CSA WEEK #3

 

This week was busy, but we managed to find time for a reviving meal. We were also stoked to bring you guys fresh green bell peppers, collard greens, and more zucchini!

As we continue on this path deeper into the busy season I think we’ll settle into our new “normal” just fine. But just as a reminder, slow down and enjoy a meal with close friends and loved ones this week, and if you are "too" busy... here's some ideas to get you started. 


GARLICKY SWISS CHARD & CHICKPEA STIR FRY
PREP TIME: 15 MINUTES    COOK TIME: 20 MINUTES    SERVES: 2-4 

  • 1/2 cup almonds, coarsely chopped

  • 2 1/2 Tablespoons olive oil (or oil of choice)

  • 4 garlic scapes, finely chopped (or sub with 4 cloves of thinly sliced garlic)

  • 1/2 teaspoon crushed red pepper flakes

  • 1 large bunch of swiss chard, ribs and stems chopped into 1/4 inch pieces and leaves coarsely chopped

  • 1 1/2 cups cooked chickpeas (if from the can rinsed and drained)

  • 1/2 cup raisins (soaked in warm water for 5 minutes to soften)

  • salt + pepper to taste

  • 1 Tablespoon fresh lemon juice + more to taste

  • 2-3 Tablespoons minced dill

  • goat milk feta cheese for topping (optional

PREPARE
In a large skillet over medium high heat lightly toast the chopped almonds; about 3 minutes. Shake the pan multiple times throughout toasting. Remove the almonds from the pan and place in a bowl.

In the same skillet add the 2 1/2 Tablespoons of oil and heat over medium. Add the garlic and sauté, stirring occasionally, until golden. About 2 minutes. Add red pepper flakes, chard stems and chickpeas. Continue to cook, stirring often until the chard stems soften and the chickpeas brown up a bit. About 3-5 minutes.

Stir in chard leaves and cook, tossing occasionally, until the leaves are wilted, about 4 minutes.

Turn of the heat and add the raisins, toasted almonds, a healthy pinch of salt + pepper and 1 heaping Tablespoon of fresh lemon juice. Divide among plates and top each portion with fresh dill and a sprinkle of feta cheese.


STUFFED BELL PEPPERS W/ BLACK BEANS & RICE
PREP TIME: 15 MINUTES    COOK TIME: 45 MINUTES    SERVES: 2

  • 1 cup rice
  • 1 cup black beans
  • 1/4 cup cilantro
  • 1 diced tomato
  • 1 small onion diced
  • 1 jalapeno diced
  • 1/2 of a medium zucchini sliced
  • As much cheddar cheese (or cheese alt.) as your little heart desires
  • 4 medium bell peppers (tops removed and seeds gutted out)

PREPARE
Preheat the oven to 350.

In a medium sized pot, cook the rice according to the package. Then add the black beans, cilantro, diced jalapeno, zucchini, onion, and tomato to the mixture. Along with some chili powder and cumin.

Scoop a spoonful of the mixture into each of the peppers.  Topped it off with a slice of cheddar cheese and popped it into the oven for 45 minutes. Easy! 


BLACK BEAN & ZUCCHINI CHILI
PREP TIME: 15 MINUTES    COOK TIME: 30 MINUTES    SERVES: 4-6 

  • 3 Tablespoons olive oil
  • 1 medium sized onion, diced
  • 4 cloves of garlic, finely chopped
  • 2 bell peppers, roughly chopped
  • 1 Jalapeño pepper, seeded and diced
  • 2 medium sized zucchini/summer squash, cut into 1/4 inch chunks
  • 2 Tablespoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano
  • healthy pinch of salt
  • 1/4 cup tomato paste
  • 1 (12oz) bottle pale ale preferably local 
  • 2 (15 oz) cans black beans, rinsed and drained
  • 1 1/2 cups vegetable stock
  • salt + pepper to taste
  • 1/4 cup minced cilantro
  • full fat greek yogurt for serving
  • fresh lime juice for serving    

PREPARE
Heat the olive oil in a dutch oven over medium-high heat. Add the onion and cook for about 3 minutes. Stir in the garlic, bell peppers, jalapeño, and zucchini. Cook for about 1 minute.

Add the chili powder, cumin, oregano, salt and continue to cook, stirring often, for about 8 minutes. Add the tomato paste and cook for 1 more minute, stirring often.

Deglaze the pan by pouring in the 12 ounces of beer and 1 1/2 cups vegetable stock. Bring to a low boil. Reduce heat to low and simmer for 30 minutes. Season to taste with salt and pepper.

Serve with minced cilantro, a dollop of greek yogurt and freshly squeezed lime juice.


I hope this weekend you all get to crack open a beer or share a bottle of wine and enjoy this beautiful season that we’re deep into know.

Cheers from Black Finger Farm.

 
Joe & KristinComment