Farm News

Roasted Eggplant and Tomato Pasta

photo of roasted eggplant and tomato pasta
Roasted Eggplant and Tomato Pasta
 
AJ says: Thanks CSA member Meg who shared this recipe and photo with me. Meg said she often makes her own summer squash pasta and turns this dish into a real celebration of AJF summer produce. That makes a farmer happy!
Recipe by:

Ingredients
  • 1 ¾ pounds eggplant, cut into 1-inch cubes
  • 1 to 2 banana or Italian frying peppers, halved, seeded and thinly sliced
  • 4 tablespoons extra-virgin olive oil, more for drizzling
  • Kosher salt
  • 12 ounces pasta, such as campanelle or farfalle (or summer squash noodles made with a spiralizer)
  • 2 pounds very ripe heirloom tomatoes, halved through their equators
  • 1 to 2 fat garlic cloves, grated on a Microplane or minced
  • Large pinch crushed red pepper flakes
  • 2 tablespoons brine-packed capers, drained
  • 2 tablespoons unsalted butter (optional)
  • Grated ricotta salata or Parmesan cheese, for serving (optional)
  • Fresh mint or basil leaves, for serving

Instructions
  1. Heat oven to 450 degrees. Spread out eggplant cubes and peppers on a rimmed baking sheet. Toss with 3 tablespoons oil and season well with salt. Roast, turning everything, until eggplant and peppers are very soft and deeply golden brown, 30 to 40 minutes.
  2. Meanwhile, cook pasta in well-salted boiling water until about 1 minute shy of al dente. Drain.
  3. Using the large holes of a box grater, grate tomatoes over a large skillet so the pulp falls into the skillet. To do this, hold on to the curved side of the tomato in your hand and slide the cut, flat side across the holes. Stop grating just before you reach the skin.
  4. Add the garlic, red pepper flakes and 1 tablespoon olive oil to the pan with the tomatoes and bring to a simmer. Simmer until tomato pulp is reduced by half, then season to taste with salt.
  5. Add the pasta, capers and butter, if using, to the pan with the tomatoes and bring to a simmer, tossing until butter melts and pasta finishes cooking, about 1 minute. Turn off the heat and toss in eggplant and cheese, if using.
  6. Serve pasta drizzled with a little more oil and the herbs.

Notes
Adapted from a recipe by Melissa Clark from The New York Times

 

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Peperonata

photo of a bunch of sweet red peppers
Peperonata
 
AJ says: Double this recipe. You will want leftovers.
Ingredients
  • Three good splashes of extra-virgin olive oil
  • Two cloves of garlic, peeled and crushed by the side of the knife
  • Two large Sweet Italian Frying Peppers, deseeded and sliced
  • One small onion, sliced into fine rounds
  • Fine sea salt
  • Handful of flat-leafed parsley, finely chopped
  • Handful of fresh basil leaves
  • Crushed dried red chili

Instructions
  1. Place the oil in a deep frying pan along with the garlic, and heat the oil gently, allowing the garlic to impart itsf flavor into it. Do not let the garlic could and burn.
  2. Add the peppers and onions long with a good pinch of sea salt, and fry gently for around twenty to thirty minutes, stirring frequently to make sur the peppers do not burn. If the garlic starts to burn, remove it from the pan.
  3. When the peppers and notions are sot and emptying, sprinkle over the parsley and basil, stir well then add a few pinches of chili, if using. Taste for salt, and add more if desired.
  4. Serve hot, with lots of fresh crusty bread – though this dish tastes more delicious the following day, served at room temperature.

Notes
Adapted from a recipe by Tracey Lawson in her book A Year in the Village of Eternity

 

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Peppers and Eggs

Peppers and Eggs
 
Recipe by:

Ingredients
  • 1 tablespoon olive oil
  • 2 cloves garlic, peeled and minced
  • Bell pepper rings (1/2-inch thick)
  • Eggs
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • Fresh herbs: diced parsley, basil or celery leaf

Instructions
  1. Heat the olive oil in a large skillet over medium heat, about 4 minutes.
  2. Add the bell pepper rings. Cook 1 minute on each side.
  3. Place a small bit of garlic in the middle of each ring, spreading it out a bit so it is evenly distributed.
  4. Crack an egg into each pepper ring. Season with salt and pepper. Lower heat to medium-low. Cook until whites are set, 5-10 minutes.
  5. Sprinkle eggs with herbs and serve.

Notes
You can also make this dish in the oven. Simply brush a baking dish with the olive oil, slice your peppers legthwise (in half), crack the eggs inside the pepper halves. Bake 10-18 minutes (or until whites are set) in a 400-degree F oven.

 

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Shredded Carrot and Beet Salad

Shredded Carrot and Beet Salad
 
Ingredients
  • 2 tablespoons freshly squeezed orange juice
  • 2 teaspoons freshly squeezed lemon juice
  • 2 teaspoons extra-virgin olive oil
  • ½ teaspoon minced fresh ginger
  • ¼ teaspoon sea salt
  • 1 cup shredded carrot
  • 1 cup shredded red beet
  • 2 tablespoons chopped fresh mint

Instructions
  1. Whisk the orange juice, lemon juice, olive oil, ginger, and salt together until thoroughly combined.
  2. Put the carrots in a mixing bowl, drizzle with half of the dressing, and toss until evenly coated.
  3. Place the carrots on one side of a shallow serving bowl.
  4. Put the beets in the mixing bowl, drizzle with the remaining dressing, and toss until evenly coated.
  5. Place the beets in the serving bowl next to the carrots for a beautiful contrast of red and orange.
  6. Top with the chopped mint before serving.

Notes
Recipe from The Cancer-Fighting Kitchen by Rebecca Katz with Mat Edelson

 

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Whipped Tahini Sauce

bunch of red chard
Whipped Tahini Sauce
 
Kate and Cara write: “Tahini, or sesame butter, is the most delicious way to reap the benefits of sesame’s deeply nourishing and moisturizing effects. This seed is an ojas-building tonic full of iron and protein. This sauce can be made to order- whip it right in the serving bowl with a fork and voila! The recipe makes a thick sauce for dipping roasted root vegetables. Anytime you need a rich topping for your grains or other vegetables, add a bit more water and process in a blender to make a creamy dressing.” AJF says: An all purpose sauce, satisfying and tasty. For minimal clean up, skip the mixing bowl and use a wide mouth pint mason jar to stir all the ingredients in. May not be as whipped, but makes for one less bowl to wash. My go-to when I want a hearty salad dressing for cabbage, chard or kale. Heavenly when paired with warm beets.
Ingredients
  • ½ cup tahini
  • 2 tbsp olive oil
  • juice of ½ lemon
  • ½ tsp sea salt

Instructions
  1. Put the tahini in a bowl large enough for you to whisk all the ingredients. (Rather than coating a measuring cup with messy sesame butter make an educated guess and spoon the tahini directly into the mixing bowl. A slightly interpretive measurement will not ruin your end product.) Add oil, lemon juice and salt. Whip briskly with a fork or whisk. There will be a moment when the oils begin to separate — keep whipping! The mixture will be come smooth. Add water, 2 tbsp at a time, if you’d prefer to pour the sauce rather than spoon it.

 

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Cilantro Carrot Slaw

bin of red carrots
Cilantro Carrot Slaw
 
“This quick and easy slaw is an excellent way to showcase multi-colored carrots. Our testers loved it on fish tacos; its also great with grilled chicken and fish. You can also make this slaw recipe with beets, kohlrabi, or radishes instead of carrots. It’s also delicious with mint or parsley in addition to, or in place of cilantro.”
Recipe by:

Ingredients
  • 5 carrots
  • 2 stalks celery
  • ½ cup diced yellow onion
  • ½ cup roughly chopped fresh cilantro
  • 1½ tablespoons olive oil
  • 1½ tablespoons apple cider vinegar
  • Salt and freshly ground black pepper to taste

Instructions
  1. Shred the carrots and celery with a food processor or box grater. Toss with the remaining ingredients. Taste and adjust seasonings as desired.

Notes
~ Recipe by Dax Phillips

 

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Almond Parsley Pesto

flat leaf parsley growing in the sunlight
Almond Parsley Pesto
 
Sunset Magazine notes: “An intriguing spin on the Italian classic basil-and-pine-nut pesto, this sauce complements all sorts of roasted or grilled vegetables and meats.”
Ingredients
  • ½ cup raw whole almonds
  • 2 medium garlic cloves, peeled
  • 2 cups coarsely chopped flat-leaf parsley (leaves and tender stems)
  • 1 cup extra-virgin olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon red chile flakes
  • ⅓ cup finely shredded parmesan cheese

Instructions
  1. Preheat oven to 350°. Spread almonds in a single layer on a rimmed baking pan. Roast almonds until golden beneath the skin and fragrant, about 10 minutes. Cool to room temperature.
  2. In a food processor, finely chop garlic. Add almonds and whirl until coarsely chopped. Add parsley, olive oil, salt, and red chile flakes and whirl until parsley is finely chopped. Add parmesan cheese and pulse to combine.

Notes
Adapted from a recipe by Angela Brassinga featured in Sunset.

 

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Roasted Black Futsu with Jasmine-Kale Rice

Japanese Futsu Squash
Roasted Black Futsu with Jasmine-Kale Rice
 
Recipe by:

Ingredients
  • One medium black futsu squash, washed, scrubbed, quartered and cut into slices (like apples), skin on
  • 1-2 tablespoons olive oil to coat squash
  • Salt & pepper
  • ½ teaspoon paprika
  • ½ teaspoon cinnamon
  • ¼ teaspoon cayenne pepper
  • 1 cup jasmine rice or other fragrant variety like basmati
  • 1½ cups water
  • 2-3 whole cloves
  • 1 tablespoon fennel seeds
  • 1 tablespoon olive oil for cooking with the rice
  • ¼ cup golden raisins
  • 1½ cups of kale (or arugula or other winter green), finely chopped
  • dry toasted pumpkin seeds (from your pumpkin, of course!)

Instructions
  1. Preheat oven to 400 degrees and arrange squash pieces (skin on) in a single layer on a large baking sheet. Toss them in olive oil, salt, pepper. Sprinkle paprika, cinnamon and cayenne on both sides. Transfer to the oven for about 35-40 minutes or until the squash has softened, flipping the slices halfway through.
  2. Meanwhile, measure the rice and water into a large pot with a tight fitting lid. Add cloves, fennel seeds, and olive oil to the rice and water. Bring to a boil. Cover, reduce heat to a low simmer and cook for 15 minutes.
  3. In a small skillet over low heat, add the (rinsed and dried) pumpkin seeds. These will toast up quickly and can burn if you don’t watch them closely. Stir them often until lightly browned, then remove from the pan and set aside. (Alternatively you can toast them in the oven, but remember to keep an eye on them, and turn often.)
  4. When the rice is done, remove pot from heat and quickly stir in the chopped kale and raisins before putting the lid back on. Let sit for up to 5 minutes.
  5. Serve rice alongside slices of black futsu and topped with toasted pumpkin seeds. Season to taste with salt and pepper. The squash skins are tender and very edible. You do not need to peel them off.

Notes
Adapted from a recipe by Green Girl Eats

 

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Maple-Roasted Delicata Squash with Red Onion

rows of squash
Maple-Roasted Delicata Squash with Red Onion
 
Recipe by:

Ingredients
  • 3 medium Delicata squash (about 3 pounds), halved lengthwise, seeded, and cut into ¼-inch thick slices
  • 2 medium red onions, halved lengthwise and cut into ½-inch rings
  • 5 garlic cloves, peeled and smashed
  • 4 fresh thyme sprigs
  • ½ teaspoon red-pepper flakes
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons maple syrup
  • Kosher salt
  • Freshly ground black pepper

Instructions
  1. Arrange the racks in the upper and lower rungs in the oven and preheat the oven to 425°F degrees.
  2. Place the squash, red onion, garlic, thyme, and red pepper flakes in a large bowl. Drizzle with olive oil and maple syrup, and sprinkle generously with salt and pepper; toss to coat.
  3. Spread vegetables evenly onto two large, rimmed baking sheets.
  4. Bake the squash on the upper and lower racks of the oven, tossing, rotating, and switching the pan positions half way through cooking, until tender and browned, 25 to 30 minutes.
  5. Taste and season again with more salt and pepper, if desired.

Notes
Thanks Karen for passing along this recipe by Leah Koenig.

 

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Fall Tomato Soup

cherry tomatoes on large tomatoes
Fall Tomato Soup
 
Recipe by:

Ingredients
  • 3 slices home cured porkbelly, diced
  • 4 Tbs butter
  • 3 onions diced
  • 1 large leek diced
  • ½ cup flour
  • 3 pints diced canned tomatoes**
  • 2 cups broth
  • ¼ sugar
  • 1 Tbs salt
  • ½ Tbs pepper
  • Fresh thyme to taste
  • Hot pepper or chili flakes to taste

Instructions
  1. Combine butter and pork belly and simmer, add onions and leeks simmer on low for 20-30 minutes with the lid on.
  2. Add flour and brown quickly, 3 minutes.
  3. Add tomatoes, broth, sugar, salt, pepper, and thyme, simmer for one hour with the lid off.
  4. Serve with crunchy bread or better yet yummy grilled cheese sandwiches

Notes
** If using home canned fresh summer tomatoes, reduce added sugar

 

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