Blue Moon Salad (with celery) From Asparagus to Zucchini
2 cups finely diced celery
1/2 cup dried cherries
1/2 cup crumbled blue cheese
1-1 1/2 cups lemon juice
1-2 TBS olive oil
salt and pepper
4 cups arugula, spinach or sorrel leaves, cut into thin strips.
Combine celery, dried cherries, and blue cheese in a bowl. Add lemon juice, olive oil, salt, and pepper to taste; toss gently. Serve on small mounds of arugula, spinach or sorrel leaves. Makes 4-6 servings.
Potato Soup with Mustard Greens from Vegetarian Cooking for Everyone by Deborah Madison
2 tbs olive oil or butter
2 onions, finely diced
3 small bay leaves
2 lbs potatoes, peeled
1 bunch mustard greens
salt and freshly cracked pepper
red pepper flakes
parmesan (optional)
Heat the oil in a heavy soup pot over medium heat, add the onions and bay leaves, and cook slowly. Meanwhile, quarter each potato lengthwise then thinly slice. Irregular pieces are fine - the smaller ones will fall apart, giving body to the soup.
Add the potatoes, raise the heat, and saute, stirring frequently, until the onions begin to color and a glaze builds up on the bottom of the pan, about 10 minutes. Add 1 1/2 tsp salt and 1 cup water. Scrape the bottom of the pot to loosen the solids. Add 2 quarts water and bring to the boil. Lower the heat and simmer, partially covered, until the potatoes are soft, about 30 minutes. In the meantime, boil 1 bunch mustard greens, without their stems, until tender and bright green, 10 to 15 minutes, then drain and coarsely chop them. Remove the bay leaves, taste for salt, season with pepper, and stir in the mustard greens along with 2 or 3 pinches of red pepper flakes. For a soup with more body, pass 1 or 2 cups through a food mill. Serve with thin shavings of parmesan over each bowl.
Tomato Cobbler - This recipe (by foodie favorite Mark Bittman) was sent to me by one of our dedicated worker shares and I am definitely going to try it soon... http://content.markbittman.com/recipes/tomato-cobbler
This is the zucchini bread recipe that Assistant Farm Manager Libby uses. She made some last night and it was so tasty this morning that I thought I'd include it in case you haven't yet had a chance to make a loaf this season. And in case you have a bunch of limp zucchini staring at you every time you open your vegetable drawer. But maybe that only happens in our house.
Zucchini Bread a la Libby (makes 2 loaves)
3 eggs
1 cup coconut oil or applesauce
2 cups sugar
2 cups grated zucchini
2 tsp vanilla extract
3 cups all-purpose flour
3 tsp ground cinnamon
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1/2 cup chopped walnuts
Preheat oven to 325. Grease and flour 2 8X4 inch loaf pans.
In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into egg mixture. Divide batter into prepared pans.
Bake for 60 to 70 minutes, or until done in the center.
Don't forget: Luscious Leeks Cooking Class
