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!

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

Zucchini Cobbler and White Broccoli Pizza

Tomas and Kim Diaz tasting Zucchini Cobbler

The young lady at the farm stand apologized for the last minute switch: broccoli instead of escarole. I like escarole, but broccoli is one of my favorite vegetables- no need to apologize! I knew I wanted to have the broccoli with dinner, and started to think about a broccoli salad- maybe a Waldorf-type thing with beets, apples and walnuts? But in my house Friday is pizza night, and I usually make the pizza. So, Broccoli Pizza! You can, of course, use pre-made pizza dough, but this dough doesn't even need to be kneaded, making it easier.

My share also included baby beets, collards, kale, romaine and red leaf lettuces, cucumber, kohlrabi, hakurei (salad) turnips and 1-1/2 pounds of yellow squash and zucchini. 

I have had a hankering for something homey and desserty-- like pie or a cobbler, and thought maybe the zucchini could stand-in for apples. Tomas and Kim were my guinea pigs, and we decided it wasn't apple-y, but was cobbler-y, and that worked. 

Really Really Really Yummy White Broccoli Pizza

Coleslaw makes a great accompaniment. If you don't have bread flour, you can use 2 cups of all purpose flour- the crust just won't be as crispy crunchy.

1 cup warm water
1-1/2 teaspoons dry yeast
1-1/2 teaspoons sugar
1 cup all purpose flour
1 cup bread flour
1 teaspoon kosher salt

1 bunch broccoli
2 ounces pepperoni (optional)
3 ounces light cream cheese
1 clove garlic, crushed
1/2 teaspoon herbes de provence
2 cups grated mozzarella cheese

1. Combine the water, yeast and sugar in a bowl and swirl to mix. Let sit 10 minutes. Add the flours and salt and stir well to mix. Do not knead. Cover bowl with plastic wrap and let rise until doubled, about 30 minutes.
2. Meanwhile break the broccoli into florets and coarsely chop the stems. Place in cold water in a pot, bring to a boil and cook for 6 to 8 minutes, until desired doneness (I like the broccoli to be really tender for this). Drain and dice.
3. Dice the pepperoni and combine with the broccoli.
4. Combine the garlic, cream cheese, and herbes de provence until well mixed (you can add a tablespoon or so of milk if necessary).
5. Preheat the oven to 400 degrees and lightly oil a pizza pan.
6. Turn the dough out onto a floured surface and roll out to fit the pan. Spread the cream cheese mixture over the dough. Carefully distribute the broccoli and pepperoni over the dough and then sprinkle the cheese over everything.
7. Place in the oven and bake for 10 to 15 minutes until the cheese and dough are golden.

ZUCCHINI COBBLER

Zucchini Cobbler

The bigger the zucchini, the more important it is to scrape out the seeds.

3 medium zucchini, or enough to make 7 cups, sliced

3/4 cup sugar

2 Tablespoons lemon juice

4 Tablespoons butter

1/2 teaspoon cinnamon

for the crust:

1 cup flour (all purpose or white whole wheat)

2 tablespoons sugar

1/2 teaspoon kosher salt

2 teaspoons baking powder

4 tablespoons butter

3 ounces milk

1. Butter an 8-inch square pan and preheat the oven to 425 degrees.

2. Cut the zucchini in half lengthwise and scrape out the seeds with a spoon. Cut crosswise into thin slices. 

3. Combine the sugar and cinnamon. Toss the apples in the cinnamon-sugar. Pour the zucchini into the prepared pan and sprinkle on the lemon juice. Cut the butter into small pieces and scatter over the zucchini mixture.

4. Combine the flour, sugar, salt and baking powder. Cut in the butter to resemble the size of peas. Add the milk and stir to combine. Knead a few times to make a cohesive dough and roll out to an 8-inch square. Place on top of the zucchini. Bake for 45 minutes.

Coming soon: what to do with sooo many greens?

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!

Mirepoix for the Summer

I’m calling it Summer Mirepoix. Mirepoix is a mixture of 50% onions, 25% carrots and 25% celery, used as a base for most soups and many classic sauces. It can be chopped coarsely, left in large chunks, or diced precisely—the magic is in the combination of flavors.
But... I currently have corn, zucchini and onions, and so that's what I’m using as a base for soups and sauces. Fifty percent zucchini, 25% corn and 25% onions. Chili, chowder, pasta sauce, corn pudding, quiches—it’s all good. I’ve also chopped my ‘Summer Mirepoix’, sautéed it and frozen it in small batches to add to soups and stews during the winter, resurrecting summer flavors in January and February.

Summer 'Mirepoix'

1 pound (16 ounces) zucchini

8 ounces corn kernels

8 ounces onion

2 Tablespoons vegetable oil or butter

Wash the zucchini and cut into small dice. Dice the onion. Heat the oil or butter in a heavy skillet over medium heat. Add the vegetables and cook, stirring, over low heat until the onion is soft and the zucchini is tender. 

Summer Mirepoix Quiche

Leftover ham can be used in place of the bacon-- dice it, but there's no need to saute it. This is also a great use of the eggs in my share!

Dough for a 9” pie crust

1/2 pound slab bacon, cut into 1/2-inch cubes 

2 cups Summer Mirepoix

pinch of kosher salt and freshly ground black pepper to taste 

3 eggs 

1- 1/2 cups milk 

1/4 pound Gruyere cheese, grated (about 1-1/3 cups)

1/4 cup minced fresh thyme (optional)

1. Cook bacon in a skillet over low heat until crisp. Drain off excess fat. Add the mirepoix, salt and pepper. Set aside. 

2. Preheat the oven to 375 degrees. On a lightly floured surface, roll the pastry from center out, lifting pastry, turning it slightly, and occasionally flipping to prevent sticking. Roll pastry to 1/8 -inch thickness.  Gently pick up the pastry and place in a 9-inch pie pan, leaving about 1/4-inch overhang for shrinkage. Pinch up excess pastry to form a rim and flute the edges. Prick the bottom all over with a fork.

3. Line the pastry with a sheet of parchment paper or aluminum foil larger than the pan, and fill with pie weights, rice, or dry beans. Bake about 20 minutes, until the edges begin to color. Remove the paper and weights. Lower the oven temperature to 325 degrees F. 

4. In a bowl, beat the eggs lightly with the milk and herbs, if using. Spread the vegetables and bacon over the bottom of the crust.  Sprinkle the vegetables with the cheese. Pour the custard into the pie shell to within 1/4-inch of the top of the crust. Bake 25 to 30 minutes, or until the filling puffs. Allow to cool 10 minutes before serving. Serve warm or at room temperature.

Summer Mirepoix Chowder

3 cups Summer Mirepoix

1/2 pound thick bacon, cut into small pieces 

1 large clove minced garlic

1 bay leaf 

1 tablespoon fresh thyme leaves

3 cups scrubbed baking potatoes, cut into 1/2” cubes

8 cups chicken or vegetable stock

1 cup milk 

1 cup heavy cream 

Salt 

Freshly ground black pepper 

1 bunch scallions, sliced

1. In a large Dutch oven or heavy bottomed saucepan, cook the bacon over medium-high heat until lightly brown. Add the garlic bay leaf, thyme, potatoes and Summer Mirepoix.. Cook, stirring, for 1 minute. 

2. Add the stock and bring to a boil. Reduce the heat and simmer slowly, stirring occasionally, until the potatoes are tender, 20 to 25 minutes. 

3. Add the milk and cream, and simmer for 5 minutes, making sure the soup does not boil. Remove from the heat and discard the bay leaf.  Add salt and freshly ground black pepper to taste. 

4. Ladle into soup bowls garnish each serving with the green onions.

Tracie's Community Farm: The Magic is in the Details

Tracie Smith started growing vegetables and selling shares of the harvest while she was in college, and she’s never stopped. Now, Tracie’s Community Farm in Fitzwilliam, New Hampshire has hundreds of share members, enjoying the produce she grows for both summer and winter harvests. 

In my instructional kitchen at Masuk High in Connecticut, I have a sign on the wall: The Magic is in the Details. Tracie pays attention to the details. The rows on her farm are straight and weed-free; her field tomatoes carefully trellised and standing straight and strong. She and her staff carefully trim the vegetables as they pick them, taking back buckets of beautifully prepped vegetables to the barn for inclusion in the CSA baskets. Her members have lots of choices, all carefully weighed and bagged and tucked into quaint farm baskets. Add-ons include mesclun, kale, herbs, and chard. Eggs, bread, cut flowers, and some dairy products are also available in the barn. Half of her shares are delivered to the member-- just one example of her focus on making sure her members are treated with care. The magic is in the details.

Back in Connecticut, I just picked up my share from Stone Gardens Farm this morning: eggplant, zucchini, corn, kale, potatoes, onion, garlic, yellow grape tomatoes, tomatoes. I also picked up a half-bushel of tomatoes for canning sauce. 

Most of the time those grape tomatoes don't make it to the dinner table- they're perfect for snacking! But if you do have a hankering to cook some, here's a simple recipe:

Hot Herbed Tomatoes

From Kathy’s recipe box

2 pints cherry or grape tomatoes

3/4 cup soft breadcrumbs

1/4 cup plus 2 Tablespoons minced onion

1/4 cup plus 2 Tablespoons minced parsely

1 large clove garlic, minced

3/4 teaspoon dried thyme leaves

1/4 teaspoon pepper

1/4 cup plus 2 Tablespoons olive oil

Heat oven to 400 degrees. Place tomatoes in a single layer in a 9x13-inch pan. Combine remaining ingredients except olive oil and sprinkle over tomatoes. Drizzle olive oil over all. Bake 6 to 8 minutes.

And a simple way to make zucchini look fancy:

Zucchini "Pasta"

2 medium zucchini

2 medium carrots

1 medium onion

1-2 Tablespoons olive oil

salt and pepper to taste

Using a vegetable peeler, peel the zucchini and carrots all the way through, turning the vegetable as you do so to make long peels. Toss the carrot peels and zucchini peels together. Cut the onion in half and then cut it into strips. Heat the olive oil in a heavy skillet until hot and add the onion. Lower the heat and cook until soft and beginning to brown. Add in the carrots and zucchini and toss well. Continue to cook, stirring, until the vegetables are tender but not mushy, about 8 to 10 minutes. Season with salt and pepper.

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!

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!

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.

Ever So Much Zucchini!

This is the time of year when CSA members are looking at yellow and green summer squash (aka zucchini) with a certain element of disdain. You can saute it, and grill it, and eat it raw, and bread and fry it-- but you can also get a little sick of it.
Zucchini and yellow squash don't store very well for any length of time. Don't wash them before refrigerating, and don't put anything heavy on top of them- then they can be stored in the refrigerator for about a week.
If you have more zucchini than you can (or want to) eat right away, you've got a few options:

1. Slice it and cook it in boiling water for just 2 to 4 minutes (2 minutes for 1/4-inch thick slices, longer if the slices are thicker) and then plunge into ice water to stop it from cooking any more. Drain and store in freezer bags in the freezer for up to 9 months. It will have a softer texture, but can be sauteed with tomatoes, onion and garlic and served as a side dish, or added to sauces.
2. Grate it and add it to muffins, breads, or pancakes, all of which can be enjoyed right away or frozen.
3. Make Zucchini Pickles or Relish (recipes to follow in tomorrow's blog) and preserve them in cans or simply store in the refrigerator and use within the next few weeks.
4. Put them into casseroles (Zucchini Parmesan or Vegetable Lasagna, for example) or cook them into sauces and freeze the casseroles and sauces for a little taste of summer during the winter months.

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