IG Fresh Haul Week 6
A Mid Summer Nights Haul
It’s kind of a bitter, sweet time of the year in the garden. Its great to see so much abundance coming out of the garden. Its also a realization that nothing is really being planted anymore.
It makes me reflect on the mixed bag of weather we have had so far this season.
The burn out is real this time of year, for me but also maybe for you as well.
*Fennel Orange Salad *Half HaulCSA Burn Out
So we are just at the half way point of the season so far. Its safe to say the garden is in full swing and producing a huge variety of vegetables. With all of these veggies comes well as I like to call it CSA burn out. You might have extra veg still sitting in your fridge from 1 or 2 hauls ago. That’s fine, not knowing what to do with those vegetables or not having time to cook is ok. This is why I give so many recipes, but also storage times. I want you to succeed as much as possible and not feel too overwhelmed. Above is a Fennel Orange salad with toasted pistachios. So if you still have fennel sitting around give the recipe a go.
This year has been kinda wild with the late frosts in July. Lots of rain (I won’t complain too much) in June. A dry July, I am super grateful for the water lines I have set up and being able to water during the dry spell. All the way up to August where the overnight temperature got down to 3 degrees. Thankfully I have only lost my pickling cucumbers, which ironically enough were still struggling from the frost in June and never really got established.
The garden is at peak out put right now, there is so much coming on. For me its a little bitter sweet. On one hand I get to see the fruits of my labour. Yet on the other I know that I won’t be planting anything else this year and that soon the season will be coming to an end. All that said, I am excited for a bit of a slow down in my life come this fall. There is a season for everything and its good to remember to slow down and enjoy life.
What’s In The Haul
HALF
Cabbage
Peas
Cucumber
Carrots
FULL
Garlic
Carrots
Beans
Cucumber
Zucchini
Fennel
Basil
Week 6 Recipes
Fennel
Fennel and Orange Salad
Roasted Fennel Tomato Sauce
Fennel Storage Tips:
Remove the fronds (tops) from the bulb base, store the fronds in a resealable bag for up to a week. The bulb end can be placed in a resalable container in the fridge for up to a week.
Fennel and Orange Salad
1 bulb of fennel, thinly sliced
1/4 cup fennel fronds
1 orange cut into segments
1/4 cup toasted pistachios
1/8 cup dill, chopped
1 tbsp Olive oil
Juice from a 1/2 of a lemon
Shaved Parmesan Cheese
Salt and Pepper
Cut the tops off the bulb and reserve the fronds to one side. Thinly slice the fennel. Peel one orange and cut the segments out of the orange.
In a sauté pan toast the pistachios until golden. Roughly chop the dill and fennel fronds. Now to assemble the salad. In a bowl toss the fennel, orange, fennel fronds, dill, olive oil, lemon juice, salt and pepper. Lay out on to a plate garnish with shaved parmesan and toasted pistachios, enjoy.
Roasted Fennel Tomato Sauce
1 bulb fennel, cored and sliced
2 shallots, sliced
1 tsp anchovy paste
1 can of whole tomatoes
1/2 cup kalemata olives, halved
2 tbsp olive oil
Salt and Pepper
In a sauté pan over medium high heat add the olive oil and wait for the pan to heat up. Once the olive oil is hot add in the anchovies and slice shallots and cook for about 2 minutes. Add in the sliced fennel and let it cook for about 5 minutes or until the fennel becomes tender. Next add a can of whole tomatoes and reduce the heat to medium and cover the pan. Let the sauce simmer for about 10 minutes. Lastly add the olives and season with salt and pepper. Serve with pasta and enjoy.
Cabbage
Classic Coleslaw
Bacon and Fried Onion Cabbage
Cabbage Storage Tips:
Store cabbage in the fridge, whole and uncut. It will stay good in the fridge for up to 2 months. When ready to use just peel off a couple outer leaves.
When freezing cabbage you can cut into 1/4 wedges or shred the cabbage. Blanch the wedge cabbage for 4 minutes and the shredded cabbage for 1 and half minutes. Next strain the cabbage and shock it in ice cold water. Place the cabbage on a baking sheet lined with parchment paper. Freeze for 3 hours and then place into freezer bags.
Classic Coleslaw
4 cups cabbage, shredded
1 Bunch of Green Onions
1/2 cup mayo
3 tbsp lemon juice or vinegar
Salt and Pepper
In a large bowl combine all of the ingredients and mix well. Let the coleslaw sit in the fridge for a couple hours before serving.
Bacon and Onion Fried Cabbage
4 strips of bacon
1 onion, diced
2 cups cabbage, diced
1 tbsp vinegar
Salt and Pepper
In a sauté pan over medium high heat, cook the bacon to desired doneness. Once cooked remove the bacon from the pan, but leave all the bacon fat still in the pan. Add in the diced onion and cabbage. Cook the veggies until the cabbage becomes soft. Add in the vinegar, salt and pepper and cook for another minute. Serve.
Cucumber
Tzatziki
Korean Cucumber Salad
Herb Cucumber and Whipped Feta Salad
Cucumber Storage Tips:
Storing cucumbers is easy as wrapping them in dry paper towel and placing them in an open plastic bag. Make sure the bag is left open to allow air flow. Cucumbers will store in the fridge like this for a 10 days.
The alternative method is to just store the cucumbers on the counter. They will delicious and crisp like this for 7 days.
Tzatziki
1 cucumber, peeled, de-seeded
1 bundle of green onions, chopped (optional)
1 cup plain greek yogurt
1 garlic clove, crushed
1 tbsp lemon juice
1 tbsp olive oil
2 tbsp fresh or dried Dill
1 tsp salt
Using a cheese grater, grate the cucumber and combine the salt. Let the salt and grated cucumber sit for a couple minutes until the cucumber starts releasing its water. Next place the cucumber in a clean dish towel and squeeze the cucumber pulp, releasing the water from the cucumber. In a separate bowl combine the yogurt, garlic, lemon juice, olive oil, dill, green onions. Add cucumber to the yogurt and mix well.
Korean Cucumber Salad
1 Cucumber
1 tbsp soya sauce
2 tbsp rice wine vinegar
1 tbsp sugar
1/2 tsp chilli flakes
1/4 tsp sesame seeds
2 green onions
Slice the cucumbers. In a bowl mix the together the soya sauce, rice wine vinegar and sugar. Pour the sauce over the cucumbers and mix well. Add in the green onions and chilli powdered. Mix everything together and serve.
Herb cucumber and whipped Feta Salad
1 large or 2 medium cucumbers
1 bundle of green onions
1 cup of feta cheese
1/2 cup sour cream
1 lemon
2 tbsp olive oil
Fresh chopped dill
Fresh chopped parsley
Pistachios, toasted
In a food processor add the feta and sour cream, and blend until nearly smooth. Pour out onto a serving tray.
Cut the cucumber into quarter length wise and then roughly chop into 1 inch sized cubes. Lay the cucumbers and chopped green onion on top of the whipped feta.
Garnish the salad with freshly chopped dill, parsley and toasted pistachios. Finish with a drizzle of olive oil, the fresh squeezed lemon, salt and pepper.
Beans
Dilly Beans
Grilled Bean and Potato Salad
Beans Storage Tips:
Store string beans in a resealable bag in the fridge. They will stay crisp and fresh like this up to 7 days.
Freezing beans, first remove the stem end of the bean by snapping it. You will notice that there is a thread attached to the woody stem. Pull on the stem and the thread all the way down the length of the bean. Next blanch the beans in boiling water for 1 minute. Strain the beans and shock in cold water. Place the beans evenly, and spaced out on a baking sheet lined with parchment paper and place in the freezer for 2 hours. After the two hours is up pull the frozen beens out and put in a zip lock freezer bag. Put the bag back into the freezer, the beans will last up to 6 months like this.
Dilly Beans
1 bundle of green beans, ends cut off
2 cups water
1 cup white vinegar
6 springs of dill
4 garlic cloves
1 tbsp salt
In a pot dissolve the salt in the water and vinegar, let cool. Cut the cucumbers into spears or coins and put in a jar with the dill and garlic. Once the brine is cooled add it to the cucumbers and store in the fridge for4 days before eating.
Grilled Bean and Potato Salad
1 bundle of green beans, ends cut off
5-6 small to medium potatoes
1 onion, sliced
6 tbsp Olive Oil
1 tbsp Balsamic Vinegar
1 tbsp Dijon Mustard
1 clove of garlic, crushed
1 tsp fresh thyme
Salt and Pepper
Preheat the BBQ. Cut the potato into 1/2 inch slices, and cook in a pot of water over medium high heat. Cook the potatoes for 5 minutes. When 5 minutes is up, add in the beans to cook for 2 minutes. Drain the beans and potatoes and put into a bowl. Toss with 2 tbsp of the olive oil, salt and pepper. Lay the potato slices and beans flat on the grill. (you are wanting to see char marks on the potatoes and beans but not too dark). In a bowl combine all the ingredients for the dressing and mix well. Once the potatoes and beans are lightly chard remove from the grill and put into a bowl with the sliced onion. Pour over the dressing and mix well.
French Green Beans
1 bundle of beans
2 tbsp butter
1 clove of garlic, sliced
Salt and Pepper to taste
Bring a pot of water up to a boil. Trim the stem from the top of the beans. Blanch beans for 2 minutes. Strain the water from the beans.
Heat a pan over medium high heat. Add in the butter and let it melt. Once melted, put in the sliced garlic letting it cook for a couple seconds. Quickly add in the blanched beans. Sauté the beans and garlic for a couple minutes. Add salt and pepper to taste. Enjoy!
Peas
Sautéed Peas with Brown Butter and Dill
Green Pea Gnocchi
Peas Storage Tips:
Peas can be stored in a bag in the fridge for a week. Any longer the peas should be frozen.
Freezing peas, put the shelled peas into a pot of boiling water and blanch for 2 minutes. Remove and place the peas into a bowl of ice water. Strain the peas, putting the peas on a clean dish towel on a baking tray and freeze for 1 hour. Next put the peas into a zip lock bag and put into the freezer. They will last up to 6 months.
Sautéed Peas with Brown Butter and Dill
1 bag of peas, shelled
1 onion, sliced
3 tbsp butter
1/4 cup dill, roughly chopped
Bring a pot of water up to a boil and add in the shelled peas. Let the peas boil for a minute and strain the water out.
In a saute pan over medium heat, add the butter to the pan and wait for it to melt. Keep an eye on the butter wait for it to start to turn light golden brown, then add the sliced onions and cook for about 2 minutes. Then add the peas and cook for another minute. Finish with chopped dill and enjoy
Green Pea Gnocchi
1 cup potatoes, boiled and mashed
2 cups flour
1 egg
(you can also buy it in the store in the fresh pasta isle)
Boil and mash the potatoes. In a large bowl add the mashed potatoes, flour and egg, mix together until the dough forms a ball. Divide the dough into 1/4’s and form into a little ball. Take each small ball of dough and roll out into long snakes. On a floured surface cut the snakes into half inch pieces.
In a large pot of lightly salted water cook the gnocchi for 3-5 minutes. Drain and serve with sauce of your choice.
Or try this sauce to go with your gnocchi, you can find most of the ingredients in your IGFresh hauls.
1/4 cup Extra Virgin Olive Oil
6 leaves of sage
2 cloves of garlic
1/4 cup cooked peas
Salt and Pepper
In a saute pan over medium heat, warm up the olive oil. Once the olive oil is warm add the sage leaves and let them fry for 1 minute. Next add in the chopped garlic and cooked peas. Let everything gently fry for another minute. Add cooked gnocchi to the pan and toss everything together. Add salt and pepper together to taste.
Zucchini
Roasted Zucchini and Feta Pasta
Zucchini Pancakes
Zucchini Storage Tips
Store zucchini, in a resealable bag in the fridge, with a piece of paper towel inside the bag to wick away any moisture. Zucchini will stay good this way for up to 2 weeks in the fridge.
These little yellow sun looking things.
Roasted Zucchini and Feta Pasta
2 Zucchini, sliced
1 bulb of Garlic
4 oz of Feta
2 tbsp Olive Oil
1 box of cooked pasta
Salt and Pepper
In a casserole dish add the brick of feta and slice zucchini, drizzle with the olive oil. Cut the top off of the garlic and wrap in tin foil and put in the casserole dish with the feta and zucchini. Bake at 350 for 30 minutes. While that cooks, cook 1 box of pasta of your choice. (reserve 1/4 cup of the pasta water for later) Once the zucchini and feta is out of the oven, mash the cheese and roasted garlic together and mix into the zucchini. Add in the 1/4 cup of pasta water and mix it into the sauce, finish with salt and pepper to taste. Add in the pasta mixing thoroughly and until combined. Enjoy!
Zucchini Pancakes
2 1/4 cups flour or gluten free flour
1 cup shredded zucchini
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
2 tbsp sugar
2 cups milk or dairy free milk
4 tbsp butter or coconut oil
2 large eggs
1 tsp vanilla
In a large bowl combine the flour, baking powder, baking soda, salt, cinnamon and sugar; mix well. Make a well in the centre of the dry ingredients. Add the wet ingredients into the bowl of dry and mix thoroughly. Next add in the shredded zucchini and mix in well.
In a sauté pan over medium heat add butter or oil to the pan and allow to get hot. Cook the pancakes and serve with butter and syrup. I like to add peanut butter to my pancakes.
Carrots
Roasted Carrots and Herb Salad
Carrot Hummus
Carrot Mustard Slaw
Carrots Storage Tips
When you get your carrots, cut the tops off. The carrot tops will literally suck the life out of the carrot. Place the carrots into a zip lock bag with a dry piece of paper towel. The paper towel will soak up any extra moisture the carrot gives off. The Carrots will stay crisp in the fridge up to 7 days.
Freezing carrots, cut into uniform pieces and blanch in boiling water for 3 minutes. This will slightly cook the carrot, but not completely through. With a slotted spoon remove the carrots, or strain with a colander. Dump out the carrots on a baking tray lined with parchment paper. Put into the freezer for 2 hours. Remove the tray and put the frozen carrots into a zip lock bag, and store it in the freezer.
Roasted Carrot and Herb Salad
1 lbs carrots, tips cut off
1 tbsp olive oil
Salt and pepper
Dressing
1/4 cup olive oil
1/8 cup cilantro
1/8 cup parsley
1/8 cup dill
Couple mint leaves
Juice from 1 lemon
Roast carrots with the olive oil, salt and pepper for 45 minutes or until tender. Mix the dressing ingredients in a food processor. Pour dressing over the roasted carrots.
Carrot Hummus with carrot top pesto
Hummus
4 medium carrots
1 bulb of garlic
1/4 cup + 1 tsp olive oil
1 can of chick peas
Juice from 1 lemon
1 tbsp tahini
Salt and Pepper
Pesto
1/2 cup carrot tops
3 tbsp olive oil
1/4 cup toasted nuts
1 tbsp lemon juice
1 clove of garlic
Salt and Pepper
Preheat the oven to 350 degrees. Toss the carrots in 1 tbsp olive oil and so salt and pepper. Cut the top off of the garlic bulb drizzle with olive oil and wrap in tin foil. Roast the carrots and garlic in the oven for 45 minutes.
In a food processor add the cooked carrots, roasted garlic, olive oil, chick peas, lemon juice, tahini, salt and pepper. Blend until smooth.
To make the pesto add the carrot tops, oil, toasted nuts, lemon juice, garlic, salt and pepper to a blended and blend until combined.
Serve by spreading the hummus out on a plate creating ridges and dimples and pour the pesto over top and serve with chopped veggies and crackers.
Carrot Mustard Slaw
1 Bundle of Carrots, shredded
1 onion, sliced
1 cup of micro greens
2 tbsp olive oil
1 tbsp lemon juice
1 tbsp grainy dijon mustard
1 tsp honey
Salt and Pepper
Remove the tops from the carrots, with a box grater, shred the carrots. Thinly slice the onion. In a bowl mix together the carrot, onion, and micro greens of your choice.
In a separate bowl, mix together the olive oil, lemon juice, dijon, honey, salt and pepper.
Add the dressing to the vegetables and mix together. Let it marinate together for 1 hour in the fridge.
Garlic
Roasted Garlic Cheese Toast
Garlic Storage Tips:
Store garlic in a cardboard box or paper bag in a cool dark area. The paper bag or box still creates air flow and ventilation allowing the garlic to breath. Avoid storing the garlic in a plastic bag. This will create moisture build up and make the garlic spoil faster.
Roasted Garlic Cheese Toast
1 garlic bulb
1 tbsp Olive oil
1 loaf of French bread or crusty bread of your choice
1/2 cup butter
1 cup of cheddar and mozzarella blend (or any cheese you like)
1/4 chopped parsley
Salt and Pepper
Cut the top off the garlic exposing the cloves inside. Put the garlic in a piece of aluminum foil, drizzle 1 tbsp olive oil over to and salt and pepper the top. Wrap the garlic bulb in the foil and roast in the oven for 1 hour at 350 degrees. Once cooled you can squeeze the garlic from the cloves.
Add the roasted cloves to the room temp butter, add in the parsley and salt and pepper and mix well. Add a thick layer of the butter to the cut half of bread. Add cheese to the top and bake at 350 degrees for 10-15 minutes.
