Sautéed Snap Beans and Summer Squash

 

Ingredients:

  • Fresh summer squash, 2-3, large
  • Fresh snap beans about 2 handfuls will do
  • 1 Tbsp olive oil
  • Dash of sea salt
  • Scallions chopped

Directions:

  • Wash and chop the squash and beans.
  • Add olive oil to sauce pan over medium heat.
  • Add squash and beans and cook for about 5 minutes add scallions cook until beans are bright green and squash is tender.
  • Add salt and pepper to taste.
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Zucchini Bruschetta

What do you do with a summer squash the size of small dog?  Get out your food processor and this fantastic recipe will come together  in minutes!

Ingredients
Extra Virgin Olive Oil (or butter) – about 2 Tablespoons
One huge zucchini, or several small ones (about 2 lbs) – peeled and grated
Large onion – grated
2 garlic cloves – minced
Herbs to taste – we used several stems of fresh thyme, or try Italian seasoning
Salt and pepper to taste
Balsamic vinegar to taste

Directions
1) Saute onion in butter until soft – then add garlic, salt, pepper and herbs.
2) If grated zucchini seems wet squeeze out extra water in a dish towel.  Add to onion mixture and saute at a medium-high heat for 10 -15 minutes, stirring frequently.  Adding additional oil or butter needed.
3) Taste and adjust seasonings, and finish with a drizzle of vinegar.
4) Serve hot over pasta, or scoop it up chilled with crusty bread. Freezes well!

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Spigarello Spaghetti

Bewildered by Spigarello?  It’s a relative of Broccoli and has a slightly sharp taste reminiscent of Broccoli Rabe.  spigarello

INGREDIENTS
1 bunch Spigarello, remove thick stems, wash and rough chop
1 package spaghetti
1 bottle of dry red wine (we used Zinfandel)
1 tablespoon sugar
Olive oil
Medium onion – diced
1-2 garlic cloves – minced
Red pepper flakes
Italian Herb Seasoning, fresh or dry
Salt and Pepper to taste
Parmesan Cheese

DIRECTIONS
1. Bring a large pot of salted water to a boil.  Add the greens and cook until bright green and tender, about three minutes. Lift from the water and place into ice water bath.
2. Reusing the greens water, cook the pasta at least 3 minutes under the recommended cooking time on the package.  Don’t worry you’ll finish cooking the pasta later.  Reserve a cup of the cooking liquid, and then drain the pasta in a colander.
3. Now add the wine and sugar to the pasta pot, bring to a boil and reduced by half.  Add the drained pasta, stirring until most of the liquid has evaporated.
4. In a large pan saute the onion and garlic.  Squeeze the water out of the greens and add to the onion mixture.  Season with red pepper flakes, italian herb seasoning, salt and pepper to taste.
5. Add the greens mixture to the pasta, tossing to combine and adding a little bit of the pasta water if needed.  Serve with Parmesan cheese.

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Zucchini Slaw

Zucchini SlawIt’s the heat of the summer and the lettuce has bolted.  This super easy recipe is a great way to create summer salads without lettuce, and if you have a spiralizer it makes this salad a cinch! Feel free to add any other veggies you have on hand – like chopped broccoli, cauliflower or bell pepper.  The more colorful the better!

INGREDIENTS  – serves 4
1 or 2 zucchini or summer squash – juilienne or spiralize
1 or 2 carrots – juilienne or spiralize
1 turnip – juilienne or spiralize
1 or 2 scallions – sliced very thin.
1/4 cup chopped herbs (optional – we used a mix of parsley and basil)

DRESSING
1 tablespoon vinegar (we used white wine, but you could try rice or cider)
1 tablespoon coarse mustard (or use regular dijon)
1/4 cup mayonnaise
Salt and Pepper to taste

DIRECTIONS – whisk together the dressing ingredients, you should have enough to cover up to 4 cups of veggies.  Top the veggies with as much of the dressing as you like.  Mix and serve.  Leftover dressing can be refrigerated for another use.

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Kale Pesto

Ingredients:
1 very large bunch of kale – wash, de-stem, tear into large pieces.
1/4 cup of nuts (try almonds, cashews, pine nuts, or a mix)
1 or 2 cloves of garlic – rough chop
1/2 cup packed parsley
1/4 cup Parmesan cheese
1/8 cup Lemon juice – more to taste
1/4 cup olive oil – more to taste
Salt and Pepper to taste
Package of pasta (your choice)

Directions:
1) Prepare to blanch the kale.  Bring a large pot of salted water to boil, and prepare a large bowl of ice water.  Boil the kale for about 2 minutes – and lift it out of the water with tongs, immediately placing it in the ice water.  Save the hot water to cook the pasta.  Drain off the ice water and kale in a colander, and squeeze out all the water.
2) In a food processor pulse the Kale, Nuts, Garlic, Parsley. Lemon Juice and Parmesan.  Add the Olive Oil slowly until roughly mixed.  Season with salt and pepper to taste, adding more olive oil or lemon juice as preferred.  Continue to pulse until desired texture is achieved.
3) You can package up the pesto to use later (or freeze), or use the kale water to boil the pasta of your choice following the instructions on the package.  Reserving 1 cup of water, drain the pasta and mix in a generous amount of pesto.  Use the reserved water if the mixture seems dry.

This dish works well grilled chicken or fish, serve with a few lemon wedges.

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Root Veggie & Fennel Salad by Jason

Another week and another bunch of veggies to make meals out of, this weeks recipe includes four veggies from this week’s CSA, and one from last week.

Ingredients:

  • 1 bunch beets
  • 2 bunch parsley
  • 1 bunch radish
  • 2 fennel
  • 1 bunch parsley root
  • 1/4 cup EVOO
  • juice of one orange
  • juice of one lime
  • salt to taste

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Directions:

Remove stems from root veggies, discard or save for another use.

Finely chop all root veggies. Finely Chop entire parsley and entire fennel, the stems of parsley hold a lot of flavor and are often overlooked, don’t let it go to waste.

Toss veggies in olive oil and orange juice and lime juice, add salt to taste.

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I like to let this salad sit in the fridge at least one hour to let all the flavors meld, Enjoy!

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Roasted Carrot-Pumpkin Soup by Jason & special guest Hanifa

It’s starting to get cool here’s a recipe to warm you up, using four items from this weeks CSA here at Rogowski Farm.

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Ingredients:

  • 3-4 bunches carrots
  • 4 baby sweet pumpkins
  • 3 onions
  • 1 garlic
  • 1 bunch swiss chard
  • 1 baby ginger or ginger nub
  • salt and pepper to taste
  • EVOO (extra virgin olive oil)

Directions:

Cut pumpkin into quarters and deseed.

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Preheat oven to 400 degrees.

Cut onions in half, I leave the skin on, roughly chop carrots, peel garlic, toss in a few tablespoons of EVOO and sprinkle with salt, on pan. On separate pan, toss pumpkin quarters in EVOO spinkle with salt.

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Place pans in oven, roast for 30-40 min, carrots and onion should be done a few minutes before the pumpkins, test softness with fork.

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While veggies are roasting chop swiss chard and ginger.

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Remove skin from pumpkins and onions, put enough water to just cover veggies, puree all roasted veggies and ginger.

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Heat soup on medium low, add salt and pepper to taste, turn off heat stir in swiss chard. Serve, enjoy!

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Stir Fry with Beet Greens and Asian Greens by Jason

Did you know that you can eat beet greens?  Well here’s a recipe with beet greens, mustard greens, asian grees, scallions, peppergrass, and onions from this weeks CSA, also used fertilized eggs and Mekong flower rice available for purchase at our store here at W. Rogowski Farm.

Ingredients:

  • 1-2 lbs asian greens
  • 1 bunch scallion
  • 2-4 onions
  • 1 bunch beet greens
  • 1 bunch mustard greens
  • 1/2 bunch peppergrass (garnish)
  • 4-6 eggs
  • 5 or 6 cups cooked rice
  • 1-2 tsp thyme leaves
  • 2-3 tbsp soy sauce
  • 3-4 tbsp oil (I used 1/2 EVOO 1/2 sesame oil)
  • sesame seeds
  • Salt and Pepper to taste

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I prefer to use cold cooked rice for my stir fry, you can use left over rice from another meal or make a little in advance. For rice you double whatever the amount of rice for the water, so if 2 cups of rice add 4 cups of water, place over medium high heat until water boils down where its barely covering the rice, then turn heat down to low and cover for about 20 minutes until water is absorbed and rice is fluffy. Set aside.

While rice is cooling you get get started slicing up your onions, scallions, peppergrass, greens, and carrots.

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Heat up a pan, add oil, begin to saute onions, after about two minutes add carrots and beet greens, cook another 1-2 minutes then add the rest of your veggies, keeping about half of your scallions and your peppergrass for garnish.

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Once your veggies have began to reduce, add salt, pepper, sesame seeds, thyme, and soy sauce. Cook about 2-3 minutes add rice and thoroughly mix veggies and rice, follow by adding your eggs, once eggs are cooked through remove from heat.

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Place in serving dishes and top with remaining scallions and peppergrass. Enjoy!!

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Honey Ginger Bok-choy Salad by Jason

I’ve been getting some questions on what to do with asian greens and peppergrass from the CSA here at W. Rogowski Farm. So I decided I would make a salad including six items from this weeks CSA: bok-choy, peppergrass, swiss chard, scallions, tomatillos, and radishes.

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Salad Ingredients:

  • 1 bunch swiss chard
  • about 1 lb bok-choy, tot-soi, or mustard greens (all of the mustard family and pretty interchangeable)
  • 1 bunch peppergrass
  • 3 radishes
  • 4 tomatillos
  • 2 scallions
  • pinch of shaved parmesan cheese (garnish)
  • pinch of sunflower seeds (garnish)

Dressing Ingredients:

  • Roasted Garlic/ or 2 tsp garlic powder (but whats better than roasted garlic?)
  • 1/2 C sesame oil
  • 1/2 C rice vinegar
  •  3 tbsp honey
  • juice of 1 lemon
  • nub of ginger (finely chopped)
  • salt to taste

First you are going to want to roast your garlic, what I do is chop the top of the garlic head so you can see all the cloves, place it on a piece of aluminum foil, drizzle oil or butter over it and sprinkle with salt and pepper (I prefer cayenne), wrap in foil and toss in oven/ toaster oven for 30-45 min at 375 degrees. Once garlic is cooked, let stand until at room temperature.

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While the garlic is roasting you can prep your veggies. Chop your greens, scallions and peppergrass and toss in bowl.

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Dice tomatillos and thinly slice radishes, set aside.

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Once your garlic is roasted and cooled to room temperature, add to mixing bowl.

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Peel and finely chop nub of ginger, add to mixing bowl.

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With whisk mix in honey, sesame oil, rice vinegar, lemon juice, and salt to bowl with garlic and ginger. (can also put through food processor or blender)

Toss salad with dressing so evenly covered. Put in serving dishes top with raddish, tomatillo, sunflower seeds, and shaved parmesan. Enjoy!

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Jason’s Simple Citrus Kale Salad

Wondering what to do with this weeks CSA share? Try this simple and delicious refreshing salad!

Ingredients:

-1 bunch kale

-1 bunch radishes

-3 carrots

-2 white beets

-2 tomatillos

-juice of 1 lime

-EVOO (extra virgin olive oil)

-pinch salt

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I personally like my root veggies with the skin still on them to enjoy all the vitamins they have to offer, however, with the fine black dirt on beets is hard to remove so I recommend peeling your beets. So first things first remove stems from veggies, I like to give my veggies a quick rinse.

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Peel your beets. Thinly chop tomatillos and thinly slice beets, radishes, carrots; set aside.

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Chop kale to desired sized pieces, throw in salad bowl.

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Drizzle about 2-3 tablespoons of EVOO over your kale.

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Massage kale by rubbing/ sliding through your hands for 2-3 minutes. Massaging your food may sound funny but by doing this you get to enjoy the silky sweeter side of kale. For the entire breakdown of how kale changes check out this link from the LA Times.

Once kale is massaged, it will appear darker and if you try it, less fibrous and sweeter. Toss in your root veggies, tomatillos and a pinch of salt, lime juice, and give it a good toss.

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You are now ready to serve and enjoy!

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