CSA Box 7/22/2010

Do you see why I love Highcross Farm so much??

In the box this week:

• Fennel
• Cucumber
• Summer squash
• Basil
• Sage
• Potatoes
• Lettuce
• Green Onions
• Red onions
• Broccoli

Love it!!

 

Summer Squash and Corn Chowder

In the latest issue of Cooking Light there is a recipe for a summer squash and corn chowder.  There were some gorgeous crook neck and patty pan squash in my CSA box this week so I thought this would be a great recipe to utilize my bounty from Highcross Farm.

This soup is light and airy and full of flavor.  I know, I know. It’s not exactly soup weather.  I have an air conditioner and a craving so I went for it.  You should too.  You won’t be disappointed.

Summer Squash and Corn Chowder (from Cooking Light magazine)

• 2 slices applewood-smoked bacon (I used regular)
• 3/4 C sliced green onions, divided
• 1/4 C chopped celery
• 1 lb summer squash chopped
• 1 lb frozen corn, thawed and divided
• 2 1/4 C 1% low-fat milk (I used skim, came out just fine)
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 1/4 (1 ounce) shredded sharp cheddar cheese

Cook bacon in a large Dutch oven over medium-high heat until crisp.  Remove bacon from pan, reserving 2 teaspoons drippings in pan.  Crumble bacon, and set aside.  Add 1/2 cup onions, the celery and squash to drippings.  Sauté 8 minutes or until vegetables are tender.

Reserve 1 cup corn; set aside. Pace the remaining corn and 1 cup milk in a blender (or food processor); process until smooth.  Add remaining 1 1/4 cups milk, thyme, 1/2 teaspoon salt, and pepper to blender; process until combined.

Add pureed mixture and reserved 1 cup corn to pot.  Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring constantly.  Stir in 1/8 teaspoon salt.

Ladle about 1 1/2 coups of soup in to a bowl.. Top serving with bacon and sprinkle with cheese.

Yield 4 servings.

So good. So, sooooooooooo good!

 

Pickled Red Onions

There were some super sweet, amazingly beautiful red onions in my CSA box this week.

Pickled onions are easy, easy, EASY.  They are a great way to use up summer onions.  I love having these on hand in my refrigerator to use as a side dish with my meals.

Traditional recipes call for granulated sugar. I opted for honey since it’s a natural sugar with a richer flavor. If you do not have honey, use sugar.

Supplies

• 3-4 small red onions or one medium
• 1/3 C red wine vinegar
• 1/4 C balsamic vinegar
• 1/2 C water
• 1 tablespoon whole cloves
• 3 tablespoons honey
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 glass jar with lid

Slice up your onions thin.  Use the back of a wooden spoon to push all of the sliced onions into a clean glass jar.

In a separate bow, combine remaining ingredients until honey is well incorporated into the vinegar mixture.

Pour liquid over onions. Make sure all the onions are covered in liquid.  Cap the jar and store in the refrigerator for at least 3 hours.  Enjoy!

 

What a week it’s been!

Two teenagers, both trying to get jobs, has made made me busy bee this week. I do apologize.  Life is slowing down now. I have to apologize. I forgot to post a picture of what was in last weeks box!

Look at all the gorgeous produce.

What’s in the box?

• Summer squash
• Red onions
• Green Onions
• Lettuce
• Kohlrabi
• Cabbage
• Carrots
• White Onion
• Red potatoes

 

Pork & Shrimp Eggrolls with a Crunchy Asian Slaw

Believe it or not both the salad and the egg rolls utilized the arugula, swiss chard, cabbage, carrots, and kohlrabi that were in my amazing CSA box from HighCross Farm.  Love it!

I literally threw this together. I will hash out portions and put up a recipe after my kickboxing class tonight.

Aren’t those egg rolls lovely? 🙂  See you tonight!

 

CSA Box

In the box this week

• Lettuce x 2
• Garlic scape
• Arugula
• Napa cabbage
• Kohlrabi x 2
• Green onions
• Rhubarb!
• Kale

Much love to Farmer Steve and Kath!!

 

Grilled Green Onion Flat Bread

There were some green onion in my CSA box this week.  I normally use them for stir fries or salads.  I decided to break from my norm and try something totally different.

I have been seeing Chinese green onion pancakes all over the internet.  Interesting concept, but most of the recipes involved frying.  I pretty much have cut out fried foods from my diet, so I played around and came up with a flat bread.

This recipe is super simple.  It takes five minutes on the grill to cook them, and they are absolutely fantastic.

I plan on making these again when cucumbers start showing up in my box.  Ever since I went to Greek fest in Milwaukee, I’ve fallen in love with Souvlaki.  These would be perfect with some grilled pork and Tzatziki Sauce. (Stay tuned for that recipe.)

Supplies

• 3 C of flour (I used bread flour, but AP would work just fine)
• 2 teaspoons Kosher Salt
• 2 teaspoons Baking Powder
• 1 bunch (5-6) green onions, finely chopped
• 1 C water
• 3 tablespoons vegetable oil

Put the dough hook on your kitchenaid mixer, if you have one.  Add the dry ingredients to the bowl and mix with the dough hook until combined.

Add the wet ingredients and onions and let the dough work for 5 mins or until dough is smooth and elastic.

Wrap the dough in plastic and let rest for 30 mins.

Cut dough into equal pieces and roll into balls.

Roll balls out with rolling pin into discs of desired thickness.

Put on hot grill and grill for 2-3 mins on each side. Once you get good grill marks on one side, flip over.  These do not take long to cook at all.

I topped this batch with sour cream and left over onions.  They were amazing.