2020 CSA Week 10 Recipes

The summer vegetables are in full swing, and so is the summer heat, and this year, a summer drought. We’ve only had about an inch of rain in the past month, so each day we keep wishing the rain would swing over our heads, but it keeps missing us. We use drip irrigation for nearly all of our production space, so we’re been able to keep most of our crops well irrigated, but they all look so much happier after a good soaking. The share this week has a nice variety of flavors with endless combinations, so the only limit is your creativity. We hope you enjoy the share this week and thank you for supporting our farm!

2020-csa-week-8-share

 Swiss Chard and Zucchini TartSummer Salad with Bell Peppers and TomatoesDrunken Tomato SaladBraised Beef over Fennel and OnionsBasil Pesto with Focaccia Bread

zucchini

1- about 2 cups chopped    

tomatoes

 1 tomato6-8 tomatoes  

onions

1 onion    

fennel

   1 fennel bulb 

Swiss chard

1 bunch    

basil

2 Tbsp   1 bag

sweet peppers

 2 peppers   

lettuce mix

 1 bag   

flour

1 1/2 cup    

fat- butter, lard, or olive oil

1/4 cup    

garlic 

2 cloves1 clove  4 cloves

olive oil

3 Tbsp1/4 cup2-4 Tbsp 1/2 cup + 1/4 cup

eggs

2 eggs    

balsamic vinegar

 3 Tbspabout 2 Tbsp  

mayonnaise

 2 Tbsp   

beef steak

   about 1 lb steak 

onion

   1 onion 
red wine   

1/2 cup

 
Parmesan cheese    

1/2 cup

pine nuts, or walnuts    

1/2 cup

 

 

Recipes

 

Swiss Chard and Zucchini Tart

 

To make dough combine: Mix 1 1/2 cup all-purpose flour with a pinch of salt. add 1/4 cup fat (either butter, or lard) mix with your hands or a food processor until it becomes the consistency of wet sand.Add 1/4 cup cold water and mix until a dough forms. Wrap dough in plastic and store in a fridge for 30 minutes until dough has become firmer. 

To make filling chop 1 or 2 zucchini into half coins. Roughly chop the greens of 1 bunch of Swiss chard, and thinly slice the stems. Dice 1 onion. Mince 2 cloves garlic. 

Add 3 Tbsp olive oil to a skillet over medium high heat. Add diced onions, Swiss chard stems, zucchini coins, 1 tsp salt, and 1/2 tsp black pepper. Cook 5-7 minutes until zucchini is tender, then add Swiss chard stems, 1 handful at a time, adding more as they wilt, stirring frequently. Once Swiss chard is wilted, stir in 2 eggs, 2 oz (about 1/2 cup) Gruyere cheese, and 2 Tbsp finely chopped basil. Set aside until tart crust is prepared.

Preheat oven to 400F. Spread dough on lightly floured surface and roll into a thin crust about 14 inch round. Add dough to oiled skillet or pan. Bake dough for 20 minutes, then remove from oven and add vegetable mix. Bake in oven for 30-40 minutes, or until a fork poked into the tart comes out clean. Allow to cool for 5 minutes before cutting. 

 

 

 

 

 

 

 

 

Summer Salad with Bell Peppers and Tomatoes 

Rinse and roughly chop 1 4 oz bag of lettuce mix. Cut 2 bell peppers into 1-2 inch strips. Cut 1-2 cocktail tomatoes into eighths. Toss vegetables together, then dress with creamy balsamic dressing. Add additional garnishes (cheese, nuts, seeds, croutons) if desired.

To prepare creamy balsamic dressing combine 3 tbsp balsamic vinegar, 1/4 cup olive oil, 2 tbsp mayonnaise, 1/2 tsp salt, 1 clove minced garlic, and 1 pinch ground black pepper. 

 

 

 

 

 

 

 

 


Drunken Tomato Salad

Slice 6-8 cocktail or roma tomatoes into 1/4th inch slices. Arrange on serving dish, then drizzle olive oil across tomatoes. Lightly drizzle balsamic vinegar, and sprinkle with salt. 

 

 

 

 

 

 

 

 

 

Braised Beef over Fennel and Onions

Cut 1 bulb of fennel by first cutting bulb in symmetrical half, then cut in the opposite direction into thin slices. Cut 1 onion into long slices. 

Cut 1 steak into 1 inch cubes.

In a deep skillet add 2 tbsp cooking oil over medium high heat, then add chopped fennel and onions. Season with 1 tsp salt and 1/2 tsp ground black pepper. Saute until vegetables are tender, about 5-7 minutes, then add steak and 1/2 cup red wine. Flip steak cubes to opposite side after 5 minutes, then continue cooking until liquid reduces. Remove from head and serve with a side of rice or baked potatoes.

 

 

 

 

 

 

 

 

 

 

 

Basil Pesto with Focaccia Bread

To make basil pesto- In a blender combine 1/2 cup olive oil, 1/4 cup pine nuts or walnuts, 3 cloves garlic, 1 tsp salt, and 1/2 tsp black pepper. Blend until until nuts and garlic are finely chopped. Add 1 cup basil, 1/4 cup Parmesan cheese, and blend until smooth. 

To make focaccia bread combine 1 1/2 cup all-purpose flour, 1/4 cup olive oil, 1 clove minced garlic, and 1 tsp salt. Mix ingredients, then knead dough and allow to rise for 30 minutes. Spread dough across a shallow baking dish, then poke dough with fingertips to create pockets. Bake for 20 minutes at 400F.