Recipe Links: Wisconsin Week 13, Chicago Week 11

1. Sweet corn, 2. Zucchini, 3. Lemon squash, 4. Lebanese white squash, 5. Patty pan squash, 6. Cabbage, 7. Cilantro, 8. Tomatoes, 9. Sweet and hot peppers, 10. Heirloom tomatoes, 11. H19 cucumber, 12. Shuyo long cucumber, 13. Cauliflower

1. Sweet corn, 2. Zucchini, 3. Lemon squash, 4. Lebanese white squash, 5. Patty pan squash, 6. Cabbage, 7. Cilantro, 8. Tomatoes, 9. Sweet and hot peppers, 10. Heirloom tomatoes, 11. H19 cucumber, 12. Shuyo long cucumber, 13. Cauliflower

Just when I thought patty pan squash were cuter than any other, I opened my bag to find two perfect little lemon squash! The scallops on patty pans are quite appealing, but these little lemon doppelgangers, too, have a lovely shape. I haven't decided what we'll do with our yet, but I won't be admiring them for long!

Sweet corn

Creamless creamed corn with mushrooms and lemon A simple and dairy free approach to creamed corn. I'm intrigued.

Dilled, crunchy sweet corn salad with buttermilk dressing Sweet corn, tart buttermilk, sharp dill, and salty feta give this dish a complex, layered group of flavors suited for any palate. For any skeptics in the crowd, tell 'em it's ranch dressing (unless they're my kind of skeptic, then stick to buttermilk dressing!)

Double corn, quinoa and cheddar muffins A savory, gluten-free muffin recipe I'm actually eager to try out. 

Summer squash: Zucchini, White Lebanese squash, Patty pan squash, Lemon squash

Zucchini logs stewed in olive oil with onions and chard Slowly cooked, tender zucchini livened up with herbs and fresh lemon. In the book, Madison recommends a salsa verde or a sprinkling of Parmesan cheese or breadcrumbs for those seeking more flavor or contrast.

Squash fritters Fritters are a fun way to use summer squash, especially if you have little ones to convince. I love squash fritters with a side of Greek yogurt sauce (Greek yogurt with some olive oil, lemon juice, sea salt, and fresh garlic stirred in).


Crispy cabbage with poppy seeds This recipe offers a cabbage dish that is coked, but still crispy. For extra pop, it includes poppy seeds.

Braised cabbage with chewy fried potatoes, feta, and dill, from Vegetable Literacy, pg. 124
I've made this recipe a few times, with and without the potatoes. It is shockingly delicious.

Olive oil or ghee, for frying
4 or more fingerling or other waxy potatoes, scrubbed and sliced a scant 1/4 inch thick
About 1 lb cabbage
Sea salt and pepper
1/4 cupped dill, or parsley, or a mixture (or a few shakes of dried dill will do)
1/2 cup crumbled feta

Heat enough oil (1 or 2 tbsp) to cover a 10-inch cast-iron pan with a light film over medium heat. Add the potatoes and cook, turning them occasionally, until golden and just tender about 20 minutes. They won't necessarily be cooked evenly, but that's fine. You'll have crisp pieces next to meatier ones and all should be a little chewy. Season them with salt and pepper and remove from the heat.

Meanwhile, slice the cabbage into 1/2-inch wide ribbons. Put them in a wide pan with 1/2 cup water. Cook, covered, over medium heat until the cabbage is wilted and tender, about 10 minutes.

Drain the cabbage well and toss it with butter. Taste for salt and season with pepper. Put the cabbage in a bowl. Add the potatoes and dill and toss well. Finish with feta and serve.


It's not often that the cilantro hangs around long enough to join the tomatoes in your shares! Try making homemade salsa. Corn and peppers work well in there, too. Be sure to add a little lime or vinegar for extra pop.

Or, try the cauliflower pasta or the tomato-melon gazpacho recipes below.


First peppers this week. Green bell peppers are great dipping vegetables. For a light, healthy snack, slice up the pepper and eat it with some hummus or Greek yogurt dip.

I'd toss that hot pepper into anything that needs a little zip: salsa, beans and rice, omelettes, anything really. For the spice-averse, try using just the flesh of the pepper and discarding the seeds. When the hot peppers are ripe, you can use them whole in a dish to keep the heat at a reasonable level.

Heirloom melons

Tomato-melon gazpacho Make a half recipe using the heirloom melons in our shares. Orange-fleshed melon would look best, but don't fret too much if you cut into a melon and find it green; it'll whir up and look just fine.

Cantaloupe salad with Thai basil and chile I know...another melon salad recipe. There are just so many possibilities for unexpected combinations!

When in doubt, slice up the melons and serve them as a clean, fresh side!


Cucumber canapes with whipped feta, sundried tomatoes, and basil This would be a great recipe for a simple appetizer for a backyard gathering or a snack for a picnic at a neighborhood park. Whipping the feta with cream cheese lightens up the filling and the sundried tomato adds bright, fruity flavor.

Cucumber, celery and gin sorbet So, combining liquor and vegetables isn't limited to the brunch-time Bloody Mary? I admit, I'm curious...


Caul-do Verde A rich soup, perhaps best saved for a rainy day, but if your forecast for the weekend looks anything like mine, that rainy day might be right around the corner!

Sicilian cauliflower A fresher take on cauliflower. I love the idea of using sweet bell peppers and basil in this recipe.

Pasta with fresh tomatoes, roasted cauliflower, and capers, serves 4ish
We picked up our share last night and I tossed together this surprisingly flavorful pasta. If you don't have capers on hand, olives would work here, too. It served to very generous portions last night and two good-sized lunch portions today, but your mileage may vary.

4 medium tomatoes
4 cloves (or more) garlic
Crushed red pepper to taste
Hearty pinch of salt
2 tbsp butter
1 small to medium head cauliflower
2 glugs olive oil
Salt and pepper
1 lb pasta
2 tbsp capers, rinsed
Parmesan cheese, to serve

Preheat the oven to 450 degrees. Put a pot of salted water on to boil. Chop the tomatoes, place them in a colander over a bowl, salt, stir, and let sit while you prep other ingredients. Chop the cauliflower into bite-sized pieces. Be sure to use the core and stem! Toss with a couple glugs of olive oil to coat and sprinkle with salt and pepper. Spread the cauliflower out in an oven-safe dish and pop into the oven. Bake until tender and slightly browned. Meanwhile, check on the tomatoes. If they look watery still, give them a stir. Put the pasta on to boil and drain it when it's done, reserving a 1/4 cup or so of the pasta water. (The starch in it will help hold the sauce to your pasta). Then, start on your sauce. Mince the garlic and saute it with just enough olive oil to keep it from burning. Add crushed red pepper to taste. Then, add the drained tomato juice and a splash of pasta water to the pan. Let simmer until slightly reduced, then swirl in the butter. Cook until it looks more like a thin sauce than like a pan of tomato juice. Add cauliflower, tomatoes, capers, and pasta. Stir and allow to mingle over medium heat for a minute or two. Serve dusted with Parmesan cheese.


Cilantro is packed with vitamin C and other nutrients, so it makes a great ingredient for a sauce. Try it in a creamy, lime-cilantro sauce, a garlic-cilantro sauce, or a spicy sauce.

Always great in salsa, cilantro is also great in cuisines the world 'round. Use to finish any recipe that could use a little freshness. If you're uncertain, scoop up a bit of your dish, pinch a cilantro leaf off the bunch, and pop both in your mouth. If it's tasty, use it; if not, what've you lost?