CSA 2024 Spring Week 11

Written by

Kathy Aylesworth

in

Blueberries (BWF)

Cantaloupe Melon

Red Cabbage (NSOF)

Dandelion Greens (TWF)

Scallions

Cubanelle Peppers

Medium Squash Mix

Green Tomatoes

Week 11 is here and the Spring season is winding down with just two weeks left. Your share this week includes blueberries from Blackwater Farms in Baxley, GA. We found a blueberry oatmeal bar recipe for a nice, light breakfast or an accompaniment to some vanilla ice cream on a hot afternoon. They have little added sugar so it’s the blueberries that really shine through.

Slice up the squash and zucchini and batter them in eggs or make a healthier version of fried green tomatoes in your oven.

Whatever you choose to make this week, we hope you enjoy using and tasting the fresh ingredients in your share.

BWF = Blackwater Farms in GA  | TWF = TendWell Farms in NC | NSOF = New Sprout Organic Farms in various SE locations

Blueberry Oatmeal Bars

Adapted recipe from Well Plated by Erin

*Some tips on these: we cut down on the 2 cups of blueberries a bit because it seemed to be heavy for the amount of oats called for. Give 1 1/2 cups a try. When you get to the step of spreading the first layer of oats down in the bottom of your pan, really pat and press that layer down to give some extra structure to the bar. Bake longer as needed if you feel like your bars aren’t holding together quite enough.

Ingredients

  • 1 cup of old-fashioned rolled oats 
  • 3/4 cup flour of your choice
  • 1/3 cup light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 6 tablespoons unsalted butter, melted (or substitute melted coconut oil to make vegan/dairy free)
  • 1 1/2 cups fresh blueberries 
  • 1 teaspoon cornstarch
  • 1 tablespoon freshly squeezed lemon juice (from about 1/2 small lemon)
  • 1 tablespoon granulated sugar, divided

Instructions

  1. Preheat oven to 375 degrees. Line an 8×8 inch baking dish with parchment paper.
  2. Combine the oats, flour, brown sugar, cinnamon, and salt.
  3. Melt the better and pour over the oat mixture. Stir until all the ingredients are moist and well combined. Set aside 1/2 cup of the crumble mixture, then firmly press the rest into an even layer in the bottom of the lined pan.
  4. Combine the cornstarch and granulated sugar in a medium bowl and toss blueberries in to coat evenly. Scatter half of the blueberries over the crust. Sprinkle on the lemon juice.  Add and scatter the remaining blueberries Sprinkle the reserved crumbs evenly over the top. You will have some fruit showing through.
  5. Bake the bars for 35 to 45 minutes, until the top is nice and golden. Place dish on wire rack to cool. Once completely cooled, slice, serve and enjoy!
Egg Battered Zucchini & Squash

This is super easy and a delicious way to eat up all the squash that’s in season.

1 egg beaten
1 zucchini or squash, sliced
1 cup all purpose flour

  1. Take your sliced zucchini and cover in flour and then drench in beaten eggs.
  2. On a non-stick pan with olive oil on medium heat. Cook on one side until lightly browned and then flip to other side and repeat.
  3. Lay on paper towel to soak up any excess oil.
Oven Fried Green Tomatoes

Recipe sourced from The Food Blog

Ingredients 

  • 4 green tomatoes
  • ¼ cup all-purpose flour or all-purpose gluten-free flour
  • 2 eggs large, beaten
  • 1 tablespoon lemon juice lemon juice
  • ½ cup parmesan cheese grated
  • ½ cup panko bread crumbs or gluten-free panko
  • ½ teaspoon dried basil
  • ½ teaspoon salt
  • ½ black pepper
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • olive oil for misting

Instructions

  1. Preheat oven to 400°
  2. Prepare a rimmed baking sheet by spraying with cooking spray, or lining with parchment paper
  3. In a small bowl, combine beaten eggs and lemon juice
  4. Put the flour into another small bowl
  5. In a larger bowl, whisk together the panko, parmesan cheese, basil, oregano, thyme, salt & pepper.
  6. Cut tomatoes into ¼ inch slices
  7. One by one, dredge each slice in flour, shaking off excess
  8. Dip each flour-dredged tomato slice in the beaten egg mixture
  9. Put the flour and egg coated tomato slice in the panko mixture, turning and pressing to coat with crumbs.

Oven Method

  1. Arrange the breaded tomato slices on a baking sheet, spaced apart evenly.
  2. Lightly mist each breaded tomato slice with olive oil or cooking spray, then turn and do the same on the other side.
  3. Bake in the center of the oven for 20 minutes, turning halfway through
  4. Sprinkle with paprika for garnish
  5. Serve hot

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