Confessions of a Veggie Lover

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You would think that someone who writes about vegetables and explores what vegetables can do would love all veggies and all aspects of them. Not so much for me. I've tried, but there are some things that I've just had to accept that I- well- don't like.
Seeds in:
*eggplant. I don't like their texture, or how they taste (bitter) or how they look (scary).
*yellow squash. viscous and goopy.
*cucumbers. they make me burp. I dislike burping.
But I do love eggplant and cucumbers and I like yellow squash (not going to lie- it's not my favorite, but I like it). I just have to remove the seeds as much as I can before eating them.
And then there's corn. I LOVE corn dishes: chowder, creamed corn, succotash, corn in salads, in breads, in stews. I just really don't enjoy chomping on an ear of corn. While corn on the cob is, yes, yummy- I find it somewhat tedious to eat. And kinda messy.  So there you go.

Given my share this week (summer squash, eggplant and corn included) I had to find a way to enjoy these beautiful vegetables while acknowledging my newly admitted preferences. And now that I've 'come out' about my anti-seed perspectives, I dove in and worked with it.

Summer Squash and Eggplant Dip

This can be eaten as a dip with pita chips or crudités, or as a spread with avocado, sliced cucumber and turkey on whole wheat bread or in a pita. 

2 medium-large yellow squash
1 medium eggplant
1 clove garlic
1-inch piece of fresh ginger
1 teaspoon cumin
3 scallions
1 teaspoon kosher salt
1 Tablespoon honey
1 and 1/2 teaspoons balsamic vinegar

1. Preheat the oven to 500 degrees.
2. Prick the squashes and eggplant with a knife, place on a baking sheet and roast for 30 minutes, or until soft.
3. Peel the garlic and the ginger and cut the ginger into 4 or 5 pieces.
4. Slice each one in half lengthwise and remove the seeds. For the eggplant, you will find ‘pockets’ of seeds that can be simply pulled out. For the squash, there will be a sort of ‘well’ of seeds that can be spooned out.
5. Scrape the pulp out of the eggplant and squash into the bowl of a food processor. Add the rest of the ingredients and blend until smooth.

When in the store today, I found some fresh mozzarella and prosciutto roll on sale for $2.99 a pound. It was great in this layered casserole:

Layered Eggplant and Tomato Casserole

Serve with pasta and Chianti or syrah

1 medium eggplant
2 medium-large tomatoes
8 ounces fresh mozzarella (with or without prosciutto)
8 basil leaves
1/2 cup breadcrumbs
1/4 cup grated fresh Parmesan cheese
olive oil, as needed

1. Preheat the oven to 375 degrees.
2. Slice the eggplant and tomatoes, and mozzarella crosswise, into 1/4-inch slices. Lightly oil a two-quart casserole. Tear the basil into tiny pieces. Combine the breadcrumbs and the Parmesan cheese.
3. Layer the eggplant, then tomatoes, then and mozzarella in the prepared pan. Sprinkle with the breadcrumb mixture and some basil. Repeat. Drizzle all with olive oil. Cover with aluminum foil.
4. Bake for 45 minutes, until cheese is melted and eggplant is soft. If desired, uncover and bake another 5 minutes for a crispier crust.

Layered Eggplant and Tomato Casserole, before baking

Black Bean and Corn Salad

You can add diced avocado, if you want.

15.5 ounce can black beans

1 large or 2 medium ears of corn, cooked

2 medium tomatoes

2 scallions

1 clove garlic

1 – 2 jalapenos or other hot pepper, or to taste

2 tablespoons Pistou

1. Rinse and drain the black beans. Cut the kernels off the corn.
2. Cut the tomatoes crosswise and squeeze out the seeds. Cut into medium dice. Mince the scallions and garlic. Cut the jalapeno in half lengthwise and scrape out the seeds and veins. Cut into strips and then into small dice. and chop the pepper. 
3. Put all ingredients in a bowl and toss together.
4. Make the Pistou:1 large bunch basil, 2 cloves garlic, 1/4 clup olive or canola oil, 1/2 teaspoon kosher salt. Place all in a blender of food processor and blend to a paste.
5. Dress the vegetables with the Pistou and toss.

Eggplant and Shrimp Stir-fry, Potato-Cucumber Salad, Yummy Grilled Steak and Zucchini

Lots of cucumbers, some potatoes, some Japanese eggplant, tomatoes, green pepper and more zucchini made up my share this week. Lots of possibilities!! I love the Eggplant with Garlic Sauce at the local Chinese restaurant, and wanted to make something like it. Okay, I'm not going to lie: it's really hot and as much as I like to cook, I had a craving for it and wanted to just eat it, not make it. But, I had the ingredients, so I fooled around with all the Asian spices and sauces in my kitchen, and after several tries, came up with this one, added some shrimp and had it over rice sprinkled with chopped scallions and peanuts. 

I also had a hankering for some traditional potato salad with a mayonnaise-based dressing, but felt a responsibility to all the cucumbers. Adding them to the potato salad gave the salad some crunch, and the cucumbers went well with the mustard and chives. to go with it, I grilled some zucchini and steak. I also made Chocolate Zucchini Cake- the zucchini does add nutrition, but mostly it keeps the cake really moist. 

Eggplant and Shrimp Stir Fry

Asian (Japanese) eggplant are best for this, but you can use Italian eggplants if you cut them into 1-inch cubes. I added some yellow beans from my share- green beans or broccoli would do just as well.

4 Japanese eggplants or 1 medium-large eggplant
1/4 pound beans or broccoli florets
4 Tablespoons vegetable oil
4 ounces extra large shrimp, peeled and deveined
1/4 cup water
1/4 teaspoon Aleppo pepper or smoked sharp paprika
1/2 teaspoon cornstarch
4 Tablespoon soy sauce
1 teaspoon balsamic vinegar
1 teaspoon sugar

1 clove garlic
1 Tablespoon Chinese black bean sauce*
1/2 teaspoon chili paste, or chili-garlic sauce*
1 teaspoon sesame oil
2 teaspoons cornstarch

chopped peanuts, scallions, and/or cilantro as garnish
hot cooked brown or white rice

1. Wash the eggplant and cut into 1-inch pieces. Trim the beans and cut into 1-inch lengths. Mash the garlic.
2. Blend together the water, Aleppo pepper, 1/2 teaspoon cornstarch, soy sauce, vinegar and sugar.
3. In a separate bowl combine the garlic, black bean sauce, chili paste, sesame oil and 2 teaspoons cornstarch.
4. Heat the oil in a wok to 350 degrees. Add the eggplant in batches and cook, stirring, until beginning to brown and soften. Remove to a plate while you finish with the rest of the eggplant, and then stir-fry the beans.
5. Remove the beans to the plate with the eggplant and add the shrimp. Stir fry until pink. Put on the plate with the vegetables.
6. Drain off any extra oil in the wok and add back the eggplant, beans and shrimp.
7. Stir to combine, and then add in the soy sauce mixture. Cook, stirring, until thickening.
8. Add the remaining sauce mixture and cook until sauce is of the desired consistency.
9. Serve over rice and garnish with peanuts, scallions or cilantro.
*available in the Asian section of the supermarket

Grilled Steak and Zucchini

You can do this on a barbecue or in a grill pan inside. Serve with Potato and Cucumber Salad.

sirloin steak
zucchini
1/2 cup vegetable oil (not olive oil)
1 teaspoon chipotle pepper

1. Heat your grill or grill pan. Combine the oil and pepper. Slice the zucchini crosswise on the diagonal.
2. Brush the steak with the oil mixture and place on the hot grill or grill pan, oiled side down. Brush the top with the oil.
3. Cook for 5 minutes and turn over. Brush the zucchini with the oil and place on the grill. Brush the top with the oil. Cook for 4 minutes and turn over. Turn the steak over again, if you like it medium-well, or remove to a plate to rest for medium-rare.
4. Cook the zucchini for another few minutes, until tender. Serve.

Potato and Cucumber Salad

Very traditional in flavor, but the cucumber adds some crunch and the mustard gives it a zing.

4 potatoes

3 pickling cucumbers

1/4 cup nonfat Greek yogurt

1/4 cup mayonnaise

1 Tablespoon stone ground mustard

2 Tablespoons chives

kosher salt and freshly ground black pepper

1. Scrub the potatoes and cut them into one-inch pieces. Fill a pot with cold water and place over high heat. Add the potato pieces and bring to a boil. Once the water begins to boil, set a timer for 20 minutes.

2. Meanwhile, scrub the cucumbers and cut off the ends. Cut in half lengthwise and then slice into 1/4-inch slices.

3. Mix together the yogurt, mayonnaise, mustard and chives. Season with salt and pepper. Add the cucumbers.

4. When the potatoes are done, drain and run under cold water. Shake well to dry. Add to the bowl with the cucumbers and dressing and stir to coat. Chill.

Chocolate Zucchini Cake

The end of the summer brings bumper crops of zucchini, often ungainly in size, resulting in recipes for zucchini pancakes, muffins, cookies, and cakes. The zucchini keeps this cake incredibly moist.

2-1/2 cups white whole wheat flour

1/2 cup cocoa

2-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

1 teaspoons salt

1 teaspoon cinnamon

1 teaspoon espresso powder or 2 teaspoons instant coffee

1 cup sugar 

1 cup light brown sugar

1/2 cup apple sauce

3 eggs

1/2 cup milk

2 cups grated zucchini

1. Preheat the oven to 375 degrees. Generously grease and flour a bundt or tube pan.

2. Combine the dry ingredients, through the espresso powder. 

3. In a separate bowl, combine the remaining ingredients. Mix the wet ingredients into the dry ingredients in 2 stages. 

4. Pour into the prepared pan and bake 40 minutes.

I still have cabbage from last week, more eggplant, pepper, zucchini and tomatoes. The eggplant, zucchini, tomatoes and pepper are screaming 'ratatouille'. But I'm not there yet. I'm thinking more of a Moroccan stew with grilled flatbread or Vegetarian chili with cheddar corn muffins. Stay tuned!

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

Springdell Farms- putting a smile on the customer's face

Jamie and Jodi of Springdell Farms, Littleton, MA

Jamie Cruz was bitten by the farming bug early in life. The grand-daughter of James and Marea Theodoros, she represents the third generation of farming Springdell Farms. At age 8 she decided she wanted to plant her own flowers and sell them. Her mom, and current partner in the farm, let her pick out seeds from the catalogue. She chose purple and lime green zinneas. When they were ready, she picked them -- too short! But made little nosegays with them and sold her first bunch to a gentleman who still comes every week and buys a bunch of flowers at the farm stand. Now, at a very young age, she runs the farm with professionalism, enthusiasm and a great big smile. Springdell Farms in Littleton, Massachusetts offers a charming farm stand, a 175 member CSA program, meat subscriptions, and a home to a menagerie of what they call 'pets and misfits'- including hissing geese, llamas, rescued burros, pigs, turkeys and goats-attends local farmer's markets,  and provides produce to local restaurants as well. Whew! Their CSA boxes are chock full of fruits and vegetables- the week I visited, the share included berries, peaches, lettuce, kohlrabi, peppers, onions and cucumbers. Jamie has great plans for Springdell farms, hoping to triple the number of CSA shares next year. 

Meanwhile, back in Connecticut, I'm loving corn and eggplant in my share.

Curry Roast Corn and Eggplant

This is a great basic dish that can be served as a side dish with pork or chicken, or it can be tossed with pasta and walnuts and raisins and served as a pasta salad (add some tuna and it’s a main dish salad)

5 ears corn
1 medium eggplant or 5-6 Japanese eggplants
1 Tablespoon vegetable oil
1 clove garlic
1 medium onion
2 teaspoons curry powder
1/2 cup water
salt and pepper to taste
Preheat the oven to 425 degrees.

1. Husk the corn and remove the silk. Cut the kernels off the cob. Cut the eggplant into 1-inch cubes by cutting it into 1-inch planks lengthwise, then cutting the planks into strips and then into cubes. Peel and mince the garlic. Cut the onion in half and peel. Chop it roughly.
2. Heat the oil in a heavy, ovenproof skillet and add the eggplant. Cook for 5 minutes, or until the eggplant begins to wilt. Add the corn, garlic, onion and curry powder and cook until the curry becomes fragrant, about another 3 or 4 minutes. Add the water, stir, cover and place in the oven. Bake for 30 to 40 minutes, until the water has been absorbed and the dish has taken on a deep golden color. 

Curry Roast Corn and Eggplant Salad
1/2 recipe of Curry Roast Corn
12 ounces whole wheat shaped pasta, such as penne
1/4 cup golden raisins
2 Tablespoons walnuts
1 six-ounce can solid white tuna
salt and pepper to taste

Cook the pasta according to package directions. Drain and run under cold water to cool. Drain again. Toss with remaining ingredients. Serve cold or at room temperature.

how gorgeous are these!?

Kirk Farm: "Old Time Organic Farmer"

If I was writing a novel and one of the characters was a stereotypical New England farmer- a little gruff, hard working, generous, honest, and stubborn, with a dry sense of humor- it would describe George Kirk of Kirk Farm in Groton, Massachusetts. He calls himself an 'old time organic farmer' raising chickens, goats and rabbits as well as growing vegetables and flowers for his CSA members, wholesale customers and several farmers markets. In recent years some health issues, flooding and blight have tried to knock him down. But he's up, still farming, with his wife and some part time workers helping him. We encountered him preparing seedlings for his next planting as a member doing a workshare greeted members and knitted in the CSA pick-up room.
Kirk Farm's CSA share is one of the most generous I've encountered so far. The week I was there, members received zucchini, cucumbers, lettuce, corn, squash, onions, beans, garlic, basil, tomatoes, kale, beets, peppers and melon. Phew! They are also encouraged to go into the fields and pick their own bunches of flowers, and visit the rabbits and goats (George loves his goats, and tells stories about their antics).

In addition to the huge amount of vegetables the members receive, and the PYO flowers, they can also purchase Kirk Farm eggs and artisanal cheeses from West River Creamery. Lots to eat and flowers for your table-- what a great way to start the week!

Melon and Cucumber Salad

1/2 melon (musk, honeydew, watermelon, cantaloupe- pretty much any kind of melon)

2 cucumbers

1 small very fresh onion, or 2 scallions

1/4 cup chopped basil

1 Tablespoon lime juice

2 Tablespoons vegetable oil or very light olive oil

2 ounces goat cheese, crumbled

Kosher salt to taste

1. Cut the melon off the rind, remove the seeds and cut into medium dice (bite-sized pieces)
2. Cut the ends off the cucumbers and cut them in half lengthwise. Scoop out the seeds with a spoon, and slice into thin half-moons.
3. Peel the onion and cut in half, and then into thin strips (if using scallions, slice thinly on the diagonal). 
4. Toss everything together with the chopped basil.
5. Mix together the lime juice and oil and toss with the salad ingredients. Sprinkle on the crumbled goat cheese. Taste and season with salt, if desired (it might not need salt if the goat cheese is salty). Serve with crusty bread.

What to Do With...Green Beans (or yellow wax beans)

1. Eat them raw: wash them and trim off the stem end and eat them on their own, in a crudité platter with dips, or in a salad.
2. Steam them: place in steam-basket, bring a few inches of water to boil, cover and steam for 3 to 5 minutes. Eat hot, dressed with butter or olive oil, or refresh in ice water and eat cold in salads.
3. Microwave them: wash them and trim off the stem ends. For every pound of green beans add 1/2 cup of water. Microwave on high for 4 minutes per pound.
4. Freeze them: after steaming or micro-waving them, dry well and place in freezer-strength zipper bags and store in the freezer. When ready to use, plunge the beans into rapidly boiling water for one minute only.
5. Stir-fry them: in sesame oil with garlic and ginger and dress with soy sauce, rice vinegar and minced scallions.
6. Sauté them: in olive oil with garlic or in butter. 

To store green beans or yellow beans: store in a plastic bag in the refrigerator for up to 4 days.

Cheers!

What To Do With It All-- Mid August Recipes

After a fun, educational trip to New Hampshire farms and a few very hot, humid days, I'm looking forward to the weekend and trying some more (dare I say it?) zucchini recipes this week. Zucchini Pickles and Vegetarian Chili will be involved.

The following recipes can be used for the menus in the last blog. Some are everyday meals, and one meal made up entirely of appetizers (great for 'dinner and a movie', or eating on the deck/patio).

Crab Cakes with Chile Cream Sauce

These cakes can be made smaller and served as appetizers. They freeze quite well, making them a great meal for entertaining or for a weeknight meal. 

Four 6-ounce cans lump crabmeat (1-1/2 lbs)
1/2 cups bread crumbs
1 cup panko crumbs
5 tablespoons mayonnaise
1-2 scallions or 1 small onion, very finely minced
1 small clove garlic, very finely minced
2 tablespoons Dijon mustard
1/2 teaspoon Tabasco or other hot sauce
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup flour
2-3 eggs
oil for frying
1. Drain the crabmeat well and combine with the 1/2- cup breadcrumbs, mayonnaise, scallions or onion, garlic, mustard, hot sauce and salt and pepper. Using a 1/3-cup measure, shape into about 16 cakes, 1/2 inch thick.
2. Lightly beat the eggs. Set up a breading station with the flour, beaten eggs, and panko crumbs. Dredge the cakes in the flour; dip in the eggs and then the panko. Place on a baking sheet and repeat with remaining cakes.
3. Heat about 1 inch of oil in a frying pan over medium-high heat. Fry cakes until nicely browned and crisp, about 2 minutes on each side. Remove to paper-towel lined sheet. Repeat with remaining cakes.
4. At this point the cakes can be frozen. To serve, defrost in the refrigerator over night and reheat in a 400-degree oven for 5 to 10 minutes. They can be held in a 325-degree oven. Serve with Chile Cream Sauce.
Chile Cream Sauce
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon chipotle chile powder
1 teaspoon Dijon mustard
2 teaspoons fresh lime juice
salt and freshly ground pepper to taste.
Combine all ingredients and refrigerate overnight. Check for salt and pepper and serve with the crab cakes.

Coleslaw with Creamy Feta Dressing

Pre-salting the cabbage prevents it from becoming watery after a day in the fridge. 

1/2 large head of cabbage- about 1-1/2 pounds
1 large or 2 small carrots
1 Tablespoon kosher salt
1 cup mayonnaise
1/2 cup sour cream or Greek yogurt
1 Tablespoon white vinegar
3 ounces feta cheese, crumbled
1 Tablespoon fresh oregano, chopped (optional0
freshly ground black pepper, to taste
1. Finely shred the cabbage (I rarely use a food processor to shred or grate, but for this I get better results using the slicing disk in the food processor). Grate the carrot. Place in a large colander and sprinkle the kosher salt over all. Toss well to combine, and then place over a bowl to drain for about an hour and a half, until the cabbage is beginning to wilt. Rinse very well and dry with paper towels or in a salad spinner.
2. Stir together the mayonnaise, sour cream or yogurt, white vinegar and feta. Add to the cabbage mixture and combine thoroughly. Sprinkle on the oregano and season with freshly ground black pepper.

Corn Pudding

This is a very versatile recipe. You can add a cup of grated cheese, or some fresh herbs), or finely minced hot or sweet peppers, chili powder, or old bay seasoning—all of these will give the pudding character. But I love it plain, with just the honest taste of fresh corn.

2 cups fresh corn kernels (this can be leftover corn on the cob, or kernels cut from uncooked corn, providing the corn is very fresh)
2 eggs, lightly beaten
2 cups milk
2 Tablespoons butter (you can use bacon fat)
1 small onion (you can substitute scallions or red onion, or leave it out and add 2 Tablespoons chopped fresh chives)
1 teaspoon salt
freshly ground black pepper.
Butter, as needed, for the baking pan
1. Peel and chop the onion. Melt the butter in a small skillet and sauté over low heat just until the onion begins to soften. Butter a 1-1/2 quart soufflé dish or casserole. Preheat the oven to 325. Have ready a baking pan big enough to fit the casserole in, surrounded by water.
2. Combine all the ingredients and pour into the greased pan. Place in a baking pan and put in the oven. Pour in enough hot water to go halfway up the casserole. Bake for about an hour, until a knife inserted in the center comes out clean.

Deviled Eggs Four Ways

I love devilled eggs! They are an inexpensive and fast appetizer or snack that can be put together with a minimum of time and ingredients. 

Traditional Deviled Eggs
6 hard cooked eggs
2 heaping tablespoons of mayonnaise
1 teaspoon Dijon mustard
salt and pepper to taste
paprika
Guacamole Eggs
6 hard cooked eggs
1/2 ripe avocado, mashed
2 Tablespoons sour cream
1/2 teaspoon chili powder
salt and pepper to taste
Curried Eggs
6 hard cooked eggs
2 heaping tablespoons of mayonnaise
1/2 teaspoon sweet curry powder
1/4 teaspoon hot curry powder
1 Tablespoon minced chives
Chili Deviled Eggs
6 hard cooked eggs
2 heaping Tablespoons of mayonnaise
1/2 teaspoon chili powder
2 Tablespoon minced cilantro
1/4 teaspoon mashed garlic

Peel the eggs and cut in half lengthwise. Remove the yolks and place in a bowl. Smash them with a fork and mix in the remaining ingredients. Carefully spoon the yolk mixture into the hole in the egg white where the yolk had been.  Sprinkle with paprika for Traditional egg; garnish with cilantro leaves for Guacamole eggs, and chives for curried eggs.

Pierogies

When I was teaching recreational classes, one class was devoted to 'stuffed things'-- egg rolls, calzones, empanadas, turnovers-- you get the idea. Students were invariably surprised by how much they loved these little pockets of yumminess.

Dough:
3 cups flour
2 eggs
1/2 teaspoon salt
3/4 cup warm milk
3 Tablespoons sour cream
Combine all ingredients. Knead well into a soft, pliable dough.
Filling:
1 small cabbage, about 1 pound
3 Tablespoons butter
1 medium zucchini
1 small onion
1 teaspoon fresh dill, or 1/4 teaspoon dill weed
1. Finely grate the cabbage and zucchini. Chop the onion. Fill a large pot of water and add the cabbage. Simmer for 20 minutes. Meanwhile, Heat the butter in a large heavy skillet and sauté the zucchini and onion until soft.
2. Drain the cabbage and add to the skillet with the zucchini and onion. Cook over low heat, stirring, until most of the moisture has evaporated, perhaps another 10 to 20 minutes. Keep the heat low, keeping careful not to scorch the mixture. Add the dill or dill weed. Place in the bowl of a food processor and pulse a few times until it is finely chopped. Squeeze out any remaining moisture.
3. Roll out the dough thinly and cut into 4-inch circles. Place 2 teaspoons of filling on one half of the circle. Dip your finger in water and apply water around the rim of the circle. Fold over the dough and press to close. Repeat with remaining dough and filling.
4. Bring a pot of water to boil and carefully place about 7 or 8 pierogies in the water. They will sink, and when they rise up to the surface, remove with a slotted spoon. Repeat with remaining pierogies.
5. Serve warm with sour cream (chopped chives or dill in the sour cream is a nice touch). Or you can sauté the cooked pierogies in butter and serve with sautéed onions.

Cheers!

ZUCCHINI RECIPES!

Zucchini Corn Relish

This recipe can be adjusted using more or less of each of the vegetables, making sure that the total quantity is the same. It will mellow over time, and is great after about 6 weeks.

4 cups finely chopped zucchini
2 cups finely chopped celery
2 cups corn kernels
1 finely chopped green bell pepper
1 jalapeno, seeded and chopped
1 cherry pepper, seeded and chopped
6 cups warm (not hot)water
1/4 cup kosher salt
3 cups white vinegar
5 cups sugar
2 Tablespoons mustard seed
2 Tablespoons pickling spice *
1 Tablespoon turmeric
* you can make your own or buy pickling spice in the spice section at the store

1. Combine the chopped vegetables and place in large bow. Dissolve the salt in the water and pour over the vegetables. Stir. Place a plate over the vegetables to make sure they stay submerged. Cover and let sit at room temperature overnight. 
2. Drain the vegetables and press them down to make sure you remove as much of the salt water as possible. Combine the remaining ingredients in a very large pot and add the drained vegetables. Bring to a boil over high heat and boil for 10 minutes. Remove from heat and either cool and refrigerate or can.
3. To can: add the hot relish to sterilized canning jars, leaving 1/2-inch space on top. Place clean canning lids over top and affix with canning lids. Place in boiling water to cover and boil for 10 minutes. Let cool without moving for a day. Check the seal to make sure it is secure by pushing slightly on the lid. It should not move or bounce at all. If it does, store in the refrigerator. If not, you can store it at room temperature.

Zuchini Cheese Biscuits

These actually freeze well. Reheat, wrapped in foil, at 325 degrees for about 20 minutes and serve hot.

2 c all purpose flour
1 T baking powder
1 t baking soda
4 T cold butter
1/4 c grated zucchini

1 Tablespoon finely chopped herbs, such as chives, thyme, parsley or thyme (or any combination)
1/2 c grated sharp cheddar cheese
3/4-1 cup buttermilk

1. Preheat the oven to 450 degrees. 
2. Combine the flour, baking powder and baking soda. Cut in the butter until it resembles small peas. Toss in the zuchini and cheddar. Add 3/4 cup buttermilk and stir to mix. If the mixture is too dry to form a ball, add more, a tablespoon at a time, until you can form a ball. 
3. Pat out to about 1/2” thickness and cut into 3” circles or squares. Place on an ungreased baking sheet and bake about 9 minutes.

Kathleen’s Zucchini Bread

I don’t know if I should call this “St. Joseph Hospital Zucchini Bread--the recipe was in my sister Kathy’s recipe box, written on a St. Joseph Progress Record (Kathy was a nurse). Nevertheless, I got it from her so…I fooled around with it a bit for a healthier version, below.

3 eggs

2 teaspoons vanilla

2 cups sugar

1 cup vegetable oil

1 teaspoon salt

1/4- teaspoon baking powder

3 cups flour

1 teaspoon baking soda

3 teaspoons cinnamon

2 cups grated zucchini

1 cup chopped nuts or raisins

1. Preheat the oven to 350 degrees. Grease a bundt pan or other tube cake pan, or two 8-1/2-inch loaf pans.

2. Combine the eggs, vanilla, sugar and oil in a bowl. In a separate bowl combine the baking powder, flour, baking soda, cinnamon and salt. Add to the egg mixture and stir just until the dry mixture is incorporated. Gently fold in the grated zucchini and nuts or raisins, if using.

3. Bake for 45 to 50 minutes, until a toothpick inserted in the center of the pan comes out clean.

Lower Fat and Sugar Variation

• Use just 2 eggs plus one egg white instead of 3 eggs

• Replace the 2 cups of white sugar to just one cup of brown sugar

• Reduce the amount of oil to 1/2 cup and add 1/2 cup applesauce

• Replace 1/2 cup of grated zucchini with one grated apple

Mix and bake the same as above, adding the applesauce in with the wet ingredients, and folding in the apple with the zucchini.

Marinated Zucchini Salad

I have a lot of mint in my garden, but this works just as well with fresh basil or thyme.

4 medium zucchini

1/4 cup olive oil

2 Tablespoons fresh mint or basil (if using fresh thyme, reduce the amount to 1 Tablespoon) plus extra for garnish

2 Tablespoons white vinegar

kosher salt and freshly ground black pepper

1. Wash and trim the zucchini and cut into 1/4-inch slices. Pat dry. Heat half of the oil in a heavy skillet and fry the slices in batches until they become soft and the edges are beginning to brown.  Place in a bowl and season to taste with salt and pepper. 
2. Heat the remaining oil and the vinegar in the pan. Add the herbs and simmer for 1 to 2 minutes. Pour over the zucchini and let marinate for an hour or so. Serve at room temperature, garnishe with fresh herbs.

Fat Rooster Farm- AKA "Birdland"

Fat Rooster Farm's 'Birdland'

I met a calm peacock at Fat Rooster Farm in South Royalton, VT. I've never met a peacock that was so, well- downright friendly! He strolled up to me, looked at me, and then went on his way. My previous experience with peacocks has been watching them standing behind some kind of fence, running away when a crowd comes close. Not so at Fat Rooster. The wandering peacock was joined by a wandering rooster- a small black rooster that looks like it should be painted on some sort of crockery, or sitting atop a weather vane. I learned that this particular rooster was the owner's pet, and lived indoors in the winter. These two birds are a tribute to the stress-free environment provided to them at this farm.

View from the house

Fat Rooster Farm offers 'pasteurized poultry' along with lamb and vegetables. The birds hang out in a hollow on the property, called, aptly enough, Birdland. I visited Fat Rooster on slaughter day-- missing the slaughtering by minutes (ah, nuts!). Jennifer Megyesi, who runs the farm and owns it with her husband, Kyle Jones, was then able to spend some time with me. Jennifer and Kyle have turkeys, chickens and lambs, and provide produce primarily to retail markets and farm stands as well as a small group of CSA members. Their farm is beautiful in a bucolic way-- from the house on a hill you can see the vegetable fields to the left and 'Birdland' to the right. Lovely.
Back in Connecticut, my 8th share of the summer included eggs, corn, zucchini, cucumbers, small eggplants, carrots, green beans, grape tomatoes, green peppers and onions.
The cucumbers, green beans and tomatoes need to be eaten first before they'll spoil, but otherwise this group of vegetables required little preparation for storage.

Curry Roast Corn and Eggplant

Roasted Vegetable Pizza

Zucchini and Corn Salad

Simple Salad

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/