Bard Family Market Garden CSA

July 10, 2014 - Week Seven

What's in your box

Manny or Tyria Cucumbers

Costata Romanesco and/or Success Straightneck Summer Squash

Lacinato Kale

Dragoon Romaine and Rhazes Red Bibb Head Lettuce

Napoli Carrots (Storage Tip: If you are not eating carrots right away, cut off the tops)

King Richard Summer Leeks

Pink Beauty Radishes

King of the North or Purple Beauty Sweet Pepper

Sugar Snap Peas

Jalapeño, Black Hungarian or Wenks Yellow Hot Peppers

Italian Parsley

New Potatoes (standard share)

Rainbow Chard (standard share)

Green Onions (standard share)

This weeks recipes

Zucchini Crisps-Ellie Krieger

2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4-ounce)
1/4 cup plain dry bread crumbs
1/8 teaspoon salt
Freshly ground black pepper

Preheat the oven to 450 degrees. Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet. Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

Lentil and Carrot Salad with Kale-Serious Eats

1 cup Puy lentils

3 carrots, peeled and cut into 1/4 inch rounds

1 onion, split in half

1 clove

1 bay leaf

3 cups homemade or store-bought low sodium vegetable broth

Kosher salt and freshly ground black pepper

2 tablespoons olive oil, divided

1 bunch kale, ribs removed and cut into ribbons

1 medium clove garlic, minced (about 1 teaspoon)

2 teaspoons sherry vinegar

1 teaspoon Dijon mustard

Place lentils in a large saucepan and cover with cold water. Bring to a boil. Strain lentils and place back in pot. Add carrots, onion, clove, bay leaf, broth, and a teaspoon of salt. Bring to a boil then reduce heat and simmer until lentils are tender, about 25 minutes. Drain pot. Place lentils and vegetables in a large bowl. Discard clove and bay leaf. Season to taste with pepper and more salt. In a medium saute pan, heat olive oil over medium heat until shimmering. Add kale and cook, stirring frequently, until starting to tenderize, 3 to 4 minutes. Add garlic and cook, stirring constantly until fragrant, about 30 seconds. Season to taste with salt and pepper and add to lentils.In a small bowl, whisk together olive oil, vinegar, and mustard. Season with salt and pepper. Pour vinaigrette over lentils and toss to combine. Serve immediately, or allow to cool and serve cold or at room temperature. Salad can be stored in a sealed container for up to 2 days in the refrigerator.

Carrot Top Pesto-Foodie Underground

Carrot tops from 4 to 5 large carrots

1/2 cup raw hazelnuts

1/4 cup olive oil

1 clove fresh garlic

1/2 teaspoon sea salt

Juice of half a medium-sized lemon

Leaves from a sprig or two of mint

Black pepper to taste

Rinse the carrot tops and remove the stalks and any parts that are discolored – you want the fresh green stuff. Place all of the ingredients in a food processor and pulse until smooth. If it’s too chunky, you can add in some more olive oil. For an idea of what the consistency should be like, I should note that I make this pesto to be a little textured and spreadable, not a runny paste. Then use it as a spread, a dip or just as a side to roasted root vegetables.

What's happening at the garden this week

Transplanted late summer broccoli and cabbage and basil. Direct seeded more lettuce mix. Tilled under some cover crop to help with soil fertility. Continue with market garden maintenance. Weeding, fertilizing, irrigating, when needed. Started more seeds; kale, head lettuce, napa cabbage, basil and broccoli.