Cultivating Sustainability

Quesadillas are a fabulous way to use all sorts of CSA veggies – summer and winter greens and squash! For a complete meal, serve with a simple side salad or Southwest Gazpacho. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

• 2 tbsp extra virgin olive oil
• 1 medium onion, chopped*
• 2 large summer squash (any combination of yellow squash or zucchini)*
• 4 cloves of garlic, minced*
• 1 large bunch swiss chard, chopped (including stems)*
• 1 15 oz can organic black beans, drained and rinsed
• 8 oz cheddar cheese, grated
• 4 oz feta cheese, crumbled
• 6 large tortillas

DIRECTIONS

1. In a large cast-iron wok (or other large skillet), heat oil on medium high heat. Add onion and summer squash. Saute for 4 minutes or until they being to brown (stirring only occasionally). Add garlic, saute for another 2 minutes. Add swiss chard and black beans and saute for 4 minutes, or until swiss chard is tender.
2. On a cutting board or large plate prep the quesadillas: sprinkle a little cheese on one tortilla, spoon about 1/2 cup of swiss chard mixture on top of cheese, spread evenly up to the edges of the tortilla (you may need to add more or less of the swiss chard mixture depending on the size of the tortilla – ideally you want about a 1/2 inch thick layer of swiss chard mixture on each tortilla), top with a little more cheese and another tortilla.
3. Spray the frying pan with cooking spray. Add one prepared quesadilla, spray top with additional cooking spray. Cook until browned on one side and then flip and cook other side until crispy and brown. Repeat for remaining quesadillas.
4. Top quesadillas with a dollop of sour cream.

Don’t know what to do with all those cucumbers and tomatoes? Just throw them in a blender along with some herbs, onions, and other seasonings for a delicious and refreshing summer soup. (*Indicates Potomac Vegetable Farm (PVF) produce and ** indicates Licking Creek Bend Farm produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

• 3 tbsp extra virgin olive oil
• 3 cups organic tomato juice
• 1/2 cup finely minced onion*
• 1 medium clove garlic, minced*
• 1 medium cucumber, peeled and coarsely sliced*
• 3 scallions, coarsely chopped**
• 2 medium tomatoes, coarsely chopped**
• 1/2 cup fresh cilantro, coarsely chopped
• 1/2 tsp ground cumin
• 1 tbsp lemon juice
• 1 tbsp lime juice
• 2 tbsp red wine vinegar
• Salt and pepper to taste

DIRECTIONS

1. Combine all ingredients in a blender (reserving 2 tbsp minced scallions and 2 tbsp minced cucumber). Puree until smooth.
2. Before serving, top with 1/2 tbsp reserved scallions and cucumber.

This is a great way to use up a lot of CSA vegetables, plus it’s delicious! This greek meal tastes equally as well the next day for a picnic lunch – you can even eat it cold! (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

• Grilled Chicken with Cinnamon, Garlic, Lemon Marinade
• Grilled Zucchini, Yellow Squash & Onions*
• Tabbouleh with Parsley, Cucumbers & Tomatoes*
• Hummus*
• Swiss Chard with Cabbage, Chickpeas & Garlic*

Serve this easy, simple greek dish as part of a Greek Feast. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

• 2 tbsp extra virgin olive oil
• 1 medium onion, sliced*
• 1 15 oz can organic chickpeas, drained and rinsed
• 4 cloves garlic, minced*
• 1 large bunch swiss chard*, coarsely sliced including stems
• 1/2 head small-medium arrow head cabbage*, coarsely sliced
• 1 tbsp balsamic creme vinegar
• Salt and pepper to taste

DIRECTIONS

1. In a large, cast-iron wok (or other large skillet), heat oil on medium-high heat. Saute onions and chickpeas for about 4 minutes. Add garlic and cook for another 2 minutes.
2. Turn heat down to medium and add swiss chard and cabbage. Saute for about 4-8 minutes or until cabbage and swiss chard are tender. (Add about 2 tbsp of water if the vegetables start to stick to the bottom of the pan.) Stir in salt, pepper, and balsamic creme vinegar.

A great, easy recipe! The cinnamon provides a lovely, subtle variation to standard grilled chicken. For a complete meal, serve as a part of a Greek Feast. Or, serve cold, sliced in half (length-wise) on a sandwich with pesto, grilled zucchini, and cheese.

INGREDIENTS

• 2 lb organic, free-range chicken
• 1/4 cup extra virgin olive oil
• 1/4 cup fresh lemon juice (or high quality bottled, such as Santa Cruz or Lakewood brands)
• 1/4 tsp ground cinnamon
• 6 garlic cloves, minced
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground pepper

DIRECTIONS

1. Combine oil through pepper in a 8″ square, glass baking dish.
2. Remove all fat and membrane from chicken. Cut into tender sized pieces (about 2 inches by 3 inches).
3. Evenly coat chicken pieces with the marinade in the baking dish. Cover with plastic wrap and refrigerate for 1-2 hours.
4. Let stand at room temperature for 15-30 minutes before grilling.
5. Grill on medium heat for about 4 minutes on each side, or until golden. Do not overcook.

Serve with other greek food, or as part of a Greek Feast. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

• 1 19 oz can organic chickpeas, drained and rinsed
• 2 cloves garlic, minced*
• 1/3 cup tahini (Middle Eastern sesame paste)
• 1/3 cup water
• 2 1/2 tbsp lemon juice
• 1/2 tsp kosher salt
• 1/2 tsp cumin seeds
• 1 1/2 tbsp pine nuts

DIRECTIONS

1. Combine chickpeas through salt in a food processor and process until smooth.
2. Stir in cumin seeds and pine nuts.

If you have a grill, this is the easiest burger you can make! Serve with a light salad, such as Dill & Cabbage Salad. (*Indicates Potomac Vegetable Farm (PVF) produce and ** Star Hollow Farm produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

• 3 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1/4 tsp salt
• 1/4 tsp pepper
• 4 large portobello mushrooms**, remove stems
• 1 large onion, thickly sliced into 1/2 inch slices
• 4 leaves of lettuce*
• 4 small, high quality buns
• Slices of cheddar cheese (optional)

DIRECTIONS

1. Combine oil through pepper in a small bowl. Mix well. Using a brush, evenly coat each portobello mushroom and onion slice with oil vinegar mixture (you may need to mix more, depending on the size of your onion and mushrooms).
2. Grill portobello mushrooms for 12-15 minutes (about 6 minutes on each side) and onions for 8-12 minutes (about 4 minutes on each side), or until cooked through.
3. Serve 1 grilled portobello mushroom and 1 grilled onion slice on small, high quality buns topped with dijon mustard, mayo, cheddar cheese, and lettuce.

Zucchini & Yellow Squash

Dandelion Greens

Basil

Swiss Chard

Lettuce

Finely sliced cabbage, chopped dill, cucumber and feta make a delicate side salad. Serve this with your favorite burger or sandwich. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

• 1 small cabbage, finely sliced*
• 1/4 cup dill, chopped*
• 1 medium cucumber, thinly sliced*
• 1-2 scallions, chopped*
• 1 small head of lettuce, torn into pieces*
• 1/4 cup feta cheese, crumbled
• Lemon Garlic Vinaigrette

DIRECTIONS

1. Combine cabbage through lettuce in a large bowl.
2. Toss with 1-2 tbsp lemon garlic vinaigrette.

Simply delicious on most salads!

INGREDIENTS

• 3 tbsp extra virgin olive oil
• 1 tbsp lemon juice (high quality bottled such as Santa Cruz or Lakewood)
• 1 clove garlic, minced
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground pepper

DIRECTIONS

1. Combine all ingredients in a small glass jar with a tight fitting lid.
2. Shake until combined.