CSA Recipes: Weeks 19 - 21

How to Bake Winter Squash (if you didn’t already know…):

a. Wash exterior. With a sharp, large knife, cut the squash in half from the stem side to the underside.

b. Place each half face-down on a lightly-oiled baking sheet or dish, and bake uncovered in a pre-heated 350-375’F oven on the highest shelf possible for 45-55 minutes, or until the skins have begun to collapse and the flesh is completely tender (a knife goes all the way through). If you need to bake it faster, you can cut the squash into thirds or quarters, place them face up in an oiled baking dish, cover with foil and bake in the oven following the above directions, only it will take less time (35-45 minutes).

Our varieties are dry, sweet, and dense….wonderful as a baked side dish to pesto-based pastas, roasts, baked chicken or fish. Also delicious cooked in soups, or sliced thinly (once baked) on homemade pizza crust (though a pre-made does make it a lot easier!) brushed with olive oil and sprinkled with fresh or dried sage, thyme, or other favorite herbs for a light pizza.

Potato Curry with Sesame Seeds

Serves 4

4 large potatoes, scrubbed but with skins on

1 Tbs canola oil

2 tsp cumin seeds

2 tsp coriander seeds

4 tsp mustard seeds

4 Tbs sesame seeds

1 tsp turmeric

2 tsp chopped fresh chile, or 1/2 tsp dried

4 tsp finely grated lemon rind

4 tsp lemon juice

salt and pepper to taste

1. Boil the potatoes until tender. Cool, and chop into chunks. Heat the oil in a large heavy-based pan over medium heat. Cook the cumin, coriander, and mustard seeds for 1 minute, stirring constantly (if you have a grease screen, this comes in handy to prevent seeds from bouncing out of the pan – if not, a pizza pan works, too)
2. Add sesame seeds; cook for 1-2 minutes, stirring until golden brown. Add the turmeric, chiles, potatoes, lemon rind and juice. Stir until well combined and heated through. Season, to taste, with salt and pepper.

This dish is excellent with a yogurt raita (i.e. plain yogurt with radish, green onion, dried or fresh mint, ground cumin, salt, and a dash of cayenne…you can get creative), some warm pita bread and fresh greens.

Arugula Pesto

Makes 1 Cup

2-3 cloves garlic, chopped

1/2 C. chopped pine nuts. pecans or walnuts, toasted in 350’F oven for 7-10 minutes

3 C. packed arugula leaves

1/2 C. parsley, de-stemmed

3 Tbs. grated Parmesan cheese

3 Tbs. lemon juice

1/4 tsp. salt

freshly ground pepper to taste

1/3 C. olive oil

just a splash of balsamic vinegar never hurts either, but is optional! J

In a food processor (preferably) or blender, mix together garlic, nuts, arugula, parsley, cheese, lemon juice, salt, and pepper to taste. Poor olive oil over top to provide liquid for easy blending. Blend until fully incorporated. Can refrigerate for up to 5 days.

Beet and Arugula Salad

We LOVE this combination of sweet and peppery flavors. Trim tops and tips of beets (leave skins on until after cooking - they are so much easier to peel), saving (if you wish) the beet tops for braising or a salad some other time. If large, cut into halves or quarters to decrease cooking time. In a medium pot, bring water to a boil, add the beets and reduce heat to a gentle, rolling boil and cook until beets are tender all the way through (test with a sharp knife - about 20-25 minutes). In the meantime, whisk together (a fork works best to help incorporate the cheese) the vinaigrette:

6 Tbs. Extra-virgin olive oil

3 Tbs. basalmic vinegar

Approx. 2 Tbs. of bleu cheese, crumbled

a pinch of sea salt

freshly ground black pepper

When beets are tender, remove from stove top, drain water and

immediately rinse or soak beets with cold water until they have cooled enough to handle. Peel skins by slipping them off with your thumbs. Rinse again to remove bits of skin. Cut beets into bite size chunks. Let cool to room temperature before adding to the arugula. Just before serving, toss beets and vinaigrette with the arugula and enjoy! Toasted almond slivers are also delicious with this dish, added at the last minute to retain crunchiness.

Garlic Smashed-Potato Salad

Prep time: 1 hr. 15 minutes

Makes: 6 servings

2 heads garlic

1/4 cup extra-virgin olive oil

3 Tbs dry white wine

2 3/4 pounds white or red potatoes, cleaned and cut into 1” chunks

1/4 cup chopped chives

about 1 1/2 tsp salt

about 1/2 tsp ground black pepper

1. Preheat oven to 400 degrees F. Cut garlic heads in half crosswise and wrap tightly in one large piece of foil. Bake until garlic is very soft when pressed and light golden brown (unwrap to test), 45 minutes to 1 hr. When garlic is cool enough to handle, squeeze cloves from skin into a small bowl. Add olive oil, wine, 1 1/2 tsp salt, and 1/2 tsp pepper; mash garlic with a fork until mixture is smooth.
2. Meanwhile, in a 6 to-8-quart pan, combine potatoes and 4 quarts water. Cover and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender when pierced, about 20 minutes. Drain and return to pan.

Add garlic mixture and chives to potatoes and stir gently until combined but still chunky. Add more salt and pepper to taste. Let cool completely, then chill airtight for up to 1 day.

Arugula, Shallot (or subst. leek or onion), and Potato Frittata

serves 4

1 Tbs. olive oil

2 large potatoes, unpeeled (red skin adds nice color to this dish)

1/2 C. chopped shallots, leeks (sliced thin), or onion

2-4 cloves garlic, minced

1/2 tsp. dried red pepper flakes (or 1/2 - 1 tsp. fresh minced chile pepper)

1/4 tsp. salt

5 eggs

freshly ground pepper

1 C. packed arugula

3 oz. feta cheese, crumbled

Heat olive oil in a 10", non-stick skillet (med.-low temp.). Cut potatoes into 1" cubes (1/2" for faster cooking time) and add to the pan w/ shallots, garlic, pepper flakes, and salt. Cook, stirring often until shallots are soft. Cover pan and continue cooking 5-8 min. until the potatoes are tender when pierced with the tip of a knife.

Whisk the eggs in a small bowl, seasoning them with a pinch of salt and pepper. Coarsely chop the arugula. Pour eggs evenly over the potato mixture in the pan and sprinkle the arugula over the top. Cook uncovered for 2-3 min., gently shifting the eggs around a few times to allow the uncooked egg to come into direct contact with the pan bottom. When the frittata is moist but no longer runny, sprinkle the feta cheese over the top. Place the skillet in a pre-heated oven (350'F) for 3-4 min. or until the frittata is just set and evenly baked. Leave in the skillet or transfer to a serving platter; cut into wedges to serve.

Leeks Braised in Red Wine (from Kitchen Garden magazine, Oct./Nov. '97)

4 Servings

2 Tbs. Olive oil

4 medium leeks, halved, with 1 in. to 2 in. of green top

Salt

1 cup red wine

1/2 cup vegetable broth or water

Directions:

In a large sauté pan, heat the olive oil over medium-high heat until hot. Add the leek halves, cut side down, season lightly with salt, and sauté until brown on the edges. Turn and brown the other side. Turn once more so they are cut side down and pour over the wine and vegetable broth. Reduce the heat to a simmer, and cook until the leeks are very tender, 10-12 minutes.

Remove the leeks to a serving dish. Increase the heat to high and reduce the sauce to a glaze. Pour over the leeks. Serve either hot, cold, or room temperature.

Classic Leek and Potato Soup (from Kitchen Garden magazine, Oct./Nov. '97)

serves 4

2 Tbs. unsalted butter

3 med. leeks, halved

5 C. chicken broth

3 medium potatoes, peeled and cut into 1" cubes

salt to taste

In a large saucepan, melt the butter over med.-low heat. Cut washed leek shafts into 1" pieces. Add to the pan and stir to coat with butter. Cover the pan and cook the leeks until softened but not brown, 8-10 min. Meanwhile, in a med. saucepan, bring the broth to a simmer over moderate heat. Keep the broth hot, but don't let it boil.

Add the potatoes to the leeks and pour the hot broth over the vegetables. Bring to a boil, then reduce the heat and simmer 15-20 min., until potatoes are tender.

Take the pan from the heat and let cool slightly. Transfer to a food processor, in batches, and puree until very smooth. Return the puree to the pot and place over moderately low heat. Soup should be smooth but not thick. Add water to loosen the consistency, if necessary. Season with salt to taste. For a richer soup, stir in some cream at the end of cooking. Garnish with freshly minced dill.

Optional: I almost always take the liberty of adding finely chopped cooked carrots after pureeing the soup for added color and texture. Minced fresh chile pepper is also a pretty garnish and adds a kick!

Sherry-Shallot Vinaigrette

1/4 C. sherry vinegar

1 Tbs. Dijon mustard

2 Tbs. thinly slice shallots

1 tsp. sea salt

1 tsp. freshly ground black pepper

1/2 C. extra-virgin olive oil

1/4 C. vegetable, safflower, or canola oil

2 Tbs. finely chopped chives (dill would subst. nicely here)

Crisp Carrot Salad with Currants

serves 8

(Carrots taking over your refrigerator?? Share this dish with your family or friends!)

1/4 C. finely chopped shallots

1 tsp. grated fresh ginger

1/4 C. red wine vinegar

2 Tbs. freshly squeezed lemon juice

2 tsp. salt

1 tsp. minced chile pepper

1 tsp. mild chile powder, such as Chimayo, Ancho, or Hatch

1 tsp. turmeric

1/4 C. Zante currants

1/4 C. boiling water

3 lbs. carrots, peeled (about 12 C.)

1/4 - 1/2 C. extra-virgin olive oil

1/4 C. coarsely chopped chives

Combine shallots, ginger, vinegar, lemon juice, salt, chile pepper, chile powder, and turmeric in a bowl large enough to hold the carrots. Let sit at room temperature for 10 min. to marry the flavors.

Place currants in a small bowl; pour boiling water over them and let them sit 10 min. to plump. Drain and discard water.

Cut carrots into matchsticks, or grate them using your food processor or box grater. Add the carrots and the currants to the dressing and toss well to coat. Drizzle in 1/4 C. oil and the chives and toss again. Add additional oil as needed to coat the carrots.

With the abundance of squash you will have available to you over the next five weeks, take some time to explore the wonderful world of squash soup! One of my favorites to make that uses a good number of farm-grown ingredients is a curry-spiced lentil, winter squash, and carrot blend. I pre-bake the winter squash in the oven (as instructed above) while I cook lentils, chopped carrots, fresh minced chile peppers, lots of chopped garlic, and vegetable broth on the stovetop in a dutch oven. Once the squash is baked, I remove it from the skin, reserving enough to cut into small wedges to add one wedge in each bowl just before serving. I mash up the remaining squash a bit in a bowl before adding it to the soup pot. Once the squash is added to the finished lentil mixture, I season it with my favorite Indian spices (a nice curry powder blend is a simple choice with delicious results), salt, and freshly ground pepper. After letting the soup cool a bit, I puree about half of the soup in a food processor (I like some texture with this soup). Just before serving, I situate a sliver of baked winter squash in each bowl and garnish with fresh parsley or cilantro, if available. The fresh-baked bread isn't a must, but it sure is a treat!

CSA Recipes - Weeks 9, 10, 11

Ah, yes....August: the month the garden begins to crank out so much produce that we can become quickly overwhelmed by the bounty (and, perhaps, the vegetables begin to overtake the refrigerator)! It comes on so quickly, and it also so fleeting. It's time to get busy in the kitchen, preparing fresh meals throughout the week, as well as making the time to preserve items that seem to be stockpiling. Here are some recipes that may help. Do try to enjoy this time of plenty!

Classic French Onion Soup

serves 4

2 Large onions

2 Tbs. olive oil

2 Tbs. butter

3 3/4 cups vegetable stock or broth, or beef if you prefer

4 slices French bread

1 1/2 to 2 oz. Gruyere, Parmesan, or Cheddar cheese

salt and freshly ground pepper, to taste

1. Chop the onions into 1/4 inch pieces. Heat the oil and butter in a deep, medium-size pot so that the onions form a thick layer.
2. Saute the onions for a few minutes, stirring frequently.
3. Reduce heat and cook gently 45-60 minutes. Stir more frequently as the onions begin to color to prevent them from sticking to the bottom of pan. The onions gradually turn golden and then more rapidly to brown, so take care not to let them burn.
4. When the onions are a rich brown, add the vegetable or beef broth. Simmer, partially covered, for 30 minutes, then season with salt and pepper.
5. Preheat the broiler and toast the French bread. Spoon the soup into four ovenproof serving dishes and place a piece of bread on top of each. Sprinkle with the cheese and broil for a few minutes, until golden and bubbling. Season with freshly ground pepper and serve.

Sweet and Sour Onions

Carefully peel 2 large ‘Walla-Walla’ Sweet onions or any mild red onions, keeping the ends intact so that the layers stay together. Cut the onions into 10-12 sections and place the pieces in an oil-rubbed baking dish. Combine and whisk together the following:

4 Tbs. wholegrain mustard

4 Tbs. honey

4 Tbs. red wine vinegar

4 Tbs. of canola or safflower oil

Brush this mixture over the onions, cover the dish and bake in a preheated 425’F/gas 7 oven for 20 minutes. Uncover and continue baking for another 15-20 minutes, or until the onions are soft and caramelized.

Annie's Candy (compliments of Tamera)

A great way to preserve and enjoy those 'Walla-Walla' sweet onions! Recipe is scaled down for a small batch, but this recipe is easily doubled for maximum preserving.

2-3 large 'Walla-Walla' onions, sliced into 1/4" thick rings

1/8 - 1/4 C. tamari

1-2 Tbs. olive oil (just enough to coat the onions in the bowl)

In a large bowl, toss the onion rings with olive oil to coat. Add tamari, stirring onions to coat evenly. Cover the bowl, allowing the onions to marinate in the tamari on your countertop for several hours. The onions will wilt down as they soak in the marinade. If you have a dehydrator, place the marinated onions on the screens and dehydrate them at 105'F for 24 hrs. The result is sweet, salty onion leather! I don't have a dehydrator unit, so I'm going to try drying them down in the oven, on the lowest setting with the door cracked to allow the moisture to escape.

Cabbage Paprikash Soup

5 to 6 servings

90 cal, 4 g fat, 45 mg sodium, 2 g fiber per serving

To stretch this soup, add up to 1/2 cup chopped tomatoes. Chopped fresh dill and a dot of sour cream makes the perfect garnish.

2 Tbs butter

1 large onion, quartered and thinly sliced

4 cups thinly sliced green or red cabbage

Salt

2 cloves garlic, minced

1 Tbs paprika

5 1/2 – 6 cups vegetable stock

1 large carrot, peeled and grated

2 Tbs tomato paste

Juice of 1 lemon

2-3 tsp sugar

Freshly ground pepper

Directions: Melt the butter in a medium soup pot. Stir in the onion and sauté over medium heat for 8-9 minutes, until translucent. Add the cabbage, salt lightly, and sauté 10 minutes more, until all the cabbage is wilted. Stir in the garlic and paprika and cook, stirring often, for 1 minute. Add the vegetable stock, carrot, tomato paste, and more salt to taste, and bring to a boil. Reduce the heat and simmer gently for 10 minutes, stirring occasionally. Add about 1/2 each of the lemon juice and sugar; simmer briefly, then taste, adding more sugar and lemon juice to get a mellow but distinctively sweet-tart broth. Add pepper to taste; dill and sour cream to garnish. Serve hot.

Sweet and Sour Red Cabbage (Kitchen Garden magazine)

8 servings

1 red cabbage (about 2 lbs.), cored

1/2 C. water

1/4 C. apple cider vinegar

2 Tbs. brown sugar

1-2 tart apples, peeled, cored, and diced

1 tsp. kosher salt

Cut the cabbage into very thin slices. Place the water, apple cider vinegar, and brown sugar in a large, heavy saucepan. Add the cabbage, and set over medium heat. Bring liquid to a boil, reduce to med.-low heat. Add the diced apple, cover the pan, and cook until the cabbage is completely wilted and tender, 25-30 min. Remove from the heat. Adjust the seasoning with sugar or vinegar, and salt to taste. Transfer to a bowl or platter, and serve immediately.

Sauteed Green Beans with Warm Gorgonzola Vinaigrette

Makes 6 servings

6 C. lightly salted boiling water

1 lb. (about 5 C.) green beans

3 tsp. olive oil

1/4 C. balsamic vinegar

1/4 C. crumbled gorgonzola cheese

1 Tbs. firmly packed brown sugar

1 tsp. chopped garlic

3/4 tsp. chopped shallots (onion will sub. fine)

1/2 tsp. chopped fresh thyme, or 1/4 tsp. dried

1/2 tsp. chopped fresh basil, or 1/4 tsp. dried

salt and pepper to taste

1. In a medium saucepan, bring about 6 C. of lightly salted water to a boil. Add the beans and blanch by boiling them for 4 minutes. Drain beans immediately and immerse them in ice water to stop them from cooking; drain.
2. In a small saucepan, combine olive oil, vinegar, gorgonzola, brown sugar, garlic, shallots, thyme and basil. Warm over medium heat until the ingredients start to combine, about 7 minutes.
3. Toss the green beans with the warm vinaigrette and serve immediately.

Green Beans with Tomatoes, Garlic, and Lemon Zest (The Oregonian's Food Day)

serves 4

1/2 lb. fresh green beans, trimmed

1/4 tsp. salt, plus more to taste

2 Tbs. olive oil or butter

1-2 cloves garlic, minced

1 C. tomatoes, diced

1 tsp. finely grated lemon zest

Freshly ground black pepper to taste

1/4 C. roughly chopped basil or parsley (optional)

Place beans in a wide, deep skillet. Add enough water to cover about halfway; add the salt. Bring to a boil and cook the beans, uncovered, until the water has almost cooked away and the beans are crisp-tender; don't let the pan cook totally dry. Taste the beans midway; if they're getting tender quickly, pour off the remaining water; if they're still tough, add a little more water.

Adjust the heat to med.-high. Make a little clearing in the beans; add the oil and garlic. Let the garlic sizzle a few seconds, then add the tomatoes and toss everything together (tongs make this easy). Cook, tossing occasionally, until the tomato juices start to thicken and coat the beans. Fold in the lemon zest, season with pepper and taste for salt. Finish with the parsley or basil, if using, and serve immediately. Add a little lemon juice with the lemon zest if you wish to make it a little brighter.

Moroccan Carrot Soup (Vegetarian Times magazine)

serves 6; great served with hummus, sliced cucumbers or raita, and pita bread

1 Tbs. olive oil

1 tsp. fennel seeds

1 1/2 lbs. carrots, sliced 1/4" thick

1/2 lb. sweet potatoes, peeled and cubed (1 large or 2 medium)

1 large Granny Smith, or other tart apple, peeled and diced

5 1/2 C. low-sodium vegetable broth

2 Tbs. long-grain white rice

1/4 tsp. curry powder (mild or hot, whichever you prefer)

1/4 tsp. ground coriander (freshly ground is best)

1 bay leaf

Fresh lemon juice

Flat-leaf parsley sprigs, chopped finely for the top at serving time.

1. In a large pot, heat oil over medium heat. Add fennel seeds and cook, stirring often, until fragrant, 2-3 min. Add carrots, sweet potatoes, and apple; cook 5 min., stirring often. Add broth, rice, curry powder, coriander and bay leaf.

2. Bring mixture to a boil. Cover, reduce heat and simmer until vegetables are tender, about 20 min.

3. Discard bay leaf. Puree soup in batches. Add lemon juice, salt, and freshly ground black pepper to taste. Ladle soup into serving bowls and garnish with parsley.

Curried Zucchini Rice (The Oregonian's Food Day)

makes 6 C.

2 C. basmati rice

1 Tbs. olive oil

1/4 C. chopped onion

1 Tbs. mild curry powder

1 large garlic clove, minced

1 3/4 C. water

1 1/2 tsp. salt

2 Tbs. currants

1 C. plain yogurt

1 1/2 C. coarsely grated zucchini

(1) 15 1/2 oz. can garbanzo beans, drained, or 1 1/2 C. home-cooked

2 tsp. finely minced fresh mint

Preheat oven to 375'F. Place rice in mesh strainer and wash under cold running water until the water runs clear. Drain well. Heat olive oil in med. heavy-bottomed ovenproof pan over med.-high heat. Add onion and curry powder and cook, stirring, about 1 minute. Stir in garlic and drained rice. Add water, salt, currants, and yogurt and stir well to combine. Bring to a boil. Stir and cover with tight-fitting lid or foil. Bake about 15 min. or until rice is tender. Remove from the oven. Fluff rice with a fork, fold in zucchini, garbanzo beans and mint. Cover and let rest 5 min. to heat the beans and zucchini through.

Zucchini Cake (by Jennifer Lise Louis)

(A favorite of mine when I was apprenticing at Sauvie Island Organics outside of Portland. Very pretty when baked in a fluted pan)

1/2 C. butter

1/2 C. olive oil

1 3/4 C. sugar

2 eggs

1 tsp. vanilla

1/2 C. buttermilk

2 1/2 C. flour

4 Tbs. cocoa powder

1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. cinnamon

1/2 tsp. freshly ground coriander

1/4 tsp. nutmeg

2 C. shredded zucchini or other summer squash

1/2 C. chocolate chips or carob chips (optional, but oh-so-good!)

1. Preheat oven to 350'F. Cream butter, oil and sugar until light and fluffy, about 5 min.

2. Add eggs, vanilla, buttermilk and beat well until combined

3. Mix dry ingredients and add to creamed mixture.

4. Fold in shredded zucchini and chocolate ships.

5. Bake at 350'F about 35 minutes or until toothpick comes out clean.