CSA Share Week 5

Sometimes I wonder how dinner ever makes it to the table at our house.  In the middle of making risotto, which requires near constant stirring, I had two crying children that needed comfort/mediation.  Thankfully, my husband, Allen arrived as if on schedule so that I didn't need to decide whether to ruin a wonderful risotto or let them cry it out!  

I can't believe that Week 5 is already complete and I have yet to mention From Asparagus to Zucchini. This has been my constant companion, although less so in our third year, as I am more familiar with the vegetables. It really does give great detail on how to clean and keep vegetables (one of my favorite tips is cutting off root vegetable greens as soon as possible - I preserve the greens, but it keeps the vegetable from becoming mushy). We've gotten vegetables that I was not at all familiar with and From Asparagus to Zucchini was a lifesaver. The following link lists where to find this essential book:
http://www.csacoalition.org/resources/consumers/cookbook/

I do love the recipes in From Asparagus to Zucchini and have tried some in years past, but I tend to change them to fit our needs. I like to use what we typically have on hand and try to only go to the store once a week. That is why Google is my best friend when meal planning - I can type in what ingredients I would like to use and something wonderful usually pops up!

We managed to clean out the vegetable supply incredibly well this week.  Our favorite of the week is the Bacon Zucchini Pasta.  I've heard that bacon is cheating, but it is really just a wonderful dish.  There are a lot of leftovers, so hopefully we can keep up with the Week 6 share that we just picked up.  We still have some spring onions, garlic and garlic scapes hanging on...

We are so grateful to those at Scotch Hill Farm who are working overtime trying to get water to our food in this now severe drought we are suffering in southern Wisconsin.  We appreciate every vegetable we receive and truly understand the care that goes into it thanks to the wonderful people at Scotch Hill.

Week 5 Bounty:

Photos courtesy of Scotch Hill Farm, Broadhead, WI

Snow peas

Leaf lettuce mix
Zucchini
Broccoli
Spring onions
Radishes
Cucumbers
Garlic
Oregano






Meal #1: radishes, broccoli, garlic scapes, spring onions
Both the risotto and lamb nuggets were delicious, the radishes were a superior addition to the risotto.  But next time I will dip the radishes in the egg first, maybe even skip the flour.  Typically when I bread something I dip in egg or buttermilk first and then breading.  Doing the flour first made it very difficult to work with.  I had one child who adored the lamb nuggets (my meat-eater) and one who adored the pan-fried radishes (my veggie-lover).  So we took that as a win.

Spring Risotto with Pan-Fried Radishes
2 cups diced broccoli (including leaves)
2 cups chicken broth plus 1 cup water
2.5 tablespoons butter or olive oil
Bunch of spring onions, diced
1 cup arborio rice
2 inches chopped garlic scapes
3/4 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cups freshly grated Parmigiano-Reggiano 
1 cup thinly sliced radishes
1/3 cup whole wheat flour
1 egg, beaten
1/2 cup whole wheat bread crumbs
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1.5 teaspoons parmesan cheese
Olive oil as needed to cook broccoli and radishes
In a saucepan, heat the broth and water until warm, but not hot . In a skillet, add a bit of olive oil and broccoli on medium low heat and cover.Be sure to remove from heat once cooked - it only takes about 5 minutes if finely diced, but you can let it cook while you start the risotto. Next, in large skillet or dutch oven, over medium heat, melt 2.5 tablespoons of butter or olive oil. Once melted, add spring onions and garlic scapes and cook until softened. Now add arborio rice and cook until rice is translucent. Then add the warm broth to the rice, 1/2 a cup at a time, stirring constantly until the liquid is absorbed. Keep adding broth mixture 1/2 a cup at a time until rice is al dente. You may not use all your broth mixture. Once you reach desired consistency, stir in broccoli, salt and pepper and then Parmesan cheese. In a small bowl, combine 1/3 cup flour and radishes and shake or toss until they're coated. In a separate bowl, beat egg and pour flour-coated slices into the egg and make sure they're coated well. In the bowl, add 1/2 cup whole wheat bread crumbs, salt, pepper, and parmesan cheese. Transfer flour and egg coated radish slices into the bread crumb mixture and toss to coat. In a large skillet over medium to medium-high, heat olive oil until shimmering. Add your coated radish slices and fry until just brown, flipping to get all sides. Serve the risotto with several radish slices as your topping. *Recipe adapted from www.food52.com

Lamb Nuggets
1 lb ground lamb
2 cloves garlic
1 Tbsp fresh thyme
1 egg
½ cup whole wheat bread crumbs
Coarsely ground salt and fresh cracked
½ cup whole wheat bread crumbs
½ cup sunflower seeds (or walnuts, almonds, etc) finely chopped
Preheat oven to 400 degrees. Oil a jelly roll pan and set aside. In a bowl, gently mix the lamb, bread crumbs, egg, garlic, thyme, salt and pepper making sure to not overwork as the meat can then become very dense. Roll the meat into even-sized balls, cover with breadcrumbs a seeds/nuts. Bake for 10 minutes, then broil at 400 degrees for 5 additional minutes.  *Recipe adapted from www.yumandyummer.com 


Meal #2: snow peas(including leftover from last week), garlic
We shared this dish at a friend's gathering and the comments were very favorable.  We will make it again.

Lemon Butter Snow Peas
1/2 pound fresh snow peas

1 tablespoon water
1 teaspoon minced garlic
1 tablespoon butter, melted
1 teaspoon lemon juice
1/2 teaspoon Italian seasoning
In a microwave-safe dish, combine the snow peas, water and garlic. Cover and microwave on high for 3-4 minutes or until crisp-tender; drain. Combine the butter, lemon juice and Italian seasoning. Drizzle over peas; toss to coat. *Recipe by Taste of Home Test Kitchen at allrecipes.com


Meal #3: zucchini

This dish is based on something we ate at our favorite restaurant in Venice and it is always a favorite at our house.  

Bacon Zucchini 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 #4: cucumbers, spring onions, lettuce mix
The kids adore cous cous and I can hide the veggies in there without them knowing.  They will always devour it!  The cucumber moons are quite good, too, although I don't think the kids were fond of the dill.

Cucumber moons

2 large cucumbers, or 3 medium
3 Tbsp butter
3 Tbsp minced spring onions
2 Tbsp chopped fresh dill
Salt and pepper to taste
Peel cucumbers and slice in half lengthwise. Scoop out all the seeds with a spoon. Slice in half-moons, about 1/4 to 1/3-inch thick. Heat butter in large heavy skillet over medium flame. Be careful not to let the butter brown, but it does need to be good and hot. Add the cucumbers and shallots and cook, tossing often, until the cucumbers begin to get tender, about 4 minutes. Stir in dill, plus salt and pepper to taste. Continue to toss and cook until crisp-tender, 1 to 2 minutes longer. Serve immediately. *Recipe from www.willystreet.coop.

Cous Cous 
Cooked whole wheat cous cous to directions and added 6 cubes of pureed roasted root vegetables from the 2011 harvest.  Added fresh ginger, turmeric and cumin.  

Cod 
Pan-fried fillets that had maple syrup and salt and pepper to taste.

Lettuce Mix 
We had simple salads to round out the meal.

Meal #5: pole beans
Sliced Baked Sweet Potatoes
4 medium sweet potatoes (evenly-sized)
1 teaspoon salt
2 -3 tablespoons olive oil
2 -3 tablespoons chopped fresh herbs or 2 -3 teaspoons dried herbs, of your choice  (ie parsley, chives, thyme, sage)  
Preheat over 425°F. Peel potatoes, if the skin is too tough, otherwise just scrub and rinse them.
Cut potatoes into thin slices, but NOT all the way through. (Place a handle of a spoon or table knife along-side the potato to prevent the knife from slicing all the way.) Put potatoes in a baking dish; slightly fan out the slices. Mix olive oil, salt and herbs. Sprinkle mixture evenly over potatoes. Bake (425°F) for about 45 minutes. Remove from oven. Check to be sure it is cooked through, cook time depends on size of potatoes.

Pan-seared Pole Beans
Drizzle a bit of olive oil in a skillet over medium heat.  Add pole beans, and stir to coat.  Cook about 10 minutes, stirring frequently.  When they are nearly done, add your favorite seasoning.  We love one we found in Italy, Sale Roma or Sale Rom.  It is supposed to be for potatoes and poultry, but we love it on everything.  We just haven't found it in Wisconsin yet, but heard that Penzey's may create something by request.

We paired these with leftover pasta and meat from a previous meal.

Meal #6: radish greens, other leftover lettuce/greens, oregano
Pureed cubes

Steam and puree any leftover greens (adding water as needed), then I freeze them into ice cube trays for easier storage and future use.

CSA Share Week 4

We are having more trouble this year keeping up with eating the food. Not trouble using the items from our vegetable share, but we have to juggle leftovers and more food than our two and two halves (my two children only count as half - or less!) can eat.

We had a 5th birthday party for Greysen this past weekend and he got to pick the menu. That is why Meal #2 includes things that were not from our share. Brown Butter Sage Pasta is his favorite and it was quite the hit at the party. We had 18 kids and around 30 adults and made 32 servings of pasta. Sage is one of our favorite herbs - we just can't get enough. Kids and adults were asking what was in it, because they want to make it. Guests loved the turnip chips - they didn't know what they were until told them!

My sister and two of her children are on a gluten-free diet so I had some gluten-free pasta for them and made the shortcakes gluten-free as well. The cupcake shortcakes were great - we made them a few hours early and I only wish that we had covered them or put them in a container. They did harden a bit after sitting out. The flavor was really delicious, though.

The frittata was a huge hit at our house! I love to do "garbage" egg dishes. Really any leftover veggies can be thrown into an omelette or frittata. Warning on the fritatta - when you remove the skillet from the oven, please be sure to leave a hot pad on the handle. I used hotpads to remove the skillet from the oven, but then was on auto-pilot and ended up with second-degree burns! I can usually touch the handle of the skillet while cooking on stove, so I didn't even hesitate.

We haven't yet used the snow peas and pole beans, but I'm sure we'll find a way in the next few days. The pesto and greens cubes have gone in the freezer for later use.



Week 4 bounty:

Photo courtesy of Scotch Hill Farm, Broadhead, WI

Snow peas
Pole Beans
Spring Onions
Radishes
Broccoli
Turnips
Basil
Garlic
Lettuce Mix
Mizoona Asian Greens (cook or eat raw)





Meal #1: broccoli, radishes, beets, onions
Veggie Frittata
6 slices bacon
About 10 small/medium radishes and beets, shredded
1 cup chopped broccoli
4 spring onions
6 eggs
3 tablespoons milk
1/2 tsp Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
In a 12-in. ovenproof skillet, cook the bacon until crisp. Remove bacon to paper towel. Reserve drippings in the skillet. To the skillet, add radish/beet shreds, broccoli and onion; cover and cook over low heat until vegetables are golden brown and tender, about 10 minutes. While these cook, with a fork beat eggs, milk, seasoning, salt and pepper; pour over vegetables. Bake, uncovered, at 350 degrees F for 10-12 minutes or until eggs are completely set. Crumble bacon over top.


Meal #2: turnips
Brown Butter Sage Pasta 
(paired with Klements Brats/Oscar Mayer Angus hot dogs as they make nitrate-free) 
I don't have exact measurements, because this always depends on how much we're making.  We brown some butter in a skillet, then add whole sage leaves.  Cook for only 1-2 minutes, then remove leaves onto paper towels.  Add cooked pasta to browned butter and crumble sage leaves.  Mix to coat.  Our family also adores the whole fried sage "chips."  So we usually make a lot more than what goes on the pasta.

Turnip Chips
Slice turnips thinly, toss with olive oil, sea salt and seasonings of choice.  Bake at 350 degrees for 10-20 minutes (depends on thickness of slices), flipping halfway through.

Gluten Free Strawberry Shortcake
1/2 cup butter

1 cup icing sugar
4 eggs
1 teaspoon vanilla
1 cup cornstarch
1 1/4 teaspoons baking powder
Preheat oven to 375 degrees. Grease a 12-muffin pan. In a large bowl cream butter and sugar, using electric mixer. Add the eggs and vanilla. Beat until light and fluffy. In a small bowl mix the cornstarch and baking powder together and add slowly to the creamed mixture. (If added too quickly, it will fly about the kitchen.). Mix until well blended. Fill the greased muffin tins half full. Bake for 15 minutes. (Test with a toothpick, after 15 minutes, even if the top looks shiny). Remove from the pan while still warm. (They will look like little cupcakes. But trust me they will taste just like little shortcakes). Serve topped with strawberries, and whipped cream. *Recipe from GlutenFreeGirl at Food.com.

Meal #3: basil
Basil-Walnut Pesto (I have 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.

Meal #4: lettuce mix, Mizoona Asian greens

Frozen greens cubes

The greens were washed and I broke off the long rigid stems to toss.  I put the damp greens in a covered pot on a low setting until the cooked down.  Then I put them in the Magic Bullet (added water as needed) and pureed them.  Put spoonfuls into ice cube trays, when frozen I put the cubes in a ziploc bag.  We will use the frozen cubes as needed in sauces, soups or even in scrambled eggs or omelets.  

CSA Share Week 3

Another scrumptious (as Greysen would call it) week of healthy eating.  We were out of town for a few days, but still managed to get the most from our farm share.  We used everything except for the radishes, beets and turnips, which are on hold for next week when we might have more of them.  These root vegetables keep for a while in the fridge, as long as the greens are snipped off.  

Week 3 bounty:

Photo courtesy of Scotch Hill Farm, Broadhead, WI

Sugar snap snow peas
Oregon Giant snow peas
Spring Onions
Lettuce Mix
Easter Egg Radishes
Beets - Chioggia and Bulls Blood
Hakurai Turnips
Oregano
Basil
Garlic Scapes
Cream cheese from goat milk




Meal #1:  basil, oregano, garlic scapes
This is always a hit at our house.  I used the basil and the oregano to make this batch of pesto and it was just as delicious.  

Basil-Walnut Pesto

2 cups packed basil leaves (approx. 2 oz)
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.

Meal #2: snow peas (sugar snap and oregon giant), garlic scapes, spring onions
This should have been a hit even with the kids, but somehow they didn't enjoy it.  Maybe it's the heat, because Allen and I certainly enjoyed it.  It tasted just like my mom makes it.  And we thought crumbling the cashews on top would make it fun.  Our picky eaters picked the cashews off and ate the rice.  It was a great use of the peas and I'm already looking forward to eating the leftovers.

Stir-fry/fried rice with Snow Peas and Chicken
8 - 10 ounces snow peas (we used sugar snap and oregon giant)
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 snow peas 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 snow peas 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. (Total stir-frying time for snow peas is about 2-3 minutes.)  

Meal #3: goat cheese, lettuce
We had leftover bottom round roast from last week, so I made this to add to the meal. It would probably have paired better with pork, but it was good just the same.
Goat Cheese Apple Walnut Pasta
2 cups ditalini pasta or small elbow macaroni
1 tablespoon butter
1 large apple - peeled, cored and diced
1 cup chicken broth
4 ounces creamy goat cheese
1/2 cup chopped toasted walnuts
2 teaspoons chopped fresh thyme
1 pinch cayenne pepper
salt and freshly ground black pepper to taste
Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and set aside in a large bowl. Melt butter in saucepan over medium heat. Stir in apple; cook and stir until golden around the edges, about 3 minutes. Stir in chicken broth and increase heat to medium high and simmer 2 minutes. Reduce heat to low. Stir in goat cheese, 2 tablespoons at a time, to apple broth mixture, stirring well to incorporate after each addition. Remove from heat. Mix apple and goat cheese mixture with drained pasta until combined. Stir in walnuts, thyme, cayenne pepper, salt, and black pepper.  * Recipe by Chef John at allrecipes.com.

Meal #4: lettuce, radish/turnip/beet greens

Frozen greens cubes

The greens were washed and I broke off the long rigid stems to toss.  I put the damp greens in a covered pot on a low setting until the cooked down.  Then I put them in the Magic Bullet (added water as needed) and pureed them.  Put spoonfuls into ice cube trays, when frozen I put the cubes in a ziploc bag.  We will use the cubes as needed in sauces, soups or even in scrambled eggs or omelets.