First let me (Audra) say, that after seven years of blogging about food and recipes during the growing season, I am thrilled to have Lindsey sharing her ideas and energy on the blog. It’s not a just the ‘fresh’ ideas, but the re-discovery of foods-through someone else’s plate- that is so inspiring. Recipe sharing builds community and a food culture, which when combined with fresh local, and organically grown ingredients, are sure to yield a healthy and satisfying eating experience. Week 9 marks the middle of of CSA share season, and we’re looking forward to what the rest of the season brings.
So…sometimes when you get a farmshare…you share it with your mom and sister…and sometimes you are a guest blogger and you have a guest or guests that blog for you…well, not exactly. This week, I thought I’d share the wealth and get some fresh ideas from my number 1 kitchen gals. Trust me y’all…they are amazing and fancy in the kitchen. So here’s what they came up with.
My sister made a zucchini and beet saute…that she just made up. She said it would be great served alongside a grilled meat or for a topping on scrambled eggs.
Beet and Zucchini Sauté
3 beets, diced small
1 large zucchini, quartered lengthwise and sliced
1 large clove of garlic (or two medium)
1/3-1/2 cup crumbled feta
Balsamic reduction (I used Nonna Pia’s from the salad dressing aisle at Albertson’s)
Salt and pepper
Dice up all your veggies. Wear gloves if you don’t want to have fuschia fingers for three or four days.
Heat up some olive oil (maybe 2 T) in a medium sauté pan. When it’s hot, toss in your beets and season with salt and pepper. I had some truffle salt from Wines by Wednesday that I thought would play off the earthiness of the beets, but I don’t know that it made too much a difference from regular salt. Here was my thought process with the beets: cook them first and get a little crust on them. Then the beety color won’t bleed as much. Yeah, well… that didn’t work. So just let it happen. It’s inevitable. Once the beets are nearly done, add the zucchini and more salt. **I salt liberally!** Once the zucchini is done, toss in the minced garlic and stir around. Don’t let it burn. I’m fairly adept at burning garlic so I have to take precautions. Just let it cook through and then remove it from the hot pan and put it into your serving dish. At this point, the zucchini looked like little watermelon wedges from the help of the beets. I thought it was pretty cute though. A little whimsy in your veggies! Top with the feta cheese and the balsamic reduction. This would be very tasty with a turkey breast or pork loin. Yummy!
My fancy Mama made a salad she found online called Crispy Apple and Kohlrabi Salad from “Cookie and Kate”. I don’t know if you weighed your kohlrabi, but ours was 4 pounds! We had plenty! The only modification my mom would make would be to leave out the gouda. It was optional and it didn’t add anything to the recipe. If you are looking for a sweet and tangy crunchy salad, give it a shot.
Here’s the link: https://cookieandkate.com/2015/crispy-apple-kohlrabi-salad-recipe/
I hope you enjoy these recipes. I hope summer is going well! Happy Farmshare Week 9!