Blooming Glen Farm | zucchini
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zucchini Tag

Yesterday at the farm, Chef Rich Baringer of Dinner’s Done Personal Chef Service served up some delicious samples of dishes he made using farm fresh ingredients from this week’s CSA share. He also shared tips on using some of the more unusual greens like dandelion and agretti. (Though agretti was not in the share this week, we figured you might still have some in your fridge from the past 2 weeks). The recipes are below for your enjoyment. Be sure to check out Chef Rich’s website and sign up for his newsletter for more recipes and tips, or check him out on Facebook.

Mediterranean Chopped Salad (adapted from Cook’s Country)

Serves 6. Chef’s Note: I used heirloom tomatoes in place of cherry and added dandelion greens for half of the romaine.

Ingredients
12 oz cherry tomatoes, quartered
1 cucumber, peeled, seeded and cut into ½” pieces
Salt and pepper
3 Tbsp extra-virgin olive oil
3 Tbsp red wine vinegar
1 garlic clove, minced
15 oz can chickpeas, rinsed
1/3 cup Kalamata olives, chopped
¼ cup red onion, minced
1 Romaine lettuce heart, cut into ½” pieces
3 oz feta cheese, crumbled
½ cup parsley, chopped

  • Toss tomatoes, cucumber and ½ tsp salt in colander and let drain for 15-30 min.
  • Whisk oil, vinegar and garlic in a large bowl. Add tomato, cucumber, chickpeas, olives and onion. Toss to combine. Let sit at room temp for 5 min.
  • Before serving, add lettuce, feta and parsley. Toss to combine. Season with salt and pepper

 

IMG_4711Agretti Salad

Serves 4. Chef’s note: You can blanch the agretti in boiling, salted water for a minute or two if you want it less raw.

Ingredients
1 bunch agretti
4 Tbsp extra-virgin olive oil
2 large oranges, 1 sectioned and 1 juiced
¼ cup sunflower seeds, toasted
Red pepper flakes, to taste
Salt
Parmesan cheese, shaved (optional)

  • Trim agretti from woody stem (thinner, more tender stems can be used) and roughly chop.
  • In a bowl, whisk the oil with the juice of one orange. Add salt and pepper flakes to taste and set aside.
  • Dry the agretti (if damp) and place in serving bowl. Toss with dressing. Add orange sections and toss. Garnish with seeds and cheese (if desired).

 

IMG_4710 (2)Green Bean Salad (adapted from Cook’s Country)

Serves 4. Chef’s note: Some thinly sliced radish is a nice garnish.

Ingredients
2 lb green beans, trimmed and cut into 1 ½” pieces
Salt and pepper
1 shallot, minced
1 Tbsp Dijon mustard
1 tsp lemon zest
3 Tbsp lemon juice
1 garlic clove, minced
¼ cup extra-virgin olive oil
3 Tbsp dill, minced (I used lemon verbena, which is available in the herb boxes a the farm.)
½ cup almonds, toasted

  • Bring 4 qt water to a boil in a large pot. Fill a large bowl halfway with ice and water. Add beans and 1 Tbsp salt to boiling water and cook until crisp-tender, about 6 min. Drain and place in ice bath. Drain again, dry in salad spinner.
  • Whisk shallot, mustard, zest, juice, garlic and 1 ½ tsp salt in a large bowl. Slowly whisk in the oil until incorporated. Toss dill and beans in dressing and let sit for 30 min (or up to 2 hrs), stirring occasionally. Stir in almonds. Season with salt and pepper.

 

IMG_4712Grilled Potatoes with Garlic and Rosemary (for gas grill) (from Cook’s Illustrated)

Serves 4

Ingredients
4 Tbsp olive oil
9 garlic cloves, minced (about 3 Tbsp)
1 tsp rosemary, chopped
Salt
2 lb red potatoes, small, scrubbed, halved and skewered (so flat sides are level with each other)
Pepper
2 Tbsp chives, chopped

  • Preheat grill to high for 15 min. Clean grill grate. Leave primary burner on high, reduce others to medium.
  • Heat olive oil, garlic, rosemary and ½ tsp salt in small skillet over med heat until sizzling, about 3 min. Reduce to med-low and cook until garlic is light blond, about 3 min. Pour mixture through a fine mesh strainer into a small bowl; press on solids. Measure 1 Tbsp solids and 1 Tbsp oil into large bowl and set aside. Discard remaining solids, but reserve oil.
  • Place skewered potatoes in single layer on large microwave-safe place and poke each with a skewer. Brush with 1 Tbsp oil and season liberally with salt. Microwave on high until potatoes offer slight resistance to knife, about 8 min, turning halfway. Transfer to baking sheet coated with 1 Tbsp oil. Brush with remaining oil and season with salt and pepper.
  • Place potatoes on the hotter side of the grill. Cook, turning once, until marks appear, about 4 mi. Move to cooler side and cook 5-8 min until knife slips in and out easily. Remove potatoes to bowl with reserved oil and solids. Add chives and toss.

 

IMG_4709Grilled Zucchini Salad (from The Barbecue Bible)

Serves 4

Ingredients
1 lb zucchini (and/or yellow squash), scrubbed and trimmed
3 Tbsp extra-virgin olive oil
Salt and pepper
12 large mint leaves (or 1 tsp dried), minced
2 Tbsp parsley, minced
1 Tbsp lemon juice (or more to taste)
1 garlic clove, minced
½ tsp paprika
¼ tsp cumin

  • Preheat grill to high.
  • Cut zucchini into ¼” length-wise slices. Brush each with oil and season with salt and pepper.
  • Grill, turning until tender and well browned, about 8-10 min. Transfer to cutting board.
  • Cut each slice on bias into ¼” strips. Transfer to a bowl and stir in remaining 2 Tbsp and rest of ingredients. Season with salt, pepper and additional lemon juice. Should be highly seasoned.


Post and photos by Tricia Borneman, Blooming Glen farmer and co-owner. 
Tricia and her husband Tom have been farming together since 2000. Blooming Glen Farm is celebrating its 11th season bringing high quality certified organic vegetables, herbs, fruits and cut flowers to our local community.

 

Varieties of summer squash and zucchini are are abundant during the summer — which is a very good thing! (And to clarify, at the farm we just call it all summer squash, of which this week’s dark gold and green zucchini is included under that heading. I am referring here to the lighter yellow squash as “summer squash”- it is also milder in flavor than the gold and green zucchini varieties that Blooming Glen grows). These light and mild veggies are not only delicious, but also healthy and versatile. Nutritionally speaking, the manganese in squash helps promote strength by building strong bones and connective tissues. As we know, vitamin C supports our immune systems, preventing colds and other infections, but it’s also an antioxidant that can help protect our bodies from the damage caused by pollution. Finally, the fiber in zucchini and summer squash aids digestion and promotes a healthy gut. In order to get all these benefits, it’s important to skip the peeler; like most other vegetables and fruits, a lot of the healthy stuff in zucchini and summer squash lives in or near the skin. Instead of peeling, simply rinse off the veggies under running water to remove any dirt. Here are a few tips for using up your stock of zucchini and summer squash:

  • Dice ’em up: Diced zucchini and summer squash can be added to soups, stir-fries, chilis, crepes and quiches, stews, curries, spaghetti sauce and rice. They can also be enjoyed raw, mixed into pasta salad, grain salads and green salads.
  • Cut into coins: Sliced zucchini and summer squash make a great topping for pizza, taste great layered into lasagna, or used in casseroles.
  • Savory pancakes: Add grated squash and zucchini to whole wheat pancake mix, along with some garlic powder and chopped spring onion. Serve with a dab of sour cream for a savory, summery side dish.
  • On the grill: Slice zucchini and squash lengthwise, into planks and spray lightly with high-heat cooking oil. Place on hot grill or grill pan and sprinkle with salt and pepper. Grill for 5-10 mins., until tender and charred, flipping once.
  • Thicken up soups: Cook and puree squash and zucchini to use as a creamy soup base.
  • Preserving: Shred and freeze zucchini and squash to preserve. Use thawed veggies in breads, muffins, casseroles, fritattas, and quiches.

Post and photos by Mikaela D. Martin: Blooming Glen CSA member since 2005, health counselor, and co-founder of Guidance for Growing, an integrative wellness practice in Souderton. Read more about healthy eating and living on her site, http://guidanceforgrowing.com

Raw veggies for squash saladHappy Summer! As the temperatures rise this season, many of us find it harder to crank up the stove top or oven to get meals onto the table. This is a natural time of year to crave cooler, fresher ingredients that require little-to-no cooking — and eating these raw foods do provide us with benefits:

Eating our foods in a more raw form provides a different nutritional profile than eating a food cooked. For instance, ounce-for-ounce, raw Swiss chard has almost twice the amount of Vitamin C and almost three times the amount of Vitamin K than cooked Swiss chard. Similarly, raw zucchini offers much more folate and Omega-3 fatty acids than its cooked counterpart. Many people also find raw foods cleansing, as they often promote efficient digestion and a happy gut. Raw food also encourages us to slow down while eating, simply because it takes us longer to chew, which is a wonderful way to support portion control and mindful eating. All those benefits, and fresh, raw veggies also taste great (especially those from Blooming Glen 😉 )!

The recipe below uses lots of raw veggies from this week’s share, including summer squash, zucchini, green onion, dill, lettuce, and Swiss chard. By shredding the zucchini and chopping the greens, we’re helping out our belly a bit, making it easier to digest those veggies. As always, feel free to use this recipe as a base, an experiment with whatever vegetables, greens, and beans you happen to have on hand in the coming weeks.

Mostly Raw Mediteranean Squash SaladMediterranean Shredded Squash Salad

Ingredients
3 zucchini and/or squash, shredded
1 can chickpeas, drained and rinsed
1 green onion including greens, chopped
12-15 kalamata olives, sliced
5-6 sprigs dill, chopped (basil would also be good)
Chopped lettuce and/or Swiss chard

Dressing
1/4 cup olive oil
zest and juice of 1 lemon
1 garlic scape, minced
sea salt and ground black pepper

Optional: Pine nuts, capers, dried figs, dried apricots, feta cheese

Method
In a small bowl (I use a glass measuring cup), whisk together the dressing ingredients. In a larger bowl, combine all the other ingredients, except for the lettuce/chard. Pour the dressing over squash mixture and stir to combine well. Place a handful of chopped greens on a plate, top with a big scoop of the squash salad. Serve with optional toppings.

Post and photos by Mikaela D. Martin: Blooming Glen CSA member since 2005, board-certified health counselor, and co-founder of Guidance for Growing, an integrative wellness practice in Souderton. Read more about healthy eating and living on her site, http://guidanceforgrowing.com!

Squash CasseroleLucky for us, zucchini and yellow squash are not just a reliable and tasty summer staple, they’re also a great source of nutrition! When we eat summer squash, we benefit from the cancer-fighting antioxidant nutrients vitamin A, vitamin C and manganese. We also get a healthy dose of essential minerals magnesium and potassium, as well as copper. Because many of these nutrients live in the skin of the squash, be sure to leave the skin intact and choose organically grown — like those from Blooming Glen Farm. As is true with most veggies, in terms of nutrient retention, steaming is a much better cooking method than microwaving or boiling.

I usually serve the vegan version (see options below) of this quick and easy squash casserole with a side of greens and BBQ tempeh — best eaten outside, of course! You can make this casserole throughout the growing season; in the spring/early summer, simply substitute with young and more delicate squash, and cut the steaming time by a couple minutes.

Squash Casserole

Steam 5 cups sliced yellow squash, 5 cups sliced zucchini, and 2 onions, sliced or cut into this wedges, in a steamer basket until tender, about 5 minutes. Lightly grease a large casserole dish with butter or grapeseed oil. Add a layer of squash, zucchini and onion in the casserole dish, top with a thin coating of whole wheat Italian bread crumbs (or, season your own); repeat until all the veggies are in the dish.

In a small bowl, stir and combine 3/4 cup breadcrumbs with 1/4 cup parmesan cheese or nutritional yeast flakes, 2 tablespoons freshly chopped parsley and 1 teaspoon crushed red pepper flakes. Sprinkle the mixture over the vegetables and bake at 350 degrees for 20-30 minutes, until cooked through and browned on top to your liking.

Recipe and photo by Mikaela D. Martin: Blooming Glen CSA member since 2005, board-certified health counselor, and co-founder and -owner of Guidance for Growing, an integrative wellness practice in Souderton. Read more about healthy living and eating on her site, http://guidanceforgrowing.com!

With an abundance of summer squash rolling in from the fields every week, we figured you might need a few more creative recipe ideas to keep things interesting with this versatile veggie.

This first recipe is a roasted zucchini dish that was inspired by my time spent on the Aegean coast of Turkey. The combination of lightly cooked veggies, yogurt, raw garlic and fresh herbs is a staple “mezze” (small tapas style) dish that can be found on any Turkish dinner table. Since the Turks rarely cook their garlic, this dish normally packs a bit of garlicky heat. The fresh green garlic you are getting from the share will have a more mild and subtle raw garlic flavor so don’t shy away from it. You can eat this as a simple side dish or put it in the food processor to use as a dip with cucumber and pita (which is what I did here).

Zucchini Salad with Yogurt (Yogurtlu Kabak Salatasi)


-Preheat oven to 400 degrees

-Chop 2-3 medium sized summer squash (zucchini or yellow squash) into cubes and toss with a few tablespoons of olive oil and a dash of salt.

-Spread on baking sheet and roast for 15 minutes or so until squash is tender and slightly caramelized. Let cool slightly.

-Put squash into food processor with:

1-2 cloves of green garlic
1/2 cup of greek style yogurt
a handful of herbs (dill, parsley, and mint all work nicely)
the juice from half a lemon

-Salt to taste and sprinkle with feta cheese.  Serve with a dipper like cucumbers or pita bread.

**If you want it a bit chunkier to serve as a side dish, just pulse the above ingredients in the food processor and fold it into the roasted squash cubes.

Baked Summer Squash Frittata

This “frittata” is remarkably simple and makes a delicious light lunch alongside a salad. It also keeps great in the fridge and can be reheated for breakfast the next day. Since it is made with yogurt, flour and baking powder it isn’t a classic frittata. However, I find this recipe to be much lighter than other varieties made with only eggs. As the season progresses, you can add in other ingredients (like cherry tomatoes!) for a different variation on this brunch favorite.

-Preheat oven to 375 degrees

-Lightly oil a cast-iron pan or pie dish

-In a large bowl, mix:

3 cups of grated summer squash
1 sweet onion
2 gloves of green garlic, minced
4 eggs
1/2 cup feta cheese
1/2 cup of yogurt
1/4 cup olive oil
1 1/2 cups of flour
2 teaspoons of baking powder
a handful of herbs (parsley, dill, chives, etc)
salt and pepper to taste

-Pour into greased pan and bake for 35-45 minutes (or until golden brown on the top). Let cool and serve along size a big dollop of sour cream or yogurt.

ENJOY!

Recipe and photos by Jana Smart- Blooming Glen Farm employee and frequent creator of creative recipes using farm fresh seasonal ingredients. Check out more of her recipes on her food blog http://www.agrarianeats.blogspot.com/