Roasted Beet Salad

From:  April, CSA Member – Clintonville Farmer’s Market

• 4 medium-large beets
• 1 1/2 cups crumbled feta cheese
• 1/2 cup pitted ripe olives (I used green)
• 1/4 cup chopped fresh dill
• 1/2 cup olive oil, plus more for roasting
• 1/4 cup red wine vinegar
• salt and pepper

Drizzle raw beets with olive oil and roast at 375° for 1 hour and 15 minutes.  Peel and slice into bite sized pieces. 

Combine beets and other ingredients, toss and serve. 

Recipe adapted from Paula Deen.

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Swiss Chard with Oranges and Shallots

From:  Rick & Mary Pat, CSA Members – North Market

• 1 lb. swiss chard, washed and trimmed
• 2 tablespoons extra virgin olive oil
• 2 shallots, thinly sliced
• 2 tablespoons sugar
• 1 small orange or tangerine, seeded and coarsely chopped
• 2 tablespoons sherry vinegar
• salt and pepper

Cut the stems from the chard.  Make ribbons of the leaves and slice the stems on the diagonal. 

Put the oil in a large skillet with a lid over medium heat.  When hot, add the shallots and sugar, and cook for one minute, then stir in the orange or tangerine bits.  Lower the heat to low.  Cook, stirring frequently, until everything is caramelized, about 10 minutes.  Stir in vinegar.

Return the heat to medium and stir in the chard stems.  Cook, stirring occasionally until they soften a bit, about 1-2 minutes.  Add the chard ribbons, cover and turn off the heat.  Let the chard steam for 2-3 minutes, then stir and re-cover the pan for another couple of minutes.  Sprinkle with salt and pepper to taste and serve immediately, or within and hour or two.

Recipe adapted from Mark Bittmann.

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Apple and Cinnamon Oatmeal

From:  Laura, CSA Member – North Market

• 1 apple
• 1 cup water
• 1/2 cup old fashioned oatmeal

Bring water to boil.  Peel, core and chop one apple.  Add the oatmeal and chopped apple to the boiling water.  Boil over medium high heat for five minutes.  (You may need to add a bit more water if it gets too dry).  Put in bowl and sprinkle with brown sugar and cinnamon.

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Blueberry Zucchini Bread

From:  Tom, CSA Member – Diamond Innovations

• 3 eggs, lightly beaten
• 1 cup vegetable oil
• 1 tablespoon vanilla extract
• 2 1/4 cups sugar
• 2 cups shredded zucchini
• 3 cups all purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 tablespoon cinnamon
• 1 pint blueberries

Preheat oven to 350°.  Lightly grease four mini loaf or one large loaf pan(s).

In a large bowl, beat together eggs, oil, vanilla, and sugar.  Fold in zucchini.  Beat in the flour, salt, baking powder, baking soda and cinnamon.  Gently fold in blueberries.  Transfer to loaf pan(s).

Bake for 50 minutes or until a knife inserted in the center comes out clean.  Cool for 20 minutes in pans and then turn out onto wire racks.

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Aunt Molly’s Ground Cherry

Many of you have been asking, “What is this strange fruit?”

Aunt Molly's Ground Cherry

 

Well, it’s a ground cherry, Aunt Molly’s in fact and it’s a Slow Food Ark of Taste product.  This heirloom is not actually a cherry, but rather a small ground tomato. 

Ground cherries were recorded as early as 1837 in Pennsylvania.  This outstanding Polish variety is prized for its clean flavor.  Excellent citrus flavor, can be used for preserves, pies, over ice cream or in fresh fruit salads. 

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Cantaloupe Popsicles

From:  Adam & Cat, CSA Members – North Market

• 2 cups cantaloupe
• 1/4 cup agave (sugar substitute), honey or sugar
• 1/4 cup cream
• 2 tablespoons lemon zest

Blend all ingredients together until smooth using a stick blender, blender or food processor.  Pour into popsicle molds and freeze. 

This recipe can be used for many other flavor combinations such as plum and ginger.

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Jen’s Simple Summer Pasta

From:  Jen, The Hills Market Chef

• 1 pound pasta
• 1/2 pound bacon, chopped
• 2 pints cherry tomatoes
• 1 bunch flat leaf parsley
• 1 cup walnuts, lightly toasted
• What vegetables do you have on hand?

Cook pasta until al denta, set aside.

Over medium low heat, cook the bacon pieces until crisp.  Carefully remove bacon bits from pan, add to the pasta.  In the same pan, over medium high heat, add vegetables that need to cook the longest, such as onions, leeks, green beans, peppers or fennel.  Cook 4-6 minutes, tossing for even cooking.  Add tomatoes and cook covered another 8-10 minutes, or until tomatoes are soft.  Add vegetables such as chard, squash, and zucchini.  Cook until greens are just wilted.  Add bacon and pasta to the pan, cook 2 additional minutes until pasta is warm.  Season as needed with salt and pepper.  Toss with parsley and walnuts and serve.

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Mandy’s Green Beans with Roasted Shallots and Tomatoes

From:  Mandy, The Hills Market Chef

• 1-2 pounds green beans
• 6 shallots, peeled
• 1 pint cherry tomatoes
• 1/4 cup olive oil

Preheat oven to 350°.

Blanch green beans in salted, boiling water for approximately 5 minutes.  Roast shallots and tomatoes in olive oil for 35-40 minutes.  Toss with beans.  Add salt and pepper to taste.

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Green Bean and Tomato Salad

From:  Dave & Allie, CSA Members – North Market

Serves:  4

• 1 pound green beans, trimmed
• 1/2 pound tomatoes, chopped
• 1/4 cup chopped fresh basil
• 3 tablespoons white wine vinegar
• 2 teaspoons extra virgin olive oil

Bring a large pot of water to a boil.  Add green beans and cook for 3 to 4 minutes.  Drain and plunge green beans into cold water to stop cooking process and retain color.  They should still be tender, yet crisp. 

In a large bowl, combine cooked and cooled green beans and chopped tomatoes.  Add basil.

Whisk together vinegar and oil and drizzle over beans and tomatoes.  Toss until lightly coated.  Serve at room temperature or refrigerated.

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Our Best Guess

For the week of August 16-22:

Vegetable:

• Sweet Corn
• Heirloom Tomatoes
• Heirloom Peppers
• Heirloom Cherry Tomatoes
• Eggplant
• Summer Squash
• Fennel
• Potatoes
• Salad Mix
• Carrots

Fruit:

• Stanley Plums
• Apricots
• Cantaloupe

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