sweet onions
red onions
salad mix
lettuce
jalapeno peppers
okra
cayenne peppers
green bell peppers
Italian eggplant
yukon gold potatoes
summer squash
cucumbers
tomatoes (tomatoes should never be refrigerated so you will pick them up at the table where the check in sheet and white board are.)
Tex-Mex Summer Squash Casserole
-2 lbs summer squash, quartered lengthwise and thinly sliced crosswise
-2/3 cup finely chopped sweet onion
- chopped jalapeno to taste (1pepper, these are moderately spicy, remove the seeds that is where alot of the heat is)
-chopped cayenne pepper to taste (less than 1 pepper, these are hotter than the jalapenos so a little goes a long way, again remove the seeds)
-1/2 a tsp. of salt
-2 1/4 cups cups grated extra sharp cheddar cheese, divided
-1/4 a cup all-purpose flour
- 3/4 a cup salsa
-1/4 a cup chopped red onion for garnish
1. Preheat oven to 400 degrees. Oil a 9x13" baking dish.
2. Combine squash, onion, peppers, salt and 3/4 cup of cheese in a large bowl. Sprinkle with flour; toss to coat. Spread the mixture in the prepared baking dish and cover with foil.
3. Bake the casserole until it is bubbling and the squash is tender, 35 to 45 minutes. Spoon salsa over the casserole and sprinkle with the remaining cheese. Bake uncovered until golden and heated through, 20 to 30 minutes. Sprinkle with red onion.
( a very sweet CSA member brought me this last week to try and I loved it, I had to adulterate the recipe a little for the newsletter but hopefully it will be just as good!)
Pasta Primavera
-1 medium summer squash chopped into bite size pieces
- 1/2 a small eggplant chopped
-1/2 a red onion sliced into 1/4 inch slices
-1/2 a green bell pepper cut into thin strips
- 3 tbsp. of olive oil
-salt and pepper
-1/2 a tsp. Italian seasoning or herbes de Provence
-a sprinkling of garlic salt
-1/4 a cup of spaghetti, marinara, or tomato sauce
- 1 tomato chopped
-1/2 pound pasta
-grated parmesan
1. Bring a large pot of salted water to a boil for pasta.
2.Heat oil in a large skillet on medium high heat. Add the vegetables, stir to coat with oil. Cook for about 10 minutes, stirring only occasionally, until vegetables are just cooked. Turn off heat, but let pan stay on the burner.
3. While you are cooking the vegetables, add the dry pasta to the boiling water and follow the cooking directions for the pasta. You want to time it so the pasta is done soon after the vegetables.
4. Add a 1/4 cup of the pasta sauce to the vegetables, along with 1/4 cup of water to thin the sauce. Add the herb seasoning, salt and pepper to taste.
5. Once the pasta is ready drain it and add directly to the skillet with the vegetables. Serve topped with freshly grated parmesan.
(you guys send me the best recipes! pretty soon I won't have to do any research at all :)
Okra Gumbo
-2 tsp. olive oil
-1/2 medium sweet onion, finely chopped
-1/2 clove garlic, minced
-1/2 a green bell pepper, finely chopped
- 3 okra sliced into thin rounds
-1/4 a lb. fresh mushrooms, sliced
-1/2 (14.5 ounce) can diced tomatoes with juice or 2 chopped fresh tomatoes
-1/2 (6oz.) can tomato paste
-1 bay leaf
-1/2 a tsp. salt
-1/2 tsp. black pepper
-1 tbsp olive oil
- 1 tbsp. all purpose flour
1. Heat 2 tsp. of olive oil in a large saucepan over medium heat. Stir in garlic, onion, and green bell pepper and saute until tender. Stir in okra, mushrooms, diced tomatoes and their liquid, tomato paste, bay leaf, salt and pepper. Cook, stirring occasionally, 40 minutes.
2. Heat 1 tbsp. olive oil in a medium skillet over medium heat. Stirring constantly, add flour and cook
2 to 5 minutes, until a golden roux has formed.
3. Spoon the roux into the gumbo, and continue to cook, stirring occasionally, 5 to 10 minutes, until thickened.
Easy fresh salsa
Chop 1 tomato, 1/2 an onion chopped (red or sweet), 1 jalapeno finely chopped, and 1/2 a green bell pepper chopped. combine in a bowl, add a little sugar, salt and pepper to taste, a drizzle of olive oil and a dash of lemon or lime juice or apple cider vinegar. Mix well and serve with tortilla chips (and a corona with lime!) This is especially good when we have cilantro for the salsa, the problem with cilantro is it is actually a cooler weather plant and grows best in spring and fall, I will be direct seeding a bed of it next week though so we should have it soon to go with your tomatoes soon.
Best known for it's use in Creole food, (like gumbo) as a thickener, or fried with garlic.
These are pretty hot, if you feel you can't use them up right away they dry or freeze well.
Try these sliced and baked into corn bread, it's a farm favorite.
Melons and Sweet Corn are very close, I was really hoping for this weeks share but it looks like it will be 1 more week.
