CSA 2013 Week 20

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


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

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

Image from annmariavolpi.com

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

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

Meal #3 (brussels sprouts, garlic, scallions)

Pork and Brussels Sprouts Stir Fry

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

Meal #4 (tomatoes, bell peppers, garlic)

Image from kalynskitchen.com

Vegetarian Black Bean Chili

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

Side (potatoes)

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

Rustic Truffled Mashed Potatoes with Garlic and Dill

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

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

CSA 2013 Week 13

Week 13 Bounty: 
Cabbage
Melon
Augustus sweet corn 
Cucumber
Tomatoes
Peppers
Eggplant 
Broccoli

* Image from Scotch Hill Farm, Broadhead, WI

This cabbage soup is a family favorite and we were so happy to finally make some.  We enjoyed it on a cooler day and then froze three more meals for later.  We swear by it's healing powers.  The chili and muffins we shared at a party and it was enjoyed by all.  I put the chili on a hot dog and it was wonderful!  I love the cornbread muffins, but surprisingly the kids did not.  But the burgers, potatoes and broccoli was the kid favorite of the week.

Meal #1 (cabbage)

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

Meal #2 (corn, tomatoes)

Cincinnati Skyline Chili

2 lbs ground beef
2 cups chopped onions
4 cups beef stock
2 (8 ounce) cans tomato sauce
2 -3 tablespoons chili powder
2 tablespoons apple cider vinegar
2 teaspoons Worcestershire sauce
1/2 ounce grated unsweetened chocolate or 2 3/4 tablespoons cocoa
2 teaspoons instant minced garlic
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground red pepper or 1/2 teaspoon cayenne pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 bay leaves or 1/8 teaspoon bay leaf powder
chopped onion (optional)
finely shredded cheddar cheese (certainly NOT optional)
kidney bean (optional)
Brown ground beef and onion.  Drain. Add beef stock to beef mixture and simmer 10 minutes. Add remaining 13 ingredients, simmer uncovered 1 hour. Remove bay leaf, skim off extra fat. Serve over hot spaghetti, or hot dogs in buns for chili dogs. Top with plenty of cheese and other optional toppings. * Recipe by Tornado Ali at Food.com

Cornbread Muffins

I used our sweet corn and cooked it as in Week 11, let it cool and cut it off the cobs.  I had enough corn for three times this recipes.  I made 72 mini muffins and froze the rest of the batter.

1/2 cup butter, softened
2/3 cup white sugar
1/4 cup honey
2 eggs
1/2 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup cornmeal
1/2 teaspoon baking powder
1/2 cup milk
3/4 cup frozen corn kernels, thawed
Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups.
In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend thoroughly. Stir in milk and corn. Pour or spoon batter into prepared muffin cups. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean. * Recipe from Lisa at allrecipes.com

Meal #3 (green beans, potatoes)

Turkey Bacon Burgers

Ground turkey

Slices of bacon, cooked and chopped

Salt

Pepper

Sage

Basil

Worcestershire sauce

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.

Oven Roasted Broccoli

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

Other (melon, cucumber)
Melon - cut up and eaten with lunches
Cucumber - added to a Fruit Yogurt Smoothie

Eggplant and bell peppers are leftover and we will add them to Week 14.

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 Share Week 16

Only a couple of repeat dishes this week in the pesto and cabbage soup.  The rest of the recipes were all new to us and they were all wonderful.  It is amazing that we seemed to have used a lot of vegetables, but somehow still have beets and turnips leftover.

Week 16 Bounty: 

Photo courtesy of Scotch Hill Farm, Broadhead, WI

Endive
Cabbage
Tomatoes
Beets
Eggplant
Turnips
Bok Choi
Basil
Patty Pan Squash
Zucchini
Peppers

Meal #1: eggplant, tomatoes, bell peppers, hot pepper, onion, garlic, basil

We shared these at an appetizer party.  They we a big hit.  All my husband, Allen's, crazy creation.  He just threw together some vegetables and came up with something wonderful!

Vegetable Sauce

Olive oil
1 jalapeno pepper
2 green bell peppers
2 red bell peppers
1 onion
3 medium eggplants
Bag of tomatoes
4 cloves garlic
Red wine
Balsamic vinegar
Salt
Pepper
Basil
Italian seasoning
Chopped vegetables and cooked until very soft in a pan, added spices and pureed.

Meatballs
1 lb. ground pork
1 lb. ground venison
Salt
1 egg
Whole wheat bread crumbs
1 onion, diced
Full recipe of Vegetable Sauce (divided)
Mixed all ingredients together with only 1/2 cup of Vegetable Sauce and formed into balls.  Baked on a sheet in oven at 375 degrees for about 15 minutes.  Then warmed the above recipe of Vegetable Sauce and poured sauce over meatballs in a serving dish.

Meal #2: tomatoes, onions, celery, green bell pepper, garlic, cabbage

Stewed Tomatoes
6 to 8 ripe tomatoes
2 tablespoons margarine
1 medium onion, thinly sliced
3/4 cup chopped celery
1/2 cup chopped green pepper
3 tablespoons sugar (more or less)
1 small bay leaf
1 teaspoon salt
1/8 teaspoon pepperCore tomatoes; place in boiling water for about 15 to 20 seconds, then into ice water to cool quickly; peel. Cut tomatoes in wedges. In Crock Pot, combine all ingredients. Cover and cook on low 8-9 hours. Remove bay leaf. Sprinkle top with parsley, if desired. Serve as a side dish or freeze in portions for soups or other recipes. *Recipe from Diana Rattray at About.com

Healing Cabbage Soup

We didn't have any bouillon or enough broth, so I used 4 cups of broth and 12 cups of water. This made a thicker soup, which we may even like more than the original recipe.
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

Meal #3: endive, bok choi, basil, garlic

Basil Walnut Pesto - frozen into cubes
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

Bacon Wrapped Chicken 

Pound chicken breasts flat.  Spread about 2 Tablespoons of Basil Walnut Pesto.  Roll chicken breasts and wrap with bacon.  Hold together using toothpick.  Grill until cooked thoroughly.  

Grilled Polenta

Until recently we had only found tubes of pre-made polenta in the refridgerated section.  Slicing them for grilling never worked out quite like we hoped.  But then we found Polenta Valsugana.  This is much more like what we were accustomed to in Northern Italy.  We cut it into 1/2 inch slices and grill.  Then drizzle with olive oil and salt.  

Braised Belgian Endive and Bok Choi
2 Tbsp. butter
10 to 12 Belgian endives
1 Tbsp. lemon juice
1/4 tsp. sea salt
1/3 cup water (feel free to use chicken stock or white wine, if you like)
1 tsp. sugar (optional)
Melt the butter over medium low heat in a large, heavy frying pan, saute pan, or pot with a tight fitting lid. Meanwhile, trim and discard any browned bits on the ends of the endives and any bruised or browning exterior leaves. When the butter is melted, lay the endives in a single layer in the pan. Sprinkle them with the lemon juice and salt. Pour the water down along the side of the pan. If you want to cut the bitterness in the final dish, sprinkle the endives with the sugar.Cover the pan and reduce heat to low. You want a nice, tight fit with the lid. If steam is escaping, lay a piece of foil over the pan and then put on the lid. Let cook, undisturbed, until endives are very tender, about 30 minutes.* Recipe by Molly Watson at food.com


Meal #4: zucchini, squash, onion

Squash Fritters
2 medium zucchini, grated (about 2 cups)
1 small onion, very finely chopped
1/3 cup cornmeal
1/4 cup all-purpose flour
1/2 teaspoon dried thyme
1/4 cup shredded parmesan
1 egg, beaten
1/4 cup olive oil
Garlic salt
Fresh cracked black pepper
Non-stick cooking spray
Preheat oven to 400º. Spray baking sheet with non-stick cooking spray and set aside. Use a box grater to shred the zucchini. Place shredded zucchini in several layers of paper towels or in a tea towel and press out extra moisture.  After removing excess water, place zucchini shreds into a medium size mixing bowl. Add onions, corn meal, flour, thyme, parmesan and beaten egg. Add a sprinkle of garlic salt and fresh cracked black pepper to the mixture. Stir until well mixed. (Hands work best for mixing and forming the fritters!) Use your hands to form 8 fritters, placing each one individually on the prepared baking sheet. Fritters should be at least 2 inches apart and not touching. Drizzle ¼ teaspoon olive oil over the top of each fritter. Place pan in the in the oven and bake for 15 minutes. Take pan out of the oven and flip fritters over with a spatula. Sprinkle ¼ teaspoon olive oil over the top of each fritter and return plan to the oven.  Continue baking for 10 minutes or until fritters start to get crispy and slightly brown around the edges. Remove pan from oven. Sprinkle fritters with garlic salt. Serve and enjoy! * Recipe from theundercovercook.com

Pan-fried Tilapia
Tilapia filets
Olive oil
Soy sauce

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 13

The pictures from Scotch Hill Farm fortunately do this produce justice.  It is as beautiful as it looks and it tastes just as good.  

Everything was delicious this week, but the highlight of the week was the "bean" dip.  We shared it at a party and it was a hit.  We might even make it again this week, so that we can enjoy more of it.  

We still have broccoli leftover, but there was more broccoli in today's share so tomorrow's dinner should be hearty!  


Week 13 Bounty: 

Photos courtesy of Scotch Hill Farm, Broadhead, WI

Heirloom Celery
Broccoli
Tomatoes
Green Bean variety
Okra
Eggplant
Spicy Greens Mix
Basil
Green Wave Mustard
Summer Squash
Green Bell Peppers

Hot Peppers

Meal #1: patty pan squash, basil, oregano

Squash and Bacon Pasta

A small variation of our regular Zucchini and Bacon dish.

8 oz. pasta (we like whole wheat tagliolini with this dish)
6 slices of bacon
squash, diced (used two small patty pan squash)
1/2 cup reserved pasta water
1/4 cup very loosely packed, finely grated Parmigiano-Reggiano

Crumbled dry basil and oregano
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. Remove bacon from pan.  Add the squash to pan with bacon drippings and cook until it starts to soften. Add the reserved pasta water, crumble cooked bacon over top, basil/oregano and the cheese. Toss to combine. Season with salt and pepper. Taste and adjust seasonings. Serve immediately.

Meal #2: squash, greens

Squash Buttermilk Flapjacks
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)
6 cubes of pureed squash, thawed

1/4 tsp each clove, allspice, cinnamon
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 4 pancakes. * Recipe adapted from A Man And His Pan

Green Eggs
8 eggs
milk
butter/oil
6 cubes of pureed greens
salt and pepper to taste
Thaw the greens and mix them with a fork with eggs, a little milk, a chunk of butter, and salt and pepper. We scramble the eggs.

Meal #3: cabbagettes
Black Bean Tacos
Can of black beans, seasoned for tacos
Shredded taco cheese
1/2 head of cabbage (or a couple cabbagettes), 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.

Photos courtesy of Scotch Hill Farm, Broadhead, WI

Gorgeous heirloom tomatoes: (top left going clockwise) yellow brandywine, pink brandywine, great white, amish paste, valencia, german striped, paul robeson, and green zebra. 

Other Uses: tomatoes, onions, garlic, eggplant, green bell peppers, hot pepper, basil, oregano, sage, cabbage(ttes), beans, celery, okra, greens

Clean out the Fridge Freezer Spaghetti Sauce

olive oil, onions, garlic
red wine
tomatoes, eggplant, green bell peppers, hot pepper

basil, oregano, sage
ketchup
balsamic vinegar
sugar
wheat flour
My husband, Allen, is the experimental chef at our house.  He decided to throw the above ingredients in the slow cooker and pureed them once cooked.  He can't tell me how much of anything he used, but that it just "seemed right."  He says it tastes good.  I guess we'll see...

Simmered Cabbage
1/2 head cabbage, chopped into approx 1 inch squares or pieces
1 tablespoon olive oil
1 tablespoon butter
1/2 teaspoon salt, to taste
1/4 teaspoon fresh ground pepper, to taste
1 cup chicken broth or 1 cup vegetable broth (I prefer it with the chicken)
3 tablespoons dry sherry (optional)
Heat oil and butter in large heavy and wide saucepan or saute pan; add cabbage, salt, pepper, and stir over low heat for 5 minutes. Add broth (I usually add a bit of sherry, too) and bring to boil, cover and simmer over medium-low heat, stirring often, for about 15 minutes or until cabbage is tender. Raise heat to medium, uncover and let juices reduce to about half (be careful not to let burn). Taste and adjust seasoning, serve hot. * Recipe from Julesong at Food.com

"Bean" Dip

1 cup cashews

2 cups green beans, cleaned and ends removed (used Dragon's Tongue beans)

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

Heirloom Celery

Washed, diced and frozen on jelly roll pan.  Once frozen, place in freezer bag.

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

Pureed Greens

Spicy Greens Mix and Green Wave Mustard

Washed, steamed, pureed and frozen.

Hot Peppers
Being dried for future use.

CSA Share Week 12

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

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

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


Week 12 Bounty: 

Photos courtesy of Scotch Hill Farm, Broadhead, WI

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



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


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

Meal #2: broccoli, garlic scapes
Stir-fry with Broccoli and Chicken
Bunch of broccoli, florets diced (I diced them quite finely and also used the leaves, but ground them in the Magic Bullet with some olive oil so the kids would eat them)
1-2 tablespoon canola or olive oil
1 tablespoon diced garlic scapes
1/4 teaspoon salt, or to taste
1 - 2 tablespoons soy sauce, to taste
2 large chicken breasts, but into bite-size pieces
Cashews
6 servings of cooked brown rice
Rinse the broccoli and trim the ends. Heat the oil in a preheated wok or skillet on medium-high heat. When the oil is hot, add the finely chopped garlic. Stir-fry briefly until it is aromatic, then add the chicken. Cook until they appear fully cooked on outside, then add broccoli and salt. Stir-fry briefly, then add the soy sauce. Stir-fry for another minute and then add the cooked rice to mix and serve. 

Meal #3: sweet corn
Corn on the cob and burgers 

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

CSA Share Week 11

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

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

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

Photos courtesy of Scotch Hill Farm, Broadhead, WI

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









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

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

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


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

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

Oregano/basil - hanging to dry

Chard - washed, chopped and frozen

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

Sweet corn - boiled, cut from cob and frozen

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