CSA week 7: First tomatoes arrive!

This is our sixth delivery of the year, and the field is really starting to produce. This week’s share includes salad mix, kale, green cabbage, cauliflower, red fingerling potatoes, green beans, cucumbers, summer squash/zucchini, parsley, Hungarian hot wax (mild-medium pepper), sweet peppers, tomatoes (slicing and cherry). We will also have broccoli and collard greens in the swap box.

We decided to try something new this week when it came to recipes. We asked all of our CSA members to share their own recipes for the vegetables we’d be delivering this week. The response? Well, we heard from one longtime member, Joanne Jokela, and Heather-Marie’s mom, Carol-Ann, and sister, Nicole. 

Carol-Ann’s recipes, Browned Green Beans and German Potato Salad, come from her mother, Freda Sparmaker, who lived in Philadelphia, and was an amazing cook. Her family put together a cookbook that included all of her recipes to celebrate her 85th birthday.

Browned Green Beans

Submitted by Carol-Ann Bloom from her mother, Freda Sparmaker

1 lb. fresh green beans, trimmed

3 thick slices of bacon, diced (vegetarians – use substitute for bacon)

1 small onion, diced 

2-3 garlic cloves, minced 

1/4 c. water (or broth)  

2 Tbl. light brown sugar    

2 Tbl. Worcestershire sauce (or use substitute or white wine)

salt and pepper to taste    

Instructions

1. Over medium heat, cook bacon til turns lightly brown. Add onion and garlic, stir. Simmer til onion/garlic is transparent. Drain excess fat.  
2. Add beans to pan, cover, and cook until soften, about 5 minutes.  Pour in broth/water, season with salt/pepper. Bring to boil.
3. Turn down to simmer, cook for about 10 minutes. Add brown sugar, Worcestershire sauce.  Cook until bubbly, continue just til thickens.
4. May add couple slices of cold butter, allow to melt, and stir for couple minutes.  Serves 4-6

Heather-Marie’s Grandmother’s German Potato Salad

Submitted by Carol-Ann Bloom from her mother, Freda Sparmaker

Note: Ideally, start making a day ahead; marinating overnight is best for flavors to blend:

5 lb. small or new potatoes

1/2 lb. chopped bacon (or vegetarian substitute)

2 c. finely chopped celery 

1 c. chopped onion (preferably sweet)

1/4 c. chopped parsley

1. tsp. salt

1/4 tsp. pepper

1/4 c. apple cider vinegar

1/2 c. oil

parsley for garnish

Instructions

1. Cook potatoes in boiling water until tender (about 15-20 minutes). Peel and slice; place in large bowl.
2. Add celery and onion to potatoes. 
3. Saute bacon til lightly brown, drain on paper towels.  Add to potatoes.
4. Combine oil and vinegar. Stir in seasonings.  Then add to potatoes while still warm.
5. Ideally, allow to marinate over night, covered in fridge.
6. Next morning, check if more liquid is needed. May add either oil, or add small amount of sweet pickle “juice” as needed.
7. Gently stir.  Garnish with parsley, if desired (or hard-boiled eggs).

Vegetarian Stuffed Cabbage Casserole

Submitted by Nicole Bloom Kruger 

Stuffed Cabbage Casserole Recipe

This hearty vegetarian version of stuffed cabbage casserole is packed with protein and vegetables.

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 hour 15 minutes

Yield: 6 large servings

Ingredients

12 cups thinly sliced green cabbage (approximately 2 small cabbages)

2 tablespoons olive oil

1 medium yellow onion, diced

2 large carrots, diced

3 garlic cloves, minced

8 ounces cremini mushrooms, sliced

1/2 teaspoon salt

1/4 teaspoon pepper

1 (14.5-ounce) can diced tomatoes

1 (15-ounce) ounce can tomato sauce

6 ounces tomato paste

1 tablespoon dried oregano

1 tablespoon dried basil

2 cups cooked brown lentils*

1 cup cooked brown rice**

1 1/2 cups shredded Italian blend cheese (or a combination of mozzarella and parmesan)

Instructions

1. Fill a large pot with water and bring it to a boil. Add the cabbage to the boiling water and cook it for 5 to 7 minutes, until slightly tender. I prefer it to have a little crunch, but you can cook it longer if a softer texture is desired. Drain the cabbage in a colander, rinse with cold water and set aside.
2. In the same large pot, warm the olive oil over medium-low heat. Add the onion, carrots, and garlic, and cook for 5 minutes, or until softened. Add the mushrooms, sprinkle with salt & pepper, and continue to cook for 5 more minutes, until the mushrooms have released their juices.
3. Stir in the dried herbs, diced tomatoes, tomato sauce, and tomato paste, then bring to a low boil. Reduce to a simmer and cook for 10 minutes. Stir in the lentils and brown rice.
4. Preheat the oven to 350°F, then lightly grease a 9 x 13 casserole dish.
5. Use a paper towel to blot the cabbage to make sure it’s dry, then distribute half of it along the bottom of the dish and top with half of the sauce. Layer the remaining cabbage on top and finish with the remaining sauce. Top with cheese.
6. Place the casserole in the oven and bake for 25 minutes. Turn the oven to broil and broil for 3-5 minutes, or until the cheese is lightly browned on top. Remove from the oven and allow to cool for at least 5 minutes before serving. Top with fresh parsley and serve warm.
7. Notes
8. Store leftovers in an airtight container in the refrigerator for up to 3 days. If you would like to freeze the leftovers, allow it to cool completely before transferring to a freezer-safe container. Thaw overnight in the refrigerator, then reheat in the oven at 350º for 20-30 minutes before serving.

*3/4 cup dry lentils yields approximately 2 cups cooked

**1/2 cup dry rice yields approximately 1 cup cooked. I like to use Trader Joe’s frozen brown rice in this recipe to save time.

Zucchini Chowder

Submitted by Joanne Jokela from her friend Ann Yapel

2 medium zucchini (1 big)

Half onion

2 TBS minced, fresh parsley

2 TBS basil

⅓ cup butter

⅓ cup flower

3 cups water

3 chicken bullion cubes

1 TSP lemon juice

1 TSP salt

¼ TSP pepper

12.5 ounce tomatoes diced (undrained)

12 ounces evaporated milk

10 ounces frozen corn

1 to 2 cups shredded cheddar cheese

Instructions

1. In large kettle, saute zucchini, onion, parsley and basil in butter until zucchini is tender.
2. Stir in flower, salt and pepper.
3. Gradually stir in water (stir continually)
4. Add bouillon, lemon juice and mix well
5. Bring to boil and cook for two minutes.
6. Add tomatoes, evaporated milk, corn and cheese (1 and ½ cups).
7. Cover and simmer 5 minutes. 
8. Just before serving, top with cheese.

Coop Guacamole

Kara Rae, who used to work on the farm, works in the produce department at the Hillside Coop and says that she makes this frequently at work to serve with veggie samples.  Yum!

Avocado

Cilantro

Sweet pepper

Jalapeno, or mild-medium pepper like Hungarian Hot Wax

Red onion

Garlic

Cherry tomatoes

Mango or pineapple

Lots of lime

Salt

Cumin

Chop and mix all ingredients.  Add anything else you like!

Late-night Farmer Dinner of Potato Salad, Pasta and Salmon

Unfortunately, your farmers eat dinner around 9pm each night.  But we eat well!

Potato Salad

Red fingerlings

Hard-boiled eggs

Mayo

Mustard

Parsley

Scallions

Olive Oil

Salt 

Pepper

Pasta Dish

Pasta

Olive Oil

Salt 

Pepper

Roasted summer squash and garlic

Blistered cherry tomatoes

Swiss Chard

Topped with basil and Kalamata olives