We included sorrel greens this week, a tender green with a sour taste. This green works well in a fall vegetable borscht.
Fall Vegetable Borscht
Dice 1 red onion, 1 fennel (set fronds aside), and 1 parsnip. finely chopped 1 tbsp each of marjoram, parsley, and celery greens. Add 2 tbsp of olive oil to a large saucepan over medium high heat. Add the diced onion and allow to cook for five minutes, then add the fennel and parsnip. saute until vegetables are tender, about 5 minutes, then add chopped herbs and cook until herbs are fragrant.
Dice 1 1/2 lb of fingerling potatoes and add to soup. Add 1/2 lb of chopped sausage, 1 tbsp of salt, and 2 bay leaves. Add enough water to cover all vegetables, about 10-14 cups. Bring soup to a boil, Add 3 cups of kale chopped into 1/2 inch ribbons. reduce heat and cook for 25-30 minutes, or until potatoes are cooked through. Lightly beat 2 eggs and add to soup. Chop sorrel greens into 1/2 inch ribbons and add to soup. Cook greens until wilted, then remove heat, remove bay leaves, and serve soup with a dollop of sour cream or mayonnaise.
Fresh Tomato Lasagna
Preheat oven to 375°
Boil water and cook six strips of lasagna. Diced tomatoes and set aside place in a large bowl. Drain eccess liquid from tomatoes. Mix in 1 cup tomato sauce, and season with 1 teaspoon garlic powder and 1 teaspoon onion powder salt and pepper, set aside Finally diced peppers Eggplant. Put the eggplant in a bowl season with salt and allow to rest for about five minutes. Great 1 cup mozzarella and set aside.
To assemble lasagna take tomato mixture and add a small layer to a deep rimmed baking dish about 5" x 10". Add a layer lasagna, a layer of ricotta cheese about six dollops, and spread out. Add another layer of tomato mixture, diced pepper and finally grated Parmesan. Repeat the process this time with the egg plant instead of the Pepper. Top with fresh mozzarella cheese about 1 cup.
Cover with aluminum foil bake in the oven for 25 minutes. Remove the foil and bake an additional 25 minutes. Allow to cool before serving.
Roasted Squash with Marjoram Celery and Parsley Pesto
Preheat oven to 400°
Roasted squash: Microwave all the squash for three minutes to soften. Skin, scoop out the seeds, and cut into 1 inch cubes. Toss with 3 tablespoons cooking oil, salt and pepper, and roast for a half hour to an 45minuets or unti you can insert a sharp knife with a little resistance.
Celery parsley and margarine pesto: add one bunch parsley celery and margarine each -1 tablespoon to a blender. Add 1/2 cup extra virgin olive oil, 1/2 cup walnuts, 1/4 cup grated Parmesan, and 3 cloves minced garlic. Blend until smooth serve over roasted squash.
You might want to let your popcorn dry out for another couple of weeks before you try to pop it.
To pop the popcorn remove the corn from the cob. Place it in a small brown paper bag like the ones in the csa share. Roll up an crease the bag. Microwave on the popcorn setting or until popping slows down.
Lettuce and Tomato Salad with Honey Oil Dressing
Honey Oil Dressing: in a bowl mix 1/4 cup olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon honey. Add two cloves minced garlic, salt and pepper to taste. Mix well and serve over a bed of bibb lettuce with cherry tomatoes sliced in half, and Parmesan cheese.
The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.
|Fall Vegetable Borscht||Fresh Tomato Lasagna||Roasted Squash with Marjoram Celery and Parsley Pesto||Popcorn||Lettuce and Tomato Salad with Honey Oil Dressing|
|Olive Oil||2 Tbsp||1/2 cup + 3 Tbsp||1/4 cup|
|Tomato Sauce||1 cup|
|Garlic Powder||1 tsp|
|Onion Powder||1 tsp|
|Ricotta Cheese||1 1/4 cup|
|Grated Parmesan||1 cup||1/4 cup|
|Garlic||3 cloves||1 Clove|
|Apple Cider Vinegar||2 Tbsp|