IG Fresh Haul Week 6
A Mid Summers Night Dream
Heat wave is in full effect this week. Much like us the plants need to stay hydrated and cool off from this intense weather.
There is one item that doesn’t have to try and stick out the heat. It’s making its IGFresh Haul debut this week in, the middle of the season.
Now that we are at the mid summer mark. Zucchini is going to be showing up in the most random places not just in your hauls.
*Roasted Beet Salad *Micro greens, on everythingSummer Squash Madness
I don’t know about you, but this summer heat has me wanting to escape to a well air conditioned room. Unfortunately, the plants don’t have that option and have to tough it out in the garden. There is some reprieve from the summer heat though. In the early mornings or evenings I will water the plants. Not to really help them grow, more so help them to survive. The water helps cool the plants even for 5 minutes. Some plants, like lettuce, get extra help by being covered with shade cloth. The shade cloth helps keep the plants cool and shaded. Giving them enough comfort to keep growing, on these 30+ degree days.
Microgreens, make an IGFresh Haul appearance this week. Microgreens are a tiny immature plant that are nutritiously dense. These tiny greens add huge colour and flavour to your salads and meals. There is a phrase in the micro greens community, “I put that sh*t on everything”. That’s honestly because you can, they are so versatile and a great pop of flavour and nutrition, when there is a time crunch in your life.
Ok so side note, what is the difference between a sprout and a micro green. A sprout is germinated in a damp humid environment and then grown completely in the dark (about 3 days). Micro greens are the same seed, but the germination process happens in medium like peat moss or coconut coir. It is left to germinate for 3 days in the dark, much like the sprout. Now here is the major difference, micro greens go under lights to grow (about 5-7 days). It is then harvested. Ultimately the biggest difference is that micro greens set out tiny leaves and the light allows to plant to produce a brighter more vibrant colour.
I tell you those zucchini’s show up in the strangest of places. Just over night they will be in your mail boxes and under your pillows. Well fear not I will be supply you with lots of amazing zucchini and summer squash recipes, so we can all get through this summer without going squash crazy.
What’s In The Haul
HALF
Zucchini
Carrots
Peas
Micro Greens
FULL
Zucchini
Cucumber
Broccoli
Kohlrabi
Beets
Micro Greens
Swiss chard
Fresh Garlic
Week 5 Recipes
Zucchini
Chocolate Chip Zucchini Banana Bread
Grilled Zucchini Salad
Zucchini Relish
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.
Zucchini Chocolate Chip Banana Bread
1 1/2 cups flour or gluten free flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup canola or coconut oil
2/3 cup white sugar or coconut sugar
1 large egg
1 tsp vanilla
1 cup zucchini, grated
1 cup ripe banana, mashed
1 1/2 cups chocolate chips
Preheat the oven to 350 degrees Fahrenheit. Take the shredded zucchini and place it in a clean kitchen towel and squeeze the excess water out. In a large bowl combine all of the dry ingredients, mixing together. In another bowl mix together all the wet ingredients. Pour the wet ingredients into the dry ingredient bowl and mix well. Dump in the chocolate chips and fold everything together.
In a greased 9 by 13 baking pan, pour the batter in. Tap the baking pan a couple times to release any air bubbles in the batter. Add more chocolate chips to the top before baking. Bake the cake for 50-55 minutes. Allow bread to cool before cutting into it
Grilled Zucchini Salad
2 zucchini, cut into strips
2 tbsp olive oil
1 tbsp oregano
1 onion, sliced
1/4 cup toasted walnuts
2 oranges cut into segments
Dressing:
2 tbsp olive oil
Juice from a half of a lemon
1 tsp dijon mustard
1 tbsp fresh dill
Salt and Pepper
Cut zucchini into 1/2 inch thick strip and cut onion into slices. Toss in the olive oil, oregano, salt and pepper. Grill on the BBQ on both sides. Take off the grill and let cool in a bowl. Add in walnuts and oranges into the bowl.
Combine the dressing in a bowl and mix well and pour over salad.
Zucchini Relish
4 cups shredded zucchini
1 cup chopped onions
1 1/2 tbsp salt
1 1/2 cups white vinegar
1 red pepper, chopped
1 green pepper, chopped
1 tbsp cornstarch
1 1/2 tsp celery seed
3/4 tsp ground nutmeg
3/4 tsp ground turmeric
1/2 tsp pepper
In a bowl add the zucchini, onion and salt. Mix everything together and let sit for 1 hour. After the hour is up rinse the zucchini in water and squeeze out all the moisture. In a medium pot over medium heat, add the rest of the ingredients and bring to a simmer. Add in the zucchini and onion mixture. Bring everything to a boil and then reduce to medium low and simmer everything for 30 minutes.
From here you can pack the relish to can it or you can put in containers and store it in the fridge or freezer.
Cucumber
Creamy Cucumber Salad
Herb Cucumber and Whipped Feta Salad
Tzatziki
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.
Creamy Cucumber Salad
1 cucumber
1 bundle of green onions
1 tbsp white vinegar
3 tbsp mayo
Salt and Pepper
Cut cucumbers into coins. Roughly chop the green onions. In a bowl combine cucumbers, green onions, vinegar, mayo, salt and pepper.
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.
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.
Carrots
Roasted Garlic Carrots
Roasted Carrot Herb Salad
Carrot and Grainy Dijon Slaw
Carrot 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 Garlic Carrots
1 bulb of garlic
3 tbsp Olive oil
1 bundle of carrots
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 . While the garlic roasts, cut the tops and bottoms off the carrots and cut the carrots into desired sizes. Toss the carrots in oil, salt and pepper. Once the garlic is cooked and cooled enough to handle. Squeeze the cloves out of the bulb and mix into the carrots. Put the carrots in the oven at 350 degrees for 30 minutes.
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 and Grainy Dijon 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.
Peas
Garden Veggie Sauté
Brown Butter Peas with Gnocchi
Pea 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.
Garden Veggie Sauté
1 zucchini, diced
1 onion, diced
1/2 cup peas
6 small carrots, cut into coins
5 small potatoes, cut into quarters
1 clove of garlic, crushed
2 tbsp fresh herbs
4 tbsp butter
In a large pot cook the potatoes for 4 minutes over medium heat. Then add the carrots that are cut into coins, cook for 3 more minutes. Last add the peas to the pot and cook for another minute. Strain the vegetables. In a large saute pan over medium high heat, heat 3 tbsp butter. Once the butter is hot and sizzling add the chopped onion, zucchini, and garlic. Let it cook for 2 minutes. Next add in the potatoes, carrots and peas, toss together in the hot pan for another 2 minutes. Add in the fresh herbs and season with salt and pepper. Dump into a dish and finish with the left over tbsp of butter.
See Potato section down below for another pea recipe.
Gnocchi
1 cup potatoes, boiled and mashed
2 cups flour
1 egg
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.
Beets
Roasted Beet Salad
Pickled Beets
Beet Brownies
Beets Storage Tips:
Take the tops off the beets, putting them into a resealable bag and put in the fridge. Beets will last like this for up to 3 weeks. To prolong the life of the beets poke holes in the bag to allow moisture to escape.
Freezing beets, fill a pot with water. Add the beets and bring the pot to a boil. Cook small beets for 25-30 minutes and larger beets 45-50 minutes. The beets are done when they can be poked with a knife or fork. Put the cooked beets in a bowl of ice water, to cool them down quicker. When the beets are cooled down enough to be handled, peel off the skins. This should come off easily. Next slice or dice the beets and spread out on a baking sheet to flash freeze. Once the beets are fully frozen, package them in a resealable bag and place back into the freezer for later use.
Roasted Beet Salad
Beets, cooked with skin removed
1/4 cup toasted walnuts or nuts and seeds of your choice
1 cup micro-greens of your choice
Goat cheese
Dressing
/4 cup olive oil
2 tbsp balsamic vinegar
1 tbsp honey
1 tsp dijon mustard
Thyme
Roast the beets in the oven for an hour at 350 degrees. Once cooked, let the beets cool for a minute and then peel. In a sauté pan over high heat toast the nuts until they are brown and toasted. In a bowl whisk together all the ingredients for the dressing. Next add in the diced cooked beets, toasted nuts, cheese and micro greens. Add salt and pepper and toss everything together.
Pickled Beets
1 lbs of cooked beets
1/4 cup white vinegar
1/8 cup sugar
1/2 tsp kosher salt
Pinch of whole cloves
First start by cooking the beets in simmering water until fork tender. Strain, peel and cut into slices and place into a jar.
To a pot over medium heat add in the vinegar, sugar and salt. Let simmer until the salt and sugar are dissolved. Let the brine cool slightly and then pour into the jar with the beets add in a pinch of whole cloves. Cover with a lid and sit out for 10 minutes, transition over to the fridge and let it marinate for 3 days.
Beet Brownies
Beet puree:
1 large Beet, cooked
1/4 milk
In a blender combine the milk and beet into a smooth paste. You will only need a cup of this puree.
Brownie mix:
3/4 cup flour or gluten free flour
1/2 tsp baking powder
3/4 cup cocoa powder
1/2 tsp salt
1 cup of sugar
1 cup of the beet puree
2 large eggs
1/2 cup butter
1 tsp vanilla
1/2 cup chocolate chips
Preheat the oven to 325 degrees farenhiet In a bowl combine the flour, cocoa powder, baking powder, salt. In a separate bowl mix together the eggs, butter, sugar, beet puree and vanilla. Add the wet ingredients into the dry ingredients and then mix in the chocolate chips. Grease a 9 by 9 pan and pour the batter into the pan. Bake for 30-35 minutes.
Swiss chard
Swiss chard Parcles
Swiss chard and Cheddar Quiche
Swiss chard Storage Tips:
In a resealable bag or container. Place the Swiss chard and on one side put a piece of paper towel and seal the bag or container. The container works great cause it prevents the chard from getting bruised in the fridge. This will last in your fridge up to 10 days.
Freezing Swiss chard, blanch the chard in boiling water. Let it cook for 30 second and strain the water from the greens. Next let the chard cool slightly and then squeeze the water from the greens. Put the Swiss chard in an air tight bag and freeze. It will stay good in the freezer up to 3 months.
Swiss chard Parcels
5-6 Swiss chard leaves
1/4 cup walnuts, toasted and chopped
1/2 cup chopped mushrooms
1 cup cooked grains (rice, quinoa, barley)
1/2 lbs ground meat of your choice
1 onion, chopped
2 cloves of garlic, crushed
1 tsp fresh thyme
2 tbsp olive oil
2 cups tomato soup and butternut soup
In a saute pan over medium high heat, add in the oil. Once the oil is hot, cook the ground meat, or skip the step and put in the onions, mushrooms, thyme and garlic to cook for 5 minutes. Next add in the cooked grains and toasted walnuts and heat through. Put the stuffing to the side to cool down.
Preheat the oven to 350 degrees. Take the Chard leaves and remove the stem and the vein running down the middle of the chard. Put a spoon full of the stuffing into the leaf and wrap like a burrito. Take a casserole dish and at the bottom make even 1/2 inch layer of tomato sauce or butternut squash soup. (the soup isle is great for these quick versions) Put all the neatly made packets in the dish and bake for 30 minutes.
Swiss chard & Cheddar Quiche
1 frozen pie crust
6 large eggs
1 medium onion
3/4 cup milk or cream
1/3 cup cheddar cheese
3 tbsp chives
3-4 leaves of Swiss chard
1 tbsp oil
1/2 tsp salt and pepper
Preheat the oven to 375 degree oven. In a sauté pan over medium high heat add the oil, onion, Swiss chard. Cook until the chard has wilted down. In a bowl whisk together the cream, eggs, cheese, herbs, Swiss chard, salt and pepper. Poor egg mixture into the pie shell and bake for 35-40 minutes.
Kohlrabi
Kohlrabi and Pear Salad
Pickled Kohlrabi
Kohlrabi Storage Tips:
Kohlrabi, can be stored in your fridge as is, and can stay fresh for 3 weeks.
Freezing kohlrabi, peel the thick skin from the vegetable. Cut into 1 inch cubes and blanch the kohlrabi in the boiling water for 2 minutes. Remove from the water and transfer to an ice water bath to stop the cooking. Put the cooled kohlrabi into a freezer bag and freeze. It will last in the freezer for 6 months.
Kohlrabi and Pear Salad
1 large kohlrabi, peeled and sliced
2 ripe pears, sliced
1/4 cup walnuts
1 bundle of green onions sliced
1 bundle of parsley
1 leaves of mint
3 tbsp olive oil
Juice from half of a lemon or 1 tbsp of vinegar
Salt and Pepper
Peal and slice the kohlrabi and place in bowl. Then add the thinly sliced pear, walnuts, green onion, roughly chopped parsley and mint, oil, vinegar, salt and pepper. Toss the salad together and let sit in the fridge for a couple hour for the salad to come together and develop flavour.
Pickled Kohlrabi
1lb kohlrabi
1 cup vinegar
1 cup water
1 tsp salt
1 tsp sugar
1 tsp grated ginger
1/2 tsp peppercorns
1 clove of garlic, sliced
To a small sauce pan over medium heat add in the water, vinegar, salt, sugar. Let it come to a simmer until the sugar and salt are dissolved.
Peel and cut the kohlrabi into 1/4 inch half moons and put in a jar with the slice garlic, ginger and peppercorns. Pour the pickling liquid over the kohlrabi in the jar. Cover with a lid and let it sit for 10 minutes. Move to the fridge and let the pickling process continue, for at least 3 days.
Broccoli
Broccoli Storage Tips:
Store broccoli in a loose fitting container or partially open bag, air flow and circulation is needed keep broccoli fresh. It also like to be kept colder so store at the back of your fridge. It will typically last like this for up to 10 days.
To freeze broccoli, pre cutting to desired size, then blanch in boiling water for 2 minutes. Strain the broccoli and shock it in cold water to stop the cooking process. Once cooled enough to handle transfer the broccoli to a baking sheet lined with parchment paper. Place in the freezer for 2 hours. Remove from the pan, and put the broccoli in a zip lock freezer bag and place back in the freezer. The broccoli will stay good like this for up to 6 months.
Broccoli Pasta Salad
1 to 2 heads of broccoli, cut into small pieces
1/4 cup red onion, diced
1 cup dice tomato
1 cup dice cucumber
1 cup broccoli micro-greens
1 cup bocconcini, cut in half or you could use feta
1 box cooked and cooled pasta of your choice
Caesar Dressing
1 cup mayo
Juice of 1 lemon
1 garlic clove
1/2 tsp anchovy paste
1 tsp dijon mustard
5 tbsp chives
4 tbsp basil
Salt and Pepper
Put all the ingredients for the dressing into the blender and blend for 30 seconds.
In a large bowl mix together all the salad Ingredients. Pour dressing over top and, enjoy.
You can also use store bought Caesar dressing, it works just as well, just mix in the fresh chopped herbs.
We like to add either a grilled pork chop or grilled chicken to this recipe.
Sautéed Broccoli, Mushrooms, and Garlic Scapes
4 tbsp olive oil
1 onion, diced
3 garlic scapes, diced
1 cup of mushrooms, sliced
3 cups of broccoli, cut into florets
In a sauté pan over medium high heat, add the oil, onions and garlic scapes. Let the veggies heat up and sizzle. Add in the sliced mushrooms and broccoli. Reduce the heat to medium and let cook until broccoli is tender. About 5 minutes, remember to stir the pan to prevent burning.
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.
Micro Greens Salad Booster Mix
Put that sh*t on everything
Micro Greens Storage Tips
Store micro greens in the fridge in a air tight container. Micro greens last in the fridge for up to 10 days.
Micro greens a super nutritiously dense green. Something health conscious people have been eating for decades. Micro greens aren’t just for “hippies”, they are great for people that crave fresh vibrant flavours for their salads, sandwiches and meals all year round. This tiny green, works great in adding a boost of nutrition, flavour and colour to any meal.
