August 30, 2017

Hello Foodie friends,

This week's share is heavy on summer staples: tomatoes, peppers, hot peppers, red onions, golden beets and eggplant.

If you are looking to keep your tomatoes fresh, here's a tip, don't store them in the fridge, they'll lose their flavor!  If you allow them to sit on the counter they'll continue to ripen (but watch them regularly!  They won't last forever!)

This is a great week to make some Mexican recipes!  Though you'll have to buy some avocados and lime, try a classic guacamole with this week's red onion, hot pepper and cilantro (Jamie calls it coriander in the recipe) and tomato (doesn't have to be a cherry tomato!) . Watch out though, you probably only need half of one of our share's peppers, they're HOT HOT HOT!

Or try a tomato salsa!

I've sent this recipe before, but I thought I'd send again... Mark Bitman's raw beet salad is wonderful with Golden beets as well!  (and less likely to stain everything in sight like a red beet).

That's all I have for this week.  I hope you are keeping well fed and I hope to see you at the farm this Saturday for the Annual Stoneledge Farm Fall Festival!  It's a bit of a trek to travel upstate, but what a great opportunity to see the farm where our food is growing!  If you need the details one more time you can find them below my signature...

ALSO KEEP IN MIND: This week's pick up will come on Thursday Sept 7th instead of Monday September 4!

Laura
Lexington Ave CSA Core Member
http://www.lexavecsa.com


We hope that you will mark your calendar with the upcoming Fall Farm Festival.  The Fall Farm Festival will be held on the farm September 2nd from 11:30-3:00.  Please use the 145 Garcia Lane, Leeds, NY 12451 address. There are directions on the farm website Contact Us tab or using your GPS.  If you are traveling from NYC you might be interested in the bus that Chelsea CSA in sponsoring.  $5 per person, if you are interested click HERE and sign up ASAP.  Space is limited.

The Festival is a great day to come to the farm and see how your vegetables are grown, meet your farmers and walk the fields.  We have the grill hot and will have pork as well as grilled Sweet Corn and Portobello Mushrooms and vegetarian chili.  Pork and Chili will be made by Kim and Mickael of Paradis to Go http://paradistogo.com.  There will be fresh fruit, Stoneledge Farm Coffee, and water.   We ask that members bring a dish to share so that lunch is a giant pot luck get together.  If possible, please bring your own place settings, utensils, and cup.   No pets, please. 

Attending this years Farm Visit:

Local Bee Keeper- With an observation hive and Local Honey for Sale.

Heather Ridge Farm- Local grass fed meats for sale.  

http://www.heather-ridge-farm.com/

Lime Kiln Farm will be attending with local artisanal cheeses.  

http://www.limekilnfarm.com/#

*Please, bring a freezer bag if you are interested in purchasing any of these items.

Stoneledge Farm Marketplace Farm Stand-  Fix Brother Farm Apples, Some Stoneledge Farm Vegetables, Stoneledge Farm Coffee, Bearkill Road Maple Syrup, NY Produced Organic Seed Oils. 

There are flowers to pick and take home from the flower garden.  If you would like to take flowers home, please bring your own scissors and something that will keep the flowers until you get home.  Wet paper towels or newspapers in a plastic bag will usually do the trick.  There will be an “I Spy” game for kids of all ages as well as scarecrow making! 

It is a great day on the farm and we look forward to seeing you there!

Enjoy the Harvest,

Candice for Everyone at Stoneledge Farm

August 22, 2017

Hello fellow organic food warriors,

This week's email will focus on the mystery ingredient: Tomatillos!

Don't be intimidated by this tangy, unfamiliar fruit!  Here are a few great idea for how to use up those tomatillos:

Roasted Salsa Verde: https://food52.com/recipes/20927-roasted-salsa-verde

Tomatillo Chicken Soup: https://food52.com/recipes/36266-tomatillo-chicken-soup

Breakfast Sunshine Platter--Chilaquiles with tomatillo sauce: https://food52.com/recipes/13595-breakfast-sunshine-platter-chilaqueles-with-tomatillo-sauce

If all else fails go simple: stir fry them 10 minutes with green peppers, onion, garlic and zucchini for a vegan fajita filling!

Still looking for inspiration?  Here's a Bon Appetit slideshow with 27 other ideas! :)

Enjoy your tomatillos as you try to beat the heat this week!

All the best,
Laura
Lexington Ave CSA Core Member
http://www.lexavecsa.com

P.S. The menu last week went great with some heavy revisions!  I'm sure the recipes sounded exotic to you, but they were old favorites for me and felt simple.  The trick to CSA cooking is to fall back on favorites year after year.  So don't be discouraged if this is your first year, next year you'll find yourself looking forward to particular ingredients and combinations.  And in case you were wondering I did not bake any bread in this crazy heat and summer excitement--that was a silly dream.  Fairway to the rescue. ;)

August 15, 2017

Hello friends,

I haven't heard from anyone about the recipes in a while, so I'll take that to mean that you are settled into a routine with how to use your share. Each week I find I have to hold the veggies in my hands before I can formulate a plan for what to do with them..

This week I'd like to try something different and show you a little bit what my week's menus will look like.  We are having a busy week with two special nights with dinner guests visiting from out of town, so I'm feeling sentimental and headed to a few of my comfort foods (ahem... lots of bread)

Tuesday: Julia Child's classic Potato and Leek soup -- so simple, so good. I'll pair it with a crusty bread, Artisan bread in five minutes a day if I can find the time... or a baguette from Fairway.

Wednesday: Guests!  Jamie Oliver's Basil Pesto (again!) with brown rice rotini and a baby spinach/parsley salad with goat cheese, walnuts and fresh fruit. If I have time, I'll mix up my favorite Smoky Maple Dressing (secret ingredient: lapsang souchang tea... yum).  I may saute some chicken thighs in butter to add protein.

Thursday: Another guest! Spanish Tortilla (a delightful layered potato omelette--be aware I halve the recipe).   I'll also serve a cold Salmorejo soup (a tomato & bread-based version of gazpacho) with hard boiled egg and jamon serrano or prosciutto.  A thinly sliced fennel salad with dried cranberries. And crusty bread of course! (Now you know my weakness ;) )

Friday: Pizza with pesto, sliced tomatoes, and mozzarella and some green pepper and broccoli (if I can get away with putting veggies on pizza!).

Saturday: Bean soup with onion, celery, carrots, chicken broth, green peppers and whatever else needs to be used up.

Sunday: A reheatable chicken curry meal from Costco.  You can't cook every night.

Ok, enough about me, what about you?  What one dish is on your menu this week?  Did I leave out any of the share this week?  How can we use it all up?

Bon Appetit!

Laura
Lexington Ave CSA Core Member

August 8, 2017

Hello fellow Veggie Warriors!

This week's email will focus on green beans, kale, zucchini and tomatoes.

Its the first week that we've seen green beans this year!  If you are looking to branch out from simple blanched beans, try your beans in this curry-style recipe with aromatic spiced tomatoes.  Or pretend its Fall (since we are enjoying some cool autumnal weather this week) and enjoy this Thanksgiving-worthy recipe for green bean salad with cranberries, hazelnuts and garlic. (Then store the recipe away for real Fall!)

I haven't included many kale recipes yet, because its such a hardy year-round veggie I know we're not done seeing it yet.  But don't fret!  Try this recipe for Garden Greens Goddess Pizza (yum!) or Cold sesame noodles with Broccoli and Kale

If you are looking for new ideas of what to do with your zucchini, try making zucchini butter to use as a spread on many things (or eat right out of the pan. Feeding someone gluten-free or paleo? Try this zucchini pizza crust that looks really yummy.

Use your slicing tomatoes this week in a red lentil curry.

And finally, if your little sungold tomatoes are crying out for some special treatment this week (and you haven't yet eaten them all right out of the pint box), try marinating them to spread on toast with burrata cheese.

Ok, I hope that give you some inspiration!  Most of all, I hope you enjoy!If at any time, you find you're not enjoying the recipes, feel free to send me feedback or ask to unsubscribe from the recipe emails. 

Likewise, if you discover a fantastic recipe for one of our ingredients, please share the wealth! Special thanks to Nadine Nader who has passed along to me a stash of many helpful recipes.

All the best,

Laura

Lexington Ave CSA Core Member

August 1, 2017

Hello Fellow lovers of farm fresh vegetables!

Are you still loving your share?  Some weeks it can feel hard to love this unruly assortment of veggies.  Or to eat them before they go bad.  But we are at the peak season right now with a lot of yummy and diverse ingredients to work from (those tomatoes!), so I hope you feel inspired and not too overwhelmed.

Here are some recipes for the week ahead:

Purple basil looks different in a recipe than green basil, so use it creatively!  Last night, I put some in a pesto that turned out yummy but sort of brown looking. Ha! 

If the purple color puts you off, Nadine recommends breaking up the basil leaves and mixing them with sea salt to cure for a week or two-it will give its flavor to the salt, but not the color, you could also try this quick recipe for basil salt from the food network.  Candice at the farm also recommends placing a good number of the leaves in white wine vinegar.

We have more eggplant this week, consider roasting it with olive oil and putting it in a salad like this one with goat cheese and almonds.  I even got my three year old to try roasted eggplant straight off the pan last week and she loved it!  (It's a miracle!)

Or how about eggplant and spicy shrimp in a stir fry?  

Its our first week seeing sweet peppers and onions, you may consider trying this grilled bread salad with roasted peppers and onions.

Or with the celery, try a simple summery soup like this seasonal white bean soup with spring onion, pepper and celery from Martha Rose Shulman at the New York Times.

Whatever you choose, I hope you enjoy the week and share with the rest of us what works for you (and what doesn't!) this week.

If at any time, you find you're not enjoying the recipes, feel free to send me feedback or ask to unsubscribe from the recipe emails. 

Likewise, if you discover a fantastic recipe for one of our ingredients, please share the wealth! Special thanks to Nadine Nader who has passed along to me a stash of many helpful recipes.

All the best,

Laura

Lexington Ave CSA Core Member

July 25, 2017

Hello Lex Ave subscribers!

I hope you are staying warm and dry this gray rainy Tuesday!

This week's share is generous, showing off the great year they are having at the farm.  Candace from Stoneledge Farm writes that since last week was sunny the tomatoes were thriving.  They are also celebrating this years garlic harvest, writing that "The garlic is the best garlic harvest we have had in 8 years!  It is beautiful!  The past winter and prime soil conditions really helped the garlic to thrive.  The cold and the blanketing snow was key!  The garlic will hang to cure in the barn for 3 months.  We are very excited to hand it out!"

Since Candace also recommends to use the basil right away, consider a simple basil pesto--wonderful spread on pizza and bread, or tossed with pasta.  Keep in mind that you can use other nuts like almonds or walnuts (because pine nuts can be pricey!), or add in other greens (like a few leaves of the spinach).  You can also leave out the cheese and freeze the pesto in an ice cube tray to keep it up to six months.  Just add the cheese when you thaw.

A great way to use the lovely eggplants this week would be an eggplant parmesan--find my go to recipe from Jamie Oliver here.  I like his recipe because it cuts out the step of breading and pan frying the eggplant, roasting it in the oven for a few minutes instead.  The simpler the better!

July is for grilling, so you might enjoy eggplant burgers--a great vegetarian grill substitute (No grill?  Me either. Try your oven's broil setting).  This recipe includes a layer of melted dressing, spices and cheese that adds zip.

Another great option for eggplant is to curry it!  Try this yummy recipe for an eggplant and tomato curry.

Are you stuck on any of our ingredients this week?  Be sure to ask at pickup or shoot me an email if you are having trouble with anything!  

If at any time, you find you're not enjoying the recipes, feel free to send me feedback or ask to unsubscribe from the recipe emails.

Likewise, if you discover a fantastic recipe for one of our ingredients, please share the wealth! Special thanks to Nadine Nader who has passed along to me a stash of many helpful recipes.

All the best,
Laura
Lexington Ave CSA Core Member

 

July 18, 2017

Hello CSA members!

This week's veggies took up less space in my shopping bags but were heavy with goodness!

The buzz in the pickup line today was that it's a great week for pickling.  If you'd like to make quick "refrigerator pickles" that will last a week or so in your fridge try a recipe like this one from MarthaStewart.com for a sweet bread and butter pickle flavor.  Follow along with the video here!  Thank you to Charles for recommending these great links!

This is the second week we've seen eggplant in our shares.  Gwendy has sent along a recipe for steaming eggplant in the microwave that might come in handy for you on a day when you're in a rush.

A few friends who purchased the fruit share mentioned that they were disappointed that their cherries aren't too sweet.  Baking with cherries that are less sweet is a great way to use them up.  Try a roasted cherry dutch baby for example, or save yourself the need to pit the cherries and make a simple cherry syrup.

And speaking of sweetening things up, if you'd like to make a dessert out of your summer squash this week, try this recipe for Zucchini Bread from the team at Stoneledge Farm:

Ingredients:
• 2 cups Sugar
• 1 cup Canola Oil
• 3 Eggs
• 3 teaspoons Vanilla Extract
• 2-1/2 cups all-purpose Flour
• 1/2 cup Baking Cocoa
• 1 teaspoon Salt
• 1 teaspoon Baking Soda
• 1 teaspoon ground Cinnamon
• 1/4 teaspoon Baking Powder
• 2 cups shredded Summer Squash or Zucchini
Directions:
In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini. Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Yield: 2 loaves (12 slices each).

More Recipes on the Farm Website - https://www.stoneledge.farm/csa-program/recipes

Good luck!

If at any time, you find you're not enjoying the recipes, feel free to send me feedback or ask to unsubscribe from the recipe emails.

Likewise, if you discover a fantastic recipe for one of our ingredients, please share the wealth! Special thanks to Nadine Nader who has passed along to me a stash of many helpful recipes.

All the best,
Laura
Lexington Ave CSA Core Member

 

July 15, 2017

Hello Lex Ave CSA subscribers!

Welcome to week 6!  Make sure you scroll all the way to the bottom to get the latest important reminders from the CSA core members.

This week at pick up there was a certain buzz around particular ingredients...

The cucumbers and mint promise to make some truly refreshing cold drinks for these hot July days.  Try them in cucumber lemonade or cucumber mojitos!

The fennel is an ingredient we haven't seen until this week.  Play up the licorice flavor in the bulbs by sauteeing them in a rich sauce for roast pork (if you eat pork, that is).  This Kitchn list of five ways to use fennel stalks and fronds also points out that fennel pairs well with fish or can be added to stocks.  If you still feel lost, try this crowd pleasing fennel parmesan gratin that will convert even a fennel skeptic.

As you enjoy your summer squash, you may find that Alton Brown's recent Food Network episode interesting.  He includes a recipe for overstuffed patty pan squash (those UFO-looking ones) that is definitely worth trying.  (Video here and recipe here).

Enjoy your eggplant with a recipe like this one for easy ratatouille with chicken (or without if you don't eat chicken).

Escarole is the last veggie that seems tricky to me this week.  Candice at the farm writes: "It looks smaller to lettuce but it is an Italian cooking green. It pairs well will Chicken and beans. It is very popular cooked with white beans. It is a bitter green but has a milder flavor when cooked." Try this recipe for charred escarole.

And for those of you subscribing to the fruit share (or even if you aren't), Nadine especially asked me to revisit a recipe she sent last year for crustless blueberry pie, which mixes up in ten minutes or so, but looks amazing!  It is the height of blueberry season, so enjoy!

Finally, keep in mind that ever week there are items available for bulk order on the Stoneledge Marketplace Website.  This week's offerings are:

https://www.stoneledge.farm/marketplace
White scallions 10 bunches $25
Mint 10 bunches $15
Cucumbers, pickling 1/2 bushel $25
Parsley, Italian flat leaf, 6 bunches $10
Currants, Stoneledge Farm organic, 8 pints, $32
3 oz Organic Dark Chocolate 60% Cocoa bar from the Grenada Chocolate Company. $5.99
5 lb Cremini Mushroom $25
2 lb Oyster Mushroom $25
3 lb White Button Mushroom $12.50
24 oz. (1.5 pound) bag of Organic New York State grown Light Red Kidney Bean. $7.15    
(There is also a variety of other dry beans, chocolate, coffee, honey, maple syrup and other staples, check the website to be sure!)
 
Any orders placed by noon on Friday are guaranteed to be delivered at Monday’s pick up.   Orders after noon on Friday may not arrive until the following week.

Enjoy your week!

If at any time, you find you're not enjoying the recipes, feel free to send me feedback or ask to unsubscribe from the recipe emails--I won't be offended!

Likewise, if you discover a fantastic recipe for one of our ingredients, please share the wealth! Special thanks to Nadine Nader who has passed along to me a stash of many helpful recipes.

All the best,
Laura
Lexington Ave CSA Core Member

July 3, 2017

Hello Lexington Avenue CSA subscribers,

Welcome to week five!  If you have ordered an additional fruit share you can be excited that it has its first delivery this week. (And all the rest of us can be suitably jealous of your cherries and strawberries!)

The farm sends word that the rain and sun have come in a very nice balance this year, so crops are flourishing!

This week we will see Napa Cabbage for the first time.  Fellow CSA member Rebecca sent this yummy recipe for spicy stir fried cabbage along the last time we had a cabbage variety in the box.  She added water chestnuts and cashews, then substituted red bell pepper for the carrot. Delicious over rice!

If you'd like to try something different with your cabbage, consider Shoyu cabbage soup, Cabbage and mushroom "lasagna," or even caraway cabbage chips with dill yogurt.  But if you are paralyzed by all these choices, remember that cabbage will last pretty well in the crisper drawer of the fridge for up to a month or longer.

We will also see another head of Frisee in our boxes, why not try a special salad that features this lettuce with pears and manchego cheese (one of my all time favorites!) Pears go so wonderfully with the slightly bitter greens and tart, spicy mustard!  If you don't have pears on hand you could also try this recipe for Lyonaisse salad with apples and bacon vinaigrette.

It's our first week seeing summer squash!  If you'd like to try something decadent with the squash consider this cheesy gratin made with salsa verde.  If you are looking for something lighter and more summery, try this couscous salad with the sweetness of sultanas (or raisins), the crunch of pistachios, and the freshness of mint.

I hope that gives you some interesting ideas!

If at any time, you find you're not enjoying the recipes, feel free to send me feedback or ask to unsubscribe from the recipe emails--I won't be offended!

Likewise, if you discover a fantastic recipe for one of our ingredients, please share the wealth! Special thanks to Nadine Nader who has passed along to me a stash of many helpful recipes.

All the best,
Laura
Lexington Ave CSA Core Member

 

June 30, 2017

Hello Lexington Ave CSA subscribers!

I'm woefully late with the recipe email this week, I've had a whopper of a few days, but I wanted to share a few favorite recipes that use week four's ingredients.

**Also this is a reminder that there IS a CSA pick up this upcoming week on Monday July 3rd**

Week Four was the first week we've seen beets in the boxes.  Try these two different takes for different approaches to this yummy ingredient.  In one, the beets are chopped roughly in a food processor (you can also grate them) to make a surprisingly yummy cold salad that will keep well in the fridge for several days.  

In the other recipe from Bon Appetit's "Cooking without recipes" series, the beets are grilled first, to release their earthy sweetness, then mixed with herbs and spices.

This is also our first week to see kale.  It can be a bit of a polarizing leafy green, but I love it!  Try this recipe,  from the same Bon Appetit series, to mix the kale with a can of white beans and come out with a simple, yummy meal.

We had chard in our boxes for the second week, and I couldn't get my six year old daughter to slow down when I served it in a simple gravy over rice (a bit like this recipe from Smitten Kitchen, using our garlic scapes instead of green onions, and subbing chicken broth for milk.  It can also be yummy to add sauteed mushrooms!).  You just never know, eh?

What did you discover in your box this week?  Which ingredient are you most looking forward to this season? Be sure to let me know!

If at any time, you find you're not enjoying the recipes, feel free to send me feedback or ask to unsubscribe from the recipe emails--I won't be offended!

Likewise, if you discover a fantastic recipe for one of our ingredients, please share the wealth! Special thanks to Nadine Nader who has passed along to me a stash of many helpful recipes.

All the best,
Laura
Lexington Ave CSA Core Member

June 19, 2017

Dear Lex Ave CSA 2017,

This week's box will include more greens, but also a few yummy ingredients that might feel really new to you.  You know, the kind of things you've never seen in Fairway or noticed in Whole Foods before...

The first is Kohlrabi.  This Kitchn list of five tasty ways to prepare this off-the-beaten-path veggie may inspire you to try something new.  This Martha Stewart recipe for slaw looks especially promising!

The next new veggie is garlic scapes.  This flower bud of the garlic plant brings garlicky goodness home early in the season.  It is wonderful to add garlicky flavor to anything, but I especially look forward to trying this yummy grill recipe soon.

Have you ever tried Purslane before?  I haven't!  I love the creative ideas here though, (especially the one with yogurt).  Looking forward to making a first attempt!

Does anyone else compost your veggie scraps?  I hear you can drop off food scraps at the 96th Street entrance to the 6 train on Wednesday mornings between 7:15-10:30am, or at the Greenmarket on 1st Ave between 92nd and 93rd on Sundays between 9am and 1pm (beginning June 25th).  This is something our family used to do in Vancouver (it was required and managed by the City!) and we would like to start doing again.  Let me know if you have any tips for composting in the city!

If at any time, you find you're not enjoying the recipes, feel free to send me feedback or ask to unsubscribe from the recipe emails--I won't be offended!  Nobody wants an inbox cluttered with unwanted information!

Likewise, if you discover a fantastic recipe for one of our ingredients, please share the wealth! Special thanks to Nadine Nader who has passed along to me a stash of many helpful recipes.

All the best,
Laura
Lexington Ave CSA Core Member

 

June 12, 2017

Dear Lexington Avenue CSA subscribers for 2017,

I hope you've enjoyed your first week's bounty as much as we have!  I can hardly believe how tasty, satisfying and filling it is to eat farm-fresh, organic greens daily.

This week we can look forward to more leafy greens.  Make sure to use up the spicy cut greens like arugula and mizuna earlier in the week as they may be packed with nutrients, but they don't tend to last as long.  Check out these 7 ideas for using mizuna.

Bringing your salads to work or trying to keep motivated to enjoy them for lunch?  Try these 5 tips for packing a week's salads ahead on Sunday (or Monday) night.

Looking for ways to branch out from the salad?  Try using the ribs and outer leaves you might have wasted to make a soup (arugula and spinach also invited for the fun).  Or try this slideshow wittily entitled "Spring Lettuce: 15 ideas, zero salads."

Curious about how to keep your basil transplants alive and thriving?  Check out this post about growing basil.

Many thanks to Dorota for passing along a recipe for Italian style bok choi with cannellini beans.  The recipe is a good reminder that it's okay to break out of the mold and use an ingredient we typically associate with one type of cuisine (like Chinese wok cooking) and use it in other ways.

If at any time, you find you're not enjoying the recipes, feel free to send me feedback or ask to unsubscribe from the recipe emails--I won't be offended!  Nobody wants an inbox cluttered with unwanted information!  

Likewise, if you discover a fantastic recipe for one of our ingredients, please share the wealth! Special thanks to Nadine Nader who has passed along to me a stash of many helpful recipes.

All the best,

Laura
Lexington Ave CSA Core Member
 

 

June 5, 2017

Dear Lexington Avenue CSA subscribers for 2017,

I'm excited to take on the task of sending out recipe emails this year.  The goal is to help you feel inspired about how to get the most use out of your vegetable share week by week.

Though I'm a veteran CSA subscriber from our former home in Vancouver, Canada, I found this list of five ways to get the most out of a CSA subscription helpful--especially number two about how using ingredients multiple ways will help when there is a lot of one ingredient.  Because...

This week's share is heavy on lovely leafy lettuce.  Don't let it go bad before you can eat it up!  This video includes a great trick for storing your lettuces so they will stay fresh for up to three weeks.

Boc Choi is wonderful in stir fries or as a steamed side.  This list of ten ways to love this Asian ingredient will inspire you to think about it in different ways.

I don't know about you, but rhubarb is one of my very favorite unique spring ingredients.  Its tart flavor mixes wonderfully into sweet treats like coffee cakes,pies, and jams. It's especially yummy paired with strawberries, but don't be afraid to try it on its own.

Have you ever tried cooking with radishes or radish greens?  Give it a try this week with one of these recipes and let me know how it goes. :)

If at any time, you find you're not enjoying the recipes, feel free to send me feedback or ask to unsubscribe from the recipe emails--I won't be offended!  Nobody wants an inbox cluttered with unwanted information!  Likewise, if you discover a fantastic recipe for one of our ingredients, please share the wealth!

All the best,

Laura
Lexington Ave CSA Core Member
 

 

July 2016

We received several request regarding our plentiful summer squash. These recipes specifically say Zucchini, but I have substituted other summer squash. Here are a few recipes that I love or have gotten solid reviews from my other CSA friends, hope these suggestions help.

Zucchini Butter (Great for dipping bread, crackers or substitute for mayo or butter during the summer)

Pan Grilled Ratatouille (No need to turn on the oven! Feel free to substitute fresh tomatoes or other herbs.  You can also use a non-stick pan to reduce the amount of oil)

Zucchini Pizza Crust (Who can resist Pizza? Its a gluten free recipe to boot)

Chocolate Zucchini Bread (Just remember to ring out the shredded zucchini before folding into the batter!)

Zucchini Stuffed Chicken Parm

You can also check out this great article from the Kitchn: Beyond Zucchini Bread: 15 Fresh Ways to Enjoy the Green Monster Squash

 

 

Thank you Jennifer Hessman for this recipe!

As many of my clients, teammates, friends and family know, I love to eat seasonally, locally and as much as possible organically.   As long distance runners who put physical demands on our bodies, we need to replenish our bodies nutritionally.  Eating foods that are abundant in season are not only delicious, they provide us the necessary vitamins and minerals our bodies need for the current season and the season ahead.  I am sharing several recipes using seasonal ingredients.   I often cook and prepare many of my meals vegan and or vegetarian, but I have noted how to make each of the recipes with dairy and/or meat to please carnivores too.   Great food to carbo load before a long run and perfect for a post-run recovery meal.

 

Vegan Pesto

 

Ingredients:

 

1 medium to large bunch basil. Leaves only (1 cup tightly packed)
1-2 medium clove garlic
1/4 cup extra virgin olive oil

2 tbs tsp chickpea miso (you can use 1/4 cup of parmesan cheese)
1/4 cup pinenuts or walnuts


How to Prepare:

  1. wash basil by swishing leaves in water; dry in salad spinner or between
    paper towels.
    2. turn on food processor and drop in garlic until minced; turn off
    processor and add basil. Continue processing, adding oil, then miso, salt
    and nuts through feed tube until mixture is creamy but not completely
    smooth.
    3. store pesto in jar covered with a thin layer of olive oil in
    refrigerator.

    Serve with tomatoes or as a dip with crudite, crackers or bread.  You can toss this on your favorite fish, eggs, vegetables or pasta dish.

Vegetarian Lasagna

 

Ingredients:

 

                                                                1 box of no boil noodles (I use gluten free rice noodles)

                                                                6 tomatoes – and 16 to 32 oz of sauce

                                                                Greens – Spinach or Swiss chard – 1 large bunch

                                                                2 eggplants - medium

                                                                2 onions

                                                                2 peppers

                                                                Mozzarella cheese ( you can use vegan cheese as a substitute)

                                                                2 tbls olive oil

                                                                Salt to taste.  Add dried hot red pepper, oregano, basil to veggie mix to taste.

                                                                1 lb of ground beef or turkey (optional) - Brown the meat and add leftover sauce.  Serve on side for meat eaters.

 

 

How to prepare:

 

                                                                1.  Slice up eggplant, onions and peppers, salt to taste (absorbs some water) and roast at 400 degrees for 30 minutes.

                                                                2. In 9” x 13” pan, layer as follows:   olive oil, sliced tomatoes, noodles, greens, noodles, cheese, roasted veggies and any spices, noodles, tomatoes, cheese.   Add sauce to make sure all noodles are                                                           covered.  Use extra sauce for the meat sauce on the side.

                                                                3. Cover and bake at 350 degrees for at least one hour.  Remove cover and cook as long as needed for top layer of cheese to melt and brown a bit.  Remove from oven and let set for 10 minutes.

                                                                4. Cook meat in a skillet, add sauce and serve on the side.

March 2015

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Here are a few things that may come in handy throughout the season! Any Amazon affiliate income goes straight back into the CSA and is not used for anyone's personal profit.

The re-usable flip & tumble veggie bags are super handy for storing greens and transporting individual items home without crushing them.

The Spiralizer is a great way to mix things up, especially when the summer squash starts flowing...think veggie noodles.

The Canal House series is wonderful, but this big book of Canal House Cooks every day will be very relevant and matches up well to our CSA season.

Canal House Cooks Every Day
$35.12
By Hamilton & Hirsheimer, Christopher Hirsheimer, Melissa Hamilton