Gazpacho

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This recipes was contributed by shareholder, Erika Zeros. Especially great when made in advance and chilled well! I added a few notes for variation.
 

Perfect for high summer when the tomatoes are going crazy and it's too hot to cook! If multi-colored tomatoes are available be sure to include a few and chop them for beautiful contrast.

Makes about 10 cups

1 medium-sized cucumber
5 pounds vine-ripened tomatoes
1 medium-sized red onion, diced, about 1 C (white onion or scallions will work)
1 or 2 jalapeno or serrano chilies, seeded and minced.
1/4 C chopped fresh basil (can go with cilantro for a different flavor)
Salt and pepper
2 or 3 T Champagne or white wine vinegar

minced garlic (if desired)

A few basil leaves for garnish.


1. Peel the cucumber, cut in half lengthwise, and scoop out the seeds. Dice and set aside.
2. Peel the tomatoes. (Boiling water method: Score the bottom of each tomato with an X. Drop into boiling water for about 10 seconds, just long enough to loosen their skins. Rinse under cold water to cool them, then slip off the skins.) Cut tomatoes in half and take out the core. Place a mesh strainer over a bowl. Over the strainer, squeeze out the juice and seeds. Save the juice to add to the soup and discard the seeds.
3. Puree half of the tomatoes in a blender or food processor and coarsely chop the rest. Combine all of the tomatoes, tomato juice, onion, cucumber, chilies, and basil in a large bowl. Scoop out about 3 cups of the combined soup and return to the blender to puree. Return puree to the large bowl.
4. Season with 2 teaspoons salt, 1/4 teaspoon pepper, 2 tablespoons vinegar and stir well.
5. Refrigerate and let sit for at least 1 hour before serving, to allow flavors to develop. Add salt, pepper, and more vinegar if needed. Serve chilled. Garnish with fresh basil leaves.

Tip: if the soup is too acidic, add a few pinches of sugar to balance the flavors before serving.

Calabacitas

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This recipe was contributed by shareholder, Erika Zeros. She said it is a recipes she modified from The Moosewood cookbook. Tastes great with Mi Tierra corn tortillas or homemade tortillas made with Four Star Farm corn or wheat flour! I Added a few notes, for flexibility if we are short on a crop. Thanks Erika!

A vegetable melange influenced by Pueblo cuisine.

Yield: 4 servings

1 T olive oil
1 C minced onion (or scallions)
1 c miniced anaheim and/or poblano chilis (or other hot pepper)
1/2 t salt
1 - 2 t pure ground chile powder (optional)
2 C diced zucchini (about 10 oz, or 2 6-inch zukes) - may use yellow squash
2 C corn kernels (cut from 2 ears, or defrosted frozen corn)
2 t minced garlic
1 C cooked pinto beans
Grated jack,  cheddar cheese or chipotle cheddar (optional)
Freshly ground black pepper
Squeezable wedges of lime
Grilled flour or corn tortillas

1. Place a medium-sized skillet over medium heat for a minute or 2. Add the olive oil, wait about 30 seconds, then swirl to coat the pan.
2. When the cooking surface is hot enough to sizzle a bread crumb, add the onion, chiles, salt, and optional chile powder, and cook, stirring frequently for 8 to 10 minutes, or until the vegetables become quite soft.
3. Add the zucchini, corn, garlic, and beans, and continue to cook, stirring gently to avoid breaking the beans, for about 5 minutes longer, or until the zucchini is just tender. (Don't overcook the zucchini.) Remove the pan from the heat.
4. Sprinkle in grated cheese to taste, if desired, and stir to distribute it as it melts. Add black pepper (an possibly more salt) to taste. Serve hot, warm, or at room temperature, with squeezable wedges of lime and a tortilla for each serving.

(modified from Moosewood)

Cilantro Dipping Sauce

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2 hot jalapenos, seeds removed(or other hot pepper to taste)

2 cups loosely packed cilantro

1/2 cup sour cream (or mix of 1/2 sour cream and 1/2 yogurt)

2 cloves garlic

2 Tablespoons lime juice

1 Tablespoon apple cider vinegar

salt to taste

1/4 - 1/2 cup olive oil

Put all ingredients in food processor and process until smooth. Use as sauce for fish, meat or tofu or as dip for bread, french fries or veggies.

 

Tomato Bruschetta

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Ingredients:

4 medium tomatoes

1 T minced garlic

1/4 cup chopped basil (or to taste)

chopped parsley to taste

1 tsp olive oil

1 tsp lemon juice

salt to taste

hot pepper flakes (optional)

crusty bread

 

To Make:

For best results, I like to chop tomatoes, lightly salt and let them drain for 1/2-1 hour. I put the strainer over the bowl and use the juice to throw into soup or stew. Add all remaining ingredients, except bread, and it is ready! It is great refrigerated too. If I am in a rush, it is also great with freshly chopped tomatoes. Delicious served on sliced sourdough or french bread that has been drizzled with oil and crisped in the oven AND with a slice of fresh mozzarella. 

 

 

 

 

Stuffed Cucumbers

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I first remember a recipe similar to this from a Mollie Katzen cookbook, but could not find it in any of my current books.  This is adapted from a recipe I found this at food.com. I used almonds instead of walnuts, but otherwise followed the recipe. It it great as an appetizer or side dish. I preferred it within a few hours of making it, as the cukes start to release some of their water after about four hours and lose a bit of their crunch. I highly encourage experimenting with this recipe - dill, yogurt, sour cream, fennel fronds, olives, smoked paprika, hot peppers......

1/2 cup nuts - walnuts were in original recipe, I loved raw almonds

1/4 cup parsley

1/2 cup feta

1/4 cup milk

1 garlic clove

1/2 tsp paprika

1/8 tsp cayenne

4 medium cukes

Halve cukes and cut out seed to make a cuke boat. Throw everything else together in a food processor and process until well mixed, with little bits of nut. Fill your boats and serve as an appetizer or side dish.

Beet Burgers

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This is a crew favorite which comes from Recipes from America's Small Farms, by Joanne Lamb Hayes and Lori Stein, that I have adapted. It is a flexible recipe, you can use any root vegetables to equal 4 cups and use any leftover grain (I have used quinoa, spelt, millet,oats and barley - all great). I have made the recipe with rice flour to make it gluten free. 

Ingredients:

2 cups grated beets

2 cups grated carrots

1 cup cooked brown rice (or other cooked grain)

1 cup grated cheddar cheese

1 cup sunflower seeds, best toasted

2 large eggs, beaten

1/2 cup sesame seeds, best toasted

1/2 cup grated onion or 3 scallions chopped finely

3 T whole wheat flour

3 T chopped parsley

2-4 garlic cloves, finely chopped or minced

2 T soy sauce

Optional - add a dash of cayenne or some finely chopped hot pepper to spice it up

Preheat oven to 350. Generously oil a baking sheet. Combine all ingredients in a bowl. Form into patties and place on baking sheet. Bake approximately 25 minutes, or until browning on bottom and easily flippable without falling apart. Flip and back until just beginning to brown on the other side. The flipping is not necessary, but makes for a nice burger.

 

 

 

Zucchini Pizza Crust

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I have tried many zucchini pizza crusts and this one was the most like crust, rather than casserole. It is quite easy to make and if you go into production mode, you can freeze some for a quick, easy meal later. Because it has cheese in the crust, I have been enjoying loading it with sautéed vegetables and olives. A nice layer or pesto spread on top or veggies with goat cheese are also great!

Ingredients:

8 cups shredded zucchini

1 cup cheddar cheese, grated

2/3 cup whole wheat pastry flour (try 4 stars from the farm shop!)

1 egg, beaten

1-2 cloves garlic, minced or pressed

basil and oregano (fresh is best) chopped fine, to taste

salt

 

Heat oven to 450. If you have a pizza stone, heat it. Line pizza stone, pizza pan or baking sheet with parchment paper, or oil well and sprinkle with coarse corn meal. Combine all ingredients until well integrated. Press dough out to desired thickness. Bake in preheated oven until crisp on bottom and beginning to brown on top. Remove from oven, put toppings on and return until toppings are done, approximately 10-15 minutes. You may also freeze or refrigerate the crust at this point for later use. 

 

 

Currant Bread

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This recipe comes via our daughter Anna, via "Kitchen Heals Soul." Former farm apprentice, Will Caulkins, was a huge fan. It is a very easy recipe, but unusual and sure to surprise and please others. Despite using whole grain flour in most everything, Anna says white flour is a must here.

Ingredients:

2 c flour

1 ¼ c sugar

2 t baking powder

½ t salt

½ c milk

2 eggs

1 t vanilla

½ c oil

2 c currants

sliced almonds/walnuts

turbinado sugar

 

Directions:

1.     preheat oven to 350

2.     mix all ingredients

3.     either makes 1 loaf or 12 muffins

4.     bake about 25 mins

Cumin Slaw

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Ingredients:

1/2 small head of cabbage (any type)

1 carrot

1 tsp toasted cumin seeds

1/4 cup cider vinegar

1 tsp salt

1/2 tsp ground cumin

1 tsp prepared mustard

2 Tablespoons olive oil

Whisk together all ingredients, except cabbage and carrots. Slice cabbage very thin and grate carrot. Mix altogether and refrigerate until ready to serve. Best if made at least 30 minutes before serving. 

Black Bean Burgers with Cilantro Mayonnaise

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This recipe comes from a beloved cookbook, Whole Grains for a New Generation, by Liana Krissoff. I have made a few small changes. The original recipe calls for frying the patties in a pan. I oil a baking sheet and bake in the oven, but both methods are good. I have also put these on foil on the grill with great results. If you do not have smoked paprika, I believe it is worth the trip to the store. Once hot peppers come in, sub the cayenne with finely chopped hot peppers from the farm. Be sure to check out the cookbook for more great whole grain recipes. 

Ingredients:

1 1/2 cups black beans

1 medium carrot, grated 

1/4 cup fresh cilantro

2 Tablespoons lime juice

4 Tablespoons olive oil

1/2 tsp salt (or to taste)

1/2 tsp cumin

1/4 tsp cayenne

1/2 tsp smoked paprika

1 1/2 cup cooked fine or medium grind bulgur wheat

2/3 cup whole wheat bread crumbs (optional)

Preheat oven to 375.

In a food processor, puree the beans, carrots, cilantro, lime juice, 2 T of oil, salt, cumin, cayenne and smoked paprika. Add 1/2 the bulgur and puree until combined, then transfer to big bowl and add remaining bulgur and stir together by hand. Shape into 6 patties and coat each side with bread crumbs, if desired. 

Oil a baking sheet or line with parchment paper. Place patties on baking sheet and bake for approximately 15 minutes, or until bottoms are beginning to brown. Flip and bake an additional 10-15 minutes or until brown. 

Can be served as a typical burger, bun, etc, or on top of a salad. Great with cilantro mayonnaise and cumin slaw (search cilantro and cabbage in recipe section for those recipes).

 

 

 

 

Fresh Red or White Currant and Poppy Seed Bread

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Ingredients:

3/4 cup butter, room temp

1  cup sugar

zest from one orange or lemon (I love orange here)

 1/2 tsp orange or lemon extract

1 tsp vanilla

2 eggs

3/4 cup buttermilk or yogurt

1 1/2 cups whole wheat pastry or white flour

1 tsp baking powder

1/2 tsp salt

1 cup fresh red or white currants

2 - 4 Tablespoons poppy seeds

1/2 cup chopped pecans or walnuts (optional)

 

Instructions:

Preheat oven to 350. Grease 9 x 5 loaf pan.

Cream butter, sugar, and orange or lemon zest and extract until fluffy. Add eggs and buttermilk and mix well. Pour flour, baking powder, and salt on top. Stir just until combined and then fold poppyseeds and currants in gently. Pour into loaf pan. Bake 50-60 minutes or until light brown and a toothpick comes out clean. 

 

 

 

 

Tofu with Thai Curry Sauce

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I love this recipe, originally from The Eating Well Diabetes Cookbook (2005). I use it with pretty much any vegetables and it never fails me. I add carrots or sweet potatoes, when available. Colored peppers do add a lot of pizazz though, so I usually wait until pepper season. 

Sauce:

1 cup coconut milk

2 - 4 T fresh, chopped cilantro

1 tsp red curry paste

1/2 tsp brown sugar or maple syrup

1/2 tsp salt, or to taste

Tofu and Veggies:

14 ounces firm or extra firm tofu

2 tsp olive oil

4 cups greens (kale, chard, spinach, tatsoi, arugula, etc)

1 red, yellow or orange bell pepper, if available

Directions:

Mix sauce ingredients, except cilantro, together in a bowl. 

Drain tofu and pat dry. Cut into 1/2 inch slabs and coarsely pull into pieces. Heat oil on high and toss tofu in until edges are browning. Add sauce ingredients and stir. Add veggies and cook until just soft. If I am adding carrots or sweet potatoes, I add them first and cook for 5 minutes before adding the greens. I add peppers last, as I like them lightly cooked. Throw cilantro on top. Serve with a wedge of lime over rice. 

Blueberry Orange Juice Bread

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This recipe originally came from Just a Taste. I changed it from white flour to whole wheat pastry for the health benefits and loved it. Every loaf has received rave reviews.

Ingredients:

1 egg

1 cup sugar

2 Tablespoons canola or olive oil

2/3 cup orange juice

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 cups whole wheat pastry flour

1 cup blueberries (fresh or frozen)

Directions:

Preheat oven to 350. Grease a loaf pan.

If using frozen berries, keep them frozen until it comes time to add them (right at the end). Combine wet ingredients and sugar and mix well. Add dry ingredients and stir until just combined. Fold in the blueberries gently. 

ake for 50 min - 1 hour or until toothpick comes out clean. Cool in pan for 10 minutes. Remove and allow to cool before slicing. This recipe makes great muffins, if preferred.  Just follow same recipe and bake for 20-30 minutes.

 

Spelt or Barley Salad with Raisins, Beets and Citrus Vinaigrette

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Ingredients:

2 cups uncooked whole grain spelt or barley 

1 orange

1 1/2 tablespoons lemon or lime juice

1 1/2 tablespoons flaxseed or olive oil

2 small raw beets, peeled and grated

1 raw carrot, grated

3/4 cup raisins or dried cranberries

1 small bunch scallions or 1 small onion

Place spelt or barley in pot with 4 1/2 cups water. Bring to a boil, reduce heat and cook 45 minutes- 1 hour or until soft (barley cooks faster). Drain and rinse with cold water. Zest the orange and add zest to grain. Add juice from 1/2 of the orange. Add remaining ingredients. Mix and serve. 

Lemon Basil Cake

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This recipe is adapted from Trader Joe's Lemon Basil Cake. It is simply delicious. 

Ingredients:

For the cake:

1 1/2 cups Four Stars whole wheat pastry flour

2 ½ teaspoons baking powder

1/2 teaspoon salt

 1 cup sugar (can use 1/2 cup if you know you like things less sweet or if you are definitely going to use glaze)

finely grated zest of 2 lemons

3/4 cup plain, vanilla or maple Sidehill yogurt OR sour cream (I like to bake with whatever dairy product needs to be used first)

1 tablespoon lemon juice

1/2 cup extra virgin olive oil or vegetable oil

2 large eggs

 1 teaspoon vanilla extract

1/3 - 1/2 cup finely chopped basil (look for lemon basil in perennial garden for double lemon whammy)

For the glaze:

½ cup confectioner's sugar

2 teaspoons lemon or lime juice

1 teaspoon milk or cream

 

Preheat oven to 350. Oil an 8 or 9" springform cake pan or a loaf pan. Mix yogurt, oil, eggs and vanilla. Add sugar, lemon zest and basil and mix well. Add dry ingredients and mix just until combined. Pour into pan and bake 40-50 minutes or until a toothpick comes out clean. Allow to cool. If glaze is desired, whisk together glaze ingredients and drizzle over cake. Apprentice, John Dickens, highly recommends this step!

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Zucchini Brownies or Muffins

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Our daughter, Anna, provided us with this recipe. It was a hit with the farm crew. These are not traditional brownies, however, they are very healthy and super tasty AND they require a good amount of zucchini that many a child might never notice. 

Ingredients:

2 cups raw, pureed zucchini

1 cup whole wheat pastry or bread flour

1/3 cup applesauce or canola oil

1 cup pureed dates (soak dates in hot water, drain excess water and then puree - you can store any extra in the refrigerator to add to oatmeal or to replace sugar in any baked good)

1 1/2 tsp bakind soda

1/2 cup cocoa powder

1 egg or 1 "flax seed egg" ( soak 1 tablespoon ground flaxseed in 2 tablespoons of water to replace the egg for vegan version)

Preheat oven to 350, Prepare muffin tin or brownie pan by oiling sides well. Mix together zucchini, applesauce or canola oil, dates and egg or flax seed egg. Pour dry ingredients on top. Stir just until mixed. Bake for approximately 20-30 minutes or until toothpick comes out clean. 

Carrot Top Pesto

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This is what happens when your daughter grows up and joins her own CSA - you get new recipes! This recipe comes via the Intervale Community Farm, via Anna. Why didn't I ever come up with this one? I did add a few options for variety.

Ingredients:

2 cups carrot tops

1 cup basil leaves (can also replace some basil with more carrot tops or parsley)

1/4 cup olive oil

1/3 cashews or other nuts

garlic and cheese (if desired)

Puree all ingredients together until smooth. Serve over pasta or whole grains, spread on bread or drizzle over steamed veggies.

 

 

 

 

 

Radicchio, Cucumber and Corn Salad

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While we do not use plastic to get a super early corn harvest, you will start to see corn available at other local farms (check out Southeast Street or Bay Road). We do have an abundance of radicchio and cucumber now and the corn does help to offset the slightly bitter taste of radicchio.

Ingredients:

1/2 cucumber, sliced thin into half moon shape 

2-3 ears of corn - kernels cut off 

1 small head of radicchio, chopped

1 T olive oil

2 T grated parmesan

1 tsp honey or sugar

2 T cider, balsalmic or red wine vinegar

salt and pepper to taste

 

Mix olive oil, vinegar, sweetener, parmesan, salt and pepper. Place veggies in bowl. Mix altogether. Great served immediately or chilled and served later, even for lunch the next day!