Tuesday, July 20, 2010

No-Blend Gazpacho

A CSA member from the DC area writes that this delicious "mas o menos" recipe requires patience and good knife skills:

No-Blend Gazpacho
2 large tomatoes
½ cucumber (peeled and seeded)
½ yellow onion
⅛ jalapeño
a few slices of red onion
2 cloves of garlic
balsamic vinegar
olive oil

Mince tomato, yellow and red onion, cucumber, and garlic and mix together in a large bowl. Slice jalapeno in half along length, scoop out seeds, and slice ¼ of one side paper thin and add to the mix. Add up to one cup of water, 2 tablespoons balsamic vinegar, and 3 tablespoons olive oil. Salt and pepper sparingly and leave to sit overnight in refrigerator. Serve cool with bread.

Saturday, July 17, 2010

Lemon Roasted Beets with Feta

Thanks to a CSA member in Rutledge, PA for this delicious recipe!

Lemon Roasted Beets with Feta
Serves 4

3 large beets
4 cloves garlic
zest and juice of 1 lemon
1 tablespoon olive oil
salt and pepper to taste
1 tablespoon fresh thyme
¼ cup feta cheese

Preheat the oven to 400 degrees. Peel the beets, cut them in half, and slice them into 1/4" thick slices. Place in large baking dish with garlic, lemon zest, lemon juice, olive oil, and season with salt and pepper. Tightly cover the dish with foil, place into the oven, and bake for 35-40 minutes, or until beets are fork tender. Remove from the oven, place on a serving platter, and top with fresh thyme and feta. Serve and enjoy!

Friday, July 16, 2010

Zucchini Fritters

Welcome to the Lancaster Farm Fresh Cooperative CSA Recipe Group!

The staff at LFFC wanted to create a space for CSA members to share recipes and tips as they prepare the vegetables in their shares. So here it is!

Below is the first recipe posting, sent to us from a CSA member in South Philadelphia:

Zucchini Fritters
2 medium size zucchini (grated)
1 egg
½ cup whole wheat flour
1 onion (approximately ¼ cup, chopped)
chopped parsley or cilantro
salt and pepper (to taste)
sour cream (optional)
micro greens (optional)

Scoop approximately a fourth of the fritter mixture onto a medium heated skillet with some olive oil. Allow each side to cook for about 4-6 minutes, or until golden brown. Place the cooked fritters onto paper towels or cloth to absorb any excess oil. Top with sour cream and micro greens and enjoy!