Recipes - Week of June 26th

Summer Squash Tips: (save for next week as summer squash could not be picked due to inclement weather) Summer squash can be served raw with other vegetables as part of a vegetable platter with dips, in salads,or grilled, broiled, steamed, stir-fried, deep-fried, boiled, baked, or stuffed. Because of its mild flavor, it can be added to almost any main-dish recipe or pasta sauce for texture, flavor, and color. Herbs & spices will enhance it’s flavor. Some herbs that go well with squash are dill, pepper, basil, marjoram, chives & mint. Squash is also great with garlic, onions & tomatoes.

Linguine Alfredo w/Garden Vegetables (Source: Natural Kitchen/Anne Vassal)

• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon jalapeño or serrano pepper — seeded and minced (use 1/2 teaspoon if you like it a little hotter)
• 1 small sweet red pepper — seeded and thinly sliced
• Summer squash — halved lengthwise and thinly sliced diagonally
• 8 ounces linguine
• 1/2 cup canned evaporated skim milk
• 1/2 teaspoon salt
• freshly ground pepper
• 1 cup fresh peas (shelled) 1/2 teaspoon grated lemon rind
• 1/3 cup freshly grated Parmesan or Romano cheese
• 1/3 cup fresh Italian parsley

Put water on to boil for the pasta. Sauté the garlic and hot pepper in the oil for about 30 seconds. Add the red pepper and summer squash. Sauté on medium-high heat about 2 - 2 1/2 minutes, stirring often. Meanwhile put linguine in boiling water to cook. To the pepper/squash mixture add the evaporated milk, salt, and pepper and let it cook a minute or so. Add the peas and simmer on medium heat until the vegetables are just done but crisp (about 1 1/2 minutes). Drain the linguine when done, and in a large bowl toss the linguine, vegetables, lemon rind, cheese, and finally basil. Serve topped with extra cheese if desired.

Make your own Parsley Croutons

• 3 slices of white bread
• 3 tablespoons of butter
• 2 tablespoons of minced, fresh parsley
• dash of seasoning salt

Cut the bread into crouton-sized cubes. Melt the butter over medium heat and add the bread cubes. Season with salt, and cook until light brown. Stir frequently during this process. Stir in the parsley, then remove the bread crumbs and rain on paper towels. Let cool and cover in a container with a tight-fitting lid.

Parsley Potatoes

• 1 1/2 pounds new red potatoes
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 clove garlic, crushed (or 2-3 garlic curls chopped)
• 1 cup chicken broth
• 1 cup chopped fresh parsley
• 1/2 teaspoon ground black pepper

Peel a strip of skin from around the center of each potato, place the potatoes in cold water. Set aside. Heat oil in a large skillet over medium high heat. Saute onion and garlic for 5 minutes or until tender. Pour in broth and 3/4 cup of the parsley; mix well. Bring to a boil. Place the potatoes into a large pot full of salted water. Bring the water to a boil; then reduce heat. Simmer covered, for 10 minutes or until the potatoes are tender. Remove potatoes with a slotted spoon to a serving bowl. Sprinkle the black pepper into the skillet and stir.. Pour the peppered sauce over potatoes and sprinkle with remaining parsley.

More Recipes for week of June 26th

Stuffed Summer Squash (save for next week as summer squash could not be picked due to inclement weather)

Summer squash Yellow cheese, diced fine Cream or milk Salt & pepper Bread crumbs, fine Butter

Depending on size of squash, allow 1/2 per person. Parboil whole squash in salted water until tender. Remove, slice in half lengthwise. Scoop out center of squash and place in bowl an equal amount of finely diced yellow cheese. Add a little cream or milk, salt & pepper lightly, and return to squash shell. Top with fine bread crumbs, dot with butter, and bake until cheese is melted.

Buttered Fresh Peas: Shell peas just before cooking and place in a small amount of boiling salted water. Add a pinch of sugar, if desired.Cover and simmer till just tender (cooking time will depend upon the size and age of the peas).Drain and season with salt & melted butter. Variations: These may be cooked with pearl onions, diced fresh carrots, new potatoes and/or a bechamel sauce added.

Fresh peas Heat a small amount of vegetable oil (maybe 1 tbsp) in a heavy pot. Add the fresh peas and "stir-fry" for a couple of minutes. Add enough water to cover the peas by at least an inch, and bring to a boil. Reduce heat, partially cover, and simmer for approximately 20 - 30 minutes. The cooking time may vary depending on the size on the peas, so take a sample after 15 minutes to check for doneness. Add salt to taste near the end of the cooking time.

Summer Vegetable Rice Salad (from http://www.recipelink.com/) 2 cups long grain brown rice, cooked 1 cup cherry tomatoes, stemmed and halved 1/2 cup peas, cooked 1/2 cup summer squash, diced 1/4 cup green onions, thinly sliced 1/4 cup celery, thinly sliced 3/4 cup low-fat or nonfat sour cream 3 Tbsp. herb vinegar 2 Tbsp. fresh herbs to match the vinegar, such as dill, basil, parsley, thyme, chives, garlic chives, or tarragon, minced

In a large nonreactive bowl combine the rice, tomatoes, peas, squash, onions and celery. In a small nonreactive bowl, combine remaining ingredients. Pour over rice mixture and toss until all ingredients are coated. Cover and refrigerate for several hours before serving to allow flavors to blend. Servings: 4

Recipes - Week of June 19th

Maruba Santoh –With Maruba you get two vegetables in one. The loose round vibrant chartreuse leaves provide a mild piquant mustardy flavor while the flat white stems impart a juicy crisp pac choi taste. (from Fedco Seed) Great in salad, stir fry & soups.

Sautéed Radishes with Greens

Never had cooked radishes before? They are delicious and easy to make and have a nice “bite”

Wash & dry the radishes and then slice them thinly. Heat some olive oil in a skillet and add the radish slices and sauté over medium high heat, stirring constantly. Cook only for about 1-2 minutes. Add the radish greens and other greens (Maruba, kale or other oriental greens) at the end until wilted. Season to taste with salt & pepper.

Using Garlic Scapes

• Use in place of a garlic clove – a nice way to have fresh garlic before the garlic bulbs are harvested
• Garnish roast or grill with meat & vegetable entrees
• Use in place of capers or chopped scallions
• Add to a bloody mary!
• Refrigerate, freeze or pickle; the brine or marinade is used to perfect salsas, dressings, vinaigrettes and sauces

Strawberry Cocktail – (from www.allrecipes.com)

• 1/2 cup fresh strawberries, hulled
• 1/4 cup pineapple juice
• 1/4 cup orange juice
• 1/4 cup sour melon liqueur
• 1/2 cup ice cubes
• 1 strawberry, or pineapple wedge for garnish

Place 1/2 cup of strawberries into the container of a blender, and puree. Pour in the pineapple juice, orange juice, melon liqueur and ice cubes. Blend just until slushy. Pour into a tall glass, and garnish with a whole strawberry.

Herb Teas (you can use all combined or any separate for tea) from: http://coffeetea.about.com

• 1/2 cup dried catnip
• 3/4 cup dried chamomile
• 1 cup dried lemon balm
• 1/4 cup dried mint

Mix the herbs thoroughly, and store in an air tight container. For a cup of tea, use 2 tsp in a cup of boiling water. Steep for 5 minutes and strain out the herbs.

Catnip - is a member of the mint family. Many know about its harmless “high” for cats. The cat is reacting to the smell of the leaves and many will bite, rub against it or roll in it. This act releases the volatile oil that is trapped in the leaves. The leaves can be air-dried and used to make a tea later or save to provoke your cat another day. Some cats are immune to its influence and about 80% of cats will react to it (this includes lions, pumas & leopards). It is reported that the tendency to like or ignore catnip is inherited.

Marjoram for On-Farm Shares

Marjoram replaces the oregano delivered earlier in the week:

Marjoram -A Few Ideas to Get You Started (from www.sallys-place.com)

Marjoram leaves are best used fresh, as their flavor is sweeter and milder. For this reason it is also best to add them at the last moment when you use them for cooking. Marjoram has a slightly minty, citrusy taste. Use marjoram’s fresh taste to enhance salad dressings, seafood sauces, soups, and poultry. A chicken that has been rubbed with garlic, salt, course black pepper and marjoram, then grilled makes a quick and delectable summer treat. Marjoram’s flavor also works well with cheese, tomato, bean or egg dishes. Marjoram is most often used in recipes of French or English origin, whereas oregano’s more robust flavor is often called for in the recipes of Italian, Greek, North African and Mexican cuisines

Recipes - Week of June 12th

Turnip Greens – can be prepared in the same manner as spinach or any other leafy green - boiled, steamed, sautéed, stir-fried, etc.

Bea’s Greens Flavorful greens with bacon and seasonings.

• mustard greens or turnip greens, or combination
• bacon
• garlic, minced or chop 1 stalk of green garlic
• 1 can chicken broth (approx. 14 ounces)
• 2 tablespoons Worchestershire sauce
• Tabasco sauce, to taste

PREPARATION:Mix the mustard and turnip greens, or just one kind or any combo will do. Wash and coarsely chop greens. Fry a few strips of bacon in a large pan. Remove bacon from pan and sauté some minced garlic for about a minute in the bacon grease. Mix 1 can of chicken broth, 2 tablespoons of Worchestershire sauce, a teaspoon or so of Tabasco sauce (to taste). Put greens in the pan and pour broth mixture over the greens. Cover and cook over low heat, stir occasionally. When greens are done, add crumbled bacon. To make this low fat or with no meat, just leave out bacon and grease. It still tastes great!

Cajun-Style Greens Mix turnip & mustard greens (use leaves & stems from the turnip greens & leaves only from the mustard greens)

• 1 Tbsp. olive oil
• ½small yellow onion, minced
• 1 celery rib, minced
• 1/2 large green bell pepper, seeded and minced
• 2 garlic cloves, minced (or use 1 stalk of green garlic- chopped)
• 6-8 ozs diced tomatoes, drained
• 1 tsp. dried thyme
• 1/4 tsp. cayenne
• Salt and freshly ground black pepper, to taste

Cook the collards in a pot of boiling salted water until tender, 20 to 30 minutes. Drain, then coarsely chop and set aside.

Heat the olive oil in a large skillet over medium heat. Add the onion, celery, bell pepper, and garlic. Cover and cook until softened, about 7 minutes. Stir in the tomatoes, thyme and cayenne. Add the collards, season with salt and pepper, and stir to coat the collards with the onion mixture. Simmer until the flavors are blended, about 10 minutes. Serve hot!

Oregano -A Few Ideas to Get You Started (from http://www.culinarycafe.com) Oregano tastes great with tomato, egg, or cheese based foods, and is also a great addition to many lamb, pork, and beef main dishes. Try sauteeing aromatic vegetables in olive oil with garlic and Oregano. You can make a savory sauce with melted butter, lemon juice and a bit of Oregano; drizzle it over grilled fish and poultry. An easy way to accent pasta sauces, salad dressings, and ground meat dishes is with a dusting of crushed Oregano leaves. To release its flavor, crush Oregano by hand or with a mortar and pestle before using it in your recipes.

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Recipes - Week of June 5th

Mustard Greens – great stir fried, boiled or raw.These greens have a naturally peppery bite; try them with a pat of butter and a sprinkle of cider vinegar.

Mustard Greens Sauce RecipeFrom: yumyum.com)

·2 cups Mustard greens, raw

·1 Egg

·2 T Red win vinegar

·2 ¾ c Oil

·½ bunch green garlic stalks

·2T Dijon mustard

Instructions: Puree mustard greens with the egg.

Add red wine vinegar. Blend/drizzle slowly the oil as you mix in blender

Add garlic and Dijon mustard. Blend all until smooth. May be refrigerated for several days if it lasts that long. Excellent on meats or vegetables as welll as using as a dip.

Arugula and Mandarin Orange Salad

·1 bunch fresh arugula, washed and dried thoroughly

·1 can mandarin oranges, drained

·½ bunch Tokyo Bekana, torn into small pieces

·1/4 cup crumbled Bleu cheese

·1/4 cup chopped walnuts

·Bottled Honey-Dijon mustard (or use the Mustard Green sauce above)

Mix arugula, Bekana, and Mandarin oranges together. Sprinkle with walnuts and bleu cheese. Lightly dress with Honey-Dijon salad dressing or Mustard Green sauce. Serve immediately.

Chicken and Pear Salad on Arugula(from www.meals.comThis salad is great for using up leftover roasted chicken.

• 1 lb of chicken, sliced
• ¼ cup low-calorie fruit-flavored or blue cheese salad dressing
• 1-2 pears, cored and sliced
• 1 bunch arugula, rinsed and dried
• 1/4 cup chopped walnuts, toasted

Place pears in a medium bowl; toss with salad dressing. Add arugula; toss again. Arrange arugula salad on 2 plates. Divide chicken slices and place on top of salad. Sprinkle with walnuts.

Green Garlic Hints -Use just like garlic. They look like scallions but taste like garlic. Great for stir-fry, dips, pesto. Stir fry the stalky ends and the leaves may be blended in a food processor for dips & pesto.

Green Garlic Pesto Blend: ½ -1 bunch of Garlic greens (greens chopped) Add olive oil to make it smooth Salt to taste Serve over linguini

Optional items: cheese & pine nuts or celery

Green Garlic Dip:In a food processor or blender combine

2 cups of cream cheese & 1 bunch of Green Garlic (greens - chopped).

Add milk to the consistency you desire for dipping. Chill until ready to serve.

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