Spring CSA – Week 10

Written by

Amy Erzen

in

Our members will be enjoying the following produce from our farm this week:

  • Sweet Italian Basil, bunch
  • 1/2 dozen eggs, or roselle tea for our vegans!
  • Cucumbers
  • Rainbow Chard, bunch
  • Panisse Butter Lettuce
  • Sweet Red Onions, cured
  • Tri-Color Potatoes
  • Summer Squash Mix
  • Tokyo Turnips
  • Strawberries!

Roasted Zucchini and Red Potatoes – source: Cookpad

Ingredients
  • 6 baby red potatoes
  • 2 medium zucchini
  • 1 tbsp olive oil, extra virgin
  • 2 tbsp unsalted butter, melted
  • 1/2 tsp garlic salt
  • 1/2 tsp dry basil
  • 1/4 tsp cayenne pepper
Instructions
  1. Chop red potatoes into quarters.
  2. Cut the ends of the zucchini off and chop zucchini into half moons about 1/2 inch thick.
  3. In a small bowl mix together below seasonings.
  4. Preheat oven to 450 degrees
  5. Using a large pot, in salted water, boil red potatoes for 5-10 minutes until fork tender.
  6. Drain potatoes and spread on baking sheet with chopped zucchini.
  7. Mix melted butter and olive oil together and drizzle over potatoes and zucchini.
  8. Take the bowl of mix seasoning and using a pinch at a time, sprinkle seasoning mix over potatoes and zucchini.
  9. Place in oven and roast for 20 minutes.
  10. Turn on broil and broil (7 inches below coil) for 10 minutes.
  11. Let cool for 3 minutes and serve

Swiss Chard with Pancetta – source : Food and Wine

Ingredients
  • 2 tablespoons extra-virgin olive oil 
  • 2 ounces pancetta, finely diced
  • 2 garlic cloves, thinly sliced
  • 1/2 teaspoon chopped rosemary
  • 1 1/2 pounds Swiss chard or rainbow chard, stems and inner ribs cut into 1/2-inch pieces, leaves cut into 1-inch ribbons
  • Salt and freshly ground pepper
  • 1 1/2 teaspoons red wine vinegar
Instructions
  1. Heat the oil in a large, deep skillet. Add the pancetta, garlic and rosemary and cook over moderately high heat until the garlic is softened, about 2 minutes. Add the chard stems and cook, stirring occasionally, until crisp-tender and lightly browned, about 7 minutes. Add the chard leaves, season with salt and pepper and cook, tossing, until wilted, about 5 minutes. Stir in the vinegar, toss to coat and serve.

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