Potomac Vegetable Farms – Week 4

05 Monday Jul 2010

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Here’s what was in the bag this week (click on each item for cooking ideas):

Zucchini & Yellow Squash

Cucumbers, Fingerling Potatoes & Cabbage

Dandelion Greens

Basil

Swiss Chard

Lettuce

Dill & Cabbage Salad

05 Monday Jul 2010

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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.

Lemon Garlic Vinaigrette

04 Sunday Jul 2010

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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.

Green Salad with Sweet Peas & Scallions

28 Monday Jun 2010

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This a very simple, yet delicious summer salad. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

  • 1 head of red leaf or romaine lettuce*
  • 3 green onions (also called scallions)*
  • 3 tbsp dill, chopped*
  • 1/4 cup sweet peas (shells removed)*
  • 1-2 tbsp lime vinaigrette

DIRECTIONS

  1. Using a salad spinner, rinse and spin the lettuce and tear into bit sized pieces.
  2. Chop the scallions and dill.
  3. Combine all ingredients in a large bowl and toss with vinaigrette. Serve immediately.

Lime Vinaigrette

28 Monday Jun 2010

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This is a really simple, refreshing vinaigrette that tastes great with a simple green salad, or with a mexican inspired fajita or taco salad.

INGREDIENTS

  • 1/4 cup extra virgin olive oil
  • 3 tbsp lime juice
  • 1 clove garlic, minced
  • 2 tsp honey
  • 1/2 tsp dry mustard
  • 1/2 tsp dried oregano

DIRECTIONS

  1. Combine all ingredients in a glass jar with tight fitting lid and shake until combined.

Savory Tart with Zucchini, Swiss Chard & Beet Greens

27 Sunday Jun 2010

Posted by in Dinner, Entree, Lunch, Meal, Recipe, Vegetarian

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Need a recipe to use up a variety of summer greens? This recipe is fabulous for combining summer greens, summer squash, and other summer vegetables. This particular savory tart recipe combines swiss chard, zucchini, garlic curls, onions, and beet greens with gruyere cheese. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

  • 1 tbsp extra virgin olive oil
  • 1 large bunch swiss chard*
  • 1 medium bunch beet greens*
  • 5 garlic curls, chopped*
  • 2 medium zucchini, chopped*
  • 2 medium onions, chopped*
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground pepper
  • 6 oz gruyere cheese, grated
  • 3 large eggs, beaten*
  • 1 sheet of  frozen, ready-to-bake puff pastry, thawed (or prepare your own pastry dough)

DIRECTIONS

  1. Separate stems from the leaves of the swiss chard and beet greens. Chop the stems and set aside. Coarsely chop the leaves, set aside in a different bowl.
  2. Preheat oven to 425 degrees F.
  3. Heat olive oil in a large, cast iron skillet (or other large skillet) over medium-high heat. Saute onions and garlic curls for 5 minutes, or until they begin to brown. Add chopped zucchini and the stems of the swiss chard and beet greens. Saute for another 5 minutes. Add the leaves of the swiss chard and beet greens. Saute for another 2-3 minutes, or until the leaves are just wilted. Season with salt and pepper and set aside.
  4. Combine eggs and grated gruyere cheese in large bowl. Add the vegetables, and stir until well blended.
  5. Roll out thawed puff pastry, and carefully use it to cover the bottom of a 9X13″ baking dish prepared with cooking spray (the puff pastry should be large enough to cover the bottom and sides of the baking dish, with extra hanging over the edges).
  6. Add tart filling (vegetables, cheese and egg mixture). Carefully, fold over the edges of the puff pastry, on top of the filling.
  7. Bake at 425 for 10 minutes. Turn down heat to 350 and bake for an another 15 minutes, or until the tart filling is cooked through.
  8. Remove from the oven and allow to rest for at least 10 minutes before serving (preferably longer).
  9. Serve with a simple summer salad.

Mexican Pizza with Garlic Curls & Summer Squash

26 Saturday Jun 2010

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The last time I made Mexican pizza was in undergrad. This pizza is far improved and incorporates garlic curls, zucchini, yellow squash, and onions from my CSA share. The flavors of the vegetables, cumin, salsa and cheese blends well to make a very savory pizza. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

  • 3 medium summer squash (any combination of yellow squash and zucchini), sliced*
  • 1 medium onion, chopped*
  • 5-8 garlic curls, chopped*
  • 1 tbsp extra virgin olive oil
  • 6 oz sharp cheddar cheese
  • 6 oz monterey jack cheese
  • 1/4 cup black olives, sliced
  • 1/4-1/2 cup high-quality, prepared salsa
  • 1 pizza dough
  • 2 tbsp course cornmeal

DIRECTIONS

  1. Preheat oven to 475 degrees F.
  2. Slice or chop all the vegetables. Heat olive oil in a large cast iron skillet wok (or other large skillet). Add onions and garlic curls. Saute for 5 minutes, or until they begin to brown. Add summer squash and saute for another 5 minutes, or until squash begins to brown. Remove from heat, and set aside.
  3. Meanwhile, shred the cheese.
  4. Sprinkle cornmeal on a large pizza stone. Roll out pizza dough on the pizza stone.
  5. Bake rolled out pizza dough in the oven for 5 minutes.
  6. Remove from oven, and spread salsa evenly over pizza. Sprinkle with 1/3 of the cheese, then top with vegetables, rest of the cheese, and olives.
  7. Bake at 475 for about 10 minutes or until the crust is golden brown and the cheese is melted.
  8. Serve with a simple green salad.

Veggies – Week 3

23 Wednesday Jun 2010

Posted by in CSA, CSA Bounty, CSA Meal Plan

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Unfortunately, I do not have a photo to share for this week’s CSA bounty. As soon as I received the “In the Bag” email from Potomac Vegetable Farm, telling me what fabulous vegetables we would receive in this week’s share, I went to work trying to figure out what to make for dinner last night. I waited as patiently as I possibly could for my husband to come home with our veggies, however he came home later than usual, so we had to get cooking, which left no time for a photo. Oh well, I guess the photos of the recipes I make this week will have to be enough.

Here’s what was “In the Bag”:

  • garlic curls
  • swiss chard
  • yellow squash
  • zucchini
  • arrow head cabbage
  • beets and beet greens
  • sweet peas
  • red leaf lettuce
  • romaine lettuce
  • dill
  • onions
  • garlic

I am not exactly sure the exact varieties of the above mentioned vegetables, but I’m going to see if I can find out.

To supplement my Potomac Vegetable Farm CSA share, I ordered the following from Star Hollow Farm’s online CSA:

  • blueberries (2 pints)
  • bi-color sweet corn (4 ears)
  • green beans (1 lb.)
  • portabella mushrooms (1 lb.)

Her’s a list of what I have done with these vegetables:

Last night I made Mexican Pizza with zucchini, onions, and garlic curls (check back soon for the recipe) and a simple salad with red leaf lettuce, sweet peas (removed the peas from the shells, as they were a little tough), cherry tomatoes (from Star Hollow Farm), and a lime vinaigrette (check back soon for the recipe). This was my first time making Mexican Pizza – it was quite yummy!

South African Fruit & Vegetable Summer Stew

21 Monday Jun 2010

Posted by in Dinner, Entree, Meal, Recipe, Stew, Vegan, Vegetarian

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While this may not be the brightest color dish, it makes up for this in flavor. Instead of purchasing red bell peppers and green beans, or other brightly colored vegetables, I used what I had on hand – collard greens, yellow waxed beans, and green zucchini. The dish really comes together with short grain brown rice, chopped roasted peanuts and bananas. Serve with Carrot, Pineapple, and Cabbage Salad. (* Indicates PVF produce and ** indicates Star Hollow Farm produce. For more information about what we are doing with our PVF CSA share, click here.))

Adapted from Sundays at Moosewood Restaurant.

INGREDIENTS

  • 4 cups onion, coarsely chopped**
  • 2 tbsp peanut oil
  • 4-5 cloves of garlic, minced
  • 1 tbsp ginger, peeled and freshly minced or grated
  • 1 1/2 tbsp ground cumin seeds
  • 1 1/2 tbsp ground coriander seeds
  • 1 1/2 tsp ground cinnamon
  • 1 tsp turmeric
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground fennel seeds
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground cloves
  • 1 1/2 cup water
  • 2 medium zucchini, quartered lengthwise and sliced**
  • 1 medium bunch collard greens, stems and middle spine removed, chopped*
  • 2 cups green or yellow beans**
  • 2 firm apples, cored and cubed
  • 1 cup dried apricots, chopped
  • 1/2 cup golden raisins
  • 1/4-1/2 cup apricot preserves
  • 1 tbsp lemon juice
  • 6 cups cooked brown rice
  • 1 cup roasted peanuts, chopped
  • 2 bananas

DIRECTIONS

  1. Sauté, onions in the peanut oil for 10 minutes. Stir in garlic, ginger, and spices. Continue to sauté, stirring constantly for about 3 minutes.
  2. Add the zucchini through dried apricots. Cover the pan and simmer for 30 minutes, stirring every 10 minutes to prevent sticking. When the vegetables and apples are tender, stir in raisins and apricot preserve. Stir in 1 tbsp lemon juice and salt to taste.
  3. Serve on a bed of brown rice, topped with peanuts and sliced bananas.

Carrots and Pineapple Cabbage Salad

21 Monday Jun 2010

Posted by in Recipe, Side, Vegan, Vegetarian

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Light, crispy and refreshing!

(* Indicates PVF produce and ** indicates Star Hollow Farm produce. For more information about what we are doing with our PVF CSA share, click here.)

Adapted from Sundays at Moosewood Restaurant.

INGREDIENTS

  • 2 tbsp lemon juice
  • 1/4 cup orange juice
  • 1/4 tsp kosher salt
  • 3 tbsp extra virgin olive oil
  • 1 small cabbage, very thinly sliced*
  • 1 cup coarsely grated carrot**
  • 1 cup pineapple chunks in unsweetened juice, drained

DIRECTIONS

  1. In a large bowl, whisk together the lemon juice through oil.
  2. Add the cabbage, carrots and pineapple and toss.
  3. Serve immediately or refrigerate until ready to serve.
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