Avocado-Melon Salad

Use this weeks share for a fresh and light summer salad!

 

INGREDIENTS

1/2 ambrosia melon

1 avocado

1/4 cup fresh lime juice

1/4 cup shallot, thinly sliced

3 tablespoons honey

2 tablespoons olive oil

Kosher salt and fresh ground black pepper

 

ASSEMBLY

1. Whisk lime juice, honey, oil, salt and pepper together for the vinaigrette.
2. Cut cantaloupe half into slices, then halve crosswise to make wedges.
3. Slice avocado half into wedges.
4. Assemble salad alternating avocado and melon slices in a circle or line.
5. Mix together olive oil, lime juice, honey, salt and pepper to make dressing.
6. Sprinkle shallots on salad and drizzle with dressing. 

 

FOOD FACT: A single California Avocado tree can produce about 500 avocados (or 200 pounds of fruit) a year although usually average about 60 pounds from 150 fruit

Vegetables in Desserts

VEGAN ZUCCHINI (SUMMER SQUASH) BREAD

This squash bread might be at the top of the list for exceptional vegan baked goods. Be warned- you’ll have nothing more than crumbs left after minutes of this sitting on your counter. Trust us, this is one of those recipes you’ll be glad you took the effort to get all the right ingredients for!

INGREDIENTS

6 tbsp ground flax seeds

½ cup warm water

2 cup turbinado sugar (or light brown sugar)

½ cup oil

½ cup applesauce

1 tsp vanilla

2 to 2½ c grated zucchini or summer squash (~3 medium-sized ones)

2 cups all-purpose flour

1 cup whole wheat flour

1 tbsp baking powder

1/2 tsp baking soda

1 tbsp cinnamon

2 tsp nutmeg

1 tsp salt

1 c chocolate chips,raisins, or nuts (optional)

GET TO BAKIN

1. Grease two loaf pans.
2. Mix together flax seeds and warm water.
3. Add sugar, oil, applesauce, and vanilla; beat well.
4. Add grated zucchini; stir til combined.
5. In a separate bowl, sift together remaining dry ingredients.
6. Add dry mixture to wet and stir just until dry ingredients are moistened and everything is incorporated evenly; some lumps are fine. If adding additional mix-ins, fold them in now. Divide batter between prepared pans.
7. Bake at 350 for 50-55 minutes, or until knife inserted in center of loaf comes out clean. Let cool a few minutes before slicing.

 

 

Strawberries and Lemons

These ingredients make a stellar combo especially on warm days like these. Try them out in this easy to make cool beverage, kick your feet up, and soak up the rays.

STRAWBERRY AND LEMON CRUSH

INGREDIENTS

1 basket of strawberries, stemmed and halved

2 lemons, juiced and seeded

1/2 cup water

1/2 cup super fine sugar (can use less to desired sweetness)

1 cup unflavored sparkling or soda water

Ice

BLEND

1. Combine sugar, lemon juice and water, stirring until sugar is mostly dissolved.
2. Combine strawberries and the dissolved sugar mix to a blender. Puree until smooth.
3. Add sparkling water and pulse a few times to incorporate.
4. Pour beverage over ice when finished or add ice along with strawberries to make a slushy beverage.
5. If desired, garnish with fresh mint leaves and enjoy a refreshing cool down!

 

FOOD FACTS: Lemons can be used for a variety of other household needs including; freshening the fridge, preventing potatoes from browning, preventing rice from sticking, crisping soggy lettuce, keeping insects out of the kitchen, deodorizing your garbage disposal, polishing chrome, brass and aluminum, and much more!

Squash Blossoms

Today’s CSA contains bunches of squash blossoms in every box. With such a beautiful ingredient we thought we’d give you a few beautiful recipes to impress the guests.

STUFFED SQUASH BLOSSOMS

A delicious use of the blossom is as a shell for stuffing. Here is a batter and frying recipe along with some possible fillings.

BATTER INGREDIENTS

1/2 cup flour

1/4 cup corn starch

1/4 teaspoon salt

1/2 cup milk, beer or water

BATTER UP

1. Whisk all batter ingredients together in a bowl until smooth. Let sit in the refrigerator for about 30 minutes.
2. Fill each blossom with stuffing, leaving enough room to twist the pedals closed at the top.
3. Pour the oil into a skillet to a depth of 1/2 inch. Heat over high heat until a small cube of bread dropped into the oil turns golden brown within seconds.
4. Dip blossoms into batter and cook in oil on all sides for a total cooking time of about 3 minutes. Transfer to a plate with a paper towel on it to drain the excess oil.
5. Lightly salt if desired and serve immediately!

FILLINGS: A house favorite is to fill the blossoms with a soft cheese (cream cheese, goat, ricotta). Mix these cheeses with some minced cooked veggies (onion, peppers, etc) and your favorite spices for some additional flavor.  

 

More Squash Blossom Ideas

• Steam or bake: Use similar fillings to those above and steam or bake them for a healthier alternative
• Pasta: The blossoms can be cooked into a pasta sauce or chopped and tossed into a pasta with olive oil, cheese and other spices and vegetables
• Soup: Cook the blossoms into a brothy, use as garnish or cook into a creamy soup
• Quesedilla: Cook pedals sandwiched in between tortillas with your favorite cheese

Best Homefries Ever

Use your potatoes, onions and rosemary this week for a breakfast side that is bound to be a family favorite!

 

INGREDIENTS

1 pound potatoes

3 small onions

2 sweet peppers

1/2 sprig of rosemary

1 clove garlic, minced

Olive oil

2 teaspoons paprika

Kosher salt and black pepper

 

SERVE IT UP

1. Boil potatoes whole for 12-15 minutes the night before cooking (allowing 8 hours to cool).
2. Cube potatoes into 1/4 inch cubes and sauté in a large skillet with 2 teaspoons olive oil until they begin to crisp, approximately 5 minutes.
3. Dice onions and peppers and add to skillet with 2 teaspoons olive oil.
4. Add garlic, paprika, chopped rosemary, and salt and pepper to taste.
5. Cook until potatoes are browned thoroughly.

 

 

Roasted Sweet Pepper Spread

This recipe turns this weeks abundance of peppers into a household favorite that can be used to compliment sandwiches or as a snack dip!

INGREDIENTS

1 pound sweet peppers

4 garlic cloves, roasted or sautéed

2 teaspoons lemon juice

3 tablespoons fresh basil, chopped

1/2 pound feta cheese, optional (can be replaced with additional 1/8 cup olive oil)

1/4 teaspoon red pepper flakes, if desired

1/4 cup olive oil

HOW TO

1. Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, 7 to 10 minutes. Place aside to cool for about 15 minutes. Peel charred material, stems, and seeds from peppers and coarsely chop.
2. Add garlic and peppers to a food processor and process until smooth. Add feta if desired.
3. While processor is running, add olive oil, lemon juice, basil, pepper flakes and 1/2 teaspoon of salt. Process until smooth.
4. Use immediately or cool in refrigerator for later use.

FOOD FACT: It’s best to wrap peppers in paper bags and store in the refrigerator to keep their freshness.

Farm Announcements

Tomatoes are coming in! Our first crop of tomatoes is beginning to produce. Coming mid-August we will have 22 varieties of tomatoes ranging in color, shape and taste.  This past week we did our second planting ensuring a lasting supply of tomatoes into the summer! We have another large planting this week of butternut squash which supply for a large part of this coming winter.

 

We announce with deep regret that our farm manager, Shawn McMahon is leaving Fairview Gardens to pursue a career as a produce buyer with Farmer Direct Produce.  Shawn was a valued member of the Fairview team and will be missed. In this period of transition we are looking forward the next great leaps into our upcoming seasons at Fairview Gardens and wish Shawn the best of luck on his endeavors!

Chard: The Leafiest Green

This is our last week of our Rainbow Chard for the summer! To properly bid it farewell we have a delicious, quick prep recipe that can be preserved for those days that you’re missing your dear old friend.

INDIAN LENTIL AND CHARD SOUP

INGREDIENTS

1 pound dry red lentils

1 bunch chard, chopped into 1/2 inch horizontal strips (with veins)

4 small tomatoes, diced

1 yellow onion, diced

1 tablespoon masala dry spice mix (substitute with turmeric and cumin or desired Indian spices)

1 quart vegetable broth

1 quart water

olive oil

Kosher salt and fresh ground black pepper

cilantro to garnish

PREP:

1. Add a tablespoon of olive oil to the bottom of a large pot.  Once oil is heated add diced onions and chard.  Sauté with a bit of salt and black pepper for 3 minutes.
2. Add lentils to the pot with a dash more olive oil. Stir lentils until most are lightly browned.
3. Add broth, water and tomatoes and bring to a boil.
4. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes.
5. Once lentils are tender add masala spice, salt and pepper to taste. Stir thoroughly and serve!
6. This soup can be frozen and reheated for up to a month and still taste as great as the day you cooked it!

FOOD FACT: Chard is considered a super food, meaning it’s chalked full of vitamins, including C, E, and K, and minerals, including potassium, magnesium, iron, and manganese. A stalk of chard a day’ll keep the doctor away!

We Love Fennel

FENNEL, ROSEMARY, AND GOAT CHEESE SALAD

Fennel can be the main attraction in any course of a meal. It can be sweet, savory, hearty or light. In this dish it acts as a quick and simple compliment to an entree of your choosing.

INGREDIENTS

2 hearts of fennel

1 sprig of rosemary, minced

2 shallots, sliced into thin discs

1 clove of garlic, minced

goats cheese, as desired

1/2 cup dry white wine

Kosher salt and fresh ground black pepper

MASTER CHEF IT:

1. Preheat the oven to 425 degrees F.
2. Bring a medium pot of water to boil with a pinch of salt.
3. Cut the white ‘heart’ of the fennel from the greens.  Cut the butt of the heart off and discard.  Slice the rest of the fennel into discs, cutting horizontally. Add the discs into the boiling water until tender, about 10 minutes.
4. Lightly coat the bottom of a baking dish with olive oil or butter. Sprinkle rosemary, garlic, and shallots on the dish.
5. Drain the fennel and arrange on the baking dish evenly.
6. Pour the white wine over the fennel and season with salt and pepper.
7. Bake the fennel uncovered for 30 minutes. Remove the dish and sprinkle fennel with crumbled goat cheese. Turn  the oven to broil. Place the dish back in the oven and broil until the goat cheese is melted.
8. The greens of the fennel can be used to garnish the salad and/or saved for anther recipe. * The fennel can be served as is or tossed with lettuce and a light vinaigrette dressing.

FOOD FACT: The odor of fennel is very displeasing to many insects, putting it at little risk of being munched on.  This means that the heavy use of chemical insecticide on fennel on conventional farms is not only harmful to human and environmental health, it is unnecessary.

Playing with Purslane

SUMMER SQUASH AND PURSLANE PASTA

We’re getting experimental this week with a less know ingredient called Purslane. Purslane is a succulent, weedy looking plant with a mild sweet and sour flavor.  Its easily tossed into a number of vegetable recipes and salads.  Follow this recipe for a healthy and satisfying use of this ingredient.

INGREDIENTS

1 bunch of purslane, chopped with stems into 1/4″ pieces

1 cup summer squash or zucchini, shaved into slices (using a potato peeler)

cooked pasta of your choosing

1/2 cup of green onion, minced

desired amount of crumbled feta cheese

White wine vinegar to taste

olive oil

1 clove of garlic, diced and sautéed if desired

1 pinch of paprika

Kosher salt and crushed black pepper

ASSEMBLY

1. Saute the squash with olive oil, paprika, salt and pepper.
2. In a sealable jar or tupperware add 4 parts olive oil, 3 parts vinegar, salt, pepper, garlic and shake until well mixed.
3. Add purslane, squash, onion, feta, dressing, and any additional salt, pepper or other seasonings to taste. Toss together and enjoy!

FOOD FACT: Purslane was used historically by Europeans to treat arthritis and inflammation, improving circulatory and respiratory function.