Author: steelwheelfarm

Recipe

Patty Pan Squash Egg Cups

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Patty Pan Squash Egg Cups

  • Servings: 4-8
  • Difficulty: intermediate
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Squash Egg Cup
Ingredients:

  • 8 pattypan squash (or 1-2 squash per person depending on size)
  • 2 tbsp. olive oil
  • 1 medium onion, finely chopped
  • 1 tsp sea salt, divided
  • 3 garlic cloves, minced
  • 1 teaspoon minced fresh thyme leaves
  • 8 large eggs (or 1 per squash, depending on your final number above)

Directions:

  1. Preheat oven to 375°.
  2. Cut tops (stem ends) off squash and scoop out the seeds in the middle, leaving a shell at least 1/4 in. thick.
  3. Brush squash with olive oil.
  4. Heat oil in pan, add onio, salt and garlic and sauté until browned. Add thyme and stir until combined.
  5. Divide onion mixture evenly among the squash.
  6. Crack 1 egg into each squash, lifting out any white that doesn’t fit.
  7. Sprinkle eggs with remaining salt.
  8. Bake until eggs are set, 15 to 20 minutes.
CSA members, Recipe

Fava Bean Crostinis

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Fava Bean Crostinis

  • Servings: 4
  • Difficulty: easy
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Fava Bean Crostinis
Ingredients:

  • 1 lb fava beans in their pods
  • Lemon juice
  • Loaf of ciabatta bread
  • 1 cup grated pecorino cheese
  • 2-3 TBSP olive oil
  • 1 garlic clove
  • Salt and pepper to taste
  • Fresh herbs such as mint, tarragon or basil

Directions:

  1. Start off by shelling the pods and collecting the beans in a bowl. Save some whole beans to mix in or garnish at the end.
  2. Blend the rest of the beans, oil, lemon juice and garlic together in food processor until smooth.
  3. Blend in pecorino cheese, herbs, salt and pepper to taste.
  4. Mix in the beans you set aside whole beans.
  5. Meanwhile, grill ciabatta bread slices.
  6. Once toasted, top toasted bread with fava bean spread and serve as an appetizer or side dish!
CSA members, Recipe

French Endive Salad

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French Endive Salad

  • Servings: 2
  • Difficulty: easy
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Endive Salad
Ingredients:

  • 1 head endive frisée, rough chopped
  • 1 grapefruit (or other citrus fruit), peeled skinned and cut into 1-inch chunks
  • 1 cucumber, cut into cubes
  • 2 TBSP fresh chopped parsley
  • 2 TBSP olive oil
  • 2-3 TSBP cider vinegar (or more depending on your salad dressing preferences
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1 garlic clove
  • salt and pepper to taste
  • ¼ cup crushed and toasted pistachios

Directions:

  1. Chop all the vegetables and place in large salad bowl
  2. To make the dressing, blend together (with an emersion blender if possible): oil, vinegar, garlic, honey and mustard. Add salt and pepper to taste.
  3. Toss salad and dressing together. Top with toasted pistachios
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Bok Choy Fried Rice

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Bok Choy Fried Rice
  • Servings: 2-4
  • Difficulty: moderate
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Bok Choy Fried Rice
Ingredients:

  • 1 cup uncooked rice, prepared (I did a mix of white and brown)
  • 2-3 cloves garlic
  • 1 inch fresh ginger, minced
  • 3 eggs, whisked together
  • 1 bunch bok choy, rough chopped
  • 2-3 stocks fresh chives or scallions
  • 1/4 cup stock or water

Directions:

  1. Prepare rice as directed (or start with leftover rice)
  2. Whisk eggs and scramble. Once cooked, remove from pan and set aside
  3. Sauté garlic and ginger in pan with sesame oil until toasted
  4. Add bok choy and water. Cover and steam for 5 min. Then remove lid and finish cooking to desired tenderness. When done, set aside
  5. Take rice (or leftover rice) and sauté in pan with oil. Once it starts to brown, add the egg and choy into the pan and mix together. Once everything is heated up again, toss with sesame scallions and eat!
Recipe

Roasted Turnips

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Roasted Turnips

Ever wonder what to do with all those turnips that are hanging out in the back of your fridge?
Turnips-Idea
Ingredients:

  • Turnips! Lot’s of ’em
  • Parsley or whatever fresh herb you have handy
  • Garlic

Directions:

  1. Wash and quarter turnips
  2. Toss in herbs, garlic and olive oil
  3. Bake in over at 350 degrees until roasted, toasted and ready to eat!

That’s it!