Into a buttered baking dish, crumble as slice of bread. Add thick large slices of 3 large cucumbers, pepper, salt and butter. Repeat in layers until dish is full. Make a hole in the middle of the dish with a knife and pour in Organic Valley or Sassy Cow whole milk until it shows around the edges. Sprinkle on top bread crumbs stirred with melted butter, and/or your favorite grated cheese. Bake ½ hour at moderate temperature in the oven. Serves 6.
Cooking on the farm is often equal parts love and improvisation. With fresh vegetables and herbs at our fingertips, we never want for a good meal to share with family and friends. Some of the recipes below capture the spirit of cooking in our kitchen.
From 2012 Farm Intern Lindsey
Heat sesame or olive oil in wok or frying pan. Add chopped garlic scapes. Cook on medium heat, just long enough to release aromas of fresh garlic into the oil. Remove scapes. Set aside. Thinly slice turnips and radishes. Saute for a few minutes. Add roughly chopped leeks and bok choi. Cook for a few more minutes. Add roughly chopped cress and re-introduce the garlic scapes to the vegetable mix. Cook 1 to 2 minutes. Serve over rice.
From 2012 Farm Intern Katie
Melt some butter. Add 2 chopped garlic scapes, asparagus, peas. Add ¼ c milk or yogurt. Stir. Mix in 2 c cheese. Add chopped ¼ c basil. Salt and pepper to your taste. Mix with 1 package (16 oz) cooked pasta. Serve. Eat. Yum! You can also add sautéed greens if you like.
From 2012 Farm Intern Peter
In a wok or heavy iron skillet, warm a little olive or sesame seed oil on high heat. Add 2 medium chopped onions and two garlic cloves or one garlic scape, chopped. Sauté until just browning. Add two eggs and cook until firm. Add 2 cups cooked rice and cook 5 to 8 minutes. Remove rice. Add more oil to the pan and cook 1 handful of snow peas with ends snipped and 6 to 8 asparagus stalks, chopped (or other firm vegetables 0 turnips, carrots, radishes, broccoli, etc.). Mix in the rice. In a pot with ½ inch water, add 5 cups fresh spinach, 7 cups kale or 6 cups of Asian greens) and steam until tender, about 10 minutes. Serve stir-fry over steamed greens. Yields 4 servings.
Slice cucumbers and radishes thinly, chop spring onion and mince dill and other of your favorite herbs. Coat with yogurt or vinaigrette. Salt and pepper to taste. Chill before serving on a bed of lettuce.
From Your Farmer Dela:
Top and seed 4 Bell Peppers. Saute chopped onions, eggplant and/or squash in butter or oil. Mix with 1 cup of rice or bread crumbs and 1 or 2 chopped tomatoes. Fill pepper with mixture and top with grated cheese. Bake at 375 F for 20 to 25 minutes. Use herbs of choice to flavor.
Chop 2 cups of tomatoes, 2 cups of corn, 1 medium green pepper, 1 medium sweet pepper, ¼ cup fresh cilantro, parsley or basil, 2 cups black beans, and combine with 1½ tsp cumin, 1 tsp chili powder, 1 Tb oregano (dry or Fresh) and 3 Tb olive oil, 1 clove garlic, 3 Tb lime juice or balsamic vinegar. Serve with warm tortillas or corn chips. Also good with fresh sliced Avocados.
Slice 2 eggplants lengthwise ¼ inch. Brush with mixture of 2 Tb oil, 2 tsp balsamic vinegar and 1 tsp Dijon mustard. Grill until cooked. Stack eggplant together to form shape of burger. Top with Provolone Cheese and fresh basil. Brush buns with olive oil and toast on grill. Salt and pepper to taste and enjoy.
from Orfordville subscriber and CSA share packing party volunteer Erica Jones
Dear Erica started out with husband Eric splitting a subscription with another couple. They gradually learned to love eating and cooking fresh, local produce. For several years now, they’ve bought two subscriptions from Scotch Hill, eating one and canning/preserving the other share. They also frequent farmers markets. Can’t get enough of a good thing! Erica shared this recipe over snacks (fresh vegetables, wine and Dela’s cream cheese, of course) following this week’s packing party at Scotch Hill. Take one half cup of toasted walnuts, ¼ c olive oil, ½ bag of chard (or any leafy green), ¾ bag of Asian Greens, 1 bunch of turnip tops or radish tops, 1 or 2 garlic scapes, ½ a 3-oz goat cheese, 1/8 cup parmesan, lemon juice to taste, salt and pepper to taste. Blend all ingredients in a food processor until smooth. Serve on pasta. You can also add pickled vegetables OR fresh radishes or turnips. Serve hot or cold.
Slice summer squash into ¼ and ½-inch wide strips. Put on baking sheet and brush with olive oil. Sprinkle with rosemary and/or thyme. Top with grated parmesan cheese. Salt and pepper to taste. Bake at 350 degrees F for 10 minutes. Then, put under the broiler for 5 minutes. Serve.
Chop and peel 3 cucumbers. Add 1 onion chopped, ¾ cup plain yogurt, 1 tablespoon fresh mint chopped, ½ tablespoon honey, salt and pepper to taste. Enjoy!
Cut ½ lb. loaf French bread, sliced into cubes 1 inch by 1 inch, and melt 3 Tb. Butter. Combine bread and butter and toss together. Bake at 350 for 7 minutes. Place ½ the baked bread cubes in bottom of 7-by-13-inch baking dish. Top bread with layer of 2 lbs. of fresh thinly sliced tomatoes and follow with layer of 1 cup low fat ricotta or goat cheese. Mix ¼ cup olive oil; ½ teaspoon oregano; 2 cloves garlic, minced; and ¾ tsp seasoning salt and evenly pour over layer of tomatoes and cheese. Repeat layering of tomato and cheese. Top with ¼ cup Parmesan cheese. Bake at 350 for 40 minutes covered. Uncover and bake 7 more minutes to brown the top. Enjoy!
From our niece Abigail, Summer Cole Slaw
You know the shredding and dicing routine. Here’s what she recommends you use: 1 medium cabbage, 4 carrots, 1½ cup lemonaise (or some base of your chosing), salt and pepper to taste, ¼ c extra virgin olive oil, ¼ cup balsamic vinegar, Tbsp of sugar or honey, cilantro OR basil, one diced onion. Chop, mix and serve.
Adapted From Charleston Recipes, 1950
Baked Squash: Cut available yellow squash in half lengthwise (Do not remove skin). Boil in salted water 10 to 15 minutes, drain, scoop out, leaving ¼ inch shell. Mash scooped out part and season with chopped onion, minced green pepper, salt and pepper to taste. Add crumbled bacon from 2 slices (fried crisp) and 2 tablespoons butter. Fill shells, sprinkle with buttered bread crumbs. Bake at 375 F for 20 minutes. Serve.
At this time in a growing season, a garden has been producing from plants that may be 4 or 5 months old. Some varieties can start to be a little tough even when the plants still look healthy and keep yielding. When you’re unsure whether garden vegetables might be a little chewy, you can’t over-do it in using butter to cook them. My stir-fry last night – with most all the same garden vegetables you’re getting in this week’s share – proved the truth of this personal adage. Everything came out sweet and tender. I coated the pan with olive oil to start, dicing in green beans and carrots first, then eggplant and summer squash. Peppers, sweet corn, Asian greens, tomatoes, dried herbs, salt and pepper came last. All along the way, I added a little butter. With Dela’s fresh salad, what a meal! Send us your version as you experiment with quick stir-fries.
Boil 1 lb. potatoes un-pealed in a large saucepan of simmering water for 15 to 20 minutes until the potatoes are tender when pierced with a fork. Drain and let cool slightly. When cool enough to handle, cut them into 1-inch cubes and put in a serving bowl. Hard boil 2 eggs. Drain, cool, shell and chop. Put 1 tablespoon plain yogurt, creme fraiche or sour cream and 1 garlic clove crushed OR 1 chopped onion in a separate bowl ad mix. Spoon the mixture over the potatoes, add 1 cup finely chopped kale, 1 small bell pepper, seeded and finely chopped, pepper to taste and the eggs and stir carefully. Serve hot or cold.
Brown several chopped cloves of garlic in ¼ c olive oil OR bacon fat in a skillet. Add chopped greens (collards, mustard, turnip, cabbage, spicy greens mix). Cook over medium heat (with ½ cup water for collards this is essential, but not necessary for other greens). Add an equal amount of vinegar and honey, sugar or molasses. Cook until tender. Add salt, pepper, spices and herbs to taste.
We’re hot, exhausted, dirty. Neither of us feels like cooking. It’s about 8:30 p.m. after a long day in garden and field. A quick shower brings a second wind and some inspiration. For a split second, I remember something I used to eat from vegetable plates across the Carolinas during my early newspaper days down South. I have no butter beans, but I do have corn, butter, water, salt, pepper and a whole lot more.Read More