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Quiet Creek Farm CSA: Week 18 Recipes

Posted 10/3/2016 1:43pm by John and Aimee Good.

RECIPES

Here are some great recipe ideas featuring the vegetables in your CSA share this week. You can search our RECIPE PAGE by vegetable to find more. (All posted recipes are archived there.) Enjoy!

Fried Green Tomatoes,
adapted from Southern Living

Ingredients

1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
3 medium-size green tomatoes, cut into 1/3-inch slices
Vegetable oil
Salt to taste

Preparation

Combine egg and buttermilk; set aside.

Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.

Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.

Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.

These are great served as is, or with ketchup, salsa, or a creamy buttermilk-style dressing.

Enjoy!

Green tomato Salsa, adapted from Southern Living

Ingredients

2 large green tomatoes, diced
1 large fresh peach, diced (can substitute pear, asian pear, or apple here)
3 green onions, sliced
1/4 cup olive oil
1 tablespoon minced fresh cilantro
2 tablespoons white wine vinegar
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon ground red pepper
 

Preparation

Stir together tomatoes, peach, green onions, olive oil, cilantro, vinegar, honey, salt, and ground red pepper. Cover and chill 1 hour before serving.

 

5 Ways with Bok Choy - check out this blog by Williams-Sonoma with some delicious ideas for Bok choy. I love this unique green, because it has a sweet juicy stem with the tender dark green. I separate the leaves, clean well to remove any dirt in the head, and then chop the stems separately from the greens. The stems will take a few more minutes of cooking, but I think it is best when still crisp-tender. Bok choy is wonderful for stir-fry, in broth-y noodle soups, roasted, and more. Check the link below for some ideas . .  .

http://blog.williams-sonoma.com/5-ways-with-bok-choy/


Your farmers,

 

John and Aimee Good

Quiet Creek Farm

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