Check out these posts by one of our members and see how she uses her veggies from the CSA.
Tomato Peach Tart
Thanks again to our CSA member Madi for this recipe!
Tomato Peach Tart
Ingredients:
-1 sheet of frozen puff pastry, thawed to room temperature
-3 medium-sized tomatoes
-1-2 peaches (depending on size)
-½ a red onion
-3 tbs sour cream
-1 tbs pesto
- a few basil leaves to top
-ricotta or goat cheese to top
Recipe:
1. Preheat oven to 400.
2. While the oven preheats, slice your tomatoes about ¼ inch thick, and lay out on paper towels. Sprinkle salt and pepper on each side, and cover with another layer of paper towels. Let them sit for at least 10 minutes!
3. Thinly slice peaches and red onions.
4. Roll your thawed sheet of puff pastry out onto a sheet of parchment paper (bringing it out to about 9’’x11’’), trim any excess dough, and prick all over with a fork, leaving just about a half-inch border all around unpricked.
5. Transfer parchment paper to a baking sheet, and bake your pastry for 10 minutes.
6. Remove from oven, and let pastry cool for another 10-15 minutes.
7. Once mostly cool, spread a layer of sour cream and pesto around the center of the pastry with a brush, working within the border.
7. Top the pastry with layers of tomatoes, peaches, and onions — there can be lots of overlap!
8. Return to oven, and bake for 25-30 minutes, rotating sheet tray halfway through.
9. Once the pastry is golden brown, remove, let cool slightly, and top with goodies!I topped mine with goat cheese, pesto drizzle, basil leaves, balsamic drizzle, and flaky salt.
(Vegan) Ginger & Lime Lettuce Wraps
A recipe from CSA member Madi!
Ginger & Lime Lettuce Wraps
(Vegan) Ginger & Lime Lettuce Wraps
I am a huge fan of butterhead lettuce, and so I was stoked to receive a head of it in our last share. I made these delicious vegan lettuce wraps — you could, of course, opt for ground pork/chicken/beef, however, I had some Impossible Beef on hand at home and figured I’d give it a whirl. Enjoy!
Ingredients:
-1 lb ground meat, or vegan meat
-1 small white onion, diced
-3-5 cloves garlic, minced
-1-2 inch knob of ginger, peeled and minced (I went heavy on the ginger)
-Bunch of green onions***, sliced
-1 head of butterhead lettuce***
-1 lime
-1 tbs neutral oil
-Tender herbs (basil, mint, cilantro) to top
-For the sauce: Soy sauce, sriracha, hoisin, rice wine vinegar (all to taste - find your perfect sweet/spicy balance)
Recipe:
1. Heat skillet at medium heat. Crumble vegan meat into a skillet, and brown for 5-8 minutes. Remove meat from the pan once browned to your liking, and set aside in a small bowl.
2. Add diced onions and minced garlic to the skillet, with a bit of neutral oil, and cook until fragrant.
3. Meanwhile, in a small bowl, combine a few splashes of soy sauce, sriracha, sweet chili paste or hoisin, and rice wine vinegar.
4. Add sauce and ginger to the onions in the skillet, and mix to combine.
5. Toss sliced green onions, your crumbled meat, sesame seeds, and the squeeze of 1 juicy lime into the skillet, and warm all together for a minute or two.
6. Spoon mixture onto your butterhead pieces, drizzle with more hot sauce, and top w/ either basil or cilantro, if desired!
Peach and Tomato Ideas
In the heat of August, it can be hard to get too excited about cooking over a hot stove or oven. With the recent summer bounty of tomatoes and peaches, it's easy to make use of fresh produce without breaking a sweat! Here are two very simple, but delicious, ideas for how to use the recent bumper crop.
Peach, tomato & basil salad
Serves approx. 4
Ingredients
- 3 large heirloom tomatoes
- a handful of grape or cherry tomatoes
- 2 peaches
- a handful of fresh basil
- 3/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1/2 shallot, minced
Instructions
- Prep salad ingredients: Cut large tomatoes and peaches into small cubes; cut grape tomatoes in half (or quarters, if you prefer); tear basil leaves into small to medium sized pieces. Lightly salt the tomatoes once you cut them.
- Make the dressing: Mix oil, vinegar, minced shallot, and a small pinch of salt and pepper into a sealed container or jar; shake vigorously. Add more of any ingredient to taste. (Detailed guidance available here.)
- Arrange the tomatoes, peaches, and basil on a plate and dress lightly. Serve alongside your favorite entree or for a special treat, top the salad with fresh burrata cheese and torn prosciutto. Enjoy!
Peach and tomato toast
Serves 2
Ingredients
- 1 heirloom tomato
- 1 peach
- 4 slices seeded bread (I like the seedy whole grain from Lost Bread Company; you can find them at the Saturday Greenmarket at Grand Army Plaza)
- 1/4 cup of ricotta cheese or farmer's cheese (you can use more if you want a more cheese-forward toast); I like the dill farmer's cheese from Chaseholm Farm, also available at the Grand Army Plaza Greenmarket
- Olive oil
- Salt (preferably a larger flaky salt)
Instructions
- Toast bread -- I like to do it in the broiler with a dash of olive oil to get it extra crispy
- Thinly slice tomatoes and peaches
- Spread a thin layer of cheese over the toast
- Layer tomatoes and peach on top of the cheese
- Top with a little drizzle of oil and a few salt flakes
Zucchini Noodles with Chicken and Mushrooms in Alfredo Sauce
Image and Recipe from CSA member Arielle Burlett
Ingredients:
1-2 medium chicken breasts (optional)
3-4 zucchinis from your CSA!, julienned or spiralized
¾ cup fresh white mushrooms, sliced
1-2 cloves garlic from your CSA
¼ cup unsalted butter
1 3/4 cups of freshly grated parmesan cheese (more or less to your liking)
1 ½ cups of heavy cream
Salt and pepper to taste
Pinch of oregano, basil, thyme (optional)
Olive oil
Instructions:
Slice chicken into strips and marinate in a mixture of olive oil, salt, black pepper, basil, oregano, and thyme for 30 minutes to 1 hour. Saute chicken and when almost done, add in sliced mushrooms.
Separately, start your alfredo sauce by melting butter and heavy cream to simmer. Add in basil, oregano, thyme, salt and pepper to taste and let simmer for an extra minute. Slowly add in shredded parmesan about ½ cup at a time and stir continuously to avoid clumping.
Drizzle spiralized zucchini noodles in a little olive oil and saute for 1-2 minutes in medium-hot heat. Do not overcook them because they will become soggy (key is to slightly cook them to get them warm and bring out the flavor!)
Toss everything together and plate your dish!
