Recipes

August 21:

Next recipe is a creation by Steph using most of the ingredients we wind up coming home with at the end of the day.  Other than a lot of chopping, it’s very simple to prepare, requires no cooking, and is a great side or lite lunch.

Chop and mix:

a couple cukes, 4 radish, 3 sweet peppers, sweet onion, some cherry tomatoes, chive, dill, salt, pepper, and optionally a hot pepper.  Mix with a vinegar (Steph uses red wine and cider).  Let sit overnight.  That’s it!

August 13:

I’m repeating our zucchini recipes, as Wednesday got some might big zucchinis!  And I’ve added one of Farmer Dave’s favorites.  We call them kagoots and make them with the really large squash:

Kagoots (from Farmer Dave):

I slice them in 1/4″ thick rounds, or at a slight diagonal for ovals, lay a single layer in a colander, salt, then keep layering until you have way more than you need.  Let them sit and sweat for twenty minutes or so, pick them up individually and let drip, then put 3 or 4 at a time in a big paper bag with flour, shake, then lay them in beaten egg and fry in olive oil at medium heat.  I take them out of the pan and lay on a stack of paper towels, and make multiple stacks on top of each other.  Salt and eat.  They’re great in a sandwich with cheddar and mayo.  They’re good for several days in the refrigerator, and the rest I put on a pizza tray, stick in the freezer, then stack in a ziploc bag once they’re frozen.  They’re great toasted in the middle of the winter!

From Wednesday CSA Member Martianne: http://wonderandwill.wordpress.com/2009/07/27/menu-mondays-steamed-zucchini-bread/

From our own Meredith of Artisan Kitchen who provides us with the DELICIOUS breads!

Portuguese Submarines

2 XL Zucchini (halved the long way and de-seeded with a spoon to form a “boat”)

3/4 pound linguica or chorizo sausage

1 large onion, or 1 large leek, or 4 scallions, diced (about 1 cup)
1/2 large sweet pepper (about 3/4 cup)

2 cloves garlic, peeled, minced (1 T.)

pinch of salt and pepper

1/2 cup veggie stock, white wine, or chicken stock

1/4 c. chopped parsley, basil, or chives

1 cup bread crumbs

1/2 cup grated Parmesan cheese

Saute sausage to render and get crispy.  Remove from pan and add onion, sweet pepper, garlic, and season with salt and pepper.  Saute medium heat for 5-8 minutes until soft.  Add stock to deglaze brown fond bits from the pan.  Mix in parsley and bread crumbs.  You may need more stock if the mixture is dry.  Mix until the stuffing sticks together but not gluey.

Stuff inside long trough in the zucchini then sprinkle with cheese and wrap in foil lightly (use pan spray on the side of the foil that touches the cheese to avoid sticking). Place on grill preheated to medium-low heat.  Grill on top rack for 25-30 minutes until the zucchini is fork tender.  Test by pressing a fork through the foil and into the squash.

Serve hot with a green salad and a thick slice of bread (of course)!

… and another from Meredith

What Do I Do With All This Squash Bruschetta
Courtesy of: Rochester Farmers’ MarketIngredients:
1 Loaf Pain Rustique Bread or any Artisan Bread, cut into 1” thick slices
3 T. Extra Virgin Olive Oil
1 Clove Garlic, peeled
4 Medium Summer Squash or Zucchini, about 2 lbs.
1 T. Red Wine Vinegar
2 T. Extra Virgin Olive Oil
½ tsp. Table Salt
¼ tsp. Black Pepper
4 oz Bacon
4 oz Blue Cheese (recommended: Great Hill Blue Cheese, Marion, MA)
¼ c. Fresh Basil, chopped1. Cook bacon in a skillet over medium heat until crisp, about 8 minutes, then drain on paper towel.
2.  Halve summer squash lengthwise, seed, and cut into matchstick-sized pieces
3. Adjust oven rack to about 4 inches from heating element and heat broiler; broil bread slices until golden brown on both sides. Brush both sides of each slice with oil and rub with garlic clove.
4. Combine squash and/or zucchini, vinegar,  2 T. oil, salt, and pepper in medium bowl; let stand 5 minutes, then toss in bacon, cheese, and basil.
6. Divide mixture evenly among bread slices; broil bruschetta until cheese begins to melt, about 1 1/2 minutes. Serve immediately.

August 6th:

As most of you know, blight has hit the region impacting tomatoes and potatoes.  So although you’re getting potatoes now, that may not continue and the ones you do receive need to be eaten quickly – not stored.  So I thought I’d share a very simple but very tasty way to cook up any of the potatoes you’re receiving – red, purple, or gold.

Slice the potatoes into fairly thin slices – maybe a quarter inch.  Do the same with some sweet or yellow onions.  but them all in a cast iron skillet, coat them up with olive oil and cover with foil.  You can do all of this in foil if you don’t have a skillet.  Then stick them on the grill at a med/high heat (or roast in the oven if easier).  Should take 20 – 30 minutes depending on how much you have in there.  The flavor is wonderful and those on the top and bottom brown up nice.  enjoy!

July 23:

This recipe came from a very close friend of mine, Connie Culp, who we lost to cancer in 2003.  She loved food and gardening, and was an incredible cook and woman.

4 squash cooked
1 medium onion
1 garlic
1/4 cup oil
1/8 tsp salt, pepper, and thyme
10 soda crackers – crushed to crumbs
1/2 cup cheddar cheese
1/2 C olive oil
pepper to taste

Saute the following: 1 medium onion, 1 garlic mashed, 1/4 cup oil.  Beat the eggs.  Mix all together in a bowl.  Place in an 8″ baking dish and top with cheese.

Cook for 30 minutes in 350 degrees.

If you like, include mushrooms in the mix.

July 15:

For this week we offer you Sasha’s Mom’s famous red cabbage slaw!  (although I’m sure Sasha’s Mom got it from somewhere, we’ll give her credit!)  For those of you that helped out on transplant day, this was the delicious slaw we had.

1 red cabbage cored&shred
1 shallot quatered
3 TBS rice vinegar
2 TBS ketchup
1 TBS sugar
juice of 1 lemon
1/2 tsp salt
1 tsp paprika
1/2 C olive oil
pepper to taste

combine shallot, vinegar, ketchup, sugar, paprika, lemon juice, salt in food processor – pulse until smooth

add olive oil with motor running until well mixed

mix w cabbage, adjust seasonings, refrigerate for at least 1 hour