This Week’s Share

Recipes

Carrot Recipes

Chilled (or Hot) Carrot Soup with Tarragon
From Serving Up the Harvest by Andrea Chesman

2 tablespoon Canola oil
2 leeks, white and light green part, finely chopped
1 pound carrots, sliced
3 cup chicken broth
1/2 cup white wine
1/2 cup white rice
2 tablespoons fresh chopped tarragon, plus more for garnish
Salt and freshly ground white pepper
Sugar (optional)

Heat the oil over medium-high heat in a large saucepan. Add the onion and sauté for 3 to 4 minutes until soft. Add the carrots, 2 cups of the broth, the wine, rice and tarragon. Season to taste with the salt and pepper. Bring to a boil. Reduce the heat to a simmer, cover, and cook, stirring occasionally until the carrots are completely soft, about 45 minutes. Remove from the heat and cool briefly. Puree the carrot mixture in a food processor or blender. Return to the pot. Add the remaining 1-cup of broth. Taste and adjust seasoning. A pinch of sugar may help bring the flavors together. Chill before serving or reheat to serve hot. Garnish with sprigs of fresh tarragon. Serves 4.

Carrot Bread

From Asparagus to Zucchini by the Madison Area CSA Coalition

1 cup sugar
2/3 cup vegetable oil
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup grated carrots
1 cup chopped walnuts or pecans

Heat oven to 375˚F. Grease and flour a loaf pan. Combine sugar, oil, eggs, and vanilla; blend thoroughly. Sift together flour, baking soda, baking powder, cinnamon and salt; stir into creamed mixture. Stir in the carrots and nuts. Spread batter evenly in loaf pan. Bake 55 minutes. Cool in a pan on wire rack.

Carrot, Leek & Potato Soup
(see below in Potato Recipes)

Chard Recipes

Amy’s Onion-y Sauteed Chard
Created by CSA Member Amy Kearsley

1 to 2 onions, halved and sliced
2 cloves garlic, minced
1 bunch chard, stems removed and sliced into 1/2-inch ribbons
1 tablespoon olive oil
1 tablespoon butter
Salt and pepper to taste

Heat butter and oil in a large skillet to medium-high heat. Saute onions until lightly browned and lightly caramelized, 10 minutes. Add the garlic after onions have been cooking for 5 minutes. You may need to adjust the heat to avoid burning the onions and garlic. Once onions are caramelized bring heat back up and add the chard, mix and cover with a lid. Check and stir every couple minutes until greens are well cooked, about 10 minutes. Season with salt and pepper to taste and serve. Great with garlic mashed potatoes.

Chard & Sweet Pepper Cheese Bake

From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert

1 tablespoon oil
1 bunch chard, chopped
4 egg, beaten
1 cup milk
1 cup Swiss cheese (or another cheese), shredded
1 cup bread, cubed
2 sweet red peppers, sliced
1/2 cup leeks, halved and sliced
1/4 cup Parmesan cheese, grated

Preheat oven to 375˚F. Heat oil to medium-high heat in a large skillet. Add the chopped chard and cook thoroughly, about 15 minutes. In a bowl combine all the other ingredients with the cooked greens. Pour into a greased 2-quart baking dish. Cover and bake until set, 25-30 minutes.

Carrot, Leek & Potato Soup
(see below in Potato Recipes)

Leeks Recipes

Soft Scrambled Eggs with Leeks on Toast

From Jenn Louis, Chef & Owner of Lincoln Restaurant, Sunshine & Culinary Artistry

2 leeks, white and light green part only
2 tablespoons butter
2 eggs
2 tablespoons cream
Buttered warm toast, baguette or brioche work well here
1 tablespoon chopped cilantro (or parsley)
Salt and pepper

Slice leeks into half-moons, about 1/4-inch pieces. Melt butter in pan over medium heat and add leeks. Cook leeks until they are wilted and cooked through. In a small bowl, whisk eggs with cream. Pour over leeks and stir with a spatula until the eggs are softly cooked. Season with salt and pepper and place cooked eggs over toast. Sprinkle with coarse sea salt and chopped cilantro/parsley. If you have a nub of Parmigiano reggiano, grate some over the top!

Chard & Sweet Pepper Cheese Bake
(see above in Chard Recipes)

Spicy Skillet Potatoes
(see below in Potatoes Recipes)

Potato Recipes

Spicy Skillet Potatoes
Adapted from Serving Up the Harvest by Andrea Chesman

1 1/2 pounds potatoes, cut into 1/2-inch cubes (peeling optional)
3 tablespoon canola oil
1 teaspoon ground cumin
1 teaspoon sweet paprika
Salt and freshly ground black pepper
1 to 2 leeks, halved and sliced
2 sweet red peppers, diced
1 jalapeno or other chile, seeded and diced

Put the potatoes in a saucepan and cover with salted water. Bring to a boil over high heat. As soon as the water begins to boil, drain the potatoes. Preheat the oven to 300˚F. Heat two tablespoons of the oil in large skillet over medium-high heat. Add half the potatoes to fit in a single layer in the skillet. Season with a 1/2 teaspoon cumin, a 1/2 teaspoon paprika, a generous pinch or two of salt, and sever grinds of pepper. Cook until the bottom sides of the potatoes are brown, 3 to 5 minutes, then turn the potatoes and brown on another side, without stirring, 3 to 5 minutes. Repeat until all sides are browned. Remove potatoes from the skillet with a slotted spoon and spread out in a single layer on a large baking sheet. Keep warm in the oven. Heat remaining 1 tablespoon oil in the skillet and cook the second half of the potatoes as you did the first half, making sure to add the second half of the spices as well. Remove from the skillet and add to the potatoes in the oven. Add the leeks, pepper, and jalapeno to the skillet and sauté until softened, 4 to 5 minutes. Add the potatoes and mix gently. Season with more salt and pepper, if desired, and serve immediately. Serves 4.

Carrot, Leek & Potato Soup
Recipe from http://www.rootconnection.com/rec-soups.html

2 cups chopped chard
3 cups carrots, shredded
3 pounds potatoes, cubed
2-3 leeks, thinly sliced
1 tablespoon oil
2 cans chicken or vegetable broth
2 cups water
1/2 cup milk or half & half (optional)
1/2 teaspoon cumin
2 cloves garlic, chopped
Salt & pepper to taste
Flour

Bring potatoes to a boil in the broth and water; turn down to simmer. Sauté leeks and garlic in a little oil. When potatoes are about half done, add leeks and garlic, carrots, greens, and seasonings. Simmer until potatoes are tender. Bring to a slow boil. Mix flour with a little water and gradually add to soup until desired thickness is reached. Remove from heat. Add milk or cream if desired.

This Week’s Share

Recipes

Eggplant Recipes

Baba Ghanoush
Adapted from www.allrecipes.com

Note: This recipe doubles very easily.

1 Italian eggplant
1/4 cup lemon juice
1/4 cup tahini
2 tablespoons sesame seeds
1 tablespoon toasted coriander seed
1 teaspoon toasted cumin seed
2 cloves garlic, minced
Salt and pepper to taste
1 1/2 tablespoons olive oil
Paprika, for sprinkling on top

Preheat oven to 400˚F. Lightly grease a baking sheet. Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off. You can also allow to the eggplant to cool to handling temperature on its own and peel skin off. Place eggplant, lemon juice, tahini, sesame/coriander/cumin seeds, and garlic in an electric blender/food processor, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving. Sprinkle paprika over the top just before serving.

Eggplant Parmigiana
From The Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker & Ethan Becker

1 batch fresh tomato sauce (recipe below)
2 Italian eggplant
1/3 cup all-purpose flour
2 eggs
1/4 cup and 1 tablespoon olive oil, divided
1 1/4 cups fresh bread crumbs
Salt and pepper to taste
2 teaspoons dried oregano
1/4 teaspoon black pepper
1 1/2 cups mozzarella cheese, shredded
2/3 cups Parmesan cheese, grated
2 teaspoons fresh parsley (optional)

Prepare 1 batch of fresh tomato sauce (recipe below). Peel and cut eggplant into 1/2-inch thick rounds. Salt, and let drain for 30 minutes if desired. If salting, turn into a thick towel and gently press out excess moisture. Lightly rub the pieces in the towel and rub off the salt and dry them.

Whisk together the eggs and 1 tablespoon olive oil. Dredge the eggplant rounds in flour. Shake off excess flour and then dredge in egg/oil mixture. Then dredge in breadcrumbs. Set eggplant aside and heat 1/4 cup olive oil to medium-high in a large skillet. Cook the eggplant slices (in batches if necessary) over medium-high heat for 4 to 5 minutes on each side, turning with a spatula. Keep warm in a 200˚F oven while you finish cooking the rest. You may have to add more oil to the skillet if you fry the eggplant in batches. Season with salt and pepper.

Preheat oven to 425˚F. Coat a 17×11-inch rimmed baking dish with half of the tomato sauce. Arrange the fried eggplant slices in a single layer or slightly overlapping. Top with the remaining tomato sauce and sprinkle oregano and pepper.  Combine the mozzarella and Parmesan and sprinkle over the top. If using, sprinkle parsley over the top as well. Bake until the cheese is melted and bubbly and dish is heated thoroughly throughout, about 10-20 minutes. Serve at once.

Fresh Tomato Sauce

Note: This uncooked tomato sauce is great for use in this Eggplant Parmigiana recipe, but is also great for using as a fresh sauce for pasta, polenta, pizza or anything you like tomato sauce on.

5 large ripe tomatoes, seeded and finely diced
1/2 cup fresh basil leaves, finely chopped (or 2 tablespoons dried basil)
3 tablespoons olive oil
2 cloves garlic, finely minced
Salt and ground black pepper, to taste

Drain diced tomatoes in a colander for 20 minutes. Remove to a large bowl and stir in basil, olive oil, garlic, salt and pepper. Let stand for 30 minutes. If serving over hot pasta, sprinkle each portion with 1 to teaspoons balsamic vinegar.

Joi Choi Recipe

Joi Choi with Apples
From the Rolling Prairie Cookbook by Nancy O’Connor

Note: You can also try this recipe with a shiitake mushroom variation. Omit the apples, add 1 cup fresh sliced shiitake mushrooms, substitute 1-teaspoon soy sauce for salt, and add freshly ground black pepper to taste.

1 head Joi Choi
1 tablespoon peanut oil
1/4 cups onions, sliced
1 teaspoon freshly grated ginger
1 tart green apple, cut in cubes
2 to 3 tablespoon vegetable broth
1/2  teaspoon salt

Cut the leave of the Joi Choi stems and set aside. Slice stems on the diagonal. Cut greens into ribbons. Set aside. Heat oil in a large skillet or wok over medium-high heat. Add onions and stir-fry for 1 to 2 minutes. Add ginger, then bok choy stems and apples. Stir in as much broth or water as needed to prevent scorching. Stir-fry for approximately 5 minutes. Add bok choy greens, sprinkle with salt, and stir-fry until just wilted. Serve immediately. Serves 4. Great with pan fried tofu and basmati rice.

Turnip Recipe

Oven-Roasted Carrots and Turnips
From Chez Panisse Vegetables by Alice Waters

4 medium carrots
1 bunch Hakurei turnips, greens removed (save greens to use in another dish)
1/4 cup olive oil
Salt and pepper

Preheat oven to 400˚F. Prepare the carrots and turnips so they are about the same size and shape (you may leave up to a 1/4-inch of their tops on if desired). Cut carrots into 1/8-inch slices on the diagonal. Halve or quarter the turnips lengthwise, and slice into 1/8-inch-thick pieces. In a large bowl, toss the carrots and turnips together with the olive oil, and season generously with salt and pepper. (Taste a raw vegetable to check seasoning.) Spread the vegetables evenly in a baking pan in a single layer, and roast, uncovered, stirring and tossing occasionally, until the vegetables are cooked through and caramelized, 20 to 45 minutes. Serve as a side dish with roasted meats or chicken, or on top of creamy polenta for a hearty vegetarian meal, sprinkled with fresh chopped herbs. Serves 4 to 6.

Tomato Recipe

Tomato Bean Blend with Thyme
From Herbs Love Tomatoes, Pepper, Onions & Zucchini by Ruth Bass

2 to 3 sweet red peppers
8 medium tomatoes
1/2 cup sun-dried tomatoes in olive oil
3 tablespoons minced fresh parsley (1 tablespoon plus 1 teaspoon dried)
2 tablespoons minced fresh thyme (or 1 tablespoon dried)
2 tablespoons minced fresh oregano (or 1 tablespoon dried)
2/3 cup fine, unflavored bread crumbs
1 1/2 tablespoons grated Romano cheese
4 tablespoon olive oil
1 1/2 teaspoons white wine vinegar
1 can (16oz) black beans
Salt and freshly ground pepper, to taste
1 tablespoon capers

Preheat the broiler. Slice the red peppers lengthwise, removing stems and seeds. Place the peppers skin side up on a broiling pan and pop them under the broiler for 5 to 7 minutes, charring them. Place blackened peppers in a bag, close it tightly, and set aside for 10 minutes. In the meantime, set the oven to 375˚F. Remove the stem and blossom end from the tomatoes and cut into 1/4-inch slices. Drain the sun-dried tomatoes and finely chop. Combine the parsley, thyme, and oregano in a small bowl. Combine the bread crumbs and cheese in a separate bowl. Open the bag of peppers, taking care not to get burned by escaping steam. When they are cool enough to handle, peel the peppers and slice into strips. Mix the oil and vinegar, and pour half the mixture into a bake-and-serve dish. Add a layer of tomatoes and a thin layer of black beans. Sprinkle with some of the sun-dried tomatoes, herb mixture, and pepper to taste. Add a layer of pepper strips. Cover them with more tomato slices beans, sun-dried tomatoes, herbs, pepper and salt to taste. Continue until all the vegetables have been used. Pour the rest of the oil an vinegar over the top; add the capers and the bread crumb mixture. Bake 30 minutes or until the top is browned and the tomatoes are soft. Cool on the counter, then refrigerate. Serve chilled.

Fresh Tomato Sauce
(see above in Eggplant Recipes)

This Week’s Share

Recipes

Beet Recipes

Beet Chutney
From Chez Panisse Vegetables by Alice Waters

4 medium red beets
2 tablespoons olive oil
1 tablespoon finely chopped fresh ginger
2 teaspoons finely chopped Serrano peppers
1 tablespoon peanut oil
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon finely chopped cilantro
1 1/2 teaspoon red wine vinegar
1 teaspoon lime juice
1/4 teaspoon cayenne

Preheat oven to 400˚F. Roast the beets in the oven with the olive oil and a splash of water, seasoned with salt and covered tightly. When they are cooked through, after 30 minutes to an hour, cool and peel them and cut them into 1/8-inch dice. Combine the beets with vinegar, serrano pepper, peanut oil, salt and pepper, cilantro, red wine vinegar, lime juice, and cayenne. Taste and adjust for salt, vinegar and spiciness. Goes well with Indian-style braised chicken or lamb.

Beet-Green Pasta
Adapted from Chez Panisse Vegetables by Alice Waters

Note: Beet greens cooked this way can also be served as a side dish, without the pasta. For a slightly more piquant dish, add a splash of vinegar and a pinch of cayenne.

1/4 cup currants
1 to 2 bunches beet greens
1 small bunch fresh mint (about 1 ounce)
1 onion (red or white)
2 garlic cloves
1 bay leaf
1/2 cup olive oil
1/2 pound dried Fedelini pasta (or other thin cut pasta)
Salt and pepper

Cover the currants with boiling water, let them soak for 15 minutes, and drain them. While they are soaking, wash the beet green, strip the leave from the stems, and cut the leaves into chiffonade. Chop the stems into 2-inch lengths. Stem the mint (use a smooth-leaved variety if possible, wash the leaves, and chop them into a chiffonade. Put on a pot of salted water for the pasta. Peel the onion and garlic and chop them both fine. Saute them with the bay leaf over medium heat in 1/4 cup of the olive oil for about 5 minutes or until they are translucent. Add the beet leaves and stems and the currants and cook 5 minutes more, covered. Meanwhile, when the water has come to a boil, add the mint leaves. When the pasta is cooked, drain it and toss well with the sauce, moistening it with a ladle of the pasta water and the rest of the olive oil. Serve immediately. Serves 2 to 3.

Napa Cabbage Recipes

Spring Rolls with Napa Cabbage and Tofu
From Vegetarian Cooking for Everyone by Deborah Madison

2 slices ginger, plus 1 tablespoon minced
Salt
4 cups thinly shredded Napa cabbage
1 bunch scallions, including 3 inches of greens, sliced
1 cup grated carrot
1 10-ounce package extra-firm tofu, finely diced
1 tablespoon minced garlic
2 teaspoons dark sesame oil
1 teaspoon sugar
1/2 teaspoon rice wine vinegar
12 egg roll wrappers
12 cilantro sprigs
Peanut oil for frying

Heat 2 quarts water with sliced ginger and 1 tablespoon salt. When it boils, add the cabbage, scallions, and carrots and cook for 1 1/2 minutes. (The water won’t return to a boil.) Drain the vegetables, rinse them with cold water, then wrap them in a clean towel and squeeze several times until dry. Combine them with the tofu, minced ginger, and garlic. Sprinkle with sesame oil, sugar, vinegar, and 3/4 teaspoon salt. Toss well and taste the mixture to be sure it’s seasoned sufficiently. Lay one egg roll wrapper on the counter at a diagonal, with a corner facing you. Heap 3 tablespoons of the filling crosswise, near the base. Lay a cilantro spring on top. Fold up the lower corner, fold in the outer corners, then wrap. Repeat, using the rest of the filling. Place the egg rolls on a plate and cover with wax paper, then with plastic until ready to cook. For frying, heat 1/2 inch peanut oil in a medium skillet until hot enough to quickly sizzle a corner of an egg roll. Add two egg rolls and fry until golden, about 2 minutes. Turn and fry the second side, then remove to paper toweling to drain. Continue frying the rest. For baking, preheat oven to 400˚F and then preheat a baking sheet in the heated oven. When ready to cook, remove the hot baking sheet and brush lightly with oil. Place the egg rolls on the baking sheet and brush each roll with more oil. Bake 20 to 25 minutes, until crispy and lightly browned. Serve hot with mustard sauce (recipe below) or other Asian style dipping sauce of your choice.

Hot Mustard Sauce

2 tablespoons dry mustard
3 tablespoons water

Mix together both ingredients. Enjoy as a dipping sauce.

Tomato-Cabbage Soup
From Serving Up the Harvest by Andrea Chesman

Note: For a vegetarian variation omit the sausage, substitute a neutral-tasting vegetable broth and add 1 1/2 to 2 cups cooked chickpeas when you add the broth to the tomatoes to make this main course soup.

2 to 3 tablespoons olive oil or canola oil
1 pound sweet or hot Italian sausage, removed from its casings and crumbled (pork, chicken or turkey sausage all work well)
1 small head Napa cabbage, cored and thinly sliced
1 onion, halved and thinly sliced
3 1/2 to 4 cups diced fresh tomatoes
6 cups chicken broth
1 teaspoon cumin
Salt and freshly ground white pepper, to taste

Heat 2 tablespoons of the oil over medium heat in a large soup pot. Add the sausage and sauté until completely browned, about 10 minutes, breaking up the sausage with a spoon or spatula as you stir. Remove from the pot with a slotted spoon and set aside on a plate lined with paper towels. If the soup pot is mostly dry, add the remaining 1 tablespoon oil. Add the cabbage and onion and sauté until golden, 8 to 10 minutes. Add the tomatoes, broth, and cumin. Return the sausage to the pot. Bring to a boil, then reduce the heat and simmer for about 1 hour, until the cabbage is completely tender and the flavors are well blended. Taste and season with salt, black pepper, and white pepper, being especially generous with the peppers. Serve hot.

Eggplant Recipe

Sweet and Sour Eggplant
From Vegetarian Cooking for Everyone by Deborah Madison

1 pound eggplant
Salt and freshly ground pepper
1/4 cup olive oil
1 onion, finely diced (red or white)
4 tomatoes, seeded and diced
3 tablespoons red wine vinegar or sherry vinegar
1 tablespoon honey
1/3 cup thinly sliced or crumbled feta or ricotta salata

Slice the eggplant into 1/2-inch rounds, then into 1/2-inch strips. Sprinkle with salt and let stand 30 minutes or longer to draw out bitterness if desired. Rinse and pat dry if you salt. Heat 2 1/2 tablespoons of the oil in a wide skillet over medium heat. When a haze forms over the oil, add the eggplant and sauté, stirring frequently, until browned all over, about 12 minutes. Taste for salt and season with pepper. Heat the remaining 1 1/2 tablespoons oil in a wide skillet, add the onion, and sauté over medium heat until beginning to color. (The amount of onion will be small of the skillet, but you’ll need the surface area to quickly evaporate the vinegar in the next step.) Add the tomatoes, vinegar, and honey, raise the heat, and cook, shaking the pan frequently, until the vinegar is evaporated. Add the mint and eggplant and mix gently. Let cool, fold in cheese, and serve.

Tomato Recipes

15-Minute Tomato Sauce
http://chezpim.com/cook/fifteen-minutes

Check out this recipe for quick, fresh, delicious (and not too watery) tomato sauce. Step by step directions with photos really help make this one a snap if you are a novice tomato saucer.

Sweet and Sour Eggplant
(see above in Eggplant Recipes)

This Week’s Share

Share Notes

• Corn: Enjoy the season’s last sweet corn. Save some for winter by cutting kernels off the cob onto a baking tray, freeze the kernels on the tray and then transfer to a zip lock bag for freezer storage.

• Celery: The celery we grow is quiet a bit more intense in flavor then what many people are used to and we suggest treating it as an herb…even the leaves add great flavor!

• Summer Squash: With the summer season coming to end, so do the summer crops. This will be the last of the summer squash this season.

Recipes

Corn Recipes

Succotash
From Vegetable Love by Barbara Kafka

1 tablespoon unsalted butter
1/2 teaspoon minced garlic
2 stalked celery, chopped small
3 1/2 cups fresh or cooked* baby lima beans
1 cup fresh corn kernels (cut from 2 to 3 ears of corn)
1 cup heavy cream, or as needed
2 tablespoons chopped fresh herbs (celery leaves, parsley, basil and/or chives)
3/4 teaspoon kosher salt
Freshly ground black pepper to taste
1 1/2 tablespoon fresh lemon juice

Heat butter in a large skillet over medium heat. Add the garlic  and celery and cook for about 30 seconds to a minute. Add the lima beans, corn and cream. Simmer over low heat for 10 minutes. Stir in herbs, salt, pepper, and lemon juice. Server immediately or let the flavors mellow overnight in the refrigerator. Reheat before serving; if the mixture is too thick, add a little more cream.

* Dry Bean Preparation: Soak 1 1/2 cups dry baby lima beans in water for at least 4 hours. Cook in plenty of simmering- not rapidly boiling- water for 35 to 40 minutes or until perfectly tender. Try not to overcook the beans, or the soup will become gluey and lose its textural charm.

Corn and Squash Simmered in Coconut Milk with Thai Basil
From Local Flavors by Deborah Madison

1 tablespoon roasted peanut oil
1 package firm tofu, drained and diced into 1/2-inch cubes
2 medium summer squash, diced into 1/2-inch cubes
Sea salt and freshly ground black pepper
4-5 ears sweet corn
1 serrano chile
1 heaping tablespoon cilantro
1 heaping tablespoon Thai basil leaves
1 bunch scallions, including half of the firm greens, sliced into 1/2-inch pieces
1 (15-ounce) can coconut milk
1 teaspoon soy sauce
3 cups cooked basmati rice
Cilantro sprigs and slivered basil leaves, for garnish

Heat the oil in a wide nonstick skillet over medium-high heat. When hot, add tofu and squash and sprinkle with 1/4 teaspoon salt. Cook for 8 to 10 minutes, shaking the pan occasionally to brown all the sides of the tofu. While the tofu is cooking, slice the corn off the cob, then reversing your knife, press out the milk. Set aside on the cutting board. Finely chop the chile with the cilantro and basil. Add the scallions, chile-herb mixture, and corn to the pan. Add the coconut milk to the pan, then rinse out the can with a little water and add that as well. Stir in the soy sauce, an additional 1/2 teaspoon salt, and a few twists of black pepper. Simmer until the corn is heated through, 3 to 5 minutes. Taste for salt. Serve over rice garnished with additional herbs.

Eggplant Recipes

Eggplant Caponata
From Vegetable Love by Barbara Kafka

Note: This recipe can easily be doubled or tripled. Packed into sterile jars, it will keep in the refrigerator for up to two months.

1/3 cup olive oil
2 small onions, finely diced (about 1½ cups)
2-4 stalks celery, trimmed, halved lengthwise and cut crosswise into 1/2-inch slices (about 1 1/2 cups)
1 medium eggplant, trimmed, peeled and cut into 1/2-inch cubes (about 4 1/2 cups)
1/2 cup peeled and chopped ripe tomatoes (or 4 canned plum tomatoes, squeezed of excess liquid and chopped
1 ounce pitted olives, chopped (about 1/4 cup)
2 tablespoons dark raisins, soaked in warm water for 10 minutes and drained
1/4 cup red wine vinegar
2 tablespoons capers, rinsed
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon pine nuts
2 teaspoons kosher/sea salt
Freshly ground black pepper to taste

Heat the oil in a heavy 4-quart saucepan over medium heat until rippling. Add the onions and celery; cook, stirring, until wilted, about 4 minutes. Stir in the eggplant and cook, stirring occasionally, until lightly browned, about 8 minutes. Stir in the remaining ingredients. Heat to simmering. Reduce the heat to low and simmer, covered, until the eggplant is very tender and the flavors are blended, about 30 minutes. Cool the caponata to room temperature and let stand at least 3 hours before serving. It can be stored in the refrigerator for up to a week. Bring to room temperature and check the seasoning before serving. Makes 4 cups. Serve as a side dish or first course.

Stir-Fry Eggplant and Summer Squash
From the Territorial Seed Co. Garden Cookbook

1 small eggplant, peeled and cut in 1/2-inch cubes
1/4 cup (or more) corn oil or olive oil
1 medium onion, chopped
Garlic to taste, chopped
1 medium summer squash
2 medium tomatoes, chopped
Salt, pepper, and seasoning salt to taste
1/4 teaspoon garlic powder or fresh garlic to taste

Place cubed eggplant on a paper towel and sprinkle with salt. Cover with another paper towel. Let stand while you prepare remaining vegetables. Heat oil in a large skillet until hot. Add onion and garlic and stir-fry until they being to get tender, about 1 minutes. Add eggplant and summer squash and stir-fry until barely tender, about 2 to 3 minutes. You may have to add more oil as the eggplant absorbs it. Add tomatoes and stir-fry until just heated through, about 1 minute.  Season with salt, pepper, and seasoning salt to taste.

Summer Squash Recipes

Zucchini Pancakes with Lemon Verbena
From Herbs Love Tomatoes, Pepper, Onions & Zucchini by Ruth Bass

2 medium summer squash, grated
1/2 teaspoon salt
2 eggs, beaten
1 tablespoon safflower or canola oil
1 cup crumbled feta cheese
2 teaspoons fresh chopped lemon verbena leaves
1/4 cup plus 2 tablespoon unbleached all-purpose flour
4 tablespoons butter

Place the grated summer squash in a colander, sprinkle with salt, and let stand for 30 minutes. Squeeze to remove moisture. Combine the eggs, oil, feta cheese, lemon verbena, an flour in a large bowl and mix well. Stir in the grated squash. Melt 1 tablespoon of the butter on a griddle and dollop tablespoons of batter to create silver-dollar-sized pancakes. Flip to brown on both sides, add butter as needed. Serve with a dollop of yogurt or a little honey.

Savory Summer Squash Cakes
From Nourishing Traditions by Sally Fallon

 4 cups grated summer squash (yellow or green)
1 tablespoon sea salt
4 eggs, lightly beaten
1 small onion, finely chopped
2 cups whole grain bread crumbs
sea salt and pepper
1/4 teaspoon cayenne pepper
1/2 cup parmesan cheese
4 tablespoons butter
4 tablespoons extra virgin olive oil

Mix zucchini with salt and let stand 1/2 hour. Rinse well with filtered water and squeeze dry in a tea towel. Mix with eggs, onion, bread crumbs, cheese, and cayenne pepper and season to taste. Form into cakes and sauté a few at a time in butter and olive oil until lightly browned on both sides.

Corn and Squash Simmered in Coconut Milk with Thai Basil
(see above in Corn Recipes)

Stir-Fry Eggplant and Summer Squash

(see above in Eggplant Recipes)

Tomato Recipes

Summer Poached Halibut
From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert

1 to 2 cloves garlic, minced
1 onion, chopped
3 to 4 tomatoes, chopped in 1/2-inch chunks
3 to 4 handfuls of fresh spinach
1/3 to 1/2 cup fresh basil leaves, coarsely chopped (or 1 to 2 tablespoons pesto)
2-3 fillets fresh halibut or trout, rinsed and patted dry

In a large frypan sauté garlic and onion in 1 tablespoon olive oil until soft. Add tomatoes and heat briefly. Slowly stir in spinach until wilted. Add basil (or pesto) and cook for a few minutes. Add fish fillets to sauce and simmer over medium heat for a few minutes, turning fillets while still raw enough to turn without falling apart. Continue to simmer until fillets are opaque. Salt and pepper to taste. Gently slide onto a warmed platter, keeping fillet intact. Surround with sauce. Squeeze with fresh lemon and server with rice.

Harold’s Four-Alarm Chili
From Herbs Love Tomatoes, Peppers, Onions & Zucchini by Ruth Bass

1 large onion, chopped
2 tablespoons oil
3 pounds lean beef, cut into very small cubes
3 garlic cloves, chopped
7 medium ripe tomatoes, chopped
2 teaspoons chopped fresh oregano
5 teaspoons chili powder
2 teaspoons paprika
3 jalapenos, chopped, including seeds
1 tablespoon cumin
2 teaspoons salt
3 cups cooked rice

In a Dutch oven, sauté the onion in the oil. Add the beef and cook until it begins to brown, stirring constantly. Add the garlic and tomatoes, stirring to combine. Next, add the oregano, chili powder, paprika, jalapenos, cumin, and salt. Bring just to a boil, stirring to be sure the mixture doesn’t stick. Turn the head down and simmer for 2 to 3 hours, stirring occasionally. Serve in preheated bowls over about 1/4 cup rice per person.

Stir-Fry Eggplant and Summer Squash
(see above in Eggplant Recipes)

This Week’s Share

Share Notes

• Basil: We’re going big on basil this week! Try making a batch of pesto and filling up an ice cube tray with the pesto. Place the ice cube tray in the freezer, and once pesto cubes have frozen completely dump them out of the tray into a freezer storage container/bag. Take out basil cubes out to thaw as you need them. One cube is enough for one to two servings. Pesto can be frozen for up to 6 months with cheese added, or up to year with no cheese added.

Recipes

Corn Recipes

Fresh Corn Pancakes with Maple Syrup
From Fine Cooking in Season

Kernals from 1 to 2 ears sweet corn
2 cups butter milk
2 large eggs
6 tablespoon unsalted butter
1 cup unbleached all-purpose flour
1/2 cup yellow cornmeal
2 teaspoons sugar
1/2 teaspoon baking soda, sifted to remove lumps
1 teaspoon kosher salt
Maple syrup, for serving

 Bring a small pot of water to a boil. Add the corn kernels and blanch for 1 minute. Drain and set aside. In a small bowl, whisk the buttermilk, eggs, and butter. In a larger bowl, whisk the flour, cornmeal, sugar, baking soda, and salt to blend. Add the wet ingredients to the dry and stir until just combined—there will still be lumps. Gently fold in corn.

Lightly oil a griddle or cast-iron skillet and heat until its medium hot; a few droplets of water will dance on the surface for a few seconds before disappearing. For each pancake, pour about 1/4 cup batter onto the griddle and spread into a circle. When a few bubbles break on the top and the bottom is lightly golden, gently flip each pancake and cook unti golden on the bottom, 1 to 3 minutes per side. Cook the remaining batter in batches, as necessary. Serve right away with butter and maple syrup.

Tangy Corn Saute
From Fine Cooking in Season

Kernals, from as many ears sweet corn as you would like
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon lime juice
1 tablespoon hot sauce (more or less to taste)
1-2 tablespoon sliced fresh basil

 Saute freshly cut corn kernels in olive oil and butter until just browned and getting a touch sticky. Season with fresh lime, hot sauce, and finish with finely sliced basil.

Sassy Corn and Cucumber Relish
From the Rolling Prairie Cookbook by Nancy O’Connor

Note: Serve this spicy and flavorful relish with rice and beans, as an accompaniment to an Indian dinner, or as a dip with tortilla chips.

1 cup fresh corn kernels, steamed
1 cucumber, seeded and diced
2 green onions, finely chopped
2 teaspoon sugar or honey
1/2 teaspoon salt
3 to 4 teaspoons finely chopped cilantro (or basil)
1 tablespoon red wine vinegar or balsamic vinegar
1 tablespoon sesame oil
1 teaspoon dried chili flakes
1 small hot pepper, seeded and minced

Mix all ingredients. Refrigerate for several hours to allow flavors to blend. Serves 8 to 10 as a condiment.

Cucumber Recipe

Sassy Corn and Cucumber Relish
(see above in Corn Recipes)

Eggplant Recipes

Ratatouille Bake
From the Rolling Prairie Cookbook by Nancy O’Connor

1 tablespoon olive oil
3 to 5 cloves garlic, minced or pressed
1 medium onion, chopped
2 cups eggplant, peeled and diced
2 cups summer squash, chopped
1 pound tomatoes, chopped
2 tablespoons chopped fresh parsley (could also substitute with additional basil)
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/8 teaspoon black pepper
8 to 10 ounces pre-made cheese-filled pasta (ravioli or tortelloni)
4 ounces Mozzarella cheese, grated

 Heat oil in a heavy skillet over medium heat. Add garlic, onions, and eggplant and sauté for several minutes, stirring constantly. Add zucchini, pepper (if using) and tomatoes, parsley, basil, salt and pepper. Stir well and cook over medium heat several minutes more. Reduce heat to simmer and allow to cook until vegetables are tender and flavors are well blended, approximately 30 minutes. While vegetables are simmering, cook pasta according to package directions. Drain well. Lightly oil a large casserole and line bottom with cooked pasta. Cover with hot vegetables and top with grated cheese. Broil until nicely brown on top.

Crunchy Broiled Eggplant
From Asparagus to Zucchini by the Madison Area CSA Coalition

Eggplant
Mayonnaise
Freshly grated Parmesan cheese

Slice an eggplant thinly and spread each slice sparingly with mayonnaise. Then dip each slice in grated Parmesan cheese, covering both sides. Arrange the slices on a non-stick or slightly oil cookie sheet and broil them on each side just until they are golden brown and crunchy outside and soft and tender inside. Enjoy as is or with a fresh tomato dipping sauce.

Tomato Recipe

Tomato Pesto Frittata

From Herbs Love Tomatoes, Peppers, Onions & Zucchini by Ruth Bass

 4 tablespoons olive oil
2 onions, sliced
Salt
3 ripe tomatoes, peeled, seeded, and chopped
1 garlic clove, minced
5 eggs
Freshly ground black pepper
1/3 cup chopped fresh basil
2 tablespoons grated Parmesan cheese
1 tablespoon finely chopped pine nuts

In a large skillet, heat the oil and add onions and little salt. Cover the pan and simmer over low heat for 5 minutes. Uncover and cook until soft and golden. Add the tomatoes and minced garlic, stirring to coat all ingredients. Let simmer fro 15 minutes. Pre-heat the oven to 350˚F. In a large bowl, beat the eggs and add the tomato and onion mixture, pepper to taste, basil, parsley, cheese and pine nuts. Combine well. Place the butter in a 10-inch layer cake pan and put it in the oven until the butter melts. Swirl the butter to cover the sides of the pan. Pour in the frittata mixture. Bake for about 15 minutes, or until the eggs are no longer runny. Loosen the edges and slide frittata onto a serving plate, or serve from the pan, cutting pie-shaped pieces. Makes 4 servings.

Ratatouillie Bake
(see above in Eggplant Recipes)

This Week’s Share

Recipes

Corn Recipes

Grilled Corn with Chipotle-Lime Butter
Adapted from EatingWell in Season by Jesse Price

Note: The chipotle-lime butter used in this recipe is also great melted on some grilled fish or chicken.

 4 ears fresh sweet corn, husked
2 tablespoons butter, softened
1/4 teaspoon freshly grated lime zest
1 teaspoon lime juice
1/2 teaspoon minced chipotle chile in adobo sauce* plus 1/4 teaspoon adobo sauce or 1/4 teaspoon chipotle pepper
1/2 teaspoon kosher salt
2 oz queso fresco, crumbled (optional)

*Chipotle chiles in adobo sauce are smoked jalapenos packed in flavorful sauce. Look for the small can with the Mexican food in large supermarkets. Once opened, they’ll keep for up to 2 weeks in the refrigerator or 6 months in the freezer.

Preheat gill to high. Wrap each ear in foil. Place on the grill and cook, turning frequently for 10 minutes. Remove from grill and let stand in the foil while preparing butter. Combine butter, lime zest, chipotle and adobo sauce (or ground chipotle) and salt in a bowl. Carefully unwrap the corn. Serve with the butter, and top with queso fresco if desired.

Corn and Roasted Tomato Salsa
From Chez Panisse Vegetables by Alice Waters

2-3 ripe tomatoes
1 sprig thyme
2 sage leaves
2 tablespoons olive oil
2 tablespoons fresh corn kernels
Salt and pepper

Preheat the oven to 375˚F. Peel and seed the tomato, cut into 1/2-inch dice. In a small baking dish, toss the tomato with the thyme and sage and 1 tablespoon of the olive oil. Put the dish in the oven and roast for 20 minutes, stirring occasionally. Remove from the oven, allow to cool, and remove the thyme sprig and sage leaves. Toss together with the remaining tablespoon of olive oil and the corn, and season to taste. Serve as a garnish for corn soup, with corn chips, or with grilled fish.

Dill Recipes

Eggplant Pilaf with Pistachios
(see below in Eggplant Recipes)

Hungarian Style Summer Squash with Dill
(see below in Summer Squash Recipes)

Eggplant Recipes

Eggplant Tomato and Onion Gratin
From Chez Panisse Vegetables by Alice Waters

2 to 3 onions
3 cloves garlic
2 to 3 tablespoons butter
2 to 3 tablespoons olive oil
2 to 3 sprigs thyme
1 bay leaf
Salt and pepper
3 medium Japanese eggplants
3 ripe tomatoes

Peel and chop the onion and garlic very fine. Stew them over a medium flame for about 5 minutes, until soft, in half the butter and olive oil, with the leave of thyme, the bay leaf, and salt and pepper. Slice the eggplants into 1/4-inch thick rounds. Slice the tomatoes slightly thicker. Preheat oven to 400˚F. Butter a shallow gratin dish. Remove the bay leaf from the onions and spread them over the bottom of the dish. Cover with overlapping rows of alternate tomato and eggplant slices. Each slice should cover two thirds of the preceding one. Season with salt and pepper, drizzle with olive oil, cover, and cook in the oven until eggplant is soft enough to cut with a spoon, about 45 minutes. Uncover for the last 15 minutes or earlier in the tomatoes are giving up too much liquid. Brush or spoon the juice over the top occasionally to prevent the top layer from drying out. The gratin should be moist but not watery. Serve with grilled or roasted lamb. Serves 6 to 8.

Eggplant Pilaf with Pistachios
From www.epicurios.com

1/2 pound eggplant, cut into 1/2 inch cubes
2 tablespoons salt
1/4 cup olive oil
2 onions, finely chopped
1 cup basmati rice (brown or white)
1 1/2 cups water
1/4 cup raisins or dried currants
3/4 teaspoon cinnamon
1 tomato, peeled seeded and finely chopped
1/4 cup fresh dill, chopped
1/4 cup shelled natural pistachios, coarsely chopped

 Cover eggplant with water in a bowl and add 1 1/2 tablespoons salt. Soak 30 minutes. Drain the eggplant and squeeze handfuls to remove excess moisture, then pat dry. Heat 2 tablespoons oil in a 12-inch skillet over moderately high heat until hot but not smoking. Then sauté eggplant, stirring occasionally, until tender and browned, about 7 minutes. Cool eggplant. Cook onions in remaining 2 tablespoons oil in a 3- to 4- quart heavy saucepan over moderate heat, stirring, until softened. Add rice and cook, stirring, 2 minutes. Add 1 1/2 cups water, raisins, remaining 1/2 tablespoon salt, and cinnamon and bring to a boil. Reduce heat to low and cook, covered and undisturbed, until rice is tender (about 12 minutes for white rice, 25 minutes for brown rice). Fluff rice with a fork and gently stir in tomato and eggplant. Let stand, covered, 5 minutes. Uncover and cool 10 minutes. Stir in dill, then transfer pilaf to a serving bowl or platter and sprinkle with pistachios.

Melon Recipe

Melon Wrapped in Proscuitto
From Francesca Benedetti (SIO CSA Coordinator)

1 melon
10-15 slices prosuitto

Peel and slice melon into 1/2-inch semi-circle slices. Wrap a slice of prosciutto around each wedge and arrange on a platter. Enjoy.

Summer Squash Recipe

Hungarian Style Summer Squash with Dill
From www.mygourmetconnection.com

1 1/2 pounds summer squash
1/2 teaspoon salt
2 tablespoons butter
1/2 medium onion, chopped (about 1/2 cup)
1 tablespoon flour
2 tablespoons half-and-half
2 tablespoons white wine vinegar (more to taste
2 tablespoons sour cream
1 t0 2 tablespoons fresh dill, finely chopped
Salt and freshly ground black pepper to taste

Coarsely grate the summer squash using the largest holes on a box grater. Place in a colander, sprinkle with salt, toss and set aside to drain. Melt the butter in a large pan over medium-high heat. Add the onion and sauté for about 2 minutes until soft and translucent. Add the flour and toss to coat thoroughly. Continue cooking until the flour begins to turn golden brown. Stir in the half-and-half and cook until the mixture begins to thicken and form a paste. Add the summer squash and continue cooking, stirring constantly for about 5 to 7 minutes, or until the zucchini has given off any excess liquid and is thoroughly combined with the onion-cream mixture. Stir in the vinegar and sour cream, taste, and add the salt and pepper to taste. Stir in the dill and transfer to a serving dish. Makes 4 servings as a side.

Tomato Recipes

Corn and Roasted Tomato Salsa
(see above in Corn Recipes)

Eggplant, Tomato, and Onion Gratin
(see above in Eggplant Recipes)

This Week’s Share

Important Pick-up Reminders from SIO

We are now in the 13^th week of the season, and with that we thought it would be a good time to do some general pick-up reminders to encourage all our wonderful members to continue conscientious habits at pick-up each week.

• Vacation Rescheduling: This season we are offering one week of vacation rescheduling where you can request to have your share not delivered on arranged date, and request to have a double share delivered on another arranged date (double share arrangement excludes Thanksgiving Week and Week 30). Vacation rescheduling must be coordinated through the farm directly and you must receive confirmation of your reschedule from the farm. If you pick-up a double share without confirmation of such arrangements you are taking another members share and therefore leaving someone without produce at pick-up that week. If you will be away for more than one week we encourage you to contact a friend/family/co-worker to come pick-up in your place. If finding a replacement is not possible please let us know and we will donate your share.
• Always pay attention to posted signs ensure you pick-up the correct share size.
• If you are sending a friend/neighbor/someone that hasn’t picked-up in your place please be sure to give them very detailed directions and give them our pick-up numbers (office: 503.621.6921 pick-up cell: 503.312.2658) in case they have any questions for us.
• Please stack empty bins and lids in an orderly fashion at the site. Nest bins by size inside one another and use another empty bin for the lids. Do not stack bins empty with their lids on, this takes up too much room and causes difficulty for our delivery drivers.
• Please sign-in on the check-in sheets  at pick-up every week.

Recipes

Basil Recipe

Basil Sour Cream Dressing
From Springfield Creamery (Nancy’s Yogurt) out of Eugene, OR

1 1/4 cups white wine vinegar
2 cloves garlic, chopped
1 tablespoon Dijon mustard
3/4 cup extra virgin olive oil
1/3 cup organic sour cream
2 tablepoons chopped fresh basil
1 tablespoon chopped fresh chives
Salt and black pepper

Place the vinegar, garlic, and mustard in a bowl and whisk until smooth. While whisking, slowly add the olive oil and mix until creamy. Add the basil and chives and mix well. Season with salt and black pepper and keep refrigerated until ready to serve. Toss with fresh greens of choice, or use as a dipping sauce for fresh vegetable snacking.

Carrot Recipe

Baked Brown Rice with Carrots
From the Rolling Prairie Cookbook by Nancy O’ Conner

1 tablespoon canola oil
1/2 cup chopped onion
1 1/2 to 2 cups coarsely grated carrot
2 cups long grain brown rice
1/4 cup finely chopped parsley
4 cups vegetable stock or broth

Preheat oven to 350˚F. Heat oil in heavy skillet over medium heat. Add onions and carrots. Saute for 5 minutes. Add rice and sauté briefly until rice is evenly coated with oil. Toss in parsley. Add broth. Place mixture in a medium-sized casserole and bake, covered, for 50 minutes or until liquid is absorbed and rice is tender. Serves 6 to 8.

Eggplant Recipe

Dolma: Stuffed Eggplant and/or Zucchini
From Indian & Chinese Cooking from the Himalayan Rim by Copeland Marks

Note: This recipe can easily be doubled. Make it a complete meal with a refreshing cucumber and tomato salad and some baked brown rice with carrots (recipes for both in this week’s blog).

1 pound eggplant and/or summer squash, halved and scooped out so about a 1/4-inch thick shell remains
1 1/2 cups water

For the stuffing:
1/4 pound ground lamb or beef
1/2 cup rice, well rinsed
1/2 cup chopped ripe fresh tomato
1/4 cup chopped onion
1/4 cup chopped parsley
1 tablespoon tomato paste
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon allspice

Mix all the stuffing ingredients together in a bowl. Stuff the hollowed out vegetables with the stuffing and arrange them in a pan with the water. Bring the liquid to a boil, cover the pan, and reduce the heat to low. Simmer for 45 minutes. Serve hot. Serves 2 to 3.

Tomato Recipe

Tomato Cucumber Salad
Recipe by Fiona Hayes

4 vine ripe tomatoes
1 medium cucumber
2 tablespoons balsamic vinegar
1 teaspoon extra-virgin olive oil
1/4 teaspoon sugar
2 teaspoon chopped fresh basil
Freshly ground black pepper to taste

Slice tomatoes and cucumber thinly and place in a medium bowl. Combine vinegar, oil and sugar. Drizzle over sliced tomatoes and cucumber. Toss, then sprinkle with chopped basil. Refrigerate or serve at room temperature. Serves 4.

Summer Squash Recipe

Summer Squash Burritos
Adapted from The Territorial Seed Garden Cookbook

1 to 2 tablespoons oil or cooking fat
1 to 2 cloves garlic, crushed
3 to 4 summer squash, sliced thin
1 large or 2 small carrots, sliced thin
1 medium onion, sliced thin
3 or 4 large mushrooms, sliced thin
1/4 to 1 cup salsa
1 package flour tortillas

For the toppings, to taste (all are optional of course):
Lettuce, shredded
Cilantro, chopped (if you have some left form last week’s share)
Basil, chopped
1 can sliced black olives
1 avocado, sliced
2 cups grated Cheddar or Monterey jack cheese
Yogurt or sour cream

In a large pan sauté garlic in oil or fat over medium-high heat for a couple minutes. Add sliced vegetables and sauté in salsa (amount needed depends on how juicy you want it). Cook over medium heat until the vegetables are very tender and seasoned by salsa, usually 15 to 20 minutes.

Heat flour tortillas your favorite way (oven, stovetop, grill, microwave, etc.). Spread filling on tortillas, roll up tortillas, and garnish as you like. Makes 10 to 12 medium burritos.

This Week’s Share

Share Notes

• Potatoes: This week’s share includes vibrant red Sangre potatoes. Try leaving the skins on for a colorful addition to your next potato dish.

• Tomatoes: Slicing tomatoes start in Family Shares this week, with more to come for all in the next several weeks.

Join us for our Potato Harvest Party & French Fry Feast This Saturday

Saturday August, 20th 10am-2pm
13615 NW Howell Park Rd. (use this, not our mailing address)
Portland, OR 97231

Join us for our annual potato harvest work party and French fry feast. This is a very kid friendly event, so bring the family and friends and a potluck dish to share. Join us anytime during the event, even just for lunch! SIO will be frying up fresh fries all afternoon.

Schedule of Events

• 10-12:30 spuds harvest
• 12:30-1pm farm tour
• 1pm-2pm potluck lunch & french fry feast

Recipes

Carrot Recipes

Carrot, Potato & Chard Curry with Rice Pilau
From http://hungryvegan.blogspot.com/

Note: Start the Pilau off first, that way both it and the curry will be ready to eat at the same time.

For the curry:
3 medium red potatoes, unpeeled, scrubbed, and cut into 1-inch pieces
2 large carrots, cut into 1/4-inch rounds
1 tablespoon coconut oil
2 tablespoons sugar
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
3 cups chard, coarsely chopped
1 14.5-oz. can diced tomatoes

Place potatoes and carrots in a large saucepan, and cover completely with water. Bring to a boil, and boil for 4-6 minutes, until crisp-tender. Heat oil in a large skillet over medium heat until hot. Add potatoes, carrots, sugar, cumin, salt, and cayenne pepper. Cook for 2-3 minutes. Stir in tomatoes and Swiss chard. Cover and simmer for 4-6 minutes or until Swiss chard is tender-crisp. Serves 4.

For the Pilau:
1 1/2 cups basmati rice
1 tablespoon butter/margarine/coconut oil
4 whole cloves
1 small cinnamon stick
4 cardamom pods, bruised
1 teaspoon cumin seeds
1/2 teaspoon ground turmeric
1 teaspoon salt
3 1/4 cups hot water

Wash the rice well and leave to soak in cold water for 30 minutes, then drain well. Heat the Earth Balance in a heavy saucepan, and fry the cloves, cinnamon, cardamom pods, and cumin seeds, for 1 minute. Add turmeric and rice, and stir over medium heat for about 3 minutes. Add salt and hot water, bring quickly to a boil, then turn heat very low. Cover with a well-fitting lid and cook for 20-25 minutes without lifting lid or stirring. Uncover at end of cooking time to allow steam to escape for about 3 minutes. Remove whole spices, lightly fluff rice, and serve hot with vegetable curry. Serves 4.

Carrot Spoon Bread
Adapted from Recipes from the Root Cellar by Andrea Chesman

2 cups milk
2 medium carrots, peeled and shredded
1/4 onion, finely chopped
1 clove garlic, minced
1/3 cup yellow cornmeal
1 tablespoon butter
1 teaspoon salt, plus more for seasoning
Freshly ground black pepper
1 cup lightly packed grated sharp cheddar cheese (4 ounces)
1 pinch dried tarragon
4 eggs, separated

Preheat the oven to 400˚F. Butter a 2-quart soufflé or 9×13-inch baking dish. Combine the milk, carrots, onion, garlic, cornmeal, butter, salt, and pepper to taste in a medium saucepan over medium-high heat. Bring to a boil, Then reduce the heat and simmer, stirring, until the mixture is thickened, 3 to 4 minutes. Remove from the heat; stir in the cheese and tarragon. Let cool until just warm to the touch, about 15 minutes. Stir in the egg yolks until well blended. In a clean mixing bowl, beat the egg whites with a pinch of salt until soft peaks form. Stir one-third of the whites into the cornmeal mixture, then gently fold in the remaining whites with a rubber spatula. Pour into the prepared dish. Place the dish in the oven and lower the temperature to 375˚F. Bake for 25 to 30 minutes, until the top is browned and the center is barely set. Serve immediately.

Chard Recipes

Seared Swiss Chard
Submitted by Member Mike Battista (by Rachel Ray; www.foodnetwork.com)

2 tablespoons extra-virgin olive oil
1 small onion (yellow or red), thinly sliced
10 to 12 cups red chard, trimmed and coarsely chopped
Grated nutmeg, to your taste
Coarse salt and pepper
2 tablespoons red wine or cider vinegar

Make sure your greens are very dry before preparing recipe. You could wash and chop them when you get them home so that way they are ready for you to cook up even quicker. Heat the oil in a large nonstick skillet over medium-high heat. Add onions and toss 2 minutes, then add chard in bunches and keep it moving as it wilts up a bit – you are just searing it up. The greens should remain crisp and crunchy. Wilting them all and searing them up should take no more than 3 to 4 minutes. Season the greens with nutmeg and salt and pepper, to taste. Douse the pan with a little vinegar and remove from heat. Toss to cook off vinegar and serve the greens hot.

Carrot, Potato & Chard Curry
(see above in Carrot Recipes)

Cucumber Recipe

Chicken Souvlaki Gyros with Tzatziki Sauce
Adapted from www.allrecipes.com

For the Chicken Souvlaki Marinade:
3/4 cup balsamic vinaigrette salad dressing
3 tablespoons lemon juice
1 tablespoon dried oregano
1/2 teaspoon freshly ground black pepper
4 skinless, boneless chicken breast halves

For the Tzatziki Sauce (cucumber sauce):
1 medium cucumber, peeled and diced small or shredded
1 cups plain Greek yogurt
1/2 cup sour cream
1 tablespoon lemon juice
1/2 tablespoon red wine or rice vinegar
1 teaspoon olive oil
2 cloves garlic, minced
1 tablespoon chopped fresh dill (1 teaspoon dried)
1/2 teaspoon Greek seasoning
Kosher salt to taste
Freshly ground black pepper to taste

For the Gyros:
4 large pita bread rounds
1/2 head of lettuce, cut into 1/4 inch slices
1 red onion, thinly sliced
1 tomato, halved and sliced
1 cucumber, halved and sliced thin
1/2 cup kalamata olives
1/2 cup pepperoncini
1 cup crumbled feta cheese

In a small bowl, mix the balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper. Place chicken in a large resealable plastic bag. Pour marinade over the chicken, seal, and refrigerate for at least 1 hour. Preheat an outdoor grill for high heat.

Toss the diced cucumber with kosher salt, and allow to sit at least 5 minutes. In a medium bowl, mix the yogurt, sour cream, 1 tablespoon lemon juice, vinegar, and olive oil. Season with garlic, dill, and Greek seasoning. Squeeze the cucumber to remove any excess water; stir into sauce. Season to taste with kosher salt and pepper. Refrigerate until ready to use.

Remove chicken from marinade and place on prepared grill. Discard remaining marinade. Cook chicken until juices run clear, about 8 minutes on each side. Remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.

Place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning.

Arrange warmed pita, sliced chicken, lettuce, onion, tomato, cucumber, olives, and pepperoncini on a serving platter. Serve tzatziki sauce and feta cheese in separate bowls on the side. Stuff pita pockets with chicken and toppings to serve.

Potato Recipes

Potato Stir-Fry with Mint and Cilantro
From Fine Cooking in Season

2 pounds red potatoes, peeled (if desired) and cut into 3/4-inch cubes (about 5 cups)
3 tablespoons canola oil
1 tablespoon yellow mustard seeds
24 curry leaves (optional)
1 small whole dried red chile
2 teaspoons ground coriander
2 teaspoons cumin seeds
1/2 teaspoon ground turmeric
2 medium cloves garlic, minced
1 jalapeno (seeds and ribs removed if you prefer a milder flavor), finely chopped
1 medium red onion, finely chopped
2 teaspoons kosher salt, plus more to taste
1/2 teaspoon cayenne (optional)
2/3 cup fresh mint leaves, finely chopped
1/2 cup loosely packed fresh cilantro sprigs, finely chopped
Juice of 1/2 lemon (1 to 2 tablespoons)

Put the cubed potatoes in a medium bowl, cover with cool water, and set aside. Heat the canola oil and the mustard seeds in a large wok or 12-inch skillet over medium-high heat until the mustard seeds start to sizzle and pop, 1 to 2 minutes (use a splatter screen if you have one, so the seeds don’t pop out of the pan). Add the curry leaves (if using), chilie, coriander, cumin seeds, and turmeric, and cook, stirring occasionally, until the cumin browns and the curry leaves are crisp, 1 to 1 1/2 minutes. Stir in the garlic and jalapeno and cook until the garlic is fragrant, about 30 seconds.

Drain the potatoes and add them to the pan along with the onion. Cook, stirring occasionally, until the potatoes are translucent around the edges, 2 to 3 minutes. Cover, reduce the heat to medium-low, and cook, stirring and scraping the bottom of the pan every 12 to 15 minutes. Reduce heat to low if the potatoes seem to be burning.

Add the salt and cayenne (if using) and cook for 30 seconds. Stir in the mint, cilantro, and lemon juice, cover the pan, and let the potatoes sit off the heat for 10 minutes. Scrape up the browned bits and stir them into the potatoes. Taste, add more salt if needed, and serve.

Carrot, Potato & Chard Curry
(see above in Carrot Recipes)

Summer Squash Recipes

Squash Cakes
Adapted from Herbs Love Tomatoes, Peppers, Onions & Zucchini by Ruth Bass

1 to 2 tablespoons fresh cilantro, minced
1 to 2 tablespoons fresh basil (oregano, dill, chives) minced
2 teaspoons fresh parsley, minced
1 garlic clove, minced
3 cups grated summer squash
Juice of half a lemon
1/4 cup grated Romano cheese
1/2 cup grated Parmesan cheese
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Freshly ground black pepper
1 tablespoon olive oil
1/2 tablespoon butter

In a medium-size bowl, combine the cilantro, basil (or other herb), parsley, and garlic. Stir in the grated squash, cheeses, flour, baking powder, salt, and pepper to taste. Heat half of the oil in a large skillet and add half of the butter. Dollop tablespoons of squash batter into the skillet an cook over medium heat until golden. Flip to cook the other side. Add oil and butter as needed to prevent sticking. Finished cakes may be kept warm in the oven.

Spicy Squash with Cilantro
From Herbs Love Tomatoes, Peppers, Onions & Zucchini by Ruth Bass

1 1/2 pounds summer squash
1 tomato
1 large onion, chopped
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh parsley, chopped
1 garlic clove, minced
1/4 cup green chili peppers, chopped
1/2 cup white wine
1/2 cup water
1/4 cup pitted black olives, chopped
1 cup shredded Monterey Jack cheese
Salt and freshly ground black pepper

Bring a small saucepan of water to a boil. Scrub the summer squash and cut into 1/4-inch thick slices. Drop the tomato into the boiling water for about 20 seconds, remove and rinse with cold water, and peel. Cut crosswise, remove some of the seeds, and dice. In a large, deep skillet or saucepan, combine the summer squash, tomato, onion, cilantro, parsley, garlic, chili peppers, wine and water. Mix well and cook over medium heat for 30 minutes or until zucchini is tender. Stir in the olives and cheese and add salt and pepper to taste. Continue stirring over low heat until the cheese is melted. Serve immediately.

Tomato Recipe

Spicy Squash with Cilantro
(see above in Summer Squash recipes)

This Week’s Share

Share Notes

• Cucumbers: Slicing cucumbers are bountiful this season. Try making a fresh cucumber salad, a small batch of bread and butter pickles (recipe below), or just eat them whole with some salt, cayenne, and lime or lemon sprinkled on top.

• Eggplant, Orient Express: These tasty and slender Japanese eggplant can be used in any recipe calling for eggplant, but also are delicious prepared simply in a sauté with mixed vegetables and fresh herbs.

Come Join Us

Your Invited to the SIO Annual Potato Harvest Party and French Fry Feast
Saturday August, 20th 10am-2pm

Join us for our annual potato harvest work party and french fry feast. This is a very kid friendly event. Please bring a potluck dish to share. Join us anytime during the event, even just for lunch!

Schedule of Events

• 10-12:30 spuds harvest
• 12:30-1pm farm tour
• 1pm-2pm potluck lunch

Here’s a little sneak peak from a past party…make sure to come join the fun.

Recipes

Basil Recipe

Basil Pesto
Recipe from Francesca Benedetti (CSA Coordinator at SIO)

2 cups basil, large stems removed
3-4 cloves garlic
1/3 cup toasted pine nuts, cashews, sunflower seeds, or pecans
1/4-1/2 cup olive oil (how much depends on your preferred pesto consistency)
1/2 cup grated Parmesan cheese
1 tablespoon lemon juice (optional)
Salt and pepper to taste

Put basil and garlic in a blender or food processor and pulse until coarsely chopped. Add the toasted nuts and pulse a few more times. Now pour the olive oil in relatively slow with the blender processor going until a paste is formed. Add the Parmesan cheese and continue adding oil (up to 1/2 cup) until your desired pesto consistency is achieved. Add alt and pepper to taste. You may also add in 1-2 tablespoons lemon juice near then end for a more tangy flavor Makes approximately 1 cup. Great on pasta, sandwiches, vegetable dishes, corn on the cob, toast, and many more things.

Carrot Recipe

Pickled Carrot Spears with Dill
Recipe adapted from EdiblePortland, by Lucy Norris

Note: This recipe can is easily doubled to make 4 pints.

1 lb large carrots (peeled and cut into spears), or whole small carrots
2 garlic cloves (peeled)
2 whole small chili peppers
2 sprigs dill
1 tsp celery seed (1/2 tsp per jar)
1 1/4 cups white distilled vinegar
1 1/4 cups water
1/8 cup coarse salt (Kosher or pickling)
2 clean pint jars

1. Into each clean pint jar, place one clove of garlic, one chili, one sprig of dill, and 1/2 teaspoon celery seed. Then pack carrots vertically into jars (be careful not to handle mouth of jar).

2. Meanwhile, combine vinegar, water, and salt in a saucepan and bring to a boil. Pour hot liquid over vegetables, leaving at least a 1/4-inch head-space. Remove air bubbles.

3. Place lid over mouth of jar, screw on cap, and then process jars in a hot water bath for 10 minutes (longer for elevations over 1,000 ft).

4. Allow jars to cool, and store in a dark cupboard for at least three weeks before tasting. Once opened, store in refrigerator for up to six months (only using clean utensils when handling). Makes 2 pints.

Carrot-Zucchini Kugel
From the Enchanted Broccoli Forest by Mollie Katzen

6 cups coarsely grated summer squash (zucchini and/or patty pan type work)
3 cups finely minced onion
3 tablespoons butter
3/4 to 1 teaspoon salt
3 packed cups coarsely grated carrot (approximately 5 medium carrots)
3 large eggs, beaten
3/4 cups matzo meal, fine breadcrumbs, or wheat germ
6 tablespoons flour
1 teaspoon baking powder
Freshly ground black pepper
Dot of butter for the top (about 2-3 tablespoons)

Place the grated squash in a colander over the sink or a bowl. Salt it lightly and let it stand 15 minutes. Squeeze out all excess moisture. In a heavy skillet sauté the onions in 3 tablespoons butter with 3/4 teaspoon salt over medium heat, until the onions are soft and translucent, 5-8 minutes. Remove from heat. In a large bowl mix together the zucchini, sautéed onion, and grated carrot. Beat in the eggs and the matzo meal (or crumbs or wheat germ). Sift in the flour and baking powder, grind in a generous amount of pepper, and mix well. Spread the batter into a well-greased 9×13-inch baking pan. Place thin slices of butter here and there on the top surface. Bake 1 1/4 hours, uncovered.

Cucumber Recipes

Bread and Butter Pickles
Adapted from The Dispatch Kitchen

Note: Bread and butter pickles are sweet, and you should choose the amount of sugar to use based on your sweetness preference.

1 pound cucumbers (1 1/2 to 2 cucumbers), sliced into 1/4-inch thick rounds
1 large Siskiyou Sweet onion, thinly sliced
1/8 cup Kosher salt (increase amount to about half if using Morton Kosher salt)
1/2 to 3/4 cups sugar (see note above)
1/2 cup distilled white vinegar
1/4 teaspoons ground turmeric
1 tablespoon mustard seeds
1 tablespoon coriander seeds (if ground, use 1 teaspoon)
1/4 teaspoon celery seed

In a medium bowl, combine the cucumbers, onion and salt. Mix well. Cover the mixture with ice. Let stand at room temperature for two hours. In a pot, bring sugar, vinegar and spices to a boil. Drain cucumbers and onions. Add to vinegar mixture and bring almost back to a boil. Remove from heat and cool. You can store the pickles in an airtight container for up to three weeks in the fridge. They will begin tasting pickled in just a couple hours. Makes 4 cups of pickles, filling a 1-quart jar.

Wilted Cucumbers
From the Enchanted Broccoli Forest by Mollie Katzen

Note: Make this one day in advance so the cucumbers can soften and absorb their dressing. In this case “wilted” doesn’t mean tired, it means relaxed. This salad contains no oil, had practically zero calories, and it keeps for days in the refrigerator if stored tightly in a lidded jar.

1 cup red wine vinegar
4 teaspoons honey
4 medium cucumbers
1 teaspoon salt
Lots of fresh ground black pepper
1 teaspoon dried dill
1/2 cup very thinly sliced onion

Heat the vinegar in a saucepan, until it is hot but not boiling. Remove from heat and stir in the honey until it dissolves. Set aside. Slice the cucumbers very thinly, and place them in the bowl. Sprinkle with salt, pepper, and dill and mix very well. Add onions, and mix. Pour the still-warm vinegar solution over the mixture. Transfer to a jar, put the lid on tightly, and refrigerate.

Onion Recipes

French Fried Onion Rings
Adapted from the Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker

For the onions:
2 Siskiyou Sweet onions. Sliced 1/4 inch thick and separated into rings
3/4 cups milk
3/4 cups water

Let the sliced onion rings soak in the water/milk mixture for 1 hour, turning frequently. Remove the onion rings and drain on paper towels. Meanwhile prepare the batter for frying.

For the batter:
3 tablespoon all-purpose flour or rice flour
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 tablepsoon melted butter or vegetable oil
1 beaten egg yolk
6 tablespoons flat beer
2 egg whites, stiffly beaten (optional)

In a mixing bowl combine the flour, salt, pepper, butter/oil, and egg yolks and mix together well. Then gradually add the flat beer, stirring constantly. If you can allow the batter to rest, covered and refrigerated for 3-12 hours (still works just fine if you don’t let it rest, but it is suggested). Just before using the batter add the two stiffly beaten egg whites if using.

Pour 3 inches of peanut oil into a deep fryer or heavy pot and heat to 365˚F. Once the oil is heated pick-up several rings at once on a fork, dredge in the batter, and let the excess drip off. Drop them into the oil and fry until light brown. Drain on paper towels, then sprinkle with salt to taste and ground red pepper or chili powder to taste if desired.

Grilled Sweet OnionsFrom the Joy of Cooking Cooking by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker

Note: These are great on hamburgers/veggie burgers.

2 Siskiyou Sweet onions, peeled and sliced into 1-inch thick rounds
3 tablespoon olive oil
Salt and freshly ground black pepper, to taste

Prepare a medium-hot grill. Secure each onion slice with a skewer so they don’t fall apart. Rub with oil, salt and pepper. Place the onion slices on the grill rack and grill until nicely browned, about 6 minutes each side. Remove from the grill and remove the skewers. Serve plain, on a burger/sandwich, or with a fresh herb vinaigrette, aioli, or chili butter (recipes below).

Fresh Herb Vinaigrette

1 small clove garlic, peeled and mashed
2 to 3 pinches of salt
1/3 to 1/2 cup red wine vinegar or fresh lemon juice
1 shallot, minced
1 teaspoon Dijon mustard (optional)
Salt and ground black pepper to taste
1 cup olive oil
1/3 cup basil (and/or dill, parsley, chives, thyme), minced

In a small bowl or a jar with a tight fitting lid add the garlic and salt and mash together to form a paste. Add the vinegar/lemon, Dijon, salt, and pepper and shake or whisk until well blended. Whisk in the oil in a slow and steady stream or add to the jar and shake until smooth. Taste and adjust seasoning as desired. Use at once, or cover and refrigerate.

Aioli (Garlic Mayonnaise)

2 large egg yolks
4 to 6 clove garlic, finely minced
Salt and ground white pepper to taste
1 cup olive oil, or part olive and part safflower or peanut oil, at room temperature
1 teaspoon fresh lemon juice, to taste
1/2 teaspoon cold water

In a medium bowl whisk together eggs, minced garlic, salt and white pepper until light and smooth. Whisk the oil in by drops until the mixture starts to thicken and stiffen. As the sauce begins to thicken, whisk in the oil more steadily, making sure each addition is thoroughly blended before adding more. Finally whisk in the lemon juice and water. Taste and adjust seasoning as desired. Serve immediately, or refrigerate in a jar for 1 to 2 days.

Chili Butter

2 tablespoons olive oil
1/2 cup minced shallots or scallions
4 cloves garlic, finely chopped
4 tablespoons (1/2 stick) unsalted butter, softened
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1 1/2 tablespoon chili powder
2 tablespoons minced fresh cilantro or parsley
1 tablespoon fresh lemon juice
Salt and ground black pepper to taste

Heat the oil in a small skillet over medium heat. Add the shallots/scallions and garlic and cook, stirring, until softened. Remove to a small bowl and let cool. Stir in butter, cinnamon, cumin, chili powder, herbs, lemon juice, salt and pepper. Use immediately, or refrigerate in a small bowl or ramekin and spoon on just before using.

Eggplant Recipe

Summer Vegetable Pizza with Pesto
From Francesca Benedetti (SIO CSA Coordinator)

1 large ball of pizza dough that can be split up into smaller to make multiple pizzas if desired (recipe for dough below, or purchase some at Hot Lips, Food Front, Grand Central, Trader Joes, etc.)
1/2-1 cup pesto (recipe included in Basil Recipes above).
1 pound mozzarella cheese (either shredded or fresh sliced rounds)
1 medium summer squash. sliced thin
1 Orient Express eggplant, sliced thin
1/2 Siskiyou Sweet onion, sliced thin
2-4 garlic cloves, finely chopped
2 tablespoon basil, fresh chopped

Heat the oven to 400˚F. Roll out the dough for your pizza(s) on either a pizza stone or baking tray sprinkled with cornmeal to prevent sticking. Start by spreading a layer of pesto as the base, then sprinkle a thin layer of cheese. Next add the toppings (squash, eggplant, onions and anything else you would like to use). Use more or less of each topping depending on your taste. Once you arranged the vegetables sprinkle the top with chopped garlic, then sprinkle more cheese to top. Place in the oven to bake 10-15 minutes, or when crust and cheese begin to brown. When finished remove the pizza from the oven and immediately top with chopped basil. Let cool for 5 minutes (on a wire rack if possible), and servs. Makes a great meal with a fresh green salad.

Crispy Pizza Dough
From www.foodandwine.com

3/4 cup plus 2 tablespoons lukewarm water (110° F)
1 envelope (2 teaspoons) active dry yeast
1 teaspoon sugar
2 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
Olive oil

In a large bowl, mix the water with the yeast and sugar and let stand until foamy, about 5 minutes. Add the 2 cups of flour and the salt and stir until a raggy dough forms. Scrape the dough out onto a lightly floured work surface and knead until smooth and elastic, about 5 minutes. Lightly oil the bowl and return the dough to it; turn the dough to coat it with oil. Cover with plastic wrap and let stand in a warm, draft-free spot until doubled in bulk, about 1 1/2 hours. Punch down the dough and divide it into 4 balls. To make ahead the balls of dough can be wrapped in plastic and refrigerated overnight or frozen for up to 1 month. Let the dough return to room temperature before rolling out.

Summer Squash Recipe

Squash Cookies
From Donald Kotler, Owner of Toast Restaurant
Provided for Zenger Farm Cooking Camp

Note: This recipe is easily doubled or even tripled with successful results.

3/4 cup flour
3 tablespoons brown sugar
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon baking powder
3 tablespoons butter (soft)
1 egg
1 teaspoon vanilla
Zest of 1/2 an orange (optional, but tasty)
1 cup grated summer squash (zucchini and patty pan types both work)
Add chocolate chips, nuts, or raisins as desired

Preheat oven to 375˚F. Mix all the dry ingredients together in a large bowl. Add the eggs, butter, vanilla, and orange zest and mix until evenly combined. Add grated squash and
mix. Then add chocolate chips, nuts, and/or raisins if desired. Scoop heaping tablespoons of dough onto a greased baking sheet and bake for 10-12 minutes. Let cool. For best
results remove cookies from tray to a wire rack for cooling. Enjoy with a glass of milk!

Summer Vegetable Pizza
(see above in Eggplant Recipes)

Carrot-Zucchini Kugel
(see above in Carrot Recipes)