We’re officially into fall, and edging towards the final bit of the season when the day length, light levels, and temperatures are still enough for plants to continue their growth, so we’re rushing to get all of our plants in the ground before they go dormant through winter. The days are getting shorter and soon enough we will be wishing the sun was a little higher in the sky. This week’s share is filled with some great ingredients. The broccoli soup recipe was a little indulgent, but very delicious. If you are going to make the soup make sure to get a good cheddar or similar cheese that works well in creamy soups. Thank you all for your support we look forward to providing you some great produce this fall!
Peperonata
Chop 3-5 sweet peppers, large and small, into long strips by first removing the tops and core. Dice 1 large onion and mince 4 cloves of garlic. Dice 1 pint tomatoes, and finely chop 2 tbsp of parsley.
Saute onions in 2 tbsp of olive oil over medium high heat until fragrant, 2-3 minutes. Sprinkle with salt, then add the pepper strips and stir to combine well. Saute for 4-5 minutes, stirring frequently, just until the peppers are slightly tender. Add the garlic and saute another 1-2 minutes. Add 1 tbsp sugar, 1/2 tsp salt, and 1 tbsp dried oregano, and cook for another minute. Add diced tomatoes and parsley, and cook another minute. Remove from heat and add 1/2 tsp black pepper. Squeeze fresh lemon juice over dish just before serving. Serve over crunchy bread.
cheesy broccoli soup
Dice 1 onion. Finely chop 1 bunch of broccoli sprouts and greens. Dice 2 carrots.
In a large saucepan or Dutch oven, add 1 tablespoon butter, diced onion, carrot, and sauté over medium heat until the onion is translucent and barely browned, about 4 minutes.
Add 1 cloves minced garlic and cook about 30 seconds, stirring constantly so it doesn’t burn. Remove from heat and set pan aside.
In a large heavy-bottom pot add 4 tablespoons butter, 1/4 cup flour, and cook over medium heat for about 3 to 5 minutes, whisking constantly, until flour is thickened. Slowly add 3 cups chicken stock, whisking constantly.
Slowly add 1 cup heavy cream, whisking constantly. Bring to a low simmer and allow mixture to thicken slightly. Whisk intermittently to re-incorporate the ‘skin’ that inevitably forms, this is normal.
After simmering 10-15 minutes, add the mixture to the pot with the carrots, onion, celery, and garlic. Add 2 cups finely chopped broccoli, 1 tsp salt, 1 tsp pepper, 1/2 tsp paprika, 1/2 tsp dry mustard powder, and a pinch of cayenne.
Allow soup to simmer over low heat for about 20 to 25 minutes, or until it has reduced and thickened some. Whisk intermittently to re-incorporate the ‘skin’ that inevitably forms, this is normal.
While soup simmers, grate 8oz of cheese. After simmering about 20 to 25 minutes, add most of the cheese, reserving a small amount for garnishing bowls. Stir in the cheese until melted and incorporated fully, less than 1 minute.
Transfer soup to bowls, garnish with reserved cheese, and serve immediately.
Arugula Pesto pizza with Summer Squash and Ground Cherries
To make flatbread combine 1 teaspoon active dry or instant yeast 1 teaspoon granulated sugar, 3/4 cup warm water, 2 cups flour, 1 Tbsp olive oil, 1 teaspoon salt. Mix until a dough forms, and let rise for 30 minutes. knead on a floured surface until the dough looks smooth. Place in a bowl coated with olive oil cover and let rise for another 30 minutes.
To make arugula pesto: In a blender combine 1 cup arugula, 1/2 cup olive oil, 1/4 cup chopped walnuts, 1/4 cup parmesan cheese, 1 clove of garlic, salt, and pepper. Blend until smooth, add water 1 Tbsp at a time if needed.
Form flatbread dough into 2 oval shaped pizzas. Spread a thin layer of arugula pesto over the dough. Thinly slice 1-2 balls of fresh mozzarella, then arrange evenly over 2 pizzas. Evenly arrange 1 thinly sliced summer squash, 1 thinly sliced red onion, and 1 pint ground cherries, husked and cut in halves. Bake for 425F for 15-20 minutes, until the cheese is bubbly and crust begins to become golden brown. Remove from oven and sprinkle remaining arugula over pizza. Place back in oven for another 5 minute.
Creamy Roasted Green Beans and Potatoes with Dill
Remove ends from green beans and cut them into 2 inch pieces. Wash 2 to 3 large potatoes and cut them into 2 inch pieces. Toss in 3 Tbsp olive oil. Spread out on a rimmed baking dish sprinkle with salt pepper and 1 Tbsp minced dill. Roast in the oven at 425 for 25 to 35 minutes or until vegetables are soft and starting to char.
Mix together 1/2 cup sour cream, 1 Tbsp white vinegar, 1 tsp honey, 1 clove of garlic minced. Toss with vegetables and serve.
Beet Latkes with Goat cheese
To make the chive goat cheese, in a bowl, stir together 8 oz plain goat cheese, 1/3 cup sour cream and 1/4 cup chives until thoroughly combined. Set aside at room temperature until ready to serve.
To make the latkes, shred all the beet, 3 medium carrots and 1/2 yellow onion.
Place the vegetables in a large bowl. Add 1 clove garlic minced, 1/4 cup flour, 1/2 tsp baking powder, 1 egg, 1 tsp salt and 1/2 tsp pepper and mix until the ingredients are fully incorporated.
In a large pan over medium heat, warm 1/4 inch (6 mm) of oil until shimmering but not smoking, and line a large rimmed baking sheet with two layers of paper towels. Working in batches of four or five, drop heaping tablespoonfuls of batter into the pan and gently press with a spatula to flatten. Fry, turning once, until crisp on both sides and cooked through, 4 to 5 minutes total. Continue with the remaining batter, adding additional oil to the pan if necessary and adjusting the heat if the latkes are browning too quickly or not quickly enough. Using a slotted spoon, transfer the latkes to the paper towel–lined baking sheet to drain.
Ingredients
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.