Posts Tagged ‘green beans’

CSA Share for 2013 Week Fourteen

SAMSUNG CAMERA PICTURESI know it’s hot hot hot right now (at least here in the U.S. Northeast), but soon it will be cooler and you will feel like making soup, so check out the recipe below.  But first, in our share this week:

  • tomatoes
  • kale
  • lettuce
  • green beans
  • eggplant
  • green peppers
  • Tropea onions
  • potatoes
  • apples
  • lots of pick-your-own cherry tomatoes and hot peppers

I made this simple and inexpensive soup last week because I had a bunch of turnips to use up.  It’s tasty AND beautiful!

Turnip-Carrot-Onion Soup

  • 1 pound turnips, diced
  • 3/4 pound carrots, diced
  • 1-1/2 large onions, diced
  • olive oil
  • 6 to 7 cups water
  • 1/2 cup shredded cheddar cheese
  • salt and pepper
  • chives and parsley, chopped (optional)

Heat oil over medium heat.  Add vegetables and salt/pepper and saute for 5 minutes.  Add the water, bring to a boil, then cover and simmer for 20 minutes or till veggies are soft.  Remove from heat and puree with stick blender (or in batches in a blender).  Stir in cheese.  Top with fresh chives or parsley.

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CSA Share for 2013 Week Ten

Looks like the farm party is going to be a little bit earlier this year than past years (end of September versus beginning of October).  This is good because my son keeps asking me when the farm party is going to be!  In our share this week:

  • lettuce
  • kale
  • mizuna
  • basil
  • green beans
  • beets
  • cucumbers
  • zucchini/summer squash
  • tomatoes
  • nectarines

Anna’s mention of pot stickers got me thinking of a fun pot sticker lunch that I make with my kids when we do have a little time to spare.  We form an assembly line where one person fills the wrappers, one seals them up, and the last person fries them in the pan.  We use either the round or square Nasoya wonton wrappers; I think there’s about 50 to a package, and my family will devour every single one in one sitting.  They are seriously good.

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Homemade Pot Stickers

These pot stickers are best made with an assembly line of three people:  one to fill the wraps, one to seal the wraps, and one to fry the pot stickers.  This recipe calls for Chinese cabbage, but you could add or replace with any other chopped veggie from our share.

  • one package of Nasoya wonton wrappers, either round or square
  • 1/3 pound extra-firm tofu (or cooked pork, etc)
  • 1-1/2 cup shredded/chopped Chinese cabbage (fresh or frozen)
  • 1 tsp chopped garlic or garlic scapes
  • 1/4 cup shredded carrots
  • one small egg, lightly beaten
  • 2 tsp tamari or soy sauce
  • 1 tsp vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp fresh grated ginger
  • 1 Tbsp canola oil
  • fresh chopped chives, optional
  • sesame seeds, optional

Mix the tofu, cabbage, carrots, garlic, egg, soy sauce, vinegar, sesame oil, and ginger together in a bowl.  On a large cutting board, lay out the first batch of wraps.  Place 1 tsp of mixture into each wrap.  Dip finger in a bowl of water and rub one-half of the wrap, and then fold the other half over the mixture and seal by pressing the seams together.  Heat the canola oil over medium heat in a frying pan and add some of the pot stickers (as many as you can without them touching each other).  When the bottoms are browned, flip them over with a tongs and brown the other side.  Remove from pan, placing each pot sticker on a plate, and sprinkle with soy sauce, sesame seeds, and chives.  Add a little more oil to the frying pan and fry the next batch.

To stock up on pre-made pot stickers, you can prepare all the pot stickers but before frying, place on a cookie sheet, freeze, then place in a ziploc bag and return to freezer.  When you get the craving, just take a few out, fry them up, and enjoy!

CSA Share for 2013 Week Seven

I really loved the variety in our share this week, and we even got some delicious fruit!  In our share this week:

  • arugula
  • kale/swiss chard
  • mizuna
  • lettuce
  • green beans
  • cucumbers
  • zucchini/summer squash
  • cabbage
  • peaches
  • apples

How right Farmer Anne is when she says in our newsletter that some members are excited to see the arugula back this week.  I admit I was not a fan at all when I joined our CSA 15 years ago, but now it’s one of my favorites.  The turning point for me was when she wrote in a 2011 newsletter to cook some arugula and cherry tomatoes in olive oil, add hot penne pasta, cheese (I use feta), and lemon juice (see photo above).  I’ve been in love with arugula ever since.  Thanks, Anne!

I’m extra-psyched about the arugula this year because not long ago, I discovered my favorite pizza while eating out one night:  Prosciutto and Fig Pizza with Arugula.  I’ve found an online recipe here, but there are lots of variations out there, so take a look and give it a try.  (You could also make it simpler by adapting it to my Tortilla Pizza recipe.)

CSA Share for 2012 Week Seventeen

When our farmer mentioned squash pie in our newsletter this week, I knew I had to find a recipe and try it.  I’ve made pumpkin pie aplenty, but have never tried, nor even thought of, making squash pie.  Try it with me this week!

In our share this week:

  • kale
  • mizuna
  • onions
  • peppers
  • green beans
  • beets
  • acorn squash
  • buttercup squash

While searching for a delicious-sounding squash pie recipe, I came across the perfect one, Squash Pie, due to its recommendation to use buttercup squash which is in our share this week.  For my pie, I’ll probably use a combination of that recipe and a couple of others:  Winter Squash Pie and Acorn Squash Pie.

If you need ideas for your farm party dish, check out my Recipe Box page.  See you all at the party!

(Image courtesy of www.FreeDigitalPhotos.net)

CSA Share for 2012 Week Sixteen

It’s time to turn our attention to all that squash.  Luckily it stores well, plus it does look good on the counter!  If you chose one of the butternut squash, check out my previous post on a multitude of butternut squash soup recipes.  However, I’m sure you would get good results if you replaced the butternut squash with any of our varieties of squash in these recipes.

In our share this week:

  • garlic
  • kale
  • onions
  • potatoes
  • corn
  • peppers
  • green beans
  • beets
  • several types of winter squash (butternut, kabocha, sweet dumpling, spaghetti)

What to do with that kabocha squash??  If you’re in the mood for soup, make some Kabocha Squash Soup from Fresh Tastes over at pbs.org.  Also, if you can get your hands on a copy of the cookbook Love Soup by Anna Thomas, her Winter Squash, Yam, and Poblano Pepper recipe calls for kabocha squash and looks pretty tasty (I checked this cookbook out of my library a couple winters ago).

I wanted to share with you a recipe that I tried last week:  Lentil-Mushroom Burgers.  This recipe appears in Scott Jurek’s new book Eat & Run, and will use up some of our garlic, onions, and kale from our share this week.  These burgers were actually MUCH tastier than I thought they would be…a pleasant surprise.  It takes a bit of time to make up a batch, but results in a lot of leftovers that you can freeze for an easy “veggie” burger on a busy night.

(Image courtesy of www.FreeDigitalPhotos.net)

CSA Share for 2012 Week Fourteen

This week I created a new page for this blog titled Recipe Box.  Check it out here or via the link at the top for a list of previous posts containing full recipes using our farm veggies.

In our share this week:

  • kale
  • collards
  • arugula
  • green beans
  • green peppers
  • potatoes
  • onions
  • delicata squash
  • apples

Those delicata squash in our share this week are another sign of the cooler season that’s upon us, along with the red-tipped leaves I’ve been seeing lately.  I say “good riddance” to those sweltering summer days, and I’m sure this cooler weather makes working in the fields all day just a little easier on our farmers.  I love any type of winter squash (but HATED it as a kid…go figure), and last year I even tried a cookie recipe using winter squash.  I’ve found it for you over at The Golden Yolk blog.  A very interesting cookie recipe, indeed, since it calls for olive oil as well as squash.  It’s titled Butternut Cookies, but you can absolutely use any type of winter squash.

Don’t forget to save those squash seeds!  Just toss them in olive oil and salt, and bake at 400 degrees till crunchy.

(Image courtesy of www.FreeDigitalPhotos.net)

CSA Share for 2012 Week Thirteen

Our farm’s animals seem to be giving our farmers a good workout lately with their escape antics!  I’m glad our farmers go to the trouble to have them, though; when my kids were younger, they loved seeing all the farm animals up close and personal.

In our share this week:

  • basil
  • kale
  • onions
  • green beans
  • potatoes
  • green peppers

For those of you with young kids who are looking for simple “what to do” ideas (that don’t involve video games, that is!), check out this site that has printable farm animal activities, including lots of mazes as well as word searches, dot-to-dots, and word scrambles.  I also found these farm animal games, many of which use standard playing card decks.

After the kids work up an appetite playing all those games, try out this Boboli Pizza Crust clone recipe.  We tried it this weekend and it turned out great.  It’s the perfect crust to top with all our farm veggies (basil, onions, green peppers), and of course sliced fresh mozzarella.  We used no sauce at all; a fantastic oil and garlic concoction that my husband made was all the base it needed.  Try mixing in some shredded parmesan cheese right into the dough and see how that turns out.

(Top image courtesy of www.FreeDigitalPhotos.net)