For the reluctant beet eater...a recipe from our friend Andy

Red Flannel Hash

½ pound cooked Yukon Gold Potatoes, peeled and chopped into ½ inch pieces
½ pound cooked beets, peeled and chopped into ½ inch pieces
½ large onion, thinly sliced
1 TBSP Olive Oil
1 TBSP Butter
Kosher Salt and Pepper
Rousedale Farm Eggs

Pour the oil into a large skillet over medium heat. Add onion and cook until translucent, stirring often, about 10 minutes.

Add the potatoes and beets and stir until well coated in the oil. Cook without stirring for about 5 minutes. Stir the beets and potatoes again trying to flip them onto the uncooked side. Cook for another 5 minutes without stirring. Turn the heat down to medium low, stir again and cook for another 7 minutes or so. The potatoes should be crusty. If they start to burn, turn the heat down sooner.
Season with salt and pepper.

Serve with 2 fried or poached eggs.

Enjoy!

Kale Recipe

Red Russian Kale and Red Onion Savory Breakfast Squares

(Makes 6 servings, Recipe adapted from Regina Schrambling's Collard Squares.)

1 bunch Red Russian Kale, chopped, or use any other variety of kale
1/2 red onion, chopped
2 cloves garlic, minced (1/2 tsp. teaspoon minced garlic)
1/2 tsp. olive oil
1 tsp. Tamari or other soy sauce
1 C grated cheese (I used a blend of low-fat cheese called Pizza Cheese which has mozarella, provolone, romano, and parmesan)
1/4 cup 100% whole wheat bread crumbs (optional; I've made this successfully without the bread crumbs)
6 eggs, beaten well
1/2 tsp. Spike Seasoning

Preheat oven to 350F. Cut off kale stems and discard, then wash kale leaves and dry well. (I used a salad spinner.) Pile kale leaves up on top of each other and cut into strips about 3/4 inch wide, then turn cutting board the other way and cut again so you have squares just under an inch square. Chop onion into pieces about 1/2 inch.

Heat olive oil in large heavy frying pan, then add onions and saute 3 minutes. Add garlic and saute about 2 more minutes, then add kale, turning over as it wilts and sauteeing about 5 minutes, or until kale is significantly wilted and softened.

Put sauteed vegetables into large bowl and add Tamari, cheese, bread crumbs, beaten eggs, and Spike seasoning. Stir gently until ingredients are well distributed. Spray pen with olive oil or nonstick spray and pour in egg mixture. (I was cooking it in my Oster Toaster Oven, and used a pan that's 11.5 X 7.5 inches.) Bake 20-25 minutes until eggs are well set and the top is lightly browned. Serve hot. This is good with low-fat sour cream or salsa

Swiss Chard Recipe

Pasta with Swiss Chard
Prep Time:20 min

Cook Time:30 min
2 servings
Ingredients

· 8 ounces penne, rotelle or rigatoni, cooked and drained
· 1/4 cup pasta cooking water
· 1 tablespoons olive oil
· 1/2 onion, chopped
· 1 clove garlic, finely chopped or thinly sliced
· 1 pound Swiss chard, washed, stems removed and coarsely chopped
· 1/2 cup red or white wine or chicken stock
· 1 cup crushed red tomatoes
· 1 teaspoon red pepper flakes
· 1 tablespoon toasted pine nuts (optional)
· Salt and pepper

Directions

In a large skillet heat the oil and stir in the onion. Cook for 2 minutes and stir in the garlic. Add the chopped Swiss chard and toss to coat. Pour in the wine or stock and stir to coat. When the chard begins to wilt, stir in the tomatoes, red pepper flakes and pine nuts. Bring to a simmer and stir in the reserved pasta cooking water. Remember: Do Not over cook the chard. It is ready to serve just after it has wilted. Immediately add the cooked pasta and toss to coat. Serve immediately.

The Garlic is here!

Roasted Garlic Recipe
Method

1 Preheat the oven to 400°F.

2 Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.

3 Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.

4 Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

Eat as is (I love straight roasted garlic) or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.

Katie's recipe "that's to die for"

Kiki’s Garden & Goat Cheese Quiche:
Ingredients:
2 medium sized zucchini and squash (one of each; 2 of one kind, etc)
Salt (tablespoon and then to taste)
Canola Oil (or Extra-Virgin olive oil – I used Canola)
Panko bread crumbs (prob about ½ cups worth)
1 onion from CSA, chopped
1 garlic clove from CSA, minced
1 bunch of swiss chard from CSA, de-stemmed/veined and rinsed
2 tablespoons parsley (fresh)
1 tablespoon dill (fresh or dried)
1 tablespoon oregano or marjoram (fresh or dried)
2 cups 2% milk
2 eggs from Steve & Vicky
2 yolks from eggs from Steve & Vicky (that is a total of 4 eggs but only yolks from 2)
Freshly ground black pepper
6 ounces of goat cheese (crumbled)
½ cup grated gruyere cheese plus extra for topping

Preheat oven to 350 degrees. Shred squash/zucchini on the large holes of a box grater into a bowl, then transfer to colander and mix with a tablespoon (heaping) of salt – this will help draw out the moisture. Allow mixture to drain for 15 minutes or while prepping other ingredients (I placed a bowl on the grated squash/zucchs to also help with the draining of the moisture).

Meanwhile spray and 8x8 or 9x9 casserole dish with canola oil (or whatever spray oil you have handy) then spread a layer of panko bread crumbs on the bottom (just to coat…not too thick). Then place about 4 thinly sliced pats of butter around the bottom of the dish.

In a deep-skillet heat canola oil (about 2 tablespoons) on medium-high heat then add onions, sauté for about 3 minutes or until they begin to become translucent, then add garlic, salt, and pepper and continue to cook over medium-high heat for about 5-7 minutes, add squash/zucchini mixture and sauté for 2 minutes then add swiss chard and cook until wilted (about 3-4 minutes). Finally add parsley, dill, and oregano and stir. Promptly remove from heat and transfer to a bowl to cool slightly.

While cooking mix together milk, eggs, and yolk in bowl and season with salt and pepper (it sounds like a lot of salt and pepper but it will bring out the flavors…promise, just be modest with your salt).

To assemble – spread squash/zucchini/swiss chard mixture on top of the bread crumbs in the casserole dish and top with crumbled goat cheese and grated gruyere cheese. Pour egg mixture over veggies and cheese then top with another layer of panko bread crumbs, grated gruyere cheese, and sprinkle with nutmeg.

Cook in over for approximately 50 mins. Once cooked through, remove and place on cooling rack.

Enjoy!

David's Famous "Green Death"

Hi Steve and Vicky,

As requested, the recipe for "Green Death" bruschetta. The guiding principles: keep it simple and trust your instincts on amounts.

several ripe tomatoes, diced
one medium onion, minced
fresh garlic, minced
fresh basil leaves, torn,
extra-virgin olive oil
salt
fresh mozzarella, cubed (optional)

First, dice the tomatoes into whatever size pieces you prefer. Put the diced tomatoes in a large bowl and salt them generously. Then add the minced onion and garlic according to your preference--I tend to use two or three large garlic cloves to several tomatoes. Tear the basil leaves into whatever size pieces you like (do not chop them--tearing releases more of the flavorful oils), and after adding them douse the whole pile of stuff with good extra-virgin olive oil. Use no vinegar! If you like, add fresh mozzarella. Serve the bruschetta over pasta or on toast rubbed with garlic. Or just eat it plain. And don't pour off the juice that accumulates at the bottom of the bowl--it's very tasty.

Have fun with that. Just be prepared to smell very garlicky for a day or so.
Cheers,
David

Rebecca says everybody loves this one!

Here is a favorite recipe of mine for the delicious zucchini! The whole family loves it and it is simple to make. I substitute mozzarella cheese for the gruyere and it’s fantastic.
Rebecca

Zucchini Gratin
1999, The Barefoot Contessa Cookbook, All Rights Reserved
Prep Time:
10 min
Cook Time:
55 min
6 servings

6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
1 pound yellow onions, cut in 1/2 and sliced (3 large)
2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup hot milk
3/4 cup fresh bread crumbs
3/4 cup grated Gruyere

Directions
Preheat the oven to 400 degrees F.
Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.

Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.

Jeni's favorite way to use up a few Zukes

Broiled Baby Zucchini Boats with Parmesan Crust

yield: Makes 4 to 6 servings

1 tablespoon butter
2 teaspoons minced garlic
4 small zucchini and/or summer squash (slender ones, about 6 inches long), halved lengthwise
Salt and pepper
Grated parmesan

Preheat the broiler. Melt the butter in a large cast-iron skillet or something similar with an ovenproof handle. Add the garlic and sauté over medium-low heat for about 30 seconds, being careful to let the garlic brown.

Place the zucchini halves facedown in the garlic butter and sprinkle lightly with salt and pepper. Sauté over medium high heat for about 5 minutes, or until the zucchini are just slightly tender when poked with a fork.

Turn the zucchini over, and sprinkle generously with parmesan. (Don't worry if the parmesan spills into the pan. It will melt into additional, delicious crust.) Cook for just a minute or two longer, then transfer the skillet to the broiler.

Broil for about 3 to 5 minutes, or until the cheese is melted and golden brown. Serve hot, and don't forget to scrape up the spilled parmesan from the bottom of the pan.


Jeni says you can use the larger zuchinni as well, just cut them up into boat like shapes!

Brian's Cucumber Summer Snack

Very Simple Summer Cucumber Snack

2 medium Cucumbers
1/4 cup red wine vinegar
1 teaspoon salt
1 teaspoon fresh ground pepper

Slice cucumbers into 1/4 inch slices and place in flat bottom dish, large enough to hold all slices in one layer.
Sprinkle evenly with red wine vinegar
Top evenly with salt and pepper (add more if you like)

Cover with cling wrap and refrigerate for at least 2 hours (keep refrigerated). Snack per desired snacking schedule. They usually last up to 5 days.