Week Seven: Don’t let Zucchini and Summer Squash perish on your watch!

I hope you’re enjoying the heat and the abundance of wonderful CSA veggies from Groundswell…I sure am! This week focuses on a few wonderful uses for zucchini and summer squash. These delicate vegetables need to be used sooner than later after pick-up, and here are a few great ways! You’ll notice that, with the exception of the zucchini bread, these recipes also make great use of fresh herbs and scallions!

Zucchini-and-Pecorino Frittata
Recipe Credit: Orangette

3 Tbsp olive oil
1 red onion, halved and thinly sliced
1-1 ½ lb zucchini, thinly sliced into half-circles
2 Tbsp fresh basil, chopped
6 large eggs (preferably free-range, please)
S & P
½ cup good-quality Pecorino Romano, grated

In a 12-inch nonstick skillet, heat 2 Tbs olive oil over medium heat. Sauté onions until wilted, about 5 minutes. Add zucchini and cook, stirring occasionally, until tender, about 10 minutes. Add basil and remove from heat. Drain in colander.

Crack eggs into a medium bowl and whisk with a fork. Add salt and pepper and cheese, stirring to mix. Add zucchini and onion and stir to mix evenly.

Heat remaining Tbsp oil over medium heat. Add egg mixture, using fork to distribute evenly over pan. Reduce heat to low and cook until set, 12 to 15 minutes or so. Remove from heat and slide frittata onto a large plate. Place skillet over plate, and invert frittata back into skillet. Cook a few minutes more. Invert frittata onto plate to serve. Eat at room temperature or cold. Serves 6-8 as a first course or 4 as a main dish.

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Zucchini Bread
Recipe Credit: Smitten Kitchen

Yield: 2 loaves or approximately 24 muffins

3 large eggs
1 cup (235 ml) olive or vegetable oil
1 3/4 (350 grams) cups sugar
2 cups grated zucchini
2 teaspoons (10 ml) vanilla extract
3 cups (375 grams) all-purpose flour
1 tablespoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon (6 grams) table salt
1/2 cup (55 grams) chopped walnuts or pecans (optional)
1 cup (115 grams) dried cranberries, raisins or chocolate chips or a combination thereof (optional)

Preheat oven to 350°F.

Grease and flour two 8×4 inch loaf pans, liberally. (See those pictures of the cakes inside their non-stick pans? Yup, they’re pretty much hanging out in there for the time being.) Alternately, line 24 muffin cups with paper liners.

In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.

Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.

Stir this into the egg mixture. Divide the batter into prepared pans.

Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.

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Zucchini Fritters
Recipe Credit: Smitten Kitchen

Yield: About 10 2 1/2 inch fritters

1 pound (about 2 medium) zucchini
1 teaspoon coarse or Kosher salt, plus extra to taste
2 scallions, split lengthwise and sliced thin
1 large egg, lightly beaten
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Olive or another oil of your choice, for frying

To serve (optional)
1 cup sour cream or plain, full-fat yogurt
1 to 2 tablespoon lemon juice
1/4 teaspoon lemon zest
Pinches of salt
1 small minced or crushed clove of garlic

Preheat oven to 200 degrees. Have a baking sheet ready.

Trim ends off zucchini and grate them either on the large holes of a box grater or, if you have one, using the shredding blade of a food processor. The

In a large bowl, toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes. Wring out the zucchini in one of the following ways: pressing it against the holes of a colander with a wooden spoon to extract the water, squeezing out small handfuls at a time, or wrapping it up in a clean dishtowel or piece of cheese cloth and wringing away. You’ll be shocked (I was!) by the amount of liquid you’ll lose, but this is a good thing as it will save the fritters from sogginess.

Return deflated mass of zucchini shreds to bowl. Taste and if you think it could benefit from more salt (most rinses down the drain), add a little bit more; we found 1/4 teaspoon more just right. Stir in scallions, egg and some freshly ground black pepper. In a tiny dish, stir together flour and baking powder, then stir the mixture into the zucchini batter.

In a large heavy skillet — cast iron is dreamy here — heat 2 tablespoons of oil over medium-high heat until shimmering. Drop small bunches of the zucchini mixture onto the skillet only a few at a time so they don’t become crowded and lightly nudge them flatter with the back of your spatula. Cook the fritters over moderately high heat until the edges underneath are golden, about 3 to 4 minutes. If you find this happening too quickly, reduce the heat to medium. Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more. Drain briefly on paper towels then transfer to baking sheet and then into the warm oven until needed. Repeat process, keeping the pan well-oiled, with remaining batter. I like to make sure that the fritters have at least 10 minutes in the oven to finish setting and getting extra crisp.

For the topping, if using, stir together the sour cream, lemon juice, zest, salt and garlic and adjust the flavors to your taste. Dollop on each fritter before serving. These fritters are also delicious with a poached or fried egg on top, trust me.

Do ahead: These fritters keep well, either chilled in the fridge for the better part of a week and or frozen in a well-sealed package for months. When you’re ready to use them, simply spread them out on a tray in a 325 degree oven until they’re hot and crisp again.

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Zucchini Toasts
Recipe Credit: Sprouted Kitchen

1 Fresh Whole Grain Loaf
4 Zucchini (About 2 1/2 Cups when diced)
1 Tbsp. Olive Oil
2-3 tsp. Lemon Pepper
1 tsp. Fennel Seed (optional)
Sea Salt (If your Lemon Pepper Blend DOESN’T have salt already)

1 Cup Ricotta Cheese
2 Tbsp. Minced Shallot
1 Tbsp. Dijon Mustard

Fresh Parsley + Mint (about 1/3 cup of each)

Oven to 475′

1. Cut both end off the zucchini. Cut each in half length wise, then each long half into 4 sticks, dice. Repeat with remaining zucchini.
2. Spread zucchini on a large baking sheet, drizzle the olive oil and lemon pepper, optional fennel seed, and salt IF needed. The zucchini should have a very light coating of oil, add a bit more if need be. Use your preferences on the amount of spices too. Spread to make one even layer on the baking tray for more browning. Bake on the upper third rack for 18-20 minutes, or until they’ve got some good crispy edges. Remove to cool.
3. While zucchini is roasting, mix the ricotta, mustard and shallot together in a small bowl, set aside.
4. Chop even amounts parsley and mint, about 1/3 cup in total.
5. Toast your bread slices, I thought 1/2” thick was perfect. Spread a few dollops of the ricotta mix, a sprinkle of the herb mix, pile zucchini on top, and another sprinkle of herbs.

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Summer Squash and Herb Pie
Recipe Credit: My friend Linnea who works on a CSA farm in Wisconsin

Butter-only pie crust:
1 ¼ cups all-purpose flour
½ cup butter, very cold, cut into ½ inch cubes
1 teaspoon salt
1 teaspoon sugar
6-8 tablespoon ice water

Combine flour, salt & sugar. Combine butter with pastry cutter or food processor.  Slowly add very cold water until you get a thick dough consistency.  Roll out and fit into pie pan. Chill in pie pan while you prepare your filling ingredients.

Filling:
¼ cup butter or vegetable oil
4-5 scallions, chopped
4 cups thinly sliced summer squash of any kind
¼ cup chopped parsley
5-6 basil leaves, julienned
2 tablespoons herb of your choice (dill or oregano make fine choices)
¼ teaspoon garlic powder
½ teaspoon sea salt
½ teaspoon black pepper

2 eggs, beaten
2 cups (8 ounces) shredded mozzarella cheese
2 teaspoons mustard

Heat the butter or oil in the pan and add all the remaining vegetables, herbs and spices. Sauté the mixture together on medium heat for about 10 minutes.

Add the eggs and mozzarella to the summer squash mixture. Spread the mustard onto the prepared pie crust, and pour in the remaining summer squash and egg mixture on top. Bake at 375° F for 18-20 minutes, until top is beginning to turn golden brown. Rest the pie a few minutes out of the oven before digging in.

Wishing you happiness and tasty kitchen success using your zucchini and summer squash!

Week Two: Love your Greens!

Welcome to Week Two, full of beautiful greens and more. This week we have recipes for a green smoothie, summer-appropriate soup, simple way to use bok choy, salad and a strawberry tabbouleh to use some of those herbs and scallions, and maybe some local strawberries!

This smoothie is a great way to use kale and spinach, and is even requested by my kids, proving it’s a keeper!

Kale-Spinach-Ginger Smoothie
recipe credit: my personal food blog, The Kitchen Beet 

The Kitchen Beet - Kale Smoothie
1 c. kale
1 c. spinach
1 orange, peeled
1 1/2 c. frozen mango
1/2 lime, squeezed
2 tsp. fresh ginger, grated
1 c. cold water
agave syrup, optional
ice cubes, optional

Layer kale, spinach, orange, ginger, lime juice, frozen mango and water in blender. Blend on high until fully mixed. Add a drizzle of agave syrup if you’d like it a little sweeter, and ice cubes if you’d like it colder. Blend again on high. Drink happy!

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Eat Your Greens Soup
recipe credit: Oh She Glows Cookbook

1 1/2 tsp. coconut oil or olive oil
1 sweet onion, diced
3 garlic cloves (or green garlic!), minced
3 c. cremini or white button mushrooms
1 c. chopped carrots
2 c. chopped broccoli florets
sea salt and black pepper to taste
1 1/2 – 3 tsp fresh ginger, grated
1/2 tsp. ground turmeric
2 tsp. ground cumin
1/8 tsp. ground cinnamon
5 c. vegetable broth
2 large nori seaweed sheets, cut into 1-inch strips (optional)
2 c. torn kale leaves
fresh lemon juice, for serving (optional)

In a large saucepan, heat the oil over medium heat. Add the onion and garlic and sauté for about 5 minutes, until the onion is soft and translucent. Add the mushrooms, carrots and broccoli and stir to combine. Season generously with salt and pepper and sauté for 5 minutes more.

Stir in the ginger, turmeric, cumin, and cinnamon and sauté for 1 to 2 minutes, until fragrant. Add the broth and stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer until the vegetables are tender, 10 to 20 minutes.

Just before serving, stir in the nori (if using) and kale and cook until wilted. Season with salt and pepper and a squeeze of fresh lemon juice, if desired.

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Sautéed Bok Choy
recipe credit: The New York Times Cooking

2 TBSP. neutral cooking oil, like coconut
2 garlic cloves, or green garlic, minced
1 1/2-inch piece of fresh ginger, peeled and minced
1/4 tsp. red pepper flakes
1 1/2 lbs. bok choy, washed, dried and cut into bite-sized pieces
1 TBSP soy sauce or tamari
1 TBSP water
sesame oil to drizzle on top

In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, ginger and red-pepper flakes and cook, stirring constantly, until fragrant, about 45 seconds.

Add bok choy and stir carefully to cover with oil, then cook for approximately 2 minutes. Add soy sauce/tamari and water, then cover pan and cook for approximately 2 minutes more, until steam begins to escape from beneath the lid of the pan.

Uncover and continue to cook until liquid is close to evaporated and stalks are soft to the touch, approximately 3 minutes more. Remove to a warmed platter and drizzle with sesame oil.

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Greek Salad
recipe credit: Simple Suppers Moosewood cookbook

4 c. chopped lettuce
1 cucumber, peeled and sliced
2 tomatoes, cut into wedges
1/2 red or Visalia onion, thinly sliced
a dozen kalamata olives
1/2 c. feta cheese
cooked quinoa, optional

Dressing:
1/3 c. olive oil
3 TBSP red wine vinegar
1/2 tsp. salt
1/4 tsp dried oregano
pinch of black pepper

Fill bowl or platter with lettuce. Arrange all other salad ingredients on top. Add quinoa if you want a little protein boost. Whisk together salad ingredients and pour over salad.

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Strawberry Tabbouleh
recipe credit: The Sprouted Kitchen Bowl and Spoon cookbook

3/4 c. bulgur wheat
1 clove garlic, finely minced
3 scallions
1 pint strawberries
1 English cucumber
1/3 c. finely chopped mint leaves
1/2 c. finely chopped flat-leaf parsley
1/4 c. extra virgin olive oil
1 TBSP red wine vinegar
zest and juice of 1 small lemon
1/2 – 3/4 tsp. sea salt
1 tsp. freshly ground pepper
1/2 c. feta (optional)

Rinse and drain bulgur. Bring 1 3/4 c. water to boil, add bulgur, turn off heat, cover and set aside for 25 – 30 minutes, or until liquid is absorbed. Stir in garlic, fluff with fork and set aside to cool.

Thinly slice scallions and add to a large salad bowl. Finely dice strawberries and cucumbers and add to bowl. Add bulgur, mint, parsley, olive oil, vinegar, lemon zest and juice, seal, pepper and feta and stir everything well. Adjust seasonings if needed.

Have a great weekend!

Waitin’ For A “Soup-er”man

Hello members, welcome to week 15!  This week’s title comes from a Flaming Lips song called “Waitin’ For A Superman.” I suggest you check it out on Youtube. The arrival of celery in the share last week inspired us to find a vegetable stock recipe, and two simple soups that you can then use the stock with.  We also found an Autumn themed salad that calls for Michigan pears, and some mini omelettes that are great for using up leftover veggies.

 

Vegetable Stock

This recipe comes from a cooking class I took on soups and stocks.  Chef Jim LaPerriere was the teacher, and his recipe credits the CIA Professional Chef Book.  There are many variations you can make on vegetable stock, and because veggies yield their flavor sooner than meat bones, you can make vegetable stock in about an hour. That means you can try several stocks in an afternoon and freeze them for winter soup later.

Yield: 1 quart veggie stock, consider double or triple the recipe if making stock to freeze.

  • 2 fl. oz. vegetable oil
  • 4 oz. sliced onions
  • 4 oz. chopped leeks
  • 2 oz. celery
  • 2 oz. green cabbage
  • 2 oz chopped carrots
  • 2 oz. chopped tomato
  • 3 garlic cloves, crushed
  • 1 1/2 qt. cold water
  • Herb sachet: place 2-3 parsley stems, 1/2 tsp thyme, 1/2 tsp black pepper, 1 bay leaf, 1 garlic clove, 1 tsp fennel seeds in a section of cheesecloth, wrap into a pouch and tie with baker’s twine
  1. Heat oil in a soup pot, and add vegetables.
  2. Cover and sweat the vegetables 3-5 minutes.
  3. Add the water and sachet; simmer for 30-40 minutes.
  4. Strain the stock.  It is ready for soup-making now, or you may cool it and freeze for later use.
  5. Try variations: use parsnips in place of carrots, try more or less celery, add fennel fronds or ginger to herbs.  Also try roasting veggies first before simmering with water for a roasted flavor.

Autumn Chopped Salad

Serves 4-6

  • 6-8 cups chopped romaine lettuce (or whatever is on hand from the share)
  • 2 medium pears chopped (look for Michigan pears at the farmer’s market soon)
  • 1 cup dried cranberries
  • 1 cupped chopped pecans
  • 8 slices of bacon, crisped and crumbled
  • 4-6 oz feta cheese
  • For the dressing: try a combination of 2/3 cup poppyseed and 1/3 cup balsamic vinaigrette.
  1. In  a large bowl, combine lettuce, pears, cranberries, pecans, bacon, and feta.
  2. Drizzle generously with dressing.
  3. Serve in fancy salad bowls if you’re feeling fancy, or regular bowls work fine too.

Muffin Tin Omelettes

miniomelettestray miniomeletteplate

  • 6 eggs
  • 1 green pepper, diced
  • 1/2 sweet or yellow onion, diced
  • 1/2 cup spinach, chopped (or greens you have on hand)
  • 1 Tbsp olive oil
  • add other veggies of your choice: diced tomatoes, potatoes, summer squash/zucchini, broccoli
  • shredded or crumbled cheese, optional
  1. Preheat oven to 400 degrees.  Spray a muffin tin with cooking spray.
  2. Chop all vegetables, saute in a skillet with the olive oil, about 3-5 minutes.
  3. Whisk eggs together in a mixing bowl.
  4. Pour vegetables into egg mixture (and cheese if using).
  5. Pour mixture into muffin tin cells.
  6. Bake 20-30 minutes, or until liquid is cooked off the eggs.
  7.  Enjoy warm or put into freezer bag for convenient meals later.  If freezing, microwave omelettes for 2 minutes to reheat.

Classic Creamy Carrot Soup

This recipe calls for 2 lbs. of carrots, which is about 2 bunches from CSA pickup.  If you are short, consider halving the recipe. Or head on down to Holland or Fulton St Market and get some more Groundswell carrots.  Each rainbow bunch is lovingly crafted by a hardworking Groundswell employee.

  • 2 lbs. of carrots, peeled and cut into 1 inch pieces
  • 3 Tbsp extra virgin olive oil
  • 1 large onion, thinly sliced
  • 2 Tbsp minced garlic
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • 32 oz. chicken broth (or veggie broth)
  • 2 strips precooked bacon (optional)
  • 1 tsp kosher salt
  • 1/2 tsp fresh ground black pepper
  • 1/2 tsp hot sauce (optional)
  1. Place oil in a large pot over medium heat.
  2. Add carrots, onion, garlic, thyme, and rosemary.
  3. Cook for 15 minutes until carrots are fork tender.
  4. Remove herb sprigs, transfer vegetables to a blender or use an immersion blender to puree.
  5. Add broth, continue to puree.
  6. Transfer to large saucepan over medium heat, add bacon strips.
  7. Season with salt, pepper, and hot sauce.  Simmer until ready to serve. Serves 6.

Creamy Thai Carrot Soup

  • 1/2 large yellow onion, chopped
  • 3 cloves garlic, diced
  • 1 lb. carrots, peeled and chopped, about 4 cups
  • salt and pepper
  • 2 cups veggie stock plus 2 cups water
  • 1/2 cup creamy or crunchy natural peanut butter
  • 2 tsp chili garlic sauce
  • For toppings: fresh basil, cilantro, or mint, coconut milk, brown sugar or agave. And Sriracha hot sauce for an extra kick.
  1. Heat a large pot over medium heat.
  2. Dice onion and garlic, add to pot with 1 Tbsp coconut or olive oil. Add carrots and cook for 5 minutes.
  3. Season with salt and pepper, add veggie stock and water, stir.
  4. Bring to a low boil, reduce heat to a simmer. Cover and cook for 20 minutes, or until veggies are tender.
  5. Transfer to blender or use an immersion blender, blend until smooth and creamy.
  6. Add peanut butter and chili garlic sauce, blend.
  7. Taste and adjust seasonings as needed. You may add brown sugar or agave for sweetness.
  8. Serve with fresh basil or herbs of your choice. Drizzle with coconut milk, or add Sriracha sauce for extra heat.

Week 11: CSA Food Heaven

Hello members! It’s an exciting time in the share right now.  Tomatoes are coming in, and summer squash, cucumbers, carrots, and beets are weighing down our produce bags, not to mention the abundance of basil and salad greens we get each week.  Here are five recipes we hope will send you to Food Heaven:

The Day Before Pickup Stir Fry (this edition featuring broccoli)

broccolistirfry1 broccolistirfry2 broccolistirfryplate3

Serves 4, possibly more or makes leftovers.

This week I noticed we had not gotten to the broccoli in our share, and the next day was pickup, so we decided to go with a stir fry.  I also noticed there was an almost empty barbecue sauce bottle, so I decided to make that my sauce base. Don’t forget to start some rice in a rice cooker before frying!

  • .5-1 lb. Broccoli, stems chopped into small pieces and florets (use 1-2 weeks worth)
  • 1 onion, chopped
  • 1-2 cloves of garlic or scapes, diced
  • 1 bell pepper chopped into small pieces
  • 2 Tbsp cooking oil
  • cooked chicken, steak, tofu, seitan (protein of your choice, pre-cooked)

For the Sauce:

  • Barbecue sauce.  In this instance, there was about a teaspoon left on the bottle walls that I could not shake out or get with a spatula.  So I added a few tablespoons of water, shook the bottle around, and poured it into a mixing bowl.  Most stir fry sauces call for some water or stock for the sauce anyways. Now the bottle is clean to go in recycling and your ancestors who lived through various times of hardship in history are smiling down at your resourcefulness of not wasting food.
  • 3 Tbsp soy sauce
  • 3 Tbsp Cider vinegar
  • 3 Tbsp Honey, or sweetener of your choice
  • 1 tsp corn starch (optional for thickener)
  1. Heat oil in a large frying pan or skillet to med-high or high.  When droplets of water sizzle in the pan, add the onion, cook for one minute.
  2. Add the garlic, cook for one minute, then add the broccoli and bell pepper, cook for 3-4 minutes.
  3. Add the the protein and the sauce, mixing well.
  4. Remove from heat, plate with rice. Enjoy and take leftovers to work.  Coworkers will be envious.

 Beet Pesto Pizza with Kale and Goat Cheese

A creamy and nutritious pizza! Don’t be intimidated by the beet pesto – it takes a little more prep than using canned tomato sauce, but it’s well worth it! Makes 1 12″ pizza.

To Make the Beet Pesto:

  • 1 cup of red beets, chopped and roasted (about 1 medium beet)
  • 3 cloves of garlic, roughly chopped
  • 1/2 cup of walnut, roasted
  • 1/2 cup grated parmesan cheese
  • 1/2 cup olive oil
  • 2 Tbsp lemon juice
  • salt to taste
  1. Preheat oven to 375.
  2. Wash and scrub the beets, pat dry. Chop into 1/2″ pieces and wrap in foil (into a packet) on a baking sheet.
  3. Roast for 50 minutes, or until beets are soft.
  4. Allow beets to cool.
  5. Add all ingredients except the oil into the food processor and pulse several times.
  6. Leave the processor running and slowly add the oil. If the consistency is too thick, add a little bit of water.

To Make the Pizza:

  • 1 lb. pizza dough (or pre-made pizza crust, naan bread, french bread, etc. – there are lots of choices for your base. )
  • 1 cup beet pesto
  • 2 cups kale leaves, thinly sliced
  • 1.5 cups mozarella cheese, grated
  • 2 oz goat cheese
  1. Preheat oven to 415 degrees.
  2. Bake the dough for 5-7 minutes without toppings.
  3. Remove from the oven and add the toppings. First spread on the beet pesto. Then add the kale and cheeses. (If it seems like a lot of kale, don’t worry, it will cook down.)
  4. Bake 20-25 minutes. Let cool 5 minutes before serving.

Mozzarella and Basil Bites

A delicious snack or appetizer, starring your fresh basil! Makes 30 bites.

  • 1 package of ovoline fresh mozzarella (15, cut in half to make 30)
  • 1 egg plus 1 Tbsp water to make egg wash
  • 15 fresh basil leaves, plus more for garnish
  • 1 cup extra virgin olive oil
  • 1 cup of your favorite tomato sauce, or make your own, warmed.
  1. Drain the mozzarella and gently pat with paper towel to remove moisture.
  2. Prepare the egg wash by whisking the egg and water with a fork.
  3. Wash and dry the basil leaves and place them in stacks of 5. Here’s the fancy, professional way to chop basil: Roll up each stack and chop finely, to make little basil strips.
  4. To make a wonton: place half of an ovoline on the wonton wrapper, sprinkle with basil. Brush the center with egg wash and press the edges together and tuck under the ends. Let sit for about 1 minute.
  5. Heat the oil in a large shallow pan until it reaches 350 – you are going to want to use a thermometer than clips onto your pan.
  6. Gently place 8-10 wontons in the pan and cook for about 1 minute, making sure both sides are browning. Drain on paper towel.
  7. Sprinkle with grated cheese and serve with warm tomato sauce.

Note: If you prefer, you can bake these instead of frying them. Spray the baking sheet with non-stick spray. Try 400 degrees for 10-15 minutes, keeping an eye on them. You don’t want burnt edges.

Cucumber and Nappa Cabbage Coleslaw

makes 6 servings (1.5 cups each)

  • 1 nappa cabbage (chinese cabbage) finely chopped, about 8 cups
  • 4 small cucumbers, julienne cut (about 6 cups)
  • 1/2 cup chopped, salted, roasted peanuts
  • 1/4 cup chopped cilantro
  • 1/3 cup of peanut or canola oil
  • 1/4 cup fresh lime juice
  • 2 tsp sugar
  • 1/3 tsp salt
  • 1/2 tsp garlic powder
  • red chili flakes to taste (optional)
  1. Combine cabbage, cucumber, peanuts and cilantro in a large bowl.
  2. Whisk remaining ingredients in a small bowl and pour over the vegetable mixture and toss.

Carrot and Chickpea Salad

  • 6 carrots, washed and peeled
  • 6 cups chickpeas
  • half a bunch of fresh cilantro
  • a handful of fresh mint leaves
  • 2 Tbsp whole cumin seeds, toasted
  • 1 Tbsp whole coriander seeds, toasted
  • juice of 2 lemons
  • 2 cloves of garlic
  • 4 Tbsp olive oil
  • salt and whole cracked pepper to taste
  1. If using dried chickpeas, cook them (We prefer to soak them overnight in water, and then cook for 2 minutes in our pressure cooker.)
  2. Slice carrots on the bias (diagonally) no more than 1/4″ thick
  3. Combine carrots, chickpeas, herbs and toasted seeds.
  4. Season with salt and pepper.
  5. Dress with lemon juice, olive oil and garlic.

Cool and Refreshing Salads!

Cucumbers in cool sour cream; so simple and refreshing! This recipe has been in our family going back to when I was a small child. It somehow became a Christmas tradition and my Aunt Janis makes it every year. We really enjoy it in summer when the cukes and onions are plentiful and we can sit down and eat a whole bowl full!

IMG_5439

Aunt Janis’ Cucumbers and Sour Crème
(serves 4)

4 medium size cucumbers
spoonful of sugar, more or less, depending on how large the cukes
1 small/medium white onion
1 Tbs white vinegar (don’t use white wine vinegar, too sweet, just use plain white vinegar)
1 cup sour cream
salt and pepper

Peel cucumbers and slice very thin. Sprinkle the spoonful of white sugar and gently mix, set aside.
Slice the white onion very thin and mix in with the cucumbers.
Whisk the sour cream and white vinegar together, add salt and pepper to taste. Taste the dressing; it should not be overly tart but should have a slight tang to it from the vinegar. Add more vinegar if you can’t quite taste it.
Mix the dressing in with the cucumber/onion mixture and put back in the fridge for a few hours.  Mix before serving and enjoy this refreshing dish!

I have been carrying around this recipe for about a 5 months, patiently waiting for the blueberries and the kohlrabi to be in my fridge in the same week. I must confess, after all that waiting I really had built up quite an expectation for this recipe! After making it this week, I debated on whether to include it or not. It was very interesting but I was not blown away. But wait… the next day I ate the leftovers and now I am obsessing about whether there will be kohlrabi at the pick up this week so I can make it again! Absolutely delicious and gets super high marks for being a fabulous leftover and make-ahead-friendly dish!

IMG_5510

Kohlrabi, Fennel and Blueberry Salad
(adapted from Food & Wine, makes 4 servings)

1/2 cup almonds, toasted
1 large kohlrabi, or two small, peeled
1 fennel bulb, trimmed
1 cup blueberries, washed
2 Tb mint leaves
1/2 cup goat cheese, crumbled

Dressing:
1 Tbs fresh ginger, peeled and minced
2 Tbs minced shallot
1 Tbs white balsamic vinegar
1 Tbs mayonnaise
1-1/2 tsp Dijon mustard
1 tsp soy sauce
2 tsp maple syrup
1/4 cup grape seed oil
salt and freshly ground pepper

Toast the almonds in a preheated oven at 350 for 8-10 minutes, checking to make sure they don’t get too dark. Pull out and cool on a separate plate.

Whisk the dressing ingredients and set aside.

Thinly slice the kohlrabi with a mandolin or cut into matchstick size pieces and place in a medium size bowl. Thinly slice the fennel, coarsely chop the almonds and add both to the bowl. Pour in the dressing and toss to coat. Add the blueberries, goat cheese and mint, gently mixing them in, being careful not to mash the berries. If you can wait until the next day to eat it you won’t be disappointed! 

NOTES:
You can toast the nuts days beforehand and store them in a plastic baggy.
The dressing can be made ahead, as well.

Enjoy the rest of August!

Lisa McLean

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Groundswell Community Farm grows over 40 different crops and 200+ varieties, to provide our CSA members and Michigan restaurants with an amazing array of colorful and flavorful veggies.

Copyright © 2019 Groundswell Community Farms. All rights reserved. Site by CurlyHost.

Groundswell Community Farm grows over 40 different crops and 200+ varieties, to provide our CSA members and Michigan restaurants with an amazing array of colorful and flavorful veggies.

Copyright © 2019 Groundswell Community Farms. All rights reserved. Site by CurlyHost.