Summer CSA Newsletter Week 18 9/25/17
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Summer 2017 CSA Newsletter

Week 18

In This Issue
Pick up days, locations, and times!
What's in your box
Extra Add-on Items
Pickles - Cucumbers
Zucchini/Yellow Squash
Green and Yellow Beans
Cooking Greens
Quick Links


***Please pick up your share during pick up hours for your location, if changes need to be made we need to be notified at least 24 hrs before your scheduled pick up. 
*** Bring you own bags or a box/basket to take your veggies home in.  Leave boxes at drop off locations so we can reuse the boxes each week! 
September 25th, 2017

Welcome to week 18! Well we've made it to fall, although these almost 90 degree temps don't really make it feel like fall! We could use a bit of rain, but we won't complain about the warm temperature just yet. This week we've got a nice full box of end of summer produce for you! This is such a great time of year for CSA's, there's so many recipes that can be made with the ingredients you'll get this week! You'll see the addition of Cooking Greens in the Full Shares, which will give you a taste of some different types of greens

For those of you who are hanging on to summer, here's a recipe you'll love! Be sure to use our farm fresh chicken!

Crispy Chicken with Brown Butter Corn and
Cucumber Tomato Salad

serving amount 2


12 ounce Chicken Thighs
½ cup Panko
1 teaspoon Paprika
1 teaspoon Garlic Powder
Corn on the Cob
2 tablespoon Sour Cream
2 Cucumbers
4 ounces Tomatoes
2 tablespoon White Wine Vinegar
1 Lemon

Wash and dry all produce. Preheat the oven to 400 degrees. Shuck and cut the corn kernels off the cob. Thinly slice the cucumbers. Halve the tomatoes. Thinly slice the chives. Cut the lemon into wedges.

Toss the cucumbers, tomatoes, vinegar, 1 Tablespoon chives, and a large drizzle of olive oil together in a medium bowl. Season with salt and pepper.

In a large bowl, combine the panko, paprika, garlic powder, and a large pinch of salt and pepper. Place the chicken in a medium bowl with 2 Tablespoons sour cream and a large pinch of salt and pepper. Turn to thoroughly coat. Press each chicken thigh into the panko mixture. Set aside.

Cook the chicken: Heat a drizzle of olive oil in a large ovenproof pan over medium-high heat. Once hot, add the chicken. (TIP: If you don't have an ovenproof pan, transfer the chicken to a baking sheet after browning each side.) Cook 3-4 minutes per side, until golden brown but not yet cooked through. Reduce the heat if the chicken is browning too quickly. Transfer the pan to the oven to finish cooking, about 8 minutes.

Cook the corn: Meanwhile, brown 1 Tablespoon butter in a large pan over medium heat. Once melted, add the corn. Cook, tossing, for 3-4 minutes, until the corn is golden and the butter is browned and fragrant. Season with salt and pepper.

Plate and serve: Serve the crispy chicken alongside the cucumber tomato salad and brown-butter corn. Squeeze the lemon wedges over the chicken and garnish with the remaining chives. Enjoy!


Now is the time to sign up for the 5 week fall season extension if you haven't done so already.  Shares are only 1 size for the fall and worth at least $20/week. It starts the week of October 17th and goes thru the week of November 14th.  Please see enrollment forms for the exact cost for your location.  Veggies planned are beets, carrots, turnips, potatoes, winter squash, sweet potatoes, broccoli, cauliflower, cabbage, brussel sprouts, kale, collards, and other cooking greens, salad greens, radishes, kohlrabi, and more.  

Fall CSA Share email confirmations will be going out so please keep an eye out for that in your inbox. If you do not receive one by next week and believe you have signed up, please contact us asap at!

Stone Gardens Farm will be participating in a wonderful Farm to Table dinner that is being put on by the Shelton Farmers Market! The dinner will take place on October 21st at Hubbell Farm in Shelton and will feature produce and goods from local CT farms featured at the Shelton Farmers Market. Click the link below for more information and to purchase tickets!
Also, see below for info on ordering your Thanksgiving Turkey!! Only 10 weeks until our favorite food holiday!!

If you like photographing your food and used your CSA produce in a tasty recipe please share it with us on our Facebook page! We're always curious how our share members use their produce, we've seen some pretty delicious meals on social media lately! 

Thank you for your continued support of local agriculture and most importantly our family farm.


It is not too early to order your Thanksgiving Turkey! They are "preorder only" and need to be picked up at our farm stand during the week of Thanksgiving. They range in size from 15 to 35 pounds and are completely antibiotic, hormone, and GMO free! The cost for a turkey is $4.25/lb. The turkeys are processed here the week of Thanksgiving (ready to be picked up 11/20, 11/21, and 11/22 10AM-6PM) and are never frozen. Turkeys need to be picked up at our farm, they will not be delivered to drop off sites.

Send us an email with your name, phone number, and desired weight of the turkey. Unfortunately, we can not match exact weights, but we do try to come as close as possible using a first come first served system. We will email you back with an order number, which you must remember to bring when you come into the stand to pick up your turkey

Pickling/canning/freezing specials going on now!

HOT peppers $20/ half bushel
Hot cherry, Jalapeno, Anaheim, Hungarian hot wax, 
Hot Portugal-a cayenne type, and Poblanos

Pickling Cucumbers $20/ half bushel

Farm Fresh Egg Sale
1 dozen= $6.00
2 dozen= $10.00
3 dozen= $14.00
4 dozen= $18.00

Pick up days, locations, and times!
Farm stand in Shelton- 10AM-6PM
Fairfield Greenfield Hills Congregation Church, Len Morgan Youth barn  12PM-6PM
Unilever - 3 Corporate Dr. Shelton ~ 12PM

Shelton Farmers' Market 100 Canal St.- 3:00-6:30PM
Westport, Wakeman Town Farm 12PM-7PM 
Norwalk, Temple Shalom 1PM-7 PM
Synchrony, 777 Long Ridge Stamford 
Ashforth 3001 Summer St Stamford
Ashforth 2 Greenwich Plaza 
Greenwich, St Paul's Lutheran Church 2PM-8PM

Farm stand in Shelton- 10AM-6PM
Wooster Square Farmers' Market 9AM-1PM
Shelton Farmers' Market 9AM-1PM

 What's in your box!

FULL Shares
8 Ears Corn
3 lbs Cucumbers
1 lb Zucchini/Yellow Squash
1 lb Green/Yellow Beans
2 lbs Sweet Peppers
1/2 lb Hot Peppers
2 lbs Eggplant
2 lbs Tomatoes
1 lb Leeks
2 lbs Potatoes
1 lb Cooking Greens (Kale, Collard, Turnip, or Brussel Sprout Tops)

HALF Shares
4 Ears Corn
3 lbs Cucumbers
1 lb Zucchini/Yellow Squash
1/2 lb Green/Yellow Beans
1 lb Sweet Peppers
1/2 lb Hot Peppers
1 lb Eggplant
1 lb Tomatoes

Sweet Corn, Cucumbers, Yellow squash and Zucchini, Fresh Beans, Peppers, Eggplant
should be stored in the vegetable drawer of your fridge.
Broccoli, Kale and Collards, and Cabbage should always be stored in the coldest part of your fridge in a loose fitting non-sealed plastic bag
Tomatoes should not be refrigerated. Leave on your counter out of direct sunlight.
Carrots, Parsnips, Turnips, Beets, Kohlrabi, and Radishes are root veggies, the tops should be removed from these when you get them home.  The tops can be treated like any green, (directions above) and can be used in salads or sautéed. The roots  should be stored in a plastic bag or container in the fridge, they will last for weeks this way, wash before you are ready to use.

Ramps, Leeks, and Scallions should always be refrigerated.  See sections below for specific cleaning instructions.
Cut a small amount from the stem end/bottom of the bok choy, collards,  kale, dandelion greens, turnip greens, broccoli raab, swiss chard, and head lettuce. Take all loose greens out of the bag they come in. Place all greens in a bowl/sink of cold water, when greens are perky take out of the water and drain in a salad spinner or with a colander and paper/cloth towels. Wrap greens in paper/cloth towel and store in a plastic bag in your fridge until ready to use.
Asian salad greens are not just for salad, they can be used along with bok choy in a stir fry, quickly sauteed with some garlic, or mixed with a hot dressing for a wilted salad! 
Dry beans are natural agricultural products.  Despite modern cleaning equipment it is not always possible to remove all foreign materials.  Sort and rinse beans before cooking.
*Recommended cooking instructions:  Sort and rinse beans. Soak overnight or up to 24 hours, for 1 lb of dry beans add 6-8 cups of cold water to large pot or bowl.  Drain soak water and discard, then rinse beans.  Add beans and 6-8 cups fresh water to cooking pot, simmer with lid tilted until desired tenderness is reached, usually about 1 hour.
Extra Add-on Items
Our new animal feed supplier is Hiland Naturals based in Ohio. Their products are "NON-GMO project verified", and because they don't agree with the "organic" certification process and fee schedule, they choose to not be certified organic. They claim to be BTO or better than organic. Their  "Feeds are Non-GMO Project Verified, Animal Welfare Approved, and tested for mycotoxins, herbicides and pesticides..."  We are proud to be able to feed our animals these grains and they love it too!  And as always all of our animals are hormone, steroid, and antibiotic FREE!
Fred's meat chickens are available to purchase when you pick up your share. Please send me an email if you would like to order any. They are $3.75/lb and between 4 and 6 pounds. We are able to cut them into pieces or halves upon request. ---available every Tuesday/Friday, please pre-order
We also offer:
Boneless chicken breasts  @ $7.00/lb 
Boneless legs and thighs @ $6.00/lb
Breasts (Bone-in) @$5.00/lb
Legs or Thighs @ $4.00/lb
Wings $5.00/lb  
Livers, Necks, Hearts and Gizzards @ $3.00/lb
Backbones and Feet @ $2.00/lb
***amounts vary per pkg-- special orders only email for availability

And we also have chicken freezer specials too.
What is the Chicken Freezer Special?
It is 5 chickens cut into parts. You will get 1 bag of wings(10), 1 bag of thighs(10), 1 bag of legs(10), 10 breasts. You also get the backbones, which are great for soup stock. And you can also have the feet (completely optional must be requested to be included) to add to the stock if you want .
The chicken meat is in freezer bags, so all you have to do is put the bags in the freezer.
Minimum order for this special is 5 chickens.
You can also order more than 5 or have them cut and bagged anyway you want. You can also have them left whole.
**price/lb= $3.50 They are averaging 4-6 lbs each.
*** with Boneless breasts price=$3.75/lb

Veggie-fed Pasture-raised PORK !
Sweet It. sausage bulk $8.50
Sweet It. sausage links $9.50
Hot It. sausage links $9.50
Keilbasa   $9.50
American sausage   $8.50
Ground Pork   $8.00
Shoulder butt roast   $10.00
Picnic Roast   $10.00
Fresh Ham Roast    $10.00
Loin roast   $11.00
Boneless Loin roast    $13.00
Tenderloin roast     $17.00
Loin chops    $11.00
Country Style ribs   $11.00
Spare ribs    $11.00
Baby back ribs    $12.00
Smoked Hocks    $9.00
Smoked Ham    $11.00
Bacon $13.00
Bacon Ends   $7.00
Pork Frankfurters $10.00
Jowl   $10.00
Cheek      $10.00
Fat Back   $4.00
Tongue    $6.00
Tail  $6.00
Heart $5.00
Liver    $5.00
Kidney $5.00
Ears   $6.00
Feet   $3.50
* All prices listed are per pound

Grass Fed, Pasture-raised BEEF !
Brisket     $8.00
Beef Frankfurters    $10.00
Sirloin Steaks   $15.00
Porterhouse Steak   $17.00
T-bone Steak $15.00
Rib Steak    $15.00
Hanger Steak   $17.00
Skirt Steak    $17.00
Flank Steak     $17.00
Sirlion Tip Roast   $11.00
Sirlion Tip Steak    $11.00
Top Round Roast    $11.00
Bottom Round Roast   $10.00
Shoulder Steak    $11.00
Shoulder Roast     $11.00
Eye of the Round   $11.00
London Broil   $12.00
 Chuck Steak    $11.00
Chuck Roast    $11.00
Stew Meat       $11.00
Minute Steaks $12.00
Ground Beef 5# pkg $7.50
Ground Beef 1.5# or 2# pkg $8.00
Short Ribs   $9.00
Soup Shanks   $9.00
Tongue $7.00
Oxtail $7.00
Heart $5.00
liver  $5.00
kidney  $5.00
bones  $4.00
* All prices listed are per pound
 We are now also offering SEASONAL BEEF SHARES for $8/lb !
Beef Shares are a sampler box of approximately 90-95 lbs of meat.
Click here to see what is included in the 2017 Winter Beef share.


Fresh Farm Eggs: $6.00/dozen
We have packages of ground turkey available to CSA members only. They are approximately 1 - 1 1/2 lbs per package and the price is $6.00/lb. If you are interested you can send me an email with how many packages you'd like and we will have them ready for you when you pick up or we deliver your share.
Jars of tomato basil marinara sauce and just crushed plum tomatoes are available to be purchased at our stand or can be delivered along with your share.
Prices are: $6 each or 2 for $10 -marinara
                        $8 each or 2 for $15 - just crushed

***New this year*** 
Hot or Mild Bloody Mary mix
$8 each or 2 for $15
We also have frozen soups at our farm, made by Liquid Lunch, from our veggies.  They are in 1 qt. boil-in bags and $10 each, the varieties are: Cream of broccoli,  veggie lentil, creamy chicken & kale and sweet corn chowder.
$8 each --- 2 for $15
 3 for $20
**When you email to order any of the above items please let me know your name, what you want to order, and your location and day that you get your share.

While slicing up cucumbers and putting them in salad is never a bad idea, there is so much more that you can do with them!

"Had to share the best cucumber recipe.  We are getting tired of them, have a lot still and had only eaten them raw in various salad applications then I heard about Julia Child's braised cucumbers.  Cooking them changes the taste, they were wonderful!  I added the radishes from this weeks share with the cukes (clean and quartered them)." --Noel Macfadyen
Julia Child's Braised Cucumbers
32 inches cucumbers 
2 tablespoons wine vinegar
1 1/2 teaspoons salt
1/8 teaspoon sugar
3 tablespoons melted butter
1/2 teaspoon dill or 1/2 teaspoon basil
4 tablespoons minced scallions
1/8 teaspoon pepper


Peel the cucumbers.  Cut in half lengthwise and scoop out the seeds with a spoon.  Cut into lengthwise strips about 3/8 inch wide.  Cut strips into 2 inch pieces.  Toss the cucumbers in a bowl with the vinegar, salt and sugar.  Let stand for 30 minutes to several hours.  Drain and pat dry in a towel (do not rinse).  Preheat oven to 375.  Toss the cucumbers in a baking dish with the butter, herbs, scallions and pepper.  Set uncovered in the middle level of the preheated oven for about an hour, tossing 2-3 times, until cucumbers are tender, but still have a suggestion of crispiness and texture. They will barely color during cooking.

Japanese Cucumber Salad
From EatingWell
Makes 4 servings, about 1 cup ea.
  • 2 medium cucumbers, or 1 large English cucumber
  • 1/4 cup rice vinegar
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 2 tablespoons sesame seeds, toasted (see Tip)

  • Directions:
    1. Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon. Using a food processor or sharp knife, cut into very thin slices. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.
    2. Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.
    Tip: To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.

    Creamy Cucumber Soup
    From EatingWell
    Makes 4 servings, about 1 cup ea.

    • 1 tbsp. extra-virgin olive oil
    • 2 cloves garlic, minced
    • 1 small onion, diced
    • 1 tbsp. lemon juice
    • 4 cups peeled, seeded, thinly sliced cucumbers
    • 1 1/2 cup vegetable broth or chicken broth
    • 1/2 tsp. salt
    • 1/4 tsp. black pepper
    • Pinch of cayenne pepper
    • 1 avocado, diced
    • 1/4 cup chopped fresh parsley
    • 1/2 cup low-fat plain yogurt

    1. Heat oil in a large saucepan over medium-high heat. Add garlic and onion; cook, stirring occasionally, until tender, 1 to 4 minutes. Add lemon juice and cook for 1 minute. Add 3 3/4 cups cucumber slices, broth, salt, pepper and cayenne; bring to a simmer. Reduce heat and cook at a gentle simmer until the cucumbers are soft, 6 to 8 minutes.
    2. Transfer the soup to a blender. Add avocado and parsley; blend on low speed until smooth. (Use caution when pureeing hot liquids.) Pour into a serving bowl and stir in yogurt. Chop the remaining 1/4 cup cucumber slices. Serve the soup warm or refrigerate and serve it chilled. Just before serving, garnish with the chopped cucumber and more chopped parsley, if desired.

    Grilled Pineapple, Basil, and Cucumber Salad
    • 1/2 cored pineapple, cut into 1/3-inch-thick half- or quarter-moons
    • 1 small cucumber, halved lengthwise and thinly sliced on the bias
    • 1/2 cup basil leaves (torn if large)
    • 1 tablespoon extra-virgin olive oil
    • 1/2 teaspoon coarse salt
    • Freshly ground pepper
    1. Heat grill to high. Grill pineapple until grill marks appear, about 2 minutes per side. Let cool. Toss with cucumber, basil, olive oil, and salt. Sprinkle with pepper.
    Tastes great as a side with grilled shrimp!

    Bread-and-Butter Pickles
    from CSA member Diane Essary

    5 1/2 cups thinly sliced pickling cucumbers (about 1 1/2 lbs)
    1 1/2 tablespoons kosher salt
    1 cup thinly sliced onion
    1 cup sugar
    1 cup white vinegar
    1/2 cup cider vinegar
    1/4 cup packed brown sugar
    1 1/2 teaspoons mustard seeds
    1/2 teaspoon celery seeds
    1/8 teaspoon turmeric

    1.  Combine cucumbers and salt in a large bowl, cover and chill 1 1/2 hours.  Drain, rinse cucumbers under cold water.  Drain, return cucumbers to bowl.  Add onion to bowl.

    2.  Combine sugar and remaining ingredients in a medium saucepan, bring to a simmer over medium heat, stirring until sugar dissolves.  Pour hot vinegar mixture over cucumber mixture, let stand at room temperature 1 hour.  Cover and refrigerate 24 hours.  Store in an airtight container in refrigerator up to 2 weeks.  

    I let them stand at room temperature for an hour then put them in mason jars and refrigerate.  It says they last up to 2 weeks but I've kept them months in the refrigerator and they are still good.  Hope you enjoy the recipe, certainly is an easy one.

    Bread and Butter Pickles  

    12 large Cucumbers
    6 medium Onions
    1/4 cup Salt
    1 quart Vinegar
    2 cups Brown sugar
    1 tablespoon Dry mustard
    1 tablespoon Turmeric
    1 tablespoon Cornstarch

    Wash, peel and slice cucumbers and onions. Cover them with the salt and let stand overnight. Bring vinegar and sugar to a boil. Sift together mustard, turmeric and cornstarch, mix with a little cold vinegar and add to vinegar and sugar. Drain cucumbers and onions. Put in vinegar solution and bring to a boil. Pack into sterilized pint jars to within 1/2 inch of top. Process in boiling water bath five minutes.
    Yield  7 Servings

    Fast Homemade Pickles
    • 3 cups white vinegar
    • 1 1/2 cups sugar
    • 2 teaspoons coarse salt
    • 1/2 teaspoon mustard seed
    • 1/2 teaspoon celery seed
    • 2 to 4 small red chiles (optional)
    • 1/8 teaspoon ground turmeric
    • 1 1/2 cups fresh dill fronds (about 1 bunch)
    • Sliced cucumbers
    In a medium saucepan, combine white vinegar, sugar, salt, mustard seed, celery seed, red chiles (optional), and ground turmeric. Bring to a boil, stirring to dissolve sugar. Arrange cucumbers and dill fronds in one or more jars. Pour hot brine into jar to completely cover vegetables and seal jar. Refrigerate until cool, about 2 hours (or up to 1 week).

    Easy Dill Pickles  

    4 Dozen Pickling Cucumbers  
    1 Bunch Dill
    1 quart Cider Vinegar
    8 cups Water
    1 cup Pickling Salt
    Cloves Garlic, Peeled

    Wash the cucumbers and remove any stems. Cover with cold water and refrigerate overnight or for several hours. Pack the cucumbers into pint jars as tightly as possible. Poke in 2 springs of dill. Bring the cider vinegar, water, salt and garlic cloves (12 to 16 cloves depending on your taste) to a boil. Boil for 2 minutes. Fish out the garlic cloves with a slotted spoon and put one in each jar (or to taste) while the brine cools slightly. Pour the hot brine into the jars and seal.
    Makes 12 Pints.  

    Pellegrino Pickles
    By Seth Bodie

    Cucumbers to fill a mason jar
    Garlic cloves to taste.
    Dill to taste.
    I cut open a jalapeno and stick it in
    Roughly 2 cups pellegrino
    1-2 Tbs kosher salt dissolved in pellegrino.
    Let them sit in fridge for 24 hours.
    Quick Pickles
    Recipe by Rachael Ray 

    1/2 cup white vinegar, eyeball it
    2 rounded teaspoons sugar
    1 teaspoon mustard seed
    1 teaspoon salt
    1 clove cracked garlic
    1 teaspoon dried dill or 2 tablespoons fresh dill leaves, chopped or snipped
    1 bay leaf
    4 kirby cucumbers, cut into 1-inch slices on an angle

    Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.

    Three-Hour Refrigerator Pickles

    This recipe uses any cucumbers and can be done without the hassle of canning. Also the amount of sugar can be cut to your taste, I love this recipe but only use 1 cup of sugar when I make it.

    6 pounds cucumbers
    4 medium onions
    4 cups sugar
    4 cups white vinegar
    1/2 cup salt
    1-1/2 teaspoons ground turmeric
    1 teaspoon celery salt
    1 teaspoon mustard seed

    Slice the cucumbers 1/4 in. thick. Slick onions 1/8 in. thick. Place both in a large nonmetallic bowl. Combine the remaining ingredients; pour over cucumber mixture. Stir well for 5 minutes. Cover and refrigerate 3 hours before serving. Store in the refrigerator for up to 3 months, stirring occasionally. Yield: 2-1/2 quarts.
    Zucchini/Yellow Squash
    Italian Sausage Stuffed Zucchini
    Servings: 8 pieces

    • 4 medium zucchini (6-7" long)
    • 1 Tbsp olive oil
    • 1/2 lb. Italian sausage (mild, hot, or sweet)
    • 2 cloves garlic, minced 
    • 1/2 cup plain bread crumbs
    • 1 cup shredded Italian cheese blend* 
    • 24 oz. marinara sauce
    • Salt and pepper to taste
    1. Wash the zucchini well, then slice each one in half lengthwise. Use a spoon or a melon baller to remove the flesh from the center of the zucchini halves, leaving a 1/4 inch rim around each. Place the scooped out zucchini halves in a 9x13" casserole dish or on a large baking sheet. Roughly chop the scooped out zucchini flesh into small pieces and set aside.
    2. Add the olive oil and Italian sausage to a large skillet and sauté over medium heat. Break the sausage up into small pieces as you sauté and cook until the sausage is thoroughly browned (about 5 minutes). Drain off the excess fat.
    3. Add the minced garlic and chopped zucchini to the skillet and continue to sauté until the zucchini pieces are soft (about 5 minutes more). Remove the skillet from the heat.
    4. Begin to preheat the oven to 375ºF. Transfer the sautéed sausage and zucchini to a large bowl. Add the bread crumbs, 1/2 cup of the shredded cheese, and 1/4 cup of the pasta sauce. Stir until everything is evenly combined. Taste and add a pinch of salt and pepper if needed.
    5. Stuff the scooped out zucchini halves with the sausage mixture. Pour the remaining pasta sauce over the zucchini, leaving some of the stuffing exposed so it can brown and crisp up. It's okay if you don't use all the sauce.
    6. Bake the zucchini in the preheated oven for 30-35 minutes, or until the stuffing is brown and crispy and the zucchini are tender. Add the remaining shredded cheese and continue to bake for 2-3 minutes, or until the cheese is melted. Serve hot.
    Recipe Notes
    *The cheese blend I used was a mixture of Parmesan, Provolone, Mozzarella, and Asiago. If you can't find a similar blend, you can use finely shredded mozzarella.

    Zucchini Caponata Salad

    8 cups diced zucchini or yellow squash (4 medium to large)
    2 tablespoons olive oil
    1 onion chopped
    3 cloves of garlic chopped
    1 large or 4 small carrots diced small
    1 quart crushed tomatoes
    15 pitted kalamata olives chopped fine
    1 large roasted red pepper diced
    2 tablespoons of capers drained and chopped if large
    leaves from one sprig of oregano chopped fine
    1/2 teaspoon crushed red hot pepper
    2 tablespoons red wine vinegar
    salt and pepper to taste
    8 oz. crumbled feta cheese

    Set aside diced zucchini in large mixing bowl. Saute onions in olive oil, add tomatoes and carrots when onions are translucent. Simmer for 20 minutes.  Add garlic, oregano, olives, roasted red pepper, capers, hot pepper, and vinegar. Simmer for 10 minutes more. Add salt and pepper to sauce. Pour hot sauce over zucchini and yellow squash and mix well. Cover with aluminum foil and let sit for 20 minutes. Refrigerate until cool, then add crumbled feta cheese. You can add beans or sausage to make this salad a complete meal.

    Zucchini 'Pasta'
    2 pounds zucchini (or a combination of yellow and green zucchini)
    2 tablespoons extra virgin olive oil
    Kosher salt and freshly ground pepper
    3/4 cup fresh tomato sauce (optional)
    1/4 cup freshly grated Parmesan, for serving (more to taste)
    1. Using a vegetable peeler, cut the zucchini into lengthwise ribbons. Peel off several from one side, then turn the zucchini and peel off more. Continue to turn and peel away ribbons until you get to the seeds at the core of the zucchini. Discard the core. You can also do this on a mandolin, adjusted to a very thin slice.

    2. Cook the zucchini strips in two batches. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. When it is hot, add the zucchini ribbons and 1/2 teaspoon kosher salt. Cook, tossing and stirring the zucchini, for two to three minutes, until softened and beginning to turn translucent. Adjust salt and add freshly ground pepper to taste, and transfer to a serving dish. Repeat with the remaining olive oil and zucchini. Serve, topping with tomato sauce and freshly grated Parmesan if desired.

    Yield: Serves four

    Advance preparation: This dish is best served right away. But you can enjoy leftovers, which I like to eat cold, doused with lemon juice and a drop of olive oil.

    Zucchini Rice Casserole

    We pack extra vegetables into this cheesy baked rice casserole. Plus we substitute brown rice for white, reduce the cheese by half and swap turkey sausage for pork sausage. If you're bringing it to a potluck, plan to reheat it before serving.

    12 servings, about 1 cup each | Active Time: 40 minutes | Total Time: 2 hours 

    • 1 1/2 cups long-grain brown rice
    • 3 cups reduced-sodium chicken broth
    • 4 cups diced zucchini , and/or summer squash (about 1 pound)
    • 2 red or green bell peppers, chopped
    • 1 large onion, diced
    • 3/4 teaspoon salt
    • 1 1/2 cups low-fat milk
    • 3 tablespoons all-purpose flour
    • 2 cups shredded pepper Jack cheese, divided
    • 1 cup fresh or frozen (thawed) corn kernels
    • 2 teaspoons extra-virgin olive oil
    • 8 ounces turkey sausage, casings removed
    • 4 ounces reduced-fat cream cheese , (Neufchâtel)
    • 1/4 cup chopped pickled jalapeños

    1. Preheat oven to 375°F.

    2. Pour rice into a 9-by-13-inch baking dish. Bring broth to a simmer in a small saucepan. Stir hot broth into the rice along with zucchini (and/or squash), bell peppers, onion and salt. Cover with foil. Bake for 45 minutes. Remove foil and continue baking until the rice is tender and most of the liquid is absorbed, 35 to 45 minutes more.

    3. Meanwhile, whisk milk and flour in a small saucepan. Cook over medium heat until bubbling and thickened, 3 to 4 minutes. Reduce heat to low. Add 1 1/2 cups Jack cheese and corn and cook, stirring, until the cheese is melted. Set aside.

    4. Heat oil in a large skillet over medium heat and add sausage. Cook, stirring and breaking the sausage into small pieces with a spoon, until lightly browned and no longer pink, about 4 minutes.

    5. When the rice is done, stir in the sausage and cheese sauce. Sprinkle the remaining 1/2 cup Jack cheese on top and dollop cream cheese by the teaspoonful over the casserole. Top with jalapeños.

    6. Return the casserole to the oven and bake until the cheese is melted, about 10 minutes. Let stand for about 10 minutes before serving.

    Low-Fat, No-Nuts Zucchini Bread
    Here is a low-fat, no-nuts recipe for zucchini bread that is very popular with the kids:
    submitted by Dana Katz (adapted from Paula Deen's recipe)
    • 3 1/4 cups all-purpose flour
    • 1 1/2 teaspoons salt
    • 1 teaspoon ground nutmeg
    • 2 teaspoons baking soda
    • 1 teaspoon ground cinnamon
    • 2 cups sugar
    • 3/4 cup vegetable oil
    • 4 egg whites, beaten
    • 1/4 cup water
    • 2 1/4 cups grated zucchini
    • 1 teaspoon lemon juice
    Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, egg whites, water, zucchini and lemon juice. Mix wet ingredients into dry. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.

    Chocolate Zucchini Cake
    (recipe by Stacey Wilber in New Haven Cooks)
    • 1 3/4 cups sugar
    • 1/2 cup vegetable oil
    • 1/2 cup butter
    • 2 eggs
    • 1 tsp. vanilla
    • 1/2 cup buttermilk
    • 1/2 cup cocoa powder
    • 2 1/2 cups all purpose flour
    • 1 tsp. salt
    • 1 tsp. ground cinnamon
    • 1/2 tsp baking powder
    • 1 tsp. baking soda
    • 2 cups grated zucchini (I have certainly used 3-4 cups from a 2 pounder, I just wrap the grated zucchini in cheese cloth and squeeze out the water prior to using)
    • 6 oz. chocolate chips
    Preheat the oven to 350. Grease and flour a 9x13 baking pan, tapping out the excess flour.
    Cream together the sugar, oil, and butter.  Combine the eggs, vanilla, buttermilk, and cocoa in a separate bowl.  Add the egg mixture to the creamed sugar and mix well.  In a separate bowl, sift together the flout, salt, cinnamon, baking powder, and baking soda.  Add the dry ingredients to the wet mixture.  Stir in the grated zucchini and pour the batter into the prepared baking pan.  Sprinkle the chocolate chips on top.
    Bake for 40-45 minutes or until a toothpick comes out clean.  Let the cake cool and enjoy.

    Shaved Zucchini Salad with Parmesan and Pine Nuts (or Walnuts)
    From Peggy Shore
    Serves 4-6 - mandolin or vegetable peeler needed
    1/3 cup extra virgin olive oil
    2 Tbs fresh lemon juice
    1 tsp kosher salt
    1/2 tsp freshly ground black pepper
    1/4 tsp dried crushed red pepper
    2 lbs. medium zucchini, trimmed
    1/2 cup coarsely chopped fresh basil
    1/4 Pine Nuts or Walnuts, toasted
    Small wedge of Parmesan Cheese
    Whisk first 5 ingredients together in a small bowl to blend. Set aside. 
    Using vegetable peeler or mandolin, work from top to bottom of each zucchini, 
    and slice them into ribbons (@1/16th" thick). Place ribbons in large bowl.
    Add basil and toasted nuts, then dressing; toss to coat. 
    Using vegetable peeler, shave strips from Parmesan over salad.
    Add more salt/pepper to taste.
    Summer Squash Frittata With Herbs
    Grating the zucchini helps release more water as it cooks, giving you more of that concentrated summer squash flavor.
    2 medium zucchini or other summer squash, coarsely grated
    2 tablespoons olive oil, divided
    1 small yellow onion, thinly sliced
    2 garlic cloves, thinly sliced
    Kosher salt, freshly ground pepper
    1 tablespoon unsalted butter
    12 large eggs, beaten to blend
    ⅓ cup crème fraîche or sour cream
    ¼ cup ricotta
    2 tablespoons finely grated Parmesan
    1½ cups (packed) mixed fresh tender herbs, such as basil, chives, parsley, and tarragon
    2 teaspoons finely grated lemon zest
    1 tablespoon fresh lemon juice
    Crushed red pepper flakes (optional; for serving)
    Preheat oven to 350°. Using your hands and working in batches, squeeze excess liquid out of zucchini (this is key to avoid a soggy frittata-do your best).
    Heat 1 Tbsp. oil in an 8" or 10" cast-iron skillet over medium-high. Add onion and garlic, season with salt and pepper, and cook, stirring occasionally, until onion is softened and beginning to brown, 5-8 minutes. Add zucchini and season with salt and pepper. Cook, stirring occasionally, until zucchini is cooked through and beginning to brown (mixture will look quite dry at this point), 5-8 minutes. Reduce heat to medium-low and stir in butter until melted.
    Whisk eggs and crème fraîche in a large bowl and season with salt and pepper; pour over vegetables. Cook, stirring egg mixture and swirling pan frequently (be sure to scrape down the sides as well), until edges are just set (the texture of a very soft scramble), about 5 minutes. Dollop with ricotta and sprinkle with Parmesan. Transfer skillet to oven and bake eggs until puffed slightly and the center is set, 12-15 minutes. Let frittata cool in pan at least 10 minutes.
    Meanwhile, combine herbs, lemon zest, lemon juice, and remaining 1 Tbsp. oil in a small bowl. Season herb salad with salt and pepper and arrange over fritatta. Top with red pepper flakes, if using, and slice into wedges before serving.
    Recipe by Alison Roman

    Green Bell Peppers Stuffed with Tomato Lentil Couscous    

    5 green bell peppers
    2 pounds ground beef
    1 1/2 cups chopped onion
    1 green bell pepper, chopped
    6 cloves garlic, minced
    1 (16 ounce) jar chunky pasta sauce
    1/2 cup chopped onion
    1 (6 ounce) package tomato lentil couscous
    8 ounces shredded sharp Cheddar cheese
    1. Preheat oven to 375 degrees F (190 degrees C).
    2. Cut peppers in half, place them in a 9x13 inch baking dish, and set aside. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add 1 1/2 cups chopped onion, chopped green bell pepper, and garlic. Reduce heat to low, add tomato sauce, and let simmer while preparing the couscous.
    3. Prepare couscous according to package directions, but add the remaining onion to the water before adding the couscous. When couscous is done, combine it with the sauce. Fill bell peppers with the mixture. Top each with shredded cheese.
    4. Bake at 375 degrees F (190 degrees C) for 20 minutes, or until cheese is bubbly and slightly brown on top.

    Mr. John's Meat-Stuffed Bell Peppers
    Recipe courtesy Emeril Lagasse, 2003

    • 6 green bell peppers, tops cut away and seeds removed
    • 2 tablespoons vegetable oil
    • 1 cup finely chopped yellow onions
    • 1/2 cup finely chopped green bell peppers
    • 1/2 pound ground beef
    • 1/2 pound ground pork
    • 1 tablespoon minced garlic
    • 1/4 cup finely chopped fresh parsley leaves
    • 3/4 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • Pinch red pepper flakes
    • 2 cups cooked long or medium-grain white rice
    • 8 ounces tomato sauce
    • Water

    Preheat the oven to 350 degrees F.
    In a large pot of boiling water, parboil the peppers until just tender, 2 to 3 minutes. Remove with a slotted spoon and dry on paper towels.
    In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions and chopped bell peppers and cook, stirring, until soft, about 3 minutes. Add the beef, pork, garlic, parsley, salt, black pepper, and pepper flakes. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6 minutes. Add the rice and tomato sauce and stir well. Remove from the heat and adjust the seasoning, to taste.
    Pour enough water into a baking dish to just cover the bottom, about 1/8-inch deep. Stuff the bell peppers with the rice mixture and place in the baking dish. Bake until the peppers are very tender and the filling is heated through, 25 to 30 minutes.
    Remove from the oven and let rest for 10 minutes before serving.

    Bell Pepper and Potato Frittata Recipe
    By Adela Jung from
    • 12 large eggs
    • 2 cups shredded sharp cheddar cheese (about 6 ounces)
    • 2 teaspoons kosher salt, plus more as needed
    • 1 teaspoon freshly ground black pepper, plus more as needed
    • 1/4 cup olive oil
    • 1 medium yellow onion, large dice
    • 1 medium red potato, quartered and thinly sliced crosswise
    • 2 medium bell peppers, thinly sliced or diced
    • 4 medium garlic cloves, finely chopped
    • 1/4 cup finely chopped Italian parsley
    1. Heat the broiler on high and arrange a rack in the middle.
    2. Whisk the eggs, 1 cup of the cheese, and the measured salt and pepper in a large bowl until the eggs are smooth; set aside.
    3. Heat the oil in a large, ovenproof frying pan over medium heat. When it shimmers, add the onion and season with salt and pepper. Cook, stirring occasionally, until tender, about 4 minutes. Add the potato and cook, stirring occasionally, until the edges become tender, about 4 minutes. Add the bell peppers and garlic and cook, stirring occasionally, until just tender, about 8 minutes. Add the parsley and stir to incorporate.
    4. Pour the reserved egg mixture over the vegetables and reduce the heat to medium low. Cook until the eggs are set around the outer inch of the pan, about 10 to 15 minutes. Sprinkle the remaining cheese evenly over the frittata and place it under the broiler until puffed, golden, and completely set in the center, about 4 to 6 minutes. Let sit 5 minutes before serving.

    Garlic Mashed Potatoes


    *1 head of garlic
    *1 Tbsp olive oil
    *2 pounds potatoes, preferably Yukon Gold or another yellow, waxy potato
    *1/3 cup cream
    *3 Tbsp butter

    1. Preheat the oven to 400°F. Remove the outer layer of papery skin of the whole garlic head, leaving the head itself intact. Using a paring knife, slice off the tops (1/4-inch to 1/2-inch) of the garlic cloves so they are all exposed. Drizzle olive oil over the garlic heads, salt lightly, and wrap lightly in aluminum foil. Bake for 30 to 40 minutes, or until the cloves feel soft to the touch and are beginning to brown. (See our Roasted Garlic recipe). Remove from the oven and let cool.
    2. While the garlic is roasting, peel and chop the potatoes into 1-inch chunks. Place potatoes in a medium saucepan, add 1/2 teaspoon salt, cover with cold water. Bring the pot to a boil, reduce to a simmer, and simmer your potatoes until tender when pierced with a fork, about 15 minutes.
    3. Warm the cream and melt the butter together, either in a small pan on the stovetop or in a bowl in the microwave. Drain the pot with the potatoes and put it back on the stovetop over low heat. Put the drained potatoes back in the pot. Squeeze the roasted garlic into the potatoes and begin mashing with a potato masher or a large fork. Add the cream and butter and mash until the potatoes are the consistency you want. Do not over-beat them, or they potatoes will become gummy.
    Taste for salt and add some if needed.

    New Red Potato Salad

    3 pounds unpeeled red potatoes
    4 eggs
    1 1/2 cups mayonnaise
    2 tablespoons cider vinegar
    1/2 cup sliced green onions
    1 cup sliced celery
    2 tablespoons dill pickle relish
    1/2 teaspoon salt
    1/4 teaspoon ground black pepper
    ¼ cup chopped parsley


    1.         Bring a large pot of salted water to a boil. Add red potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and chop into 1 inch cubes. Place in a medium bowl.
    2.         Place eggs in a medium saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and dice.
    3.         In a small bowl, whisk together mayonnaise, cider vinegar, salt and pepper. Pour the mixture over the potatoes, and mix together with the eggs, green onions, relish, celery and parsley. Cover, and chill in the refrigerator approximately 2 hours before serving.

    Healthier Oven Roasted Potatoes

    • 1 tablespoon olive oil
    • 1 tablespoon minced garlic
    • 1 tablespoon chopped fresh basil
    • 1 tablespoon chopped fresh rosemary
    • 1 tablespoon chopped fresh parsley
    • 1/2 teaspoon red pepper flakes
    • 1/2 teaspoon salt
    • 4 large potatoes, peeled and cubed

    1.    Preheat oven to 475 degrees F  
    2.    Combine oil, garlic, basil, rosemary, parsley, red pepper flakes, and salt in a large bowl. Toss in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
    3.    Roast in preheated oven, turning occasionally, until potatoes are brown on all sides, 20 to 30 minutes.

    GO back to top of newsletter
    Leeks are a very mellow version of an onion and when cut they have a beautiful variation in colors. They go from white down by the root, to a yellow center, to a really dark green at the top.
      trimmed leeks
    Cut the leek just below the really dark green part where the leaves start to feel really tough. Those really dark, green leaves are very tough and you don't really want to eat them. You can add them to stock though for extra flavor. Like an onion, the leek has a lot of layers on the inside, except that the leek has a lot more finer layers. Each of these layers can have some amount of dirt between them. Leeks have to get washed really well to get rid of all that grit. color. They go from white down by the root, to a yellow center, to a really dark green at the top.
      washing leeks
    If you are going to cut the leaks into rings or small strips, do that first, and then put them in a bowl of cool water.

    I use my salad spinner for this. The leeks will float to the top an
    d the grit will sink to the bottom of the bowl. You will need to swish everything around a bit to make sure all the layers of leek are separated.

    You can then run them through your salad spinner or just lay them out on a towel to dry off.
    If you are going to cook the leek whole, you still have to cut it in half to wash it. 
    (Or you could just make a cut half way through and spread open the leaves.) Fan out the layers with your fingers and let the water run through.

    If not using whole or in half, I usually chop the leeks into half moon shapes to use when I sauté them.

    chopped leeks

    1 cup finely chopped white and pale green part of leek, washed well
    1 clove garlic, minced
    2 tbsp. unsalted butter
    1 lb. squash, zucchini, spinach, cauliflower, broccoli, snow peas, turnips, favabeans, green beans, etc. (pick one)
    1 1/4 cup chicken broth
    1/3 cup sour cream
    In a saucepan cook the leek and the garlic in the butter over moderately low heat, stirring, until the leek is softened, add the chosen vegetable, the broth, and 1/2 cup water, and simmer the mixture, covered, until the vegetable is tender. Puree two thirds of the mixture in a blender until it is very smooth, stir the puree into the mixture remaining in the pan, and whisk in the sour cream and salt and pepper to taste. Cook the soup over moderately low heat until it is heated through, but do not let it boil.

    Leek and potato soup

    1lb of leeks, sliced
    1 small onion, chopped
    2 stalks of celery, chopped
    1 clove garlic, chopped
    2 medium potatoes, diced
    1 quart chicken broth or water
    2 tablespoons butter
    Salt and pepper to taste
    Cream (optional)
    Melt butter in bottom of a 4qt sauce pan. Sauté leeks, onions, and celery until translucent; add garlic and sauté for about 2 more minutes. Stir in potatoes and then add the broth or water. Bring to a boil then reduce heat to medium/low, cook until potatoes are fork tender. Remove from heat and blend, adding cream if desired, until smooth. Serve hot or cold.
    Spring tart with Leeks and avocados
    By Ruth Donohue
    you'll need your favorite tart/pie crust 
    2 Ripe Avocados, halved and sliced lengthwise.
    a bit of lemon juice to coat the Avocado slices and keep them green 
    1 small bunch of leeks, most of the green cut off, split in half lengthwise, cleaned and finely sliced
    1 T Olive Oil
    5 oz Fresh Goat Cheese, or other cheese, if you prefer
    Salt and pepper to taste.
    Preheat oven to 425. In a nonstick pan, heat the olive oil and gently cook the leeks with a bit of salt and pepper until they are softened. In the case of the leeks we used, they were already so fresh and tender they needed very little time in the pan. Larger leeks will take a bit longer to soften. Remove pan from heat.

    Arrange the avocado slices around the tart pan, season with salt and pepper. Top with the leeks, distributing evenly and dot over the top with the cheese. Bake for approx. 25 minutes, until cheese has browned a bit and crust seems done. Remove from oven and let sit for at least 10 minutes before slicing. Can be served hot or at room temperature.

    Creamy Pappardelle with Leeks and Bacon
    YIELD Makes 6 servings

    2 tablespoons olive oil
    1 tablespoon unsalted butter
    4 slices thick-cut bacon, cut into 1/2" pieces
    2 medium leeks, white and pale-green parts only, halved lengthwise, sliced crosswise
    Kosher salt
    3/4 cup heavy cream
    2 teaspoons chopped fresh thyme
    1 pound pappardelle or fettuccine
    1 cup finely grated Parmesan or Grana Padano
    Heat oil and butter in a large heavy pot over medium heat. Add bacon and cook, stirring often, until fat is rendered and bacon is crisp, 5-8 minutes. Add leeks and season with salt. Increase heat to medium-high and cook, stirring often, until leeks begin to brown, 5-8 minutes. Add cream, thyme, and 1/2 cup water. Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened and coats the back of a spoon, 5-8 minutes.
    Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 2 cups pasta cooking liquid.
    Add pasta, Parmesan, and 1 cup pasta cooking liquid to sauce and stir to coat. Increase heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta.


    Eggplant Rounds with Cheese and Tomato Sauce
    adapted from D. Madison's Vegetarian Cooking for Everyone

    6-8 eggplant rounds per person, grilled, broiled or fried (from the skinny asian eggplants, reduce number of slices if using the large purple ones.)
    3/4 cup grated or sliced mozzarella
    1/2 cup crumbled gorgonzola or goat cheese
    about 4 cups favorite tomato sauce
    chopped parsley or basil

    Place the eggplant rounds on a sheet pan and cover with the cheeses. Bake at 375 degrees until the cheese melts. Serve with 2 or 3 spoonfuls of the sauce on each serving and garnish with the parsley or basil.

    Roasted Eggplant

    Trim the eggplants and slice them 1/4 inch thick. Arrange the eggplant slices on a lightly oiled baking sheet and brush them with olive oil. Bake the eggplant slices in a preheated 375 degree oven for 10 minutes. Turn the slices over, brush with oil, and cook for another 10 minutes. Remove from the oven and set aside. 


    • 2 tablespoons olive oil
    • 2 cloves garlic, crushed and minced
    • 1 large onion, quartered and thinly sliced
    • 1 small eggplant, cubed
    • 2 green bell peppers, coarsely chopped
    • 4 large tomatoes, coarsely chopped, or 2 cans (14.5 ounces each) diced tomatoes
    • 3 to 4 small zucchini, cut into 1/4-inch slices
    • 1 teaspoon dried leaf basil
    • 1/2 teaspoon dried leaf oregano
    • 1/4 teaspoon dried leaf thyme
    • 2 tablespoons chopped fresh parsley
    In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to combine. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.
    Add tomatoes, zucchini, and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft.
    Serves 4.

    • 1/4 cup vegetable oil
    • 1/2 cup flour
    • 2 eggs (beaten)
    • 2 cups panko breadcrumbs
    • 8 slices eggplant (peeled, 1/2 inch-thick slices)
    • 8 ounces fresh mozzarella (thinly sliced)
    • 1/2 cup basil leaves
    • 4 teaspoon red harissa (store-bought, or a spicy marinara sauce)
    • 4 soft brioche style buns (horizontally split in half)
    • kosher salt and freshly ground black pepper

    1. In a heavy bottomed sauté pan, preheat oil to 360ºF.
    2. Place the flour, eggs, and panko breadcrumbs in three separate dishes.  Season the flour with salt and pepper and stir to combine. Whisk the eggs until well combined.
    3. Evenly season each of the eggplant slices on both sides with salt and pepper. Dredge the eggplant in the flour, then eggs, and finally, the breadcrumbs. Shake off any excess breading. Place a few slices of dredged eggplant sliced in the hot oil. Cook, uncovered for 3 minutes, until golden brown. Flip the eggplant slices and place a slice of mozzarella cheese on top of each piece. Cover the pan and cook for an additional 2 minutes, until the cheese has melted slightly and the eggplant is golden brown on both sides.
    4. To build the sandwich, add a piece of fried eggplant to the bottom half of the bun and top with a few basil leaves. Spread 1 teaspoon of harissa on the top half of the bun, then top the sandwich.  Repeat process to build the remaining sandwiches and serve. 
    5. Tip: if you can't find harissa, use a spicy Marinara sauce instead

    Corn Salsa
    • 2 cups fresh corn kernels
    • 1/3 cup chopped purple onion
    • 1/4 cup chopped red bell pepper
    • 3 tablespoons chopped fresh cilantro
    • 2 tablespoons fresh lime juice
    • 1 to 2 tablespoons finely chopped jalapeno pepper
    • 1/2 teaspoon salt
    Combine all ingredients in a small bowl. Cover and refrigerate for 2 to 4 hours. Remove from refrigerator about 30 minutes before serving. Serve corn salsa with grilled meat or poultry.
    Makes about 3 cups corn salsa.

    Corn with a kick
    • 1/4 cup chopped onion
    • 1/4 cup chopped green pepper
    • 1 tablespoon butter or olive oil
    • 2 cups whole kernel corn
    • 1/2 medium tomato diced
    • 1 teaspoon salt
    • 1/8 teaspoon pepper
    • cayenne pepper to taste
         In a large saucepan, saute onion and green pepper in butter until tender. Stir in corn, tomato, salt, pepper and cayenne. Reduce heat; cover and cook for 5-10 minutes or until heated through, stirring occasionally.
    Lovely Black Bean and Corn Salad 
    4 tablespoons of white balsamic vinegar
    1 tablespoon canola oil
    1/2 teaspoon each: salt, pepper, cumin and chili powder
    then add:
    1 can of black beans, drained and rinsed
    1 1/2 cups corn, rinsed to take the chill off
    1 red bell pepper, diced
    1/2 red onion, diced
    Handful of cilantro, chopped

    Corn Chowder
    • 1 Tbsp unsalted butter
    • 1 strip of bacon or 1 teaspoon of bacon fat (substitute 1/2 Tbsp of butter for vegetarian option)
    • 1/2 large yellow onion, chopped (about 1/2 cup)
    • 1/2 large carrot, chopped (about 1/3 cup)
    • 1/2 celery stalk, chopped (about 1/3 cup)
    • 3 ears of sweet corn, kernels removed from the cobs (about 2 cups), cobs reserved
    • 1 bay leaf
    • 3 1/2 cups milk, whole or low fat
    • 1 medium Yukon Gold potato, or Russet, peeled and diced
    • 1/4 red bell pepper, chopped (about 1/4 cup)
    • Kosher salt and fresh ground pepper
    • 1/2 teaspoon fresh thyme leaves
    1 In a large saucepan, melt the butter over medium heat. Add the bacon strip (skip this step for vegetarian option, just add more butter) and fry until the bacon renders its fat, but doesn't begin to brown, 3 or 4 minutes. Add the onion and sauté for 4 to 5 minutes, until soft. Add the carrot and celery and cook for 4 or 5 more minutes.
    2 Break the corn cobs in half and add them to the saucepan. Add the milk and bay leaf. Bring to a boil and reduce heat to a bare simmer. Cover the pot and cook for 30 minutes. Make sure the heat is as low as can be and still maintain a gentle simmer (on our stove we had to use the "warm" setting) to prevent scalding the milk on the bottom of the pan.
    3 Discard the cobs, the bacon strip, and the bay leaf. Raise the heat, add the potatoes, red pepper, 1 teaspoon of salt, fresh ground pepper to taste, bring to a simmer and reduce the heat to maintain a simmer for 15 minutes, or until the potatoes are almost fork tender.
    4 Raise the heat, add the corn kernels and the thyme. Bring to a boil, reduce the heat, and simmer for 5 minutes.
    Serves 4.

    Simply Recipes

    Roasted Tomato Sauce

    6-8 large tomatoes 
    1 medium onion, diced
    2 cloves of garlic finely minced
    2 tablespoons olive oil
    a handful of fresh basil leaves
    2 sprigs fresh thyme
    1 sprig fresh oregano
    pinch of sugar
    salt and pepper to taste
    Combine ingredients in a 9x13 inch pan. 
    Roast at 450°F for 1 1/2 to 2 hours, until juices get thick. 
    Tomatoes will get a bit blackened and will smell wonderful. 
    Let cool, and run through a food mill to remove skins & seeds.
    The resulting puree will be nice & thick; no need to reduce.
    Season to taste with salt and pepper and sugar. 

    Fresh Tomato Corn Salsa Recipe

    3 ears of sweet corn, husked and silk removed
    2 large tomatoes (various colors), chopped
    1/2 red jalapeno chile pepper (stems, ribs, & seeds removed), finely diced
    1 small onion, diced
    2 garlic cloves, diced
    Dressing (see recipe below)
    1 avocado, peeled, pitted, and diced
    Fresh cilantro leaves
    **A chopped roasted red bell pepper (seeded and charred skin removed) adds a nice smoky addition to this salsa.

    Light a barbecue grill or preheat a grill pan. Brush the corn lightly with olive oil and sprinkle with salt and pepper. Grill over moderately high heat until charred in spots but still slightly crisp, approximately 7 minutes.
    Let the corn cool slightly and then cut the kernels from the cobs (Scrape the corn kernels from the ears of corn by using a sharp kitchen knife and a large cutting board. Cut off the stem end to give a flat base. Hold the ear, tip end up, then cut downward, removing a few rows at a time).
    In a large bowl, combine the prepared corn, tomatoes, chile pepper, onion, and garlic; set aside.
    Prepare the Dressing. Pour the prepared Dressing over the corn salsa mixture. Using a wooden spoon, gently fold the avocado and cilantro into the salsa. Taste and adjust seasonings to your desire.
    Either serve as a salad with your dinner or in a bowl surrounded with your favorite salsa chips. Enjoy!
    1 teaspoon ground Ancho Chile powder*
    Coarse salt or sea salt
    Freshly-ground pepper to taste 
    Juice from 1 large fresh lime
    1 teaspoon honey
    * Chipotle chile powder may be substituted.
    In a small container with a lid, combine chile powder, salt, pepper, lime juice, and honey. Either shake well or combine with a wire whisk.

    The Basil, Tomato, Brie Pasta
    adapted from The Silver Palate Cookbook

    This recipe serves 4-6 people. It makes an uncooked sauce. The sauce ingredients need to be put together at least 2 hours in advance, to marinate. I do it in the morning, for the evening. I often double the recipe.

    4 large ripe tomatoes, cut in bit sized pieces (or small tomatoes cut in half)
    1 cup olive oil
    1 lb of brie, sliced or torn in about a dozen pieces (remove rind, which is easier to cut off if cheese is put in freezer 15 min before prepping)
    3 large cloves of garlic, minced or crushed
    1/2 cup of fresh basil leaves, torn or slivered
    sea salt (1/2-1 tsp), fresh ground pepper

    1 lb pasta
    1 tbs olive oil
    fresh grated parmesan if desired just before serving

    Combine all ingredients (except pasta) in a large bowl. Turn over until mixed. Cover and let sit at room temp until just before dinner.

    Cook your pasta al dente with salted water and 1 tbs olive oil, drain and immediately combine the hot pasta with sauce ingredients, turning to coat pasta, and melt brie.

    Roasted Tomatoes
    Heidi Tonsberg

    10 -12 tomatoes
    3 onions
    4 cloves (or more) garlic
    olive oil
    dry thyme
    Cut  tomatoes in half, quarter onions and leave garlic in the skin. Season with a little dried thyme, salt and pepper and drizzle with olive oil. Put the tomatoes cut side down on 2 baking sheets and scatter the garlic and onions around.
    Slow roast in a 275F oven for app. 2 hours turning tomatoes after 1 hour. Let cool a little then transfer tomatoes, onion and garlic squeezed out of the peel to the food processor. Make as chunky or smooth as you like and season to taste.

    Green and Yellow Beans
    Green Beans with Tomato and Basil
    From Asparagus to Zucchini, Madison Area CSA Coalition

    1 1/2 pounds green beans, cooked
    1 garlic clove, diced
    1 small onion, thinly sliced
    1 tbsp. olive oil
    2 tomatoes or 1/2 basket of cherry tomatoes, coarsely chopped
    salt & pepper to taste
    1 tbsp. chopped fresh basil
    1 tbsp. chopped fresh parsely, or 1 tsp. dried

    Cut beans into 1-inch lengths; set aside.  Saute garlic and onion in oil
    in skillet until soft.  Add tomatoes, salt and pepper, and cook 2
    minutes.  Stir in basil and green beans.  Cover, reduce heat to low and
    simmer 3 minutes.  Remove from heat, stir in parlsey, and serve
    immediately.  Makes 4-6 servings.

    Green Beans with Bacon and Onion

    4 strips bacon, cut into ½-inch pieces
    1 medium onion, minced
    1 pound green beans, ends snapped off
    salt and ground black pepper

    Fry bacon in large skillet over medium heat until crisp, about 5 minutes.  Remove bacon from pan with slotted spoon and drain on paper towels.  Pour off all but 2 Tbs. bacon drippings.  Add onion and sauté until softened, about 5 minutes.  Meanwhile bring 2 ½ quarts of water to boil in large saucepan.  Add beans and salt and cook until tender, about 5 minutes.  Drain and add to skillet with onions.  Toss to heat through, 1 to 2 minutes.  Add bacon and season with salt (sparingly) and pepper to taste.  I also like to add a drizzle of honey too.  Serve immediately. 

    Green Beans With Mushrooms and Crispy Onion Rings
    By Sara Quessenberry and Kate Merker
    Serves: 4

    1/2 small red onion, cut into thin rings and separated
    2 tablespoons all-purpose flour
    kosher salt and black pepper
    2 1/2 tablespoons olive oil
    8 ounces button mushrooms, sliced
    1 cup 1 percent milk
    1 pound frozen green beans, thawed

    1. In a bowl, toss the onion with 1 tablespoon of the flour and ¼ teaspoon salt. Heat 1½ tablespoons of the oil in a large skillet over medium-high heat. Cook the onion, stirring, until golden brown, 1 to 2 minutes; transfer to a plate.
    2. Wipe out the skillet and heat the remaining tablespoon of oil over medium-high heat. Cook mushrooms, stirring, until tender, 5 to 6 minutes.
    3. Reduce heat to medium. Sprinkle the remaining tablespoon of flour over the mushrooms and cook, stirring, for 1 minute. Add the milk and ¼ teaspoon each salt and pepper. Simmer, stirring, until mixture begins to thicken, 1 to 2 minutes. Add green beans and cook until heated through, 3 to 4 minutes. Top with the onions.

    Cooking Greens
    Spinach and Swiss chard are very similar in taste and texture and can be used interchangeably.  The same goes for turnip greens and broccoli raab.
    Brussel Sprout tops look like loosely wrapped brussel sprouts and can be used like kale or collard greens.

    Smothered Collard Greens
    Recipe adapted from Real Cajun (Clarkson Potter)
    Makes 6 to 8 servings

    3 bunches (about 2 pounds) collards or other leafy greens
    4 strips of thick-sliced bacon, cut crosswise into ½-inch pieces
    collard greens plant
    Collard greens

    1 small onion, chopped
    2 garlic cloves, minced
    1 tablespoons salt
    2 tablespoons sugar
    ½ teaspoon freshly ground black pepper
    Several dashes of hot sauce, plus more as needed
    ¼ cup cider vinegar, plus more as needed
    1 cup chicken broth or water
    1. Strip the stems from the leaves of the collards and tear the leaves into 3-inch squares; wash the torn leaves in plenty of cold water. Discard the stems.
    2. In a large pot or Dutch oven, cook the bacon over medium heat until not quite crisp or colored, about 5 minutes. Add the onion and cook for another 3 to 4 minutes. Add the garlic, salt, sugar, pepper and hot sauce, and cook for an additional 2 minutes. Add the vinegar, bring to a simmer, and cook until reduced by half, about 4 to 5 minutes. Add the greens and the broth or water and bring to a boil. Reduce the heat to low and simmer, partially covered, for 30 to 35 minutes, until the greens are very tender. If the pot appears to be drying out, add more water, as necessary, to prevent the greens from sticking.
    3. Season to taste with additional vinegar and hot sauce. Be sure to serve the greens with a generous ladle of the fragrant juices.

    Dinosaur salad
    1 bunch kale
    Toscano kale
    "Toscano" kale

    1 large color pepper (purple, yellow, or red)
    1 large or 2-3 small cucumbers
    1 medium onion 
    1 small yellow squash
    Handful of olives (optional)
    Gorganzola or blue cheese crumbles (to taste)

    Slice kale, pepper, cucumbers, onion, and squash very thin. Toss to combine. Add olives and cheese if using. Serve with balsamic vinaigrette. I think it tastes best when made a day ahead and allow to sit with the dressing on it in the fridge.

    Turnip Greens
    Turnip Greens

    Country Turnip Greens Recipe
    • 3/4 pound lean salt pork or bacon, diced
    • 4-1/2 pounds fresh turnip greens, trimmed
    • 1-1/2 cups water
    • 1 large onion, chopped
    • 1 teaspoon sugar
    • 1/4 to 1/2 teaspoon pepper
    • In a Dutch oven, cook salt pork until lightly browned. Drain, reserving 2 tablespoons of drippings. 
    • Stir the remaining ingredients into the reserved drippings. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until greens are tender. Yield: 8-10 servings. 

       Note: Fresh spinach or swiss chard can be substituted for the turnip greens. Reduce the cooking time to 10 minutes or until spinach is tender.

    Gina's Turnip Greens
    Recipe courtesy The Neelys
    Chopped Turnip Greens
    1 tablespoon olive oil
    1 shallot, chopped
    1 clove garlic, chopped
    1 teaspoon red pepper flakes 
    1 1/2 pounds turnip greens, washed, stemmed, and choppedFreshly ground black pepper
    2 tablespoons Dijon mustard 
    1 cup chicken stock
    1/2 cup chopped pecans, toasted
     Heat olive oil in Dutch oven over medium heat.                
    Add shallot, garlic and red pepper flakes and saute until tender and fragrant. Add the washed and cleaned turnip greens. Mix together. Cook until they have wilted down, about 3 minutes. Add pepper to taste.
    In a small bowl, whisk the Dijon mustard with the chicken stock. Add to the wilted greens and cook until the liquid has all but evaporated. Add the toasted pecans and serve immediately.

    Sautéed Greens with Raisins and Pine Nuts
    Serves 2, can easily be doubled
    Simply Recipes

    Collards and kale lose less of their volume when cooked than do spinach or turnip greens, so if cooking them, chop them a bit smaller than you would the spinach or turnip greens.
    • 1/4 cup pine nuts
      Swiss chard
      Swiss Chard
    • 2 Tbsp olive oil
    • 4 garlic cloves, minced
    • 1/4 cup golden raisins
    • 1 bunch kale, chard, collards, turnip greens, spinach, swiss chard, etc., about 1 pound, tough stem centers removed (if any) and discarded, greens chopped
    • 1/2 to 1 teaspoon red pepper flakes
    • Roughly 1/2 cup dry white wine or water
    • Salt and pepper to taste
    1 Heat a large sauté pan hot on medium-high heat and add the pine nuts. Toast them until they are fragrant and begin to brown. Pay attention as pine nuts burn easily. Stir or toss the nuts frequently. Once they are toasted, remove from pan and set aside.
    2 Add the olive oil to the pan and swirl it around. Add the garlic and sauté for 30 seconds; the pan should already be hot, so it won't take long for the garlic to begin to brown. Add back the pine nuts, add the raisins and the greens and mix well. Sauté, stirring often, until the greens wilt and begin to give up some of their water, anywhere from 1-2 minutes for spinach to 4-5 minutes for collards or kale.
    3 Sprinkle a little salt and red pepper flakes on the greens. Add the white wine (can substitute water)-use a little more wine if you are cooking collards, a little less if you are cooking spinach. Toss to combine and let the liquid boil away. Once the liquid boils off, remove from heat. Add salt and pepper to taste.

    Creamed Sesame Greens
    This original recipe is for dandelion greens but it works great with any greens you have especially the ones that are bitter or need a real pick up.
    Saute your greens with garlic in a few tablespoons of olive oil. When they are cooked added this simple sauce and cook about 2 minutes more until all the sauce is blended.
    Dandelion Greens
    In a small bowl mix until creamy:
            2 TB tahini 
            1 TB soy sauce
            1 TB fresh lemon juice
            2 TB water



    Until next week ...

    Stone Gardens Farm
    tower east
    Stone Gardens Farm, 83 Sawmill City Road, Shelton, CT 06484
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