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Recipes: Week 14

Posted 9/3/2018 2:54pm by John and Aimee Good.

All the recipes listed below, and many more, are on our website, on our Recipe Page. You can search by vegetable, using the search box on the right!

We hope you enjoy using these recipes and finding your own new recipes featuring the vegetables in your share.

Please feel free to share any recipes that you love with us!

Roasted Delicata Squash with Tomatoes

Ingredients

  • 2 medium delicata squash, seeds removed and sliced into 1/4-inch thick ‘moons’
  • 1 cup cherry or grape tomatoes, or small firm red tomatoes cored and quartered
  • 1 1/2 Tbsp. ghee, coconut oil, bacon fat, or olive oil
  • 1/3 cup red onion, thinly sliced
  • Fresh thyme leaves (may substitute 1/4 tsp. dried thyme)
  • Salt & Pepper
  • Optional additions: sweet pepper, cut into thick strips

Instructions

  1. Preheat oven to 400°F.
  2. Oil a large rimmed baking pan.
  3. Add squash slices, onions, and tomatoes (and any additional veg.)to baking sheet. Toss with oil or other fat.
  4. Arrange vegetables in an single layer. Sprinkle with salt and pepper. Lay a few thyme sprigs (or sprinkle with dried thyme) on top of the vegetables and bake in preheated oven for 22-25 minutes, stirring the vegetables halfway through baking time, until tender and lightly browned.
  5. Remove from the oven and serve.

Adapted from The Real Food Dietitians

https://therealfoodrds.com/roasted-delicata-squash-tomatoes/:

Grilled Leeks with Leek-Tomato Salad and Citrus Dressing

Ingredients
 
2 large leeks
extra-virgin olive oil
salt
1/2 tsp. lime zest
1/2 tsp. orange zest
2 tbsp. lime juice
2 tbsp. orange juice
1 tbsp. soy sauce
1 pinch crushed red pepper (optional)
1/2 c. corn kernels
1 c. mixed heirloom cherry tomatoes, or cored and quartered fresh tomatoes
Directions
 
  1. Light a grill. Separate the dark green leek tops from the white and tender green parts. Halve the leek bottoms and run under cold water to remove any grit. Slice the dark green leek tops crosswise 1/2 inch thick, discarding the top inch, and wash well.
  2. Pat the halved leeks dry. Brush with oil and season with salt. Grill over moderate heat, covered with a bowl, until tender, 18 minutes.
  3. Meanwhile, in a small bowl, whisk the citrus zests with the citrus juices, soy sauce and 2 tablespoons of oil.
  4. In a skillet, heat 2 more tablespoons of oil with the crushed red pepper. Add the leek tops and cook over high heat, stirring, until softened, 6 minutes. Add the corn and cook for 2 minutes, stirring. Add half of the dressing and cook until evaporated. Scrape into a bowl and let cool slightly. Stir in the tomatoes.
  5. Arrange the grilled leeks on plates and drizzle with the remaining dressing. Spoon the leek-tomato salad on top and serve warm.

 

Chickpeas with Leeks and Lemon

Ingredients
 
1/4 c. extra-virgin olive oil
1 clove garlic
1 branch of fresh rosemary
2 large or 3 small leeks, well washed and thinly sliced stalks
kosher salt
2 c. cooked chickpeas (garbanzo beans)
1/2 lemon
 
Directions
 
  1. In a large skillet, heat the olive oil, garlic, and rosemary over medium heat. Once the garlic turns fragrant and the rosemary begins to sizzle, remove the rosemary, setting it aside for later.
  2. Add the leeks to the pan, along with a good pinch of salt. Cook, stirring often, until the leeks are soft and sweet but still brightly green, around 5-8 minutes. Tip in the chickpeas, and continue to cook, turning the beans in the oil, for 5 minutes more, at which point the chickpeas should have darkened slightly in color.
  3. Using a microplane or zester, add a few scrapes of lemon zest to the pan, along with a squeeze of lemon juice. Stir gently to combine. Check for seasoning, adding more juice, zest or salt as needed. Return the reserved rosemary sprigs to the pan, and enjoy warm or at room temperature.

 adapted from https://www.delish.com/cooking/recipe-ideas/recipes/a20528/chickpeas-leeks-lemon-recipe-opr0213/

Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053

484-262-0675

www.goodfarmcsa.com

facebook.com/goodfarmcsa

instagram.com/goodfarmcsa  

The Good Farm is a certified organic farm raising vegetables, berries, flowers, and herbs for a CSA (Community Supported Agriculture) and farmer's market. Farmers John and Aimee Good specialize in providing the best quality and most flavorful varieties of the vegetables you love to eat- the staples! We have happy members - over 70% return every year!

 

Many customers say they eat healthier, feel better, learn to cook new things, save money, and even lose weight by joining the farm. We are all connected to farming, as we are all eaters. Experience seasonal eating. Support a type of farm that you can believe in; the kind you imagined as a child; where people pick the produce by hand, the soils are thriving, and the fields are full of life. Become a CSA member or visit The Good Farm at the Trexlertown Farmer's Market. Because "it's all GOOD!"

 

"Eating is an agricultural act" - Wendell Berry

8112 Church Rd.
Germansville, PA 18053
484-262-0675
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