Fresh foods from our farm to your table
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Fresh foods from our farm to your table
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2010 Tuesday CSA Shares
Tomato-Mozzarella SaladRecipe from Serving Up the Harvest Cookbook 3 large juicy ripe tomatoes, sliced
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Week 17
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 | Cured potatoes |
| Tomatoes |
| Okra |
| Onions |
| Spaghetti or butternut squash |
| Sage and garlic |
Recipe from Serving Up the Harvest Cookbook
2 T. extra-virgin olive oil
1 lb. okra, stems removed and pods sliced
1 1/2 c. diced fresh or canned tomatoes
1/4 c. chopped fresh basil
Salt and freshly ground pepper
Heat the oil in a large saucepan over medium high heat. Add the okra and sauté until the okra is tender and bright green, 3—4 minutes.
Stir in the tomatoes and simmer until the tomatoes are slightly broken down and heated through, 3—4 minutes. Stir in the basil and season with salt and pepper. Serve immediately.
| Cured potatoes |
| Tomatoes |
| Okra |
| Summer squash or cucumber or sweet pepper |
| Spaghetti squash |
| Beets |
| Basil |
Recipe from the Market Fresh Cookbook
1 pound Brie or Camembert cheese, rind removed and cut into small pieces
4 large tomatoes, coarsely chopped
1 cup chopped fresh basil
1/2 cup olive oil
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon white pepper
1-1/2 pounds uncooked linguine
Shredded Parmesan cheese
In a large serving bowl, combine the first seven ingredients. Let stand at room temperature for up to 1-1/2 hours. Cook linguine according to package directions; drain. Toss with cheese mixture. Sprinkle with Parmesan cheese. Serve immediately.
| Cured red potatoes |
| Tomatoes - cherry and/or slicing type |
| Summer squash and/or cucumbers |
| Sweet peppers |
| Okra |
| Blackberries and/or raspberries |
Recipe from the Market Fresh Cookbook
1/2 cup chopped onion
1/4 cup butter, cubed
3 cups coarsely shredded zucchini
2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon garlic powder
1 cup (4 ounces) shredded cheddar cheese
1 cup diced fresh tomato
2 tablespoons sliced ripe olives
In a large skillet, sauté onion in butter until crisp-tender. Stir in the zucchini, basil, salt and garlic powder. Cook and stir for
4-5 minutes or until zucchini is crisp-tender. Sprinkle with the cheese, tomato and olives. Cover and cook for 4-5 minutes or until cheese is melted. Serve immediately.
| Cured potatoes |
| Tomatoes - cherry and slicing |
| Summer squash |
| Blackberries |
| Roasting ears (heirloom variety corn) |
| The corn included in the share is an heirloom sweet corn “Trucker’s Favorite”. It is not a super-sweet hybrid variety as you may be used to. |
| Grilled corn is a great way to use these heirloom roasting ears. One recipe is on the back of this card but there are many other ideas for grilled corn online |
Roasting ears, husks and silk removed,
Mayonnaise
Shredded Parmesan cheese
Chili powder
Salt
Freshly ground black pepper.
Preheat grill to medium.
Brush a thin layer of mayonnaise on corn. Sprinkle the corn with cheese, chili powder, salt and pepper.
Wrap each ear of corn with foil and seal. Place on top shelf of grill for 15-17 minutes, turning occasionally, or directly on grates for 2-3 minutes per side, about 6-8 minutes total.
Serve warm.
| New potatoes |
| Tomatoes - cherry and/or slicing |
| Summer squash |
| Rhubarb |
| Blackberries |
| Basil |
| Some of the produce may be mud splattered do to all our rain. |
| We try to put only fully ripe tomatoes in the shares. Some of the tomatoes are pink, yellow, green striped or white varieties so don’t wait for them to turn red! |
| Our blackberries have been some of the nicest and largest we’ve ever raised. |
This is less of a “recipe” and more of a “strategy”. In this year of abundant new potatoes our family has enjoyed many versions of this salad using several combinations of vegetables and dressings.
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2 pounds new potatoes |
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An assortment of diced, chopped or shredded garden veggies—whatever is in season such as summer squash, cabbage, broccoli, carrots, onions, kale, tomatoes, tomatillos, beets, beet greens, etc. etc. |
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Salt and pepper to taste |
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Bottled salad dressing of your choice (Italian or ranch are good) or a homemade olive oil and rice or balsamic vinegar dressing |
| New potatoes |
| Cherry tomatoes |
| Summer squash |
| Blackberries |
| Kale |
| Use your blackberries right away as they are “water logged” from the rain and won’t store very long. |
1 med. zucchini or yellow summer squash, sliced
Salt
4-5 T. extra-virgin olive oil
1-1/2 lb. potatoes, chunked
1 large onion, halved and thinly sliced
1/4 pound ham, diced
6 eggs
Freshly ground black pepper
1 cup grated Cheddar cheese
Boil potatoes in salted water till soft. Drain well.
Combine the zucchini and 1 teaspoon salt in a colander and toss well. Set aside to drain for 30 minutes.
Transfer the zucchini to a clean kitchen towel and pat dry. Sauté zucchini, onion and ham in olive oil until the zucchini is just tender, about 4 minutes.
Beat the eggs and pepper to taste in a medium bowl until well blended. Fold in the potatoes, zucchini, onion, ham, and cheese.
Preheat the oven to 350°F. Lightly coat the bottom of an oven-proof skillet with olive oil. Pour in the egg mixture and cook without stirring over medium-low heat until the bottom is set, about 10 minutes. Transfer the skillet to the oven and bake until the top is set, 5 to 15 minutes.
Place a serving plate on top of the skillet and carefully invert. The frittata should fall out of the pan. Cut into wedges and serve.
| New potatoes |
| Cabbage or broccoli |
| Summer squash |
| Chioggia beets with greens |
| Tomatoes (cherry or slicing) |
| Blackberries |
| The Chioggia beets are also known as “bulls-eye” beets. The reason for the name will become apparent when you cut into them. They are especially nice used in the raw beet salad recipe on the back of this card. If you choose to cook them, they will turn pink. |
| The cherry tomatoes are an heirloom variety that cracks easily but has wonderful flavor. |
| Blackberries! Ready sooner than expected. |
1 shallot or green onion, minced
2 T. balsamic or red wine vinegar
1 pound beets, trimmed, peeled and grated
1 carrot, grated
Beet tops, chopped fine
Salt & freshly ground black pepper to taste
1 ½ T. Dijon mustard
1 ½ T. extra virgin olive oil
1 T. chopped fresh herbs (parsley, thyme, chives, chervil or rosemary) or 1 t. dried herbs
Whisk together the vinegar, olive oil and mustard. Add fresh herbs salt and pepper. Pour dressing over beets, carrots and beet greens and toss together. Serve immediately or refrigerate to serve later.
| New potatoes |
| Cabbage |
| Summer squash |
| Beets with greens |
| Basil |
| Snap beans |
| Carrots & white spring turnips |
Recipe from the Favorite Recipes with Herbs cookbook
2 boneless chicken breasts, cut into small strips
1 tsp. Cajun seasoning
1 Tbsp. olive oil
1 clove garlic
1/4 cup walnuts
2 cups fresh basil
1/2 cup olive oil
1/4 cup Parmesan cheese
1/4 cup chicken broth
1 small jar roasted peppers, cut into strips
1/2-1 lb. dry pasta, cooked
Sprinkle chicken with Cajun seasoning. Brown in 1 Tbsp. olive oil. Chop garlic and walnuts in food processor. Add basil, olive oil, and Parmesan cheese. Blend well. Add chicken broth and roasted peppers to basil mixture. Pour basil mixture over chicken strips and warm. Serve over pasta.
| New potatoes |
| Cabbage |
| Summer squash |
| Broccoli |
| Basil |
| Mustard greens |
| Much of the produce was splattered with mud due to the rain so please rinse well. |
| A serving idea for cabbage from Imogene: Steam the cabbage till crisp tender. Serve with a cream based white sauce. |
| Mustard is a wonderfully spicy green to use on hamburgers and sandwiches. So pretty too! |
| New potatoes |
| Beets with greens |
| Green onions |
| Garlic scapes |
| Cabbage |
| Kale |
| Summer squash |
| The Lord blessed us with a good rain just when we were really needing it! |
| The garlic scapes can be chopped and used anywhere you want garlic flavor including being used like a green onion. |
| Beet greens may eaten raw in salads or cooked as in your recipe collection under “Cooking Greens.” |
| Many cabbage heads had caterpillars so rinse or soak well before eating. The best way to look at it is you know the produce hasn’t been sprayed with chemical sprays because it has a few bites in it! |
Recipe from the Serving up the Harvest Cookbook
12 small beets (about 2 pounds), tops and roots trimmed to 1 inch | Lettuce |
| Green onions |
| Radishes |
| Broccoli |
| New potatoes |
| Strawberries |
| Pie cherries |
| Basil |
Recipe from the Serving up the Harvest Cookbook
1 cup pearl barley
3 cups water
1/2 teaspoon salt
3/4 pound broccoli (1 large head), stems peeled and diced and florets broken into small pieces (about 6 cups)
2 scallions or green onions, chopped
1 carrot, diced
3/4 cup Black & Green Olive Vinaigrette (page 94)
Combine the barley, water, and salt in a large saucepan. Bring to a boil, cover, reduce the heat, and simmer until all the water is absorbed, about 30 minutes. Spoon into a large bowl and let cool, stirring every once in a while. (You can speed up the cooling by rinsing under cold water and draining well.)
Bring a large pot of salted water to a boil. Add the broccoli and boil just until tender, about 4 minutes. Drain, plunge into cold water to stop the cooking, and drain again.
Transfer the barley to a large bowl. Add the broccoli, scallions, and carrot and toss well. Pour in the vinaigrette and toss well.
Serve at room temperature.
| Lettuce |
| Spinach |
| Kale |
| Strawberries |
| Green onions |
| Broccoli |
| Radishes/white spring turnips |
| Asparagus |
Farmer’s Notes:
| Some varieties of strawberries in the shares are very ripe and need to be used right away. |
| We had an abundance this week, enjoy your overflowing share! |
Using Strawberries Handout (1.5 Mb .pdf download)
Recipe from the Simply in Season Cookbook
Salad:
4 cups spinach or other mixed greens (stems removed and torn)
1 cup fresh strawberries, peaches, blueberries, kiwi fruit, or combination (sliced)
Two-seed dressing:
1/4 cup sugar or honey
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/4 cup cider or balsamic vinegar
1/4 cup olive oil
1/8 teaspoon Worcestershire sauce
1/4 teaspoon paprika (optional)
salt and pepper to taste
Combine in jar with tight-fitting lid. Shake well. (For basic vinaigrette, omit seeds.)
Topping options:
2 green onions (chopped)
1 small red onion (cut into thin rings)
2 tablespoons sunflower seeds (toasted
1/2 cup walnuts or slivered almonds
1/2 cup salted peanuts
1/2 cup cheese (shredded)
Combine salad ingredients with selected toppings. Pour half of dressing over salad just before serving, then more as needed. Refrigerate leftover dressing.
| Lettuce |
| Spinach |
| Arugula |
| Strawberries |
| Asparagus |
| Green onions |
| Radish and white spring turnip |
| If there’s more arugula than you can use in salads make a pesto with it. We enjoy waiting 24 hrs. after making pesto before eating to allow the flavors to mellow. |
| The strawberries have been a little mud splattered from all the rain so rinse well before eating. |
| Some of the lettuce has started to become a little bitter. Cutting out the large center vein of each leaf usually removes most of the bitter. |
Recipe from the Market Fresh Cookbook
1 pound ground beef
1/2 pound fresh mushrooms, sliced
1/2 pound fresh spinach, torn
6 green onions, sliced
1/4 cup chopped celery
1/4 cup chopped sweet red pepper
1 teaspoon garlic salt
1/2 teaspoon pepper
6 eggs, beaten
In a large skillet, cook beef and mushrooms over medium heat until meat is no longer pink; drain. Add the spinach, onions,
celery, red pepper, garlic salt and pepper. Cook and stir for 1 minute. Add eggs; cook and stir just until the eggs are set.
Serve immediately.
| Mixed lettuce |
| Romaine lettuce |
| Spinach |
| Asparagus |
| Mint |
| Radishes and white spring turnip |
| Strawberry season is coming soon and the snow peas have started blooming! |
| The Lord protected our farm from the severe storms that were predicted and the soaking rain was a real blessing. |
The Market Fresh Cookbook
1/4 cup dry bread crumbs
1/2 pound fresh mushrooms, sliced
1 pound fresh spinach, chopped and cooked
1 jar (6-1/2 ounces) marinated artichoke hearts, drained and quartered
1 cup day-old bread cubes
1-1/4 cups shredded cheddar cheese, divided
1 jar (4 ounces) diced pimientos, drained
2 eggs, beaten
1/4 to 1/2 teaspoon garlic powder
Brush the bottom and sides of a 9-in. pie plate with 2 tablespoons oil; sprinkle with bread crumbs. Set aside. In a skillet, sauté mushrooms in remaining oil; drain. Remove from the heat. Squeeze spinach dry; add to mushrooms. Stir in the artichokes, bread cubes, 1 cup of cheese, pimientos, eggs and garlic powder; stir well.
Spoon into the prepared pie plate. Bake, uncovered, at 350 for 30 minutes.
Sprinkle with remaining cheese. Bake 5-10 minutes longer or until the cheese is melted. Let stand for 10 minutes before cutting.
| Romaine lettuce with arugula and green onions |
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Mixed Lettuce |
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Kale |
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Parsley |
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Asparagus |
The Market Fresh Cookbook
8 oz. rigatoni or large tube pasta
1/2 c. chopped onion
1 garlic clove, minced
1 T. olive oil
8 oz. sliced fresh mushrooms
1 can (15 oz.) white kidney or cannellini beans, rinsed and drained
1 can (14-1/2 oz.) diced tomatoes, undrained
2 T. minced fresh sage (1 t. dried)
1/2. t. salt
1/4 t. pepper
2 c. chopped kale
1/4 c. shredded Parmesan cheese
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mixed
lettuce |
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spinach |
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arugula |
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tatsoi
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green
onions |
| oregano |
From Serving up the Harvest by Andrea Chesman
1 tablespoon fresh oregano leaves
1/4 cup pitted black olives
1/4 cup pitted green olives
3 tablespoons red wine vinegar
6 tablespoons extra-virgin olive oil
Freshly ground black pepper
In a blender or food processor, process the garlic and oregano until finely chopped. Add the black and green olives and process to finely chop. Scrape down the sides of the container, pour in vinegar, and process until mixed.
With the motor running, slowly pour in the oil and process until the mixture is thick and smooth. Season to taste with pepper.
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leeks |
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mixed
lettuce |
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asparagus |
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bok
choi |
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tatsoi
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radishes
with tops |
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mint |
The Market Fresh Cookbook
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Send mail to info@mitchellfamilyfarm.us
with
questions or comments. |