Click here to read this on the web.
Welcome to Week 7 of The Farm Share Newsletter!
If this email was forwarded to you, and you'd like to sign up, do so here:
| Farm Share Recipes & Tips |
Earlier this week I was speaking to a friend who lives in Virginia. She was raving about her farm share tomatoes, and all of a sudden it struck me that many of you may also be farther along in your produce shares than those of us father north.
So while I have yet to receive a tomato in my CSA, I thought I'd share a few of my favorite tomato recipes, starting with this pasta recipe, which couldn't be simpler and which became a staple last summer:
I also love the "tomato butter" in this roasted broccoli steak recipe:
And perhaps the tomato recipe I'm most looking forward to making is this fresh red enchilada sauce:
Find more tomato recipes right here → Tomato Recipes
Farm Share Week 7
- Summer Squash → Zucchini & Summer Squash Recipes
- Cucumbers → Cucumber Recipes
- Scallions → Scallion Recipes
- Onions
- Swiss Chard → Swiss Chard Recipes
- Eggplant → Eggplant Recipes
- Head Lettuce → Salads
- Bell Peppers & Poblano Peppers → Pepper Recipes
- Beets → Beet Recipes
- Potatoes → Potato Recipes
There are two new additions to the farm share this week: potatoes and poblanos, so the recipes highlighted below focus mostly on those two ingredients. Apart from those two, there is lots of overlap in this week's share with previous weeks, so please see previous newsletters for more recipe ideas. Here's an overview of the previous newsletters:
- Week 1: Basil, Salad Dressings, Radishes, Zucchini, Scallions, Greens
- Week 2: Broccoli, Bok Choy, Reviving Greens, Tomato-Basil Sauce
- Week 3: Garlic Scapes, Fried Green Meatless Balls, Cabbage
- Week 4: Snap Peas, Schug, Eggplant, Swiss Chard, Herby Sauces
- Week 5: Salt-Roasted Beets, Zucchini Bread, Banana Bread, Vegetarian Tortilla Casserole
- Week 6: Zucchini Fritters, Crispy Eggplant, Fennel Salad, Pepperonata
Scallions
Because we've received so many scallions this year and are receiving more today, I thought I'd share a few notes on them:
- You can use all parts of the scallion: the whites, light greens, and dark greens.
- Scallions offer both color and flavor, and for this reason, they are a great addition to any salad you make from simple green lettuce and grain salads to chicken and tuna salads to potato and egg salads. I use scallions in everything.
- When a recipe calls for both herbs and some sort of onion, I often simply use scallions in their place.
Poblano Peppers
These roasted poblano peppers are stuffed with quinoa, corn, and Monterey Jack — they're super summery and delicious. Here's another favorite stuffed pepper recipe.
Roasted Poblano Quesadillas
Breakfast Tacos with Poblano-Corn Salsa
Potatoes
Crispy Oven-Baked Fries
I make these oven fries year-round at least once a week, but never are they better than when made with the CSA potatoes.
Pan-Fried Potatoes
Pictured below are fingerling potatoes, but you can use the cooking method with any small-ish potato: boil the potatoes with a ton of salt first; then pan fry with herbs and more salt to taste.
Potato-Crusted Quiche
If you have a mandoline, you can turn your potatoes into a crust for quiche — it's actually easier than making a butter pastry shell. My favorite quiche recipe comes from the first Tartine Bakery cookbook and calls for both milk and crème fraîche as well as a little bit of thyme. The custard is so light and creamy.
Swiss Chard
In this pasta recipe, hot just-cooked orecchiette is drained over Swiss chard (or kale) — just enough to wilt it. Then you toss the two with brown butter, toasted walnuts, and lots of shaved parmesan. Simple and delicious.
Enjoy your vegetables! 🥦🥬🥒🌶🌽🥕 See you next week :)
Love what you're reading? Click here to receive an alert every time I post a new recipe.
No comments:
Post a Comment