Pickled Baby Squash

I just made generally sure that the squash was about the same size, so sliced some of the bigger pieces.

2 1/2 lbs squash
1 Medium onion, cut into 1/4 inch thick rings (next time, would use CSA onions with greens cut off - duh)
2 Cups cider vinegar
1 cup water
1/2 cup pure maple syrup (I used about half regular - it's what I had)
1 tsp mustard seeds
8 whole allspice, slightly crushed
1/4 teaspoon red pepper flakes
4 teaspoons salt

Blanch veges in well salted, boiling water 2 minutes. Transfer to ice bath to stop cooking. Cool, then transfer to a glass or ceramic bowl.

Bring the remaining ingredients to a boil in a non reactive pan. Pour over vegetables. Place a plate over the top of the vegetables with a heavy can on top to keep the veges submerged.

Cool. then chill (with weight) for at least 3 days. (I'm on day one so far, but I'm thinkin' they're gonna be good...)
Pickled squash keeps chilled for 2 weeks.

Chopped Salad with Zesty Ranch Dressing

Here is another recipe from everybody likes sandwiches.

I used anything "chop-able" from the CSA box, and added some frozen peas, red bell peppers and shredded mozarella, then served it on a bed of greens.
The fresh ranch dressing is the amazing part! It is SO different than the bottled stuff.


Here is the original reciped:

chopped salad with zesty ranch
2 c snowpeas, chopped
2 carrots, sliced into coins
3/4 c corn
1/2 green cabbage, shredded & chopped
1/4 red onion, finely diced
dressing:
1 c buttermilk
1/4 c sour cream
1/4 c mayonnaise
juice & zest of 1/2 lemon
1 t honey
1 fat clove garlic, minced
2 T freshly grated onion
1 large pinch each of dried dill & oregano
1/4 t sweet Spanish paprika
1/2 t kosher salt
1 t freshly ground pepper
a shake or two of hot sauce

Chop all the vegetables and place them in a large bowl. Set aside.

To make the dressing, whisk all ingredients until combined. Taste & adjust seasoning if necessary. This makes a lot of dressing, so just use enough dressing for the salad. Pour dressing liberally (or not, depending on taste) and toss salad to combine.

Place remaining dressing into a tightly lidded container and keep in the fridge for about a week or so.

Squash Fritatta

About 5 squash from the CSA box
2 cloves garlic
1 bunch of green onions from the CSA box
5 eggs
1/4 cup parmesean cheese
Olive oil
Salt and Pepper to taste

Dice the squash, slice the onions and garlic. In an omlete pan, saute all in some olive oil until soft. Salt and pepper to taste.

Mix 5 eggs with cheese and pour over squash mixture. Over low heat, cook mixture, gently pushing eggs from the sides toward the middle (like an omelet). When bottom starts to brown, finish off under the broiler.

Serve with salad.

Serves 2-3

Pasta and Pancakes from Lauren

Fafalle w/golden beets, beet greens, and pine nuts

Bon Appetit

4-6 servings

Red beets are okay but will turn water and pasta pink.

Great recipe using all of the beet and reducing water usage.

1/3 c pine nuts

4 Tbs EVOO, divided

2 large onions, cut in large pieces (about 4 cups)

3 garlic cloves, minced

2 bunches golden beets with greens; beets peeled, each cut into 8 wedges,

greens cut into 1-inch wide strips

12 ounces farfalle ( bow tie pasta)

1/3 c grated Parmesan cheese plus additional for serving

Heat heavy large heavy skillet over medium heat. Add pine nuts and stir until lightly toasted, about 3 minutes. Transfer to small bowl. Add 2 tablespoons olive oil and onions to same skillet and saute' until beginning to soften and turn golden, about 10 minutes. Reduce heat to medium-low and continue to saute' until onions are tender and browned, about 30 minutes longer. Add garlic and stir 2 minutes. Scatter beet greens over onions. Drizzle remaining 2 tablespoons oil over; cover and cook until beet greens are tneder, about 5 mintues.

Meanwhile, cook beets in large pot of boiling salted water until tender, about 10 minutes. Using slotted spoon, transfer beets to medium bowl. Return water to boil. Add pasta to beet cooking liquid and cook until tender but still firm to bite. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot.

Stir onion-greens mixture and beets into pasta. Add pasta cooking liquid by 1/4 cupfuls to moisten. Season with salt and coarsely ground black pepper. Stir in 1/3 cup Parmesan cheese. Divide pasta among shallow bowls. Sprinkle with pine nuts. Serve, passing additional cheese.

Zucchini-Feta Pancakes

Moosewood Cookbook

4 Servings

4 eggs, separated

4 packed cups coarsely grated zucchini

1 cup finely crumbled feta cheese

1/2 cup finely minced scallions

1 tsp dried mint (or 1 Tbs fresh, finely minced)

a little salt

lots of black pepper

1/3 cup flour

oil for frying

sour cream or yogurt for topping

1) Beat the eggs whites until stiff

2) In a medium-sized bowl, combine zucchini, egg yolks, feta, scallions, seasonings, and flour. Mix well.

3) Fold the egg whites into zucchini mixture.

4) Heat a little oil in a heavy skillet. When it is very hot, add spoonfuls of batter, and fry on both sides until golden and crisp.

5) Serve immediately, topped with sour cream or yogurt. (We ate plain)