Chickpea salad, from Farmer Anna, we had this for lunch the other day and I enjoyed every bit of the leftovers. The beauty of this recipe is you can change the amounts of different ingredients and get a different delicious final product every time.

You will need: Sweet Peppers, Tomatoes, Parsley, cooked Chickpeas, Olive Oil, Salt and Pepper.

Chop the peppers and tomatoes, mix in a bowl with the chickpeas. Drizzle with olive oil, and sprinkle with salt and pepper. Dice the parsley and mix into the bowl with the other ingredients.

This dish serves well over rice, quinoa, or other whole grains, or as a side salad. Try also mixed with shredded lettuce for a lighter salad. Serve at room temperature or slightly chilled.

 

Healthy, Simple and Delicious

 

 

These next two recipes are from the cookbook "From Asparagus to Zucchini" Put out by the Madison Area CSA Coalition (MACSAC), if you pick up at the farm or visit us at the Tosa Farmer's Market, you may recognize the book as one we have for sell. We have many more copies available for $15 for CSA members.

 

Winter Squash, Leek, and Saffron Risotto

5-6 cups chicken stock

½ teaspoon saffron threads, pulverized

3 tablespoons olive oil

½ - 1 cup finely chopped leeks (white and pale green sections only)

1 ½ cups Arborio rice

2/3 cup dry white wine

2-3 cups cooked, pureed winter squash

¾ - 1 cup grated Parmesan, Romano, or Asiago cheese

Salt and pepper

 

Bring stock and saffron to a simmer in saucepan. Heat olive oil in large, heavy saucepan. Add leeks; cook over medium-low heat until softened, several minutes. Raise heat to a medium-high and stir in rice. Keep stirring rice 1-2 minutes, then add wine. Stir and cook until nearly all the wine has evaporated, about 2 minutes. Add two ladlefuls hot stock (enough to barely cover the rice); stir frequently until most is absorbed. Continue to add stock a ladleful at a time and stir very frequently until nearly absorbed. Risotto is done when rice is barely tender and mixture is creamy; this should take 25-35 minutes. (Adjust heat if rice is absorbing liquid too quickly.) Stir in squash during last 10 minutes. Fold in most of the grated cheese. Season with salt and pepper to taste. Serve immediately, with a little more cheese on top of each serving. Makes 6-8 servings.

 

Crostini with Leeks and Sweet Peppers

1 ½ tablespoons olive oil

2 leeks (about 2/3 pound), sliced into ¼-inch-thick rounds

1 large sweet red pepper, cut into small diamonds

½ cup Greek olives, pitted and chopped

3-4 tablespoons vinaigrette

Salt and pepper to taste

Sourdough bread, thinly sliced and toasted

Heat olive oil in skillet over medium flame. Add leeks; cook 3-5 minutes. Add sweet peppers; cook, stirring, until mostly tender, 3-5 minutes. Add olives and vinaigrette; cool. Season with salt and pepper. Serve at room temperature on toasted bread. Makes 2-3 cups leek mixture.

 

 

 

Thanks for reading, Enjoy your produce,

 

Libby (Assistant Farm Manager & Education Coordinator)