Jul 20, 2010 Posted on Jul 20, 2010 in Recipes

Zucchini-Crusted Pizza

The farmers market will be bursting with squash varieties galore for many weeks to come. Embrace these magically abundant plants and the countless recipes they can be used in. Here’s a recipe from the Moosewood Cookbook that is a summer staple in our house. It’s a normal pizza on top…with your choice of toppings; the bottom has flecks of zucchini and your favorite market herbs. (pictured left) This tasty dish is perfect for breakfast, lunch or dinner. You can substitute any variety of summer squash for the zucchini. Enjoy!

Zucchini-Crusted Pizza

• olive oil and flour for the pan
• 2 cups (packed) grated zucchini (about 2 7-inchers)
• 2 eggs from Red Haven Farm, beaten (ok to delete one or both yolks)
• 1/4 cup flour
• 1/2 cup grated mozzarella
• 1/2 cup parmesan
• pinches of basil, marjoram, and/or rosemary

TOPPING SUGGESTIONS:

• 1 large ripe tomato, sliced
• 2 to 3 large cloves of garlic, thinly sliced
• sauteed mushrooms

Instructions:

1. Preheat oven to 400 degrees.  Generously oil a 10-inch pie pan and coat lightly with flour.
2. Combine zucchini eggs, flour, mozzarella, parmesan, herbs and 1 Tbs. olive oil in a bowl and mix well.
3. Spread into prepared pan and bake for 35 to 40 minutes, or until golden brown.  About halfway through the baking, brush with remaining Tbs. of olive oil. Remove from oven. When it has cooled 10 minutes, use a spatula to loosen the crust fromt he pan, so it won’t break later.
4. Top with your favorite pizza items and bake at 400 degrees until heated through.

Jul 4, 2010 Posted on Jul 4, 2010 in Recipes

Dilled White Bean and Tomato Salad

Looking for a light summer salad for those nights when it’s too hot to even think of using the stove. This tasty recipe comes from the June Bon Appetit. Though the recipe doesn’t call for it, I added some goat cheese (from Shellbark Hollow Farm)….yum! the perfect addition!

Dilled White Bean and Tomato Salad

2 15 oz. cans cannellini beans

1 c. cherry tomatoes, cut in half

1/3 c. chopped red onion

1/3 c. olive oil

1/3 c. chopped fresh dill

juice of 1 lemon

sea salt and pepper to taste

Mix all ingredients and marinate at least 1 hour before serving.  Serve either chilled or at room temperature.  Enjoy!

Jun 16, 2010 Posted on Jun 16, 2010 in In season, Recipes

Farmer Nathan’s Beet Burgers

Farmer Nathan, from Hillside Farm has concocted an amazing recipe for those yummy, crimson-red beets that are at the peak of their season right now. Enjoy!

Beet Burgers

3 medium size beets

1/2 onion, diced

1 large carrot, grated

1/3 cup cooked oatmeal

1 cup chickpeas

1 small bunch greens (spinach, kale, arugula, collards, chard, etc.)

2 T. flour

1/2 T. minced garlic

1 egg

spice (salt, pepper, sage, etc.)

Dice the beets and saute over medium/low heat until tender – 10 to 15 minutes.

Thinly slice the onion and saute until it begins to brown. While the onion is cooking, thinly chop your greens and throw them in with the onion to cook just until they begin to wilt.

Mash the chickpeas.

Combine all the cooked ingredients in a large bowl with the mashed chickpeas and all the remaining ingredients.

Form into patties and cook in a skillet over medium/low heat until brown on both sides.

Makes 5 to 6 patties

Jun 8, 2010 Posted on Jun 8, 2010 in In season, Recipes

Swiss Chard Frittata

Ah, Swiss Chard…..the season for this yummy, leafy green is in full swing and will last until the hard frosts of the fall. I never tire of Swiss Chard and the seemingly endless dishes it can be added to. I always seem to start with sauteing the leaves (and the ruby-red or white stems) in olive oil with garlic and onion.  And then the fun begins…soups, pasta dishes, rice dishes or egg dishes.

The following recipe is a variation on a frittata recipe from The Enchanted Broccoli Forest. Unlike an omelet, a frittata is not turned. Some people cook frittatas on the stove top, but I like to bake mine in the oven…they cook up so quickly. A Frittata is the perfect light meal in the summer – for breakfast, lunch or dinner!

Swiss Chard Frittata

1 Tbs. olive oil

1/2 cup minced onion

1/2 tsp. sea salt

a pinch of dried oregano and thyme

8 to 10 mushrooms, sliced

1 clove garlic, minced

2 large handfuls chopped Swiss Chard (or spinach or any other leafy green)

freshly ground pepper

a few leaves of fresh basil

4 or 5 eggs

1 c. milk

1/4 lb. farm-fresh cheese

1.  Preheat oven to 375 degrees F.

2.  Heat the oil in a 9 or 10 inch cast-iron skillet.  add the onion and half the salt and saute over medium heat for about 5 minutes.

3.  Add dried herbs, mushrooms and garlic, stirring over medium heat for another 5 minutes.

4.  Add Swiss Chard with remaining salt and pepper to taste.  Stir and cook for just a minute – until some of the liquid evaporates. Stir in the basil.

5.  Beat the eggs in a separate bowl and add the milk.  Pour this mixture into the vegetables.  Sprinkle in some cheese.  Place the pan in the preheated oven for 10 to 15 minutes or until the frittata is solid when you shake the pan.

6.  Serve cut into wedges – hot, warm or at room temperature.  Enjoy!!

May 27, 2010 Posted on May 27, 2010 in In season, Recipes

Inspiration from Red Haven Farm!

These past few weeks I have left the Farmers Market feeling so inspired.  Each of the vendors has something to offer that inspires me in the kitchen.  But on a hot night like tonight (and like most nights during the summer), the only place I want to cook is outdoors.  With Memorial Day weekend here and grilling weather in full swing, I’m thrilled to have left the market with some grass-fed lamb from Red Haven Farm.

For your Memorial Day barbecues or for any warm summer night when grilling is in order, here’s a recipe from Red Haven that can’t be beat!

Lamb Patties with Yogurt Mint Sauce

1 pound lean ground lamb

1/4 dry bread crumbs

1/4 cup chopped fresh mint

1 tsp. lemon pepper

Lightly mix together lamb, bread crumbs, mint and lemon pepper.  Shape into patties.  Broil or grill 10 minutes.

Yogurt Mint Sauce

2/3 cup plain yogurt

1/4 cup firmly packed fresh mint leaves

1 tsp. sugar

Combine sauce ingredients in a blender or food processor and process until smooth with tiny flecks of mint.  Serve sauce over patties.  Enjoy!