Sorry for the late post tonight… Internet was down.

Here’s what you’ll be cooking with this week:

White Onions
Peppers OR Cauliflower/Broccoli Florets
Small Pattypans
Large Pattypan OR 8Ball Zucchini – great for stuffing, grilling, baking…
Head Lettuce
Your choice of herb: basil, summer savoury, lemon balm, bergamot, thyme, italian parsley (we will have a variety each week)

A note about Kale and Chard
Yes, we see a lot of this stuff in our CSA baskets each week but here is why!

  1. It grows very well in our climate, so that’s one healthy vegetable we are made to eat.
  2. Kale and Chard are two super foods. Kale contains significant quantities of beta carotene, Vitamin K, Vitamin C, lutein, and even calcium, as well as sulforaphane – a chemical with cancer fighting properties. Chard contains significant quantities of Vitamins A, K, and C, and is rich in minerals, dietary fibre and protein. Point is, it is extremely healthy and during the months when it is growing fresh, we should be eating it. Lots of it.
  3. Both green leafs are extremely versatile, so don’t forget what you can do with them: steam, sautee, stir-frys, soups, raw in salad, creamed, or added to eggs. If you end up with too much chard or you want to save some for winter, simply blanche it in boiling water for 2 minutes, cool it immediately and then squeeze out the water. Freeze the chard in balls on a cookie sheet and then transfer to a freezer bag.

Kale and Chicken Casserole
Coarse salt and ground pepper
200g large pasta shells
2 tablespoons unsalted butter
1 medium yellow onion, diced medium
2 garlic cloves, minced
1 bunch of kale – leaves coarsely chopped
1 cups shredded or chopped cooked chicken
1.5c. cottage cheese
2 tablespoons lemon zest
1/2 parmesan cheese

1. Preheat oven at 350F. Cook chicken and set aside.
2. Boil pasta.
3. In a skillet, heat the butter and sautee the onions and garlic until the onions are soft. Add the kale. Cover for 3 minutes.
4. Mix all together and add the cottage cheese, 1/4 cup of parmesan, and lemon zest.
5. Place the casserole in a baking dish and sprinkle the remaining 1/4c. parmesan. Bake for 25 minutes.

Another delicious one. We made this with our own farm chickens and ingredients from the garden. Perfect for CSA shares! Here’s a photo before the casserole was baked.

Caprese Salad
In case you have some of your basil plants left, here is a great way to use that fresh basil.
Simply slice your tomatoes, slice fresh mozzarella or bocconcini (you can get it at Moncions) and chop up some basil. Layer the 3 ingredients in a small bowl and drizzle with olive oil and balsamic vinegar (optional).

Caprese Salad

Dealing with a large summer squash:
In last week’s blog there is a great recipe and photo for a stuffed large summer squash. You can also chop it up into almost anything you are cooking or else just sautee pieces with some butter salt and pepper. However, I have experimented with a couple other ways to use a large squash…

Pattypan Relish – very easy canning adventure!
5 cups Summer Squash – grated
1 Carrot – chopped
1 Large or 2 Small Pepper(s) – chopped
2 cups Onion – grated
1/8 c. salt
1 cup vinegar
1.5 c. sugar
1 tsp. pepper
1 tsp. nutmeg
1 tsp. turmeric

Place zucchini, onion, peppers, and carrot in a bowl. Sprinkle with the salt and let stand overnight. Drain and rinse with cold water. Add spices then bring to a bowl and boil for 5 minutes. Place in clean, hot jars, leaving 1/4 inch space at the top. Seal jars and immerse in a boiling water bath for 10 minutes.

Freshly canned relish…

Dark Chocolate Zucchini (or Pattypan) Brownies – Submitted by a CSA member!
2 cups zucchini, grated
1/2 cup virgin coconut oil
1/2 cup honey
2 eggs
1 teaspoon vanilla extract
1 cup whole wheat pastry flour
3/4 cup whole spelt flour (or an additional 3/4 cup whole wheat pastry flour)
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1 1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1 1/2 cups (12 ounces) semi-sweet or dark chocolate chips (I used a combo of chips and chopped up 100% cocoa chocolate)

1. Preheat oven to 350 degrees and grease an 8 inch square baking pan.
2. Grate zucchini. Dump into a mesh colander and squeeze it with a towel to get rid of excess moisture. Fluff it back up
with a fork.
3. In a large bowl, beat together the wet ingredients (oil, eggs, honey and vanilla). Stir in the zucchini.
4. In a separate, smaller bowl, stir together the dry ingredients (whole wheat pastry and spelt flour, cocoa, salt, baking
powder and cinnamon).
5. Pour the dry mixture into the wet/zucchini mixture. Stir just until combined, and then stir in the chocolate chips.
6. Pour the batter into your prepared pan.
7. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean (mine was done baking at 30 minutes).
Let cool completely.

Holy cow, this thing is DELICIOUS! I ended up chopping up some chocolate from my former workplace from heaven – Stubbe Chocolates in Ottawa. We used their 100% Cocoa bar and a Smoked Sea Salt & Chili chocolate bar. This thing disappeared very quickly.