Veggie Times Week 10
On the farm
Greetings! Wow, we have had an incredible amount of rain this summer. It has been nice not to have to run irrigation, but the fields are way too wet and the baby greens and lettuce are not doing the best. Half shares are not getting lettuce this week to allow our patch to hopefully catch up. We didn't really complain about having a rainy weekend though! It forced us to stay inside and rest for the most part and catch up on some cooking and food preservation. Crops are looking good for the fall, we have a lot of winter squash, brussels sprouts, and parsnips. Tomatoes and eggplant are just starting to pickup and we think are going to be pretty bountiful. I can't believe it's almost labor day. Enjoy! Please remember to bring your box back each week to your pickup location. We are halfway through the season and this is when folks start forgetting. If we don't have boxes then we can't pack your boxes!
Finally, my social media plug...If you are into facebook, and want to hear more regularly about farm happenings, please join our private CSA members group. We post pictures almost daily of farm happenings and recipes, and we are loving some of the pictures other folks are posting too. Keep it coming!
Carrot Slaw-This is one of our favorite slaws!
adapted from "The Forest Feast" cookbook
5 carrots, grated
1 apple, peeled and cut into match-sticks
1/2 slivered almonds
1/2 cup raisins
dress with 2Tbsp olive oil, 1 Tbsp lemon juice, a pinch of salt
Combine al the ingredients in a bowl and toss with the dressing.
Roasted Vegetable Sandwiches
This is a current favorite in our house-adapt it to your liking!
1 eggplant-sliced in the 1/4" thick rounds
2 zucchini cut into 1/4" thick rounds
Roasted red peppers-or roast your own
2 tomatoes (preferably Roma) cut into wedges
Spaghetti Sauce for dipping
Put the eggplant, zucchini, tomatoes, and peppers (if roasting) into a bowl and toss with balsamic dressing. Marinate for a couple hours. Grill or roast in a 400F oven until tender and starting to brown. Assemble sandwiches: put desired amount of veggies and cheese on your bread, spread a layer of pesto and grill in a pan or sandwich press. Dip into spaghetti sauce.
Creamy Kale Mac and Cheese
16 ounces pasta (penne, or shells)
1 large bunch of kale, stems removed and leaves chopped
1/4 cup unsalted butter
1 medium onion, minced
1/4 cup flour
2 cups whole milk
1 cup chicken broth
8 ounces shredded sharp cheddar cheese
1 cup grated Parmesan cheese
about 1/2 cup of extra cheese for topping (optional)
1/4 cup bread crumbs
salt and pepper to taste
In a large pot, boil water and cook pasta to package instructions. Rinse pasta with cold water and allow to cool. Heat the same large pot on medium heat, melt butter and add onion. Cook onions until soft, then add flour. Stir the flour quickly to combine the flour and onion roux mixture. Add milk and chicken broth. Allow mixture to come to a gentle boil and sauce will thicken. Return heat to low and add cheddar cheese and Parmesan cheese. Continue stirring until the cheese is melted. Add the kale and pasta to cheese mixture. Gently stir together until the pasta is heated through and kale is tender. Season with salt and pepper to taste. Ad extra cheese and bread crumbs on top. Serve warm
Broiled Zucchini with Yogurt-Dill Sauce
1/2 cup plain yogurt
2 tsp finely chopped fresh dill
1 small clove garlic, grated
1/2 tsp lemon juice
Salt and pepper
1 pound zucchini
1 Tbsp olive oil
Preheat broiler. Place rack about 5 inches from the broiler element. In a small bowl, whisk together the dill, yogurt, garlic and lemon juice. If necessary, thin with water to a pourable consistency. Season to taste with salt and pepper. Set aside. Trim the ends of zucchini. Cut in half crosswise, then cut each half lengthwise into 4-5 spears. Toss with olive oil, salt and pepper. Place zucchini in an oven proof skillet or pan and broil, flipping occasionally, until slightly charred and tender but not mushy, about 10 minutes. Remove from the broiler. Serve warm or chilled with yogurt sauce.