A Rainbow of Recipes for Late-Summer Veggies

If you've read my blog before, you probably know how I feel about CSAs - Community Supported Agriculture (see here, here, here, and here). Every week it's like winning a lottery, a vegetable lottery. I never know what goodies are going home with me until my boys and I walk up to the sign-in table, canvas totes in hand, and get a first glimpse at the huge board listing the week's treasures.

This time around, it's all about the late-summer harvest. The time is quickly passing for leafy greens - so long, Swiss chard - and has made way for a whole rainbow of delicious vegetables. Check out our loot:

• red peppers
• tomatoes
• cherry tomatoes
• carrots
• summer squash
• leeks
• tomatillos
• green beans
• scallions
• okra
• jalapeños
• basil
• cucumber
• lettuce
• zucchini
• eggplant
• purple basil
• onions

So, what can we make? Let's see, let's see. I love the challenge of combining the veggies in my share with items I have on hand, mixing it up, creating new dishes. For this round, how about:

• Frittata with red peppers, summer squash, leeks
• Pizza Margherita (tomatoes, basil or purple basil) and tossed salad (cherry tomatoes, carrots, cucumber, lettuce)
• Tortellini with roasted cherry tomatoes and pesto sauce* (basil or purple basil)
• Enchiladas with salsa verde (tomatillos) and guacamole (tomatoes, jalapeños, onions)
• Eggplant Parmesan
• Grilled peppers, zucchini, eggplant, and onions over quinoa
• Carrot-Apple-Coconut Muffins
• Green Beans Amandine as a side dish
• Stir Fry (red peppers, carrots, summer squash, scallions)

There are links in the list above to recipes for the frittata, pizza, roasted tomatoes, pesto, salsa verde, guacamole, eggplant parm, grilled veggies, muffins, amandine, and the stir fry. Just click around to embark on deliciousness.

* If you make a big batch of pesto, pour the leftovers into an ice cube tray and freeze overnight. The next day, pop the cubes out into a freezer-safe ziptop bag or container and store in the freezer. You can add a cube or two to sauces or soups (excellent addition to minestrone!), or heat up a bunch over pasta one night for a quick dinner.

The one item I don't really care for is okra. I've tried it and I just don't like it. I decided to pick up a few anyway to try out a craft idea with the kids that I had seen in Kiwi magazine. Here is a link to a similar idea. By all means, feel free to make some Jambalaya with your okra, but I'll stick to painting with it.

Whether you belong to a CSA, frequent a farmers' market, or just want to stock up on in-season goodies at the grocery store, I hope these ideas inspire your culinary curiosity. Bon appetit! And as always, thanks for reading.

5 Dinner Ideas Using Fresh Farmers' Market or CSA Veggies

If you've been reading this blog, you probably know that I'm a fan of community-supported agriculture. This is the first year we've joined one, and I'm definitely hooked on my CSA share. I'll admit I was a bit hesitant at first, but hopeful as well. What in the world would I do with bok choy, kohlrabi, and Swiss chard? As it turns out, there are lots of delicious ways to prepare them.

The past few weeks have felt a bit like a Food Network challenge: take the items in the CSA share, plus pantry items and make one or two weeks' worth of meals. Don't forget about accounting for different tastes, providing variety in protein sources, and making sure the kids will at least try it. Challenge accepted.

My last CSA pick-up from Mud Creek Farms provided us with:

• shelling peas
• kohlrabi
• napa cabbage
• green cabbage
• scallions
• Swiss chard
• white turnips (Hakurei turnips, to be exact)
• garlic chives
• lettuce

I almost left my kohlrabi behind. It looks a bit alien-like, a green bulb with some stems sticking out all over.

Thank goodness they had cut one up for skeptics to sample. Of course it can be cooked, but it's delicious raw. It's crunchy, with the texture of a raw potato and a bit of a broccoli-taste to it. If you've never tried one, all you have to do is cut away the outer green skin, slice and serve. I think it would be amazing with a fresh spinach dip!

5 Dinner Ideas with In-Season, Fresh Veggies

With any of these recipes, feel free to substitute the protein source (tofu, tempeh, seitan, chicken, pork, fish, etc.) and to substitute the vegetables with whatever you have on hand, and the amount you have on hand. Go crazy!

1. Sesame Carrots & Cabbage (from Mollie Katzen's Vegetable Heaven) with marinated tofu and brown rice

• Marinate cubed tofu OR chicken OR any other protein source in a mixture of 1 tablespoon olive oil, 1 tablespoon honey, and 2 tablespoons soy sauce. After marinating at least one hour in the fridge, sauté in wok or skillet, turning frequently, until cooked through.
• Start simmering (or microwaving) the brown rice.
• In a wok or skillet, sauté chopped carrots in 2 teaspoons sesame oil for 5 minutes. Add 2 tablespoons rice vinegar; cover and cook 5 more minutes. Stir in 2 tablespoons honey and 2 teaspoons tahini (or any other nut butter or seed butter); cover & cook 5 minutes. 
• While carrots are starting to cook, heat a second wok or skillet with vegetable oil; sauté chopped onion for 10 minutes, then add chopped cabbage. Stir fry 5 minutes, until cabbage wilts but is still crunchy. Stir in a few tablespoons each of sesame seeds and minced garlic chives.
• To serve spoon rice on each plate and top with cabbage, then carrots, then tofu OR chicken. For my picky eater, I served each of these items in a separate section of a divided plate instead of piled on top. The leftovers are also yummy cold the next day.

2. Swiss Chard & Tomatoes with Italian Sausage and Baked Risotto with Mushrooms

• Preheat oven to 375 F. In a casserole dish combine 1 1/2 cups Arborio rice and 32 ounces of vegetable broth. Cover and bake 1 hour, stirring every 15 minutes. For the final 15, you may wish to add 1 cup of water if the liquid has all been absorbed already. Meanwhile, sauté some sliced mushrooms to stir into the finished risotto.
• In a skillet, cook one package Italian sausage, sliced (Tofurky makes delicious vegetarian Italian sausages). Set aside.
• Heat 2 tablespoons olive oil in large skillet. Add chopped garlic chives, scallions, chopped tomatoes, and chick peas (rinsed & drained). When heated through, add Swiss chard (rinsed and chopped) and cover to steam for 2 minutes. Stir and continue to cook & cover until chard is wilted. Optional: if you like things cheesy, you could add a small container of part-skim ricotta to the chard mixture.
• To serve, spoon some risotto on each plate; top with chard mixture and sausage slices. For picky eaters, try some risotto and some of the chard mixture in separate piles. Top with Parmesan cheese.

3. Tarragon Tempeh (or Chicken), Kohlrabi & Peas with Tarragon, and Quinoa

• In a small pot, mix 1 cup of quinoa with 2 cups water or vegetable broth. Bring to a boil, then cover and simmer 15-20 minutes, until all liquid is absorbed.
• Meanwhile cut one package of tempeh into 4 triangles or rectangles (or use chicken cutlets). Prepare two shallow bowls: one with 1 tablespoon olive oil/1 tablespoon honey/1 tablespoon milk or soymilk/1 teaspoon Dijon mustard; the second with 1/4 cup plain breadcrumbs/ 1/2 cup crushed nuts or seeds/ 2 teaspoons dried tarragon. Heat olive oil in a skillet then dredge tempeh pieces (or chicken) first in liquid, then in crumbs and add to pan. Cook until heated through, a few minutes on each side.
• While tempeh (or chicken) is cooking, heat another skillet with 1 tablespoon olive oil and 1 tablespoon butter. When butter has melted, add chopped kohlrabi, shelled peas, chopped garlic chives, and shredded carrots. Cook for about 5-8 minutes.
• Serve each item next to each other, or pile it all together. For picky eaters, let them dip the tempeh or chicken in ketchup (or other favorite dipping sauce). You could even stir a little honey (for children over 1 year) or agave syrup into your kid's serving of quinoa to make it a bit sweet.

4. Mexican Lasagna and Turnips with Chipotle Butter
This recipe is great for using up leftovers and freezer items you might have on hand. Or make this one night, and use the rest of the beans, salsa, and cheese to make nachos over the weekend.

• Preheat oven to 350 F and spritz a pie plate with olive oil. Place one tortilla on bottom and keep two more tortillas handy.
• Heat a skillet with olive oil, and add frozen pepper & onion stir-fry mix and frozen corn. 
• In a microwavable bowl, mix half a can of refried beans with half a can of black beans (rinsed and drained), and half a jar of salsa. Heat in microwave for one minute, stirring halfway through.
• Grate about one cup - or more, if you like - of cheese (cheddar, pepper jack, mozzarella, or a mixture of anything in the fridge); set aside. Dice one tomato; set aside. If you like jalapeños, slice a fresh one or open a can of sliced jalapeños & drain; set aside.
• In prepared pie plate, spoon half of the bean mixture on top of the tortilla and spread with a spoon. Top with half of the veggies and one-third of the cheese. Layer a tortilla on top, then beans, veggies, and cheese. Top with final tortilla and remaining cheese. Add sliced jalapeños, if desired (we put them on half in our house). Bake 25 minutes. Remove from oven and top with diced tomatoes. Use pizza cutter to slice and cake server to serve.
• While "lasagna" is baking, trim and chop turnips. Heat chipotle butter in a skillet. If you don't have Wegmans near you, mix butter with honey, lime juice, and chipotle chili powder. Stir in turnips, cover and cook 10 minutes, until tender. Serve alongside each slice of lasagna.

5. Asian Chik'n & Pasta

• Cook one package of pasta according to directions on box (whole wheat or enriched pasta is great here; any shape will do). Set some plain pasta aside for picky eaters.
• In a skillet, cook one package of chik'n strips or tenders - try Quorn Chik'n Tenders or Morningstar Farms Meal Starters Chik'n Strips or Gardein Seven Grain Crispy Tenders (or real chicken). Set aside & scoop out some for picky eaters.
• In a second skillet, heat olive oil and add chopped veggies; we used Napa cabbage, carrots, scallions, red pepper, and asparagus. Stir-fry until cooked but still crisp; set some cooked veggies aside for picky eaters.
• In a small microwavable bowl, heat 1/4 cup of peanut butter for 20 seconds. Add: 1/4 cup rice vinegar, 1/4 cup sesame oil, 1/4 cup soy sauce, 1/4 cup canola oil, 1 teaspoon toasted sesame seeds, and 1/4 teaspoon crushed red pepper. Whisk until smooth.
• Once pasta is drained, combine the drained pasta, cooked chik'n, veggies, and peanut sauce. Stir until completely combined, and serve. Top with chopped peanuts or additional sesame seeds, if desired. Picky eaters can enjoy their foods separately and without sauce.
• Orange segments are a nice way to end this meal! Also, leftovers are delicious cold for lunch the next day.

I hope you enjoy these recipes - - or that they inspire you to get a little culinarily creative too! If you need some more inspiration, please check out my earlier post with recipes inspired by a previous CSA bounty.

Do you belong to a CSA or frequent a farmers' market? If so, Post a Comment and let us know what was in your basket this week. Happy cooking, and as always, thanks for reading.

What's So Great About CSAs and Farmers' Markets?

Some of my fellow ROCmommas refer to me as a tree-hugging hippie because I'm a vegetarian, but I don't agree. Yes, I bring my own reusable bags when I shop, even to the mall. Yes, I buy produce marked "Locally Grown" and/or "Organic" at Wegmans. Yes, I have packed empty water bottles in my suitcase because my hotel didn't offer recycling bins. But every time I think I'm doing my share, reducing my carbon footprint, and making eco-conscious decisions, I meet someone else who is doing more. Then my competitive nature kicks in and I want to out-green that person. Or just make faces at Her Royal Greenness behind her back.

Right now I have two Earth Day 2012 Resolutions:

1. Join a CSA
2. Start composting

I'm not ready to deal with worms just yet so I'm focusing on resolution number one. I just found out about CSAs a few years ago; before that I would have thought it was a new crime drama on Thursday nights. Community Supported Agriculture (CSA) allows consumers to buy a share of a farm's harvest, and allows farmers some much-needed income at the beginning of the harvest season - when they need it most. There is some risk involved: a bad growing season (too much rain, not enough rain, a plague of locusts) means fewer veggies in a share. But a strong growing season means you'll have enough produce to freeze, can, host a party, and put lunch and dinner on the table for a few months.

Here's how it works:

• Find a CSA in your area; Rochesterians can look here for options
• Sign up; the farm I chose has an online registration form that was easy to complete, and I am going to be sending in my deposit check tomorrow
• During the harvest season (usually June through September), you'll pick up your share at the farm or designated location at a specific time and day of the week

Half-shares are an option at many farms. This usually appeals to smaller families, or to those who are a bit skeptical about adding kohlrabi and celeriac to their diet. A half-share means pick up is either every other week, or just fewer veggies each week. 

Some farms offer additional perks to their members, such as flowers or herbs. If you're an omnivore, some even offer organic meats. The farm we chose offers unlimited access to their flowers, herbs, cherry tomatoes, sugar snap peas, green beans, and edible flowers. Plus we get to visit as often as we'd like. My two boys are going to love visiting the farm, watching the tractors, and picking some cherry tomatoes.

Most of the farms I've researched also offer cooking and storing tips as well as recipes for each item they grow. So if you're not familiar with garlic scapes, you can look on the farm's site to find recipes for making soup, stew, sauce, or a stir fry with these flavorful stalks. 

If you don't want to commit to a CSA, consider buying local at a farmers' market near you. When you buy locally, you definitely add gold stars to your green card. Well, not that green card - - your eco-savvy green card. Buying local supports the local economy. It means fresher food on your table with more nutrients, since the produce has been off the vine for a shorter amount of time than the supermarket options. Plus, local foods require fewer wasted resources - less packaging and less fuel to transport the produce. So, get thee to a farmers' market! Check out this list of Farmers' Markets in the Rochester area to plan a fruit & veggie adventure with your kids. Of course, most people in the Rochester area are familiar with the Public Market, but there are dozens of others. If you're not a ROCmomma or a ROCpoppa, try Googling "CSA" plus your town or city (example: "CSA Saratoga Springs NY").

I'm looking forward to trying out some new foods this summer and fall. Who knows? Maybe we'll find a new favorite! I'm also looking forward to the warm and fuzzy feeling that comes from supporting a local farm. And of course the added bonus of out-greening other moms at preschool. Just kidding.

If you like fruits and veggies, I hope you'll try out a farmers' market or CSA this season. If you already shop at a farmers' market and you already belong to a CSA, then you get many, many kudos, and I hope you'll share your tips or experience with others in the Comments section. As always, thanks for reading!