One of the things we are so fortunate to experience when participating with a CSA is being exposed to new things.  This week, let’s look at Delicata Squash! 
 
This pretty squash seems to be the Grand Master of ushering in the Fall bounty of produce.  Though it is a hard squash, unlike most, the ‘rind’ can be eaten, therefore making it much easier to prepare.
 
My favorite way to cook the versatile hard squashes are roasted in the oven.  Despite the different sugar level & the moisture content of the squash you might be working with, the oven seems to bring out the best in any squash. 
 
I like to keep Delicata’s in my kitchen for a pretty Fall display, when the summer has come to an end.  But you will find the attached recipe’s will feature your squash, but embrace the Summer harvest.
 
 

 
Creamy Delicata Squash Dip
 
Uses from Broad Wing Farm Share(s): Delicata Squash, Summer Squash, Onion, Tomatoes, Sweet Italian Peppers
Shopping List: 8oz container Sour Cream, Fresh Bunched Thyme, Garlic Bulb,           
  1 qt Vegetable broth, Pita Chips
Special Equipment: Parchment Paper, Food Processor or strong blender
 
Ingredients
1 Delicata Squash | cut in half lengthwise, seeds scooped out (save for the next recipe!)1 onion | Chop into large pieces, about 1 inch in size  4 large cloves garlic | ends trimmed (put in your freezer bag!)Extra Virgin Olive Oil | Salt & Pepper to taste | ½ bunch thyme | remove leaves from stems, (put stems in your freezer bag!)Sour Cream | Vegetable Broth | 1 summer squash, 2 large slicer tomatoes, 1-2 sweet Italian peppers | cut into bite sized pieces, good for dipping 
 
 
Directions
Pre-heat oven to 375; if you have convection, use this setting.
Line a baking sheet with parchment.  Set the squash halves on the baking sheet face up.  Drizzle with a bit of olive oil, & with your fingers, spread the oil to coat all the surfaces of the squash.  Sprinkle salt & pepper on the inside halves of the squash, flip them over, & sprinkle salt & pepper again.
In a small bowl put your chopped onion & whole garlic gloves.  Drizzle with olive oil & mix to coat.  On another baking sheet, (lined again with parchment) spread the mixture out in an even layer, sprinkle with salt & pepper.
In the heated oven, put your squash on the center rack.  Place your onion mixture on the bottom rack.  Set timer for 20 minutes.
After 20 minutes, you will see your onion & garlic start to brown.  Stir it up a bit with a spatula, & return the pan to the oven, this time on the top rack.  Set timer for another 20 minutes.
When done, the squash should be soft, easy to pierce with a fork.  Remove it from the baking sheet with tongs & place it in the food processor with your browned onion & garlic mixture.  Add the thyme & a splash of vegetable broth, & blend.  When starting to become smooth, but still a bit stiff, add a spoonful of sour cream.  Blend again.  Add more sour cream as you go, until the consistency is creamy, but still firm.  Serve along side pita chips & sliced veggies!
**Try a couple delicious variations of this:

• For spice, add 1 chipotle pepper (in adobo sauce)
• For a different kick, add 1 tbsp toasted curry powder (toast in a dry pan over medium high heat)  Allow to cool before processing with sour cream

Add either of these into the food processor & blend when you’re adding your sour cream
 
Crispy, Salty Delicata Squash Seeds
 
Uses from Broad Wing Farm Share: Delicata Squash SEEDS
Shopping List: Kosher Salt, Coconut Oil
 
Ingredients
All the seeds you pulled out of the squash |Coconut Oil | 2 tbsp (or more)Kosher Salt |
Directions
Pre-heat oven to 350; if you have convection, use this setting.
Put squash seeds in a medium sized bowl & cover with water.  Use your fingers to separate the seeds from the membrane.  Seeds will fall to the bottom & the membranes will float.  Remove membrane & discard & drain seeds from water.  Repeat process if necessary, to ensure all seeds are membrane free.
Place drained seeds on several layers of paper towels or a couple of clean kitchen towels & dry completely.  Put seeds in a small bowl.
In a small pan heat the coconut oil just until it starts to liquify.  Pour oil over seeds & quickly toss with your hands or a spatula to coat the seeds completely in oil.  Add more oil if needed.  Toss in Kosher salt to taste.
Put the seeds in a single layer on a baking sheet.  Put in oven, & bake for 10-15 minutes.  Remove, stir the seeds, & return to the oven.  Repeat this process until the seeds are crispy, but not brown or burned; about 30 minutes, stirring every 10 minutes.
When seeds are crispy, remove from oven & sprinkle again with Kosher salt immediately.  Allow to cool before snacking…. If you can.
 
 
Squash Caprese
 
Uses from Broad Wing Farm Share: Delicata Squash, Tomatoes, Sweet Italian Peppers, Summer Squash, YOU PICK:> Fresh Basil, Ground Cherries
Shopping List: 8oz Fresh Mozzarella, Garlic Bulb, Sherry Vinegar, Balsamic Glaze***
 
Ingredients
1 Delicata Squash | Seeds removed (save for the previous recipe!), cut in half lengthwise2-3 Sweet Italian Peppers | Seeds removed & discarded, chopped into bite sized squares2-3 Summer Squash | Trimmed (put ends in your freezer bag!) chopped into large bite sized piecesExtra Virgin Olive Oil | 4 tbsp, separatedSalt & Pepper | Sherry Vinegar | 2 tbspAll the tomatoes in your share | Chopped into large bite sized pieces, &/or cut in half & quartersAbout 1 cup ground cherries | Husks removed & discarded, Cherries washed, large ones cut in half1-2 cloves garlic | Ends trimmed (put in your freezer bag) & chopped fineFresh Basil | Leaves removed from stems, stems discarded & chop leaves to yield about ½ cup of chopped basil8 oz Fresh Mozzarella | Cut into cubes, or left whole if you purchased the small Perlini style mozzarella, cut Ovalini balls in halfBalsamic Glaze | ***or make your own by reducing balsamic vinegar over low heat in a medium saucepan until vinegar becomes syrupy.  Note when it cools, it will thicken further.

Directions
Pre-heat oven to 350; if you have convection, use this setting.
Take Delicata halves & cut those halves in half again lengthwise.  Slice these into semi crescents, about 1/2” in width.  Put in a medium bowl.  Add your prepared summer squash & sweet peppers.  Drizzle in 2 tbsp of olive oil, salt, & pepper & toss to coat evenly.  Drizzle in Sherry Vinegar & toss again.
Layer vegetables on a baking sheet & put on the center rack in the oven.  Set timer for 15 minutes.  Remove sheet, stir veggies, noting doneness of Delicata squash.  Return to oven & roast again, just long enough for Delicata to cook all the way through. 
Remove from oven & place baking sheet in fridge to cool.
Prepare your tomatoes, garlic, basil, & mozzarella.  Put these items in a large presentation salad bowl.  When the squash mixture is cool, add to tomato mixture & toss.
When ready to serve, drizzle on a generous amount of balsamic glaze & sprinkle with flake salt & fresh pepper.  Serve alongside a baguette or add croutons if you’d like!  Also delicious over a bed of greens such as Arugula, or that yummy Sumer Greens Mix the Lion’s Share has received.

One of the things we are so fortunate to experience when participating with a CSA is being exposed to new things.  This week, let’s look at Sweet Italian Peppers! 
 
I had never eaten Sweet Italian Peppers until moving to the East Coast.  The pepper varieties are very different in CA for some reason.  The first time I bit into one, I was amazed that there was no heat!  I had expected a little heat, due to the shape & color, the peppery aroma.  But instead, so sweet! 
 
The 1st time I had Annie’s Pepper’s an immediate memory of childhood was triggered.  I’m not sure why – I think maybe the mass production growing done in CA has really removed a lot of the flavor profiles that used to exist in fruits & veggies.  Unless you have an heirloom variety, you aren’t tasting what the fruit or veg really SHOULD taste like!  My 1st bite of Annie’s peppers made my heart so happy…. This is what a pepper is SUPPOSED to taste like.  It brought me back to being a little kid & eating peppers my mom perhaps had given me to snack on.
 
I think a lot of people really like roasting this specific variety, but I try to present it in a way that will highlight its spectacular flavor.  I kind of think roasting, though delicious, changes the flavor in a way that you lose something.
 
The 2 enclosed recipe’s help to spotlight these pretty peppers.  Enjoy!
 
 
 
 
Pepper Jelly
Uses from Broad Wing Farm Share: Sweet Italian Peppers
You Pick:> (optional) jalapeno pepper, or other spicy pepper (green if you can find one!)
Shopping List: Apple Cider Vinegar, White Sugar, Certo Liquid Pectin
 
Ingredients
1 cup very tiny diced Sweet Italian Peppers | cut in half, pull out tops with you fingers, cut out any white vein, & remove seeds; discard before dicing tiny(optional) 1 spicy pepper | Cut in the same manner as above.  If you remove the veins/seeds, you will remove some of the heat.  When preparing the spicy pepper, wear gloves if you have them, or immediately wash your hands in COLD water if you don’t. 1 ½ cups Apple Cider Vinegar | 6 cups of white sugar | 4 oz Certo Liquid Pectin |
Directions
Put peppers, vinegar, & sugar in a medium sized heavy pot & bring to a simmer over medium low heat.  You want to stir occasionally, making sure all the sugar is dissolved.  I like to simmer for about 5 minutes AFTER sugar has dissolved.
At this point, follow the directions on the pectin pouch.  I’ve seen some that say to add the pectin while simmering on heat.  I’ve seen others saying to add & bring to a simmer for a specific period of time to set the jelly.  I’ve also seen some that say mix it in off heat, so just follow those instructions exactly.
Once the pectin has been added, allow to cool, & put in a tightly sealed container & store in the fridge.  This holds well for a while – I actually think it gets better with time!!
 
 
 
Summer Vegetable Stuffed Peppers
Uses from Broad Wing Farm Share: Sweet Italian Peppers, King Harry Potatoes, Squash/Zucchini, Orange Compari & Cherry Tomatoes 
You Pick:> Fresh Basil, Fresh Thyme
Shopping List: 1 lb Ground Turkey, Medium Yellow Onion, Bulb Garlic, Fresh Bunched Oregano, Sherry Vinegar
Special Note: I like ground turkey with this recipe.  I think it spotlights the flavor of each summer vegetable & herb.  If you prefer to do vegetarian, I suggest quinoa instead of rice.  Quinoa will offer you protein, & will pair better with the potato than rice would. 
Ingredients
As many peppers as you want to stuff | Keep the stem on, & set the pepper down on a counter so you can see the side it will lay flat on.  With a very sharp knife, cut the opposite of the flat side, starting at the base of the stem & cutting to the end, creating a ‘canoe’.  Remove any white veins & seeds with your fingers or a small spoon.  Lay the pepper canoes on a lightly oiled baking dish or pan.  Cut the pieces of remaining pepper into a small dice, set aside½ pound potatoes | leave skin on & cube very small1-2 large zucchini/squash | diced small, similar size to potatoes1 medium yellow onion | diced small4-6 garlic cloves | trimmed (put ends in freezer bag), & chopped1 small Summer squash| diced¼ cup (chopped) thyme | leaves removed from stems by pulling up with your fingers from the base of each sprig.  Save the stems in your freezer bag!  Chop leaves.Entire bunch of oregano | same method as above, discard stems¼ cup (chopped basil leaves | discard stems1 lb ground turkey | All of your Compari & Cherry Tomatoes | 1 tbsp sherry vinegar | Extra Virgin Olive Oil | Salt & Pepper to taste

Directions
Pre-heat oven to 350.  If you have convection, use this setting. 
In a large sauté pan or skillet, heat 2 tbsp of olive oil over very high heat.  When the oil begins to shimmer, let it continue to heat, but don’t let it smoke.  When the oil is very hot, carefully drop in all of your tomatoes, & allow to ‘blister’.  Add your vinegar & immediately remove from heat.  Put the tomatoes & all liquid from the pan in a medium bowl & set aside.
In the same pan, add 2 more tbsp of Olive Oil & heat oil on medium heat.  Just as it begins to shimmer, add your chopped onions, peppers, & potatoes.  When these start to cook, add your squash.  Allow to cook a minute longer, & add your onions.  Allow to cook another minute, & add the ground turkey & chopped garlic.  Cook until turkey is completely cooked, but not brown.  Vegetables might still be a little under cooked, that’s OK.  Remove from heat, stir in chopped thyme, oregano, salt, & pepper to taste.
With your hands, lightly squeeze each tomato that hasn’t ‘popped’ in the blistering process, & mix in chopped basil & salt.  Pour mixture in with turkey & stir just enough to incorporate the tomatoes.
With a very large spoon, stuff each pepper as full as you can, mounding the mix at the top.  Cover the stuffed peppers with foil, being careful that the foil isn’t coming in contact with the pepper stuffing.  Put in oven & bake undisturbed for 20 minutes.  Remove dish from oven, remove foil (careful of steam), rotate dish & return uncovered to oven for another 10 minutes, or until the peppers are just starting to become soft.  Carefully remove each pepper with tongs.  These are packed with everything you could possibly want, but a small green salad on the side might be nice!
 

​Uses from Broad Wing Farm Share: Tomatoes, Onions, Garlic
Shopping List: Loaf of your favorite crusty bread, 8oz of a Red Wine Soaked Cheese*** (it’s usually a gouda or cheddar), optional fresh parsley for garnish
***can be found at Trader Joes, Whole Foods Market, even Giant!  But any cheese would work for this.
Ingredients
½ bread loaf torn into chunks | Put in a 250-degree oven to dry out or lightly toast.  You can also leave the chunks our on a baking sheet over night to dry out1 small onion | diced2-3 cloves garlic | chopped6 medium tomatoes | cores removed with a sharp paring knife (put in your freezer bag), scoop out pulp with a small spoon & set asideExtra virgin olive oil |Red wine-soaked cheese | cut into very small cubes, or shreddedSalt & Pepper to taste |Directions
Pe-heat oven to 350 degrees.
In a medium sauté pan, heat 2 tbsp olive oil until it begins to shimmer.  Add onions & cook over medium heat until just starting to brown.  Add garlic, cook for 1 minute more.  Squeeze tomato pulp into the pan with your hands & remove from heat.
In a medium bowl, mix your bread & cheese.  Add onion mixture, salt & pepper & mix again.
Place your tomatoes in a baking dish & spoon in bread mixture into the hollowed-out tomato, carefully pressing as you go, packing the tomato, but not splitting the walls.  Fill the tomatoes as much as you can & sprinkle with chopped parsley.  Put on the center rack of the oven & bake for 15 minutes.  Rotate baking dish & bake for another 15 minutes or until tomatoes are cooked & the mix has started to brown on the top.  Serve immediately!

​Uses from Broad Wing Farm Share: Tomatoes, Lion:> Melon,
You Pick:> Fresh Basil
Shopping List: Fresh Bunched Mint, White Balsamic Vinegar, 1 large shallot, small block of Feta Cheese, Sliced Almonds (optional), Fox:> cantaloupe, a small watermelon, or any small melon variety you like
Ingredients
All your tomato share | Remove Core (put in your freezer bag) & slice into bite sized wedgesMelon | Rind & seeds removed & discarded; melon cut into bite sized cubes1 Large Shallot | peeled & trimmed, thinly sliced lengthwise1/8-1/4 cup Fresh Mint Leaves | stems discarded, leaves thinly sliced with a sharp knife1/8-1/4 cup Fresh Basil Leaves | stems discarded, leaves thinly slicedFeta Cheese | broken into bite sized chunks, or cut into cubes, your preference1/3 cup Extra Virgin olive oil |3 tbsp white balsamic vinegar |Salt & Pepper to taste***optional ½ cup sliced Almonds | toasted & cooledDirections
Toss all ingredients (except the oil, vinegar, salt & pepper) in a large bowl or serving tray.  I suggest using your hands to keep the tomato slices intact.
In a medium size bowl combine olive oil, vinegar, salt & pepper.  Whisk, then drizzle over salad.  Serve immediately!!  This salad is fresh & delicious when it’s is 1st made.  It takes black pepper very well, more than you would think.  So if you like pepper, don’t be shy.  Easy on the salt, as the feta will be salty too.  If you wish to store the leftovers in the fridge, it will be good for a day or 2, just not as fresh tasting – helps to bring it to room temp before serving.  I also like adding a sprinkle of baby arugula at the bottom of the bowl or plate your guest will be eating off of.  It pops green & pretty & is so yummy.
 

One of the things we are so fortunate to experience when participating with a CSA is being exposed to new things.  This week, let’s look at edamame! 
I had never eaten FRESH edamame until coming to PA being intrigued by the option on Annie’s restaurant ordering guide.  I ordered a case for the Bistro I worked at, & was SO GLAD I did!  It has become one of my FAVORITE Broad Wing Farm offerings!
 
Having edamame fresh is a new experience.  The flavor is brighter & greener than your standard frozen option.  The creamy, lovely beans are full of protein & a fun snack, no matter what your age is!  I have been known to have Annie’s edamame for dinner…. the pile of empty pods a giant mound in front of me.
 
It’s fun to receive them on the stalk, & removing the pods can be a great project for the kids.  It’s interesting to see how they grow, & it’s eye opening how much plant there is compared to the yield of the edible bean.  It makes you appreciate the land required to produce enough for our insatiable appetite for the favored plant protein.
 
Edamame is easy to prepare, & I suggest cooking them all off at once.
 
Bring a heavily salted pot of water to a vigorous boil; the water should taste salty like the ocean.  (if you have a pasta basket, use it for ease of removing the cooked pods) Add the edamame & allow to cook for 5 minutes.  Carefully strain the pods & immediately immerse in a bowl of ice water.  When they have cooled, they are ready to eat. Toss in a squeeze of fresh lemon juice & flake salt, or pour some drops of Low Sodium Soy Sauce, Liquid Aminos, or Tamari.  Remove the beans by popping them out of the pods with your pinched fingers.  Enjoy!
 
Edamame Hummus
Uses from Broad Wing Farm Share(s): Edamame, Garlic, Cucumbers
Shopping List: Tahini (sesame paste), 2 lemons for juice, low sodium soy sauce or Tamari, 1 bunch flat leaf parsley
Special Equipment: Food processor, rubber spatula
 
Ingredients
Entire share of edamame | cooked, beans removed from pods1 small clove garlic | Trimmed, save bottom in your freezer bag¼ cup tahini paste | Low Sodium Soy Sauce | to taste, start with 1tbsp½ bunch parsley leaves | plucked from stems, put the stems in your freezer bagFresh squeezed lemon juice | to taste, start with juice of ½ lemonExtra Virgin Olive Oil |
Directions
Put all ingredients in a food processor & blend until smooth by pouring in a stream of olive oil in as you go.  When ingredients have started to blend, scrape the sides of the food processor down with a rubber spatula & continue to process until very smooth.  Allow to stand for about 5 minutes & taste.  Adjust seasonings as needed.  Serve along cut cucumber for dunking, the bright & fresh green on green will be devoured!!
 
 
 
 
 
 
Edamame Bowl
Uses from Broad Wing Farm Share: Edamame, tomatoes, onions, cucumbers
Shopping List: Your favorite variety of mixed greens, short grain brown rice, 1 small summer squash, any variety
Special Note: I like short grain brown rice for its nutty flavor, & a texture that stands up to being mixed into a salad, but you can use any variety of brown rice that you prefer.
 
Ingredients
Entire share of edamame | cooked, beans removed from podsTomatoes | salad tomatoes, quarter or cut in half, slicer’s cut into a large dice, enough for 4 servings1 small onion | thinly sliced, enough for 4 servings1 small cucumber | sliced or seeds removed & diced1 small Summer squash| diced½ cup brown rice| prepared according to instructions – cool if you don’t want to eat hotMixed Greens | Cucumber Green Goddess Dressing | recipe from last week (or your favorite store-bought Tahini based dressing)*optional | cooked fish, or chicken
Directions
In four bowls (or 2 big bowls), layer the ingredients:
Mixed Greens, Brown Rice, Edamame Beans, Tomatoes, Onion Slices, Cucumber Slices, Summer Squash, & your chicken or fish.  Drizzle with the salad dressing & enjoy! 
This is one of my favorite ways to enjoy Summer crops!  You get to taste each individual veggie so well.
 

​Uses from Broad Wing Farm Share: Shishito Peppers
Shopping List: white wine vinegar, bourbon, local honey, coriander seeds,**  sea salt, yellow mustard seeds, bay leaves
Special Note: This is an adaptation of a recipe by Chef Edward Lee
 
**Ask your local Farmer for coriander seeds!  This time of year, they will likely have them.  If you get some, use the whole stem, flowers, everything, & eyeball the estimation of ‘2 tsp’.
 
Ingredients
1-pound Shishito Peppers | cut into rounds1 ¼ cup White Wine Vinegar | 1 cup Bourbon |½ cup Honey |2 tsp Coriander Seeds |1 tsp Sea Salt |1 tsp Yellow Mustard Seeds |2 Bay Leaves | 
Directions
Combine all ingredients (except peppers) in a small pot & bring to a boil.  Reduce heat & simmer for 5 minutes.
 In a shallow container (or jar), put your pepper slices.  Pour hot mixture over slices.  Allow to cool & press peppers down with the back of a spoon so that they are all completely covered with liquid.  Allow to sit in the fridge for 3 days before consuming!  These are really good on sandwiches…  Will hold for about 2 weeks.

Uses from Broad Wing Farm Share: Onions
Shopping List: All Purpose Flour, Organic Corn Starch, Smoked Paprika, Old Bay seasoning, Dry Mustard, Baking Powder, Kosher Salt, Local Honey, Organic Canola Oil, Lager (style) Beer
Special Equipment: Heavy skillet or cast-iron pan for frying, thermometer
 
Ingredients
2-3 large onions | cut across into thick rounds, rings separated1 ¾ cups flour | ½ cup cornstarch |2 tsp smoked paprika |2 tsp Old Bay seasoning |1 tbsp dry mustard |1 tbsp baking powder |2 tsp honey |12 oz beer |Canola Oil |Kosher Salt |
Directions
In a small bowl whisk together honey & beer.  In a large bowl, mix all dry ingredients & 1 tbsp kosher salt.  Add beer mixture to flour mixture & whisk until smooth.  Let sit for 10 minutes.
Pour canola oil into skillet, to a depth of 2”.  Heat over medium high heat until thermometer reads 375 degrees without touching the bottom of the pan.  Prepare a layer of paper towels or kitchen towels on a baking sheet or platter to rest the cooked onion rings on.  Prepare a very small bowl of kosher salt. 
Dip onion rings in batter, shaking off excess liquid before carefully placing into hot oil.  ***It is best to work in batches to ensure oil stays hot***.  When one side of the onion ring turns golden, carefully flip it with metal tongs or a fork.  When both sides are golden, remove from oil & place on paper towels.  Dust with kosher salt. Repeat process until all onion rings are cooked.  Serve immediately!

​Uses from Broad Wing Farm Share(s): Cucumbers, Lion:> Thai Basil
Shopping List: 4 limes for juice, Fox:> fresh bunched basil
Special Equipment: Blender
 
Ingredients
4 cups chopped cucumbers | peeled, seeds removed by cutting the cucumber lengthwise, & running a spoon down the center.  Discard peels & seeds3 tbsp fresh lime juice | 1/3 cup sugar |Pinch of salt |1 cup basil leaves | discard stems
Directions
Put cucumbers, lime juice, & sugar in the blender & process until smooth.  Add basil leaves & salt, blend again.
Put mixture into a loaf pan & into the freezer.  Mix with a fork every hour. 
Mix will take about 6 hours to completely freeze.  Enjoy!

​One of the things we are so fortunate to experience when participating with a CSA is being exposed to new things.  This week, let’s look at beets! 
You will receive Red Beets, or Badger Flame Beets or both!  Badger Flames are special; they have been specially cultivated by collaborating Chef’s & Farmers to develop & spotlight the sweetness, while removing the earthy flavor that typically comes through in beets: https://www.row7seeds.com/products/badger-flame-beet?_pos=3&_sid=3c588981a&_ss=r
I can’t say enough about beets – they are rather fascinating.  They are so beautiful… pigmentation is made from them.  Most of the world’s common sugar, unless it specifically lists cane, comes from sugar beets!  They can be used in just about everything.  I have made a reduction with beet juice & put in under a ribeye steak, topped with blue cheese butter…. the possibilities are endless!
 
You will find the best way in which to prepare them kind of depends on the recipe.  Generally speaking, steaming or roasted in the oven is the easiest & most common.  Depending on the size of the beet you are preparing,
30-40 minutes is the average cook time.  They are ready when they are soft & tender, easily pierced with a fork or toothpick.
 
When they are cooked & cool enough to handle, peel them by using the backside of a spoon.  I find that using a knife takes away too much of the edible beet, & using a spoon allows you to keep the shape of the beet.
 
If you really love beets, try adding them to anything & everything!  Literally.
 
 
 
Summer Beet Panzanella
Uses from Broad Wing Farm Share(s): Beets, Tomatoes, Cucumbers, Italian Sweet Peppers, Lion:> Mesclun
Shopping List: Loaf of your favorite Rye Bread, Champagne or White Wine Vinegar,
8 oz Fresh Mozzarella, Bunched Basil, Bunched Flat Leaf Parsley, medium shallot, bulb garlic, Fox:> optional salad mix
Special Note: This recipe will make one LARGE salad.  I actually really enjoy Panzanella the day after it’s been made!  If you prefer a smaller salad, cut your base ingredient quantities in half. 
Ingredients
1 loaf Rye Bread | cut into large cubes or torn into chunks.  Toast in the oven**.All beets from share | Trim greens & set greens aside.  Steam the beets, & peel (as detailed in this week’s special notes).  Cut into bite sized pieces.  All tomatoes from share | small tomatoes cut in half; large tomatoes cut into large cubesAll cucumbers from share | peeled, seeds removed & discarded, cut into large chunks1-2 Italian Sweet Peppers | roasted (see instructions)1 medium shallot | sliced thin8 oz fresh Mozzarella | Cut into cubes1/3 cup Champagne (or white wine) Vinegar | 1/3 cup Extra Virgin Olive Oil |2 cloves garlic | chopped fine½ bunch fresh basil | chopped3 tbsp fresh parsley | choppedSalt & Pepper |


Directions
**Bread can be prepared the night before by cutting into cubes or tearing into chunks & leaving out on a baking sheet overnight. Or you can toast in the oven. Bread needs to be like a crouton to soak up all the vegetable goodness!
Roast Peppers:  If you have a gas stove top, or if not, roast in 350-400-degree oven.  Either way the process is the same.  Char the skins of the peppers until evenly blackened.  Remove peppers from heat & place in a container with a tight lid or Ziplock bag.  Allow to cool.
Prepare Beet Greens:  Cut off stems – you can save them to mix in with your next cooked veggie mix, if you like!  Cut or tare the greens into bite sized pieces.
Make dressing:  Whisk vinegar, olive oil, chopped garlic, salt & pepper.  Set aside.
When the peppers have cooled, remove from container or bag & remove the black skins.  Pull off the stems & remove seeds.  If you are having trouble removing everything with your hands, give the peppers a quick rinse!  Pat dry & chop the peppers into bite sized pieces.
Put all ingredients in a bowl, reserving the Mesclun or salad green mix.  Toss with the dressing & mix in the herbs.  Allow to stand… this salad gets better with time, so prepare ahead to your liking! 
When ready to serve, put a layer of mesclun or optional salad greens down on a plate or bowl 1st, then top off with the mix!  This is a really pretty salad, great photo opportunity, don’t be shy to share to Broad Wing’s Instagram!
 
 
 
 
 
 
 
 
Crispy Beet Snacks
Uses from Broad Wing Farm Share: Beets
Shopping List: Kosher Salt, Coconut Oil
Special Equipment: A super-duper sharp knife
Ingredients
All beets from share |Kosher Salt | Coconut Oil | 2 tbsp (or more) warmed to liquifyDirections
Remove beet greens & save them for future salads or sautéing.
Trim the root & the top. Peel the beets with a sharp vegetable peeler.  (This will take time & hand muscles, but worth the patience!)  Discard peels & trimmings.
With a very sharp knife, slice the beets as thin as you can.  Work slowly & carefully!  They will try to roll away from you; you don’t want to cut yourself when this happens.
Lay the slices out in one layer on paper towels or clean kitchen towels.  Sprinkle GENEROUSLY with Kosher salt & allow to sit for 20 minutes.
With dry towels, pat off the moisture that has collected on the surface of the slices.  Flip beets over & repeat process.  If your towels are soaked, replace before repeating.
Pre-heat oven to 350 degrees.  Set on convection if you have the option.
Put beet slices in a large bowl & toss in warmed coconut oil, making sure the beets are thoroughly coated.
Line baking sheets with parchment & put slices down in one layer; edges shouldn’t touch.  Sprinkle lightly with more salt & put in the oven.  After 10 minutes, rotate the baking sheet.  Bake for 20 minutes, then remove from oven & flip slices over.  Sprinkle with salt again if you like, & bake the 2nd side in the same manner, rotating baking sheet after 10 minutes.  Bake for 20-25 minutes, or until crispy & brown around the edges.
Pro-Tip: Different sliced thickness of the beets means some might cook faster than others.  If you find some of your slices aren’t as crispy, don’t be afraid to return them to the oven & bake a little longer!  

​Uses from Broad Wing Farm Share: Blue Fingerling Potatoes, Beets
Shopping List: Tahini (Sesame Paste), 2 lemons for juice, bulb garlic
Special Equipment: Metal skewers, or if using bamboo, soak in water for 1 hour prior to preparation, hot grill, food processor or strong blender
Ingredients
All beet share | Greens removed, saved for a salad or other thingsAll fingerling potato share |Extra Virgin Olive Oil |  1-2 medium cloves of garlic | trimmed (save bottoms in your freezer bag2 tbsp Tahini |
1 tbsp Lemon Juice | or moreSalt & Pepper Directions
Pre-heat grill to medium high.
Toss raw beets in a medium bowl & coat with olive oil.  Toss raw potatoes separately (you can use the same bowl) in olive oil, salt, & pepper.
Carefully skewer beets if they are small. (if they are large enough to not fall through the grill grates, you don’t need to skewer) Same process with potatoes on different skewers (skewer lengthwise).                              **You want to skewer same sizes together so that they cook evenly without over cooking.
When grill is medium hot, set beets to cook, rotating them, but allowing skin to char as you go.  Cook until fork tender, 30-45 minutes depending on size.
When beets have cooked for about 30 minutes, add skewered potatoes to grill.  While cooking, rotate similarly, however skin should grill, but not char.  Cook until just soft, about 20 minutes, depending on size.
When beets are cool enough to handle, remove skewer & cut in half.  Scoop innards into food processor, discarding skins.  Add garlic cloves, lemon juice & tahini.  Blend while drizzling in olive oil, about ¼ cup.  Blend until smooth.  Taste, season with salt, & blend again, adding more oil if needed.
Remove potatoes from skewers; you can leave the smaller potatoes whole, but cut larger ones lengthwise in half to show off that beautiful blue color!  Serve potatoes on side of dip.  You can also add some raw veggies to use for dunking, such as cucumbers, sliced sweet pepper pieces, & halved tomatoes.  Serve immediately!  Dip can be made a couple days in advance & holds well in the fridge.  Potatoes are best the day they are grilled to retain their creamy snap, a unique quality to fingerlings! 

​Uses from Broad Wing Farm Share(s): Kale (Creamy Pesto recipe), Sweet Italian Peppers, Squash, Cherry/Campari Tomatoes, Lion:> Squash Blossoms,
Shopping List: Fox Box customers, try to find 6 squash blossoms at a Farmer’s Market, it’s worth the search!                                                                             Self-rising flour, organic cornstarch, all-purpose flour, 32 oz bottle organic Canola oil, 1 small yellow onion, bulb garlic, fresh bunched basil
Special Equipment: Large cast iron or heavy pan for frying, cooking thermometer, piping bag or quart sized Ziplock bag
Ingredients
All squash blossoms | Handle these beauties delicately!  Carefully open the top & remove any pollen, & then the center or ‘stamen’ with your fingers (it should pull away with an easy snap)½ cup Creamy Kale Pesto | see recipe1 small yellow onion | chopped small1 small sweet Italian Pepper | chopped small1-2 medium garlic cloves | bottoms trimmed (save in your freezer bag) chopped fine½ - 1 small squash | trimmed (save in your freezer bag) chopped smallExtra Virgin Olive Oil |3 tbsp chopped fresh basil leaves |12 cherry tomatoes or 6 (or so) Campari Tomatoes | cut in half1 cup self-rising flour |Salt & Pepper | to taste½ cup Organic Corn Starch |¼ ice cold water as needed | 1 bottle Organic Canola Oil |1 -2 tbsp All Purpose Flour |
Directions
In a medium sized pan, heat 1-2 tbsp of olive oil over medium heat.  When oil begins to shimmer, add onions, peppers, & squash.  Brown lightly, then add chopped garlic, salt & pepper.  Cook for a minute more & remove from heat.
In a small mixing bowl, mix kale pesto & cooled pepper mixture.  When completely mixed put into pastry bag with a large round tip, or in Ziplock bag.
Have prepared squash blossoms laid out on a plate or tray with tops open.  Snip corner of ziplock bag & gently insert the corner all the way to the bottom of a blossom.  Pipe about 1 tbsp of filling inside.  Gently fold petals over completely.  Repeat with all 6 blossoms.  Put plate in fridge for about 20 minutes, allowing filling to firm up.
Make Batter: Combine self-rising flour, cornstarch, salt & pepper in a mixing bowl; whisk in ice-cold water, a little at a time, until batter is smooth and has the thickness of pancake batter.
When filling in blossoms are firm, dust both sides of each flower with all-purpose flour. Shake off any excess flour. Prepare a new plate or baking sheet with a layer of paper towels.
Pour canola oil in heavy frying pan so there is about 1” of oil.  Put on medium heat.  With your thermometer, check oil when it begins to shimmer; do not touch bottom of pan & check temperature.  When oil is 350 degrees it is ready.
Dip each blossom into the batter, allow excess batter to drip off, & put in hot oil.  Allow to cook until brown, about 1 minute on each side.  Remove from oil & put on paper towels.  Cook as many blossoms at a time as you are comfortable doing!  When blossoms are all cooked, turn heat off.
Prepare Plates for Serving: On 3-6 plates, lay out halved tomatoes.  Place fried blossoms at the center of each plate & sprinkle with chopped basil.  Enjoy these summer delights!

​Uses from Broad Wing Farm Share: Kale
Shopping List: Bunched Flat Leaf Parsley, 1 cup raw almonds, 3 lemons for juice, bulb garlic, small container ricotta cheese, parmesan cheese, ***optional red chili flake, Kosher salt  
Special Equipment: Food processor or strong blender
Ingredients
All Kale | Remove Stems by your fingers up the base of the kale to the top.  Discard stems.  If a bit of the larger tough stem remains towards the tip, simply cut it out with a sharp knife.  Cut or tare kale into small pieces1 bunch flat leaf parsley | Stems removed (save in your freezer bag)1/3-1/2 cup raw almonds | Toasted in the oven until just brown2 med-large garlic cloves | Bottoms trimmed (save in your freezer bag)Juice from 1-2 lemons |8 oz ricotta cheese |½ cup grated parmesan cheese |Extra Virgin Olive Oil | Start with ½ cup¼ tsp red chili flake | ***optionalKosher Salt & Pepper | to tasteDirections
Put olive oil, garlic cloves, kale, parsley, juice of 1 lemon, both cheeses, chili flake, & 1 tsp Kosher salt in food processor & blend on high.  Blend until very smooth & evenly processed (process with a thin steam of olive oil poured in as you go if needed).  If using a blender, blend in batches for best results.
Allow mixture to set for about 10 minutes & taste.  Adjust seasonings – more salt if needed, more lemon juice for brightness, etc.  Blend again if needed!
Use as a dip with sliced Italian Sweet Peppers!

One of the things we are so fortunate to experience when participating with a CSA is being exposed to new things.  This week, let’s look at tomatillos! 
They are versatile, & lovely.  Broad Wing’s varieties feature Green & Purple Blushed which are so pretty to simply display in a basket on your counter for a day or two. 
Tomatillos are a member of the Nightshade family, such as eggplants & peppers.  They partner nicely with their relatives, & when you keep this in mind, your ideas for using them will expand. 
 
Tomatillos take a little work to process, but are worth it in the end.  I’ll walk you through the easiest way to work with them, & you’ll find some recipes on the next following pages.
 
What you will need: 
·         A large pot that can hold enough water to cover the tomatillos you want to prepare.
·         A large bowl that can hold enough volume to cover (with water) the tomatillos you want to prepare, & A LOT of ice.

• A large slotted spoon, a colander, or a mesh strainer.

Preparation: 
Make ready your pot with water (leave enough room at the top to add your tomatillos), & your bowl with ice.  Have your chosen strainer ready.                                                                                                            
Bring the water in your pot to a vigorous boil.  When water is boiling, pour very cold water into your bowl of ice. 
Carefully add your tomatillos to the boiling water.  Allow them to sit in the hot water for 15 seconds MAX, & immediately remove from the hot water & immerse them in the ice water (ice bath).
Once chilled, you will find the husk or outer ‘paper’ of the tomatillo will pull off easily, leaving it nice & clean; ready to use as you see fit! 



SALSA VERDEUses from Broad Wing Farm Share(s): Tomatillos, Tomatoes, Garlic
Shopping List: 2 medium yellow onions, 1 jalapeno*, 3 chilis poblano’s, 1 bunch cilantro, 3-4 Limes for juice, Kosher Salt
Special Equipment: Very Hot Grill, Strong Blender or Food Processor
Special Note: This is a very basic salsa verde recipe!  You can add more spice by increasing your *jalapeno count, adding chipotle chilis, or even serrano chilis.  This can be used on taco’s, over eggs, or just chips & salsa! 
You do not have to char the vegetables before using them, you can roast in the oven instead, & just follow the same processes as listed.  Will hold for about 1 week in the refrigerator, & gets better with time.IngredientsAll Tomatillo’s | husks removed (as detailed in this week’s special note’s)All Tomatoes |4 cloves garlic | trimmed (put in your freezer bag)2 medium yellow onions | trimmed, (put tops in your freezer bag), peels removed, onion cut into quarters1 jalapeno | any stem trimmed to base3 chilis poblanos | any stem trimmed to base1 bunch cilantro | leaves plucked from stems; stems discardedExtra Virgin Olive OilKosher Salt, Black Pepper to taste


DirectionsHeat Grill.  If you have a vegetable grill pan, use this for the smaller vegetables that might fall through the grates of the grill.  If you don’t, simply skewer the smaller veggies, or place a small baking sheet directly on the grill.
Prepare:  Toss tomatillos, tomatoes, onions, garlic cloves, & peppers in a light coating of olive oil.  Wrap garlic cloves in an aluminum foil square packet, folding up at the bottoms, then either side, then the top.  Place everything on a heat proof tray appropriate for standing beside the grill.
When grill is very hot, start with your largest ingredients at the hottest point, smaller items on the outer, cooler sides of the grill.  Foil pouch with garlic should be placed on a medium hot area, the folded seams facing up.
Allow everything to blacken & char (not burn).  Flare ups will happen if there is too much oil, & items will steam if the grill isn’t hot enough.  Adjust your process accordingly.
As skins begin to char, the tomatoes & tomatillos might blow a fuse, as the juices get hot & bubble internally.  Immediately pull them off the grill when they do, even if they aren’t charred yet.  The higher the sugar content, the quicker the ingredient will char, so you will want to remain at the grill during this process, turning your items & removing back on to the tray before they burn.  Garlic pouch will be the last item to be pulled off the grill.
Put all ingredients (except limes for juice), in a powerful blender or food processor…this includes blackened skins, tomato cores, pepper seeds, etc!  Carefully blend hot ingredients until they come out smooth.  You will have to work in batches, pouring blended ingredients into a large mixing bowl as you go.  When everything is processed, put 2 cups of blended ingredients back into processor with a healthy tbsp of Kosher Salt, & the juice of 2 limes.  Process, & return mixture to bowl, whisking everything together.  Allow to stand for 2 minutes.  Taste by using a teaspoon, & adjust seasoning as needed by processing 2 more cups; add black pepper if you prefer it, more lime if it needs acid, more salt if it’s bland.  Refrigerate until chilled, then use in any desired salsa application.  If the liquids separate, simply mix together again before serving.
PRO TIP:  Don’t be afraid to add to this!  Be creative!  Blend in toasted Cumin, a couple chipotle chilis in adobo, & a small handful of toasted pumpkin seeds, this salsa will come to life even more for you.
 
Cucumber Tomatillo GazpachoUses from Broad Wing Farm Share(s): Tomatillos, Tomatoes, Cucumbers, Garlic, Squash, Sweet Potato Greens, U Pick at Broad Wing (bring your scissors!               ):  Parsley, Basil
Shopping List: 1 large yellow onion, 1 qt vegetable or chicken broth, maple syrup, small container whole Greek yogurt, 1-2 limes for juice, Optional condiments, YOU decide!  Marcona Almonds, (pitted) Kalmata Olives, Chili flake, Lemon infused Olive Oil, your favorite croutons (or a stale chunk of bread), cooked Butter Beans, (or marinated white cannellini’s)                                    Special Equipment: Strong Blender or Food Processor
IngredientsAll Tomatillo’s | husks removed (as detailed in this week’s special note’s) then chilled to cold (removing husks the night before is OK), cores removed (put in your freezer bag!), DICEDTomatoes | large slicer tomato, core removed (put in your freezer bag!), DICED.  Smaller salad tomatoes cut in half or quarters & set aside separately2 cloves garlic | trimmed (put in your freezer bag), chopped fine1 large yellow onion | trimmed, (put tops in your freezer bag), peels removed, diced1 large squash (or 2 med.) | trimmed (put in your freezer bag), dicedAll Sweet Potato Greens | stems trimmed, cut into 1” lengths, greens cut into large bite sized pieces4-6 Cucumbers, peeled, seeded, chopped | trim ends & peel cucumber.  Cut in half lengthwise & remove seeds by running a small spoon down the center.  Discard seeds.Lime Juice | 2 tbspMaple Syrup | 1 tspWhole Greek Yogurt | ¼ cup1 qt vegetable or chicken broth |½ cup (packed) chopped fresh Parsley leaves | stems in your freezer bag¼ cup chopped fresh Basil leaves | discard stemsExtra Virgin Olive OilSalt, Black Pepper Directions: Prepare ahead allowing enough time for the liquids to chill cool-cold!In a large heavy bottom skillet, over medium high heat, heat 2 tbsp olive oil until it shimmers.  Add diced onions & allow to brown/turn translucent.  Add chopped garlic, sweet potato green STEMS, & diced tomatillos, diced tomato, salt & pepper.  Allow to simmer & cook about 2-3 minutes.  Remove from heat & put in food processor or blender.
Return pan to heat, add another 2 tbsp of olive oil & heat until oil shimmers.  Add squash & allow to brown on one side.  Add salt & pepper, & carefully remove squash with a slotted spoon.  Put squash on a paper towel, allow to remain at room temp.
Return pan to heat.  Add all Sweet Potato GREENS & a splash (1/4 cup or so) of broth.  Allow to simmer & wilt.  Remove pan from heat, sprinkle with salt & pepper & set aside & allow to remain at room temp.
In food processor, (working in batches if you need to) with your tomatillo mixture, add diced cucumbers, lime juice, & maple syrup.  Blend until smooth, adding a splash of broth if you need more liquid.  When smooth, add yogurt & chopped parsley.  Blend again until very verys smooth & creamy.  Taste & adjust seasonings; add more yogurt or maple syrup if needed.  Refrigerate in a shallow container uncovered until cool-cold, mixing every now & then to encourage even cooling. 
When ready to serve, gather all your optional condiments.
In a large mixing bowl, pour chilled soup.  With a wooden spoon, gently mix in cooked squash cubes & sweet potato greens (with cooking liquid).  Taste again!  Things taste differently when cold, more salt, pepper, or even a squeeze of lime juice might be necessary.  When thoroughly mixed, ladle into wide rimmed serving bowls.
Top with optional condiments as follows (per bowl):
Small pinch of chili flakes on top, drizzle of lemon olive oil, 1-2 halved or quartered tomato, 2 kalamata olives cut in half, 3-4 coarsely chopped Marcona Almonds, small spoonful of cooked (or marinated) white beans, a large crouton or 2, & a healthy sprinkle of chopped fresh basil.  Enjoy immediately!
​
 
Berry Tomatillo Jam
Uses from Broad Wing Farm Share: Tomatillos
Shopping List: 2 pints of blueberries, blackberries, and/or raspberries to every 4 large tomatillos, 2 lemons for juice
Special Equipment: Food Processor or Blender
 
Ingredients
4-8 large tomatillos | Husks removed (see my notes on this week’s featured ingredient) & discarded, core removed & put in your freezer bag.  Cut tomatillo’s into quarters2-4 pints of your chosen berries | Directions
Put your tomatillos & berries in a blender & mix on high until 100% blended.  Measure this liquid:
Sugar of your choice | Measure out an equal amount of sugar to the amount of your blended liquidPut both in a heavy bottomed pan, & heat over low heat, stirring as it begins to simmer.  When simmering has begun, squeeze in the juice of one lemon & continue to stir, allowing the mixture to come to come to a rolling boil for 1 minute.  Stir continuously while it is boiling!  Then reduce heat again to a simmer & cook for 15-20 more minutes, stirring regularly.  You will notice the jam thickening*.  Remove from heat & taste.  If you prefer it, add more lemon juice.  You can also add lemon zest if you like!
*Note that when the mixture becomes cold, it will become even thicker, so do not allow for it to simmer longer than the recommended 20 minutes. 
Refrigerate, will hold for about 1 ½ weeks.  This can be re-heated & used as a warm sauce for ice cream or cheesecake, also delicious on pork!
Pro Tip:  If you do not like berry seeds, after completing the 1st blending step, pour the liquid through a fine mesh strainer.  It will take some time, but the seeds will separate from the liquid with the occasional encouraging push of a wooden spoon or spatula.  You can also add a splash of water to help the process along.  Discard the seeds, & heat mixture in pan with sugar as detailed.  

Uses from Broad Wing Farm Share: Cucumber, Garlic, Salad Tomatoes
U Pick at Broad Wing (bring your scissors!               ):  Parsley
 
Shopping List: 1 (8oz) pkg smoked salmon or trout, 1 8oz container Mascarpone cheese (or cream cheese 😊), lemon for zest, bunched Fresh Mint, bunched Fresh Dill (or dry if unavailable), fresh bunched chives or 1 small shallot, Roasted Bell Pepper (store bought or you roast), caraway seeds, capers (optional)
 
Special Equipment: sharp vegetable peeler, sharp small paring knife, citrus zester (if you have one), food processor, small melon baller (or teaspoon), piping bag (or quart or gallon sized zip lock), very absorbent clean kitchen towels or paper towels
 
Ingredients
All Cucumber share | trim ends, peel in one strip at a time, lengthwise, creating a striped look, or just peel 100% - slice into 1-inch lengths (discard peels, keep ends separately)  All Salad Tomato share | carefully cut out a very small round opening at the top (save tops in freezer bag), slice the thinnest possible piece off bottom of tomato, so they will stand & not roll (save bottom slices separately)Mascarpone Cheese (or cream cheese) | room temperature into food processor bowl8 oz Smoked Salmon or other fish | separate slices/chunks into food processor bowlZest from lemon peel | trim ends of lemon & discard.  With paring knife or peeler, slice one lengthwise slice of peel, removing little to no white pith.  If white pith comes with peel, use knife to carefully remove.  Slice across to create micro thin slices of the lemon peel (zest)½ Roasted Bell Pepper | squeeze in kitchen towel over sink, then press firmly between 2 very absorbent kitchen towels, weight of a small cast iron pan, or a large can from your panty pressing top down.  Allow to sit for 30 minutes1 clove bulb garlic | trimmed (end in your freezer bag) & chopped fineFresh Dill chopped to 1tbsp | (or 1 ½ tsp dry), pluck a few extra small frills for garnish, discard stemsFresh Chives chopped to 1tbsp | keep a few extra tops for garnishFresh Parsley chopped to 1 tbsp | put stems in your freezer bagFresh Mint leaves chopped to 1tbsp | discard stemsDrained Capers, about 1 tbsp | set aside with your herb garnishesCaraway Seeds, 1 tbsp | toast in a dry pan over medium low heat.  Swirl the seeds in the bottom of the pan until you start to smell them releasing aromatics.  Immediately remove from heat, but continue to swirl until pan is cool enough to touch.  If you note the seeds begin to brown before the pan cools, pour them on to a paper towel to cool & carefully put pan in your kitchen sink. 
Directions Blend Mascarpone Cheese & smoked fish in food processor until very smooth.  If using dry Dill, add it & your chopped garlic at this time, pulsing the processor to incorporate.  Move mixture into a medium mixing bowl.
Remove bell pepper half from towels, it should be dry, releasing no more excess liquid.  Chop it very fine & fold it into the mix with the fresh herbs & lemon zest.  Gently mix until completely incorporated.  Put in fridge uncovered.
Make ready your pastry bag with a large round tip, or pull out your zip lock bag. 
Prepare your cucumbers: with your melon baller or small teaspoon, scoop out the seeds (& discard) of each cucumber piece, leaving just enough at the base to form a flat bottom.  If you accidentally break through the bottom, take one of your reserved end pieces (remove any remaining stem) & insert it flat side up to form the bottom.  Prepare all of your cucumber pieces this way, lining them up on a baking sheet or large tray as you go.  Place the cups close together for easy filling. (discard any unused bottom reserves)
Prepare your tomatoes:  Scoop the loose innards out from each tomato.  If there is a remaining core, carefully remove it.  Some tomatoes will be juicy & the seeds will come out easily, others will be solid, similar to a heirloom.  If they are solid, scoop out a small dent the best you can, either with your melon baller or a teaspoon.  Keep innards for your freezer bag. If you accidentally break through the bottom of a tomato, take one of your reserved end pieces & insert it flat side up to form the bottom.  Line tomatoes up on the same sheet or tray as your cucumbers. (put any unused bottom reserves in your freezer bag)
With a rubber spatula, insert chilled cheese blend into your pastry bag or ziplock.  Force the mix down to the tip of your pastry bag with pinched fingers; or with a ziplock, bring the mix down in a similar way to one corner.  Snip the corner with a pair of kitchen shears.  You want to have an opening about the size of a cooked garbanzo bean.   
Hold open end of your bag over the 1st empty cup & squeeze the mixture into the created hole until it is filled.  Repeat across entire tray.
Garnish each cup with herb pieces, 2-3 capers, & a pinch of caraway seeds.  Serve immediately!  Great summer mid-day snack or evening appetizer.  Cheese mix can be made one day in advance & can be stored in bag until ready to use.  Cucumber & tomato cups should be made just prior to use.  

Uses from Broadwing Farm Share: cucumbers, garlic, sweet potato greens
U Pick at Broad Wing (bring your scissors!               ) :  Parsley, Basil
Shopping List: Mayo, bunched tarragon (or dry if fresh is unavailable), bunched mint, green onions, red wine vinegar, lemon for juice, Dijon style mustard, tahini (sesame paste)
Special Tools: Blender or Food Processor
Special Note: Make a delicious salad with any of your vegetables using this dressing!!  Can also be used as a dip for a vegetable platter. Ingredients1 large or 2 medium cucumbers | peeled, trim, discard ends, cut in half lengthwise.  Remove & discard seeds by running a small spoon down the center of the cucumber.  Rough chop into med.-large pieces½ cup mayonnaise | ¼ cup tahini | 1 large garlic clove | trim, put end in your freezer bag1 cup (loosely packed) Sweet Potato Greens | save stems for veg sauté!About 3 tbsp plucked tarragon leaves | discard stems. 1 tsp if using dry leaves1/3 cup (loosely packed) parsley leaves | put stems in your freezer bagAbout 2 tbsp plucked mint leaves | discard stems¼ cup (loosely packed) basil leaves | discard stems4 green onions | cut into 1” lengths1 tsp red wine vinegar |1 tbsp lemon juice |1 tsp Dijon style mustard |Salt & Pepper |Extra Virgin Olive Oil |
Directions
Put all ingredients except olive oil in the food processor & blend on high until smooth & creamy.  If you are having difficulty getting a smooth consistency, drizzle a bit of olive oil into the mix as you are blending.  (If using a blender, chopping the herbs, green onions, & sweet potato greens will help the process.)
When blended, allow to stand for 15 minutes.  Taste by dipping a vegetable into the mix, & adjust seasoning as needed.
This salad is even better after it’s sat a day.  Hold in fridge, but bring to room temp before serving.   Taste to adjust seasoning if needed, toss with microgreens, & serve.

Uses from Broad Wing Farm Share: Sweet Potato Greens, Tomatillos, slicer Tomatoes (optional), Garlic, Squash, U Pick at Broad Wing
(bring your scissors!               ) :  Parsley, Basil
Shopping List: Extra-large flour tortilla of your choice, sliced cheese of your choice, sliced turkey meat of your choice, 1 or 2 ripe avocadoes, sriracha hot sauce, mayo
Special Equipment: Serrated Knife, sharp vegetable peeler, Food Processor or Blender
 
Ingredients
½ cup mayo |1 tsp Sriracha hot sauce | 1 small clove garlic | end trimmed (put in your freezer bag)2-4 extra-large flour tortillas | serves 2-8Sliced Cheese |Sliced Turkey |Sweet Potato Greens | stems removed, save them for your next veggie sauté!Large Tomatillos | sliced very thin(optional) slicer Tomato | sliced very thin1 medium squash | sliced into very thin strips lengthwise with your vegetable peeler – cut in half if it helps1 (or 2) ripe avocados cut in half | cut flesh into a cross hatch with a butter knife to create small squares2 tbsp chopped basil leaves | stems discarded3 tbsp chopped parsley leaves | stems put in your freezer bagSalt & Pepper | 
Directions
In your blender or food processor, mix mayo, sriracha, & garlic clove.  Blend until clove is 100% chopped & incorporated. Set mayo aside.
Lay out your flour tortillas on a clean work space.  Spread a thin layer of the mayo over the entire surface of each tortilla, going all the way to the edge.
In the center of the tortilla, layer ONE layer each:
Cheese, Turkey, Sweet Potato Greens, sliced Tomatillos/Tomatoes, & sliced Squash.  With a small spoon, scoop out ½ - ¼ of avocado pieces & top ingredients in a line.  Dust entire tortilla with salt & pepper, & generous sprinklings of parsley & basil.
Fold the tortilla over, 1st on the left side, then on the right.  Your sliced ingredients should be is a small stack at the center of the tortilla.  Grabbing both folded sides & your center ingredients, fold bottom up.  Grab the center of the middle fold, with the tips of your fingers & force the ingredients down & into the folds.  Then roll up, away from you, tightening as you roll.
I like to wrap the rolls in foil or plastic for 20 minutes or so to let all the ingredients co-mingle a bit, but without getting soggy.  Unwrap from foil, & cut in half, serve immediately.
 Pro Tip:  You can toast these by wrapping in foil & putting them in the oven or, of you have a sandwich press or waffle maker, press the whole foil wrapped roll until the tortilla feels firm & crispy to the touch. 
If you would like to offer these as snacks, with your serrated knife, cut the tortilla in half, & then the half in half again, securing with toothpicks.  For even smaller slices, cut the half into 3 pieces.

Uses from Broad Wing Farm Share(s): Green Coriander (cilantro), Cucumbers, Lion:> Assorted Squash, Assorted Tomatoes
Special Note: This is a fun idea for a vegetarian taco; great for “Taco Bar Night’ at home.  Along with the preferred tortillas of your choice, add to your shopping list any additional condiments you would like to offer as toppings for the tacos.  Just keep in mind the Creamy Cucumber Salsa serves the purpose of sour cream.  I recommend reading through both recipes’ entirely before determining your final shopping list.
Shopping List: ½ cup or more Roasted, Salted Pepitas (pumpkin seeds**),  
3 limes for juice, red chili flake, bulb garlic, 1 small red onion, 1 large jalapeno,
1 small container of sour cream, granulated garlic powder, Fox:> 2 Lg mixed squashes, zucchini or yellow, 1 pint of mixed salad tomatoes, your choice
**if unavailable, plain raw pumpkin seeds also work, you’ll just need to toast them before using  
Special Equipment: Food processor or strong blender, rubber spatula                                                                                    
 
 
 
 
 
 
 
 
 
 
 
 
 
Ingredients
All Green Coriander (cilantro) | plucked from stems, stems discarded1-2 med garlic cloves | trimmed, put end(s) in your freezer bag!1-2 pinches chili flake | optional½ cup (+) pepitas | depending on cilantro bunch – if it is very large, use 1/3 c.Juice of 1 lime | more to taste if you wishOlive Oil |Salt & Pepper to taste |  
All cucumbers | peeled, halved, seeds removed (& discarded) by drawing a spoon down the center.  Cubed into small chunks½ pint (or more) | tomato assortment, halved or quartered if tomatoes are large½ small red onion | diced1 jalapeno, seeds removed, minced | hold jalapeno by the stem.  Cut in half lengthwise with a very sharp knife.  Remove the seeds by slicing out the white membrane that holds them to the pepper.  Remove stem & cut into very thin strips, matchstick wide.  Then chop across very fine (mince)Juice of 1 lime | more to taste if you wish¼ tsp granulated garlic powder |Salt & Pepper to taste |  
 
Directions
Pepita Cilantro Pesto:  Put whole garlic clove(s), lime juice, pepitas, & cilantro in the food processor bowl.  Process on high, adding a thin stream of olive oil as you go.  When ingredients start to blend, stop & scrape sides down with rubber spatula.   Add optional chile flake, salt & pepper.  Blend again with a bit more olive oil, if necessary, until very smooth.  Scrape sides & allow to stand 5 minutes.  Taste, & adjust seasonings as needed, more salt, pepper, or lime juice, (olive oil, if mix seems too dry).  Set pesto aside.
Prepare Squash:  Cut off ends & put in your freezer bag.  If very large, cut in half, then in 3 or 4 strips lengthwise.  Cut across squash lengths into small cubes.  Cubes will stick together, separate with fingers, set aside.
Prepare Salsa:  In a large mesh strainer, over a bowl, or the sink to catch juices, lightly mix cubed cucumbers & halved tomatoes.  Scatter chopped red onion over the top of the mix, & let stand & allow to drain.
In a large bowl, mix granulated garlic, lime juice, & sour cream.  Allow to stand for 2 minutes, then mix in minced jalapenos.
 
When all other items for the “Taco Bar” are prepared, your tortillas heated, etc. & you are about ready to serve:
Mix drained cucumber/tomato mixture with sour cream mixture.  Taste salsa, & adjust seasoning as needed.
Over medium high heat in a heavy bottomed pan, heat 2 tbsp olive oil.  When oil begins to shimmer, add squash cubes.  Allow to sit in oil until one side of the cubes have browned.  Remove from heat, & mix in cilantro pepita pesto, until squash is a bright green & thoroughly coated (save any leftover pesto for dressing taco salad the day after!).  Serve immediately!!   

Uses from Broad Wing Farm Share: Red Potatoes, Shishito Peppers
Shopping List: Bunch Fresh Parsley (flat or curly), red chili flakes *optional, bulb garlic, couple lemons for juicing, ½ cup slivered almonds  
Special Equipment: Very Hot Grill, metal or **bamboo skewers (**pre-soak in water for minimum of 1 hour before using), food processor or strong blender, rubber spatula                                                                                    
Ingredients
All Shishito Peppers| Tossed lightly in Olive OilAll Red Potatoes | Halved, tossed lightly in Olive Oil1 cup (packed lightly) parsley leaves | Put stems in your freezer bag!1-2 med garlic cloves | trimmed, put end(s) in your freezer bag!1-2 pinches chili flake | optional½ cup slivered almonds | toasted very golden brown (not burned)Juice of 1 lemon | more to taste if you wishOlive Oil |Salt & Pepper to taste |  
 
Directions
Heat grill allowing it to become very hot.
Toss halved potatoes in olive oil, salt & pepper to taste.  Put on skewers, using like sized pieces on each skewer.
Same process with whole shishito peppers (don’t cut in half).
Put skewered potatoes on very hot grill, turning as needed, allowing to char slightly & cook.  Larger potato pieces will take longer to cook; potatoes are done when a fork passes easily through them.  Set cooked potatoes aside in one layer on a tray, allowing to cool.
Put skewered shishito’s on hot grill & allow skins to blacken on one side.  Set aside in one layer on tray to cool enough to be handled (potatoes can be removed from skewers at this time if you prefer it.  If offering as an appetizer, or fun side dish, leaving on skewers or putting on toothpicks is an option.
Put whole garlic clove(s), lemon juice, & parsley in the food processor bowl.  When shishito’s are cool enough to handle, trim off top stem (discard) & add entire pepper.  Process on high, adding a thin stream of olive oil as you go.  When ingredients start to blend, stop & scrape sides down with rubber spatula.   Add optional chile flake, toasted almonds, salt & pepper.  Blend again with a bit more olive oil, if necessary, until very smooth, (but the almonds remain as visible bits).  Scrape sides & allow to stand 5 minutes.  Taste, & adjust seasonings as needed, more salt, pepper, lemon juice, chili flake, (olive oil, if mix seems too dry).
Serve at the side of the loose or skewered potatoes.  Offering a small spoon or butter knife to spread the Romesco sauce on to the potatoes is recommended.  Sauce can be prepared 1 day in advance; however, potatoes should be prepared the day of consumption.  Romesco will hold in the fridge for at least 1 week.

​Uses from Broad Wing Farm Share: Chard
Shopping List: couple of bananas, pineapple (fresh or frozen), 1 ripe avocado, 1 large jalapeno, pineapple juice, lemon for juicing, silver tequila of your choice
Special Equipment: very strong blender
Ingredients
1 frozen banana | freeze a couple the night before! All Chard | stems removed, (save for slicing a yummy crunch into your next veg sauté) cut into medium sized squares1 cup (or more) | pineapple Juice1 tbsp | fresh lemon juice***½ cup (or more) | Silver Tequila1 cup cubed fresh (or frozen) pineapple |1 avocado | pit removed, cut in quarters, scooped out from skin½ seeded jalapeno | hold jalapeno by the stem.  Cut in half lengthwise with a very sharp knife.  Remove seeds by slicing out the white membrane that holds them to the pepper.  Remove stem & chop into small piecesDirections
In a very strong blender, put chard, pineapple juice, lemon juice (& tequila).  Blend on high until chard is processed.  Add all remaining ingredients & blend on high again until smooth & creamy.  Add a bit more pineapple juice (or tequila) as needed to smooth out blend.  Serve immediately. 
Pro Tip:  Salty tortilla chips are a great addition for snacking, if tequila is added…..;)

​Uses from Broad Wing Farm Share(s): Shishito Peppers, Potatoes, Chard, Lion:> Tomatoes
Shopping List: medium yellow onion, bulb garlic, 1 lb. good quality thick cut bacon, fresh eggs, Fox:> Pint of your favorite salad or small variety tomatoes
Special Equipment: 8” cast-iron pan or heavy skillet
Special Note: With normal store-bought potatoes & produce, I will season the potatoes for this recipe.  Since the ingredient’s are so fresh, delicious; picked at the height of flavor by Annie & her team, I have left the seasoning simple to salt & pepper, so you can taste every individual component.  I recommend tasting the dish before you load it up with ketchup or hot sauce!  Ingredients such as these will sing on their own. Shredded cheese of your choice can also be added as a melty finish when the pan comes out of the oven, right before you serve.
 
Ingredients
1 lb. thick sliced bacon | diced into large cubes All potatoes | cut in half & steam to cook the night before Half of the Shishito share | Half of the chard share | remove the stems (save them to eat at another time!)  Cut into very large squares, & steam the leaves the night before1 medium yellow onion | diced large3 cloves garlic | roughly chopped½ pint tomatoes | cut in halfSalt & Pepper | 
 
 
 
Directions
Preheat oven to 400 degrees.  Set at Convection if you have the option.
Place skillet at medium low heat on the stove top.  Put bacon in skillet & cook slowly, drawing off the fat as you cook.  You want to cook the bacon to just crispy, but don’t overcook.  Remove from heat, & with a slotted spoon, remove the bacon & spread the bits out on paper towels. 
Drain the bacon fat out of the pan, reserving the fat.  With a paper towel(s), swirl & wipe the remaining fat around in the pan.  This action should evenly coat the pan with fat, while removing brown or black bits.
Put skillet in hot oven & allow to heat up.  When hot (test by throwing a drop of water on the pan, water will bead up & immediately evaporate), carefully add clean DRY shishito peppers, & return to oven.  Allow peppers to blister on one side; skins will turn dark.  Pull pan from oven & reduce heat to 350 degrees.  Carefully set peppers aside.
When it is cool enough to handle, wipe out pan again, 1st with a dry paper towel, then add 1 tbsp of the reserved bacon fat, & rub it in with a new clean paper towel covering all sides. 
With a sharp knife, remove stem top & cut cooled shishito peppers into quarters or halves.
Add another tbsp of bacon fat to the skillet, this time, being sure that the bottom of the pan is covered with a thin layer of grease. Layer ingredients this order:
Potatoes, halved side down, salt & pepper to taste, onions, shishitos, bacon pieces, cooked chard (squeeze out any excess water with your hands before putting in pan), chopped garlic.  With a wooden spoon or your fingers, create 4-6 egg sized divots or wells in the chard & vegetables.  Carefully crack eggs into these wells, top again with generous portions of salt & pepper.  Return skillet to oven, & allow to bake until whites are fully cooked, but yolks are just runny, about 6-8 minutes (depending on your oven).
While eggs cook, place halved tomatoes (at the side) on however many plates you have guests dining.  When eggs are done, remove skillet from oven, & with a large serving spoon put 1-2 egg portions on each plate.  Enjoy immediately!
 

Uses from Broad Wing Farm Share(s): Shishito Peppers, Potatoes, Cherokee Head Lettuce, Cucumbers, Lion:> Tomatoes, Dragon’s Tongue/Pole Beans, Micro’s
Shopping List: 1 pkg***of boneless chicken thighs or breasts, bulb garlic, local Honey, apple cider vinegar, Lemon for juicing, Dijon style mustard, bunched thyme, Fox:> equivalent of pint of small-medium Heirloom Tomatoes, about 1 lb. pole beans, of any variety
***any protein can be used – beef or ground turkey meatballs, even tofu will work
Special Equipment: Metal skewers, or if using bamboo, soak in any beer for 1 hour prior to preparation, hot grill, whisk
 
Ingredients
*All shishito peppers |*All of tomato share |*All of potato share |  *You potentially may not use all of the above.  You need the entire amount of them layed out in front of you, however, so that you can pick out the ones of equal sizing to ensure even cooking.  Cut potatoes in half if they are golf ball size or larger.  Prepare as many veggies as you think you will need.Chicken (or other protein) | cut into large bite sized chunks (no bigger than your largest potato)2 – 3 cloves garlic | chopped fineApple Cider Vinegar | 1/3 cup
Local Honey | 1/8 cupLemon Juice | 2 tbspDijon Mustard | 1/4 cupSmall handful of Thyme Sprigs | remove leaves/blossoms from stems by pulling up from base with finger tips pinched. (put stems in freezer bag!) Chop lightly with a very sharp knife.  Should come to about 3 tbsp chopped thymeExtra Virgin Olive Oil |Salt & Pepper to tasteAll Head Lettuce | torn into bite sized pieces, set in fridge on 4-6 entrée sized plates.  If you have micro’s, sprinkle generously over the lettuce on each plate.1-2 cucumbers | peeled, trim, discard ends, cut in half lengthwise.  Remove & discard seeds by running a small spoon down the center of the cucumber.  Dice into small bite sized pieces, set aside.Pole beans | I leave preparation of these up to your preference & the type of bean.  I recommend leaving whole & steaming to a bright green, then immediately immersing in ice water to retain crunch.  You can also trim stem end & sauté lightly in olive oil, or shuck & steam or leave raw – simply depends on the variety & what you like.Directions
DO 1st!  Prepare dressing:  In a small bowl whisk together mustard, vinegar, garlic, honey, lemon juice, & garlic.  Drizzle in ½ cup olive oil, salt & pepper.  When mixed, whisk in fresh thyme.   Taste dressing by dipping a piece of lettuce or a bean & adjust seasoning as needed.
In a medium bowl, put protein of choice, & pour half of dressing on top.  Mix, covering all surfaces of protein evenly, & store covered in fridge, while you prepare all of your remaining ingredients.  Set remaining dressing aside at room temperature.
 
When getting ready to serve meal, on salad plates, evenly distribute prepared cucumbers & beans, return plates to fridge.
Pre-heat grill to medium high.
Prepare skewers:  shishito, then tomato should be on the outer ends of the skewers, potatoes & protein in the center.  When grill is ready, put skewers down so the potatoes & protein are in the hotter center area, shishito’s & tomatoes on the cooler outsides.  Grill, rotating carefully, until protein & potatoes are completely cooked.  Set aside.
Remove salad plates from fridge.  Whisk remaining dressing once more, & spoon over the top of each plate. Carefully lay one skewer over each plate of greens.  If you prefer it, you can remove skewers before serving, allowing the protein & grilled veg to freefall onto the plates.  Serve & enjoy immediately!

​Uses from Broad Wing Farm Share(s): Shishito Peppers, Cherokee Head Lettuce, Cucumbers, Lion:> Tomatoes, Dragon’s Tongue/Pole Beans, Micro’s
Shopping List: 1 bunch fresh basil, bulb garlic, white balsamic vinegar, your favorite loaf of crusty bread, 1 lb. log fresh Mozzarella, Kosher Salt, or any medium grain finishing salt, Fox:> equivalent of pint of small Heirloom Tomatoes, about 1 lb. pole beans, of any variety
Special Equipment: Very hot oven or grill, pastry brush, pepper mill, rubber spatula
Ingredients
All shishito peppers |All Head Lettuce | torn into bite sized pieces, set in fridge in a large bowl1-2 cucumbers | peeled, trim, discard ends, cut in half lengthwise.  Remove & discard seeds by running a small spoon down the center of the cucumber.  Dice into large bite sized pieces, set aside.All of tomato share | remove cores (put in your freezer bag), & cut in quarters or halfPole beans | I leave preparation of these up to your preference & the type of bean.  I recommend leaving whole & steaming to a bright green, then immediately immersing in ice water to retain crunch.  You can also trim stem end & sauté lightly in olive oil, or shuck & steam or leave raw – simply depends on the variety & what you like.Log of fresh mozzarella | cut into large bite sized cubes, tossed lightly in Olive Oil, Salt, & Pepper3 – 4 cloves garlic | roughly chopped½ cup white balsamic vinegar |Extra Virgin Olive Oil |Entire bunch of basil | leaves plucked; stems discarded.  Leaves chopped roughly.Kosher (or finishing) Salt & Fresh Cracked Pepper | 
 
Directions
Heat grill to very hot or preheat oven to 400 degrees.  Set at Convection if you have the option.
Toss shishito peppers lightly in olive oil.  Put on a baking pan, dust with salt & pepper, & put on hot grill, or in oven & allow one side of the peppers to blister, the skin becoming dark.
In a large, non-reactive bowl, put all prepared tomatoes & cucumbers. 
Brush halved bread loaf with olive oil & put face down on cooling grill or face up directly on cooled oven rack.  Allow to toast, as heating elements continue to cool, watching carefully so as not to burn.
With a sharp knife, remove & discard the shishito stems; cut in half or quarters & add to bowl.  Add mozzarella cubes & prepared pole beans.
In a small bowl, whisk balsamic vinegar, ¼ cup of olive oil, chopped garlic, a healthy amount of salt & fresh cracked pepper.  Pour over tomato mixture.  With rubber spatula, mix ingredients by scraping sides of bowl & folding dressing & ingredients over, making sure the vegetables & cheese are all coated with the dressing.  Sprinkle basil on top & allow to sit undisturbed for 10 minutes. 
After mix has been allowed to set, incorporate basil in with ingredients by scraping sides of bowl again with rubber spatula; folding dressing & ingredients over until mixed.  You will note that a lot of extra liquid is now in the bowl – this is good.  Taste mixture at this time, & adjust seasoning as needed – dressing might seem ‘heavy’, this is OK. 
Spoon vegetable & cheese mixture over the prepared lettuce you were holding in the fridge, making sure every drop of goodness is scraped from the bottom with the rubber spatula.  If you have microgreens, sprinkle them over the top of the salad. Serve immediately with a side of the toasted bread.  

Uses from Broad Wing Farm Share: Komatsuna, Kale, Squash, Red Onion
 
Shopping List: Low Sodium Soy Sauce (or Tamari for GF preparation), Canola Oil, Light Brown Sugar, Bulb Garlic (use from last week’s share if you still have!), Fresh Thyme Bunch, Cabernet Vinegar, Dijon style Mustard,1 trimmed Flank Steak, (I recommend Why Not Farm)
 
Special Tools: Grill, Pepper Mill, Whisk
 
Special Note: PREPARATION AHEAD IS REQUIRED!                                          I had the pleasure of tasting the Komatsuna fresh off the plant at Broad Wing!  DELICIOUS!!  I had never heard of it before - & did a bit of research to write this recipe.  Turns out it is an incredibly healthy green; it might just be the next culinary trend!  I am unsure if it will shrink up when cooked, so I have added Kale to bulk the recipe up in case it does.  Enjoy!
 
Ingredients
1 trimmed Flank Steak | place in a flat shallow baking dish or in a gallon sized zip lock
½ cup Low Sodium Soy Sauce |
¼ (not packed) cup Light Brown Sugar |
1 tbsp Dijon Style Mustard |
3 tbsp Canola Oil |
Fresh Cracked Black Pepper
Cabernet Vinegar | 2 tbspDijon Mustard | 1 tspSmall handful of Thyme Sprigs | remove leaves/blossoms from stems by pulling up from base with finger tips pinched. (put stems in freezer bag!) Chop lightly with a very sharp knife.  Should come to about 3 tbsp chopped thymeSalt & Pepper to taste1 Med. Squash | Trim top & bottom (put in your freezer bag), cut in half lengthwise, then cut into 1/3rd lengths, cut across into small cubes
Red Onion, medium| Trim top & bottom, remove outer skin(s) (put in your freezer bag), & sliced thin lengthwise All Komatsuna | Torn into bite sized pieces
All Kale | Remove stems by pinching your fingers up the base of the kale to the top.  Discard stems, cut Kale into bite sized pieces2-3 cloves bulb garlic | Chopped very fine
Extra Virgin Olive Oil | 
Directions
In a small bowl, whisk together Soy Sauce, Brown Sugar, Dijon Mustard, Canola Oil, & Black Pepper.  When sugar is dissolved, pour over Flank Steak.  Rub the marinade in with your hands, making sure all sides are coated.  Cover, & allow to stand in refrigerator for 4 hours minimum, overnight is ideal.
When ready to prepare dish, remove steak from refrigeration.
Heat Grill to medium high heat.  Remove steak from marinade, & pat dry (do not rinse).  Store on paper towels.  Discard marinade.
Prepare Cabernet Vinaigrette: In a medium mixing bowl, whisk vinegar, Dijon, chopped thyme, salt & pepper.  Drizzle in about ¼ cup olive oil while continuing to whisk.  When dressing comes together, set aside.
In a heavy bottom pan, add enough olive oil to coat bottom, & put over medium high heat.  Add squash when oil begins to shimmer.  Allow to brown on one side, then stir in onions.  When onions begin to soften, add greens & garlic, stir quickly then remove from heat, set aside.
When grill is medium hot, put steak & allow to char one side (do not burn, move steak around, if necessary).  When one side is evenly charred, flip, & repeat process.  Set on cutting board & allow to stand no less than 10 minutes.
Prepare greens:  Place greens on serving plates or in bowls.  If there are little brown bits on the bottom of the pan, return it to medium high heat.  Add 1 tbsp cabernet vinegar, & scrap bottom with a wooden spoon.  Remove from heat, & pour bits over greens.
When steak has rested, lay steak lengthwise left to right in front of you.  Slice meat with a sharp knife into pretty slices & lay over the top of the greens.  Whisk dressing quickly, & spoon over each plate.  Enjoy immediately!
 

​Uses from Broad Wing Farm Share(s): Komatsuna, Squash, Red Onion, Carrots, Lion>: Basil, Spinach
Shopping List: 1 lb. Ground Turkey (if unavailable, sliced turkey lunchmeat also works), Bulb Garlic (use from last week’s share if you still have!), Fresh Thyme Bunch, Dry White Wine, Bay Leaves, Celery Fox>: Fresh Basil Bunch, 6 oz bag of spinach
Special Note: I had the pleasure of tasting the Komatsu fresh off the plant at Broad Wing!  DELICIOUS!!  I had never heard of it before - & did a bit of research to write this recipe.  Turns out it is an incredibly healthy green; it might just be the next culinary trend! 
Ingredients
1 lb Ground Turkey | If using sliced turkey lunchmeat, cut into small squares
2-3 cloves bulb garlic | Ends trimmed (put in freezer bag) chopped
1-2 med-small red onion | Diced
½ bunch carrots| Ends removed (put in freezer bag), chopped
1-2 Squash | Trim top & bottom (put in your freezer bag), cut in half lengthwise, then cut into 4 strips lengths, cut across into small cubes
Bag of Spinach | stems trimmed if needed (& discarded)Small handful of Thyme Sprigs | remove leaves/blossoms from stems by pulling up from base with finger tips pinched. Set stems aside. Chop the leaves/ blossoms lightly with a very sharp knife.  Should come to about 3 tbsp chopped thyme(approx.) 3 tbsp Extra Virgin Oil |
Salt & Pepper to tasteFresh Basil | remove leaves from stems by plucking leaves, & discard stems. Chop lightly with a very sharp knife, should come to about 2 tbsp chopped basil
12-18 | Komatsuna leaves, base trimmed
 
Directions
Pre-heat oven on to 350 (use convection setting if available) or 375.
In a large heavy bottom pan, put olive oil & put over medium high heat.  Add squash when oil begins to shimmer.  Allow to brown on one side, then stir in carrots, ground turkey, & onion.  When turkey begins to cook through, add garlic& thyme.  When turkey is cooked through, add a splash of dry white wine, scrape bottom as liquid evaporates, then remove from heat & stir in spinach.  Set aside.
In a medium sized baking dish, layer pieces of celery stalks cut to 3inches lengths to cover bottom.  Top celery stalks with 3 bay leaves & your thyme stems.  Pour about ½ cup white wine into bottom.  
Gently mix in chopped basil & drain turkey mixture, reserving juices to add to the bottom of the baking dish.
On a clean surface, lay out the Komatsuna leaves, the core side of the leaf at your right.  Carefully spoon even amounts of the drained turkey horizontally down the center of each leaf.  To roll, fold over the left side of the leaf, then the right, so turkey is covered on either side. Tuck up & over pressing down the filling, then rolling up away from you, tucking in sides as needed.  If leaves are long & thin, simply lay the leaf with core side towards you, add filling, & roll up.  Place rolls into baking dish (on top celery base) as you go.
Cover baking dish with foil & set in oven.  Allow to cook until you hear the liquids simmer, about 20-30 minutes.  When removing from oven, Komatsuna should be soft. You can discard the bay leaves & thyme stems, & serve the celery on the side as a vegetable if you wish – might need a bit of salt, & perhaps a sprinkle of parmesan.  If you don’t want to serve on the side, save to add chopped to your next bowl of chicken soup, or to stuff in your next roast chicken.
Enjoy!
Pro Tip: Rolls can be prepared a couple days in advance if desired, however, pull out of fridge before cooking, & bring to room temp.

Uses from Broad Wing Farm Share(s): Head Romaine Lettuce, Squash, Red Onion, Carrots, Lion>: Spinach, Cucumber
Shopping List: Bulb Garlic (use from last week’s share if you still have!), Fresh Thyme Bunch, Fresh Oregano Bunch, Fresh Dill Bunch, Fresh Basil Bunch, Red Wine Vinegar, Balsamic Vinegar, Dijon style Mustard, White Miso, ½ lb Feta  (block) Cheese (I recommend Shellbark Hollow Farm), Any other veggies or legumes/proteins you would like, such as tomatoes, chickpeas, salami, etc!  Fox>: Handful washed trimmed spinach leaves, 1 med. cucumber
Special Tools: Grill, Pastry Brush, Whisk
Ingredients
Fresh Herbs prepared as follows to equal 1 packed cup of chopped herbs!
Thyme Sprigs | remove leaves/blossoms from stems by pulling up from base with finger tips pinched. (put stems in freezer bag!) Chop lightly with a very sharp knife.
Oregano Sprigs | remove leaves from stems by pulling up from base with finger tips pinched. (put stems in freezer bag!) Chop lightly with a very sharp knife. (1 tbsp of dry Oregano can be subbed if no fresh available)
Fresh Dill | remove leaves from stems by pulling up from base with finger tips pinched, (save stems to add to your next pickling project, if you have one.  If not, discard). Chop lightly with a very sharp knife.
Fresh Basil | remove leaves from stems by plucking leaves, & discard stems. Chop lightly with a very sharp knife.
1 med-small red onion | Trim top & bottom, remove outer skin(s) (put in your freezer bag), & chop very fine
1 clove bulb garlic | End trimmed, (put in your freezer bag) chopped fine
1 tbsp Dijon style mustard |
1 tbsp Red Wine Vinegar |
Ingredients continued
1 tbsp Balsamic Vinegar |
1 tbsp White Miso |
Salt (careful, miso is salty!) & Pepper to taste1-2 Squash | Trim top & bottom (put in your freezer bag), cut in half lengthwise, then cut into 1/3rd lengths, cut across into small cubes
Med. Cucumber | Trim top & bottom (put in your freezer bag), cut in half lengthwise, then cut into 1/3rd lengths, cut across into small cubes
Feta (1/3-1/2 lb) | Cubed or coarsely crumbled
6-8 Carrots | Ends removed (set aside), cut in half lengthwise
Any other veggies, beans, meats, etc. | Prepared as you like them
Head Romaine Lettuce | outer loose leaves removed & set aside, base trimmed (but not removed), cut lengthwise into halves
Extra Virgin Olive Oil | 
Directions
In a medium sized bowl, whisk vinegars, Dijon, white Miso, onion, garlic, salt & pepper to taste.  When thoroughly mixed, drizzle in approx. 1/3 cup olive oil, while whisking continually.  When all ingredients are incorporated, lightly whisk in chopped herbs.
Heat grill to very hot.
In a medium sized bowl, put all of your prepared vegetables, feta cheese, & any legumes you have chosen.  Pluck the frilly carrot leaves from your carrot tops (put stems in your freezer bag) & add to bowl.  Toss in all the salad dressing & mix carefully with a wooden spoon.  Set aside.
Heat Grill to medium high heat.  Remove steak from marinade, & pat dry (do not rinse).  Store on paper towels.  Discard marinade.
Put about 1 tbsp of olive oil into a small bowl, & with your pastry brush, lightly coat the inside of the halved romaine heads.
When grill is very hot, put lettuce face down on grill, being careful of flare ups caused by olive oil.  The lettuce will immediately begin to char (not burn). Remove from grill (this will happen very quickly), you will see black tinges on the leaves, this is what you want!  If leaves appear brown & wilted, your grill was too cold.  Immediately put lettuce halves face up on a plate & into the freezer.  Allow to sit in freezer for 2-3 minutes.
While allowing lettuce to cool, chop outer unused romaine leaves into bite sized pieces.  Put in a large presentation bowl with spinach, toss with your hands to mix.  When lettuce has cooled, pull from freezer & cut off base, dice into bite sized pieces.  Toss into presentation bowl & mix again with your hands.
When ready to serve, spoon vegetable mix over the top of the mixed greens, getting every last bit of that dressing!  Serve immediately!