Wednesday, July 23, 2014

Week Seven of 2014

We got...

Bell Peppers, Chard, Corn, Cucumber, Eggplant, Green Beans, Head Lettuce, Onions, Poblano Peppers, Scallions, Summer Squash, Zucchini, Dill

Peaches

My ideas...

Bell Pepper, Onions, and Scallions – Chorizo Rice Skillet

Chard, Cucumber, and Scallions – Tingly Chicken and GreensNoodle Bowl
Yes!  This will be tingly with Szechuan Peppercorns and Sriracha, but I’m sure you could cut back on the spiciness. 

Eggplant and Bell Pepper – Eggplant Sloppy Joes
A nice Meatless Monday option.

Green Beans – Grilled Green Beans



Wednesday, July 9, 2014

Week Five of 2014

Week Five of 2014

We got...

Broccoli, Cabbage, Carrots, Cucumber, Head Lettuce, Kale, Onions, Salad Mix, Scallions, Summer Squash, Zucchini, Basil

Strawberries

My ideas...

Broccoli, Onions, Scallions – Five Spice Orange Beef andBroccoli
Use the whole recipe for a complete meal or just do the broccoli as a side dish.

Cabbage, Scallions – Hoisin Glazed Pork Mu Shu Casserole

Carrots, Cucumbers – Cucumber and Shaved Carrot Salad


Summer Squash and Zucchini – Cornmeal Crusted Tilapia withSquash Salad


Basil – Pesto to Freeze

I’ll freeze the pesto in ice cube trays.  The blocks of pesto come in handy throughout the year for soups and other recipes.

Monday, July 7, 2014

CSA Staycation

The kids are away visiting family and we have been having a great time checking out lots of local eateries and barely cooking.  What then to do with the wonderful items in our CSA?

Here is what I did with many of the items we got...

Broccoli – I froze it.  Trim, boil 3 minutes and then submerge in ice water.  Drain and freeze.
Here are great guidelines for freezing many different vegetables.

Chard & Beet Greens – Braised in Tomato Sauce, then frozen
I will eat these with pasta or rice for lunch.

Summer Squash & Zucchini – shredded and froze
I’ll use this later in soups or quick breads.  Follow this link for other great ideas for shredded squash.

Parsley & Basil – froze
Frozen herbs are great for pasta and soup recipes.

Grilled Beets and Kohlrabi

The farm newsletter a couple of weeks ago had a suggestion for Grilled Kohlrabi.  I used this recipe as a guide.


I thought I’d try it with beets too.  It was a great side dish.



Grilled Beets and Kohlrabi

1 Kohlrabi, peeled
1 bunch Beets, peeled
olive oil
salt & pepper
1-2 Garlic Scapes
Basil – rough chop

Boil Kohlrabi and Beets until tender (45 minutes).  Let cool.  Slice.


Mix olive oil, salt, pepper, garlic, and basil.  Once Kohlrabi and Beets are sliced allow them to marinate in oil mixture.  Grill up to 5 minutes per side on medium heat.

Wednesday, July 2, 2014

Week Four of 2014

Later in the summer the farm will not be able to provide basil, so they potted basil for us to grow and have for use all summer.

We got...

Beets, Broccoli, Cabbage, Chard, Cucumber, Head Lettuce, Salad Mix, Scallions, Snow Peas, Summer Squash,  Zucchini, Basil, Parsley, Basil Pots

My ideas...

This recipe calls for Golden Beets, but I’m sure the striated Chioggia Beet would look great in this dish.


We needed a slaw for the July 4th Holiday!

Chard and Parsley – Spinach and Ricotta Ravioli
I have some wonton wrappers I need to use so I’m going to replace the spinach with chard and try this recipe.

Cucumber – Shaved Cucumber Salad

I’m going to try the snow peas as a substitution for the snap peas.


Summer Squash and/or Zucchini – Chickpea and VegetableTagine  

Monday, June 30, 2014

Pad Thai

This is an easy and tasty make at home version of Pad Thai.



A couple of thoughts to share on making this recipe with a CSA share...

First off, I am always excited to find recipes that use many of the items we got in the week’s share.  This recipe used cabbage, garlic scapes, scallions, and cilantro from this week's share. 

The recipe calls for coleslaw mix.  I slice the CSA cabbage thin to make this recipe.  The recipe does not call for cooking the cabbage, except to heat through.   The sliced CSA cabbage needs a little cooking time.  When this recipe calls for the cabbage I add it, then put a little water in the pan, cover it, and steam for 5 minutes.  Then I continue with the recipe as written.


The picture above is a vegetarian version of this Pad Thai recipe.  I just eliminated the shrimp.  You could also make it with other protein – chicken, beef, or pork.   

Thursday, June 26, 2014

Soy-Sesame Stir Fry

This came together beautifully the day we picked up our farm share vegetables.  It used up a couple of items from the week before and allowed us to immediately enjoy items like snow peas that we couldn’t wait to devour.



Soy-Sesame Stir Fry


1 T soy sauce
1 T sherry
1 pound bite size protein (shrimp, beef, chicken, pork, tofu)
1 medium onion, cut into 8 wedges
1 pound vegetables (this one had radish, squash, zucchini, arugula, snow peas)
1 T fresh garlic (used Garlic Scapes from the CSA)
1 T fresh ginger
3 T oil (divided)

Soy-Sesame Sauce
2 t cornstarch
¼ cup + 2 T broth
¼ cup soy sauce
2t rice wine vinegar
2 t sesame oil
1 t crushed red pepper (optional)
1 t sugar

Combine the first two ingredients and protein.  Allow this mixture to sit while preparing the other ingredients.

Whisk the sauce ingredients together and set aside until needed.

Allow the pan to get hot.  Add 1 T of oil and stir fry the protein.  This may need to be done in batches.  Transfer the protein to a plate and set aside.

Add the remaining 2 T of oil to the pan.  Stir fry the onion for 1 minute until it begins to brown.  Add ginger and garlic.  Add the vegetables one at a time, starting with the one that will take the longest to cook.  Stir fry for about 1 minute after adding each vegetable. 


Return the protein to the pan and add the sauce.  Stir to coat and cook until glossy.  Serve immediately.