CSA -- Recipes

Julienned Beet Salad with Fresh Dill and Umeboshi-Soy Vinaigrette


-4 large beets, scrubbed, trimmed
-1 tablespoon finely chopped fresh dill
-3 tablespoons Umeboshi vinegar*
-1 tablespoon barley malt or rice syrup
-1 tablespoon soy sauce or tamari
-1 1/2 teaspoons olive oil

1. Put the beets in a medium pot and cover with water. Bring to a boil over medium-high heat. Reduce to a simmer and cook, uncovered, until tender, about 45 minutes.
2. Drain beets in a colander and run cold water over them. When they are cool enough to handle, rub off the skins. Cut into matchstick-size julienne strips.
3. Put the beets in a large bowl; add the fresh dill.
4. Whisk the Umeboshi vinegar, barley malt or rice syrup, soy sauce or tamari, and olive oil in a small bowl. Pour this mixture over beets and toss until well combined. Set aside at room temperature to marinate for at least 30 minutes.
Serves 6.
*Umeboshi vinegar (salty Japanese plum vinegar) is available in specialty stores and many supermarkets.
Source: Farmer John's Cookbook

Choi with Gingery Butter


-2 medium choi (any kind), sliced crosswise into 1-inch strips
-6 tablespoons butter
-2 tablespoons soy sauce or tamari
-1 tablespoon grated or finely chopped fresh ginger
-1 clove garlic, minced or pressed (about 1/2 teaspoon)
-1 tablespoon finely chopped fresh cilantro
-salt
-freshly ground black pepper

1. Bring a large pot of water to a boil. Add the choi; cook until the choi is tender but still crisp, 2 to 3 minutes. Drain the choi in a colander and immediately run under cold water. Drain well.
2. Melt the butter in a large skillet over medium heat. Add the soy sauce, ginger, garlic, and choi; cook, stirring constantly, until the choi is well coated and heated through.
3. Remove the skillet from heat. Stir in the cilantro. Season with salt and pepper to taste. Serve immediately.
Serves 4 to 6.
Source: Farmer John's Cookbook

Marinated Cucumber Salad in Honey-Cider Vinegar


-1/4 cup apple cider vinegar
-2 tablespoons water
-1-3 teaspoons honey
-1/4 teaspoon prepared Dijon mustard OR 1 1/2 teaspoons caraway seeds OR 1 teaspoon celery seeds OR 1 teaspoon chopped fresh dill
-4 medium cucumbers, peeled, thinly sliced
-6 thin slices onion

-Mix the vinegar, water, honey to taste, and mustard (or other choice of seasoning) in a glass mixing bowl. Add the cucumber and onion; toss until well combined.
2. Marinate for at least 30 minutes at room temperature or refrigerate overnight. Serve cold or at room temperature.
Source: Farmer John's Cookbook

Zucchini-Rice Squares


-4 lbs. zucchini (can mix with summer squash)
-1 1/2 cups chicken broth
-1 cup raw long-grain rice (brown is good)
-2 medium onions, diced
-3 T butter
-2 eggs
-1/2 cup grated Parmesan cheese
-1/4 cup chopped parsley
-salt and pepper to taste
-1 1/2 cup shredded mozzarella cheese

1. Wash zucchini, cut into 1/4-inch slices and set aside. Preheat oven to 350 F.
2. In a large saucepan, bring chicken broth to a boil. Reduce heat, add zucchini, cover and simmer. When zucchini is translucent and soft, add rice, replace cover and cook over low heat, stirring occasionally, until rice is soft (about 20-25 minutes).
3. While zucchini and rice are simmering, melt butter in a skillet and cook onions slowly until they are soft but not browned. Pour onion nad butter into a blender and puree with eggs, Parmesan, and parsley.
4. Add onion-cheese puree to cooked zucchini and rice. Mix thoroughly, then season with salt and pepper to taste. While mixture is still warm, spread it into a greased 9X13 inch pan and bake 20-25 minutes.
5. Remove from oven and sprinkle with mozzarella cheese, then return to the oven long enough to melt the cheese. Cut into squares.
Thank you to Karen Pomicter, one of our CSA members, for sending us this recipe.

Sweet Zucchini Crumble

Silky smooth baked zucchini is the surprising filling in this sweet dessert. Like the best apple crumble, this dessert has a tender, lemony-sweet, spiced filling just waiting to be discovered beneath its irresistible, crunchy crust. Serves 6-8.

-4 1/2 cups flour
-3 cups sugar, divided
-1/2 teaspoon salt
-1 1/2 cups shortening, softened, or butter, cold
-6-8 cups thinly sliced zucchini (about 4 large zucchini)
-2/3 cup freshly squeezed lemon juice (about three lemons)
-1 teaspoon ground cinnamon
-1/4 teaspoon ground or freshly grated nutmeg
1. Preheat oven to 350
2. Stir the flour, 2 cups of the sugar, and salt in a large bowl until well combined. Add the shortening or butter and cut it into the flour with a pastry blender or your fingertips until the mixture looks like coarse oatmeal.
3. Pour half of the mixture into a 9X13-inch pan. Using your fingers or a rubber spatula, press the mixture evenly into the bottom of the pan. Bake for 10 minutes. Remove the pan from the oven and set it aside.
4. Combine the zucchini and lemon juice in a large pot over high heat and cook until zucchini is tender, 8 to 10 minutes. Stir in the remaining 1 cup of sugar, cinnamon, and nutmeg. Simmer for 1 minute more. Stir in the 1/2 cup of the reserved flour mixture and continue to cook, stirring constantly, until mixture thickens. Remove the pot from the heat to cool for 10 minutes.
5. Pour the zucchini mixture over the baked crust and sprinkle with the remaining flour mixture. Return the pan to the oven and bake until it is lightly browned and bubbly, 40 to 45 minutes. Source: Farmer John's Cookbook

Baked Zucchini Frittata
-3 cups zucchini, sliced
-unsweetened pancake or fritter batter (see below)
-your favorite tomato sauce
-grated pecorino Romano cheese
-salt to taste
1. Cover bottom of baking pan with your sauce.
2. Dip zucchini one slice at a time into batter, then bake on hot griddle (like a pancake). Layer pancakes onto sauce, then cover with sauce and grated cheese. REPEAT until all ingredients are layered. Top with sauce and grated cheese.
3. Cover with foil and bake at 350 F for 1 hour.
4. Serve warm or chilled (especially good when sliced cold a day after it is made!)

Batter recipe (may be doubled for larger zucchinis)
-1 cup flour
-1 tsp. baking powder
-1/2 tsp. salt
-1 egg
-1 cup milk
-1/4 cup vegetable oil
Sauce Recipe
-1 Tbsp Olive oil, warmed on stovetop
-2 Tbsp Italian seasonings (oregano, basil, parsley, etc.) stirred into the oil
-Stir in:
-1/2 cup wine (merlot works well)
-1 quart tomatoes
-1 8 oz. can tomato paste
-1 tsp. sugar and/or salt, to taste
Simmer 3-4 hours, stirring occasionally.
Thank you to JoLynn DeGolia, one of our CSA members, for sending us this recipe.

Grated Raw Beet Salad with Fresh Dill and Mustard Vinaigrette

Marinating raw beets tenderizes them very slightly, transforming their hearty crunch to a delectable tender-crispness. Serve this tangy-sweet salad on lettuce, over cottage cheese, or as an unusual and colorful condiment. You can make the dish a day ahead of time and let it marinate in the refrigerator to concentrate the flavor. Serves 6.

-4 medium beets, peeled, coarsely grated (3-4 cups)
-1/2 cup olive oil
-3 tablespoons white wine vinegar
-1 tablespoon finely chopped shallot
-1 teaspoon prepared Dijon mustard
-1 small clove garlic, minced or pressed (~1/2 teaspoon)
-salt
-Freshly ground black pepper
-1-2 tablespoons finely chopped fresh dill

1. Put the grated beets in a large salad bowl
2. Combine the olive oil, vinegar, shallot, mustard, and garlic in a large jar. With the lid tightly screwed on, shake the jar vigorously until the oil and vinegar are thickened (an easy, surefire way to get a good, thick vinaigrette)
3. Pour the dressing over the beets and toss until well coated. Season with salt and pepper to taste. Transfer beet mixture to the refrigerator to marinate for at least 1 hour.
4. Add the fresh dill, toss again, and serve chilled.
Source: Farmer John's Cookbook

Swiss Chard Pie
- 1 onion, chopped
- 1 garlic clove, minced
- 2 Tablespoons oil
- 1 bunch swiss chard
- 6 eggs
- 1 cup shredder cheese
- 1 teaspoon salt
- 2 pie crusts

Heat oven to 400 degrees. brown onion and garlic in oil. Trip and chop chard, add to pan and cook down until wilted. Beat eggs in a bowl; mix in cheese, salt, and chard mixture. Pour into pie shells and bake 30-40 minutes, or until a knife inserted into the center comes out clean. Makes 2 pies.
(source: Better Homes and Gardens New Cook Book, From Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce)

Harvard Beets
- 4 medium beets
- 2 tablespoons sugar
- 2 tablespoons vinegar
- 2 teaspoons cornstarch
- 1 tablespoon margarine or butter

In a medium saucepan cook fresh whole beets, covered, in boiling water 40 to 50 minutes or until tender. Drain, reserving 1/3 cup liquid. Cool slightly. Slip off skins and slice or dice. In a medium saucepan combine reserved liquid, sugar, vinegar, and cornstarch. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Stir in beets and margarine. Heat through. Serves 4
(source: Better Homes and Gardens New Cook Book, from Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce)

Caramelized Balsamic Vinaigrette
- 1 Cup Sugar
- 6 Tablespoons water
- 5 tablespoons balsamic vinegar
- 1 Cup Olive Oil
- 3 Garlic cloves, minced
- 1 teaspoon salt
- Fresh-ground black pepper to taste

Combine the sugar and 4 tablespoons of the water in a heavy saucepan that can hold at least 2 quarts of liquid. Bring the mixture to a boil, and continue to boil it until it turns a light golden color. Once it turns this color, immediately take the pan off the heat. While beating with a whisk, slowly pour in the balsamic vinegar, keeping your body and face as far away from the pot as possible in case the caramel should sputter. If you see little sugar balls in the syrup, some of the sugar has crystallized; if this happens put the pan back on the heat and stir until the sugar balls dissolve (and remove any that don't dissolve).
Off the heat, whisking constantly, slowly add the olive oil in a stream the width of a pencil. Then whisk in the remaining 2 tablespoons water. (The dressing may appear incompletely emulsified through most of this process, but by the time you've finished adding the water the dressing should be fully emulsified.) Add the garlic, salt, and pepper.
The vinaigrette is now ready to use. If you need to store it, chill it in a covered container until you need it, then heat it slowly in a pan over low heat until it thins. It will keep in the refrigerator for at least 2 weeks.
(source: Vegetarian Planet--350 Big-Flavor Recipes for Out-of-This-World food Every Day by DiDi Emmons)

Green Bean Salad
- 1/4 cup minced onions
- 2 tablespoons oil
- 1 tablespoon vinegar
- Chopped herbs--thyme, dill, of summer savory
- 1/4teaspoon salt
- pepper to taste
- 1lb trimmed green beans
- 2 garlic cloves, chopped or pressed

Mix all ingredients except beans. Marinate raw beans in dressing for 24 hours. Makes 3-4 servings.
(source: Better Homes and Gardens New Cook Book, from Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce)

Summer Squash Pie
- 1 medium onion, grated
- 1/2 cup Parmesan cheese
- 1 cup Bisquick mix
- 1 teaspoon chopped parsley
- 4 beaten eggs
- 3 cups grated summer squash (zucchini, yellow squash, patty pan squash)
- 1/2 cup of oil

Combine all ingredients in a bowl. Pour into a 10-inch pie plate. Bake at 350 degrees for 35 to 45 minutes, until brown and bubbly on top.
(source: Cheny Brothers, Inc., www.ocala.com)

Stir-Fried Zucchini, Carrots, and Leeks
- 2 large or 3 medium leeks
- 2 medium young zucchini
- 2 tbsp peanut oil
- 3 fresh carrots
- 3 cloves garlic
- 1 tsp ginger, minced
- 1/2 tsp sugar
- 1/4 tsp 5 spice powder
- 1/2 tsp salt
- 1/4 tsp sesame oil

Wash vegetables. Trim leeks and cut into 2-inch long matchsticks. Peel carrots and cut into 2 inch long matchsticks. Trim zucchini and slice into 2-inch matchsticks. Peel garlic and cut into thin slices.
Stir-frying: Heat peanut oil in hot wok until it starts to smoke. Stir-fry garlic and ginger for 30 seconds, splashing with water to prevent burning. Add carrots and stir-fry for another 30 seconds. Add leeks; stir-fry for 1 minute. Add zucchini; stir-fry for another 30 seconds. Sprinkle with sugar, salt, and 5 spice powder, tossing ingredients as you do. When vegetables are cooked, sprinkle with sesame oil.
(source: www.recipelink.com)

Beet, Frizzled Leek and Gorganzola Crostini
- 3 medium beets, (3/4 lb) trimmed and scrubbed
- 1 tablespoon extra virgin olive oil
- 2 teaspoons white wine vinegar
- 2 teaspoons chopped fresh italian parsley
- To taste salt and ground black pepper
- 1 leek, white part only
- 1 cup canola oil
- 4 slices Italian bread, cut diagonally
- 2 ounces Gorganzola cheese oil

Wash beets. Place in a saucepan, cover with water and cook over medium heat for 30 to 40 min or until tender. Drain. When cool enough to handle, slide the peel off by hand, and slice into small wedges. Place in a medium bowl. season with oil, vinegar, parsley, salt and pepper. Set aside and cover.
Cut leek crosswise about 3-inch long. Slice lengthwise into thin strips. Wash in cold water and dry. Heat the oil in a cast iron pan over moderate heat. The oil should not be too hot. Try the leeks until golden brown. Drain on paper towel. Set aside. Can be made a day ahead, and kept in an air tight container.
Toast the bread until golden. Spread each toast with gorgonzola. Top with 2 to 3 slices of beet mixture, and a few more on the plate. Sprinkle leeks on top, and serve at once. Serves 4.
(source: www.chefdecuisine.com)

Tomato and Grated Zucchini Calzones
- 2 Tablespoons olive oil
- 1 garlic clove, minced
- 1 1/2 cups sliced onions
- 1/4 cup of grated parmesan cheese
- 1 tablespoon cornmeal
- 2 medium tomatoes
- Pizza Dough
- 1/4 cup chopped basil
- 1 small zucchini grated (about 2 cups)
- Salt and Pepper to taste

1. In a large skillet heat 1 tablespoon olive oil over medium-high heat. Add the onions, and cook them for 5 minutes or until they soften, stirring occasionally. Transfer the onions to a plate.
2. Place the skillet over high heat, and add the remaining 1 tablespoon olive oil. When the oil is very hot (but before it begins to smoke), add the grated zucchini and the garlic. Stir frequently, making sure the zucchini does not burn. After 2 minutes, take the skillet off the heat, and add the Parmesan cheese, salt, and pepper.
3. Cut the tomatoes in half crosswise, and squeeze out the excess juice and most of the seeds. Chop the tomatoes, put them into a bowl, and season them well with salt and pepper.
4. Preheat the oven to 450 degrees. On a floured work surface, roll out each ball of dough to an 8-inch round. Put half of the tomatoes, then the zucchini, into the middle of one round. Sprinkle with half of the chopped basil. Fill the second round of dough the same way. Moisten the edge of each round with water, and fold the calzone over, pressing with your finger to seal the calzone tight. Place the calzones on a baking sheet sprinkled with the cornmeal.
5. Bake the calzone for 15 minutes, or until they are golden brown. Serve them hot. Makes 2 calzones (serves 2).
(source: Vegetarian Planet by DiDi Emmons)

Sauteed Tomatoes and Eggplant
- 1 small eggplant (about 1 pound)
- 1 cup tomatoes (coarsely chopped)
- 1 teaspoon table salt
- 2 tablespoons olive oil
- 2 large garlic cloves (minced)
- 1/4 cup basil leaves (cut into thin strips)

1. Slice the eggplant into 1/2 inch-thick rounds. Place them in a colander and salt the slices. Let the eggplant sit for 30 minutes.
2. Rinse the eggplant with cold water. Then fold 7 or 8 paper towels into quarters to make small squares. Lay a slice of eggplant on one square and with another square press hard to extract as much liquid from the eggplant as possible. Continue with the other slices, moving on to fresh paper towels as the used ones become saturated. Cut the eggplant slice into 1/2 inch cubes.
3. In a large non-stick skillet, heat the olive oil over medium heat. Add the eggplant, and cook it for 10 minutes, stirring frequently. Add the garlic and the chopped tomatoes, and cook 2 more minutes until the raw garlic flavor has dissipated. Add the salt, pepper, and fresh basil. toss the eggplant well, and serve. Serves 4-6.
(source: Vegetarian Planet by DiDi Emmons)

Zucchini Italian Style
- 1 tbsp virgin olive oil
- 1 tbsp sunflower oil
- 1 large onion (chopped)
- 1 garlic clove, (crushed)
- 4-5 medium zucchini (cut into 1/2 inch thick slices)
- 2/3 cup of stock (chicken or vegetable)
- 1/2 tsp chopped oregano
- Salt and Pepper

1. Heat the oils in a large frying pan and fry the onion and garlic over moderate heat for 5-6 minutes until the onion has softened and is beginning to brown.
2. Add the Zucchini and fry for about 4 minutes until they just begin to fleck with brown. Stir frequently.
3. Stir in the stock, oregano and seasoning and simmer gently for 8-10 minutes, until the liquid has almost evaporated. Spoon the zucchini into a serving dish, sprinkle with parsley and serve.
(source: The Complete Encyclopedia of Vegetables and Vegetarian Cooking by Roz Denny and Christine Ingram)

Stuffed Peppers
- A little oil
- 1/2 tsp allspice
- 2 garlic cloves, (minced)
- 1 cup chopped tomatoes
- 2 onions, chopped
- 3/4 lb grated cheddar cheese
- 3 cups raw brown rice
- 1/2 cup almonds, chopped
- 6 cups water, chicken or vegetable stock or tomato juice
- Salt and Pepper
- 9 large peppers, tops off, seeds removed

1. Heat the oil in a large frying pan add and saute garlic and onion.
2. Add the rice and brown about 5 minutes.
3. Stir in desired liquid and allspice. Cover and cook until rice is done (about 40 minutes).
4. Toast almonds in dry skillet or hot oven several minutes, tossing often.
5. Stir in tomatoes, grated cheese, almonds, and salt and pepper to taste.
6. Cook peppers in boiling water 2 minutes, Drain and Stuff peppers with rice mixture.
7. Bake 350 degrees for 30 minutes. Makes 9 servings.
(source: From Asparagus to Zucchini: A Guide to Farm-Fresh Seasonal Produce)

Red Devil Squash Creole
- 6 medium yellow squash
- 3 tbsp butter
- 2 medium onion, sliced into rounds
- 1 red bell peppers cut in strips
- 1 large green pepper cut in strips
- 3 tbsp brown sugar (optional)
- 3 tbsp four
- 1 quart tomatoes, quartered
- Salt and Pepper
- 1/4 lb sharp cheese grated

1. Steam or blanch squash until barely tender; drain.
2. Melt butter in a large skillet; add onions and peppers strips, and saute until wilted.
3. Sprinkle brown sugar over mixture; add flour, stirring gently.
4. Stir in tomatoes; simmer a few minutes.
5. Heat oven to 350 degrees. Butter a baking dish.
6. Layer half the squash in baking dish; top with half the tomato mixture. Repeat layers and seasons with salt and pepper. Top with cheese
7. Bake 350 degrees for 30 minutes until cheese is browned. Makes 6-8 servings.
(source: From Asparagus to Zucchini: A Guide to Farm-Fresh Seasonal Produce)

Hot Cabbage Slaw
- 2 Bacon strips, chopped--OR--1 tbsp of oil
- 1/4 cup chopped onion
- 6 cups shredded cabbage
- 1 tbsp vinegar
- chopped fresh dill to taste
- pinch of sugar
- salt & pepper to taste

1. Fry bacon in skillet, remove and drain on paper towel. /OR/ Alternatively, heat oil.
2. Add onion and saute until soft, about 5 minutes.
3. Add 2 tablespoons of water, the cabbage, dill, sugar, salt and pepper; cover and simmer until wilted but still crunchy.
4. Add bacon and vinegar and toss. Makes 3-4 servings
(source: From Asparagus to Zucchini: A Guide to Farm-Fresh Seasonal Produce)