Bard Family Market Garden CSA
July 10, 2014 - Week Seven
What's in your box
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
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.