All Featured Recipes

Summer Squash in Garlic Butter

Courtesy of Jack Foley, CSA members

Ingredients:

• 4 Yellow Summer Squash sliced and cut into quarters
• 5 garlic cloves
• 5 table spoons softened butter
• Fresh ground pepper
• Cayenne
• Salt
• 1 tspn Champagne vinegar

Directions:

• Boil the garlic for 20 minutes in half cup of water until soft
• Put garlic, salt, pepper, pinch of cayenne and vinegar in small bowl and mash with spoon until pureed
• Add butter and garlic ingredients into a bowl and stir to mix and refrigerate until ready
• Boil squash for 5-8 minutes, drain and place in bowl with 3 table spoons of garlic butter

Tomato Pie

Courtesy of Cushla Rullo, CSA member

Ingredients:

• 1 unfold and bake pie crust (or homemade if you prefer)
• 1 C mozzarella cheese – shredded
• ½ C other cheese of your liking – shredded (pepper jack if you like spice)
• 3-4 ripe tomatoes, sliced
• 3 peppers (red, yellow, orange, green ) diced
• 1 red onion
• 3 cloves garlic
• 1T evoo
• 1T Italian seasoning (basil, thyme, parsley)
• Griggstown grilled sausage or chicken

Directions:

• Prebake pie crust for 15 min at 350 degrees
• Grill sausage or chicken, crumble and add to pie crust
• Sautee onion, peppers garlic in extra virgin olive oil
• Layer tomatoes on top of meat
• Add onion/pepper/garlic mix on top of tomatoes
• Top with shredded cheese
• Add Italian seasoning
• Bake 350 degrees for 45 minutes

Courtesy of Kara DeRose, Mother of Tess, one of the youngest CSA members.

Ingredients:

• 4 cups thinly sliced zucchini
• 1 cup coarsely sliced onions
• ½ cup margarine or butter
• ½ cup chopped parsley or 2 tablespoons parsley flakes
• ¼ tsp each of basil and oregano
• ½ tsp each salt and pepper
• ¼ tsp garlic powder
• 2 eggs, well beaten
• 2 cups (8 oz) shredded mozzarella
• 8 oz. can Pillsbury crescent rolls
• 2 tsp Dijon mustard

Directions:

• Sauté zucchini, onion and margarine or butter
• Add the parsley, basil, oregano, salt pepper and garlic powder
• Mix thoroughly
• Add eggs and half of the mozzarella cheese
• In an ungreased quiche or pie pan, press crescent rolls on the bottom and up the sides
• Brush with Dijon mustard
• Add zucchini mixture
• Top with remaining mozzarella
• Bake at 375 for 18 to 20 minutes until center comes out clean

Rainbow Ratatouille, Courtesy of Cori Anderson, Cori’s CSA Blog  

With hurricane Irene on its way, I wanted to be sure to have enough food prepared in the fridge in case I can’t cook for a while.  It helps to have something that doesn’t need to be heated up, too, but I’m not really big on sandwiches.  So, I went for another batch of ratatouille, but this time I added some of the banana peppers that have been piling up in the crisper of the fridge.  I also picked up a spaghetti squash at the farm today (I’m trying to avoid simple carbohydrates after a summer of Russian dumplings & pastries).  The result was amazing, particularly because of the fresh herbs.  In honor of the colorful bounty this week, I’m calling it “rainbow ratatouille”

Ingredients:

• 1 large Griggstown eggplant, cubed
• 1 Griggstown zucchini, quartered and cut into 3/4″ slices
• 1 Griggstown summer squash, quartered and cut into 3/4″ slices
• 1 large Griggstown onion, roughly chopped
• 3-4 Griggstown tomatoes, roughly chopped
• 3-4 mild or sweet Griggstown peppers, any variety (the more colors, the better!), chopped
• 5-6 cloves garlic, minced
• Fresh Griggstown thyme and oregano
• Olive oil, salt and pepper

Directions:

• Salt the eggplant and let drain in a colander for 30-60 minutes.  Preheat oven to 350F.
• Place all vegetables & herbs in a casserole or dutch oven.  Drizzle with olive oil and season to taste.  Mix well.  Bake for about an hour, stirring occasionally.  
• Serve hot or cold, with bread, pasta, or spaghetti squash!  Depending on how large your vegetables are, this could easily serve 8.

For the spaghetti squash (and this recipe works for any other winter squash!)

• Preheat oven to 350-375. Poke a few holes near the stem.
• Place whole squash in ovenproof dish. Bake until soft, turning every 30 minutes or so.
• Remove squash, and let cool until you can handle it. Slice open, remove seeds, and enjoy!

P.S. The Farm staff was kind enough to give me a t-shirt for my blogging efforts, so I’m highlighting the produce from the Farm that go into my recipes.  As you can see, you can get a very large meal from your CSA farmshare with just the staples you have around the house!

Courtesy of Chef Alyssa, Griggstown Farm Market

A great recipe for Griggstown Heirloom tomatoes and our fresh mozzarella cheese.

Refreshing but tangy, just right to compliment the taste of something from the BBQ.

Ingredients:

• 5 pounds Griggstown Heirloom tomatoes, chopped (red, purple, yellow and green)
• 1 pound Griggstown fresh mozzarella, diced
• ¼ cup mint, minced
• ¼ cup Griggstown basil, chiffonade (green or puple)
• ¼ cup red wine vinegar
• 3 olive oil
• ½ tsp salt
• 1 tablespoon pink peppercorn or 1 tsp fresh ground black pepper

Directions:

• Mix tomatoes, mozzarella, basil and mint together in a colander to let juices drain for 5 minutes
• Wisk together oil, vinegar salt and pepper
• Gently mix drained tomatoes in with vinegar mixture
• Refrigerate to preferred temperature

Courtesy of EatingWell for a Healthy Heart Cookbook (2008)

Sweet winter squash and earthy shiitake mushrooms are delicious in this creamy risotto.

Ingredients:

• 5 cups reduced-sodium chicken broth, or vegetable broth
• 2 tablespoons extra-virgin olive oil
• 3 medium shallots, thinly sliced
• 3 cups butternut, chopped, peeled, hubbard, red kuri or kabocha squash (1/2-inch pieces)
• 2 cups shiitake mushroom caps, thinly sliced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/8 teaspoon crumbled saffron threads, (optional)
• 1 cup arborio rice
• 1/2 cup dry white wine, or dry vermouth
• 1/2 cup finely grated Parmigiano-Reggiano cheese

Directions:

• Place broth in a medium saucepan; bring to a simmer over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering
• Meanwhile, heat oil in a large saucepan over medium heat
• Add shallots; cook, stirring, until fragrant, about 1 minute
• Stir in squash and mushrooms; cook, stirring often, until the mushrooms give off their liquid, about 5 minutes
• Add thyme, salt, pepper and saffron (if using); cook for 30 seconds
• Add rice; stir until translucent, about 1 minute
• Add wine (or vermouth) and cook, stirring, until almost absorbed by the rice, about 1 minute
• Stir in 1/2 cup of the hot broth; reduce heat to a gentle simmer and cook, stirring constantly, until the liquid has been absorbed
• Continue adding the broth 1/2 cup at a time, stirring after each addition until all the liquid has been absorbed, until the rice is tender and creamy, 30 to 40 minutes total. (You may have some broth left.)
• Remove from the heat and stir in cheese

Courtesy of Barefoot Contessa, Food Network

Ingredients:

●     12 plum tomatoes, halved lengthwise, seeds (not cores) removed

●     1/4 cup good olive oil, plus more for drizzling

●     1 1/2 tablespoons balsamic vinegar

●     2 large garlic cloves, minced

●     2 teaspoons sugar

●     Kosher salt and freshly ground black pepper

●     16 ounces fresh salted mozzarella

●     12 fresh basil leaves, julienned

Directions:

●     Preheat the oven to 275 degrees F

●     Arrange the tomatoes on a sheet pan, cut sides up, in a single layer

●     Drizzle with 1/4 cup of olive oil and the balsamic vinegar

●     Sprinkle with the garlic, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper

●     Roast for 2 hours until the tomatoes are concentrated and begin to caramelize

●     Allow the tomatoes to cool to room temperature

●     Cut the mozzarella into slices slightly less than 1/2-inch thick. If the slices of mozzarella are larger than the tomatoes, cut the mozzarella slices in half

●     Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top

●     Sprinkle lightly with salt and pepper and drizzle lightly with olive oil

●     Serve at room temperature

Courtesy of Giada De Laurentiis,  Food Network

Ingredients:

●     2 medium eggplants, sliced 1/4-inch thick

●     1/3 cup olive oil, plus 2 tablespoons

●     1/2 teaspoon salt

●     1/4 teaspoon freshly ground black pepper

●     1/2 pound penne pasta

●     1 medium onion, diced

●     1/2 pound ground beef or Griggstown ground turkey

●     1/2 pound Italian pork sausage or Griggstown chicken sausage

●     1/4 cup Marsala wine

●     1 cup frozen peas, thawed

●     2 cups store-bought marinara sauce

●     1 1/2 cups diced smoked mozzarella cheese (about 6 ounces)

●     3/4 cup grated Pecorino Romano cheese, plus 1/4 cup

●     1 cup chopped fresh basil leaves

●     Special equipment: 9-inch springform pan

Directions:

●     Place a grill pan over medium-high heat or pre-heat a gas or charcoal grill.

●     Using a pastry brush, lightly brush the eggplant slices with 1/3 cup olive oil and sprinkle with salt and pepper.

●     Grill the eggplant until tender and colored with grill marks, about 4 minutes per side. Set aside.

●     Bring a large pot of salted water to a boil over high heat.

●     Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

●     Meanwhile, warm the 2 tablespoons of olive oil in a large skillet.

●     Add the onion and sauté until tender, about 3 minutes.

●     Add the beef and pork, and brown the meat, breaking it into bite-sized pieces with a wooden spoon, about 5 minutes.

●     Add the Marsala and cook until the liquid has evaporated, about 3 minutes. Turn off the heat.

●     Add the peas and marinara sauce and stir to combine.

●     Add the cheeses, basil, and cooked pasta. Set aside.

●     Preheat the oven to 350 degrees F.

●     Line the springform pan with the grilled eggplant. Be sure that the slices overlap and hang over the edge of the pan.

●     Fill the pan with the pasta mixture, pressing down to make sure the pan is filling up evenly.

●     Fold the eggplant slices up over the top of the pasta and add a few more slices on top to completely enclose the timbale.

●     Bake the timbale until warmed through and the cheese has melted, about 30 minutes.

●     Let rest on the counter for 10 minutes to set.

●     To serve, invert the timbale onto a serving plate and remove the springform pan.

●     Sprinkle the remaining 1/4 cup grated Pecorino Romano cheese over the top.

●     Slice and serve.

Courtesy of Chef Mike, Griggstown Quail Farm Market

You can sample this featured recipe at this week’s BURGER MANIA picnic lunch at the farm.

Ingredients:

●     3 lbs red bliss potatoes

●     ½ lb bacon

●     1 red onion, small dice

●     1 pepper (any color), small dice

●     1 bunch scallions, thinly sliced

●     1½ – 2 cups mayonnaise

●     ¼ cup worcestershire sauce

●     2 Tbsp Dijon mustard

●     Salt and pepper to taste

Directions:

●     Place potatoes in a pot and fill with cold water, about one inch above the potatoes

●     Add a generous pinch of salt and place the pot on the stove on high heat

●     Cook for about 30-40 minutes.  Potatoes are done when fork tender

●     Strain potatoes and cool

●     Preheat oven to 400 degrees

●     Line a cookie sheet with aluminum foil or parchment paper

●     Arrange the bacon on the cookie sheet and bake for about 10 -15 minutes, depending on how crispy you like the bacon.

●     Remove cooked bacon from oven and chop into small pieces

●     Once the potatoes are cooled, slice them in half and then slice into 1/8 inch slices

●     In a large bowl add the potatoes, bacon, onion, red pepper, and scallion

●     In a separate bowl, mix the mayonnaise, worcestershire, mustard and salt and pepper

●     Once seasoned to your liking, add the sauce to the potatoes and mix gently, trying to not break up the potato pieces

●     Let cool in the refrigerator or eat at room temperature

Sent in by Karen, Princeton Jct., NJ

Easy to prepare dish that children as well as adults love. Serve with any meal and it’s always a hit.

Ingredients:

●     3 cups shredded zucchini (use large hole of grater, no need to peel zucchini)

●     1 cup bisquick

●     ½ cup chopped onions

●     ½ cup parmesan cheese

●     2 tbls parsley

●     ½ tsp salt

●     ½ tsp oregano

●     1 clove chopped garlic

●     ½ cup regular oil (not olive oil)

●     4 large eggs well beaten

Directions:

●     Preheat oven to 340 degrees F.

●     Spray 11” pie plate or other round plate with Pam

●     Blend all ingredients together by hand

●     Add eggs. Mix

●     Spread in pie plate.

●     Bake in middle rack of oven, 45 minute or until golden brown