Makes about 3 cups
2 cups red and green tomatoes, chopped
2/3 c onions, chopped
1/4 c shishitos, diced
½ c red and green peppers, chopped
1/3 c parsley, finely chopped
1 jalapeño, minced
1 1/2 T lime juice
Salt to taste
Combine All ingredients in bowl and mix well. Make a day ahead to let flavors meld. Enjoy
Post by: Shaquannah Faison
Bulb fennel is not the most common of vegetables, and with its slightly sweet, anise like flavor, many are puzzled about how to use it. I like to use it as an ingredient in a slaw. Traditionally slaw is cabbage based and mine is as well. I used about two-thirds finely sliced red cabbage and one-third finely sliced bulb fennel for this recipe. One half of a medium-sized sweet onion and some finely diced fennel leaves were the additional vegetable ingredients. I made a lemon juice and olive oil dressing, added salt and pepper to taste and then added some crumbled blue cheese and toasted walnuts when ready to serve.
This recipe is great as a side dish or main course. Cooking the fennel slowly really softens the licorice flavor and fibrous texture of the vegetable. I used tomato sauce leftover from making shakshuka which reduced the overall prep time for this dish. The flavor of the tomato sauce is better prepared ahead of time but feel free to make this recipe to suit.
1 fennel bulb, quartered with fronds removed
½ onion, diced
1-2 cloves garlic, crushed
1 T oil
Salt and pepper
2 cups tomato sauce
In a large pan, heat oil. Soften onion and add garlic. Cook until fragrant. Add quartered fennel, sweat about 5 minutes, frequently stirring vegetables. Add tomato sauce and simmer for about 35 minutes. Taste and adjust seasoning. The dish is finished when the fennel is nearly translucent and tender. The recipe makes enough for four servings; try the dish with grilled fish, a fried egg or serve with rice. Enjoy!
Variations: Add diced carrot, chopped chard stems, or toasted fennel seeds
Posted by: Shaquannah Faison
The radicchio grown on the farm has a bitter and loud taste, pair it with a hot cooking method like grilling to mellow the palate. Top with a balsamic vinaigrette for a solid match of tart sweetness.
- 1 radicchio head, cut in half, lengthwise through the core
- 1 T shallot, minced
- 2 T red wine vinegar
- 1 T balsamic vinegar
- salt and pepper
- salad oil
If you are unable to use an out door grill, the oven or a cast iron surface works just as well. Brush the grill surface with oil and allow to heat, about 10 minutes. Rub the radicchio halves with olive oil, grill until tender and seared. remove greens from heat and drizzle with vinaigrette. Enjoy!
plated radicchio with balsamic vinaigrette and lemon zest
post by: Shaquannah Faison
Hello everyone, in this week’s CSA box we have a selection of delicious fall vegetables. For your eating pleasure:
Baby Beets, Okra, Eggplant, Garlic, Sweet and Green Peppers, Hot and Extra Hot Peppers, Cukes.
What can we do with all this you ask? Allow me to suggest…
Pickled beets! Ratatouille! and Hot Sauce!
Enjoy folks, and see you next week.
I hope everyone is excited about the CSA box this week and if you’re curious what is going in the box I will fill you in. Let me see, there is eggplant, eggplant, and more eggplant! We have them coming out of our ears and they are eager to go home with you. The beauty of eggplant is that it can be substituted for pizza dough and pasta noodles for a healthier version of your favorite dish.
Here is a recipe for eggplants I found from the website RealSimple.com:
Eggplant Parmesan Rollatini
- 4 tablespoons olive oil
- 2 large eggplants (about 3 pounds total ), sliced lengthwise (about 16 slices total)
- kosher salt and black pepper
- 1 1/2cups marinara sauce
- 2large eggs
- 115-ounce container ricotta
- 2teaspoons dried oregano
- 2cups grated mozzarella (8 ounces)
- 1/2cup grated Parmesan (1 1/2 ounces)
- Heat oven to 450° F. Divide the oil between 2 rimmed baking sheets. Dividing evenly, arrange the eggplant slices in a single layer on the baking sheets and turn to coat in the oil; season with ½ teaspoon salt and ¼ teaspoon pepper.
- Bake the eggplant, rotating the baking sheets halfway through, until soft and beginning to brown, 12 to 15 minutes; let cool. Reduce heat to 400° F.
- Meanwhile, in the bottom of a 9-by-13-inch or some other 3-quart baking dish, spread ½ cup of the marinara sauce. In a large bowl, whisk together the eggs, ricotta, oregano, 1 cup of the mozzarella, and ¼ teaspoon each salt and pepper.
- Place about 3 tablespoons of the ricotta mixture on one end of a slice of eggplant, roll it up, and transfer it to the prepared baking dish. Repeat with the remaining eggplant slices and ricotta mixture.
- Top the eggplant rolls with the remaining cup of marinara sauce and the remaining cup of mozzarella. Sprinkle with the Parmesan.
- Bake until the cheese has melted and the sauce is bubbling, 20 to 25 minutes. Let cool for 5 minutes before serving.
Besides eggplant, you will also have hot peppers, sweet peppers, okra, sugar baby melon, garlic, and potatoes. Enjoy the array of colors found within the CSA box this week and look forward to seeing everyone next week!
Written by Carrie-farmer in training!
There will be more cucumbers in the CSA box this week! We hope that you consider that to be good news, knowing that the cool, crunchy delicious cucumber is the perfect summer snack food. You may have already searched the internet for good pickling recipes, or perhaps brought out time-honored family recipes. If you have good recipes to share, please do! I found these helpful hints on evaluating pickling recipes from the test kitchen of Bon Apetit http://bonap.it/bFqpRLb
This cucumber and yogurt soup recipe was a favorite of Bill Dow, NC’s first certified organic farmer. Making a batch of this soup and sampling it at the farmer’s market sold a lot more cucumbers and dill. This weeks CSA box will have dill as well, and maybe even some of this seasons garlic! While this recipe specifies a different kind of cucumber, use the ones you get in your box, they will work just fine. (also, just a side note, my brother-in-law grew up in Bulgaria and I do not ever remember him putting ice cubes in our bowls when serving this soup!)