The Bishop's Orchards CSA Blog is designed to update the shareholders and participants in the program with news from the farm, pictures and videos of what is happening. This is a discussion board for people to ask Bishop's CSA questions and bring ideas and comments to the table! Want to know what to do with an item that you received in your basket last week? Ask us, we're here to help. Bishop's Orchards, providing you with the freshest farm products in Guilford since 1871.
PS: Make sure to be careful while using the mandolin, which has a sharp blade! Do not try to use the entire vegetable; when you get to the end, stop, or else you can cut your fingers. (Believe me, I know from experience :).
1. Slice the cucumbers and onion into a large bowl with the mandolin.
2. Add all remaining ingredients, and toss.
Add all the ingredients for the sauce into a saucepan and cook for 2 hours over medium-low heat. Remove the sauce from the heat and place into a food processor or blender and puree. Strain the sauce and set aside.
Use on grilled meat of your choice!
Unitil next time,
Hope and Erin!
What an excellent way to use up your share this week. I bet a bit of chili in here would taste great.
Combine ingredient in blender or use a stick blender to your desired chunkiness.
Top with chiffonade of basil and parsley gently stir in and let sit for 1 hour to develop flavor before eating
Makes approx 3 cups
As we are still getting blueberries so I thought a new recipe for them might be in order. I have not tried it yet but will do so this weekend as I have to prepare breakfast for a crowd. This recipe can be a dessert or breakfast.
Place a rack in the center of the oven and preheat to 375 degrees. Grease a 9" ovenproof skillet or similar-sized baking dish with 1 Tbsp unsalted butter and set aside.
Add the sugar, eggs, whipping cream, vanilla, liqueur, lemon zest and salt to a blender and pulse several times to blend the ingredients completely. Add the flour and blend on low speed for 1 full minute to form a silky-smooth batter.
Pour the batter into the prepared dish or skillet and then scatter the fruit evenly across the top of the batter. Place the dish or skillet onto a rimmed baking sheet (just in case it flows over) and bake for 30-35 minutes. The edges will be golden-brown and the center will be firm to the touch or just very slightly wobbly. Remove from the oven and allow to cool slightly before serving.
Toss the zucchini, onion, shallots, and salt together in a colander and place over a bowl to catch the liquids.
Cover the bowl and refrigerate for at least a couple hours.
Toss once or twice along the way. You're aiming to get as much liquid out of the zucchini as possible.
When you're finished draining the zucchini, shake off any water. At this point you want the zucchini as dry as possible.
Place in a 1 liter / 1 quart jar along with the dill, chile pepper, and mustard seeds. Alternately, you can cram them into a 3/4 liter jar like I do, but it's always a bit snug in the jar.
Until next time,
Hope & Erin
3 cups sliced zucchini
Heat oven to 350. Grease bottom and sides of 13x9 pan
In a large bowl stir in all ingredients. Spread in pan
Bake 25 minutes or till golden brown.
Cut into 2 inch squares then cut squares diagonally.
Serve warm garnished with fresh parsley.
Hope & Erin
Here's what we are expecting to put in your share this week...
There may be a few tomatoes. I got a call from a very local grower in a bind to move some tomatoes. I like to help, but won't know until later in the week.
Two Thirds Share
Hellooooo, Laura here. Hope and Erin brought us a taste of this at pickup yesterday and I was thrilled. This was fantastic. Definitely worth putting your oven on even in the heat! Thank you both so much for this recipe!
Combine the flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs.
Stir 1/2 cup into zucchini mixture.
Bake at 375° for 35-40 minutes or until golden and bubbly. Yield: 16-20 servings.
Beet Green Pesto
Makes about 1-1/2 cups
4 garlic cloves, peeled
Pulse the garlic cloves in the bowl of a food processor fitted with the metal blade until they are minced. Add the beet greens, walnuts, parmesan, salt and pepper. Puree the mixture and while the motor is running, drizzle the olive oil through the feeder tube until the pesto is fully combined.
Store in an airtight container in the refrigerator. Or freeze like we did!
Until next time,
Hope and Erin!
Note from Editor: I freeze my summer pestos all the time and am delighted with this tray. Big Y is having a sale on cannine items. I am not sure if they are selling this one though. Walmart also has pletny of canning supplies. Cannnot get out to shop? Try Amazon.
We all know and love broccoli, one of the world's most delicious vegetables that, in my opinion, is too often steamed or boiled and thrown on the edge of a plate as an easy side dish. But broccoli rabe? What is this, you may ask? Well, think of broccoli rabe as broccoli's stylish, Italian cousin, who is both worldly and rustic at the same time. (I know, I just gave a personality to a vegetable). The point is, broccoli rabe is delicious, and it's no wonder why it's an Italian staple. It has a peppery bite that is often countered with sweet or smoky flavors such as sausage, parmesan, or raisins, and enhanced with a sprinkle of chili flakes. I went the classic route with this super-simple side, but you can easily turn this recipe into an entrée; for example, add in some sliced, cooked Italian sausage and a can of creamy white beans, and toss it with some pasta in olive oil. Or, lay the broccoli rabe on sliced focaccia bread with mozzarella and grilled or breaded chicken and turn it into paninis. Those are just a few ideas, but the possibilities are endless! Of course, you could also just embrace this delicious vegetable, and enjoy this recipe just as it is!
1. Chop (cleaned and thoroughly dried) broccoli rabe and set aside in large bowl—note: I love the stems, and think they are the best part, but you don't have to include them
2. Heat large skillet to high heat; add olive oil and garlic
3. Sautee garlic for no more than a minute, and add broccoli rabe
4. Add salt and chilli flakes; sauté for only a few minutes, until leaves are wilted but not soggy and stems are still crisp
5. Take of heat; while it is still hot, add parmesan, walnuts, and a drizzle more olive oil; adjust salt to taste (if necessary)
6. Make sure all ingredients are tossed in well with the brocolli rabe and enjoy!
Note from the Editor: Here is some other information about broccoli rabe. Just click Broccoli Rabe.