Recipes for CSA box 6-25-11

Cucumber and Cherry Tomato Salad

Ingredients

Mix all ingredients together. Makes 1 serving.

1	cup cherry tomatoes
1	cup sliced cucumber
1	tbsp red wine vinegar
1	tsp olive oil
1/8	tsp salt
1	tbsp green onion

Radish Salsa

Serve over burgers, in tacos, or as chips n’ salsa

Makes about 2 cups.

Chill 2 hours.

Ingredients:

6 large radishes, grated

1 large cucumber, peeled, seeded and chopped

¼ cup fresh cilantro

1 garlic clove, pressed

1 Tbsp. fresh lime juice

¼ tsp salt

Toss together all ingredients. Cover and chill up to 2 hours. Season with salt to taste.

Other recipe options:

Creamy pickles and onions

Garlic red potatoes,

Fried zucchini and yellow squash

Attacking the weeds

With all this rain we have had and the warm temperatures, the weeds sure have grown!! So this weekend we have spent much of our time tackling the weeds. It is a never ending job that is hard to make time for as it is.
Scott also planted several more rows of Jack O Lantern pumpkins and I planted some more peppers, another round of onion sets, as well as seeded a few more rows of other vegetable crops. It was a beautiful weekend to get some work done outside so we definitely took advantage of it!

Recipes for CSA box 6-18-11

Pea & New Potato Salad

 (from food by Yahoo! Shine)

Ingredients:

2 pounds new potatoes, cleaned and halved

2 teaspoons olive oil or canola oil

1bunch green onions (white parts only)

2 cups shelled fresh peas or frozen peas (thawed)

¼ cup water

1 ½ cups thinly sliced small radish

1 tablespoon butter

2 tablespoons finely chopped herbs (parsley, savory for example)

½ teaspoon salt

¼ teaspoon pepper

Directions:

Steam potatoes until barely tender when pierced with a skewer, 15 to 20 minutes.

Meanwhile, heat oil in a large nonstick skilled over medium heat.

Add green onion whites and cook, stirring constantly, about 2 minutes.

 Add peas and water, cook, stir occasionally, until the peas are just softened, about 3 minutes.

Add radishes and butter, cook, stirring, until the radishes are softened, 2 to 3 minutes.

Gently stir in the steamed potatoes, herbs, salt, and pepper. Serve Warm.

Lettuce Strawberry Walnut Summer Salad

(there are no measurements for this recipe, it is based on individual’s taste)

Ingredients:

Spinach

Lettuce

Mozzarella cheese

Green Onions

Strawberries

Walnuts

 Dressing: Creamy Poppy seed

Combine all ingredients together in large salad bowl. Proportion your ingredients for the taste you prefer.

Top salad with Creamy Poppy seed dressing and serve.

Thinking Fall....

It may just be almost the beginning of summer, but we have been busy planting the pumpkin field. We will have several varieties of pumpkins, gourds, and squash this fall to offer at the Farmer's Market and at our Fall Harvest Days mid September through October.

Recipes for CSA box 6-11-11

Roasted Potatoes with Bacon, Onions, and Sage (from epicurious.com)
Ingredients:
1 lb. bacon slices (cut into strips)
5 lbs. red potatoes (cut into bite size pieces)
green onion (about 4 cups)
3/4 cup torn fresh sage leaves
1/4 stick butter, melted
salt

Preheat oven to 375 degrees. Cook bacon in large skillet until crisp. Using slotted spoon, transfer bacon to paper towel to drain. Reserve 4 tablespoons drippings from skillet.

Combine potatoes, onions, 1/2 cup torn sage leaves, melted butter, and the reserved 4 tablespoons bacon drippings in a large bowl. Sprinkle generously with salt and black pepper. Toss. Spread potato mixture in baking sheet. Roast for 1 hour. Stir occasionally.

Increase oven temp to 400 degrees. Stir bacon into potato mixture and continue to roast until potatoes are tender and beginning to brown. about 15 min. longer. Transfer to serving bowl.  Sprinkle with remaining torn sage leaves and serve. We sure did enjoy this for a few meals this week!

Recipes for CSA box 6-11-11

Strawberry Rhubarb Crumb Cake (from Southern Food at About.com)
Ingredients:
Filling:
 2 cups thinly sliced rhubarb
1 pint strawberries (mashed)
1 tablespoon lemon juice
2/3 cup sugar
3 tablespoons cornstarch
Cake:
1 1/2 cups all purpose flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 stick butter, softened
3/4 cup sugar
2 eggs
1/2 cup sour cream
1 1/2 teaspoons vanilla extract
Topping:
3/4 cup all purpose flour
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
5 tablespoons melted butter
1/2 cup chopped pecans, optional......I used walnuts because that is what I had

Grease and flour a 9 inch pan
Combine the rhubarb, mashed strawberries, lemon juice in a medium saucepan. Combine the 2/3 cup sugar and cornstarch then add to the fruit mixture. Bring to a simmer and stir. Reduce to low heat and simmer, stirring, until thickened. Remove from heat and let cool.

Heat oven to 350 degrees.
Combine the 1 1/2 cup flour, baking soda, baking powder, and salt in a bowl
In a large mixing bowl, beat 1 stick of butter with the 3/4 cup sugar. Beat in the eggs, sour cream, and vanilla. Slowly beat in the flour mixture until smooth. Spread in prepared pan.
Spoon cooled filling mixture over cake batter
Combine the 3/4 cup flour, 1/2 cup sugar, cinnamon, nutmeg, 5 tablespoons melted butter, and optional walnuts. MIx well and sprinkle evenly over filling layer.
Bake for 45 minutes or until cake is firm and topping is lightly browned.

6.01.11

The Farmer's Markets are underway and we have started harvesting lettuce, green onions, arugula, spinach, and more. We continue to bring flowering annuals to the market as well as hanging baskets. For our CSA members, your garden baskets will start June 11th!

We are still planting more rounds of seeds and transplanting vegetable starts to offer a long season of local produce!