Zucchini Lasagna and Zucchini Parmesan

Stone Gardens Farm, Connecticut

Zucchini is a most prolific plant. Plant a seed and get lots and lots and LOTS of squash. Because of its abundant output, recipes for zucchini abound-- breads, muffins, gratins, scrambles-- name a dish and someone has probably tried to make it with zucchini, or find a way to put zucchini in it. And I'm no exception. I've made cobbler, bread, muffins, pancakes, put it in chilies and stews, fried it, roasted it, blanched it, stir-fried it, put it into salads and soups.
You'll find the recipe for Zucchini Cobbler in a previous blog. This week I'm honoring my zucchini using some traditional Italian American recipes: Lasagna and Parmesan.
My shares continue to offer dark greens, which I work into the Bechamel Sauce for the lasagna, adding flavor, texture and more nutrition.
The Zucchini Parmesan is prepared as a casserole. It starts out with the breading and frying, then is layered in a baking dish with sauce and cheese and baked. Both can be frozen, bringing summer flavors into the winter months.

Green and White Lasagna with Summer Squash

1 bunch greens (turnip, kale or beet)
2 large summer squash or zucchini
 6 tablespoons unsalted butter
4 medium cloves garlic, pressed
1/4 cup flour
4 cups milk
2 bay leaves
3/4 teaspoon nutmeg
1 teaspoon kosher salt
1/4 teaspoon black pepper
4 ounces Parmesan cheese
 8 ounces ricotta cheese
1 large egg
1/4 teaspoon salt
12 no-boil lasagna noodles
8 ounces mozzarella cheese

1. Preheat oven to 375 degrees and grease a 9” x 13” pan.
2. Trim and wash the greens. Bring a large pot of water to a boil. Add the greens and simmer for 10 minutes. Rinse under cold water until cool. Squeeze as much moisture as you can from them. Chop finely. Thinly slice the zucchini or squash crosswise. Mince the garlic
3. Grate the Parmesan and mozzarella cheeses.
4. Make a béchamel: melt the butter in a saucepan and add the garlic.  Add flour and stir until combined. Gradually whisk in milk. Bring to a boil and add the bay leaves, nutmeg, salt and pepper. Reduce heat to low and simmer 10 minutes, whisking occasionally. Add half of the Parmesan cheese. Remove and discard the bay leaves.
5. Combine the ricotta, egg and salt and stir until smooth
6. Distribute 1/2 cup béchamel sauce in bottom of baking dish; position 3 noodles on top of sauces. Stir the chopped greens into the rest of the béchamel.
7. Spread 1 cup greens mixture on top of noodles. Lay slices of squash over the sauce. Sprinkle evenly with Parmesan and top with 3 more noodles. Spread one cup spinach mixture evenly of noodles, layer with squash and sprinkle evenly with 1 cup mozzarella and top with 3 more noodles. Spread with 1 cup of greens mixture followed by ricotta mixture. Finish with 3 noodles, remaining greens and remaining mozzarella.
8. Cover with aluminum foil and bake until bubbling, about 40 minutes. Remove aluminum foil and broil until cheese is spotty brown, 4-6 minutes. Cool 10 minutes before cutting and serving.

Zucchini Parmigiana

This is just like my recipe for Eggplant Parmesan with a few differences: I would peel the eggplant and if it is a very large eggplant, I'd salt the slices and let drain for 15 minutes, then rinse and pat dry before starting the breading process. This will alleviate some of the bitterness that a lot of eggplant seeds can bring.

8 servings
2 eggs
1 ounce Parmesan cheese
1 pound mozzarella cheese
2 Tablespoons parsley leaves
2 large zucchini
black pepper
1 clove garlic, minced
1 cup flour
2 cups breadcrumbs
olive oil, for frying
2 cups marinara sauce

1. Preheat the oven to 350 degrees.
2. Grate the Parmesan cheese and mozzarella cheese and mince the garlic. Mince the parsley.
3. Cut the zucchini crosswise into 1/4-inch rounds.
4. Beat the eggs in a shallow bowl or cake pan and add the cheese, parsley, pepper, and garlic. Place the flour in another shallow pan, and the breadcrumbs in a third.
5. Dredge the zucchini in the flour, dip into the eggs and then the breadcrumbs. Repeat with all slices.
6. Heat 1 inch of oil in a heavy skillet. Fry each slice until golden brown on each side.
7. Spoon just enough of the marinara sauce into a square baking pan (9”x10”) to cover the bottom of the pan. Layer the zucchini slices, sauce and cheese, finishing with sauce and cheese.
8. Bake 30 to 40 minutes, until sauce is bubbling and cheese melts.

Hanson's Farm, Massachusetts

Two Salads on Friday

I woke  up this morning with that stupid song 'The Friday Song' in my head. I am hearing one of my students- albeit one of my favorite students, but she lost likability points for singing this song every bloody Friday!- singing it. Ugh. At least it has a completely different meaning to me during the summer. Friday now means it's time to pick up my farm share. It also means I have to deal with whatever I haven't used from last week's share, and let's face it- we all have some left! 

I still have kale and corn. Earlier this week I made a Kale and Yellow Bean salad that was really refreshing and lasted a few days. I added some canned pink beans and cannelini beans. I think I'll do it again, twisting the flavors a bit, and add the corn. Here is also a recipe for a Broccoli and Chicken Curry Salad. The Curry Salad started out with an idea of a sort of Waldorf Salad- celery, apples, apples, nuts-- and add the broccoli with a mayonnaise-based dressing. But that was boring. So I added some curry, lime and yogurt. And that was good, but not quite where I wanted it to be-- adding the grilled chicken brought a smokiness that did the trick. Fried Wonton Noodles are a great crunchy contrast.

Broccoli Chicken Curry Salad 

If you briefly cook your broccoli, making sure to refresh it in ice water to stop the cooking, it’s ready for lots of different recipes, to toss in a salad, or add to a stir-fry or quiche. Leftover grilled chicken adds a nice smokiness to this salad.

1 bunch broccoli

1 large or 2 medium apples

1 cooked (preferably grilled) chicken breast

1/4 cup golden raisins

1/ cup plain yogurt

2 Tablespoons mayonnaise

1 Tablespoon lemon juice

1 Tablespoon honey

1 teaspoon sweet curry (or more, to taste)

salt and pepper to taste

nuts or fried wonton noodles

1. Trim the broccoli and cut into l-inch pieces. Put a pan of water on to boil and get a bowl of ice water ready. When the water comes to a boil, add the broccoli and cook for 4 minutes. Drain and plunge into the ice water. When it’s cool, drain.

2. Wash the apples and cut into quarters from root to stem. Cut out the core and cut the apple into medium dice. 

3. Remove the skin from the chicken, if necessary, and cut into medium dice.

4. Combine the yogurt, mayonnaise, lemon juice, honey, curry, and salt and pepper. Toss the broccoli, apple, chicken, and raisins with the dressing. Garnish with nuts (almonds or pistachios would be good, but so would walnuts or peanuts) or wonton noodles.

Bean and Kale Salad

The traditional dressing for Three Bean Salad is loaded with sugar. This dressing is slightly sweet, but not overpoweringly so-giving it time to marinate is key. This can be doubled or tripled. Good at room temperature, it’s great for a pot- luck or barbeque.

1 pound fresh green or yellow beans

4 leaves of kale

1/2 red onion

1 (15 ounce) can kidney beans 

1 (15 ounce) can white (cannelloni) beans

1 cup pimento-stuffed green olives

3 Tablespoons oil

2 Tablespoons cider vinegar

1 scant Tablespoon honey or agave

sea salt and freshly ground black pepper

1. Trim the fresh beans and cut into 1-inch pieces. Wash the kale and trim off the stems. Cut into 1-inch pieces. Thinly slice the onion.

2. Bring a pot of water to boil and have ready a bowl of ice water. When the water is boiling rapidly, add the beans and kale. Boil for 3 minutes. Plunge into the ice water to stop cooking.

3. Drain and rinse the canned beans and coarsely chop the olives. 

4. Put all the beans, the kale, the onion and olives in a bowl and toss. 

5. Whisk together the oil, vinegar and sweetener. Pour over the bean mixture and toss well. Cover and marinate in the refrigerator for at least 4 hours. Taste and add sea salt and pepper as needed.

Kale and Corn Salad

A variation of Bean and Kale Salad, this one has a little kick. 

2 ears cooked corn

4 leaves of kale

1/2 red onion

1 small hot pepper, such as jalapeno

1 (15 ounce) can black beans 

1 cup black olives

3 Tablespoons extra virginoil

2 Tablespoons lime juice

1 scant Tablespoon honey or agave

1/4 teaspoon cumin

sea salt and freshly ground black pepper

1. Cut the kernels from the corn. Wash the kale and trim off the stems. Cut into 1-inch pieces. Thinly slice the onion. Cut the pepper in half and remove the seeds and veins, and then mince (you might want to wear gloves for this).

2. Bring a pot of water to boil and have ready a bowl of ice water. When the water is boiling rapidly, add the kale. Boil for 3 minutes. Plunge into the ice water to stop cooking.

3. Drain and rinse the canned beans and coarsely chop the olives. 

4. Put all the beans, the kale, the onion, pepper and olives in a bowl and toss. 

5. Whisk together the oil, lime juice, cumin, and sweetener. Pour over the bean mixture and toss well. Cover and marinate in the refrigerator for at least 4 hours. 

6. Taste and add sea salt and pepper as needed.

I know Stacia emailed us what's in our box, but I don't want to peek- I want it to be a surprise. Have a great week!

Broccoli Chicken Curry Salad

Greens 101

Curly Kale at Kirk's Farm in Massachusetts

I didn't grow up eating a lot of greens. Cabbage. Iceberg lettuce. Occasionally frozen spinach. The cabbage was always boiled, often with corned beef or salt pork- Grandma would make that. The iceberg would be in a salad with cucumbers and tomatoes and bottled Thousand Island dressing. But as a CSA member, we get a lot of greens in the beginning of the summer. And, if we don't take care of them, my guess is a lot of them end up spoiling before they can be used.

Greens basically fall into two categories- tender and sturdy. Tender greens include all lettuces and baby greens, including Asian or 'Braising' greens. Left in plastic bags without air circulating around them they will very quickly (within 48 hours) become soggy and slimy. Not so delicious. Lettuce leaves should be separated, rinsed, and wrapped in paper towels. Then they can be popped into a plastic bag and stored for 4 to 5 days.
Sturdy greens-- mature spinach, kale, collards, bok choy, cabbage-- can simply be placed in the vegetable crisper in your refrigerator. Before cooking, strip off the center stem and wash them- well.

Tender greens are best eaten raw, but sturdy greens can be eaten raw or cooked. Simple sauteing is the fastest method, and tends to bring out the flavor of the greens most. There are several recipes on this blog for that method. But I also like greens that have been slow-cooked to be so tender they melt in your mouth. This method is most often seen in the South, and is traditionally served with cornbread to sop up the cooking liquid. I recently served greens this way with grilled chicken and potatoes. The leftover greens and potatoes made a great Colcannon.

Crock Pot Mess O’ Greens

This takes minutes to prepare, and is absolutely yummy and very easy on a hot and/or busy day. Serve with cornbread to help sop up the sauce.

8-10 servings

4 oz salt pork
2 bunches of greens (collards, kale, turnip—they don’t have to be the same kind-  I like a combination of collards and kale)
1 large onion
1 fat clove garlic
2 bay leaves, torn in half
8 cups water with 1 chicken bouillon cube or 1-1/2 teaspoons chicken base

1. Strip the leaves from the woody stems of the collard greens and kale. Tear the leaves into bite-sized pieces. Cut the stems on the diagonal in 1/2” pieces.
2. Peel the onion and coarsely chop. Peel the garlic and chop. Tear the bay leaves in half.
3. Place all ingredients in the crock-pot—the salt pork on the bottom- and cook on low for 6 to 8 hours.

Colcannon

To make this a 'leftover' dish, skip the steps of cooking the greens and the potatoes. Go straight to step three.

1 pound white cabbage or kale

1-teaspoon salt

2 pounds potatoes

2 medium leeks

1-cup milk

1/4 teaspoon mace

Salt and pepper to taste

2 cloves garlic

8 tablespoons butter

parsley

1. Trim and slice the cabbage or kale into thin strips (if using kale, strip off the thick stems). Place in a large pot of salted water and boil until tender, about 12 to 15 minutes. Drain and set aside. 
2. Scrub the potatoes and slice (with the skins still on). Bring another pot of water to a boil and boil the potatoes until tender. Drain off the water and set aside. 
3. Trim the leeks and cut in half lengthwise. Rinse well, separating the layers to remove any sand or silt. Put the leeks in a saucepan, cover with the milk, bring close to boiling, and then turn down to a simmer until tender. Set aside.
4. Add the mace, salt and pepper, and garlic to the pot with the potatoes and mash well. Add the leeks and their milk and mix in, taking care not to break the leeks down too much. Mash in the cabbage, and then the butter. 
5. Transfer to an ovenproof dish and place under broiler to brown.  
6. Serve hot in bowls, topping each bowl with 1 to 2 tablespoons of cream and a sprinkling of chopped parsley.

Early July Pad Thai- the result of a well-stocked pantry

This past week's farm share included bok choy, lettuce, kale, beets and beet greens, radishes, cucumber, zucchini, kohlrabi, herbs (I chose parsley), and cabbage. As I was contemplating the possibilities, I received a text from my son saying that the apartment he was moving into the next day did not have a working kitchen- it was in the middle of being remodeled. Good news-- renovated kitchen for most of his lease. Bad news-- no counters, cabinets or sink! He does have a fridge and a stove. So I offered to put my Personal Chef hat on again and make him some meals that he would just have to reheat through the week until the kitchen can be used. A peek into my pantry, freezer and fridge resulted in:

Pad Thai (enough for 3 or 4 meals)

Brined Pork Chops with Crispy Roasted Potatoes and Braised Kale 

Tilapia with Artichokes, Capers, Tomatoes and Kalamata Olives and Pasta

Really Humongous Bag of Salad 

Honey Mustard Vinaigrette

A lot of the share went into the Pad Thai and, of course, the salad. I used the bok choy, but could have used cabbage instead. The salad included cucumbers, kohlrabi, radishes, and grape tomatoes, and he can add cheese or canned tuna or beans for lunches.

It's been awhile since I did this- it was kinda fun! And I didn't have to go to the grocery store for anything-- it was all from my farm share, pantry, freezer and refrigerator. I love that.

Here's the recipe for the Pad Thai. Mung Bean sprouts are traditional, giving a little extra crunch. I cut the leafy part of the bok choy into strips and didn't actually cook them- just folded them into the hot noodles at the end. And I didn't have fish sauce (aka 'Nam Pla', found in the Asian section of the grocery store), so I used soy and Worcestershire sauce (Worcestershire sauce was originally developed to mimic fish sauce). If you have fish sauce, use 2 tablespoons of that instead. Tamarind Concentrate and Rice Noodles are also pretty easy to find in the Asian section of the grocer. If you can't find Tamarind, you can substitute ketchup; and you can use traditional pasta instead of the rice noodles.

Early July Pad Thai

Tofu or shrimp can be added to this dish—add to the wok before adding all the vegetables. Don’t have a wok? A big, heavy skillet will do the trick (but it’s not quite as much fun).

2 Tablespoons Tamarind Concentrate

3/4 cup boiling water

1 Tablespoon soy sauce

1 Tablespoon Worcestershire sauce

2 Tablespoons brown sugar

1 Tablespoon rice wine vinegar

1 Tablespoon chili garlic sauce OR 1 clove garlic and 1/2 teaspoon red pepper flakes

8 ounces rice noodles

hot water as needed

small head of bok choy

1 kohlrabi bulb

2 medium carrots

2 spring onions or 1/2 bunch scallions

1 medium zucchini

1-inch piece fresh ginger

1 Tablespoon vegetable oil

2 eggs

juice of one lime

garnish (optional): chopped peanuts and sliced scallions

1. Combine the tamarind, water, soy sauce, Worcestershire sauce, brown sugar, vinegar and chili garlic sauce (or garlic and chili flakes).

2. Pour hot water over the rice noodles and leave to soften for about 5 minutes. As soon as they are soft, rinse in cold water so they don’t get too mushy.

3. Peel the kohlrabi and carrots and cut into matchstick-sized pieces. Cut the green leaves off the bok choy and cut them into ribbon strips. Slice the bok choy stalks thinly. Thinly slice the zucchini. Peel and mince the ginger. Slice the onions or scallions.

4. Heat the oil in a wok and add the spring onions and ginger. Stir fry just until fragrant, about 1 minute. Add the carrots, kohlrabi and bok choy stems.and stir fry until just beginning to wilt. Add the zucchini and cook a few minutes more. Push the veggies to the sides of the wok, leaving a well in the middle. 

5. Lightly beat the eggs and pour into the well. When they begin to set, stir until cooked. Add the sauce and toss all together. 

6. Add the drained noodles and stir to combine. Add the bok choy leaves and stir through (the heat of the noodles will wilt the leaves just enough). Sprinkle on lime juice. Serve with peanuts and scallions, if desired.

And here's a recipe for the kale-- very basic.

Basic Braised Greens

This is a very, very basic recipe-- really just a foundation for whatever you are in the mood for. Add a handful of nuts or a little sweetener (honey, agave) for a nicely balanced dish.

1 medium onion

2 Tablespoons oil (canola is fine, but you can use olive oil if you prefer)

1 fat clove garlic

1 large bunch greens

1/4 cup chicken broth or dry white wine

dash balsamic vinegar

1. Peel and slice the onion. Heat the oil over medium heat and add the onion. Cook, stirring frequently, until soft and fragrant.

2. Meanwhile, peel the garlic and mince. Strip the stems off the greens and cut into 1-inch pieces. Wash well, in several changes of water. Leave wet.

3. When the onion is just beginning to change color, add the garlic and the greens. Cook, stirring, for several minutes over low heat until the greens deepen in color. 

4. Add the broth or wine, cover and let cook for 8 to 10 minutes.

5. Remove to a platter and sprinkle on balsamic vinegar.

Have a great week!

Lettuce: it's not just for salads anymore

June 10th share

The first few weeks of the harvest bring mostly greens, and this week is no exception. I have some beautiful veggies, -- not a lot of variety, though. There is baby leaf lettuce, green leaf lettuce, escarole (aka bitter lettuce), kale, Asian mix (aka 'lettuce mix'), purple and green kohlrabi and some pots of herbs. Full shares also got romaine lettuce, radishes and hakurei (aka 'salad turnips'), bok choy, and dandelion greens. 

I like salad, and did pick up some fun salad additions to encourage me to eat more salad but, really, how much salad can one person eat? 

Before I go any further, let's talk about how to prepare the veggies for storage. For the heads of lettuce, break off the leaves and wash well.. I fill a bowl with water and gently swish the leaves around, then remove them from the water and check how much dirt is in the water. I repeat this process until there is no more dirt, then dry the leaves in a salad spinner. To store, I place the leaves in a single layer on a clean tea towel, roll it up loosely and place in a plastic bag in the fridge. For the kohlrabi, radishes and Hakurei turnips, it's important to remove the bulbs from their greens and store them separately. Otherwise the greens will suck up the moisture from the bulbs, leaving them soft and mushy. The very tender greens- baby lettuce and Asian greens, spoil quickly in plastic bags. I place them in bowls and cover them with plastic, or these cool plastic covers that look like shower caps. This way the fragile greens don't get crushed. All of this took me about 20 minutes, and I know my greens will last the week, fresh and springy.

This week I am using some of the lettuce as wraps for a really yummy curried egg salad, and am stir-frying the Asian greens to be served with grilled tofu. Some of the lettuce will end up atop salad pizza. I'll serve the kale Brazilian-style with some baked chicken and herbed polenta. This is going to be a fun week of cooking!

Curried Egg Salad in Lettuce Wraps

The chives in this recipe can be replaced with chopped scallions. This dish can be served at a luncheon, or as an appetizer.

4 large eggs

3 Tablespoons mayonnaise

2 teaspoons sweet curry powder

1/8 teaspoon paprika

2 Tablespoons chopped chives

1/2 small jalapeno pepper

1/2 lime

kosher salt and white pepper to taste

1/2 head of leaf lettuce

1. Hard cook the eggs: place them in a pot with enough cold water to cover them by 2 inches. Place over high heat and bring to a boil. Remove from the heat and cover tightly. Let sit in the hot water for 12 minutes. Drain, and run cold water over them until they are cool. Peel them and mash (I use a pastry blender for this job). 

2. Cut the jalapeno in half and carefully remove the seeds and veins. Mince very well and add to the eggs with the chives.

3. Add the mayonnaise, curry powder, paprika, the zest and juice of half a lime, and a pinch of kosher salt and white pepper. Mix well and taste—if necessary, add more lime juice or salt and pepper.

4. While the eggs are cooking, prepare the lettuce by pulling off the leaves, washing and spinning dry. 

5. Place a tablespoon or so into the center of each lettuce leaf. Roll up and enjoy!

curried egg salad in lettuce wraps

Brazilian Style Greens

I’ve always assumed that greens have to be cooked long and slow in order to be tender and not bitter. I was very, very wrong. This style of cooking brings out the bright flavor of the greens and they are remarkably tender.

2 to 4 servings

1 bunch greens, such as collard, kale or escarole

1 small onion

2 Tablespoons oil or lard

1 very fat clove garlic, or 2 medium cloves

salt and pepper to taste

1. Strip the leaves from the thick stems of the greens. Stack the leaves and roll them up. Cut them into very thin strips and then separate them into ribbons. Cut the onion in half and peel and slice thinly. Peel and mince the garlic.

2. Heat the oil or lard and add the onion. Cook the onion until wilted. 

3. Add the greens and cook, stirring, over high heat until wilted but still bright green, about 5 minutes. Add the garlic and stir through. Cook another 2 or 3 minutes, until the greens become quite fragrant. 

4. Season with salt and pepper and serve.

Enjoy the week!! If you want any of the recipes I've mentioned, just ask. 

The Humbled Chef

CSA shares can be humbling. Every week I lose a little bit of control. While I've embraced the fact that I'm just not going to be choosing my produce each week, and that until I know what will be harvested, I don't know what I'm going to be cooking. . .I can't plan-- and a lot of what I do for a living is plan what is going to get cooked. As all of us who have chosen to cook seasonally, the challenge is to be flexible and creative with the food. Because, truly, there's only so much zucchini sauteed with garlic you can eat. And sometimes I feel overwhelmed and humbled by the zucchini.

Last week we got corn, potatoes, zucchini, garlic, tomatoes, beets and tomatoes.
This week, we are going to enjoy (I swear) more zucchini, carrots, cucumbers, tomatoes, garlic, cherry peppers, onion, kale and a dozen farm fresh eggs (have I mentioned how much I love fresh eggs?). And I bought a pint of grape tomatoes and some Brazilian eggplant at the farm stand with my farm credit.
This week's menus will include:

I. Crab Cakes (using the eggs, onion, garlic)

Coleslaw with Creamy Feta Dressing

Zucchini Cheese Biscuits

II. Oven Fried Chicken 

Corn Pudding

Simple Chopped Salad (Tomatoes, Cucumbers, Carrots, Zucchini)

III. Appetizer Night:

Pierogies (Cabbage, Zucchini, Onion)

BBQ Chicken Wings

Deviled Eggs 3-Ways

Bruschetta (Tomatoes, Garlic, Peppers)

Caprese Salad (Tomatoes, fresh Basil)

IV. Grilled Burgers or Steak

Zucchini Pickles

Corn on the Cob

I canned a batch of Zucchini Corn Relish today. At some point in the winter it will be a great reminder of summer flavors. Next canning session will be herb jellies.

Tomorrow I head up to New Hampshire to visit farms. When I come back, all of these recipes will be posted.

Happy Zucchini!

A Farm-alicious Week!

I have had a truly farm-alicious week, starting with Open Farm Day at Stone Gardens Farm, and ending with visiting four farms in Vermont (in 2 days!).

On Sunday, Fred and Stacia took a group of their CSA members on a tour of the fields and then back to the homestead to see the cows, chickens and turkeys (and nibble on some plums and raspberries as we passed the plum trees and raspberry patch). I learned more about IPM (Integrated Pest Management), how frequently the crops are planted and harvested, how they choose what to include in the CSA shares each week, and that I really do not enjoy the aroma in chicken coops.

On Wednesday I found Farmer Rachel Nevitt of Full Moon Farm in Hinesburg, Vermont, picking cucumbers with her two apprentices. She continued to pick while we talked, taking a 'teaching moment' with the apprentices to describe how to tell when a cucumber is ready to be picked. Her husband, Farmer David Zuckerman, arrived later to pitch in as they went on to harvest beans.  Rachel and David are passionate about organic gardening and honoring the land. This is evident in their straight, well-weeded rows of vegetables that managed to look luscious during a particularly long dry spell in Hinesburg. Later that day I went back to Full Moon with my friends and Full Moon CSA members, John and Jean Kiedaisch (and 2 year old grandson Jack, who gleefully sat on tractors while Jean and I were in the barn) to see the pick-up end of the process. In the cool of the barn, members chose from a selection written on a whiteboard. Among the offerings this week were fennel, potatoes, cucumbers, beans, beets, bunching onions and radishes.
David and Rachel are intelligent, thoughtful farmers with big dreams and high expectations. They have set their bar high, and seem to be reaching it. I thank them for their time and generosity-- they are truly awesome.

Cucumbers, beans, cabbage and potatoes were also being harvested here in Connecticut! We also got our first ears of corn, and continue to see kale, kohlrabi and zucchini in our boxes. So, here we go:

Connecticut Summer Nicoise

Don't be intimidated by the long list of ingredients -- this is really quite simple to make, and celebrates the best of southern New England!

For the Salad: 

1 pound green or yellow beans

1 pound potatoes, preferably new ('waxy')

1 Tablespoon oil

1 onion

1 clove garlic

2 dozen fresh clams

1 cup chicken or vegetable broth, or dry white wine

1 large ripe tomato

1 head butter lettuce

4 hard cooked eggs (optional)

1 cup Greek olives

For the dressing:

1 clove garlic

1 Tablespoon Dijon mustard

3 Tablespoons champagne vinegar or other white vinegar

2 Tablespoons good quality extra virgin olive oil

1/2 cup canola, or other light oil

1 Tablespoon fresh basil

kosher salt and freshly ground black pepper

Put a pot of water on to boil. Trim the stem ends of the beans and place in the boiling water. Lower the heat and simmer for 5 minutes. Drain and plunge into a pot of ice water to stop them from cooking.

Scrub the potatoes and place in a pot. Cover with cold water and bring to a boil. Reduce the heat and simmer for 15 minutes, or until you can easily pierce them with a fork. Drain and run under cold water. When cool, slice into 1/4-inch  thick slices.

Scrub the clams. Peel and dice the onion and garlic. Heat the oil in a deep skillet and saute the onion and garlic until soft. Add the clams and broth or wine and cover the pan. Simmer 5 to 10 minutes until the clams open. Remove from the pan and, when cool enough to handle, remove the meat from the shells, discarding any clams that did not open. Increase the heat to high and boil the cooking liquid vigorously until slightly thickened. Strain through cheesecloth. 

Make the dressing: Peel and mince the garlic and finely chop the basil. Whisk together the garlic, mustard and vinegar. Add the olive oil and whisk until well combined. Slowly add the remaining oil, whisking continuously until thickened. Stir in the basil.

Place 1/4 cup of the reduced clam broth in a bowl with 1/4 cup of the vinaigrette. Add the clams, cover and refrigerate until ready to serve.

Toss the beans with 2 Tablespoons of the dressing. Toss the sliced potatoes with 1 Tablespoon of the dressing. Wash and dry the lettuce leaves and cut the tomato into wedges. If using hard cooked eggs, cut into wedges. Line a serving platter with lettuce leaves. Place the dressed beans in the center of the platter. Surround the beans with the potato slices and tomato and egg wedges. Spoon the clams over the beans and scatter the olives over all. 

Marinated Yellow Beans and Kohlrabi

This is a very versatile recipe. Substitute zucchini for the beans; radishes, salad turnips or Jerusalem artichokes for the kohlrabi, or any other firm, seasonal vegetable.

2 kohlrabi bulbs

1 pound green or yellow beans

1 small, fresh jalapeno

1/2 bunch cilantro

2 cloves garlic

2 lemons

1/2 cup olive oil, or 1/4 cup olive oil and 1/4 cup vegetable oil

kosher salt and freshly ground black pepper to taste

Bring a large pot of water to boil. Peel the kohlrabi and cut crosswise into 1/4-inch discs. Turn over and cut lengthwise into 1/4-inch strips. Trim the stems ends off the beans. Cut the pepper in half lengthwise and carefully remove the veins and seeds (you might want to wear gloves for this). Mince finely. Cut the thick stems off the cilantro and chop the leaves and remaining tender stems. Peel the garlic and mince. Juice the lemons. 

Place the kohlrabi strips in the boiling water and cook 5 minutes. Add the beans and cook an additional 3 minutes. Drain and run cold water over them. Combine the jalapeno, cilantro, lemon juice, garlic, olive oil and salt and pepper to taste. Place the vegetables in a shallow bowl and pour the dressing over them. Toss to coat all the vegetables in the marinade. Let this sit at room temperature for 30 minutes. Toss again, taste and add more salt and pepper if necessary. Serve or refrigerate until serving. This can be served cold or at room temperature.

Summer Vegetable Ragu with Polenta

Don't be afraid to substitute vegetables depending on what's available. Eggplant, carrots, or swiss chard would all work in this dish.

1 Tablespoon olive oil

1 onion

1/2 head cabbage or 1 bunch kale

1 medium (about 10-inch) or 2 small zucchini

3 cloves garlic

1 pound ground meat (beef, pork, turkey)

1 (28 ounce) can plum tomatoes or 10-12 medium tomatoes

2 Tablespoons minced fresh basil

1 Tablespoon minced fresh oregano or marjoram

kosher salt and freshly ground black pepper to taste

Parmesan or Pecorino cheese

Slice the onion into strips. Core the cabbage or de-stem the kale and chop finely. Cut the ends of the zucchini off and cut lengthwise into planks, then strips. Cut each strip into 1" pieces. Mince the garlic. If using fresh tomatoes, cut them in half crosswise, squeeze out the seeds and dice into 1/4-inch pieces. If using canned tomatoes, drain and chop.

Heat the oil in a heavy pan and add the onion and cabbage or kale. Cook over medium-low heat until soft. Add the zucchini and garlic and raise the heat to medium. Cook until the zucchini is tender. Remove the vegetables from the pan and increase the heat to medium-high. Add the ground meat and brown, breaking down into small pieces as it cooks. Add the vegetables and tomatoes and lower the heat to very low. Cook for 30 minutes or longer, stirring occasionally. Meanwhile, make the polenta (recipe below). Add the fresh herbs and season with salt and pepper. Serve spooned over the polenta, with freshly grated cheese.

Polenta

1 cup dry polenta or cornmeal

3 cups water 

1 teaspoon salt

1/4 cup freshly grated parmesan cheese

Bring the water and salt to a boil. Sprinkle the cornmeal into the boiling water, stirring constantly. Cook until the polenta begins to leave the sides of the pot. Add the cheese and stir.

Have a great week!

Visit Farmer Rachel and Farmer David at Full Moon Farm at: http://www.fullmoonfarminc.com/

Stone Gardens Farm Rocks!

This is the 3rd year that I've had a share of Stone Gardens Farm in Shelton, and I LOVE it! 


Stone Gardens Farm is a family farm, owned and farmed by Fred and Stacia Monahan-- one of the first farms in this area to offer CSA (Community Supported Agriculture) shares. I asked Fred why 'Stone Gardens', and he told me that at the beginning of the season, it feels like he's harvesting stones. Every spring as he's preparing the soil for planting, he pulls stones and rocks out of the ground. Every winter the frost shoves more up. That's New England farming for you...


Fred grows and harvests much, much more that stones (I've never actually seen any stones in my share, or for sale at the stand. . .). In addition to gorgeous vegetables, lovely plants, and lots of herbs, Fred and Stacia raise chickens, eggs, and offer shares of pork and beef. My half-share fills my 16"x 10"x 8" box to the brim, containing more than enough for the two of us for a week (and we eat lots of veggies!).


Every year, just about the time that Fred is pulling stones out of his fields, I am hitting 'chef block' (similar to 'writers block', but you're more likely to go hungry). Winter vegetables are uninspiring, offering little variety. While the produce aisle in the supermarket offers a wide selection year 'round-  everything from baby lettuces to plaintains; apples to kiwis-- all come with a very large carbon footprint. In trying to be ecologically responsible, I find myself stymied with what to cook. Me! So, even better than the freshness of the food, the variety of the vegetables, and knowing exactly how they've been handled and were they've been, is the way my culinary creativity is revitalized by my first share each June. There is something to be said for knowing exactly where your food comes from. I feel connected to the food and my cooking in a way that's missing in winter and early spring.


This summer I am visiting other farms that offer CSA shares throughout New England. I'm excited to meet other farmers and discover what they're planting! I'll share my travel experiences and recipes using the vegetables offered at other farms throughout the summer and into the early fall.


This week's share includes bok choy, more collard greens, potatoes, garlic and summer squash. My Irish roots are happy to have fresh potatoes!


There are two main types of potatoes (hundreds of varieties, though!): mealy and waxy. Mealy potatoes are also called 'maincrop' potatoes-- they are also sold as russet potatoes, or Idaho potatoes. They tend to be larger and oval. They are best for baking and frying, but can fall apart in liquid. Waxy potatoes are also known as 'new' potatoes  They have very thin skins, and tend to be smaller and round. Most of the nutrients of the potatoes are in the skin, so try cooking them and eating them with the skin on. 


All potatoes should be stored in a cool, dry place. When buying them, try to buy them either loose or in paper bags, as storing them in plastic will retain moisture and accelerate spoiling. If they are sold in plastic bags, take them out of the bag as soon as you get home.

Colcannon

This is a traditional Irish recipe. You really can't imagine how yummy it is until you make it! You can substitute onions for the leeks.

1 pound cabbage or kale

1 teaspoon kosher salt

2 pounds mealy potatoes

2 medium leeks or onions

1 cup milk

1/4 teaspoon mace

kosher salt and coarsely ground black pepper to taste

2 cloves garlic

8 tablespoons butter

cream and chopped parsley, for serving

If using cabbage, cut it into quarters and remove the core. If using kale, remove the stems and cut tear into large pieces. Place in a pot, cover with water and boil until tender, about 12 to 15 minutes. Drain and chop into 1-inch pieces. Scrub the potatoes and slice into 1/2-inch slices (leave the skins on). Place in a pot and cover with cold water. Once the water comes to a boil, boil for 15 minutes. Drain.

Meanwhile, trim the leeks by cutting off the root end and the very dark leaf ends. Cut in half lengthwise and run under cold water, separating the layers, to remove any sand and dirt. Slice thinly and place in a pot with the milk. (if using onion, cut the onion in half, peel and slice). Simmer about 10 minutes, until tender.

When the potatoes are done, put them back in the pot and add the mace, salt and pepper and garlic and mash well. Add the leeks and milk and mix, taking care not to break the leeks down too much. Mash in the cabbage and then the butter. Transfer to an ovenproof baking dish and place under the broiler to brown. Serve hot in bowls, topping each bowl with 1 to 2 tablespoons of cream and a sprinkling of chopped parsley.

Quick Dilly Potatoes

This is the perfect accompaniment to grilled salmon or lamb.

3 large or 6 medium waxy potatoes (new potatoes)

1 teaspoon salt

2 scallions

1/2 cup light cream

2 Tablespoons fresh dill, minced

kosher salt and freshly ground black pepper, to taste

Peel the potatoes and cut them into 1/2-inch cubes. Mince the scallions.

Place the potatoes in a pot and cover with cold water. Add the salt and bring to a boil. Lower the heat and simmer, uncovered, for 10 minutes or until tender. Drain, and return to the pan.

Add the cream and simmer, stirring occasionally,  2 to 3 minutes until the cream thickens. Add the dill and season with salt and pepper. Serve warm or chilled.

Miguel's Greens with Walnuts and Agave (or honey)

Miguel used kale for this recipe, but collards or cabbage could also be used. The combination of garlic, nuts, honey and vinegar perfectly balances the flavor of the greens.

1 bunch kale or collards

1 Tablespoon olive oil

1 handful of walnuts, broken up slightly

1/2 Tablespoon balsamic vinegar

1 teaspoon agave or honey

1 clove garlic

kosher salt and freshly ground black pepper

Wash the kale or collards and remove the stem. Roll up and slice into thin strips and wash them. Leave them wet. Chop the garlic. 

Heat a heavy skillet and add the olive oil, greens, walnuts, vinegar and honey. Lower the heat and cook until wilted (about 15 minutes for kale, longer for collards). Add the garlic and season with salt and pepper. Continue to cook until the greens are beginning to crisp. 

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Tomorrow I visit the first farm- in Connecticut- and then next week am off to Vermont to visit two more. I hope to blog next Thursday or Friday.


Visit Stone Gardens Farms on the web at: www.stonegardensfarm.com

Cheers!!!!