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Blackened Zucchini Tacos

Blackened Zucchini Tacos

My husband and I love love love this dish and make it frequently when we get zucchini and corn in our bag.
Passing it along in case you want to share it with the rest of the CSA family!

Prep 10 minutes ∙ Cook 15 minutes ∙ Makes Serves 4 ∙ Source Wellplated.com

Ingredients

  • 2 tablespoons extra virgin olive oil, divided
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cayenne pepper
  • 2 medium zucchini, cut into 1/2-inch round disks
  • 1 medium red onion, diced
  • 3/4 cup corn, cut from the cob (about 1 ear—or substitute frozen, thawed corn)
  • 2 teaspoons minced garlic
  • 1 can low sodium black beans, rinsed and drained
  • 8 Flour Tortillas (Fajita/Taco Size) (to make gluten free, swap corn tortillas)
  • Toppings: Sliced radishes, cilantro, sour cream, feta, lime wedges

Directions

In a large skillet, heat 1 1/2 tablespoons of the olive oil over medium high. While the oil heats, combine the chili powder, cumin, kosher salt, and cayenne pepper in a small bowl. Once the oil is hot and shiny, add the zucchini rounds in a single layer, then sprinkle with half the spice mixture. Let cook until the first side is golden, about 4 minutes, then flip, sprinkle with the remaining spice mixture, and cook on the other side until it is golden as well, 3-4 additional minutes. Remove to a plate and cover to keep warm.

Reduce the skillet heat to medium low. Add the onion and corn and let cook until beginning to soften, about 5 minutes. Add the garlic and beans, then cook until the garlic is fragrant and the beans are heated through, about 2-3 minutes.

If desired, toast the tortillas over a gas burner or cover with a lightly damp paper or kitchen towel and warm in the microwave. Fill tortillas with the bean mixture and reserved zucchini slices, then add any desired toppings. Enjoy immediately.

The leftover taco filling can be stored in the refrigerator for up to four days. To reheat, warm it in a sauté pan with a bit of olive oil.

Potato Latkes

Potato Latkes

CSA member and culinary instructor, Chef Gretchen’s

These are always a big hit in our family.  Never can make enough. – Chef Gretchen

I like to serve with applesauce – Farm-wife Diane Riehm

 

Ingredients

12 oz potatoes peeled
2 Tablespoons finely chopped onion
1 large egg, lightly beaten
1 tablespoon flour; or more
¾ teaspoon salt and freshly ground black pepper
Vegetable oil for frying

Directions


1.      In a food processor or box grater, grate the potatoes.
2.      Transfer potatoes to a colander or sieve placed over a bowl.
3.      Press and squeeze out moisture.
4.      Let potatoes drain for 15 minutes.
5.      Pour off liquid from the bowl but leave the white potato starch that settles in the bottom of the bowl.
6.      To that starch add shallots, eggs, flour, half the salt and pepper.
7.      Return drained potatoes to this mixture and toss to combine.
8.      Preheat oven to 200 degrees. Line a baking pan with paper towels.
9.      When you are ready to eat, in a large skillet heat 1/4 inch of oil over medium high heat until hot. Gently drop heaping tablespoonfuls of potato mixture and cook for 3 to 4 minutes a side
10.  Latkes should be golden and crisp on both sides.
11.  Eat right away or keep warm in oven.
12.  Traditionally served with applesauce or sour cream or cottage cheese mixed with sour cream.

 

Riehm Produce Farm, LLC
7244 N. State Route 53
Tiffin, OH 44883
419.992.4392
riehmfarms@gmail.com