Category: Vegetable

Quick and Crispy Vegetable Fritters

Quick and Crispy Vegetable Fritters

One more yummy recipe to share! Appetizer, Side dish, Vegetarian  – Kadie De Saint Victor

Prep 20 minutes ∙ Cook 5 minutes ∙ Makes Yield: about 12 fritters ∙ Source Justataste.com

Ingredients

  • 2 cups shredded zucchini
  • 2 cups shredded carrots
  • 2 cloves garlic, minced
  • 2/3 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1/3 cup sliced scallions (green and white parts)
  • 2 tbsp olive oil
  • Sour cream or yogurt, for serving

Directions

Place the shredded zucchini in a colander and sprinkle it lightly with salt. Let the zucchini sit for 10 minutes then using your hands, squeeze out as much liquid as possible.
Transfer the zucchini to a large bowl then add the carrots, garlic, flour, eggs, scallions, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir the mixture until it is combined.
Line a plate with paper towels. Place a large sauté pan over medium-high heat and add the olive oil. Once the oil is shimmering, scoop 3-tablespoon mounds of the vegetable mixture into the pan, flattening the mounds slightly and spacing them at least 1 inch apart.
Cook the fritters for 2 to 3 minutes then flip them once and continue cooking them an additional 1 to 2 minutes until they’re golden brown and crispy. Transfer the fritters to the paper towel-lined plate, season them with salt and repeat the cooking process with the remaining mixture.
Serve the fritters immediately topped with sour cream or yogurt.

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.

Heirloom Tomato & Plum Salad

Heirloom Tomato & Plum Salad

Prep Cook Total 30
From myfitnesspal.

INGREDIENTS:

  • 2 pounds tomatoes (a mix of small heirlooms and cherry tomatoes), halved
  • 1  pound ripe stone fruits (a mix of plums, apricots, pluots and/or nectarines), halved
  • 1/4 cup good olive oil
  • 2 tablespoons maple syrup or brown sugar
  • 1/2 teaspoon fine-grain sea salt
  • 1/3 cup toasted almonds, chopped
  • 2 tablespoons capers, drained
  • 1/3 cup chives, chopped
  • 8 ounces ciliegine mozzarella, halved
  • A handful of torn, fresh basil leaves
  • Zest of one lemon
  • An extra drizzle of olive oil or lemon oil (for finishing)
  • Flaked sea salt for finishing, (optional)
  • 2 boneless, skinless chicken breasts, grilled to preference

DIRECTIONS:

1. Preheat the grill to 350°F. In a large bowl, toss half the tomatoes and stone fruits with the olive oil, maple syrup or brown sugar and salt. Arrange in a single layer on the grill. Allow the fruit to char a bit before flipping. Char the second side. Remove all of the tomatoes and stone fruits from the grill. Grill the chicken next, if this has not yet been done. Set aside to cool while you finish the other salad ingredients.

2. Halve the mozzarella, zest the lemon and chop the chives and basil leaves.

3. When ready to serve, gently toss the roasted fruits with the remaining raw fruits and a bit of olive oil, most of the almonds, chives and basil, as well as all of the capers and the mozzarella. Taste and adjust seasoning, if needed. Serve in individual bowls. Top with remaining 1 tablespoon each of almonds, chives and basil. 

Creamy Vegan Carrot Soup with Coconut

Creamy Vegan Carrot Soup with Coconut

Prep Cook Total

CSA member submission from Sharon Choma – the spruce

INGREDIENTS:

  1. 2-3 large carrots
  2. 1 onion, chopped small
  3. 1 tsp fresh ginger, minced, for heat
  4. 1 1/2 tsp. curry powder
  5. 1 3/4 cups vegetable broth
  6. 1 14oz. can coconut milk
  7. sea salt, to taste

DIRECTIONS::
1. Simmer the carrots, onions, ginger and curry powder in vegetable broth for 20-25 minutes, until carrots are soft.
2. Allow to cool slightly, and then puree in a blender, working in batched if needed.
3. Return to hear and stir in coconut milk until well combined.
4. Season generously with sea salt, to taste.
5. Serve hot, or chill until cold and serve as a vegetarian and vegan appetizer soup. Soup will thicken as it cools, so if serving cold, you may want to add a little extra liquid for consistency.

Cucumber Salad

Cucumber Salad

Farm-wife Diane, tells us that cucumber/onion with mayo and vinegar quenches a HUNGRY MANS stomach, “Every year my mother-in-law would bring us a big bowl and I would have to fight the farm guys to get a portion”. So… REFRESHING, on a HOT summer day!

INGREDIENTS:

  1. 2 cucumbers, very thinly sliced.
  2. 1 onion, very thinly sliced.
  3. 2 tablespoons vinegar or 2 tablespoons lemon juice.
  4. 2 tablespoons low-fat sour cream or 2 tablespoons yogurt or mayo
  5. salt and pepper, to taste (I like a lot of pepper)
  6. 12 teaspoon sugar, optional
  7. 1 teaspoon chopped fresh dill. Or 1/2 teaspoon dried dill
    DIRECTIONS::
    Mix cucumbers and onions together.  Mix rest of ingredients together in a  bowl and stir.  Add to cucumbers, chill till very cold & serve.
Grilled Green Beans

Grilled Green Beans

Farm wife Diane tells us that, Her mom used to always take fresh green beans and cook them with bacon. Her dad always thought they were the BEST! “Also, when Diane was health minister she learned to eat fresh beans raw and thinks the yellow ones we have been picking are absolutely delicious!”

  • Combine fresh beans, olive oil, garlic, and salt in a bowl; toss to coat. Allow beans to marinate for 30 minutes.
  • Preheat grill for medium heat and lightly oil the grate. Arrange green beans on a grill pan.
  • Place grill pan on preheated grill; cook and stir green beans until lightly charred, about 10 minutes.

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