Strawberry Shortcake with Fresh Whipped Cream

The most perfect dessert in strawberry season. Can be adapted to any fruit. 

1 quart or so of your favorite fresh strawberries
3 cups heavy cream
1 ¾ cup sugar (or other sweeteners)
1 teaspoon vanilla
2 cups flour
4 teaspoons baking powder
½ teaspoon salt
3 tablespoons sugar
4 tablespoons butter
1 cup buttermilk (buttermilk substitute: 1 tbsp lemon juice in 1 cup milk mixed and let sit 5 min – soy or other milks are fine for this)
1 egg yolk, well beaten

Slice strawberries and combine with 3/4 cup sugar (or to taste), and set aside.  Sugar helps draw the juice out of the berries. In a small bowl beat the cream until it thickens, blend with 1 cup sugar(or to taste) and vanilla, and set aside in the refrigerator.

Combine dry ingredients in medium bowl.  Add butter, and cut into dry ingredients until mixture is like coarse cornmeal. You can also do that in a cuisinart.  Add buttermilk and egg yolk together, and mix just until all dry ingredients are moistened.  Form into a cohesive unit, and then put onto a lightly floured surface. Pat dough into a 1/3 inch thickness.  Use a cookie cutter to cut out shapes (or use hands to form 1/3 inch patties). The less working of the dough the better.

Bake on lightly greased cookie sheet for 10-15 minutes at 450 degrees Fahrenheit, or until golden brown.   Top with strawberries and whipped cream. Cutting the biscuits open makes more pores to soak up strawberry juice, if you are into that! Serves 10.

Chocolate Zucchini Brownie Cake

From CSA member Meghan Phillips, 2015

Here is a great recipe to use some of the bountiful zucchini we get in the summer time (or to make later on with grated zucchini you froze). This ends up like a pan of brownies, not a traditional cake. It would probably work for any summer squash. Meghan, one of our members, got this recipe from her mother decades ago – thanks for passing it on to us all too!

½ cup margarine or butter 
½ cup oil
1 1/3 cups sugar
2 eggs
1 tsp vanilla
½ cup buttermilk (or add 1 Tablespoon white vinegar or lemon juice to fresh milk)
2 cups grated zucchini
2 cups flour
4 Tbs baking cocoa powder
½ tsp baking soda
½ tsp baking powder
½ tsp ground cinnamon
½ tsp ground cloves
½ cup chocolate chips
½ cup chopped nuts (optional)

Cream the margarine with the sugar, then mix in all other wet ingredients including zucchini. Combine all dry ingredients in a large bowl, except the chocolate chips and nuts. Mix wet and dry together.

Pour into a greased 13” x 9” pan.

Scatter chocolate chips and nuts (if using) across the top.

Bake in oven at 325 degrees for 40-45 minutes until a knife comes out clean.

Hot Mulled Cider

From Sarah Voiland, 2014 

1/2 gallon local cider
2 cinnamon sticks (or 1 tsp cinnamon)
1/2 tsp allspice
8 whole cloves
A few slices fresh ginger
1/2 orange, thinly sliced in rounds
nutmeg or cinnamon to garnish

Each spice is optional really, as hot cider itself is very good too. You can use lemon in place of orange, but half the amount, check for sweetness, and add honey if desired. Bring to a simmer until fragrant. Pour into cups, aiming for a slice of orange in each. Garnish with fresh grated nutmeg or cinnamon.

If you want a kick, add some whiskey or rum after you’ve poured your cup.

Kohlrabi and Potatoes with Sour Cream and Dill

2 tbsp butter 
3 cups kohlrabi, peeled and cut into rough chunks
2 potatoes cut into rough chunks
1/4 tsp paprika
1 cup vegetable stock
½ cup sour cream or crème fraîche
1 bunch of fresh dill, roughly chopped

Heat the butter in a pan over a medium heat and add the kohlrabi, paprika, potato and a little salt. Stir, lower the heat, cover and leave for 5 minutes or so.
Add the stock, bring to a gentle simmer and cover again. Cook for 25-30 minutes or until the vegetables are soft enough to cut with a spoon. The stock should have reduced quite a bit by then but don’t worry if it hasn’t.
Raise the heat for about 5 minutes. Stir in the soured cream or crème fraîche and remove from the heat. Add salt as needed, then fold in the dill to serve.

Oven-Roasted Tomatoes

6 medium tomatoes, sliced crosswise 1/2 – to 3/4 inch thick 
Olive oil
Salt, pepper and sugar

Heat oven to 300º F. Line two baking sheets with aluminum foil; generously rub with oil. Arrange tomato slices in a single layer on prepared baking sheets. Sprinkle with salt, pepper and sugar (optional). Roast until the tomatoes shrivel, the edges start to turn brown and most of the liquid around the tomatoes has caramelized, about 1 hour. Roasted tomatoes will keep 4 or 5 days in the refrigerator.

You can also pack oven roasted tomatoes into containers to freeze. They make an awesome addition to anything in the winter.

Eggplant with Ginger and Garlic

1-3 eggplants sliced lengthwise in both directions to make very large match-sticks 
1 small head of garlic or 2/3 of a large head
½ inch chunk of fresh ginger
1 small hot pepper
oil for frying
soy sauce

Boil a couple inches of water (enough in your pot to mostly cover the sliced eggplant) with a splash of soy sauce and then add sliced eggplant. Cook until the eggplant becomes somewhat translucent but not fully cooked.  In a large cast iron pan, heat enough oil to cover the bottom of the pan (about ¼ cup).
Mince garlic, ginger and hot pepper together and add to hot oil and stir for one minute over medium-high heat.  Add parboiled eggplant and turn quickly and often to coat.  Add another splash of soy sauce and continue cooking, stirring often until the toughest bits of eggplant have reached the yummy-soft stage.
Serve hot or cold, over rice, on a salad of lettuce or just by itself.

Southern Collard Greens

Here’s a vegetarian recipe for the southern favorite.  If you want to go for the real thing, just add a ham hock and reduce your salt and stock.

1 bunch of collard greens 
1 onion, diced
1 Tbs. olive oil
1 Tbs. butter
3 cups vegetable stock
2 tsp. balsamic vinegar
T. red wine or cider vinegar
hot sauce
salt and pepper to taste

Sautee onion in butter and olive oil until translucent.  Add stock, balsamic vinegar and chopped collards and simmer for 1 ½ hour-2 hours.  Add the rest of the vinegar, hot saßuce, salt and pepper to taste and serve.

Green Beans Braised with Tomatoes and Basil

3 tablespoons extra-virgin olive oil 
1 cup finely chopped onion
3 garlic cloves, minced
1 1/2 pounds green beans, trimmed
1-2 tomatoes , finely chopped (about 1 cup)
1 cup (packed) fresh basil leaves
1/2 cup water

Heat oil in large nonstick skillet over medium heat. Add onion and half the garlic and sauté until onion softens slightly, about 5 minutes. Add green beans, tomatoes, basil leaves, and 1/2 cup water.

Cook until beans are crisp-tender, stirring and tossing occasionally, about 10 minutes. Add the rest of the garlic and season to taste with salt and pepper. Transfer to bowl and serve.

Garlic and Herb Rataouille

2 tablespoons olive oil 
1 onion (opt.), chopped
4 cloves garlic, crushed and minced
1 small eggplant, cubed
2-3 large tomatoes
3 to 4 small zucchini, cut into 1/4-inch slices
2 Tbs. fresh, chopped basil
1/2 teaspoon oregano
1/4 teaspoon thyme
2 tablespoons chopped fresh parsley

In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat. Add eggplant and half the garlic; stir until coated with oil. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.

Add tomatoes, zucchini, and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft. Add rest of garlic and cook one more minute.