Do YOU have a recipe you'd like to share? Mail to info@fernbrookfarmcsa.com or drop it off in the farmshop!

October Recipes

Tips On Stocking Up:

October is a great month for stocking up! This time of year we are watching out for old JACK FROST. Many of our crops will be gone shortly after the first frost. These include: PEPPERS, GREEN BEANS, BASIL, EGGPLANT & TOMATILLOS. So if you want to get these for stocking- up, do it today! Many of our crops in the cabbage family freeze really well. BROCCOLI – blanch in steam or boiling water for 3 minutes. Cool, drain and freeze. Same goes for KALE & COLLARDS. I love CELERY and I recommend freezing it. Wash, chop into slices and freeze in an appropriate container. Some will say to blanch it first for 3 minutes, cool and drain but I have found you don’t have to. When thawing, it doesn’t make good raw celery but it is quite good for using in cooked dishes. The flavor really stays pungent. EGGPLANT – One of our favorites to freeze. We dip in flour, then egg, then bread crumbs and fry it lightly in olive oil. Freeze in freezer bags separated by wax paper.

Mahogany Eggplant

  • 3 Tbl peanut oil
  • 2 garlic cloves, minced
  • 1 Tbl peeled and minced fresh ginger
  • 1 Tbl sake or dry white wine
  • 1 tsp Asian chili paste
  • 3 Japanese eggplants, cut into 1⁄4 in diagonal slices
  • 3 scallions, chopped
  • 3Tbl tamari or other soy sauce
  • 1 tsp light brown sugar
  • 1/4 cup water

Heat 2 Tbl of the oil in large skillet over medium-high heat. Add the eggplant in batches and cook until browned on both sides, about 10 minutes total. Transfer to plate and set aside. Heat remaining oil in same skillet over medium heat. Add the garlic, scallions, and ginger and cook, stirring, until fragrant, about 30 seconds. Stir in the tamari, sake, brown sugar, chili paste, and water and simmer for 2 to 3 minutes, stirring to blend. Return the eggplant to the pan, tossing to coat it with the sauce. Cover and simmer until tender, about 10 minutes. Serve hot with rice or soba noodles. Serves 4 Submitted by shareholder Maude Snyder from Vegan Planet

Creamy Sweet Potato and Leek Soup

  • 3 Tbs. Olive Oil
  • 2 Leaeks, chopped
  • 1 small onion chopped
  • 1 stalk celery chopped
  • 1 small carrot chopped
  • 3 medium sized sweet potatoes, diced
  • 2 Tbs. chopped Garlic
  • 4 cups veg or chicken stock
  • 1 cup heavy whipping cream
  • 1 Bay Leaf
  • 1 Tbs fresh chopped Sage
  • 1 pinch ground cloves
  • 1/2 tsp nutmeg
  • 1 pinch cinnamon
  • Salt and pepper to taste

Heat oil in heavy pot. Stir in celery, onion, garlic, leeks, carrot and sweet potatoes. Sautee until they start to brown. Add bay leaf, stock and cream. Bring to a boil. Reduce heat and simmer until veggies are tender. Add sage, cloves, cinnamon, nutmeg, salt and pepper. Remove bay leaf and puree. From www.farmfreshtoyou.com

Lemon Marinated Brussels Sprouts

  • 1 1/2 lbs Brussesls Sprouts
  • 1/4 cup olive oil
  • 1 Tablespoon chopped Parsley
  • 1 tsp minced Garlic
  • 1/2 teaspoon sugar
  • 1/2 teaspoon oregano
  • 1 tsp grated lemon zest
  • 1 Tablespoon Apple Cider Vinegar
  • 3 Tablespoons Lemon Juice
  • Salt and Pepper to taste

Trim sprouts. Cut larger ones in 1⁄2. Cook in boiling water until just tender – about 5 minutes. Drain. Combine other ingredients – except vinegar and lemon juice – in a bowl. Add sprouts and let marinate for 1-2 hours tossing occasionally. Just before serving, mix in lemon juice and vinegar. Serve as an appetizer, side dish or in salads. From Asparagus to Zucchini

Becky and Jeff’s Sweet Potato Burritos

  • 2 cups Black beans, dried or canned
  • Fresh onion or leek (1 large)
  • 3 tbsp. olive oil Cheddar cheese
  • 3 medium Sweet Potatoes
  • 2 Garlic cloves
  • 2 Green peppers
  • Flour burritos
  • Mild or med. picante sauce

Saute garlic, pepers and onions / leeks in Olive Oil over med heat until the onions carmelize. Add washed and grated sweet potatoes and peppers. Sautee for about 20 minutes stirring occasionally. Add more oil if necessary. In another pan, cook black beans until done (allow more time for dried beans). Heat flour burritos until warm. Place black beans with sweet potato mixture on top of burritos. Sprinkle shredded Cheddar cheese over that. Spoon mild or medium picante sauce over that. Fold and enjoy. To alter, try adding diced hot peppers, tomatoes, kale, or Italia peppers. Also we LOVE adding scrambled eggs from Victory Farm to the burritos.

Celery Stuffing

  • 2 cups diced celery, with leaves
  • 1/2 cup minced onion or leek
  • 4 quarts bread cubes
  • 1 tablespoon salt
  • 1/4 teaspoon sage
  • (Jeff and Becky)
  • 3 cups chicken or veg broth
  • 1/2 cup butter
  • 3 eggs, beaten
  • 1 teaspoon ground black pepper
  • 1 pinch dried thyme

Melt butter in saucepan. Saute onion in melted butter until soft, but not brown. Add celery and stir well. Add 2 cups bouillon mixture. Bring to a boil. Cover and simmer for 10 minutes. Place bread cubes into large mixing bowl. Add eggs, salt, pepper, sage, and thyme. Add onion / leek to celery mixture. Combine thoroughly. If still too dry, add more broth. Makes enough to stuff a 10 to 15 pound turkey. From www.allrecipes.com

September Recipes

Tips On Stocking Up:

September is a great month for stocking up! PEPPERS are coming in really strong so this is a good time to get extra and freeze them. Just core, quarter and pop in a freezer bag. You can do Green or colored bell peppers or red italias. And also in the freezer, try GREEN BEANS & LIMA BEANS. Pick fresh, blanch in boiling water for 2 minutes, allow to cool and drain and in a freezer bag they go. Shell the plump lima beans first. And make room in that freezer for LEEKS! Trim and wash them and cut into slices for freezing. No need to blanch. Throw frozen leeks right into dishes without thawing. Should keep for 6-8 months. And if we still actually have TOMATOES – don’t wait! Can, freeze and dry because they really aren’t going to be around for long. And how about something beautiful like dried FLOWERS? We have a fair amount of the round “gomphrena” in Field A and red, white and pink. Pick a bouquet, hang it upside-down and it should keep its color for a farmy decoration that lasts well after the last distribution.

And do you LOVE HERBS? Well they won’t last forever. And many are asy to dry (Dill, Lemon Balm, Oregao and Sage jump to mind). So here is a quick primer on drying herbs. Give it a shot! Harvest stems with good leaves – morning is the best time. Remove any yellowing leaves. Punch holes in a paper bag and place the plants in the bag with the cut stems at the opening of the bag. Tie the bag with string or a rubber bag, label it and hang it in a warm, airy room. Check it in 2 or 3 weeks. When herbs are dry, place leaves in a zip-loc bag or glass jar and label. Discard any leaves that look like they did not fully dry. If you leave them whole and crush before using they will retain more flavor. You can also try hanging bundles in a dark, airy place without the paper bag. Give it a try!

And here is a great and easy way to stock up on tomatoes from shareholder Jen Kovac:

  • Tomatoes, any kind
  • Garlic or Onion Fresh Basil
  • Peppers (optional)
  • Salt and Pepper

Throw all ingredients in a food processor or blender. Put in glass or freezer safe containers and freeze In January, thaw and put over pasta. Jen said she doesn’t even cook it. She just mixes it with cooked pasta!! You could add parsley, oregano, hot peppers etc.

Chinese Steamed Eggplant

  • 1 Large Eggplant, cut into wedges
  • 2 tsp Vegetable Oil
  • 1 Large Onion cut into 2" pieces
  • 2 Cloves of Garlic, minced
  • 3 tbsp soy sauce
  • 1/4 tsp sugar
  • Pinch of black pepper

Steam eggplant until tender – about 30 minutes. Heat oil in wok or large skillet. Stir fry onion 1 minute. Add remaining ingredients. Stir-fry 3 more minutes. Makes 3-4 servings. From Asparagus to Zucchini

Red Skin Potato Salad

  • 2 lbs. red skinned potatoes
  • 1 cup mayonnaise
  • 2 Tbsp. Dijon mustard
  • 2 cloves garlic, finely minced
  • 2 Tbsp. sweet pickle relish
  • 1-3 tsp. hot sauce, depending on your taste
  • kosher salt and freshly-ground black pepper, to taste

Wash potatoes, and cut into 1-inch chunks.Place in a 3-quart saucepan. Cover with water by one inch. Bring to a boil, uncovered. Let potatoes cook until fork-tender, 8-12 minutes. Drain. Let potatoes cool, then chill in the fridge 20 minutes to 2 hours. In a large bowl, whisk together the next 5 ingredients (mayonnaise through salt and pepper) You can try adding some hot pepper, leeks, onions and cilantro. And you can reduce the amount of mayo or substitute some oil and vinegar! From Stephanie Gallagher, www.about.com

Garlic Mashed Turnips and Potatoes

  • 1/2 Pound of Turnips (2 or 3 turnips)
  • 1.5 Pounds of Potatoes (about 4 spuds)
  • 2 Cloves of Garlic – peeled and diced
  • 2 Tablespoons Sour Cream or Yogurt
  • 3 Tablespoons Garlic
  • Salt and Pepper to Taste

Boil Turnips, Potatoes and Garlic in salted water until tender (about 12 minutes) Drain. Mash all veggies with sour cream and butter. You can add some water, milk or stock if it is too thick. Also try adding Parsley or Dill. From our friends at Three Rivers Community Farm, Illinois

Beet Burgers

  • 2 cups grated beets
  • 1/2 cup grated onions
  • 1 cup toasted sunflower seeds
  • 2 eggs beaten
  • 1 cup grated cheddar cheese
  • 1/4 cup oil
  • 2 cups grated carrots
  • 1 cup cooked rice
  • 1/2 cup toasted sesame seeds
  • 2 T soy sauce
  • 3 T flour garlic, cayenne or parsley to taste

Toast sunflower and sesame seeds in oven or skillet for several minutes tossing often. Mix ingredients, form into patties and bake at 350 degrees or grill until done. Makes 6-8 burgers. From Asparagus to Zucchini

Spaghetti Squash-and-Vegetables Gratin

  • 1 teaspoon olive oil
  • 3 cups summer squash
  • 3 cups sliced mushrooms
  • 1/2 teaspoon salt
  • 3/4 cup shredded mozzarella cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon black pepper
  • 2 garlic cloves minced
  • 3 cups cooked spaghetti squash
  • 1/2 cup fresh bread crumbs

Cook spaghetti squash whole, piercing the skin well, or cut in half and remove the seeds; bake it at 350 degrees until it is tender. When the squash has cooled a little, remove the tender flesh with a fork causing the flesh to spaghetti into long strands. Preheat oven to 450 degrees. Heat oil in skillet over medium-high heat. Add summer squash & mushrooms; saute 10 minutes. Remove from heat. Add 1/4 cup cheese, parsley, salt, pepper, garlic, & tomatoes. Combine 1/4 cup cheese & squash. Arrange squash mixture in large dish. Spoon tomato mixture over squash. Combine 1/4 cup cheese & bread crumbs; sprinkle over tomato mixture. Bake 15 minutes or until bubbly. Serves 6. From www.farmfreshtoyou.com

Recipes for August

Tips On Stocking Up:

August is a great time for filling your cupboards for the winter. REMEMBER – when we have a lot of a crop you get the feeling that it will always be around but it won’t!! Stock up before the crop is gone. You can check in with us if you want more information on a crops’ timeframe. And in August (don’t know about this year..) think PLUM TOMATOES! You can can or freeze them (see recipe below). And for freezing, you have to do PEPPERS. Take a bell pepper, core it, cut it into slices and freeze it – simple as that. And with what you’ll pay in the store for organic peppers in the winter...do it now! Same goes for fruit — CANTALOUPE, BLACKBERRIES AND RASPBERRIES all freeze very well — if you can freeze them before you eat them. Our relatives Linda and Bob Nicholas turned us on to the idea of lightly breading and frying EGGPLANT and freezing it with wax paper dividing the pieces of eggplant. Great way to enjoy eggplant through the winter.

Tomato Sauce (To Can Or Freeze)

  • 5 Pounds of Plum Tomatoes (20 – 25 Tomatoes)
  • 2 Tablespoons parsley
  • 2 Tablespoons Olive Oil
  • 2 teaspoons basil or oregano
  • 2 Onions, chopped
  • 1 bay leaf
  • 4 garlic cloves, crushed
  • salt and pepper to taste
  • 5 tablespoons chopped Green Pepper
  • water or red wine
  • 1/4 cup lemon juice

Loosen tomato skins by plunging them into boiling water. Remove skins. Cut into chunks.

Heat the oil in large, heavy enamel or stainless steel kettle. Sautee the onions and garlic. Stir in the peppers and tomatoes. Add herbs and spices and simmer for 1 hour or longer stirring occasionally. Add water or red wine if necessary. Add lemon juice at the end.

If freezing, pour into glass jars leaving an inch of space below the lid. Allow to cool. Label and freeze. If canning, process for 45 minutes.

** I leave the skins on then pour the sauce through a sieve or foley food mill at the end to remove the skins (or I just leave them in there – won’t kill you).

** For thicker sauce, just keep cooking it down – don’t allow it to burn! Stir often.

From Stocking Up.

Eggplant Parmesan

  • 2 small eggplant (peeled or not) cut into 1/4” rounds
  • 2 eggs lightly beaten
  • 1 1/2cups bread crumbs
  • 1/2teaspoon salt
  • 1/4 teaspoon pepper
  • 1 clove garlic peeled & halved
  • 3/4 cup olive oil
  • 2 1/2 cups tomatoes
  • 1/3 cup tomato paste
  • 2 Tablespoons chopped basil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup grated parmesan cheese
  • 1/2 pound mozz cheese, sliced

Mix 1/2the salt and pepper in bread crumbs

Dip eggplant in egg then in bread crumbs. Refrigerate for 20 minutes

In large pan, saute garlic in 2 Tablespoons olive oil for 2 minutes. Remove garlic, add tomatoes, tomato paste, basil, salt and peppers. Cover and simmer for 30 minutes. Preheat oven to 350 degrees. Brown eggplant in 1/4” of oil. Drain on paper towels.

Put a thin layer of tomato sauce in a baking pan and layer eggplant, sauce, parmesan, and mozzarella alternately. End with mozzarella on top. Bake uncovered for 30 minutes.

From www.momswhothink.com

Tomato Basil Soup

“Oh man this soup is good...it served four accompanied by grilled cheese sandwiches.  if you are vegan, get the "genesis" bread in the frozen food section of the natural foods section...you know what I mean...and vegan cheese...  The tomatoes took awhile to peel, but it was worth it...so fresh, so organic, so good...”

  • 2 tbsp olive or veg oil
  • 3 medium carrots, finely chopped
  • 1 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 8-10 large tomatoes, peeled, seeded and chopped
  • 1 can (15oz or somethin like that) tomato sauce
  • 1/4 cup (eh, or more) thinly sliced fresh basil leaves
  • 1/2 tsp sugar
  • 1/4 tsp salt
  • dash of pepper

In 3 quart sauce pan, heat oil over medium heat cook carrots, onion and garlic in oil about 10 minutes stirring occasionally, until tender but not browned.

Stir in tomatoes.  cook uncovered about 10 minutes, stirring occasionally, until heated through. Stir in remaining ingredients.  cook uncovered about 10 minutes, stirring occasionally, until hot (i threw it all in the blender , then heated up again...

*apparently 3 or so cans (14.5oz each) diced tomatoes, undrained can be substituted for the fresh tomatoes, but who wants to do that!!!?

From Fernbrook shareholder Jamie Corbett

Salsa Verde

  • 4 tomatillos (husks removed)
  • 1 cup water
  • 2 jalapeno peppers
  • 1 onion
  • 2 cloves garlic
  • 1 lime (juice and zest)
  • 1 tablespoon olive oil
  • 1/2 cup cilantro
  • salt and pepper to taste

Place the water and tomatillos in a pot.

Bring the water to a boil, reduce heat, cover and simmer for about 10 minutes.

Place everything but the water in a food processor and blend.

Recipes for July

Tips On Stocking Up:

July is a great month for stocking up! Pickling CUCUMBERS is a great place to start. Try the refrigerator pickles recipe (below) or can using a hot water packing method (check our stocking up books in the farm shop for more info.) Speaking of pickling, GREENBEANS – try your hand at canning “dillybeans” (see stocking up books in the farmshop. Greenbeans also freeze quite well. Choose young beans, blanch (aka cook in boiling water) for 3 minutes. Rinse in cold water, drain and freeze in a freezer bag or other appropriate container. Also good for freezing is ZUCCHINI / SUMMER SQUASH – choose young, small squash. Rinse and blanch for 3 minutes. Cool in very cold water. Drain and freeze. And a great thing to try is drying CHERRY TOMATOES. We cut them in 1/2, and set out in a dehydrator until dry but not crisp. Can also be done on a baking sheet on your oven’s lowest temperature. These are easy to do and SO WORTH IT for dishes and snacking in the winter long after tomato season has passed.

Zucchini Quiche

  • 3 cups thinly sliced zucchini (summer squash)
  • 1/4 cup Parm cheese
  • 1 small chopped onion (sub scallions)
  • 1 teaspoon parsley
  • 1 cup Bisquick
  • 1/2 cup oil
  • 4 large eggs
  • salt and pepper to taste

Place all ingredients in a large dish and mix well. Preheat oven to 350. Butter a 9x12 baking dish. Pour batter in the baking dish and bake until golden brown (30 minutes).

Submited by Shareholder Jen Pavlov via www.lanierbib.com

Fennel, Ham & Pasta

  • 1/2 pound of cooked and cooled rotini pasta
  • 2 small or 1 large fennel bulb (sub celery)
  • 2–4 scallions
  • 2 cups chopped Italian parsley
  • 1 cup chopped dill
  • 1 tbsp capers
  • 1/3 cup olive oil
  • 1/4 cup balsamic vinegar
  • 3/4 lb smoked ham, diced
  • fresh ground pepper

Chop fennel bulb and some feathery tops, slice scallions, mince herbs and toss with capers, oil & vinegar in large bowl. Add ham and pasta and season to taste. Serves 4

From: Monday to Friday Cookbook by Michele Urvater via shareholder Jennifer

Narrow Bridge Farm Refrigerator Pickles (VERY popular with shareholders!)

  • 2 Quart jars
  • 4–5 medium or 6–8 small cucumbers
  • 1 Tbsp chopped dill
  • 1 tsp mustard seed
  • 1 Tbsp salt
  • 6 peppercorns
  • 2/3 cup vinegar (Apple Cider or White Wine)
  • Water as needed
  • 4 garlic cloves crushed (I always add more – try garlic scapes too!)

Cut cucumbers into long spears. Put in a bowl, sprinkle with salt and dill. Mix until coated. Let sit for 1/2 hour. Place salted cucumbers in jars. Add peppercorns, mustard seed, and garlic. Pour 1/3 cup vinegar into each jar and then add water to fill. Screw on lids and shake jar to mix. Put in fridge and eat the next day! These will last up to two weeks.

(As told by Fernbrook Farm shareholder, Lynn Vogel)

Green Bean Salad

  • 1/4 cup chopped walnuts
  • Freshly ground black pepper
  • 1 pound green beans
  • 1 1/2 Tbsp freshly squeezed lemon juice
  • 1 tsp salt plus more to taste
  • 3 Tbsp extra virgin olive oil
  • 4 ounces Parmesan cheese, thinly shaved (about 1/2 cup)

Toast the walnuts in a dry, heavy skillet (cast iron) over high heat until they start to brown in spots and become fragrant. Be careful not to burn them. Immediately transfer nuts to a dish to cool. Boil pot of water, add beans and salt, cook until tender but firm (3–5 minutes)

Transfer the beans to a colander in the sink and run cold water over them. Trim the beans if necessary. Toss the beans and walnuts in a bowl and season with salt and pepper to taste. In small bowl whisk lemon juice and olive oil until well combined. Pour mixture over the beans and toss until well coated. Serve and gently scatter with Parmesan shavings.

(Farmer John’s Cookbook, 2006)

Fennel Stewed with Olive Oil and Garlic

  • 3 tbsp olive oil
  • 1 Fennel bulb
  • 4 cloves garlic
  • 1/2 tsp salt
  • 2 tbsp chopped Fennel tops

Heat the oil over low heat. Add garlic and cook for 5 minutes. Quarter the Fennel and cut out any hard core. Dice the Fennel in 1″ pieces. Add the Fennel to the skillet, sprinkle with salt and raise the heat slightly. Cook uncovered stirring occasionally until tender (20 minutes)

From Brookfield Farm, Amherst, MA

Fried Okra with cornmeal coating

  • 1 Lb Okra pods, stem end cut off, sliced 1/4″ thick
  • yellow cornmeal
  • Salt
  • cold water
  • Salt and peper

Put sliced okra in a bowl, sprinkle generously with salt; cover with very cold water. Refrigerate the okra for at least 1 hour. Drain; roll okra slices in cornmeal seasoned with salt and pepper until well–coated. Fry in a deep skillet in about 1/2–inch of hot oil until browned and crisp. Drain on paper towels and serve (2 to 4 servings.

From www.southernfood.about.com

EASY Tomato salad

Slice tomatoes of your choosing. Mix with sliced onion, parsley, basil, oil and vinegar to taste. To mix it up, try substituting cilantro or dill or our lime basil. Or shred some arugula or fennel or add hard boiled eggs.

P.S. – Adults only (And this from a non–gin lover)

Add freshly sliced cucumbers to a Hendricks gin and tonic....wow. Or throw in a little Lemon Balm.

(I get no commission from Hendricks but it is an unusual gin and is meant to go with cukes...when in Rome)

Recipes for June

Tips On Stocking Up:

The most obvious and probably best — S–BERRIES freeze wonderfully. Just remove tops and freeze in a freezer bag or other suitable container. And try some your hand at S–Berry jam (see a book in the shop for more information) * SPINACH — blanch in boiling water for 2 minutes or steam for 3 minutes. Stir a few times while blanching to prevent matting. Cool and freeze! * And you’ve got to freeze PEAS! Take the time to pick shelling peas. Remove peas from pod and freeze in an appropriate container. Voila! (Shelling peas goes great with baseball on the radio) * And why not try freezing SUMMER SQUASH? You can take Zucchini, peel it, shred it and freeze without blanching. It isn’t quite like fresh squash when thawed but it’ll be good in zucchini bread or muffins or cooked dishes. * SAGE – that lovely herb growing along the fence is pungent and a great culinary herb. Snip some stems, tie them together ant hang them upside–down in a warm dry place. You can put them in a paper bag with holes first but you don’t have to. Enjoy the dried leaves for months to come!

Fernbrook Radish Dip (From Susie Kuser)

  • 1 cup chopped radishes
  • 8 oz. cream cheese
  • 1 garlic clove chopped
  • 1 tbs. lemon juice
  • 3/4 tsp. salt
  • 1/2 tsp. fresh dill

Combine in food processor and chill. Looks great in a hollowed out vegetable!

Gina’s “Grate Raw Beet” Salad

  • Raw Beets and Carrots
  • Chopped fresh Parsley
  • Salad oil and salad vinegar
  • Honey (optional)

Scrub the beets and carrots, then grate equal amounts. Mix in your favorite vinaigrette dressing (or make your own — 1:1 ration of dressing to vinegar). Sprinkle with parsley. Add a touch of honey for additional sweetness if desired. Makes however many servings you want to make!!

From Linda Derrickson, Sunporch Café VIA Asparagus to Zucchini (for sale in the farm shop)

Brookfield Farm Greens and Pasta (Amherst, MA)

  • 1 lb. cooking greens
    (spinach, bok choy, Chinese cabbage, komatsuna, mizuna, arugula, mustard, kale, chard, collards etc.)
  • 1 onion chopped
  • 2 cloves garlic, minced
  • tbsp olive oil
  • 1 tomato chopped
  • 1 lb. chicken breast or tofu, diced
  • Salt, pepper, oregano and thyme (chopped)

Sautee onion and garlic in oil until translucent. Add chicken or tofu and sauté 10 minutes. Add tomatoes and herbs and sauté for 10 minutes covered. Add greens and cover. Cook for 10 minutes (until greens are completely wilted). Serve over pasta. This great recipe is from Brookfield Farm, a CSA in Amherst, MA.

Fresh Strawberry Sauce (Strawberry Coulis)

  • 1 pint fresh strawberries
  • 3 Tbs. sugar
  • 1 Tbs. strained fresh lemon juice

Puree in a blender or food processor all ingredients. Do not strain. Taste and stir in more sugar or lemon juice if needed. Serve at once or chill. Cover and refrigerate for up to 3 days. Serve over shortcake, ice cream or whatever! 6–12 servings. From the Joy of Cooking, 1997.

Sauteed Swiss Chard Ribs with Cream and Pasta Recipe

  • 2 cups of chopped chard
  • 1/4 cup of butter
  • 3/4 to 1 cup of heavy cream
  • Salt and Pepper

Enough dry pasta to make about 1 quart of cooked pasta. Wash and cut the ribs into 1/2 inch pieces. Blanch the chard in lightly salted boiling water for 3 minutes. Melt butter over med heat. Add the drained, blanched chard and simmer for 4 minutes. Add cream and cook until cream reduces by about two–thirds In the meantime, cook your pasta. When finished, mix the creamed chard with pasta. Season lightly with salt and pepper.

From shareholder Tom Dunn via the Siskiyou Sustainable Cooperative CSA, Oregon

Chinese Cabbage Salad

  • 5 cups chopped cabbage
  • 3/4 cup sliced radish
  • 1 1/2c chow mein noodles (crunchy ones)
  • 1/4 c crushed peanuts
  • 2 Tbs. rice vinegar
  • 1 Tbs. sesame oil
  • 3 Tbs. soy sauce
  • 1 Tbs. honey
  • 1/2 tsp. dry mustard

Combine cabbage, radish, noodles, peanuts, and sesame seeds in a large bowl. Mix remaining ingredients and toss with the cabbage a little at a time. Mix in just enough dressing to suit your taste. Makes 6–8 servings. From “Asparagus to Zucchini”, a great cookbook from Wisconsin for CSA shareholders. It is for sale in the farm shop.

Double Chocolate Zucchini Cake

  • 3/4 c. oil
  • 1 1/4 c. sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 2 c. grated zucchini
  • 1/2 c. sour milk or buttermilk
  • 3 tbs. cocoa or carob powder
  • 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1/2 tsp. cloves
  • 2 1/2 c. flour
  • Small bag of chocolate or carob chips

Heat oven to 350 degrees; grease a 9–by–13 inch pan. Mix all ingredients and bake 30–35 minutes. Sixteen servings. From “Asparagus to Zucchini”, a great cookbook from Wisconsin for CSA shareholders. It is for sale in the farm shop.

Recipes for October 2008

Some general tips for October’s bounty: Try baking winter squash and substituting it for recipes that call for zucchini like zucchini bread, muffins or pancakes * Fall is root season. There are so many great combinations and ways to roast them together. Choose your favorites, cube them, and roast them with olive oil, garlic and whatever else you like to spice it up. When they are about halfway done, take them out of the oven and stir them up to mix the great flavors. Parsnips, sweet potatoes, carrots, rutabaga, beets, and potatoes all come to mind * KALE IS GREAT! SO are collard greens — healthy and savory. And they are so versatile! Try steaming kale with lemon and garlic. Add to stir-frys, soups and stews. Collards are wonderful to “long cook” with beans and ham. We’ll have lots of both so if you can learn to use and love them, you’ll have a healthy, happy autumn!

Easy Coleslaw

  • 5 cups shredded green or red cabbage (2 medium heads)
  • 2 large carrots — grated
  • 3/4 cup mayonnaise
  • 1/3 cup apple cider vinegar
  • 2 tablespoons honey
  • 1 teaspoon caraway seed
  • Salt to taste

Toss the cabbage and carrots in a large bowl. Mix the mayo, vinegar, honey, and caraway seeds in a small bowl. Pour the dressing over the cabbage. Mix. Salt to taste. Chill until ready to serve. You can add beets, coriander, cilantro, and red onion as well.

From Farmer John’s Cookbook

Farmer Jeff’s Favorite Fall Pancakes

  • 1 1/2 cups all purpose flour
  • 3 tbsp sugar (or maple syrup)
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups milk
  • 3 tbsp unsalted butter, melted
  • 2 large eggs
  • 1/2 tsp vanilla
  • 1 1/2 cup cooked winter squash (I like Delicata but any will do)
  • 1/3 cup berries

Whisk together the dry ingredients in a large bowl. Mix the wet ingredients including the winter squash in another bowl. Mix the 2 together stirring only as much as you have to until mixed. Ladle the lovely mixture onto the griddle and fry up some pancakes! I sometimes add some quick oats and a little less flour. Use blueberries, strawberries, or raspberries from the field or freezer!

From The mind of Farmer Jeff

Sweet Potato Burritos

  • Black beans, dried or canned (2 cups)
  • Garlic cloves (2)
  • Fresh onion (1 large)
  • Green pepper (2)
  • 3 tbsp. olive oil
  • Flour burritos
  • Cheddar cheese
  • Mild or med. picante sauce
  • Sweet Potatoes (3 medium)

Saute garlic, pepers and onions in Olive Oil over med heat until the onions carmelize. Add washed and grated sweet potatoes. Sautee for about 20 minutes stirring occasionally. Add more oil if necessary. In another pan, cook either pre-cooked or dried beans or canned beans. Heat flour burritos until warm. Place black beans with sweet potato mixture pepper on top of burritos. Sprinkle shredded Cheddar cheese over that. Spoon mild or medium picante sauce over that. Fold and enjoy. To alter, try adding diced hot peppers, tomatoes, kale, or Italia peppers.

(Jeff and Becky)

Roasted Winter Vegetables With Balsamic Vinegar & Thyme

  • 2 Large beets, peeled
  • 1 lb turnips, peeled
  • 1 lb potatoes, peeled
  • 1 lb leeks
  • 3/4 lb carrots, peeled
  • 1/2 lb rutabegas, peeled
  • 5 tbsp Olive Oil
  • 2 1/2 tbsp balsamic vinegar
  • 1 1/2 tbsp chopped fresh thyme

Cut veggies into 1/2" thick wedges and place in bowl. Add oil, thyme and 1/2 the vinegar and toss. Sprinkle with Salt and Pepper. Preheat oven to 400 degrees. Place Veg on baking sheet. Roast until tender. Stir often. Roast until tender — about 1 hour. Drizzle remaining vinegar on vegetables. Try adding sweet potatoes, winter squash, and celeriac.

From farmfreshtoyou.com

Soy-Glazed Sweet Potatoes (Serves 6)

  • 3 Large Sweet Potatoes
  • 2 Tablespoons Brown Sugar
  • 1 Tablespoon roasted Sesame Oil
  • 2 Tablespoons Sweet Sherry
  • 1 Tablespoon Minced Garlic
  • 3 Tablespoons Soy Sauce
  • 1 Tablespoon Black or White Sesame Seeds (toasted)
  • 1/4 Cup Water

Preheat the oven to 400 degrees. Scrub Sweet Potatoes and cut them lengthwise into quarters or halves. Place them in a baking dish big enough to hold them in a single layer. Combine the rest of the ingredients except the sesame seeds. Brush the sauce over the sweet potatoes then cover the dish tightly with foil. Bake until nearly tender (50 minutes to an hour). Remove the foil, baste the sweet potatoes in their juices, and return to the oven until their liquid has reduced to a glaze and the potatoes are fully tender (15 minutes longer). Sprinkle w/ sesame seeds and serve

Local Flavors Deborah Madison

Recipes for September 2008

Roasted Acorn Squash

  • 1 medium Acorn Squash
  • 1 tbsp Olive Oil
  • 1/3 tsp salt
  • pepper
  • 1 tbsp brown sugar
  • 1 tbsp fresh Thyme

Heat oven to 400 degrees. Cut squash in half lengthwise into 1/3 inch slices. Toss squash with olive oil, salt, pepper, and brown sugar. Place on a baking sheet, roast for 10 minutes, flip and roast for 10 more minutes. Remove from oven and sprinkle with thyme leaves.

Serves 4 from www.realsimple.com

Leek and Mushroom Sauce with Thyme over Pasta

  • 1/2 pound mushrooms
  • 1/2 pound thin pasta
  • 2 tbsp unsalted butter
  • 2/3 cup chopped leeks
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 3 cloves garlic, minced
  • 1/3 cup dry white wine
  • 2 tsp chopped fresh thyme

Cut mushrooms into thick slices. Cook the pasta and drain well. Meanwhile, melt the butter in a large pan over med. heat. Add the leeks, salt and pepper. Saute for 5 minutes. Stir in the garlic, cook until leeks are tender, about 5 more minutes. Add the mushrooms and wine, simmer uncovered for 10 monutes. Add the pasta and thyme. Top with parmesan cheese if desired.

Serves 2-4. From Farmer John’s Cookbook

Spaghetti Squash Pancakes

NOTE: This calls for all--purpose flour, but rice flour will also work, so the pancakes can be wheat-free.

  • 2 cups cooked spaghetti squash
  • 1 cup onion, minced
  • 1/4 cup unbleached all-purpose flour or rice flour
  • 1/2 teaspoon salt (scant measure)
  • 4 large eggs
  • Black pepper to taste
  • Nonstick spray and/or butter for the pan
  • Sour cream or yogurt for the top
  • Salsa for the top, too (but not too spicy--these are delicate)

DO THIS WELL AHEAD OF TIME: To bake the spaghetti squash, preheat the oven to 350F. Cut the squash in half lengthwise, and scrape out the seeds. Bake the halves face-down on a lightly oiled tray for about 30 minutes, or until the skin-side of the squash can be reasonably pierced with a fork. Let the baked squash cool, then scoop it out of the skin, place it in a strainer, and squeeze out some of the juices to dry it a little. Place the squash in a medium-sized bowl and separate the strands a little with a fork. Use the fork to mix in the onion, flour, and salt, and then to beat in the eggs. Place a skillet or griddle over medium heat. When the pan is hot, spray it with nonstick spray, and, if you like, melt in a little butter. Add the batter in 1/4-cup amounts to make 2 1/2-inch pancakes. Cook the pancakes cook until golden on both sides. Unlike cakier pancakes which toughen when turned from side to side, these can be turned more than once. Get them really well-done on the outside. They will still be tender and light, kind of chewy-crisp. So cook them for a good 20 minutes, minimum. Serve hot, with or without toppings.

From www.molliekatzen.com

Chinese Steamed Eggplant

  • 1 Large Eggplant, cut into wedges
  • 2 tsp Vegetable Oil
  • 1 Large Onion cut into 2" pieces
  • 2 Cloves of Garlic, minced
  • 3 tbsp soy sauce
  • 1/4 tsp sugar
  • Pinch of black pepper

Steam eggplant until tender — about 30 minutes. Heat oil in wok or large skillet. Stir fry onion 1 minute. Add remaining ingredients. Stir-fry 3 more minutes.

Makes 3-4 servings. From Asparagus to Zucchini available at the farm shop

Sweet Potato Fries

  • 1 small sweet potato, cut into "French fry" sticks
  • 1/2 teaspoon canola oil
  • Salt, pepper, garlic powder and paprika, to taste
  • Cooking spray

Preheat oven to 450 degrees. In medium bowl, toss sweet potato sticks with oil and seasonings. Put sticks in baking dish sprayed with cooking spray. Bake 30 minutes, turning after 15 minutes.

From www.epicurean.com

Beet Burgers

  • 2 cups grated beets
  • 2 cups grated carrots
  • 1/2 cup grated onions
  • 1 cup cooked rice
  • 1 cup toasted sunflower seeds
  • 1/2 cup toasted sesame seeds
  • 2 eggs beaten
  • 2 tbsp soy sauce
  • 1 cup grated cheddar cheese
  • 3 tbsp flour
  • 1/4 cup oil
  • garlic, cayenne or parsley to taste

Toast sunflower and sesame seeds in oven or skillet for several minutes tossing often. Mix ingredients, form into patties and bake at 350 degrees. Makes 6-8 burgers.

From Asparagus to Zucchini available for sale in the farm shop.

And don’t forget to stock up!

You can blanch and freeze spinach and green beans. Peppers can be cored, sliced and frozen. Plum and cherry tomatoes dry really well in a dehydrator or oven on the lowest temperature. Tomato sauce can be frozen or canned. Flowers and herbs can be dried by hanging the upside down. And try your hand at pickling beets!

Recipes for August 2008

The Simple Things - You can freeze cantaloupe, peppers, watermelon and raspberries without much effort. For the melons, remove the peel and seeds, cut into slices or make melon balls and pop into a freezer bag. With the peppers, core, slice and freeze. Raspberries — just throw them in a freezer bag or mason jar and bingo.

Some foods require blanching or quick boiling before you freeze them (it breaks down enzymes which would otherwise decrease the texture, flavor and nutrition of the frozen foods). Right now, greenbeans jump to mind as a bountiful and easy food to blanch then freeze. Cook in boiling water for 2 minutes, drain, let cool, put in a freezer bag and pop it in the freezer. Later this fall, broccoli, kohlrabi, collared greens, cauliflower and kale will all freeze well after blanching.

Tomato Sauce (To Can Or Freeze)

  • 5 Pounds of Plum Tomatoes (20 - 25 Tomatoes)
  • 2 Tablespoons parsley
  • 2 Tablespoons Olive Oil
  • 2 teaspoons basil or oregano
  • 2 Onions, chopped
  • 1 bay leaf
  • 4 garlic cloves, crushed
  • salt and pepper to taste
  • 5 tablespoons chopped Green Pepper
  • water or red wine
  • 1/4 cup lemon juice

Loosen tomato skins by plunging them into boiling water. Remove skins. Cut into chunks.

Heat the oil in large, heavy enamel or stainless steel kettle. Sautee the onions and garlic. Stir in the peppers and tomatoes. Add herbs and spices and simmer for 1 hour or longer stirring occasionally. Add water or red wine if necessary. Add lemon juice at the end.

If freezing, pour into glass jars leaving an inch of space below the lid. Allow to cool. Label and freeze. If canning, process for 45 minutes.

I leave the skins on then pour the sauce through a sieve or foley food mill at the end to remove the skins (or I just leave them in there — won’t kill you).

For thicker sauce, just keep cooking it down — don’t allow it to burn! Stir often.

From Stocking Up.

Eggplant Parmesan

  • 2 small eggplant (peeled or not) cut into 1/4" rounds
  • 2 eggs lightly beaten
  • 1 1/2 cups bread crumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 clove garlic peeled & halved
  • 3/4 cup olive oil
  • 2 1/2 cups tomatoes
  • 1/3 cup tomato paste
  • 2 Tablespoons chopped basil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup grated parmesan cheese
  • 1/2 pound mozz cheese, sliced

Mix 1/2 the salt and pepper in bread crumbs

Dip eggplant in egg then in bread crumbs. Refrigerate for 20 minutes

In large pan, saute garlic in 2 Tablespoons olive oil for 2 minutes. Remove garlic, add tomatoes, tomato paste, basil, salt and peppers. Cover and simmer for 30 minutes. Preheat oven to 350 degrees. Brown eggplant in 1/4 of oil. Drain on paper towels.

Put a thin layer of tomato sauce in a baking pan and layer eggplant, sauce, parmesan, and mozzarella alternately. End with mozzarella on top. Bake uncovered for 30 minutes.

From www.momswhothink.com

Chickpea and Roasted Red Pepper Salad

Combine in a medium bowl:

  • 2 cups canned chickpeas, rinsed and drained.
  • 1 teaspoon Dijon mustard
  • 2 bell peppers or Italia peppers roasted, peeled and diced.
  • 2 Tablespoons olive-oil
  • 1 small sweet or red onion, minced
  • 1 to 2 cloves minced garlic
  • 3 Tablespoons minced parsley
  • salt and pepper to taste
  • 2 1/2 Tablespoons fresh lemon juice

Serve on a bed or greens or lettuce.

From The Joy Of Cooking

Pork Chops with Tomatillo Chile Sauce

  • 4 Pork Chops
  • 12-14 Tomatillos husked and chopped
  • Salt & Pepper
  • 1 1/2 teaspoons dried oregano
  • 1 Tablespoon Veg Oil
  • 1 1/2 teaspoons chile powder
  • 1 cup chopped white onion
  • 1 tablespoon minced garlic
  • 3-4 finely chopped jalapenos
  • 1-2 teaspoons sugar

Season pork w/ salt & pepper. Heat oil in large skillet over medium-high flame. Add chops and brown well on both sides. Reduce heat to medium. Transfer chops to a plate, add onions, garlic and jalapenos to skillet. Cook, stirring often, until tender (about 7 minutes). Add tomatillos, oregano and chile powder. Bring to simmer until mixture is saucy — about 20 minutes. If tart, add sugar to taste. Return pork to skillet. Cover and simmer until pork is cooked — about 10 minutes. Makes 4 servings.

From Asparagus to Zucchini Cookbook (available in farm shop!)

Salsa Verde

  • 4 tomatillos (husks removed)
  • 1 cup water
  • 2 jalapeno peppers
  • 1 onion
  • 2 cloves garlic
  • 1 lime (juice and zest)
  • 1 tablespoon olive oil
  • 1/2 cup cilantro
  • salt and pepper to taste

1. Place the water and tomatillos in a pot.

2. Bring the water to a boil, reduce heat, cover and simmer for about 10 minutes.

3. Place everything but the water in a food processor and blend.

Recipes for July 2008

Carrot Stuffed Cabbage Rolls

  • 1 Cabbage head, about 2 1/2 lb
  • 1/2 c Raisins
  • 2 medium Yellow onions -- finely chopped
  • 1/4 c Fresh parsley (finely-chopped)
  • 1 clove Garlic, crushed
  • 2 c Cooked mashed potatoes
  • 1 Tbsp Oil
  • Salt and pepper to taste
  • 1 1/2 c Raw carrots (scrubbed & finely grated)
  • 3 c Carrot or tomato juice

Remove cabbage core, plunge cabbage in pot of boiling water, bring to full boil, and then remove from heat. Allow cabbage to stay in covered pot about 20 minutes, drain, and allow cabbage to cool. (Reserve a bit of cooking water.) Peel off 16 large leaves, trim coarse center ribs and set aside. Saute onions and garlic in oil until clear but not brown. Pour into deep bowl and add grated carrots, potatoes, raisins and seasonings and combine well. Spoon mixture into center of each leaf, fold leaf edges over stuffing (envelope style), roll into cigar-shapes fastened with wooden toothpicks (plastic ones will melt). Arrange in two layers at bottom of deep, flame-proof dish. Pour juice over stuffed leaves, cover, and simmer for half an hour. Add more liquid if needed.

(Vegetarian Journal, Jan/Feb 1995)

Narrow Bridge Farm Refrigerator Pickles (VERY popular with shareholders in ’07!!)

  • 2 Quart jars
  • 4-5 medium or 6-8 small cucumbers
  • 1 Tbsp chopped dill
  • 1 tsp mustard seed
  • 1 Tbsp salt
  • 6 peppercorns
  • 2/3 cup vinegar
  • Water as needed
  • 4 garlic cloves crushed (I always add more — try garlic scapes too!)

Cut cucumbers into long spears. Put in a bowl, sprinkle with salt and dill. Mix until coated. Let sit for 1/2 hour. Place salted cucumbers in jars. Add peppercorns, mustard seed, and garlic. Pour 1/3 cup vinegar into each jar and then add water to fill. Screw on lids and shake jar to mix. Put in fridge and eat the next day! These will last up to two weeks.

(As told by Fernbrook Farm shareholder, Lynn Vogel)

Couscous Topped with White Beans, Tomatoes, and Zucchini

  • 2 Tbsp olive oil
  • 1 Tbsp chopped fresh basil, or 1/2 tsp dried
  • 1 onion finely diced
  • 1 tsp chopped fresh rosemary or 1/4 tsp dried, crumbled
  • 4 garlic cloves minced
  • 1 med zucchini, quartered lengthwise and thinly sliced on the diagonal
  • 1 can tomatoes, finely chopped with their juice
  • 1 can small white beans, well rinsed and drained
  • Salt and Black Pepper

Heat the oil in a large skillet over medium heat. Add the onion and sautŽ until tender but not brown, about 10 minutes. Add the garlic and zucchini and cook 5 minutes, or until the zucchini is beginning to get tender but still crisp. Stir in the tomatoes, beans, herbs, salt and pepper and cook, tossing occasionally until the zucchini is tender and the sauce has thinkened slightly, about 5 minutes. Serve over couscous. Serves 3-4.

(Simple Vegetarian Pleasures, Jeanne Lemlin)

Quick Tomato Sauce

  • 2 pounds vine-ripened tomatoes
  • 1 tablespoon minced garlic
  • 3 tablespoons extra virgin olive oil or garlic oil 2 bay leaves
  • 1 jalapeno pepper, optional
  • Salt and freshly ground black pepper
  • 1 yellow onion, finely chopped
  • 1 tablespoon finely chopped fresh oregano leaves

Peel tomatoes, cut in half crosswise, and squeeze out juice and seeds over a sieve suspended over a bowl to collect the juice. Chop the tomatoes. Reserve the juice and pulp separately. Heat the olive oil in a heavy saucepan over medium-high heat until hot. If using the jalapeno, tilt the pan to collect the oil in a little pool against the side and drop the jalapeno into the oil. Cook until light brown, about 2 minutes. Remove the jalapeno and reserve. Add the onion to the pan and cook, stirring occasionally, until soft, about 2 minutes. Add the garlic and cook until light gold. Add bay leaf. Add the tomato juice and bring to a boil. Simmer rapidly for several minutes. Add the crushed tomato pulp. Add the jalapeno, and salt and pepper, to taste, and return to a boil. Lower the heat to medium and simmer, stirring occasionally to prevent scorching, until the mixture thickens and the tomatoes have turned an orange-red, about 30 minutes. Add the oregano halfway through the cooking. You should have about 2 1/4 cups sauce.

(Recipe courtesy of Michael Chiarello from www.foodnetwork.com)

Green Bean Salad

  • 1/4 cup chopped walnuts
  • Freshly ground black pepper
  • 1 pound green beans
  • 1 1/2 Tbsp freshly squeezed lemon juice
  • 1 tsp salt plus more to taste
  • 3 Tbsp extra virgin olive oil
  • 4 ounces Parmesan cheese, thinly shaved (about 1/2 cup)

Toast the walnuts in a dry, heavy skillet (cast iron) over high heat until they start to brown in spots and become fragrant. Be careful not to burn them. Immediately transfer nuts to a dish to cool. Boil pot of water, add beans and salt, cook until tender but firm (3-5 minutes)

Transfer the beans to a colander in the sink and run cold water over them. Trim the beans if necessary. Toss the beans and walnuts in a bowl and season with salt and pepper to taste. In small bowl whisk lemon juice and olive oil until well combined. Pour mixture over the beans and toss until well coated. Serve and gently scatter with Parmesan shavings.

(Farmer John’s Cookbook, 2006).

Penne with Summer Squash

  • 1 lb. dry penne pasta, preferably whole-wheat
  • 1 1/2 tsp. finely grated lemon peel
  • 1/4 cup olive oil, preferably extra-virgin
  • 1/2 tsp. salt
  • 3 medium cloves garlic, minced
  • 1/2 tsp. freshly ground pepper
  • 2 large shallots, finely chopped
  • 1/2 cup finely shredded fresh basil
  • 4 small zucchini (1 lb.), very thinly sliced
  • 1/3 cup chopped fresh chives
  • 8 oz. small pattypan squash, quartered (2 cups)
  • 1/2 cup shaved fresh Parmesan cheese

Bring large pot of water to a boil. Add penne and stir to prevent sticking. Cook until just tender, about 10 minutes. Meanwhile, in large deep skillet, heat oil over medium heat. Add garlic and shallots and cook, stirring, until lightly browned, 2 minutes. Add zucchini and squash and cook, stirring occasionally, until tender and golden at edges, about 6 minutes. Drain penne, reserving 1 cup cooking water. Stir lemon peel, salt, pepper and reserved cooking water into squash mixture. Transfer penne to large serving bowl. Add squash mixture, basil and chives and toss to combine. Sprinkle with Parmesan cheese and serve hot. Serves 6.

(Vegetarian Times Issue: August 1, 1999)

Try using tomatoes, cucumbers and onions or scallions with any combination of cilantro, dill and basil and any other ingredients you enjoy. The tastes go well together and provide a quick, cool, healthy summer food!

Got Recipes???? Send them to me for entry in a future newsletter!

Recipes for June 2008

Greens Braised with Ginger, Cilantro, and Rice

  • 2 big bunches of greens (your choice!) coarse stems removed
  • 2 Tbsp finely chopped ginger
  • 3 Tbsp vegetable oil
  • 1 tsp cumin
  • 1 onion diced
  • 1 tsp paprika
  • 1/4 cup white rice
  • 1 cups chopped cilantro
  • sea salt
  • plain yogurt

Wash the mustard greens well, then chop but don’t dry them. Heat the oil in a wide heavy pot over medium heat. Add onion, rice, ginger, cumin and paprika. Stir to coat with the oil. Cook for 2 minutes then add the cilantro and the mustard (and/or chard) greens. Sprinkle with 1 tsp salt, cover the pan, and cook until the volume has been reduced, 10 to 15 minutes. Give everything a stir, then reduce the heat to low, re-cover, and cook slowly for 40 minutes. There should be ample moisture in the pot but check once or twice to make sure that nothing is sticking to the bottom. If the pan seems dry, add a few tablespoons of water. Cook until the greens are really tender, 10 to 15 minutes more. Serve warm or at room temperature, with yogurt spooned over the top or a squeeze of fresh lemon.

(Local Flavors, Deborah Madison)

Beets and their Greens with Marjoram and Pine Nuts

  • 2 small red onions, thinly sliced into rounds
  • olive oil
  • white wine vinegar
  • sea salt
  • 8 to 12 small beets, golden and/or Chioggia, including the greens
  • Marjoram Pesto with Capers and Olives (see below)

Toss the onions with vinegar nearly to cover and refrigerate until needed. They will turn bright pink. Discard the beet stems and any wilted leaves, wash the rest, and steam until tender, about 5 minutes. Set aside to drain then chop coarsely. Toss with a little olive oil and season with salt. Leaving an inch of the stems and the tails on the beets, steam until a knife pierces them easily, about 25 minutes. Slip off the skins. Trim the tops and tails, quarter them and sprinkle with a little vinegar. Make the pesto and toss the beets with it and place this over the greens. Remove the onions from the vinegar and strew them over the beets. Garnish with pine nuts and serve.

Marjoram Pesto

Remove crusts from 1 slice country bread, soak in 2 Tbsp aged red wine vinegar. Pound 1 garlic clove, coarsely chopped with 1/2 tsp salt in a mortar until smooth then work in 1/4 cup marjoram leaves, 3 Tbsp drained capers, 1/2 cup pine nuts, 1 cup finely chopped parsley and 2 Tbsp pitted Greek olives until you have a coarse puree. Add bread and 1/2 extra virgin olive oil and work until pesto is well mixed. Season with pepper.

(Local Flavors, Deborah Madison)

S-Berry (you know — red, sweet fruits)-Orange Smoothies!!

  • 1/2 cup S-Berries, stemmed and sliced
  • 1/4 cup orange juice
  • 1/2 cup yogurt (plain recommended but use what you like)

Place all ingredients in a blender, blend on high until smooth and voila!

Try adding other fruit, ice to chill it - get creative with these then put up your feet and enjoy!

Chinese Cabbage Stir-Fry

  • 1 Tbsp sesame seeds
  • 1 clove garlic, minced
  • 1 tsp sesame oil
  • 1 head Chinese cabbage
  • 1 tsp minced fresh ginger
  • 2 tsp soy sauce or tamari
  • 1 Tbsp vegetable oil

Toast sesame seed in dry skillet or hot oven several minutes, tossing occasionally; set aside. Rinse cabbage, drain and pat dry. Cut leaves crosswise into 1/2 inch slices. Heat oil in large skillet or wok over high heat until it ripples. Add garlic and ginger. Cook one minute stirring. Add cabbage and stir-fry until wilted and dark green, 2 minutes. Stir in soy sauce and sesame oil. Cook 1 minute. Sprinkle with sesame seeds and serve immediately. Serves 4.

From Asparagus to Zucchini, a great cookbook from Wisconsin for CSA shareholders. It is for sale in the farm shop.

Brookfield Farm Greens and Pasta (Amherst, MA)

  • 1 lb. cooking greens (spinach, bok choy, Chinese cabbage, komatsuna, mizuna, arugula, mustard, kale, chard, etc.)
  • 1 onion chopped
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tomato chopped
  • 1 lb. chicken breast or tofu, diced
  • Salt, pepper, oregano and thyme (chopped)

Sautee onion and garlic in oil until translucent. Add chicken or tofu and sautŽ 10 minutes. Add tomatoes and herbs and sautŽ for 10 minutes covered. Add greens and cover. Cook for 10 minutes (until greens are completely wilted). Serve over pasta. This great recipe is from Brookfield Farm, a CSA in Amherst, MA.

Spring Radish Spread

  • 1 8-ounce package cream cheese
  • 1-2 Tbsp prepared horseradish, drained
  • 1 Tbsp chopped chives or green onion tops
  • 1 tsp chopped fresh dill
  • 1/2 tsp salt
  • 1 cup finely chopped red radishes
  • crackers or French bread

Mix all ingredients except crackers in a medium bowl. Cover and refrigerate 1-2 hours. Serve with crackers or crusty French bread. Makes about two cups.

From Asparagus to Zucchini, a great cookbook from Wisconsin for CSA shareholders. It is for sale in the farm shop.

Sesame Soba Noodles with Cucumber, Bok Choy, and Mixed Greens

  • 1/2 cup fresh orange juice
  • 1/4 cup creamy peanut butter
  • 1 cucumber, cut into matchstick-size strips
  • 2 tablespoons unseasoned rice vinegar
  • 3 scallions, cut into matchstick-size strips
  • 2 tablespoons chopped peeled fresh ginger
  • 1/3 cup chopped fresh cilantro plus sprigs for garnish
  • 2 tablespoons fresh lime juice
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon finely grated orange peel
  • Salted roasted peanuts
  • 1 tablespoon soy sauce
  • 2 heads of bok choy, thinly sliced crosswise
  • 2 garlic cloves, peeled
  • 3 cups (loosely packed) mixed greens
  • 1 1/2 teaspoons finely grated lime peel
  • 1 teaspoon Asian sesame oil
  • 2 teaspoons dried crushed red pepper
  • 8 ounces soba noodles
  • 1/3 cup canola oil

Puree first 9 ingredients and 1 teaspoon red pepper in blender until smooth. With machine running, gradually add canola oil through opening in lid. Season dressing to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing. Cook soba noodles in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain well. Cut noodles crosswise in 2 to 3 places. Drizzle noodles in strainer with sesame oil and toss to coat. Place greens, bok choy, cucumber, green onions, chopped cilantro, and mint in large bowl. Add 1 teaspoon red pepper, dressing, and noodles; toss to coat. Season to taste with salt and pepper. Garnish with cilantro sprigs and peanuts and serve.

Bon Appetit, 2008

Recipes for November 2007

Pancakes or Waffles made with Winter Squash

  • 1 1/2 Cups Flour (whole wheat or 1/2 white flour)
  • 3/4tsp Salt
  • 1 Cup Buttermilk or Sour Milk
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 3 Tbsp Oil
  • 1 Tbsp Honey -OR- 2 Tbsp Brown Sugar
  • 2 Eggs
  • 1 Cup Butternut Squash (or other winter squash)

Pre bake the squash until soft

Combine eggs, milk, salt, honey and oil. Add squash and mix well. Add Flour stirring just enough to make a smooth batter. Sprinkle baking soda and baking powder over top of mix just until blended. Pour onto hot griddle or waffle iron and cook as you would any other pancake or waffle.

NOTE: if you don’t have buttermilk or sour milk then just add 1 cup of milk and cut out the baking soda and increase the baking powder to 3 tsp.

Recipe provided by shareholder Susan McIntyre

Shredded Parsnip and Beet Salad in Pineapple Vinaigrette

Salad:

  • 1 LB Beets, peeled and shredded
  • 1 LB Parsnips, peeled and shredded
  • 1/2 Cup coarsely chopped fresh Mint

Dressing:

  • 2 Cups Pineapple juice
  • 1/3 Cup Red Wine Vinegar
  • 1/4 Cup Grapeseed oil (or Canola oil)
  • 2 TBSP Maple Syrup or Agave Nectar
  • 1 Clove Garlic, grated or finely minced
  • 1/4 tsp Salt

Wisk together dressing ingredients in a large bowl. Add the shredded beets and parsnips and mix thoroughly. Let the veggies sit for 15 minutes. Add the mint and mix again. Cover and refrigerate for 30 minutes. ** You can also just use beets and it is still great!

Provided by a shareholder (thanks) who credits: Veganomicon by Moskowitz and Romero

Cabbage and Fennel with Parsley-Lemon Butter

  • 1/2 Cabbage
  • 1 Large Fennel Bulb quartered
  • 1 large Leek
  • 4 Tablespoons unsalted Butter
  • Sea Salt and Freshly Ground Pepper
  • Juice and zest of 1 Lemon
  • 3 Tablespoons of Chervil or Parsley

Cut the Cabbage, Fennel and Leek into thin slices. Melt 1 Tablespoon of Butter in a skillet. Add the vegetables and sprinkle with 1/2 teaspoon of salt. Cover the pan and cook gently for 10 minutes. Monitor to make sure there is water in the pan so the veggies steam and don’t brown. Simmer the lemon juice in another pan until only about 1 tablespoon remains. Remove from heat and whisk in the rest of the butter. Finely chop the lemon zest with the chervil or parsley. Stir half into the butter and the other half into the vegetables. Toss well. Season with salt and pepper.

From Local Flavors by Deborah Madison

Brookfield Farm Sweet Potato Pie

  • 1 Pound Sweet Potatoes
  • 3 tbsp Butter
  • 1/4 Cup Maple Syrup
  • 1/2 Cup Sugar
  • 3/4 tsp Cinnamon
  • 1/4 tsp Cloves
  • 1/2 tsp Nutmeg
  • 3 Eggs, beaten
  • 3/4 Cup - 1 Cup Milk

Boil the Sweet Potatoes until soft (about 35 minutes). Cool under water and peel (optional). Mash. Mix in the rest of the ingredients. Pour into a partially baked crust.

Bake at 350 for an hour (or until set). Try substituting baked butternut Squash or Pie Pumkin for the Sweet Potatoes. Also try adding Vanilla or Brown Sugar or some grated Carrots!

From Lisa Lesure, a shareholder at Brookfield Farm in Amherst, Mass

Quick and Easy Collards and Kale and Carrots

This is a little dish I like to start when I first get home. Prep only takes a few minutes then you just let it simmer for 40 minutes while you play with your 14 month-old child or dog or cat — up to you. I also cook by instinct which can be hard to put into words. Here goes:

Put 2 cups of water into a medium pot on medium-high. Stir in 2 spoonfuls of broth paste until they dissolve (veg or chicken — the kind you keep in the fridge). Stir in a pat of butter. Wash and chop 1 large carrot and add to broth. Wash about 8 leaves of your choice of kale and collards. Rip the leaves off the stalk and add pieces to the broth. Chop 1 clove of garlic (or leek or onion) into the broth. Cover and reduce to low heat. Let simmer for 30 or 40 minutes. You can vary this by adding lentils, bowtie pasta, shrimp or tofu etc. You may need to add more water if you are adding beans or rice. SAVORY DISH!!! Make some rolls or garlic bread for sopping up the broth. Yum.

Beet Burgers

  • 2 cups grated beets (about 3/4 pound)
  • 2 cups grated carrots (about 1/2 pound)
  • 1 cup cooked brown rice
  • 1 cup grated rBGH-free Cheddar cheese
  • 1 cup sunflower seeds, toasted
  • 2 large free-range eggs, beaten
  • 1/2 cup sesame seeds, toasted
  • 1/2 cup grated onion (about 1 medium)
  • 1/4 cup oil
  • 3 tablespoons all-purpose flour
  • 3 tablespoons chopped parsley
  • 3 to 4 garlic cloves, finely chopped
  • 2 tablespoons soy sauce
  • Ground red pepper (cayenne), to taste

Preheat oven to 350 degrees. Generously grease a rimmed baking sheet. Combine beets, carrots, rice, cheese, sunflower seeds, eggs, sesame seeds, onion, oil, flour, parsley, garlic, soy sauce, and red pepper. Form mixture into patties and bake 25 to 30 minutes or until firm and vegetables are cooked through.

This recipe is from Alison Clarke, a member at Rose Valley CSA in New York as found on the great website www.sustainabletable.org

Recipes For October 2007

Cream of Celery Soup

  • 1 tsp butter
  • 1 cup (or more) chopped celery w/ leaves
  • 1/3 cup sliced leeks or onions
  • 2 cups chick or veg stock
  • 2 cups milk
  • 1/2 tbsp corn starch
  • 2 tbsp parsley

Melt butter in saucepan. Add add celery and leek / onion and saute 2 minutes. Add stock and simmer for 10 minutes. Strain or puree soup. Return to heat and add 1 1/2 cups of the milk and bring to a boil. Dissolve cornstarch in remaining 1/2 cup of milk and stir gradually into soup. Bring to a boil again, stirring often for 1 minute. Add parsley. Makes 4 cups. From Joy Of Cooking

Easy Coleslaw

  • 5 cups shredded green or red cabbage (2 medium heads)
  • 2 large carrots — grated
  • 3/4 cup mayonnaise
  • 1/3 cup apple cider vinegar
  • 2 tablespoons honey
  • 1 teaspoon caraway seed
  • Salt to taste

Toss the cabbage and carrots in a large bowl. Mix the mayo, vinegar, honey, and caraway seeds in a small bowl. Pour the dressing over the cabbage. Mix. Salt to taste. Chill until ready to serve. You can add coriander, cilantro, and red onion as well. From Farmer John’s Cookbook

Roasted Winter Vegetables With Balsamic Vinegar & Thyme

  • 2 Large beets, peeled
  • 1 lb turnips, peeled
  • 1 lb potatoes, peeled
  • 1 lb leeks
  • 3/4 lb carrots, peeled
  • 1/2 lb rutabegas, peeled
  • 5 tbsp Olive Oil
  • 2 1/2 tbsp balsamic vinegar
  • 1 1/2 tbsp chopped fresh thyme

Cut veggies into 1/2" thick wedges and place in bowl. Add oil, thyme and 1/2 the vinegar and toss. Sprinkle with Salt and Pepper. Preheat oven to 400 degrees. Place Veg on baking sheet. Roast until tender. Stir often. Roast until tender — about 1 hour. Drizzle remaining vinegar on vegetables. Try adding sweet potatoes, winter squash, and celeriac. From farmfreshtoyou.com

Scalloped Celeriac and Potatoes

  • 1 lb celeriac peeled and cut into 1/4 inch slices
  • 1 lb potatoes peeled and cut into 1/4 inch slices
  • Salt
  • Freshly ground pepper
  • 1 cup grated Gruyere or domestic swiss cheese
  • 1/2 teaspoon thyme
  • 2 cups chicken, beef or vegetable stock
  • 2 tablespoons butter

Preheat oven to 350. Grease a 2 qt baking dish (w/ butter). Place alternating layers of celeriac and potatoes in the dish seasoning layers with salt and pepper. At the halfway point, add 1/3 cup of cheese in an even layer. Continue layering potatoes and celeriac until you’ve used them all. Pour stock over the top. Cover and bake for 45 minutes. Sprinkle the remaining 2/3 cup cheese over the top. Bake until cheese turns golden (about 15 minutes more.) From Farmer John’s Cookbook

Broccoli with Garlic

  • 5 cups broccoli
  • 2 tsp minced seeded jalapeno pepper
  • 1 tbsp fresh lemon juice
  • 1 tsp vegetable oil
  • 3 tbsp minced garlic
  • 1 tbsp rice vinegar

Steam broccoli for about 5 minutes. Heat oil in a non-stock skillet over medium-high heat. Add the pepper and garlic and saute for 2 minutes. Remove from heat. Add the broccoli, lemon juice and vinegar and toss well. 4 servings. From farmfreshtoyou.com

Farmer Jeff’s Favorite Fall Pancakes

  • 1 1/2 cups all purpose flour
  • 3 tbsp sugar (or maple syrup)
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups milk
  • 3 tbsp unsalted butter, melted
  • 2 large eggs
  • 1/2 tsp vanilla
  • 1 1/2 cup cooked winter squash (I like Delicata but any will do)
  • 1/3 cup cranberries, halved

Whisk together the dry ingredients in a large bowl. Mix the wet ingredients including the winter squash in another bowl. Mix the 2 together stirring only as much as you have to until mixed. Ladle the lovely mixture onto the griddle and fry up some pancakes! I sometimes add some quick oats and a little less flour. Or use blueberries, raisins, or raspberries. From The mind of Farmer Jeff

Recipes and Storage Tips for September 2007

Drying Cherry Tomatoes

Cut them in half and place the cut side up. IF using a food dryer / dehydrator, dry at 125 degrees for 3 days. Or place them cut side up on a baking sheet and dry in the oven at the lowest temperature with the door slightly ajar (if possible) until dry but still a little pliable. You can dust with salt or herbs before drying.

When finished, they can be stored in a jar in the cupboard or in the freezer in a jar or freezer bag. (If storing in the cupboard, watch for condensation forming in the jar — this is a sign that they aren’t dry enough).

Enjoy them in salads, soups, stews, stir-frys, and especially right into your mouth. DELICIOUS!

Drying Herbs

You can try this or similar techniques with parsley, oregano, dill, sage, anise hyssop, basil, thyme, mint and many other herbs we have at Fernbrook. This is a great time to harvest and dry herbs!

Harvest stems with good leaves

Morning is the best time. Remove any yellowing leaves. Punch holes in a paper bag and place the plants in the bag with the cut stems at the opening of the bag. Tie the bag with string or a rubber bag, label it and hang it in a warm, airy room. Check it in 2 or 3 weeks. When herbs are dry, place leaves in a zip-loc bag or glass jar and label. Discard any leaves that look like they did not fully dry. If you leave them whole and crush before using they will retain more flavor.

You can also try hanging bundles in a dark, airy place without the paper bag. Give it a try!

Freezing Winter Squash

For any winter squash, slice it in half, scoop out the seeds, place the cut side down on a baking sheet and bake at 350 degrees until soft. When cool, scoop out flesh, put in a mason jar and put it in the freezer. You can later use it in bread, muffins, casseroles, pies, or my favorite — pancakes! Of course, winter squash will also keep for a few months as is in a cool (fifty degrees), dry place. A garage or basement can work great. Just don’t let them get too cold

Freezing Peppers

OK, last time I’ll mention it. But this is the perfect one for beginners. Take a pepper, core it, cut it into quarters, throw them in a freezer bag and throw the bag in the freezer. There you have it. Use them later in omelets, stir-frys, chili, soups, stews and more.

Roasted Acorn Squash

  • 1 medium Acorn Squash
  • 2 tbsp Olive Oil
  • 1/3 tsp salt
  • pepper
  • 1 tbsp brown sugar
  • 1 tbsp fresh Thyme

Heat oven to 400 degrees. Cut squash in half lengthwise into 1/3 inch slices. Toss squash with olive oil, salt, pepper, and brown sugar. Place on a baking sheet, roast for 10 minutes, flip and roast for 10 more minutes. Remove from oven and sprinkle with thyme leaves.

Serves 4 from www.realsimple.com

Beet Burgers

  • 2 cups grated beets
  • 2 cups grated carrots
  • 1/2 cup grated onions
  • 1 cup cooked rice
  • 1 cup toasted sunflower seeds
  • 1/2 cup toasted sesame seeds
  • 2 eggs beaten
  • 2 tbsp soy sauce
  • 1 cup grated cheddar cheese
  • 3 tbsp flour
  • 1/4 cup oil
  • garlic, cayenne or parsley to taste

Toast sunflower and sesame seeds in oven or skillet for several minutes tossing often. Mix ingredients, form into patties and bake at 350 degrees. Makes 6-8 burgers.

From Asparagus to Zucchini available for sale in the farm shop.

Leek and Mushroom Sauce with Thyme over Pasta

  • 1/2 pound mushrooms
  • 1/2 pound thin pasta
  • 2 tbsp unsalted butter
  • 2/3 cup chopped leeks
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 3 cloves garlic, minced
  • 1/3 cup dry white wine
  • 2 tsp chopped fresh thyme

Cut mushrooms into thick slices. Cook the pasta and drain well. Meanwhile, melt the butter in a large pan over med. heat. Add the leeks, salt and pepper. Saute for 5 minutes. Stir in the garlic, cook until leeks are tender, about 5 more minutes. Add the mushrooms and wine, simmer uncovered for 10 monutes. Add the pasta and thyme. Top with parmesan cheese if desired.

Serves 2-4. From Farmer John’s Cookbook

Farmer Jeff’s Magic Bell Peppers

Walk up to pepper plant. Pick ripe pepper. Take a big old bite. Continue biting until pepper is consumed. Wipe your beard clean. Smile with satisfaction. Serves one. (Can substitute tomato, green bean, or parsley for pepper)

August 2007 Recipes

Rainbow Tomato Bruschetta

Cut 1 seeded baguette diagonally into 1/4-inch-thick slices; arrange in a single layer on two 14 by 17-inch baking sheets. Bake in a 450° regular or convection oven until golden, 4 to 5 minutes. Let cool, then mound in a basket or arrange on a platter.

Rinse and core 2 pounds heirloom tomatoes (red, orange, yellow, and/or green; large and small). For tomatoes larger than 1 inch in diameter, thinly slice crosswise; arrange in a single layer on a rimmed platter. For smaller tomatoes, halve lengthwise and scatter on top. Drizzle 3 tablespoons extra-virgin olive oil evenly over tomatoes; sprinkle with 3 tablespoons chopped fresh basil leaves. Season to taste with salt and pepper. Serve with toasted baguette slices. Mound tomatoes on slices to eat. (Try adding parsley, onion or garlic) From farmfreshtoyou.com

Green Bean and Pasta Salad with artichoke hearts

  • 1/3 lb of green beans cut into 1 1/2 inch lengths
  • 1 jar (6 1/2 oz) marinated artichoke hearts drained & quartered
  • 2 hard boiled eggs, quartered
  • 1 bell pepper sliced
  • 3/4 cup ex virgin olive oil
  • 1/2 red onion thinly sliced
  • 1 tablespoon chopped basil
  • 1/4 cup black olives — pitted, halved
  • 1 teaspoon Dijon mustard
  • 1/4 cup fresh chopped parsley
  • 1 clove garlic minced
  • 1/4 cup wine vinegar
  • 2 1/2 cups uncooked rotini or other pasta

Steam beans (3-5 minutes) drain and run under cool water. Pat dry. Place beans, artichokes, eggs, pepper, onion, olives and parsley in a large bowl. Whisk together olive oil, wine vinegar, basil, mustard and garlic until thick. Cook pasta. Serves 6 — from Farmer John's Cookbook

Roasted Vegetable Frittata

  • 1 med. potato, peeled quartered, thinly sliced
  • 2 1/2 tbsp olive oil
  • 1 red pepper cut 1/4" thick strips
  • 1 1/2 tsp chopped fresh rosemary
  • 1 green pepper cut 1/4" thick strips
  • 8 black olives, pitted, halved
  • 2 med. large tomatoes cut into sixths
  • 8 large eggs
  • 1 med. onion, cut into sixths & sections separated
  • 1/2 finely cubed mozzarella cheese
  • 6 garlic cloves, each halved
  • Salt and freshly ground pepper to taste

Preheat oven 425. Combine potato, peppers, tomatoes, onion, garlic, salt and pepper in a large bowl. Pour on 1 1/2 tbsp of the olive oil and toss to coat well. Spread vegetables on baking sheet and cook 20-30 minutes, or until they are very soft and brown. (You don't want crisp vegetables for this). Remove from the oven and sprinkle rosemary and black olives. Let cool to room temperature. Beat eggs in large bowl with 1/4 tsp salt. Stir in the mozzarella and then the roasted vegetables. Place remaining olive oil in 10-inch non-stick skillet and heat over medium low heat. Pour in egg mixture and cook about 5 minutes. Edges will begin to set — you can pour egg over the side of the frittata using a spatula and tilting pan. Preheat the broiler. When the frittata is about 80% set, place it under broiler to finish cooking the top layer. (If the handle of your pan isn't oven-proof wrap it in tin foil.) Cut the frittata into wedges and place on serving plates, but let cool somewhat before serving. Serves 4. From Simple Vegetarian Pleasures.

Here is a different Zucchini Bread recipe — From shareholder Stan Pekata

3 eggs, beaten with 1 cup oil. 2 cups sugar and 2 teas vanilla. Mix with : 2 cups grated zucchini, 3 cups flour, 1/2 teas baking powder, 1 teas salt, 1 teas cinnamon, 1 teas baking soda, 1/4 teas nutmeg, One small can crushed pineapple. Grease and flour two loaf pans. Bake at 325 for an hour. This can be easily doubled. Cool before removing from pans to rack.

Eggplant and Mozzarella Cheese Sandwiches

  • 4 6-inch lengths of French bread or buns
  • 1 Eggplant
  • 12-16 ounces thinly sliced Mozzarella
  • Roasted red pepper slices cut in strips
  • Salt and Pepper
  • Olive Oil
  • Garlic Powder
  • Flour

Split bread; sprinkle with olive oil and sprinkle with a little garlic powder and salt. Cut eggplant into 1/2-inch thick slices. Dredge in flour and fry in hot oil until browned. Drain on paper towels and season with salt and pepper. Place overlapping slices on one side of split bread. Top with slices of Mozzarella cheese; add several strips of roasted red pepper. Put under broiler briefly to melt cheese and lightly brown. Serves 4. From farmfreshtoyou.com

Pork Chops with Tomatillo Chile Sauce

  • 4 Pork Chops
  • 12-14 Tomatillos husked and chopped
  • Salt & Pepper
  • 1 1/2 teaspoons dried oregano
  • 1 Tablespoon Veg Oil
  • 1 1/2 teaspoons chile powder
  • 1 cup chopped white onion
  • 1 tablespoon minced garlic
  • 3-4 finely chopped jalapenos
  • 1-2 teaspoons sugar

Season pork w/ salt & pepper. Heat oil in large skillet over medium-high flame. Add chops and brown well on both sides. Reduce heat to medium. Transfer chops to a plate, add onions, garlic and jalapenos to skillet. Cook, stirring often, until tender (about 7 minutes). Add tomatillos, oregano and chile powder. Bring to simmer until mixture is saucy — about 20 minutes. If tart, add sugar to taste. Return pork to skillet. Cover and simmer until pork is cooked — about 10 minutes. Makes 4 servings. From Asparagus to Zucchini Cookbook (available in farm shop!)

ZUCCHINI PIE (it's a dinner, not a dessert!) From Fernbrook shareholder Jill Dunphy

  • 4 c very thinly sliced zucchini (~3 med or 4 small zucchini)
  • 1/4 t garlic powder
  • 1 med. Vidalia or sweet onion, chopped fine
  • 1/4 t basil
  • 1/4 t dried parsley
  • 1/4 t oregano
  • 1/8 t sea salt
  • 1/8 t black pepper
  • 2 c shredded part-skim mozzarella cheese
  • 2 eggs beaten
  • 4 T EarthBalance Soy Garden Buttery Spread (or 1/2 stick butter)
  • 1 can Pillsbury crescent roll dough
  • 1 T yellow mustard

Melt buttery spread or butter, sautee zucchini and onions till tender. Add spices and sautee for another 5 minutes, remove from heat and let sit to cool slightly. Preheat oven to 375F. Line ungreased pie plate with crescent roll dough to make crust, smear mustard on crust. After zucchini onion mix has cooled slightly, add 2 beaten eggs and mix well, then add cheese and mix well. Pour mixture into pie crust, bake for 25 min at 375. if not turning golden brown on top after 25 min, reduce heat to 325/300 and bake for another 5-10 min. Let sit 10-15 min before serving.

I have no clue what the calorie count etc is per serving, but I've tried to make it healthier by using part-skim cheese and the Soy Garden buttery spread instead of butter (or a mix of butter and olive oil served me well till I discovered the SoyGarden!) I didn't get a chance to try it with EggBeaters instead of eggs, but rest assured I used cage-free, organic eggs!

July 2007 Recipes

Salsa Verde

  • 1 lb. tomatillos, husked
  • 6 garlic cloves
  • 1 lb. poblano chilies
  • 1/3 cup chopped cilantro
  • 1 yellow onion
  • 1 1/2 tbsp freshly squeezed lime juice
  • 8 serrano chilies, stemmed
  • 1 tsp molasses

Heat a gas grill or prepare coals for a charcoal grill. Grill tomatillos until soft and skins are slightly blackened. Set aside. Grill poblanos until skins are evenly charred. Place in plastic bag and seal. Set aside. Peel onion and slice into thick rounds. Grill until soft and slightly blackened. Peel grilled chilies. Place all ingredients in food processor; pulse until salsa is mostly smooth, but still a bit chunky. Serve with corn tortilla chips for dipping, or as part of a Mexican meal. Four cups. From "Asparagus to Zucchini", a great cookbook from Wisconsin for CSA shareholders. It is for sale in the farm shop.

Chinese Cabbage Salad

  • 5 cups chopped cabbage
  • 2 tbsp rice vinegar
  • 3/4 cup sliced radish
  • 1 tbsp sesame oil
  • 1 1/2 cup chow mein noodles (crunchy ones
  • 3 tbsp soy sauce
  • 1 cup chopped peanuts
  • 1 tbsp honey
  • 1/4 cup sesame seeds
  • 1/2 tsp dry mustard

Combine cabbage, radish, noodles, peanuts, and sesame seeds in a large bowl. Mix remaining ingredients and toss with the cabbage a little at a time. Mix in just enough dressing to suit your taste. Makes 6-8 servings. From "Asparagus to Zucchini", a great cookbook from Wisconsin for CSA shareholders. It is for sale in the farm shop.

Pesto

  • 4 oz. Parmesan cheese in 1" pieces
  • 1/3 cup pine nuts (or walnuts)
  • 4 small garlic cloves, peeled
  • 3/4 tsp. salt
  • 2 2/3 cups tightly packed basil leaves
  • 1/3 cup olive oil

In a food processor or blender, chop cheese and garlic for 30 seconds. Add remaining ingredients except oil and process until combined. With machine running, pour oil in and process until combined — about 10 seconds. Scrape down bowl and process until smooth — about 20 seconds. This recipe makes enough for 1 1/2 lbs. of pasta. This great recipe is from Brookfield Farm, a CSA in Amherst, MA. (Great to Freeze as well)

Zucchini Cakes and Remoulade Sauce

  • Zucchini Cakes

  • 2 med. zucchini, grated
  • 2 Tbsp diced onion or green onion
  • 1 cup seasoned bread crumbs
  • 1/2 tsp salt
  • 2 eggs beaten
  • 2 Tbsp parsley
  • Remoulade Sauce

  • 1/2 c mayo
  • 1 clove chopped garlic
  • 1 tsp mustard
  • 2 Tbsp chopped capers
  • 2 Tbsp chopped green onion
  • 1 Tbsp relish
  • 1 Tbsp parsley
  • Cayenne pepper to taste

Zucchini Cakes

Mix together and shape into small cakes and fry. You can add a small amount of Old Bay and make a remoulade sauce to go with it.

Remoulade Sauce

Mix and chill. Zucchini Cakes and Remoulade Sauce recipe from Fernbrook Farm shareholder, Penny McCutcheon

Thai Eggplant Dip

  • 2 medium eggplants
  • 1 tbsp sesame oil
  • 3-4 cloves garlic
  • 1 tbsp minced fresh cilantro
  • 1 tbsp minced fresh ginger
  • 1/2 tsp crushed red pepper flakes
  • 2 tbsp soy sauce
  • salt to taste
  • 2 tbsp rice vinegar
  • pita bread

Cut off eggplant stems. Pierce eggplant several times with a fork. Place on a baking sheet and cook in a 350 degree oven until very soft, about 1 hour. When cool enough to handle, remove skin. With the motor running on a food processor, add garlic and ginger and mince. Add eggplant and whirl until smooth. Add remaining ingredients except bread. Refrigerate up to 4 days or freeze. Serve with warm pita bread triangles. Makes about 2 1/2 cups. From"Asparagus to Zucchini", a great cookbook from Wisconsin for CSA shareholders. It is for sale in the farm shop.

Southern Tomato Pie

  • 1 refrigerated or homemade pie crust
  • olive oil
  • 6 tomatoes, cut 1/4 inch thick
  • 1/3 cup minced fresh basil
  • Coarse salt (optional)
  • 1/2 tsp freshly ground pepper
  • 2 cups shredded mozzarella or Swiss cheese

Heat oven to 450 degrees. Prepare pie crust sheet, using a 9 1/2 - inch tart pan. Do not prick crust. Partially bake 9-11 minutes or until golden. (If pie crust puffs up, gently press back with back of a wooden spoon.) Remove and cool crust; reduce oven heat to 375 degrees. Sprinkle tomatoes with salt, if desired, and place in a single layer on paper towels; let drain 30 minutes. Pat dry. Sprinkle cheese evenly in cooled pastry shell. Arrange tomatoes over cheees in an overlapping circular pattern, covering surface. Brush tomatoes with olive oil. Sprinkle with basil and pepper. Bake 30-35 minutes. Let stand 10 minutes before slicing. Serve hot or at room temperature. Eight servings. From "Asparagus to Zucchini", a great cookbook from Wisconsin for CSA shareholders. It is for sale in the farm shop.

Green Beans with onions, tomatoes and dill

  • 2 tbsp olive oil
  • 2 large tomatoes, peeled and finely chopped
  • 1 white onion or 10 scallions, finely diced
  • 1/4 cup water, vegetable stock or tomato juice
  • 1 large clove garlic, thinly sliced
  • 1 tbsp chopped fresh dill
  • 1/4 tsp dill seeds
  • 1 tbsp chopped fresh parsley
  • 1 pound slender green beans, trimmer
  • salt to taste

Warm olive oil in large skillet and add onion, garlic, dill seeds. Cook gently over medium heat until onions have softened about 4 minutes. Add remaining ingredients except for salt and simmer covered until the beans are tender about 20 minutes. Season with salt and serve warm. From The Joy of Cooking, 1997.

Swiss Chard and Tomatoes

  • 3 tbsp olive oil
  • salt & pepper to taste
  • 1 med. onion, sliced
  • 2 lbs. swiss chard, coarsely chopped (or kale or collard greens)
  • 1 cup peeled & chopped tomatoes
  • 1/3 cup grated Parmesan cheese
  • 1/4 tsp basil
  • 1 tsp oregano

Heat oil in large skillet. Add onion and saute until soft. Add tomatoes and seasonings; cook 5 mintues. Add chard (or kale or collard greens); simmer 15 minutes until tender. Stir and add water if greens are sticking to skillet. Sprinkle with cheese while hot. Serve immediately. Six servings.

From Asparagus to Zucchini, a great cookbook from Wisconsin for CSA shareholders. It is for sale in the farm shop.

June 2007 Recipes

Fernbrook Radish Dip (From Suzie Kuser)

  • 1 cup chopped radishes
  • 8 oz. cream cheese
  • 1 garlic clove chopped
  • 1 tbs. lemon juice
  • 3/4 tsp. salt
  • 1/2 tsp. fresh dill

Combine in food processor and chill. Looks great in a hollowed out vegetable!

Brookfield Farm Greens and Pasta (Amherst, MA)

  • 1 lb. cooking greens (spinach, bok choy, Chinese cabbage, komatsuna, mizuna, arugula, mustard, kale, chard, collards etc.)
  • 1 onion chopped
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tomato chopped
  • 1 lb. chicken breast or tofu, diced
  • Salt, pepper, oregano and thyme (chopped)

Sautee onion and garlic in oil until translucent. Add chicken or tofu and sautee 10 minutes. Add tomatoes and herbs and sautee for 10 minutes covered. Add greens and cover. Cook for 10 minutes (until greens are completely wilted). Serve over pasta. This great recipe is from Brookfield Farm, a CSA in Amherst, MA.

Pan-Fried Baby Bok Choy

  • 1 small bunch of bok choy
  • 2 Tbs. peanut oil
  • 1/2 cup coarse soft sourdough bread crumbs
  • 1 clove garlic
  • 1 Tbs. soy sauce
  • 2 tsp toasted sesame seeds

Cut bok choy in half lengthwise. Rinse and set aside. Heat oil in a large skillet. Cook bread crumbs in hot oil for 1 min. or until just brown. Add garlic. Cook and stir for 1 more min. Using a slotted spoon, remove crumb mixture and set aside. Add bok choy to hot skillet. Cook uncovered for 3-5 min. or until stalks are just heated and leaves are wilted. Transfer to serving dish. Toss with crumbs. Drizzle with soy sauce. Sprinkle with sesame seeds. This recipe is from the University of Massachusetts extension service as adapted from Better Homes and Gardens, May 2000.

Chinese Cabbage Salad

  • 5 cups chopped cabbage
  • 3/4 cup sliced radish
  • 1 1/2 cup chow mein noodles (crunchy ones)
  • 1/4 cup crushed peanuts
  • 2 Tbs. rice vinegar
  • 1 Tbs. sesame oil
  • 3 Tbs. soy sauce
  • 1 Tbs. honey
  • 1/2 tsp. dry mustard

Combine cabbage, radish, noodles, peanuts, and sesame seeds in a large bowl. Mix remaining ingredients and toss with the cabbage a little at a time. Mix in just enough dressing to suit your taste. Makes 6-8 servings. From "Asparagus to Zucchini", great cookbook from Wisconsin for CSA shareholders. It is for sale in the farm shop.

Julienned Beet Salad with Fresh Dill and Umeboshi-Soy Vinaigrette

  • 4 large beets
  • 1 Tbs. finely chopped fresh dill
  • 3 Tbs. Umeboshi vinegar
  • 1 Tbs. barley malt or rice syrup
  • 1 Tbs. soy sauce or tamari
  • 1 1/2 tsp. olive oil

Put beets in medium pot and cover with water, bring to boil on medium high heat. Reduce to a simmer and cook uncovered until tender, about 45 minutes. Drain beets in colander, run cold water over them. When cool, rub off the skins. Cut into matchstick-size julienne strips. Put beets in large bowl and add dill. Whisk the Umeboshi vinegar, barley malt or rice syrup, soy sauce or tamari and olive oil in small bowl. Pour this mixture over beets and toss until well mixed. Let marinate for at least 30 minutes at room temperature. Serves 6. From Farmer John's Cookbook — "The Real Dirt on Vegetables".

Fresh Strawberry Sauce (Strawberry Coulis)

  • 1 pint fresh strawberries
  • 3 Tbs. sugar
  • 1 Tbs. strained fresh lemon juice

Puree in a blender or food processor all ingredients. Do not strain. Taste and stir in more sugar or lemon juice if needed. Serve at once or chill. Cover and refrigerate for up to 3 days. 6-12 servings. From the Joy of Cooking, 1997.

Beans n' Greens

  • 3 c. black-eyed peas
  • Butter or oil
  • 1 large onion, chopped
  • Few garlic cloves, minced
  • 1 tsp. thyme
  • 2-3 bay leaves
  • Large bunch of Swiss Chard (kale or other greens)
  • Salt and pepper

Put peas on to cook in water. Heat a little butter or oil in a skillet. Add onions and garlic; sautee with thyme and by leaves until tender. After cooking peas 1/2 hour, add the onion mixture and chopped greens. Cook 1/2 hour longer. Season with salt and pepper to taste. Makes 8-12 servings. From "Asparagus to Zucchini", a great cookbook from Wisconsin for CSA shareholders. It is for sale in the farm shop.

Double Chocolate Zucchini Cake

  • 3/4 c. oil
  • 1 1/4 c. sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 2 c. grated zucchini
  • 1/2 c. sour milk or buttermilk
  • 3 tbs. cocoa or carob powder
  • 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1.2 tsp. cloves
  • 2 1/2 c. flour
  • Small bag of chocolate or carob chips

Heat over to 350 degrees; grease a 9-by-13 inch pan. Mix all ingredients and bake 30-35 minutes. Sixteen servings. From "Asparagus to Zucchini", a great cookbook from Wisconsin for CSA shareholders. It is for sale in the farm shop.