Notes: This recipe will work for most of the remaining weeks of the season. Changes I would make, saute some zucchini and add as a layer. Roast sliced tomatoes or halved cherry tomatoes it will add another layer of flavor and help to keep the crust from getting soggy without blanching. 2 cups all-purpose flour 1 tablespoon …
2 ears of fresh corn in the husk 1 large red bell pepper 1 plum tomato or any tomato, cored and cut in ½ or 1/4’s 1 medium green zucchini 1 medium yellow squash 1 small globe eggplant Extra Virgin Olive Oil Kosher Salt Freshly Ground Black Pepper For the Risotto 5-6 cups of vegetable …
box contents – week 17, 2017 Week 17: August 15th – August 17th 2017 Tuesday Classic Harvest Boxes Ultimate Box Family Box Essential Box Peaches Peaches Peaches Plums Plums Plums Carrots Carrots Carrots Corn Corn Corn Eggplant Eggplant Eggplant Leeks & Onions Leeks Onion Peppers Onion Peppers Hot Peppers Peppers Hot Peppers Scallions Hot Peppers …
box contents – week 11, 2017 Week 11: July 5th – July 6th 2017 Tuesday Classic Harvest Boxes Ultimate Box Family Box Essential Box Blueberries Blueberries Blueberries Cherries Sunflower plant Sunflower plant Sunflower plant Peas Peas Peas & Beans Cabbage Cabbage Cabbage Red Kale Red Kale Red Kale Turnips Turnips Turnips Collards Collards Collards Zucchini …
letters & info – week 2, 2018 week 2: May 8, 2018 – May 10, 2018 Helpful information on share contents can be found in the produce information booklet Produce Tips and Information: Spinach Storage: there are 2 choices, wash when you get home so that the spinach is ready when you need it or …
From the share: 1- 1 1/2 cups chopped and cooked asparagus, spinach, zucchini, or broccoli From your garden: 1 cup chopped fresh basil leaves From your kitchen: 8 tablespoons (1 stick) unsalted butter, divided 2 cups peeled and 1/2-inch diced potatoes 8 extra-large eggs 15 ounces fresh ricotta cheese 3/4 pound Gruyere or Swiss cheese, …
Minestrone soup is one of my favorites. My recipe changes all the time. The original recipe is from Good Housekeeping Illustrated and then it changes depending on what I have on hand. 2 tablespoons olive oil 1 medium onion, chopped 2 medium carrots, peeled and diced 1 large celery stalk, diced 1/4 teaspoon red-pepper flakes …
Many thanks to –CSA- Member Tina Jurgaitis who has sent in this recipe to us. Notice that the recipe works with applesauce and the yellow or green squash that is your shares. This recipe will be useful through the fall season. Adapted from: Kitchen Aid 12-16 servings Ingredients: 1 ½ cups all-purpose flour 1 cup …
Many thanks to Tamar Bacon who wrote this week to share this “kid friendly” original variation of a potato latke recipe that will use some of the greens in the shares. 1/4 C olive oil 2 eggs 5 cups loosely packed kale leaves (discard stems) 2 small zucchini peeled and cut in large chunks 2 …
This recipe is from CSA member Stacie Rose Heat olive oil in a Dutch oven or stock pot. Sauté yellow squash and zucchini with spring onions and fresh herbs chives, rosemary, and oregano. Season with salt and pepper. When vegetables are soft, allow to cool and transfer the vegetables to a blender and add a …
9-10 cups thinly sliced, white and light green parts of leeks or an equivalent amount of wilted spinach (or sautéed zucchini), completely drained in a dish towel and puréed 7 T butter + 3 T 3 T + 1 t all-purpose flour 1 cup whole milk ½ cup grated Parmesan 6 eggs, separated Sweat the …
2 pounds leeks, pale green and white parts only (or use 1 pound leeks and 1 pound cooked vegetables like carrots, potatoes, summer squash, beets, zucchini) Salt 2 scallions, trimmed, halved lengthwise and thinly sliced ¼ cup all-purpose flour 1 teaspoon baking powder Freshly ground black pepper Pinch cayenne 1 egg Vegetable oil, for frying …
