, grated
2 pkg. Ramen noodles (broken)
1/2 c. sunflower seeds
1 pkg. slivered almonds
1/2 c. butter
Brown noodles, sunflower seeds, almonds in butter; set aside.
DRESSING
1 c. salad oil
2 tsp. soy sauce
1 c. sugar
1/2 c. vinegar
1/2 tsp. salt
Mix until well blended. Add dressing and noodle and nut mix to cabbage 15 to 20 minutes before serving. * Recipe from Cooks.com

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

Meal #3: arugula

Arugula and Salsiccia Pizza

Bunch of arugula
Italian sausage
Rosemary
Mozzarella
Tomato sauce
Whole wheat pizza crust

Other Uses: bell peppers, cilantro, mustard greens

Bell Peppers

Chopped and frozen in plastic bag.

Cilantro

Chopped and frozen in plastic bag.

Mustard Greens

Washed, steamed, pureed and frozen into cubes.

CSA Share Week 18

Three new dishes we attempted this week and they were all a great success!  The fagottini were something we have thought of attempting for years and we finally tried.  We learned of the pasta "cheat" in using wonton wrappers through a pumpkin ravioli recipe that we adore.  I'm sure to be making that recipe in the coming weeks.  The Pepper and Collard recipes I stumbled upon in my effort to find new, creative uses for these vegetables.

We have sweet potatoes, cabbage, and kohlrabi leftover.  I already have an excellent recipe to try tonight with kohlrabi and turnips, which I believe we will receive in our share today.

Week 18 Bounty:

Photo courtesy of Scotch Hill Farm, Broadhead, WI

Sweet potatoes 
Tomatoes
Bright Lights Chard 
Zucchini
Cilantro
Cabbage
Bok choi
Kohlrabi
Peppers

Spicy Greens Mix 

Collards 

Meal #1: parsley, chard
Fagottini con pera e prosciutto

Pear and Prosciutto Pasta

We enjoyed this dish with a side of braised chard with butter. This is based on one that we remember from the Veneto region in Italia.  We attempted to find a recipe online to no avail.  We only found one recipe that used pear and prosciutto, but felt that it was nothing like the simple dish that we enjoyed.  So we worked off of that recipe and created our own.  It was delicious, maybe not exactly the fagottini of our memories but wonderful just the same.  

fagottini pasta

Package of wonton wrappers
Small bowl of water
1/2 cup (4 oz) ricotta cheese
1/2 cup (4 oz) pears, peeled, seeded and small-diced
1/2 cup (4 oz) prosciutto chunks, small-diced
1 tbsp. Italian parsley, minced
1/4 tsp. freshly ground black pepper
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. dried orange peel
4 Tbsp butter
2 tsp sage
Combine the parsley black pepper, onion powder, garlic powder, and orange peel in a small container. Then combine ricotta, pears, prosciutto, and seasoning blend. Place wonton wrappers on clean surface and, one at a time, drop one tsp of prepared filling onto wonton. Use bowl of water to wet your finger and trace the outer edge of the wonton. Then purse the sides together into a small pasta "bag," or fagottini, as shown above. Boil pot of water and cook fagottini for 2-3 minutes. While waiting to boil, add butter to a frying pan. Cook butter until slightly browned. Then use a slotted spoon to transfer fagottini to the frying pan. Toss pasta gently with sage. Cook in pan as desired or serve immediately.

Meal #2: bell peppers, onions, garlic, parsley, thyme, sage
I roasted all 15 or so red and green bell peppers that we had.  I used about one cup for this recipe and froze the rest into cubes for future use. It is a wonderful recipe that even the kids loved.
Roasted Red Pepper and Herb Pasta with Shrimp
2 red bell peppers
8 ounces uncooked fettuccine
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 cup finely chopped onion
1 tablespoon minced garlic
1/2 pound peeled and deveined large shrimp
1/4 cup fresh lemon juice (about 2 lemons)
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh sage
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
1 teaspoon extra-virgin olive oil
2 tablespoons shaved fresh Parmesan cheese
Preheat broiler. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 20 minutes. Peel and chop; set aside. Cook fettuccine according to the package directions, omitting salt and fat; drain well. Set aside; keep warm. Heat 2 tablespoons olive oil and butter in a large skillet over medium-high heat. Add chopped onion and garlic to pan, and cook for 4 minutes or until the onion is tender, stirring frequently. Add shrimp to the pan, and cook for 2 minutes. Add bell peppers and 1/4 cup lemon juice to the pan, and cook for 4 minutes or until the shrimp are done and half of the liquid has evaporated. Add chopped parsley and the next 5 ingredients (through 1/2 teaspoon crushed red pepper) to the shrimp mixture. Remove pan from heat. Combine cooked fettuccine and 1 teaspoon olive oil in a large bowl; toss well. Add shrimp mixture, tossing gently to coat. Top each serving with cheese. * Recipe from Gale Moody, Woodstock, Georgia, Cooking Light 

Oven Roasted Green Beans
1 1/2 pounds green beans
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 425 degrees F. Trim the ends of the green beans and add to a large bowl. Toss with the extra-virgin olive oil, salt and pepper and spread out evenly on a parchment lined baking sheet. Roast, stirring once halfway through, until lightly caramelized and crisp tender, 12 to 15 minutes.
Meal #3: collard greens, spicy greens, onion
Lentil and Green Collard Soup
I used the collard greens and spicy greens and made a double batch of this so that we had extra for the freezer.  I had cut down on the water as someone suggested, so it was a thick soup.  I also think this would be great atop some brown rice.
1 tablespoon olive oil
1 large onion, chopped
1 tablespoon salt
1 cup dry red lentils, rinsed and drained
6 cups water
2 tablespoons olive oil
1 bunch collard greens - rinsed, stemmed and thinly sliced
1 tablespoon ground cumin
1 teaspoon ground cinnamon
2 tablespoons minced garlic
1/3 cup lemon juice
Heat 1 tablespoon olive oil in a large saucepan over medium heat, stir in onion and salt; cook until softened and translucent, about 4 minutes. Stir in lentils, and cook for 1 minute. Pour in water, then bring to a boil over high heat, then turn heat to medium-low, cover, and simmer until the lentils are tender, about 15 minutes.  Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add collard greens, and cook until wilted, about 10 minutes. When the lentils are tender, stir in the collard greens and season with cumin, cinnamon, and garlic; allow to simmer 10 more minutes. Stir in lemon juice before serving. * Recipe from Farah Momtaz at allrecipes.com

Other Uses: zucchini, cilantro, tomatoes, bok choi
Zucchini(Squash) Flaxseed Bread
We made this back in June/July and loved it so much we brought it back.  I made them into muffins this time.  Baked them at 350 for about 25 minutes.  
1 1/2 cups all-purpose flour
1 cup whole wheat flour
3/4 cup granulated sugar
1/2 cup ground flaxseed
1/4 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
2 cups shredded zucchini (about 2 medium zucchini)
1 cup vanilla low-fat yogurt
1/2 cup egg substitute
3 tablespoons canola oil
1 teaspoon vanilla extract
Cooking spray
3 tablespoons chopped walnuts
Preheat oven to 350 degrees. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, granulated sugar, and next 7 ingredients (through nutmeg) in a large bowl, stirring well with a whisk. Spread zucchini onto several layers of heavy-duty paper towels; cover with additional paper towels. Press down firmly to remove excess liquid. Combine yogurt, egg substitute, oil, and vanilla in a medium bowl, stirring well with a whisk. Stir in zucchini. Add zucchini mixture to flour mixture, stirring until well combined. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Sprinkle batter with 3 tablespoons walnuts. Bake for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove bread from pan; place on wire rack. * Recipe from Cooking Light 

Cilantro, washed, chopped and put in freezer bags.  

Bok choi, washed, chopped and blanched in boiling water for 2-3 minutes.  Put in freezer bag.

Tomatoes were washed, stemmed and seeded and pureed.  Frozen into cubes.

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 15

Wow!  Only five more weeks left.  We got a little creative this week.  The result made for some wonderfully delicious meals.  Everything was great, but my favorite was definitely the Caprese and "Bruschetta."  Perhaps I am partial due to their Italian flair, but they made a fun, flavor-filled meal.

The Hermit Cookies were a particular surprise.  I wanted to make cookies and thought - why not try to add in a vegetable?  They were scrumptious and the kids loved them. I didn't adjust the recipe for the added liquid, so the cookies were nearly like a bread/bar consistency.  Next time I will adjust the ingredients accordingly.

The large tomatoes and peppers I used combined with last week's share and made salsa on delivery day.  The beans I also combined with last week's beans and made that yummy dip.  I was so far ahead that we ended up with no leftovers, with the exception of a lonely eggplant that will be combined with the three new eggplants we received yesterday!

Photos courtesy of Scotch Hill Farm, Broadhead, WI

Week 15 Bounty: 
Leaf lettuce mix
Spicy Greens mix
Arugula 

Tomatoes
Melon
Beans
Basil
Eggplant
Okra
Bok Choi
Cilantro
Summer Squash
Peppers



Meal #1: Juliet and Sungold tomatoes, basil 
Caprese (cah-PRAY-zay)
Cut up larger tomatoes, kept cherry sized tomatoes whole. Tossed with basil and fresh mozzarella.

Naan "Bruschetta"
Whole wheat naan (from Trader Joe's) toasted lightly in the oven at 375 with buratta (also from Trader Joe's), prosciutto and walnuts. Buratta is fresh cheese made from mozzarella and cream. This is an easy version of my favorite bruschetta in Italia.

Okra with Bacon
Slice into stars and fry in hot bacon grease or olive oil. Season to taste with garlic, salt & pepper or crumbled bacon. * Recipe from Scotch Hill Farm.

Meal #2: bok choi, green onions, ginger 
Enjoyed this scrumptious dish with wild rice.

Salmon and Bok Choi
3 tablespoons lower-sodium soy sauce
2 tablespoons honey
2 teaspoons grated peeled fresh ginger
2 teaspoons dark sesame oil (didn't have, so we substituted some olive oil)
1/2 teaspoon garlic powder
1 pound baby bok choy or bok choy
4 (6-ounce) sustainable salmon fillets
1/4 cup diagonally cut green onions
Preheat broiler. Combine first 5 ingredients in a small bowl, stirring with a whisk. Coarsely chop bok choy leaves, and arrange on one end of a jelly-roll pan. Coarsely chop bok choy stems and arrange in a single layer on opposite end of jelly-roll pan. Place salmon, skin side down, in a single layer on top of leafy greens. Pour half of soy sauce mixture evenly over salmon; pour remaining half evenly over bok choy stems. Broil for 5 minutes; stir stems. Broil an additional 4 minutes or until desired degree of doneness. Arrange 1/3 cup bok choy on each of 4 plates. Top each serving with 1 fillet and 1 tablespoon green onions. * Recipe from Cooking Light at myrecipes.com

Meal #3: greens, arugula

Enjoyed the greens and nuggets with a pumpkin risotto package that we brought back from Italia.  It was a great dinner all together.  I love pumpkin risotto, but my homemade recipe is actually better than this was, so I am really looking forward to making it from scratch.

Spicy Greens with Warm Balsamic Dressing

We used the spicy greens and arugula for this recipe.

1 bunch arugula, cleaned, trimmed and chopped

1 head radicchio, chopped
2 cups chopped escarole, 1/2 head
1/4 cup extra-virgin olive oil
1 clove garlic, cracked
1/3 cup balsamic vinegar
Salt and pepper
Arrange greens on a large platter. Heat oil and garlic in a small pan over moderate heat. Simmer garlic in oil to infuse the flavor. Remove the garlic from the oil and transfer it to a small bowl. Wipe the pan and return to heat. Add balsamic vinegar . Raise heat to high and reduce vinegar by 1/2, 30 seconds. Stream oil into saucepan and whisk to combine with vinegar. Drizzle dressing over the salad and season the greens with salt and pepper. * Recipe from Rachel Ray at food.com

Baked Chicken Nuggets
3 skinless, boneless chicken breasts
1 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon dried thyme
1 tablespoon dried basil
1/2 cup butter, melted
Preheat oven to 400 degrees F. Cut chicken breasts into 1 1/2-inch sized pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter in a bowl or dish for dipping. Dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture. Place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes. * Recipe from Teresa at allrecipes.com

Other Uses: melon, cilantro, squash

Melon 

Balled and tossed with blueberries

Cilantro
Washed, chopped and frozen on jelly roll pan, then transferred to freezer bag.

Hermit Cookies
1/2 cup butter, room temperature
1 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 egg
2 Tablespoons milk
1 teaspoon vanilla
1/2 cup squash, pureed
1 1/2 cups all-purpose flour
1 cup raisins, currants, etc (I used dark chocolate chips)
1/2 cup chopped nuts (I used walnuts)
Oil a cookie sheet; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, cinnamon, nutmeg, and cloves. Beat till combined, scraping sides of bowl occasionally. Beat in the egg, milk, squash and vanilla till combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Stir in chocolate chips and nuts. Drop by rounded teaspoons 2 inches apart on prepared cookie sheet. Bake in a 375 degree oven 10 minutes or till edges are lightly browned. Transfer cookies to a wire rack and let cool. Makes 36 cookies. * Recipe from Better Homes and Garden New Cook Book

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 9

Whew!  Finally got to posting this.  We were on vacation staying at a cabin in northern Wisconsin all last week.  We pre-planned what veggies to fix and freeze and what to take along.  Everything was delicious - mostly things we've done in years past.  We also had a very helpful friend pick up Week 10's share for us.  Now we've got to catch up on using those, too!

Week 9 Bounty:

Photos courtesy of Scotch Hill Farm, Broadhead, WI

Broccoli
Bright Lights Chard
Red onions
Eggplant
Basil
Okra
Green Bell Peppers
Hot Pepper
Summer Squash
Tomatoes





Freezer Items: broccoli, tomatoes, green bell pepper, onion, cilantro, hot pepper, okra, basil, garlic 
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


Easy Indian Style Okra
Just added the new to last week's bag. See Week 8 for the recipe.

Basil Walnut Pesto
See Week 7 for the recipe.  I tried making it complete with parmesan, added a little water and it went into frozen cubes quite nicely.


Broccoli Puree
Steamed and pureed, adding a little water, and put in ice cube trays to use later in sauces.


Meal #1: chard
Chard Omelettes
Diced chard leaves and stems, separately.  With some olive oil in a pan, cooked the stems until softened, then added leaves.  Removed chard from pan.  Added chard and cheddar cheese to omelettes as we made them.  

Meal #2: eggplant, summer squash, zucchini
Grilled Burgers with buns
Grilled Veggie Skewers
Cubed eggplant, zucchini and squash. Tossed with olive oil and seasoning salt.  Stabbed the cubes onto skewers.  Grill until cooked - timing depends on the heat of your grill and size of cubes. 

Meal #3: patty pan squash
Grilled Sausages with buns
Pan-fried Patty Pan Squash
Diced squash and fried in pan with olive oil and seasoning salt (our favorite that we use all the time includes: salt, rosemary, garlic, sage, basil, juniper and black pepper).  

We actually ended up with plenty of leftovers from the veggie skewers and the pan-fried squash, so I put it in the Magic Bullet and we had a delicious pasta sauce for the next day.

Other Uses: dill
Dried dill by hanging it