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Week 16 Week 15 Week 13
Tomatoes Corn Green beans Potatoes Onions Apples Fruit Crisp 5 c sliced, peeled apples (pears, peaches, apricots) 2-4 T sugar 1/2 c regular rolled oats 1/2 c packed brown sugar 1/4 c all purpose flour 1/4 t nutmeg, ginger, or cinnamon 1/4 c butter 1/4 c chopped nuts or coconut Place fruit in 2-qt square baking dish. Stir in sugar. For topping: in a medium bowl combine the oats, brown sugar, and spice of your choice. Cut in butter till mixture resembles coarse crumbs. Stir in nuts or coconut. Sprinkle over filling. Bake at 375 for 30-35 min or till fruit is tender and topping golden. Serve warm with ice cream. Pasta with Fresh Tomato and Basil Sauce 1/4 c finely chopped onion 2 cloves garlic, minced 2 T olive oil, margarine, or butter 3 lbs ripe, fresh tomatoes, peeled, seeded, and chopped (about 4 cups) 1/3 c snipped fresh basil, or 2 t dried, crushed 6 oz dried capellini or spaghetti For sauce, cook the onion and garlic in hot oil till onion is tender but not brown. Carfully stir in tomatoes, 1/4 t salt, and 1/4 t pepper. Bring to boiling, reduce heat, and simmer for 35-40 min, uncovered. Stir in bsil, cook for 5 minutes until done. Meanwhile, cook pasta for 5-6 min until tender but still firm. Dreain and serve with sauce on top. Week 12 Cantaloupe sweet corn beets green peppers eggplant tomatoes onions Cantaloupe with Chicken Salad 2 Cups cubed cooked chicken 1-1/2 C fresh blueberries 1 C sliced celery 1 C seedless grapes, halved 1/2 c sliced almonds 3 cantaloupe, halved and seeded Dressing 1/2 c mayo 1/4 c sour cream 1 T fresh lemon juice 1-1/2 t grated lemon peel 1-1/2 t sugar 1/2 t ground ginger 1/4 t salt, optional In a large bowl, combine chicken, blueberries, celery, grapes, and almonds. In a small bowl mix dressing ingredients. Pour over the chicken mixture and toss to coat. Spoon into cantaloupe halves. Eggplant with Mushroom Stuffing 1 small eggplant 1 T salt 1 small onion, chopped 1/4 c butter 3/4 c soft bread crumbs 1/2 c chopped fresh mushrooms 1 T minced fresh parsley Dash pepper 1/2 c shredded swiss cheese Cut eggplant in half lengthwise, scoop out pulp, leavinga 1/4 in thick shell. Set shell aside. Chopp pult; place in a colander over a plate. Sprinkle with salt; let stand for 30 min. Blot moisture with a paper towel. In a skillet, saute eggplant pulp and onion in butter until tender. Add the bread crumbs, mjushrooms, parsley, and pepper. Spoon into eggplant shells. Place in a greased 8-in square plan. Bake, uncovered at 350 for 15 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Week 11 Week 10
corn swiss chard beets yellow squash zucchini tomatoes cucumbers nectarines watermellon Cheesy Zucchini Saute 1/2 c chopped onion 1/4 c butter, cubed 3 c coarsely shredded zucchini 2 t minced fresh basil, 1/2 t dried 1/2 t salt 1/8 t garlic powder 1 c shredded chedder cheese 1 c diced fresh tomato 2 Tr sliced ripe olives In a large skillet, saute onion in butter until tender-crisp. Stir in zucchini, basil, salt, and garlic powder. Cook and stir for 4-5 minutes or until zucchini is crisp-tender. Sprinkle with the cheese, tomato, and olives. Cover and cook for 4-5 minutes or until cheese is melted. 6 servings. Fresh Mild Salsa 3 fresh tomatoes, peeled, seeded, and finely chopped 1/2 c minced fresh cilantro 2-3 garlic cloves, minced 1 c chopped green chilies 1/2 c sliced green onions 1/2 t salt 1/4 t pepper In a bowl, combine all ingrediants. Chill before serving. Yield 3 cups. Week 9 beets green beans white potatoes corn yellow squash zucchinni green peppers cucumbers Beet Salad 3-4 raw beets (2.5 - 3 cups shredded) 2 T vinegar 1 T olive oil 2 t Dijon mustard 1/4 t salt 2 scallions, minced 2 T minced fresh parsley 1 t sugar, optional Peel the beets and cut in half. Place the beets in the bowl of a food processor and pulse a few times or until they are reduced to little chunks, or shred beets with a food processor or by hand using the largest holes of a grater. (You can also use cooked beets for a more mellow flavor, about 2 cups shredded) In a serving bowl, whisk together the vinegar, oil, mustard, and salt. Add the beets, scallions, and parsley and toss well. Add sugar to taste. Serve at room temperature or chilled. Creamy Potato Salad 7.5 cups cubed potatoes 1 hard cooked egg, chopped 3 ribs celery, chopped 3/4 c chopped onion 2 T finely chopped green pepper 3/4 c mayonnaise 1/4 c sour cream 1-1.5 t salt 1/4 t pepper 1/8-1/4 t dill weed Place potoatoes in a large saucepan or dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 20-30 minutes or until tender. Drain and cool. Place potatoes in a large bowl. Add the chopped egg, celery, onion, and green pepper. In a small bowl, combine the mayo, sour cream, salt, pepper, and dill. Pour over potato mixture; toss gently to coat. Cover and refrigerate until serving. Week 8 cabbage green beans green peppers yellow squash white potatoes cucumbers Summer Kabobs 2/3 c olive oil 1/3 c lime juice 4 garlic cloves 1 small hot red pepper, finely chopped 3/4 t salt 1/4 c chopped fresh cilantro 12 small potatoes onion 12 cherry or pear tomatoes 4 jalepeno peppers, cut into 1 in pieces 3 small zucchinni, cut into 1 in pieces 3 large bell peppers, cut in to 1 in pieces 3 eggplants cut into 1 in pieces, peeled 3 small summer squash, cut into 1 in pieces Combine oil, lime juice, garlic, hot red pepper, salt, and cilantro in a very large bowl. Boil potatoes in salted water for about 8 min. Remove with a slotted spoon into a colander and drain well. Combine drained potatoes, onions, tomatoes, peppers, zucchini, eggplant, and squash in the bowl with oil and lime juice. Toss to coat; cover and refrigerate for 1-2 hours. Preheat grill. Thread all vegatable, except tomatoes onto 12 long skewers. Thread tomatoes onto 2 seperate skewers. Grill the mixed vegitable over the hot coals for 10-15 minutes or until just tender. Turn and baste with marinade frequently. Grill tomatoes for 1-2 minutes. Teritar (pesto like dip) 1/2 c chopped walnuts 1 garlic clove 2 medium cucumbers, peeled 1/4 c olive oil 1 t vinegar 1/2 t kosher salt Combine walnuts and garlic in food processor fitted with the chopping blade; process to a paste. Cut the cucumbers into large chunks; add to the walnut mixture and pulse until coarsely chopped. Add the oil, vinegar, and kosher salt; pulse until mixed but still somewhat chunky. Serve chilled or at room temperature. Week 7 Lettuce cabbage yellow squash cucumbers green beans zuchinni squash - full shares only Cabbage Fruit Salad 4 c shredded cabbage 2 medium oranges, peeled and cut into bite size pieces 2 medium red apples, chopped 1 c seedless red grapes, halved 1/4 c dried currants or raisins 1/2 c mayonnaise 1/4 c milk 1 T lemon juice 1 T sugar 1/8 t salt 1/2 c chopped pecans, toasted In a large bowl, toss the cabbage, oranges, apples, grapes, and currants; cover and refrigerate. In a smalll bowl, combine mayonnaise, milk, lemon juice, sugar and salt; cover and refrigerate. Just before serving, stir in dressing and pecans. 6-8 servings. (I made this and it kept after serving to be eaten the next day) Week 1: Sausage Kale Soup (for these damp rainy days)
1 lb uncooked Italian sausage links (I haven't tried it but I bet ground JMD Farm Hot Italian would work too!!!) 3/4 cup chopped onion 1 bacon strip, diced 2 garlic cloves, minced 2 cups water 1 can chicken broth 2 cups diced potatoes 2 cups thinly sliced fresh kale 1/3 cups heavy whipping cream Place sausages in an ungreased 15x10 baking pan; bake at 325 for 15-20 min or until fully cooked. Drain; set aside and cool. Meanwhile, in a saucepan, saute onion and bacon for 3 minutes or until onion is tender. Add garlic; saute for 1 min. Add the water, broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender. Cut sausages lengthwise, then in 1/4in. slices. Add the kale, cream and sausage to soup; heat through but do not boil. Compliments of The Market Fresh Cookbook. Spinach Berry Salad 4 cups packed torn fresh spinach 1 cup sliced fresh strawberries 1 cup fresh or frozen blueberries 1 small sweet onion, sliced 1/4 cup chopped pecans toasted Curry Dressing 2 T white wine vinegar 2 T balsamic vinegar 2 T honey 2 t Dijon Mustard 1 t curry powder 1/4 t salt 1/8 t pepper In a large bowl, toss together spinach, berries, onion, and pecans. In a jar with a tight fitting lid, combine the dressing ingrediants; shake well. Pour over salad and toss to coat. Serve Immediatly. Fun Food Fact:
Strawberries: Ounce for ounce, strawberries have more vitamin C than any other fruit. They are also high in fiber and folate. Strawberries red pigment contains the phytonutrient anthocyanin, which helps protect cells from free radical damage and has been shown to lower the risk of heart disease. Ellagic acid is found in their seeds which may combine with other compounds to reduce the risk of cancer. Source: Food Everyday Week 2
Full Shares/Half Shares Strawberries Lettuce Broccoli Spinach Spring Onions Potatoes (Local, kept from last falls harvest) Broccoli Chedder Melt 1 large broccoli crown 3 garlic cloves, minced or pressed 2 t olive oil salt and pepper 2 slices whole wheat or multigrain bread 3 ounces chedder chees Dijon or yellow mustard Rince broccoli and chop it into 1/2 inch pieces. In a skillet on med-high heat, cook the broccoli and the garlic in the oil for 4-5 min, until broccoli is bright green and just tender. Sprinkle with salt and pepper. Add about 1/4 c of water to the pan and steam the broccoli until the water has evaporated. Remove from the heat. While the broccoli cooks, toast the bread, Grate the cheese or cut into thin slices. Spread the mustard on the toast and place on a broiler pan. Top each peice of toast with broccoli and then cheese. Broil until the cheese is melted and bubbling, 3-5 minutes. Serve hot, open faced. Strawberry Bliss Omelet 6 eggs 2 T water 1/2 t salt dash pepper 2 T butter 2 oz cream cheese, cut into 1/2 inch cubes 3 T brown sugar 1-1/2 cups fresh sliced strawberries 1) In a bowl beat eggs, water, salt, and pepper. Heat butter in a 10in non-stick skillet over medium heat; add egg mixture. As the eggs set, lift the edges, letting uncooked portion flow underneath. 2) When the eggs are almost set; sprinkle cream cheese, brown sugar, and 1 cup strawberries over one side. Fold omelet in half. Cover and cook for 1-2 minutes or until brown sugar begins to melt. Slide omelet onto a plate; top wiith remaining strawberries and dust with confectioners' sugar. Fun Food Facts: Broccoli Broccoli is an excellent source of Vitamin A, Vitamin c, fiber, iron, folacin, and potassium. It contains as much calcium, ounce per ounce, as milk as well as numerous phytochemicals which are known to prevent carcinogens. Week 3 Half shares/Full shares Strawberries Lettuce Broccoli Chinese Cabbage Kale Chinese Cabbage Salad 1 Large Chinese Cabbage (shredded) 5 Green top onions (chopped) Combine and set aside. In a frying pan combine (for crumbly topping): 1/4 c butter 1 pkg crumbled ramen noodles 1 small pkg slivered almonds 1/2 c sesame seeds Fry until lightly brown. Dressing: 1 c sugar 1 c salad oil 1/2 c vinegar 2 t soy salt Add crumbly topping when ready to serve. Week 4 Shares: cabbage garden peas spring onions cauliflower beets Breaded Cauliflower 4 cups cauliflower flowerets 1/2 c fine dry bread crumbs 2 T grated parmesan cheese 1/4 t pepper 1 slightly beaten egg 1 T milk 1 T butter, melted Lightly grease a 15x10x1 in baking pan; set aside. In a large saucepan cook cauliflower, covered in a small aboutn of boiling water for 8-10 minutes or until crisp-tender. Drain well. Meanwhile, in a plastic bag combine bread crumbs, parmesan cheese, and pepper. In a small mixing bowl combine milk and egg. Toss 1 c flowerets in egg mixture; add flowerets to plastic bag. Close bag and shake to coat well. Place coated floweets on prepared baking sheet. Repeat with remaining flowerets. Drizzle with butter. Make at 400 for 20 minutes or until golden brown, stirring twice. 6 servings. Kielbasa and Cabbage 1/3 c chopped onion 1 T butter 1 small head cabbage cut into 12 wedges 3/4 c apple juice 2 T brown sugar 2 T red wine or cider vinegar 12 oz fully cooked kielbasa cut into 8 pieces 2 medium cooking apples, cored and sliced In a 12 in skillet cook onion in butter until tender. Add cabbage wedges. Stor together apple juice, brown sugar, and vinegar. Pour over cabbage in skillet. Bring to boiling. Reduce heat. Simmer covered for 15 minutes. Add kielbasa and apples. Return to boiling. Reduce heat. Simmer, covered for 10 minutes till sausage is hot and apples are crisp-tender. Serve with a slotted spoon. Better Homes and Gardens Cookbook Week 5
cucumber squash zucchini lettuce radishes cabbage Full Shares Also add: Radicchio (leafy italian vegetable) Garlic Roasted Radicchio 8 cloves of garlic, finely chopped 1/4 c olive oil 1 T chopped fresh rosemary 1/4 c balsamic vinegar 1 t kosher salt 1/2 t black pepper 4 large heads heads of radicchio, halved through the root grated Parmesean for garnish Mix all ingrediants in a bowl. Place in radicchio and toss gently to coat. Cover and let marinate for 1 hr. Preheat oven to 425. Place radicchio on baking pan and pour marinade over top. Bake until edges are crisp, almost burnt. 20-25 minutes. Serve immediatly with grated cheese. Italian Vegetables with Garlic Butter Rice 1 yellow squash, sliced 1 zucchini, sliced 1 c diced red pepper 1 c sliced eggplant (could sub more zucchini or squash) 1/3 c balsamic viniagrette 1 T chopped fresh rosemary 1 package Uncle Ben's Flavorful- Garlic and Butter Rice In a large bowl combine vegetables, vinaigrette and rosemary; set aside 15 minutes. Meanwhile, prepare rice according to directions and set aside. Saute vegetables in vinaigrette mixture until crisp-tender. Serve vegetable mixture over rice. Fun Food Fact Summer squash Most of the nutritional value is in the peel. Never peel a squash. They are a good source of potassium, folate, and vitamin A. Week 6 Leaf Lettuce Swiss Chard Summer Squash Green Beans Cucumbers Beets Potatoes Nutty Onion Green Beans 1/2 lb green beans, cut in half 1 small red onion, sliced and seperated into rings 1/3 c chopped pecans 3 T butter 2 T brown sugar 2 T orange juice 1 T Dijon mustard 1/2 t salt 1. Place beans in a saucepan and cover with water; bring to a boil. Cook, uncovered for 8-10 minutes or until crisp-tender, drain and set aside. In a skillet, cook onion and pecans in butter until onion is tender. In a small bowl, combine a brown sugar, orange juice, mustard and salt; stir into the onion mixture. Cook 2-3 minutes longer or until sauce begins to thicken. Stir in beans, heat through. Squash and Potatoes 6 bacon strips 1 large potato, peeled and diced 1 small onion, diced 1 medium zucchini, diced 1 medium yellow sqaush, diced 1 T fresh minced dill, or 1 t dill weed 1/2 t salt 1/8 t pepper In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 T drippings. Add potatoes to drippings; cook and stir until lightly browned. about 5 minutes. Add the zucchini and yellow squash; cook until tender, about 8 minutes. Return bacon to skillet; sprinkle with dill, salt and pepper. Cook and stir about 1 minute. |
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