Submitted by Reece (Dick's dad)
• 2 lbs. chopped rhubarb
• 5 cups cold water
• Cook these until mushy, and then put through a sieve.
For every 3 cups of juice, add:
• 1 cup sugar
• 1 cup orange juice
• ½ cup lemonade
Freeze and stir until slushy (3-4 hours). Add 1 large bottle of ginger ale and mix until slushy. Serve immediately.
Peanut Butter & Zucchini Brownie
Submitted by CSA member Karen
• 1 cup peanut butter
• 1 ½ cup shredded zucchini
• 1/3 cup honey
• 1 egg
• 1 tsp. vanilla
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1 tsp. nutmeg
• 1 ½ cup chocolate chips
Combine all ingredients and mix together with beaters. Pour into greased 8"x8" pan. Bake at 350 degrees for 45 minutes. Brownies are a bit squishy when they first come out of the oven, so let them sit overnight to "cool" and dry out a bit before you eat them. Amazing, you can't tell they have zucchini in them!
Submitted by CSA member Cathy
• 6 zucchinis
• 1 pound mild Italian sausage
• 1 onion, finely diced
• 2 cloves garlic, minced
• ½ cup parboiled rice
• 2 tsp. grated lemon rind
• 1 tsp. dried oregano
• ½ tsp. cinnamon
• ¼ tsp. salt and pepper
• ¼ tsp. ground allspice
• 1 can (28 oz.) diced tomatoes
• 2 tbsp. tomato paste
Trim ends of zucchini; halve lengthwise. Hallow out centre with melon baller or small spoon, leaving ¼" thick walls. Finely chop 1 cup of the pulp and place in bowl.
Squeeze sausage meat from casings into chopped zucchini. Add onion, garlic, rice, lemon rind, oregano, cinnamon, salt, pepper, and allspice; mix well. Divide among the 6 zucchini halves, top with remaining halves. Arrange with 1 cut side up in 13"x9" glass baking dish.
Combine tomatoes and tomato paste; pour over zucchini. Cover with foil, bake in 350 degree oven for 1 hour. Uncover and bake for 10 minutes before serving.
Roasted Beets & Goat Cheese Salad
Submitted by CSA member Gloria
• 3 Tbsp. olive oil
• 2 Tbsp. white wine vinegar
• 2 Tbsp. orange juice
• 1 ½ tsp. grated orange peel
• 4 beets (2 -3" diameter), unpeeled, scrubbed,
all but 1" of tops removed
• 1 Tbsp. olive oil
MIXED BABY GREEN LETTUCE
½ cup walnut pieces, toasted
• 4 ounces chilled soft fresh goat cheese,
• Thin strips of orange peel
Whisk all dressing ingredients in small bowl. Season with salt and pepper. Chill. Bring to room temperature.
Toss beets with 1 Tbsp. oil. Place on baking pan and bake in 400 degree oven. Roast beets until tender, about 1 hour 10 mins. Cool beets; peel and cut into ½" wedges. Chill and bring to room temperature before continuing.
Mix lettuces, walnuts and dressing in large bowl; toss. Divide among plates. Arrange beets around greens, sprinkle with goat cheese and orange peel.
Zesty Zucchini Relish
Submitted by CSA member Jenn
• 12 cups finely chopped zucchini
• 4 cups chopped onions
• 2 large sweet red peppers, chopped
• 1 large green pepper, chopped
• 1/3 cup pickling salt
• 2 ½ cups granulated sugar
• 1 Tbsp. ground nutmeg and turmeric
• 2 ½ cups white vinegar
• 4 Tbsp. prepared horseradish
• 1 large hot pepper (including seeds), chopped
In a large stainless steel saucepan combine zucchini, onions, red and green peppers with pickling salt. Cover and let stand at least 12 hours in a cool place.
Preserving Day: Drain and rinse vegetables, pressing out excess moisture; set aside. Prepare required jars and lids. (Approx. 6x 500ml jars).
Place vegetables in a large stainless steel saucepan. Stir in sugar, nutmeg, turmeric, horseradish and hot pepper; bring to boil. Reduce heat and boil gently until thick, about 45 minutes. Add to jars and process as required.
Cream of Celery Soup
Submitted by CSA member Cathy
• 1 head celery, chopped (omit ¾ of the leaves)
• 1 large onion, finely chopped
• 1 clove garlic, chopped
• Small bunch of flat leaved parsley, chopped
• 4 cups of vegetable stock
• ½ cup cream
(plus a little extra for serving)
• Pinch of nutmeg
• Black pepper to season
• 2 tbsps. olive oil
In a large saucepan, heat the oil gently and add the sliced celery, onion and garlic. Cook over gently heat until vegetables are soft but not browned about 15 minutes.
Add chopped parsley and vegetable stock and season with nutmeg and pepper.
Simmer approximately 15 minutes; pour into blender along with cream. Puree at high speed until soup is smooth and creamy. Serve with extra drizzle of cream.
Curried Lentils & Quinoa with Spinach & Warm Indian Spices
Submitted by CSA member Sheila
• ½ cup light sour cream
• ½ tsp. curry
• 1 tbsp. olive oil
• 3 cups sliced mushrooms
• 1 cup chopped onions
• 1 ½ cups chopped carrot
• 2 cloves minced garlic
• 1 tbsp. grated ginger root
• 1 ½ tsp. ground coriander
• 1 ½ tsp. ground cumin
• 1 tsp. ground turmeric
• 4 cups vegetable or chicken broth
• 1 cup uncooked quinoa
• 1 cup dried red lentils, sorted and rinsed
• ½ tsp. salt and pepper
• 10 oz. chopped spinach
• ½ cup chopped green onions
Combine sour cream and curry powder, in a small bowl. Cover and refrigerate.
Heat oil in a large pot over medium heat. Add mushrooms, onions, carrots and garlic. Cook and stir until vegetables begin to soften, about 5-6 minutes. Add gingerroot, coriander, cumin and turmeric. Cook for 30 more seconds.
Add broth, quinoa, lentils, salt and pepper. Bring to a boil. Reduce heat to low. Cover and simmer 20 minutes, stirring occasionally.
Stir in spinach and green onions. Cover and simmer for 3-4 more minutes, until quinoa and lentils are tender. Remove from heat and serve immediately. Top each serving with a dollop of sour cream curry sauce mixture.
Submitted by CSA member Karen
• 2 pounds parsnips, trimmed, peeled and
cut into equal-size chunks
• ½ cup tahini
• ½ cup olive oil
• 1 large clove garlic
• 1 small lemon, juiced
• Salt and freshly ground pepper to taste
• Paprika, to sprinkle on top
Bring large pot of water to boil. Add generous amount of salt and parsnips. Boil until parsnips are tender and soft 10-20 mins. Drain saving about 1 cup hot water.
Toss parsnips, tahini, olive oil, garlic, lemon juice and ¼ cup of hot water. Puree until smooth; add more hot water for smooth consistency. Taste for seasoning; adjust salt and pepper accordingly. Put in bowl, pour small amount of olive oil and sprinkle with paprika.
Serve warm or at room temperature with assortment of vegetables.
Beet Leaf Rolls
Submitted by Liz
• 1 cup rice
• 2 cups cold water
• ½ tsp salt
• ¼ cup onion and minced garlic
• ½ cup butter
• ¼ cup chopped fresh dill weed
• ¼ tsp pepper
• 1 cup sour cream
• 1 tsp chopped fresh dill weed
• 1 tbsp finely chopped onion
Pour boiling water over beet leaves. Let them sit for 10 minutes or until wilted, then drain.
In a saucepan cook rice in salted water until tender and fluffy. In a skillet, fry onion and garlic in butter until transparent. Add the dill weed and pepper. Stir onion mixture into the rice.
Place 1 tbsp of the rice mixture at the base of each leaf. Fold sides of leaf over filling. Roll up from base to tip of leaf.
Place rolls in layers in a buttered 2-quart ovenproof casserole. Pour ½ cup water over the beet rolls. Bake at 300 degree for one hour.
In saucepan, simmer sour cream, dill weed and onion. Pour over hot beet rolls just prior to serving.
Swiss Chard Salad Morocco
• 1 ½ – 2 lbs Swiss chard (washed and chopped)
• 2 tbsp vegetable oil
• 1 tbsp fresh garlic (minced)
• 1 tbsp paprika
• 2 tsp ground cumin
• 2 tbsp fresh lemon juice
Boil the chard in salted water until tough stems can be pierced with a fork. Drain, pressing on the chard to squeeze out water.
Heat oil in large skillet and sauté garlic gently until golden. Add the chard, paprika, cumin, lemon juice and salt and pepper to taste. Cook for 5 minutes stirring occasionally. Let cool.
Serve at room temperature or chilled.
Swiss Chard & Creamy Pasta
• 1 lb Swiss chard
• 1 tbsp olive oil
• 2 cloves of garlic chopped
• ¼ cup onions chopped
• 2 large tomatoes chopped
• ½ cup sour cream or plain yogurt
• ½ cup milk
• ¼ cup parmesan cheese
• 8 oz. fettuccine cooked
Wash the Swiss chard and cut into small pieces. Heat oil. Add garlic and onion. Add Swiss chard. Cook 1-2 minutes. Add tomatoes, sour cream, milk, parmesan cheese, cooked fettuccine and salt and pepper.
Stir well and serve warm.
Quick and Tasty French Onion Soup
Submitted by Judy (Sue's sister)
• 3 medium onions, sliced thinly
• 3 tbsp butter
• 2 cans beef broth
• 1 ½ cup shredded Swiss cheese
• 1½ cup water
• ½ tsp pepper
• 6 slices toasted French bread
In 3 quart casserole, place onions and butter. Cover and microwave on high for 10 minutes, stirring after 5 minutes. Add broth, water and pepper. Cover and microwave on high for 10 minutes. Spoon soup into 6 individual bowls and top with one slices of bread. Divide cheese evenly. Microwave up to 3 at a time allowing ¾ to 1 minute per bowl.
Snow Peas with Pancetta
Submitted by CSA member Donna
• 1 tbsp salt
• 1 lb snow peas, trimmed
• ¼ lb pancetta, diced (bacon works just as well)
• 5 tbsp freshly grated Pecorino Romano cheese
• (Parmesan or Asiago works well too)
• ½ cup olive oil
• 2 tbsp white wine vinegar
• 2 tbsp freshly squeezed lemon juice
• Salt and freshly grounded pepper
• ¼ cup minced red onion
Remove the tops and strings from the snow peas. Bring 2-3 quarts of water to a boil in a large pot and add 1 tbsp salt. Fill a large bowl with ice water and have a colander ready in the sink. Put the snow peas into boiling water for about 15 seconds, drain in the colander in the sink and immediately put them in the bowl with the ice water. Cool completely and drain.
Meanwhile, place the pancetta (bacon) and 1 tbsp of water in a medium sauté pan and cook over medium heat tossing occasionally, until the pancetta is browned evenly and crisp. Transfer to a plate lined with towels to cool.
To make the vinaigrette, whisk together the olive oil, vinegar and lemon juice. Pour the vinaigrette over the snow peas and add the red onion, pancetta and Pecorino. Toss well and season with salt and pepper to taste.
Spaghetti Squash with Roasted Tomatoes
• 1 spaghetti squash (2 ½ lbs)
• ½ tsp butter
• ½ tsp of salt and pepper
• 4 cups grape tomatoes/cherry tomatoes, halved
• 1 can (540 ml) white kidney beans,
or navy beans, drained and rinsed
• 3 cloves garlic, minced
• ¼ tsp hot pepper flakes
• 2 tbsp red wine vinegar
• 3 tbsp chopped fresh parsley
Halve and seed the squash. Bake, cut side down on a greased baking dish in 400 degree oven until flesh is tender when pierced, about one hour. Using fork, scrape strands into bowl; stir in half of the salt and pepper. Keep warm.
Meanwhile, in 13x9" glass baking dish, toss together tomatoes, garlic, oil, vinegar, hot pepper flakes and remaining salt and pepper. Roast in 400 degree oven for 30 minutes. Stir in beans and parsley, roast until the beans are heated through and tomatoes are shriveled, about 10 minutes. Mound squash on a platter; spoon tomato mixture over top.
(For extra flavor you can add ¼ grated parmesan cheese into the cooked and shredded squash)
Easy Spaghetti Squash with Herb Butter
• 1 spaghetti squash (3 lbs)
• ¼ cup grated parmesan cheese
• 3 tbsp butter
• 1 large clove garlic, minced
• 2 tbsp chopped fresh sage, basil or parsley
• ¼ tsp pepper
Halve and seed squash. Place, cut side down, on a lightly greased baking sheet; bake in 400 degree oven about one hour or until flesh is easily pierced. (Alternatively, microwave, flesh side up and covered with plastic wrap, at high for 15 minutes or unlit easily pierced). Using fork, gently scrap cooked strands from squash; transfer into large bowl.
Herb butter: Meanwhile, in small saucepan, melt butter over medium-low heat; add garlic. Cook about 5 minutes or until garlic starts to turn golden. Remove from heat; stir in sage, or basil or parsley and pepper. Pour over squash; add cheese and toss.
Zucchini Ribbon Salad with Lemon Thyme Dressing
Submitted by CSA member Rose
• 1 green zucchini
• 1 yellow zucchini
• 4 zucchini blossoms, optional
• ¼ cup red onion, thinly sliced
• 1 cob young corn, cooked
• ½ lemon zested & juiced
• 1 Thai chilli, finely minced
• 2 tsp extra virgin oil
• ½ tsp sea salt
• ¼ feta cheese, crumbled
• ¼ cup toasted pine nuts
• 1 tbsp lemon thyme
Using a vegetable peeler, shave strips from both zucchinis; discard the very centre core of each. Lay out the strips on a large plate. Chop the blossoms if using, into fine strips, sprinkle over zucchini along with the red onion. Holding the corn cob upright, slice along the cob with a sharp knife to remove niblets a few rows at a time, sprinkle over salad. Pour the lemon juice over the salad & sprinkle with zest, chilli, oil, salt, feta, nuts & lemon thyme. Toss gently & serve.