Pretty much any veggie you have can go in this soup.
1 ½ cups dried cannellini beans
1 medium onion, coarsely chopped
1 clove garlic, minced
2 leeks, sliced
4 T. extra virgin olive oil
2 stalks celery, sliced
½ pound baby carrots, cut in half
½ pound small zucchini, cut in 1-inch pieces
½ pound string beans, cut in 1-inch pieces
1 large potato, peeled and diced
1 cup Italian tomatoes, peeled, seeded and chopped (fresh or canned)
8 cups chicken stock
Coarse salt and freshly ground pepper to taste
4 T. Italian parsley, chopped
Freshly grated Parmesan cheese to garnish
Soak the beans overnight in water to cover. Discard the water. Add fresh water to cover and simmer until the beans are soft, about 30 to 45 minutes. Allow them to cool in their water. In a large, heavy casserole, soften the onion, garlic and leeks in the olive oil. Add the celery, carrots, zucchini, string beans and potato and sauté for 10 minutes, stirring frequently. Add the tomatoes.
Meanwhile, bring the chicken stock to a boil in a separate pan. Add to the soup ingredients and simmer gently for 1 1/2 hours covered. The soup should be thick, not watery. If it is too watery, uncover and cook until thickened.
Add the beans and cook for 15 minutes. Season to taste with salt and pepper.
Before serving, sprinkle the soup with parsley. Serve with a small jug of extra virgin olive oil on the side and a bowl of grated Parmesan cheese. The oil and the cheese are added separately.
1 pound meat (ground beef, elk or buffalo…)
1 cup sugar snap peas, finely chopped
1 cup scallions, finely chopped
1/2 cup cilantro, finely chopped
Combine in all the ingredient in a bowl. Make patties and grill. Top with pepperjack cheese and fresh garden lettuce. SO yummy!
Our CSA member Emily Bergstrom submitted this recipe.
2 c. diced fresh tomatoes (about 3 medium)
1 c. coconut milk
2 T. red curry paste
1 T finely chopped fresh ginger
1 1/2 t/ kosher salt
2 garlic cloves, finely chopped
1 1/4 pounds fresh green beans, trimmed
1 T fresh lime juice
Hot cooked long-grain rice
1/3 c. roasted salted peanuts, chopped
2 T. chopped fresh cilantro (optional)
Whisk together first 6 ingredients in a 6-qt. slow cooker. Add green beans, and cook on LOW for 7 hours, stirring once after 3 1/2 hours.
Stir in lime juice. Serve over rice, and top with chopped peanuts and if desired, fresh cilantro.
We sometimes give out zucchini/squash blossoms to our CSA. This recipe is quite popular in the south of France.
Yield: 4 servings
2 1/2 cups olive oil
2 cups all-purpose flour
2 large eggs
2 garlic cloves, finely chopped
1 handful flat-leaf fresh parsley leaves, finely chopped
8 zucchini flowers, stems removed (leave the stamens intact if possible)
Generous pinch of fleur de sel
1. Heat 2 cups of the oil in a small saucepan set over medium-high heat until an instant-read thermometer reads between 350 degrees F and 360 degrees F (see Cook's Note). Reduce the heat to medium to maintain the temperature.
2. While the oil heats, whisk the flour, remaining 1/2 cup of oil, the eggs, garlic, parsley and 1/2 cup of water together in a medium bowl. Mix with a whisk until a thin batter is formed.
3. Submerge one flower at a time into the batter, allowing excess batter to drip back into the bowl, then slide into the hot oil. Repeat with another zucchini flower. Fry 2 battered zucchini flowers at a time until each side is golden brown and crisp, 2 to 4 minutes total. Transfer to a paper towel-lined plate and season immediately with the fleur de sel. Repeat with the remaining zucchini flowers and serve hot.
An oldy but a goody! This version is from our program coordinator, Katie’s, mom.
1/2 c. oil
1/2 c. applesauce
1 1/2 c. sugar
2 c. zucchini, grated
2 t. vanilla
2 c. flour
1/4 t. baking powder
2 t. baking soda
3 t. cinnamon
1 t. salt
Beat eggs lightly, stir in oil, applesauce, sugar, zucchini, and vanilla. Mix dry ingredients in a separate bowl and then add to egg mixture. Mix well. Spoon into well greased and floured bread pans. Bake at 375° for about 1 hour then cool for 10 minutes.
Be sure to keep them al dente or else they might fall apart.
2 pounds zucchini
2 T. extra virgin olive oil
Salt and pepper
¾ cup Fresh Tomato Sauce (optional)
¼ cup freshly grated Parmesan, for serving (more to taste)
Using a vegetable peeler, cut the zucchini into lengthwise ribbons. Peel off several ribbons from one side, then turn the zucchini and peel off more ribbons. Continue to turn and peel until you get to the seeds at the core Discard the core. Cook the zucchini strips in 2 batches. Heat 1 T. of the oil in a large nonstick skillet over med-high heat and when it is hot, add the zucchini ribbons and 1/2 teaspoon salt. Cook, tossing and stirring the zucchini, for 2 to 3 minutes only, just until softened and beginning to be translucent. Adjust salt and pepper to taste, and transfer to a serving dish. Repeat with the remaining olive oil and zucchini. Serve, with tomato sauce and Parmesan if desired.
Who doesn’t like chocolate, but fret not! It’s not too sweet.
8 1/2 x 4 1/2-inch loaf
2 1/2 cups grated zucchini
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/4 cup Dutch process cocoa powder
3/4 t. baking soda
1/2 t. baking powder
1 t. sea salt
1/2 cup walnuts, chopped and toasted
1 1/4 cups bittersweet dark chocolate (at least 70%), chopped
1/4 cup unsalted butter, melted
1/2 cup buttermilk
1 large egg
3/4 cup light brown sugar
1 t. vanilla extract
1. Preheat an oven to 350° F. Grease and line a 8 1/2 x 4 1/2-inch (21 x 10-centimeter) loaf pan and set it aside. Let the parchment paper hang over the sides.
2. Place the grated zucchini on a baking tray lined with a lint-free kitchen towel, then place another kitchen towel on top, patting it down gently to absorb any additional moisture. Set aside.
3. In a large bowl, use a fork to whisk together the flours, cocoa powder, baking soda, baking powder and sea salt. Stir in the chopped walnuts and 1 cup of the dark chocolate.
4. In a separate large bowl, whisk together the butter and buttermilk. Add in the egg, light brown sugar, and vanilla, then whisk the liquid ingredients until smooth and uniform. Gently fold in the zucchini. Pour the liquid ingredients into the dry ingredients and stir until just combined.
5. Pour the batter into the prepared loaf pan, then sprinkle the top of the batter with the remaining 1/4 cup of chopped dark chocolate.
6. Bake, rotating at least once half way through baking, until a skewer inserted into the bread comes out clean, 50 to 60 minutes.
7. Let cool in the loaf pan for 15 to 20 minutes before inverting out onto a cooling rack to finish cooling completely.
1 medium head garlic
1 1/2 pounds turnips, peeled and cut into 1 1/4-inch pieces
4 shallots , peeled
2 tablespoons unsalted butter melted, or vegetable or olive oil
1 teaspoon dried rosemary (crumbled), or 1 teaspoon dried thyme
table salt, ground black pepper
1. Heat oven to 375F.
2. If roasting garlic cloves in skins, simply break head into individual cloves. If you wish to roast cloves out of skins, put whole, unpeeled head in a small saucepan with water to cover. Bring water to boil, then simmer to soften cloves and loosen skins, about 10 minutes. Drain and refresh garlic head under cold water. Separate cloves and peel.
3. Put vegetables (excluding garlic) into a roasting pan large enough to hold them without crowding. Toss vegetables with butter and/or oil, rosemary or thyme, and sprinkle with salt. Roast, stirring or shaking vegetables every 15 minutes for 30 minutes.
4. Add garlic. Raise heat to 425F and continue roasting until tender and evenly browned, 15 to 20 minutes.
5. Sprinkle with pepper; taste and adjust seasonings. Serve hot or at room temperature.
1 bunch turnips, peeled and cut into chunks
1 or 2 medium potatoes, peeled or cut into chunks
2 T. butter or olive oil
Salt and pepper
Parsley for garnish
Boil a large pot of water. Add salt, turnips, and potatoes. Boil gently on medium heat for 20 to 30 minutes, until turnips and potatoes are tender. Drain, add butter or oil, and mash
Great recipe for picnics. You can use it to fill your tacos!
For the Salad:
1/2 head celery (about 6-7 stalks), peeled and thinly sliced, leaves picked and reserved
1 bunch radishes, ends trimmed, thinly sliced
1 bunch young turnips, ends trimmed, halved and thinly sliced
5 spring onions, white and green parts thinly sliced
1/2 cup fresh flat leave parsley, chopped
For the Sauce:
3 T. Gorgonzola Dolce blue cheese, room temperature
2 T. good quality mayonnaise
1/2 cup sour cream
2 T. freshly squeezed lime juice plus 2 teaspoons zest
1 t. salt
10 grinds black pepper
2 t. sugar
In a medium mixing bowl, whisk together the blue cheese, mayonnaise, sour cream, lime juice and zest, sugar, salt and pepper until well combined. Cover and chill until ready to serve.
Just before serving in a large bowl toss all the vegetables, chopped parsley and celery leaves; add the sauce and mix well to combine. Taste for seasonings and serve.
Welcome food enthusiasts!
The beautiful, spray free produce our farmers grow enables their families and customers alike to eat REAL and GOOD food. We hope you enjoy these recipes starring items grown for our C.S.A and the farmer's markets. Happy eating!