We only have a two to three weeks left of our 2014 CSA shareholder pick-up. This season has gone by FAST and we have had lots of good veggies passed on to you and your families! This week is pretty much a repeat of last week, except no Swiss chard and their MAY be some beans. Mrs. Erickson’s 2nd grade class came out yesterday to tour our greenhouse, and they helped Farm Manager Bill pick some onions (which are in your bag). Recipes are below! Enjoy!
Loaded Mashed Potato Cakes
Prep Time: 20 Minutes
Cook Time: 35 Minutes
Ready In: 55 Minutes
"Cheesy, pan-fried patties of mashed potatoes are sure to be the star of your next meal."
3 slices bacon
2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
1/4 teaspoon minced garlic
1 1/4 cups mashed potatoes
1 cup shredded American
3/4 cup all-purpose flour
1 egg, slightly beaten
1/4 teaspoon prepared yellow
1/8 teaspoon ground black
1 dash hot sauce
1 tablespoon vegetable oil
2 tablespoons sour cream
1. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, reserving bacon grease in skillet; crumble bacon.
2. Melt butter in bacon grease over medium heat; cook and stir onion, celery, and garlic until tender and lightly browned, about 15 minutes. Transfer vegetables and bacon to large bowl; stir in mashed potatoes, American cheese, flour, egg, mustard, black pepper, and hot sauce.
3. Heat vegetable oil in a clean skillet over medium heat. Drop spoonfuls of mashed potato mixture, flattening slightly, and fry patties until golden brown on both sides, 5 to 7 minutes. Serve with sour cream.
Carrots Au Gratin
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 40 Minutes
"A rich and creamy carrot and cheese casserole with a buttery, crunchy topping. An excellent complement to honey glazed ham."
4 1/2 cups sliced carrots
2/3 cup crushed buttery round
3 tablespoons margarine,
1/2 cup chopped onion
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black
1 1/2 cups milk
2/3 cup shredded processed
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place carrots in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 6-10 minutes. Drain. Meanwhile, in a small bowl combine crushed crackers with 1 tablespoon melted margarine. Mix well and set aside.
3. In a medium skillet over low heat, heat the remaining 2 tablespoons of margarine and saute onions until tender. Stir in flour, salt and pepper. Cook for a few minutes, stirring to prevent browning. Gradually pour in milk, stirring constantly. Increase heat to medium and cook until bubbly and thickened. Add cheese and stir until smooth. Fold in carrots.
4. Pour mixture into a 9x12 inch baking dish and sprinkle with the crumb mixture.
5. Bake in preheated oven for 20 minutes, or until bubbly and golden brown.
Tomorrow brings warm colored veggies to make you smile, arouse your smells, and warm your belly! We will have tomatoes (slicers & cherry), potatoes, carrots, brussel sprouts, peppers, beets, cucumbers, swiss chard, and onions.
We have shared the all-time favorite, hamburger soup below, with some added ingredients, AND those Brussel Sprouts … how can one make them taste good? Anything with bacon is a winner!
This can be done stove top as shown below, or why not crock pot it!? I like the ingredients listed in this one. YUM!
Prep Time: 15 Minutes Cook Time: 30 Minutes
Difficulty: Easy Servings: 12
In a large pot over medium-high heat, brown the meat with the onion, celery, and garlic. Remove the pot from the heat and drain off as much fat as you can. (Discard the fat once it cools.)
Return the pot to the heat and add the rest of the ingredients. Stir to combine, then bring to a boil. Reduce the heat, then cover the pot and simmer the soup for 15-20 more minutes, until potatoes are tender but not overly mushy.
Soup should be somewhat thick, but if you’d like it to be more “soupy,” add 1 to 2 cups more broth OR hot water and heat through. Taste and adjust seasonings, adding more salt if needed.
Serve with crusty bread!
81 calories; 3 g fat (1 g sat, 2 g mono); 4 mg cholesterol; 10 g carbohydrates; 5 g protein; 3 g fiber; 333 mg sodium; 432 mg potassium.
Carbohydrate Servings: 1/2
Exchanges: 1 vegetable, 1 fat
Nutrition Note: Vitamin C (130% daily value), Folate & Vitamin A (19% dv).
Hello Shareholders! Sorry a bit late this week with your bag contents and recipe share… but better late than never, right? So TODAY, you all will be picking up …
Slicer and cherry tomatoes
3 varieties of potatoes
Sweet and hot peppers
3 varieties of string beans
Edamame green soybeans
Here are a couple of recipes to warm you belly as we start to move towards our chilly season…FALL!
Mashed Potato Casserole
"Wake up your mashed potatoes with Cheddar cheese, sour cream, chives, and a topping of fried onions and bacon. It’s like a stuffed potato in a casserole dish!"
6 medium potatoes, peeled and quartered
1 tablespoon salt
1/4 cup butter, melted
1 cup Daisy Brand Sour
1 cup sharp Cheddar cheese,
2 tablespoons fresh chives,
1 teaspoon salt
1/2 cup French fried onions
2 tablespoons cooked bacon
1. Heat the oven to 325 degrees F. Butter a 1 1/2-quart casserole dish.
2. Place potatoes in a 3-quart saucepan; cover with cold water. Add 1 tablespoon of salt. Bring to a boil. Cover, reduce heat, and cook for 20 minutes or until fork-tender. Drain the potatoes. Put pan back on burner for 1 minute, shaking the pan until the potatoes are dry. Mash the potatoes with potato masher or mixer. Add the butter, sour cream, cheese, chives and remaining 1/2 teaspoon salt. Mash or stir until mixed well.
3. Spoon the mixture into a casserole dish. Bake the potatoes for 20 to 25 minutes or until hot. Remove from oven and sprinkle with onions and cooked bacon pieces. Return the dish to the oven and bake for an additional 5 minutes.
Zucchini and Soy Bean Stir Fry
"This stir-fry uses a microwave technique to pre-cook broccoli, cauliflower, edamame, and carrots to reduce cooking time. Zucchini and mushrooms are added to the mix to pack in lots of nutritious veggies, made delicious with teriyaki sauce and agave nectar."
1/3 cup broccoli florets
1/3 cup cauliflower florets
1/2 cup shelled edamame
1 large carrot, chopped
1 tablespoon water
2 tablespoons olive oil
1 onion, chopped
1 zucchini, sliced
5 large mushrooms, sliced
1 tablespoon finely chopped
1 1/2 tablespoons reduced
-sodium teriyaki sauce
2 tablespoons agave nectar
1. Combine broccoli, cauliflower, edamame, carrots, and water in a microwave-safe bowl. Cover with plastic wrap and microwave for 1 minute until vegetables are tender. Set aside.
2. Heat olive oil in a skillet over medium heat; add onion. Cook and stir until onion is softened and beginning to brown, about 10 minutes.
3. Stir cooked broccoli, cauliflower, edamame, carrots, zucchini, mushrooms, and garlic into the pan; cook and stir until vegetables are cooked through, about 5 minutes.
4. Stir in reduced-sodium teriyaki sauce and agave nectar; cook 5 more minutes.
Hey CSA Members! Another great harvest for your wholesome eating pleasure! We have slicer tomatoes, cherry tomatoes, green beans, wax beans, burgundy beans, squash, beets, onions, bell peppers, hot peppers, eggplant, and cucumbers. Don’t forget … pick-up tomorrow 11am to 2pm unless you message me, and don’t forget your CSA bags!
Will post some recipes later today or tomorrow for you :)
Crystal ~ your CSA coordinator!
Hello again! Here are couple of recipes that Bill brought to the blog board!
Homemade Refrigerator Pickles!
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Ready In: 30 Minutes
"Just pickles!!! These are easy to make, and are a great way to use vegetables from the garden."
1 cup distilled white vinegar
1 tablespoon salt
2 cups white sugar
6 cups sliced cucumbers
1 cup sliced onions
1 cup sliced green bell peppers
1. In a medium saucepan over medium heat, bring vinegar, salt and sugar to a boil. Boil until the sugar has dissolved, about 10 minutes.
2. Place the cucumbers, onions and green bell peppers in a large bowl. Pour the vinegar mixture over the vegetables. Transfer to sterile containers and store in the refrigerator.
Three Bean Salad!
Prep Time: 30 Minutes
Cook Time: 3 Minutes
Ready In: 35 Minutes
"This peppy bean salad is a colorful mix of green, yellow wax, red kidney, garbanzo, and black beans, perked up by a dressing with mustard, cilantro and tarragon."
1 (14.5 ounce) can green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15.25 ounce) can red kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans, drained
1 red onion, chopped
1 green bell pepper, chopped
3/4 cup red wine vinegar
3/4 cup white sugar
3/4 cup vegetable oil
3/4 teaspoon ground dry mustard
1/2 teaspoon dried tarragon
1 1/2 teaspoons dried cilantro
1. In a large bowl, layer the beans, onion and green pepper. Set aside.
2. In a small saucepan, mix the vinegar, sugar, oil, mustard, tarragon and cilantro. Cook and stir over medium heat until sugar dissolves. Remove from heat and pour over bean mixture. Stir until all ingredients are coated. This is best if it is left to marinate for a few hours in the refrigerator, and stirred occasionally.
Happy Hump Day! Plus the first day of school for many of our local districts. Summer is bowing out, and Fall is stepping up to the plate for season debut!
Tomorrow we will have a variety for all of you! Sweet potatoes, hot peppers, potatoes, onions, garlic, leeks, eggplant, green and burgundy beans, summer squash, tomatoes, cucumbers, assorted herbs, and some Zinnias (cut flowers).
Here are a some recipes for you to try with your new veggies!
Stuffed Mexican Peppers
Prep Time: 15 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 15 Minutes
"Mexican-inspired ground beef and rice stuffing fills red or green bell peppers for a family-pleasing meal."
1 pound ground beef
1 (1 ounce) package taco seasoning mix
3/4 cup water
2 teaspoons chili powder
1/2 cup cooked rice
1/4 teaspoon salt
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
2 (8 ounce) cans tomato sauce, divided
3 large red bell peppers
6 (1 inch) cubes Colby-Jack cheese
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. Place the ground beef into a skillet over medium heat, and brown the meat, breaking it apart into crumbles as it cooks, about 8 minutes. Drain excess fat. Stir in the taco seasoning, water, chili powder, cooked rice, salt, garlic salt, black pepper, and 1 can of tomato sauce; mix until thoroughly combined. Bring to a boil, reduce heat to low, and simmer 20 minutes.
3. Meanwhile, cut the bell peppers in half lengthwise, and remove stems, membranes, cores, and seeds. Place a steamer insert into a large saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Place the peppers into the steamer insert, cover the pan, and steam until just tender, 3 to 5 minutes.
4. Place the steamed peppers into the prepared baking dish, and fill lightly with the meat filling. Press 1 cube of Colby-Jack cheese into the center of the filling in each pepper, and spoon the remaining can of tomato sauce over the peppers. Cover the dish with aluminum foil.
5. Bake in the preheated oven until the peppers are tender and the filling is hot, 25 to 30 minutes.
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
"Cheese, bread crumbs, parsley, garlic and onion are mixed in with the cooked eggplant and formed into patties. A few minutes in hot oil and you have your croquettes."
2 medium eggplants, peeled and cubed
1 cup shredded sharp Cheddar cheese
1 cup Italian seasoned bread crumbs
2 eggs, beaten
2 tablespoons dried parsley
2 tablespoons chopped onion
1 clove garlic, minced
1 cup vegetable oil for frying
1 teaspoon salt
1/2 teaspoon ground black pepper
1. Place eggplant in a microwave safe bowl and microwave on medium-high 3 minutes. Turn eggplant over and microwave another 2 minutes. The eggplant should be tender, cook another 2 minutes if the eggplants are not tender. Drain any liquid from the eggplants and mash.
2. Combine cheese, bread crumbs, eggs, parsley, onion, garlic and salt with the mashed eggplant. Mix well.
3. Shape the eggplant mixture into patties. Heat oil in a large skillet. Drop eggplant patties one at a time into skillet. Fry each side of the patties until golden brown, approximately 5 minutes on each side. Patties can be frozen before frying and cooked later.
DIY: Crushed Red Pepper
Take those hot peppers and make your own flakes! Then you will use them up!
Your jar of homemade red pepper flakes will be a vibrant shade of red, hinting at the life in each bite. But even more than the heat, which of course I loved, was the texture – crisp and crunchy.
A coarser grind (done by hand, blender, or food processor) will give you a crispy, crunchy bite when sprinkled on top of a bowl of honey sesame chicken and couscous. A finer grind (done with a spice grinder) will give you a powerful powder for seasoning a mean pot of chile.
There’s no real recipe here – after all, there’s only 1 ingredient: Fresh red peppers (I used serrano). I don’t have a food dehydrator so I simply used the “Keep Warm” setting on the oven – it’s 170 degrees. One day, I’m going to try Alton Brown’s DIY dehydrator method (2 AC filters, a bungie cord, and a box fan) but for now, the oven is about as unmessy as it gets.
We cut the stems off the peppers and cut them in half down the length of the pepper. I put them on on an ungreased baking sheet in the oven at 170F (the “keep warm” setting) for 6 hours and then I shut the oven off and let them sit overnight. By morning, they were perfectly crispy and will crumble when squeezed. And shatter into a million pieces when dropped on the floor and stepped on.
Peppers can be crumbled by hand – but only if you have gloves; crushed in a plastic bag, run through a food processor, or coarsely ground and then transferred to a spice grinder.
71 peppers yielded over 1 cup of coarse red pepper flakes. And I’m a little disturbed at how fast we’re tearing through it.
This week’s goodies are colorful and plentiful! We have cabbage, peas, beets, broccoli, brussel sprouts, potatoes, summer squash, cucumbers, and eggplant! Enjoy!
Till next week!
Happy Hump Day Shareholders!Lots of goodies coming your way tomorrow in your 4 Seasons bag!
Tomatoes (slicers and cherry)
Hot Peppers & Assorted Herbs
Here is a recipe for Parmesan Zucchini Patties!
2 tablespoons vegetable oil
4 cups shredded zucchini
2 large onions, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil
2 tablespoons chopped parsley
1/8 teaspoon ground black pepper
1/8 teaspoon ground thyme
3 eggs, lightly beaten
1 cup crushed saltine crackers
1 cup grated Parmesan cheese
1/4 cup vegetable oil, or as needed
2 tablespoons grated Parmesan cheese, or to taste(optional)
PREP 25 mins
COOK 10 mins
READY IN 35 mins
Till next week … Enjoy!
Here is a Red Cabbage Recipe for some Slaw!
1 small head of red cabbage, thinly sliced & chopped
1/2 c grated carrot
1/2 c mayonnaise
1/4 c dried cranberries
1/4 c chopped walnuts
1 tbsp milk or more if needed
1 tbsp apple cider vinegar
1 tsp white sugar, or more to taste
Combine all ingredients in bowl; stir well. Cover and refrigerate until chilled, about 4 hours!
Happy August Everyone! This week’s pick-up is big and we got plenty! We have Heirloom Tomatoes, Snacker Peppers, Bell Peppers, Peas, Summer Squash, Hot Peppers, Broccoli, Red Cabbage, Cherry Tomatoes, Leaf Lettuce, Okra, and Assorted Herbs! Yummy!
The freezer is keeping everything cold and crisp till tomorrow :)
See you all Thursday, 11-2pm!
Some Salsa Recipes for you!
Pico de Gallo “Fresh Salsa”
2 tomatoes, 1/2 onion, 1 cilantro, 2-3 limes, salt to taste.
Chop everything small by hand, squeeze lime juice mix, and serve!
Salsa Verde “Cooked Salsa” - Medium Heat
3 jalapenos, 6-8 tomatillos, 1 onion, 1/2 head of garlic, 1 fresh cilantro, salt & pepper
Boil or roast until done, add 1/2 cup of water and blend, add chopped cilantro and salt & pepper to taste.
** Lime or lemon juice is optional **
We finally have some different veggies to put in your shares this week besides lettuce….BUT we still have lettuce! So keep those salads coming to the table for good eats! This week, your bag will hold:
RED ROCKET HOT PEPPERS
SUMMER SQUASH / ZUCCHINI
ENJOY! Bill, our Farm Manager, has provided a tasty dressing for all your lettuce that you have been getting in your shares. Yummy!
Hot Bacon Dressing
1 lb bacon cooked and crumbled
2 cups of Sugar
2 teaspoons salt
1 cup white vinegar
4 cups of water
Preheat large skillet, lightly greased to medium to high heat. Mix all ingredients, except for bacon, in a mixing bowl. Pour ingredients from mixing bowl into skillet and heat just to boiling. Add crumbled bacon. Add flour or cornstarch to thicken to about the consistency of gravy, and its done.
Here is another one!
1. Place zucchini and onions into a large bowl, cover with water, and stir in salt until dissolved. Let the vegetables soak in the salted water for at least 2 hours; drain and transfer to a large heatproof bowl.
2. Bring sugar, vinegar, celery seed, turmeric, mustard, and mustard seeds to a boil in a saucepan; pour the mixture over the zucchini and onions. Let the mixture stand for at least 2 more hours. Return zucchini, onions, and pickling liquid with spices to a large pot and bring to a boil. Boil for 3 minutes.
3. While vegetables are soaking in pickling liquid, sterilize jars and lids in boiling water for at least 5 minutes. Pack the zucchini and onion into the hot, sterilized jars, filling the jars to within 1/4 inch of the top with pickling liquid. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
5. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 24 hours before opening.