Recipe Ideas: Swiss Chard and Zucchini

F&wdishIn advance of today's share, I wanted to post a few recipe ideas that will use ingredients you'll receive later today (at least I think you will as of this a.m.). These were all submitted by fellow CSA members -- if you have other recipe recommendations, email them to me or post them here on the blog, and I'll include them in a future recipe round-up!

And don't forget that our blog has a great archive of recipes recommended from previous years. Check out the categories on the left-hand side of the page to see the recipes broken down by vegetables. 

-- Clay 

 

 

 

 

9 Healthy Recipe Ideas for Zucchini (including vegan ideas)

Over on our Facebook page, CSA member Fred shared this great link for Healthy Zucchini Recipes That Taste Like Guilty Pleasures. There are 9 great ideas there -- check them out! 

 

Tomato Chard and Gruyere Casserole 

Also on Facebook, Amanda shared this recipe for Tomato, Chard and Gruyere Casserole, from Food & Wine magazine (pictured above, courtesy of Food & Wine). 

 

A Dish That Uses Chard and Potatoes

And Lea submitted this recipe for Blitva, a dish found all over former Yugoslavia. She says it's the most likely side dish you'll see in Bosnia or Croatia and is equally delicious next to fish, meat or on it's own. It happens to use Chard and Potatoes, both in this week's CSA. Here's the recipe!

BLITVA

Ingredients:

  • Swiss Chard (or any other green leafy vegetable - I used the full amount from last week's share)
  • Potatoes (I used 4-5 from the CSA share last week)
  • Garlic 1-3 cloves but to taste
  • Olive oil
  • Salt and pepper
  • 1 small white onion
  • parsley

1. Begin by preparing the chard by removing the stalks, and any leaves that are damaged. Rinse well. Separate the stalks and chop into 1-2 inch pieces, keep in a different bowl.  Slice the leaves thinly.

2. Often you peel the potatoes, but I love the skins so I just cut them into pieces. Put the potatoes into water with about 1 Tablespoon of kosher salt - this is important, and boil/simmer for about 15 mins until the taters are soft but not falling apart.

3. When the potatoes are starting to become soft, add the chard stems for about 3 mins, then throw in the chard leaves and cook until both the potatoes and the chard are soft.

4. Meanwhile, mince the garlic, parsley and thinly sliced onion (this is optional - I used one of the small white onions from the CSA because it looked too yummy to not be thrown in - it's not usually found in this dish however.

5. When the chard is done, strain the water.

6. Heat some olive oil in a pan and add garlic to it. I find that garlic can brown very easily so I usually add the oil and garlic at the same time to a cold pan, then let them heat up together - sacrilegious but I never burn garlic now.  Fry for a minute or two, add half the parsley, then add the chard and the potatoes.

7. Continue frying the vegetables until the water has evaporated and the flavour of garlic and olive oil has permeated the chard and potatoes. Some of the taters will break apart and give the dish a creamy texture - this is fine - it's served both ways in Bosnia/Dalmatian Coast - as a distinct two vegetable dish or as a creamy mixture much like Colcannon.  

It's hard to mess this one up  - it actually tastes a bit better if the potatoes and chard are left in the simmering water a bit too long.  I keep the water from the boil pot and use it in soups to save all the nutrients.  

 

 

 


Pickles at the Farm on Saturday, Zucchini Ideas & Canning Classes

Picklesandpeppers
(This image and others in this post via Maxine Minerva of sidehustlestories.tumblr.com)

Happy Friday, members!

Here are a few items you might find of interest: 

  • The pickle tasting that was offered at the farm on Tuesday was popular, so Zachari (who works on the farm staff) and her sister will offering a second tasting at the farm this Saturday during the regular 1-4 pick-up hours. If you want to buy pickles, you can do so with cash or PayPal. 
  • With zucchini and summer squash coming into abundance, you may be looking for new ideas to use them. Earlier this week, on my personal blog, we posted about Skillet Eggs with Zucchini and Squash. I highly recommend them as a brunch or vegetarian dinner option. 
  • Don't forget about the upcoming canning classes being offered on August 13 or 21.  Info about how to sign up can be found here.  

I'm working on a round-up of eggplant recipes for next week.  Have some good ideas?  Please leave a comment or shoot me an email!

Have a great weekend,

Clay 


Wildlife Sightings + Recipes for This Week: More Zucchini and Greens Ideas

Deborah
(Photo from CSA Member Deborah Starobin Armstrong)

Here are some new ideas for how to use the vegetables in this week's share. Plus, a great photo and story below from a CSA Member who had a wildlife encounter while at the farm.  

Have an idea to share? A recipe for a certain vegetable you're wanting? Leave it here in the comments or shoot me an email

 

Swiss Chard and Collard Greens

CSA member Bonnie suggests this Creamy Swiss Chard Pasta that she made and enjoyed. 

Fred made this Baked Cheese Polenta with Swiss Chard, which he says he really liked. (Chard is on u-pick this week.) 

If you still have collards, Bonnie also recommends this recipe for Kickin' Collard Greens. I'm planning to try this one myself tonight, as we have a big bag of them that need to be used up. 

 

Squash and Zucchini

Nichole shared this link from Saveur magazine, which has compiled a bunch of ideas for zucchini

I've personally been eyeing this Shaved Summer Squash Salad from Bon Appetit, which looks light and fresh. 

And of course there are more ideas in our archives for zucchini, squash, chard and greens

Continue reading "Wildlife Sightings + Recipes for This Week: More Zucchini and Greens Ideas" »


Recipes for This Week: Zucchini, Chinese Cabbage and Kale

Absentmindedprof
(This photo from TheAbsentMindedProf on Flickr)

Got a recipe you'd like to recommend to other CSA Members? Shoot it in an email to me and I'll include it in the next recipe round-up!

Zucchini

With 6 pounds of zucchini in this week's share (or if you happened to be doubling up this week 12 pounds of zucchini!), many of you are no doubt looking for some new ideas for how to use it.

Last season, we featured quite a few Zucchini recipes here on the blog. You can see those here.

And here are few more new ideas -- we'll continue to share more as the summer rolls out.

The April issue of Food & Wine featured a Fried-Zucchini Spaghetti that looked great.  I'm eager to try it with our zucchini from this week's share.

In the comments of yesterday's post, Rebecca shared that she's eager to try these two recipes from her favorite blog: Baked Zucchini Fries and Zucchini Cheese Quiche

Chinese Cabbage

Lots of us either got Chinese cabbage this week or have some left over from previous weeks. Maria sent in thsi recipe for Sesame Noodles with Cabbage that she had tried and thought was great.

Continue reading "Recipes for This Week: Zucchini, Chinese Cabbage and Kale" »


More Zucchini Ideas From Our Members. Plus, Ideas for Eggplant?

IMG_3897 We got some great comments from our members about new ideas for zucchini. They were so great, in fact, that I've collected them below.

With five pounds of eggplant in this week's share, many of us will no doubt be looking for new ways to use it. Do you have a favorite eggplant recipe? Post a comment or email them to me, and we'll feature them on a round-up here on the blog. 

Now on to your zucchini ideas!

(Photo via TheBittenWord.com)

Continue reading "More Zucchini Ideas From Our Members. Plus, Ideas for Eggplant? " »


New Ideas for Zucchini: Zucchini Strands with Mint

I IMG_3836 happened to be listening to The Splendid Table on my way to pick up this week's share and heard a recipe that sounded great.

It was Zucchini Strands with Mint (recipe below) -- a new take on zucchini by slicing it very thin like spaghetti, sauteeing it with garlic and then tossing it with mint. Definitely an interesting way to use the vegetable that I'll be trying to do something new with the vegetable.

What are you doing with this week's vegetables? I'd love to hear your ideas!

-- Clay

Zucchini Strands with Mint
Adapted from The Herbfarm Cookbook by Jerry Traunfeld, via The Splendid Table
4 servings

    •    2 small to medium zucchini squash (1 pound)
    •    1/2 teaspoon salt
    •    1 tablespoon unsalted butter or olive oil
    •    1 clove garlic, finely chopped
    •    2 tablespoons finely shredded fresh spearmint
    •    Freshly ground black pepper

Cutting and salting the zucchini: Cut the stems and bottom tips off the zucchini and slice them on a mandoline or other vegetable slicer into long spaghetti-like strips, about 1/8 inch wide and 1/8 inch thick. Toss them with the salt in a medium mixing bowl, then transfer them to a fine sieve or colander and set it over the mixing bowl. Let the zucchini sit for 15 minutes at room temperature, then gently squeeze it in your hands to extract some of the water. It will give off at least 1/2 cup.

Sautéing: Melt the butter in a large (12-inch) skillet over medium-low heat. Add the garlic to the pan and stir until it loses its raw fragrance but is not browned, less than 1 minute. Add the zucchini and mint and toss with tongs just until heated through, about 1 minutes. Taste and season with pepper.

Herb Substitutions: In place of the mint, use an equal amount of shredded basil, lemon balm, or perilla.

Photo above via TheBittenWord.com


Hot Days, Cool Meals

Homemade Yogurt Cheese, Zucchini Ribbons and Tomato Salad
Serves 4
For the yogurt cheese:
32 ounce container quality natural plain yogurt
( Stoneyfield Farms or Seven  StarsFarms)
sea salt and freshly ground pepper, to taste
about 1 cup fruity extra virgin olive oil
2 cloves garlic, minced

To make yogurt cheese:
If you don’t own a yogurt strainer, line a strainer with  a large unbleached (natural) coffee filter. Place the strainer in a bowl to catch of all the whey. Pour the entire 32 oz of yogurt in and cover loosely with natural paper towel. Place a plate on top to weight down and speed up process. Refrigerate for 6 hours or overnight.

Save the whey to use as a culture starter for the Ginger Fermented Asian Cabbage.

Salt and pepper the cheese to taste and mix well. Using a melon baller or tablespoon, mold the yogurt cheese into small rounds and place in a flat layer in a glass storage container. Mix the garlic and olive oil and pour over the cheese. You are now ready to let flavors “meld” in the ‘fridge. Cover and let season overnight.

To assemble the salad:
Arrange the zucchini ribbons and the tomato on a platter. Place the balls of cheese on as desired. Sprinkle with fresh basil and oregano and drizzle with some of the garlic olive oil from the cheese.

 

Ginger Fermented Asian Cabbage

If you’ve heard some rumblings of acid verses alkaline states of the body
take head and learn all that you can because a neutrally based system is a healthy system. The far side of the scale leaning towards acidic may bring about many diseases primarily based on inflammation. The term, “Living Foods” is the key. 

Walter Zeichner explains it nicely:

You and I, all humans, live in symbiotic relationship with countless micro-organisms. They're on the surface of our skin and they're inside us. All food and drink that we take into our bodies has micro-organisms in it. We ingest a variety of food and drink which are intentionally fermented or cultured in some way courtesy of friendly micro-organisms. Some of the more common such items are beer, bread, yogurt, cheese, and tempeh

In the old days of the US acid/alkaline balancing foods were derived from cultured buttermilk or naturally fermented sauerkraut. Our ancestors actually practiced this way of keeping foods alive while preserving them. Cucumbers, beets and turnips were typically fermented in Europe. The Slavic countries have varieties of naturally fermented beet juice.  In Russia and Poland, green tomatoes, peppers and lettuces were favorite cultured foods.  Ketchup, chocolate, coffee and tea were also originally fermented foods. The Asian countries have fermented soy or other fermented grain pastes called, Miso or the salty condiment: soy or tamari . Korea has kimchee which has come to the foreground recently as a deterrent for Bird Flu.

Ginger Fermented Asian Cabbage
For the cabbage:

drained whey from 32 ounce container natural plain yogurt (the yogurt is used to make the yogurt cheese-above recipe)
2 tablespoons miso paste
1 small to medium head cabbage, shredded
6 cloves garlic, minced
1/2 cup fresh peeled and grated ginger
fermented brewed Tamari (such as San J brand)
1/2 cup chopped fresh cilantro (optional)

Make sure to allow enough time to drain the yogurt. At room temperature, it will take about 6 hours but you will probably want to drain it in the refrigerater.

Corn-Bread Panzanella
Serves 4

If corn hasn’t quite peaked yet, you can enjoy the essence by way of cornbread in this American twist on an Italian standard.

2 cups corn bread cubes, toasted
2 cups chopped tomato
1 cup cucumber, diced
1 red bell pepper, diced
1/2 cup thinly sliced red onions
olive oil
chopped basil
a sprinkle of balsamic vinegar

Toss toasted cubes of corn bread with chopped tomato, cucumber, green pepper, red pepper, red onions, olive oil, chopped basil and a sprinkle of balsamic vinegar. Or use toasted country bread or ciabatta.

Clever Beer Gazpacho
Serves 6

The no-cook chilled gazpacho is virtually prep and appliance free but tastes fresh and homemade. If cooler weather is in store you may want to serve this as a hot soup trading out diced yellow bell pepper for the cucumber.

2 cups fresh diced tomato
1 1/2 cups diced cucumber
1/2 cup diced scallion
juice from 1 fresh lime
1  cup  flavorful beer
1/2  cup  salsa of choice, not too spicy
1  cup vegetable juice cocktail
Garnish : sour cream, lime slices and scallion green "shreds"

In a large bowl, place the salsa, cucumber, scallions,  and lime juice.  Pour in enough beer and juice to make a chunky slightly thick soup.  A few ice cubes can be stirred in until melted to chill soup if ingredients had not been chilled beforehand.  Serve immediately or refrigerate to allow flavors to blend. Add garnish to each individual bowl.

Recipes from “Cook For Life Balance” by Rita Calvert