Tag: yellow squash

  • CSA Fall 2022- Week 6

    This week your CSA will include-

    From Frog Song Organics-

    • Arugula
    • Green Beans
    • Bok Choy
    • Cucumbers
    • Purple Daikon Radishes
    • Sweet Potato Yam Fingerlings

    From New Sprout Organic Farm–

    • Yellow Squash
    • Green Bell Peppers
    • Scallions-Little Pond Farm

    Purple Daikon Salad with Beets and Bok Choy- The Vegan Atlas

    Ingredients
    • 1 purple daikon radish, ends trimmed, and scrubbed
    • 1 baby bok choy, sliced
    • 2 to 3 medium beets
    • 1/4 cup cilantro leaves
    • 2 scallions, thinly sliced
    • 1/3 cup bottled or homemade sesame-ginger salad dressing
    • Salt and freshly ground pepper to taste
    INSTRUCTIONS
    • Microwave the beets in a lidded casserole dish, starting with 2 minutes per beet, and adding a minute thereafter until the beets can be pierced through but not overdone. Allow to cool to room temperature (expedite by plunging into ice water, if you’d like).
    • When the beets have cooled, peel and dice them.
    • Cut the purple daikon in half lengthwise, then slice thinly into half-circles.
    • In a serving bowl, combine the daikon and beets with the remaining ingredients. Allow to stand for a few minutes, then serve.

    Purple Daikon Radish Cucumber Salad- This Healthy Table

    Ingredients
    • 2 Daikon radishes
    • 1 cucumber
    • 2 tablespoons sesame oil
    • 2 teaspoons rice wine vinegar
    • 1 teaspoon kosher salt
    • 1 teaspoon granulated sugar
    • ½ teaspoon red pepper flakes
    • ½ teaspoon ground black pepper
    • ½ teaspoon white sesame seeds
    • ½ teaspoon black sesame seeds
    Instructions
    • Peel the daikon radishes and slice them very thinly (1/32 on a mandolin). Thinly slice the cucumber (1/16 on a mandolin) and combine the cucumber and radish slices in a mixing bowl.
    • Combine the sesame oil, rice wine vinegar, kosher salt, granulated sugar, red pepper flakes, and sesame seeds in a small mixing bowl. Stir till the salt and sugar have dissolved.
    • Pour the sesame dressing over the sliced veggies and toss them till coated. Let sit for 15 minutes to marinate and then toss again.
    • Serve in a large bowl or spread out on a platter

    Arugula Chimichurri

    Ingredients

    • 1 Cup Arugula 
    • 1/4 Cup Parsley
    • 1/4 cup Scallion fresh, chopped
    • 1 Clove Garlic
    • 1/2 teaspoon Chili Flakes (more or less for spice level)
    • 1/2 teaspoon Salt- to taste
    • 1 tablespoon Red Wine Vinegar
    • 1/2 Cup Olive Oil

    Instructions

    • Add all ingredients except vinegar and oil to food processor or blender and pulse, making sure to incorporate and blend all ingredients. Conversely, grind ingredients with a mortar and pestle.
    • Add red wine vinegar and olive oil and blend until a paste forms, scraping as needed. Scrape down the sides as needed. Add oil to desired consistency, it will thicken as it is cooled.
    • Cover and store in the fridge or freeze.

    This recipe goes wonderfully over grilled steak or cast-iron sauteed mushrooms with melted Bleu Cheese. Add to a charcuterie board with a rich cheese, like bleu or brie.

    Creamy Vegan Arugula Soup- Detoxinista

    • 1 tablespoon extra-virgin olive oil
    • 1 yellow onion, chopped
    • 2 stalks celery, chopped
    • 3 cloves garlic, minced
    • 1 pound yukon gold potatoes, chopped into 1-inch chunks
    • 4 cups water or vegetable broth
    • 1 1/2 teaspoons fine sea salt
    • 3 cups fresh arugula
    • 1/2 cup coconut milk
    • Freshly ground black pepper

    Instructions

    Heat the olive oil in a large pot over medium heat, and sauté the onion and celery until tender, about 8 minutes. Add in the garlic and sauté until fragrant, about one more minute. Add in the chopped potatoes, 4 cups of water or broth, and salt and bring the liquid to a boil. Once boiling, lower the heat and cover to let the vegetables simmer until the potatoes are fork-tender, about 20 minutes.

  • CSA Fall 2022-Week 3

    In your basket this week you will find the following-

    From Frog Song-

    • Radishes
    • Roselle
    • Sweet Potato fingerlings
    • Turmeric

    From our Partner Farms

    • Lacinato Kale-New Sprout Organic Farms
    • Yellow Squash- New Sprout Organic Farm
    • Grape Tomatoes- New Sprout Organic Farm
    • Tetsukabuto Squash-Clem’s Organic Gardner
    • Red Leaf Lettuce-Organic Aqua Fresh

     Squash and Kale Gratin- adapted from Taste of home

    Ingredients
    • 1/2 pound bacon strips, cut into 1/2-in. pieces
    • 2 medium leeks (white portion only), chopped
    • 1 tetsu squash peeled and cut into 1-in. cubes
    • 2 yellow squash, sliced into coins
    • 1 bunch of kale, de-stemmed and chopped
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 1-1/2 cups grated Parmesan cheese
    • 1 pint heavy whipping cream
    Directions
    • Preheat oven to 375°. In a large skillet, cook bacon over medium-high heat, stirring often, until crisp, about 5 minutes; drain, reserving 2 tablespoons drippings in skillet. Cook leeks in reserved drippings until tender, 3-4 minutes.
    • Stir together squash and kale; transfer to a lightly greased 13×9-in. baking dish, pressing to form a single layer. Sprinkle with salt and pepper. Spread leeks over the top; sprinkle with bacon and cheese. Pour cream over top, spreading to cover entire surface. Cover with foil.
    • Bake 30 minutes; remove foil and bake until squash is tender and top is golden brown, 30-40 minutes longer.

    Candied Roselle-Jaja bakes

    Ingredients
    • 1 pint of fresh roselle 
    • 1/2 cup sugar
    Directions
    • Peel the calyces and discard the seed pods. Rinse the calyces.
    • Blanch the calyces into boiling water for 2-3 minutes.
    • Drain the water and submerge the calyces immediately in ice water.
    • Drain the water. Mix with 1/4 cup sugar until well combined. Put them into a container and cover the calyces with the rest 1/4 cup sugar. 
    • Refrigerate a few days to a week. Then serve.

    Raw Yellow Squash and Radish Salad with a Lemon Vinaigrette (with candied Roselle)-adapted from Food52.com

    Ingredients 
    •  2 squash d summer squash and zucchini,
    • 1 peeled shallot
    • 1 bung mixed radishes, green stems removed, cleaned
    • 1 garlic clove, finely minced
    • 1 tablespoon honey
    • 2 lemons, juiced and zested, to make 2 teaspoons zest and 4 tablespoons juice
    • 2 tablespoons Champagne vinegar or sweet white wine vinegar
    • 1 tablespoon kosher salt
    • Freshly cracked black pepper
    • 1/2 cup extra-virgin olive oil
    • 1 tablespoon grated fresh horseradish
    • 1/2 cup basil leaves, torn into small pieces
    • 1/2 cup mint leaves, torn into small pieces
    • 2 ounces finely grated Manchego cheese, about 1 cup (optional- omit for vegan)
    • Candied Roselle for topping
    Directions
    1. Set a mandolin on the thinnest setting. Slice the squash, shallot, and radishes crosswise into thin coins. Transfer to a large mixing bowl and toss gently to combine.
    2. In a small mixing bowl, whisk together the garlic, honey, lemon juice, vinegar, salt, and pepper. While whisking, steadily drizzle in the olive oil to form a vinaigrette.
    3. Add the lemon vinaigrette to the squash mixture and toss gently. Finish the salad with lemon zest, horseradish, basil and mint, a generous sprinkle of grated cheese, and additional salt and pepper to taste. Gently toss to combine. Top with Candied Roselle, take a picture of all the colors, and serve!

    Sautéed Radish Greens with Turmeric

    Ingredients
    • 1 Tbsp of olive oil
    • 1 Tbsp of butter
    • One bunch of radish greens, washed and chopped
    • 1 clove of garlic, minced
    • Turmeric, 1 inch peeled and grated
    • Tbsp of soy or tamari sauce
    Directions
    • Heat oil and in a large skillet over medium heat, and add butter until melted. Add garlic and cook until fragrant, about 1 minute. Add turmeric and sauté for another minute.
    • Add chopped radish greens and cook until greens are tender, about 5 more minutes. Toss with with choice of sauce and serve. Can be served with thinly sliced of grated fresh radish. Versatile side dish with a little zip!

  • Fall 2021 CSA – Week 1

    Welcome to the first week of our fall CSA! We are harvesting from our farm the following produce for your shares:

    • Roselle Hibiscus Calyces
    • Okra
    • Spring Mix
    • Purple Potatoes

    We will also be adding some delicious variety from our partner producers:

    • Collard Greens, bunch – NSOF
    • Red and Yellow Bell Peppers – NSOF
    • Mediterranean Eggplant – NSOF
    • Yellow Squash – NSOF
    • Green Zucchini – NSOF
    • Cucumber – NSOF

    Check out this simple recipe for using the calyces to make Fresh Roselle Hibiscus Tea

    Greek Baked Vegetables (Briam) – NYT Cooking

    Ingredients
    • 1 medium eggplant
    •  Salt
    • 2 medium red onions
    • 4 large garlic cloves
    • 1 ½ pounds potatoes, scrubbed, peeled if desired
    • 1 ½ pounds zucchini
    • 2 large bell peppers, seeded
    • ⅓ to ⅔ cup extra virgin olive oil, to taste
    • 2 pounds tomatoes, grated or peeled, seeded and chopped, or a 28-ounce can, drained (reserve liquid)
    •  Black pepper
    • ½ to 1 pound small okra, ends trimmed, optional
    • ¼ cup chopped flat-leaf parsley
    • 2 tablespoons chopped marjoram or oregano, or 2 teaspoons dried
    Instructions
    1. If the eggplant is thin and long, slice it about 1/4-inch thick. If it’s fat, halve it lengthwise, then slice in 1/4-inch-thick half-moons. Sprinkle with salt and put on paper towels for 30 minutes. Thinly slice the onions and mince the garlic. Cut the potatoes, zucchini and peppers into 1/4-inch-thick slices. Squeeze excess water from eggplant and pat dry.
    2. Heat the oven to 375 degrees. Heat 2 tablespoons of the olive oil over medium heat in a large, heavy skillet and add the onions. Stir often, until tender and translucent, about 8 minutes. Add a generous pinch of salt and stir in the garlic. Cook for another minute or two, until fragrant.
    3. Lightly oil a deep earthenware baking dish or a heavy Dutch oven. Put the tomatoes in a bowl and season liberally with salt and pepper. Stir in the remaining olive oil. Spread a thin layer of tomatoes in the baking dish or Dutch oven and top with one-third of the onions and garlic. Top with half the potato slices. Season with salt and pepper. Layer half the zucchini slices over the potatoes and season, then layer on half the eggplant, half the peppers and half the okra, if using. Sprinkle on half the parsley, about a third of the marjoram or oregano and some pepper. Layer another third of the onions over the vegetables and top with half of the remaining tomatoes. Sprinkle with half the remaining marjoram or oregano. Repeat the layers with the remaining vegetables, ending with a layer of onions topped with the remaining tomatoes. Sprinkle with the remaining herbs. Pour the juice from the tomatoes over the mixture.
    4. Cover with foil or a lid and bake for 1 1/2 hours. Press the vegetables down into the juice and bake another 30 minutes, or until all the vegetables are thoroughly tender. Cool until warm before serving, or refrigerate overnight and reheat. If there is too much liquid, strain in a colander set over a bowl, reduce the juices over medium-high heat (place a flame tamer over the burner if you’re using the earthenware dish) and pour over the vegetables.

  • CSA Summer 2 – Week 8

    The following produce will be provided in your second-to-last share in the summer season

    From our farm:

    • Moringa, bunch
    • Okra
    • Fuyu Persimmons – Ripe when orange and still firm. Great addition to salads or oatmeal!

    Plus, these delicious products from our partner producers:

    • Orange Carrots, loose – COG
    • Cucumbers – NSOF
    • Yellow Squash – NSOF
    • Zucchini Squash – NSOF
    • Salad tomatoes from NSOF (Wednesday members) or Chestnuts from HSO (for Thursday members) or Slicer tomatoes from NSOF (Friday & Saturday members)

  • 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.