Week 10 CSA Veggie Haul
Freak-A-Leek
(Garden edition)
The last full week of August is here. It comes with joy and sadness. The weeds are all caught up on. The squash are taking over their part of the garden. Plants that are done producing are coming out and nothing is going back in.
This is the last week for zucchini and cucumbers. The time has come where they aren’t producing as much, and what they are producing is low quality and weird looking fruits. If you are like me you were getting tired of zucchini anyways.
I have a solid replacement for the summer squash, in the form of fall squash. The butternut and buttercup squash are out of control. They are taking over their side of the garden as well as moving into the cucumbers and making ground into the tomatoes. These plants just want to grow!
*How the squash started *How the squash look nowFall-ing for Tomatoes
Tomato season is upon us. It has just been a little later than I wanted it to be. I never got the tomatoes in the ground until the 7th of June. So I am a full week behind on having tomatoes, but they are finally here. The sungolds are always the first to produce and the last to stop growing. The Juliets are a later season grape tomato, but they are worth the wait. Last but not least the beef steak or slicing tomatoes are starting to change colour.
The end of August marks the end of summer for us here. Sure we will still have some hot days, but as the sun goes down earlier and earlier, fall is inevitable. With this comes sweaters and soup season. So swap out those salad bowls for soup pots and lets make some hearty vegetable soups.
What’s In The Haul
Summer Squash (zucchini & sunburst)
Onions
1/2 Cabbage
Carrots
Leeks
Peppers
jalapeno
Beef Steak Tomato
Cucumber
Swiss chard
Kohlrabi
Lettuce
Week Ten Recipes
SUMMER SQUASH
Summer Squash and Olive Oil Pasta
Buffalo Chicken Stuffed Sunburst
Summer Squash Storage Tips:
Store in your crisper as is, or place in a plastic bag leaving the bag open to allow ventilation.
If freezing the squash, first start by slicing the squash into half inch coins, next blanching it in boiling water for 2 minutes. Strain the squash in a colander, and transfer to an ice bath to stop the cooking process. Next on a baking sheet lined with parchment paper or a clean dish towel, lay out the sliced squash in an even layer and freeze for 2 hours. Then move the veggies to a freezer bag, these will store in the freezer up to 6 months.
You can also shred the squash, squeeze the excess water out and put directly into freezer bags and place into the freezer.
Sunburst squash are very similar in texture and flavour to zucchini and are cooked in the same manner. Switch out zucchini for Sunburst in any of these recipes.
Summer Squash Olive Oil Pasta
1 zucchini
1 cup olives
1/2 cup olive oil
Green onions
3 cloves of garlic, sliced
1 tsp chili flakes
1/2 cup shredded parmesan
Salt and Pepper
16oz box of cooked pasta
In a saute pan over medium high heat, add the oil, chilli flakes, and sliced garlic. While the oil is heating roughly chop the zucchini into bite size pieces and add it to the pan. Saute all the ingredients in the pan for a couple minutes (until the zucchini is tender). Add in the olives and chopped green onions to the zucchini. Cook pasta to a desired doneness, strain and add to the saute pan. Season with salt, pepper, and garnish with parmesan cheese.
Buffalo Chicken Stuffed Summer Squash
2 Chicken breast
1 cup ranch dressing
1/2 cup hot sauce
1/2 cup cheddar cheese
2 sunburst summer squash
Put the chicken breast and 1/2 cup water in the slow cooker on low heat for 4-5 hours. Once finished use two forks to shred the chicken and add in the ranch, hot sauce, salt and pepper. Next you will take 2 sunburst squash and cut the top off (the flat side is the base or bottom) leaving enough room to fit a spoon in to scoop out the seeds. Scoop out the seeds and pulp just like you would a pumpkin. Add in the buffalo chicken mixture. use half of the cheese on each sunburst and bake in the oven at 350 degrees for 25-30 minutes.
ONIONS
Caramelized Onion and Bacon Jam
Onion Storage Tips:
Whole onions can be stored in a cool, dry, dark and well ventilated place. This would be a basement, cellar, or garage. Remember if you don't peal the tough outter skin on the onion it will be shelf stable. Already peeled and cut onions can be stored in the fridge in a air tight container to prevent the onion odour corrupting other foods. They will store in the fridge for 7-10 days.
Caramelized Onion and Bacon Jam
4 Onions, sliced
6 strips of bacon
2 cloves of garlic, sliced
1/2 cup strong coffee
1/2 cup sugar or honey
1/4 cup apple cider vinegar
1 tbsp water
1 tsp cornstarch
Salt and Pepper
In a pan over medium heat cook the bacon until crispy and remove from the pan. Turn the heat down to low and add the sliced onions and garlic to the pan of bacon fat and cook for 8-10 minutes. Remember to stir every couple of minutes to prevent the onions from burning. Once the onions have changed to a caramelized colour increase the temperature to medium and add in the apple cider vinegar, coffee and sugar or honey reduce by half. When the the jam is reduced mix together the water and cornstarch and add to the onions to thicken. Add in the chopped bacon and stir. Place in a container and store in the fridge. This jam is great on burgers and sandwiches.
1/2 CABBAGE
Bacon & Onion Fried 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.
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.
CARROTS
Turmeric Carrot Fries
Carrot Salad
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.
Turmeric Carrot Fries
1 tsp turmeric
1/4 tsp cayenne pepper
10 medium carrots cut in half length wise, tops cut off
2 tbsp olive oil
Dip
1/4 cup tahini
1/4 cup mayo
1 tsp garlic powder
1 tsp onion powder
1 tbsp dill
4 green onions
2 tbsp apple cider vinegar
1 tsp salt and pepper
Preheat the oven to 400 Degrees F. In a roasting pan mix together all the ingredients and roast in the oven for 25 minutes.
In a food processor add all the dip ingredients and blend together.
CARROT SALAD
8 medium carrots, grated
1 bundle of green onions, diced
1/4 parsley, roughly chopped
Dressing
3 tbsp olive oil
Juice from half of a lemon
1 tbsp dijon mustard
1 tsp honey
Salt and Pepper
In a bowl combine the grated carrots, chopped green onion and parsley. In a separate bowl add in all the dressing ingredients and whisk until the dressing is smooth. Mix the dressing and carrot together.
LEEKS
French Onion Soup
Leek Storage Tips:
Store potatoes in a cool, dry, dark and well ventilated place. Typically in a cardboard box in the pantry or garage. Do not store them in the fridge. The humidity in the fridge will make them sprout over time and the cold air will make the potato convert its starch to sugar. Making the potato sweet.
French Onion Soup
2 Leeks
2 Onions
4 cloves of crushed garlic
3 tbsp Olive Oil
2 tbsp butter
1/2 cup white wine
2 Liters of chicken broth
2 bay leaves
1 bundle of thyme
Salt and Pepper
French bread
1 cup Gruyere cheese, cheddar, or swiss; shredded
In a large pot over medium heat, add the oil and butter. Roughly chop the onions and leeks (remember clean the dirt between the leeks). Add them to the pot and cook the onions and leeks for 5 minutes and add in the garlic. Add the white wine to the onions and reduce the wine until it is nearly dissolved. Pour in the broth, and add in the bay leaves and thyme. Reduce the heat to medium and simmer for an hour. Remember to stir every 10 minutes to prevent sticking to the bottom.
Preheat the oven to 350 degrees. Slice the bread in 1 inch thick pieces and toast in the oven for 7 minutes. Remove from the oven and drizzle with olive oil and put the cheese on top and put back into the oven for 5 minutes. Remove the croutons from the oven.
Ladle the soup into a bowl and top with warm croutons.
Peppers
Sheet Pan Roasted Veggies
Unstuffed Peppers
Pepper Storage Tips:
Peppers will last in your fridge crisper drawer for up to 2 weeks.
To freeze peppers, slice or dice the pepper to the desired size. Next evenly space out the peppers on a baking sheet lined with parchment paper and freeze for 2 hours. After 2 hours remove the peppers from the freezer and place in zip lock freezer bags and put back into the freezer. Peppers will store like this for up to 6 months.
Sheet Pan Roasted Veggies
1-2 peppers cut into 1/2 inch pieces
10 mushrooms cut into 1/4’s
2 onions, diced
1 zucchini, diced
3 tbsp olive oil
1 tbsp garlic powder
Salt and Pepper
Preheat the oven to 400 degrees. In a bowl toss together all the vegetables, oil and seasoning. Evenly spread out the veggies on a sheet tray and roast for 15-20 minutes.
This is a great stand by veggies after a long day at work. Throw it into a pasta and tomato sauce for a quick tasty meal.
Unstuffed Peppers
1 lbs ground meat
1 medium white onion, chopped
2 peppers, chopped
2 cloves of garlic, crushed
1 Jar of tomato sauce
1/2 can of tomato paste
1 cup water
1/2 cup rice
1/2 cup shredded cheddar
In a pan over medium high heat, cook the ground meat. Once the meat is cooked add in the onion, peppers, and garlic. Cook for 2 minutes. Add in the tomato sauce, paste, water and the rice. Reduce the heat to medium and simmer with a lid on for 30 minutes. Once time is up sprinkle with cheddar cheese and serve.
JALAPENOS
Jalapeno Lime Dressing
Jalapeno Storage Tips
Peppers will last in your fridge crisper drawer for up to 2 weeks.
To freeze peppers, slice or dice the pepper to the desired size. Next evenly space out the peppers on a baking sheet lined with parchment paper and freeze for 2 hours. After 2 hours remove the peppers from the freezer and place in zip lock freezer bags and put back into the freezer. Peppers will store like this for up to 6 months.
Jalapeno Lime Dressing
1 Jalapeno
Juice and zest of 1 Lime
1/4 cup Cilantro
1/4 cup Olive Oil
1/2 cup Mayo
1 tsp cumin powder
Salt and Pepper
In a blender combine all the ingredients and blend.
TOMATOES
Caprese Salad
Tomato Storage Tips
Store your tomatoes, upside down (stem side down) on a tray left out on the counter. Ripened tomatoes will store like this for up to 6 days. If they last that long.
Freezing tomatoes has never been simpler, start by coring the tomato. Next place the tomatoes on a baking sheet lined with parchment paper. Freeze for 5 hours. Once frozen solid, remove the tomato from the freezer and put into freezer bags. Put back into the freezer, the tomatoes will last like this for up to a year.
Caprese Salad
3 ripe tomatoes or2 cups Cherry tomatoes
Fresh mozzarella ball or boccocini
Fresh Basil
1 tbsp Extra Virgin Olive Oil
Salt and Pepper
2 cups Balsamic Vinegar
In a sauce pan over medium high heat, bring the balsamic vinegar to a boil and reduce until the vinegar coats the back of a spoon. Let cool.
Slice tomatoes and mozzarella into 1 inch thick slices and lay out in layering fashion. Drizzle the reduce balsamic vinegar and Olive oil over top of the tomatoes and cheese. Sprinkle with salt and pepper and garnish with basil on top.
SLICING CUCUMBER
Dill Pickles
CUCUMBER STORAGE TIP:
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.
Refrigerator Dill Pickles
4-5 Pickling Cucumbers
2 cups water
1 cup vinegar
2 tbsp salt
1 tsp sugar
4 tbsp chopped Dill
4 cloves of garlic
Optional- 1 hot pepper, diced
In a pot combine water, vinegar, salt, sugar, and hot pepper. Bring to a simmer and give the brine a quick stir to make sure the sugar and salt are dissolved. Remove from the heat and let it cool.
Slice or cut your cucumbers into 1/4’s. Place into jars. Make a layer of cucumbers and 2 tbsp fresh dill and 2 cloves of garlic. Then another layer of cucumbers and the rest of the dill and garlic. Once the brine is cooled slightly, pour it over the cucumbers. Let it come to room temp on your counter before storing it in your fridge for 5 days before eating.
These pickles will last in your fridge for up to 6 months.
SWISS CHARD
Swiss chard Parcels
Chard & Cheddar Quiche
Swiss chard Storage Tips:
Store your Swiss chard in a plastic bag with a paper towel inside. Leave the bag open to allow moisture to escape. The paper towel will also wick away moisture. The chard will last in the fridge up to 6 days.
Freezing Swiss chard, blanch the chard in boiling water for 2 minutes. After 2 minutes, pull the leaves out and put into a bowl of ice water. This will rapidly cool down the chard and stop the cooking. Next drain the Swiss chard and squeeze out the excess water and put the into a resealable freezer bag. It will last up to a year in your freezer.
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 or 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
Herb Roasted 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.
Herb Roasted Kohlrabi
3 medium kohlrabi
2 springs of rosemary
4 springs of thyme
2 cloves of crushed garlic
2 tbsp oil
1 tbsp chilli flakes
Salt and Pepper
Peel and cut the kohlrabi into wedges or cubes. In a bowl mix the kohlrabi, herbs with the stems removed, garlic, oil, chilli flakes, salt and pepper. Put in a roasting pan or baking sheet lined with parchment paper and place in a preheated 350 degree F oven. Roast for 20 minutes.
LETTUCE
Classic Garden Salad
Lettuce Storage Tips
In a resealable container or bag, line the bottom with a paper towel. Place the lid back on or reseal the bag and store in your fridge for up to 7 days. A container works great because it prevents the lettuce from getting bruised.
Classic Garden Salad
2 heads of lettuce
1 large tomato, cut into wedges
1 cucumber, sliced
1 small onion, sliced
1 Pepper
French Vinaigrette
1/4 cup extra virgin olive oil
2 tbsp lemon juice or vinegar of your choice
1 tsp dijon mustard
Fresh or dried herbs of your choice
Salt and Pepper to taste
In a bowl whisk together all of the ingredients until everything comes together in a smooth consistency. Use right away or store in the fridge in an air tight container. (It will store up to 7 days in the fridge, simply shake before using)
Add all the salad ingredients into a bowl and toss in the dressing.
