Maque Choux

Fresh Corn is one of the best ingredients we get through the year, but the season is very short. Try this classic dish, based on a recipe from Southern Living

Ingredients

• 2 tablespoons butter

• 8 ounces andouille sausage, diced

• 3 cups fresh corn kernels (from 6 ears)

• 2 cups chopped summer squash

• 1 medium-size red bell pepper, chopped (about 1 cup)

• 1 medium onion, chopped (about 1 cup)

• 1 tablespoon chopped fresh thyme

• 2 ½ teaspoons kosher salt

• 3 medium garlic cloves, minced (2 tsp.)

• 1 cup heavy cream

• ½ teaspoon cayenne pepper

• ½ teaspoon black pepper

Directions

1. Melt butter in a large skillet over medium-high. Add andouille sausage. Cook, stirring occasionally, until lightly browned, 6 to 8 minutes.

2. Add corn, summer squash, bell pepper, onion, thyme, salt, and garlic. Cook, stirring occasionally, until vegetables are softened, 6 to 8 minutes.

3. Add cream and cayenne; bring mixture to a boil over medium-high.

4. Reduce heat to medium. Simmer, stirring occasionally, until slightly thickened, 5 to 6 minutes.

5. Stir in black pepper.

This recipe serves 4, but it halves or doubles easily for the number of servings you need!

Eggplant & Zucchini Gratin

Sometimes even in summer, a savory warm vegetable dish can be a delicious comfort! See this great options based on this recipe

Ingredients

• 2 Medium Eggplants sliced into 1/4" slices

• 2 Medium Zucchini sliced into 1/4" slices

• 1 lb Vine Ripe Tomatoes sliced into 1/4" slices

• 1 tbsp Italian seasoning

• 2 finely chopped Garlic Scapes

• 1/3 Cup Freshly grated Parmesan cheese or more

• 1 tbsp Olive Oil

• salt and ground black pepper

Directions

1. Preheat the oven to 375F and spray a baking dish with cooking spray.

2. In a large bowl add eggplant, tomato and zucchini slices. Sprinkle with Italian seasoning, garlic scapes, Parmesan and then season with salt and pepper to taste.

3. Drizzle with olive oil and toss to get all slices well coated.

4. Arrange sliced veggies alternatively into the prepared baking dish, making a spiral stack starting from the edge all the way through the middle

5. Place the dish on a rack in center of the oven and bake for 40 minutes until vegetables are soft, and the top is golden brown.

   Enjoy!

Roasted Garlic Scape White Bean Dip

Sometimes, a fantastic appetizer is best way start a meal! Enjoy this dip as an opening course, healthy snack, or on a sandwich for a great lunch. Adopted from Simple Seasonal.

Ingredients

• 1 15 oz can cannellini beans

• 7 garlic scapes

• 1 tbsp plus 5 Tbsp olive oil divided plus more for drizzling

• 2 tbsp lemon juice

• 1/2 tsp salt

• 1/8 tsp pepper

• 2 tbsp roughly chopped basil

Directions

1. Preheat the oven to 350 degrees F.

2. Coat the garlic scapes in 1 tbsp of olive oil and roast them in the oven for 7-10 minutes depending on the size of your scapes. Allow them a few minutes to cool and roughly chop the stalk.

3. Combine all the ingredients except for the basil in a food processor. Process until smooth for at least 2 full minutes.

4. Gently pulse in the basil until it’s evenly combined and it appears to be finely chopped.

5. Serve with olive oil drizzled on top with crudités, crostini, pitas or as a sandwich spread.

Enjoy!

Kohlrabi Turnip Slaw

Did you know that Kohlrabi and Turnips are both cousins of cabbage? Try them in this non-traditional coleslaw recipe, adapted from www.marthastewart.com!

Slaw Ingredients

• 1 pound kohlrabi (about 2 small heads, leaves included)

• 1 medium turnip (about 8 ounces), peeled and quartered

• 1 medium carrot

• 2 scallions, thinly slice

Dressing Ingredients

• 3 tablespoons lime juice

• 1 tablespoon olive oil

• 2 teaspoons honey

• 1 teaspoon toasted sesame oil

• Coarse salt and ground pepper

Directions

1. Separate stems from kohlrabi bulb, trim, and discard tough bottoms of stems into veggie stock bag. Half leaves lengthwise then thinly shred crosswise. Trim root end from bulb and peel away tough outer layer; halve lengthwise.

2. Fit a food processor with a shredding blade (or use a box grater) and shred kohlrabi bulb and turnip.

3. In a medium bowl, whisk together lime juice, olive oil, honey, and sesame oil; season with salt and pepper.

4. Add scallions, kohlrabi leaves and bulb, carrots, and turnip to bowl; toss to coat.

5. Let stand at least 15 minutes prior to serving.

Enjoy as a side at your next barbeque or picnic!

Komatsuna Egg Scramble

Ever wondered what to make with Komatsuna? This delicious green is also known as Japanese Mustard Greens and is a versatile ingredient for many types of dishes. Try it with some of your farm fresh eggs in this delicious egg scramble, an EWCSA ORIGINAL RECIPE!

Egg Scramble Ingredients

• 1/2 lb Komatsuna and stalks

• 1/2 Onion

• 2 Green Garlic Stalks, minced

• 2 eggs

• red pepper flakes

• cooking oil

• salt to taste

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Directions

1. Remove Komatsuna stalks from the leaves and chop about 1/4 inch pieces. Stack Komatsuna leaves on top of one another and slice into 1/2 inch strips.

2. Chop onion and green garlic to about 1/4” pieces

3. Heat oil in a skillet over medium heat.

4. Add stalks, onion, green garlic and red pepper flakes and saute for 30 seconds, until garlic and onions are fragrant. Stir in komatsuna leaves, coating in oil.

5. Scramble eggs in a small bowl and add to skillet. Scramble in skillet until eggs are done.

6. Salt to taste. Best served over a bowl of rice topped lightly with soy sauce.

ENJOY!

Garlicky Swiss chard

Photo Credit: Joseph De Leo for The New York Times. Food Stylist: Monica Pierini.

Welcome to the 2022 Season! For our first recipe, try some delicious Garlicky Swiss Chard, adapted from THE NYT COOKING WEBSITE

Swiss Chard Ingredients

• 1 bunch Swiss chard and stems

• 1 tablespoon olive oil

• 2 green garlic stalks, minced

• 2 garlic cloves, minced

• Large pinch crushed red pepper

• flakes

• Salt

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Directions

1. Remove stems from the leaves and chop about 1/4-inch pieces. Stack chard leaves on top of one another (you can make several piles) and slice them into 1/2-inch strips.

2. Heat oil in a very large skillet (or use a soup pot). Add garlic and red pepper flakes and sauté for 30 seconds, until garlic is fragrant.

3. Add chopped stems and cook for about 2 minutes, Stir in chard, coating it in oil. Cover pan and let cook for about 2 minutes, until chard is wilted.

4. Uncover, stir and cook for 2 minutes longer. Season to taste with salt.

Notes

• This is a great recipe to use all year long with the variety of greens we get from our CSA share! Try it with Kale, Spinach or your favorite greens all year long.

Fava Bean & Kale Pasta

This delicious pasta is a great way to use our delightful fava beans! Loosely based on this recipe.

Pasta Ingredients

• Fava Beans (As many as you have) - Peeled and Shucked

• 2 cloves garlic, minced

• 1/2 Red Pepper, chopped medium

• 1/2 bunch Kale , chopped roughly

• 1/2 lb pasta, prepared al dente

• 1 Tbsp Butter

• 1/4 cup Parmesan Cheese, plus some for topping

• 1/2 Lemon, for juice and zest

• Olive oil, Salt, Pepper

• Garlic Croutons (optional)

Garlic Croutons Ingredients

• 1 cup cubed bread (stale is ok!)

• 1/4 teaspoon garlic powder

• 1/4 teaspoon dried parsley

• 1/4 teaspoon salt

• 1/2 cup olive oil

---

Directions

1. To prepare croutons, preheat the oven to 400F degrees. Toss all ingredients together until well coated. Lay all croutons on a sheet pan and bake 12-18 minutes. Set aside.

2. To peel fava beans, heat a pot of water to boiling. Remove fava beans from the pods. Boil favas for 30 seconds, then dump in ice water to cool. Once cool, peel shells and discard.

3. Start the pasta at the same time you begin cooking the sauce. Prepare your favorite shape and cook to al dente or a little under.

4. In a medium skillet, heat a swirl of olive oil over medium heat and cook garlic for 30 seconds. Add fava beans and 1/2 cup water and bring to a simmer. Reduce to low heat and cook for 6-8 minutes until water has reduced and favas are tender.

5. Once favas are tender, add 1/2 red bell pepper chopped medium and cook another 3-4 minutes.

6. Add 1/2 bunch kale chopped roughly, cooked pasta, butter, parmesan cheese and salt & pepper to taste. Raise heat to medium, cooking 3-4 minutes while tossing every 15-20 seconds to coat ingredients with the sauce. Add up to 1/2 cup reserved pasta water to loosen sauce as needed.

7. Remove from the heat and add the juice and zest of half a lemon. Plate as desired, topping with garlic croutons and additional parmesan cheese.

Enjoy!

Garlic Scape Pesto

Guess what everyone! It’s the best part of the year - Garlic Scape Season. Check out this awesome recipe submitted by Melissa, adapted from this recipe.

Pesto Ingredients

• 1/4 cup pine nuts

• 3/4 cup coarsely chopped garlic scapes or herbs (basil or chervil)

• Juice and zest of 1/2 lemon

• 1/2 teaspoon salt

• A few generous grinds of black pepper

• 1/2 cup extra virgin olive oil

• 1/4 cup grated Parmigiano Reggiano cheese or Nutritional Yeast

Directions

1. In a small pan over very low heat, toast the pine nuts 2-3 minutes until lightly brown. Allow to cool.

2. Coarsely chop garlic scapes and herbs. Add to a food processor with the juice and zest of half a lemon plus salt and pepper to taste. Pulse 20-30 times until combined.

3. With the food processor running, slowly stream in the olive oil into the feed tube until oil is incorporated and pesto is at your desired texture.

4. Before serving, gently stir in the cheese or nutritional yeast.

Notes

• Play around with the proportions of scapes and herbs. I prefer half scapes, half basil but this recipe easily adapts for whatever herbs you have on hand!

• This is a great recipe to make ahead and freeze. Our CSA gives lots of scapes and herbs over the course of the spring, and it is wonderful take out the pesto in the middle winter to freshen up a dish! To freeze, prepare through step 3. Scoop into ice cube trays and top with a little extra oil. Cover in plastic wrap tightly and freeze. Once the cubes have set, remove from ice cube trays and store in airtight bag or container in the freezer. To use, defrost and use as you normally would, adding a little extra oil as needed. Add the cheese once defrosted. Goes great with vegetables in pasta or over baked chicken.

Mediterranean Spring Salad

This Salad can be served up as a side or main dish as needed. You will see no quantities for the vegetables - add as much or as little depending on how hungry you are!

Salad Ingredients

• Salad Greens (chef’s choice)

• Cucumber

• Radish

• Feta Cheese Crumbles

• 1 Can Chickpeas, drained and rinsed

• Olive Oil, Salt, and Pepper

Dressing Ingredients (makes 1/2 cup of dressing)

• 1/4 cup Extra Virgin Olive Oil

• 1/8 cup Red Wine Vinegar

• Splash of Lemon Juice or juice of Half Lemon

• 1/4 cup Fresh Herbs, chopped finely (parsley, basil, or cilantro)

• Salt & Pepper to taste

Directions

1. Preheat oven to 400 F degrees

2. Toss chick peas with a splash of olive oil, salt and pepper, then spread onto sheet pan. Bake for 20-25 minutes until crispy. Allow to cool for 5-10 minutes before serving.

3. Slice Cucumber and Radish on a mandolin, or slice thinly by hand.

4. To prepare the dressing, add all ingredients to a mason jar. Shake well. If you make ahead, shake before serving.

5. Plate salad greens, vegetables, chick peas and feta cheese. Drizzle with dressing to taste

Notes

• This salad can be beefed up with grilled chicken or shrimp. Cook simply with salt, pepper and a splash of lemon juice to extend the Mediterranean flavors.

• The herbs you use will change the flavors - try them all for a variety of salad options. If you have extra herbs, add them chopped roughly to your salad greens for extra flavor.

• Extra chick peas are a delicious snack - enjoy them on the side if you have extra!

Rhubarb Crisp

Plate of Rhubarb Crisp with Hearty Roots Rhubarb!

This delicious dessert is adapted from this recipe here.

Filling Ingredients

• 1 lb fresh rhubarb, sliced thinly. If your rhubarb has a thick skin, be sure to peel prior to slicing.

• 1 lb additional fruit, sliced thinly - I recommend Strawberries , Apples or more Rhubarb depending on availability.

• 1/2 cup brown sugar (light or dark)

• 2 tablespoons flour

• 1 teaspoon vanilla extract

• Splash of lemon Juice

Topping Ingredients

• 1/2 cup Rolled or Quick Oats

• 1/2 cup flour

• 1/2 cup brown sugar (light or dark)

• 4 tablespoons butter, softened

• Dash of Salt

Directions

1. Preheat oven to 375 F degrees .

2. In a large bowl, mix 2 lb fresh fruit (roughly 6-8 cups), 1/2 cup brown sugar, 2 tablespoons flour, 1 teaspoon vanilla, and splash of lemon juice.

3. Prepare a pie plate or pyrex dish by coating lightly with butter or spraying with non-stick spray. Add filling to baking dish.

4. In a medium bowl, combine 1/2 cup oats, 1/2 cup flour, 1/2 cup brown sugar, 4 tablespoons softened butter, and dash of salt. Rub all of the ingredients together with your fingers, a fork, or a pastry cutter until small clumps form and everything is combined. Add topping over fruit filling

5. Bake crisp until the filling is bubbling and the topping starts to brown, roughly 40-50 minutes. Cover in foil the last 15 minutes if the topping gets too dark. Let cool slightly before serving

Notes

• Slice all the fruit very thin to ensure it softens into a delicious filling.

• If you want to make this healthier or less sweet, reduce by half the amount of sugar in the fruit filling.

• You can also add walnuts to the topping for a crunchier texture.

• If using apples, you can also add a 1/4 teaspoon cinnamon for extra flavor!

Hope you enjoy! If you make this or any of our recipes, don’t forget to tag @eastwilliamsburgcsa and @heartyroots on Instagram!

Roasted Veggie Salad with Magic Green Sauce

This recipe is from the Minimalist Baker, only varied slightly to include veggies from the first EWCSA Winter Pickup! Find the original recipe here.

INGREDIENTS

Roasted veggies:

• 3 white potatoes

• 3 parsnips

• 1 large carrot

• 1 tbsp coconut oil

• 1 tbsp curry powder

• Salt

Green Sauce:

• 5 cloves garlic

• 1 jalapeno (seeds removed)

• 1 cup cilantro

• 1 cup parsley

• 3 tbsp avocado

• 1/4 tsp salt

• 3 tbsp lime juice

• 1 tbsp maple syrup

• Water (to thin dressing)

Salad:

• Greens

• Avocado

• 2 - 3 small radishes

• Cotija cheese

INSTRUCTIONS

• Preheat oven to 375 degrees.

• Cut up all veggies for roasting into about 1 inch cubes. Toss in coconut oil, curry powder and salt to taste.

• Roast for 35 - 45 mins (or until brown and tender).

• To make sauce, mix all ingredients in blender or food processor. Add water as needed to thin into dressing.

• Once veggies are roasted, mix salad ingredients, add dressing and enjoy!

Apple Pie!!

Recipe sent by CSA member Rachel Mckinstry

Not sure what to do with all those apples?! It’s the perfect time for some apple pie! Here is a delicious looking pie made from a combination of 2 recipes.

• Make Pie Crust #3

• Make Filling, Assemble, Bake*

*Replace Pie Dough Crust in the filling recipe with the Pie Crust link provided.

Some Notes:

• Use the same type of apple as they all cook at different rates.

• I like to roll out the pie dough between two parchment paper pieces instead of a floured surface.

• To avoid a soggy bottom, I add a layer of breadcrumbs or chopped nuts to the bottom crust before adding the filling.

• If the top of the pie is baking faster than the bottom, cover with foil and continue to bake.

• If the bottom is not baking:

  • move the pie to the bottom the oven rack without a baking sheet underneath (you may need to cover the top with foil here as well).

  • You can increase the heat towards the end of the baking process to help the bottom bake (this would require foil on top).

  • Don't worry about the filling; it is already baked and juicy enough to handle more heat.

Vegetarian One-Skillet Pot Pie

Adapted from Bon Appetit’s One-Skillet Rotisserie Chicken Pot Pie

INGREDIENTS

• 1 onion, chopped

• 1 head of kohlrabi, cubed

• 2 carrots, chopped

• 6 garlic cloves, minced

• 1 tbsp thyme

• 3 tbsp unsalted butter

• Salt & pepper

• 3 Tbsp all-purpose flour, plus more for surface

• 1 cup dry white wine

• 2 cups heavy cream, divided

• 10-oz bag frozen peas

• 1 14-oz can of cannellini bean, drained and rinsed

• 1 14-oz. box puff pastry, thawed

INSTRUCTIONS

• Preheat oven to 400 degrees

• Melt butter in a pan and cook onions until soft. Make sure to use an oven-safe pan!

• Add carrots, kohlrabi, garlic, thyme, 1 tsp salt & pepper. Cook for another 4 - 5 minutes until soft.

• Sprinkle flour over veggies and cook, stirring constantly, until flour starts to stick to the bottom of the pan, about 30 seconds.

• Add wine and cook, stirring constantly, to burn off some of the alcohol, about 1 minute.

• Set aside 1 tbsp cream. Add remaining cream, cannellini beans, peas, and 1½ tsp. salt and bring to a simmer. Taste and adjust for seasoning. Cook, tossing occasionally, until warmed through, 3–4 minutes.

• Roll out puff pastry on a lightly floured surface into a 13" square (or large enough to cover skillet with a bit of overhang). Roll pastry up onto rolling pin. (You could use an empty wine bottle if you don't have a rolling pin.) Unfurl pastry from rolling pin, draping it over skillet.

• Trim pastry so that there is a 1" border all around. Fold edge of puff pastry under itself. Crimp edges with a fork (just like you would do when making the top crust of a pie).

• Using a pastry brush, brush top of pastry with reserved cream. Cut 5–6 small slits in the center so steam can escape. Bake pot pie until crust is light golden brown, 22–24 minutes.

• Reduce oven temperature to 350° and continue to bake until filling is bubbling around the edges and crust is well browned, 25–35 minutes longer.

Apple Galette

Recipe sent by CSA member Rachel Mckinstry

To start, make each of the following: Martha Stewart’s Perfect Pie Crust (wrapped in plastic and chilled) and The Spruce Eat’s French Almond Cream.

INGREDIENTS

• 1 - 2 pounds apples, peeled, cored, and cut into think slices

• 2T- 1/4 cup granulated sugar

• 1 tablespoon fresh lemon juice

INSTRUCTIONS

• Preheat oven to 375°F.

• Remove dough from the refrigerator, unwrap, and place on a work surface between 2 pieces of parchment. Let stand to soften a bit.

• Roll dough to 13-14 inch round with 1/8 thickness. If making small galettes, cut into 6-inch rounds. Place dough on a parchment-lined baking sheet. Chill. 

• In a large bowl, combine apples, granulated sugar, lemon juice, salt. 

• Spread almond cream evenly over dough, leaving a border. Arrange apples over the almond cream. Fold and crimp edges of the dough, leaving most of the fruit exposed. Chill. 

• Bake until crust is golden and apples are tender. 

Braised Black Lentils

Sent in by CSA member Paloma Soledad

INGREDIENTS

• 1 tablespoon butter 

• 1 tablespoon olive oil

• ½ cup diced onion

• 2 clove garlic

• ½ cup diced carrot

• ½ cup diced yellow zucchini

• small tomato

• 1 diced jalapeño

• 1 pinch salt to taste

• 1/2 teaspoon thyme

• 1 pinch ground black pepper to taste

• 1 cup beluga black lentils

• 3 cups chicken stock

• 1 tablespoon vinegar

• 2 tablespoons chopped Italian parsley

• Parmesan cheese

INSTRUCTIONS

• Melt butter in olive oil over medium heat in a saucepan. Cook and stir onion, carrot, zucchini, jalapeño, and salt until vegetables are softened and onion is translucent, about 10 minutes. add tomato and cook for a second.

• Reduce heat to low and add thyme  and pepper. Stir in lentils until well coated. Add chicken stock and bring to a gentle simmer.

• Reduce heat to low, cover and cook, checking occasionally, until the lentils are tender and have absorbed all the liquid, about 35 minutes. Remove from heat. Stir in vinegar and parsley. Season with salt and pepper to taste. Parmesan cheese.

Tunisian Spiced Beet Salad with Feta

Recipe sent in by CSA member Paul Rowley. This beet salad is flavored with Tabil, a wonderful spice mix from Tunisia and a great mix to have on hand.

INGREDIENTS

For the Salad:

• 2 lbs of beets, washed and trimmed. Small ones work great for this. Larger ones you can cut down to help cook quicker.

• 6 oz Feta cheese (for vegans you can easily leave out the cheese - the beets are great on their own too, or add garbanzos for protein.

• Sherry Vinegar (Balsamic and red wine vinegars will work too)

• Olive Oil

• 1 small clove garlic

• 2 tablespoons of fresh chopped herbs (Parsley , cilantro, thyme, or oregano are great))

• Salt and pepper

For the Tabil Spice Mix:

Feel free to improvise with this. The main flavor is the sweet orange coriander combined with the caraway. If you don’t have both anis and fennel you can swap one for the other easily.

• 2 tablespoons coriander seeds

• 2 teaspoons caraway seeds

• 1 teaspoon cumin seeds

• 1/2 teaspoon red pepper flakes

• 1/4 teaspoon fennel seeds

• 1/4 teaspoon anis seeds

• 1/4 teaspoon ground turmeric

• 1/2 teaspoon black pepper

INSTRUCTIONS

For the Tabil Spice Mix:

• Heat the spices very gently in a dry pan for about a minute to bring out the flavors.

• Grind the spices to a medium-fine powder in a mortar and pestle, or if you have an old coffee grinder that works really well.

• I often make more than needed and store the mix - it’s great also on chicken or fish, with chickpeas, and on roasted peppers, and sautéed greens.

For the Salad:

• Steam the beets over a pot of boiling water in a steamer. Keep them covered. Add a bay leaf to the water if you have it and keep the water on a good simmer - no need to boil it hard.

• It takes around 30 mins depending on how large the beets are. You can also roast the beets at 350 degrees for about 30-45 mins. Either way you know they are done when a fork can be pushed into the beet and it’s soft but firm inside. A good idea when roasting beets is to cover them so they don’t dry out in the oven.

• Let the beets cool and then slip the skins off them with your fingers - they should come off easily. 

• Chop the beets into bite sized pieces and put them in a serving bowl. Add about 2 teaspoons of your Tabil mix - more or less depending on your taste - and toss so the beets are covered.

• Make the dressing - a simple vinaigrette with about 1 tablespoon of sherry vinegar and two tablespoons of olive oil. Sherry vinegar is light and has tons of flavor. Red wine vinegar and balsamic are great with beets too. Balsamic is stronger so use a little less to your taste.

• Now mix the dressing in with beets and give it a good stir. Add a grind of black pepper - don’t add salt at this point as the feta is going to add some saltiness to the dish. You want a contrast between the salty feta and the sweet earthy beets.

• Now for the cheese. Peel the garlic clove and crush it with a fork and about a 1/4 teaspoon of salt. Pop this in a bowl with a squeeze of lemon juice and a dash of olive oil. Crumble the feta into small pieces into the bowl and mix. 

• Drop small pieces of your feta mix over the beets. Add some fresh chopped herbs. Taste for seasoning.

• This is great as a salad on it’s own. Pairs really well with arugula and other fresh greens. It keeps really well and can also be served on toast or flatbread as a snack.

One Pot Ratatouille Stew with Chickpeas

Sent in by CSA member Mackenzie Mollo

INGREDIENTS

• 1-2 tbsp extra virgin olive oil

• 1 onion, diced

• 3 garlic cloves, peeled and minced

• 1 small/medium eggplant, cubed

• 1 medium/large zucchini, chopped

• 1 medium/large yellow summer squash, chopped 3 cups chopped zucchini (from about 1 medium-large zucchini)

• 1/2 medium sized red bell pepper (optional)

• 1 15oz can chickpeas, rinsed and drained

• 1 bay leaf

• 1 tbsp thyme

• 1/2 tbsp basil

• 1 tsp oregano

• 1 tsp basil

• 1 tsp smoked paprika

• Salt and pepper to taste

• Either 1 28oz can diced tomatoes OR 4 medium to large tomatoes, diced (save the juice!)

• 2-3 cups water or vegetable stock

DIRECTIONS

• In a large, heavy-bottom stock pot over medium heat, heat the olive oil. Add the onions and cook until translucent. Stir in the garlic and cook for 2 minute

• Stir in eggplant and cook until softened, about 8 mins or so. Add the zucchini, summer squash, and peppers, stirring occasionally for another 8-10 minutes. If your pot is getting too dry at any point, add an additional 1-2 tablespoons of olive oil as needed, and turn down the heat.

• Stir in the chickpeas, spices/herbs, salt, and pepper. Then stir in the chopped tomatoes and any accumulated juices, and add the water or vegetable stock. Turn the heat down to low and simmer the ratatouille for 20-45 minutes, depending on how soft and distinct you want the vegetables to be. Taste and adjust for salt and black pepper. When finished, remove and discard the bay leaf.

• SERVING SUGGESTIONS: This is perfectly good as an entree by itself, but it can be an even heartier meal when paired with rice, a crusty bread, quinoa or other grains. If chickpeas aren't your thing, this also works great with white beans.

Strawberry Rhubarb Pie

Recipe sent in by CSA member Caitlin Berkery.

INGREDIENTS

Filling:

• ½ cup white sugar

• ½ cup brown sugar

• ½ cup All Purpose Flour

• Pinch salt

• 1 lb rhubarb, chopped (approximately 6-8 stalks)

• 3-4 cups fresh strawberries, stems removed and quartered or sliced

• ½ teaspoon cinnamon, optional

• 2 Tablespoons butter

• 1 Tablespoon Sugar

Pie Dough:

• 3 cups All Purpose Flour

• 1 cup butter, cut into cubes and kept cool

• ½ teaspoon salt

• ½ cup cold water

To assemble pie dough:

• Using a pastry cutting, fork, or your hands, mix together flour, salt, and cold butter cubes until it resembles coarse sand, some chunks of butter are okay, it will help with flakiness of dough. **Alternatively you can do this in the food processor.

• Slowly add in water 1-2 Tablespoons at a time until dough holds together but isn’t overly sticky.

• Divide dough into two, wrap in plastic wrap and place in the refrigerator for at least 30 minutes.

• Once ready to bake pie, roll each half out to ⅛ inch thickness. One half will be rolled out on the bottom of the pie pan, the other will be placed on top of the filling. 

DIRECTIONS

Instructions:

• Preheat oven to 400 degrees.

• Toss together chopped rhubarb and strawberries with sugar, brown sugar, flour, and a pinch of salt. Stir and let sit for at least 30 minutes until the mixture turns a bit syrupy in consistency.

• Roll out half of the pie crust to fit the bottom of a pie pan. Brush a thin layer of egg wash over the pie dough.

• Pour filling over pie crust bottom, and dot with 2 Tablespoons of butter.

• Roll the second half of the pie dough over the top of the filling. Brush the top of the dough with more egg wash and sprinkle a bit of sugar.

• Using a knife, cut slits into the top of the dough as vents.

• Bake pie in oven for 35-40 minutes or until golden brown and bubbly. Cool before cutting. Serve with fresh whipped cream or vanilla ice cream.

Potato Frittata with Feta & Scallions

Recipe sent by CSA member Maura Gilmartin.

Adapted from original recipe from The Smitten Kitchen Cookbook by Deb Perelman.

INGREDIENTS

• Olive oil or vegetable oil (I use chili-infused olive oil)

• 1 3/4 pounds Yukon Gold potatoes

• 1/2 teaspoon table salt, plus more for roasting potatoes

• Freshly ground black pepper

• 1/2 bunch (about 3 or 4) scallions trimmed and thinly sliced *

• Bunch of radish greens (spinach, kale, most greens will work here) *

• 2/3 cup (3 ounces) crumbled feta

• 6 large eggs *

• 2 tablespoons milk or cream

• Cilantro

Ingredients with * are from the CSA

DIRECTIONS

• Preheat your oven to 400 degrees.

• Peel potatoes and slice into 1/4 inch to 1/2 inch rounds.

• Toss with oil.  (I highly recommend using chili-infused olive oil; it really adds a nice flavor element.) Generously season with salt and pepper.

• Pile them into a pan and roast for 30 mins, tossing halfway through.  Don't worry if they don't fully cook, they will finish cooking with the eggs later.

• Steam your greens. Use any greens that you prefer. After steaming, you might like to drain them of excess water before adding to the main dish. The greens pictured are radish greens.

• Assemble the frittata in a cast iron skillet.  I use a 9-inch cast iron skillet. Arrange roasted potatoes in your skillet.  Scatter scallions and feta over potatoes. Spread the greens over it all.

• Whisk eggs with milk, 1/2 teaspoon of salt, and several grinds of black pepper in a medium bowl, and pour over potatoes. 

• Cover skillet with tin foil (I skip this sometimes and haven't noticed much of a difference), and bake for 20 minutes.

• Remove foil, and bake for another 10-15 minutes, or until puffed at edges and set in center.

• Top with chopped cilantro before serving. 

Smashed Fava Beans, Pecorino, and Mint on Toast

Recipe sent in by CSA member Maura Gilmartin.

Source: Six Seasons, A New Way With Vegetables, Joshua McFadden with Martha Holmberg

Serves 4 as an appetizer or light lunch

INGREDIENTS

• 2 1/2 pounds fava beans in their pods

• 2 stalks green garlic or scallions, trimmed (including 1/2 inch off the green tops), roughly chopped

• Kosher salt and freshly ground black pepper

• 1/2 cup lightly packed fresh mint leaves

• Extra-virgin olive oil

• Freshly grated Pecorino Romano cheese 

• About 1 tablespoon fresh lemon juice

• Four 1/2-inch-thick slices country bread (I used regular sliced bread)

DIRECTIONS

• Shell, blanch, and peel the fava beans

• Put the green garlic and a pinch of salt into a food processor and pulse a few times.  Add half the mint leaves and pulse a few more times so the garlic is fairly fine.  Add the peeled favas and 2 tablespoons olive oil and pulse again. Your goal is to mash up the favas but not completely puree them.  You may need to scrape down the sides of the processor bowl between pulses.

• Scrape the mixture into a bowl, season with some pepper and stir in 1/4 cup grated pecorino and 1 tablespoon lemon juice. Taste and adjust the flavor with more salt, pepper, or lemon juice, and adjust the consistency with olive oil so that it is loose and luscious. 

• Brush the bread on one side with olive oil and grill or broil until crisp.  Arrange on plates, top with the fava mixture and the rest of the mint leaves (torn if they're big), and finish with a nice shower of grated pecorino and another drizzle of oil. 

Also pictured: cucumber and radish salad (also from the CSA).  It's just a sliced cucumber salad tossed in rice wine vinegar and soy sauce, topped with some radish.