IG Fresh Haul Week 6
A Mid Summers Night Dream
It is the middle of summer and the garden is full of variety. I think there is only one over lapping vegetable between the hauls this week.
We will learn about the versatility of some of the veggies this week. Also some suggestions on how to use them. So they don’t become the red headed step child in the back of the fridge.
A mid season assessment on how what has gone well at the garden and other things that aren’t doing as well .
*Half Haul *Struggles with carrots this yearMid Summer Burnout
August already, July practically flew by. We find our selves half way through summer. And feeling the weight of trying to put all of this nice weather to good use. To say we as a collective are busy is an understatement. There is so much to do and only a couple months to try and do it in. So ya the summer burnout is very real!
My job as your CSA farmer is to try and make it as easy as possible and help you succeed with using your vegetables. Mid season when we are tired after a day of activities, work or maintaining the yard the last thing we want to do is cook a vegetable. So let me try and take the cooking out of it for you. There are a lot of great ways you can use your veggies this summer and not turn on your stove.
Salads are a number one way to do this. I can throw together a salad in 5 minutes, 7 if I make a homemade salad dressing. The great thing about salads is, there are no real rules. Yes you can use your lettuce and cucumber, but take your beet greens and chop them up and use them as greens as well. Peas, this time of year are so tender, they can be eaten pod and all. Slice them up and throw them into your salads as well. Zucchini can be eaten just like cucumber. Kohlrabi, which has the crunchiness of an apple and the taste of mild cauliflower adds a great taste to salads. In fact using the carrot mustard slaw recipe below simply add in finely sliced fennel and kohlrabi and you will have a fast and simple salad ready in minutes. Cucumbers don’t get me started on them. I am adding two new cucumber recipes this week that I am excited about. A grape cucumber salad with a mint and basil yogurt dressing. And a cucumber mango chicken rice bowl with a tangy lime dressing.
As far as wins go this year there is a lot to be thankful for. I am having a great cabbage harvest so far. Cucumbers and zucchini are coming in well. same with garlic and potatoes. As we all know lettuce is doing great as well hahaha. So what has been a struggle so far this season. Peas and Carrots, both had a terrible germination. Even when replanting a couple weeks later I still had very patchy growth. So you will notice this year that there will be a lack of carrots and peas in the hauls. Its kind of one of those things that somethings do really well some years and others not so much.
What’s In The Haul
HALF
Cucumber
Beets
Peas
Kohlrabi
FULL
Red and Green Butter Lettuce
Beans
Cucumber
Zucchini
Fresh Garlic
Fennel
Carrots
Thyme
Week 4 Recipes
Green Beans
Dilly Beans
Grilled Bean & Potato Salad
French Beans
Beans Storage Tips:
Store string beans in a resealable bag in the fridge. They will stay crisp and fresh like this up to 7 days.
Freezing beans, first remove the stem end of the bean by snapping it. You will notice that there is a thread attached to the woody stem. Pull on the stem and the thread all the way down the length of the bean. Next blanch the beans in boiling water for 1 minute. Strain the beans and shock in cold water. Place the beans evenly, and spaced out on a baking sheet lined with parchment paper and place in the freezer for 2 hours. After the two hours is up pull the frozen beens out and put in a zip lock freezer bag. Put the bag back into the freezer, the beans will last up to 6 months like this.
Dilly Beans
1 bundle of green beans, ends cut off
2 cups water
1 cup white vinegar
6 springs of dill
4 garlic cloves
1 tbsp salt
In a pot dissolve the salt in the water and vinegar, let cool. Cut the cucumbers into spears or coins and put in a jar with the dill and garlic. Once the brine is cooled add it to the cucumbers and store in the fridge for4 days before eating.
Grilled Bean and Potato Salad
1 bundle of green beans, ends cut off
5-6 small to medium potatoes
1 onion, sliced
6 tbsp Olive Oil
1 tbsp Balsamic Vinegar
1 tbsp Dijon Mustard
1 clove of garlic, crushed
1 tsp fresh thyme
Salt and Pepper
Preheat the BBQ. Cut the potato into 1/2 inch slices, and cook in a pot of water over medium high heat. Cook the potatoes for 5 minutes. When 5 minutes is up, add in the beans to cook for 2 minutes. Drain the beans and potatoes and put into a bowl. Toss with 2 tbsp of the olive oil, salt and pepper. Lay the potato slices and beans flat on the grill. (you are wanting to see char marks on the potatoes and beans but not too dark). In a bowl combine all the ingredients for the dressing and mix well. Once the potatoes and beans are lightly chard remove from the grill and put into a bowl with the sliced onion. Pour over the dressing and mix well.
French Green Beans
1 bundle of beans
2 tbsp butter
1 clove of garlic, sliced
Salt and Pepper to taste
Bring a pot of water up to a boil. Trim the stem from the top of the beans. Blanch beans for 2 minutes. Strain the water from the beans.
Heat a pan over medium high heat. Add in the butter and let it melt. Once melted, put in the sliced garlic letting it cook for a couple seconds. Quickly add in the blanched beans. Sauté the beans and garlic for a couple minutes. Add salt and pepper to taste. Enjoy!
Zucchini
Thyme Sautéed Zucchini
Summer Squash Olive Oil Fusilli
Grilled Zucchini Salad
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.
Thyme Sauteéd Zucchini
1 zucchini
1 tbsp butter
4 sprigs of thyme
Parmesan for garnish
Salt and Pepper
In a saute pan over medium heat, add the butter and and thyme letting it come together. While the butter is melting roughly chop the zucchini into bit size pieces. When the butter is hot and sizzling add the zucchini and let it cook for two minutes. Season with salt and pepper, add parmesan once the zucchini is cooked.
Summer Squash Olive Oil Fusilli
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.
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.
Butter Lettuce
Blue Cheese Dressing
Balsamic Vinaigrette
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.
Blue Cheese Dressing
1/4 cup mayo
2 tbsp sour cream
2 tbsp vinegar of your choice
1 tsp dijon mustard
1 clove of garlic, crushed
1/4 cup blue cheese, crumbled
Salt and Pepper
In a medium bowl combine all the ingredients together and mix well. Spoon over crisp romaine and garden veggies.
Balsamic Vinaigrette
3 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
1 tsp dijon mustard
1 clove of crushed garlic
Salt and Pepper to taste
In a medium bowl combine all the ingredients together and mix well.
Beets
Roasted Beet Salad
Garlicky Beet Greens
Crusty Bread with Cream Cheese and Roasted Beets
Beets 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.
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.
Garlicky Beet Greens
1 bundle beet greens, roughly chopped
3 garlic cloves, sliced
2 tbsp olive oil
Salt and Pepper
In a sauté pan over medium high heat, heat the olive oil. Once the oil is hot add in sliced garlic and chopped beet greens. Cook greens for a couple minutes until wilted. Add salt and pepper, enjoy.
Crusty Bread with Cream Cheese and Roasted Beets
1 lbs of cook and peeled beets
1 cup cream cheese
1 tbsp honey
1 tsp fresh thyme
The juice and zest from half of a lemon
loaf of crusty bread
1 tbsp Extra Virgin Olive Oil
Cut a couple slices of crusty bread and grill it on the BBQ or toast. Cut the beets into chunks or slices. In a bowl add in the cream cheese, thyme, honey, zest and lemon juice; mixing well. Now to assemble. Take the toast and spread on a generous amount of the cheese mixture. Layer on top as much or as little beets you desire and drizzle with olive oil. Enjoy!
Fennel
Fennel & Apple Salad
Pickled Fennel
Fennel Storage Tips:
Remove the fronds (tops) from the bulb base, store the fronds in a resealable bag for up to a week. The bulb end can be placed in a resalable container in the fridge for up to a week.
Fennel and Apple Salad
1 large kohlrabi, peeled and sliced
1 fennel bulb, thinly sliced
1 red apple, sliced
1/4 cup walnuts, toasted
1 bundle of green onions sliced
1 bundle of cilantro
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, fennel and place in bowl. Then add the thinly sliced apple, walnuts, green onion, roughly chopped cilantro, 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 Fennel
1 Bulb of fennel
1/4 cup vinegar
1/4 cup water
1 tsp salt
1 tsp sugar
1/2 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.
Remove the tops of the fennel and decor. Thinly slice the fennel and put in a jar with the slice garlic, ginger and peppercorns. For added flavour put in a few fennel fronds. 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.
Peas
Gnocchi with Spring Peas
Peas with Brown Butter and Mint
Peas Storage Tips:
Peas can be stored in a bag in the fridge for a week. Any longer the peas should be frozen.
Freezing peas, put the shelled peas into a pot of boiling water and blanch for 2 minutes. Remove and place the peas into a bowl of ice water. Strain the peas, putting the peas on a clean dish towel on a baking tray and freeze for 1 hour. Next put the peas into a zip lock bag and put into the freezer. They will last up to 6 months.
Gnocchi with Spring Peas
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.
Peas with Brown Butter and Mint
1 cup shelled peas
2 tbsp butter
4 leafs of fresh mint
Salt and Pepper
Put 4 cups of water in a medium saucepan and bring to a boil. Shell your peas and turn down the heat to medium. Directly add in your and let them simmer for 2 minutes. Strain and set off to the side. In a sauce pan over medium heat add your butter and let it brown. You will notice the butter go from golden to a light brown colour. Add your peas to the brown butter and remove the pan from the heat. Add roughly chopped mint, salt and pepper. And stir until everything is evenly mixed. Enjoy!
Carrots
Carrot Mustard Slaw
Roasted Carrot Hummus
Carrots Storage Tips:
When you get your carrots, cut the tops off. The carrot tops will literally suck the life out of the carrot. Place the carrots into a zip lock bag with a dry piece of paper towel. The paper towel will soak up any extra moisture the carrot gives off. The Carrots will stay crisp in the fridge up to 7 days.
Freezing carrots, cut into uniform pieces and blanch in boiling water for 3 minutes. This will slightly cook the carrot, but not completely through. With a slotted spoon remove the carrots, or strain with a colander. Dump out the carrots on a baking tray lined with parchment paper. Put into the freezer for 2 hours. Remove the tray and put the frozen carrots into a zip lock bag, and store it in the freezer.
Carrot Mustard Slaw
1 Bundle of Carrots, shredded
1 onion, sliced
1 cup of micro greens
2 tbsp olive oil
1 tbsp lemon juice
1 tbsp grainy dijon mustard
1 tsp honey
Salt and Pepper
Remove the tops from the carrots, with a box grater, shred the carrots. Thinly slice the onion. In a bowl mix together the carrot, onion, and micro greens of your choice.
In a separate bowl, mix together the olive oil, lemon juice, dijon, honey, salt and pepper.
Add the dressing to the vegetables and mix together. Let it marinate together for 1 hour in the fridge.
Carrot Hummus with Carrot Top Pesto
Hummus
4 medium carrots
1 bulb of garlic
1/4 cup + 1 tsp olive oil
1 can of chick peas
Juice from 1 lemon
1 tbsp tahini
Salt and Pepper
Pesto
1/2 cup carrot tops
3 tbsp olive oil
1/4 cup toasted nuts
1 tbsp lemon juice
1 clove of garlic
Salt and Pepper
Preheat the oven to 350 degrees. Toss the carrots in 1 tbsp olive oil and so salt and pepper. Cut the top off of the garlic bulb drizzle with olive oil and wrap in tin foil. Roast the carrots and garlic in the oven for 45 minutes.
In a food processor add the cooked carrots, roasted garlic, olive oil, chick peas, lemon juice, tahini, salt and pepper. Blend until smooth.
To make the pesto add the carrot tops, oil, toasted nuts, lemon juice, garlic, salt and pepper to a blended and blend until combined.
Serve by spreading the hummus out on a plate creating ridges and dimples and pour the pesto over top and serve with chopped veggies and crackers.
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.
Kohlrabi
Pickled Kohlrabi
Kohlrabi and Pear Salad
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.
Cucumbers
Creamy Cucumber Salad
Cucumber & Grape Salad
Cucumber & Mango Rice Bowl
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.
Cucumber and Grape Salad
1 cup lettuce or micro greens
1 cucumber, sliced
1 cup of grapes, cut in half
1/4 cup red onion, sliced
1/4 cup toasted almonds
1/4 cup feta
Dressing
1/4 cup greek yogurt
2 tbsp olive oil
1 tbsp vinegar
1/4 cup mix of basil and cilantro, roughly chopped
1 clove of garlic, crushed
Salt and Pepper
Combine your lettuce, cucumber, grapes, onion, almonds and feta. In a separate bowl mix together the yogurt, oil, vinegar, herbs and garlic. Add salt and pepper to taste and mix the dressing together. Mix the dressing into the veggies and enjoy!
Cucumber & Mango Rice Bowls
1 Cucumber, sliced
1 mango, cut into cubes
1/2 red onion, sliced
1 jalapeno pepper, sliced
1 avocado, cut into cubes
1/4 cup mint, roughly chopped
1/4 cup basil, roughly chopped
1/4 cup cilantro, roughly chopped
1/4 cup toasted peanuts
Dressing
1/4 cup olive oil
2 tbsp apple cider vinegar
Juice from 1 lime
1 tsp dijon mustard
Mix together, the dressing. And add in the cucumber, mango, onion, jalapeno, avocado, herbs and peanuts. Serve over top rice and optionally top with grilled chicken.
Thyme
Thyme Storage Tips:
Break up herbs into to categories, tender herbs and Harty herbs.
Tender herbs are as follows basil, cilantro, mint, dill, and tarragon. These herbs spoil quickly and should be used 5 days after getting. The best way to store them is in a mason jar or glass of water with the stock sitting in the water. Much like fresh cut flowers.
Harty herbs such as thyme, rosemary, sweet marjoram and sage are much more forgiving. Tie the bundle of herbs into a boutique and store in the fridge for 7-10 days.
