Notes From Nikki-Runner Beans in Smoky Tomato Sauce over Creamy Polenta and Mock Apple Pie

Scarlet Runner Beans in Smoky Tomato Sauce over Creamy Polenta

I don't know about you, but I am blown away by the bounty of tomatoes in our Inverbrook share this year! My countertop has been stacked with these beautiful garden fruits for weeks and weeks now. And, of course, these aren't your run-of-the-mill, store-bought tomatoes. Each one is gorgeous and unique, and, more importantly, full of complex flavor and character. Even the paste tomatoes! Claire, you are a farming genius!

The following dish was inspired by two alluring ingredients, those handsome tomatoes, and a bag of delightfully giant scarlet runner beans I had stashed in my cabinet. Scarlet runners are a tad smoky by nature, so I decided to go with that and add a bit o' bacon to the tomato reduction. This is optional, of course. You could always smoke things up by using some smoked sea salt instead, or just enjoy the subtle smokiness that is inherent in the beans themselves. I added a bunch of torn kale leaves to the sauce, only because my body was craving greens. This is also optional.

As is true with all the recipes I write, there is a lot of wiggle room in here. Play around with it and make it your own. Taste and adjust, taste and adjust. You can also cut this recipe in half easily. As it stands now it will serve 6-8 very generously.

Enjoy!

Ingredients

10-12 medium-large tomatoes, roughly cored and chopped (I used mostly heirloom and slicing tomatoes, but a combo of whatever you have on hand is fine)

1 large yellow onion, chopped

3 large cloves of garlic, smashed and minced

4-6 oz bacon, finely chopped (substitute with a glug of extra virgin olive oil if omitting)

Three sprigs of fresh rosemary

Three sprigs of fresh oregano

1 bunch of kale, stemmed and torn into bite-sized pieces

Dash or two of red chili flakes (optional)

Sea salt

fresh ground pepper

Generous handful or two of fresh basil leaves

Approximately 4 C dried scarlet runner beans

6 C water

2 C polenta (corn grits)

3-4 T butter

A generous splash of milk

2 generous handfuls shredded Parmigiano Reggiano, plus more for topping

1. Cover the beans with water in a large pot and bring to a boil. Turn the heat down just a little so the beans are really cooking, but not vigorously boiling (somewhere between a simmer and a seriously rolling boil). Cover with a lid and let cook until tender. (Mine took an hour because I didn't pre-soak. If you pre-soak for at least an hour, you should be able to cut at least 20 minutes off that time.)

2. While the beans are cooking, in a large, deep skillet, saute the bacon, onions, and garlic over medium heat until the onions begin to caramelize and the bacon starts to crisp up a bit.

3. Stir in the tomatoes and turn up the heat, bringing the mixture to a simmer.

4. Add in the rosemary and oregano sprigs (leave them whole as you will later fish out the stems).

5. Season with sea salt, pepper, and red chili flakes.

6. Allow the mixture to lightly simmer uncovered while the beans continue to cook. The sauce will thicken as it simmers.

7. Once the beans are finished cooking, drain them in a colander and set them aside briefly while you fish the oregano and rosemary stems out of the sauce and stir in the kale.

8. Once all the kale is wilted, turn off the heat and add the basil and beans to the sauce. Mix it all together, cover, and set aside. It will stay nice and hot while you quickly make the polenta.

9. Bring 6 C of water to boil in a medium sauce pan. Add a few pinches of salt, and stir in the polenta.

10. Turn the heat down so the mixture is simmering, and stir occasionally for about five minutes. The mixture should quickly become the consistency of oatmeal. The longer you cook it, the thicker it will get.

11. Turn off the heat and stir in the butter, parm, milk, and some sea salt and pepper. Taste and adjust.

12. Serve the beans atop a large spoonful or two of polenta, and top with shredded parm and some more fresh ground pepper and/or red chili flakes.
 

 Mock Apple Pie

A friend of mine recently told me that I could make an "apple" pie using zucchini (no apple) and that it would taste just like an apple pie, possibly better. Truth be told, I was only mildly intrigued (more humoring, really). He was pretty convincing in his argument though (he's also a lawyer ;-)), so I thought I'd give it a try one night when I was wondering what to do with the stash of patty pan squash I had accumulated in my crisper from our Inverbrook share. Honestly, I was pretty surprised at how good it turned out. I thought it would be mushy and watery, it wasn't at all. I thought it would lack complexity of flavor, it didn't. I brought it to a Labor Day Weekend potluck, and folks raved about it. You've really gotta give it a try! Yet another outlet for the ever proliferous summer squash. I hope you enjoy it as much as we did!
Ingredients
Approximately 6 C roughly peeled, seeded (scoop out the seeds and the softer meat that surrounds them), chopped or sliced summer squash (I used patty pan, but any variety will do), par boiled and drained really well

1/2-3/4 C sugar (I used 1/2 C. Many recipes call for 1 whole C, but I don't like things super sweet.)

1/4 C brown sugar

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cardamom (allspice works too, although I like cardamom for it's brightness)

1 1/2 tsp cream of tartar

4 T all-purpose flour

pinch of salt

Generous squeeze of lemon

2 prepared piecrust doughs (one for the bottom and one for the top, store bought is fine), rolled out and ready to go

1. Preheat the oven to 350.
2. Toss the drained squash, sugars, cinnamon, nutmeg, cardamom, cream of tartar, flour, salt, and lemon together until well combined. The mixture will be a bit watery/juicy. That's okay. The cream of tartar and flour will take care of that as it cooks. Chemistry. ;-)
3. Line a fairly deep, 9" pie pan with one of the pie crusts doughs.
4. Fill the pan with the summer squash filling.
5. Top the pie with the other pie crust dough, fluting the edges with the bottom crust so they stick together.
6. Make 3-4 slits in the top crust.
7. Place the pie pan on a baking sheet (just in case it leaks), and cook in the oven until the top is brown and the filling is nice and bubbly (about 30-40 minutes).
8. If the edges of the pie start to get too brown, cover them with foil (I had to do this).
9. Allow the pie to cool, and then dig in.

Notes From Nikki-Tomato Soup and Haricot Vert in Heirloom Tomato Reduction

Roasted Tomato Soup with Farmhouse Cheddar Toasts

I put all those tomatoes from this week's share to good use in this delightfully tomato-centric dish that features oven-roasted tomatoes, fresh rosemary, local honey, and farmhouse cheddar cheese toasts. So good! This recipe can easily be halved. Our family of six had just a small amount leftover though, and it saves quite well. You can even freeze it. We used two whole loaves of La Brea organic wheat bread and 2 little blocks (4-6 oz each) of imported English farmhouse cheddar for the toasts. You could easily have enough toasts using half that amount (as indicated in the recipe), but I knew my family would want extra. :-) I hope you enjoy it as much as we did!
Ingredients
12-18 tomatoes (depending on size), lightly cored (just the tippy top) and halved (I used a variety of heirlooms, paste, and slicing... see photo below)

4 sprigs of rosemary, stemmed

2-3 T local honey

3-4 T extra virgin olive oil

1-2 T balsamic vinegar

2-3 T butter

1 large yellow onion, chopped

3-4 garlic cloves, smashed and minced

4-6 C stock (I used homemade chicken, vegetable would work too.. go for something mild though that won't take away from the roasted tomato flavor)

Sea salt

Fresh ground pepper

Generous splash or two of half and half or cream

1-2 whole loaves fresh bread, sliced fairly thin, slices halved

6-12 oz farmhouse cheddar, thinly sliced or shaved

1. Preheat the oven to 400.
2. Place the tomatoes, cut side up, in 2 baking dishes and drizzle with the olive oil, balsamic, and honey. Sprinkle the rosemary leaves over top (save a bit for garnish).
3. Roast the tomatoes until they start to brown on top and are about to fall apart (20-30 minutes).
4. While the tomatoes are roasting, spread the bread slices out onto baking sheets and top with the sliced/shaved cheddar. Set aside.
5. Saute the onion and garlic in the butter over medium heat in a large soup pot until the onions are soft and just starting to caramelize. If they finish before the tomatoes are done roasting, kill the heat.
6. Once the tomatoes are done, add them along with their accumulated juices to the pot with the onions and garlic. Turn the heat down in the oven to 375 and put the bread and cheese in, toasting until crispy and golden (5-7 minutes, tops).
7. Add the stock to the pot (start with 4 C and add more later if you want a thinner soup), and toss in some sea salt and pepper. Give the lot a good stir.
8. If you haven't turned off the heat already, do so now, and use an immersion blender to puree the mixture until smooth.
9. Add in the half and half.
10. Taste and adjust the seasoning.
11. Serve topped with a floating toast, a few rosemary leaves, and a bit of fresh ground pepper.

Roasted Haricot Verts in a Velvety Heirloom Tomato Reduction

As fancy as the title sounds, this recipe is really quite simple. It's basically roasted green beans in tomato sauce. I labeled it a reduction as opposed to a sauce because I allowed it to simmer a bit longer than usual so that it thickened up nicely and clung to the beans. The butter in the sauce helps to make it all velvety and smooth. You can use olive oil instead, but I don't recommend it. If you want to make it truly posh, you'll need to blanch and peel the tomatoes first (or fish the skins out of the finished sauce, an arduous task at best :-}). I did not do this. I happen to like tomato skins, and tend to make all of my dishes more "rustic" by leaving the skins on just about everything (sans bananas and oranges ;-)).
The girls in our family topped our servings with local Highland Farm's sheep feta (available in the Inverbrook Distribution Shed fridge), but the boys topped theirs with shaved Parmigiano-Reggiano. Either way, it's quite delicious, if I do say so myself.
Enjoy!
Ingredients
1 lb haricot verts, stemmed

Glug of extra virgin olive oil

2 T + 1 T butter

1 large-ish yellow onion, thinly sliced (shallots would be lovely here too)

5-6 cloves of garlic, smashed and minced

Generous splash of white wine (I used Pinot Grigio)

3-4 C cored and chopped heirloom tomatoes

Sea salt

Fresh ground pepper

Pinch or two of red pepper flakes (optional)

Handful of lemon basil leaves, torn (you can also use regular basil and add a splash of lemon juice and a bit of zest)

Feta or Parm for topping

1. Preheat the oven to 400.
2. Drizzle the olive oil over a roasting pan and spread the green beans evenly over top. Season with a bit of sea salt and pepper.
3. Shake the pan so that the oil coats it somewhat evenly, and roast the beans until firm tender.
4. While the beans are roasting, saute the onions and garlic in 2 T of butter over medium heat until the onions start to caramelize.
5. Add in a generous splash of white wine and simmer for a few minutes until it is significantly reduced.
6. Add the tomatoes, along with some sea salt, pepper, and red pepper flakes, and simmer uncovered until the tomatoes break down and the sauce thickens to your liking.
7. Add in the other T of butter and stir until smooth and velvety.
8. Taste and adjust the seasoning.
9. Turn off the heat and stir in the lemon basil and the roasted beans.
10. Serve topped with crumbled feta or shaved or shredded parmesan.
Serves 6

Notes From Nikki-Spanish Roasted Potatoes in Heirloom Tomato Sauce

Spanish Roasted Potatoes in Heirloom Tomato Sauce

The following dish is both sweet and smokey, bright and earthy; the sweetness coming from the Vidalia onion and heirloom tomatoes, the smokiness from the bacon and/or smoked paprika, the fresh herbs brightening the medley, and the potatoes and saffron bringing it all right back down to earth. A serious party in your mouth. Don't skimp on the paprika and saffron, and feel free to add more red pepper flakes for added heat... you could also substitute the flakes with a fresh chopped jalapeno or two. I served this with grilled lemon/rosemary chicken, and roasted local corn on the cob, a winning combo for sure. The recipe can easily be halved. Enjoy!

Ingredients

18 small-medium new potatoes, cut into bite-sized quarters or eighths (or sixteenths)
Glug of extra virgin olive oil
1 large Vidalia onion, chopped (any sweet yellow onion variety with do)
3-4 cloves of garlic, smashed and minced
1/4-1/2 lb of bacon, finely chopped (optional, but be sure to use smoked paprika and/or smoked sea salt if you decide to omit it)
6 large heirloom tomatoes, cored and chopped
A few sprigs of thyme, oregano, and/or rosemary, left whole (I used all three)
A generous pinch or two of saffron, crushed
Plenty of smoked paprika (you can use unsmoked sweet or hot paprika if you are using bacon)
Red pepper flakes to taste (you can also use hot paprika, and/or a fresh, chopped jalapeno pepper)
Sea salt
Fresh ground pepper (optional)
Sour cream for topping
Fresh parsley for garnishing

1. Preheat the oven to 400.
2. Drizzle olive oil over a roasting pan and spread the potatoes in a single layer over top. Season with sea salt, pepper (if using), and plenty of paprika. Give the pan a good shake to distribute the oil more evenly under the potatoes so they don't stick.
3. Put the potatoes in the oven and roast until tender and golden.
4. While the potatoes are roasting, cook the bacon over medium heat until the fat is rendered. Add in the onion, garlic, a generous dash or two (or three) of paprika, the saffron, a bit of sea salt, and the red pepper flakes (or jalapeno). Saute until the bacon crisps up a bit and the onions begin to caramelize.
5. Add in the tomatoes and the herbs.
6. Simmer uncovered until the tomatoes completely break down and the sauce thickens.
7. Once the potatoes are finished roasting, add them to the thickened tomato sauce, and taste and adjust the seasoning.
8. Fish out the herb stems and serve topped with a dollop of sour cream and a sprig of parsley.

Serves 6-8 as a side dish

Notes From Nikki-Summer Vegetable Frittata and more

Photo by Kiah Graham

Zucchini, Tomato, Roasted Corn, and Roasted Sweet Pepper Salad
Nothing says summer like this salad. Loaded with flavor and texture, and oh so refreshing. My family gobbled it right up. Works well alongside grilled meats, or all on it's on as a light lunch or dinner. I hope you enjoy it as much as we did!

Ingredients
1 super large zucchini, shredded into long thin strips (something like spaghetti) with a mandolin or vegetable peeler, and parboiled for just a few minutes (3-5) to soften and silken ever so slightly

2-3 pints cherry tomatoes, halved

3-4 ears of corn, roasted in a 400 degree oven until just starting to brown in spots (about 8-10 minutes, max), cooled and kernels removed

3 medium-large sweet peppers, roasted in a 400 degree oven until the skins are brown and bubbling in spots (15-20 minutes), cooled, seeded, and sliced

Generous handful of fresh basil leaves, torn

4 T extra virgin olive oil
2 T balsamic vinegar
1 T real maple syrup
Sea salt
Fresh ground pepper

Shredded Parmigianno Reggianno cheese for topping

1. Toss together the zucchini, tomatoes, corn, peppers, and basil.
2. In a separate bowl, whisk together the olive oil, vinegar, maple syrup, and a bit of sea salt and pepper. Taste and adjust to your liking.
3. Toss the dressing with the salad mixture. Season with a bit of salt and pepper. Taste and adjust again.
4. Serve topped with a sprinkling of parmesan cheese.
Serves 6


New Potatoes and French Beans with Shallots and Irish Bacon

Photo by Kiah Graham

One of my favorite food combinations is green beans and potatoes. Throw in some shallots and bacon and you have something reminiscent of divination, in my book. I chose uncured Irish bacon (not as fatty, and the flavor is superb), but you can use whatever bacon suits your fancy. The delightful little purple haricot verts from our Inverbrook share are perfect here (although they don't keep their pretty color once they're cooked), but any green bean will do. I hope you enjoy it as much as we did!

Ingredients
1 1/2-2 lbs. new potatoes, boiled until tender and the skins start to loosen and fall away
1/2 lb. haricot verts, stemmed and snapped in half
3-4 med-large shallots, thinly sliced or chopped
1/2 lb. uncured Irish bacon, finely chopped
3-4 garlic cloves, smashed and minced
Sea salt
Fresh ground pepper
Sour cream for topping (optional)
Chopped chives for garnish (parsley would work too)

1. Cook the bacon over medium heat in a large skillet until the fat is rendered. Add in the shallots and garlic and cook until the shallots are very soft and just starting to brown.
2. Toss in the beans and saute until firm tender.
3. Add the boiled potatoes to the mix, smashing and breaking them up with the back of a large spoon. You don't want mashed potatoes, just large chunks of potatoes mixed with the more smashed bits.
4. Season with sea salt and pepper, and taste and adjust.
5. Serve topped with a dollop of sour cream, a sprinkling of chopped chives, and some more fresh ground pepper.
Serves 4-6


Potato, Tomato, Sweet Pepper, Eggplant, and Summer Squash Frittata

Photo by Kiah Graham

I don't like to brag, but I'm somewhat famous for my frittatas in these parts. ;-) It might be because they tend to be my go to dish. They're so easy to whip together, and everyone seems to like them. Just about every ingredient in this one came from Inverbrook. The eggs, potatoes, tomatoes, peppers, eggplant, basil, and summer squash. This recipe can easily be doubled. I made two last night, and we saved the leftovers in the fridge. It served as a perfect lunch today. Feel free to play around with the ingredients, and use whatever you have on hand. You really can't mess this up. It's very forgiving. Enjoy!
Ingredients
1 dozen eggs, whisked together
1/2 lb of sweet Italian sausage, casing removed (optional, but it adds some pretty amazing flavor)
Glug of extra virgin olive oil (especially if you're not using the sausage)
1 small onion, chopped
1/2-3/4 lb boiled, new potatoes, sliced
1 pint cherry tomatoes, halved
2 long, skinny sweet red peppers, seeded and chopped
1 long, skinny eggplant, thinly sliced
1 small-medim zyphyr squash, thinly sliced
Sea salt
Fresh ground pepper
A handful of chopped basil leaves
2 generous handfuls of shredded Parmigiana Reggianno

1. Preheat the broiler.
2. Cook the sausage over medium heat in a non-stick skillet or well-seasoned cast-iron pan, breaking it up into smallish pieces with a large spoon.
3. Once the sausage is cooked through, add the onion and saute until the onion has softened (add olive oil if there isn't enough fat in the pan or if you're not using sausage).
4. Toss in the eggplant, and saute until it starts to soften.
5. Add the squash to the mix, and continue sauteing until the squash is firm tender and the eggplant is soft.
6. Add in the potato slices, mixing the lot well, and season with sea salt and pepper to taste.
7. Pour the eggs over the mixture and shake the pan so that the ingredients even out well and are well-coated with egg.
8. Spread the tomatoes over the top in a single layer, and sprinkle with the basil leaves. Pat both down gently with your hand so that they sink into the eggs a bit.
9. Once the bottom is cooked, sprinkle the cheese over the top, and place in the oven under the broiler (not too close).
10. Keep a close eye on things, cooking until the top is cooked through, and the cheese is golden brown and bubbly (about 5-7 minutes).
11. Allow to cool a bit, and then slice it into eighths, like a pizza.
Serves 4-6

Notes from Nikki-Inverbrook Summer Casserole

I was just sitting down at my computer to search recipes for baby eggplant and peppers when much to my delight Nikki had come up with the perfect recipe for this week's share.  As she mentioned the summer produce is just starting to trickle in--soon you all will be getting larger quantities of peppers and bigger eggplant--in the meantime this casserole is the just the solution to using up this week's share. Enjoy.

Photo by Kiah Graham

Inverbrook Summer Casserole
The following recipe was one of those last-minute/what-can-I-throw-together-tonight meals. I had a mish-mosh of fresh farm ingredients (2 small eggplants, 2 small sweet peppers, a few small patty pan squash, a couple of pounds of Dr Elkins Angus Burger, etc), but not enough of any one thing to showcase. Then it hit me, I've got to make a casserole, of course! :-) And since just about all of the ingredients came from Inverbrook, I had to dub it Inverbrook Summer Casserole. I made enough to serve 8-10 people, but the recipe could easily be cut in half. It also saves well, if you find leftovers appealing. I hope you enjoy it as much as we did!

Ingredients
2 lbs grass fed ground beef (Dr. Elkins is the tastiest and it's local. :-))
4-6 C + steamed rice (I used basmati because I had it on hand. Feel free to use whatever is appealing.)
Glug of olive oil
2 small, long, skinny eggplant, chopped
3-4 smallish pattypan squash, chopped
2 small green bell peppers, chopped
2 long, skinny sweet red peppers, chopped
4-6 small-medium tomatoes, chopped
1 large yellow onion, chopped
3-4 large cloves of garlic, smashed and minced
Generous handful or two of lemon basil leaves, torn or chopped (Any type of basil will do, I just love lemon basil for it's ability to brighten a dish.)
Sea salt
Fresh ground pepper
1-2 C shredded parmigiano reggiano, plus more for passing at the table (There can never be enough cheese, in my opinion. ;-))

1. Preheat the oven to 400 degrees.
2. Brown the ground beef in a skillet over medium heat along with some sea salt and fresh ground pepper until cooked through. Set aside.
3. Heat the olive oil in a large skillet over medium heat and add the onions and garlic. Saute until the onions soften.
4. Add the eggplant to the mix and saute until the eggplant just starts to soften.
5. Add the squash to the pan and continue sauteing until the squash is still firm, but starting to get tender.
6. Add the tomatoes and peppers to the mix and simmer until the tomatoes break down.
7. Season the lot with sea salt and fresh ground pepper to taste.
8. Kill the heat and stir in the basil.
8. Mix the vegetables together with the rice and the ground beef. Taste and adjust the seasoning. Use more rice for a dryer casserole, less if you don't mind it juicy. You want enough so that it will hold together at least marginally though, or it will feel more like a stew.
9. Spread the mixture into a large casserole pan and top with the parmesan cheese. Don't be shy. ;-)
10. Bake uncovered until bubbling and golden brown on top (about 20-25 minutes or so).
11. Allow to cool and set for a bit before serving.

This Week's Share and Notes from Nikki

This week's share starts the transition to the summer vegetables--eggplant, peppers, and hopefully tomatoes within the next two weeks.  New this week is the inclusion of baby eggplants, okra, and a few green beans into the share.  

The green beans are definitely not at their best.  I have learned over the years that beans do not like it too hot and they also need plenty of water.  Plus their insect enemy,the aptly named the bean beetle--which looks like a copper lady bug--has been quite prolific this year,  destroying a couple of plantings already.  Hopefully this weekends glorious rain will usher in a slightly wetter weather pattern and the late season plantings of beans will be much better.  In the meantime we can enjoy a little taste of summer. 

This Week's Share:
Potatoes
Zucchini
Zephyr Squash
Patty Pan
Cucumbers
Baby and Asian Eggplant
Bush Beans(green and purple)
Sweet Peppers
Hot Peppers
Okra

Last week Nikki sent me three fantastic recipes and I am just now getting them up.  Hopefully you still have some beets laying around the kitchen so you can take advantage of her beet soup recipe.  The squash and potatoes in this week's share are prefect for the second two recipes.    Enjoy these delicious suggestions.

Roasted Beet Soup

I must admit, there is nothing prettier and tastier to me than a roasted beet. As soon as I pick up a bunch of them from the Inverbrook Distribution Shed, I head home to trim and roast them so that I have them at the ready for salads, soups, or just plain snacking on. The following recipe is super simple and easy to whip together in no time flat, especially if your beets are already roasted and hanging out in the fridge waiting to be used. Perfect summer lunch or dinner fare. You could easily half this recipe. As is, it serves 6-8.

Ingredients

16 small-medium beets, tops removed, trimmed, and roasted in a 400 degree oven until fork tender, skins slipped off, halved or quartered, depending on size

4-6 C chicken or vegetable stock

juice of 1 large orange

several sprigs of thyme

1 small onion, chopped

2-3 cloves of garlic, smashed and minced

glug of olive oil or generous pat of butter

sea salt

fresh ground pepper
Sour cream, creme fraiche, plain whole milk yogurt, or crumbled feta

chopped chives for garnish

1. Saute the onion and garlic in the olive oil or butter over medium heat until the onions are soft.
2. Add in the beets, along with a bit of sea salt and pepper.
3. Add in the stock and thyme and bring to a simmer.
4. Cover and simmer until the thyme sprigs become completely limp and the leaves start to fall off.
5. Turn off the heat, fish out the thyme stems, and add in the juice of the orange.
6. Using an immersion blender, puree the soup until smooth.
7. Taste and adjust the seasoning.
8. Serve topped with a dollop of sour cream, creme fraiche, yogurt, or crumbled feta cheese, and a sprinkling of chopped chives.

Summer Squash Pancakes

It wouldn't be summer without summer squash pancakes (or bread, muffins, cookies, etc). Summer squash is one of those vegetables that never has a bad year. Always prolific and abundant, despite the weather. This pancake recipe is easy to whip together. It can be halved or doubled. Feel free to throw in any number of additions. Believe it or not, my boys topped their griddle cakes with maple syrup. They loved it. I stuck with the savory theme and doused mine with plenty of lemon and sour cream. It's hard to mess this recipe up. Add more flour if the batter seems too wet, add more eggs or summer squash if it seems too dry. You get the point. ;-) Enjoy! Ingredients

2 large summer squash, grated and placed in a colander to drain, and ultimately squeezed to remove excess moisture
handful of chopped chives
4 large eggs

1 C white whole wheat flour (whole wheat pastry flour or all-purpose will work too)
2 tsp baking powder
lemon zest to taste
sea salt
fresh ground pepper
butter or olive oil (or both) for the griddle
sour cream, creme fraiche, plain yogurt, or crumbled feta for topping
lemon wedges for serving


1. Preheat the oven to 300.
2. Set a griddle pan (or large skillet) over medium heat.
3. While the pan is warming up, mix together the summer squash, eggs, chives, flour, salt, lemon zest, and pepper until well-combined.
4. Spread butter or olive oil over the griddle and plop pancake-sized amounts of batter onto it, flattening out a bit with the back of a large spoon.
5. Cook until golden brown on one side, and then flip to brown the other side. Use your spatula to flatten the pancake a bit once you flip it.
6. As the cakes finish, place them in the oven on a cookie sheet so they stay warm.
7. Serve topped with sour cream, creme fraiche, plain yogurt, or crumbled feta, and plenty of fresh lemon juice.

Makes 10-12 medium-sized pancakes

Boiled Potatoes

Okay, I can guess what you're thinking... boiled potatoes? Is she serious? I actually am.

When it comes to farm fresh food, I'm a firm believer in less is more. Simple is better. The potatoes that Claire grows, I'm sure you would agree, are absolute perfection all on their own. Perfectly sized, tantalizingly flavored, beautifully colored... why would we want to mess with them? Truth be told, I was also inspired by a book I recently read titled Blood, Bones & Butter, The Inadvertent Education of a Reluctant Chef by Gabrielle Hamilton, owner of the acclaimed NYC restaurant, Prune. It's a memoir that I highly recommend. Read the book and you'll understand why I would even bother to write such a ridiculously simple recipe.

Here's a quote from the book to entice you: "I want a small, warm, salted boiled potato. One with pale yellow flesh that is perfectly waxy. I want the skin to snap when I bite into this potato of my dreams. And I want to be really, truly, stomach-grumbling hungry when I eat it."

Enjoy!

Ingredients

new whole potatoes, waxy and delicious, washed well

butter

sea salt

fresh ground pepper

parsley for garnish

1. Set a large pot of water to boil.

2. Add the potatoes to the boiling water and cook until they reach your desired texture (I like mine firm tender with a bit of snap, but also starting to fall apart).

3. Drain the potatoes in a colander and then return to the pot so they stay warm.

4. Serve topped with plenty of butter, sea salt, pepper, and parsley for garnish.

Notes From Nikki-Summer Squash Spaghetti

Summer Squash "Spaghetti" with Fresh Pesto (Not to be confused with spaghetti squash!)
Hello fellow Inverbrook CSA members! Summer's not kidding this year, is it? Holy heat wave! Below you'll find a perfect summer dish. Little to cook, could even be served totally raw. I parboiled the zucchini strands because my tummy doesn't like raw summer squash, but that's just me. This dish came together in a flash, and was well received by my family. We enjoyed a side of local summer sausage, but the dish is totally satisfying on its own. Enjoy!

Ingredients

4 large zucchini (or other summer squash), cut into spaghetti thin strips (I used a mandolin, but a vegetable peeler would also work... cut the strips into whatever width suits your fancy)

2 scallions, chopped (I briefly sauteed mine in a splash of olive oil because my body also doesn't like raw onions. I know, I'm rather sensitive. ;-))

1 pint grape tomatoes, halved lengthwise

1 garlic scape, chopped, or 1 small clove garlic, smashed

1-2 handfuls shredded parmesan (1/4-1/2 C), plus more for garnishing

1-2 handfuls fresh basil leaves (I tend to go heavy on the basil so used 2 handfuls)

1/4-1/3 C extra virgin, good quality olive oil

Juice of 1/2-1 lemon (I used the juice of 1 whole lemon, but I like things lemony ;-))

Sea salt

Fresh ground pepper

Crushed red pepper

Toasted pine nuts for garnish

1. Bring a large pot of water to boil, and add the summer squash "spaghetti."
2. Boil the squash strands for 2-3 minutes, just enough time to soften them ever so slightly.
3. Allow the squash to drain in a colander while you prepare the pesto.
4. Put the garlic, parmesan, olive oil, basil, sea salt, lemon juice, and fresh ground pepper in a food processor or blender and process until smooth. Depending on the amount of olive oil, lemon juice, basil, and cheese you started with, you may need to add more olive oil to thin things out. Taste and adjust before you add more of anything. You can always add more, but you can't take it back out. ;-)(You can also add a handful of the toasted pine nuts to the mix and process along with the rest of the ingredients if you'd like. I like to sprinkle them on top at the end, personally. Your choice, of course.)
5. Toss the pesto with the zucchini, tomatoes, scallions, and a bit of sea salt and fresh ground pepper. Taste and adjust.
6. Serve the "pasta" topped with shredded parmesan, toasted pine nuts, and a dash of crushed red pepper.

Serves 6-8

Notes From Nikki-Roasted Fingerling and Tomato Salad with Tarragon Dressing

Photo by Kiah Graham

Roasted Fingerling and Tomato Salad with Creamy Tarragon Dressing

Hello summer! Hello heat! Thank goodness Claire is supplying us with ample amounts of salad greens to eat; light dinners for oppressively hot evenings (or lunches for afternoons). This recipe does call for a quick roasting of the baby fingerlings from your Inverbrook share in a hot oven. It doesn't take long though, and having roasted potatoes in a salad helps to add staying power. Feel free to use whatever type of tomatoes you have on hand. I just happened to find some local grape tomatoes that were divine. Enjoy, and stay cool!

Ingredients
1 bag of Inverbrook salad greens, washed, spun dry, and torn into bite-sized pieces
1/2 lb or so baby fingerling potatoes, washed (and scrubbed in spots if needed)
2 pints grape tomatoes, halved
2-3 T chopped chives
Handful of fresh tarragon leaves (or more, I love tarragon so I tend to go heavy)
3-4 T extra virgin olive oil, plus another tablespoon or so for roasting the potatoes
Dollop or two of mayo
Dollop or two of sour cream, plain whole milk yogurt, or even cottage cheese
2-3 tsp dijon mustard (depending on your taste for it)
1 tsp local honey (support local beekeepers :-))
Generous splash or two of white wine vinegar (or a big squeeze or two of lemon juice)
Sea salt
Fresh ground pepper

1. Preheat the oven to 400.
2. Drizzle 1-2 T olive oil over a baking sheet and spread the potatoes over. Season with a bit of sea salt and fresh ground pepper.
3. Roast in the oven for until fork tender (about 15 minutes). Remove and set aside.
4. While the potatoes are cooling, put the chives, tarragon, 3 T olive oil (you can add more later if you need it), a dollop of mayo and a dollop of sour cream (or yogurt or cottage cheese... again you can add more later if need be), 2 tsp dijon (or more if you really like dijon), 1 tsp local honey, a generous splash of white wine vinegar or a squeeze of lemon, and a dash of sea salt and fresh ground pepper into a food processor or blender. Process until smooth.
5. Taste and adjust (very important!). At this point you can add in more mayo, sour cream (or yogurt or cottage cheese), vinegar or lemon juice, dijon, sea salt, chives, tarragon, etc. It took me a few tries to get this perfect, and my taste buds are different than yours so what worked for me won't necessarily work for you. Play with it. Have fun!
6. Toss the potatoes with the tomatoes and a bit of the dressing.
7. Toss the salad greens with a bit of the dressing.
8. Toss the dressed salad greens with the dressed potato/tomato mixture.
9. Drizzle with a bit more dressing if desired, and toss lightly again.
10. Serve topped with a bit of ground pepper, and a tarragon sprig for garnish.

Serves 4-6

Notes From Nikki--Father's Day Pancakes with a Green Twist

Photo by Kiah Graham

Banana, Coconut, and Cinnamon Pancakes with a Green Twist
If you're like me, you've got greens piling up in your fridge and are trying to stuff (or sneak ;-)) them into anything and everything this time of year. Why not pancakes? The idea came to me this morning as I started pulling out ingredients to whip up a batch of golden griddle cakes for Father's Day.
The recipe could easily be cut in half. This one makes about 18 medium-sized pancakes.
It would be fun to substitute the cinnamon with curry or garam masala, or use a teaspoon or two in conjunction with it. Let us know if you decide to try it.
Enjoy!

Ingredients

3 C white whole wheat flour (or whole wheat pastry flour)
1 1/2 tsp baking powder
3/4 tsp baking soda
Generous pinch of sea salt
1-2 tsp cinnamon (depending again on your taste for it)
3 C + milk (buttermilk, kefir, and coconut milk would also work, or a combination)
3 large eggs
1-2 tsp of vanilla extract (depending on your taste for it)
2 ripe bananas
1-2 healthy, generous handfuls of beet greens, stemmed and torn (you can also use kale, chard, or spinach)
1/4 C (heaping) shredded coconut (unsweetened)
Butter and/or coconut oil for the griddle
Maple syrup and more butter for serving

1. Combine the flour, baking powder, baking soda, sea salt, and cinnamon in a large mixing bowl using a wire whisk for even distribution.
2. Add the shredded coconut to the dry ingredients and whisk to combine.
3. Using a food processor or a blender, puree the bananas, greens, and 1 C of the milk.
4. Beat the eggs in a mixing bowl by hand with a wire whisk, and add in the vanilla, whisking to combine.
5. Add the pureed banana/greens mixture to the eggs and vanilla, plus 2 more C of milk. Stir to combine.
6. Add the wet ingredients to the dry ingredients and stir until well incorporated. Add more milk if you like a thinner pancake batter.
7. Add butter and/or coconut oil to a griddle pan and turn the heat to medium.
8. Once the griddle is hot, start making and flipping your pancakes. (I like to keep the finished ones in a 250 degree oven until they're all done.)
9. Serve piping hot, topped with a pat of butter and a splash of real maple syrup. Sprinkle a little extra cinnamon on as a pretty garnish.

Makes 18 medium-sized pancakes

Notes from Nikki-Curried Spinach and Garlic Scapes

Photo by Kiah Graham

You kow the haverst season has officially begun when Nikki offers up her amazing recipes.  Enjoy!

Spinach, Cauliflower, and Coconut Curry

I am so pleased to be sitting down to type my first recipe of the season! This may seem like an odd thing to be cooking during a heat wave, but, truth be told, I turned on the air conditioning. I know, I totally caved. All this heat and humidity and it's still May! I just couldn't do it. Plus I had spinach and garlic scapes from Inverbrook in the fridge, along with a head of cauliflower that desperately needed to be used or it was headed to the compost pile. Add to those a flourishing cilantro plant that was trying to bolt (why can't I grow cilantro?!), and the rest is history. It had to be done. A lovely curry over rice. I hope you enjoy it as much as we did. You can always wait for a cooler day to make it. :-)

Ingredients

4-6 T cold-pressed, organic coconut oil
1 large yellow onion, chopped
2-3 garlic scapes, chopped (or 3-4 cloves of garlic minced)
2-3 T of your favorite curry powder
sea salt
1 bag of Inverbrook spinach, washed, stemmed and torn into appropriately-sized pieces (however you like it [you can also substitute a bunch of kale or chard])
1 head of cauliflower, cored and broken or chopped into small florets (bite-szed)
2 lbs boneless, skinless chicken thighs (optional)
1 can chickpeas, drained and rinsed (use 2-3 cans if you're omitting the chicken)
1 can coconut milk (not light)
1 28 oz can chopped tomatoes
Generous handful of chopped cilantro leaves

Steamed basmati rice

1. Saute the onions and garlic scapes in 2-3 T coconut oil over medium heat until the onions are translucent.
2. Add the curry powder and stir to combine.
3. Throw in sea salt to fit your liking.
4. Add the tomatoes and coconut milk and bring to a simmer.
5. If you are using the chicken, brown it on both sides in 2-3 T coconut oil in separate pan over medium high heat. Once it is finished browning, place it in the pan with the simmering tomatoes and coconut milk.
6. Add the cauliflower to the simmering tomatoes and coconut milk and simmer until the cauliflower is soft and the chicken is cooked through.
7. Add the spinach to the mix, stirring until wilted.
8. Add in the chickpeas.
9. Turn off the heat and add the cilantro.
10. Taste and adjust the seasoning.
11. Serve atop a bed of steamy basmati rice.

Happy Halloween -- Cooking with Pumpkins (and their seeds)

Happy Halloween everyone.  I thought you would appreciate these Halloween inspired food links and a great new recipe from Nikki.  Enjoy!

Food52 Homemade Halloween Treats

Roasted Pumpkin Seeds from Maria's Country Kitchen

101 Cookbook's Toasted Pumpkin Seeds Three Ways

Food52 6 Drinks for after Trick-or-Treating

Notes From Nikki
Pumpkin Lasagna
Happy Halloween! I thought it would be appropriate to share a pumpkin recipe as it is Halloween. A frosty, snow-covered Halloween, but Halloween nonetheless. This recipe includes chicken apple sausage. Feel free to omit it for a vegetarian version. It will still be delicious. You can also substitute the chicken apple sausage with your favorite chicken or turkey sausage or ground turkey (cook the ground turkey or any bulk sausage along with the onions, garlic, and sage before you add the chard). Unfortunately, I forgot to snap a photo. You'll just have to make it yourself to see how pretty it is. ;-)


Enjoy!

Ingredients
1 large onion, chopped
3 cloves garlic, minced
2 sprigs sage, stems discarded, leaves minced
2-3 T extra virgin olive oil
3-4 C cooked pumpkin (I halved, seeded, and roasted two of the pumpkins from our Inverbrook share, the oblong one and the orange and green sugar pie pumpkin; both boast tremendous flavor)
2 bunches chard, tough stems removed, chopped
Sea salt
Fresh ground pepper
1- 1 1/2 lbs cooked and sliced apple chicken sausage (enough slices for two layers of the lasagna)
1 box no-boil lasagna noodles (feel free to use your favorite cooked lasagna noodles; the no-boil noodles are just a convenience)
1/2 C fresh shredded parmesan
3 C shredded mozzarella
1/4-1/2 C ricotta cheese (I used whole-milk for maximum flavor)
Splash of milk
Butter for greasing the bottom of the lasagna pan

1. Preheat the oven to 375.
2. Saute the onion, garlic, and sage in a large skillet over medium heat until fragrant. Season with sea salt and fresh ground pepper.
3. Toss in the chard and continue sauteing until the chard is wilted.
4. Add in the cooked pumpkin and another dose of sea salt and pepper, stirring well to incorporate. Taste and adjust the seasoning.
5. Grease the bottom and sides of a lasagna pan with a bit of butter.
6. Add a splash of milk to the bottom of the pan, and then top with your first layer of lasagna noodles.
7. Top the noodles with the pumpkin/chard mixture, a layer of sliced sausage, close to half of the mozzarella (keep in mind that you'll just need to reserve some [less than 1/3] for the very top), half of the parmesan, and 1/2 of the ricotta (tiny dollops spread fairly evenly apart), in that order.
8. Add another layer of noodles, pumpkin/chard mixture, sausage, mozzarella, parmesan, and ricotta.
9. Top this second layer with a final layer of noodles, the remainder of the mozzarella, and a drizzle of milk over the top.
10. Tent with foil and bake until bubbling (about 30 minutes).
11. Remove the foil and bake another 10 minutes or so until the top is golden brown.
12. Remove from the oven and allow to sit for a good 10-15 minutes before slicing.

Notes From Nikki-Three Great Fall Recipes

Good Old-Fashioned Beef Stew
My son, Kiah, has been begging me to make beef stew (his favorite) ever since the leaves started turning. This dreary day turned out to be the perfect day to hang in the kitchen, and the Inverbrook potatoes and parsley I had on hand sealed the deal. Although it's a cinch to whip together, you need time for this recipe. The meat needs to simmer at least an hour to get to the point where it just falls apart in your mouth. Any less than an hour and your jaws will be begging for mercy as they attempt to chew through all those tough little wads of beef. I started this stew late in the morning, finished it just after noon, and let it sit covered on the stove until dinner time. Perfect. All I had to do was reheat it a touch. I hope you enjoy it as much as we did!

Ingredients
3 lbs. beef stew meat, cut into bit-sized chunks
1 large yellow onion
2-3 cloves garlic, minced
1-2 T worcestershire sauce
3-4 T ketchup (or tomato paste)
3-4 bay leaves
6 medium-large russet potatoes, cut into bite-sized chunks
6 medium carrots, sliced/chopped into bite-sized chunks
Generous handful of chopped parsley leaves
Sea salt
Fresh ground pepper

1. Saute the beef, onion, and garlic over medium heat in a large soup pot until the meat is browned on the outside.
2. Season the beef mixture generously with sea salt and fresh ground pepper, and stir in the worcestershire and ketchup.
3. Add 8 C of water, along with the bay leaves, and bring to a boil.
4. Reduce the heat to simmer, cover, and simmer until the meat is tender (about 45 minutes-1 hour).
5. Add in the potatoes along with more sea salt and pepper, and continue simmering until the potatoes are starting to get tender, but are still pretty firm.
6. Add in the carrots, and simmer until the potatoes and carrots are firm tender, and the meat is super tender.
7. Turn off the heat and stir in the parsley.
8. Taste and adjust the seasoning.
9. Serve and enjoy!
Serves 6-8

Kabocha Squash Bowls with Local Drunken Cranberry Turkey Sausage and Greens
If you haven't tried the sausage from the good folks at Maiale, do yourself a favor and indulge the next time you're out at the Kennett Farmers Market on a Friday. It's to die for. Really. I have a slight sausage addiction thanks to these guys. They have vegetarian options as well. The following recipe showcases their "turkey sausage with drunken cranberries". I was told that the "drunken cranberries" are soaked in white wine. Feel free to substitute other turkey based sausage here, or just leave it out. The squash will still be tasty with just the greens. I would throw a bit of fresh minced garlic into the saute pan along with the greens to give it more depth if you decide to leave the sausage out.

Ingredients
1 package of Maiale Drunken Cranberry Turkey Sausage (or approximately 1/2 lb of turkey sausage of your choice)
2 bunches of cooking greens, stemmed and roughly chopped (I used the perpetual spinach from our Inverbrook share)
2 kabocha squash, halved and seeded
2-3 T extra virgin olive oil
Sea salt
Fresh ground pepper
1/2- 3/4 C freshly shredded parmigiano reggiano

1. Rub the the squash halves with a bit of olive oil and season with sea salt and pepper.
2. Roast uncovered in a 400 degree oven until the squash is tender when pierced and slightly browned (about 20-30 minutes).
3. While the squash is roasting, remove the sausage from its casing, and saute over medium heat in a large skillet until cooked through, breaking it up as it cooks.
4. Add in the greens and saute until just wilted.
5. Turn off the heat and cover to keep warm.
6. Once the squash is finished roasting, remove it from the oven and fill each half with 1/4 of the sausage mixture.
7. Sprinkle the top of each squash bowl with parmigiano reggiano, and return to the oven briefly to melt and brown the cheese slightly.
8. Serve and enjoy!
Serves 4

Sweet Potato Apple Cake
This recipe from Whole Foods Market showed up in my inbox today: http://www.wholefoodsmarket.com/recipes/2658?utm_source=Responsys&utm_medium=email&utm_campaign=2011_10_19_Recipe

The sweet potatoes from this week's share are perfect for this. I changed things ever so slightly, using real maple syrup instead of brown sugar, coconut oil instead of cooking spray, etc. My version is below.
I hope you enjoy it as much as we did.

Ingredients
1 C whole wheat pastry flour or white whole wheat flour
1 tsp baking soda
Generous pinch of sea salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4-1/2 C real maple syrup (1/2 C makes for a sweet cake, use less if you're looking for something a bit more mild)
1 large or 2 small eggs
2 small-medium sweet potatoes (about 3/4 lb.), peeled and grated
1 large or 2 small apples, peeled, cored, and grated (I used honey crisp)
1 tsp vanilla extract
Coconut oil for greasing the pan (extra virgin olive oil will work too)

1. Preheat the oven to 350.
2. Combine the flour, baking soda, salt, cinnamon, and nutmeg in a bowl.
3. Combine the apple, sweet potato, eggs, maple, and vanilla in another bowl.
4. Fold the dry and wet ingredients together, stirring until just combined.
5. Grease an 8" cake pan with coconut oil, and spread the cake batter evenly into it.
6. Bake until cooked through (about 40 minutes).
7. Allow to cool, slice, and serve.

This Week's Share and Notes From Nikki

I cannot believe its raining again.  I had really been enjoying the sunshine, along with the relatively warm weather and the changing leaf color.  Oh well.  The one good thing about the rain is that it forces me in front of the computer and I can update the blog.  Nikki has provided the perfect soup for this cool and rainy day--it seems to embody the sunshine we are missing today.  Enjoy both the recipe and this week's share.

This Week Share:
Winter Squash or Sweet Potatoes (depending on pick up day)
Potatoes
Green Beans
Cooking Greens
Eggplant and/or Green Tomatoes
Sweet Green Peppers
Hot Peppers
Garlic
Lemongrass
Dandelion Greens
Parsely
Sunflowers

NOTES FROM NIKKI
Butternut Squash, Corn, and Lemongrass Soup
This soup is decidedly rich and creamy without being heavy. A perfect soup for a wet, fall day. Kaboocha squash would work here as well (I would roast it right in its skin first to deepen the flavor). The corn can be added in after blending with an immersion blender for a chunkier version (I was in the mood for something smoother). Feel free to fish out the lemon grass stalks before blending. I always leave them in as I don't mind a few strings here and there in exchange for a more pronounced lemon grass experience. :-) Enjoy!

Ingredients
1 large butternut squash (or two small), skinned, seeded, and roughly chopped
2 stalks of lemongrass, outer leaves removed, cut into 2-3" pieces and then sliced again vertically
8 oz. frozen corn
6-8 C stock (I used chicken, but veggie would work fine here)
1 15 oz. can coconut milk (I prefer the full-fat version for the best flavor)
2-3 T extra virgin olive oil
1-2 cloves garlic, minced
1 large sweet onion, chopped
1 hot pepper, seeded, de-ribbed, and roughly chopped (I used one of the milder poblanos from our Inverbrook share. Feel free to use something hotter, or leave in some seeds and ribbing for more heat.)
Sea salt
Generous handful of fresh chopped cilantro leaves
Toasted pepitas for topping

1. Saute the garlic, onion, lemongrass, and hot pepper in the olive oil in a soup pot over medium heat until the onion is softened.
2. Add in the squash, tossing to coat.
3. Add enough stock to cover the squash mixture.
4. Bring to a boil, cover, and simmer until the squash is tender.
5. Turn off the heat, and add in the corn, coconut milk, and a generous dose of sea salt.
6. Using an immersion blender, puree the soup until smooth.
7. Stir in the cilantro, and taste and adjust.
8. Serve topped with a sprinkling of toasted pepitas.
Serves 8-10

Notes From Nikki-Lemony Haricot Vert with Shallots and Chicken Paillards

Lemony Haricot Verts with Shallots and Chicken Paillards

Well, at least all that September rain brought us a bounty of Inverbrook beans! The pretty little yellow haricot verts are my favorite, and make me feel better about the fact that there is mold growing all over my basement. ;-)


The following recipe is super simple to throw together, and showcases the beans in a delightfully rich and tangy way. If you're not into butter, skip it and just use olive oil. The advent of fall always leaves me craving heavier foods (like butter), but I know not everyone feels the same way. Enjoy!

Ingredients
2 bags Inverbrook haricot verts (I'm guessing about 1-1 1/2 lbs, give or take. Snap off the stem ends. I used the yellow ones.)
4 T extra virgin olive oil
6 small shallots, skinned and sliced
2 T butter
Flour for dredging the chicken
Juice of 1/2-1 lemon, plus a little zest for good measure (I used the juice of 1 whole lemon, but I like things really lemony. Use as much juice and zest as you like.)
6 boneless, skinless chicken breasts pounded thin (You can also use thin-sliced chicken breast cutlets or chicken tenders)
Sea salt
Fresh ground pepper
Small handful of chopped parsley leaves
1. Preheat the oven to 200 degrees.
2. Heat the olive oil over medium heat in a large skillet.
3. Season the dredging flour generously with sea salt and pepper, mixing together well.
4. Dredge the chicken paillards in the flour one at a time, and add them to the pan, cooking in batches (about 3-4 in the skillet at a time to avoid over-crowding), until both sides are golden brown and the paillards are cooked through, but still juicy inside (about 3-5 minutes per side, depending on thickness; they dry out quickly so don't overdo it). Feel free to add more olive oil to the pan if needed.
5. As the paillards finish, place them on a baking sheet in the oven so they stay warm.
6. Once all the chicken is finished and being kept warm in the oven, add the butter to the skillet, along with the shallots.
7. Saute the shallots until they are softened and starting to brown a bit.
8. Add in the haricot verts, tossing to incorporate everything.
9. Cover and steam until the beans are just barely tender (5-10 minutes, tops), shaking the pan every so often to prevent the beans on the bottom from browning. They should still have quite a bit of snap and lots of vibrant color when they're done.
10. Add the parsley, and sea salt and pepper to taste.
11. Lay a chicken paillard on a bed of haricot verts, garnish with a parsley leaf and a bit of fresh ground pepper, and serve.
Serves 6

Notes From Nikki-Happy Birthday Nikki!

Today is Nikki's birthday, hopefully someone else will be cooking for her this evening.  Happy Birthday Nikki, thank you for your great recipe ideas.







Potato, Kale, and Sausage Chowder

Fall is the perfect time of year for soups and stews and chowders. The following recipe is a hearty blend of potatoes, kale, and sausage. Topped with a bit of cheese, and served with a hunk of artisan bread, you'll have the makings for a stick-to-your-bones kind of meal. Enjoy!


Ingredients
1/2-1 lb sausage of your choice (I used mild Italian pork sausage this time around, but have also used smoked kielbasa with excellent results. If you decide to use a low-fat chicken or turkey sausage, you'll probably need to add a splash of olive oil to the pot while you're sauteing the onions and garlic along with the sausage. You can also cook the sausage on the grill or roast it in the oven, slice it, and add it to the chowder at the end when you add the kale, although again, you'll need a splash of olive oil to saute the onions and garlic in.)

2 cloves of garlic, minced
1 large yellow onion, chopped
About 1 dozen small-medium new potatoes (around 2 lbs.), scrubbed and cut into 1/8ths or 1/16ths
1 bunch of kale, stemmed and torn into smallish pieces
8 C chicken or veggie stock (you can also use 1/2 stock and 1/2 water)
Sea salt
Fresh ground black pepper
Grated parmigiana reggiana for topping (or other cheese of your choice; I use cheddar when I use smoked kielbasa)
1. Remove the casing from the sausage and cook over medium heat in a large soup pot, along with the onions and garlic, breaking up the sausage into bite-sized pieces.
2. Once the sausage is cooked through, add in the potatoes, season with salt and pepper, and toss to coat.
3. Add the stock, bring to a boil, reduce the heat to simmer, cover, and cook until the potatoes are firm tender.
4. Add in the kale and turn off the heat.
5. Taste and adjust the seasoning to your liking.
6. Smash up some of the potatoes a little with a spoon to thicken a bit (optional).
7. Serve topped with a sprinkling of cheese and a side of artisan bread.
Serves 6-8


Roasted Spaghetti Squash with Brown Butter, Honey, and Sage

One of the many things I love about winter squash is that it can live on my kitchen counter for quite a while before I have to do anything with it. This is a welcome trait in the midst of our hectic fall schedule. In the following recipe I used spaghetti squash because it was what I had on hand, but any roasted winter squash will work. The carnival squash from our Inverbrook share would work beautifully here (and would be much more beautiful). Just halve the squashes, seed, and roast until tender, then add the brown butter, honey, and sage mixture directly to the squash halves, and serve them as little bowls of buttery goodness. Yum! Enjoy!


Ingredients
2 roasted spaghetti squash (Halve the squashes, seed, and roast on a baking sheet in a 400 degree oven until tender and browned a bit. Once the squashes are done and slightly cooled for handling, scrape the meat from the skin with a fork creating spaghetti-like strands. Set aside and keep warm.)
4 T unsalted butter
Pinch or two of nutmeg
1-2 T finely chopped fresh sage leaves (plus more leaves for garnishing)
2 tsp honey plus more for drizzling
Sea salt
Fresh ground pepper
1. Melt the butter in a skillet over medium-low heat.
2. Add in the nutmeg, sage, and a pinch of salt.
3. Simmer over medium-low heat until the butter starts to brown. (Watch very carefully! Butter can go from yummy, toasty brown to burned in an instant. I've learned the hard way. ;-))
4. Stir in the honey.
5. Toss the squash with the brown butter mixture and a bit more salt.
6. Taste and adjust the seasoning.
7. Serve drizzled with more honey and garnished with a sage leaf and some fresh ground pepper.
Serves 3-4 as a side dish

Notes from Nikki-Potatoes and Roasted Poblano Gratin

Potato and Roasted Poblano Gratin
You may have noticed a decrease in my posts since the advent of fall (and by that I mean post Labor Day). For those of you who don't know me, I have four children that I homeschool. Those four children are also involved in a plethora of activities (dance, sports, drum lessons, attending programming at Open Connections [a resource center for homeschoolers], etc). I also work part-time as a teacher at Open Connections, and am a doula and lactation consultant with Well Born Baby (even though I am a busy mama, I am still taking clients... please send me your referrals :-) [nikki@wellbornbaby.com]). Yes, my plate is oh so full (no pun intended), and my time in the kitchen has been limited as a result. So, what does any of this have to do with Potato and Roasted Poblano Gratin? Well, besides providing an explanation for my lack of recipes this month, I also realize that I'm not the only one who is feeling frazzled this time of the year. As the lazy days of summer draw to a close and our schedules become a bit more demanding, we all start to feel tapped out. I don't know about you, but this causes me to crave some serious comfort food. This dish provides just that, comfort. It's warm and heavy and satisfying, just what my body and soul are craving at this time of the year when the days are suddenly shorter and the nights are colder, and by nightfall, I'm simply tuckered out. I hope you enjoy it as much as we did. The roasted poblanos really set if off, so I wouldn't suggest leaving them out or using them fresh. Roasting them gives the dish a depth that wouldn't be possible with fresh peppers. Enjoy!

Ingredients
1 large (or 2 small) yellow onions, chopped
2-3 cloves of minced garlic
3-4 lbs. of potatoes (I used a combination of new purple and red potatoes from our Inverbrook share that have been patiently waiting on my kitchen counter), boiled until tender and sliced 1/8-1/4" thick
2-3 T extra virgin olive oil
6 small poblano chile peppers (anaheims will also work for a milder version), roasted under a broiler until charred on all sides, steamed in a covered bowl for 10 minutes, and then stemmed, skinned, seeded, and chopped (wear gloves, trust me)
1.5 C fresh or frozen corn kernels (thawed if frozen)
2 C half and half
Sea salt
1.5-2 C shredded Mexican cheese of your choice (I used a combination of jack, manchego, and anejo)
1 T butter
1. Preheat the oven to 375.
2. Saute the onions and garlic in the olive oil over medium heat in a large skillet.
3. Add in the roasted chiles and corn, stirring to incorporate.
4. Add in the potato slices, tossing to coat. Season generously with sea salt.
5. Turn off the heat and set aside.
6. Butter a deep casserole dish, and fill with the potato mixture. Press the mixture down into the pan so that it is evenly distributed.
7. Drizzle the half and half over the potato mixture, and top with the cheese.
8. Bake until the gratin is bubbling and the cheese is melted and browned a bit (about 30 minutes).
Serves 8-10

Notes From Nikki-Roasted Carnival Squash Soup

Roasted Carnival Squash Soup

And suddenly, it's fall. That was quick. :-)
The following recipe will help warm your bones during these chillier nights we've been having. It screams fall with its squash and apples and sage. Be sure to serve it with plenty of warm, crusty bread. Delicious!


Enjoy~

Ingredients
4 small carnival squash, halved and seeded
4 T extra virgin olive oil
1 onion, chopped
2 small-medium apples, peeled, cored, and chopped (I used honeycrisp)
4-6 C chicken stock (vegetable stock or water will work too)
2-3 T chopped fresh sage leaves
Sea salt
Fresh ground pepper
1-2 C whole milk
Toasted pepitas for topping
Crumbled feta for topping

1. Preheat the oven to 400.
2. Rub the squash halves with a bit of the olive oil (not the skin) and season with sea salt and pepper.
3. Roast the squash until it is soft and browned a bit. (This can be done ahead of time. My roasted squash halves sat in the fridge for a couple of days before I made the soup.)
4. Allow to cool just enough to handle, and then scrape the meat from the skin. Set aside (discard the skin).
5. Heat 2-3 T of the olive oil in a soup pot over medium heat, and add the onion.
6. Saute the onion until softened and fragrant, and then add in the squash, apples, sage, sea salt, and pepper.
7. Saute for a bit, and then add in the stock.
8. Bring to a boil, and then reduce the heat so that the mixture is simmering.
9. Cover and simmer until the apples are tender. Turn off the heat.
10. Using an immersion blender, blend it all together (the mixture will be thick).
11. Add the milk a bit at a time, stirring to incorporate, until the soup is the consistency you prefer (you can also add water instead of milk).
12. Taste and adjust the seasoning.
13. Serve topped with toasted pepitas and crumbled feta.

Notes From Nikki-Summer Squash Pancakes and Honey-Drizzled Delicata Rings

Roasted Honey-Drizzled Delicata Squash Rings over Garlicky Greens

I was elated to see delicata squash when we picked up our Inverbrook share this week. Delicata is my absolute favorite winter squash. I love that it doesn't need to be peeled and that the skin is entirely delicious and edible, not to mention its inherent beauty. This dish showcases its good looks as the squash is cut into rings and served over a bed of greens. Splendid! My kids devoured these rings, by the way. A nice alternative to onion rings or fries. Enjoy!

Ingredients

2 T extra virgin olive oil

1 T honey

2 delicata squash, sliced 1/4-1/3" thick (use a pairing knife to scrape the seeds from the slices, creating rings)

2 bunches chard (or other cooking greens), stemmed and chopped

1-2 cloves of garlic, minced

2 T extra virgin olive oil

Sea salt

Fresh ground pepper

1. Preheat the oven to 400.

2. Drizzle 2 T olive oil onto a baking sheet, and arrange the squash rings atop in one layer.
3. Drizzle the rings with honey, and season with sea salt and pepper.
4. Roast for about 7 minutes, turn the rings, and then roast for another 7 (give or take... you want the rings to be golden brown on both sides and cooked through).
5. While the squash is roasting, heat 2 T olive oil in a skillet over medium heat.
6. Saute the garlic until fragrant, and then add in the greens, sea salt, and pepper.
7. Saute just until the greens wilt, and then turn off the heat.
8. Turn the greens out onto a plate, and top with the roasted squash rings (I like to arrange them in a pile).

9. Serve family style.

Serves 2-3 as a side dish


Summer Squash Pancakes

So, my kids are sick of summer squash. Every time I put a dish on the table, they ask me if there is zucchini in it. ;-) I don't blame them. I do have a tendency to sneak it into just about everything this time of year. (Note to self: do NOT plant summer squash in the garden next year. Claire will provide plenty enough. ;-)) Despite their protests, they sincerely enjoyed the following dish. Pancakes! What's not to like? These work out to be something like a potato pancake, only instead of grated potatoes, you use grated summer squash. Super easy and quite tasty. Enjoy! Oh, incidentally, my kids insisted on topping these with ketchup (the horror!). Feel free to heed their advice if you must, although I wouldn't do it. ;-)

Ingredients
3-4 T extra virgin olive oil
3 medium summer squash (I used 1 zephyr and 2 pattypan), grated (largest holes)
2 eggs
1 C bread crumbs (toast 2 slices of your favorite bread, allow to cool, and then give them a whirl in the food processor)
Small handful of chopped chives
1 clove garlic, minced
Sea salt
Fresh ground pepper
Grated parmesan for topping (optional)
Basil leaves for garnishing

1. Preheat the oven to 200.
2. Toss the grated squash with a bit of salt and set in a colander to drain for about 20 minutes or so.
3. Squeeze the drained squash by the handful to remove excess water, and then combine it with the eggs, chives, garlic, bread crumbs, a bit more sea salt, and pepper.
4. Heat the olive oil in a large skillet over medium heat, and form the squash mixture into patties (use about 1/4-1/3 C for each patty), one at a time, adding them directly to the skillet.
5. Place up to 4 patties at a time in the skillet, using a spatula to flatten them to about 1/4" thick.
6. Cook until the patties are golden brown on the bottom, and then flip (be careful, they're a little flimsy for the first flip).
7. Re-flatten a bit with the spatula, and cook again until the other side is golden brown (it should take a good 7 minutes or so per side; if you flip too early, you can always re-flip; I re-flipped a few times [I was feeling impatient ;-)]).
8. Place the finished patties on a baking sheet in the oven so they stay warm while you cook the other patties.
9. Serve each pancake topped with grated parmesan and a few basil leaves.

Makes approximately 8 pancakes.

Notes from Nikki-Recipes for Acorn Squash and More

Hope everyone is have a nice weekend.  Just a quick reminder that depsite the holiday, I will still be having CSA pick up tomorrow (Labor Day).  Nikki has been busy creating some great recipes with last weeks share, check out the 3 delicious "dishes" below.  Hopefully her culinary adventures will inspire a little time in the kitchen this long weekend.

Baked Acorn Squash with Maple, Rosemary, and Bacon

A little taste of fall, although technically it's still summer. I feel the change a comin', though. This dish makes it easier to say goodbye to my beloved summer. Enjoy!

Ingredients
2 small acorn squash, halved and de-seeded, stems removed to alleviate excessive tilting
2 T butter, divided into 4 equal parts
2-4 T pure maple syrup
2 sprigs rosemary, de-stemmed and minced
4 slices of bacon, fried and crumbled (optional, use smoked finishing salt as an alternative)
Sea salt
Fresh ground pepper
1. Preheat the oven to 400.
2. Place the squash halves on a baking sheet, put 1/2 T of butter in each, along with 1/2-1 T maple syrup, a generous sprinkling of the fresh minced rosemary, a bit of sea salt, and some fresh ground pepper.
3. Bake in the oven until the squash is tender and browned along the rim.
4. Allow to cool a bit, top each with a crumpled slice of bacon (if using), and serve.
Serves 4

Roasted Curried Potatoes and Eggplant

This delectable dish is a cinch to make. Served with a side of steamed rice, it makes for a quick and satisfying meal. Use your favorite curry powder blend and end-of-the-season heirloom tomatoes that perhaps got too big for their britches. I used two GIANT heirlooms that I picked up from the KSQ farmers market. They were a little too overripe to eat raw, but roasted, along with the eggplant, potatoes, and a sweet onion, they were divine. Enjoy!
Ingredients
1-1 1/2 lbs. new potatoes (I used yellow fingerlings), halved or quartered the long way
6-8 T extra virgin olive oil
1 sweet onion, chopped
2 long, skinny eggplant, sliced
2 small, globular eggplant, quartered and sliced
2-3 large heirloom tomatoes (or more smaller ones), cored and roughly chopped (large pieces are fine)
3-5 cloves of garlic, minced
Handful of fresh, chopped cilantro leaves (save a few leaves for garnishing)
2-3 T of your favorite curry powder
Sea salt
Fresh ground black pepper
Plain yogurt or sour cream for topping (optional, but highly recommended)
Steamed rice to serve along side (optional)
1. Preheat the oven to 400.
2. Drizzle 3-4 T of the olive oil onto a baking sheet, and spread the potatoes atop. Season the potatoes generously with sea salt, pepper, and about a tablespoon of the curry powder. Pop the potatoes in the oven and roast until tender.
3. Drizzle the remaining 3-4 T of olive oil along the bottom of a baking dish. Spread the onion, garlic, eggplant, and tomatoes atop and season with sea salt, pepper, and the remaining tablespoon of curry powder. Toss to coat. Roast alongside the potatoes until the tomatoes fall apart and the eggplant is tender.
4. Toss the potatoes with the eggplant/tomato mixture and the cilantro.
5. Taste and adjust to your liking.
6. Serve with steamed rice (if desired), and a dollop of plain yogurt or sour cream.

Chocolate Zucchini MuffinsHaven't used up the mountain of zucchini living in your fridge yet? Me neither. This is about the time of year that I start grating zucchini and putting it in everything... pasta sauce, chili, muffins, bread, etc. The following recipe is one that I adapted from my dear friend Heidi Swanson's 101 Cookbooks site. The recipe is basically the same, I just switched out all-purpose flour for white whole wheat (ww pastry flour would work too), sugar for pure maple syrup, and milk for buttermilk (I didn't have buttermilk on hand). I also halved the amount cocoa powder and chocolate chips (my kids aren't big on super rich chocolate goodies... I know, what's wrong with them?). Because of the reduced chocolate chips and maple syrup swap, this probably isn't as sweet as Heidi's version. Feel free to use more maple syrup. You could probably use up to 1 C safely. As always, I encourage you to play around. Make it your own. :-) Enjoy!

Ingredients
1/2 C pure maple syrup (or more for a sweeter version)
3/4 C organic, extra virgin coconut oil, warmed to a liquid state
3 eggs, beaten
1/2 C milk (or buttermilk or plain yogurt)
2 C grated zucchini (or any summer squash)
1/2 C semisweet chocolate chips (or more if you want a richer chocolate experience)
2 C white whole wheat flour (or whole wheat pastry flour)
Butter for greasing the pans (or more coconut oil)
1/2 C good quality cocoa powder (I used Green & Black's)
1 1/2 tsp. vanilla extract
Pinch or two of sea salt
2 tsp. baking soda
1 tsp allspice
1 1/2 tsp. cinnamon

1. Preheat the oven to 350.
2. Grease 1 and 1/2 standard muffin pans with the butter (to total 18 muffins).
3. Combine the dry ingredients in one bowl.
4. Combine the wet ingredients in another bowl (make sure your coconut oil is really warm so it doesn't solidify when it comes in contact with the cold eggs and maple syrup).
5. Fold in the chocolate chips and zucchini.
6. Fill the pans with the batter, and bake in the oven for about 30 minutes or until the muffins are cooked through (don't leave them in for too long or they will dry out).
Makes 18 muffins