I get asked all the time what I do with watermelon radishes.
I have fun.
Yield: about 30 triangle ravioli
I am calling them butternut squash ravioli but you can use any squash you like to make these.
For the filling:
For the ravioli:
Heat the butter in a skillet. Add the shallot until it is softened, then add the sage, cooked squash and goat cheese. Cook until it is all really well incorporated.
Lay won ton wrappers out on your work surface and paint egg white around the edges of the wrappers. Spoon about 2 teaspoons of squash filling on the won ton wrapper. You can either put another wrapper on top and seal, or fold in a triangle and seal. The egg white will seal the wrapper to itself.
I made one ravioli with one wrapper on top of another and the rest I folded in a triangle. I think the triangle is easier and a better size to eat.
You can freeze the ravioli at this point and pull out what you need later. I like to use these on salads with kale or spinach, or in soups like minestrone. You can also use them for a really rich starter. They only need to be boiled for 2 or 3 minutes so be careful not to overcook them.
Boil as many as you need. While they are boiling, brown some butter and more sage in a pan. When they are cooked, drain and quickly saute the ravioli in the butter and sage. You don’t need to cook them any more, just coat the ravioli with the butter and sage and drain them a little before serving.
You can refrigerate the rest of the squash for up to a week or freeze it for two or three months.
We are working hard on updating and redesigning the site for the new season to help our CSA members and farm stand patrons find information more easily. You may have seen a preview if you viewed the posts.
We are reorganizing the recipe section and trying to pull out recipes that are tucked away in past season newsletters. Unfortunately this has caused the new posts to be emailed to all our followers and there is no way for us to turn off the email notifications on our end. We will slow down the posts so that they come weekly as opposed to posting all the recipes at once.
If you don’t want to see any posts, you can log-in to your wordpress account and turn off email notifications until the new season begins.
Again we apologize and we look forward to seeing you in April.
– shelley
Grill the Italian Eggplant and scoop out the flesh and mix with the rest of the ingredients. I mash it all together in a bowl with the back of a fork.
– Mo
*Adapted from a recipe by Nigel Slater
Mash all the ingredients together in a bowl and use it as you would baba ganoush. This is fresh and bright.
And this is the eggplant sauce served along with cauliflower and beans you are getting in your share. I blanched the vegetable for about a minute and served the eggplant sauce on the side.
– Mo
I often look through Heidi Swanson’s books for ideas. I saw this recipe Tortilla Salad and made my own version of it with the vegetables we got this week.
You can use any vegetables you have of course. I followed the recipe for the dressing except I added a little cumin, and used the beans and cauliflower again. This is very good. I’ll make this again.
Gently warm the olive oil over medium-low heat in a skillet or pan, until it is just hot. When hot remove from heat.
While the oil is heating, lightly pound the rosemary, thyme, and oregano in a mortar and pestle.
Stir the paprika, garlic, bay leaf, red pepper flakes, and salt into the oil. Then add the bruised herbs and lemon juice.
You can use this now, but know – the oil just gets better as it ages over a few days. Keep it in a refrigerator for up to a week/ten days-ish. It thickens up when cold, so if you need it in a liquid state, place it in the sun or in a warm place for a few minutes.
-Mo
*Adapted from Cook’s Illustrated
Start by dicing your tomatoes. I had some beautiful heirlooms, including a Green Giant from the Friday harvest.
Put your diced tomatoes in a colander set over a medium-sized bowl, so the juices can drain while you chop everything else. You can either leave your salsa chunky or run it through your blender for a smooth version. If you are planning on blending your salsa (which I did), don’t worry about chopping things too perfectly.
Next, chop your garlic, jalapeno, cilantro and onion and layer on top of your tomatoes in the colander.
I used about half of a Red Wagon jalapeno with the seeds and veins. You can either remove the seeds and veins for a little less heat, or leave them in to turn it up a notch. Either way, be forewarned, our jalapenos definitely pack a punch.
Once you think enough juice has drained from your tomatoes (15 minutes was fine for me), you can empty the bowl and add your chunky vegetables. Next add your lime juice, salt, cumin, and pepper and blend until smooth or leave it chunky. This is what mine looked like when it was finished.
Homemade Tortilla Chips
Just for fun, we made our own tortilla chips to go with the salsa. I realize this doesn’t involve any of your CSA veggies, but it’s really fun and tasty!
Heat some oil in a deep skillet over medium-high heat. The exact temperature isn’t that important, just make sure it isn’t going to burn your chips. While your oil is heating up, take some nice corn tortillas and cut them into quarters.
Fry them in oil, flipping a few times, until they are bubbly and a nice golden brown. Don’t overcrowd your skillet.
Remove the chips from the oil and drain on paper towels. Sprinkle with a little salt, and voila! Happy munching.
– Maddie
Yield: 2 loaves of bread or approximately 24 muffins
Preheat oven to 350°F. Line 24 muffin cups with paper liners (or grease and flour 2 8×4″ loaf pans).
Grate your zucchini using a box grater, or a food processor if you have one. 2 cups is about half of a big zucchini or a whole medium zucchini. If you have a big one on hand, make a double batch with 24 muffins and 2 loaves of bread and freeze the bread for later. It really freezes well wrapped in plastic wrap a few times, and will be great to have a few months from now when you’re in zucchini withdrawals.
In a large bowl, beat the eggs with a whisk. Add the oil, sugar, zucchini and vanilla.
In a separate bowl, combine the dry ingredients and then add to egg mixture.
Pour batter into muffin cups and bake for about 20-25 minutes.
– Maddie
I wanted to show you another way to cook greens. You can use this method for any greens. Collards, kale, broccoli raab, chard…any of the greens you get in your CSA share.
First roughly chop your washed greens.
Then throw those into a hot pan that has oil in it and maybe some garlic too.
This will really steam up and sputter. It cooks down pretty fast.
Pour about a cup of broth or water in the pan and let that simmer until the greens sort of melt.
At this point you can add some beans and serve it over rice for a really quick healthy meal. This is great with eggs and toast too or just a quick side dish. Use your imagination.
Have a great week.
– Mo
adapted from Joy of Baking
Preheat oven to 350F.
Mix wet ingredients and dry ingredients in separate bowls then mix together. Fold in zucchini, chocolate chips, and nuts.
Scrape batter into a greased 9×5 loaf pan and bake for 1 hour.
I like to leave my zucchini really big when I bake bread with it. I like to see the vegetables, because then it is good for you, right?
– Mo
RED WAGON FARM STORE
at Thomas Open Space
1640 W Baseline Rd, Lafayette
*CLOSED for the season*
JOIN OUR CSA
Pick up locations:
Nevei Kodesh
1925 Glenwood Dr, Boulder
Red Wagon Farm Store
1640 W Baseline Rd, Lafayette
Martin Park
Fordham Ct & S 36th St, Boulder
Red Wagon Farm
7694 N 63rd St, Longmont
SUBSCRIBE
Receive occasional updates from the farm.
FOLLOW US
Red Wagon Farm 