Redfearn Farm CSA- Week 24 Independence, MO

Week 24 of the Redfearn Farm CSA includes (beginning on the left side of the sample Full share, moving clockwise): Kohlrabi, Fennel (shown) OR Beets,  Napa Cabbage (shown) OR Bok Choy, baby Kale, Green Beans, Swiss Chard, Stir-fry greens (on the far right side), Spicy Peppers, Sweet Potatoes, Radishes, Candy Onions, Sweet Peppers, Spinach (left of the onions), Carrots with tops, and  Baby Salad Greens.

Swiss Chard: store in plastic bag in fridge. The swiss chard leaves have a very mild flavor similar to spinach. Both the stem and the leaves can be eaten and I usually use both together; chop the stems like you would celery and begin cooking the stems before adding the greens. Our family really likes this Swiss Chard, Sausage, White bean casserole ( I use the stems and leaves of the chard, this recipe also uses fennel). This Swiss Chard and Ricotta Crostata  is a wonderful recipe, and one of my all-time favorites. Swiss chard leaves can be used just like spinach in my Crustless Spinach Quiche recipe. Swiss chard can also be added to curry, as in this: Curried Lentils and Sweet Potatoes (Excellent!).

Kohlrabi: Both the leaves and the bulbous stem (the round part) are edible. The bulbous part can last for a couple weeks in the fridge, but the greens should be use within a couple days, both should be stored in plastic bags in the refrigerator . The bulb should be peeled by cutting off a thin slice on the top and bottom of the bulb and using a paring knife to cut the skin off the kohlrabi bulb.Here is a link with recipes using the kohlrabi bulb and greens, including one of our favorites, the kohlrabi patties: Kohlrabi Recipes.  The kohlrabi patties can also be made using both shredded kohlrabi and turnips (and carrots can be added, too), that are first salted and excess moisture squeezed out.

Fennel: Store in a plastic bag in the refrigerator. There are three parts to fennel: the bulb, the stalks and the fronds (the dill-like frilly top). The bulb is the most commonly used part of the vegetable in recipes; such as Caramelized Fennel  or a Fennel Salad. The fennel stalks can be used when making vegetable/ chicken stock to add a subtle fennel flavor (the fennel stalks can be frozen to store). The fennel stalks are a bit tougher than the bulb, but can also be very thinly sliced and added to the fennel bulb slices. This leek and fennel soup uses all the parts of the fennel (and is a vegan recipe). And this Crispy Cream-braised Potatoes and Fennel  is very tasty. This page lists a variety of fennel recipes: Fennel recipes you will make over and over.

Beets: Store in plastic bag in the refrigerator. Both the roots and leaves are great. Here is a compilation of recipes: Huffington Post Beet Recipes (we have enjoyed recipe #4, French Peasant Beets). Beets make a great addition to salad, as in this Beet salad with Goat Cheese (I usually roast the beets whole, covered in foil until tender, instead of boiling the beets).

Napa Cabbage: store in fridge in a plastic bag. Can be stir fried, roasted, made into salad or made into Kimchi (a Korean speciality, spicy fermented cabbage). Kimchi is one of the best ways to preserve cabbage.

Bok Choy: store in plastic bag in refrigerator. Bok Choy in Garlic Sauce. Cooked (leftover) Bok Choy can be added to fried rice. Bok Choy can also be cooked and used inside egg rolls (I just followed the instructions on the back of the package of egg roll wrappers). Bok choy can be sliced and added to soups during the last few minutes of cooking. Bok choy can also be eaten raw, as in Bok Choy Salad.

 

Green beans: store in plastic bag in refrigerator. Basic cooking instructions: trim the stem end off and leave beans whole or snap into shorter pieces. Heat a pot of salted water to boiling, add beans, and boil 2 to 3 minutes, until almost tender- crisp. Drain beans very well (if you will be finishing the beans later, cool the bean beans to prevent further cooking). Heat butter and olive oil in a skillet (about 1 T each, can be increased or decreased to taste) over medium heat, add beans and salt and pepper to taste, and stir until tender, toward the end of cooking add 1 or 2 cloves garlic (chopped) if desired. Additions: crumbled bacon, toasted slivered almonds, stirred into the beans after cooking. These Roasted Green Beans are great! To Preserve: Bring a large pot of salted water to a boil. Trim green beans, a snap into desired length pieces, then boil for 3 minutes (timing from when the water returns to a boil after adding the beans), drain beans, plunge into ice water to cool rapidly, drain again and pack in freezer bags and freeze.

Swiss Chard: store in plastic bag in fridge. The swiss chard leaves have a very mild flavor similar to spinach. Both the stem and the leaves can be eaten and I usually use both together; chop the stems like you would celery and begin cooking the stems before adding the greens. Our family really likes this Swiss Chard, Sausage, White bean casserole ( I use the stems and leaves of the chard, this recipe also uses fennel). This Swiss Chard and Ricotta Crostata  is a wonderful recipe, and one of my all-time favorites. Swiss chard leaves can be used just like spinach in my Crustless Spinach Quiche recipe. Swiss chard can also be added to curry, as in this: Curried Lentils and Sweet Potatoes (Excellent!).

 

Stir-fry greens mix: Store in plastic bag in refrigerator, use within a couple days. This greens mix contains a variety of mustards, bok choy, and cabbage family greens. Basic cooking instructions: wash and spin dry, slice or chop greens, heat oil (olive or vegetable) over medium-high heat. Gradually add chopped greens, stirring to just wilt.  Season with salt and pepper.  Variations: add chopped garlic when you add the greens. Top the cooked greens with a fried egg(s). Here’s a detailed sir-fried greens recipe. This recipe for Greens cooked with tomatoes and topped with eggs has helped many people enjoy greens. It is a highly adaptable recipe, and can be used with nearly any type of leafy cooking green, from spicy mustards to mellow chard. Also, some recipes that call for mustard greens can be substituted for this stir fry mix, such as: Indian Saag or Curried Mustard Greens with Kidney Beans.

Spicy peppers: Store in plastic bag, in refrigerator. The spicy peppers are abundant this Chop and add to salsa, or use in this Jalapeno Popper Chicken. If you want to try water-bath canning, try this Jalapeno Jelly (I’ve used a combination of peppers). Anaheim and poblano peppers can be stuffed, as in these Chicken and Cheese Stuffed Anaheim Peppers, or Black beans and Cheese stuffed Poblano Peppers, or Rice and Beef stuffed Peppers. Peppers can be frozen; slice or dice and then place in freezer bags, can be used in fajitas, or anywhere you would use cooked peppers (after thawing the peppers are soft).

Sweet Potatoes: Store at room temperature. Here is a compilation of Sweet Potato Recipes, to give you some ides. For a savory sweet potato dish try this: Curried Lentils and Sweet Potatoes (Excellent).

 

Radishes:  Store in plastic bag in refrigerator, the roots separate from the greens. Crisp radishes in ice water. You can just eat them straight with butter and a sprinkle of salt. There are many variations of radish salads, here are a couple: Radish and Mint Salad  (I have made variations of this dish and really like it) Smitten Kitchen’s chopped salad. My favorite radish salad is this Rockin’ Radish Salad! Radishes can be sliced and sautéed to reduce their spiciness, or roasted. To roast: trim radishes, halve or quarter, drizzle with olive oil and coat radishes, season with salt and roast at 425F until tender-crisp.

Here’s a recipe utilizing both the radish roots and tops: Radish and Radish Top Soup

Sweet peppers:  Store in plastic bag, in refrigerator. Meal idea: sauté sliced candy onions and sweet pepper for a tasty Philly Cheese Sandwich . Stuffed peppers are also a favorite main dish at our house. Sweet Peppers can be frozen; slice or dice (or cut out the core and seeds and leave whole to be used for stuffed peppers) and then place in freezer bags. The frozen peppers can be used in fajitas, stuffed peppers or anywhere you would use cooked peppers (after thawing the peppers are soft).

Carrots: Cut the carrot greens off the carrot (roots) and store separately (this is important, otherwise the greens will pull moisture from the carrot root). The carrot greens can be stored in a plastic bag wrapped with a damp paper towel to use in Carrot top Soup. Store the carrots in a tightly wrapped plastic bag in the refrigerator. In addition to eating raw or steaming or boiling, here are a couple other recipe ideas: Smitten Kitchen’s Carrot Salad with tahini and chickpeas or Carrot Cake (Smitten Kitchen’s recipe).

Kale: store in plastic bag in refrigerator. Baby Kale is great in Kale salad or in any kale dish, but it doesn’t need as much time to cook. Try this Zuppa Tuscana soup (I usually add a can of tomatoes to this soup and sometimes kidney beans). Or, try this method of fixing kale:

Kale, Sausage and Beans

8 to 16 oz. smoked sausage (or omit and increase beans, for a vegetarian version), sliced

1 Onion, chopped

3 (or more) cloves garlic, finally chopped

1 can (or about 2 cups, peeled) tomatoes, with liquid

Kale, 7- 10 leaves, removed from stem and chopped (with Baby kale, add a couple l handfuls of kale leaves, chopped)

1 can drained (or about 2 Cups, cooked) white beans, like great northern or cannellini beans

Brown the sausage in a skillet and then remove sausage to a paper towel lined plate and drain off excess oil. Saute the onions in olive oil over medium heat, till soft and golden, 5- 10 minutes. Add chopped garlic and kale, stir to begin to wilt. Then add tomatoes and cover: lower heat and cook until kale is tender, about 5 to 7 minutes, stirring occasionally. Stir in beans and sausage and season to taste (red pepper flakes are a good addition). Can be topped with shredded parmesan cheese.

Spinach: Store in plastic bag in refrigerator. Can beThe stems of this variety of spinach can be chopped and cooked along with leaves. Here are a few recipe ideas: Crustless Spinach Quiche, Butter Braised Spinach, Lentils and Spinach, or replace the swiss chard in Curried Lentils and Sweet Potatoes! To preserve spinach: chop stems, wash spinach, boil water and boil spinach for 3 minutes, drain, chill in ice water, drain again and press out the moisture.

Baby Salad Greens: Store in plastic bag in refrigerator.

If you would like more recipe ideas, I have a pinterest board devoted to CSA vegetable recipes:  http://www.pinterest.com/sheriredfearn/csa-veggies-recipes/

 

Redfearn Farm CSA- Week 23 Independence, MO

Week 23 of the Redfearn Farm CSA includes (beginning on the left side of the sample Full share, moving clockwise): Bok Choy OR Swiss Chard (Pictured), Beets,  Green Beans, Stir-fry greens (on the far right side),Radishes, Baby Salad Greens,Sweet Potatoes, Candy Onions, Sweet Peppers, Spicy Peppers, Winter Squash (shown is Butternut squash), Carrots with tops, baby Kale, and Spinach (FULL shares only).

Swiss Chard: store in plastic bag in fridge. The swiss chard leaves have a very mild flavor similar to spinach. Both the stem and the leaves can be eaten and I usually use both together; chop the stems like you would celery and begin cooking the stems before adding the greens. Our family really likes this Swiss Chard, Sausage, White bean casserole ( I use the stems and leaves of the chard, this recipe also uses fennel). This Swiss Chard and Ricotta Crostata  is a wonderful recipe, and one of my all-time favorites. Swiss chard leaves can be used just like spinach in my Crustless Spinach Quiche recipe. Swiss chard can also be added to curry, as in this: Curried Lentils and Sweet Potatoes (Excellent!).

Bok Choy: store in plastic bag in refrigerator. Bok Choy in Garlic Sauce. Cooked (leftover) Bok Choy can be added to fried rice. Bok Choy can also be cooked and used inside egg rolls (I just followed the instructions on the back of the package of egg roll wrappers). Bok choy can be sliced and added to soups during the last few minutes of cooking. Bok choy can also be eaten raw, as in Bok Choy Salad.

Beets: Store in plastic bag in the refrigerator. Both the roots and leaves are great. Here is a compilation of recipes: Huffington Post Beet Recipes (we have enjoyed recipe #4, French Peasant Beets). Beets make a great addition to salad, as in this Beet salad with Goat Cheese (I usually roast the beets whole, covered in foil until tender, instead of boiling the beets).

Green beans: store in plastic bag in refrigerator. Basic cooking instructions: trim the stem end off and leave beans whole or snap into shorter pieces. Heat a pot of salted water to boiling, add beans, and boil 2 to 3 minutes, until almost tender- crisp. Drain beans very well (if you will be finishing the beans later, cool the bean beans to prevent further cooking). Heat butter and olive oil in a skillet (about 1 T each, can be increased or decreased to taste) over medium heat, add beans and salt and pepper to taste, and stir until tender, toward the end of cooking add 1 or 2 cloves garlic (chopped) if desired. Additions: crumbled bacon, toasted slivered almonds, stirred into the beans after cooking. To Preserve: Bring a large pot of salted water to a boil. Trim green beans, a snap into desired length pieces, then boil for 3 minutes (timing from when the water returns to a boil after adding the beans), drain beans, plunge into ice water to cool rapidly, drain again and pack in freezer bags and freeze.

Stir-fry greens mix: Store in plastic bag in refrigerator, use within a couple days. This greens mix contains a variety of mustards, bok choy, and cabbage family greens. Basic cooking instructions: wash and spin dry, slice or chop greens, heat oil (olive or vegetable) over medium-high heat. Gradually add chopped greens, stirring to just wilt.  Season with salt and pepper.  Variations: add chopped garlic when you add the greens. Top the cooked greens with a fried egg(s). Here’s a detailed sir-fried greens recipe. This recipe for Greens cooked with tomatoes and topped with eggs has helped many people enjoy greens. It is a highly adaptable recipe, and can be used with nearly any type of leafy cooking green, from spicy mustards to mellow chard. Also, some recipes that call for mustard greens can be substituted for this stir fry mix, such as: Indian Saag or Curried Mustard Greens with Kidney Beans.

Radishes:  Store in plastic bag in refrigerator, the roots separate from the greens. Crisp radishes in ice water. You can just eat them straight with butter and a sprinkle of salt. There are many variations of radish salads, here are a couple: Radish and Mint Salad  (I have made variations of this dish and really like it) Smitten Kitchen’s chopped salad. My favorite radish salad is this Rockin’ Radish Salad! Radishes can be sliced and sautéed to reduce their spiciness, or roasted. To roast: trim radishes, halve or quarter, drizzle with olive oil and coat radishes, season with salt and roast at 425F until tender-crisp.

Here’s a recipe utilizing both the radish roots and tops: Radish and Radish Top Soup

Baby Salad Greens: Store in plastic bag in refrigerator.

Sweet Potatoes: Store at room temperature. Here is a compilation of Sweet Potato Recipes, to give you some ides. For a savory sweet potato dish try this: Curried Lentils and Sweet Potatoes (Excellent).

Hot peppers: Store in plastic bag, in refrigerator. Chop and add to salsa, or use in this Jalapeno Popper Chicken.

Winter Squash (Acorn or Butternut Squash): Store at cool, room temperature. Can be made sweet or savory: Pioneer Woman’s Baked Acorn Squash , Roasted Acorn Squash with Mushrooms, Peppers and Cheese (this is a great recipe!). For butternut squash: try this Roasted Butternut Squash Soup with Apples and Bacon or Smitten Kitchen’s Warm Butternut Squash and Chickpea Salad.

Sweet peppers:  Store in plastic bag, in refrigerator. Meal idea: sauté sliced candy onions and sweet pepper for a tasty Philly Cheese Sandwich . Stuffed peppers are also a favorite main dish at our house.

Carrots: Cut the carrot greens off the carrot (roots) and store separately (this is important, otherwise the greens will pull moisture from the carrot root). The carrot greens can be stored in a plastic bag wrapped with a damp paper towel to use in Carrot top Soup. Store the carrots in a tightly wrapped plastic bag in the refrigerator. In addition to eating raw or steaming or boiling, here are a couple other recipe ideas: Smitten Kitchen’s Carrot Salad with tahini and chickpeas or Carrot Cake (Smitten Kitchen’s recipe).

Kale: store in plastic bag in refrigerator. Baby Kale is great in Kale salad or in any kale dish, but it doesn’t need as much time to cook. Try this Zuppa Tuscana soup (I usually add a can of tomatoes to this soup and sometimes kidney beans). Or, try this method of fixing kale:

Kale, Sausage and Beans

8 to 16 oz. smoked sausage (or omit and increase beans, for a vegetarian version), sliced

1 Onion, chopped

3 (or more) cloves garlic, finally chopped

1 can (or about 2 cups, peeled) tomatoes, with liquid

Kale, 7- 10 leaves, removed from stem and chopped (with Baby kale, add a couple l handfuls of kale leaves, chopped)

1 can drained (or about 2 Cups, cooked) white beans, like great northern or cannellini beans

Brown the sausage in a skillet and then remove sausage to a paper towel lined plate and drain off excess oil. Saute the onions in olive oil over medium heat, till soft and golden, 5- 10 minutes. Add chopped garlic and kale, stir to begin to wilt. Then add tomatoes and cover: lower heat and cook until kale is tender, about 5 to 7 minutes, stirring occasionally. Stir in beans and sausage and season to taste (red pepper flakes are a good addition). Can be topped with shredded parmesan cheese.

Spinach (Full shares only): Store in plastic bag in refrigerator. The stems of this variety of spinach can be chopped and cooked along with leaves. Here are a few recipe ideas: Crustless Spinach Quiche, Butter Braised Spinach, Lentils and Spinach, or replace the swiss chard in Curried Lentils and Sweet Potatoes! To preserve spinach: chop stems, wash spinach, boil water and boil spinach for 3 minutes, drain, chill in ice water, drain again and press out the moisture.

If you would like more recipe ideas, I have a pinterest board devoted to CSA vegetable recipes:  http://www.pinterest.com/sheriredfearn/csa-veggies-recipes/

Redfearn Farm CSA- Week 22 Independence, MO

Week 22 of the Redfearn Farm CSA includes (beginning on the left side of the sample Full share, moving clockwise): Beets (pictured) OR Swiss Chard, Winter Squash (shown are two types of acorn squash), Green Beans, Fennel, Radishes, Stir-fry greens (on the far right side), Candy Onions, Sweet Peppers, Lettuce (center), Sweet Potatoes, Spicy Peppers, and lots of Eggplant.

Swiss Chard: store in plastic bag in fridge. The swiss chard leaves have a very mild flavor similar to spinach. Both the stem and the leaves can be eaten and I usually use both together; chop the stems like you would celery and begin cooking the stems before adding the greens. Our family really likes this Swiss Chard, Sausage, White bean casserole ( I use the stems and leaves of the chard, this recipe also uses fennel). This Swiss Chard and Ricotta Crostata  is a wonderful recipe, and one of my all-time favorites. Swiss chard leaves can be used just like spinach in my Crustless Spinach Quiche recipe.

Beets: Store in plastic bag in the refrigerator. Both the roots and leaves are great. Here is a compilation of recipes: Huffington Post Beet Recipes (we have enjoyed recipe #4, French Peasant Beets).

Green beans: store in plastic bag in refrigerator. Basic cooking instructions: trim the stem end off and leave beans whole or snap into shorter pieces. Heat a pot of salted water to boiling, add beans, and boil 2 to 3 minutes, until almost tender- crisp. Drain beans very well (if you will be finishing the beans later, cool the bean beans to prevent further cooking). Heat butter and olive oil in a skillet (about 1 T each, can be increased or decreased to taste) over medium heat, add beans and salt and pepper to taste, and stir until tender, toward the end of cooking add 1 or 2 cloves garlic (chopped) if desired. Additions: crumbled bacon, toasted slivered almonds, stirred into the beans after cooking.

Fennel: Store in a plastic bag in the refrigerator. There are three parts to fennel: the bulb, the stalks and the fronds (the dill-like frilly top). The bulb is the most commonly used part of the vegetable in recipes; such as Caramelized Fennel  or a Fennel Salad. The fennel stalks can be used when making vegetable/ chicken stock to add a subtle fennel flavor (the fennel stalks can be frozen to store). The fennel stalks are a bit tougher than the bulb, but can also be very thinly sliced and added to the fennel bulb slices. This leek and fennel soup uses all the parts of the fennel (and is a vegan recipe). And this Crispy Cream-braised Potatoes and Fennel  looks very tasty. This page lists a variety of fennel recipes: Fennel recipes you will make over and over.

Stir-fry greens mix: Store in plastic bag in refrigerator, use within a couple days. This greens mix contains a variety of mustards, bok choy, and cabbage family greens. Basic cooking instructions: wash and spin dry, slice or chop greens, heat oil (olive or vegetable) over medium-high heat. Gradually add chopped greens, stirring to just wilt.  Season with salt and pepper.  Variations: add chopped garlic when you add the greens. Top the cooked greens with a fried egg(s). Here’s a detailed sir-fried greens recipe. This recipe for Greens cooked with tomatoes and topped with eggs has helped many people enjoy greens. It is a highly adaptable recipe, and can be used with nearly any type of leafy cooking green, from spicy mustards to mellow chard. Also, some recipes that call for mustard greens can be substituted for this stir fry mix, such as: Indian Saag or Curried Mustard Greens with Kidney Beans.

Radishes:  Store in plastic bag in refrigerator, the roots separate from the greens. Crisp radishes in ice water. You can just eat them straight with butter and a sprinkle of salt. There are many variations of radish salads, here are a couple: Radish and Mint Salad  (I have made variations of this dish and really like it) Smitten Kitchen’s chopped salad. My favorite radish salad is this Rockin’ Radish Salad! Radishes can be sliced and sautéed to reduce their spiciness, or roasted. To roast: trim radishes, halve or quarter, drizzle with olive oil and coat radishes, season with salt and roast at 425F until tender-crisp.

Here’s a recipe utilizing both the radish roots and tops: Radish and Radish Top Soup

Lettuce: Store in plastic bag in refrigerator.

Sweet Potatoes: Store at room temperature. Here is a compilation of Sweet Potato Recipes, to give you some ides.

Eggplant: the optimal storage temperature is about 50F; temperatures too cold or too warm cause eggplant to deteriorate. This time of year, placing eggplant in a paper bag in the garage may be the best condition. Try to use eggplant as soon as possible. Even if you have not liked eggplant in the past, I would encourage you to try one of these favorite recipes of mine: Eggplant Parmesan and Baba Ghanoush (an eggplant dip). In the eggplant parmesan, the eggplant slices (which I sliced to about 1/2 inch thick) are baked instead of fried and are then layered with tomato/ spaghetti sauce and mozzarella and parmesan in individual stacks, or layered as a casserole, which is how I assembled the eggplant parmesan (make sure the eggplant is cooked until tender, by poking with a sharp knife). The baba ghanoush tastes similar to hummus and is a great reason to buy tahini. And speaking of tahini, here is another recipe for using tahini, but this time paired with butternut squash in Smitten Kitchen’s Warm Butternut Squash and Chickpea Salad. Smitten Kitchen also has a recipe for Baked Orzo with Eggplant and Mozzarella (I have never made this recipe, but I have liked all of her recipes that I’ve tried).

Hot peppers: Store in plastic bag, in refrigerator. Chop and add to salsa, or use in this Jalapeno Popper Chicken.

Winter Squash (Acorn squash varieties): Store at cool, room temperature. Can be made sweet or savory: Pioneer Woman’s Baked Acorn Squash , Roasted Acorn Squash with Mushrooms, Peppers and Cheese (this is a great recipe!)

Sweet peppers:  Store in plastic bag, in refrigerator. Meal idea: sauté sliced candy onions and sweet pepper for a tasty Philly Cheese Sandwich . Stuffed peppers are also a favorite main dish at our house.

If you would like more recipe ideas, I have a pinterest board devoted to CSA vegetable recipes:  http://www.pinterest.com/sheriredfearn/csa-veggies-recipes/

 

 

Redfearn Farm CSA- Week 21 Independence, MO

Week 21 of the Redfearn Farm CSA includes (beginning in the top left corner of the sample Full share): Stir-fry greens, Zucchini/ Yellow Squash (FULL shares only), Swiss Chard, Lettuce, Radishes, Bok Choy, Spicy Peppers, Candy Onions, Winter Squash (shown are two types of acorn squash), Sweet Peppers, Potatoes, Tomatoes and Green Beans.

Stir-fry greens mix: Store in plastic bag in refrigerator, use within a couple days. This greens mix contains a variety of mustards, bok choy, and cabbage family greens. Basic cooking instructions: wash and spin dry, slice or chop greens, heat oil (olive or vegetable) over medium-high heat. Gradually add chopped greens, stirring to just wilt.  Season with salt and pepper.  Variations: add chopped garlic when you add the greens. Top the cooked greens with a fried egg(s). Here’s a detailed sir-fried greens recipe. This recipe for Greens cooked with tomatoes and topped with eggs has helped many people enjoy greens. It is a highly adaptable recipe, and can be used with nearly any type of leafy cooking green, from spicy mustards to mellow chard. Also, some recipes that call for mustard greens can be substituted for this stir fry mix, such as: Indian Saag or Curried Mustard Greens with Kidney Beans.

Zucchini/ summer squash: store in plastic bag in refrigerator. Zucchini is great sauteed, grilled, eaten raw, or baked into zucchini bread (my kids favorite way to eat zucchini!). Zucchini (sliced and broiled or pan fried) can take the place of pasta in lasagna. If you want more ideas, you can try Baked Zucchini Fries, Squash baked eggs or Zucchini Fritters (these were very good) or Chocolate Zucchini Bread. One of our favorite recipe for a main dish of zucchini is this Cheesy Zucchini Casserole (which we make with shredded sharp cheddar, instead of Velvetta; chopped sweet peppers and sliced fennel can be added to the onion while sautéing ). Here’s a couple other zucchini recipes, recommended by CSA members: Curried Zucchini Soup, Sauteed Zucchini with Cherry Tomatoes (don’t overcook the zucchini!), and Zucchini Chocolate Rum Cake.

To preserve zucchini/ yellow squash: option 1: shred and freeze in freezer bags, to use in zucchini bread or soups or sauces. Option 2: dehydrate in dehydrator until dry like a chip. I usually store in the freezer, if not perfectly dry. Use the dried zucchini in winter soups or sauces (make sure to add them early enough for them to rehydrate).

Swiss Chard: store in plastic bag in fridge. The swiss chard leaves have a very mild flavor similar to spinach. Both the stem and the leaves can be eaten and I usually use both together; chop the stems like you would celery and begin cooking the stems before adding the greens. Our family really likes this Swiss Chard, Sausage, White bean casserole ( I use the stems and leaves of the chard). This Swiss Chard and Ricotta Crostata  is a wonderful recipe, and one of my all-time favorites. Swiss chard leaves can be used just like spinach in my Crustless Spinach Quiche recipe.

Lettuce: Store in plastic bag in refrigerator.

Radishes: a new crop of radishes is ready for harvest! The roots and greens are both very good to eat. Store in plastic bag in refrigerator, the roots separate from the greens. Crisp radishes in ice water. You can just eat them straight with butter and a sprinkle of salt. There are many variations of radish salads, here are a couple: Radish and Mint Salad  (I have made variations of this dish and really like it) Smitten Kitchen’s chopped salad. My favorite radish salad is this Rockin’ Radish Salad! Radishes can be sliced and sautéed to reduce their spiciness, or roasted. To roast: trim radishes, halve or quarter, drizzle with olive oil and coat radishes, season with salt and roast at 425F until tender-crisp.

Here’s a recipe utilizing both the radish roots and tops: Radish and Radish Top Soup

Bok Choy: store in plastic bag in refrigerator. Bok Choy in Garlic Sauce. Cooked (leftover) Bok Choy can be added to fried rice. Bok Choy can also be cooked and used inside egg rolls (I just followed the instructions on the back of the package of egg roll wrappers). Bok choy can be sliced and added to soups during the last few minutes of cooking. Bok choy can also be eaten raw, as in Bok Choy Salad.

Hot peppers: Store in plastic bag, in refrigerator. Chop and add to salsa, or use in this Jalapeno Popper Chicken.

Winter Squash (Acorn squash varieties): Store at cool, room temperature. Can be made sweet or savory: Pioneer Woman’s Baked Acorn Squash , Roasted Acorn Squash with Mushrooms, Peppers and Cheese

Eggplant (full shares only): Store in plastic bag in the refrigerator. Eggplant can be sauteed, grilled or roasted. It is great combined with zucchini and tomatoes (such as in Ratatouille).

Sweet peppers:  Store in plastic bag, in refrigerator. Meal idea: sauté sliced candy onions and sweet pepper for a tasty Philly Cheese Sandwich . Stuffed peppers are also a favorite main dish at our house; zucchini/ yellow squash can also be stuffed using the same recipe.

New Potatoes (FULL shares): store in a cool, ventilated place, but not in the refrigerator. Store apart from onions (not in the same container). New potatoes are most commonly boiled or roasted, and are normally cooked with their skin on. Basic cooking instructions (boil method): Wash potatoes and cut into uniform sized pieces (or leave smaller potatoes whole). Cover with cold water by 2 inches, add plenty of salt, bring to a boil and cook until just tender. Drain potatoes and top with melted butter and chopped herbs (such as parsley or rosemary). In addition to the boil method, new potatoes can be roasted, like this recipe for Roasted Potatoes. Our family enjoyed this recipe for green beans and new potatoes (we cooked a half recipe and used bacon instead of salt pork, and less salt and butter): Paula Deen’s Green Beans and New Potatoes (adapt the cooking time based on the tenderness of the beans; this week’s tender beans can be cooked for a much shorter length of time than older, tougher beans).

Tomatoes: Store at cool room temperature, in a single layer if possible, not in a plastic bag. Here is a website that gives many different Tomato Salad Ideas. This Roasted Tomato Tart recipe is a favorite of mine. Another favorite is baking thick slices with a cheese topping like these Parmesan Tomatoes. Here are additional tomato recipes: Fresh Tomato Pie, Caprese salad, Tomato Basil Chicken 

Green beans: store in plastic bag in refrigerator. Basic cooking instructions: trim the stem end off and leave beans whole or snap into shorter pieces. Heat a pot of salted water to boiling, add beans, and boil 2 to 3 minutes, until almost tender- crisp. Drain beans very well (if you will be finishing the beans later, cool the bean beans to prevent further cooking). Heat butter and olive oil in a skillet (about 1 T each, can be increased or decreased to taste) over medium heat, add beans and salt and pepper to taste, and stir until tender, toward the end of cooking add 1 or 2 cloves garlic (chopped) if desired. Additions: crumbled bacon, toasted slivered almonds, stirred into the beans after cooking. See the “New Potato” section below for instructions about Green beans and New Potatoes.

Eggplant (MAY be included): Store in plastic bag in the refrigerator. Eggplant can be sauteed, grilled or roasted. It is great combined with zucchini and tomatoes (such as in Ratatouille).

 

If you would like more recipe ideas, I have a pinterest board devoted to CSA vegetable recipes:  http://www.pinterest.com/sheriredfearn/csa-veggies-recipes/

Redfearn Farm CSA- Week 20 Independence, MO

Week 20 of the Redfearn Farm CSA includes (beginning in the top left corner of the sample Full share): Stir-fry greens, Lettuce head, Tomatoes with Basil, Arugula, Bok Choy, Radishes, Eggplant (Full Shares Only), Sweet Peppers, Zucchini/ Yellow Squash and Spicy Peppers.

Stir-fry greens mix: Store in plastic bag in refrigerator, use within a couple days. This greens mix contains a variety of mustards, bok choy, and cabbage family greens. Basic cooking instructions: wash and spin dry, slice or chop greens, heat oil (olive or vegetable) over medium-high heat. Gradually add chopped greens, stirring to just wilt.  Season with salt and pepper.  Variations: add chopped garlic when you add the greens. Top the cooked greens with a fried egg(s). Here’s a detailed sir-fried greens recipe. This recipe for Greens cooked with tomatoes and topped with eggs has helped many people enjoy greens. It is a highly adaptable recipe, and can be used with nearly any type of leafy cooking green, from spicy mustards to mellow chard. Also, some recipes that call for mustard greens can be substituted for this stir fry mix, such as: Indian Saag or Curried Mustard Greens with Kidney Beans.

Lettuce: Store in plastic bag in refrigerator.

Tomatoes: Store at cool room temperature, in a single layer if possible, not in a plastic bag. Here is a website that gives many different Tomato Salad Ideas. This Roasted Tomato Tart recipe is a favorite of mine. Another favorite is baking thick slices with a cheese topping like these Parmesan Tomatoes.

To preserve tomatoes: you can freeze them by cutting out the core and any bad spots and putting them in a freezer bag. To use after freezing: thaw slightly in water and the tomato skin can be easily peeled off. The tomatoes can them be used in soup, sauces or other cooked tomato recipes (after freezing the tomatoes will be very soft, but still have good flavor). You can also dry (sliced) tomatoes in a dehydrator following your dehydrators instructions. Or roast tomatoes until desired dryness and then freeze. Tomatoes can also be canned whole, chopped, as salsas or tomato/ pasta sauce (make sure to follow a recipe that is designed for home canning!).

Here are a few more tomato ideas:

Fresh Tomato Pie

Caprese salad

Fresh Salsa (pico de gallo)

Tomato Soup

Tomato Basil Chicken 

Arugula: store in plastic bag in fridge. This slightly spicy salad green is wonderful in this Roasted Sweet Potato Arugula Salad! Combine arugula with pasta in this Goat Cheese and Arugula over Penne  dish. Arugula can also be sautéed in olive oil with some garlic just until wilted. Arugula is great in this Arugula Soup that our whole family enjoys (2 onions can be substituted for the 6 shallots in the recipe, larger potatoes can be used instead of the salad potatoes).

Bok Choy: store in plastic bag in refrigerator. Bok Choy in Garlic Sauce. Cooked (leftover) Bok Choy can be added to fried rice. Bok Choy can also be cooked and used inside egg rolls (I just followed the instructions on the back of the package of egg roll wrappers). Bok choy can be sliced and added to soups during the last few minutes of cooking.

Radishes: a new crop of radishes is ready for harvest! The roots and greens are both very good to eat. Store in plastic bag in refrigerator, the roots separate from the greens. Crisp radishes in ice water. You can just eat them straight with butter and a sprinkle of salt. There are many variations of radish salads, here are a couple: Radish and Mint Salad  (I have made variations of this dish and really like it) Smitten Kitchen’s chopped salad. My favorite radish salad is this Rockin’ Radish Salad! Radishes can be sliced and sauteed to reduce their spiciness, or roasted.

Here’s a recipe utilizing both the radish roots and tops: Radish and Radish Top Soup

Eggplant (full shares only): Store in plastic bag in the refrigerator. Eggplant can be sauteed, grilled or roasted. It is great combined with zucchini and tomatoes (such as in Ratatouille).

Sweet peppers:  Store in plastic bag, in refrigerator. Meal idea: sauté sliced candy onions and sweet pepper for a tasty Philly Cheese Sandwich . Stuffed peppers are also a favorite main dish at our house; zucchini/ yellow squash can also be stuffed using the same recipe.

Zucchini/ summer squash: store in plastic bag in refrigerator. Zucchini is great sauteed, grilled, eaten raw, or baked into zucchini bread (my kids favorite way to eat zucchini!). Zucchini (sliced and broiled or pan fried) can take the place of pasta in lasagna. If you want more ideas, you can try Baked Zucchini Fries, Squash baked eggs or Zucchini Fritters (these were very good) or Chocolate Zucchini Bread. One of our favorite recipe for a main dish of zucchini is this Cheesy Zucchini Casserole (which we make with shredded sharp cheddar, instead of Velvetta; chopped sweet peppers and sliced fennel can be added to the onion while sautéing ). Here’s a couple other zucchini recipes, recommended by CSA members: Curried Zucchini Soup, Sauteed Zucchini with Cherry Tomatoes (don’t overcook the zucchini!), and Zucchini Chocolate Rum Cake.

To preserve zucchini/ yellow squash: option 1: shred and freeze in freezer bags, to use in zucchini bread or soups or sauces. Option 2: dehydrate in dehydrator until dry like a chip. I usually store in the freezer, if not perfectly dry. Use the dried zucchini in winter soups or sauces (make sure to add them early enough for them to rehydrate).

Hot peppers: Store in plastic bag, in refrigerator. Chop and add to salsa, or use in this Jalapeno Popper Chicken.

If you would like more recipe ideas, I have a pinterest board devoted to CSA vegetable recipes:  http://www.pinterest.com/sheriredfearn/csa-veggies-recipes/

Redfearn Farm CSA- Week 19 Kansas City, MO

Week 19 of the Redfearn Farm CSA includes Green Beans, Zucchini/ Yellow Squash, Tomatoes with Basil, CHOICE of Arugula or Swiss Chard, Bok Choy (Full Shares Only), Stir-fry greens, Candy Onions, Sweet Peppers, Radishes and Spicy Peppers.

Pictured below is Swiss Chard on the left and Arugula on the right.

swiss chard arugula kansas city

 

 

 

 

 

 

 

 

Green beans: store in plastic bag in refrigerator. Basic cooking instructions: trim the stem end off and leave beans whole or snap into shorter pieces. Heat a pot of salted water to boiling, add beans, and boil 2 to 3 minutes, until almost tender- crisp. Drain beans very well (if you will be finishing the beans later, cool the bean beans to prevent further cooking). Heat butter and olive oil in a skillet (about 1 T each, can be increased or decreased to taste) over medium heat, add beans and salt and pepper to taste, and stir until tender, toward the end of cooking add 1 or 2 cloves garlic (chopped) if desired. Additions: crumbled bacon, toasted slivered almonds, stirred into the beans after cooking. See the “New Potato” section below for instructions about Green beans and New Potatoes.

Zucchini/ summer squash: store in plastic bag in refrigerator. Zucchini is great sauteed, grilled, eaten raw, or baked into zucchini bread (my kids favorite way to eat zucchini!). Zucchini (sliced and broiled or pan fried) can take the place of pasta in lasagna. If you want more ideas, you can try Baked Zucchini Fries, Squash baked eggs or Zucchini Fritters (these were very good) or Chocolate Zucchini Bread. One of our favorite recipe for a main dish of zucchini is this Cheesy Zucchini Casserole (which we make with shredded sharp cheddar, instead of Velvetta; chopped sweet peppers and sliced fennel can be added to the onion while sautéing ). Here’s a couple other zucchini recipes, recommended by CSA members: Curried Zucchini Soup, Sauteed Zucchini with Cherry Tomatoes (don’t overcook the zucchini!), and Zucchini Chocolate Rum Cake.

To preserve zucchini/ yellow squash: option 1: shred and freeze in freezer bags, to use in zucchini bread or soups or sauces. Option 2: dehydrate in dehydrator until dry like a chip. I usually store in the freezer, if not perfectly dry. Use the dried zucchini in winter soups or sauces (make sure to add them early enough for them to rehydrate).

Tomatoes: Store at cool room temperature, in a single layer if possible, not in a plastic bag. Here is a website that gives many different Tomato Salad Ideas. This Roasted Tomato Tart recipe is a favorite of mine. Another favorite is baking thick slices with a cheese topping like these Parmesan Tomatoes.

To preserve tomatoes: you can freeze them by cutting out the core and any bad spots and putting them in a freezer bag. To use after freezing: thaw slightly in water and the tomato skin can be easily peeled off. The tomatoes can them be used in soup, sauces or other cooked tomato recipes (after freezing the tomatoes will be very soft, but still have good flavor). You can also dry (sliced) tomatoes in a dehydrator following your dehydrators instructions. Or roast tomatoes until desired dryness and then freeze. Tomatoes can also be canned whole, chopped, as salsas or tomato/ pasta sauce (make sure to follow a recipe that is designed for home canning!).

Here are a few more tomato ideas:

Fresh Tomato Pie

Caprese salad

Fresh Salsa (pico de gallo)

Tomato Soup

Tomato Basil Chicken 

Swiss Chard: store in plastic bag in fridge. Both the stem and the leaves can be eaten and I usually use both together; chop the stems like you would celery and begin cooking the stems before adding the greens. Our family really likes this Swiss Chard, Sausage, White bean casserole ( I use the stems and leaves of the chard). This Swiss Chard and Ricotta Crostata  is a wonderful recipe, and one of my all-time favorites. Swiss chard leaves can be used just like spinach in my Crustless Spinach Quiche recipe.

Arugula: store in plastic bag in fridge. This slightly spicy salad green is wonderful in this Roasted Sweet Potato Arugula Salad! Combine arugula with pasta in this Goat Cheese and Arugula over Penne  dish. Arugula can also be sautéed in olive oil with some garlic just until wilted. Arugula is great in this Arugula Soup that our whole family enjoys (2 onions can be substituted for the  6 shallots in the recipe, larger potatoes can be used instead of the salad potatoes).

Bok Choy (full shares only): store in plastic bag in refrigerator. Bok Choy in Garlic Sauce. Cooked (leftover) Bok Choy can be added to fried rice. Bok Choy can also be cooked and used inside egg rolls (I just followed the instructions on the back of the package of egg roll wrappers).

Stir-fry greens mix: Store in plastic bag in refrigerator, use within a couple days. This greens mix contains a variety of mustards, bok choy, and cabbage family greens. Basic cooking instructions: wash and spin dry, slice or chop greens, heat oil (olive or vegetable) over medium-high heat. Gradually add chopped greens, stirring to just wilt.  Season with salt and pepper.  Variations: add chopped garlic when you add the greens. Top the cooked greens with a fried egg(s). Here’s a detailed sir-fried greens recipe. This recipe for Greens cooked with tomatoes and topped with eggs has helped many people enjoy greens. It is a highly adaptable recipe, and can be used with nearly any type of leafy cooking green, from spicy mustards to mellow chard.

Sweet peppers:  Store in plastic bag, in refrigerator. Meal idea: sauté sliced candy onions and sweet pepper for a tasty Philly Cheese Sandwich . Stuffed peppers are also a favorite main dish at our house; zucchini/ yellow squash can also be stuffed using the same recipe.

Radishes: a new crop of radishes is ready for harvest! The roots and greens are both very good to eat. Store in plastic bag in refrigerator, the roots separate from the greens. Crisp radishes in ice water. You can just eat them straight with butter and a sprinkle of salt. There are many variations of radish salads, here are a couple: Radish and Mint Salad  (I have made variations of this dish and really like it) Smitten Kitchen’s chopped salad

Here’s a recipe utilizing both the radish roots and tops: Radish and Radish Top Soup

Hot peppers: Store in plastic bag, in refrigerator. Chop and add to salsa, or use in this Jalapeno Popper Chicken.

If you would like more recipe ideas, I have a pinterest board devoted to CSA vegetable recipes:  http://www.pinterest.com/sheriredfearn/csa-veggies-recipes/

 

 

Redfearn Farm CSA- Week 18 Independence, MO

Week 18 of the Redfearn Farm CSA includes Green Beans, Zucchini/ Yellow Squash, Tomatoes with Basil, CHOICE of Arugula or Swiss Chard, Eggplant (Full Shares Only), Cucumbers, Candy Onions, Sweet Peppers, Radishes and Spicy Peppers. There will be larger quantities of zucchini/ yellow squash than last week and fewer cucumbers and fewer tomatoes.

Pictured below is Swiss Chard on the left and Arugula on the right.

swiss chard arugula kansas city

 

 

 

 

 

 

 

 

Green beans: store in plastic bag in refrigerator. Basic cooking instructions: trim the stem end off and leave beans whole or snap into shorter pieces. Heat a pot of salted water to boiling, add beans, and boil 2 to 3 minutes, until almost tender- crisp. Drain beans very well (if you will be finishing the beans later, cool the bean beans to prevent further cooking). Heat butter and olive oil in a skillet (about 1 T each, can be increased or decreased to taste) over medium heat, add beans and salt and pepper to taste, and stir until tender, toward the end of cooking add 1 or 2 cloves garlic (chopped) if desired. Additions: crumbled bacon, toasted slivered almonds, stirred into the beans after cooking. See the “New Potato” section below for instructions about Green beans and New Potatoes.

Zucchini/ summer squash: store in plastic bag in refrigerator. Zucchini is great sauteed, grilled, eaten raw, or baked into zucchini bread (my kids favorite way to eat zucchini!). Zucchini (sliced and broiled or pan fried) can take the place of pasta in lasagna. If you want more ideas, you can try Baked Zucchini Fries, Squash baked eggs or Zucchini Fritters (these were very good) or Chocolate Zucchini Bread. One of our favorite recipe for a main dish of zucchini is this Cheesy Zucchini Casserole (which we make with shredded sharp cheddar, instead of Velvetta; chopped sweet peppers and sliced fennel can be added to the onion while sautéing ). Here’s a couple other zucchini recipes, recommended by CSA members: Curried Zucchini Soup, Sauteed Zucchini with Cherry Tomatoes (don’t overcook the zucchini!), and Zucchini Chocolate Rum Cake.

To preserve zucchini/ yellow squash: option 1: shred and freeze in freezer bags, to use in zucchini bread or soups or sauces. Option 2: dehydrate in dehydrator until dry like a chip. I usually store in the freezer, if not perfectly dry. Use the dried zucchini in winter soups or sauces (make sure to add them early enough for them to rehydrate).

Tomatoes: Store at cool room temperature, in a single layer if possible, not in a plastic bag. Here is a website that gives many different Tomato Salad Ideas. This Roasted Tomato Tart recipe is a favorite of mine. Another favorite is baking thick slices with a cheese topping like these Parmesan Tomatoes (I made them without the spicy brown mustard, and really liked them).

To preserve tomatoes: you can freeze them by cutting out the core and any bad spots and putting them in a freezer bag. To use after freezing: thaw slightly in water and the tomato skin can be easily peeled off. The tomatoes can them be used in soup, sauces or other cooked tomato recipes (after freezing the tomatoes will be very soft, but still have good flavor). You can also dry (sliced) tomatoes in a dehydrator following your dehydrators instructions. Or roast tomatoes until desired dryness and then freeze. Tomatoes can also be canned whole, chopped, as salsas or tomato/ pasta sauce (make sure to follow a recipe that is designed for home canning!).

Here are a few more tomato ideas:

Fresh Tomato Pie

Caprese salad

Fresh Salsa (pico de gallo)

Tomato Soup

Swiss Chard: store in plastic bag in fridge. Both the stem and the leaves can be eaten and I usually use both together; chop the stems like you would celery and begin cooking the stems before adding the greens. Our family really likes this Swiss Chard, Sausage, White bean casserole (which also uses a little fennel bulb, and I use the stems and leaves of the chard). This Swiss Chard and Ricotta Crostata  is a wonderful recipe, and one of my all-time favorites.

Arugula: store in plastic bag in fridge. This slightly spicy salad green is wonderful in this Roasted Sweet Potato Arugula Salad! Combine arugula with pasta in this Goat Cheese and Arugula over Penne  dish

Cucumbers: store in a plastic big in fridge. Smaller cucumbers have tender skin and small seeds,  larger cucumbers have thicker skin and larger seeds. Larger cucumbers can be cut lengthwise to scoop out the seeds. To crisp cucumbers, place in ice water for an hour, or more. For cucumber salads or to make cucumber sauce (tzatziki sauce), I peel cucumbers, slice lengthwise, scoop out seeds, slice or chop (depending on recipe), lightly salt the cucumber pieces, and let drain 15 to 20 minutes, and sometime even pat dry. Salting and draining the cucumbers removes a lot of their water and allows them to absorb more “dressing”. Here are a couple cucumber salad ideas: Cucumbers with Sour Cream, Cucumber and Tomato Salad. Smaller cucumbers make great pickles, like this Dill Pickle recipe. Also try cucumber soup; such as this cream of cucumber soup or cold cucumber soup.

Sweet peppers:  Store in plastic bag, in refrigerator. Meal idea: sauté sliced candy onions and sweet pepper for a tasty Philly Cheese Sandwich . This has become a family favorite!

Radishes: a new crop of radishes is ready for harvest! The roots and greens are both very good to eat. Store in plastic bag in refrigerator, the roots separate from the greens. Crisp radishes in ice water. You can just eat them straight with butter and a sprinkle of salt. There are many variations of radish salads, here are a couple: Radish and Mint Salad  (I have made variations of this dish and really like it) Smitten Kitchen’s chopped salad

Here’s a recipe utilizing both the radish roots and tops: Radish and Radish Top Soup

Hot peppers: Store in plastic bag, in refrigerator. Chop and add to salsa, or use in this Jalapeno Popper Chicken.

 

 

Redfearn Farm CSA- Week 17 Independence, MO

Week 17 of the Redfearn Farm CSA includes Green Beans, Zucchini/ Yellow Squash, Tomatoes with Basil, CHOICE of Arugula or Swiss Chard, New Potatoes (Full Shares Only), Cucumbers, Candy Onions, Sweet Peppers, Radishes and Spicy Peppers. Partial shares will also get a small eggplant.

Pictured below is Swiss Chard on the left and Arugula on the right.

swiss chard arugula kansas city

 

 

 

 

 

 

 

 

Green beans: store in plastic bag in refrigerator. Basic cooking instructions: trim the stem end off and leave beans whole or snap into shorter pieces. Heat a pot of salted water to boiling, add beans, and boil 2 to 3 minutes, until almost tender- crisp. Drain beans very well (if you will be finishing the beans later, cool the bean beans to prevent further cooking). Heat butter and olive oil in a skillet (about 1 T each, can be increased or decreased to taste) over medium heat, add beans and salt and pepper to taste, and stir until tender, toward the end of cooking add 1 or 2 cloves garlic (chopped) if desired. Additions: crumbled bacon, toasted slivered almonds, stirred into the beans after cooking. See the “New Potato” section below for instructions about Green beans and New Potatoes.

Zucchini/ summer squash: store in plastic bag in refrigerator. Zucchini is great sauteed, grilled, eaten raw, or baked into zucchini bread (my kids favorite way to eat zucchini!). Zucchini (sliced and broiled or pan fried) can take the place of pasta in lasagna. If you want more ideas, you can try Baked Zucchini Fries, Squash baked eggs or Zucchini Fritters (these were very good) or Chocolate Zucchini Bread. One of our favorite recipe for a main dish of zucchini is this Cheesy Zucchini Casserole (which we make with shredded sharp cheddar, instead of Velvetta; chopped sweet peppers and sliced fennel can be added to the onion while sautéing ). Here’s a couple other zucchini recipes, recommended by CSA members: Curried Zucchini Soup, Sauteed Zucchini with Cherry Tomatoes (don’t overcook the zucchini!), and Zucchini Chocolate Rum Cake.

To preserve zucchini/ yellow squash: option 1: shred and freeze in freezer bags, to use in zucchini bread or soups or sauces. Option 2: dehydrate in dehydrator until dry like a chip. I usually store in the freezer, if not perfectly dry. Use the dried zucchini in winter soups or sauces (make sure to add them early enough for them to rehydrate).

Tomatoes: Store at cool room temperature, in a single layer if possible, not in a plastic bag. Here is a website that gives many different Tomato Salad Ideas. This Roasted Tomato Tart recipe is a favorite of mine. Another favorite is baking thick slices with a cheese topping like these Parmesan Tomatoes (I made them without the spicy brown mustard, and really liked them).

To preserve tomatoes: you can freeze them by cutting out the core and any bad spots and putting them in a freezer bag. To use after freezing: thaw slightly in water and the tomato skin can be easily peeled off. The tomatoes can them be used in soup, sauces or other cooked tomato recipes (after freezing the tomatoes will be very soft, but still have good flavor). You can also dry (sliced) tomatoes in a dehydrator following your dehydrators instructions. Or roast tomatoes until desired dryness and then freeze. Tomatoes can also be canned whole, chopped, as salsas or tomato/ pasta sauce (make sure to follow a recipe that is designed for home canning!).

Here are a few more tomato ideas:

Fresh Tomato Pie

Caprese salad

Fresh Salsa (pico de gallo)

Tomato Soup

Swiss Chard: store in plastic bag in fridge. Both the stem and the leaves can be eaten and I usually use both together; chop the stems like you would celery and begin cooking the stems before adding the greens. Our family really likes this Swiss Chard, Sausage, White bean casserole (which also uses a little fennel bulb, and I use the stems and leaves of the chard). This Swiss Chard and Ricotta Crostata  is a wonderful recipe, and one of my all-time favorites.

Arugula: store in plastic bag in fridge. This slightly spicy salad green is wonderful in this Roasted Sweet Potato Arugula Salad!

New Potatoes (FULL shares): store in a cool, ventilated place, but not in the refrigerator. Store apart from onions (not in the same container). New potatoes are most commonly boiled or roasted, and are normally cooked with their skin on. Basic cooking instructions (boil method): Wash potatoes and cut into uniform sized pieces (or leave smaller potatoes whole). Cover with cold water by 2 inches, add plenty of salt, bring to a boil and cook until just tender. Drain potatoes and top with melted butter and chopped herbs (such as parsley or rosemary). In addition to the boil method, new potatoes can be roasted, like this recipe for Roasted Potatoes. Our family enjoyed this recipe for green beans and new potatoes (we cooked a half recipe and used bacon instead of salt pork, and less salt and butter): Paula Deen’s Green Beans and New Potatoes (adapt the cooking time based on the tenderness of the beans; this week’s tender beans can be cooked for a much shorter length of time than older, tougher beans).

Cucumbers: store in a plastic big in fridge. Smaller cucumbers have tender skin and small seeds,  larger cucumbers have thicker skin and larger seeds. Larger cucumbers can be cut lengthwise to scoop out the seeds. To crisp cucumbers, place in ice water for an hour, or more. For cucumber salads or to make cucumber sauce (tzatziki sauce), I peel cucumbers, slice lengthwise, scoop out seeds, slice or chop (depending on recipe), lightly salt the cucumber pieces, and let drain 15 to 20 minutes, and sometime even pat dry. Salting and draining the cucumbers removes a lot of their water and allows them to absorb more “dressing”. Here are a couple cucumber salad ideas: Cucumbers with Sour Cream, Cucumber and Tomato Salad. Smaller cucumbers make great pickles, like this Dill Pickle recipe. Also try cucumber soup; such as this cream of cucumber soup or cold cucumber soup.

Sweet peppers:  Store in plastic bag, in refrigerator. Meal idea: sauté sliced candy onions and sweet pepper for a tasty Philly Cheese Sandwich . This has become a family favorite!

Radishes: a new crop of radishes is ready for harvest! The roots and greens are both very good to eat. Store in plastic bag in refrigerator, the roots separate from the greens. Crisp radishes in ice water. You can just eat them straight with butter and a sprinkle of salt. There are many variations of radish salads, here are a couple: Radish and Mint Salad  (I have made variations of this dish and really like it) Smitten Kitchen’s chopped salad

Here’s a recipe utilizing both the radish roots and tops: Radish and Radish Top Soup

Hot peppers: Store in plastic bag, in refrigerator. Chop and add to salsa, or use in this Jalapeno Popper Chicken.

 

 

Redfearn Farm CSA- Week 16 Independence, MO

Week 16 of the Redfearn farm CSA includes lots of great summer vegetables; we are continuing to harvest lots of tomatoes, zucchini and cucumbers and the next couple weeks we will have lots of green beans! Pictured, beginning at top left: Mizuna (Choice of Mizuna or Mustard Greens), Tomatoes, Swiss Chard (Full shares only), Green beans, Radishes with tops, Cucumbers, Candy Onions, Hot peppers, Sweet peppers, and Zucchini/ yellow squash.

Mizuna (asian mustard green): store in plastic bag in fridge. These greens are stronger in flavor than spinach or chard and are a little spicy. I would NOT recommend adding mustard greens to smoothies. Mizuna can be eaten raw in salad or more often is cooked.  Basic cooking instructions: Cut off the root end of the greens, wash and dry well (a salad spinner works great) and chop well. Heat oil (butter or bacon grease) in a sauté pan over medium heat, add chopped onion if desired, cook onion till it begins to color, add chopped greens a little at a time and cook until tender (some people like to add a little water or chicken broth to help the greens cook), season with salt and pepper to taste. Indian Saag can be made using a mixture of chopped greens (like mustard or turnip greens with spinach or chard). Here is general instructions for Braising Dark Green Leafy Vegetables or this Sauteed Mizuna with Garlic and Fish Sauce.

Mustard greens: store in plastic bag in fridge. These greens are stronger in flavor than spinach or chard and are spicy. I would NOT recommend adding mustard greens to smoothies. This week’s mustard greens are quite young, so you don’t need to boil them first, and the stem is thin enough to be included in recipes. Basic cooking instructions: Cut off the root end of the greens, wash and dry well (a salad spinner works great) and chop well. Heat oil (butter or bacon grease) in a sauté pan over medium heat, add chopped onion if desired, cook onion till it begins to color, add chopped greens a little at a time and cook until tender (some people like to add a little water or chicken broth to help the greens cook), season with salt and pepper to taste. Indian Saag can be made using a mixture of chopped greens (like mustard or turnip greens with spinach or chard).

One of our favorite recipes for mustard greens is this Curried Mustard Greens with Kidney Beans. I don’t usually boil the greens first; instead sauté them in some oil at the beginning of the directions.

Tomatoes: Store at cool room temperature, in a single layer if possible, not in a plastic bag. Here is a website that gives many different Tomato Salad Ideas. This Roasted Tomato Tart recipe is a favorite of mine. Another favorite is baking thick slices with a cheese topping like these Parmesan Tomatoes (I made them without the spicy brown mustard, and really liked them).

To preserve tomatoes: you can freeze them by cutting out the core and any bad spots and putting them in a freezer bag. To use after freezing: thaw slightly in water and the tomato skin can be easily peeled off. The tomatoes can them be used in soup, sauces or other cooked tomato recipes (after freezing the tomatoes will be very soft, but still have good flavor). You can also dry (sliced) tomatoes in a dehydrator following your dehydrators instructions. Or roast tomatoes until desired dryness and then freeze. Tomatoes can also be canned whole, chopped, as salsas or tomato/ pasta sauce (make sure to follow a recipe that is designed for home canning!).

Here are a few more tomato ideas:

Fresh Tomato Pie

Caprese salad

Fresh Salsa (pico de gallo)

Tomato Soup

Swiss Chard: store in plastic bag in fridge. Both the stem and the leaves can be eaten and I usually use both together; chop the stems like you would celery and begin cooking the stems before adding the greens. Our family really likes this Swiss Chard, Sausage, White bean casserole (which also uses a little fennel bulb, and I use the stems and leaves of the chard). This Swiss Chard and Ricotta Crostata  is a wonderful recipe, and one of my all-time favorites.

Green beans: store in plastic bag in refrigerator. Basic cooking instructions: trim the stem end off and leave beans whole or snap into shorter pieces. Heat a pot of salted water to boiling, add beans, and boil 2 to 3 minutes, until almost tender- crisp. Drain beans very well (if you will be finishing the beans later, cool the bean beans to prevent further cooking). Heat butter and olive oil in a skillet (about 1 T each, can be increased or decreased to taste) over medium heat, add beans and salt and pepper to taste, and stir until tender, toward the end of cooking add 1 or 2 cloves garlic (chopped) if desired. Additions: crumbled bacon, toasted slivered almonds, stirred into the beans after cooking.

Radishes: a new crop of radishes is ready for harvest! The roots and greens are both very good to eat. Store in plastic bag in refrigerator, the roots separate from the greens. Crisp radishes in ice water. You can just eat them straight with butter and a sprinkle of salt. There are many variations of radish salads, here are a couple: Radish and Mint Salad  (I have made variations of this dish and really like it) Smitten Kitchen’s chopped salad

Here’s a recipe utilizing both the radish roots and tops: Radish and Radish Top Soup

Cucumbers: store in a plastic big in fridge. Smaller cucumbers have tender skin and small seeds,  larger cucumbers have thicker skin and larger seeds. Larger cucumbers can be cut lengthwise to scoop out the seeds. For cucumber salads or to make cucumber sauce (tzatziki sauce), I peel cucumbers, slice lengthwise, scoop out seeds, slice or chop (depending on recipe), lightly salt the cucumber pieces, and let drain 15 to 20 minutes, and sometime even pat dry. Salting and draining the cucumbers removes a lot of their water and allows them to absorb more “dressing”. Here are a couple cucumber salad ideas: Cucumbers with Sour Cream, Cucumber and Tomato Salad. Smaller cucumbers make great pickles, like this Dill Pickle recipe. Also try cucumber soup; such as this cream of cucumber soup or cold cucumber soup.

Swiss Chard: store in plastic bag in fridge. Both the stem and the leaves can be eaten and I usually use both together; chop the stems like you would celery and begin cooking the stems before adding the greens. Our family really likes this Swiss Chard, Sausage, White bean casserole (which also uses a little fennel bulb, and I use the stems and leaves of the chard). This Swiss Chard and Ricotta Crostata  is a wonderful recipe, and one of my all-time favorites.

Hot peppers: Store in plastic bag, in refrigerator. Chop and add to salsa, or use in this Jalapeno Popper Chicken.

Sweet pepper:  Store in plastic bag, in refrigerator. Meal idea: sauté sliced candy onions and sweet pepper for a tasty Philly Cheese Sandwich . This has become a family favorite!

Zucchini/ summer squash: store in plastic bag in refrigerator. Zucchini is great sauteed, grilled, eaten raw, or baked into zucchini bread (my kids favorite way to eat zucchini!). Zucchini (sliced and broiled or pan fried) can take the place of pasta in lasagna. If you want more ideas, you can try Baked Zucchini Fries, Squash baked eggs or Zucchini Fritters (these were very good) or Chocolate Zucchini Bread. One of our favorite recipe for a main dish of zucchini is this Cheesy Zucchini Casserole (which we make with shredded sharp cheddar, instead of Velvetta; chopped sweet peppers and sliced fennel can be added to the onion while sautéing ). Here’s a couple other zucchini recipes, recommended by CSA members: Curried Zucchini Soup, Sauteed Zucchini with Cherry Tomatoes (don’t overcook the zucchini!), and Zucchini Chocolate Rum Cake.

To preserve zucchini/ yellow squash: option 1: shred and freeze in freezer bags, to use in zucchini bread or soups or sauces. Option 2: dehydrate in dehydrator until dry like a chip. I usually store in the freezer, if not perfectly dry. Use the dried zucchini in winter soups or sauces (make sure to add them early enough for them to rehydrate).

Zucchini or Summer Squash Lasagna

6-8 small- medium Summer Squash (yellow, green or combination)

1 lb. Ground Beef or Sausage

1 medium Onion, chopped

3-4 cloves Garlic, chopped

1 (24 oz) jar Pasta Sauce (homemade or store- bought)

15 oz. Ricotta Cheese

1/2 C. grated Parmesan Cheese

8 oz. shredded Mozzarella Cheese

2 Eggs

¼- ½  C. fresh basil, chopped

 

Directions:

  1. Slice squash lengthwise into ¼ inch slices, sprinkle with salt and let stand 30 minutes.  Drain and pat dry.  Lightly brown slices, both sides, in olive oil in large skillet or griddle.  Roasting the squash slices at 400 F is another method. Set aside.
  2. Meanwhile, brown meat with chopped onion and drain.  Return to pan and add chopped garlic, cook 1 minute and add pasta sauce, half of chopped basil and salt and pepper to taste.  Set meat sauce aside.
  3. In a mixing bowl, combine ricotta cheese, half of grated parmesan, half of shredded mozzarella, 2 eggs, remaining chopped basil, and freshly ground pepper.
  4. In a 9” x 13” pan, spread a small amount of meat sauce in the bottom. Layer with 1/3 of the squash slices, top with half the cheese mixture and 1/3 of the meat sauce; repeat once.  Top with the remaining squash and meat sauce.  Reserve remaining shredded mozzarella and Parmesan for topping.
  5. Cover and bake at 375 F for 20-30 minutes or until bubbly.  Top with remaining cheeses and bake 5 more minutes.

 

 

Discount on Kansas City Fall CSA Vegetable Shares

Nine weekly CSA boxes of chemical pesticide free, locally grown, delicious vegetables for a reduced price!  Use the coupon code at the end of this post for $15 off your order!  Where the Redfearn Grows Natural Farm is conveniently located just 5 miles north of Blue Springs on 7 hwy in Independence, MO.  We also offer a pickup location in Lee’s Summit, MO near View High Drive and 3rd St.

We offer a wide array of naturally-grown vegetables guaranteed free from chemical pesticides, herbicides or fertilizers.  We use compost and aged manure to build the soil organisms that in turn feed the plants and yield exceptional quality vegetables for your table!  Your Fall CSA share will include a wide variety of the fall’s best produce including the last of the summer heat loving crops  like ten varieties of mouth-watering tomatoes, a wide array of spicy peppers, sweet bell peppers, crunchy cucumbers, multi-colored zucchini, blood red beets, fresh new potatoes, bulb fennel, both Italian and Asian eggplant, exquisite green beans, super-sweet onions, tangy garlic, and buttery swiss chard, plus the cool season crops of lettuce, broccoli, turnips, kale, and cabbage, Jerusalem artichokes, sweet potatoes, butternut squash, acorn squash, radishes, bok choi and more.

And if you don’t know how to cook all that, don’t worry. You’ll receive a weekly emailed link to our weekly blog post including storage tips and great recipes hand-picked by chef Sheri that will make your dinner table blossom with the luscious tastes of summer.

Learn more about our weekly CSA and all of the options here. CSA members can also purchase free range eggs at the farm as well.  And if you just aren’t ready to commit to our Fall CSA, we offer an option to purchase a single week box to give it a try!  As CSA members you’ll also get first dibs on local honey produced by our bees right here in Independence as well as access to the farm to feed the chickens and goats and enjoy the sunshine and peace of the farm.

Sign up soon, the Fall CSA begins September 1 and ends the last week of October.  We only have a limited number of shares left!

Use promo code FallCSA to get $15 off your Fall CSA membership.