In this month’s August box share you found:
- Mixed salad greens
- Rainbow swiss chard
- A selection of early red tomatoes, sun gold and black cherry tomatoes
- Baby beets
- Yellow onions
- Purple scallions
- A mix of summer squash and zucchini
- A Marketmore cucumber
- Fresh oregano
- Hart Farm Eggs
- Dill pickles that have been flash-fermented.
- Blueberries from our neighbor Carol’s garden
- Hungry Ghost French Batard bread
- A bouquet of Tansy, Queen Anne’s Lace and Zinnia’s
Below are a few recipe ideas for you. If you create something so, so delicious or just something your feel proud of with some of the box share items, take a picture and send it to email@example.com! We love to know/see what you are doing with your produce.
- 1 pound Swiss chard, stems and ribs removed
- 1 1/2 tablespoons extra-virgin olive oil
- 1 garlic clove, minced
- 1 15-ounce container whole-milk ricotta cheese
- 1/2 cup freshly grated Parmesan cheese
- 2 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon minced fresh thyme
- 1/4 teaspoon minced fresh oregano
- 1/8 teaspoon grated nutmeg
1 17.3-ounce package frozen puff pastry (2 sheets), thawed
Cook chard in large pot of boiling salted water until just wilted, about 2 minutes. Drain. Squeeze out liquid. Chop chard. Heat oil in heavy large skillet over medium heat. Add garlic; saut 1 minute. Add chard; sauté until excess liquid evaporates, about 5 minutes. Transfer chard mixture to large bowl. Cool slightly. Mix in ricotta and next 7 ingredients.
Position rack in bottom third of oven; preheat to 375°F. Roll out 1 pastry sheet on lightly floured surface to 14-inch square. Transfer pastry to 9-inch-diameter tart pan with removable bottom. Trim edges, leaving 1-inch overhang. Fill pastry with chard mixture. Lightly brush pastry overhang with pastry brush dipped into water. Roll out second pastry sheet to 13-inch square. Using tart pan as guide, trim pastry square to 10-inch round. Drape over filling. Seal edges and fold in.
Bake until pastry is golden brown, about 45 minutes. Cool 10 minutes.
Remove pan sides from tart. Transfer to platter. Cut into wedges and serve.
- 2 pounds tomatoes, cored, quartered
- 2 garlic cloves, smashed
- ½ teaspoon fennel seeds
- 6 tablespoons olive oil, divided, plus more
- Kosher salt, freshly ground pepper
- 4 sprigs basil
- ¼ loaf country-style bread, crust removed, torn into 2″ pieces (about 1 ½ cups), divided
Preheat oven to 450°. Toss tomatoes, garlic, fennel seeds, and 3 Tbsp. oil in a large baking dish; season with salt and pepper. Roast, stirring occasionally, until the tomatoes are browned and the juices thicken, 30–35 minutes.
Transfer tomato mixture to a large sauce-pan; add basil, 1 cup torn bread, and 4 cups water. Bring to a boil, reduce heat, and simmer, stirring occasionally and breaking up bread and tomatoes a little, until bread is softened and soup has thickened slightly, 8–10 minutes; season with salt and pepper.
Meanwhile, tear remaining ½ cup bread into smaller pieces; toss on a baking sheet with 3 Tbsp. oil; season with salt. Toast, tossing often, until crisp, 5–8 minutes.
Serve soup topped with toasted bread and drizzled with more oil.
Roasted Beet Salad
- 1 bunch small beets (3/4 pound without greens or 1 1/4 pound with), trimmed
- 1/4 cup sliced natural almonds
- 3 tablespoons olive oil
- 1 tablespoon minced shallot
- 1 tablespoon fresh lemon juice
- 1 1/2 tablespoons red-wine vinegar
- 1/4 teaspoon sugar
- 1/2 teaspoon salt
- 1 large Asian pear
- 3 cups mâche or baby arugula (3 ounces)
Preheat oven to 425°F.
Wrap beets in foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets and cool.
While beets are roasting, cook almonds in oil in a small skillet over moderate heat, stirring occasionally, until pale golden. Cool almonds in oil (nuts will get darker as they cool). Transfer almonds with a slotted spoon to a small bowl and season with salt.
Stir together shallot, lemon juice, vinegar, sugar, salt, and oil from almonds in a large bowl.
Slip skins from beets and halve large beets. Cut beets into 1/4-inch-thick slices and add to dressing, tossing to coat.
Quarter and core pear and cut into julienne strips.
Arrange beets on a platter and drizzle with any dressing remaining in bowl. Top with mâche, then pear. Sprinkle with almonds.
- 16 ounces farfalle (bowtie) pasta
- 1 pound yellow summer (crookneck) squash, cut into 1-in. chunks
- 1 pound zucchini, halved lengthwise and cut into 1-in. chunks
- 1/2 cup olive oil, divided
- 2 tablespoons Champagne vinegar
- About 1/2 tsp. freshly ground black pepper
- 2 tablespoons chopped fresh oregano
- 1/4 to 1/2 cup toasted pine nuts
- 1/4 cup chopped pitted kalamata olives
Cook pasta in a large pot of boiling salted water until tender to the bite, 9 to 12 minutes or according to package directions. Drain and rinse thoroughly under cold water until completely cool (see Notes).
Prepare a gas or charcoal grill for medium heat (you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). Thread squash and zucchini chunks onto 10- to 12-in. metal skewers and place on a baking sheet. Brush vegetables with 1/4 to 1/3 cup olive oil on all sides and sprinkle with salt to taste. Transfer to grill and cook 10 to 15 minutes, turning occasionally, or until vegetables are very tender.
Meanwhile, whisk together remaining olive oil, the vinegar, and 1/2 tsp. pepper in a small bowl. With a fork, push vegetables off skewers back onto baking sheet and toss them in oil left there. In a large bowl, toss together pasta, vegetables, oregano, pine nuts, and olives. Add dressing and salt and pepper to taste; toss. Serve warm or cold.
Ingredients for crust
Dough – Enough for 3 (16-inch) round pizzas:
- 16 ounces all-purpose flour, plus extra for peel and rolling
- 1 envelope instant or rapid rise yeast
- 1 tablespoon kosher salt
- 10 ounces warm water, approximately 105 degrees F
- 2 tablespoons olive oil, plus 2 teaspoons for bowl
- 1 tablespoon malted barley syrup
Combine the flour and yeast in the work bowl of a stand mixer. Add the salt, water, 2 tablespoons of olive oil, and malted barley syrup. Start the mixer on low, using the hook attachment, and mix until the dough just comes together, approximately 1 1/2 minutes. Increase the mixer speed to medium and knead for 15 minutes.
Tear off a small piece of dough and flatten into a disk. Gently stretch the dough until thin. Hold it up to the light and look to see if the bakers windowpane, or a see-through, taut membrane has formed. The dough will be quite sticky, but manageable. Fold the dough onto itself and form it into a smooth ball. Oil the bowl of the stand mixer or other large canister with 2 teaspoons of olive oil. Put the dough in the bowl and roll it around to coat with the oil. Cover with a tea towel or plastic wrap and leave at room temperature to double in size, approximately 1 hour.
Split the dough into 3 equal parts using a knife or dough scraper. Flatten each piece into a disk on the countertop. Form each piece into a ball. Roll each ball on the counter until they tighten into rounds. Cover the balls with a tea towel and rest for 45 minutes.
Once your grill is hot, oil the grill grates and decrease the heat to medium. Place your round crusts onto the grill. Once they are golden brown, brush the raw side of the dough with 1 to 2 teaspoons of olive oil, then immediately flip using the peel. When the crust is done, top with any prepared combination of tomatoes, oregano, basil, squash, beets, etc.