FarmShare C.S.A. week of July 8th, 2014
Farm News:
We hope everyone had a wonderful fourth of July and survived Hurricane Arthur without a hitch. Here on the farm we tried to make the best of A LOT of rain (around 5 inches in 24 hours)! Our strawberries that we’re out in our fields really took a beating. Good news is blueberries are in, even though there aren’t that many. But we’re going to try to pick a little of each strawberries and blueberries for everyone. We won’t know exactly how much until we’re out picking in the field tomorrow morning. For now, we’re crossing our fingers we’ll have a sizable amount!
What’s in this week’s box?
Veggies:
Cabbage
English Shell Peas
Summer Squash and Zucchini
Tomatoes
Cauliflower–Full & Locavore shares only
Kale
Head of Lettuce
Fruit:
Strawberries
Blueberries
Storage, handling and general cooking tips…
Tomatoes
The sun-loving tomato’s arrival could mean only one thing—Summer is definitely here! This delectable, heart healthy summer fruit, beyond being a palate pleaser is fantastic in so many ways. Tomatoes can be eaten raw, stewed, sun dried, in soup, as a snack, with balsamic vinegar and fresh mozzarella, chopped into salsa, on sandwiches and burgers. The possibilities are endless.
FYI-Tomato paste will remove chlorine from hair, especially if you have blond hair and the recent heat wave has turned you into a pool diving mermaid and your locks are now greenish.
Did you know that tomatoes are thought to originate in Peru where their Aztec name “xitomatl’ means “plump thing with a navel”.
Storage
Tomatoes bruise easily, so handle them with care. Wash and dry your tomatoes before storing. Unless you’re planning to store your tomatoes for over a week, a windowsill, counter-top or bowl, stem side down, works fine. If you know you won’t use them in the next few days, then lower temperatures (a cool entryway) will help to preserve the fruit. Contrary to our common practice in the US, storing in a refrigerator is not otherwise recommended, as the cooler temperatures can reduce flavor and cause mushiness and mealyness. Your fresh-picked tomatoes will last longer on the kitchen counter than store-bought ones anyways, which are probably a few days old when you get them.
Cabbage
Storage– Cabbage is cleverly self-packaged. Just stick dry, unwashed caggage in the refrigerator, preferably in the vegetable bin. The outer leaves may eventually get floppy or yellowish, but you can remove and discard them to reveal fresh inner leaves. Cabbage can keep for more than a month. If you only need half a head, place the remaining half in a plastic bag and shake a few drops of water onto the cut side. Close the bag and refrigerate. The cut half should last another few days if it was fairly fresh when you cut it.
To freeze cabbage: Cut into coarse shreds and blanch for 2 minutes in boiling water. Remove, drain, and chill. Pack into airtight containers and freeze up to one year. Once thawed, frozen cabbage will only work well in cooked applications. Cooked cabbage may be refrigerated in a covered container for up to four days.
Handling Rinse the cabbage under cold running water just before use. You’ll need a big, sharp knife and plenty of elbow room. Peel away a few of the outer leaves, then cut the cabbage in half through the stem end. Lay it flat and quarter it, again through the stem end. Then balance each section upright and slice away the triangular core that is exposed at the base. From there you can chop, sliver, or grate the quarters.
Peas-
This nitrogen fixing, soil-loving veggie provides benefits to all aspects of its’ life. Chock full of antioxidants and phytonutrients, this colorful, versatile, interactive vegetable is a sure family favorite. Mashed for the baby, shelled fresh for snack at the beach, or steamed to go alongside a tasty grilled steak, we know, these sweet little gems probably won’t last a day at your house.
Storage and Handling- Use peas as soon as possible. You can put them in a plastic bag in the refrigerator, but try to eat them within 4 or 5 days max. While being stored, peas may lose some of their signature texture and flavor.
Storage
Peas don’t have much of a shelf life, so we don’t recommend storing them —in their pods or shelled—for very long. Store pods in a plastic bag in the crisper drawer of the refrigerator and use them within a couple of days. Once they’re shelled, the best way to store peas is to freeze them. First blanch them for a minute or two in boiling salted water and then shock them in an ice-water bath until cool, to help maintain their bright color. Drain and freeze them in zip-top bags. They will keep for five to six months.
Summer Squash
Storage– Unwaxed farm-fresh zucchini and summer squash respire through their skins, so they need to be refrigerated as soon as possible. Store them unwashed in a perforated plastic bag in the vegetable bin, or refrigerate them in a sealed plastic container that you’ve lined with a kitchen towel. In the refrigerator they keep for about a week and a half.
Handling– Rinse under cool running water to remove any dirt or prickles; then slice off the stem and blossom ends. According to the specifications of your recipe, slice the vegetable into rounds, quarters, or chunks.
Cook tips
Zucchini is wonderful steamed, sautéed, grilled or stuffed and baked. You can also cut uncooked zucchini into strips and serve it as an appetizer, or dice and grate it into a salad. Overcooked zucchini will end up as mush. To salvage it, make soup!
Cauliflower
Storage-Wrap dry, unwashed cauliflower loosely in plastic and store it in the refrigerator. It will keep for up to a week but will taste sweetest if used within a few days.
Handling– Trim off the leaves and any brown spots caused by sun exposure. Rinse the cauliflower and cut out the coneshaped core at the base using a small paring knife. Stop there if you plan to cook it whole. Otherwise, proceed to break it into florets. You can also chop cauliflower rather than break it apart by hand. This method is much quicker, but the results will be more suitable for stew or curry than they will be for a vegetable platter.
Cooking Greens (Kale, Swiss Chard, Beet Greens, Bok Choi)
Storage- Keep dry, unwashed greens in a sealed plastic bag in the refrigerator. Thicker greens will keep up to two weeks, but tender ones like beet greens should be eaten within a week.
Handling- Just prior to use, swish leaves in a large basin of lukewarm water. After any grit has settled to the bottom, life the leaves out carefully. Additional rounds of washing may be necessary. If the sink has dirt in it or if you sample a leaf and it tastes gritty, the greens probably need to be rinsed again.
How you prepare greens for cooking can make or break a dish. It’s fine to leave the stems on small baby greens, but many greens (choi, chard, kale) have thick stems that cook more slowly than the leaves. If stems are not removed, you wind up with either soggy greens or raw stems. Fold each leaf in half and slice out the stem De-stem several leaves, then stack them up and slice them diagonally into 1 inch-wide ribbons. If you want to use the stems in your dish, slice them a quarter inch thick and begin cooking them before you add the greens.
Culinary Tips-
-Saute greens until tender (with water still clinging to them from washing), in a covered pot or large saute pan with olive oil, a pinch of salt, and garlic or onion.
-Blanch greens until they wilt, 3 to 10 minutes depending on size, freshness, and type of green. Thinly sliced kale blanches in 3 to 10 minutes; whole leaves blanch in 15 to 20 minutes.
-For richer, more lavish greens, dot the cooked greens with butter or cream and season with fresh herbs or salt and pepper.
-Serve cooked greens alone as a side dish or use them in soup or with pasta, beans, rice, or potatoes.
-Add a few sliced kale greens to soups and stews during the last 10 to 15 minutes of cooking time.
-Use cooked spinach and chard in enchiladas, quesadillas, crepes, lasagna, and macaroni and cheese.
For breakfast, saute slivered greens and garlic in the frying pan before adding to eggs for scrambling. Use leftover cooked greens in omelettes, quiches, or soups.
Salad Greens (Lettuce/Mesclun)
Storage- Store unwashed lettuce or mesclun in a plastic bag in the refrigerator. To store lettuce or greens that you have already washed and dried, roll the leaves loosely in a kitchen towel, put the towel in a plastic bag, and place the package in the vegetable crisper bin. Wet greens will spoil quickly, so make sure they are truly dry before refrigerating them. If you have a salad spinner, wash and spin the greens before refrigerating them. Eat mesclun mix within three or four days, and use lettuce within a week.
Handling- Salad greens bruise easily, so be sure to handle them gently. For lettuce, slice the head at its base with a sharp knife and let the leaves fall open. Discard any damaged or leathery outer leaves and tear large leaves into bite sized pieces. Both lettuce and mesclun mix can be washed by swishing them around in a basin of cold water. If a lot of dirt collects in the water, wash them a second time. Dry the greens in a salad spinner, or if you don’t have one, place them loosely in a mesh bag or thin towel, then go outside and swing them around your head.
Strawberries:
Storage and Handling– Use your strawberries as soon as possible (this usually isn’t a problem for me) as they stop ripening as soon as they’re picked. Don’t wash your strawberries until you’re ready to use them, as moisture causes them to spoil more quickly. Leave the caps on and store your strawberries in an uncovered container in the fridge. Take them out of the fridge about an hour before you’re ready to use them, as they tend to have the best flavor and texture at room temperature. Rinse your strawberries gently in cold water and then pat them dry with a towel. Finally, remove the tops with a paring knife or with a slight twist of the wrist, and they’re ready to eat or use in your favorite strawberry recipe.
Blueberries
Storage and Handling
Blueberries are delicate and fickle, be gentle with them. Keep your fresh blueberries refrigerated, unwashed, in their container. They should last up to two weeks. Water on fresh blueberries hastens deterioration, so do not wash before refrigerating. Blueberries are highly perishable so do try to use them as soon as possible.
Recipes of the Week!
Steamed Fish on Braised Greens
From CSA member Rebecca Jarvis, Thank You!
Slightly edited from Mark Bittman
Serves 4
Ingredients
1 large bunch kale, Swiss chard or other greens (ideally a mix of hearty greens)
1/2 cup dry white wine
2 medium to large cloves garlic, peeled and thinly sliced
2 tablespoons butter
Salt and pepper
1 1/2 pounds skinless hake fillet
Preparation
1. Wash greens and shake dry, allowing some water to cling to leaves. Cut into rough sections, 3 or 4 inches long; cut off and discard any stems thicker than 1/4-inch. Dice up any Swiss Chard stems and add to the greens.
2. Put greens in a deep skillet that can be covered, along with wine, garlic, half the butter, and pepper. Turn heat to medium-high, cover and cook, checking occasionally to make sure mixture does not dry out, until greens are just about tender, 10 minutes or so.
3. Put fish on top of greens, season with salt and pepper, and dot with remaining butter. Re-cover, and cook until fish is done and greens fully tender, 5 to 10 minutes more. If your fish is of varying thicknesses add the thick pieces first and then add the thin pieces in the last 5 minutes of cooking.
Swiss Chard/Kale phyllo pastry
From CSA member Abby Tonry! Thank You!
I think Kale can easily replace the Swiss chard in this recipe and it will be equally delicious.
Servings: 12
Ingredients:
cooking spray
2 1/4 cups minced white onions
3/4 cup minced green onion
3 garlic cloves, minced
9 cups chopped trimmed swiss chard (about 1 1/2 pounds)
6 tablespoons chopped fresh parsley
3 tablespoons minced fresh mint
1 cup crumbled feta cheese
1/2 cup freshly grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
3 large egg whites
10 sheets frozen phyllo dough, thawed (18 x 14-inch)
Directions:
1 Preheat oven to 350°.
2 Heat a large nonstick skillet coated with cooking spray over medium-high heat.
3 Add white onion; sauté 7 minutes or until golden. Add green onions and garlic, and sauté 1 minute.
4 Stir in chard; cook 2 minutes or until chard wilts.
5 Stir in parsley and mint, and cook 1 minute. Place in a large bowl; cool slightly.
6 Stir in cheeses, salt, pepper, and egg whites.
7 Place 1 phyllo sheet on a large cutting board (cover remaining phyllo to prevent drying), and coat with cooking spray.
8 Top with 1 phyllo sheet, and coat with cooking spray. Repeat procedure with 3 additional sheets.
9 Cut phyllo stack into a 14-inch square. Place square in center of a 13 x 9-inch baking dish coated with cooking spray, allowing phyllo to extend up long sides of dish.
10 Cut 14 x 4-inch piece into 2 (7 x 4-inch) rectangles.
11 Fold each rectangle in half lengthwise.
12 Place a rectangle against each short side of dish.
13 Spread the chard mixture evenly over phyllo.
14 Place 1 phyllo sheet on a large cutting board (cover remaining phyllo to prevent drying), and coat with cooking spray.
15 Top with 1 phyllo sheet, and coat with cooking spray.
16 Repeat procedure with remaining phyllo sheets. Place 18 x 14-inch phyllo stack over chard mixture.
17 Fold phyllo edges into center. Coat with cooking spray.
18 Score phyllo by making 2 lengthwise cuts and 3 crosswise cuts to form 12 rectangles. Bake at 350° for 40 minutes or until golden.
19 Note: Cut the phyllo stacks so they fit in and up the long side of the baking dish. Arrange folded section against short edges of dish to encase filling.
Pasta Carbonara
From Pioneer Woman
Ingredients
- 12 ounces, weight Pasta, Any Variety
- 8 pieces Thick Cut Bacon (diced Small)
- 1/2 whole Medium Onion, Diced Small
- 2 cloves Garlic, Minced
- 3 whole Eggs
- 3/4 cups Finely Grated Parmesan
- 3/4 cups Heavy Cream
- Salt & Plenty Of Black Pepper
- 1/2 cup Peas
Preparation Instructions
Cook pasta according to package directions.
While the pasta is cooking, fry the bacon until just barely crisp. Remove from the pan and drain on paper towels. Pour off all of the bacon grease, but don’t clean the pan. Return the pan to the stove over medium-low heat and throw in the onions and garlic. Cook until golden brown. Set aside.
In a bowl, mix together eggs, Parmesan, cream, and salt and pepper until smooth.
When the pasta is done, reserve a cup or two of the pasta water. Drain the pasta and place it in a bowl. While the pasta is still really hot, slowly drizzle in the egg mixture, stirring the pasta the whole time. The sauce will become thick and should coat the pasta. Splash in a little hot pasta water if needed for consistency.
Halfway through, add the peas, bacon, and sauteed onion/garlic. Finish adding the sauce, stirring until it’s all combined.
Serve immediately with extra Parmesan. Delish!
Grilled English Peas
from Simply Recipes
- Prep time: 10 minutes
- Cook time: 5 minutes
Look for young, fresh peas to grill. If the peas are too old, they will take too long to cook on the grill.
- Fresh English or shell peas, in their pods
- Olive oil
- Kosher salt
- Balsamic vinegar (optional)
- A few fresh mint leaves, thinly sliced (optional)
Method
1 Prepare your grill for high, direct heat.
2 Place a handful of peas into a bowl and drizzle olive oil over them. Sprinkle generously with kosher salt. Toss to coat with oil and salt.
3 Place peas on hot grill, arranged in a way so that they don’t fall through the grill grates. Grill a few minutes on each side, so that the peas are well charred, and sufficiently cooked so that the peas are tender inside.
4 Remove to a bowl and drizzle with a little balsamic and toss with a little mint if you want.
Eat like edamame. Plop the pod in your mouth and scrape against the salty, charred surface of the pod to extract the peas. Discard the empty pods.
Baked Summer Squash—Crowd favorite 2013!
makes 6 servings
1 1/2 – 2 pounds summer squash (such as zucchini, or yellow crookneck squash)
1/4 cup olive oil
1/3 cup bread crumbs
1/3 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup chopped mixed fresh herbs such as basil, thyme, parsley and oregano
Preheat oven to 350° F. Remove stem ends and slice squash cross-wise in 1/4″-thick rounds. Toss with olive oil.
In a small bowl, combine bread crumbs, Parmesan, salt and pepper. Arrange half the squash rounds in bottom of a 9″ by 12″ rectangular baking dish, or similar. Sprinkle with half the bread crumb mixture. Arrange remaining squash on top and sprinkle remaining bread crumb mixture.
Cover baking dish with foil and bake in oven for 30 minutes. Remove foil and bake another five minutes.
Top with chopped herbs and serve.
Zucchini Pickles
Makes one large jar.
3 medium zucchini (1 pound / 16 oz / 450 g), thinly sliced
1 medium white onion, thinly sliced
3 shallots, thinly sliced
1 1/2 tablespoons fine grain sea salt
1/4 cup (small handful) fresh dill sprigs
1 small fresh red chile pepper, very thinly sliced
1/2 tablespoon yellow mustard seeds
3/4 cup / 180 ml cider vinegar
3/4 cup / 180 ml white wine vinegar
1/3 cup / 1.75 oz / 50g natural cane sugar
Toss the zucchini, onion, shallots, and salt together in a colander and place over a bowl to catch the liquids. Cover the bowl and refrigerate for at least a couple hours. Toss once or twice along the way. You’re aiming to get as much liquid out of the zucchini as possible. When you’re finished draining the zucchini, shake off any water. At this point you want the zucchini as dry as possible. Place in a 1 liter / 1 quart jar along with the dill, chile pepper, and mustard seeds.
Combine the ciders and sugar in a small saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves, and continue to boil for a few minutes. Pour the liquid over the zucchini and seal the jar. Let cool, then refrigerate. The pickles are good for a week or so.
Zucchini Noodles
from epicurious
Ingredients
1-2 summer squash (yellow or zucchini) per person
1-2 garlic cloves, finely chopped
Olive oil
Preparation
Zucchini usually works better than yellow summer squash because it is less watery and has fewer seeds. lt you douse yellow squash, first scrape the seeds out with a knife so the inside is smooth.
You can peel the yellow squash or zucchini if you went to create the most realistic looking noodles possible. Otherwise, leave the peel on for the added color and ease of preparation.
Use the thin julienne setting on a mandoline or a sharp knife to slice the zucchini into thin strips similar to spaghetti.
Next, the “noodles” need to dry out or the texture will be mushy when you saute them. Ideally, leave them on your counter for at least 3 hours. If you want to prep the dish in the morning for dinner, wrap the noodles in paper towels and leave them in the fridge while you’re at work all day.
After the noodles set and lose some of their moisture, warm olive oil and garlic in a pan and saute the noodles just a few minutes to heat and coat with oil. That’s it! Serve with any pasta sauce or sauteed vegetables.
Sweet Zucchini Crumble
From Farmer John’s Cookbook
Ingredients:
4 ½ cups flour
3 cups sugar, divided
½ teaspoon salt
1 ½ cups shortening, softened, or butter cold
6-8 cups thinly sliced zucchini, about 4 zucchinis
2/3 cup freshly squeezed lemon juice (about 3 lemons)
1 teaspoon ground cinnamon
¼ teaspoon ground or freshly grated nutmeg
1. Preheat the oven to 350 degrees Fahrenheit
2. Stir the flour, 2 cups of sugar and salt in a large bowl until combined/ Add the shortening or butter and cut into the flour with a pastry blender or your fingertips until the mixture looks like coarse oatmeal.
3. Pour half of the mixture into a 9×13 inch cake pan. Using your fingers or a rubber spatula, press the mixture evenly into the bottom of the pan. Bake for 10 minutes. Remove the pan from the oven and set it aside.
4. Combine the zucchini and lemon juice in a large pot over high heat and cook until zucchini is tender, 8 to 10 minutes. Stir in the remaining 1 cup of sugar, cinnamon and nutmeg. Simmer for 1 minute more. Stir in ½ cup of the reserved flour mixture and continue to cook, stirring constantly until mixture thickens.
5. Pour zucchini mixture over the baked crust and sprinkle with the remaining flour mixture. Return the pan to the oven and bake until it is lightly browned and bubbly, 40-45 minutes.
Zucchini Carpaccio Salad
From the smitten kitchen
1 1/2 pound zucchini (about 3 large)*
1 1/4 teaspoons salt
1/2 pound arugula, stems discarded and leaves cut into 1/2-inch-wide strips (6 cups)
1 ounce Parmigiano-Reggiano, coarsely grated (on large holes of a box grater; 1/2 cup)
3 tablespoons extra-virgin olive oil
Juice of one lemon
1/4 teaspoon black pepper
Special equipment: an adjustable-blade slicer
Cut zucchini crosswise into paper-thin slices with slicer. Toss zucchini slices with one teaspoon salt in a large colander set over a bowl and let drain 20 minutes.
Rinse zucchini slices well, then drain, pressing gently on slices to extract any excess liquid. Pat zucchini slices dry with a kitchen towel.
Put arugula greens in a large bowl. Sprinkle with 1/4 cup Parmigiano-Reggiano and remaining 1/4 teaspoon salt. Drizzle 1 1/2 tablespoons of oil over greens and toss. Arrange zucchini slices over arugula greens, then drizzle with remaining oil, lemon juice and sprinkle with remaining 1/4 cup Parmigiano-Reggiano and pepper.
* A delicious and colorful variation could include yellow summer squash, as well.
Dead Simple Slaw
from smitten kitchen
This slaw is both sweet and tart, surprisingly bold for the small number of ingredients. While it goes perfectly on top of pulled pork barbecue, I like it on the side as well.
2 1/2 lb green cabbage, cored and cut into 3-inch chunks, then finely chopped or shredded
1 medium onion, finely chopped
1 large green bell pepper, finely chopped
1 large carrot, coarsely grated
1 1/4 cups mayonnaise
1/3 cup cider vinegar
2 teaspoons sugar
Toss all vegetables in a large bowl with 1 tsp each of salt and pepper. Whisk together mayonnaise, vinegar, and sugar, then toss with slaw. Chill, covered, stirring occasionally, at least 1 hour (for vegetables to wilt and flavors to blend).
Crunchy Peanut Slaw
from the kitchn
1 big bowl of slaw, serves at least 81 medium head cabbage, outer leaves removed
1 1/2 cups roasted, unsalted peanuts
1 bunch green onions
1 cup chopped cilantro (about two big handfuls unchopped)
Salt and pepper
Dressing:
1/2 cup light oil, like canola
3 tablespoons rice vinegar
1 tablespoon sugar (or more, to taste)
1 tablespoon sesame oil
1 teaspoon soy sauce (or more, to taste)
Shred the cabbage very finely. The fineness of the shredded cabbage is really what makes this salad; you want it in in threads, almost, and with the threads chopped into bite-size lengths. Toss with the peanuts in a large bowl. Chop the scallions, including the green and white parts. Toss the scallions and chopped cilantro with the cabbage, seasoning very lightly with salt and pepper.
Whisk the dressing until emulsified, then taste and adjust to your own preferences of sweetness and saltiness.
Toss with the cabbage. Garnish with a few more peanuts and serve.
Cabbage with Sausage and Beer
from NY Times
Sauté 1-pound chunks of kielbasa and one chopped onion in butter until browned. Add chopped cabbage leaves (1 small cabbage). Cover and cook until cabbage wilts, then add a cup or two of beer, plus 1/4 to 1/2 cup cider, red-wine or sherry vinegar. Simmer, partly covered, until cabbage is tender and sauce thickens. Toss in some caraway seeds if you like.
Unstuffed Cabbage
from NY Times
Sauté 1 pound ground beef, 1 chopped onion and 1 chopped carrot in olive oil until browned. Add chopped cabbage leaves (1 small cabbage), 1/4 cup raisins, a pinch of cinnamon, salt and pepper. Cover and cook until cabbage wilts, then add a 28-ounce can of whole tomatoes (with juice) and 1/2 cup stock. Simmer, partly covered, until cabbage is tender and sauce thickens. Garnish: Parsley.
Cauliflower Pasta
With Tomato, Cheese, and Herbs
Serves 4 to 6
¼ cup olive oil, divided
3 cloves garlic, minced
1 medium head cauliflower, broken into bite-sized florets
1 teaspoon salt
3 tablespoons water
2 cups tomato puree
2 teaspoons finely chopped fresh parsley
1 teaspoon finely chopped fresh thyme or ½ teaspoon dried thyme
Freshly ground pepper
1 pound uncooked pasta
2 tblsp pasta
1 ½ cups grated cheddar cheese
½ cup freshly grated parmesan cheese plus more to taste
2 teaspoons finely sliced basil
Directions:
- Heat 2 tblsp of oil in a large skillet over low heat. Add the garlic, sauté for 1 minute
- Add the cauliflower and sprinkle with 1 cant teaspoon of salt. Turn up the heat to medium-high and sauté for 5 minutes. Add 3 tablespoons of water to the skillet, cover and cook for 5 minutes more.
- Stir in the tomato puree, parsley and thyme; bring to a simmer, and cook for 15 minutes, stirring occasionally. Season with pepper to taste.
- Cook the pasta according to the package directions. Drain. Transfer the pasta to a large bowl. Pour the cauliflower sauce over the pasta and toss to coat. Stir in the remaining oil and the butter, cheeses, and basil; toss until everything is well combined. Garnish with more Parmesan cheese if you desire. Serve hot.
Oven-Roasted Cauliflower Florets
- One 2 1/2-pound cauliflower, cut into 2-inch florets
- 1/3 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 4 lemon wedges, for serving
1. Preheat the oven to 400°. On a large rimmed baking sheet, drizzle the cauliflower florets with the olive oil. Season them with salt and pepper and toss well. Roast for about 30 minutes, stirring occasionally, until the cauliflower is tender and golden brown. Transfer to plates, garnish with the lemon wedges and serve hot or at room temperature.
Roasted Garlic, Tomato and Zucchini
The leftovers from this yummy side dish can be pureed into a tasty salsa for dipping.
Ingredients
1-2 zucchini cut in half lengthwise, then cut into ½-inch, half-moon shapes
2 cups quartered ripe tomatoes
½ sweet onion, minced (or red onion to add color)
3 cloves garlic, minced
½ teaspoon crushed red pepper flakes
¼ cup olive oil
Salt and pepper to taste
½ cup grated Parmesan cheese
1 tablespoon garlic powder
1 tablespoon chopped fresh basil
Directions
1. Preheat oven to 450°. Lightly oil a 9×13-inch baking dish.
2. Combine the zucchini, tomatoes, onion, garlic and red pepper flakes in the prepared baking dish.
3. Drizzle with the olive oil, season with salt and pepper, and mix well.
4. In a separate small bowl, combine the Parmesan cheese, garlic powder and fresh basil. Set aside.
5. Roast vegetables until tender or slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan mixture. Serve warm or at room temperature.
As a reminder, part of the fun of being a member of a CSA is collaborating with your community, so always feel free to post cooking suggestions or feedback on recipes that we post, or favorite recipes of your own that you’d like to share.
