It is a special treat when our CSA members let us know how they’re putting our produce to work by sharing their recipes with us. Below is a submission from one of our members that blends those lingering Summer veggies with the hearty roasted flavors of the start of Autumn. Roasted Chicken with Stewed Vegetables By CSA Member Christopher Muniz Makes 4-6 servings. Roasted Chicken – Ingredients: 2.5 lb. whole Chicken 3 sprigs Thyme 1 Bay Leaf 1 small Onion, quartered 1 clove Garlic, halved Salt and Pepper to taste Instructions: Preheat oven to 450º. Pat skin of Chicken dry. Season cavity of Chicken and skin liberally with Salt and Pepper. Then add Thyme, Bay Leaf, Onion, and Garlic to cavity. Truss Chicken. Place Chicken on roasting rack or on some carrots, celery, etc. to raise it up and get good airflow all around it. Roast Chicken for 15 minutes or until golden brown. Turn oven down to 325º and roast until internal temperature reaches 160-162º. Once at temperature, remove and let rest on counter for 10-15 minutes.* Carve and enjoy over stewed vegetables! (See recipe below.) *Chicken should have a final internal temperature of 165º. Carry over cooking after bird is removed from oven at 160-162º should bring it up to 165º after resting. Stewed Vegetables – Ingredients: 2 tbsp. Olive Oil 4 cloves of Garlic, minced 1 Red Bell Pepper, sliced 1/4″ thick 1 Yellow Bell Pepper, sliced 1/4″ thick 1 Green Bell Pepper, sliced 1/4″ thick 2 medium Tomatoes, diced small 3 small Onions, sliced 1/4″ thick 1 medium Eggplant, quartered lengthwise, and sliced 1/4″ thick 1 Hot Pepper of choice, sliced into 1/4″ rounds (Optional) 2 tsp. Turmeric 2 tsp. Red Pepper Flakes 1 tsp. Cumin 5 sprigs Thyme Salt and Pepper to taste Instructions: In a heavy-bottomed pot over medium heat, sweat minced Garlic in Olive Oil. Add all Peppers, Tomatoes, Onions, and Eggplant, Season with Turmeric, Red Pepper Flakes, Cumin, Salt, and Pepper. Continue cooking, stirring occasionally, until vegetables are slightly wilted, about 7-10 minutes. Turn heat down to medium-low and add Thyme. Cover and cook another 15 minutes, stirring occasionally. If liquid gets low, add a little chicken or vegetable stock, or water. Vegetables should be sitting in juices but not covered. Taste for seasoning and flavor. If all is well, remove from stove and set aside, or leave on very low heat until Chicken is roasted. Plate Chicken with plenty of stewed vegetables and some liquid as sauce!
First it was squash…then tomatoes…and now, we’re heading straight into beet season. In anticipation, one of our wonderful, former farm chefs sent us this delectable recipe for Beet Burgers. My mouth is watering just looking at the picture! Enjoy! Beet Burgers By Briel Driscoll Makes 4 servings. Ingredients: 1 Onion, diced 1 bunch Kale or 1 bag Arugula or Spinach, chopped 1 cup of cooked Grains, such as Brown Rice, Quinoa, Millet, etc. (This is a great way to use up any leftover grains you have hanging around.) 1 bunch raw Beets, shredded 1 (15 oz.) can Beans of Choice 1/3 cup Corn Flour 1 tbsp. Olive OIl 2 tsp. Cumin 1 dash Cayenne Pepper Salt and Pepper to taste 1 Tomato, sliced (optional) Instructions: Sauté Onions for 5 minutes in olive oil until translucent. Add chopped Greens, and cook 3 more minutes until Greens reduce. Add Grains, Cumin, Cayenne, Salt, and Pepper to taste, and sauté for a few more minutes. Add sautéed mixture to large bowl with rest of ingredients, and smash with hands until evenly combined and desired consistency is reached. If there is too much moisture, add more Corn Flour. Form mixture into desired burger patty sizes. Grill or cook in pan until each side is browned. Enjoy with a slice of Tomato, and serve burger-style!
Savory Chard & Tomato Pie By Emily Burrichter Makes 4-6 servings. Ingredients: Filling – 1 bunch Chard 6 Eggs 1 cup Milk 1 tsp. Garlic Powder 1 tsp. Salt 1/2 tsp. Black Pepper 2 medium Tomatoes, sliced 1/2 cup Sharp Cheddar Cheese, shredded Crust – 1 cup Flour 1/4 cup Water 1/4 cup Olive Oil 1 tsp. dried Thyme 1 tsp. Salt Instructions: Preheat oven to 375º. Slice Chard into thin strips, stems included. Sauté with a few tablespoons of water until greens are wilted. Allow to cool while making crust. To make crust, mix all ingredients and press into pie pan. In mixing bowl, whisk Egg, Milk, Garlic Powder, Salt, and Black Pepper. Spoon cooked Chard into crust, and pour Egg mixture over Chard. Arrange Tomato slices on top of Egg and Chard mixture and sprinkle with shredded Cheddar Cheese. Bake for 30 minutes or until middle of pie is set.
If you don’t regularly eat raw zucchini or summer squash, we highly recommend it. If it’s sliced thinly and allowed to chill in a delicious dressing, it will become tender and flavorful with no cooking required! The zesty recipe below from local chef DeAnna Germano is a quick and easy example of this preparation and is perfect for the summertime. Lemon Poppy Squash Salad By DeAnna Germano, Chef4Rent Makes 2-4 servings. Ingredients: Salad – 1-2 large Zucchini or Squash, halved and sliced into noodles or half-moons 1 Red Onion 1 cup Heirloom Tomato, chopped Dressing – 2 large Lemons 3 tbsp. Poppy Seeds 1/2 tbsp. Dijon mustard 1/4 cup Rice Wine Vinegar 1/4 cup Sugar 1 cup Olive Oil 1/2 tbsp. grated Onion 1/2 tbsp. Garlic Instructions: Combine veggies in a large bowl. Mix all dressing ingredients until even * Image courtesy of: http://s479.photobucket.com/user/oneperfectbite/media/Blog%20Photos/SummerSquashSaladwithPoppySeedDr-3.jpg.html.
‘Tis the season for squash and tomatoes. This recipe from our very own farm chef, Briel Driscoll, is a lovely mix of cool summer greens and warm hearty vegetables combined to create a delicious and substantial salad. Warm Cheesy Tomato Salad By Briel Driscoll Makes 3-4 servings. Ingredients: 1/2 head of Lettuce, chopped / or 1 bag Spring Mix 1 Summer Squash, sliced 1 Tomato, diced Salt and Pepper to taste 3-4 slices Sharp Cheddar Cheese 1 tbsp. Olive Oil Instructions: Lay bed of Salad Greens on plates. Sauté Squash with Olive Oil, Salt, and Pepper until slightly tender. Add Tomatoes and sauté 1 minute. Lay Cheese over top of vegetables and let melt. Pour all ingredients from pan over bed of Greens.
Flour City Pasta has done it again! Jon Stadt brings us yet another seasonal recipe that pairs grilled eggplant and homemade herb relish – a twist on traditional pesto – with his tomato basil fettuccine to create a combination of flavors that capture the essence of summer. Grilled Eggplant & Garden Pesto with Tomato Basil Fettucine By Jon Stadt, Flour City Pasta Makes 4 servings. Ingredients: Herb Relish – 1 lb. Tomato Basil Fettuccine (Learn more about where to buy Jon’s delicious pasta here.) 2 cups fresh Parsley leaves 1/2 cup fresh Mint leaves 1 1/2 tbsp. fresh Oregano 3 Green Onions, chopped 2 tbsp. Capers 3 tbsp. Pine Nuts 1 tbsp. Red Wine Vinegar 2 tbsp. Olive Oil 5 tbsp. Water Salt and Pepper to Taste Eggplant – 2 Eggplants, sliced 1 tbsp. Olive Oil Salt and Pepper to taste Instructions: Cook pasta for 6-8 minutes. While Pasta is cooking, puree all relish ingredients in blender. Add Salt and Pepper to taste. Brush Eggplant with oil and sprinkle with Salt and Pepper. Grill or cook in large skillet over medium-high heat, 3-4 minutes per side. Place warm Pasta in serving dish and top with Eggplant and Pasta. Additional Suggestions: To add a little extra flavor, whisk a couple tablespoons of Pesto in with the Olive Oil and use to marinate Eggplant slices for 1 hour before grilling. Try substituting or adding sliced, grilled Zucchini or Summer Squash to replace or complement the Eggplant. When tossing warm Pasta with Pesto, mix in one medium-sized diced Tomato, to add a pop of flavor and color.
Because of its spicy, bitter flavor, arugula packs a bite that people seem to either love or hate. As with many other vegetables, though, a little heat cuts that bitterness right down, leaving a tender, more mellow green in its place. The recipe below can be spiced up by adding any number of extras – tomatoes, bacon, white beans, to name a few – to give it a little more substance. Arugula & Goat Cheese Pasta by Holly Rodricks Makes 3-4 servings. Ingredients: 3/4 lb. medium-sized, textured Pasta (such as fusilli) 2 cups Arugula, washed and shredded 1/2 cup (2 oz.) crumbled Goat Cheese (Again, we highly recommend 2 Kids Goat Farm.) 1/2 small Red Onion (or 1 Shallot), finely diced 2 cloves Garlic, minced 2 tbsp. Olive Oil 1/2 tsp. Salt 1/4 tsp. Black Pepper Optional: pinch of Red Pepper Flakes Instructions: Cook Pasta according to package instructions until al dente. While Pasta is cooking, sauté Onion in oil over medium heat, until translucent. Add Garlic and continue to sauté for 1 minute. Set aside. When Pasta is cooked, reserve 1/4 cup of water. Strain Pasta and pour into large bowl. Add Pasta Water, Arugula and all remaining ingredients to bowl of hot Pasta and toss until evenly mixed. *In season, roast 2 cups of cherry or grape tomatoes and toss in with remaining ingredients, for a tangy twist. Alternatively, add white beans or bacon/pancetta (or both) to add a little more protein to the mix. *Image courtesy of: http://sustainabledad.com/wp-content/uploads/2011/09/pasta_arugula.jpg