We are fortunate to live right next to the farm where our CSA share is grown. And every other Thursday for the last five years, my partner and I have enjoyed going down to the Chatfield Farm to retrieve our freshly picked local produce. Today, our share finally hit its zenith with an impressive load of delicious vegetables. Here is a list of what I picked up today:
- 1 bunch chives, Thai basil
- 5 beets
- 3 green peppers
- 3 pounds heirloom tomatoes
- 1 pound spinach
- large bunch kale
- 2 bulbs garlic
- 2 small summer squash.
With such a large haul added to the abundance of fresh herbs and vegetables rolling in from both my home garden and my community plots, it is always a challenge to prepare and eat it all — or give it away — before its relegated to the compost heap. Today, I was inspired to get organized and make a plan for incorporating this bounty into delicious dishes everyone in our family will eat.
Here is the menu for the next few days and some of the tried and true recipes I am using:
- Cheddar Chive Buttermilk Biscuits
- Roasted Kale Chips
- Zoe’s Tomato Tart
- Quinoa Vegetable Egg Muffins
- Roasted Vegetables — Beets, Peppers, Carrots, Onions, Mushrooms, Summer Squash
- Fritata with Tomato, Spinach, Basil and Chives
- Thai Basil Pesto to put over spiralized squash noodles
- Leftovers — puree sauted spinach and freeze to add to autumn soups,
Cheddar Chive Buttermilk Biscuits,
3 cups flour
1/8 cup baking powder
1/3 tsp salt
4 ounces grated cheddar cheese
1/4 cup sliced chives
3/4 colf butter sliced
1 1/4 cup buttermilk
Preheat over to 425 F. Combine flour, salt, cheese, chives in food processor and pulse until mixed. add butter until mostly incorporated with a few remaining chunks. Pour in buttermilk stopping just when the dough comes together. Drop dough on baking sheet in 1/4 cup portions. Bake 12-15 minutes or until golden brown. Brush with melted butter and sprinkle with chives.
1 bunch kale
2 Tbsp olive oil
Preheat oven to 300 F. Remove ribs from the kale and gently tear leaves into bitesize pieces and place in large bowl. Toss in olive oil and salt to taste. Spread on cookie sheet and bake for 20 minutes or until kale is crispy.
Pepperidge Farm puff pastry
3-4 Tbsp Dijon Mustard
Gruyere Cheese, grated
3 large heirloom tomatoes, sliced thin
Fresh basil leaves
Preheat over to 350 F. Defrost and roll one package of puff pastry. Grease cookie sheet. Spread dijon mustard on the surface of the pastry, then grate gruyere cheese on top. Place tomato slices in single rows next and garnish with basil leaves. Bake about 20 minutes.
Quinoa Egg Muffins
2 whole eggs
3 egg whites
1 cup cooked quinoa
1 cup chopped veggies
Spices of your choice, salt and pepper
2 tablespoons parmesan cheese (optional)
Preheat oven to 350 F. Mix eggs together with a whisk and add other ingredients. Spray muffin tin and add egg mixture. Bake for 30 minutes. Cool before serving and store leftovers in the refrigerator. Courtesy of Dr. Oz.