Recipes, produce information and forum for Zoe's Garden Community Supported Agriculture (CSA) members. Zoe's Garden offers CSA subscriptions in the Park City, Heber, Salt Lake, Ogden & Lindon areas. Our purpose is to provide the freshest naturally grown produce possible by delivering it to our local members within a day of picking.

Tuesday, January 31, 2012

Winter - Week 17 (Jan31/Feb1)

Onions
Red Pontiac Potatoes
Yukon Gold Potatoes
Beets
Turnips
Parsnip
Shallot
Garlic
Banana Squash
Fresh frozen Fruit (mine was peaches... or apricots - I'll have to taste)
Spinach
Microgreens

MEAT: Leg of lamb, Ground beef, Ground lamb - this should be the last week of replacement extras

Wednesday, January 25, 2012

Winter - Week 16 (Jan 24/25)

I want to thank everyone for bearing with us in our first winter CSA shares.  On the whole, I think it has been pretty successful so far.  While David has been serving restaurants in the winter for a couple of years, it takes a few seasons to figure out the timing / logistics / varieties that work best for a consumer level of expectations.  Meat, potatoes, spinach, and winter squash seem natural for the colder months, and we all have good supplies of local staples that keeps for a few months and can be supplemented with just a little bit of green stuff from California.

Onions
Garlic
Shallot
Yukon gold potatoes
Pontiac red potatoes
Beets
Parsnip
Spinach
Hubbard squash
Roasted peppers (frozen)
Turnips

MEAT: Ground beef, Lamb shank, and an extra Lamb loin roast

Thursday, January 19, 2012

Using up the Winter Squash

I found a copy of the original Moosewood Cookbook in a free pile of books a couple of years ago.  Being one of the original vegetarian cookbooks, they have some fantastic recipes to make use of all of our fresh produce.  Here are two adapted recipes for our current winter boxes.  While it isn't out of copyright yet, I'm going to risk posting them mostly in their original form with a hearty recommendation that books by the author, Mollie Katzen, are well worth purchasing for your shelf.

Arabian Squash-Cheese Casserole

2 hunks of hubbard or banana squash (from the shares)
1 large onion, chopped
2-3 cloves garlic, crushed
1 double handful chopped braising greens (kale, chard, spinach, collards)
1 package of roasted peppers (or a chopped bell)
3 T butter or oil
salt, black pepper, and red pepper to taste
2 beaten eggs
1 c buttermilk, yogurt, or soured milk (milk + 1 T lemon juice)
1 c crumbled feta or cotija cheese
1/4 c sunflower seeds or chopped nuts

Seed the squash and roast until tender in the oven @ 375.  Scoop out flesh and mash.  Saute the onion and garlic in the butter (oil) until soft, then add the peppers.  (Already roasted peppers just need to warm up, fresh peppers need to soften a bit.)  Combine eggs, buttermilk, cheese, squash, peppers, and onions, mixing well.  Season to taste, and spread into lightly greased casserole dish.  Top with seeds or nuts and bake at 375, covered for 25 minutes and uncovered for an additional 10.


Gypsy Soup

3-4 T olive oil
2 medium onions, chopped
2 cloves garlic, crushed
2 cups chopped, peeled winter squash
3 stalks celery, chopped
1 cup (or can) diced tomatoes
1 package roasted peppers (or 1 chopped fresh pepper)
1 can chickpeas, or about a pound of leftover roasted lamb, diced
3 cups stock

paprika, turmeric, basil, salt, cinnamon, cayenne, bay leaf, and soy sauce to taste
   (I don't measure anything, and go entirely by my nose.  Shoot for more paprika and go light on the cinnamon.)

Saute the onions, garlic, celery, and squash in the oil in a dutch oven or soup pot until the onions start to soften.  Season and add stock.  Simmer until the squash starts to soften.  Add the rest of the veg, plus the chickpeas (or lamb).  Simmer until everything else is soft (or as done as you'd like).

Wednesday, January 18, 2012

Borscht

Dinner tonight.  Hearty, warm, and uses lots of fresh farm ingredients.

Borscht (Russian cabbage and beet soup)

knob of butter, bacon grease, or double glug of olive oil
1-1/2 cups chopped onion
1 large, sliced carrot
1 stalk chopped celery
1 tsp caraway seeds
3 cups chopped cabbage
4 cups of stock
1 1/2 cups thinly sliced potatoes
1 1/2 cups thinly sliced beets (peeled)
1 can (or cup) of diced tomatoes
salt & pepper to taste
1 Tbs sour cream per serving
a pinch of dill per serving

In a large, heavy bottomed pot, saute your onions, carrots, and celery until the onions are starting to soften.  Add caraway seeds for a couple of minutes, then the cabbage for a couple of more.  Add stock, potatoes, beets, and tomatoes, and boil for about 30 minutes.  Season to taste, and serve with a dollop of sour cream and a pinch of dill.  Probably best with a heavy rye loaf.

Tuesday, January 17, 2012

Winter - Week 15 (Jan17/18)

David said time was short, so you'll want to wash things well.  Also, please return your boxes.  This week's share looks like borscht again.  I think I'll try out a recipe tonight and post it for you all -  the weather seems appropriate as well.

Yukon Gold Potatoes
Red Pontiac Potatoes
Turnips
Beets
Parsnips
Onions
Shallots
Garlic
Cabbage
Spinach
Banana squash
Frozen strawberries
Microgreens

MEAT: ground beef, ground lamb, lamb rib, lamb shank

Tuesday, January 10, 2012

Winter - Week 14 (Jan 10/11)

Keep those potatoes and onions someplace dark and cool-ish.  They should keep until well after the CSA ends in February.  Check periodically and remove any gone squishy, gooey, or off.  The rest will keep better that way.

Spinach
Hubbard Squash
Beets
Yukon Gold Potatoes
Red Pontiac Potatoes
Yellow Onion
Turnips
Baby Daikon Radish
Garlic
Shallot
Turnips
Parsnip
Roasted peppers *

MEAT: ground beef, lamb rib, ground chuck**, lamb shank**

* The peppers are roasted, frozen versions of the peppers from the summer.  They are an (unfortunately unlabeled) selection of red bell, marisol, poblano, and anaheim.  None of those are terribly hot, but some bags will have a little more heat than others.

** Double meat this week to help pay back the meat shares.  Expect a little more lamb and rib shank in the next couple of weeks, so that larger families can gather up enough to make a full meal.

Spinach, hubbard, roasted peppers, onions, baby daikon
shallot, parsnip, garlic, turnip, beets, red and gold potato

Tuesday, January 3, 2012

Winter - Week 13 (Jan 3/4)

Welcome back meat!

Spinach
Frozen pears
Apples
Beets
Turnips
Yellow Onion
Red Pontiac Potatoes
Yukon Gold Potatoes
Banana Squash
Shallots
Cabbage

MEAT:  beef roast


Top: Red and Gold potatoes, onions, shallots, banana squash
Bot: spinach, beets, turnips, apples, cabbage, [beef roast]