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-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

This Week's Share-More Winter Squash, Potatoes and Garlic

This week's share includes more varieties of winter squash including Carnival Sweet Dumpling and Delicata.  If you are not familiar with the various types of winter squash and how to cook them, check out this great winter squash glossary from Culinate.  In the upcoming weeks you will have access to sunshine kubocha, more acorn, butternut and a few small pumpkins.  Along with winter squash, this weeks share includes the follow:

This Week's Share

Potatoes (red and blue gold)

Beans (on Monday) and Greens (on Wednesday)

Sweet Dumpling Carnival Squash

Delicata

Summer Squash

Garlic

Green Tomatoes

Eggplant

Dandelion Greens, Basil, Parsley and Mint

Below are a few recipe ideas for the items in this week's share.  Happy cooking.

A recipe for Quinoa Stuffed Sweet Dumpling Squash

Summer Squash Soup with Parsley Mint Pistou

This Week's Share-Potatoes and Eggplant (Notes from Nikki)

This week's share includes the beginning of summer staples like potatoes and eggplant, a welcome change from all the green, I am sure. This will be the last week for lettuce for a while. It has got quite a bit to it, luckily Nikki has provide a great recipe for it that can be found at the end of this post.

This Week's Share:
Potatoes
Eggplant
Small Bag of Lettuce
Cooking Greens (Chard or Perpetual Spinach)
Carrots
Beets
Herbs (mint, cilantro, and dill)

Notes From Nikki--Three Great Recipes Below:

Summer Picnic Potato Salad

Upon my arrival to pick up our Inverbrook Farm share yesterday, I was pleased to discover that two of the most important ingredients I needed to make the potato salad I was planning on bringing to a 4th of July potluck were right there in the distribution shed: potatoes and dill. Perfect! This salad is best served at room temperature for full flavor, but saves nicely in the fridge and can be eaten cold too. Enjoy!


Ingredients
2-3 lbs. new potatoes, scrubbed, boiled until tender, drained, cooled (enough to handle), and halved or quartered depending on size (I used the banana fingerlings from this week's share)
8 oz. sour cream
4 oz. mayonaise
1-2 T dijon mustard
3 scallions, trimmed and chopped (white and green parts)
6 celery stalks, trimmed and chopped
2 T capers
Handful chopped dill leaves plus more for garnish (you can also use parsley for garnish, and/or even add some chopped parsley to the mix)
4 oz. bacon, fried, drained, and broken into smallish pieces (optional)
Sea salt
Fresh ground pepper

1. Combine the sour cream, mayo, and mustard, and mix with the potatoes, smashing up some of the potatoes in the process. Add more sour cream or mayo if the mixture is too thick. (It's okay if the mixture is warm. This actually helps to bring out the flavor. It will cool to room temp by the time you're ready to serve it.)
2. Fold in the scallions, celery, capers, dill, salt, pepper, and bacon (if using).
3. Taste and adjust to your liking.
4. Serve and enjoy.

Serves 6-8 as a side dish (can be doubled)




















Whole Wheat Rigatoni with Sauteed Shallots, Fresh Garlic, Chard, and Exotic Mushrooms
Admittedly, this dish is a bit heavy for this time of year, but I had a hankering for something substantial after eating so many salads. :-) You could skip the cream and use the parmesan as a garnish, rather than incorporating both ingredients into the dish to create a sauce, for a lighter version. Either way, it is sure to please. The chard can be swapped out for spinach, kale, or any other cooking greens you have on hand. The bacon is totally optional (I've been on a bacon kick lately); again, for a lighter version, just omit it. However you decide to prepare the dish, I hope you enjoy it as much as we did.

Ingredients
2 T extra virgin olive oil
2 T butter (optional, just add a tad more olive oil if you decided to omit the butter, I was going for decadence ;-))
2-3 cloves fresh garlic, minced (or trimmed and chopped garlic scapes if you still have some on hand)
6 small shallots, sliced
Red pepper flakes
2 bunches chard, thick stems removed, torn or chopped
10-12 oz. exotic mushrooms (I used a combo of local crimini, shitake, and oyster), roughly chopped
1-1.5 lbs. whole wheat rigatoni (penne or rotelli will work too; you can also use a non-whole wheat version, I just love the nutty flavor that the whole wheat versions produce)
Handful or two of freshly grated or shredded Parmigiano Reggiano (plus more for topping)
1 C half-and-half or cream
Sea salt
8 oz. bacon, minced, sauteed until crispy, and drained (optional)
Fresh ground pepper

1. Put on a large pot of water to boil the pasta in.
2. While you are waiting for the pasta water to boil, saute the shallots, garlic, and pepper flakes in the butter and olive oil over medium heat until fragrant and softened.
3. Add the chard to the pan and continue sauteing until it starts to wilt.
4. Add in the mushrooms and saute until the mushrooms are soft, and the chard is completely wilted.
5. Once your water is boiling, add in the pasta along with some sea salt, and cook until al dente, reserving about 1/2 C of the cooking water for the sauce.
6. Add 1/2 C pasta water to the chard/mushroom mix, plus the half-and-half (or cream), and bring to a simmer.
7. Add in the parmesan, stirring to incorporate.
8. Season with sea salt, taste, and adjust to your liking.
9. Toss the pasta with the sauce, divide among plates, top each plate with a sprinkling of parmesan, some of the bacon (if using), and some fresh ground pepper.
10. Serve and enjoy!

Serves 6-8
Honey Dijon Salad with Pan-Roasted Chicken Tenders
Claire warned us, the salad greens this week have a bit of a bite. :-] Actually, they create the perfect foundation for this salad that sports a simple honey-dijon dressing and pan-roasted, boneless, skinless chicken tenders. Very light and flavorful. A perfect meal on a hot summer night. Enjoy!

Ingredients
1/4 C extra virgin olive oil
1-2 T dijon mustard
1-2 T honey
2 T white wine vinegar
Sea salt
Fresh ground pepper
8-10 oz. baby lettuce (I used two bags from our Inverbrook share)
1 lb.-2 lbs. chicken tenders
Splash of olive oil
Sea salt
Fresh ground pepper

1. Put the olive oil, mustard, honey, vinegar, sea salt, and pepper in a food processor and process until smooth and emulsified (you can also do this by hand with a wire whisk). Taste and adjust to your liking.
2. Season the chicken tenders with sea salt and pepper, and pan-roast in olive oil until browned on both sides and cooked through.
3. Toss the dressing with the salad greens, divide among plates, place 2-3 chicken tenders on top of each, drizzle with a bit more dressing, top with fresh ground pepper, and serve.

Serves 4-6

Notes from Nikki--4 great recipes

A big thank you to Nikki, who despite her busy fall schedule has still managed to put together some amazing recipes made from recent share vegetables.
Potato Leek Soup

Admittedly, I do miss those summer nights of yore, but I also love cooking up a pot of soup on a chilly fall evening. The following recipe is for a very simple potato leek soup. I used bacon in the mix, but feel free to nix that. A glug of olive oil will also do. Also, I used the red-skinned potatoes from last week's share, un-peeled, but any variety of potatoes will work just fine, even a mixture. You can't really mess this soup up. Enjoy!

Ingredients

1/3 lb of bacon, diced
3-5 leeks (depending on their size and your taste for them. I say, don't be shy. ;-)), white and light green parts only, sliced (make sure to wash out the grit after you slice them)
2-3 cloves of garlic, smashed and chopped
About 12 small-medium potatoes, quartered
1-2 Tbsp fresh thyme leaves
4-6 C chicken or veggie stock
1-2 C whole milk
Sea salt
Fresh ground pepper
Shredded cheddar cheese for topping
Chopped parsley for garnish

Instructions

Cook bacon in a soup pot over medium heat until fat is rendered.
Add in the leeks, sauteing until softened and fragrant.
Toss in the garlic and saute briefly.
Add the potatoes and thyme, stirring to combine and coat the potatoes.
Pour in the stock and turn up the heat to bring to a boil.
Reduce the heat and simmer, covered, until the potatoes are fork tender.
Smash the potatoes using a potato masher (or the back of your spoon).
Add in the milk, sea salt, and pepper.
Using an immersion blender, blend the soup just a bit to incorporate everything. (This step is optional. Feel free to leave the soup alone of you want it more chunky and rustic).
Taste and adjust the seasoning.
Ladle the soup into bowls, top with shredded cheese and a bit of parsley, and serve.




Sweet Potato, Black Bean Quesadillas

I brought these to a potluck yesterday and they were gone before I could even get a slice. Luckily I got to taste and sample them during the cooking process. ;-)
The following recipe makes 4 large quesadillas, which I then sliced into eighths like a pizza. Perfect for a party. Feel free to cut the recipe in half for a smaller crowd or a family dinner (or, if your family eats as much as mine does, keep the recipe as is ;-)).

Ingredients

2 large sweet potatoes, roasted in a 400 degree oven until soft, skinned, and mashed
1 large yellow onion, chopped
2-3 large cloves of garlic, minced
Glug of olive oil
A couple of generous pinches of mexican oregano
2-3 tsp cumin
1-2 tsp smoked paprika
1-2 tsp ancho or chipotle chili powder (just the ground peppers, not a "chili powder" mix)
Sea salt
3 cans black beans, rinsed and drained
1 1/2 lbs (or so) cooked, shredded chicken breast tenders (I simply cooked these over medium heat in some olive oil. Another option would be to use leftover roasted chicken or omit the chicken altogether)
8 large, flour tortillas
3 C shredded cheddar or jack cheese (or a combination of both)
1 bunch cilantro (minus the stems below the leaves), chopped

Instructions

Preheat the oven to 400.
Saute the onion and garlic over medium heat until softened and fragrant.
Add in the cumin, smoked paprika, ground chili, and sea salt.
Toss in the black beans, stirring to incorporate.
Saute a bit longer, allowing the flavors to meld.
Kill the heat.
Taste and adjust the seasoning.
Set aside.
Spread about 1/4 of the sweet potato mash onto one of the tortillas.
Top this with about 1/4 of the bean mixture and 1/4 of the shredded chicken.
Sprinkle cilantro over the chicken (don't be shy) and then top the cilantro with about 3/4 C of shredded cheese.
Place another tortilla over top of the cheese and bake in the oven until the tortilla starts to brown in spots and the cheese is all melty and yummy.
Repeat the above steps until you have assembled and baked 4 large quesadillas.
Slice the quesadillas with a pizza slicer and serve.

Enjoy!



Green Beans and Zesty Tomatoes

This is a very simple recipe that will showcase those lovely little green and yellow haricot verts especially, but any of the green beans from your Inverbrook share will do, really. Also, any and all of the tomatoes from your share will work. This a sure fire recipe, really hard to mess up. I happened to serve this with meatloaf and mashed potatoes as you will see in the photo. It's so versatile, it will make a lovely side dish for any number of main dishes, or a beautiful lunch all on it's own. Enjoy!

Ingredients

1-2 lbs or so green beans, stem end snapped off
1-2 large cloves of garlic
Glug of olive oil
1-2 tsp lemon zest
About 1 C or so fresh tomatoes, chopped
Sea salt
Fresh ground pepper
Shaved parmesan for topping

Instructions

Saute the garlic in the olive oil over medium heat until fragrant.
Toss in the lemon zest and beans, stirring to combine.
Cover and simmer, shaking the pan occasionally, until the beans are just barely tender (this will happen within 5-10 minutes, tops, so check very frequently).
Uncover and toss in the tomatoes, sea salt, and pepper.
Saute very briefly, just until heated through.
Turn off the heat, taste and adjust the seasoning, and serve topped with a few shavings of parmesan.

Arugula, Edamame Pesto

This stuff is so yummy, I simply can't stop eating it. I have put it on chicken, eggs, bread, tomatoes, potatoes, etc. Seriously, I have an addiction, and I really don't even care that much for arugula. :-) Anyway, the following recipe makes a vat of this stuff, but it stores really well, so have at it (or, feel free to cut the recipe in half). I hope you enjoy it as much as I have!

Ingredients

1 lb frozen, shelled edamame beans thawed (1 lb of fresh cooked edamame or fava beans would also work)
1/4-1/3 C olive oil
2-3 large handfuls arugula, washed and torn
1/3-1/2 C shredded parmesan
1-2 large cloves of garlic, smashed
Juice of 1 large lemon (add in some zest too, if you like the flavor)
Sea salt
Fresh ground pepper

Instructions

Place all the ingredients in a food processor and process until smooth.
Add in some water to thin, if necessary.
Taste and adjust the seasoning.
Spread on any number of things (or just eat it plain, by the spoonful) and enjoy!

Notes from Nikki-Roasted Red Potatoes and Heirloom Tomato Salad

Roasted Red Potatoes, Vidalia Onions, and Green Peppers
This dish is a cousin of the more common "Home Fries". It is super easy to make... roasted in the oven, rather than fried in a pan. A crowd pleaser, for certain. We ate this with fried eggs as a breakfast-for-dinner treat.

Ingredients

3 pints new red potatoes, quartered
1 large vidalia onion, sliced
1-2 large, or 3-4 small green bell peppers, sliced
1-2 large cloves of garlic, minced
3-4 Tbsp olive oil
Sea salt
Fresh ground pepper
Handful of chopped, fresh parsley

Instructions

Preheat the oven to 400.
Combine the potatoes, onion, garlic, sea salt, pepper, and olive oil in a large casserole dish.
Roast, tossing occasionally until the potatoes are firm tender.
Toss in the peppers and roast just a bit longer until the peppers are firm tender and roasted just enough.
Remove from oven, top with parsley, and serve.

Enjoy!

Serves 6
Sliced Heirloom Tomoatoes with Rosemary Maple Balsamic Drizzle and Smoked Sea Salt

Ingredients

Sliced heirloom tomatoes

3-4 Tbsp extra virgin olive oil
1-2 Tbsp balsamic vinegar
1 Tbsp pure maple syrup
1/2 clove of garlic, smashed
1 long sprig rosemary, leaves only
Pinch of fresh ground pepper

Smoked finishing sea salt

Instructions

Process the olive oil, vinegar, maple syrup, garlic, rosemary leaves, and pepper in a food processor until emulsified.
Taste and adjust seasoning to your liking.
Drizzle this magical mixture over the sliced tomatoes and top with smoked finishing salt.
Serve.
(Try not to fight over the drippings leftover on the plate. ;-))

Notes from Nikki-Chard Summer Squash Fritatta and Cabbage Pizza

Swiss Chard and Summer Squash Frittata

Oh the joy of summer! This bright and lively dish makes an eggscellent (I couldn't resist) breakfast-for-dinner kind of meal.
I'm so glad the rain has come so we can have greens again!

Ingredients

1 bunch swiss chard, stems removed, finely chopped
1 small, sweet onion, finely chopped
1 small summer squash, sliced
A glug of extra virgin olive oil
1 dozen eggs, whisked together
1/2 C (or more, if you wish) shredded parmesan cheese
Sea salt
Fresh ground pepper
About a dozen or so sungold tomatoes (cherry or grape would also work), halved
Small handful lemon basil, chopped (regular basil will work just fine too, add in a bit o' lemon zest to brighten it up)

Instructions

Preheat the broiler in your oven.
Saute the onion in the olive oil over medium heat in a non-stick or extremely well-seasoned cast iron skillet* (see note below) until fragrant and softened. Add in the chard and squash, sauteing until the squash begins to soften and brown a bit here and there (see to it that the squash actually touches the bottom of the pan by scooching the chard out of the way).
Arrange the chard and squash so that they cover the bottom of the pan somewhat evenly. Season the veggies with sea salt and pepper.
Pour the eggs over this mixture and give the pan a gentle shake or two so that everything sets evenly (or close to it). Season the eggs with sea salt and pepper and continue cooking until the eggs have set on the bottom and the sides of the pan. The very top of the mixture will still be wet.
Add the cheese to the wet top, distributing evenly.
Place the pan under the broiler (not too close, about 6 inches or so) and cook until the top is set... puffy and golden.
Slide the finished frittata onto a serving platter.
Toss the tomatoes and the basil together and sprinkle the mixture over the frittata.
Slice the frittata like a pizza (I even use my pizza cutter) and serve.
Enjoy!

* A note about skillets: In my experience, the key to a great frittata lies in the pan. Choose a skillet that is either cast iron and super well-seasoned (and that has a reputation for allowing things to slide right out of it), or go for a non-stick pan that has low enough sides so that you can just tilt it to let the finished frittata slide on out. Of all my skillets, I only have one that meets this criteria. I will never give it up! :-)


Roasted Garlic Potatoes

I threw these in the oven to roast while I prepared the frittata. Once these were finished, I pulled them out, turned on the broiler, and popped the frittata in the oven. The potatoes stayed warm enough sitting on the stove top while the frittata finished under the broiler. Worked out perfectly.

Ingredients

About 2 lbs or so new potatoes (I used the red golds from this weeks share, my fave), quartered (or halved if they're on the smaller side)
A couple glugs of olive oil
2 cloves fresh garlic, minced
Sea salt
Fresh ground pepper

Instructions

Preheat the oven to 400.
Toss the potatoes with the olive oil and the garlic. Season with sea salt and pepper--- be generous.
Spread the mixture onto a roasting pan and roast in the oven, tossing once in a while with a spatula, until golden and cooked through (about 25 minutes or so, depending on the size of your potatoes).
Serve and enjoy!





CABBAGE PIZZA


The inspiration for this recipe came from Heidi Swanson, 101cookbooks.com. The original recipe is here: http://www.101cookbooks.com/archives/japanese-pizza-recipe.html
A fabulous way to use up cabbage (ours had been sitting in the fridge all week from last week's share. :-}).
I hope you enjoy it as much as we did!

Ingredients
2 cute, little Inverbrook cabbages, shredded (about 2-3 C)
1 cute, little sweet onion, very thinly sliced
2/3 C white whole wheat flour (whole wheat pastry flour or all purpose flour would also work)
3 eggs, beaten

Glug of extra virgin olive oil

Sea salt
Fresh ground pepper

1/4 C toasted, sliced or slivered almonds
1 Tbsp chopped chives

*Ketchup
*Sour cream
(see note below)

Instructions
Toss the cabbage, onion, flour, and eggs together.
Heat the oil over medium heat in a non-stick skillet (or a very well-seasoned cast iron skillet that is known for allowing things to slide right out of it).
Spread the cabbage mixture into the pan so it covers the whole surface, pressing down with a spatula to flatten and level it.
Season with sea salt and pepper.
Cook for about 4-5 minutes or until the bottom is golden.
Put a plate, top down, on top of the mixture and flip the pan over so the pizza is on the plate, golden side up.
Slide the pizza right back into the pan (add more oil first, if necessary) so that the uncooked side is down.
Cook another 4-5 minutes, flip out onto a serving platter, top with the almonds and chives, slice, and serve.

Enjoy!

*Note: Much to my chagrin, my family decided to douse their slices with ketchup. Ironically, as I was eating the scraps off the 4-year-old's plate, I decided that this wasn't such a bad idea. ;-) I can also envision a dollop of sour cream (in lieu of ketchup) atop my next slice. Yum!

Notes from Nikki--Potatoes and Coleslaw

Even in this intense heat Nikki is cooking up delicious fare for her family. Check out the latest Notes from Nikki:

Grilled Potato Salad

I did it again. I stood next to a hot, hot grill in the 100 degree heat last night, this time roasting potatoes, lemons, and sweet onions over the fire. For some reason, it just feels better to do that, even in this wretched heat, than to stand in the kitchen over a hot stove. Anyway, the inspiration for this recipe came from my dear friend, Heidi Swanson (101cookbooks.com). Here is the original: http://www.101cookbooks.com/archives/grilled-potato-salad-recipe.html
Makes another wonderful summer meal. Stay cool!

Ingredients

Approximately 2 lbs Red Gold potatoes (or other new potatoes), thick sliced or halved if they're really little
1 sweet onion, thick sliced
1 red onion, thick sliced
1 lemon, thick sliced
1 large clove garlic, minced
2 glugs extra virgin olive oil
1-2 Tbsp balsamic vinegar
Handful fresh basil, chopped or sliced into ribbons
Sea Salt
Fresh ground pepper

Instructions

Toss the potatoes with 1 glug of olive oil and the minced garlic. Using your fingers, rub a bit of this oil/garlic mixture on the sliced onions and lemons as well.
Using a grill basket so you don't loose any of the potatoes, roast the potatoes, onion, and lemon over a medium-hot grill turning as necessary to avoid severe charring, until softened and marked to perfection. The onions and lemons will finish faster than the potatoes. Just pull stuff off as it finishes, setting it aside on a nearby pan.
Once everything is grilled, toss the whole lot of it, plus another glug of olive oil, the balsamic vinegar, the basil, the sea salt, and the pepper, until well combined. Fish out the lemon skins, and taste and adjust to your liking.
Serve and enjoy!













Good Old-Fashioned Coleslaw

Man, is it toasty outside! Whew! I was going to stir-fry the cabbage from this week's share, but decided I didn't want to stand over a hot skillet. The heat has given the cabbage a bit of a bite too, so I thought, why not sweeten it up. My grandmother used to make a simple version of coleslaw that I loved. She dressed the shredded cabbage with a mixture of vinegar, sugar, heavy cream, and salt. She also added shredded carrots and raisins to the shredded cabbage. I decided to leave out the raisins, and ADORN the big bowl of cabbage with those lovely little baby carrots from this week's share, instead of shredding them. I changed up the dressing just a bit too, using sour cream instead of heavy cream. It turned out beautifully and paired nicely with the barbecued chicken we grilled up to go along with it (so instead of standing over a hot stove, I stood next to a hot grill ;-)). A perfect summer meal! I hope you enjoy it.


Ingredients

2 small heads of cabbage, cored and shredded
1 C sour cream
1/4 C mayonaise (optional, this serves to thicken things up a bit and can certainly be left out, you could also try using whole milk, greek yogurt)
3-4 Tbsp apple cider vinegar (white wine vinegar would also work or you could try unseasoned rice vinegar for a more mild vinegar flavor)
3-4 tsp sugar (agave would work too, although the sugar gives rise to that good, old-fashioned flavor)
Sea salt
Fresh ground pepper
Baby carrots for garnishing (they could also be shredded and mixed in, my grandmother would be thrilled)
Handful of raisins (if you want to please my grandmother ;-))

Instructions

Mix together the sour cream, mayo (or yogurt, if using either), vinegar, sugar, salt, and pepper. Taste and adjust according to your liking.
Pour the mixture over the cabbage and toss to coat. (Mix in the carrots and raisons if you decide to go that route.)
Garnish with the carrots and serve.

Enjoy!

Notes from Nikki--Kale and Potatoes

The Latest from Nikki:

Smashed Potatoes with Kale and Sunflower Pesto

We have been reveling in market season! We visit the Kennett Square Farmer's Market every Friday without fail. I love the community camaraderie that is so evident in town that day. Thank you, Abby Morgan, for organizing such a fabulous weekly affair! Of course, the food is amazing too. ;-) Below is a recipe for Kale and Sunflower Pesto that I adapted from a recipe I picked up at the market (KSQ Farmer's Market Recipes by Jess, www.ksqfarmersmarket.wordpress.com). The original recipe calls for walnuts instead of sunflower seeds, which I didn't have on hand (not to mention the fact that the folks around here aren't particularly fond of walnuts). I made one or two other minor changes from there, and then used the pesto in smashed potatoes. The results were quite well received, coupled with grilled chicken and honey roasted, rosemary and balsamic tomatoes (it's a bit early for tomatoes, I know, but these beauties keep calling out to me at the market every Friday, begging me to take them home and roast them up).

Ingredients

2-3 bunches of Inverbrook Kale, tough stems removed, blanched in boiling water for for 3-5 minutes until bright green and tender (I think chard or perpetual spinach would work here too, although I haven't tried either of them)
2 handfuls (1/4-1/3 C) sunflower seeds, toasted in a skillet over medium heat
Zest of 1small lemon (add a little of the juice too if you like)
1-2 garlic scapes, chopped (1 or 2 garlic cloves would also work, adjust to taste)
1/4-1/2 C fresh grated parmesan cheese
1/4-1/3 C olive oil
Sea salt to taste
Fresh ground pepper to taste

Boiled potatoes, drained and smashed, still pippin' hot (I used a local yellow variety (wish I could remember the name) that I picked up at the market)
Sea Salt
Fresh ground pepper

Instructions

Combine all ingredients, except for the potatoes, in a food processor and give it a good whirl until you have a pesto-y consistency.
Toss in as much of the pesto as you like (I used almost all of it, but also had quite a load of potatoes), along with more sea salt and fresh ground pepper to taste. Stir it up and serve.

Here is a photo Azia snapped of her plate before she dug in. The potatoes turned out a brilliant green. Gorgeous.

Final Share--Roots for Roasting

All the root vegetables in this final share lend themselves well to roasting. Click here for Roasted Medley of Winter Roots-- you could replace the parsnips with either daikon radish or sweet potatoes. Roasted root vegetables are the perfect compliment to roast chicken--also available at the farm.
Click here to read CCDwell's blog post about roasting up one our chickens.

Frying Peppers

Last week I noticed the sweet and fruity frying peppers have be picked over in the sweet pepper bin. This week I separated them out so you all can be sure to try this delicious variety. To read more about the special variety I am growing click here--Jimmy Nardello's. Here is another recipe fitting for these week's share that uses frying peppers, potatoes, and jalapenos

Perfect Recipe for This Week's Share

I will be posting more about this week's share very soon--click here to read about a recipe featuring purple potatoes, haricot vert, mint, and new this week--edamame--the edible soybean.