Tag: cucumbers

  • Spring CSA – Week 10

    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.

  • Spring CSA – Week 9

    We are planning to provide the following produce in our members’ shares this week:

    • Snap Beans – Yellow & Green Mix
    • Italian Basil
    • Peaches
    • Cabbage
    • Cherokee Lettuce
    • Sweet Baby Carrots
    • Cucumbers
    • Farmer’s Favorite Radish Mix, loose
    • Yellow Onions, cured
    • Murasaki Sweet Potatoes

    Peach, Feta and Pecan Salad – source: Green Valley Kitchen

    Ingredients
    • A 5 oz bag mixed spring greens
    • 2 peaches – sliced
    • 2 oz of feta cheese – diced
    • 1/2 cup of pecans
    • 2 tbs minced red onion
    • 4 tbs olive oil
    • 2 tbs white wine vinegar
    • 1 tsp honey – 1 small squeeze
    • 6 twists of black pepper from a pepper mill
    Instructions
    1. Wash and dry the mixed spring greens and set aside.
    2. Slice peaches, dice feta and mince the red onion.
    3. Whisk together olive oil, white wine vinegar, honey and black pepper.
    4. Toss half the dressing over the mixed greens. Add all the rest of the ingredients to the mixed greens and toss with remaining dressing.

    Easy Vegan Peach Cobbler – source: Nora Cooks

    Ingredients for Peaches
    • 3 cups sliced or diced peaches, peeled if desired
    • 1/4 cup granulated sugar
    • 1 tablespoon cornstarch
    Ingredients for Batter
    • 1/2 cup vegan butter, melted
    • 3/4 cup granulated sugar
    • 1 teaspoon pure vanilla extract
    • 1 tablespoon soy milk
    • 1 cup all purpose flour
    • 1 teaspoon baking powder
    • 1/8 teaspoon salt
    Instructions
    1. Preheat the oven to 350 degrees F and lightly grease a 2 quart baking dish. A 8×8 dish will work as well. You can even use a 9×13 dish but the cobbler will be more spread out.
    2. Prepare the peaches: Slice or dice your peaches (peel if desired, see Note on how to best do this). Place them in the casserole dish, then sprinkle the 1/4 cup of sugar and cornstarch on top. Mix right in the dish to combine, then spread the peaches out evenly in the dish.
    3. Make the batter: In a large bowl, mix together the melted vegan butter, sugar, vanilla and soy milk. Now add the flour, baking powder and salt and mix to combine. The batter will be thick, with a cookie dough consistency.
    4. Using a spatula or your hands, sprinkle the batter on top of the peaches and spread out a little bit. It doesn’t have to be perfect, or cover all of the peaches.
    5. Bake for 30-35 minutes, until the crust is slightly golden and the peaches are bubbling. Remove from the oven and serve warm with a scoop of vegan vanilla ice cream or coconut whipped cream. Enjoy!

    Fresh Basil and Balsamic Bean Salad

    Ingredients
    • Serving of tri-color beans
    • 1/4 sweet onion, thinly sliced
    • tablespoon olive oil
    • tablespoon good balsamic vinegar
    • a few leaves of sweet Italian basil, chopped
    • a couple twists of salt & pepper

    Simply stir ingredients together in a bowl and enjoy this summery bean salad!

    Cabbage Steaks – source: Well Plated

    Ingredients
    • 1 small head green cabbage any dark, loose leaves removed
    • 1/4 cup extra virgin olive oil
    • 2 cloves garlic minced
    • 1 teaspoon kosher salt
    • ¼ teaspoon ground black pepper
    • 1/3 cup raw pecan halves or walnut halves optional
    • 1 small lemon halved (optional but very good)
    • For serving: grated Parmesan (highly recommended) chopped fresh herbs, such as thyme or parsley (optional)

    Instructions

    1. Preheat oven to 400 degrees F. Generously coat a rimmed baking sheet with nonstick spray and set aside.
    2. Cut off the bottom (root) end of the cabbage and place it on a cutting board sitting up so that the flat end is on the cutting board. Cut top to bottom into 3/4- to 1-inch thick slices. Place on the prepared baking sheet. If you have more slices than fit on your baking sheet without touching, divide them between two baking sheets.
    3. In a small bowl, whisk together the olive oil, garlic, salt, and pepper. Brush over one side of the cabbage, then flip the cabbage over and brush the other side. Roast the cabbage for 26 to 28 minutes, or until crispy at the edges and tender in the center. (If you are using one pan, roast it on the center rack; if two, use the the upper and lower-third racks.) Halfway through the baking time, rotate the pan(s) 180 degrees; if you are using two pans, switch their positions on the upper and lower racks at this point too. No need to flip the cabbage over. Don’t worry about any extra crispy, dark leaves around the very outsides; they’ll taste incredible.
    4. While the cabbage bakes, toast the pecans in the oven at the same time: spread the pecans onto a small, ungreased baking sheet. Toast them in the oven with the cabbage until fragrant and the center of a pecan is light tan when broken in half, about 8 minutes, tossing them once halfway through. DO NOT WALK AWAY during the last several minutes of baking. Nuts love to burn the second you do. Remove the pecans from the oven and transfer immediately to a cutting board (if you leave them on the hot pan and they are super toasted already, they may burn). Let cool, then roughly chop.
    5. Sprinkle the roasted cabbage with Parmesan and fresh herbs. Squeeze the lemon over the top, then finish with the chopped pecans. Serve hot.
    I added Black Pearl Mushrooms from Fungi Jon to the dish in the second half of roasting. Yum!

  • Spring CSA – Week 8

    Our members will receive the following produce from our farm in their shares this week:

    • Beans – Green and Yellow Mix; snap beans are delicious raw or cooked.
    • Lemon Basil, Bunch
    • Rainbow Chard, bunch
    • Cucumber, non-conformers; expect to get all shapes and sizes!
    • Scallions, bunch
    • Potatoes, White Kennebec
    • Spring Mix
    • Summer Squash – Mixed varieties
    • Mixed Stone Fruits – Peaches, nectarines and plums from our farm; Florida peaches are still juicy when firm (perfect for salads and snacks) although will soften in a couple days

    Green Beans and Cucumbers with Miso Dressing – source: Bon Appetit

    Ingredients
    • 3 cucumbers, Kosher salt
    • 1 pound green beans, trimmed
    • 1½-inch piece ginger, peeled, finely grated
    • 1 serrano or Fresno chili, finely grated
    • 1 garlic clove, finely grated
    • ⅓ cup unseasoned rice vinegar
    • ¼ cup white miso
    • ¼ cup olive oil
    • ½ teaspoon toasted sesame oil
    • Toasted sesame seeds and sliced scallions (for serving)
    Directions
    1. Lightly smash cucumbers with a rolling pin, then tear into bite-size pieces. Toss with a pinch of salt in a medium bowl. Let sit to allow salt to penetrate.
    2. Meanwhile, place green beans in a large resealable plastic bag, seal, and smash with rolling pin until most of the beans are split open and bruised. Whisk ginger, chile, garlic, vinegar, miso, olive oil, and sesame oil in a medium bowl until smooth. Add dressing to beans and toss around in bag to coat; season with salt.
    3. Drain cucumbers and add to bag with beans. Shake gently to combine. Transfer salad to a platter and top with sesame seeds and scallions.

    Real Fruit Rollups – recipe from one of our CSA members 🙂

    Cheesy Potato Kulchas with Swiss Chard and Scallion – source: Food52

    Ingredients
    • Kulcha Dough
    • 2 cups unbleached all-purpose flour, plus more for rolling
    • 1/2 cup whole-wheat flour
    • 2 teaspoons granulated sugar
    • 2 teaspoons fine sea salt
    • 1 teaspoon instant dry yeast
    • 1 1/4 cups warm water (approximately 120°F)
    • 6 tablespoons very soft butter
    • Potato Filling
    • 11-ounces white potato, peeled
    • 1 tablespoon water
    • 1 tablespoon neutral oil (like sunflower or avocado)
    • 1/4 teaspoon ground turmeric
    • Fine sea salt
    • 1/2 pound (1/2 to 1 bunch, depending on the size) Swiss chard
    • 1/4 pound (1 bunch) scallions, thinly sliced (white and green parts)
    • 1 teaspoon caraway seeds
    • 1 teaspoon nigella seeds
    • 1/4 pound cheddar, shredded (or another grateable, melty cheese you love)
    Directions
    1. Heat the oven to 375°F with a rack positioned in the lower third.
    2. In a large bowl, whisk together both flours, the sugar, salt, and yeast. Add the warm water and stir, using a sturdy silicone spatula, till there are no spots of dry flour and a slack, bumpy dough forms. Cover the bowl with a plate or lid and let the dough rise in a warm place (around 75 to 80°F) for 1 hour while you get on with the filling.
    3. Dice the potato into roughly 1/2-inch cubes and chuck it into a 8- to 9-inch skillet (preferably well seasoned cast iron so nothing sticks or you could use a parchment-lined quarter sheet pan instead). Pour the water and oil over the potato chunks, add the ground turmeric and a fat pinch of salt and toss to coat. Roast the potatoes in the oven for 20 minutes.
    4. While the potatoes are roasting, remove the stems from the Swiss chard and finely mince them. Roughly chop the leaves and reserve separately.
    5. Remove the potatoes from the oven and add the minced Swiss chard stems, scallions, caraway and nigella seeds. Stir, then return to the oven for 15 minutes.
    6. After 15 minutes, add the Swiss chard leaves on top and continue to bake till the chard is wilted, about 10 minutes. By now, the potatoes should be tender and fully cooked. Remove the pan from the oven and crush the potatoes, using a fork or potato masher, ensuring there are no large lumps. Let the mixture cool fully, then stir the cheese through. Season with salt to taste. Divide the mixture into 6 equal portions (approximately 80 grams each). Roll each portion into a ball and set aside.
    7. Turn up the oven to 400°F. Line two half sheet pans with parchment paper.
    8. Use about 1/2 cup of all-purpose flour to very generously dust a work surface. Use a plastic bowl scraper or spatula to turn the dough out onto the floured surface and dust it with more flour. With your hands, pat the dough into a rectangle about 1/4-inch thick (or roughly the surface area of a half sheet pan). If there is so much flour that you can’t see the dough, dust off some with a pastry brush.
    9. Use a small offset spatula to spread about 4 tablespoons of butter onto the dough, like you’re buttering your morning toast.
    10. Starting from one long side, fold the dough in thirds like you would a letter. Dust the dough lightly with flour and with your hands, press the dough into a rectangle about 1/4-inch thick. Spread the remaining 2 tablespoons of soft butter over the dough as evenly as possible.
    11. Starting from one long side, roll the dough up like you’re making cinnamon rolls and pinch the seams closed. The dough is very soft, so the roll may be misshapen but that’s okay. Use a bench scraper or knife to cut the dough into 6 equal portions (approximately 115 grams each).
    12. Working with one portion of dough at a time, flip the dough cut side down onto a generously floured counter. Use your fingers to pat it into a 5-inch circle. Place one portion of the potato filling in the center of the dough circle, then bring up the dough and pinch the top closed, sealing the filling within. This looks like a lot of filling but the dough is super extensible and you can tug at it as needed. If any butter bursts through the dough, simply dust the spot with more flour.
    13. Pat the ball into a 6-inch circle. Use a pastry brush to flick away excess flour on both sides of the kulcha, then transfer it to the prepared sheet pan. Repeat in the same way with the remaining dough and filling to make 5 more kulchas.
    14. Bake the kulchas, 3 each on a sheet pan, in the preheated oven for 20 to 25 minutes, till they’re slightly puffed and the bottoms are flaky and golden brown.
    15. Remove from the oven and let the kulchas cool for 5 minutes before tearing into them.

  • Fall CSA Week 7

    Happy Thanksgiving, Friends! Wishing you all a safe and healthy holiday. We are grateful for YOU!

    This week’s share will include the following items:

    One of the following: Baby Bok Choy, Mustard Greens or Curly Kale

    Beans, Tri-Color

    Cucumber, non-conformers

    Peppers, mixed varieties from Frog Song Organics, Worden Farm and The Family Garden: Green Bell, Sweet mix, banana, sweet habanero and poblano

    Lettuce, Baby, Mix

    Radishes, White Daikon, Bunched

    Squash, Mixed Varieties from Frog Song Organics and Worden Farm

    Sweet Potatoes, Yams, Medium

    Fresh Turmeric

    Pomelo Fruit

    Pomelos are an ancient grapefruit from China. They are sweeter than a regular grapefruit, and take a little work to get to the flesh. Cut through the skin and dig in! You will need to remove the tasty pink flesh from the white pulp. This powerful immune booster is a great snack or addition to salad!

    Check out these sweet potato stacks for a sweet & savory side! https://www.southernliving.com/recipes/sweet-potato-stacks

    Our items in the share will make quite a colorful salad this week! Here’s a Citrus Vinaigrette dressing recipe with added health benefits and earthy flavor of turmeric! https://frogsongorganics.com/orange-fennel-turmeric-honey-vinaigrette/

    Have you saved any roselle from previous weeks? I think it’s something special to have a mostly local feast on the Thanksgiving table. I’ll be adding some spices like nutmeg and some fresh grated ginger to this “mock-cranberry sauce” recipe: https://toadstoolsfairyrings.com/2016/11/15/roselle-mock-cranberry-sauce/

  • Weekly CSA Share: Week 11, May 15-18

    This Weeks CSA Share Includes: Romaine Lettuce, Celery, Cucumbers, Green & Yellow Beans, Cured Sweet Onions, Murasaki Sweet Potatoes, Peaches, Sweet Italian Basil and the last of the seasons Strawberries!

    Quick Pickle Recipe: https://www.blessthismessplease.com/quick-pickled-cucumbers/#tasty-recipes-22504

    Celery Leaf Pesto: https://www.theurbancanningcompany.com/blog/2019/3/25/urbantips-celery-leaf-pesto

    Sweet and Spicy Roasted Sweet Potatoes: https://spicysouthernkitchen.com/spicy-sweet-roasted-sweet-potatoes/

    Peach Basil Salad: https://www.5minutesformom.com/136188/peach-basil-salad-recipe/