Week 12 CSA Veggie Haul
The Haul to Rule Them All.
This is the final week of the IG Fresh haul. The season is coming to an end, but there is still work to be done on starting our future projects.
Over the season the raised beds that I have dug and shaped have fallen into the pathways. Next weekend I will re-shape the beds and come late October I will tuck the garden in for the winter.
Old plants come out and go to the animals on the farm. The sheep and cows devour the kale and cabbage. Other vegges like cucumber, squash and tomatoes go to the compost piles to build fertile soil for next years garden. Nothing is wasted.
*Garden bed in May (nice and wide) *Garden bed in September (fallen into path)The Mother Load
I have been flip flopping back and forth for a week or more. This is the dilemma; I have enough veggies in the garden for this haul, then after that we might have odds and ends of 5 or less veggies. So, I finally made up my mind and I am going to give week 12 as one massive haul. So you will get a boat load of carrots, green tomatoes and squash coming out your ears. The fact that it got cold so quickly also helped me to make a decision. Id rather give you food that will ripen on your shelves than freeze and be for. nothing in the garden.
This season has been crazy so far. Many things have gone great and others have been a struggle bus. You have been there every step of the way. Whether it was accepting the bug eaten arugula (plague lettuce), to the abundance of carrots. You have gotten a tidal wave of kale this year and responded with making kale chips by the bundles. There has been veggies that haven’t made it to the boxes this year like pak Choy and cauliflower.
You came out and supported all of this in March when there was still snow on the ground. This garden has become what it is because of you. I guess what I am trying to say is, Thank you!
As future projects go, well you will have to wait and see.
What’s In The Haul
Summer Squash (zucchini & sunburst)
Onions
Leeks
Carrots
Beets
Peppers
Jalapeno Peppers
Potatoes
Beef steak tomatoes
Kale
Buttercup Squash
Butternut squash
Garlic
Herbs
Week Twelve Recipes
SUMMER SQUASH
Zucchini Fries
Zucchini Fritters
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.
Zucchini Fries
2 small zucchini, cut into 1/4 sticks and 3 inches long
2 large eggs
1/2 cup flour
2 cups bread crumbs
Salt and Pepper
2 cups canola or coconut oil
Set out 3 separate bowls, one with the beaten flour, one with the eggs, and another with the bread crumbs. In a medium sauce pan over medium high heat add the oil and heat to the temperature of 350 degrees. Take the 1/4 zucchini stick and coat it in the flour, then move it to the egg bowl and fully coated, and then firmly press the bread crumbs around the zucchini. Proceed to bread all the zucchini sticks like this. Next fry the breaded zucchini in the oil for 3 minutes. Enjoy with a garlic aioli or marinara sauce.
Zucchini Fritters
3 medium or 1 large Zucchini
2 large eggs
1 tsp salt
1 onion, diced
1 clove chopped garlic
1/2 cup flour
Pepper
Olive oil
Shred the zucchini and mix in the salt and let it sit in a bowl for 10 minutes. Squeeze the the water from the zucchini. Mix together the zucchini, eggs, onion, garlic, flour and pepper.
In a sauté pan over medium heat add 2 tbsp olive oil. Using a 1/4 cup measuring scoop, scoop out the fritter batter. Place the fritter balls in the pan of hot oil. Using a spatula press down the fritter into a pancake. Fry for 2 minutes, each side.
ONIONS
Charred Onion Dip
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.
Charred Onion Dip
3 small onions, cut into rings
1 tsp olive oil
1 cup cream cheese, softened
1/4 cup sour cream
1 clove of garlic
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
Salt and Pepper
Preheat the BBQ on high. Slice the onions into rings and toss in oil, salt and pepper. Grill on the BBQ until each side is charred. Place charred onions, garlic, cream cheese and sour cream into a food processor and blend. Add in the spices and blend again. Serve with crusty bread, crackers or veggie sticks.
LEEKS
Leek, Potato, and Sausage Soup
Leek Storage Tips:
Leeks can be easily wrapped in a bag and stored in the crisper. They will stay fresh for up to 10 days like this.
To freeze, cut the leeks up into one inch pieces and blanch in boiling water for 1 minute.
Shock the leeks in cold water and freeze on a baking sheet lined with parchment paper for 2 hours. Take out of the freezer and place in a zip lock freezer bag and put back into the freezer. Leeks will last like this for up to 10 months.
Leek, Potato, Sausage Soup
2 Leeks, cleaned and chopped
3 medium potatoes, cut into 1 inch cubes
Sausage coil, cut into 1 inch pieces
3 cloves of garlic, chopped
1 cup mushrooms, sliced
2 tbsp butter
1/2 cup heavy cream
4 cups chicken broth
1 tbsp onion powder
1 tbsp garlic powder
2 tbsp sage, chopped
3 tbsp flour
3 tbsp olive oil
Salt and Pepper
In a large pot over medium high heat add in the butter, leeks, garlic, mushrooms and sausage. Let everything cook together for 3 minutes. Remember to stir to prevent the leeks from burning to the bottom. Next add in the potatoes and chicken broth. Let the soup come to a boil and reduce heat to medium and let the soup simmer for 15-20 minutes or until the potatoes are fork tender.
Mix together the oil and flour in a bowl and then slowly whisk it into the soup. Allow a couple minutes for the soup to thicken. Once the soup has thickened add in the onion powder, garlic powder, sage and the heavy cream. Adjust the seasoning with salt and pepper and serve.
CARROTS
Everything bagel, Carrot Fries
Ginger Roasted Carrots
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.
Everything Bagel Seasoned, Carrot Fries
1 tbsp everything bagel seasoning
10 large carrots, cut into 1/4 length wise
2 tbsp avocado oil
salt and Pepper
Preheat the oven to 400 degrees. Cut the carrots length wise and toss in the avocado oil, salt, pepper and everything bagel seasoning. Roast in the oven for 25-30 minutes.
Ginger Roasted Carrots
1 tbsp grated ginger
1 bundle of carrots
1 tbsp butter, melted
Salt and Pepper
Preheat the oven to 350 degrees. Trim the tops and bottoms off the carrots, and cut in half length wise. In a bowl toss the carrots, ginger, butter, salt and pepper together and lay out evenly on a sheet pan. Roast for 25-30 minutes.
BEETS
Borscht
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.
Borscht
3 medium beets, peeled and shredded
2 ribs of celery, shredded
3 carrots, shredded
2 small onions, shredded
1/4 of a cabbage, shredded
3 medium red potato, shredded
3 cloves of garlic, shredded
4 tbsp olive oil
8 cups chicken broth
2 bay leaves
2 tbsp white vinegar
1/4 cup sour cream
3 tbsp dill, chopped
Heat oil in a large pot over medium high heat. In the meantime in a food processor. Shred the onion, carrot, celery and garlic. Add this to the pot and cook for 3-4 minutes, continue to stir to prevent anything from burning. Next shred the cabbage, beets and potatoes in the food processor. Add those veggies in with the other vegetables in the pot. Pour in the chicken broth and bay leaves and stir all the ingredients together. Bring the soup to a boil and then reduce to medium heat and simmer the soup for 30 minutes. To finish add white vinegar, salt and pepper.
Garnish with sour cream and fresh dill.
Peppers
Sautéed Peppers and Onions
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.
Sautéed Peppers and Onions
2 medium peppers, sliced
2 medium onions, sliced
3 cloves of garlic, chopped
2 tbsp olive oil
1 tsp oregano
Salt and Pepper
In a sauté pan over medium high heat add in the olive oil. Slice the peppers, onions and garlic and add to the pan. Cook for 4-5 minutes, continuously stirring. Season with oregano, salt and pepper. Goes great on BBQ sausages and grilled steaks.
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.
POTATOES
Gnocchi
Potato 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.
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 pasta sauce of your choice.
TOMATOES
Tomato Pie
Roast Tomato and Pepper Soup
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.
Tomato Pie
3 large beef steak tomatoes, cut into slices
2 small onions, sliced
1/4 cup fresh basil
1 cup cheddar cheese, shredded
1 cup mayo
1 tbsp garlic powder
Salt and Pepper
Take the sliced tomatoes and lay them out on a baking sheet. Next sprinkle salt on both sides of the tomatoes. You want the tomatoes to release some of the water. After 5 minutes of siting remove the tomatoes from the tray and pat with a paper towel to remove any excess moisture.
In a baking dish add a layer of sliced tomatoes, one of the onions sliced and half of the basil. Repeat that step one more time. In a bowl mix together the mayo, cheese, garlic powder, salt and pepper. Dump the mayo mixture on top, and spread out evenly. Bake a 350 degree preheated oven for 15-20 minutes.
Roast Tomato and Pepper Soup
3-4 large beef steak tomatoes
2-3 red or green bell peppers
2 small jalapeño peppers (optional)
1 large onion
4 cloves of garlic
3 tbsp olive oil
4 cups chicken broth
4 tbsp fresh oregano or basil (dried herbs work too)
1/4 cup heavy cream
Salt and Pepper
Preheat your BBQ on high heat. Place the tomatoes, peppers and sliced onions on the hot grill. You want to char and blister the skin. Put the tomatoes and peppers in a bowl with Saran Wrap over top to seal everything in. (you will notice lots of steam and condensation forming in the bowl that’s good) After sitting for 5 minutes remove the tomatoes and peppers from the bowl and peel the skins off this should happen quite easily. Remove the seeds from the peppers. Add the tomatoes, peppers, onions, garlic and olive oil to a large pot and cook on medium for 5 minutes. Add in the chicken broth and let the soup simmer for 10 minutes. Add in the herbs, heavy cream, salt and pepper. Blend in the blender until the soup is smooth. Pour into bowls and garnish with some more fresh basil.
JALAPENO
Pickled Jalapeños
Jalapeno Pepper Storage Tip:
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.
Pickled Jalapeños
7-8 Jalapeños, thinly sliced
1 cup white vinegar
1 cup water
2 garlic cloves, crushed
2 tbsp sugar
1 tbsp salt
Thinly slice the jalapeños (wear latex gloves when doing this or thoroughly wash your hands after words) *avoid touching your eyes.
In a medium pot add in the vinegar, water, garlic, sugar and salt. Bring everything to a boil. Once boiling add in the jalapeños and simmer on low for 5 minutes. Take off the heat and pour into a jar to completely cool before storing in your fridge.
KALE
Kale Chips
Lemon and Garlic Kale
Kale Storage Tips:
Take the washed kale and place in a zip lock bag or air tight container. Put a dry piece of paper towel in the bag or container to wick away any moisture. Kale is pretty resilient and will last in your fridge up to 10 days.
Freezing kale, remove the rib from the kale leaf. Blanch the kale in boiling water for 1 minute. Remove the kale from the water, letting it air dry or dry it off with a dry towel. Place it on a baking sheet and put into the freezer for 2 hours. Once frozen put into a zip lock bag and put it back into the freezer. It will last up to 3 months.
Kale Chips
1 bundle of kale
1 tbsp olive oil
Salt to season
Pre heat the oven to 300 degrees Fahrenheit. De-stem the Kale and cut into bit size pieces. Thoroughly pat dry the kale with paper towel. Next add the kale to a bowl with the olive oil and mix until evenly coated. Lay the kale out on the baking sheet spaced apart, making sure none of the pieces are touching. Sprinkle with salt and put in the oven for 10 minutes. When 10 minutes is up rotate the pan and continue to bake for another 15 minutes. Remove from the oven and let cool slightly. Kale chips are best enjoyed slightly warm.
Lemon + Garlic Kale
As many Kale leaves as you want
Juice from 1 lemon
3 cloves of crushed garlic
2 tbsp olive oil
Salt and Pepper
Roughly chop the kale and add it to a sauté pan to steam with a bit of water. Once the water is evaporated, add in the lemon juice and crushed garlic and let steam until all the liquid is gone. Add the olive oil, salt and pepper.
BUTTERCUP SQUASH
Maple Bacon Buttercup Squash
Winter Squash Soup
Winter Squash Storage Tips:
Squash store great in a dark 10 degree room. Typically a basement or closet. They can be stored like this for up to 4 months.
Butter cup squash has almost the same texture as butternut squash. It is great for mashing, roasting or using in baking.
Maple Bacon Buttercup Squash
1 butter cup squash, seeds removed
4 strips Bacon, sliced
1 leek, cleaned and sliced
4 tbsp maple syrup
In a sauté pan (oven proof pan would be the best) over medium high heat, cook the bacon. Once the bacon is fully cooked, remove it from the pan but leave the fat behind. Add in the sliced leeks and cook for 2 minutes. Cut the squash into 1 inch pieces and add to the pan to cook for 2 minutes, add the maple syrup to the pan and coat everything well. Put the pan into a 350 degree preheated oven for 15-20 minutes. Remove from the oven and add the reserved bacon back on top.
Winter Squash Soup
1 Buttercup squash
1 large onion
3 cloves of garlic, chopped
3 tbsp olive oil
4 cups chicken broth
1/2 cup heavy cream
1 tbsp garlic powder
1 tbsp onion powder
Salt and Pepper
2 tbsp sage
1 tbsp thyme
In a large pot over medium high heat, add in the oil. Then add the chopped squash, onion, and garlic. Cook for 3-4 minutes. Next add in chicken broth and simmer for 20 minutes. Add in the sage, thyme, garlic powder, onion powder, cream, salt and pepper. Blend in the blender and serve.
BUTTERNUT SQUASH
Butternut Squash Bread
Butternut Squash Storage Tips:
Squash store great in a dark 10 degree room. Typically a basement or closet. They can be stored like this for up to 4 months.
Butternut Squash Bread
3 1/2 cups flour
2 cups sugar
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/3 cup melted butter
3 eggs
3 cups cooked butternut squash
1 tsp vanilla
1 cup chopped walnuts
Bake a butternut squash for 1 hour at 350 degrees. Once cooked let cool and reserve 3 cups of cook squash. In a bowl mix together all the dry ingredients. Create a well in the dry ingredients add in the eggs, butter, vanilla and squash. Mix together well and add in the chopped walnuts. Pour the batter into a greased loaf pan and bake at 350 degrees for 1 hour.
GARLIC
Roasted Garlic and Goat Cheese Mashed Potatoes
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 and Goat Cheese Mashed Potatoes
1 garlic bulb
1 tbsp Olive oil
6 medium potatoes, cut into 1 inch cubes
1/4 cup butter
1/4 milk
6 oz goat cheese
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.
In a large pot over medium high heat cook the potatoes until tender. Strain and put the potatoes back into the pot and mash. Once mashed add in cheese, milk, butter, roast garlic, salt and pepper. Mix well.
