http://www.louisvillecsa.com/food/default.aspxVegetable Tips for Louisville Community Supported AgricultureCopyright 2007 Louisville CSA. All Rights Reserved.20Marcia7/4/2008 6:47:00 PMKohlrabi<p>2-3 medium kohlrabi<br /> 1 tbsp. olive oil <br /> 1 large onion, cut in slivers <br /> 3 medium carrots, cut in 3/4 inch chunks <br /> 2 medium potatoes, cut in 3/4 inch chunks <br /> 1 can chopped tomatoes <br /> 4 C vegetable broth <br /> 1 bay leaf <br /> 1/2 tsp. dried oregano (If you want to use fresh oregano, use more; I'd suggest maybe 2 teaspoonfuls, chopped. Dried herbs are always more concentrated in flavor than fresh.) <br /> 1 tsp. salt <br /> freshly ground black pepper to taste <br /> 1 tbsp. Dijon mustard <br /> 1/2 tbsp. molasses</p>Peel kohlrabi&nbsp;and cut into large chunks. Heat oil in a large pot over medium heat. Add onions&nbsp;and saute for several minutes. Add kohlrabi bulb chunks, carrots, potatoes, tomatoes, broth, bay leaf, oregano, salt, pepper, molasses&nbsp;and mustard. Turn up heat to medium-high and bring to a boil. Reduce heat to medium-low, cover and simmer for about 25 minutes, or until veggies are just cooked tender. <br /> <br />http://www.louisvillecsa.com/food/recipe.aspx?recipeid=26Brianne11/27/2007 2:28:00 PMSpinach<p>6-8 cups Fresh Spinach, wahed and dried</br> 1 jar of Creamy Poppyseed dressing (Marzetti's works best)</br> 1/2 red onion, diced</br> 2 c. mozzarella cheese, finely shredded</br> 1 c. bacon crumble (bacon bits are okay too)Mix all ingredents together.</br> Only add dressing right before serving.</br> Yield: 10-15 servingshttp://www.louisvillecsa.com/food/recipe.aspx?recipeid=25Brianne11/27/2007 2:23:00 PMButternut Squash1 large butternut squash, peeled, cubed, and boiled till fork tender</br> 1 stick of butter, melted</br> 1 tube of Saltines (crushed)</br> 2 eggs</br> 3 c. cheddar cheese</br> 1 small onion, minced</br>After squashed is boiled till fork tender, drain and mash until smooth.</br> To squash add butter, crackers, eggs, onion and 1/2 c. of cheese.</br> Mix until incorperated.</br> In a 2 quart casserole dish, beginning with the squash mixture, begin layering of squash and remaining cheese, ending with cheese as top layer.</br> Bake covered for 1 hour in a 350 degree oven.</br> Remove cover and bake an attitional 15-30 minutes until top is golden brown.</br> Serve and enjoy.</br> Yeild: 6-10http://www.louisvillecsa.com/food/recipe.aspx?recipeid=24Tina10/23/2007 10:17:00 PMSpinach1 1/2 tbsp Tahini</br> 1 tbsp soy sauce</br> 1 or 2 tsp sugar</br> 1 bunch spinach (Any green will work. I've used kale and beet greens with good success.)Mix the above sauce in a bowl.</br> Wash and remove stems from spinach. Shake excess water off leaves and put them into a big pot with a tight fitting lid. Turn the heat on high and steam for 2 to 3 minutes.</br> Take the spinach out and drain. (Drain it well or the sauce will melt into the water and run off.) Stir the sauce into the cooked spinach and serve. It can also be served cold as a salad if you chill it in the refrigerator for 30 minutes or so.</br>http://www.louisvillecsa.com/food/recipe.aspx?recipeid=23Tina10/23/2007 9:59:00 PMSwiss Chard1 cup chopped onions<br /> 1 tbsp olive oil<br /> 1 cup chopped tomatoes<br /> 1 1/2 cups fresh or frozen corn<br /> 1 1/2 cups cooked black beans (or 15-oz can, drained)<br /> 2 tbsp lime juice<br /> 1 tsp salt<br /> 1/2 tsp pepper<br /> 2 cups rinsed, stemmed, chopped Swiss chard or spinach<br /> 2 cups crushed tortilla chips<br /> 8 oz grated sharp Cheddar<br /> 2 cups tomato salsaPreheat oven to 350. Saute onions in oil for about 8 minutes. Stir in tomatoes, corn, black beans, lime juice, salt, pepper and continue to saute for 5 - 10 minutes, until heated through.<br /> <br /> In another covered pot, place thestill damp Swiss chard or spinach. Place the pot on high heat and steam for 2 to 3 minutes, until it's bright green.Take the lid off and stir it around a little while it's cooking. (This method is now my favorite. No pot of water to boil. It's done in a snap.) Remove the pot from the heat.<br /> <br /> Prepare an 8 x 8-inch casserole dish or baking pan with a light coating of oil or cooking spray. Spread 1/2 of the crushed tortilla chips on the bottom. Spoon the sauteed vegetables over thetortilla chips and sprinkle on about 2/3 of the grated cheese. Arrange the greens evenly over the cheese and spoon onhalf of the salsa. Finish with the rest of the tortilla chips and top with the remainingsalsa andCheddar. Bake for about 35 to 40 minutes, until the cheese is bubbling and beginning to brown.<br />http://www.louisvillecsa.com/food/recipe.aspx?recipeid=22Tina10/16/2007 7:06:00 PMKale2 tbsp olive oil 4 cloves garlic, minced&nbsp;<br /> large bunch kale (or spinach), deveined and chopped&nbsp;<br /> 1/2 cup sun dried tomatoes&nbsp;<br /> large handful basil&nbsp;<br /> 4 to 6 flat pita breads or pizza crust of your choice&nbsp;<br /> 1 cup parmesan&nbsp;<br /> 2 to&nbsp;3 cups mozzarellaRehydrate the tomatoes in 1 cup hot water. Discard the water and chop the tomatoes.&nbsp;<br /> <br /> Saute the garlic in olive oil until lightly golden. Add kale and saute until wilted and bright green. Turn off the heat and stir in the tomatoes and basil.&nbsp;<br /> <br /> Preheat the oven to 425. Put pita breads on cookie sheets. Top with vegetable mixture, parmesan and mozzarela.<br /> <br /> Cook until cheese is melted - roughly 8 minutes or less.http://www.louisvillecsa.com/food/recipe.aspx?recipeid=21Tina10/16/2007 6:56:00 PMSwiss Chard2 tbsp olive oil&nbsp;<br /> 1 medium onion, chopped&nbsp;<br /> 2 garlic cloves, minced&nbsp;<br /> 2 carrots, chopped&nbsp;<br /> 1/2 cup sun dried tomatoes, chopped&nbsp;<br /> 1/2 cup water&nbsp;<br /> large bunch of swiss chard, chopped&nbsp;<br /> 8 eggsSaute the onion and garlic in olive oil in a large skillet.<br /> <br /> Add carrots, tomatoes and water and saute for a few more minutes.<br /> &nbsp;<br /> Mix in the swiss chard and cover pan for a few minutes until the chard wilts. Uncover, stir. Make 8 depressions in the vegetables circling the pan.&nbsp;<br /> <br /> Break an egg into each depression, being careful to keep the yolk whole. Cover the pan and allow the eggs to poach - at least another 5 to 10 minutes, depending on whether you like your yolks runny or solid.&nbsp;<br /> <br /> Serves 4.<br /> <br /> (This recipe originally came from Animal, Vegetable, Miracle. It's not a cookbook, but it is a great read.)http://www.louisvillecsa.com/food/recipe.aspx?recipeid=20Kathy10/16/2007 6:43:00 PMSwiss Chard<p>Pie Crust:<br /> 1 1/4 c all purpose flour,&nbsp;<br /> 1 stick of softened butter...cream together in a mixer.</p> <p>Add up to 1/4 cup ice water, 1 to 2 tablespoons at a time. Keep using mixer until dough cleans the side of the bowl. Wrap in plastic wrap and put in fridge for 30 minutes. Take out and roll out on floured board or countertop to desired size. Makes one crust.</p> <p>This is the easiest recipe I've ever done and almost fool proof. Enjoy, Kathy&nbsp;<br /> <br /> Filling: 6 to 8 medium-size chard leaves, thick middle ribs removed&nbsp;<br /> 1 bunch flat-leaf parsley -- stems removed&nbsp;<br /> 1 tablespoon olive oil&nbsp;<br /> 1 clove garlic -- minced&nbsp;<br /> 1 1/2 cups heavy cream&nbsp;<br /> 1/2 teaspoon salt&nbsp;<br /> 1/2 teaspoon freshly ground black pepper&nbsp;<br /> 3 eggs&nbsp;<br /> 1/3 cup BelPaese or similar mild, soft cheese cut into 1/2 inch cubes&nbsp;<br /> 1/4 cup freshly grated Parmesan cheese&nbsp;<br /> 2 teaspoons butter</p><p>Preheat the oven to 475 degrees.&nbsp;<br /> <br /> To prepare the crust: On a lightly floured work surface, roll out the chilled dough into a round about 11 1/2 inches in diameter and 1/8 inch thick. Drape the pastry over the rolling pin and carefully transfer it to a 9-to-10-inch tart pan. Unfold it from the pin and press it gently into the pan. Trim off the overlap even with the pan's rim. Line the tart shell with aluminum foil and then add a layer of pastry weights or dried beans. Place the weighted pastry pan on a baking sheet. Place both i n the preheated oven to bake partially, until faintly golden, 8 or 9 minutes. Remove from the oven, lift out the weights, remove the aluminum foil, and let the crust cool completely on the baking sheet.&nbsp;<br /> <br /> Reduce the oven heat to 375 degrees.&nbsp;<br /> <br /> To make the filling, arrange the chard leaves on a steamer rack over gently boiling water, cover and steam for 5 to 7 minutes. The leaves should retain their pretty green color but be greatly reduced in volume. Remove the chard from the steamer and squeeze the leaves to extract any water. Cut the chard into chiffonade strips by stacking the leaves, rolling them up into a thin cigar shape and then cutting them crosswise in thin shreds. Set aside.&nbsp;<br /> <br /> Steam the parsley leaves as you did the chard, but for 3 to 5 minutes. Remove from the steamer and squeeze dry. Mince the parsley. Again squeeze the chard and parsley to remove excess water. Set aside.&nbsp;<br /> <br /> Warm the olive oil in a skillet over low heat. Add the garlic and saute until just soft, 1 or 2 minutes. Add the chard and parsley, reduce the heat to very low and cook, turning often, until the greens have absorbed the oil, about 5 minutes. Remove from the heat and set aside.&nbsp;<br /> <br /> In a large mixing bowl, combine the cream, salt, pepper and eggs. Beat lightly, then add the olive oil-infused greens and the cheeses. With the partially cooked shell in place on the baking sheet, fill it as full as possible with the mixture without spilling any over the top. Cut the butter into bits and dot the top of the quiche. Place in the preheated 375-degree oven and bake until the filling is puffed and golden and a knife inserted in the center comes out clean, about 30 to 35 minutes. Remove from the oven and serve immediately or let cool to room temperature.&nbsp;<br /> <br /> Cut into wedges to serve.</p> <p>Per serving: 506 calories, 27 gm carbohydrates, 184 mg cholesterol, 609 mg sodium, 10 gm protein, 40 gm fat, 22 gm saturated fat</p>http://www.louisvillecsa.com/food/recipe.aspx?recipeid=19Kathy9/24/2007 3:50:00 PMChicken<p>2 1/2 cups egg noodles&nbsp;<br /> 1 teaspoon vegetable oil<br /> 12 cups chicken broth&nbsp;<br /> 1 1/2 tablespoons salt&nbsp;<br /> 1 to 2 teaspoon poultry seasoning&nbsp;<br /> 1 cup chopped celery&nbsp;<br /> 1 cup chopped onion&nbsp;<br /> 1/3 cup cornstarch&nbsp;<br /> 1/4 cup water&nbsp;<br /> 3 cups diced, cooked chicken meat&nbsp;<br /> 1 tablespoon dried parsley</p>Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil according to package directions or until tender. Drain. In a large soup pot, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery, onion and parsley. Reduce heat, cover, and simmer for about 15 minutes. In a small bowl, mix cornstarch and water together until cornstarch is dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through. Sprinkle additional parsley on top of individual servings.http://www.louisvillecsa.com/food/recipe.aspx?recipeid=18Kathy9/14/2007 1:24:00 PMButternut Squash2 pounds butternut squash, peeled and cut into chunks&nbsp;<br /> 4 cups chicken stock (or other stock) (Swanson has a no MSG chicken stock now in a paper container).&nbsp;<br /> 1 1/4 cups heavy cream&nbsp;<br /> 2 tablespoons butter&nbsp;<br /> salt and freshly ground black pepper, to taste&nbsp;<br /> 1/4 teaspoon cayenne pepper, or to taste&nbsp;<br /> several chives, cut into 1-inch pieces....[yum]<p>Combine the squash and stock in a saucepan and bring to a boil over high heat. Reduce the heat to medium and simmer for about 20 minutes, or until the squash is very tender.</p> <p>Cool a bit, then puree the mixture in a blender or&amp;nbsp;blend with a blending stick. You may prepare the recipe in advance up to this point; refrigerate in a covered container for up to 2 days.</p> <p>Return the puree to the saucepan and turn the heat to medium-low. Stir in the heavy cream, butter, salt, pepper, and cayenne. Cook, stirring until heated through (do not boil), then taste and add sugar and more seasoning, if necessary. Keep warm over low heat.</p> <p>Serve the soup topped with chives and a little nutmeg.</p>http://www.louisvillecsa.com/food/recipe.aspx?recipeid=17Kathy9/14/2007 1:19:00 PMChicken<p>4-5 lb stewing hen (could be a smaller one - I use 2 smaller ones)&nbsp;<br /> 2 teaspoon salt&nbsp;<br /> 1/2 teaspoon pepper&nbsp;<br /> 2 teaspoons poultry seasoning&nbsp;<br /> 1 - 2 teaspoons dried parsley</p> <p>Dumplings:</p> <p>1/2 cup flour&nbsp;<br /> 2 teaspoon baking powder&nbsp;<br /> 3/4 teaspoon salt&nbsp;<br /> 3 tablespoons shortening&nbsp;<br /> 3/4 cup milk (you can mix a little parsley and poultry seasoning or chives into the dumpling mix if you'd like.)</p><p>For the chicken: Clean and wash chicken.&amp;nbsp; Place in kettle with just enough boiling water to cover. Add salt and pepper. Cover. Simmer gently until tender, 2-3 hours. Add more water, if necessary. Let cool in stock. Remove from stock and remove meat from bones. Put meat back in stock and add dumplings to boiling stock as indicated below.</p> <p>Dumplings: Blend dry ingredients. Cut in shortening. Blend in milk. Drop by spoonfuls onto chicken in boiling stock. Cook slowly for 10 minutes with kettle uncovered and then 10 minutes tightly covered. To prevent soggy dumplings, use domed cover. The dumplings will thicken the soup. Very tasty. Not very salty, so you may want to add more salt or add in your bowl or not at all.</p> <p>Makes 8 to 10 servings.</p>http://www.louisvillecsa.com/food/recipe.aspx?recipeid=16Angela 9/8/2007 3:05:00 PMOkra12 oz okra<br /> &nbsp;5-6 tomatoes&nbsp;<br /> 2 small onions&nbsp;<br /> 2 garlic cloves, crushed&nbsp;<br /> 1 fresh green chili, seeded&nbsp;<br /> 1 tsp paprika&nbsp;<br /> small handful of cilantro&nbsp;<br /> 2 Tbsp sunflower oil&nbsp;<br /> juice of 1 lemon1. Trim the okra and then cut it into 1/2 in lengths Skin and see the tomatoes and roughly chop the flesh.2. Roughly chop one onion and place it in a blender or food processor with the garlic, chili, paprika, cilantro, and 4 Tbsp of water.&amp;nbsp; Process to make a paste. 3. Thinly slice the second onion and fry it in the oil for 5-6 minutes, until golden brown. Transfer to a plate and set aside. Reduce the heat and pour the onion/cilantro paste into the pan. Cook for 1-2 minutes, stirring frequently. 4. Add the okra, tomatoes, lemon juice, and 1/2 cup water. Stir well to mix, cover tightly and simmer over low heat for about 15 minutes, until the okra is tender. Transfer to a serving dish and sprinkle with the fried onion rings and serve.<br /> &nbsp;Hints: We didn't skin the tomatoes and it was fine. Also served it with Quinoa and it was a great combination.http://www.louisvillecsa.com/food/recipe.aspx?recipeid=15Tina8/16/2007 3:07:00 PMTomatoes3 tbsp olive oil 2 or 3 cloves garlic, minced&nbsp;<br /> 2 cups (approximately) cherry or pear tomatoes, halved&nbsp;<br /> 16 ounce can cannellini beans, drained and rinsed&nbsp;<br /> 1 tbsp balsamic vinegar&nbsp;<br /> 1/4 cup chopped kalamata olives&nbsp;<br /> salt and pepper to taste&nbsp;<br /> 2 tbsp chopped fresh basilHeat olive oil and garlic in a skillet over medium heat until garlic is slilghtly browned. Add tomatoes and stir for another minute. Add everything else except the basil and heat. Remove from heat and stir in the basil.http://www.louisvillecsa.com/food/recipe.aspx?recipeid=14Tina8/11/2007 5:57:00 PMBasil1 cup sugar&nbsp;<br /> 1 cup water&nbsp;<br /> 2 handsful chopped basil leaves&nbsp;<br /> sparkling water&nbsp;<br /> basil sprigs (optional garnish)Make a simple syrup by boiling the sugar and water in a small saucepan until the sugar is dissolved. Take the pan off the heat and add the basil. Allow the basil to steep for 5 minutes or so. Strain the liquid into a storage container. Add ice and about 10 to 12 ounces of sparkling water to a glass. Stir in approximately 2 teaspoons of the basil syrup to taste. Fancy it up with a sprig of basil.&nbsp;&nbsp;<br /> <br /> It sounds weird, but it's really refreshing on a hot summer day. It's also good with a few ounces of bourbon. It stores well in the refrigerator for several weeks.http://www.louisvillecsa.com/food/recipe.aspx?recipeid=13Tina8/11/2007 5:44:00 PMZucchini1 1/2 c. all-purpose flour&nbsp;<br /> 1 t. ground cinnamon&nbsp;<br /> 1/2 t. baking soda&nbsp;<br /> 1/4 t. salt&nbsp;<br /> 1/4 t. baking powder&nbsp;<br /> 1/4 t. ground nutmeg&nbsp;<br /> 1 c. packed light brown sugar&nbsp;<br /> 1 c. finely shredded unpeeled zucchini<br /> 1/4 c. oil&nbsp;<br /> 1 egg&nbsp;<br /> 1/4 t. finely shredded lemon peel&nbsp;<br /> 1/2 c. chopped walnuts (optional)In a mixing bowl combine flour, cinnamon, baking soda, salt, b aking powder, and nutmeg. In another mixing bowl combine sugar, shredded zucchini, oil, egg, and lemon peel; mix well. Add flour mixture; stir just till combined. Stir in chopped walnuts. Pour batter into a greased 8x4x2-inch loaf pan. Bake in a 350-degree oven for 55 to 60 minutes or till a toothpick inserted near the center comes out clean. Cool for 10 minutes on a rack. Remove bread from the pan; cool thoroughly on a wire rack. Wrap and store overnight before slicing (if you can wait that long).http://www.louisvillecsa.com/food/recipe.aspx?recipeid=12Tina8/6/2007 11:35:00 PMSummer Squash3 tablespoons olive oil<br /> 4 garlic cloves, minced<br /> 1 medium onion, chopped<br /> 4 cups chopped summer squash and/or zucchini<br /> 2 jalapenos, seeded and chopped<br /> 2 cups chopped tomatoes (or 14 oz can)<br /> 2 cups fresh or frozen corn<br /> 2 teaspoons chili powder<br /> salt and pepper to taste<br /> 14 ounces Neufchatel cheese<br /> 1/4 cup chopped cilantro (optional)Heat olive oil over medium heat in a pot. Saute garlic and oinion for 3 minutes. Add zucchini, yellow squash, jalapenos, tomatoes and spices. Cook 10 minutes or so until the vegetables start softening. Add corn and heat through. (Don't let the squash get mushy.) Stir in the Neufchatel cheese and remove from heat. Top with cilantro. This can be served as a side dish, but it's rich enough to eat on its own.http://www.louisvillecsa.com/food/recipe.aspx?recipeid=11