2018 CSA Week 27 Recipes

Green Tomato and Apple Chutney

Cut 1 quart of green tomatoes into 1/2 inch chunks. Add tomatoes to a colander with 1 tbsp salt and allow to drain for 1 hour, then rinse the salt from the green tomatoes. Dice or thinly slice 1 cup of red onions, 1.5 honeycrisp apples (about 8oz), and 2 pasilla bajio peppers. Mince 2 cloves garlic, and finely grate 1.5 tsp ginger. Add tomatoes, red onions, apples, peppers, garlic, and ginger to a large pot and add 3/4 cup red wine vinegar, 1/2 cup light brown sugar, 1/4 cup white sugar, 1 tsp mustard seeds, 3 whole cloves, 1/4 tsp ground black pepper, and a pinch of nutmeg. Bring to a boil, then reduce the heat and simmer covered for 30 minutes. Add 1/2 cup of raisins, then continue to cook, uncovered, for another 15-20 minutes until syrupy, stirring frequently. Serve over crackers with cream cheese, or over chicken or pork.

Mixed French Herb Pasta over Roasted Chicken

With a vegetable peeler, carefully remove just the yellow lemon zest of one lemon, avoiding the white sour pith skin.
In a food processor or blender add 1 tbsp Dijon mustard, 6 cloves  of garlic, 1 bunch of mixed French herbs (mint, sage, oregano, Russian tarragon) with any tough stems removed, 2-3 tbsp fennel fronds, lemon zest, 1 pasilla bajio pepper, 2 tsp red pepper flakes and the kosher salt.

With the processor or blender on add 3 tbsp olive oil in a slow drizzle to emulsify and a thick paste has formed. A minute or so should do it.
Spread paste over the skin of a whole chicken or chicken hind quarters. Allow to marinate for 15 minutes, then roast chicken for 1 -1.5 hours at 400F.  

Cheese and Sausage Stuffed Peppers

Add Hungarian wax peppers to a baking sheet and broil them for 5 min on each side. Remove from oven and place in a plastic covered bowl and allow to cool. Once cooled, peel skin from peppers, cut in half and deseed. 

Meanwhile, remove 2 Italian sausage links from casing and brown sausage over medium-high heat while crumbling. Cook 8-10 minutes until browned. Combine cooked sausage with 4 oz cream cheese and 1/2 cup shredded mozzarella cheese. 

Spoon sausage mixture into the peppers and broil in the oven for 3-6 minutes until cheese melts and begins to brown.

Celery Soup

Combine 1 bunch of chopped celery, 1 chopped large waxy potato, 1 chopped medium onion, 1 bunch of chopped fennel bulbs (about 1/4-1/2 cup), and 1 stick unsalted butter in a medium saucepan over medium heat; season with salt.

Cook, stirring, until onion is tender, 8–10 minutes.

Add 3 cups low sodium chicken broth; simmer until potatoes are tender, 8–10 minutes. Purée in a blender with 1/4 cup fennel fronds. Soup can be strained or left chunky. Stir in 1/4-1/2 cup heavy cream. Serve soup topped with celery leaves, olive oil, and flaky sea salt.

Browned Butter Buffy Squash

Pre heat oven to 400 degrees. Microwave two buffy squash for 4 to 5 minutes. Cut in half and scoop out the seeds. Add 3 tablespoons butter to a pan. Heat until the butter melts and begins to brown, 3 to 4 minutes. The butter will begin to separate and sizzle. Take care to let it gently brown rather than burn (If the butter burns, throw it out and try again.) place the squash cut side up on a rimmed backing dish. Drizzle squash with browned butter and 2 tablespoons brown sugar spread between all squash. roast in oven for 40 minutes or until squash is tender.