One of the best online resources to find recipes sorted by vegetable is via the Wheatsville Coop website: http://www.coopfoodstore.com/recipes. Below are other recipes we’ve received from CSA members and other sources.
Borage and Cucumbers
3 large cucumbers
½ pint sour cream
2 tablespoons rice vinegar
½ teaspoon celery seed
1/4 cup chopped green onion
1 teaspoon sugar
salt and pepper to taste
¼ cup fresh, young borage leaves (chopped finely)
Slice the cucumbers thinly. Salt lightly and set aside in a colander for 30 minutes, then rinse and pat dry with paper towels. Mix the remaining ingredients, add the cucumbers to the mixture, and toss lightly. Garnish with borage blossoms. Chill for one hour before serving.
Baby Bok Choy with Cashews Recipe
• 2 Tbsps olive oil
• 1 cup chopped green onions, including green ends
• 3 cloves garlic, chopped
• 2 baby bok choys, rinsed, larger leaves separated from base, base trimmed but still present, holding the smaller leaves together
• 1/2 teaspoon dark sesame oil
• 1/2 cup chopped, roasted, salted cashews
1. Heat olive oil in a large sauté pan on medium high heat. Add onions, then garlic, then bok choys. Sprinkle with sesame oil and salt. Cover, and let the baby bok choys cook down for approximately 3 minutes. (Like spinach, when cooked, the bok choys will wilt a bit.)
2. Remove cover. Lower heat to low. Stir and let cook for a minute or two longer, until the bok choy is just cooked.
3. Gently mix in cashews.
Here are some intriguingly sweet Squash recipes from CSA member Rachel Patterson:
Summer Squash “Custard” (via RealSimple magazine):
• 2 large yellow squash, sliced into 1/2-inch rounds (about 4 cups)
• 1 medium onion, coarsely chopped
• 3 ounces goat cheese
• 3 tablespoons butter
• 1/4 cup cornmeal
• 2 eggs, beaten
• 1 cup milk
• 3 tablespoons chopped fresh dill, plus sprigs for garnishing
• 1 tablespoon sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
1. Preheat oven to 400°F. Place the squash and onion in a large saucepan in enough water to cover them. Cook over medium-high heat, covered, until the squash are tender, about 15 minutes. Strain well and mash slightly with a potato masher or large fork.
2. Add the goat cheese and butter while still hot and stir until melted. Mix in the cornmeal, eggs, milk, dill, sugar, salt, and pepper.
3. Pour into an 8-by-8-inch baking dish or 6 individual ramekins that have been coated with cooking spray. Bake at 400°F for 40 minutes (35 minutes for the ramekins) or until golden brown on top. Serve warm or at room temperature.
Chocolate Zucchini Cupcakes (via the Rebar: Modern Food Cookbook)
• 1 1/2 cups (360 mL) brown sugar
• 1/4 cup (60 mL) melted butter
• 3/4 cup (180 mL) vegetable oil (hs note: I used unrefined, scented, all-natural coconut oil)
• 3 eggs
• 1 tsp (5 mL) vanilla
• 1/2 cup (120 mL) buttermilk
• 2 cups (480 mL) grated zucchini
• 1 cup (240 mL) chocolate chips
• 2 cups (480 mL) unbleached flour
• 1 cup (240 mL) cocoa, sifted
• 1/2 tsp (2.5 mL) salt
• 2 tsp (10 mL) baking soda
• 1 tsp (5 mL) allspice
• 1 1/2 tsp (7.5 mL) cinnamon
Pre-heat oven to 350 degrees F. Lightly grease large muffin pans and line with muffin cups.
In a medium bowl mix together the sugar, butter and oil. Beat in eggs, one at a time until well Incorporated. Stir in vanilla, buttermilk, zucchini and chocolate chips.
In a separate bowl mix together all of the dry ingredients. Add the liquid ingredients and mix until well combined. Spoon batter into large muffin pans. Bake in the center of the oven for about 35 minutes. (NOTE: Mine were done in about 22 minutes…check after 15 or 20…) Cool on a wire rack, while preparing the icing (hs note: I made these without the icing, also – don’t overcook them or you will lose all the moist goodness – you want them to look almost done in the oven – they will continue to cook for a few minutes after you pull them from the oven from the residual heat).
Yields 9 large cupcakes or 20 standard cupcakes.
Lemon Basil Shortbread Cookies
3 cups flour 3 Tblsps chopped lemon basil
1 1/2 tsp baking powder 1 Tblsp finely grated lime peel
1/4 tsp salt 1 cup finely chopped walnuts
2/3 cup butter, softened
1 tsp vanilla extract
Heat oven to 350. Mix dry ingredients in one bowl, all the others in another. Put all together, mix till crumbly. Bake in 9X 13 greased pan 20 minutes or until sides pull from pan.
Cheesy Fried Green Tomatoes
from Fresh Ideas for Vegetable Cooking by Georgia Machala Massie
2 large green tomatoes 1 cup grated cheese
1 egg, well-beaten, with 2 Tblsps water Picante or hot sauce
Seasoned bread crumbs 1 Tblsp minced basil
1. Slice tomatoes 1/4 inch thick. Whip egg, add water ad mix well. Heat oil in skillet.
2. Dip tomatoes in crumbs, then egg mixture, then crumbs again. Fry until light golden, then drain o paper towels. Add oil as needed to skillet to prevent sticking.
3. Pour off oil. Place fried tomatoes back in skillet, layer if necessary Sprinkle with grated cheese, add hot sauce, garnish with herb.
4. Place lid on skillet and simmer until cheese melts, about 5 minutes.
ROSELLE COOKING IDEAS:
The following two recipes provided by CSA member Lili Gill:
Fresh Basil Pesto
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
Special equipment needed: A food processor
1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Makes 1 cup.
Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.
3/4 c. milk
2/3 c. veg. oil
2 c. flour
1/4 c. sugar
1 tbsp. baking powder
1 tsp. salt
2 c. shredded zucchini
4 tbsp. dried basil
6 tbsp. grated Parmesan cheese (1 tsp. per muffin)
Beat eggs in bowl; stir in milk and oil. Combine flour, sugar, baking powder and salt. Mix dry ingredients into egg mixture, just until moistened. Batter should not be completely smooth. Gently mix in zucchini and basil. Fill greased muffin cups about 3/4 full. Sprinkle each with cheese. Bake at 400 degrees for 18 to 20 minutes or until done. Remove from pan.
MASHED WINTER SQUASH
Your favorite Winter Squash, whole
1 TBSP butter 1/4 cup crushed Pineapple
1 tsp brown sugar
1/4 tsp salt
Preheat oven to 375 degrees. Scrub squash. Place it on oven rack and bake until it can be pierced with a wooden toothpick. Cut in halves. Remove seeds. Peel squash and mash the pulp. You may add the optional ingredients to every one cup of squash or skip this step. Beat well with enough warm cream or orange juice to make it a good consistency. Place in a serving dish. Sprinkle with raisins or nut meats or crushed pineapple if desired.
Source: The Big Apple, 207 Arnold St, Wrentham, MA 02093, 508-384-3055
Blue Hubbard Pie
from the Joy of Cooking
Preheat oven to 425.
Mix until well blended:
2 cups cooked blue ballet squash, scraped from skin
1 1/2 cups cream
1/4 cup brown sugar
1/2 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg or allspice
1/8 tsp cloves
2 slightly beaten eggs
Pour the mixture into the pie shell (store-bought or see recipe below). Bake 15 minutes at 425, then reduce heat to 350 and bake about 45 minues longer or until an inserted knife comes out clean.
Serve with whipped cream flavored with a dash of vanilla or 2 tablespoons Burbon.
I love homemade pie crust! This recipe might look long; that’s because of the tips added throughout. Making crust from scratch is not as hard as it sounds, and is worth a try if you haven’t done it before!
A few words of wisdom from www.thenewhomemaker.com/piecrust (where you’ll also find a great article with close-up photos of the steps to a great crust):
“What makes a pie crust good and flaky is making sure you only coat the fat with flour, not blend them, as you would with a cookie dough. This is much easier to do if the fat is very cold. When adding liquid (and it could be water, egg, even a little vinegar) you don’t want it to mix in, so much as collect all the flour-coated fat particles together and make them stick to one another.
”That’s why less is better than more, and cold is better than warm. Colder and quicker are the watchwords with pie crust.”
This recipe adapted from the Joy of Cooking makes two pie crusts. I like to make the whole recipe and freeze the second crust in a freezer bag for later.
2 cups all-purpose flour
1 teaspoon salt
Measure and combine:
2/3 cups chilled lard or shortening
2 tablespoons chilled butter
(Note: You can use knives, forks, your fingers or a food processor to cut in the butter. I use all butter and no lard or shortening. – catherine)
Cut half of the shortening into the flour mixture with a pastry blender, or work it in lightly with the tips of your fingers until it has the grain of cornmeal. Cut the remaining half coarsely into the dough until it is pea size. Sprinkle dough with:
4 tablespoons ice-cold water
Toss the dough lightly with the water, allowing the moisture to spread. If needed to hold the ingredients together, add:
1 teaspoon to 1 tablespoon water.
Gather the dough into a ball (it should barely hold together), and put into the refrigerator until ready to roll out. After rolling the dough, put the crust into a pie pan, and return it to the refrigerator until ready to fill.
Roasted Green Chiles
The Great Salsa Book by Mark Miller
6-8 New Mexican green chilies, roasted, peeled, seeded and diced
2 Roma tomatoes, blackened, roughly chopped
1 tsp finely minced oregano
1 heaping tsp chopped fresh cilantro
1/2 tsp finely minced marjoram
1 tblsp La Carreta cilantro apple cider vinegar or other cider vinegar
1 tblsp extra-virgin olive oil
Thoroughly combine all ingredients in mixing bowl. Yields 2 cup.
Heirloom Tomatoes with Goat Cheese and Honey Balsamic Vinaigrette
For this dish, I copied it straight off a tapas menu from a restaurant I found online, but I used Heirloom tomatoes rather than beefsteak. I love goat cheese with tomatoes, and balsamic dressings are my favorite. I made up the dressing recipe, it’s pretty simple, like any standard lighter vinaigrette. I always buy organic goat cheese, which unlike most products, is the same price as regular! I guess this is sort of the Spanish equivalent of an Italian caprese, another one of my favorites!
Also, I have found that putting the goat cheese in the freezer for 5 minutes and crumbling it with a fork is the best way to get it out and not all over your fingers!
Heirloom Tomatoes with Goat Cheese and Honey Balsamic Vinaigrette
4 large heirloom tomatoes, sliced
2 oz. organic goat cheese, crumbled
1 tbsp. honey
1/4 c. balsamic vinegar
2 tbsp. EVOO
handful of flat leaf parsley
salt and pepper
Add dressing ingredients to a blender, whirl to combine.
Arrange tomatoes on a plate, top with goat cheese and dressing.
Posted by Ashlee Wetherington at 6:42 AM
Labels: balsamic, goat cheese, honey, salad, Spanish, tomato, vegetables, vegetarian
Fennel and Potato Gratin
Farmer John’s Cookbook
2 small fennel bulbs cut crosswise into 1/8th inch strips
2 cups thinly sliced Yukon gold potatoes
2 cups half and half or whole milk
2 tblsps butter
Preheat oven to 350. Lightly coat shallow 2-quart baking dish with butter.
Cover bottom of baking dish with fennel slices. Cover with half of potato slices. Add salt+ pepper. Repeat layers till all slices used.
Bring half and half to gentle boil. Pour over dish.
Use large spatula to press down on top layer to submerge. Dot with butter. Bake until top is golden, about 1 hour.
Fennel, Bean and Pasta Salad
From Asparagus to Zucchini by Madison Area CSA
Fennel bulbs, leafy tops removed and reserved
1 small onion
1 can (28 oz) kidney beans, drained
2-3 cups cooked pasta
1 tsp lemon pepper
Thinly slice fennel and onion, saute in olive oil. Chop reserved tops and add to cooked mixture with remaining ingredients. Chill and serve. Feeds 4-6.
Fresh Fennel Bulb Salad
From Asparagus to Zucchini by Madison Area CSA
2 small fennel bulbs
2 tblsps white or red wine vinegar
1 tsp Dijon mustard
salt + pepper
2 tblsps frozen OJ concentrate, partially thawed
2 tblsps extra virgin olive oil
Remove fronds from the fennel bulbs. Cut away the root, slice very thin (or grate, if you prefer). Make dressing using remaining ingredients; gradually whisk in olive oil. Pour over fennel and marinate for 20+ minutes. Season to taste. Feeds 3-4 as sidedish.
Mark’s Sweet and Spicy Squash from From Asparagus to Zucchini by Madison Area CSA
3 tblsps olive oil
3-4 cups squash, cut into 3/4 inch pieces
1/2 cup diced sweet onion
1 leek chopped
2 Hungarian Hot wax peppers, diced
3 tblsps honey
salt and pepper
Heat oil in skillet. Add squash, onions, leeks, and peppers and saute until tender. Drizzle honey over vegetables. Stir in salt and pepper to taste. Turn off heat, cover and let stand 3-4 minutes.
Potato-Sorrel Soup from Vegetarian Cooking for Everyone by Deborah Madison.
3 large or 6 medium leeks, white parts only, finely chopped (can substitute scallions)
1.5 pounds boiled potatoes
2 tblsps butter
salt and freshly milled pepper
milk or water to thin soup
2-4 large handfuls sorrel leaves, stems removed
1/2 cup cream
Soak leeks in water to remove grit. Quarter potatoes lengthwise, then slice thinly. Finely chop leeks.
Melt the butter in wide soup pot, add the leeks + potatoes + sorrel and cook over low heat for 10 minutes. Add 7 cups of water and 1.5 tsp salt and bring to boil. Lower heat and simmer, partially covered until potatoes are soft about 35 minutes. Press a few against the side of pan to give soup body. Add milk to thinm if necessary. Season. (Replace cream with milk if you want to make this thin soup thicker.) Put through food mill or leave chunky. Eat hot or cold.
Greek Inspired Sorrel Rice Soup from From Asparagus to Zucchini by Madison Area CSA. Serves 4
2 tblsps butter
1/2 cup finely chopped onion
1/3 cup long grain rice
3.5 cups rich pork or chicken stock
3-4 cups packed sorrel leaves
1/2- 1 cup half + half or heavy cream
2 eggs beaten
salt and pepper
Heat butter in soup pot over medium flame. Add onions; cook a few minutes. Add rice and stock. Cover, bring to a simmer and cook 5 minutes. Cut sorrel into strips. Add 2/3s of it to soup; simmer until rice is tender. Reduce hat to low and stir in cream and remaining sorrel. Temper the eggs by whisking 1/2 cup soup broth into eggs, then stir egg mixture into soup (do not boil). Season with salt and pepper
Zucchini Shallot Saute from From Asparagus to Zucchini by Madison Area CSA.
scrubbed zuke (1-2)
freshly ground pepper
Grate zukes, place in colander and salt liberally. Let stand 20-30 minutes, then rinse and squeeze a handful at a time. Dry more on paper towels. Heat butter in skillet over medium-low flame. Add shallots and cook, stirring often, until tender, 2-3 minutes. Raise heat to high, add zukes, and cook, stirring, until heated throughly, 2-3 minutes.
Young Turnip Galette with Cardamom from Farmer John’s Cookbook
1 tblsp cornstarch
1 tblsp powdered sugar
1/2 tsp ground cardamom
2 tblsps cold water
3 turnips, sliced into thin rounds
6 tblsps butter
1. Whisk first three ingredients in bowl. Add water until it forms a thin paste. Stir in turnips and coat evenly.
2. Heat butter in large skillet over medium heat, remove from heat.
3. Place one turnip round in center of skillet, then add other rounds that overlap slightly in concentric circles until there is one layer that covers the pan.
4. Place skillet over medium heat for 10 minutes until golden brown on bottom.
5. If galette is side dish, flip with large spatula and cook another 10 minutes. Remove from heat, slice into triangles and salt to taste. If galette is dessert, sprinkle in cinnamon sugar and cook until carmelized crust forms on bottom, 5-8 minutes. Remove skillet from heat, slice into triangles, top with dollop of whipped cream.
Leek and Potato Gratin from Gourmet Magazine, serves 4
3 large white and pale green parts of leek, well washed, chopped
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups half-and-half, scalded
1/4 cup grated Parmesan plus 2 tablespoons
1/4 cup grated Gruyere plus 2 tablespoons
2 teaspoons Dijon mustard, or to taste
Freshly grated nutmeg
Salt and freshly ground black pepper
1 1/2 pounds (about 3 medium-large) russet (baking) potatoes or new potatoes, peeled, cut into 1-inch cubes
Preheat oven to 400 degrees F.
In a saucepan, cook the leeks in 2 tablespoons of the butter over medium heat, stirring, until they are softened. Add the flour and cook the mixture over low heat, stirring for 3 minutes. Add the half-and-half, bring the liquid to a boil, and simmer the mixture, stirring occasionally, for 5 minutes. Stir in 1/4 cup each of the Parmesan and Gruyere, mustard, nutmeg, and salt and pepper, to taste.
In a separate saucepan combine the potatoes with enough water and salt to cover them by 2-inches, bring the water to a boil, and simmer the potatoes for 1 minute. Drain the potatoes.
Transfer the potatoes to a buttered 1 1/2-quart baking dish. Spoon the leek mixture over the potatoes, sprinkle it with the remaining cheeses, and dot the top with the remaining butter. Bake the gratin for 35 to 40 minutes, or until the potatoes are tender and the top is golden brown.
BAKED RADICCHIO + MOZZARELLA PASTA, submitted by CSA member Kiran Hahn:
The next time you think of bringing lasagne or another noodle casserole to a potluck, try this recipe instead. It’s a dish that converts radicchio-haters, softening the green’s bitterness by baking it with a cream sauce; plus the gooey, browned bits of mozzarella are difficult to resist. It’s hearty enough to be a whole meal, but it also makes a great accompaniment to a roast or a large green salad with a slightly acidic vinaigrette (to balance the robustness of the pasta).
Game plan: If you want to increase the bitter flavor of the dish, use more of the white ribs and core of the radicchio. If you want a sweeter flavor, use mostly the purple parts. If you can’t find tasty tomatoes to make this dish, simply substitute a 28-ounce can of high-quality diced tomatoes.
The sauce and the pasta can be prepared and stored covered in the refrigerator in separate … read more
• 2 tablespoons unsalted butter
• 2 medium garlic cloves, minced
• 1 medium white onion, small dice (about 1 cup)
• 7 medium Roma tomatoes (about 2 pounds), cored and coarsely chopped
• 3 heads Treviso radicchio (about 4 cups), ends trimmed and sliced crosswise into 1/2-inch strips
• 1/2 cup heavy cream
• 1 pound penne rigate or ziti pasta
• 8 ounces fresh mozzarella, small dice (about 1 1/2 cups)
• 1/2 cup finely grated Parmigiano-Reggiano
1. Heat the oven to 400°F and arrange a rack in the upper third. Bring a large pot of salted water to a boil over high heat.
2. Melt butter in a medium saucepan over medium heat. When it foams, add garlic and onion, season well with salt, and cook until translucent. Add tomatoes and let simmer until slightly reduced and thickened, about 10 minutes. Add radicchio and cream, and cook until radicchio is wilted, about 5 minutes. Taste and adjust seasoning as necessary.
3. Meanwhile, cook pasta in the salted water for about half the time recommended on the packaging and drain. (Do not rinse.) Set aside.
4. Once sauce has finished simmering, combine it with half-cooked pasta and mix until pasta is evenly coated. Place pasta mixture in a 13-by-9-inch baking dish and sprinkle mozzarella and Parmigiano over top. Place in the oven and bake until mixture is bubbling, pasta is al dente, and top is golden brown, about 20 minutes.
Beverage pairing: Pighin Pinot Grigio Collio, Italy. The wine for this dish needs to match the bitterness of the radicchio but also cut through the richness of the mozzarella. Pinot Grigio can do that, especially this example from Italy’s Friuli region, which is a fine and precise white wine