Only Summer Squash Soup

Surprisingly Creamy!

  • 2 Medium Summer Squash (chopped into ½-inch-thick half moons, skin on)

  • 1 Tbs Butter or Ghee -1 C Water -Salt and Pepper to taste

In medium-sized sauce pan fry squash in butter until tender (about 7 mins). Add water, salt and pepper. Cook on medium heat until warm. Remove from heat and use an immersion blender until smooth. *You can add other veggies ( like onion) if you like, you can also use cream or broth instead of water. Fresh herbs (basil, parsley, cilantro, dill) are also a lovely addition. 

Simple Delicious Sautéed Cabbage

Recipe by CSA Member Michelle

- 2 tsp Canola Oil

-1 Small Onion(or 4 Scallions)

-1 Clove Garlic or 2 to 3 Garlic Scapes or both (minced)

- 1 tsp Fresh Ginger (minced)

-1 Head Chinese Cabbage (thinly sliced)

- 2 tbs Soy Sauce

-1 tbs Rice Wine Vinegar

-2 tsp Toasted Sesame Oil (optional)

Heat the oil in a large sauce pan over medium to high heat. Add the onion garlic and ginger and sauce for about 1 minute.
Add the cabbage and cook until it starts to wilt, about 2 minutes. Add the soy sauce and rice wine vinegar, stir well and cook until the cabbage is wilted, about 3 minutes. Remove from heat and drizzle with sesame oil.

Curry Dill Egg Salad

 Recipe by CSA Member Kelsey

Ingredients

-6 eggs -Mustard & Mayo to Taste

~2 Tb (Dijon or stone-ground mustard works best)

-½ - 1 tsp Curry Powder

-One Bunch Dill (finely chopped)

-2 Tb capers

-Few Slices Red Onion (finely chopped)

-5-10 Green Onions (finely chopped 

- 1 cup crunchy vegetable mix (or less depending on texture preference) 1 cup yield very crunchy egg salad. Options include:  radish & fennel, radish & kohlrabi, or all three! Celery could also be included.

-Dash or two hot sauce (optional)

-Salt and Pepper to Taste

Preparation

Hard boil eggs and peel.  Flavors meld better when egg salad is made with warm eggs, but can be done at any time. Mash eggs with mayo, mustard, curry, and dill.  If using hot sauce, add in here.  Taste and adjust as needed.  Mix in capers and all veggies, until fully incorporated. Taste!  Add salt and pepper (capers can be salty so I suggest waiting to add salt until the end).  

Green Goddess Dressing/Dip

- ½ cup parsley (no stems)

-½ cup cilantro (no stems)

-2 tbs lime or lemon/lime juice

-1/3 C plain greek yogurt (or tahini if you like)

-1/3 c scallion tops

-1-3 garlic scapes chopped

-½ c olive (r canola) oil

-salt and pepper to taste

Blend all in a food processor until smooth. Option to add anchovies, avocado, or swap spinach for cilantro.  Play around! Great on salads, fish, and as a veggie dip! Keep in fridge of a week or freeze for up to a year.

Garlic Scape Pesto

1 cup cilantro or spinach

½ cup chopped garlic scapes*

½ cup olive oil

2 -3 tbs pine nuts or walnuts (optional)

5-7 chopped scallion tops

3-4 tbs parmesan cheese (optional)

Put all ingredients into a food processor (or use immersion blender). Mix until combined into a paste and enjoy! Add to pasta, veggie dishes, salads, eggs, or just on a cracker! *For a less strong garlic flavor used blanched or quickly sautéed garlic scapes instead of raw. This is a very flexible recipe that can be modified to your preferences, so play around!

How to Freeze Strawberries

Wash and drain the fruit carefully, then remove the stems and caps. Dry berries on towels in a single layer. Freeze in a single layer on a baking sheet. Doing so will keep them from getting stuck together later on. Once they’re solid, place in freezer containers or bags. Try to remove as much air as possible by completely filling containers or pressing extra air out of bags before sealing to avoid freezer burn.

Greens and Beans

  • 2 tablespoons olive oil 

  • 1 chopped onion 

  • 2 cloves garlic, sliced 

  • 1/4 teaspoon red pepper flakes 

  • Salt and freshly ground black pepper to taste 

  • 2 cups greens, washed, stems trimmed and chopped 

  • 1 can cannellini beans, drained or cooked white beans 

  • 3/4 cup chicken or vegetable stock 

Directions: In a large skillet, heat oil over medium-high heat. Add onion, and cook, stirring occasionally, 2 minutes. Add garlic and red pepper flakes, and cook 2 minutes more. Add greens (and stems), and stir slowly, allowing it to wilt slightly. Add stock, salt and black pepper; reduce heat to low. Simmer for 10 minutes. Stir in the beans, and continue to simmer until most of the liquid is absorbed and the greens are tender, 3 to 5 minutes. Remove from heat. Serve warm (maybe garnished with grated Parmesan cheese?).

Watermelon Ice Cream (No Churn)

Ingredients 

  • One 4- to 5-pound mini seedless watermelon 

  • One 14-ounce can sweetened condensed milk 

  • Pinch fine salt 

  • 2 cups heavy cream, chilled 

Directions 

Watch how to make this recipe. 

Special equipment: an immersion blender

Cut a thin slice off the top of the watermelon, just enough to show the pink of the inside flesh. Stand the watermelon upright vertically in a large bowl. Place an immersion blender into the cut part at the top of the watermelon and puree the flesh, moving the blender in and around, following the shape of the inside of the watermelon. Be careful not to cut through the sides or bottom of the watermelon rind. 

Pour out the juice and reserve 1 cup for the ice cream; save the rest for another use. Using a spoon, scoop out any remaining red watermelon flesh so you have a smooth white interior (this is important so the melon freezes properly). Make sure there is no juice remaining inside and pat dry with a paper towel.  

Freeze the watermelon while you make the ice cream.  

Whisk together the condensed milk, salt and reserved watermelon juice in a large bowl and set aside.  

Whip the heavy cream in a large bowl with an electric mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about one-half of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the remaining whipped cream until well blended. Pour the mixture into the frozen watermelon, filling it all the way to the top. Cover with plastic wrap and freeze until solid, 3 hours and up to overnight.  

If frozen overnight, let the watermelon thaw for about 2 hours in the refrigerator before serving. Place the watermelon cut-side down on a cutting board and halve lengthwise with a long chef's knife. Cut each half lengthwise into 3 wedges.  

Wild Ramp Pesto

-1 Handful Chopped Ramp Leaves

-1-2 Ramp Bulbs

- ½ Cup Olive Oil

-Dash of Salt

-1-2 Tbs Toasted Pine Nut or Walnut (optional)

-1 Tbs Parmesan Cheese (optional)

- ½ Cup Chopped Spinach or Kale leaves

-1 Clove Garlic (if you dare!)

Place all dry ingredients in a blender. Add oil slowly. Blend on high until it is the constancy of paste. Taste test and add more non-ramp greens to temper the flavor or more ramps to intensify. Great with crackers and cheese, on veggies, on pasta or sandwiches…This lasts ups to 10 days in the fridge or 6 months in the freezer.

Simple Ramp and Spinach Soup

3 cup vegetable or chicken broth

1 tsp turmeric

1 inch piece of fresh ginger peeled and coarsely chopped

3-4 cup spinach

5-6 ramp leaves

2 tsp butter, ghee or coconut oil

Combine broth and turmeric in a pot and bring to boil. Add ginger, spinach and ramp leaves. Cover and simmer for 10 mins. Stir in butter/oil. Remove from heat and use an immersion blender until soup is smooth. 

This can be made with any leafy green and add fresh herbs to taste. Salt and pepper if you like!

Ramps

A cousin of the onion, leek, and garlic plant, the ramp is an equally stinky plant that has found increasing popularity in the American diet.  The name “ramp” comes from its similarity to an English plant called the “ransom” (Allium ursinus) which was called “ramson” in earlier times.  In fact, Chicago’s name comes from a Menomini Indian word for the plant, shika’ko, which used to grow abundantly in the area (Small).

  Because of they were one of the first greens to appear in spring, ramps were considered an important “tonic” by providing vitamins and minerals that had not been available during the winter (Davis & Greenfield).  The Cherokee boiled or fried the young plants, while the Iroquois consumed them seasoned with salt and pepper (Moerman).  Both the Objibwa and Menominee dried and stored parts of the ramp to be stored for winter months (Moerman). 

 The ramp’s bulb and its leaves are consumed when the plant is still young.  The ramp is similar in taste to the spring onion, but with an aromatic pungency closer to garlic.  In Appalachia, they are commonly consumed by frying them in butter or animal fat, though they are also consumed raw in salads (Smith).  They are frequently consumed with potatoes or scrambled eggs, and used in soups and other savory dishes (Davis & Greenfield).

Other Usage

Their high vitamin content and blood-cleansing properties meant that the ramps were highly prized by the American Indians for their nutritional value as well.  The Chippewa decocted the root to induce vomiting, while the Cherokee consumed the ramp to treat colds and made a juice from the plant to treat earache (Moerman).  A tonic of the plant was used by the Iroquois to treat intestinal worms (Moerman).

Vitamin A

Ramps are high in vitamin A, with a 1-cup serving satisfying 30 percent of the recommended daily value based on a 2,000 calorie-per-day diet, according to FatSecret, a nutrition information website. The National Institutes of Health identifies vitamin A as being essential to the formation of healthy teeth, bones and skin. It produces pigmentation in the retina of the eye, and promotes strong eyesight, particularly low-light vision. Vitamin A deficiency can weaken eyesight and the immune system, but you can also get too much of this vitamin; as a fat-soluble vitamin, it can accumulate in the fat cells and build up to toxic levels, where it may cause nausea and birth defects among expectant mothers.

Vitamin C

A single serving of ramps also delivers 18 percent of the daily recommended value of vitamin C, according to FatSecret. Vitamin C is essential to the growth and repair mechanisms of numerous tissues, including skin, connective tissue, teeth, bones and blood vessels, according to the National Institutes of Health. It is also a powerful antioxidant, meaning that it seeks out and neutralizes free radicals, the particles that attack healthy cells and, in unchecked amounts, can bring about premature aging.

Selenium

Block states that ramps are naturally rich sources of the trace mineral selenium, and that special hydroponic growth preparations using enriched soil can yield ramps with even higher concentrations of this mineral. The National Institutes of Health states that selenium's benefits are not yet completely understood, though some clinical studies have indicated that it may reduce the risk of prostate cancer. As of September 2010, major ongoing studies into this potential effect continue. Other possible benefits that have been suggested by research but remain areas of study include selenium's antioxidant effects and its use in relieving symptoms of asthma, cystic fibrosis, dandruff, hypertension and several other medical issues.

Chromium

Block also notes that, like all variations of onions, ramps are good dietary sources of chromium. Chromium is an essential mineral identified by the National Institutes of Health as important to the metabolism of fats, carbohydrates and insulin. It also promotes brain function by synthesizing fatty acids and cholesterol.

Butternut Squash Casserole

1 med. red onion, chopped  

2 med. butternut squash

2 eggs

1 shallot, chopped

4 T whole wheat flour

1 cup leeks, sliced

4-5 slices whole grain bread *

2 T garlic (or scapes), diced

1-2 T butter, melted *

1-2 T each sage and oregano

Pinch dried red pepper

Salt to taste

Slice in half, and scoop seeds from squash.  Roast for 40 minutes, cut side down on cookie sheet, or until tender enough to stick a fork into.  Cool.

Sautee ingredients from first column.  In a large bowl, mix up egg with flour, and scoop squash in, and mash together.  Add sautéed ingredients.  

* To make bread crumb topping, run bread through food processer, melt butter in saucepan, and combine.  

Put mixture into 9 x 13 pan, top with crumbs, and bake uncovered at 350 for 40 minutes.

Variations:  for kids (and adults) who don’t like pieces of onions, etc., puree with the squash before baking.

For cheese lovers, add ½-1c of shredded cheese before adding topping.

Carrot Parsnip Soup

This creamy, gluten-free, low-carb, paleo-friendly and high-fiber CCaarrrroott PPaarrssnnii pp SSoouupp is a delicious dinner or lunch option for cold weather.

Ingredients:

• 1 tspb extra-virgin olive oil

• 1 cup onions, chopped

• ó cup celery, chopped

• 2 cups carrot, chopped

• 2 cups parsnip, chopped

• 4 cups veggie broth

• 2 tsp paprika

• 1 tsp garlic powder

• ó tsp chili powder

• Salt and ground black pepper

• Chives for garnishing

Directions:

1.In a large pot over high heat, add olive oil. When the pan and the oil are hot, turn the heat down to medium and add the onions and celery. Cook until onions are translucent.

2. Add the carrots and parsnip along with 4 cups of vegetable broth.

3. Bring it to a boil, cover, and cook for about 20 minutes or until the vegetables are soft.

4. Add paprika, garlic powder, chili powder, salt, and pepper.

5.Using an immersion hand blender or a counter-top blender puree the veggies. It is not necessary to remove the rest of the liquid from the pot to puree the veggies.

6. Taste and add any extra seasonings, if necessary.

7. Serve topped with fresh chives.

Roasted Vegtables

1. Wash your vegetables and pat them dry. Cut into uniform pieces, or leave them whole if they're small and you're lazy.

2. Drizzle with oil. Sprinkle liberally with salt. Add herbs and spices in any combination you fancy. Stir it all around with your hands, making sure to coat each piece.

3. Send your veggies into the oven on a parchment-lined pan. Roast somewhere between 400 and 450 degrees. Part way though cooking, flip your vegetables -- or at least stir and shake. 

4. Your vegetables are done when crispy on the outside and soft on the inside -- they will easily give way to a knife or fork. Hardy root vegetables cut into 1 1/2 in cubes will take roughly 45 minutes at 400 degrees. Serve at any temperature you like; leftovers keep well in the fridge.

Maple Cream Cheese Frosting

Buttercream Frosting

8 tablespoons (113) unsalted butter, room temperature
2 ounces (57g) cream cheese, room temperature
Pinch salt
2 tablespoons maple syrup
1/2 teaspoon pure vanilla extract
1 1/2 cups (170g) confectioner’s sugar

In the bowl (or mixer), beat the butter and cream cheese on medium speed until smooth and creamy, 2-3 minutes. Add the salt, maple syrup, and vanilla, and beat again until combined. Turn the mixer to low, and slowly add the powdered sugar, mixing until combined. Scrape down the sides and increase the mixer speed to medium; beat until the buttercream is light and smooth, 4-6 minutes

Lacto Fermented Black Radish

Ingredients

5-6 black radishes, washed (pick radishes that are heavy and not soft)

1/4 teaspoon, or more to taste, of sea salt - put as much salt as you would put into coleslaw, put a little and taste, then adjust if needed - you don't want to oversalt it

1 tablespoon of raw unfiltered apple cider vinegar

1 fresh cabbage leaf

Optional: a couple of tablespoons of live sauerkraut or pickle juice

Instructions

  1. Cut black radishes into any shape you like (julienne, slice across, cube, whatever). I julienned mine here; in Russia folks like to slice them across into thin circles. I don't bother peeling because I think the black specs look pretty in this ferment.

  2. In a mixing bowl, toss black radishes, salt, cider vinegar and sauerkraut juice, if using, with your hands, mixing and squeezing well until liquid starts to come out.

  3. Transfer the salted radishes into a mason or fido jar, cover with a cabbage 3. leaf and place a weight on top.

  4. If liquid is not completely covering the radishes, just give it a bit of time - within a few hours they will release enough juice to raise above your weight (radishes are 85% water).

  5. Keep it at room temperature 4-5 days, then transfer the jar to the fridge.

Notes

When you first chop black radishes, they are crunchy and crisp; after fermentation they lose the crispness and even though they are still crunchy, they get very flexible. Black radishes, like other cruciferous vegetables, are stinky thanks to the high sulfur content.

Pickled Black Radishes

These have a sweet and spicy kick from the brine and delicious heat from the radishes.

ï  1 1/2 cups white vinegar 

ï  1/2 cup water 

ï  1 tablespoon sugar 

ï  2 teaspoons black peppercorn 

ï  1 teaspoon coriander 

ï  1 teaspoon mustard seed 

ï  1/2 teaspoon allspice 

ï  1 whole bayleaf, crushed 

ï  pinch crushed red pepper 

ï  1 large black radish, thinly sliced (or 2 cups)

Instructions

  1. To prepare the jar, bring a large pot of water to a boil. Carefully place the jar in the water and boil for 3 to 5 minutes. Add the ring and the seal and boil 2 to 3 minutes. Remove from heat and cool. 

  2. Place the radish slices in the jar and set aside. 

  3. Combine first 8 ingredients in a saucepan over medium-high heat. Bring to a boil and simmer until sugar dissolves; about 2 to 3 minutes. 

  4. Pour the vinegar mixture over the radishes and place in the refrigerator. Refrigerate at least 2 days before serving