Tag Archives: squash

Eating from the Farmstand Locavore (Week of September 4th – September 8th)

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1 Avocado (FL)
Arugula Avocado Salad
Kale Salad with Avocado and Orange

1 Small Bunch Arugula – Pesticide Free (Greens on the Gro Hydroponic Farm, FL)
Arugula Pesto. Great on Pasta and Sandwiches.
Arugula Avocado Salad

1 Small Bunch Lacinto Kale – Pesticide Free (Greens on the Gro Hydroponic Farm, FL)
Kale Salad with Avocado and Orange
Braised Lacinto Kale

1 Small Butternut Squash (CA)
Maple Roasted Butternut Squashand Sweet Potato

2 lbs Jewel Sweet Potato (US)
Maple Roasted Butternut Squash and Sweet Potato

4 Red Plums (CA)
Plum and Orange Galette
Plum Orange Jam

4 Valencia Oranges (Slightly Imperfect with Wonderful Taste CA)
Plum Orange Jam
Kale Salad with Avocado and Orange

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Eating From the Farmstand Locavore Bag (Week of July 31st – August 4th)

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From spicy sprouts to sweet apricots; this week’s Farmstand Bag will have your taste buds exploding with flavor.

– 1 Acorn Squash (NC)

Acorn Squash with Kale Soup

– 4 Apricots (WA)

Fruity Apricot Vinaigrette
1/2 lb fresh apricots
1 tbsp balsamic vinegar
1 1/2 tbsp olive oil
1 tsp ground mustard

Chop apricots well, then whisk in other ingredients. Source: Vintage Remedies

– 1 Bunch Green Kale (SC)

Acorn Squash with Kale Soup

– 1 Jumbo Yellow Onion (CA)

Acorn Squash with Kale Soup

– 5oz Spicy Sprouts Pesticide Free (FL)

Do it Yourself – How to Sprout
1. Soak seeds overnight in a bowl with water.
2. The next morning, drain water and rinse with fresh water once or twice.
Place in a sprouting bag, or sprouting jar without any water. (Should still be humid, not completely dry.)
3. Every morning and night rinse with fresh water, to keep the sprouts wet and clean of mould.
Ensure the sprouts never dry up, and repeat process until your desired length or age of sprout.
4. Rinse out with fresh water and serve immediately in salads, wraps, smoothies, juices, breads/crackers, or just eat as a snack.
Source: rawfoodswitch.com

– 1/2 lb Red Flame Seedless Grapes (CA)

Rinse and enjoy. Or place on a baking sheet and freeze for at least 2 hours for a cool, refreshingly sweet snack.

Eating From the Farmstand Locavore Bag (Week of July 10th – July 14th)

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– 1 Bunch Dandelion Greens (CA)

Spicy Dandelion Greens

Grilled Peach, Gorgonzola, Dandelion Greens

– 1 lb Yellow Onion (NV)

Spicy Dandelion Greens

Onion Rosemary Bread

Grilled Peach, Gorgonzola, Dandelion Greens

– 1 Bunch Lavender, Mint (My Mother’s Garden)

mint Tea

Grilled Peach, Gorgonzola, Dandelion Greens

– 1 lb Zucchini (SC)

Roasted Summer Squash

– 1 lb Yellow Squash (SC)

Roasted Summer Squash

– 3 Yellow Peaches (SC)

Grilled Peaches with Cinnamon and Rosemary

Grilled Peach, Gorgonzola, Dandelion Greens

-1 Bunch Rosemary (My Mother’s Garden)

Grilled Peaches with Cinnamon and Rosemary

Onion Rosemary Bread

Eating From the Farmstand Locavore Bag (Week of June 26th – June 30th)

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This week’s bag should be called the “Southeastern.” It has produce from Florida, Georgia, and the Carolina’s. The Southern-Summer charm is evident in this bag; from the southern peaches to the summer squash. Enjoy!

1 Bunch Green Kale (NC)

Roasted Beet and Kale Salad

Crispy Kale Chips

– 1 lb Yellow Squash (GA)

Zucchini and yellow squash gratin

Bourbon Mango Pulled Summer Squas

– 4 Yellow Peach (SC)

Peach Mango Popsicles

Beet Peach Salad

– 1 lb Beetroot (NC)

Roasted beet and kale salad

Beet Peach Salad

– 1 Tommy Atkins Mango (Florida)

Peach Mango Popsicles

Bourbon Mango Pulled Summer Squash

– 1 lb Zucchini (GA)

Zucchini and yellow squash gratin

Bourbon Mango Pulled Summer Squash

Eating from the Farmstand Locavore Bag (May 29th – June 2nd)

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Just when we thought our local season was coming to an end we got the great news that King Farm will try to harvest through the month of June. Locally + Sustainably Grown = Love

This weeks Farmstand Locavore Bag:

– 1 Greek Oregano 4″ Potted Herb (My Mother’s Garden)

Once you receive this potted herb, you’ll want to replant in a larger pot or plant directly in the ground. It will provide you oregano for many recipes to come if you provide it with a little sunlight and water.

Kabocha Squash with Tomato, Olives and Mozzarella

– 1 Kabocha Squash (King Farm)
Kabocha, Eggplant, and Mushroom Stir-fry

Kabocha Squash with Tomato, Olives and Mozzarella

– 1 Large Heirloom Tomato (King Farm)
Collard Greens in Tomato Sauce

Fresh Cabbage and Tomato Salad

Eggplant and Tomato Casserole

– 1 Green Cabbage (King Farm)
Smothered Collard Greens & Cabbage

Fresh Cabbage and Tomato Salad

– 1 Bunch Collard Greens (King Farm)
Smothered Collard Greens & Cabbage

Collard Greens in Tomato Sauce

– 1 lb Japanese Eggplant (King Farm)
Kabocha, Eggplant, and Mushroom Stir-fry

Eggplant and Tomato Casserole

– 1 Bunch of Bunching Onion (King Farm)
Thinking you could try your bunching onions with these – let us know what you think.
Smothered Collard Greens & Cabbage

Kabocha, Eggplant, and Mushroom Stir-fry

Kabocha Squash with Tomato, Olives and Mozzarella

Eating from the Farmstand Locavore Bag April 17th – April 19th

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ImageWe try to mix and match recipes so you have ideas for the entire bag.  The items often play well together so be creative.  If a recipe calls for a scallion consider trying the bunching onion, a red beet could possibly be substituted for gold.  Greens are often interchangeable too.  Recipes may not call for specific items but that doesn’t mean something tasty shouldn’tbe added.  The goal is to enjoy your Farmstand Locavore Bag and get the most out of all it has to offer.  

– 1 lb peaches.  Peaches will be small as this is the beginning of the season. (King Farm)

 Rosemary Infused Frozen Beach Bellini

Peach Pie:

Ingredients – 1 cup sucanat, 1/3 cup whole wheat flour, 1 tsp cinnamon, 4 cups fresh peaches, 2 Tbsp butter, frozen wheat pie crust (with a “lid”).  Directions – Combine all the filling ingredients in a medium bowl.  Gently stir to coat.  Place into the bottom of the pie crust.  Top and crimp the edges.  Bake at 400 degrees for 45 mins.  Source: Vintage Remedies

Eggplant and Peach Caponata

Fried Eggplant with Peach Salsa

– 1 lb Japanese Eggplant (King Farm)

Grilled Fennel, Leeks, and Eggplant with Garlic-Miso Sauce

Eggplant and Peach Caponata

Fried Eggplant with Peach Salsa

– 5 Squash Blossoms (King Farm)

A Variety of Recipe Options

– 1 Bunch Swiss Chard (King Farm)

Chard Tart

Creamed Chard and Spring Onion

Swiss Chard with Golden Beets

– Bunching Onions 5 per bunch (King Farm) aka Spring Onion

Spring Onion and Pea Soup

Creamed Chard and Spring Onion

– 1 Gold Beet (King Farm)

Golden and Crimson Beet Salad with Oranges, Feta and Fennel

Brown Sugar Glazed Gold Beets

Swiss Chard with Gold Beets

– 1 Fennel (King Farm)

Golden and Crimson Beet Salad with Oranges, Feta and Fennel

Grilled Fennel, Leeks, and Eggplant with Garlic-Miso Sauce

Eggplant and Peach Caponata

Yellow Crookneck Squash

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We often toss produce before having a chance to enjoy all of the goodness it has to offer.  So we love recipes that have a longer shelf life like pickling, jams and preserves.  We found a super simple and delicious recipe for pickled yellow crookneck.  You can keep these pickled squash slices in your fridge for up to six months.  They are perfect for snacking or to add unique flavor to a sandwich.

It’s two-part but don’t get overwhelmed.  We promise this is an easy one.

Refrigerator Pickle Brine – Part 1

6 cups water

1 cup white vinegar (can use apple cider, but the flavor will be different)

1/4 cup canning or kosher salt

1/2 cup white sugar

Add all the brine ingredients into a saucepan and bring to a boil. Pour the brine over the veggies (see part two below) in the jar and screw on the lid. Let cool and then refrigerate. Can be refrigerated for up to 6 months.

Yellow Crookneck – Part 2

Slice the crookneck squash into rounds and also slice up onions. Layer the squash and onions into the jar(s) and top with the pickle brine. Let cool and then refrigerate up to 6 months.

Let the pickled concoction sit in your refrigerator for a couple of days prior to eating.  This will ensure the squash has absorbed the pickled flavor.

Enjoy!

Source: http://www.susangodfrey.com/homegrownsimplicity