Tag: zucchini

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JUDI’S RECIPES – WEEK 4 – JUNE 29, 2021

JUNE 29, 2021

Hi Everyone!

Hot enough for you? I detest this weather, and I can’t bring myself to turn on the oven today! So, a nice cool salad should be a great alternative to anything baked or roasted. Try this one, made with quinoa, sugar snap peas, and summer squash.

  • 1/2 c. dried quinoa (about 1 1/2 cup cooked)
  • 2 c. sugar snap peas
  • 1/2 c. grated carrots (about 2 small carrots)
  • 1 zucchini or yellow squash, diced
  • 1/4 c. finely diced red onion (about 1/4 small onion)
  • 1/4 c. minced chives or scallions
  • 1/4 c. olive oil
  • 2 TBS white wine vinegar
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1. Cook the quinoa according to package directions. Set aside and allow to cool.
  • 2. Fill a medium saucepan halfway with water and bring to a boil. Add the sugar snap peas and boil for one minute. Using a slotted spoon, transfer the peas to paper towels to dry and cool. When they are cool enough to handle, cut the pods into 1-inch long pieces.
  • 3. Add the quinoa and the peas to a large bowl along with the carrots, squash, onion, and chives. Toss to combine.
  • 4. In a small bowl, whisk together the olive oil, vinegar, salt, and pepper. Pour the dressing over the salad and toss again to coat.
  • 5. Taste the salad and add additional salt and pepper if desired
  • HELPFUL HINT: To store the salad, transfer to an airtight container and refrigerate for up to two days.

I hope you enjoy this cool and refreshing dish one hot, hot evening.

Have a delicious week!

Best,

Judi

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JUDI’S RECIPES WEEK 4 – JUNE 30, 2020

June 30, 2020

Hi Everyone!

Welcome to Week 4.

As summer progresses, we are beginning to get a greater variety of vegetables. This week begins the harvest of summer squash. Zucchini, pattypan, yellow squash – all pretty and delicious.

A noted food writer once said, “Zucchini is the vegetable about which the best thing you can say is that any fool can grow one”. While they are admittedly easy to grow, the farmers who grow them are not foolish at all. This is a delicious, nutritious vegetable, and very versatile to boot.

Today’s recipe uses zucchini to make a wonderful savory bread pudding with a Mediterranean slant.

ZUCCHINI BREAD PUDDING

  • 4 oz crustless stale whole-wheat bread or baguette
  • 2 garlic cloves
  • 1 ½ cups low-fat milk (1 percent or 2 percent)
  • 1 ½ lbs zucchini, grated
  • 2 TBS extra virgin olive oil
  • 1 small or 1/2 medium onion, chopped
  • 1 TBS chopped fresh dill
  • 1 TBS chopped fresh parsley, preferably Italian parsley
  • 4 eggs
  • 2 oz feta, crumbled (1/2 cup)
  • 1 oz Parmesan, grated (1/4 cup)

 

  1. If the bread is not stale, cut it into 3/4 inch slices and then toast them. Cut 1 of the garlic cloves in half and rub each slice of bread with the cut side of the garlic. Cut the bread into 1-inch dice, place in a bowl and gently mix with 1 cup of the milk. Refrigerate for 1 hour, mixing occasionally. Mince the remaining garlic and set aside.
  2. While the bread is soaking, put the grated squash in a colander and sprinkle generously with salt. Toss it well and let it sit in the colander in the sink for 15 minutes, then squeeze out the water.
  3. Preheat the oven to 350 degrees. Rub a 2-quart baking dish or a 10-inch  tart pan with vegetable oil. Heat the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, for about 3 minutes, until it begins to soften. Add a generous pinch of salt, the garlic, and the grated squash. Stir until the garlic is fragrant and the squash is limp, about 2 minutes. Stir in the chopped dill and parsley, and remove from the heat. Season to taste with salt and pepper.
  4. Remove the bowl with the soaked bread from the refrigerator. Using your hands, mash and squeeze the soaked bread so the mixture turns to mush. Add the squash mixture and the feta to the bowl and stir together. Scrape the mixture into the oiled baking dish and top with the grated Parmesan.
  5. Break the eggs into a bowl and beat with the remaining milk. Add about  1/2 tsp of salt, and freshly ground pepper. Pour this over the bread mixture and place the dish in the oven. Bake for 50 to 60 minutes, until the mixture is puffed and golden brown on the top and the eggs are set. Allow it to cool for 10 minutes or longer before serving.

Serves 2.

HELPFUL HINT: This recipe may be prepared through Step 4 a few hours before you assemble and bake this dish. The baked pudding will keep for 3 or 4 days in the refrigerator. Reheat in a 350 degree oven.

ANOTHER HELPFUL HINT: You can punch up the flavor of this dish by adding spinach, kale, shrimp, chicken or shredded pork.
Enjoy. And have a delicious week!
Best,
Judi
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JUDI’S RECIPES – WEEK 6 – JULY 9, 2019

JULY 9, 2019

Hi Everybody!

Summertime is beloved by all for Nature’s bounty, which we are currently enjoying.  Yes, it’s been salad-heavy, but salads are perfect for hot days. Today’s recipe is not a salad! It’s a great zucchini dish.

A famous writer once said that zucchini is that vegetable about which the best thing you can say is that any fool can grow it. I disagree. There are many great things you can make with zucchini. And a good portion of the summer squash we are getting this week is zucchini ( both green and yellow).

So try this recipe – it’s a great side dish with almost anything.

 

ZUCCHINI PANCAKES

2 medium zucchini (about 3/4 lb)

2 TBS grated red onion

2 extra-large eggs, lightly beaten

6 to 8 TBS all-purpose flour

1 tsp baking powder

1 tsp kosher salt

1/2 tsp black pepper

Unsalted butter and vegetable oil

DIRECTIONS

  1. Preheat the oven to 300 degrees.
  2. Grate the zucchini into a bowl using the large side of a box grater. Immediately stir in the onion and eggs.
  3. Stir in 6 tablespoons of the flour, the baking powder, salt and the pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
  4. Heat a large saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan.
  5. When the butter is hot but not brown or smoking, lower the heat to medium-low and drop heaping soup spoonfuls of batter into the pan.
  6. Cook the pancakes about 2 minutes on each side, or until they are browned. Keep the pancakes warm by placing them in the oven on a baking sheet
  7. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and fry more pancakes until you have used all the batter.
  8. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.

HELPFUL HINT: This is great with applesauce, sour cream or the Turkish sauce called cacik, which is plain yogurt with garlic and lemon.

It seems we’re in for another hot week, so stay cool, stay hydrated and enjoy.

Have a delicious week!

Best,

Judi

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Week #6 — Note from the Farmer

Dear CSA Member,

We hope everyone had a wonderful 4th of July! It sure was a hot one, but we seem to be breaking the heat wave. As the lettuce winds down the summer vegetables are starting to ramp up. It is just about peak harvest for the summer squash, and the cucumbers and eggplant will soon follow. As we pick, wash and pack for your weekly CSA shares we are still planning, seeding new vegetables and preparing the fields for fall crops. Such as lettuces, kale and more. The weather has been pretty cooperative allowing us to get a lot of work done. We hope you enjoy this weeks bounty.

Online Marketplace: We have vegetables, fruit, and herbs available this week in bulk. We also have local honey, maple syrup, organic sriracha sauce, organic dry beans and more! Login to your member account to place your order. All marketplace orders will be delivered with your CSA shares. Please order by 1 pm the day before your CSA pickup to guarantee your delivery. Marketplace mushroom ordering deadline is Friday’s 12 pm before your CSA delivery.

Marketplace Special: 5% off a 4lb. jar of honey. Use code Honeybee to access this Pollination Special for the month of JULY!

Tag #stoneledge.farm in your Instagram or Facebook photos and receive 5% off coupon to the marketplace. Send a screenshot of your post to info@stoneledge.farm to receive your coupon. 1 coupon per member per week! (example- share photo, meal photo, picking up your CSA shares)

This week’s recipes! You can find more on our website!
Red Ace Beets: Beets provide impressive health benefits and are delicious too! Eat them raw, steamed or baked. Don’t forget to use the greens! Raw Beet Salad – Beet Chocolate Cupcakes – Easy Cooked Beets

Early Cone Cabbage: A very tender and sweet early cabbage. Can be eaten raw or cooked. Creamy Cone Cabbage And Red Onion Slaw
Grilled Cabbage Wedges with Spicy Lime Dressing

Summer Squash: Can be baked, sautéed, steamed, boiled or even grilled. Chocolate Zucchini Bread A farm Favorite! (You can use any of the summer squash) Grilled Summer Squash Summer Squash Fritters

Fennel: Fennel is a highly aromatic vegetable mostly used in Mediterranean cooking. The bulb and stems are both edible.
What is Fennel, and How Do I use It?
53 Fresh Fennel Recipes That Make Us Fall for it All Over Again
Chickpea and Fennel Ratatouille Roasted Fennel with Parmesan

Escarole: A member of the leafy chicory family. Is bitter when eaten raw and mild flavor when cooked. Mix with other greens for a salad, sauté, or braise with white beans. Escarole and White Bean Soup Escarole 101

Kohlrabi: Kohlrabi is a member of the cabbage family. It can be eaten raw (grated in coleslaw or salad), pickled, or cooked (in soups or stews, or as a baked side dish) Red Lentil, Kohlrabi and Grain Curried Salad
Kohlrabi Slaw

Mushroom Share – Oyster: Was first cultivated in Germany and is now grown worldwide. May lower cholesterol levels, Alleviate Inflammation, Packed with Antioxidants, Boost Brain Health OYSTER MUSHROOMS, GARLIC, AND GREEN ONIONS SAUTE (PALEO, GLUTEN FREE)

Storage Tips:
Eat Me UP!- Fennel, Scallions, Cucumbers

Zero Waste! You can freeze or dry me! – Cabbage, Summer Squash, Kohlrabi How to Blanch Before You Freeze

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm

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Zucchini Sauce

From The Seasoned Jewish Kitchen by Amelia Saltsman.

Pasta with Zucchini Sauce

(Makes 6 to 8 servings.)

Zucchini is such an everyday food that it’s easy to forget how delicious a starring ingredient it can be. Simply sautéed in good olive oil with onion and garlic, summer squash melts into a luscious sauce that coats each noodle in creamy goodness. Because there are so few ingredients in this dish, the quality of squash, pasta, and olive oil make all the difference. Use tender, medium-sized green zucchini . This is a delightful vegan dish as is, or you can stir in a handful of Parmigiano-Reggiano cheese.

1 onion

2 large cloves garlic

2 pounds medium zucchini 

4 to 6 tablespoons extra-virgin olive oil, divided

Kosher or sea salt and freshly ground black or white pepper

1 pound small or regular penne, farfalle, or other pleasant shape short pasta

Finely chop onion and mince garlic. Cut squash into ½-inch pieces for faster cooking. Here’s how to make quick work of this: Cut the zucchini into quarters lengthwise. Gather up the “zucchini sticks” and cut crosswise through as many sticks as you can easily manage at once.

Put a large pot of water on to boil. In another wide pot large enough to accommodate all ingredients, sauté the onion over medium with a little salt in 1 to 2 tablespoons of the oil until onion is soft, 5 to 7 minutes. Stir in garlic and cook 30 to 60 seconds. Add zucchini and 2 tablespoons oil. Add about ½ teaspoon salt and a few grinds of pepper. Cook uncovered until color of skins deepens and mixture starts to get shiny, about 3 minutes.

Cover the pot, lower the heat, and cook until zucchini are extremely tender, even melting in places, and have released their liquid to make a sauce, 15 to 20 minutes. Check the pot from time to time just in case you need to add a little water (I’ve never found this necessary when I have fresh young zucchini). Uncover pot, raise heat to medium and cook about a minute to thicken the sauce slightly.

Meanwhile, generously salt boiling water and add pasta. When pasta is almost done, remove about a half cup of the cooking water and reserve. Loosely drain pasta and stir into the zucchini-onion mixture. Turn heat to medium, stir in 1 to 2 more tablespoons of olive oil and about ¼ cup pasta water, salt and pepper, and cook over medium heat until pasta is nicely coated with sauce, about 2 minutes.

© 2012, Amelia Saltsman.

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Week #5 Note from the Farmer

Dear CSA Member,

This week is going to be HOT, HOT, HOT! Please, pick up your CSA shares as soon as possible and get them home to the refrigerator. This heat really affects the leafy greens. It is best to bring your share home, rise off the greens in cool water and put away in the refrigerator. This week is the first week of the fruit shares, and it is also a coffee, and dry bean share week. Please, don’t forget your optional shares if you ordered them.

The fields are slowly shifting towards the summer crops. Everything that was once green is filling in with bright colors of the summer. The summer squash is starting to produce in abundance, and the eggplant and cucumbers will be soon to follow.

The online marketplace is open! We have vegetables, fruit, and herbs available this week in bulk. New this week are blueberries, great for freezing or canning. We also have local honey, maple syrup, organic sriracha sauce, organic dry beans and more! Login to your member account to place your order. All marketplace orders will be delivered with your CSA shares. Please order by 1 pm the day before your CSA pickup to guarantee your delivery. Marketplace mushroom ordering deadline is Friday’s 12 pm before your CSA delivery.

Marketplace Special: 5% off a 4lb. jar of honey. Use code Honeybee to access this Pollination Special for the month of JULY!

Tag #stoneledge.farm in your Instagram or Facebook photos and receive 5% off coupon to the marketplace. Send a screenshot of your post to info@stoneledge.farm to receive your coupon. 1 coupon per member per week! (example- share photo, meal photo, picking up your CSA shares)

This weeks recipes! You can find more on our website!
Sugar Snap Peas: There are two strings per pod. One on each end that you should peel off. Sugar Snap peas can be eaten raw as a snack or cooked for with a delicious meal. The whole pea and pea pod are editable.

Red Ace Beets: Beets provide impressive health benefits and are delicious too! Eat them raw, steamed or baked. Don’t forget to use the greens! Raw Beet Salad – Beet Chocolate Cupcakes – Easy Cooked Beets

Napa Cabbage: Great to make a quick Kimchi, Slaw, Stir Fry, Spring Rolls or even stuffed! Quick uses for Napa Cabbage

Frisee: Rich in antioxidants and makes a great addition to any salad or sauté with a hot meal. Quick Sauteed Endive, Escarole, and Frisee

Curly Kale: This curly kale is always a family favorite! Especially this kale salad recipe. Roasted Beet and Kale Salad with Maple Candied Walnuts – More Kale Recipes

Summer Squash: Can be baked, sautéed, steamed, boiled or even grilled. Chocolate Zucchini Bread A farm Favorite! (You can use any of the summer squash) Grilled Summer Squash Summer Squash Fritters

Mushroom Share- Portobello: Perfect for the July grilling season! Grilled Portobello Mushrooms with Balsamic

Eat Me UP!
-Summer Squash, Scallions, Lettuces, Cabbage, Frizee

Zero Waste! You can freeze or dry me!
Freeze- Beets, Kale

Storage Tips:
Frizee, Kale & Lettuces- Washed, in a salad spinner or, in a plastic bag with a paper towel.
Sugar Snap Peas: Unwashed in the refrigerator crisper drawer. Wash when ready to use.
Beets, Scallions, Summer Squash- In the refrigerator crisper drawer.

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm

Have a Safe and Happy Fourth of July!

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JUDI’S RECIPES WEEK 4 – JUNE 26, 2018

June 25, 2018

Greetings All,

Summer has arrived! As you know, we don’t have spring in New York City. It seems that winter weather lasts right up until June, and then we have scorching summer.

Summer also brings lovely and bountiful vegetables. This week we are getting the first of the summer squash, versatile and plentiful. So this week’s recipe is a great  mixture of summer squash and zucchini. ideal for serving with pasta.

SUMMER SQUASH AND BASIL PASTA

1/4 cup olive oil

8 garlic cloves, thinly sliced

2 lbs assorted summer squashes and zucchini, quartered lengthwise, sliced

Kosher salt

1 tsp pepper, plus more for serving

12 oz paccheri, ziti, or other large tube pasta

2 oz Parmesan, grated (about 1/2 cup), plus more for serving

1 TBS fresh lemon juice

1/2 cup basil leaves

 

1. Heat oil in a large skillet over medium heat. Cook the garlic, stirring occasionally, until it is very lightly browned around the edges, about 4 minutes.

2. Add the squash; season with salt. Cook, tossing occasionally, until the squash begins to break down and gets jammy (they may start to stick to the skillet a bit, which means you are there!), 12–15 minutes. Toss in 1 tsp.  pepper.

3. Meanwhile, cook the pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.

4. Transfer the pasta to a skillet using a slotted spoon or spider and add 1/2 cup pasta cooking liquid. Cook the pasta, adding 2 oz. of Parmesan in stages, along with more pasta cooking liquid as needed, until the sauce coats the pasta and the pasta is al dente. Toss in the lemon juice and most of the basil.

5. Divide the pasta among bowls and top with more Parmesan and  pepper and the remaining basil.

HELPFUL HINT: This tastes great the next day, too!

ANOTHER HELPFUL HINT: If you have a basil plant, pinch off the newest tiny leaves. That will make the plant branch out and grow. Do not allow the plant to bloom, or it will die! Pinch off any flower buds as soon as you notice them.

A THIRD HELPFUL HINT: I’m at the full share table. Stop by with any questions you may have about the veggies, the CSA, recipes, etc.

I hope you find the summer weather enjoyable, and I hope you love this dish!

Have a delicious week.

Best,

Judi

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JUDI’S RECIPES WEEK 1 – JUNE 5, 2018

June 5, 2018

Greetings All!

To those of you who are returning members, welcome back! And for those of you who are new, welcome! We’re so happy to have you with us.

My husband Artie and I have been trying to stick to using nothing but organic fruits and vegetables, so this winter shopping was trying (and expensive) for us. We are so happy to be back and look forward to a season of fresh, local, healthy and reasonably priced food!

As always, the first few weeks of the season will bring us a lot of greens.  We are always looking for something to do with all those lettuces and other greens – salads are wonderful, but everyone needs a change once in a while, no?

So, this week, I have a great recipe you can use with any greens. It whips up really fast and is certainly a change from a salad.  So, give Sauteed Greens With Olives a try. You can vary the greens, and the olives too.

SAUTEED GREENS WITH OLIVES

3 TBS olive oil

4 garlic cloves, thinly sliced

¼ tsp. crushed red pepper flakes plus more

10 cups torn mixed greens (such as kale, turnip greens, and lettuce)

Sea salt and freshly ground black pepper

¼ cup black olives, pitted, halved (or any olives you like)

2 TBS (or more) fresh lemon juice

Heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring often, until just beginning to brown, about 2 minutes. Add the red pepper flakes and cook, stirring, until fragrant, about 1 minute. Add greens a handful at a time, tossing until wilted between additions. Season with salt and pepper and cook until all the greens are wilted and softened, about 3 minutes longer. Add the olives and lemon juice and toss to combine; season with red pepper flakes and more lemon juice, if desired.

And so, the season begins!

HELPFUL HINT: Watch the garlic closely. If you let it brown, it will be bitter.

ANOTHER HELPFUL HINT: This recipe lends itself to plenty of variations. You can vary the greens you use and the olives too. You can add other vegetables, like bok choy, mushrooms, radishes (yes, radishes!) summer squash, zucchini, peas, sugar snap peas, onions, scallions – anything that strikes your fancy.

 

Welcome to CSA and have a delicious week!

Best,

Judi

 

 

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JUDI’S RECIPES – WEEK 9 PASTA SALAD WITH GRILLED VEGETABLES AND FETA

August 1, 2017

Hi Everyone!

We’re approaching the mid-point of summer and the bountiful produce is just wonderful.

Today’s recipe is a light and cool pasta salad with mixed vegetables.

PASTA SALAD WITH GRILLED VEGETABLES AND FETA

Ingredients

3/4 lb. orecchiette

1/2 lb. thin asparagus

1 sweet red or purple pepper, sliced into strips

1 medium zucchini, sliced lengthwise 1/4 inch thick

1/2 small eggplant, sliced lengthwise 1/2 inch thick

7 TBS extra-virgin olive oil

Kosher salt

Freshly ground pepper

2 1/2 TBS fresh lemon juice

1 small shallot, finely chopped

4 oz feta cheese (3/4 cup), crumbled

1 cup parsley leaves, coarsely chopped

1/3 cup pitted kalamata olives, coarsely chopped

 

Directions

1.Light a grill or preheat a grill pan. In a pot of boiling salted water, cook the orecchiette until al dente. Drain the pasta, rinse under cold water and drain well. Transfer the orecchiette to a large bowl.

2. Meanwhile, brush the asparagus, peppers, zucchini and eggplant with 2 tablespoons of the olive oil and season with salt and pepper.

3. Grill the vegetables over moderately high heat; turn the asparagus several times, until crisp-tender and charred, about 2 minutes; turn the zucchini once, until tender and charred, about 3 minutes; turn the eggplant once, until tender and charred, about 5 minutes.

3. Transfer the grilled vegetables to a work surface. Cut the asparagus into 1-inch lengths. Cut the red peppers into i inch pieces. Cut the zucchini crosswise into 1/2-inch pieces. Halve the eggplant slices lengthwise, then cut them crosswise into 1/2-inch pieces. Add the grilled vegetables to the orecchiette.

4. In a small bowl, whisk the lemon juice with the shallot and the remaining 5 tablespoons of olive oil. Pour the dressing over the pasta and toss to coat. Add the feta cheese, parsley and olives, season with salt and pepper and toss again, then serve.

HELPFUL HINT: This salad can be made a day early and refrigerated overnight. Bring it to room temperature before serving.

I hope you enjoy this cool summer meal. Have a delicious week!

Best,

Judi

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Week #7 Note from the Farmer

July 17

Dear CSA Member

Each year at this time the farm undergoes our annual Organic Certification Inspection. Records are diligently reviewed, our fields, equipment and all of the supplies inspected. The farm has completed our annual inspection and certification. It is a rigorous process but we are proud to be able to display the USDA Organic logo.

The summer squash harvest this year has been abundant. We have some great recipes on our website for summer squash and zucchini. If you haven’t tried the zucchini chocolate cake recipe we highly recommend it! It is delicious! https://www.stoneledge.farm/csa-program/recipes/zucchini/340-chocolate-zucchini-bread (When you pick up your share choose a large zucchini or golden glory summer squash for this recipe.)

If you have any summer squash or zucchini recipes that you would like to share with the farm for the website that would be great. Your can e-mail them to info@stoneledge.farm

Marketplace Orders can be placed by logging into your CSA Member Account. There is delicious organic, tree to bar dark chocolate from Grenada. We visit the farmers and the chocolate maker and they are grateful for the support given by the CSA.

Please note: The order deadline for delivery of your Marketplace Order is by 1PM the day before your CSA delivery except for Mushroom orders must be received by the farm by Friday noon for delivery. Orders received after the deadline will be delivered the following CSA delivery week. You will receive an e-mail confirmation and reminder of your Marketplace order.

Enjoy the Harvest.
Stoneledge Farm