Recipe Page
Siskiyou Sustainable Cooperative
CSA:
What’s in Your Box?
Recipe Page for July 17th - Week 6
Lettuce (Barking Moon Farm)
Salad Greens (Barking Moon Farm)
Blueberries (Pennington Farm)
Potatoes (Dancing Bear Farm and White Oak Farm)
Onions (White Oak Farm and Dancing Bear Farm)
Chard (Jema Farm) for small shares
Parsley (Fry Family Farm) for small shares
Beets or Carrots (Wolf Gulch Farm and L&R Family Farm) for small shares
Zucchini (L&R Family Farm) for small shares
Red Cabbage (Fry Family Farm) for large shares
Basil (Blackberry Lane Farm) for large shares
Beans (Dancing Bear) for large shares- this small portion is enough for the recipe listed- more to come soon!
Broccoli (Full Bloom Farm) for large shares
Carrots (Seven Seeds Farm) for large shares
Greens with Roasted Beets and Potatoes
For vinaigrette
1 1/2 tablespoons tarragon white-wine vinegar
1/4 teaspoon Dijon mustard
1/2
teaspoon
salt
1/8
teaspoon
black
pepper
1/4 cup olive oil
For salad :
2
medium
beets
1
lb
potatoes
1
teaspoon
olive
oil
1/8
teaspoon
salt
½
lb
salad
mix
1/2
cup
chopped
parsley
Whisk together vinegar, mustard, salt, and pepper. Add oil in a slow stream, whisking until emulsified.
Roast beets and potatoes: Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
Wrap beets individually in foil and roast on a baking sheet in upper third of oven until tender, 1 to 1 1/4 hours. Once beets
have roasted for 30 minutes, toss potatoes with oil and salt in a small baking pan and roast in lower third of oven, shaking pan
occasionally, until potatoes are tender, 25 to 30 minutes. Carefully unwrap beets and cool slightly, then slip off and discard
skins. Cut beets into 1/3-inch dice and put in a large salad bowl. Cut potatoes into 1/3-inch-thick slices and add to beets
along with all greens and herbs. Add vinaigrette and toss gently to coat.
Siskiyou Sustainable Cooperative CSA phone 541-899-9668
7000 Little Applegate Road Jacksonville, Oregon 97530
Siskiyou Sustainable Cooperative
CSA:
What’s in Your Box?
Zucchini and Carrot/Beet Muffins
2/3 cup vegetable oil
2 large eggs
2/3
cup
granulated
sugar
1/2
cup light or dark brown sugar, packed
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2
teaspoon
salt
2
teaspoons
ground
cinnamon
1 1/2 cups finely shredded unpeeled zucchini
1/2 cup finely shredded carrot or beet
Grease and flour 12 muffin cups. Heat oven to 375°. In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract.
Combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended. Fold in the
shredded zucchini and carrots. Fill muffin cups about 3/4 full; sprinkle with cinnamon sugar or granulated sugar, if desired.
Bake for 20 minutes.
Broccoli and Bean Stir-fry
8 cups broccoli florets (about 1 1/2 pounds)
1/2 pound green beans
2 tablespoons cup extra-virgin olive oil
¼ onion, sliced thin
1/2 teaspoon crushed red pepper flakes, plus more if desired Sea salt and freshly ground black pepper
In a large pot, bring salted water to a boil. Have ready a large bowl of ice water. Place broccoli into pot and cook for 2
minutes. Remove broccoli from pot and shock it in a bowl of ice water. When broccoli is completely cool, place it in a
colander and allow to drain. Refresh the bowl of ice water. Bring the water back to a boil. Add green beans and cook for 4
minutes. Remove green beans from pot and add to ice water. When green beans are completely cool, add them to the
colander and allow to drain. In a large pan, heat olive oil. Add the red pepper flakes and onion, broccoli and green beans to
the pan and cook for 5 minutes. Season with salt and pepper. Serve immediately.
Baked Swiss Chard with Olive Oil
1 bunch chard leaves
1/4
teaspoon
salt
olive oil, for spraying pan and chard leaves
1/4 cup coarsely grated parmesan cheese
fresh coarse ground black pepper
Rip leaves from stems and tear. Parboil or steam until fairly soft. Drain. Spray a non-stick baking dish with olive oil. Place
chard in the pan and mist lightly with olive oil, then sprinkle with cheese. Bake about 20 minutes, or until chard is softened
and cheese is slightly browned on the edges. Season with fresh ground black pepper if desired and serve hot.
Potatoes with Parsley and Onions
1 cup sliced onions
1 cup coarsely chopped Italian parsley
1/3 cup olive oil
2 pounds potatoes, rinsed, unpeeled
Using knife, finely chop onions and parsley together on cutting board. Transfer to small bowl. Mix in oil. Meanwhile, cook
potatoes in pot of boiling salted water until tender, about 25 minutes. Drain potatoes. Cut potatoes into 1-inch cubes; place in
large bowl. Season potatoes generously with salt and pepper. Mix in green onion mixture. Serve hot, or let stand up to 2
hours and serve at room temperature.
Crunchy Red Cabbage Slaw
I head red cabbage, shredded
½ onion sliced thinly
2 small carrots, coarsely grated
2 tablespoons mayonnaise
1 tablespoon wine vinegar
1 tablespoon olive oil
2 tablespoons chopped basil, any variety
Using a large knife, shred the cabbage and place in a large bowl with the carrot, basil and onion.
Whisk together the mayonnaise, vinegar and oil. Season then toss with the salad.
Siskiyou Sustainable Cooperative CSA phone 541-899-9668
7000 Little Applegate Road Jacksonville, Oregon 97530
