Hot Weather Baba Ghanoush

I have long made baba ghanoush, but only this year was I so inspired to cook the eggplant outside to keep the kitchen as cool as possible. This is a flexible recipe and you may cook the eggplant in your oven, but I tried it outside and loved staying cool and loved the taste. The recipe may be cut in half. Experiment with how much of each ingredient you like. 

2 pounds eggplant (about 4 medium)

2 T tahini

4 T lemon juice

1 clove garlic (roasted garlic is also delicious in this recipe)

parsley

salt to taste

olive oil to taste

Place eggplant on medium hot grill and bake approximately 25-35 minutes, or until outside is charred and center is super soft. If the juice drips out, that's great. Let cool slightly and scoop eggplant out into colander or salad spinner. Let drip in colander for 1/2 hour or spin to get some of the water out (it will be creamier and thicker if you do this step). Add additional ingredients, except parsley and olive oil, and puree in food processor or blender until smooth and creamy. Add olive oil, if desired, to make in creamier. Add a little cayenne or zatar to spice it up. Serve with pita, flatbread, veggies or crackers. Great in a pita sandwich stuffed with fresh tomatoes and cucumbers. 

Tequilla Braised Corn Salsa

kernels cut from 2 ears of corn
3 tbsp tequilla
1-2 tbsp finely minced hot peppers
2 tbsp finely minced fresh onions
1 finely diced tomato
1 tbsp minced cilantro
salt and pepper to taste

Heat a dry skillet over high heat, add corn kernels, and pan-roast them until they brown in spots - ~3-5min. Stir in tequilla, scrape up browned bits in bottom of pan, and boil until liquid evaporates. Remove from heat and stir in remaining ingredients. Serve as a snack with chips or a s a topping for grilled meats or fish. Makes 2-4 servings.

Polenta Baked Breakfast

4 eggs (you can find these in the farm shop)
3/4 cup polenta
3 cups of water
1 cup diced tomatoes
1 diced carrot
1/2 diced onion
2 diced garlic cloves
1 tbsp sugar
1 cup grated parmesan or pecorino
Olive oil, salt and pepper

 Preheat the oven to 375. In a saucepan, saute onion, garlic, and carrot, seasoned with salt and pepper. Once soft, add the sugar and cook for a minute before adding the tomatoes. Let cook while you get the polenta ready. In an oven-proof skillet, boil the water. Slow pour in the polenta while stirring so it doesn’t clump. Cook for 3-4 minutes, and once thick add half the cheese and season with salt and pepper. Pour the sauce on top, and make 4 holes to crack in the 4 eggs. Top with the rest of the cheese. Bake for 7 minutes.

Recipe from Spork Me (sporkme.tumblr.com)

Chilled Cucumber Soup

4 cucumbers, peeled, seeded and chopped
1 - 2 c water
2 c plain yogurt (or half sour cream)
1 clove garlic, peeled
several mint leaves
2 tbsp fresh dill
1-2 tsp salt
1 tbsp honey
2 scallions, finely chopped

Combine the chopped cucumber, 1 c water, yogurt, garlic, mint, dill, honey, and 1 tsp salt in a blender or food processor. Puree the ingredients, adding more of the water until the soup is a consistency you like. Season with more salt to taste. Transfer the soup to a large bowl and chill for several hours. Garnish each serving with chopped scallions.

This one comes is from the Farmer John Cookbook (available at our Farm Shop), and Karen made it on Tuesday - she says its the same as every other cucumber soup - really delicious and great on hot days. I won't say that the kids LOVED it, but they definitely ate it without too many grimaces.

Radicchio, Goat Cheese, and Nut Salad

Ingredients:

1 head radicchio, torn

1/8 cup olive oil

1 1/2 T cider or red wine vinegar

3/4 tsp sugar or honey

salt and pepper to taste

1/2 cup (2 ounces) goat cheese (plain or flavored both work great - pepper goat cheese is one of my favorites to add to salads)

1/4 cup walnuts, pecans or almonds (toasted and coarsely chopped)

Mix olive oil, vinegar, and sweetener. Place radicchio in a bowl and mix with dressing. Crumble goat cheese and sprinkle on top with the nuts. Toss lightly. May serve immediately or refrigerate for serving later in the day, I reserve the goat cheese and nuts and add them just before serving.

Napa Cabbage Salad

This recipe was found in the Tassajara Cookbook by BFCT president, Peter Littell, who passed it on to shareholder Rhonda Newman, who gave the list of ingredients to Karen, who doesn't measure ingredients, who makes it for the crew. It is an early summer crew favorite! 

1 medium Napa Cabbage
1 1/2 c. gruyere cheese, (finely grated)
1/2 - 3/4c. kalamata olives, pitted & chopped
Dressing:
1/4 c. olive oil (optional)
4 Tbsp. red wine vinegar (or to taste)
2-3 cloves garlic, crushed or 1-2 garlic scapes, ground fine in a food processor
salt to taste

Chop the cabbage, mix the dressing, combine and enjoy!! 

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