Tag: summer squash

  • Winter CSA 2022 – Week 1

    Our members will enjoy the following produce in our first share of the year!

    • Sweet Baby Carrots (no need to peel) – Special harvest this week just for our CSA Members!
    • Bok Choy
    • Kohlrabi
    • Scallions
    • Red/Pink Radishes
    • Jalapenos
    • Baby Squash Mix
    • Spring Mix
    • Kale -Green Curly from Frog Song or Italian Kale from Worden Farms
    • Cherry Tomatoes – Worden Farms – Yes, they are green when ripe! I have been enjoying these delicious, slightly citrusy, maters on sandwiches and salads, and are also great when stewed or roasted.

    Kohlrabi and Carrot Slaw – The Spruce Eats

    Ingredients
    • 2 bulbs kohlrabi
    • 4 carrots
    • 3 tablespoons vegetable oil
    • 2 tablespoons cider vinegar
    • 1 tablespoon whole-grain mustard (or Dijon-style mustard)
    • 1/2 teaspoon kosher salt
    • Freshly ground black pepper, to taste
    Instructions
    1. Trim and peel kohlrabi and carrots. You can use a vegetable peeler on carrots, but to properly peel kohlrabi, you’ll have better luck with a paring knife: Trim tops and bottoms of kohlrabi and set flat bottoms on a cutting surface; use a sharp paring knife to cut down from top to bottom, removing thick, tough peel (with this method you’ll easily be able to see where tender white-ish inside ends and the green or purple peel begins, working around vegetable until all the peel is removed). Set peeled vegetables aside.
    2. In a salad bowl or large mixing bowl, whisk together oil, vinegar, mustard, and salt until well blended. Add pepper, if you like.
    3. Using large holes on a standing box grater or a mandoline set up for fine julienne, grate kohlrabis and carrots into salad bowl.
    4. Toss everything together until kohlrabi and carrot are evenly coated with dressing. Taste and add more salt or pepper, if you’d like.
    What to do with all these Jalapenos? Try them pickled for a perfect topping of burgers, tacos, and more!

    Wow we sure grow some spicy jalapenos! That’s why I love to pickle them from time to time. The simmered brine of vinegar and sugar cuts some of the heat, while adding a tangy zip! I use Apple Cider Vinegar, and often I add some sliced red onions, radishes, carrots or kohlrabi too! Check out this recipe from Love and Lemons that I used as a guide:

    Ingredients

    • 10 jalapeños, thinly sliced
    • 2 whole garlic cloves, peeled
    • 1 cup white distilled vinegar
    • 1 cup water
    • ⅓ cup cane sugar
    • 1 tablespoon sea salt

    Instructions

    1. Divide the jalapeños into 2 (16-ounce) lidded jars and place a garlic clove in each jar.
    2. In a small saucepan over low heat, simmer the vinegar, water, sugar, and salt, stirring occasionally, until the sugar is dissolved, about 5 minutes. Pour the brine over the jalapeños. Let cool to room temp, then cover and chill for at least 30 minutes. Store in the fridge for up to 2 weeks.

    Kohlrabi Carrot Fritters with Avocado Cream Sauce – Boston Organics

    Ingredients

    • 2 kohlrabi
    • 1 carrot
    • 1 egg
    • ¼ teaspoon kosher salt
    • ¼ teaspoon cayenne
    • ½ cup grapeseed or vegetable oil (enough for ¼-inch depth in a large skillet)
    • ½ avocado
    • ¼ cup plain yogurt
    • ½ lemon
    • ¼ teaspoon kosher salt

    Instructions

    1. Cut the leaves off the kohlrabi and peel the bulb. Chiffonade (shred) a few leaves and set aside. Shred the vegetables in a food processor, or by hand using a grater. Squeeze the shredded vegetables in a tea or cheese cloth (or with your hands) to remove moisture, then add to a medium bowl with 1 egg, ¼ teaspoon kosher salt, and ¼ teaspoon cayenne. Mix to combine.
    2. Place ½ cup oil in a large skillet (enough for ¼-inch depth). Heat the oil over medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.
    3. In a small bowl, mix ½ avocado, ¼ cup plain yogurt, juice from ½ lemon, and ¼ teaspoon kosher salt to make the avocado cream (or blend the ingredients together in a food processor).
    4. Serve fritters with avocado cream and garnish with the shredded kohlrabi leaves.

  • Fall 2021 CSA – Week 9

    This week, our members will enjoy the following produce from our farm in their shares:

    • Green Beans
    • Oranges
    • Baby Squash Mix
    • Jalapeno Peppers
    • French Breakfast Radish (for Wednesday & Saturday Members)
    • Purple Daikon Radish (for Thursday Members)
    • Bonita Sweet Potatoes
    • Green Tomatoes
    • Shishito Peppers (for Thursday Members)

    We’re also including, from Worden Farm:

    • Cucumbers (for Wednesday & Saturday Members)
    • Kale

    Kale, Orange and Jalapeno Salad – Lady Moon Farms

    Ingredients
    • 1 bunch Kale leaves, torn off the stalks
    • 3/4 Cup Grape tomatoes
    • 1 Jalapeño peppers, seeded and sliced thin
    • 2-3 Oranges ;1/4 cup for juicing, 1peeled and cut into chunks
    • 4 Ounces Goat cheese
    • 2 Tbs Olive oil
    • 1 Clove Garlic, minced
    • 1 Tsp Sugar
    • To taste Salt & pepper
    • 1 Tbs Sour Cream, heaping
    Instructions
    1. Wash and dry the kale.
    2. Remove the stems and chop into salad sized bites.
    3. Juice the oranges, you need 1/4 cup.
    4. Peel and cut 1 orange into chunks.
    5. Removing the seeds as best you can thinly cut the jalapeo. We always suggest using gloves for this process.\
    6. Mix kale, jalapeno, tomatoes, and orange together.
    7. Break the goat cheese into chunks with a fork and toss it into the salad.
    8. To make the dressing, combine the orange juice, olive oil, garlic, sugar, salt and pepper in a small mason jar.
    9. Shake vigorously until combined, add the sour cream and shake again.
    10. Toss the salad with dressing and let sit for 15 minutes before serving.

    Radish Greens Pesto – From a Chef’s Kitchen

    Ingredients
    • 4 cups radish tops (packed), washed and dried
    • 3 cloves garlic, finely chopped
    • Juice of ½ a lemon
    • ½ cup sliced or slivered almonds, coarsely chopped macadamia nuts or pistachios
    • ½ cup freshly grated Parmesan cheese
    • ⅓ cup extra-virgin olive oil plus more as needed
    • salt and freshly ground black pepper, to taste
    Instructions
    1. Combine first 6 ingredients in a food processor or blender.
    2. Process until smooth, scraping down the sides as needed.
    3. Add additional olive oil to achieve a thick sauce consistency. Season to taste with salt and black pepper.

    Orange Jalapeno Margaritas – Sue Bee Homemaker

    Ingredients
    • 6 oz. silver tequila
    • 3 oz. orange cointreau
    • 2 oz. lime juice – freshly squeezed
    • 3 oz. orange juice – freshly squeezed
    • simple syrup – to taste (optional)
    • jalapeno slices
    • salt and orange/lime wedges – to serve
    Instructions
    1. Prepare in advance. 1) Squeeze limes and oranges, and store fresh juice in the refrigerator. 2) Slice orange and lime slices for serving. 3) Make simple syrup.
    2. At party time, prepare margarita glasses. Pour kosher salt on a plate. Take a lime wedge and run it around the rims of your glasses. Dip glasses in salt, and fill glasses with ice. Garnish with orange and lime slices, and a jalapeno slice.
    3. Take a couple of fresh jalapeno slices and place in the bottom of the cocktail shaker. Use a muddler, and muddle the slices for about 5-6 seconds.
    4. Fill the cocktail shaker with ice. Add the tequila, orange liqueur, fresh lime and orange juice, and simple syrup (if desired). Shake vigorously.
    5. Pour immediately into two prepared margarita glasses. Repeat for additional cocktails.

    How to make simple syrup:

    1. Place an equal amount of water and sugar in a small saucepan. (I usually do a cup of each.)
    2. Bring to a simmer, and cook until sugar is dissolved.
    3. Remove from heat, and pour into a mason jar, or another container.
    4. After it cools, store in the refrigerator for cocktails of your choice.
    5. You will only need a couple of ounces per drink, but it’s nice to keep some in the refrigerator for emergency cocktails!

  • CSA Summer 1 – Week 7

    Our CSA members will enjoy the following produce in their CSA shares this week:

    • Green Cabbage – NSOF
    • Cucumbers – NSOF
    • Collard Greens – NSOF
    • Bi-color Okra
    • Green Bell Peppers – NSOF
    • Malabar Spinach
    • Yellow Summer Squash – NSOF
    • Grape Tomatoes – NSOF
    • Fresh Turmeric

    Crispy Indian Okra – My Heart Beets

    Ingredients
    • 12 oz fresh or frozen baby okra bhindi
    • 3 tablespoons fat of choice ghee, avocado oil
    • ½ teaspoon cumin seeds
    • 1 onion diced
    • 1 Serrano pepper or 1-2 thai bird chilies, minced
    • 2 cloves garlic minced
    • ½ inch ginger minced
    • ½ inch turmeric minced
    • ¼ teaspoon salt adjust to taste
    Instructions
    1. Rinse okra, and slice into rounds. Spread them out onto a paper towel to dry while you prep the remaining ingredients. The okra must be completely dry.
    2. Melt 2 tablespoons of fat in a saute pan over medium-high heat.
    3. Next, add the cumin seeds and once they begin to brown or splutter, add the onions and serrano pepper.
    4. Saute for 10 minutes, or until the onions begin to brown. Then add the garlic, ginger and spices mix well.
    5. Reduce heat to medium and add the remaining 1 tablespoon of fat and the okra. Stir-fry for 10-12 minutes or until the okra is dry and crispy.

    Mediterranean Chickpea Salad – Well Plated, by Erin

    Ingredients
    • 1/2 cup finely diced red onion about 1/2 small
    • 2 cans reduced-sodium chickpeas (15-ounce cans), rinsed and drained
    • 1 1/2 cups chopped fresh flat-leaf parsley about 1 bunch
    • 1 red bell pepper chopped
    • 1 orange bell pepper or yellow bell pepper, chopped
    • 1 green bell pepper chopped
    • 1/2 large seedless cucumber chopped (about 2 cups)
    • 1/2 cup crumbled feta about 4 ounces
    • 3 tablespoons extra-virgin olive oil
    • 3 tablespoons red wine vinegar
    • 2 cloves garlic minced
    • 1 1/2 teaspoons dried oregano
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper
    Instructions
    1. Place the onions in a bowl of cool water and let them soak while you prepare the other ingredients (this removes the harsher bite from the onions, while still giving great flavor).
    2. Place the chickpeas, parsley, bell peppers, cucumber, and feta in a large serving bowl.
    3. In a small mixing bowl or large measuring cup, stir together the dressing ingredients: olive oil, red wine vinegar, garlic, oregano, salt and pepper. Drain the red onions and add them to the chickpea mixture, then pour the dressing over the top. Toss to combine. If time allows, let marinate in the refrigerator for 30 minutes, or enjoy immediately.

    Chilled Spiced Yellow Squash Soup – NYT Cooking

    Ingredients
    • 2 pounds yellow crookneck squash, trimmed and roughly chopped
    • ½ cup olive oil, plus more to garnish
    • ⅛ teaspoon red-pepper flakes
    • ½ teaspoon cumin seeds, toasted and ground
    • ¼ teaspoon coriander seeds, toasted and ground
    •  1/8, teaspoon ground turmeric – if fresh, grated 1 inch piece of turmeric
    •  Salt and freshly ground black pepper
    • 1 tablespoon plus 1 teaspoon lime juice
    •  Chopped mint, to garnish
    Instructions
    1. Combine the squash, olive oil, red pepper, cumin, coriander, turmeric and 1 1/2 cups water in a pot with a large pinch of salt. Bring to a boil, then simmer, covered, until the squash is very tender.
    2. Once the squash has cooled, purée it in a blender on high for 30 seconds. Pass through a fine-mesh sieve. When completely cool, season to taste with the lime juice, salt and pepper. Ladle into bowls, and garnish with mint and a few drops of olive oil.

  • Summer 1 CSA – Week 2

    Members will enjoy the following produce in their shares this week:

    • Sweet Corn
    • Cucumbers, nonconformers
    • Rainbow Chard or Collard Greens, bunch – NSOF
    • Kale, Curly Green or Lacinato, bunch – NSOF
    • Malabar Spinach
    • Bicolor Okra
    • Cubanelle Peppers
    • Tri-Color Potatoes
    • Mixed Summer Squash
    • Plum Tomatoes

    Zucchini Fritters – source : Fifteen Spatulas

    Ingredients
    • 1.5 lbs zucchini (2 large)
    • 1/3 cup flour (all-purpose or whole wheat flour both work)
    • 1/3 cup Italian seasoned bread crumbs
    • 2 large eggs
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/8 tsp freshly ground black pepper
    • Olive oil for frying, (1/2 cup maximum needed)
    Instructions
    1. Shred the zucchini. My preferred method, which I find to be the easiest and fastest for shredding zucchini, is to use the shredding blade of the food processor. You can also shred by using a box grater.
    2. Place the shredded zucchini into a thin kitchen towel and squeeze as much water out as you can.
    3. Place the squeezed zucchini into a bowl and add all the remaining ingredients except the olive oil. Lightly scramble the eggs in the bowl, then mix everything well until the mixture is moist and all ingredients are distributed.
    4. Heat a nonstick skillet over medium heat, and add 3 tbsp of olive oil. Use a 3Tbsp cookie scoop to portion mounds directly into the pan, then gently press down with a turner to flatten.
    5. Fry the zucchini fritters for about 4 minutes on the first side, and 3 minutes on the other, or until golden brown on each side. Enjoy while hot!

    Corn Okra Creole – source : Spicy Southern Kitchen

    Ingredients
    • 1 tablespoon Vegetable oil
    • 1 tablespoon butter
    • 1 green bell pepper, diced
    • 1/2 medium sweet onion, diced
    • 3 cups sliced fresh or frozen okra
    • 2 cups fresh or frozen corn
    • 1 (14-ounce) can petite diced tomatoes, undrained
    • 1 tablespoon tomato paste
    • 1/2 teaspoon Creole seasoning
    • 1/4 teaspoon dried thyme
    • 1 teaspoon hot pepper sauce
    • salt and pepper
    Instructions
    1. Heat oil and butter over medium heat in a large skillet. Add green pepper and onion and cook until starting to soften, about 3 minutes.
    2. Add okra and corn and cook, stirring occasionally for 8 minutes.
    3. Add diced tomatoes, tomato paste, Creole seasoning, thyme and hot pepper sauce. Let simmer for about 3 minutes.
    4. Add salt and pepper to taste.

    Roasted Potatoes, Peppers & Kale : Oven Roasted Vegetables – source : Oh! Homesteading

    Ingredients
    • 1 1/2 to 2 pounds of freshly scrubbed and sliced small potatoes ~Or~ Red potatoes.
    • One cup cuts red pepper. Cut in medium-size chunks
    • One cup washed and chopped Kale
    • One cup onion. Cut in medium size chunks or left whole if small
    • 1/4 cup melted coconut oil, or ghee
    Instructions
    1. Prepare all vegetables by rinsing and then either slicing or cutting into chunks. Next, toss all ingredients (except the chopped kale which will be added during the last 15 minutes of roasting) together in a mixing bowl to thoroughly coat vegetables with the coconut oil or ghee.
    2. Grind a sprinkling of black pepper and Himalayan pink salt over the vegetable mixture and spoon mixture into a 9×13 baking pan or dish.
    3. Bake for 30 minutes at 400 degrees. Stir the vegetables with a spatula to ensure even roasting. Set timer for 15 more minutes. At this point, check potatoes for tenderness by poking with a fork. If they need further roasting, set timer for 15 more minutes. You will be adding the chopped kale at the end during the last 15 minutes of roasting time. Stir again and recheck for tenderness.

    Bamya Okra and Tomatoes – Mediterranean Style Okra – source: The Mediterranean Dish

    Ingredients
    • Extra virgin olive oil
    • 1 small onion chopped (1 cup chopped onion)
    • 4 garlic cloves minced
    • 2 small green chiles such as jalapeno chopped
    • 1 lb frozen or fresh cut okra sliced into rounds (or small whole okra, trimmed)
    • Salt and pepper
    • 1 tsp ground allspice
    • ½ tsp coriander
    • ½ tsp paprika
    • 1 ½ cup crushed tomatoes
    • ½ cup water
    • 1 tomato sliced into rounds
    • Juice of ½ lime more to your liking
    Instructions
    • Heat the olive oil in a large skillet (or pan with a lid) over medium-high until shimmering but not smoking. Lower the heat to medium and add the onions, garlic and chopped jalapeno peppers. Cook for 4 to 5 minutes stirring regularly (do not let the garlic burn, if needed adjust heat).
    • Add the okra and sauté for 5 to 7 minutes over medium-high heat.
    • Season with kosher salt, black pepper and spices. Toss to coat.
    • Add the crushed tomatoes and water. Stir to combine. Add the tomato slices on top. Bring to a boil, then turn the heat to low and cover most of the way (leave a little opening at the top). Let the okra simmer on low heat for 20 to 25 minutes or until the okra has softened. Uncover and add juice of ½ lime (more to your liking).
    • Remove from heat and serve over rice or with warm pita bread.

  • Summer 1 CSA – Week 1

    Welcome to the Summer Season! We are so grateful for the support of our CSA members! We will provide the following produce in your first CSA share this week:

    • Sweet Italian Basil, bunch
    • Rainbow Chard, bunch or Lacinato Kale, bunch – New Sprout Organic Farm
    • Curly Kale, bunch or Collard Greens, bunch – New Sprout Organic Farm
    • Cantaloupe Melon
    • Cucumbers, nonconformers
    • Sweet Yellow Onions
    • Mixed Radish, loose (no tops)
    • Mixed Summer Squash Varieties
    • Murasaki Sweet Potatoes
    • Green Tomatoes
    • Slicer Tomatoes, or Plum Tomatoes

    Cucumber and Melon Salad with Basil – source : Well Vegan

    Ingredients
    • 2 large cucumbers (organic preferred)
    • 1 ripe, sweet cantaloupe
    • Small handful of fresh basil or Thai basil, for serving
    • Pinch of red pepper flakes (optional)

    For the dressing

    • 2 tablespoons avocado oil 
    • 2 teaspoons lime juice
    • 1 teaspoon lime zest
    • 1 teaspoon agave
    • Pinch of salt
    Instructions
    1. Peel the cucumbers into a stripe pattern and slice in half lengthwise. Use a spoon to scoop out the seeds and then slice the cucumbers into ½-inch moon shapes. Add the cucumber to a large serving bowl.
    2. Cut the cantaloupe in half and scoop out the seeds. Use a melon baller to create cantaloupe spheres (I used the smaller side of my melon baller) and place them in the serving bowl. 
    3. To make the dressing, whisk all of the ingredients together in a small bowl. Taste and adjust flavors to your liking. It should be a nice balance of acidic and sweet.
    4. Drain any juice that has collected in the bottom of the serving bowl. Drizzle the cucumber and melon with the dressing. Toss to coat and refrigerate until ready to serve. 
    5. Just before serving, garnish with fresh basil and a sprinkle of red pepper flakes (optional).

    Green Tomato Stew – source: Holy Cow Vegan

    Ingredients
    • 2 large green tomatoes (diced. Or about 3 cups halved cherry or other small tomatoes)
    • 1 tsp vegetable oil
    • 1 tsp black mustard seeds
    • 1 sprig (about 15-20) curry leaves
    • 2 green chili peppers (like serrano or jalapeno, slit down the middle and deseeded — unless you like lots of heat)
    • ½ tsp turmeric
    • 1 heaping tsp coriander powder
    • 1 ½ cups coconut milk
    • Salt to taste

    Instructions

    1. Heat the oil in a saucepan. Add the mustard seeds and, when they sputter, add the curry leaves and green chillies.
    2. Saute for a few seconds and add the green tomatoes
    3. Add the coriander powder and turmeric and mix. Add a few tablespoons of water and when the water boils, put a lid on the saucepan and cook over medium-high heat about five minutes or until the tomatoes are soft. Green tomatoes are firmer and won’t break down as much as ripe tomatoes would.
    4. Add half the coconut milk to the saucepan and bring to a boil. Add salt to taste and let the tomatoes cook another minute or two.
    5. Add the remaining coconut milk and salt, stir, and heat until the coconut milk is warmed through but not boiling.
    6. Turn off heat and serve.

    Summer Squash Salad – source: A Taste of Home

    A colorful and tasty alternative to coleslaw.

    Ingredients
    • 4 cups julienned zucchini
    • 4 cups julienned yellow squash
    • 2 cups sliced radishes
    • 1/4 cup canola oil
    • 1/3 cup cider vinegar
    • 2 tablespoons Dijon mustard
    • 2 tablespoons snipped fresh parsley or basil
    • 1-1/2 teaspoons salt
    • 1/2 teaspoon pepper

    Instructions

    1. In a large bowl, toss the zucchini, squash and radishes. In a small bowl, whisk the remaining ingredients. Pour over vegetables. Cover and refrigerate for at least 2 hours. If desired, top with additional fresh herbs.

    Fried Green Tomatoes – source : Simply Recipes

    Ingredients

    • 3 medium-sized, firm green tomatoes
    • Salt
    • 1 cup all-purpose flour
    • 1 tablespoon Cajun seasoning (optional)
    • 1/2 cup milk or buttermilk
    • 1 egg
    • 1/3 cup fine white cornmeal (or regular cornmeal, if you can’t find it)
    • 1/2 cup fine dry bread crumbs
    • 1/4 cup peanut oil, canola oil, or olive oil for frying

    Instructions

    1. Slice and salt green tomatoes: Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes.
    2. Set out shallow bowls with coating ingredients: While the salted green tomato slices are resting, place in three separate, shallow bowls: 1 for the flour and Cajun seasoning (if using), 2 for buttermilk and egg, and 3 for breadcrumbs and cornmeal. Whisk together the egg and buttermilk.
    3. Bread the tomato slices: Heat the oil in a skillet on medium heat. Dip the green tomato slices in the flour-seasoning, then the buttermilk-egg mixture, then the cornmeal-breadcrumb mix.
    4. Fry the breaded tomatoes: In the skillet, fry half of the coated tomato slices at a time, for 3-5 minutes on each side or until brown. Set the cooked tomatoes on paper towels to drain