CSA 2013 Week 14

Image from Scotch Hill Farm, Broadhead, WI

Week 14 Bounty:
Tomatoes
Arugula
Peppers
Melon
Squash
Okra
Green beans
Basil
Cucumber
Chard

Meal #1 (squash, eggplant)
We enjoyed these with some Italian sausages.  They were delicious.  We make sure to make them small and thin so they crisp up or the kids don't like them.

Zucchini/Eggplant Cakes
1 whole Large Zucchini
1 Tablespoon Minced Garlic
1/2 cup (to 3/4 Cup) Breadcrumbs
1/2 cup 4-cheese Italian Blend (or Parmesan Or Romano)
2 whole Eggs
Kosher Salt To Taste
Freshly Ground Black Pepper, To Taste
Olive Oil
Wash and cut the end off of one large zucchini. Shred it using the large holes of a cheese grater. Squeeze the shredded zucchini inside of a clean towel until you’ve removed as much liquid as possible. Place shredded zucchini into a medium sized bowl. Add minced garlic, breadcrumbs, cheese (shredded), eggs, kosher salt and pepper to taste. Stir with a fork until well mixed. Heat olive oil (about ¼ inch deep in bottom of skillet) to a medium heat. When the oil is hot enough drop a glob of zucchini batter into the skillet and flatten it a bit. After about two minutes, turn the cakes over ( they should be nice golden-brown) and cook on the other side until done (about 2-3 minutes). Serve with the dipping sauce of your choice and enjoy!  *Recipe from thepioneerwoman.com

Meal #2 (arugula)

My husband, Allen, loves pizza with arugula and this effort was well worth it!
Pizza con Arugula

Whole wheat Trader Joe's pizza crust

Frozen pesto cubes from the freezer, thawed

Sliced fresh mozzarellla

Arugula

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

Meal #3 (chard, onion, garlic, parsley)

This was not a hit with the little ones, but Allen and I enjoyed it.
Honey Lemon Salmon with Parsley Rice and Swiss Chard
4 tbsp lemon juice, separated
1 tbsp honey (21g)
2 salmon fillets
About 1/2 lb raw Swiss chard, chopped
1/2 onion, sliced
2 garlic cloves, minced
2 cups of cooked rice
About 1/4 cup fresh parsley, separated
Kosher Salt
Cook rice according to package directions. Season salmon fillets with salt and pepper. In a separate pan, add 1 Tbsp of olive oil and onion slices. Heat on medium, stirring every so often so they don't stick or burn in the pan. When they start to get soft add the Swiss chard. Lower heat slightly. Toss occasionally as the Swiss chard cooks down. While the Swiss chard cooks, combine honey and lemon juice in a small bowl. Set aside. When the Swiss chard is tender transfer to a serving bowl. This process should take about 15-20 minutes. If you like very wilted Swiss chard add about 1/4 of water to pan when cooking to speed up the steaming process. Wipe out pan and add 1 tsp of olive oil. Heat on medium. When hot add salmon fillets. Cook for about 5 minutes on each side. When the salmon is almost done add the honey/lemon sauce to pan. Cook for about 1 minute longer for the sauce to thicken. Be care not to burn the honey (I turn the heat to low at this point). To plate add 1/2 of the Swiss chard to the center of the dish. Place salmon on top of the Swiss chard and top with a few sprinkles of fresh parsley.  Add remaining parsley to rice. Season with salt and pepper to taste. Serve on the side. * Recipe from lifeonfood.blogspot.com

Sides (basil, garlic, green beans, okra)

Some fabulous repeats to stock up the freezer.
Basil Walnut Pesto
2 cups packed basil leaves
1/3 cup olive oil
1/2 cup finely chopped walnuts
2 cloves garlic, minced or crushed
1/2 cup grated parmesan cheese
2 tablespoons softened butter (optional)
1/2 teaspoon salt (optional)
Place basil, olive oil, walnuts, garlic and salt (if using) in food processor. Blend until thoroughly combined. Add Parmesan and butter (if using) and blend 5-10 seconds more. Just before serving, add 2 Tbsp of hot pasta water from cooked pasta. Serve over pasta with bread and salad.* Recipe by dahlia at Food.com

"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

Other (melon, tomatoes, cucumber)
Melon with lunch
Leftover - tomatoes and cucumber

CSA 2013 Week 12

*Image from Scotch Hill Farm, Broadhead, WI

Week 12 Bounty:

Beautiful Swiss chardSmall tomatoes
Large tomatoes
Melon
Beans
Squash
Large pepper
Small pepper
Broccoli
Cucumber
Corn

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

Meal #1 (eggplant, squash, onion, garlic, tomato)

Tunisian Vegetable Ragout with Quinoa

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

Meal #2 (broccoli)

Roasted Broccoli

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

Sides (chard, green beans, garlic, cucumbers, tomato, bell pepper, onion, parsley, cilantro, dill, melon, corn)

Fruit and Veggie Shake
We used a handful or two of mixed chard, lots of fruit (anything we have on hand: watermelon, cantalope, pineapple, apricot, kiwi, mulberries). Add a little whole fruit juice and coconut water and blend. Occasionally I add yogurt.

"Bean" Dip

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

1 cup cashews
2 cups green beans, cleaned and ends removed
2 Tbsp lemon juice
3 Tbsp oil (I used olive)
2 tsp onion powder
1 clove garlic, minced
1 tsp garam masala
1/4 tsp ground cumin
1/2 tsp black pepper
1 tsp salt
Dash cayenne pepper
Soak 1 cup cashews in water for 30 minutes. Drain most of liquid, but not all. Puree 1 cup soaked Cashews into a paste. Leave cashew paste in your food processor or blender and add the remaining ingredients. Puree everything together until well blended. * Recipe adapted from www.addictedtoveggies.com

Cucumber Salsa

This is really good.  I have one child who loves the Freezer Salsa and one who loves cucumbers, so this seems to satisfy them both!

2 medium cucumbers, peeled,seeded,chopped
2 medium tomatoes, chopped
1/2 cup green bell pepper, chopped
1 jalapeno pepper, seeded,minced
1 small onion, chopped
1 clove garlic, minced
2 tablespoons fresh lime juice
1 teaspoon fresh parsley, minced
2 teaspoons fresh cilantro, minced
1/2 teaspoon dried dill weed
1/2 teaspoon salt
In a medium bowl stir together all ingredients. Cover and refrigerate at least one hour. Serve with tortilla chips. (I actually tossed it all in the Ninja (peeled and seeded) and with the touch of a button, it was done) * Recipe from Kaarin at food.com

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

CSA 2013 Week 11

Week 11  Bounty:
Sweet corn

Chard

Cucumbers

Cherry tomatoes 

Garlic

Broccoli 

Tomatoes

Bell pepper

Eggplant

* Photo from Scotch Hill Farm, Broadhead, WI

Meal #1 (garlic, chard, tomato)
Parmigiano Reggiano Baked Eggs with Swiss Chard

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

Meal # 2 (broccoli)
Roasted Broccoli 
Served with hot dogs and buttered pasta

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

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

The Best Fresh Tomato Salsa
3 cups chopped tomatoes
1/2 cup chopped green bell pepper
1 cup onion, diced
1/4 cup minced fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons chopped fresh jalapeno pepper (I used 4 tsp of hot pepper from share)
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve. * Recipe from Allrecipes.com by Cheryl Dressler

Other (corn)
Sweet corn

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

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

CSA 2013 Week 10

Week 10 Bounty:

Spring treat corn
Onions
Beaver dam peppers (mildly hot)
Black jalepeños
Bell pepper
Cabbage
Cucumbers (H19, Long, or Silver Whites)
Melons
Basil
Tomatoes
Cutting celery
Okra
*Photo from Scotch Hill Farm, Broadhead, WI




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

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

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


Meal #2 (bell peppers, onions, mushrooms, zucchini)
This was a hit that even the kids loved.  Healthy and fun!
Shish Kabobs
Bell peppers 
Onions 
Mushrooms
Zucchini
Shrimp
Chicken
Chopped everything, filled kabobs and grilled.

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

Sides (melon, cucumber)
Melon 
Cucumber 
Both were eaten with lunches

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

CSA 2013 Week 9

Week 9 Bounty

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

Meal #1 (onion, basil)

Another wonderful meal with friends. They shared a delightful kale salad (with lemon and anchovies) that my three year old devoured with as much gusto as she does kale chips.  

Salmon Risotto

9 ounces salmon, skinned and cubed
1 pint chicken stock
1 tablespoon oil
1 tablespoon butter
1 large onion, finely chopped
8 ounces risotto rice or 8 ounces arborio rice
1/4 pint white wine
1/4 cup fresh basil (or to taste)

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

Sauteed Green Beans

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

Meal #2 (mushrooms, zucchini)

Steak and Mushrooms
Sirloin steak on the grill with sauteed mushrooms.

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

Meal #3 (radish greens, garlic, tomato)

"Grilled" Turkey on Naan

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

Other (tomatoes, cucumbers, melon)

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

Bruschetta Salsa

Tomatoes, seeds removed

Garlic

Basil

Olive oil

Put in food processor and serve with crackers, chips or toasted bread.

CSA 2013 Week 8

Week 8 Bounty:

Image from Scotch Hill Farm, Broadhead, WI

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

Meal # 1 (broccoli)

Oven Roasted Broccoli
1 pound broccoli, rinsed and trimmed
2 tablespoons olive oil
1/2 teaspoon salt
Preheat oven to 425 degrees F. Cut the broccoli florets, stems and leaves into bite size pieces. Place the broccoli into a mixing bowl and toss with the olive oil and salt. Place in the oven and roast just until the broccoli is tender, 8 to 10 minutes. Remove from the oven and serve immediately. 

Bigoli al'anatra

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

Meal #2 (radishes, beets)
This was a really fun and yummy meal that everyone could enjoy!

Radish Omelettes

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

Red Beet Pancakes

1 1/2 cup flour (used half white, half whole wheat)
1 1/2 Tbsp sugar
1 1/2 tsp baking powder
3/4 tsp baking soda
1/4+1/8 tsp salt
1 egg + 1 egg white
1 1/2 c buttermilk (use 1 1/2 Tbsp lemon juice in 1 1/2 cup and fill with milk)
3 Tbsp melted butter or vegetable oil (sometimes we use a butter/oil/flaxseed combo)

Roasted, pureed beets (about half of the bunch from our share)
1 tsp vanilla
Put the flour, sugar, baking powder, baking soda, clove, allspice, cinnamon and salt together into a mixing bowl. In a 2-cup glass measure or small bowl, beat the egg lightly. Whisk in the buttermilk, beets and melted butter or oil until well blended. Stir the wet ingredients into the dry, mixing only until the batter is evenly moistened; it will still contain small lumps. Grease your nonstick frying pan lightly with a paper towel moistened with vegetable oil. Heat over medium heat for about 1 minute. Ladle 1/4 cup of the batter into the pan. Spread out to 5 inches. Cook until golden brown on the bottom with tiny bubbles all over the top, 1 to 2 minutes. Shake the pan or slip a spatula underneath the flapjack to loosen it. Repeat with the remaining batter. Serve the flapjacks hot out of the pan with natural maple syrup. Makes about 10 pancakes. * Recipe adapted from A Man And His Pan

Sides (chard, green beans, cucumbers, onions)

Sauteed Chard
Enjoyed this with some leftovers.

1/2 teaspoon salt
2 pounds Swiss chard
4 teaspoons melted butter
1/8 teaspoon pepper
1 tablespoon vinegar or lemon juice
Directions
Rinse chard; separate stems from leaves. Cut stems into 2-inch pieces; cut leaves crosswise into 1-inch strips. To a saucepan add 2 teaspoons melted butter. Add stems to pan; saute about 5 minutes. Add leaves; cook another 5 minutes. Add remaining 2 teaspoons butter and pepper. Mound in center of serving plate and drizzle with vinegar or lemon juice.

Sauteed Green Beans

While spending the weeked with extended family we shared our last two week's green beans.  No one had made them so simply and they were a hit.

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

Benedictine Spread

This is a delicious spread that we created based on other recipes last year and it is really good with just about anything dipped in it, including other raw vegetables or crackers.

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

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

Extra: Jam

We have annually visited Jenehr Farm and harvested 20 pounds of strawberries for homemade jam.  Last year's weather made that impossible and also ruined the new crops for this year.  Fortunately 2013 has been more than kind to our mulberry trees and we have probably harvested over 30 pounds in the freezer.  I used 28 cups for this delicious low-sugar jam.

Mulberry/Strawberry Freezer Jam
32 cups berries (28 cups mulberry, 4 cups strawberry)
10 cups sugar
4 Tbsp lemon juice (juice of 4 lemons) or apple cider vinegar
2 cups pectin
Put the mulberries into a large non-reactive pot. Add the sugar and mix well. Cover and refrigerate for 8 hours or overnight. This long maceration reduces the cooking time later, resulting in a fruitier, more brightly flavored and colored jam. The mulberries will have released a lot of their juice during their maceration. Stir the macerated berries and their juice to liquefy any still-undissolved sugar. Stir in the pectin and the lemon juice or cider vinegar.  Place the pot with the mulberry mixture over high heat and cook, stirring frequently, until a rolling boil for two minutes. Ladle the jam into clean jars, leaving 1/2-inch head space between the surface of the jam and the rims of the jars. Wipe off the rims of the jars with a clean, damp cloth or paper towel. Screw on the canning lids. Freeze.

CSA 2013 Week 7

Week 7 Bounty:

Image from Scotch Hill Farm, Broadhead, WI

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

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




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


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

Pan-fried Potatoes
Diced or chopped potatoes 

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

Roasted Carrots and Broccoli 

12 carrots, peeled and chopped 

Bunch of broccoli, with leaves and stems, chopped 

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

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

Shake (lettuce, pineapple, cantalope, apricot)

Image from Scotch Hill Farm, Broadhead, WI

Pina Colada Shake

pineapple

cantalope

apricots

lettuce

coconut water

milk

ice

Add to blender and crush/blend.

Bread (summer squash)

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

Other (cucumber)

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

CSA 2013 Week 6

Week 6 Bounty:

Image from Scotch Hill Farm, Broadhead, WI

zucchini
radishes
cucumbers
patty-pan squash
green beans
snow peas
chard
mixed greens








Another fun week of experimentation. The Squash Bacon Pasta is a regular at our house. It was a favorite of mine in Italia and we recreate it often. Everything else was new. The Fruit and Veggie Shakes I happened to hear someone talking about them and thought why not try them. They were really wonderful and my kids look forward to more!
Meal 1 (zucchini, patty-pan squash)
Squash Bacon Pasta
1 pound pasta (we like whole wheat tagliolini with this dish)
4 ounces bacon, sliced into 1/2-inch pieces
2 pounds zucchini, (about 2 large), diced
1/2 to 1 cup reserved pasta water
3/4 cup very loosely packed, finely grated Parmigiano-Reggiano
Coarse salt and cracked black pepper
Cook the pasta in boiling, salted water to al dente. Drain the pasta, reserving 1 cup of the cooking water. Return the pasta to the pot and set aside. In a large saute pan, add the bacon and cook until the fat is rendered and the bacon is crispy. Add the zucchini and cook until it starts to soften. Place the cooked pasta over low heat. Add the reserved pasta water, cooked bacon, zucchini and the grated cheese. Toss to combine. Season with salt and pepper. Taste and adjust seasonings. Serve immediately.

Meal 2 (green beans, onions)
Green Beans with Mushrooms
1 1/4 pounds green beans, trimmed and cut in half
Coarse salt
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 tablespoon butter
1 onion, chopped
2 portobello mushroom caps, halved and thinly sliced
1/2 cup dry sherry
Directions
Simmer green beans in salted boiling water 5 minutes. Drain green beans and return skillet to moderate heat. Add oil and butter to the pan. Add onions and saute 2 to 3 minutes. Add mushrooms and season with salt and pepper. Saute mushrooms 3 to 5 minutes with onions, add green beans back to the pan. Heat green beans through and add sherry. Cook for 1 to 2 minutes. Transfer green beans and mushrooms to a serving plate. * Recipe from Rachel Ray at foodnetwork.com.
Baked Chicken and Rice
1 cup long-grain rice
1 14.5-ounce can diced tomatoes, undrained
1 cup low-sodium chicken broth
1/2 cup fresh orange juice
1 cup fresh flat-leaf parsley leaves, roughly chopped, plus more for garnishing
1 medium yellow onion, thinly sliced
1 clove garlic, thinly sliced
1/2 teaspoon ground cumin
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
4 boneless, skinless chicken breasts, cut in half
Heat oven to 400° F.  In a large bowl, combine the rice, tomatoes and their juices, broth, orange juice, parsley, onion, garlic, cumin, 3/4 teaspoon of the salt, 1/4 teaspoon of the black pepper, and the red pepper (if using). Transfer to a 9-by-13-inch baking dish. Rinse the chicken and pat dry. Season with the remaining salt and pepper. Nestle the chicken pieces among the rice mixture. Cover the dish tightly with foil. Bake until the chicken is cooked through, about 35 minutes. Remove from oven. Let stand for 5 minutes. Spoon the rice and chicken into individual bowls. Sprinkle with additional parsley. * Recipe from realsimple.com

Meal 3 (chard, basil, tomato)
Naan Pizza with Prosciutto and Chard
Homemade Sauce: 
Chard, steamed
Garlic scapes
Seasoning salt
Tomato paste
Olive Oil
Sweet Red Wine
Basil 
Put the above ingredients in Ninja and blend.  Spread sauce on naan, top with mozzarella cheese and prosciutto.  Bake at 400 degrees for 12 minutes.  

Side (mixed greens)
Fruit & Veggie Shake
This is a new discovery and we've tried them a few times this week with much success.  They are different every time, but just as delicious.  I used a handful or two of mixed greens, lots of fruit (I've used anything we have on hand: watermelon, cantalope, pineapple, apricot, kiwi, mulberries).  I tossed in a few pureed veggie cubes from the freezer (beets, greens, etc.).  Add a little whole fruit juice and coconut water and blend. Occasionally I add yogurt.

Other: (radishes, zucchini, cucumber)
We just have radishes, one zucchini, some chard and a little bit of sliced cucumbers left.  We have been eating the cucumbers like chips and it is so refreshing on these hot days.  One of our children loves them and the other we are still trying different dips to get him interested. (The snowpeas were used with last week's snowpeas so the recipe is in Week 5.)

CSA 2013 Week 5

Week 5 Bounty:

Image from Scotch Hill Farm, Broadhead, WI

snow peas
radishes and radish tops
chard
cucumber
leaf lettuce mix
turnips
onions
herbs (Italian basil and oregano)

Our freezer was all cleaned out of proteins this week, so we had more than our typical one-a-week vegetarian meal.  But they were all wonderfully delicious!  Somehow even with the crazy holiday week that we had we still have kept up with the vegetables.  We have yet to preserve anything.

Meal 1 (turnips, radishes, Asian greens, carrots, onions)

These vegetables and chicken were a fabulous combination!  Best of all we were able to share them grilling out with friends.  

Glazed Root Vegetables

4 cups chopped root vegetables (I used turnips, radishes and carrots)

Small bunch of early onions
4 tablespoons coconut oil
1/2 cup maple syrup
1/2 Tbsp curry powder
Kosher salt

Freshly ground pepper
1 bunch of Asian greens, finely chopped.  Combine turnips, radishes, carrots, coconut oil, maple syrup, and curry in a skillet. Rest lid on top of pan at an angle, do not cover it firmly. Simmer over medium heat until vegetables are crisp-tender, about 20 minutes. Add asian greens and cook thoroughly, a few minutes. Season with salt and pepper. 

Espresso Cumin Chicken

1 cup dark-brown sugar
1 cup kosher salt
1 cup ground espresso-roast coffee
2 Tbsp ground cinnamon
2 Tbsp garlic powder
2 tsp ground cumin
1 tsp cayenne pepper

4 boneless chicken breasts

Marinated for a few hours before grilling in tin foil.

Meal 2 (chard, radish/turnip greens, lettuce mix, basil, oregano)

This is a house favorite.  I always love to throw in whatever green things we have.  It started out as a family recipe for spinach lasagna, but now I love to see what vegetables I can all sneak in.  I love adding diced carrots or other root vegetables. 

Veggie Lasagna

15 oz ricotta cheese or cottage cheese
1.5 c. shredded mozzarella
1 egg, beaten
Bunch of chard, radish/turnip greens, lettuce mix
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. oregano & basil (I used fresh so it is 1/2 Tbsp. each)

1/2 tsp. nutmeg
1 jar (15.5 oz) spaghetti sauce 
1 c. water (I did not use this as my homemade sauce is very watery)
Rinsed greens and gently steamed them in a covered pot with a bit of water.  In a large bowl, mix ricotta, 1 c. mozzarella, egg, greens, salt, pepper, oregano and nutmeg. In a greased 13" x 9" x 2" pan layer 1/2 c. spaghetti sauce and 1/3 of noodles and 1/2 of cheese mixture. Repeat three layers . Top with remaining noodles and sauce and sprinkle with remaining mozzarella on top. Pour water around edges and cover tightly with foil. Bake at 350 degrees for 1 hr 15 min. Let stand for 15 minutes before serving.  (Note: I was on a tight schedule and tried it on convection, baked covered at 325 degrees convection for 55 minutes.  It worked perfectly.)

Meal 3 (snow peas, goat cheese)

This was a good summer dish.  We left the goat cheese on the side, as we didn't know what the kids would think of it.  They weren't fans of the cheese, but they loved the meal.  

Quinoa with Chickpeas and Snow Peas
1 tablespoon olive oil
1 teaspoons sea salt
2 cups quinoa
1.5 cups snow peas
1 lemon
1 can chickpeas, drained and rinsed
1 bunch flat-leaf parsley, chopped
2 tablespoons fresh chives, chopped1/4 cup crumbled goat cheese
Cook quinoa and set aside to cool. While quinoa cooks, drizzle olive oil and lightly sauté asparagus and sugar snap peas. When the quinoa, asparagus, sugar snap peas have cooled combine all ingredients and add the chickpeas, lemon juice, parsley and chives. Mix and sprinkle the goat cheese. Salt to taste. *Recipe adapted from sacramentostreet.com

Cucumber - the kids and I had for a snack.  It made it all the more exciting, because we recently saw My Neighbor Totoro.  The little girl in the film eats a cucumber whole, so that made it cool.

CSA Share Week 8

We had a lot of hits this week.  The Benedictine Spread was scrumptious!  We shared it with friends and then froze the rest so we can enjoy it with family next week.  We would definitely use our cucumbers this way again.  The vegetable lasagna is always great and so easy to freeze and use again later.  

The Summer Squash Puffs, while not necessarily healthy due to frying, are quite delectable.  We tried the Easy Indian Style Okra last year and everyone enjoyed it.  The flavors are great and we had no problem with the texture of the okra.  

We have tomatoes and dill leftover.  I would like to find another dip or spread that would incorporate dill next week.  The tomatoes can likely be combined with Week 9's for a batch of salsa!

Photos courtesy of Scotch Hill Farm, Broadhead, WI

Week 8 Bounty: 
Cabbage
Carrots
Summer Squash - Patty Pan and Magda
Zucchini
Long Cucumber
Short cucumber
Onions
Green Bell Peppers
Tomatoes (Jet Star, Juliet, Sun Gold)
Okra

Dill

Meal #1: cabbage, tomatoes

Black Bean Tacos
Can of black beans, seasoned for tacos
Shredded taco cheese
1/2 head of cabbage, chopped
Black olives
One tomato, diced
Whole wheat tortillas
Drain liquid from beans and heat in stovetop pot.  Warm tortillas in microwave, add ingredients as you choose.

Meal #2: carrots, zucchini, patty pan squash

We like this to be more like true Italian style, better balance of pasta to sauce. With true Italian pasticcio the flavor of the pasta is just as prominent as the flavor of the sauce. The original recipe was one that has been passed around the family for years.  It was only supposed to be one frozen package of spinach, but a few years ago I began adding other veggies.  It also called for two jars of spaghetti sauce and I only use one.  My homemade spaghetti sauce is full of more vegetables, so this is a vegetable delight.

Pasticcio di Verdure (Vegetable Lasagna)
15 oz. ricotta cheese
1.5 c shredded mozzarella
1 egg, beaten
10 oz. or 1.25 c chopped spinach (I used puréed cubes)
1/2 tsp salt
1/8 tsp pepper
3/4 tsp oregano
1/2 tsp nutmeg
15 oz. jar spaghetti sauce (I used homemade)
Small bunch of carrots
1 cup grated zucchini - liquid squeezed out and reserved
12-15 lasagna noodles (I prefer "rolled flat like homemade," or to make the pasta)
1 c water (I used zucchini and spinach juices)
In a large bowl, mix ricotta, 1 cup mozzarella, egg, spinach, spices, sauce, carrots, and zucchini. In a greased 13x9x2 pan, layer 1/2 cup of filling mixture, then three noodles. I usually do four to five layers depending on amount of sauce. Top with remaining filling mixture and sprinkle with 1/2 cup mozzarella. Pour water (or vegetable juice) around edges and cover tightly with foil. Bake at 350 degrees for 1 hour 15 minutes. Let stand for 15 minutes before serving. 

Stuffed Patty Pan Squash
6 pattypan squash, stem and blossom removed
6 slices bacon
1/2 cup diced onion
1 1/2 cups soft bread crumbs
1/4 cup freshly grated Parmesan cheese
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C). Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance. Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon to paper towels, and set aside. Saute onion in bacon drippings. Chop the reserved squash pieces, and saute them with the onion for one minute. Remove the skillet from heat, and stir in the breadcrumbs. Crumble the bacon, and stir into the stuffing along with the Parmesan cheese. Season to taste with salt and pepper. Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil. Bake for 15 minutes in the preheated oven, or until squash are heated through.

Other uses: cucumbers, onions, magda squash, zucchini

Benedictine Spread
3 small/medium cucumber
Bunch of spring onions, quartered
1 (8-ounce) package cream cheese, softened
1 teaspoon salt
Dash cayenne pepper
3 Tbsp mayonnaise
2 Tbsp red wine vinegar
Slice cucumber in half lengthwise; remove seeds with a small spoon. Place cucumber in blender/food processor and pulse about 5 times, until cucumber is minced. Place onion in the blender/food processor, pulsing until it is finely chopped. To cucumber/onion mixture add cream cheese and stir well with a spatula. Add salt, cayenne, mayo and red wine vinegar. Spread on crackers or bread for sandwiches.

Summer Squash Puffs
1 quart oil for frying
4 summer squash, cut into chunks.
1 medium onion, grated
2 eggs, beaten
2/3 cup all-purpose flour
2/3 cup dry corn muffin mix
2 teaspoons baking powder
3/4 teaspoon salt
Heat the oil in a deep, heavy skillet or deep fryer to 365 degrees F (185 degrees C). Place the squash in a pot with enough water to cover. Bring to a boil, and cook 10 minutes, or until tender. Drain, and mash. In a bowl, mix 2 cups squash*, onion, and eggs. In a separate bowl, mix the flour, corn muffin mix, baking powder, and salt. Thoroughly blend the squash mixture into the flour mixture. Drop the squash and flour mixture by rounded tablespoons into the hot oil, and fry until evenly brown and crisp. Drain on paper towels.

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

Green Bell Peppers

Diced and frozen for future use in chili

Double Chocolate Zucchini Bread
This was so good that I made a double batch and froze it in two freezer containers.  When we are on vacation I will take out the night before to thaw.  In the morning, they will be ready to cook fresh in muffin or bread pans.  Nice and easy breakfast!  I actually used only 1 cup of sugar per recipe - I prefer less sugar. The recipe can be found in Week 6: http://condividereunpasto.blogspot.com/2012/07/csa-share-week-6.html