Summer Squash Frittata with Goat Cheese and Dill

2 tablespoons extra virgin olive oil
1 pound summer squash or zucchini, grated (about 4 cups)
2 garlic cloves, minced
Salt and freshly ground pepper to taste
8 eggs
2 ounces goat cheese, crumbled (about 1/2 cup) (try Westfield Chevre from the farm shop)
1/4 cup chopped fresh dill

 Heat 1 Tbsp oil over medium heat in a heavy skillet. Add the zucchini and garlic. Cook, stirring, until zucchini begins to wilt, about three minutes, it should still be bright green. Season with salt and pepper, and remove from heat. Beat the eggs in a large bowl with the goat cheese. Stir in zucchini and dill. Heat the remaining tablespoon of olive oil in the skillet. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Turn the heat to low, cover and cook 10 minutes, shaking the pan gently every once in a while. The bottom should have a golden color. The eggs should be just about set; cook a few minutes longer if theyre not. Meanwhile, heat the broiler. Uncover the pan and place under the broiler until the top browns very slightly and puffs under the broiler). Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold.

Recipe from The New York Times

Cheesy Eggy

1 lb chard
4 tbsp canola oil    
1/3 c.  chopped garlic scapes    
1/2 tspn salt    
pinch of sugar    
3/4 c milk    
3 eggs, lightly beaten    
1/2 tspn thyme    
1 c. grated cheddar    
1 c. cooked rice    
1/2 tspn worcestershire

Preheat the oven to 350. Steam greens. Mix with all other ingredients. Bake in a buttered, shallow baking dish until mixture is set (about 20 min). Serve hot and cut into squares.

This dish was a staple in our home when our kids were little. And they grew up great!! It is a fool-proof way to get kids to eat greens. Even the most hardened "I only eat macaroni & cheese" kid yells for more of this, to the utter amazement and delight of their parents. We put this one in every year - a great foundation.

Summer Salad with Herbed Dressing

Summer Salad with Herbed Dressing

1 big head of lettuce - any variety
Toppings: Your choice of thinly sliced vegetables - for example: radish, turnip, cucumber or snap peas.
1 tablespoon white wine vinegar
1/4 teaspoon salt
2 tablespoons minced fresh dill
1/2 tablespoon Dijon mustard
1/2 teaspoon minced garlic scape
1/4 cup extra-virgin olive oil

Whisk vinegar and salt til salt dissolves. Add dill, mustard and garlic scape and whisk to combine. Slowly drizzle in olive oil, whisking slowly, 'til emulsified. Shred lettuce and add other vegetables. Pour dressing over salad and toss til coated.

This dressing comes from Kitchn.com - it's delicious and also inspiring as an example because there are lots of dressing recipes out there, and a new dressing flavor can change the salad game completely.

Grilled Halibut with Tatsoi and Spicy Thai Chiles

5 tablespoons sugar
5 tablespoons fish sauce
1/4 cup water
3 tablespoons fresh lime juice
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
2 Thai bird chiles with seeds or 1/2 large jalapeño chile with seeds, minced
1 small carrot, peeled, cut into matchstick-size strips
4 6- to 7-ounce halibut fillets
3 tablespoons vegetable oil, divided
1 onion, thinly sliced
3/4 pound tatsoi(about 12 cups packed) 

Mix first 7 ingredients in medium glass bowl.

Season sauce to taste with salt and pepper. (Sauce can be prepared 2 days ahead. Cover and refrigerate.) Prepare barbecue (medium-high heat).

Place carrot in medium bowl. Cover with ice water. Let stand 15 minutes, then drain well. Brush fish on all sides with 2 tablespoons oil. Sprinkle with salt and pepper. Grill until just opaque in center, about 4 minutes per side. Meanwhile, heat 1 tablespoon oil in large nonstick skillet over medium heat. Add onion; stir 1 minute. Add tatsoi; sprinkle with salt. Toss until tatsoi is wilted but still bright green, about 2 minutes; divide among 4 plates.

Place fish atop tatsoi. Sprinkle each fillet with carrot; drizzle each with 2 tablespoons sauce. Serve, passing remaining sauce separately.

Spaghetti Squash Casserole

1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives 

Preheat oven to 350F

Place spaghetti squash with cut sides down on a greased baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool. Heat oil in a skillet over medium heat. Cook and stir onion until tender. Add garlic; cook and stir until fragrant,. Stir in tomatoes and cook until warmed through. Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.

Muhammara Dip

2 red bell peppers, or 4 red Italia peppers
1 cup walnuts, toasted
2/3 cup breadcrumbs, toasted
2 teaspoons pomegranate molasses
2 garlic cloves
1 teaspoon red pepper flakes
2 tablespoons lemon juice
1 teaspoon paprika
½ teaspoon cumin (optional)
1 teaspoon salt
¼ teaspoon pepper
4 tablespoons olive oil

 Cut core from peppers and broil for 7 - 10 minutes, until skin is charred. Peel skin. Blend the peppers and walnuts in a food processor and blend until smooth. Add all of the remaining ingredients except the olive oil and pulse until smooth. With the processor running, add the olive oil slowly and blend until the oil is completely incorporated. Turn off the processor and scrape down the sides of the processor bowl as you go. Serve the muhammara in a small bowl, chilled or room temperature.

Recipe from Yotam Ottolenghi and Sami Tamimi, Jersusalem.

Kohlrabi with Apples and Creamy Mustard Dressing

1/2 cup heavy cream
2 tbsp lemon juice
1 tbsp coarse grained mustard
3 tbsp finely chopped parsley
1/2 tsp sugar
1 Granny Smith apple
2 lb kohlrabi, peeled and cut into strips

 In a bowl, whisk the cream until it holds soft peaks, and whisk in the lemon juice, the mustard, the parsley, the sugar, and salt and pepper to taste. Stir in the kohlrabi strips and the apple, peeled, cored, and diced, and combine the salad well.

From our friends at Riverland Farm

Tomato Vinaigrette

10 plum tomatoes  Quartered and seeds removed (You can also use fewer slicers.)
Quarter cup salt
1 shallot
1 clove garlic.
half teaspoon pepper
1 cup red wine vinegar
2 cups olive oil

 Place tomatoes and salt in a colander and let sit a few hours or overnight to draw out moisture and acidity. Rinse excess salt from tomatoes. tomatoes. Puree in the blender with remaining ingredients. (We also added basil to the blender, and a very small amount of onion & maybe one slice of onion. You can also add a small amount of garlic.) Strain and chill.

From Colchester Farm CSA Newsletter

Blueberry Corn Salad

6 ears fresh sweet corn, husked
1 cup fresh blueberries
1 cucumber, sliced
1/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely chopped
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper

 In a large pot, bring water to boiling. Add corn. Cook for 3 minutes. (You can also skip this step if you make it the day of pick-up. Raw corn!) In a large serving bowl, combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno. To make the dressing, whisk together lime juice, oil, honey, cumin, salt, and pepper. Pour dressing over salad and stir until combined. Cover and refrigerate until ready to serve. Note-you can make this salad a day in advance. It keeps well.

Recipe from Vegetable Literacy by Deborah Madison

Cauliflower Soup with Blue Cheese

1 medium cauliflower
1 tablespoon unsalted butter
2 smallish yellow onions, peeled and finely sliced
4 thyme sprigs
2 bay leaves
sea salt and freshly ground pepper
4 cups chicken or vegetable stock
1/2 cup Blue Cheese cheese (try Great Hill Blue from the Farm Shop)
1/3 cup creme fraiche
parsley for garnish

 Remove the outer leaves from the cauliflower and break it into small florets (don't bother to remove the stalk - it only adds to the flavor). Set aside. Melt the butter gently in a large pot over medium heat. Add onions and sweat gently until translucent. Add cauliflower, thyme and bay leaves. Season with a little salt and pepper. Pour in the stock, stir and bring to a simmer. Cover and simmer for 20 minutes or so, until the cauliflower is very soft. Crumble in the Gorgonzola and stir over a low heat until it has melted into the soup. Add the creme fraiche and stir to combine. Pick out the bay leaves and thyme stalks, then blend the soup until really smooth. Return the soup to the pan and reheat gently. Taste and add a little more salt and pepper if you think it needs it. Serve topped with chopped parsley. Serves four.

101cookbooks.com

Compound Butter

Making compound butter is an easy way to incorporate herbs into your diet year-round.
1 lb butter, unsalted (find 1 lb blocks of Cabot butter in the farm shop)
4 Tbsp chopped fresh herbs (choose one, or combine: thyme, oregano, mint, parsely, sage)
2 tsp sea salt
½ tsp black pepper

 First bring the butter to room temperature. If the butter is too hard, it will be more challenging to incorporate the herbs evenly. Cut the butter into chunks and add o a large bowl, food processor, or Kitchen Aid stand up mixer. Start whipping the butter until it starts to cream. Add the herbs, salt, and pepper, continue to whip until all evenly incorporated. Add 1/4-1/2 pound increments to a large sheet of parchment. Roll the parchment up as you would a sushi roll, forming a tight log.

Recipe from Homegrown.org

Chard Curry (Warm or Cold)

1-2 Tbsp olive or veggie oil
1 medium yellow onion, chopped
½ tsp each cumin seeds, curry, garam masala
1 cup chickpeas, cooked
1 bunch chard, leaves and stems chopped and separated
¼ cup white wine, stock, water, or lemon juice for deglazing
Parmesan to taste

 Heat the oil in a skillet or wok. Add the onions and cook 3 to 5 minutes. Add the spices and cook 30 seconds, just until fragrant. Add the chickpeas and cook 2 minutes. When the chickpeas start to brown, add the chard stems and cook a few minutes more. Add liquid to de-glaze the pan; any extra moisture will help steam the chard. Add the chard leaves and cook 3 minutes or until tender. Serve hot or cold over Israeli couscous, adding lemon juice, olive oil, and/or salt and pepper to taste.

Recipe from HomeGrown.org

Turnip Puff

2 cups cooked, mashed turnips, cooled
1 cup bread crumbs
1/2 cup melted butter (try Cabot Creamery from the farm shop)
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs, separated

 Combine turnips, bread crumbs, margarine, sugar, salt, pepper, and beaten egg yolks. Beat egg whites until stiff peaks form; fold into turnip mixture. Spoon turnip mixture into a buttered 1-quart casserole. Bake turnip puff at 350° for 40 minutes.

Recipe from our friend Anna at Old Friends Farm

Spicy Cooked Carrot Salad

2 pounds carrots
1/3 cup olive oil, plus extra to finish
1 onion, finely chopped
1 teaspoon sugar
3 garlic cloves, crushed
1 chile, finely chopped (and seeded, if you want less heat)
1/8 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon ground coriander
3/4 teaspoon ground cinnamon
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 tablespoon white wine vinegar
1 tablespoon chopped preserved lemon
Salt
2 1/2 cups cilantro leaves, coarsely chopped, plus extra to garnish
1/2 cup yogurt, chilled (try Sidehill Farm yogurt in the farm shop)

 Peel the carrots and cut them, into cylinders one-half-inch thick. Place in a large saucepan and cover with salted water. Bring to a boil, then turn down the heat and simmer until tender but still crunchy, about 10 minutes. Drain in a colander and leave to dry out.Heat the oil in a large pan and saute the onion over medium heat until soft and slightly brown, about 12 minutes. Add the cooked carrots to the onion, followed by the sugar, garlic, chile, onion, cloves, ground ginger, coriander, cinnamon, paprika, cumin, vinegar and preserved lemon.Remove from the heat. Season liberally with salt, stir well and leave to cool. Before serving, stir in the cilantro, taste and adjust the seasoning if necessary. Serve in individual bowls with a dollop of yogurt, a drizzle of oil and a garnish of the extra cilantro.

Recipe from Yotam Ottolenghi and Sami Tamimi, Jersusalem.

Roasted Cabbage

This simple recipe might change the way you think about cabbage.

1 large head green cabbage, outer leaves removed
Olive oil
Kosher salt and freshly ground black pepper
1 Tbsp South River White Miso, dissolved in 1 Tbsp water (from the farm shop)
1 Tbsp soy sauce or Tamari
 Heat the oven to 450°F. Cut the cabbage into quarters and slice the bottom of each quarter at an angle to remove the stem core. Cut each quarter in half again so you have eight wedges. Lay these down on a large roasting pan or baking sheet and massage lightly with oil, miso, soy sauce. Sprinkle generously with salt and pepper. Roast for 20 minutes, flipping the cabbage wedges once halfway through. If the edges aren't browned enough for your taste, put them back in for five-minute increments until they are. Serve immediately.

Recipe from thekitchn.com

Sweet Potato and Parsnip Pancakes

1 Tbsp butter or olive oil
2 medium-sized leeks, washed and thinly sliced
1 lb sweet potatoes, grated coarsely
1 lb parsnips (number will vary depending upon size), grated coarsely
½ tsp coarse salt
¼ tsp ground white pepper
1 pinch ground nutmeg
4 oz feta, crumbled (try Neighborly Farms from the farm shop)
2 eggs, lightly beaten
¼ cup matzo meal
1/2-1 cup canola oil for frying (amount will vary depending upon how many skillets you want to have going)
 

Heat the butter/olive oil in a saucepan over a medium heat. Add leeks and a pinch of salt and saute, until the leeks have softened and are beginning to color (~10 minutes). In a large bowl, combine sweet potato, parsnips, salt, pepper, nutmeg, feta, egg and matzo meal. Stir to combine. Mix in the cooked leeks. Pour the canola oil to a depth of ½ in a frying pan. Shape ~3 tablespoons of the latke mixture into a round shape (I like to pack a ¼ cup measure ¾ full), and place in the oil, once hot. Flatten slightly to form a small pancake. Cook the latkes until well-browned, ~5-7 minutes, then flip and brown the other side. When the second side has cooked, place on a plate lined with brown paper, stacking as needed.

Recipe from food52.com

Roasted Eggplant with Fried Onion and Chopped Lemon

2 large eggplants (about 1 2/3 pounds)
2/3 cup olive oil
Salt and freshly ground black pepper
4 onions (about 1 1/4 pounds), thinly sliced
1 1/2 green chiles
1 1/2 tsp. ground cumin
1 tsp. sumac
1 3/4 ounces feta cheese, broken into large chunks (try Neighborly Farms from the farm shop)
1 medium lemon
1 clove garlic, crushed 

Preheat oven to 425.

Halve eggplants lengthwise with stems on. Score the cut side of each eggplant with a crisscross pattern. Brush the cut sides with 6 1/2 tablespoons of the oil and sprinkle with salt and pepper. Roast on a baking sheet, cut side up, for about 45 minutes, until the flesh is golden brown. (A tip: Place a shallow pan of water at the bottom of oven to prevent the eggplants from drying out.) While eggplants are roasting, add remaining oil to a large frying pan and place over high heat. Add onions and 1/2 tsp. salt, and cook for 8 minutes, stirring often, so that parts of the onion get dark and crisp. Seed and chop the chiles, keeping the whole chile separate from the half. Add the ground cumin, sumac, and the whole chopped chile, and cook for a further 2 minutes before adding the feta. Cook for a final minute, not stirring much, then remove from the heat. Use a small serrated knife to remove the skin and pith of the lemon. Coarsely chop the flesh, discarding the seeds, and place the flesh and any juices in a bowl with the remaining 1/2 chile and the garlic. Transfer the roasted halves to a serving dish, and spoon the lemon sauce over the flesh. Warm up the onions a little, and spoon over. Serve warm or set aside to come to room temperature.

Recipe from Yotam Ottolenghi and Sami Tamimi, Jersusalem.

Miso Soup 101

1 medium onion, sliced in half moons
1 cup chopped komatsuna, bok choy, kale, collards, or other greens
1 carrot cut into thin rounds
1 three-inch piece wakame sea vegetable for additional flavor and trace minerals (optional)
1 cup tofu, cubed (optional) (try Vermont Soy in the farm shop)
1 quart water
3-4 tablespoons of light or dark miso (pick one from the farm shop!)
Chopped scallion or parsley for garnish

 Place water, carrot, onion, and wakame in 2-quart saucepan and bring to boil over high flame. Reduce flame to medium and simmer for 10 minutes with lid on. Add greens and tofu and simmer with lid off until tender. In a small bowl blend miso with 3-4 tablespoons of liquid from pot. Reduce flame to low, add diluted miso, and simmer briefly. Garnish and serve.

Recipe from South River Miso.

Greens with Miso

3 cups chopped fresh kale or collards
2-3 cloves of garlic
2 tablespoons olive oil
Water as needed
1-2 teaspoons South River Hearty Brown Rice Miso (from the farm shop)

 Chop 2-3 garlic cloves finely. Add olive oil to a pan with a heavy bottom. When heated, add chopped garlic. Stir garlic for a moment. Next, add chopped kale. Stir to coat with oil. Add 1-2 tsp of water and cook covered for 7-10 minutes, stirring a few times. Kale should be bright green and tender. Mix 1-2 tsp Hearty Brown Rice Miso with 2 Tbsp of water in a small bowl. Add to kale and stir for a moment.
Recipe from South River Miso.