Category Archives: CSADist

Squash Blossom Frittata

2015 CSA Summer August 8th

2015 CSA                Summer August 8th                      Planet Earth Diversified

  • Baby Arugula Box
  • Green Beans
  • Eggplant
  • Pepper Medley
  • Watercress Box
  • Collards
  • Tomatoes
  • Gourmet Cucumber
  • New Potatoes
  • Garlic
  • Oregano
  • Tarragon
  • Lemongrass
  • Zucchini/Squash
  • Squash Blossoms

Eggplant dish that utilizes tomatoes, and mint as well, from a Middle Eastern restaurant: Borani Badenjan, fried eggplant steamed with seasoned tomato sauce, served with homemade garlic yogurt and mint. Or try this: Mike takes the eggplant, tomatoes, etc, and simmers it in a crock pot. The resultant rich batch is then great for a minestrone or served over pasta. Very nice with a shaving of parmesan! “Filet mignon topped with fried quail eggs, collard greens with garlic cloves, and coconut-oil-fried potatoes and onions.” The eggs are from her home raised quail and the beef is from a neighbor of ours, Wolf Creek Farm. Food and photo by Dana Michelle. To the left are “egg cups” by Rebecca Stewart that include watercress: she used 9 eggs, added spices, chopped up kale, watercress and parsley, put a scant tbsp of cooked ground sausage, into the bottom of each muffin section, then poured in some egg-kale mixture and baked @350 for….20 minutes or until they puff and the middles are cooked”, she said. Thanks to all our CSA members’ food inspirations this week! <3 We appreciate you!

Fire Roasted Chilis

2015 CSA Summer August 1st Planet Earth Diversified

2015 CSA Summer August 1st Planet Earth Diversified

  •  Green Beans
  •  Eggplant
  • Pepper Medley
  • Watercress Box
  • Collards
  • Tomatoes
  • Cucumber
  • Potatoes
  • Garlic
  • Mint
  • Poultry Herb Blend
  • Lemongrass
  • Zucchini/Squash
  • Squash Blossoms

Seen here, the fire roasting of our pepper medley, is another way to enjoy this fruit. Cleaned of their toasted skins, these roasted chilies can be used in recipes or frozen for later. If firing up the grill, consider also cooking the eggplant. We have used both peppers and eggplant as a grilled substitute for hot dogs. Mike’s pepper dog recipe: choose peppers sized for the bun, cut long way and remove the seeds; replace this with cheese (mozzarella or cheddar) and wrap bacon, securing the stuffing, from top to bottom. Secure with toothpicks to keep bacon from unraveling. Grill until well done, being careful with drippings and your fire.

Mint, this week to accompany cucumber, tabbouleh salad, julep drinks, maybe a yogurt raita…try in a simple marinade of some of your CSA veggies such as chilled tomato and cucumber garnished with fine chopped mint. We would recommend a light vinegar such as the white wine vinegar from Virginia Vinegar Works which is not only delicious but is sourced from our local vineyards. Many of the places that sell our products also carry it, such as Foods of All Nations, Integral Yoga, Feast and Greenwood Gourmet Grocery.

2015 CSA Summer July 25

2015 CSA Summer July 25

  • Green Beans
  • Eggplant
  • Pepper Medley
  • Baby Salad Mix
  • Collards
  • Watercress Box
  • Tomatoes
  • Cucumber
  • Potatoes
  • Garlic
  • Shallots
  • Poultry Herb Blend
  • Lemongrass
  • Zucchini/Squash
  • Squash Blossoms

2015 CSA Summer July 25

More of those delicious green beans this week as well as a clamshell of the tender baby salad mix, which is a nice turn in the time of the season when greens and lettuces are being replanted. They are traditionally a spring and fall crop, preferring cooler temperatures. We recommend that these clamshells of greens not be washed, as they are considered ready to eat. Although being paired with hot food or used in a recipe is certainly a welcome venture into flavor, these greens are exceptionally nutritious and beneficial when enjoyed in their freshest and raw state. Squash Blossoms are so versatile:

Fried: From Mexico to Italy, frying is one of the most popular ways to prepare squash blossoms. Simply batter and fry them or stuff them first. Cheeses (ricotta, fresh mozzarella, goat cheese) and herbs (basil, thyme, and parsley) make good fillings. Try adding lemon zest to the cheese or season the crispy fried blossoms with a squeeze of lemon juice and sprinkling of coarse salt.
• Recipe inspiration: Fried Squash Blossoms, from The Kitchen

Baked: If deep frying turns you off, or you just want to try something different, you could stuff the blossoms with cheese – savory or sweet – and then bake them in the oven. Steaming is another healthy option.
• Recipe inspiration: Waldy Malouf’s Baked Squash Blossoms with Ricotta and Honey, from New York magazine

Pasta: We sometimes gently tear or make a chiffonade of squash blossoms to serve over pasta, risotto, or salad. The blossoms can also be cooked into a pasta sauce. This is one of our favorite recipes.
• Recipe inspiration: Pappardelle with Zucchini Blossom Sauce, from Orangette

Quesadilla: Squash blossoms are abundant in Mexico, where they are known as flores de calabaza. There’s something very satisfying about the combination of the mildly sweet, squash-y blossoms with creamy cheese.
• Recipe inspiration: Squash Blossom Quesadillas, from Homesick Texan

Soup: How about a fresh, summery soup with squash blossoms, zucchini, and corn?
• Recipe inspiration: Golden Squash Blossom Crema, from Rick Bayless