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CSA Picks & Tips - Each week this is updated & is also available to view all year long.
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| Each week our membership receives fresh picked produce. This page is for all to view. Each week is added along with tasty recipes and healthy tips. June weeks first then July, it is our hope that you all will enjoy the recipes too. |
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First Week for CSA starting June 14, 2011
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| Romaine, Red Sails Lettuce, Spinach, Green Onions, Radishes, Pak Choy, Asparagus, Sweet and Spicy Lettuce Mix, and a special sweet treat....also seasonal cut herbs to enhance your salad.
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Deb's Spicy Pak Choy Soup-2011
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| Served Hot or Cold this soup is a hit, Using homemade chicken or veggie broth, can add cooked chicken chunks if desired too...Saute in large skillet 2 heads of Pak Choy, 4 stalks of celery diced, 3 carrots diced, with 1 red bell pepper and 1 green bell sliced and diced thinly, 3 cloves garlic minced, 1 large onion diced, 7 mushrooms, with shittakes if you have them, wilt with Olive Oil and a sprinkle of salt and pepper, Add to the broth at least 5 cups, here is were you have to be careful. 1 tsp if you are daring of Red Pepper Flakes or just add a little at a time. Sometimes we add more...Simmer a little more.. Serve with warm tortillas...
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Spring Mix Salad--2011
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| Sweet and Spicy Salad Mix...rinse well one cup per person for dinner and tear into bite size chunks..,toss in 1/2 cup feta cheese, sprinkle with lemon and orange zest and sprizt with white wine vingegar and Olive Oil dressing. So spring explodes on your plate and in your mouth!
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Yogurt and Chive Dressing
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| 1 cup fresh plain yogurt, 1 Tablespoon of minced Chives, 1/4 Feta Cheese, Salt and Pepper to taste.
In a food processor blend feta with yogurt, stir in minced Chives and dash of salt and pepper. This is tangy and fresh tasting. Great on Lamb, Salmon or as a healthy alternative for Salads. Keeps 1 week in fridge.
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Honey Mustard Dressing
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| Make your own tasty ressing. Using fresh Valley Honey! 1/4 cup Honey, 1/4 Mayo, 2 Tbsp Mustard. Stone ground is good! Mix well can add white wine vinegar to thin...Experiment with adding Different herbs too..
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Toasted Asparagus 2011
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| Trim ends of stems, rinsed and pat dry, place asparagus, tightly together on a nonstick cookie sheet and bake at 425 for 8 mins, Remove and drizzel fresh grated parmasean cheese on top, place back in oven, bake till bubbly. Serve warm as a pre appetizer or just for fun!
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Quick Quiche
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| In a blender add the following: 1 cup spinach, 1 cup broccoli, 1 Tbls Chives, or 2 green onions, 1 cup chopped precooked ham or bacon. On pulse mix together, add 1 cup Sour Cream or plain yogurt, 1/2 Bisquick and 4 eggs. Pulse till mixed completely.
In a greased baking dish, pour in mixture and add 1/2 cup grated cheese (your choice) Pepper Jack is great! Bake at 350 for 45 mins or till knife comes out clean.
Can add a dash of Chipotle Tabasco Sauce to mix before cooking. |
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Romaine Lettuce Wraps
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| Take the largest leaves wash well, place on a serving plate and use instead of bread. Make Chicken Salad, Shrimp Salad or Salmon Salad and spoon on to leaves. Sprinkle chopped chives on top, dash with lemon zest and you have a healthy beautiful dinner.
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Radish Chicken Finger Sandwiches
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| Using an assortment of breads, cut crusts off and cut in triangles. Place on a cutting board. In a mixing bowl Using cooked chicken breast either baked or canned (1 cup). Chop finely, add 2 tsp chopped green onion, 3 radishes minced, 1/3 plain yogurt or sour cream 1/4 cup mayo, 1 Tbsp orange zest, salt and pepper to taste. Mix well
Spread on top of triangle, place a small piece of spinach leaf and cover with another triangle of bread. You may use decorative toothpicks if desired. |
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June 20-23 2011, CSA Baskets
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| Huge Heads of Lettuce, Broccoli, Green Onions, Radishes, Endive or Mix Greens Spinach, Asparagus while the weather stays cool! and Idaho Cherries--we have been picking a few Strawberries too!
***Baby Beets and Turnip Greens are being thinned too****Herb of the Week Chive or Parsely, Fresh Cuts on Cilantro too
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Cherry Bites
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| Pit 1 cup of rinsed cherries, pat dry. Using 1 can of cresant dinner roll tub cut each triangle into 3- place a small piece of brie cheese inside of cherry and roll up in puff pastry. Bake at 400 till golden brown and enjoy!
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Grilled Endive and Asparagus
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| Using the Heart of the Endive spray with Olive Oil and sprinkle with the rhine of one lemon dash of salt and pepper let set in a dish. Cut ends off of Aparagus and do the same as above only add a drizzle of Basalmic Vinegar....Let set for 30-40 mins. On a hot grill, wipe with canola oil so these will not stick and grill edive and asparagus just till brown line appear- Remove and serve with your favorite entree!
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Endive Salad
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| Endive with warm Cherries in Basalmic Sauce....Chopped 3 green onions, slice thin radishes 4-5, In a large bowl toss together with chopped a Endive Heart- remove outer big leaves use for sandwiches or lettuce wraps , use the inter heart for grilling or this salad. In a sauce pan, reduce 1 cup of Basalmic Vinegar down to a thin sryup, adding pitted diced fresh cherries, 1 tbsp fresh grated orange rhine, dash of salt, pepper and 1 Tbsp Sugar, we use organic sugar cane. Stirring so it won't burn till thickened use as a topping for this salad on on ICE CREAM!!!!
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Mrs. Smith's Coleslaw
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| Yes Steve's Mom makes the best Coleslaw this side of anywhere!....
Shred crisp cabbage thinly, place in large bowl...she says 1 cup per person...Add for 4-6 folks the following dressing....
1 small can of pineapple tidbits, drain but reserve 1/8 cup of juice, mix with 1/2 Miracle Whip Salad Dressing, 3 minced green onions, 1/4 cup Pine Nuts and Salt and Pepper to your taste...
Toss together and enjoy a very different yet awesome Cole Slaw...
Can add poppy seeds, shredded carrot and grated dark green zucchini rhine ( just the rhine). |
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Toasty Green Onions ---Great as a topping on Salads!
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| Take your green onions and cut off roots, now cut in 2 inch portions, then cut in half...On parchment paper that has been sprayed with Olive oil, place the halfs and on broil--watching carefully cook till brown and crispy...
Use for toppings for Salads and or baked fish or chicken...They are super in flavor and the presentation is amazing... |
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Baby Beets ---Oh those tasty Treats of Early Summer!
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| Baby Beets are full of vitamins, fiber and great taste. First of all you can use the greens torn and stems diced in a salad...Or you can lighty stem and I say lighty not drowing...serve warm with Basalmic Vinegar and Butter. Or you can chop and add to a dinner quiche with shrimp....Now for those little red spheres called Beets...
Yes you can boil them, oh so drab...They are best Baked at 350 but just before drizzel with Olive Oil, salt and pepper and minced garlic. Bake till fork tender. The skins will slide off, slice and enjoy warm or chill and add basalmic vinegar and dash of honey for a great cold salad.... |
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Aneta's Lettuce Wraps!
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| Wash and drain well two leafs of red lettuce or any kind of large leaf lettuce per person ...Place on serving plate and chill.... In a skillet saute the following in order...1/4 cup diced green onions, 1 clove minced garlic, salt and pepper in 3 Tbsp of Olive Oil, add 1 chicken breast diced into small bite size pieces. Saute till done, add 1/2 jar of Hoisin Sauce...Cook only till all warm.
On a separte plate, diced radishes, shredded cabbage, bean sprouts or alfalfa sprouts, slice mushrooms. Plate up the warm chicken mixture and enjoy by using the lettuce as a wrap....Experiment with other toppings...Super fun with guests and very healthy...Aneta is our youngest and a great cook! |
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June 27, 2011 our 3rd week
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| Pea Pods!, Beets, Radishes, Grn Onions, Broccoli or Spinach, Sweet Mix can add a side of Arugula, Romaine or Summertime Lettuce---Summertime is new to the farm it is a semi Iceberg - huge and crisp should become a great "summer time" lettuce here on the farm!.....Also have Cherries or Strawberries, options on fresh cuts of Basil and Watercress, Herb of the week - Italian Flat Leaf Parsely. |
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4th of July Sliders!
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| Making Sliders is super fun, can be totally Vegetarian or use an assortment of meats....Using a small Potato Roll, small Sourdough Rolls or Slider buns (Franz sells a nice one) brush the insides with olive oil set aside....Turkey burger, Hamburger, precooked small chicken tenders chunks, Salmon filets, Tuna, Pork Sausage Patties, --- use your imagination---but top with the following...Have an assortment of Condiments...Cheeses...and fresh Veggies. Basil Leaves, Water Cress, Arugula, Lettuce Leaves, thinly sliced Radishes, Grn Onions, Lightly toast the buns and as the meats come off the grill get your guests to create their very own Slider! Make sure to have plenty for everyone--our rule is 3-4 per person!
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Cherry and Beet Salsa
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| Pit 1 lb or so of Cherries, dice saving as much juice as possible (food processor on pulse is great), Mince 2 or 3 grn onions, 1 Tbsp of Lemon and Lime zest , In a small sauce pan steam 3-4 baby beets till just tender, rinse (skins will slide off) dice these and add to cherry mixture, salt and pepper lightly...Just before serving add 1/4 cup minced watercress! Serve with bagel chips! If you wish it to be sweeter, add some honey.
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Cherienne's Zesty Coleslaw
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| In a large mixing bowl toss the following together: 1 med head of cabbage -shredded, 1/4 head of purple cabbage shredded, 3/4 cup Slivered almonds
1 pkg of Ramen Noodles (beef flavor) remove packet and mix with 1/2 cup white wine vinegar and 1/2 cup sugar. Take the dry noodles and crush to break up set aside.
Mix the dressing, noodles and salad just prior to eating! Yummy
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Cold Roasted Beet and Summer Squash Salad! super good
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| Cut beets off of leaves one 1/2 inch above beet... Place in baking dish and sprinkle with olive oil, dash of salt and pepper and 1 Tbsp fresh minced garlic...Bake 350 till fork tender...Cool in fridge. Just 1 hr before dinner. Cut into slices or bite size chunks. Drizzle Balsamic Vinegar over top and sprinkle with 1 TBSP sugar (we like organic) In a Salad bowl shred beet leaves and stems, (which means chop into bite size pieces), dice summer squash and 1/2 cup sweet onion. Toss with beets and vinegarette...Serve at room temperature.
Super good and easy and healthy...All from the garden
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Steve' Ceviche'
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| If you like fish you'll love this...First of all catch up to 1 lb of white meated fish, So if you are not into fishing this means you need 1 lb of a white meated fish! Crappie, Bass, Halibut, Tallapia, "Sole and Flounder do not work well in this recipe...
Take uncooked raw fish and place in a 1 qt ziplock bag with 1 cup Lime Juice. Place in the fridge overnite, The citric acid in the juice will cure the fish in 6-8 hours. We do overnite. Drain but to do not rinse after curing time...In a mixing bowl toss together the following... 1/4 cup chopped Cilantro, 1/2 super shredded cabbage, 3 Tbsps diced green onion tops or just diced onion. 3 radishes sliced or shredded, 1 tbsp minced fresh garlic, 1 Jalapeno diced. Salt and Pepper as desired.
Toss together and serve with taco chips...During the summer this is a staple on the farm! |
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July 5, 2011 CSA Baskets
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| Huge Broccoli Heads, Assorted Lettuce, Colorful Salad Mix with Salad Fixins...Beets or Turnips, Italian or Regular Summer Squash, Pea Pods, Cherries or Strawberries and we have a few Cauliflower heads ready for substitutions. Fresh Cut Basil if you wish too!
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Artisian Bread stuffed with Garlic and Chard
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| Homemade or store bought sourdough, heavy white, crusty wheat whole uncut Artisian Bread- Cut across in 1/2" widths but not all the way thru just leave a hinge. Warm on the stove 1 cup Extra Virgin Olive Oil, 3 cloves of fresh Garlic, 1/2 cup minced red onion, dash of salt and pepper. Set aside. Chop 5-7 leaves of chard, then chop again (not minced) but diced into smaller pieces. Toss together in a bowl with warm oil mixture. Then stuff in between the cuts in the bread. Wrap with foil and bake 275-300 for 30 mins. ....Enjoy with wine, cheese and small berries or cherries.
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Basil Mayo! Yummy on just about everything!
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| In a food processor add the following:
1 cup mayo, 3-4 leaves and stems of basil, 3 radishes, 2 green onions, dash of pepper and 1 clove of garlic. Pulse till well mixed and blended....Serve on sliders, crackers with bits of smoked fish, dip fresh veggies great with tuna steaks too!
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Turnip Slaw
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| Baby turnips are very sweet! This is more of a topping rather than a salad, for Chicken or Tuna.....Grate on coarse 4-5 Turnips into a small bowl add minced green onion, 2 radishes, 3-4 pea pods salt pepper, with 2 Tbsp white basalmic vinegar and 1 tsp honey....Toss well let stand for 15 mins room temp to blend flavors. Very fun, crunchy and not to mention good for you!
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July 12-14 2011 Weekly Share
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| Summer Squash, Cucumbers, Basil, Green Onions, Giant Heads of Lettuce, Radishes, Turnips if you wish, Cherries or Apricots!
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Zesty Apricot Salsa
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| Chop then dice Apricots, spritz with lemon juice and 1 tsp of Lemon Zest, add 2 green onions diced, 3 radishes diced, 2 small or 1 med cucumber diced. Add a bit of salt and pepper and to have some fun just a sprinkle of hot pepper flakes, toss togetjer and serve with bagel chips!
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Summer Squash fun Idea
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| The other nite we were having a rice dish and instead of just plunking it on a plate, we grated summer squash and then placed the serving on top! .....So last nite we were having a vegie quiche and to dress up the plate we grated that good ol summer squash--added the serving of quiche on top and wow colorful and very tasty presentation!
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Week July 19-21, 2011
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| Super Basket this week!.....Green Beans, fresh dug Red Potatoes, Sweet Onions from "yes" Fruitland!...Choice Selectons---Summer Squash, Cabbage, Mix Lettuce Bag - you get to pick 2 selections from those 3,... also Basil or Cilantro, Raspberries, and your first share of HONEY!!!!! We have some fun recipes for this week..!..Enjoy !!!!
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Hot and Cold Summer Salad
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| We love tuna, so 1/2 lb per person steak works well in this recipe or you could use the same in cooked chicken breast or tofu...grill to your liking your protein, also grill the following....1 summer Squash and 1 patty pan, sliced 1/4 or little less sprinkle with garlic powder, same with sweet onion, brown ....arrange on a plate, the grilled veggies, then the protein, add ribbons of cuccumber, chopped cilantro, diced green or yellow pepper... and top with marinated beets in vineger drizzle with olive oil and feta chesse....nothing more....simply the best salad for the hottest summer evening and so refreshing!!!!
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Roasted Red Potatoes and Cheese-from our Grandkids!
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| Bryson and Kendalls favorite summer potatoe treat!!! Cut 6-7 fresh dug potatoes into quarters, place in bowl sprinkle with a little salt pepper and olive oil, place in a baking dish, bake 30 -40mins at 350-till fork tender and beyond!....layer with pizza cheese let sit for just a minute and enjoy!!!....if you ask them they are great with everything!
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Spyglass Garden Sub Sandwiches!
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| Using whole wheat rolls, cut open and using your imagination dressing of greek yogurt and basil or cilantro (food processor works great dash of pepper too)...spread on bread, make ribbons on summer squash, carrot, thinly sliced beets, and turnips (can be marinated too!), ribbons of cucumber, can add cooked salmon, tuna, chicken, sliced and grilled tofu...sprouts...super crunchy and tasty....Mustards and herbs make for fun twists to this sub sandwich...
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