2020 CSA Week 19 Recipes

We’re still busy bees here at the farm and we’re also enjoying this nice weather as we get the rest of our plants in the ground and start to cover everything. We have lots of great produce and meals for you this week! Our green bean crop is producing well and there are lots of green beans in the share this week. We have a great recipe for those and for the green onions. The green onion-jalapeno bread on the blog this week takes a little preparation time, but it’s definitely worth it! It pairs well with soups or with the pesto that we made from the green onion tops. We also took our last cutting of basil this week, which is always a harbinger of fall. Enjoy the produce and thank you for supporting us!
 

2020-csa-week-8-share

 
 Southern Style Green BeansLemon-Basil Chicken with Spinach and QuinoaGreen Onion Chedder bread with Green Onion PestoPasta with Eggplant, Peppers, Swiss ChardLemon Honey Dressing

Swiss Chard

   all 

Green Onions

1131 

Lettuce

    all

Spinach

 all   

Basil

 all   

Sweet Peppers

   3 

Eggplant

   3 

Hot Peppers

  2  

Beans

all    

bacon

2 strips    

chicken broth

1 cup    

garlic

 2 cloves2 cloves2 clove 

lemon

 1  1/2

quinoa

 1 cup   

chicken breast

 1   

olive oil

 2 Tbsp1/2 cup2 Tbsp1/4 cup

soy sauce

 2 Tbsp   

flour

 3 cups   

dry yeast

 2 tsp   

chedder cheese

 4 oz   

parmesan cheese

 4 oz1/4 cup1/2 cup 

walnuts

  1/4 cup  

pasta

   1/2 lb 

tomato sauce

   1 cup 

mozzarella

   lots 

honey

    1 Tbsp

thyme

    1/2 tsp

 

 

Recipes

 

Southern Style Green Beans

Trim ends from green beans. Chop 1 large scallion into thin slices. In a deep skillet add 2 strips of bacon. Cook until bacon is cooked through, then remove the bacon, leaving the bacon fat. Add the green beans and green onions and saute for several minutes. Add 1 cup chicken broth, and 1 cup water. Add salt and pepper to taste. Cook for 30 minutes until beans are tender but not mushy. 

 

 

 

 

 

 

Lemon-Basil Chicken with Spinach and Quinoa

Finely chop 1/2 oz basil and roughly chop 1 bag of spinach. Finely chop 1 green onion, including a handful of greens. Mince 2 cloves garlic. Zest 1 lemon, about 1 Tbsp, then juice the lemon, about 3-4 Tbsp. 

Cook 1 cup quinoa, then set aside. 

Cut 1 chicken breast into thin strips. 

Heat 2 tbsp of olive oil in a large skillet over medium high heat. Add green onions, garlic, then saute for about 1 minute. Add chicken and let brown on all sides, flipping over as the chicken cooks. Add 2 Tbsp soy sauce and sprinkle with black pepper. Stir in spinach, lemon zest, lemon juice, and basil. Cook and stir just until the basil is wilted. Serve over quinoa. 

 

 


Green Onion Chedder bread with Green Onion Pesto

To make dough combine 3 cups all-purpose flour, 1 tsp salt, 2 tsp active dry yeast in a large bowl or breadmaker, and whisk to combine. Add 1 1/2 cup warm water, then stir until a dough forms. Cover bowl and allow dough to rise in a warm place until doubled and bubbly, about 1 hour. 

Dice 4 oz cheddar cheese, about 1/2 cup, and finely grate 4 oz Parmesan cheese. Thinly slice 1-2 jalapenos, and 2-3 large scallions. 

Mix cheeses, jalapenos, and scallions into dough on a  floured surface. Shape dough into a round ball. Cover with a towel and let rise until nearly doubled in size, about 1-1 /2 hr. 

About 30 minutes before the dough is ready, arrange a rack in the middle of the oven and remove any racks above it. Place a large Dutch oven or skillet with a lid on the rack and heat the oven to 450F. 

Remove from the oven and transfer the loaf into the Dutch oven or skillet. Cover the Dutch oven, place it back in the oven, and bake for 30 minutes. Uncover and continue baking until the top is browned, about 15 minutes more. Allow bread to cool 15 minutes before slicing the bread. 

To make pesto blend 1 cup greenonion tops, 2 cloves minced garlic, 1/2 cup olive oil, 1/4 cup walnuts. Blend until desired texture add water if needed. Blend in 1/4 cup grated parmesan cheese.

 

 

Pasta with Eggplant, Peppers, Swiss Chard

Cook 1/2 lb of pasta, then set aside with 1 cup of pasta water reserved.Dice 3 eggplant, 3 bell peppers, and 1/3lb of Swiss chard, including stems. Dice 1 green onion and mince 2 cloves garlic. In a deep skillet add 2 tbsp olive oil over medium high heat. Add garlic and green onion, sauteing for about 2 minutes. Add eggplant, sweet pepper, and Swiss chard stems. Saute another 5 minutes. Add Swiss chard leaves, 2 tsp salt, 1/2 tsp ground black pepper, and saute another few minutes until greens are wilted. Add 1 cup tomato sauce and scrap any bits from the bottom of the pan. Add pasta to skillet with 1/2 cup Parmesan cheese. Add mozzarella on top when serving if desired.

 

 

 

 

 

 

 

Lemon Honey Dressing

To make dressing combine: 1 tablespoon plus 2 teaspoons fresh lemon juice, 1 teaspoon finely grated lemon zest, 1 tablespoon honey 1/2 teaspoon chopped thyme, 1/4 cup olive oil, Kosher salt and freshly ground pepper