Eight Mile Creek FarmWeeks 6 and 7 2015 CSA
Produce for Week 6
Lettuce, Broccoli, Red Swan and Provider String Beans, Yellow Squash, Zucchini, Golden Frill Mustard Greens, Kale, Lemon Basil
Produce for Week 7
Summercrisp Lettuce, Heirloom Cherry Tomato Mix, Slicing Tomato, Beets, Swiss Chard, Summer Squash, Zucchini, String Bean Mix, Dill
Lettuce Soup
This recipe comes from one of our very special Peekskill customers. It hails from Eastern Europe.
4-6 slices of bacon (replace with olive oil for a vegetarian version)
2 garlic cloves, chopped
1 tsp paprika
1 head lettuce, roughly chopped
2 quarts water
1 cup heavy cream
fresh dill
salt and pepper to taste
In a large soup pot, cook down bacon until golden brown and crisp. When done, add garlic and paprika and stir for a minute until fragrant. Add chopped lettuce and water and simmer for about 10-15 minutes, until lettuce is soft and cooked through. Add heavy cream and simmer another minute. Season with salt and pepper to taste. Turn off heat. Dress with chopped dill and enjoy!
Stuffed Pizza Rolls with Fresh Greens
1 bunch Italian Dandelion greens or Swiss chard.
3-4 cloves garlic, minced
olive oil
sea salt and pepper to taste
1 Tbsp active dry yeast
1 tsp sugar
1 cup warm water
2 1/2 cup flour
2 Tbsp olive oil
1 tsp salt
Preheat oven to 450. In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes. Turn dough onto a lightly floured surface and roll out into a large circle about 1/4- 1/8 inch thick. While yeast mixture is standing for the ten minutes, heat olive oil in a large pot. Add chopped chard leaves (reserving chard stems for another use…try slicing them like celery and blanching them in salted water to add to your salads) or chopped dandelion greens and saute’ with minced garlic and sea salt until wilted. Place cooked greens in a colander and press out liquid. Spread cooked greens on center of dough and season with fresh ground pepper. Roll dough into a log so greens are inside and transfer to a pizza stone or baking sheet. Bake about 10-15 minutes until golden brown. Let cool 5 minutes and then slice crossways on a diagonal. Enjoy!
Next Week……….broccoli, radicchio, parsley
Thunderstorm coming in over farm on Monday
