Summer is winding down and there are lots of fresh greens in the coming months but this week we get to continue to enjoy the bounty of summer. The tomatoes in the share this week are a mix of orangero, and lorenzo. Two of our favorites. We made a super simple tomatoe basil soup with them this week. All of these great summer ingredients make for some delicious recipes. Thank you for supporting us and our small farm.
Sandwich with Celery Green Pesto
Roasted Beet Salad with Ground Cherry Balsamic Reduction
Kale Salad with Honey Mustard
Kabab with Chicken, Onions, Squash, and Tomatoes
Herbed Pasta with Feta
Red cherry tomatoes
8 cherries
Heirloom tomatoes
1-2 tomatoes
Beets
1 bunch
Baby butternut squash
1 squash
Sweet Spanish onions
1 onion
2-3 onions
Celery
1 bunch
Ground Cherries
1 pint
Kale
1 bunch
Mixed herbs- basil, parsley, dill
1 bag, about 3 oz
olive oil
2/3 cup
1 tbsp
2 tbsp
1-2 tbsp
garlic
2 cloves
2-3 cloves
bread
2 slices
cheese, such as Havarti
1 slice
Balsamic vinegar
1/2 cup
Feta cheese
1-2 oz
1 oz
1-2 oz
honey
2 tbsp
2 tbsp
Dijon mustard
2 tbsp
toasted walnuts
1/4 cup
hot sauce
1/2 tsp
chicken or pork
about 1 lb
linguine
1/2 lb
Recipes
Sandwich with Celery Green Pesto
To prepare celery green pesto- add 2 cloves of garlic, 1/4 cup walnuts, 1/4 Parmesan cheese, 1 tsp salt, and 1/3 cup olive oil to blender, and blend until well chopped. Add 2 cups of celery leaves and 1/2 olive oil and pulse until smooth, adding 2-3 tbsp water as needed.
To prepare sandwich- toast two slices of bread, then spread a thin layer of celery pesto onto one side of a slice. Assemble sandwich with 1/2 inch tomato slices and your favorite cheese.
Roasted Beet Salad with Ground Cherry Balsamic Reduction
Skin beets, then cut into bite sized pieces. Dice 1 onion. Toss both with olive oil, salt, and pepper. Place in a roasting pan and roast at 400F for 40-50 minutes, until tender.
Dehusk and cut all ground cherries in half. Add 1/2 balsamic vinegar to a saucepan over medium high heat. Add half cut ground cherries. Bring to a boil, then reduce heat and simmer for 5-7 until thickened enough that spoon leaves a trail in pan.
In a serving bowl toss roasted beets and onions, chopped ground cherries, and balsamic ground cherry reduction. Toss with 1-2 oz of feta cheese.
Kale Salad with Honey Mustard
To make honey mustard: mix 2 Tbsp honey with 2 Tbsp dijon mustard.
To make Salad: Destem and cut kale into 1/4 inch strips. Toss with honey mustard. Top with toasted walnuts and feta cheese.
Kabab with Chicken Onions Squash Tomatoes
Cut chicken or pork into 1 inch cubes. Skin and cut butternut squash into 1 inch cubes and microwave for 3 to 6 minutes or until squash is fork tender. Skin and chop 4 small onions in half. Arrange all ingredients plus cherry tomatoes on a kabob skewer in a repeating pattern it should make 4 kabobs. In a bowl mix together 2 Tbsp oil, 2 Tbsp honey, and a squirt of hot sauce. coat kabob in honey mixture and grill over medium heat until meat is cooked. coat again with the mixture and serve over rice.
Herbed Pasta with Feta
Cook 1/2 package linguine according to box. Drain and mix with all of the herbs (dill, parsley, and basil) finely chopped, and 3 cloves of minced garlic.
Red cherry tomatoes
Heirloom tomatoes
Beets
Baby butternut squash
Sweet Spanish onions
Celery
Ground Cherries
Kale
Mixed herbs- basil, parsley, dill
olive oil
garlic
2 cloves
bread
cheese, such as Havarti
Balsamic vinegar
Feta cheese
honey
Dijon mustard
toasted walnuts
hot sauce
chicken or pork
linguine
Recipes
To prepare celery green pesto- add 2 cloves of garlic, 1/4 cup walnuts, 1/4 Parmesan cheese, 1 tsp salt, and 1/3 cup olive oil to blender, and blend until well chopped. Add 2 cups of celery leaves and 1/2 olive oil and pulse until smooth, adding 2-3 tbsp water as needed.
To prepare sandwich- toast two slices of bread, then spread a thin layer of celery pesto onto one side of a slice. Assemble sandwich with 1/2 inch tomato slices and your favorite cheese.
Roasted Beet Salad with Ground Cherry Balsamic Reduction
Skin beets, then cut into bite sized pieces. Dice 1 onion. Toss both with olive oil, salt, and pepper. Place in a roasting pan and roast at 400F for 40-50 minutes, until tender.
Dehusk and cut all ground cherries in half. Add 1/2 balsamic vinegar to a saucepan over medium high heat. Add half cut ground cherries. Bring to a boil, then reduce heat and simmer for 5-7 until thickened enough that spoon leaves a trail in pan.
In a serving bowl toss roasted beets and onions, chopped ground cherries, and balsamic ground cherry reduction. Toss with 1-2 oz of feta cheese.
To make honey mustard: mix 2 Tbsp honey with 2 Tbsp dijon mustard.
To make Salad: Destem and cut kale into 1/4 inch strips. Toss with honey mustard. Top with toasted walnuts and feta cheese.
Kabab with Chicken Onions Squash Tomatoes
Cut chicken or pork into 1 inch cubes. Skin and cut butternut squash into 1 inch cubes and microwave for 3 to 6 minutes or until squash is fork tender. Skin and chop 4 small onions in half. Arrange all ingredients plus cherry tomatoes on a kabob skewer in a repeating pattern it should make 4 kabobs. In a bowl mix together 2 Tbsp oil, 2 Tbsp honey, and a squirt of hot sauce. coat kabob in honey mixture and grill over medium heat until meat is cooked. coat again with the mixture and serve over rice.
Cook 1/2 package linguine according to box. Drain and mix with all of the herbs (dill, parsley, and basil) finely chopped, and 3 cloves of minced garlic.