2017 CSA Week 26 Recipes

Beet and Squash Quiche

Preheat oven to 350°

To prepare quiche crust- Add 2 cups of flour, and 1 tsp salt to a mixing bowl. 2/3 cup butter, cut into pads mix with a fork or your fingers until mixture resembles sand. add about 5 tbsp ice water mix until a dough forms. Form dough into a ball and refrigerate for 1 hour. 

Remove beet greens, peel skin, and then shred. Microwave 1 buffy squash to soften, then remove rind and shred squash. Thinly slice 1/2 onion, and crush 1 clove of garlic. Heat large skillet over medium high heat and sauted sliced onion and garlic in 2 tbsp of cooking oil. After several minutes add shredded beets and squash. Cook vegetables, stirring frequently, for 5 minutes. 

In a separate bowl whisk together 6 eggs and 1/4 cup milk. Add sauted vegetables, 2 tbsp of finely chopped herbs, 2 tsp salt, 1/2 tsp pepper, 1/2 cup cheddar, and 1/4 cup parmesan cheese. 

Roll pie dough into a flat round and form to 9-inch pie pan. Trim pie edges, then fill with vegetable, egg, and cheese mixture. Cook for 45-60 minutes, or until quiche is firm in the center. 

Green Tomatoes and Lentil Sauce over Groats

In a small sauce pan cook 3/4 cup dry lentils in 2 cups of water. Allow to cook for 20 minutes. 

In a large sauce pan heat 2 tbsp cooking oil over medium high heat. Add 1/4 cup thinly sliced leeks, 2 finely diced sweet peppers, and 1/4 cup finely chopped celery greens. Cook for several minutes until tender. Chop green tomatoes into 1/2 inch cubes, then add 4-6 cups to the sauce pan. Add 2 tsp of sambor powder, or garam masala, or another curry spice mix. Add cooked lentils and enough water to cover all vegetables to the pot and cook for another 20 minutes. Once sauce has thickened to the desired consistency, remove from heat, and carefully puree in blender. Allow sauce to cook a bit before blending, and cover blender with a dish towel when blending. 

Cook 3/4 cup of groats, or another grain, according to package instructions. 

Spoon sauce over cooked groats. 

Celery Soup

Add 3 tbsp of cooking oil over medium high heat in a large pot (at least 4 quarts). Add 3/4 cup of thinly sliced leeks, 3/4 cup of finely diced carrots, and 3/4 cup of finely chopped celery greens and stalks. Saute vegetables for about 5 minutes, then add 1 lb of finely diced potatoes, and saute another 5 minutes, stirring frequently. Add 5 cups of chicken or vegetable broth and enough water to cover the vegetables, about 10-15 cups total, and bring soup to a boil, then reduce heat and simmer for 15 minutes. Finely chop 2 tbsp combined parsley, chives, and oregano, and add to soup. Remove from heat, and carefully puree soup in blender in small batches. If a chunky soup is desired, reserve 1-2 cups before blending. Once soup is recombined in pot add up to 1/2 cup of heavy cream. Serve with a slice of fresh bread.

Salad with Sauteed Winter Squash and Balsamic Dressing

Sauteed Winter Squash: Soften 1 winter squash in microwave for 1 minute. Remove squash rind and seeds, then shred squash. Add 1 tbsp of cooking oil or butter to skillet over medium heat. Add shredded squash, 1 tbsp of balsamic vinegar, and 1 tbsp of honey, and a pinch of salt. Saute squash for about 10 minutes until cooked through. 

Balsamic dressing: mix 3 parts olive oil to 1 part balsamic vinegar. Add salt and pepper to taste. 

In a large salad bowl combine shredded bibb lettuce, quartered cherry tomatoes, 1 tbsp of thinly sliced leeks, and 1 tbsp of finely chopped celery greens. Add cooked squash to salad and toss. Coat salad with balsamic dressing and sheep's cheese.

Winter Savory and Parmesan Popcorn

Add popcorn kernels to a paper bag and place in microwave. Use popcorn setting, or allow popcorn to cook for 2-3 minutes. Shake popped kernels from bag and re-pop any kernels that remain.

Melt 1 tbsp of butter with 2 tsp of finely chopped winter savory. Pour melted butter over popcorn, and add 1 tbsp of Parmesan cheese.