In Season: Zucchini Garbanzo Saute

Some of our CSA members have been asking for additional uses for zucchini. What I love about zucchini and summer squash is that they take on whatever flavors you put with them. This particular dish was my brunch today. When Matt got home from scooping tons of rabbit manure to fertilize the garden (BTW, a whole other story…ask Matt about it!), he was cold and wet. After shoving his clothes in the washing machine and taking a hot shower, he dove into this (I made him a new batch) and devoured it. It comes together in just under 30 minutes and will keep you full for a good part of the day.

Zucchini Garbanzo Saute
* serves 2

Ingredients:

  • olive oil
  • 1 small onion, chopped
  • 1 garlic clove, smashed and minced
  • 1/2 lb zucchini and/or summer squash, sliced into coins about 1/4 inch thick
  • Kosher salt & pepper
  • 5-7 roasted tomato halves (skins removed) and 1 clove garlic (if available)
  • 1 Tbsp adobo from a can of Chipotle in adobo
  • 2 leaves kale, stems removed, leaves torn
  • 1-2 cups garbanzo beans, really…however much you’d like
  • pita

Directions:

  1. Heat oven to 350 degrees. Wrap pita in foil and set aside.
  2. Heat a large saute pan over medium heat. When the pan is hot, add about 1 Tbsp olive oil. Swirl to coat and add onion. Season with salt & peper. Cook for about a minute and then add garlic. Saute until mixture starts to brown. Remove from pan.
  3. Put pita in the oven.
  4. Add another Tbsp olive oil and swirl to coat. Add zucchini/summer squash coins in a single layer. Season with salt & pepper. Cook until browned and then flip over until other side is browned. (see picture below as a guide)
  5. Once nicely browned, stir onions/garlic mixture back in along with roasted tomatoes and adobo sauce. If you don’t have or don’t like adobo, just add a couple more roasted tomato halves…but trust me, the adobo is delicious!
  6. Stir in kale. About 30 seconds later, stir in garbanzo beans. Heat everything through. Taste the mixture to see if you want more salt & pepper.
  7. Remove pita from oven, cut into quarters and serve.

Image on the left is just after I placed coins in the pan. Image on the right is what you want the browned coins to look like.

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Posted in Kale, Summer Squash, Zucchini | Leave a comment

In Season: How To Make Roasted Tomato Sauce

So many of you have asked about my roasted tomato sauce, so here is the recipe. It’s super easy and uber tasty.

Roasted Tomatoes

Ingredients:

  • Tomatoes, halved or quartered depending on size
  • Fresh herbs, whatever you have on hand: basil, thyme, oregano
  • 3 cloves garlic, skin on
  • Kosher salt & pepper
  • Sugar
  • Olive oil

Directions:

  1. Preheat oven to 375 degrees.
  2. Arrange tomatoes on a foil lined sheet pan.
  3. Place the herbs on the sheet pan. You can use one or all kinds. If you don’t have any herbs, that’s ok too.
  4. Add garlic cloves to pan.
  5. Drizzle generously with olive oil.
  6. Season with salt & pepper. Sprinkle with sugar…this is literally just a pinch sprinkled across the entire tray.
  7. Roast for 45 minutes and then check. You may need to roast longer. Juices should have released from the tomatoes and they should be very tender to your touch and starting to brown on the edges.
  8. If I want to preserve them for a later use, I do one of two things. I’ll simply remove the skins, toss them in a freezer bag, and throw them in the freezer. Or, I run them through a food mill, resulting in the most scrumptious roasted tomato sauce you’ve ever tasted. Ladle into sterilized jars and process in a hot water bath for 35 minutes.
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In Season: What we’re doing with Zucchini Blossoms

When I talked about Savoring your Scraps, I referred to it as the vegetable version of nose to tail cooking. This is another excellent example. Zucchini blossoms tend to be overlooked and discarded. However, fresh blossoms are delicious and should be savored. You can simply toss them into a salad, include them with sauteed zucchini into a pasta, and even put them on pizza! We had them last night for dinner tempura style, stuffed with a ricotta cheese mixture and served alongside a simple salad.

The breading in this recipe is light and crunchy, which nicely counters the creamy and rich filling. We served them sans sauce, but you could definitely have marinara or another dipping sauce with them.

Also, feel free to play with this recipe. You could sub some cream cheese, use Parmesan in place of Romano, or swap the parsley for another herb. Surprisingly, this recipe comes together quite quickly and can easily work for a weeknight dinner. To make ahead, you could stuff the blossoms a few hours in advance. But, once you start messing with the blossoms, they will not last long.

Ricotta Stuffed Zucchini Blossoms

Ingredients:

  • 3-4 cups canola or vegetable oil
  • 4 oz fresh zucchini blossoms, unwashed
  • 7 oz ricotta
  • 2 oz goat cheese
  • 1 oz grated Romano chees
  • 1 Tbsp chopped parsely
  • 1 Tbsp olive oil
  • Salt & pepper to taste
  • 1 c flour
  • 1 c soda water or unflavored sparkling water

Directions:

  1. Start heating the canola oil in a dutch oven over medium high heat to about 350 degrees. It is ready when a small piece of bread sizzles and browns in the oil.
  2. Mix the ricotta, goat cheese, Romano, parsley, and olive oil in a bowl. Season with salt and pepper. Spoon into a plastic bag or piping bag. If using a plastic bag, cut a small piece off the bottom corner to squeeze the cheese mixture into the blossoms.
  3. Carefully open each blossom just a little bit and check for any bugs using the blossom as a hotel. If there are any, you should be able to simply shake them out.
  4. Pipe a little bit of cheese into each blossom. Leave enough room to twist the top of the blossom closed to hold the cheese mixture in when frying.
  5. Whisk together flour and soda water.
  6. Once oil is ready, dip one blossom into batter to completely coat. Gently shake off any excess batter. Lower blossom into oil and let it fry until just starting to turn golden. Remove from heat, sprinkle with salt, let cool slightly, and taste. This will let you know whether you need to heat the oil a little further or cool it down slightly before frying the remaining blossoms.

Posted in Food/Recipes, Zucchini Blossoms | 1 Comment

In Season: What we’re doing with Kohlrabi

Kohlrabi literally translates to cabbage and turnip. I think it has crunch similar to cucumber and tastes a bit like broccoli stem. Either way, we love it and customers are starting to catch on as well…although many of you have been enjoying kohlrabi for years and keeping the secret to yourself.

We generally just peel, slice, and eat these bad boys. But, you can definitely use them in stir fry (use the leaves as well!), steam them, or even make chips out of them.

Today for lunch, I made a Mexican inspired kohlrabi slaw and served it as a salad with my boring cheese quesadilla. It was so delicious. I really think this slaw would shine with shrimp or grilled chicken tacos. I love it so much!

Mexican Kohlrabi Slaw
* serves 2

Ingredients:

  • 1 large kohlrabi, peeled and cut into matchsticks (reserve leaves for another use)
  • 1 small red onion, very thinly sliced
  • 1 jalapeno, seeded and finely chopped
  • 1/2 bunch cilantro, chopped
  • 1 lime, juiced
  • Salt & pepper to taste
  • Feta or goat cheese to sprinkle on top

Directions:

  1. Toss kohlrabi, red onion, jalapeno, and cilantro into a bowl.
  2. Add lime juice, salt, and pepper. Toss to combine. Let sit for about 10 minutes.
  3. Sprinkle with goat cheese or feta and enjoy!
Posted in Food/Recipes, Kohlrabi | 3 Comments

In Season: What we’re doing with Radicchio

Radicchio is part of the chicory family, which are generally bitter greens. Other chicory include curly endive and escarole. Many of you are probably familiar with the round version of radicchio at your grocery store. This beautiful version is a treviso type called Fiero.

Most of the time, we enjoy chicory as part of a salad. Sometimes we will stir it into soup, like this. But, for our dinner tonight we made a radicchio sauce and tossed it with some of our favorite pasta. It was delicious.

Radicchio Pasta Sauce
* serves 2

Ingredients:

  • Your favorite pasta cooked al dente while you prepare the sauce
  • 3 slices bacon, chopped
  • 1/2 poblano, seeded and sliced
  • 1 Hungarian hot wax pepper, seeded and sliced
  • 3 garlic cloves, minced
  • 1 head radicchio, core removed, leaves finely chopped
  • 1 small glass of red wine
  • 1/2 – 2/3 cup heavy whipping cream
  • salt & pepper
  • 1/4 tsp cayenne
  • 1 Tablespoon butter

Directions:

  1. Fry bacon in a large saute pan over medium high heat for a couple minutes.
  2. Once bacon is lightly browned, toss in sliced peppers.
  3. After about a minute, add garlic.
  4. After another minute, add the radicchio. The pan will seem way too full for a few minutes. Stir the radicchio into the pan, allowing it to wilt as it cooks. Make sure it does not burn.
  5. When radicchio has wilted, pour in red wine and let it simmer.
  6. Wait until almost all absorbed, a few minutes, and then pour in the whipping cream. Allow the cream to simmer and become thick.
  7. Season with salt & pepper. Add cayenne.
  8. Stir in the butter.
  9. Add the cooked pasta and stir to heat through.

 

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Savor Your Scraps – Carrot Tops

If you missed my Savor Your Scraps presentation at East Pierre Landscaping & Garden Center, here is what I talked about. Look for more recipes as we develop them.

Homemade stock is your “go to” for scraps. I have a gallon bag in my freezer at all times. As I use vegetables, I toss the scraps into the bag. When it’s full, I make vegetable stock. My bag may include any of the following:

  • Carrot ends and peels
  • Celery leaves and ends
  • Garlic ends
  • Mushroom trimmings
  • Parsley stems
  • Leek trimmings
  • Onion skins and trimmings
    • I usually don’t use red onions because it affects the color of the stock. The flavor is fine, but the color will be a little red.

How I make vegetable stock…

Remove bag of scraps from the freezer. Heat a large stock pot over medium heat. Once hot, drizzle with a couple tablespoons olive oil and add the bag of scraps. We generally like a ratio of 1 part carrot, 1 part celery to 2 parts onion along with other scraps like mushroom pieces and garlic. I like to let them brown a little, which helps develop the color of your stock. Once to a nice golden brown you like, fill the pot with water leaving 2 inches at the top. Add a bay leaf. Bring to a boil and then reduce heat to a simmer. Simmer for 45 minutes, cool, and strain. package the stock in 1 or 2 cup portions in the freezer. I don’t add salt, but you can. Just be sure not to over salt the stock.

Greens, all kinds of greens are your best friend in the summer! Sauté a variety of greens in olive oil with a little garlic. Finish with a drizzle of aged balsamic vinegar or a squeeze of lemon and fresh shaved Parmesan. Toss greens into a lettuce salad for a nice flavor addition and crunch. Stir greens into summer soups. Add them to your weekly summer stir fry!

  • Beet greens
  • Broccoli greens
  • Cauliflower leaves
  • Celery leaves: Bright and flavorful addition to salads!
  • Fennel fronds: Add a unique flavor to salads!
  • Kohlrabi leaves
  • Radish greens
  • Turnip greens

Cauliflower & Cabbage Cores are surprisingly tasty. Slice and add them to a stir fry.

Corn Cob Stock is wonderful! Anytime we are freezing corn for winter consumption, we always set back some corn cobs to make stock. You can make it super simple or jazz it up with a few herbs. The easiest way is simply corn cobs and water. Feel free to add a bay leaf, some fresh thyme, and/or parsley stems. Bring to a boil, then reduce heat to a simmer for 1 – 1 ½ hrs. Strain, cool, and use/freeze. 

Kale, Swiss Chard, & Collard Stems are delicious!!

Roast Pumpkin/Winter Squash Seeds for yummy snacks! If you don’t want to roast them right away, simply toss them in a freezer bag and roast them later. Be sure to leave some of the “gunk”. It is super tasty when roasted, crunchy, and salty.

Make pesto! It’s amazing all of the scraps you can turn into scrumptious pesto.

  • Beet greens
  • Carrot tops
  • Fennel fronds
  • Radish greens
  • Turnip greens

Carrot Top Pesto

  • 1 clove garlic, smashed
  • 1 cup packed, chopped carrot tops
  • ½ cup packed, chopped cilantro, parsley, or basil
  • ½ cup toasted walnuts, almonds, or pistachios
  • ¼ lime, juiced
  • ½ cup olive oil
  • 4 oz feta, Parmesan, or goat cheese
  • Salt & pepper to taste

Directions

  1. Pulse garlic clove, carrot tops, cilantro, walnuts, & lime juice in food processor until well mixed.
  2. Turn on high and drizzle in olive oil until combined.
  3. Add feta & process until smooth.
  4. Salt & pepper to taste.

Carrot Top Tyrosalata

  • 3 cloves garlic, smashed
  • 1 cup packed, finely chopped carrot tops
  • 1 bunch scallion, finely chopped
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2/3 cup olive oil
  • 4 oz feta
  • 1 Tablespoon lemon juice

Directions:

  1. Pulse garlic cloves in food processor.
  2. Add carrot tops, white & light green parts of scallion, salt, & pepper. Process until well combined.
  3. With food processor on high, slowly pour in olive oil and lemon juice.
  4. Once incorporated, add feta.
  5. Stir in dark green scallion pieces.

Serve either of these tossed with pasta, spread on crusty bread, alongside roast chicken, pork, steak, & salmon, dollop on roasted carrots and other roasted vegetables, or slather on a burger with tomato & mozzarella.

Posted in Carrot Tops, Food/Recipes | 3 Comments

Meal Planning & The BEST Crock Pot Beans

Although the weather today definitely doesn’t feel like Spring and we are a good three weeks behind schedule, it’s garden time. Long days lie ahead full of digging in the dirt, aching bodies, and sweating. Lots of sweating. It also means rising before the sun comes up and arriving home after it sets. During garden season, it’s difficult to make sure we’re eating healthy and keeping up energy for the next day.

I love meal planning. I like its structure and I enjoy getting exactly what I need at the grocery store and garden. Matt, on the other hand, does not like meal planning. For all the reasons I love it, he dislikes it equally. When I meal plan the way I want, I end up cooking all the meals. When we’re dirty and tired, it’s so much nicer to take turns making dinner.

So, this season we’re trying a little something different. We’re going to combine my love of meal planning with his love of making dinner with what we have on hand. Instead of Monday is tacos, Tuesday is roast beef, etc….we’re going to prep some items on Sunday and then have options for meals during the week. And, all of the options come together with ease. Essentially planned yet unplanned and structure with freedom.

One aspect of meal planning I see going around on social media includes using prepared food all in one freezer bag. Taking Cream of Mushroom soup, mixing it with canned vegetables, rice, and chicken, and then freezing for later is not what I’m looking for. If it works for you…awesome! Keep doing it. Our menu prep is a little different. This is what we did last week.

My Sunday prep included:

  • Crock pot beans – These are delicious! It’s a recipe (see below) we came up with a couple years ago and variations are super easy!
  • Cilantro lime rice – So many recipes online. I simply picked one.
  • Hard boiled eggs – If you have fresh farm eggs, I highly recommend boiling them this way. It works every time.
  • Bake bacon – A quick warm in the pan for breakfast, added to a chicken sandwich for lunch, or chopped for a salad. We have luck with our oven at 375 degrees for 20-25 minutes, depending on bacon thickness.
  • Bake chicken breasts – Usually, we would bake a chicken and then use the legs and thighs for dinner, sliced the breasts for sandwiches, and then make chicken stock. It’s a great way to really get the most bang for your buck. Because I had other things going on, I just went for the chicken breasts and we rubbed them with a Cajun seasoning.
  • Charred salsa – Essentially this is just broiling tomatoes, jalapeno, and onion and then pulsing it in your food processor with one garlic clove, cilantro, salt, and pepper.
  • Cut, wash, and store lettuce

The prep really didn’t take too long. Once in the crock pot, the beans are good to go. Bacon and chicken can bake at the same time. Rice takes about 30 minutes. Hard boiled eggs are a cinch. Salsa, easy. Lettuce…5 minutes.

So, then what are our meals for the week? I make a “Possible Dinners” list and put it on the fridge. We briefly discuss it in the morning, just in case I need to pull anything from the freezer and then we’re off for the day.

Possible Dinners list from last week:

  • Crock pot beans, cilantro lime rice, charred salsa, and avocado bowls
    • Take the leftover beans, wrap them in tortillas with some cheese and then freeze them for easy weeknight meals. I wrap ours first in parchment and then in foil to prevent sticking. From frozen, they take about 45-60 minutes in a 375 degree oven.
  • Cobb salad
    • Leftover chicken and bacon make amazing sandwiches for lunch!
  • Fried rice and pot stickers
    • Cilantro lime rice works great for fried rice! And, the pot stickers cook in a matter of minutes straight from your freezer!
  • Bangers and mash with a side salad
    • We put frozen homemade sausages in the fridge in the morning and they are thawed by the time we get home. Mashed potatoes come together pretty quickly. You can definitely meal prep them on Sunday, but I love fresh mashed potatoes. Try stirring in some chopped scallions to make Champ or some sliced cabbage for Colcannon!
  • Eggplant Parmesan with a side salad
    • During the height of eggplant season, I bread, fry, and freeze eggplant. It works amazingly well (recipe coming later this season)!! For this meal, I pull the needed slices of eggplant out in the morning and let them thaw in the fridge. When we get home, I layer eggplant, mozzarella, and homemade tomato sauce. It bakes for an hour or so while we shower and decompress from the day.

Now…the coveted Crock Pot Beans. Let us know what you think and enjoy your flexible meal prepping!!

Crock Pot Beans

Ingredients:
– 12 oz dry beans, rinsed — pinto, black, or other variety that holds well when cooked
– 4 garlic cloves, smashed & minced
– 1 medium onion, chopped
– Pork — we have used bacon (cooked), a couple short ribs (browned), ham, and part of a pork roast (browned) — generally up to 6 oz is good — you can also omit the pork if you’d like
– 4 cups liquid — the last time I made this, I used 2 cups homemade ham stock and 2 cups water — just water will be fine, but we like using at least 2 cups stock — if you don’t have ham stock, use vegetable or chicken stock
– 3 Tablespoons Mexican seasoning

Directions:
– Place all ingredients in a crock pot and cook on low for 8 hours. If the beans are small, it may only take 6 hours. We have tried cooking on high for 4 hours and didn’t like the texture of the beans nearly as much. Season, if needed, and enjoy!

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