Categories
Recipes Winter Squash

Maple-Braised Butternut Squash with fresh Thyme

from Bon Appetit
Ingredients:
  • 6 Tablespoons butter
  • 1 3 – 3 1/2 pound butternut squash, peeled and cut into 1 inch cubes
  • 1 1/4 cup low sodium chicken broth
  • 1/3 cup pure maple syrup
  • 1 Tablespoon minced fresh thyme
  • 1 teaspoon coarse salt
  • 1/4 teaspoon black pepper (or to taste)
Directions: 
  1. Melt butter in a heavy skillet over high heat.  Add squash, saute 1 minute.  Add broth, syrup, thyme, salt and pepper; bring to boil.  Cover, reduce heat to medium and simmer for 8-10 minutes or until squash is almost tender.
  2. Remove squash from skillet with a slotted spoon.  Boil liquid in skillet until thickened, 3-4 minutes.
  3. Return squash to skillet.  Cook until tender, turning occasionally, 3-4 minutes.  Season with more pepper if desired.
Categories
Basil Eggplant Garlic Onion Peppers Recipes Summer Squash Sweet Peppers Tomatoes Zucchini/Kousa

Slow-Cooked Ratatouille

Adapted by Farmer Dave’ s from Epicurious.com

Ingredients
  • Cooking spray
  • 2 large eggplants, peeled and cut into 1/2-inch pieces (about 10 1/2 cups)
  • 3 medium zucchini or yellow summer squash, cut into 1/2-inch pieces (about 6 1/2 cups)
  • 3 tablespoons coarse salt
  • 3 tablespoons unsalted butter, divided
  • 2 small to medium onions, halved and thinly sliced (about 3 1/2 cups)
  • 2 sweet peppers, cut into 1/2-inch pieces (about 3 cups)
  • 3 tablespoons finely chopped garlic
  • 1/4 cup all-purpose flour
  • 1/4 cup tomato paste
  • 4 cups chopped tomatoes, juices reserved
  • 1 tablespoon finely chopped fresh thyme leaves
  • 10 grinds black pepper
  • 1/2 cup packed freshly grated Parmigiano-Reggiano (about 1/4 pound)
  • 1 cup coarsely chopped fresh basil leaves
Directions
  1. Grease the slow cooker with cooking spray.
  2. Add eggplant and zucchini to the greased slow cooker. Heat 2 tablespoons of the butter in a 10-inch, heavy sauté pan over medium-high heat. When warm, add the onions, bell peppers, and garlic and sauté until the vegetables are softened, about 8 minutes. Transfer to the slow cooker. Reduce the heat to medium and add the remaining 1 tablespoon of butter. As soon as it melts, add the flour and tomato paste, and cook until the mixture is thickened and the flour disappears, about 1 minute. Increase the heat to medium high and add the tomatoes with their juices, thyme, and pepper. Cook, crushing the tomatoes a bit with a wooden spoon, until thickened and smooth, about 6 minutes. Mix with the vegetables in the slow cooker. Cover the slow cooker and cook on low until the vegetables are tender, 4 to 5 hours. Uncover and remove from the heat; immediately stir in the cheese and basil.
  3. Delicious served over pasta, cheesy grits or polenta.
Categories
Cabbage Corn Recipes Scallions Thyme

Sauté of Corn & Green Cabbage with Bacon

Ingredients:
  • 4 to 5 oz. bacon (thick or thinly sliced), cut cross-wise into 1/2-inch pieces
  • 2 T. butter
  • 1 c. thinly sliced onions or scallions
  • 2 t. roughly chopped fresh thyme
  • 1 1/2 c. freshly cut corn (from about 2 ears) plus scrapings
  • 1/2 small green cabbage (about 1 lb.), quartered, cored and thinly sliced cross-wise
  • 2 to 3 T. minced Italian flat-leaf parsley
Directions:

Render bacon until crisp over medium to medium-low heat. Using a slotted spoon, transfer the bacon to a plate. Add a tablespoon of butter to the pan and increase the heat to medium. When the butter foams, add the onions, thyme and a good pinch of salt and some freshly ground pepper. Sweat until the onions are tender and translucent-3 to 5 minutes. Add the corn and cook until the corn is sizzling, stirring occasionally-about 3 minutes.

Add the remaining tablespoon of butter, increase the heat slightly and add the cabbage. Season with salt & pepper. Add a couple of tablespoons of water to the pan and cook the cabbage, tossing and stirring until the cabbage begins to wilt. Continue to cook until the cabbage is just tender. If necessary, cover the pan and lower the heat for a minute or two. The cabbage should only take a few minutes to cook. Add the parsley and taste and correct the seasoning. Add the bacon and fold in, or serve with the bacon sprinkled over the top.
Serves 4 to 6.
Categories
Celery Leeks Pears Recipes Thyme

Celery and Pear Soup

Ingredients:

  • 2 tablespoons unsalted butter (1/4 stick)
  • 2 tablespoons olive oil
  • 1 cup coarsely chopped leeks
  • 1 1/2 cups peeled, coarsely chopped ripe pear
  • 4 cups coarsely chopped celery
  • 1 tablespoon minced fresh thyme leaves (or 1 tsp dried thyme leaves)
  • 3 cups low-sodium vegetable broth
  • 3 cups water

Directions:

  1. In a large pot over medium heat, melt butter until foaming. Add olive oil, shallots, and pear, season well with salt and ground white pepper, and cook, stirring occasionally, until tender, about 5 minutes.
  2. Add celery and thyme, season with more salt and pepper, and sweat until most of the liquid has evaporated and the celery has just started to soften, about 12 minutes.
  3. Add broth and water, increase heat to high, and bring to a boil. Once boiling, reduce heat to medium and simmer until celery is tender, about 10 minutes.
  4. Using a blender, purée soup in batches until smooth. Return soup to the stove to reheat. Season well with salt and pepper.
Categories
Recipes Thyme

Sweet Lemon Thyme Crisps

 

SWEET LEMON THYME CRISPS

Makes 2 logs, each log makes 60 crisps*
(your results may vary – I did not get 120 cookies) 
Epicurious, from Gourmet, August 1997
Made by Christina S. for the 2014 CSA Member Appreciation Potluck
Note: I made mine vegan by using Earth Balance Buttery Sticks for the butter and Ener-G gg replacer instead of the eggs

Ingredients:

  • 3 1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 4 teaspoons finely chopped fresh lemon thyme or regular thyme leaves
  • 2 sticks (1 cup) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 1/2 tablespoons finely grated fresh lemon zest
  • 1 large egg
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon finely grated peeled fresh ginger root

 

Directions:

  1. Into a bowl sift together flour, baking soda, and salt and stir in thyme. In a large bowl with an electric mixer beat together butter, granulated sugar, and zest until light and fluffy. Add egg, beating until combined well, and beat in lemon juice and gingerroot. Add flour mixture, beating until just combined.
  2. Halve dough and on separate sheets of wax paper form each half into a 14- by 1 1/2-inch log, using wax paper as a guide. Freeze logs, wrapped in wax paper and foil, about 20 minutes, or until firm, and up to 3 weeks. If frozen solid, bring logs to cool room temperature for ease of slicing.
  3. Preheat oven to 350° F.
  4. Cut 1 log diagonally into 1/4-inch-thick ovals and halve each slice diagonally. Arrange cookies about 1 inch apart on ungreased baking sheets and bake in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 12 minutes total. Immediately transfer crisps with a spatula to racks to cool. Make more cookies with remaining log if desired.
Categories
Carrots Garlic Onion Peas Potatoes Recipes

Irish Stew

Irish Stew  

 

Next Monday is St Patrick’s Day!  Here’s a great way to get into the St Patrick’s Day spirit before we break out the Guinness and Corned Beef and Cabbage. -Ginger

 

Ingredients:

  • 1/3 plus 1 Tablespoon all-purpose flour, divided
  • 1 1/2 pounds lamb stew meat cut into 1 inch cubes (or substitute with beef stew meat)
  • 3 Tablespoons olive oil, divided
  • 3 medium onions, chopped
  • 3 garlic cloves, minced
  • 4 cups reduced sodium beef broth
  • 4 medium potatoes, peeled and cubed
  • 4 large carrots, cut into 1 inch pieces
  • 1 cup frozen peas
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 1/2 teaspoon Worcestershire sauce
  • 2 Tablespoons water

 

Directions:

  1. Place 1/3 cup flour in a large resealable plastic bag. Add lamb, a few pieces at a time, and shake to coat.
  2. In a Dutch oven, brown lamb in batches in 2 tablespoons oil. Remove and set aside. In the same pan, saute onions in remaining oil until tender. Add garlic; cook 1 minute longer.
  3. Add broth, stirring to loosen browned bits from pan. Return lamb to the pan. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender.
  4.  Add potatoes and carrots; cover and cook for 20 minutes. Stir in peas; cook 5-10 minutes longer or until vegetables are tender.
  5. Add seasonings and Worcestershire sauce. Combine remaining flour with water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 8 servings (2-1/2 quarts).
Categories
Apples Celeriac Recipes Rosemary Thyme

Maple-Bacon Roasted Apples and Celeriac

Maple-Bacon Roasted Apples & Celeriac

Ingredients:

  • 1 large celeriac, peeled and cut into 1 inch pieces
  • 2 teaspoons extra virgin olive oil
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 2 apples cut into 1 inch pieces
  • 2 slices bacon, chopped
  • 1/4 cup pure maple syrup
  • 1 teaspoon chopped fresh thyme or rosemary, or 1/4 teaspoon dried

Directions:

  1. Preheat the oven to 450°.
  2. Toss celeriac with oil, pepper and salt and spread on a rimmed baking sheet. Roast until starting to brown, 10 to 12 minutes. Add apples, toss gently and continue roasting until the apples and celery root are tender, 6 to 10 minutes more.
  3. Meanwhile, cook bacon in a medium skillet over medium heat, stirring occasionally, until just crispy. Remove to a paper-towel-lined plate with a slotted spoon; discard all but 2 teaspoons of the bacon fat. Add maple syrup to the fat in the pan and bring to a boil, scraping up the browned bits. Add the cooked bacon and thyme (or rosemary). When the celery root and apples are tender, gently toss them with the maple-bacon glaze and roast for about 5 minutes more.
Categories
Arugula Celery Fennel Greenhouse Baby Greens Kale Peppers Recipes Thyme

Gumbo Z’Herbes

Gumbo Z’Herbes  

From Heavens Banquet by Mirian Kasin Hospodar

 

This recipe was submitted by Susan W. who picks up in Dracut.  It’s a great way to clear out the fridge of any greens that have piled up while you prepare for the vegetable shares!

Have a favorite recipe that you’d like to share with your fellow CSA members?  Email it to Ginger and she’ll include it in the Farmer Dave’s recipe blog or feature it in a newsletter!

 

Ingredients:

  • 24 cups coarsely chopped greens
  • 1 cup coarsely chopped parsley
  • 8 cups vegetable stock
  • 1/4 cup ghee* or butter
  • 2 Tablespoons fresh minced ginger
  • 2 cups finely chopped celery or fennel (Susan used bok choy ends)
  • 1 cup finely chopped green bell pepper
  • 2 teaspoon dried thyme
  • 2-3 bay leaves
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1 teaspoon ground black pepper
  • Salt to taste

Directions:

1. Place all chopped leafy vegetables and the stock in a large soup pot. Bring to boil. Partially cover, reduce the heat, and simmer very slowly for 30 minutes.

 

2. Meanwhile, melt the butter in a large skillet over low heat. Add ginger, celery or fennel, peppers, thyme and bay leaves. Cover and cook, stirring occasionally, until the vegetables are tender. Set aside.

 

3. Drain the green vegetables in a large sieve held over a bowl to catch the stock. Press out all liquid with the back of a spoon. Coarsely grind the vegetables in a food processor.

 

4. Add the greens to the skillet containing the celery and bell peppers. Cover and cook over low heat stirring occasionally for 10 mins.

 

5. Meanwhile, measure 6 cups of stock back into the soup pot. Add the greens, cloves, allspice, and pepper. Bring the mixture to a boil. Partially cover, reduce heat, and simmer for 45 minutes to 1 hour. Add salt to taste.

Serve over cooked rice (Susan used the rest of the stock to cook the rice).

 

*Ghee is a clarified butter common in Southeast Asian cooking.  It is readily available at most supermarkets and specialty stores.

Categories
Recipes Thyme Winter Squash

Maple-Braised Butternut Squash with fresh Thyme

Maple-Braised Butternut Squash with fresh Thyme
from Bon Appetit

Ingredients:

  • 6 Tablespoons butter
  • 1 3 – 3 1/2 pound butternut squash, peeled and cut into 1 inch cubes
  • 1 1/4 cup low sodium chicken broth
  • 1/3 cup pure maple syrup
  • 1 Tablespoon minced fresh thyme
  • 1 teaspoon coarse salt
  • 1/4 teaspoon black pepper (or to taste)

 

Directions: 
  1. Melt butter in a heavy skillet over high heat.  Add squash, saute 1 minute.  Add broth, syrup, thyme, salt and pepper; bring to boil.  Cover, reduce heat to medium and simmer for 8-10 minutes or until squash is almost tender.
  2. Remove squash from skillet with a slotted spoon.  Boil liquid in skillet until thickened, 3-4 minutes.
  3. Return squash to skillet.  Cook until tender, turning occasionally, 3-4 minutes.  Season with more pepper if desired.
Categories
Basil Corn Onion Recipes Tomatoes

Charred Corn Salad with Basil & Tomatoes

From Epicurious.com

Ingredients:

  • 12 ears of corn, husked
  • 6 tablespoons olive oil, divided
  • 1 cup thinly sliced red onion
  • 2 large tomatoes, chopped
  • 1 cup (loosely packed) fresh basil leaves, large leaves torn
  • 1/3 cup (or more) fresh lime juice
  • 2 tablespoons chopped fresh thyme
  • Kosher salt, freshly ground pepper

Directions:

  • Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Rub corn with 1 tablespoon oil. Grill, turning frequently, until corn is charred and heated through, 10-12 minutes. Remove from grill; when cool enough to handle, cut kernels from cobs and transfer to a large bowl. DO AHEAD: Corn can be made 3 hours ahead. Let stand at room temperature.
  • Place onion in a strainer and rinse with cold water to mellow its flavor. Drain well. Mix onion, remaining 5 tablespoons oil, tomatoes, basil, 1/3 cup lime juice, and thyme into corn. Season to taste with salt, pepper, and more lime juice, if desired. DO AHEAD: Salad can be assembled 1 hour ahead. Let stand at room temperature.