The CSA is starting to wind down for the year. Only two more weeks left. Here’s this weeks goodies: Strawberries, melons, onions, cucumbers, peppers, spaghetti squash, zucchini–green and golden, patty pans, potatoes, and flowers. We’ve got patty pans left over–we’ll see what we can do with those–as well as cucumbers–more pickles (these were delishous)!
- Patty Pans Braised with Onions and Chorizo
- Fried Patty Pans and BBQ Chicken
- Cream of Zucchini Soup with Grilled Cheese
- Loaded potato night: broccoli, bacon, corn, cheese,
- Ham and Pineapple Fried Cauliflower Rice (Can’t believe I’m picking cauliflower again!)
- Spaghetti Squash and Turkey Meatballs
- Pizza night
The CSA batch was a bit on the small side this week, but here’s what we’ve got to work with: leeks, cucumbers,onions, corn (only 1 ear), fennel, green beans, patty pans, zucchini, mint and anise hyssop as well as some flowers.
- Glazed carrots with Anise Hyssop Reduction and Stir-Fried Beef with Anise Hyssop, adding peppers, corn and zucchini.
- This recipe, but with bulgar, goat cheese and tomatoes, adding crumbled bacon.
- Green Beans with Mushrooms and Caramelized Leeks with Burgers
- Chickpea Sautée with Greek Yogurt, adding sausage
- Burritos with ground beef, black beans, corn, olives, green peppers, onions, cheese…
Quite a bunch of stuff from the CSA this week, especially basil! There’s what we have: Regular basil, Citrus basil, cucumbers, golden zucchini, fennel, onions, leeks, peppers, cabbage, corn, carrots, beets, sage, parsley, zucchini, patty pans, and green beans.
- Sweet Onion & Corn Quinoa Fritters with Corn & Basil Salad (double this recipe)
- Summer Farro Salad with Tomatoes, Cucumbers & Basil with Grilled Sausages
- Leek, Bacon and Gruyere Crustless Quiche with Kale Salad with Carrots and Peppers
- Baked Zucchini Fries with Pork, Sage and Apple Burgers
- Green Bean, Mushroom and Fennel Salad with Basil Grilled Chicken
- Grilled Patty Pan Steaks with Italian Salsa Verde and Blueberry Coleslaw
Also need to make a Beet Bundt Cake.
This week’s CSA had a good variety of yummy veggies: peppers, beets, leeks, green beans, cucumbers, golden zucchini, patty pans (4 this week!), onion, strawberries, basil and sunflowers.
- Sausage and Quinoa Stuffed [Patty Pans]
- Chilled Golden Zucchini and Buttermilk Soup with Grilled Cheese Sandwiches
- Green Beans with Bacon Vinaigrette and BBQ Chicken
- Pizza with Spinach, Basil, Bacon, and Tomatoes–Aaron’s favorite order at Satchel’s
- Leek, Tomato and Mushroom Quiche
- Beet and Mango Salad with Goat Cheese
Sounds like we should eat all the avocados we can between drought and Laurel Wilt, the industry has seen better days. I ran across this recipe on Vegan Richa trying to find something new to do with kale, and am very happy we tried it out. It wasn’t as complicated as it looks, but a good weekend recipe. While you could certainly leave out the sausage and keep things vegan, it was a nice addition.
Avocado Naan Flatbread with Garlic Kale, Acorn Squash and Sausage
- ½ Cup Warm water
- 1 tsp Yeast
- 2 tsp Sugar
- 1½ Cup White Whole Wheat Flour
- 1 tsp Onion powder
- ½ tsp Baking powder
- ½ tsp Salt
- 1 Avocado, mashed
- ¼ Cup Basil, chopped
- 2 T Nutritional yeast
- 1 Green chili, finely chopped (optional)
- 1 Tbs Olive oil
- 1 Bunch kale, washed, stems cut out and sliced
- 2-6 Cloves Garlic, minced, depending on how garlicky you want it
- ½ Butternut squash, peeled and diced
- 1 Pack Pre-cooked Sausages sliced
- Mix the water, yeast and sugar in a bowl and let stand for 10 minutes or until frothy.
- Add all the dry ingredients and avocado and mix.
- Knead into a soft dough(3-4 minutes).
- Cover and let sit for 1.5 hours or until doubled.
- Add chopped basil, green chili, nutritional yeast
- Knead for a minute to combine well adding flour if needed.
- Divide dough into 6 parts and roll into oval shape
- Heat a pan until very warm (med-high heat)
- Spritz with water and place the naan in the pan.
- Cover and let cook on medium high until it starts to puff.
- Flip after about 1 minute and cover and cook another minute or so
- Heat a pan add some oil.
- Sautée the squash until starting to soften (~10 min)
- Add the Sausage and continue to cook until browned
- Add the garlic and kale and stir until the kale is wilted
- Serve on Avocado Naan
This week’s CSA has more zucchini, beets, carrots, fennel, onions, cucumbers, lettuce and a patty pan…never heard of that, but we’ll see what can be done with it…Looks like most recipes stuff them…kind of hard to do with one patty pan!??!
With so many cucumbers, let’s make some pickles.
- Sweet Corn and Patty Pan Chowder
- Salad with Cucumber Ranch Dressing and chicken
- Shrimp and [zucchini] Stir-Fry in Lemon Sauce
- Quinoa Burritos with Zucchini rather than butternut squash
- Carrot and Beet Salad with Ginger Vinaigrette
- Pasta with Pea Pesto and Bacon
The kids did almost all the work on these. They loved making the dough, forming and filling the cookies. And of course devouring them–make sure to cool well, the jam stays HOT for a long time! There’s a bunch of recipes out there, but I liked the simplicity of this one from About a Mom.
Jam filled Butter Cookies
Recipe type: Cookies
- ¾ Cup unsalted butter, softened
- ½ Cup sugar
- 2 Egg yolks
- 1¾ Cups flour (we use white-whole wheat for just about everything, including these)
- About ½ Cup jam
- Preheat oven to 375˚F
- Cream together butter, sugar, and egg yolks.
- Mix in flour mixing until a soft dough forms.
- Pinch off pieces and roll dough balls in your palms to make 1 inch balls.
- Place balls on cookie sheet and make a well in the center.
- Fill each well with ½ tsp jam
- Bake for 8-10 minutes until golden on the bottom.
- Remove and cool on wire rack--Jam is HOT, be sure to cool.
We’ve managed to make it out to Cymplify a few times for their 1st Friday Food Truck Rallies. It’s always fun to get a few dishes from different places, enjoy a good beer, nice music and run into random friends. Soup to Nuts is one of the regular food trucks there and one night we had a delicious sandwich there that inspired this panini. Many variations could be made, but I highly recommend keeping the blueberries. OK, this isn’t much of a recipe, but do you really need one? Here’s something for those that want more detail–just add a handful of blueberries.
Arugula, Turkey, Blueberry and Mozzarella Panini
Recipe type: Sandwich
- Assemble the panini and cook
Another weekend away, so we’re a bit late posting the meals for this week. CSA had zucchini, beets, lettuce, cucumbers, peas, onions, fennel, dill, and strawberries.
- Pork Tenderloin with Apricot-Fennel Ragout
- Sausages sliced into Crunchy Spring Salad with Dill
- Grilled Zucchini and Sausage Kabobs
- Cold Beat Yogurt Soup with Grilled Cheese Sandwiches
- Beet Green and Mushroom Frittata
We’ll also use up some zucchini and bananas on this Zucchini Banana Bread.
Last week I–an admitted disliker of cauliflower–went out on a bit of a limb and selected a recipe that called for cauliflower: Cauliflower Cuscus with Paprika Shrimp. Not because we had CSA cauliflower and I was trying to figure out what the heck to do with it, but because I was looking for a shrimp dish and it caught my eye. Before I forget, or it gets lost in the long list of delicious recipes that I still need to write up, let me say that we all loved this and if you, like me, are a bit skeptical of cauliflower, give it a try!
OK, this week’s CSA: strawberries (they’ll need eating soon!), cucumber, zucchini, broccoli, lettuce, bok choy, cabbage, peas, dill, onion.
- Avocado Cucumber Salad with Steak Tacos and White Refried Beans
- Sausage and Broccoli Calzones
- Shoyu Cabbage Soup
- Spaghetti with Peas and Zucchini Ribbons
- Brussels Sprouts Salad with Apples, Cranberries and Gouda, adding grilled chicken
- Venezuelan Stuffed Corn Cakes